In this episode, we explore the delicious, relaxed, inexpensive style of eating at the bistro – a tradition that's been popular for hundreds of years. We spend time in the kitchen of St Germain chef Yves Camdeborde, who trained in the top restaurants but believed he would have more fun in a bistro. The diners love it, too – his bistro Le Comptoir is now booked six months in advance.

Guillaume demonstrates one of the classic bistro dishes, steak tartare, which he serves with pommes gaufrette – one of the best incarnations of meat and potatoes. We explore the number one ingredient in France, butter, and meet artisan butter maker Jean-Yves Bordier.

Acclaimed Melbourne chef Philippe Mouchel from pm24 in Melbourne, shares a recipe for a delicious John Dory, Normandy style, with cider.

Bistro Moncur’s chef Damien Pignolet discusses what makes a perfect French salad and shows how to make Salad Nicoise.

For dessert, Guillaume uses the lovely plump cherries of summer to make a classic clafoutis, and we find out how many vanilla pods his restaurant’s pastry chef, Kirsty Solomon, uses to make wicked vanilla ice-cream.

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