cannelle, partridge profiteroles. and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know?
thank you guys. thank you so much. anthony: i m so happy with this cheese. the meal in general, all of it was fantastic. i m so happy. this is really a throwback to a meal that you have a hard time finding in france now. i mean, correct me if i m wrong, you really have a hard time finding a true, proud, french regional meal. dave: it s incredibly difficult. my car smells good. it s these new fresh-fx car air fresheners from armor all. each scent can create a different mood in my car. like tranquil skies. armor all, it s easy to smell good.
we ll soak it, and then we ll dehydrate it, and this is the after product you are left with. it s almost like a cicerone type of texture, you know? my grandmother, she d probably just render up pork fat, scrunchions, and they d just fry these off, you know. so what we ll do then is we ll drop that in the oil and it s going to puff up and become this beautiful chip. anthony: charred whelk with rucola of seal, and crispy cod sounds. anthony: what is this? fred: sound of a floating bladder. anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. dave: smell it though, it s good. anthony: it s delicious. anthony: the onslaught of food continues. cod filet with cod liver
vegetable component. and roast chestnuts, bacon, and pearl onions. anthony: whoa, look at that. it s gorgeous. jeremy c: i didn t shoot a moose, but i m going to taste a moose. anthony: wow. fred: let s pass the nug. anthony: thank you. wow, that s good. dave: moose meat, best meat, number one meat in the world. no better meat than a moose. that s for sure. anthony: wow, this is amazing. dave: i think that it is a treat, and i ve said for years that moose meat is the best meat. the champagne of animal protein. anthony: you re right, it is something special. fred: don t even mind the
[ zipping ] captain: sixty-three feet. diver: okay, we re ready to go. dave: thank you sir, what are we drinking? jeremy b: a little benjamin bridge reserve out of nova scotia. group: cheers. fred: to the queen. anthony: i hate the aristocracy, man. dave: they don t have long. anthony: raymonds and st. johns is probably the best known, most celebrated restaurant in newfoundland. it s gotten the region, national, and even international attention with its hyper-localized, wildly creative menus. anthony: wow, this is exciting. wow.