Eat like Bourdain

Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine

Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.

Bourdain had: Croûte aux morilles (crusty bread with morel mushroom cheese sauce), farçon (potato loaf with bacon and dried fruit), wine.

Dinner date: Chef Eric Ripert

Bourdain had: Raclette, fondue, traditional kirsch and breadcrumb dessert, wine.

Dinner dates: Chef Eric Ripert; Marie Anne Chamel, Hotel du Buet owner.

Bourdain had: bread, cheese, wine

Lunch dates: Chef Eric Ripert, Laurent Langoisseur from the Compagnie du Mont Blanc, and Sonia Popoff from the Peloton de Gendarmerie de Haute Montagne.

Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate.

Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.

Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta.

Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.