Bob has one week to train with Daniel Rose, the chef and owner of a unique one-man, 16-seat restaurant in Paris. In a typical French restaurant, a “brigade de cuisine” is classically headed by the executive chef with a number of support staff under him. Daniel defies convention by operating a one-man brigade, running his restaurant solo. He shops for all the ingredients, preps, cooks, serves customers and cleans by himself. At the end of the week Bob will take over, running the kitchen and restaurant solo for one day. Will he uphold the restaurant’s reputation on a night when all the top restaurant critics in Paris sit down to dine?