yeah, and 73% of the drivers say they do it because of bad tippers. so you never tipped me, that s why. and we talk about it. neil: sure, blame me, blame me. [laughter]. we can get the truth out there. remind me when my grandmother would send me five blocks down the street to burger king and i could eat the fries, i m a grown boy, what does she expect me to do. i see it all the time with my food. neil: even jonas does, and he orders out fois gras. and with the oysters and they went through them. and apparently this has been a problem in the industry. this is why they had the ham burglar, be honest. in 2019 it was one in four did this, a u.s. food report did
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anthony: kill em. eric: okay, okay, hold on. anthony: definitely the 66 latour. how much is it? is it expensive enough? eric: yeah. they re gonna love you. anthony: we deserve it. oh, that s good. eric: right, this is good, huh. anthony: well worth the expense to someone else. eric: this is the beginning. we are going to have a week of good food, good wine and some ski, right? anthony: so what is the specialty of the region? eric: so they do the raclette. anthony: cheese. eric: you know, like yeah cheese. anthony: right. eric: the fondue. anthony: that s cheese. eric: tartiflette. anthony: that s cheese. eric: i don t know. anthony: that s not bad. i like cheese. eric: i like stews. they make a lot of stews, too. anthony: yeah, of what animals? eric: mostly beef. anthony: yeah? a lot of cows up here? eric: yeah. anthony: i like cows, to eat. eric: yeah, to eat, of course. anthony: i don t much like them personally. where i lea
wow. it s sensational. maite: you like it? anthony: that s fantastic. maite: good. anthony: wow, that s good. fred: you know this is a kind of dish for real we should do. try a lot of versions, transform it all at once when it s at the peak of freshness, make a solid pate and serve it size by size like fois gras, you know? dave: my mind is already racing, urchin sausages. anthony: steal this recipe, dude. this is good. dave: we ll have to call it pate maite . maite: oh my goodness, what an honor. i don t have copyrights on that because it s local. very traditional from here. dave: is it, yeah? you ve had this all your life? maite: yes. anthony: wow. anthony: stuffed squid over rice. maite: this is family style, you know. anthony: wow, look at that. anthony: thank you.