Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of Chirashi Sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of Grilled Chicken Tenders with Chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of Sabayon with Madiera and Grapes.