see? told you. anthony: you re wishing evil on others. you re totally coming back as a sea cucumber. 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.
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 production of saucisson. anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper.
i will try to go fishing. i ve, you know, i ve never catched anything in my life. anthony: do you actually fish? do you know how to fish? do you ever fish? eric: i don t know how to fish. anthony: i ll show you how. all you need is a car battery and a couple of cables. trust me, you ll get all the fish you want. they come right up. eric: yeah, that s, uh, you end up in jail. you end up in jail, dude. anthony: there s other ways. how do you say dynamite in french? eric: dynamite. anthony: dynamite. see, i do speak french? anthony: you can tell. you know it s coming, right? you can sense it. oh no, another fishing scene. this is our vessel here, on the right. eric: oui, eric. anthony: bonjour, monsieur. eric fromion is one of only a handful of old-style fishermen who work the sea the old-fashioned way. eric: do you see yourself fishing? anthony: no. eric: it s stressful to me. anthony: right. i always think i m going to catch, like, my testicles or my ear
anthony: you re wishing evil on others. you re totally coming back as a sea cucumber. 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. [ bleep ]
anthony: cabbage and potatoes all steamed in the still. the flavor you get from the fermented grape awesome. daniel: yeah, it s awesome, huh? anthony: it s good. so good. and if you know daniel at all, he can t really help himself. he s popping up and down, serving everybody, making sure everything s just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. madam and monsieur, their son, he s now a gigantic, international success. when he was a young man at 14 sneezing in the field, did they ever anticipate this? [ daniel s dad speaking french ] anthony: no! 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 t