the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. le continental is the kind of place about which i am unreservedly sentimental. [ david speaking french ] when i was younger, i ate here with my grandparents and my parents. man: oh, yeah. man: well, that s older restaurant in town, it s open since 1956. anthony: classic, un-ironic cuisine ancienne, meaning dishes you haven t seen since, like, forever. a hipster-free zone of french continental ocean liner classics, such as caesar salad, tossed fresh to order tableside. and beef tartare, also prepared tableside, as one must. shrimp cocktail.
and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. daniel: we ll continue all over the world to make cuisine of paul, many generation to come. anthony: forever. i will never eat like this again in my life. chef, merci. [ paul speaking french ] anthony: the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time, i sat next to the great man himself, and daniel and i were served a menu that chefs will look back on in a hundred years and smile at appreciatively, sentimentally,
until the bitter end, when the french fell at the plains of abraham. the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. le continental is the kind of place about which i am unreservedly sentimental. [ david speaking french ] when i was younger, i ate here with my grandparents and my parents. man: oh, yeah. man: well, that s older restaurant in town, it s open since 1956. anthony: classic, un-ironic cuisine ancienne, meaning dishes you haven t seen since, like, forever. a hipster-free zone of french continental ocean liner classics, such as caesar salad, tossed fresh to order tableside. and beef tartare, also prepared
anthony: classic, un-ironic cuisine ancienne, meaning dishes you haven t seen since, like, forever. a hipster-free zone of french continental ocean liner classics, such as caesar salad, tossed fresh to order tableside. and beef tartare, also prepared tableside, as one must. shrimp cocktail. not a deconstructed shrimp cocktail, mind you. a shrimp cocktail. the way jesus wants you to eat them. all served by a dedicated professional. in at culinary school, we were taught this. we had real customers as your final class. we d have to do the peel the fruits tableside, all that, which inevitably would fly off the fork and land in somebody s soup. i was so bad at it, too. i d start with the orange. run into trouble. i d be, i ll be right back. behind the screen, i m, like, with my teeth, stripping the thing. at least once a day, one of the students would set themselves or the customers on fire. the sterno would, like, spill
difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. daniel: we ll continue all over the world to make cuisine of paul, many generation to come. anthony: forever. i will never eat like this again in my life. chef, merci. [ paul speaking french ]