another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man!
man: not much. anthony: look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and
another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ muted ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out.
another thing tily. thyoge wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging
at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure.