peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve re-immersed myself in the booming lima food scene. i took a walk through this beautiful world. felt the cool rain on my shoulder. found something good in this beautiful world. i m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spending so
so that s why we re in peru. but before we get all indiana jones, we re spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here. lima is the cultural hub and culinary capital of a country that has exploded in the last decade with scores of world-class chefs, cooks, and restaurants. it has long been considered to be one of the best food scenes in all of south america. let s do it. eric: how far away is the house? coque: that s it. so, it s eric: over there? coque: yeah. five minutes. anthony: one of our friends here is chef restaurateur, coque ossio. he s one of the best, most successful chefs in the country. his family are something of a beloved culinary dynasty in peru. and pucusana, a small fishing village about an hour south of lima, is where they spend their weekends .
anthony: i m in peru with this guy, eric ripert. eric: the guy was looking at us. he went into the tree. anthony: that s funny. chef of the world-famous restaurant le bernardin in new york, to look at where chocolate comes from, particularly our chocolate, the very expensive, limited-run, designer chocolate bar business that eric got me into last year. so that s why we re in peru. but before we get all indiana jones, we re spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here. lima is the cultural hub and culinary capital of a country that has exploded in the last decade with scores of world-class chefs, cooks, and restaurants. it has long been considered to be one of the best food scenes in all of south america. let s do it. eric: how far away is the house? coque: that s it. so, it s eric: over there? coque: yeah. five minutes. anthony: one of our friends here is chef restaurateur,
and i are serving up what we think are the best food scenes in cinema but in the movies food is not always food our menu is filled with drama and you see that you have all the conflicts that hashed out all over the dinner table some of our dishes are sweet and spicy others like revenge are best served cold and some are just kitchen chaos here our entrees and your wig. eating with a knife and fork can be tricky and sometimes lead to little mishaps. but luckily none of the other guests seemed to notice and the poultry started hare excess free states hidden at least at first but of course you should never ask the drunk waiter to clean up your mess. in the party a simple dinner turns into total mayhem food as