Daniel Picard and Chef Peter Moineau discover the beautiful Zion National Park in Utah. They are inspired by mountainous scenery and local wildlife to create a beef tataki - the Warrior Blend's way!

Daniel Picard and Chef Peter Moineau explore fabulous Las Vegas, Nevada. They are inspired by the culinary contrasts of the city, between street food and fine cuisine. They then create a decadent Surf and Turf, including a huge Tomahawk steak and lobster tails.

Daniel Picard and Chef Peter Moineau explore fabulous Las Vegas, Nevada. They are inspired by the culinary contrasts of the city, between street food and fine cuisine. They then create a decadent Surf and Turf, including a huge Tomahawk steak and lobster tails.

Daniel Picard and Chef Peter Moineau discover Death Valley National Park in California. They are inspired by the extreme heat and relaxed atmosphere of the region and prepare a Pulled Pork of the Warrior recipe, right in the heart of the park.

Daniel Picard and Chef Peter Moineau discover Death Valley National Park in California. They are inspired by the extreme heat and relaxed atmosphere of the region and prepare a Pulled Pork of the Warrior recipe, right in the heart of the park.

Daniel Picard and Chef Peter Moineau discover Lake Havasu City, Arizona. They get inspired by the "London-Tropical" de'cor of the city and the crystal-clear Colorado River, and concoct a recipe of Warrior Fish Ceviche, prepared directly on the beach.

Daniel Picard and Chef Peter Moineau discover Lake Havasu City, Arizona. They get inspired by the "London-Tropical" de'cor of the city and the crystal-clear Colorado River, and concoct a recipe of Warrior Fish Ceviche, prepared directly on the beach.

Daniel Picard and Chef Peter Moineau discover Red Rock Canyon National Park near Las Vegas. They are inspired by the majestic scenery and the local flora to concoct, in the heart of the park, a Beef Tartare recipe with Cactus du Guerrier spices.

Daniel Picard and Chef Peter Moineau discover Red Rock Canyon National Park near Las Vegas. They are inspired by the majestic scenery and the local flora to concoct, in the heart of the park, a Beef Tartare recipe with Cactus du Guerrier spices.

Daniel Picard and Chef Peter Moineau discover the small town of Oatman, Arizona, which seems frozen in the early 20th century. They are inspired by the centenary chili of the Oatman Hotel and revisit this recipe the Warrior Blend's way.