For Tim Mälzer, the competition begins in Switzerland. Here he has to recreate a speciality of Europe's youngest three-star chef, Andreas Caminada. His second trip to Ireland is a real contrast: Here the star chef has to conjure up "Tripe and Drisheen" - tripe with traditional black pudding. Before cooking, he has to prepare Drisheen himself. A single Irish butcher makes this blood sausage, which is eaten warm, from cow and sheep blood. After the preparation, the butcher, of all people, announces himself as another member of the jury. Tim Raue's first stop is Poland. Here, the two-star chef faces several challenges. Due to a public holiday, only one supermarket is open - and no one speaks English. His trip to Spain is royal: Rafael Vidal, the chef of the 'Paella Valenciana', has already served it to the Spanish King Juan Carlos during a state visit to Valencia. Since then, Rafael has been called the "Paella King" in the town.