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>> anthony: this is not a sport. >> eric: that's a sport, man. >> anthony: this is a death sentence. >> eric: we came from new york. look at the difference. it's 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. we're doing this for fun, tony. >> anthony: this is fun like chlamydia is fun. >> eric: we haven't even started to go up. okay, now that's the real exercise. >> anthony: oh -- hell. ♪ >> anthony: every chef needs a mentor. in the life and career of

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. it's ridiculous. i don't know why people mistake me for you. because they see us on tv together. we both have the white ha...

More." no, that'll be the sequel. "a fist full of yolks." okay, that's what we'll call it. we have to change it to a more manly title. "32 yolks" is -- >> eric: now it's 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 didn't expect that. that's really good. >> eric: yeah. >> anthony: i mean bread and mushrooms, and cheese. there's no meat in this. >> eric: no, there's no meat. >> anthony: i'm practically like gandhi at this point. >> eric: i'm not drastic. i'm not saying d...

Okay, save some for me. come one, man, that's my $1,000 going into that pail. >> eric: okay, your turn. >> anthony: all right, watch how it's done. geez, i'm terrified. >> eric: go ahead. >> anthony: oh, its soft. hey, what's that called? it's called $1,000, my friend. oh, that's strangely satisfying. [ mooing ] so, that's my grand. i feel like a champion. >> eric: you don't want to do a goat, huh? >> anthony: so to speak. >> eric: i mean, yes. >> anthony: i think we learned something here today. >> eric: yeah, do it quickly. ♪ >> anthony: cheese. don't get me wrong. i love cheese. i adore i...

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: it's like a volcano. look at this. >> eric: you can put dried apricots or plums as well so it's a bit sweet and salty. >> anthony: it's very good. >> eric: it's 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 eat that? no, if you could save a puppy, would you eat that? >> eric: to save a puppy? >> anthony...