Hongrie

Baptiste is challenged to guess an Italian dish, ribbolita, which is neither pasta nor pizza.

Lilianne managed to guess a 'half answer' for pelmini, Russian ravioli that were once used to preserve meat for the winter.

Baptiste tastes mellow beads in a selection of fruit and flower flavoured drinks that are none other than Taiwan's famous bubble tea.

Lilianne enjoys a small dish with a big history, tamales, a Colombian dish that dates back almost 10,000 years!

It goes well for Lilianne who manages to guess the ingredients of thiéboudienne, a national dish of Senegal, until she falls on a green vegetable that she really doesn't like!

Baptiste is a little confused when he tastes what appears to be salty rather than sweet doughnuts, Peru's picarones, but he is missing two mystery ingredients.

A regular of good stews, Baptiste quickly detects the key ingredients of Haiti's joumou soup, but will he have enough time to name them all?

Chef Liliane discovers the ingredients found in a fattouche salad, a dish from Lebanon.

Although Lilianne recognizes the flavours of the traditional Indian dessert, kheer, she can't put her finger on one particular basic ingredient.