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 ]