>> rene: that's the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. >> soren: a few eggs from my mother's free birds. >> anthony: done. >> rene: it didn't take us 10 minutes, but we have four courses. this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh. oh man. >> anthony: perfect. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fresh an asparagus should be. just harvest, just cooked, just eaten. >> anthony: i think a place like this, in addition to being the best restaurant in the world or whatever else, offers a real possibility. there is food around, that with a little effort, or a lot of effort, you could, you could make it into something really delicious. >> alessandro: there is the hard