you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. that s that s salt cod for you anglos. [ david hums ] anthony: i m all swollen up like the michelin tire dude and ready to burst in a livery, omni-directional mist. hotel/motel time for me.
oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. that s that s salt cod for you anglos. [ david hums ] anthony: i m all swollen up like the michelin tire dude and ready to burst in a livery,
man: not much. anthony: look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and
anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. that s that s salt cod for you anglos. [ david hums ] anthony: i m all swollen up like the michelin tire dude and ready to burst in a livery, omni-directional mist.
myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled toma