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are adult films. the american porn industry catering to exactly the kinds of dark urges we've been talking about. but even nastier is a $12 billion a year industry that dwarfs the hollywood product. our own obsessions, arguably, are at least as crazy, violent and lurid as japan's, and we tend to actually carry out our violent fantasies more frequently, maybe with that fetishism, that attention to detail comes some kind of excellence in other fields. maybe there's a line from there to here. so who's crazy now?
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>> vous allez vous et de haute qualité. sur vie dans des portions gargantuan. portions qui pourrait etre dangereuse pour l'histoire du convive ordinaire. l'animal est un professionnel hautement entrainé ne sais pas a la maison. >> wow! i took a walk through this. >> beautiful world felt the cool rain on my shoulder. >> found something good in this beautiful
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world. i felt the rain getting colder sha la la la la. sha la la la la la sha la la la la. sha la la la la la la. >> it takes a special breed to live in a province like quebec. it gets cold in winter and winters are long. it takes a special kind of person for whom frozen rivers, icy wind whipped streets deep, seemingly endless forests are the norm. i will confess my
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partisanship up front i love montreal. it is my favorite place in canada. the people who live there are tough, crazy and i admire them for it. toronto. vancouver i love you, but not like montreal. why? i shall explain. all will be revealed in the meantime, check this guy out. what's the post office motto? neither rain nor sleet nor driving snow, nor plague of locusts. prevent the mail carrier from delivering my junk mail here in montreal. the simple task of delivering the mail in winter comes with its own set of hurdles. icy hurdles. i got to ask, do you have special equipment for this? we got, like, slip on boots. >> we do have leather boots in the rain. sorry. when it gets icy with the spikes on them. and they gave us also slip on spikes for when it's
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icy. >> any sort of city ordinance that you have to shovel. they're not. they're not penalized financially or anything. >> no, nothing like that. >> any injuries in the line of duty? >> i've had several, like tumbles. one incident that i was off for two months, i thought i broke my ankle. >> what is the most perilous aspect of the job? would it be? dogs are icy stairs in this area. >> there's a lot of dogs. but i would say the icy stairs. >> it's one thing to have to work outside in this wintry mess, but it takes a strange and wonderful kind of mutant to actually find it pleasurable. like, well, these two gentlemen, do you like the cold? i mean, by you, i mean the quebecois. >> it cleans the streets of ebola. the cold? >> yeah, the frigid cold keeps the riff raff out of the city
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for sure. >> fred moran and david mcmillan, restaurateur chefs at the legendary joe beef bon vivant, raconteur. historians of their beloved great white north, princes of hospitality. and what do men like this do for fun? when the rivers turn to ice three feet thick, when testicles shrink and most of us scurry for warmth and shelter, if they were like so many other canadians, they would go ice fishing on the saint lawrence river. >> the cabin fever induces in the quebecois family, because we are confined, perhaps to spend so much time indoors, a lot of the families love to do, you know, activities together like this go to the cottage, go ice fishing. you know, it gets you out of the house. and it's very much a family thing. >> like many of their ilk, they'd seek one of the temporary small towns of sled borne cabins, drill a hole in the ice and wait. but these are
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not normal men. so is quebec better than the rest of canada? >> obviously. >> yeah. i mean, come on you didn't. >> you didn't have to think about that long. no. now, wait a minute. now, are strippers paid hourly here? is that right? it's not a tip system. >> it's considered an art. a performance art. you consider it a performance art. >> so how does that work? you don't. >> you don't tip your stripper, you pay for song, you pay per song, you pay per song, and then you can get a dance in the back, which is a private dance. >> and that's ten bucks a song. five bucks a song in public. >> that's why i go to prog rock strip bars, because the songs are super long and i'm a bit cheap. you know, i go for the king crimson lap dance. >> after a suspiciously stunned looking fish emerges from the deep, previously roof and hauled by an eager producer, no doubt it is ignored because fred and dave do things differently. no crudely fried fish and breadcrumbs for these
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large living 19th century men. oh whoa! holy! 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? >> well, more often than not, yes. >> we always have to travel well and eat properly. we're drinking a natural white wine. hey, look. white burgundy. these are glacier bay oysters, as well as a couple of beaujolais thrown in there. >> they're delicious. and my prized possession, those little alsace alsace glasses. >> yeah, i got the funnest part about the restaurant business, isn't it? the cutlery. just the spoon is absolutely gorgeous. you know, fred has a wonderful collection of tableware without getting, you know, snobby or elitist, you know, the eating of vintage tableware is one of the great joys out of life. >> well, this is the interesting paradox of you guys. on one hand, you aspire to have to run a democratic
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establishment open to all, and yet you are hopeless romantics when it comes to painful, nostalgic the art of living, right? what the sustenance is required. holy look at this. like, say, a consomme of oxtail to begin, followed perhaps by a chilled lobster a la parisienne. >> the art of dining is the kind of disappearing, much to our chagrin. i work super hard at being an excellent dining companion when seeking excellence in a dining companion. >> what qualities does one look for? >> i turn my phone off. you know i never put my elbows on the table. i don't, of course, come prepared with stories. don't. don't drink too much. don't become sloppy. come prepared with anecdotes. >> absolutely no elbows on the table. >> no it's not, it's not, it's not proper. >> i'm a total failure as a dining companion. what what what is that? what's that, you
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ask? an iconic escoffier era classic of gastronomy. oh, look at that sauce. holy crap. the devilishly difficult lev a la royale, a boneless, wild hair in a sauce of its own blood, a generous heaping of fresh black truffle garnished with thick slabs of foie gras seared directly on the top of the cabin's wood stove. oh,. look at that. >> we're in a wooden shack over three feet of ice and 100ft of water. >> you are hopeless, hopeless romantics, gentlemen. oh, jesus. look at that. oh, the seared foie is perched atop an ethereal suspension of joel robuchon inspired potato puree. of course. >> this is cornas from reynard vineyard by terry almond. >> nice. oh. >> it's wonderful. >> yes, yes, it is. really. is there a is there a billionaire
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or a despot anywhere on earth who at this precise moment is eating better than us? >> no, no, look at that. >> it was saint-marcellin cheese. >> there must be cheese. in this case, a voluptuously reeking epworth, who's some less hearty outdoorsman might call overripe. but not us. oh, this is awesome. we got here a few cubans. >> oh, wait a minute. >> you guys have a much more relaxed attitude towards the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets. a dinosaur era monster, long believed extinct. >> this is chateau marceline. >> who does this? >> uh, no. it's one of those like, painful, nostalgic thing. right? >> layers of almond and hazelnut meringue. chocolate buttercream. oh, my god, look at that. mm. damn, that's good
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for these guys. this is normal. this is lunch. >> some days it's like playhouse in my house. it's french playhouse. yeah. >> what do you do? >> they get dressed at their house. >> no way. tell me all about this. >> he dresses kids, too. >> he's a dandy. >> it's a dandy, a sunday dandy. last time i did, i did les praline rose and the linzer torte. i made a creme caramel. i made salade d'orange. awesome. all right. rum. i made les pruno vin rouge. right. wine with a creme fraiche. and then a huge cheese cart that was about like 15 kinds of cheese. right. >> and how many people are in your family at this meal? >> him and his wife and two young boys. >> and how old are the kids? >> two and four. >> so you, your wife and a two year old and a four year old. >> they don't. they don't make it to the end. usually i have to like i have to, like, prematurely open the open the door. >> you don't like pruno. >> you know what? i'm thinking of this. and i'm thinking that that's really tough. but i'm also thinking, you know, i going to do that, i'm going to do that. and actually, my daughter would totally be into it.
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>> you only come across an artist like luther vandross. once in a lifetime. >> he was a boss from the beginning. luther said, i have a sound in my head. i got to get it out. you are my shining star. >> my god. >> it was the most exciting time in the world. >> his life had extremely joyful moments and some really difficult moments. if we were to be able to talk to luther as fans, we'd be able to say. we just love you, luther. >> never too much new year's day at eight on cnn. >> you make good choices, always planning ahead. like to not just chase a career, but one day. follow your heart. with ambition like that, you need someone who elevates advice to a craft. at ubs, we match your vision with insight and expertise to shape a unique outcome for you. advice is our craft.
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is never the same. martin picard is such a man, a heretofore unencountered hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade innovator, he is one of the most influential chefs in north america. he is also a proud quebecois, and perhaps he, more than anyone else, has defined for a new generation of americans and canadians. what that means. he is an unlikely ambassador for his country and his province, but maybe not so unlikely. i mean, look at him out for a day trapping beaver with local trapper carl. no so the bait is wood. >> yeah. they just heat the the bark. they eat the bark. yeah, yeah, yeah. no. >> interested in pioneer days. beaver was the financial engine of of of canada. yeah. empires were built on it. every hat
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practically in the world was was made of a beaver pelt. >> that's why today it's the icon of canada, to a lesser extent, the tradition continues today. >> carl continues to trap, usually called on by provincial officials to trap beaver and clear away dams and control what could become a destructive, overpopulated situation. >> yeah, that way. >> hello, my little friend. >> well, this is a young one, and those are the ones we want to heat. >> what would you compare the meat to? is there anything like it? >> that. that's the thing, you know, there's nothing. nothing like it. you know, when you eat beaver, you understand that it's beaver. >> martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should. if at all
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possible, cook them and eat them, not just strip them of their pelts. and as incredible as it might seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all. rather a quick spoonbread type of thing that in our case, goes somewhat awry during an inadvertent inferno. to sauce. it almost looks like chocolate. it's so rich looking. >> i love it when it's like that. some people don't put too much blood, but i like when it's very thick. wow. >> it's absolutely delicious. >> yeah it is. i wasn't joking, but tastes like chicken. >> no, it doesn't taste like chicken at all. >> this is your first time. yeah. oh, wow. that's something i think you almost eat everything. >> yeah. at this point, you
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know, animals, they see me and they're like, huh? >> no no no no no. not to him. yeah, yeah. that guy, there's a joke around here somewhere. >> but to tell you the truth, the stuff is just too good. it's like ten below zero in this freakin town. and that generally does not spell good time for me. a good time for me is more like a palm tree, a beach, a swimming pool where the only cold thing is my beer. but no, these hearty culinarians of the north like to frolic in the snow and ice. more accurately, they like to obey their genetic quebecois imperative to risk dental and maxillofacial injury by skating around, slapping at a hard disk, trying to drive it in
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each other's general direction i believe they call this sport. hockey. this is not in my blood. these these skate. >> yeah, we grew up on rinks like this. does. >> everyone in quebec is pretty much obligatory. here's your stick. >> there's no reason to live here if there's no hockey. >> hockey rinks pop up all over the city to accommodate montrealers desire to risk teeth, groin and limb, and right behind fred and dave's restaurant joe beef a pickup game of chefs, cooks and hospitality professionals is underway. some of these guys have put a charitably, a little long in the tooth to be out there swinging sticks at each other and, uh, skidding around in the ice. this is a normal behavior. people actually do this for fun. >> yeah, absolutely. this is an everyday quebecois growing up playing hockey. canadian national sport, man. >> right. and this young one is already being indoctrinated. hello young man. >> are you gonna play hockey? >> you're good at hockey. >> are you going to be a goalie or a player?
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>> wow. player. oh, quick. >> am i gonna get, like, a mouth full of puck? by the way? it's being catered with fred and dave's usual restraint. >> ta ta ta ta ta ta ta ta ta ta. come eat hot cocoa in styrofoam cups. >> uh, no. try a titanic choucroute garnie a la alsacienne containing flintstones sized hunks of pork belly. poitrine bacon, homemade boudin blanc, kielbasa, smoked chops, plus like veal and pork links. oh, yeah. this is a truly heroic. choucroute oh, look at the beautiful work of linking these. it's awesome. this dish is the single best argument for sharing a border with germany. and of course, the finest wines known to
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humanity. >> we got german wine, we got silvaner and pirate bottles. >> sweet. >> what am i drinking here canadian riesling. >> this is norman hardy riesling from prince edward county. five hours from here. amazing wine. >> there's an allegory here somewhere. i'm reaching for it. something about fred and dave's reckless abandon, coupled with precision and technique. a hockey metaphor, perhaps. oh, the hell with it. oh, look. sausages! >> new year's eve, live with anderson and andy. live coverage starts at eight on cnn. >> today, my friend, you did it. you did it. >> pursue a better you with centrum. it's a small win toward taking charge of your health. so this year, you can say you did it.
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>> want to earn more profits and find a new audience for your published book? produce an audiobook. we handle narration, production, and digital distribution. >> call or scan the qr code now. >> montreal to quebec city by rail, 160 miles of wintry vistas. whip past the windows, evocative for some of another time. >> here you go. canadian caviar, sturgeon, acadian caviar. >> i'm not sure about dave mcmillan, but in fred mara's perfect world, we would all travel by rail. it would still be the golden age of rail travel. so tell me about the great canadian rail system. >> it's purely emotional. really. there's nothing rational about it. >> fred is what one might call, conservatively, an aficionado. how extreme is your railroad?
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nerdism. >> this is how bad it gets. operating manual for this model of train. >> yeah. >> this model. so you have other operating. books, printed ephemera, collectibles. fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. but it's something more than just nostalgia. it's also an appreciation for a dying art. >> i mean, it's like the old cruise ships are. you transport your comfort. you know in those halcyon days of cross-country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> we look at the menus of how people used to eat on trains. it's almost inspiration of how we cook in the restaurant. >> that's where all the sweetbreads and fresh peas with bearnaise sauce, roast leg of lamb, currant jelly. >> very nice pictures in the book. the dining by train book and the guy holding the turkey
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and cutting the turkey. when you order a drink, it comes from a bottle made out of glass into a glass made out of glass. right. which is kind of cool in our day and age. >> comes back to service, doesn't it? >> yeah. >> well, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer. so you always travel with a truffle shaver? well, during truffle season, as a gentleman must. hold on. wait a minute. i've got to get a inaction photograph here. hold on. canadian rail. so with all these people are going to be expecting. wait a minute. where's my fist sized black truffle? can i have the truffle option, please? oh, of course. and what was the other? don't forget the floor. quebec city, one of the oldest european settlements in north america. samuel de champlain, known as the father of new france, sailed up the
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saint lawrence and founded the site in 1608. when the fighting started with you know who? quebec city was the french stronghold until the bitter end, when the french fell at the plains of abraham. the french may have lost that one, but some things french have stayed firm, unbowed. resiliently, unchanged by trends or history. the continental is the kind of place about which i am unreservedly sentimental. >> when i was younger, i ate here with my grandparents and my parents. >> yes, that's all. the restaurant in town opens in 1956. >> classic, unironic cuisine. ancienne meaning dishes you haven't seen since, like, forever, a hipster free zone of
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french continental ocean liner classics such as. caesar salad tossed fresh to order tableside, and beef tartare, also prepared tableside. as one must. shrimp cocktail not a deconstructed shrimp cocktail, mind you. a shrimp cocktail the way jesus wants you to eat them all served by a dedicated professional at culinary school, we were taught this with real customers. as your final class, we'd have to do the field of fruits tableside, all that which inevitably would fly off the fork and land in somebody's soup. i was so bad at it to start with, the orange run into trouble. i'll be right back behind the screen. i'm like, with my teeth just ripping the thing at least once a day. one of the students would set themselves or the customer's on fire. the with, like, spill, and they'd light it. there'd be this line from like the thing down across the floor, up their leg. no, that
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doesn't happen here. like i said, professionals, this is going to go like a big fireball. fireball? good. the kind who know how to properly prepare these dishes. ba ba da ba. okay, sweet. >> it's like a goosebump moment. where? yeah. >> for dave, another classic filet de boeuf en boite. a filet mignon. a sauce made of cognac, cream and glass of yonne. that is nice. look at that. and for fred. scampi. newberg. when's the last time you saw the word newberg? on a menu. awesome. absolutely awesome. but for me, that most noble of dishes. dover sole. this appears to be one of the few remaining servers alive. who knows how to take that fish off the bone, sauce it, and properly serve it? thank you very much. >> bon appetit. merci and i love this place.
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>> i'm so happy. it's very comforting. there's continuity in this world. ba ba da ba. across town. yeah. another thing entirely. the younger wilder la fare a ketchup, which i am reliably informed, means everything's cool in local idiom. 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 who thinks anybody below the age of 30 is a hipster? i don't know, but i admire them. >> so how much did it cost you when you opened? not much. >> look at this tiny electric four burner stove. how long did
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it take you to adapt to this? >> uh, i would say like, three months. at the beginning, i was lucky that i didn't have, like, a lot of customers because i was like, oh, man. >> oh, i was i was freaking out. >> and yet these kids today, look at them go serving a wildly ambitious and quite substantial, ever changing menu. out of this, this suzy homemaker oven tonight, there's razor clams with burr noisette. ooh. and a cream of haddock roe. very cool. thank you. i love razor clams. and coco saint-jacques. you'll notice that nobody in quebec seems to skimp on the portions. o2 arena foie gras headcheese with cassis mustard. oh, and redivo truffe. that's truffled sweetbreads. and he got some goose hearts. persillade for good measure. >> there's a goose heart. >> it's excellent. goose heart. >> hearts in general. oh, also, you got your manu raju salad
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with grilled tomato bread. that's that salt cod for you anglos. la la la la la wa la la la. i'm all swollen up like the michelin tire dude and ready to burst in a livery omnidirectional mist. hotel motel. time for me. >> they say things take time and effort, but it's worth the wait. >> i can tell some snow. i'm so excited. don't believe twitter brought the world together and the world was not ready to see itself. >> you read the comments. yeah, i might recommend that you don't. yeah, that's how i get by. >> you never backed away. you never stepped down. oh, that's how i give up. >> i feel at home here. lord. >> that's how i get by. >> with moderate to severe plaque psoriasis. my skin was no longer mine. >> my active psoriatic arthritis joint symptoms held me back.
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our rocket money today. sally kohn.
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>> how canadian is quebec? 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 quebecois have struggled mightily to hang on to their french heritage and language. the issue of seceding entirely, a notion that persists to
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some extent even today. journalist patrick ligase meets me for lunch at bistro m sur mason to help me understand a little bit of what many quebecois feel is at stake. so i was going to talk about the whole history of french quebecois identity, the separatist movement, all of this. but i have to get right to the pressing matter of the day pasta gate. >> pasta gate. what do you want to know about pasta gate? >> for those not up on current quebec politics, pasta gate refers to an incident where local authorities notified an italian restaurant that they were in violation of french laws because they used the word pasta, which is italian. this is okay. >> stop apologizing. okay. >> don't get me wrong. my last name is bourdin. eileen french hard. i am enormously sympathetic to the language laws. >> you don't think it's preposterous? >> i do not think it's preposterous. but here we have a situation,
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and it is stupid. >> i agree with you completely that this this province, 40 years ago was in some respect an english city. so we needed to have language laws for signage and stuff. >> now signage, for instance, must by law be principally in french. french first in all things, but every bureaucracy produces byproducts of stupidity. >> and that was it. and you know what? it will not stand the anglo canadians treated french speaking quebecois like second class crap for much of history. >> so i get it. i'd be too. i'd want my own thing, and when i got it, i'd want to make sure there's no backsliding to the bad old days. >> when the quebec were the first sovereignist party to be elected was elected in 1976. it didn't come out of a vacuum. it came out from a couple of decades of of awakening and struggle. >> 50 years from now, will people still speaking predominantly french in montreal? yes. no doubt about it. >> no doubt about it. >> french first is something
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most would agree with. how far and how rigorously you want to go with that? well, do you think there was ever any possibility or real majority or plurality of quebecois who would have voted in separate nation status? >> well, you know, in english you guys say timing is everything, right? and timing was never better than in the period 1990, 1991 92, because in 95, this country came inches from being broken up. >> yeah. do you think it'll ever happen in the history of the world? >> i don't know, but i know one thing. anybody who says separatism is dead in this country and this province is a fool. >> no matter how you feel about quebec as either separate from or as essential part of greater canada, any reasonable person loves this place. correct me if i'm wrong. welensky's is famous for the sandwich. >> the special. special. right. >> and in what tradition does
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this fall? >> it's basically eastern europe. it was a survival thing. it was because they were poor and that's what they could make. >> wilensky's an old school corner institution around since 1932, serving up pressed beef, bologna and salami sandwiches or specials, as they call them, along with egg creams and milkshakes. so, um, this, this special and appropriate beverage and cream. very happy. here's how it goes. there are rules. the special is always served with mustard. it is never cut in two. don't ask why just because that's the way it's always been done. a little respect for tradition. please i'm happy that. you know some things are beloved institutions for a reason. this is delicious. thank you.
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>> you only come across an artist like luther vandross once in a lifetime. >> he was a boss from the beginning. luther said, i have a sound in my head. i got to get it out. you are my shining star. >> my. >> it was the most exciting time in the world. >> his life had extremely joyful moments and some really difficult moments. if we were to be able to talk to luther as fans, we'd be able to say, we just love you. >> luther. never too much. new year's day at eight on cnn. >> from tried and true. >> to try something new. so many ways to save life. ready? wallet. happy. that's 365 by whole foods market. >> your parents have given you some amazing gifts. >> celebrate the ones you inherited with ancestry dna. explore the detailed family roots, cultures, and traits that shaped who you are today.
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for only $39, when my doctor gave me breztri for my copd, things changed for me. >> breztri gave me better breathing, symptom improvement and reduced flare ups. >> breztri won't replace a rescue inhaler for sudden breathing problems. it is not for asthma. tell your doctor if you have a heart condition or high blood pressure before taking it. don't take breztri more than prescribed breztri may increase your risk of thrush, pneumonia, and osteoporosis. call your doctor if worsened. breathing, chest pain, mouth or tongue swelling problems, urinating, vision changes or eye pain occur. >> ask your doctor about breztri. >> you see my smokes? don't quit, right? it's. >> time. for. paint it up, powder it up and you ought to be glad you good girls are gonna go bad. >> you were made to chase your passions. >> we were made to put them in
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flulike symptoms or vaccines. liver problems leading to hospitalization may occur when treated for crohn's. >> now's the time to take control of your crohn's control is everything to me. ask your doctor about skyrizi, the number one prescribed biologic and crohn's disease. >> emergency crystals pop and fizz when you throw them back. and who doesn't love a good throwback? now, with vitamin d for the dark days of winter. >> do you want these things? yeah. this was fun. this looks wild. i went to this last year, the winter classic outdoors, wrigley field. i'm having a new year's eve party. kamal adwan wrigley field. >> december 31st blues, blackhawks on tnt and streaming on max. >> the tradition of the cabana, asuka or sugar shack is as old
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as maple sirup here in quebec, where 70% of the world's supply comes from. deeply embedded in the maple sirup. outdoor lumberjack lifestyle is the cabin in the woods where maple sap is collected and boiled down to sirup. over time, many of these cabins became informal eating houses, dining halls for workers, and a few guests were a lucky. few could sit at communal tables and enjoy the bounty of the trees and forests around them. martin picard has taken this tradition to what is somehow both its logical conclusion and insane extreme, creating his own cabana open only during maple season and serving food stemming directly from those humble yet hardy roots. it makes perfect sense in one way. i mean, 130 acres produce about 32,000 gallons of maple sap which run through these tubes
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to here, where they're cooked down to about 800 gallons of sirup, which is more or less what they use per season here. nothing leaves the property. and it makes sense while you're here to raise hogs and cattle on the property and maybe keep a cabin or two around for any friends who get too loaded to sleep it off. but this, this, is there really any reason for this? what are you doing here? why do you have to make life so hard? if money were your primary motivation, this doesn't seem like the fastest road to untold wealth. >> my grandfather, you know, had a sugar shack. everybody had a. you can go back, you know, a three generation. they had a sugar shack. and i'm very proud of a quebec. i'm very proud of canada. you know, you celebrate canadian
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history. >> you celebrate canadian traditions. you celebrate canadian ingredients in a way that no one else has. are you some kind of patriot? is that what's going on here? is it is it national? >> quebec is very much a patriot. i say it all the time. this is one of the most important restaurants to me in north america, if not the world. it's an art installation. if you actually look at it. >> the meal begins, begins with a tower of maple desserts. good lord. sponge. maple. toffee, maple donuts, beavertails. maple cotton candy. but, but but wait, there's more. almond croissant. whippet biscuits. some nougat. yeah. ah, there we go. i think that's a first for me. i've never seen that done. >> no. >> well, not with a hammer. >> whoa! >> let the madness begin. next, a whole lobe of foie gras with
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baked beans on a pancake cooked in duck fat. of course. cottage cheese and eggs cooked in maple sirup. wow. that's awesome. there's a healthy salad, sauteed duck hearts, gizzards, and pig's ear topped with a heaping pile of fried pork rinds. good lord. mm. oh, and a calf brain and maple bacon omelet. and these. how is this made with love? with love. panko encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. >> so this is a classic quebecer dish. it's called le tourtiere. you know, a meat pie. >> tourtiere du. jacques. a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula. but with martin, that's not sufficient. >> usually there's no truffle, but i just. >> yes, black truffles, more truffle. >> i mean, it's going to be
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too much truffle. >> my blood's getting thicker as i look at that. >> and now the main course, a homegrown smoked right out front. local ham with pineapple and green beans. almondine and chicken. but with martin, a chicken is never just chicken. >> that's stuffed with cotechino, foie gras and lobster. we pump lobster bisque in the chicken. chicken? >> yeah, good god, there is a light at the end of the tunnel. >> oh. someone should be singing the national anthem now. i mean, really, this is. and practically prehistoric old school canadian classic maple sirup is heated, then poured on snow, becoming a kind of taffy. but the preferred delivery mechanism does present some issues. >> mm mm. no no no no no no.
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>> let's take the big one and you have to suck it. don't swallow it. you know. look you have to go like that slowly, slowly. you know, just a. slowly slowly. that's how it's good. that's it. >> can i do that in a manly way? >> yeah. >> you just don't look down at it. you sort of look away in a distracted way. it's like i'm not really. i'm not really talking to you. >> the best way is to look up. >> finally, there's maple meringue cake and maple ice cream with chocolate shards. any suggestion how to attack this? >> we did it once. i wonder chefs suggest things for the ice cream cone. chefs suggest that you eat the ice cream like that. >> that's the thing. i think there's too much focusing on the food. yeah. you know, you know, like, wow, this is very
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intellectual and wow. and then blah blah. and i've done too much all those all those, you know, i don't want to do that. i don't want to play a game anymore because food is feces and waiting. >> for. >> this is cnn. >> welcome to times square. >> it's the biggest party of the year. happy new year with the biggest guests. we have even more amazing guests lined up for you with performances by music's biggest stars and appearances by comedians, celebrities and more. yes, anything can happen on new year's eve. oh my gosh. >> wow. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn and streaming live on max. >> no more gross cough sirup. >> we all want you to feel better.
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the world's news network. >> if there's one thing you always need in a cold, snowy night, it's yet another hearty meal. i meet back up with fred and dave at liverpool house, the sister restaurant to joe beef. >> i think we always compensate a little bit with overabundance of food because of our insecurity of not being like, good cooks. >> no, you know what? it's a combination of low self esteem and generosity that explains the amount of food. perhaps. >> from the first course. >> jon bon blanc salmon gravlax of char, solomon gundy. >> beets and eggs. >> from bellevue. >> unbelievable. look at the aspic work. >> this is smoked eel and potatoes inside a brioche dan o'keefe. we made salmon, pastrami. and. >> wait a minute. this is super
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classic. and this f angel egg and aspic. soft boiled or poached egg in clear gelatin. set broth, classically garnished with white ham, tarragon leaves, black truffles. oh my god, i was pretty sure that i would live the rest of my life without ever seeing this again. oh, delicious. but tonight, after a full week of franco-canadian, full on assaults on our livers and our lights, fred and dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and insanely delicious fare by their brilliant chef, omar, who's from pakistan. amazing, authentic pakistani food. so what do we have here? >> butter chicken. crab octopus. tikka. little eggplants braised with anar seeds. pomegranate, little mushrooms. rabbit korma. fingerlings with a fenugreek
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and fennel. this is donkey nihari. >> yes, he did say donkey meat. is there something wrong with that? the dish is. continue a pakistani gumbo with okra and coriander, a sesame seed and green pepper curry hanger steak. palak paneer. all beef, scotch egg, a puri with horsemeat tartare and an authentic goat biryani. wow. biryani is awesome. are you full? >> yeah. for 12. >> we did good work here in the end. and perhaps as a nod to the anglo tradition, however, there will be stilton. are. this is a genius meal. these princes of gastronomy never a suboptimal moment. nothing short of excellent. accepted. beyond. excellent. too much. excellent. yes. possibly over the top. >> yeah, definitely it all
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comes around in the end. >> the circle of life we begin at the beginning. the heart and soul of every right thinking quebecois. apparently ice a stick and a puck. fred and dave and marty carr are joined by the original god of montreal gastronomy. the great chef normand laprise, to watch their beloved montreal canadiens lay waste to the carolina hurricanes. all the while eating, of course, and drinking. as it turns out, the finest wines known to humanity. >> and here we
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Anthony jumps onto the Canadian rails with the two biggest personalities in Canadian restaurants, Joe Beef's Dave McMillan and Fred Morin.
TOPIC FREQUENCY Quebec 11, Canada 7, Us 7, Cnn 6, Dave 4, Montreal 4, North America 3, Fred 3, Newberg 2, Ubs 2, Continental 2, Anglo 2, Crohn 2, Lawrence 2, Anderson 2, Martin Picard 2, Quebec City 2, Turkey 2, Luther Vandross 2, Michelin 1 Network CNN Duration 01:00:57 Scanned in San Francisco, CA, USA Language English Source Comcast Cable Tuner Virtual Ch. 759 Video Codec h264 Audio Cocec ac3 Pixel width 1280 Pixel height 720 Audio/Visual sound, color Item Size 2.6GNotes
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