French cuisine has a certain...je ne sais quois—and it's not only challenging for the rugged American palate. Indeed, even top chefs consider it the ultimate challenge to craft refined French food—and that includes the culinary wizards of Future Food.
In this episode, a recycling theme begins when Chris & Darrel prepare the staff a meal of French toast using day old bread. Omar and Ben then recycle the French Toast, turning them into super-crepes which inspires a crepe-off competition with famed French Pastry School head chef Jacquy Pfeiffer, in front of the famed Art Institution of Chicago. The staff is challenged to recycle the batter and come up with several dishes for the restaurant but the big surprise comes when Jacquy Pfeiffer gets his just deserts in the end
