Page 5 - Cheese Selection News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Definitely, and some bread. >> eric: and the bread, yeah. >> anthony: oh, and wine. >> eric: and the wine. >> anthony: a very, very, very expensive wine. >> eric: yeah? >> anthony: yeah, we're blowing out the budget, man. [ eric speaking french ] [ vendor speaking french ] >> anthony: okay, good. need more money. >> eric: so we open two reds? we're going to be smashed. >> vendor: ciao. >> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be needing that. okay, that's our cheese selection. here's our pomme de terre, which i'll be artfully plating. baking like a meatloaf all of a ...

>> eric: and the bread, yeah. >> anthony: oh, and wine. >> eric: and the wine. >> anthony: a very, very, very expensive wine. >> eric: yeah? >> anthony: yeah, we're blowing out the budget, man. [ eric speaking french ] [ vendor speaking french ] >> anthony: okay, good. need more money. >> eric: so we open two reds? we're going to be smashed. >> vendor: ciao. >> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be needing that. okay, that's our cheese selection. here's our pomme de terre, which i'll be artfully plating. baking like a meatloaf all of a sudden. you go from freezing...

The smell of fresh grass, manure, livestock. i love it. no, actually, that's eric. >> eric: it's true. >> anthony: i didn't mean to be presumptuous, but last night after dinner, i went back to my room and i whipped up a little pate for us. >> eric: yes, of course. >> anthony: the croute came out pretty well, don't you think? >> eric: yeah. >> anthony: i mean, not bad for a little microwave in my room. because i know you're a man for expensive taste, i foraged for truffles this morning. i rented a truffle seeking pig and he managed to dig this guy up. perhaps you want to do the honors. >> eric:...

>> eric: so we open two reds? we're going to be smashed. >> vendor: ciao. >> anthony: merci, ciao. >> eric: merci beaucoup. >> anthony: we'll be needing that. okay, that's our cheese selection. here's our pomme de terre, which i'll be artfully plating. baking like a meatloaf all of a sudden. you go from freezing to high heat. i'm telling you this provence it's like, uh -- >> eric: it's rough, huh? >> anthony: it's rough. >> eric: hey, this is not bad, huh? >> anthony: by the time, we're halfway through this bottle we'll think this is as good as the finest bordeaux. and, by the way, we are not ...

Pretty well, don't you think? >> eric: yeah. >> anthony: i mean, not bad for a little microwave in my room. because i know you're a man for expensive taste, i foraged for truffles this morning. i rented a truffle seeking pig and he managed to dig this guy up. perhaps you want to do the honors. >> eric: yeah. >> anthony: wow, look at that knife work. you should be a chef. a nice cheese selection from this very farm. a process that we will be helping along today. >> eric: i'm excited about this. this is an experience. i mean, everything is an experience today. >> anthony: so is a colonoscopy, bu...