In this episode, Chef Kelly is in Kameneh and Cayenne, French Guiana, to revisit the "blaff de poissons" (fish). For her revisit, she meets with Joey, a manioc producteur and "couac" specialist, as well as a former fisherman and now seller on Cayenne fish market, Tony.

In this episode, Chef Kelly is in Macouba and Le Carbet, Martinique, to revisit the "assiette creole." For her revisit, she goes to the fishermen market with Marcel, a fisherman and restaurateur, and she meets Nazaire, cellar master at Macouba rum distillery.

In this episode, Chef Kelly is in Morne Capot and Ducos, Martinique, to revisit the "boucane" chicken. For her revisit, she meets with Guy, a poultry farmer, as well as an organic farmer, Alexandre.

In this episode, Chef Kelly is in Poya and Bourail, New Caledonia, to revisit the "civet de cerf" (Deer stew). For her revisit, she meets with Charles, a deer farmer, as well as a farmer specialized in bell peppers, Michel.

In this episode, Chef Kelly is in Guaro and Pa?ta, New Caledonia, to revisit the "bougna." For her revisit, she meets with Myl?ne and Gladys, two yam specialists, as well as banana producers, Julien and Lionel.

In this episode, Chef Kelly is in Fonwhary, New Caledonia, to revisit the Caledonian stuffed crab. For her revisit, she meets with Mickael, a fisherman who will teach her how to catch crabs, as well as a soursop producer, Franck.

In this episode, Chef Kelly is in Tufuone and Utufoa, Wallis and Futuna, to revisit the coconut milk clams. For her revisit, she meets with Pele, a traditionnal cook who's taking her to fish clams, as well as a pak choi producer, Otilone.

In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the "Umu." For her revisit, she meets with Joseph, a pig farmer, as well as a taro producer, Nicolas.

In this episode, Chef Kelly is in Poya and Bourail, New Caledonia, to revisit the "civet de cerf" (Deer stew). For her revisit, she meets with Charles, a deer farmer, as well as a farmer specialized in bell peppers, Michel.

In this episode, Chef Kelly is in Guaro and Pa?ta, New Caledonia, to revisit the "bougna." For her revisit, she meets with Myl?ne and Gladys, two yam specialists, as well as banana producers, Julien and Lionel.

In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the Wallisian fish salad. For her revisit, she meets with Syassi, a fisherman, and Paole, a traditional cook.

In this episode, Chef Kelly is in the Cook bay and Moorea, French Polynesia, to revisit the raw fish with coconut milk. For her revisit, she meets with Toa, a tuna fisherman, as well as Bruno and Raimona, banana producers who work at the agricultural high school.

In this episode, Chef Kelly is in the Tahiti peninsula and Moorea, French Polynesia, to revisit the "Punu Pua Atoro." For her revisit, she meets with Bruno and Arri, two oxes and dairy cows farmers, as well as two farmers who grow eggplants, Ma?ma and her son Tim.

In this episode, Chef Kelly is in the Tahiti peninsula and Moorea, French Polynesia, to revisit the "Poe Bu." For her revisit, she meets with Teava, a tahiti vanilla producer, as well as an organic farmer, Francoise, who grows plantain.

During her cooking adventures, several assistant cooks escorted Chef Kelly for her revisits. Today, she welcomes the most deserving assistant whom has won a prestigious cooking internship in Paris. She takes them to the biggest market of fresh products in the world so they can chose the ones they'll use for their own revisit.

In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the Wallisian fish salad. For her revisit, she meets with Syassi, a fisherman, and Paole, a traditional cook.

In this episode, Chef Kelly is in the Cook bay and Moorea, French Polynesia, to revisit the raw fish with coconut milk. For her revisit, she meets with Toa, a tuna fisherman, as well as Bruno and Raimona, banana producers who work at the agricultural high school.

In this episode, Chef Kelly is in Martinique. The young commis chef Steven takes Chef Kelly to meet with Mrs. Malidor to discover the traditional recipe of the "z'habitants" soup. For her revisit, Chef Kelly meets with Gilbert, farmer and creator of la Savane des Esclaves aux 3 ilets (the Savane of the 3 hamlets' Slaves), as well as recycling specialist Valentine, who will teach her everything about the herbs in the heights of Saint Luce.

In this episode, Chef Kelly is in Martinique. The young commis chef Lindsay, takes Chef Kelly to meet with Sylvie and Bruno to discover the traditional soaking recipe. For her revisit, Chef Kelly meets with Dolores, a banana producer, in her banana plantation in Vauclin, as well as two bakers, Elisabeth and Alain, who bake the "pain d'Antan" in Sainte Luce.

In this episode, Chef Kelly is in Martinique. The young commis chef Ryan takes Chef Kelly to meet with Fabienne to discover the traditional recipe of the "pate en pot." For her revisit, Chef Kelly meets with Bruno, a Martinik sheep farmer in the heights of Marin, as well as Uncle Leon, the first farmer to go completely organic in Fonds Saint Denis.

In this episode, Chef Kelly is in Martinique. The young commis chef Dominique takes Chef Kelly to meet with Charles to discover the traditional recipe of the "fricassee de lambis" (Lambi fricassee). For her revisit, Chef Kelly meets with Michel, a "lambi" fisherman in the Vauclin's harbour, as well as an aquaponics specialist at Le Robert agricultural high school, Jean Baptiste.

In this episode, Chef Kelly is in Martinique. The young commis chef Floriane takes Chef Kelly to meet with Marie Jo to discover the traditional recipe of the "communion" chocolate and butter bread. For her revisit, Chef Kelly meets with Kora, a young farmer and cacao specialist in Le Carbet, as well as a milk producer in Saint Feancois, Line.

In this episode, Chef Kelly is in Martinique. The young commis chef Steven takes Chef Kelly to meet with Mrs. Malidor to discover the traditional recipe of the "z'habitants" soup. For her revisit, Chef Kelly meets with Gilbert, farmer and creator of la Savane des Esclaves aux 3 ilets (the Savane of the 3 hamlets' Slaves), as well as recycling specialist Valentine, who will teach her everything about the herbs in the heights of Saint Luce.

In this episode, Chef Kelly is in Martinique. The young commis chef Lindsay, takes Chef Kelly to meet with Sylvie and Bruno to discover the traditional soaking recipe. For her revisit, Chef Kelly meets with Dolores, a banana producer, in her banana plantation in Vauclin, as well as two bakers, Elisabeth and Alain, who bake the "pain d'Antan" in Sainte Luce.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Johanna takes Chef Kelly to meet with Katia to discover the traditional recipe of the manioc crepes and pataya compote. For her revisit, Chef Kelly meets with Frederic Bourseau, a dragon fruit producer in Bouillante, as well as a "siwo batterie" producer in Marie-Galante, Joel.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Lunella takes Chef Kelly to meet with Patricia to discover the traditional recipe of the "bebele aux tripes de boeuf frites" (beef tripes belele with fries). For her revisit, Chef Kelly meets with Honore and Marcel, two bovine producers in Saint Fran?ois as well as a breadfruit producer in Marie-Galante, Lucie.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Benjamin takes Chef Kelly to meet with Maryse to discover the traditional recipe of the "chiquetaille de daurade et son gaspacho de concombre" (sea bream chiquetaille with cucumber gaspacho). For her revisit, Chef Kelly meets with Max, a fisherman in Saint-Fran?ois, as well as two cucumber producers, Steve and Salim.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Monica takes Chef Kelly to meet with Marie Chantal to discover the traditional recipe of the "ravioles de crabes et bouillon de legumes" (crab ravioles with vegetable broth). For her revisit, Chef Kelly meets with Helin, a crab hunter in Saint-Fran?ois, as well as a hot pepper producer, Serge.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Marvin takes Chef Kelly to meet with Marie-Claude and Ginette to discover the traditional recipe of the "tartelettes croustillantes garnies de christophine et boudin creole" (crusty Christophine tartlets and Creole blood sausage). For her revisit, Chef Kelly meets with Anthony, a butcher in Baie-Mahault, as well as a Christophine producer in Vieux-Habitants, Emilien.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Johanna takes Chef Kelly to meet with Katia to discover the traditional recipe of the manioc crepes and pataya compote. For her revisit, Chef Kelly meets with Frederic Bourseau, a dragon fruit producer in Bouillante, as well as a "siwo batterie" producer in Marie-Galante, Joel.

In this episode, Chef Kelly is in Guadeloupe. The young commis chef Lunella takes Chef Kelly to meet with Patricia to discover the traditional recipe of the "bebele aux tripes de boeuf frites" (beef tripes belele with fries). For her revisit, Chef Kelly meets with Honore and Marcel, two bovine producers in Saint Fran?ois as well as a breadfruit producer in Marie-Galante, Lucie.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Laurent takes Chef Kelly to meet with Mathieu to discover the traditional recipe of the "civet zourites au sel" ("zourite" stew with salt). For her revisit, Chef Kelly meets with Gabriel and Camille, two "zourites" producers in Saint Gilles, as well as a salt producer in Saint Leu, Eric.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Gaetan takes Chef Kelly to meet with Jean-Fran?ois Dally to discover the traditional recipe of the "carry langoustes et citron caviar" (lobster carry with "citron caviar"). For her revisit, Chef Kelly meets with Ary, a local ginger producer in Saint-Benoit, as well as a farmer, and organic lime producer in Tampon, Renald.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Rohan takes Chef Kelly to meet with Chef Laurent to discover the traditional recipe of the "ti'son" cake. For her revisit, Chef Kelly meets with Sylvie, a guava tree producer in the Plaine des Palmistes, as well as two frosted vanilla producers in Saint-Philippe, Geoffroy and Louis.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Maelle takes Chef Kelly to meet with Marie Therese to discover the traditional recipe of the "gratin de palmiste" (palm heart gratin). For her revisit, Chef Kelly meets with Cecile, a takamka cheese producer in Saint-Benoit, as well as a palm producer in Saint-Philippe.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Theo takes Chef Kelly to meet with David to discover the traditional recipe of the "Macatias." For her revisit, Chef Kelly meets with Cecile, a Victoria pineapple producer in Tampon, as well as two black tea producers in Saint-Joseph.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Laurent takes Chef Kelly to meet with Mathieu to discover the traditional recipe of the "civet zourites au sel" ("zourite" stew with salt). For her revisit, Chef Kelly meets with Gabriel and Camille, two "zourites" producers in Saint Gilles, as well as a salt producer in Saint Leu, Eric.

In this episode, Chef Kelly is on the Reunion Island. The young commis chef Gaetan takes Chef Kelly to meet with Jean-Fran?ois Dally to discover the traditional recipe of the "carry langoustes et citron caviar" (lobster carry with "citron caviar"). For her revisit, Chef Kelly meets with Ary, a local ginger producer in Saint-Benoit, as well as a farmer, and organic lime producer in Tampon, Renald.

In this episode, Chef Kelly is in Mayotte. The young commis chef Lolito takes Chef Kelly to meet with Eddine and Anfou to discover the traditional recipe of the "mamas brochettis." For her revisit, Chef Kelly meets with Bakoko and Antcharia, two zebu farmers in Longoni, as well as two green coffee producers in Tongoni, Foundi and Alima.

In this episode, Chef Kelly is in Mayotte. The young commis chef Soiyade takes Chef Kelly to meet with Zahilia to discover the traditional recipe of the Romasava. For her revisit, Chef Kelly meets with Moussa and Zacharia, two duck farmers at the agricultural high school of Cocconi, as well as two "bredes morelles" producers in Combani, Maboitcha and Kamaria.

In this episode, Chef Kelly is in Mayotte. The young commis chef Mohammed takes Chef Kelly to meet with Zali to discover the traditional recipe of the "achards de bilimbi" (bilimbi achars). For her revisit, Chef Kelly meets with Maoulida, a "bilimbi" producer in Cambani, as well as a "hanga" producer in Pamandzi, Benny.

In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Laura takes Chef Kelly to meet with Francesca to discover the traditional recipe of the seafood terrine. For her revisit, Chef Kelly meets with Sebastien, in charge of the fish farm, as well as a salad producer, Cindy.

In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Manon takes Chef Kelly to meet with Dimitri to discover the traditional recipe of the "axoa." For her revisit, Chef Kelly meets with Thierry, a sheep farmer, as well as a tomato producer, Cindy.

In this episode, Chef Kelly is in Mayotte. The young commis chef Lolito takes Chef Kelly to meet with Eddine and Anfou to discover the traditional recipe of the "mamas brochettis." For her revisit, Chef Kelly meets with Bakoko and Antcharia, two zebu farmers in Longoni, as well as two green coffee producers in Tongoni, Foundi and Alima.

In this episode, Chef Kelly is in Mayotte. The young commis chef Soiyade takes Chef Kelly to meet with Zahilia to discover the traditional recipe of the Romasava. For her revisit, Chef Kelly meets with Moussa and Zacharia, two duck farmers at the agricultural high school of Cocconi, as well as two "bredes morelles" producers in Combani, Maboitcha and Kamaria.

In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Yannick takes Chef Kelly to meet with Thomas Lens to discover the traditional recipe of the "miroir a la Platebiere." For her revisit, Chef Kelly meets with David, a "platebiere" picker, as well as a red berries producer, Pierre.

In this episode, Chef Kelly is in French Guiana. The young commis chef Lohan takes Chef Kelly to meet with Gabrielle Laborieux to discover the traditional recipe of the "Kalawang." For her revisit, Chef Kelly meets with Roma, a green mangoes producer in Saint Laurent du Maroni, as well as a hot pepper and spice producer in Cayenne, Christian.

In this episode, Chef Kelly is in French Guiana. The young commis chef Nancy takes Chef Kelly to meet with Priscilla to discover the traditional recipe of the "Bami." For her revisit, Chef Kelly meets with Alerich, a chicken, beef and sow farmer in Mana, as well as a farmer in Sinnamary, Patrick.

In this episode, Chef Kelly is in Wallis and Futuna. The young commis chef Pesamino takes Chef Kelly to meet with Nicolas to discover the traditional recipe of the "Malaolao." For her revisit, Chef Kelly meets with Yohan and Julien, two Mahoaa root seekers in the Hihifo forest, as well as a kape producer in Vaitupu, Halatoa.

In this episode, Chef Kelly is on the Marquesas Islands. The young commis chef Epoua takes Chef Kelly to meet with Guy to discover the traditional recipe of the "Puaa." For her revisit, Chef Kelly meets with Marie and Jonas, two papayas producers, as well as a pig farmer in the Hanapaoa forest, Tefa.

In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Yannick takes Chef Kelly to meet with Thomas Lens to discover the traditional recipe of the "miroir a la Platebiere." For her revisit, Chef Kelly meets with David, a "platebiere" picker, as well as a red berries producer, Pierre.

In this episode, Chef Kelly is in French Guiana. The young commis chef Lohan takes Chef Kelly to meet with Gabrielle Laborieux to discover the traditional recipe of the "Kalawang." For her revisit, Chef Kelly meets with Roma, a green mangoes producer in Saint Laurent du Maroni, as well as a hot pepper and spice producer in Cayenne, Christian.

In this episode, Chef Kelly is in French Caledonia. The young commis chef Manate takes Chef Kelly to meet with Maheata to discover the traditional recipe of the "Paua'a." For her revisit, Chef Kelly goes with Maheata at the Papeete market to see a fishmonger, and then meets with Glen, a coconut producer in Tautira on the Tahiti peninsula.

In this episode, Chef Kelly is in French Polynesia. The young commis chef Julien takes Chef Kelly to meet with Clarisse to discover the traditional recipe of the "Chao Men." For her revisit, Chef Kelly meets with Patrick, a shrimp farmer in Teahupoo on the Tahiti peninsula, as well as a cabbage producer on the Afahiti plateau, Matahi.

In this episode, Chef Kelly is in New Caledonia. The young commis chef Kimberley takes Chef Kelly to meet with Henri to discover the traditional recipe of the yam pie. For her revisit, Chef Kelly meets with Claudette and Maylean, the owners of a XXL vegetable garden in Koumac, as well as a yam producer in Poya, Glen.

In this episode, Chef Kelly is in New Caledonia. The young commis chef Jennifer takes Chef Kelly to meet with Olivier to discover the traditional recipe of the tuna tartare. For her revisit, Chef Kelly meets with Leon and Jessica, who transform the caught tuna in Noumea, as well as an orange producer in Poya, Yann.

In this episode, Chef Kelly is in New Caledonia. The young commis chef Raphaella takes Chef Kelly to meet with Benoit to discover the traditional recipe of the Bulimes snails. For her revisit, Chef Kelly meets with Simone and Jean-Marc, snails seeker specialists in the Kuto bay, as well as the Gadji tribe's women on the Isle of Pines to discover their traditionnal vegetable garden.

In this episode, Chef Kelly is in French Caledonia. The young commis chef Manate takes Chef Kelly to meet with Maheata to discover the traditional recipe of the "Paua'a." For her revisit, Chef Kelly goes with Maheata at the Papeete market to see a fishmonger, and then meets with Glen, a coconut producer in Tautira on the Tahiti peninsula.

In this episode, Chef Kelly is in French Polynesia. The young commis chef Julien takes Chef Kelly to meet with Clarisse to discover the traditional recipe of the "Chao Men." For her revisit, Chef Kelly meets with Patrick, a shrimp farmer in Teahupoo on the Tahiti peninsula, as well as a cabbage producer on the Afahiti plateau, Matahi.

In this episode, Chef Kelly is in Paris at the Salon des Outre-Mer et de la Francophonie. She meets with Babette de Rozieres to discover the traditional recipe of the "accras de morue." For her revisit, Chef Kelly meets with Luc, a spice producer, as well as a shopkeeper of a tropical produce delicatessen store.

In this episode, Chef Kelly is in La Saline, Reunion Island, to revisit the sweet potato cake. For her revisit, she meets with Nathalie and Guito, farmers and sweet potato producers, as well as Rhum producers, Celine and Ludovic.

In this episode, Chef Kelly is in Saint Joseph and Bras Panon, Reunion Island, to revisit the vanilla duck. For her revisit, she meets with Nathalie and Suzie, duck specialists, as well as vanilla specialists, Fabiola and Alexandre.

In this episode, Chef Kelly is in Saint-Suzanne and Saint-Denis, Reunion Island, to revisit the "rougaille saucisses." For her revisit, she meets with Charles, a spicy mixes specialist, as well as a pork butcher, Yoland.

In this episode, Chef Kelly is in Saint Joseph and Cap L'Haoussaye, Reunion Island, to revisit the "apero reunionnais," For her revisit, she meets with Aime, a turmeric producer, as well as a mango producer, Alexandre.

In this episode, Chef Kelly is in Paris at the Salon des Outre-Mer et de la Francophonie. She meets with Babette de Rozieres to discover the traditional recipe of the "accras de morue." For her revisit, Chef Kelly meets with Luc, a spice producer, as well as a shopkeeper of a tropical produce delicatessen store.

In this episode, Chef Kelly is in La Saline, Reunion Island, to revisit the sweet potato cake. For her revisit, she meets with Nathalie and Guito, farmers and sweet potato producers, as well as Rhum producers, Celine and Ludovic.

In this episode, Chef Kelly is in Saint Benoit and Piton Saint Leu, Reunion Island, to revisit the "ti'jacques boucane." For her revisit, she meets with Emmanuelle, a farmer specialized in tropical flowers, as well as pork butchers specialized in smoked pork, Jen Claude and Harry.

In this episode, Chef Kelly is in Combani, Mayotte, to revisit the "M'Tsolola." For her revisit, she meets with Mohamed, a green banana producer, as well as a breadfruit producer, Saboutia.

In this episode, Chef Kelly is in Combani and the Kahani Forest, Mayotte, to revisit the "Pilao." For her revisit, she meets with Anouar, a farmer who grows pepper and cloves, as well as cinnamon producers, Abould and Ahamada.

In this episode, Chef Kelly is in Bandrele and M'tsahara, Mayotte, to revisit the "Voule." For her revisit, she meets with Hadge, a fisherman, as well as a manioc based mixes producer, Tanfou Ya Hazi.

In this episode, Chef Kelly is in Acqua and the Kahani Forest, Mayotte, to revisit the "Mataba." For her revisit, she meets with Mahaboudi, a manioc producer, as well as a coconut producer, Gauchey.

In this episode, Chef Kelly is in Saint Benoit and Piton Saint Leu, Reunion Island, to revisit the "ti'jacques boucane." For her revisit, she meets with Emmanuelle, a farmer specialized in tropical flowers, as well as pork butchers specialized in smoked pork, Jen Claude and Harry.