Stephan Rust and Pieter Kok explored how the place where food is produced affects its taste, a concept known in France as terroir. The segment focused on bread and oysters, comparing Dutch oysters with those from France’s Brittany and Normandy, where differences in particles in the water and the sludge oysters feed on were discussed. Fish seller Sander also explained the meaning of an oyster depicted with its skirt raised in a painting.

Pieter prepared a Spanish-style pan con tomate with bread, while mushrooms or prawns were suggested as alternatives for people who do not eat oysters.