we are a meat-eating country, the country where you come to eat meat. carnelandia man: the name of this butcher shop is carnelandia. because there s a disneyland, we decided to name it carnelandia. well, we sell approximately 3,200 kilos, or 3,500 kilos of meat a day. we sell a lot of packaged meat, we sell a lot of pulp meat, roasted, minced, a lot of pork meat, pork shoulder, ham, ham hock, chitterlings, gizzard, chitlins, chicken, rump steak,
difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over 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 ]
difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over 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
anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over 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.
cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over 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