This episode is about luxury, straight up. Our visit brings us to Paris's premier chocolatier, Jaques Genin who takes Action and Clovis through some of his classics. From €110 ($116) a kilo caramels to an exquisite pistachio ice cream, Monsieur Genin then gives us a tour of his laboratory and showcases his talent further.The duo, who after tasting chocolate and drinking champagne, are still hungry head over to the much-coveted Table by Bruno Verjus. Bruno is a true connoisseur and his restaurant is a reflection of that. From the razor clams to the back vintages of Overnoy and Prieuré Roch, this meal is one for the books.