Page 2 - Eric Shh News Today

Youre not going to cook anything there." actually, robuchon helped me come to america, he found me the job. >> anthony: what would you have been if youd failed as an aspiring chef? what was your fallback position? >> eric: i wanted to be a forest ranger. >> anthony: forest ranger? >> eric: yeah. >> anthony: why? you like nature or something? >> eric: yeah. >> anthony: what was it, the uniform? you like the uniform? the shorts -- they get shorts and a little hat like smokey the bear. >> anthony: ...

>> anthony: i hate golf. >> eric: i want to try it. i want to do it one time. >> anthony: i bet you $1,000 you cant get it across the one. >> eric: im fine. i have nothing to lose. >> anthony: well, yeah, $1,000. oh, youre out, man. >> eric: no, three times. ♪ >> anthony: oh, geez. no, its like watching a monkey try to work a typewriter. look, i dont even know what. >> eric: shh. silent please.

>> anthony: so heres the plot. >> eric: yeah, tell me. >> anthony: "64 yolks: revenge." >> eric: "64 yolks." >> anthony: its about a chef named eric ripert who runs a three-star michelin in new york, played by bruce willis. >> eric: i like willis. >> anthony: willis, playing you, goes out into the dining room, visiting a table, overhears a conversation. >> eric: and then? >> anthony: car chases, violence, big fight in the kitchen of le bernadin. we can shoot it there im sure. it wont interrupt s...

You can ski down them. they can also kill you. so when shit gets bad and you find yourself a tangle of busted bones and torn flesh having slid off a lonely high altitude piste, its people like laurent langoisseur of la compagnie du mont-blanc who come and save you. sonia poppoff works for peloton de gendarmerie de haute montagne. shes who you call when things are really bad. this was erics life dream as a young man, to be a park ranger in the alps or in the mountains. this is what he wanted to d...

>> anthony: kill em. >> eric: okay, okay, hold on. >> anthony: definitely the 66 latour. how much is it? is it expensive enough? >> eric: yeah. theyre gonna love you. >> anthony: we deserve it. oh, thats good. >> eric: right, this is good, huh. >> anthony: well worth the expense to someone else. >> eric: this is the beginning. we are going to have a week of good food, good wine and some ski, right? >> anthony: so what is the specialty of the region? >> eric: so they do the raclette. >> anthony: ...

>> anthony: this is not a sport. >> eric: thats a sport, man. >> anthony: this is a death sentence. >> eric: we came from new york. look at the difference. its so peaceful. >> anthony: you can go do this in central park. >> eric: yeah, you can go do that in central park, yeah. >> anthony: but why would you? >> eric: for fun. this is for fun. were doing this for fun, tony. >> anthony: this is fun like chlamydia is fun. >> eric: we havent even started to go up. okay, now thats the real exercise. >...

And you only ended up in the kitchen because you were such a shit waiter, right? >> eric: yeah, no, but i wanted to be in the kitchen. after graduation, i was in paris with my suitcase. i was 17 years old. and then i see that guy. >> anthony: maybe some asparagus upon which one nestles a poached egg. a freshly frothed zabaione and an obscenely generous pile of black truffle shavings. >> eric: i actually like a lot of zabaione. >> anthony: egg on egg, man. nothing beats it. its ridiculous. i dont...

More." no, thatll be the sequel. "a fist full of yolks." okay, thats what well call it. we have to change it to a more manly title. "32 yolks" is -- >> eric: now its becoming your book. >> anthony: welcome to hollywood, my friend. le cremerie. a special place at the bottom of the mountain. croute with morel and cream, lots of cream. i didnt expect that. thats really good. >> eric: yeah. >> anthony: i mean bread and mushrooms, and cheese. theres no meat in this. >> eric: no, theres no meat. >> an...

Okay, save some for me. come one, man, thats my $1,000 going into that pail. >> eric: okay, your turn. >> anthony: all right, watch how its done. geez, im terrified. >> eric: go ahead. >> anthony: oh, its soft. hey, whats that called? its called $1,000, my friend. oh, thats strangely satisfying. [ mooing ] so, thats my grand. i feel like a champion. >> eric: you dont want to do a goat, huh? >> anthony: so to speak. >> eric: i mean, yes. >> anthony: i think we learned something here today. >> eri...

This meal is a foreshadowing of the kind of light spa food that will become a regular feature of our time in the alps. >> anthony: whoa. >> eric: we have to finish that. >> anthony: its like a volcano. look at this. >> eric: you can put dried apricots or plums as well so its a bit sweet and salty. >> anthony: its very good. >> eric: its really good. >> anthony: if you put that on "man v. food," food wins. can eric ripert eat the entire farcon in one hour? if you could save the world, could you e...