all time, barbecued duck. a house specialty. wow. oh, wow. hey, chef. chef, you re not kidding around. this is like this is chef kan. that s his wife who takes care of the front of the house. pleasure to meet you. thanks for having me. they are the most loving couple i know in the chinese community. [ speaking foreign language ] so bitter melons is in season right now. yeah. i saw somebody selling them on the corner. yes. do you like that? it s delicious. it s delicious. i love duck. i love duck. how long has this restaurant been open? 37. 37 years. i m 37. how many years after you came to toronto did you open the restaurant? a year. same thing. i think it says a lot about the city, that you can come here as a chinese immigrant and within five years open a restaurant and be accepted. yes.
Ça déménage dans les allées du Prisme, à Aurillac (Cantal), où se tient le Salon de l habitat, de l automobile et des loisirs
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Where to Eat on Zozobra Weekend
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arzak: there weren t any books written in basque or anything. everything was from mouth to ear. gabriella: right in here. anthony: nice. oh, okay. yeah i figured we re not walking by here. anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. gabriella: this is where you ll find juan marie on every sunday. anthony: this is the first place anyone ever brought me in san sebastian. gabriella: really? anthony: yes. anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. anthony: mhmm, oh man. anthony: but this, the house specialty, what they re most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and comingle with the hot fungi. elena: these plates, what can you do to make it better? anthony: no, it s impossible. elena: leave like that. anthony: it s perfect. there s no improving this dish. elena: no. now nobody
oh, okay. yeah i figured we re not walking by here. anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. gabriella: this is where you ll find juan marie on every sunday. anthony: this is the first place anyone ever brought me in san sebastian. gabriella: really? anthony: yes. anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. anthony: mhmm, oh man. anthony: but this, the house specialty, what they re most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and comingle with the hot fungi. (burke) that s what we call a huge drag. seriously, that s what we call it. officially. and we covered it. talk to farmers. we know a thing or two because we ve seen a thing or two. we are farmers. bum-pa-dum, bum-bum-bum-bum