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>> no, no, no. >> what? >> take a big one, and you have to suck it. don't swallow it, you know? >> look, you have to go like that, slowly, slowly. just slowly, slowly. that's how it's good. that's it. >> can i do that in a manly way? you just sort of look away in a distracted way. i'm not really -- >> the best way is to look up. >> finally maple meringue cake and maple ice cream with chocolate shards. any suggestion on how to attack it. >> we did it once. i went the chef suggests a cone and the chef suggests you eat it like that. there's the thing. i think there's too much focusing on the food...

Martin picard is such a man. a heretofore unencountered hyf utdosman, veteran chef with many years of fine dining experience, renegade, innovator, he is one of the most influential chefs in north america. he is also a proud quebecois, and perhaps he more than anyone else has defined for a new generation of americans and canadians what that means. he is an unlikely ambassador for his country and his province. but maybe not so unlikely. i mean, look at him. out for a day trapping beaver with local trapper carl. >> no? >> so the bait is wood? >> yeah, just the bark. >> they eat the bark? >> yeah,...