yeah. you ve never been here? never. how is this even possible? you grew up how far from here? like, uh, fifty miles. a hundred miles. fif- a hun- you grew up a hundred miles from here? what prevented you from coming to this clearly beautiful city? because it s clearly beautiful. it s a fantastic city. i mean, it s beautiful. i agree with you, but it has a reputation of being a dangerous city. you live in new york. i should point out that every single frenchman who i ve said, you know, i m shooting in france. and they say, oh really? where? and i say, marseille, their face drops immediately like, oh. why? why is that? because they think it s ugly? do you know what they say? they say, zis is not france. with a z like that? zis is not france. merci beaucoup, madame. well, i m looking forward to the week. yeah.
in restaurant culture, julian is founder of family first, a agency that pairs big brands and mega stars with bold new concepts. we could have gotten the best table at any fancy restaurant in paris, but instead he wanted me to try his mom s home cooking. this guy is definitely a troublemaker. troublemaker. you can tell. welcome. merci beaucoup, chef. what s on the inside? black mushroom. is it quail leg? quail leg. beautiful. this is [ speaking foreign language ] from the sugar cain shrimp to the fresh green papaya salad, this is a true vietnamese family-style meal. you re blessed to have a mom cook like this. once a month i come back here
eric: it s a fantastic city. i mean, it s beautiful. i agree with you, but it has a reputation of being a dangerous city. anthony: you live in new york. [ laughter ] anthony: i should point out that every single frenchman who i ve said, you know, i m shooting in france. and they say, oh really? where? and i say, marseille, their face drops immediately like, oh. eric: why why is that? because they think it s ugly? anthony: do you know what they say? they say, zis is not france. [ laughs ] eric: with a z like that? anthony: zis is not france. eric: merci beaucoup. anthony: well, i m looking forward to the week. eric: yeah. anthony: this is a low-impact show. eric: what is a low-impact show? anthony: it means i m not, you know, paddling up river. it means i get a flush toilet, eating well constantly. eric: you you like luxury.
eric: if i make a, yeah, if i make a green salad, you re going to eat it? anthony: no. eric: this one is better, right? that one okay. we take the female. they have a black tapenade with basil. anthony: yeah. eric: or the traditional one. anthony: tradish let s go traditional. eric: traditional one. anthony: no time to mess around here. eric: we re going to eat like pigs. anthony: so, what else is new? eric: we need a saucisson. anthony: oh, yeah, yeah, yeah. definitely, and some bread. eric: and the bread, yeah. anthony: oh, and wine. eric: and the wine. anthony: a very, very, very expensive wine. eric: yeah? anthony: yeah, we re blowing out the budget, man. [ eric speaking french ] [ vendor speaking french ] anthony: okay, good. need more money. eric: so we open two reds? we re going to be smashed. vendor: ciao. anthony: merci, ciao. eric: merci beaucoup. anthony: we ll be needing that. okay, that s our cheese selection. here s our po
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