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Also, its about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. Its about a family tree, about the trunk from which many branches grew. And its about food, lots of food. Great food, some of the greatest food on earth. I took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la anthony what is it exactly about this place . Over the past century, the sy...

also, it's about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. it's about a family tree, about the trunk from which many branches grew. and it's about food, lots of food. great food, some of the greatest food on earth. ♪ ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, la, ♪ ♪ sha, la, la, la, la, la, ♪ ♪ sha, la, la, la, la, la, ♪ ♪ sha, la, la, la, l...

Carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> daniel: you think it's enough for the two of us? >> anthony: and then, this. >> waiter: monsieur, lievre a la royale. >> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -- an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after m...

Elbows on the table. i don't -- >> anthony: really? >> david: of course. come prepared with stories. don't drink too much. don't become sloppy. >> anthony: come prepared with anecdotes? >> david: absolutely. >> anthony: no elbows on the table? >> david: no. it's not -- it's not -- it's not proper. >> anthony: i'm a total failure as a dining companion. what -- what is that? what's that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fre...

Marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> daniel: you think it's enough for the two of us? >> anthony: and then, this. >> waiter: monsieur, lievre a la royale. >> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -- an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thicke...