so you can be confident you re getting the best price. giddyup! kayak. search one and done. anthony: once every few decades, maybe every century, a nation will produce a hero. an escoffier, a muhammad ali, a dalai lama, joey ramone. someone who changes everything about their chosen field, who changes the whole landscape. life after them is never the same. martin picard is such a man. a heretofore unencountered hybrid of rugged outdoorsman,
good. the kind who know how to properly prepare these dishes. sweet. fred: i swear i had, like, a goosebump moment. anthony: yeah. for dave, another classic filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when s the last time you saw the word newburg on a menu? awesome. absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and properly serve it. thank you very much. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town
extent even today. journalist patrick lagacé meets me for lunch at bistro m sur masson to help me understand a little bit of what many québécois feel is at stake. so, i was going to talk about the whole history of french québécois identity, the separatist movement, all this, but i have to get right to the pressing matter of the day: pastagate. [ laughter ] patrick: pastagate. what do you want to know about pastagate? anthony: for those not up on current quebec politics, pastagate refers to an incident where local authorities notified an italian restaurant that they were in violation of french laws because they used the word pasta, which is italian. this is patrick: okay, stop apologizing, okay? [ laughter ] anthony: don t get me wrong. my last name is bourdain. i lean french, hard. i am enormously sympathetic to the language laws. patrick: you don t think it s preposterous? anthony: i do not think it s preposterous. but here we have a situation.
another thing tily. thyoge wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? 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
anthony: yeah. david: but the funnest part about the restaurant business, isn t it the cutlery? just this spoon is absolutely gorgeous, you know? fred has a wonderful collection of tableware. without getting, you know, snobby or elitist, you know, the eating off vintage, uh, tableware is one of the great joys out of life. anthony: well, this is the interesting paradox of you guys. on one hand, you aspire to run a democratic establishment, open to all. and yet you are hopeless romantics when it comes to fred: painful nostalgics. anthony: the art of living. right? fred: yeah. anthony: what the [ bleep ]? sustenance is required. holy [ bleep ]. look at this. like, say, a consommé of oxtail to begin. followed perhaps by a chilled lobster a la parisienne? david: the art of dining is kind of disappearing, much to our chagrin. i work super hard at being an excellent dining companion. anthony: when seeking excellence in a dining companion, what qualities does one look for?