survive. daniel: so there s basically four or five every four years. anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it s then tied, slipped inside a pig s bladder, and steamed in court bouillon until tender. daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it s already in reference to a chef of the past. this was a dish la mere brazier was doing. anthony: the at-times brutal world of the michelin star kitchen looks much of the time like a boy s club, but where did
lunch is being prepared by andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalie s aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. that s the taste of this region for me. it s garlic, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france? jacques: no.
daniel: so there s basically four or five every four years. anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it s then tied, slipped inside a pig s bladder, and steamed in court bouillon until tender. daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it s already in reference to a chef of the past. this was a dish la mere brazier was doing. anthony: the at-times brutal world of the michelin star kitchen looks much of the time like a boy s club, but where did they come from?
so very, very rare. anthony: i m looking for a suspension of logic and reason. this is something that i got here from the beginning. pickled calf s tripe with radish, shaved carrot and watercress. lovely. wow. jay: thank yo anthony: there are some tripe dishes that are just uniquely wonderful. and it s a tricky ingredient. once you re cooking it, it smells like wet dog. jay: the way we smell things and taste them is very different. all the best foods stink. anthony: yeah. jay: and it s an extraordinary thing. these foods, there s a faint whiff of death about them, they re the ones that remind you that you re the most alive. anthony: the scent of your own mortality. jay: your own mortality. [ laughs ] anthony: skate poached in court-bouillon with fennel and green sauce of fresh parsley, herbs and anchovies. this is nice. fergus: savory treat in the form of kidney. jay: oh, i love kidneys. anthony: yes. they re so pretty.
pickled calf s tripe with radish, shaved carrot and watercress. lovely. wow. jay: thank you. anthony: there are some tripe dishes that are just uniquely wonderful. and it s a tricky ingredient. once you re cooking it, it smells like wet dog. jay: the way we smell things and taste them is very different. all the best foods stink. anthony: yeah. jay: and it s an extraordinary thing. these foods, there s a faint whiff of death about them, they re the ones that remind you that you re the most alive. anthony: the scent of your own mortality. jay: your own mortality. [ laughs ] anthony: skate poached in court-bouillon with fennel and green sauce of fresh parsley, herbs and anchovies. this is nice. fergus: savory treat in the form of kidney. jay: oh, i love kidneys. anthony: yes. they re so pretty. and how are these kidneys done, sir? fergus: well, seasoned flour anthony: nice. fergus: and then the sauce, pshh, pshh. anthony: ah, sizzly. fergus: chicken stock