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>> fred: this is gateau marjolaine. >> anthony: who does this? no one. >> fred: uh, it's one of those, like, painful nostalgic thing. >> anthony: right. layers of almond and hazelnut meringue, chocolate buttercream. oh, my god. look at that. mmm. damn, that's good. for these guys, this is normal. this is lunch. >> fred: sundays it's like playhouse in my house. it's french playhouse. >> anthony: yeah? what do you do? >> david: they get dressed at their house. >> anthony: no way. tell me all about this. >> david: he dresses the [ bleep ] kids, too. >> anthony: he's a dandy. >> david: he's a dand...

Accepted, beyond excellent, too much excellent. yes, possibly. over the top? yeah, definitely. it all comes around in the end, the circle of life. we begin at the beginning, the heart and soul of every right-thinking quebecois, apparently. ice, a stick, and a puck. fred and dave and martin picard are joined by the original god of montreal gastronomy, the great chef normand laprise, to watch their beloved montreal canadiens lay waste to the carolina hurricanes. >> fred: yeah! >> anthony: all the while eating, of course, and drinking, as it turns out, the finest wines known to humanity. >> antho...

Until the bitter end, when the french fell at the plains of abraham. ♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. le continental is the kind of place about which i am unreservedly sentimental. [ david speaking french ] when i was younger, i ate here with my grandparents and my parents. >> man: oh, yeah. >> man: well, that's older restaurant in town, it's open since 1956. >> anthony: classic, un-ironic cuisine ancienne, meaning dishes you haven't seen since, like, forever. a hipster-free zone of french conti...

Seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all, rather a quick spoon bread-type thing that in our case goes somewhat awry during an inadvertent inferno. [ laughter ] with the sauce, it almost looks like chocolate. it's so rich-looking, huh? >> martin: i love it when it's like that. some people don't put too much blood, but i like when it's very thick. >> anthony: wow. that's absolutely delicious. >> martin: yeah, it is. i wasn't joking, but -- >> anthony: tastes like chicken. [ laughs ] no, it doesn't taste like chicken at all. >> m...

The tradition continues today. carl continues to trap, usually called on by provincial officials to trap beaver and clear away dams and control what can become a destructively overpopulated situation. >> carl: yeah. >> martin: ah, oui? >> anthony: hello, my little friend. >> martin: oh, that -- this is a young one. and those, uh, are -- are the one we want to eat. >> anthony: what would you compare the meat to? is there anything like it? >> martin: the -- that's the thing, you know. there's nothing -- nothing like it. you know, when you eat beaver, you understand that it's beaver. >> anthony: ...