Although he came to Paris to study art history, Chicago transplant Daniel Rose ended up becoming a chef; he runs Spring restaurant and is opening two others. Daniel showed Ina how he makes "the simplest recipe in the world": a pear clafoutis.

The pancake-like batter of this clafoutis is perfumed with grated star anise, and Daniel garnishes the dessert with lime zest, which highlights the spice's aromas and flavors.

Gregory Marchand is a Frenchman with three restaurants and a wine shop in Paris, but one of those restaurants is Frenchie to Go, which is the first New York-style deli in Paris. Here customers can get French twists on breakfast sandwiches, pulled pork, and fish and chips among others.

Gregory's French twist is using beurre blanc instead of mayonnaise. The rich butter sauce, infused with shallots, peppercorns and a bay leaf, envelops the lobster meat. His motto, he told Ina: "In case of doubt, add butter."