Pascal Aussignac takes us on a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. This is a French-British invasion where we explore the explosion factor of cheeses and charcuterie. Viewers also get to recreate some of Pascal's recipes from his best selling cookbook, such as Red Mullet with Quinoa and "Gascon Mess," his ode to Meringue and Berries.