oh. the seared foie is perched atop an ethereal suspension of joel robuchon-inspired potato puree, of course. >> david: this is cornas from reynard vineyard by thierry allemand. >> anthony: nice. >> fred: that's wonderful. >> anthony: yes. yes, it is. really, is there a -- is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? >> fred: no. >> anthony: no. look at that. >> david: epoisse, saint-marcellin. >> anthony: cheese. there must be cheese. in this case, a voluptuously reeking epoisse, who some less hardy outdoorsmen might call overripe. but not us. oh, this is awesome. what do we have here? >> fred: a few cubans. >> anthony: oh, wait a minute. you guys, uh, 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