and these. how is this made? >> martin: with love. >> anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. >> martin: this is a classic quebecer dish. it's called la tourtiere, you know? a meat pie. >> anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that's not sufficient. >> martin: usually there is no truffle, but i just -- >> anthony: yes, black truffles. >> david: more truffle. >> martin: maybe it's gonna be too much truffle. >> david: my blood's getting thicker as i look at that. >> anthony: and now the main course -- a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. >> martin: that's stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. >> anthony: into the chicken.