fred: jambon blanc. some salmon. gravlax of char. solomon grundy. beets and eggs. anthony: look at that. [ david speaking french ] anthony: unbelievable. look at the aspic work. fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. anthony: and wait a minute. this is super classic. david: oeuf en gelee. anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god. i was pretty sure that i would live the rest of my life without ever seeing this again. delicious. but tonight, after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and insanely delicious fare by their brilliant chef, omar, who is from pakistan. amazing, authentic pakistani food. so what do we have here? fred: butter chicke
collected and boiled down to syrup. over time, many of these cabins became informal eating houses. dining halls for workers and a few guests, where a lucky few could sit at communal tables and enjoy the bounty of the trees and forests around them. martin picard has taken this tradition to what is somehow both its logical conclusion and insane extreme, creating his own cabane à sucre, open only during maple season and serving food stemming directly from those humble yet hardy roots. it makes perfect sense in one way. i mean, 130 acres produce about 32,000 gallons of maple sap, which run through these tubes to here, where they re cooked down to about 800 gallons of syrup, which is more or less what they use per season here.
octopus tikka. little eggplants braised with, uh, anar seeds. pomegranate. little mushrooms. rabbit korma. fingerlings with a fenugreek and fennel. this is donkey nahari. anthony: yes, he did say donkey meat. is there something wrong with that? the dishes continue. a pakistani gumbo with okra and coriander. a sesame seed and green pepper curry. hanger steak palak paneer. all beef scotched egg. a puri with horse meat tartare. and an authentic goat biryani. wow. biryani s awesome. fred: are you full? david: yeah. it was food for 12. anthony: we did good work here. in the end, and perhaps as a nod to the anglo tradition, however, there will be stilton. ah, this is a genius meal. these princes of gastronomy, never a suboptimal moment. nothing short of excellent
you know? you know, like, uh, wow, this is very intellectual and, uh, wow and blah, blah. i ve done too much of those, all those shit, you know? i don t want to do that. i don t want to play game anymore. fred: because food is feces in waiting. [ laughter ] anthony: this is cnn. oh, you brought butch. yeah! (butch growls at man) he s looking at me right now, isn t he? yup. (butch barks at man) butch is like an old soul that just hates my guts. (laughs) (vo) you can never have too many faithful companions. that s why i got a subaru crosstrek. love is out there. find it in a subaru crosstrek.
wow and blah, blah. i ve done too much of those, all those shit, you know? i don t want to do that. i don t want to play game anymore. fred: because food is feces in waiting. [ laughter ] anthony: this is cnn. surpri hold up. hold up. we got a laggy video call here. you need verizon, the best network for streaming. trade ya. okay, people, that s a reset. let s take it back from surpri (avo) get $300 off the samsung galaxy s9+. because unlimited is only as good as the network it s on. stella artois. voila! pockets. enjoy! why let life..keep you from enjoying life.