know? a meat pie. anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that s not sufficient. martin: usually there is no truffle, but i just anthony: yes, black truffles. david: more truffle. martin: maybe it s gonna be too much truffle. david: my blood s getting thicker as i look at that. thicker as i look at that. anthony: and now the main course a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. anthony: into the chicken. martin: yeah. anthony: good god. there is a light at the end of the tunnel. man: ah. anthony: someone should be
it. you know, when you eat beaver, you understand that it s beaver. anthony: martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook them and eat them, not just strip them of their pelts. and as incredible as it might seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all, rather a quick spoon bread-type thing that in our case goes somewhat awry during an inadvertent inferno. [ laughter ] with the sauce, it almost looks like chocolate. it s so rich-looking, huh? martin: i love it when it s like that. some people don t put too much blood, but i like when it s very thick.
but, but, but wait, there s more. almond croissants, whippet biscuits, some nougat. david: yeah. anthony: ah, there we go. i think that s a first for me. i ve never seen that done. david no? anthony: well, not with a hammer. let the madness begin. next, a whole lobe of foie gras with baked beans, on a pancake, cooked in duck fat, of course, cottage cheese and eggs, cooked in maple syrup. wow. that s awesome. there s a healthy salad, sautéed duck hearts, gizzards, and pig s ear, topped with a heaping pile of fried pork rinds. good lord. mmm. oh, and a calf brain and maple bacon omelet. and these. how is this made? martin: with love. anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. martin: this is a classic quebecer dish. it s called la tourtiere, you
maple meringue cake and maple ice cream with chocolate shards. any suggestion how to attack this? fred: we did it once. i won the chef suggest thing for the ice cream cone. chef suggests that you eat the ice cream like that. martin: that s the thing. i think there s too much focusing on the food. you know? you know, like, uh, wow, this is very intellectual and, uh, wow and blah, blah. i ve done too much of those, all those shit, you know? i don t want to do that. i don t want to play game anymore. fred: because food is feces in waiting. [ laughter ] anthony: this is cnn.
anthony: wow. that s absolutely delicious. martin: yeah, it is. i wasn t joking, but anthony: tastes like chicken. [ laughs ] no, it doesn t taste like chicken at all. martin: this is your first time? anthony: yeah. martin: oh. wow. [ laughs ] that s something. i i think you almost eat everything. yeah? anthony: yeah. at this point, you know, animals, they see me and they re like martin: no, no, no. not him. [ laughter ] anthony: yeah. not that guy. there s a joke around here somewhere, but to tell you the truth, the stuff is just too good. it s, like, 10 below zero in this freakin town. and that generally does not spell good time for me. a good time for me is more like a palm tree, a beach, a swimming pool, where the only cold thing is my beer.