For two seasons now, David Gelb has documented some of the world's most passionate and intense foodies doing what they love.

The sheer definition of food porn, his beautifully shot and exquisitely detailed Netflix show Chef's Table has become a documentary hit that you don't have to be a food lover to savour.

But for season three, which debuts on the streaming service this Friday, Gelb is switching up the ingredients in his mixing bowl.

For starters, there are just four episodes, a snack-sized season compared to the six episodes that appeared in season one and two.


Secondly, Chef's Table France will follow only French chefs: Alain Passard, Michel Troisgros, Adeline Grattard and Alexandre Couillon.

Why France? Gelb told it was a chance to showcase chefs from one of the world's most passionate food countries.

"It's such an important place in the world for cuisine, so much of where the basis of modern cuisine comes from," he says.

"We wanted to represent different eras in French history, and so we were lucky to get Passard, Troisgros, the young and ambitious Adeline Grattard, and Alexandre Couillon, who is doing some incredible things way out on an island off the coast."

Gelb, the man behind 2011's acclaimed documentary Jiro Dreams of Sushi, says his initial idea for Chef's Table was to "do a series about chefs (with) cinematic qualities".

Weeks of research go into each episode, and they shoot each chef "intensely" for about two weeks.

Of the two seasons so far, several episodes stand out, like the profile of Francis Mallmann, an eccentric Argentinan chef who likes to burn everything. Or season two's Grant Achatz, who lost his sense of taste while battling cancer.

The show's become so popular that Gelb now has chefs approaching him wanting to be on the show. He says fame is only part of his decision making when he decides who to profile.

After Chef's Table France, Gelb says he hopes to do something similar in the future with Spanish cuisine.

But the show's six-episode fourth season, due in 2017, will be more like season one and two with trips to visit chefs in New York, South Korea, Berlin, Moscow and Lima.

One thing's for sure: the food is bound to be devine, so bring your appetite.

Where and when: Streaming on Netflix, from Friday
What: Food doco more than just baguettes and brie