he is a master of what looks austere and simple but is in fact in almost a japanese way fetishistically perfectionist in his treatment of local ingredients. victor cooks everything himself from his own charcoal made from wood he cuts himself. chorizo, which he makes from iberian pork loin, served over a tiny little grill still smoking and infusing it with scent and flavor. anthony: mhmm. oh, so good. anthony: grilled razor clams. anthony: so good, so simple. anthony: beluga caviar, however improbably it sounds, grilled and heaped over almond paste. anthony: excuse me a moment i m going to have to take a picture of this. i want to make other people feel bad about what they re eating. anthony: grilled gambas. perfectly, perfectly cooked prawns. virginia: it s huge! anthony: yeah. virginia: this is, wow! anthony: line caught squid grilled and served in its own ink.
anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. that s that s salt cod for you anglos. [ david hums ] anthony: i m all swollen up like the michelin tire dude and ready to burst in a livery, omni-directional mist.
exciting. wow. anthony: seafood tower, yes. razor clams, snowcrab, mussels, capelin, whelk, and sea urchin. fred: whoa, look at that. anthony: little plump sacks of goodness. oh, god that s good. boquerones i am very excited about as well. dave: whelks is my game. anthony: really? dave: oh, love em. anthony: the boquerones are quite remarkable. this is really good. dave: i m going to pass the tuna around. anthony: i like the little berries. dave: yeah, they re neat. it s funny, there are no oysters on here or clams, which is refreshing. anthony: i don t think i ve ever seen that. dave: yeah, it s only local.
here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden.
myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled toma