no early indications of greatness? but i mean, there is a line, isn t there, from the farm, and haute cuisine. they all reflect the region, hopefully. daniel: yeah. anthony: but in the best case, they re interdependent. they they come from each other. in fact, who cooks in the great restaurants? well, farm boys, basically. that s who always cook. my deepest thanks to your mother and your father. thank you. daniel: merci. next time, my father will make you drive the tractor. [ laughter ]
until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. daniel: we ll continue all over the world to make cuisine of paul, many generation to come. anthony: forever. i will never eat like this again in my life. chef, merci. [ paul speaking french ] anthony: the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time, i sat next to the great man himself, and daniel and i were served a menu that chefs will look back on in a hundred years and smile at appreciatively, sentimentally, respectfully.
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
eric: ah! yep! anthony: we re wiping the floor with these yokels. it s like deliverance in reverse. no. eric: we have no ch anthony: what is it? 10-10 now? eric: 10-10. this is the winning point. anthony: i know you re so into this. i can t believe it. you re so competitive. eric: my jacket. anthony: oh yeah, blame your jacket. there you go. usa. woo. i ve never seen him so happy. all right. it s miller time. eric: monsieur. santé. anthony: santé. merci. i ve never seen this side of you, man. i don t know what to think. eric: i cannot believe it. i m like, wow. do you take aspirin? plain aspirin could be hurting your stomach. new vazalore is the first liquid-filled aspirin
can make him work 12 hours a day. anthony: right. daniel: and uh, pay him maybe a buck a month. you know what i mean? anthony: ah, the good ol days. daniel: yeah, well. anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. daniel: the art of charcuterie, lyonnais can t live without it. anthony: look at this. terrine, pate, sausages, rillette, it s an art that s revered here and widely enjoyed. daniel: monsieur reynon. reynon: bonjour. daniel: merci. tony. anthony: bonjour, monsieur. tony. chef: tony. anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] daniel: 20 20 ton of saucisson just inside this room. the holiday are coming, and they re going mad with the