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CNN Anthony Bourdain Parts Unknown November 29, 2019 06:51:00

Suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. ....

Anthony The Ant , Chickens Truffles , Onion Puree , Chicken Skin , White Truffle , Foie Gras , Squid Ink , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota ,

Detailed text transcripts for TV channel - CNN - 20190317:07:51:00

Finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef was not there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are? every one of those amazing thousands of chefs, sous chefs, that we have across the world, ....

Anthony The Ant , Squid Ink , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota , Work Doesn T , Food Critics , Sous Chefs ,

Detailed text transcripts for TV channel - CNN - 20181022:03:51:00

anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef was not there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers ....

Anthony The Ant , Foie Gras , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota , Squid Ink , Work Doesn T , Food Critics ,

Detailed text transcripts for TV channel - CNN - 20180603:07:51:00

Suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of ....

Anthony The Ant , Chickens Truffles , Onion Puree , Chicken Skin , White Truffle , Foie Gras , Squid Ink , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota ,

Detailed text transcripts for TV channel - CNN - 20170211:07:51:00

Egg shape, with an actual yolk suspended in the center. jose: this is the idea of, what if we will be feeding our chickens truffles. will their eggs become like this. anthony: served with onion puree, cream and finished with more, lots more, shaved white truffle. waiter: this is crispy chicken skin and escabeche. anthony: i m sliding this off, right into my face. jose: incredible. anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. ....

Anthony The Ant , Big Shot Bristles , Chickens Truffles , Onion Puree , Egg Shape , White Truffle , Chicken Skin , Foie Gras , Clementine Sauce , Secreto IbÃ Rico De Bellota , Squid Ink , Kokotxas Al Pil ,