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Detailed text transcripts for TV channel - CNN - 20190217:07:10:00

No one. fred: uh, it s one of those, like, painful nostalgic thing. anthony: right. layers of almond and hazelnut meringue, chocolate buttercream. oh, my god. look at that. mmm. damn, that s good. for these guys, this is normal. this is lunch. fred: sundays it s like playhouse in my house. it s french playhouse. anthony: yeah? what do you do? david: they get dressed at their house. anthony: no way. tell me all about this. david: he dresses the [ bleep ] kids, too. anthony: he s a dandy. david: he s a dandy. fred: a sunday a sunday dandy. last time i did, i did praline rose, and the linzer torte. i made a crème caramel. i made salade d orange au rhum. anthony: right. fred: i made les prunes au vin rouge. anthony: right. david: prunes in red wine. anthony: yeah. fred: with a crème fraiche. and then a huge cheese cart that was about, like, 15 kinds of cheese. anthony: right. and how many people are in your family at this meal? david: him and his wif ....

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Detailed text transcripts for TV channel - CNN - 20190217:07:37:00

Are they truly one entity or two? this is a question that has been wrestled with for some time. quebec is certainly part of canada, but in many ways, both culturally, spiritually, and linguistically, it s very much another thing entirely. there s a lot of history, much of it contentious. go back far enough and you get a clearer picture of why. the french arrived on the shores of quebec city in the early 16th century, but succumbed to the military might of great britain in the mid-18th. thus began a gradual but steady persecution of all things french. the québécois have struggled mightily to hang onto their french heritage and language. the issue of seceding entirely, a notion that persists to some extent even today. journalist patrick lagacé meets me for lunch at bistro m sur masson to help me understand a little bit of what many québécois feel is at stake. so, i was going to talk about ....

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Detailed text transcripts for TV channel - CNN - 20190217:07:06:00

anthony: after a suspiciously stunned-looking fish emerges from the deep, previously rufinoled by an eager producer, no doubt, it is ignored. because fred and dave do things differently. no crudely fried fish in breadcrumbs for these large-living 19th century men. oh, whoa. holy shit. look at that. instead, a hearty lunch of french classics, accompanied by many fine wines and liqueurs, as befitting gentlemen of discerning tastes who ve exhausted themselves in the wild. so this is how you live? fred: well, more often than not, yes. david: we always have to travel well and eat properly. we re drinking a natural white wine. [ speaking french ] white burgundy. these are glacier bay oysters, as well as a couple of beausoleils thrown in there. fred: they re delicious. and my prized possession, those little alsace glasses. david: fred s wonderful alsace glasses. anthony: yeah. david: but the funnest part about the restaurant business, isn t it the cutlery? just this spoon is abs ....

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Detailed text transcripts for TV channel - CNN - 20190217:07:28:00

Abraham. the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. le continental is the kind of place about which i am unreservedly sentimental. [ david speaking french ] when i was younger, i ate here with my grandparents and my parents. man: oh, yeah. man: well, that s older restaurant in town, it s open since 1956. anthony: classic, un-ironic cuisine ancienne, meaning dishes you haven t seen since, like, forever. a hipster-free zone of french continental ocean liner classics, such as caesar salad, tossed fresh to order tableside. and beef tartare, also prepared tableside, as one must. ....

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Detailed text transcripts for TV channel - CNN - 20190217:07:31:00

Another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. 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! ....

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