maite: do you want some rice with it? traditional and family meal. fred: you re an amazing cook. maite: thank you. anthony: this is really great. dave: maybe you re going to have to open a small, little restaurant. did you ever think of that? maite: i m trying to open a pastry shop. anthony: really? you bake as well? anthony: braised halibut: simple and perfect. maite: halibut. anthony: wow, look at that. fred: are these are potatoes from here? maite: from france. fred: [ speaking french ] maite: oh no, we would like that. fred: [ speaking french ] anthony: your knowledge of tubers is dazzling. dave: fred has an incredible amount of pedantic knowledge about several subjects. anthony: oh wow, this is great.
thank you guys. thank you so much. anthony: i m so happy with this cheese. the meal in general, all of it was fantastic. i m so happy. this is really a throwback to a meal that you have a hard time finding in france now. i mean, correct me if i m wrong, you really have a hard time finding a true, proud, french regional meal. dave: it s incredibly difficult.
yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always
dave: grab one. jeremy c: salted pork fat. dave: they re crisp. anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good.
it s gotten the region, national, and even international attention with its hyper-localized, wildly creative menus. anthony: wow, this is exciting. wow. anthony: seafood tower, yes. razor clams, snowcrab, mussels, capelin, whelk, and sea urchin. fred: whoa, look at that. anthony: little plump sacks of goodness. oh, god that s good. boquerones i am very excited about as well. dave: whelks is my game. anthony: really? dave: oh, love em. anthony: the boquerones are quite remarkable. this is really good. dave: i m going to pass the tuna around. anthony: i like the little berries. dave: yeah, they re neat. it s funny, there are no oysters on here or clams, which is refreshing. anthony: i don t think i ve ever seen that. dave: yeah, it s only local.