Taken out of their kitchens, deprived of their utensils, plunged into another context, 8 top international chefs give free reign to their invention using everyday ingredients and tools.

- Marc Veyrat et Yoann Conte (La maison de Marc Veyrat in Annecy)
- Emmanuel Renaut (Flocons de sel in Megêve)
- Ben Shewry (Attica in Melbourne)
- Christian Puglisi (Relae in Copenhague)
- Blaine Wetzel (Willow Inn in Lummi Island)
- Bertrand Grebaut (Septime in Paris)
- Sebastian Frank (Horvith in Berlin)
- Sean Brock (Husk Restaurant in Charleston)