Classically Garnished News Today

Some salmon. gravlax of char. solomon grundy. beets and eggs. >> anthony: look at that. [ david speaking french ] >> anthony: unbelievable. look at the aspic work. >> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black ...

Elbows on the table. i dont -- >> anthony: really? >> david: of course. come prepared with stories. dont drink too much. dont become sloppy. >> anthony: come prepared with anecdotes? >> david: absolutely. >> anthony: no elbows on the table? >> david: no. its not -- its not -- its not proper. >> anthony: im a total failure as a dining companion. what -- what is that? whats that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lie...

Look at the aspic work. >> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in 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. delicious. but tonight, after ...

>> anthony: unbelievable. look at the aspic work. >> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in 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. deli...

I meet back up with fred and dave at liverpool house, the sister restaurant to joe beef. >> david: i think we always compensate a little bit with overabundance of food because of our insecurity of not being, like, good cooks. >> fred: no, you know what? its a combination of low self-esteem and generosity that explains the amount of food, perhaps. >> david: yeah. >> anthony: first course. >> fred: jambon blanc. some salmon. gravlax of char. solomon grundy. beets and eggs. >> anthony: look at that...

>> fred: jambon blanc. some salmon. gravlax of char. solomon grundy. beets and eggs. >> anthony: look at that. [ david speaking french ] >> anthony: unbelievable. look at the aspic work. >> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, ...

>> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> antho: and thisoeuf en gelee. egg in 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. delicious. but tonight, after a full week of franco-canadi...

Of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare 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 cabins wood stove. oh, damn. look at that. >> david: were -- were in a wooden shack, over 3 feet of ice and 100 feet of water. >> anthony: you are hopeless, hopeless romantics, gentleman. oh, jesus. look at that. oh. the seared foie is p...

>> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in 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. delicious. but tonight, after a full week of franco-ca...

Potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in 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. delicious. but tonight, after a full week of franco-canadian full-on assaults on our l...