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Yeve 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 more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished with truffles and chartreuse. napeed over and over, until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. >> everything great about cooking is encapsulated in this dish. >> we co...

Temperature, then served with its own deeply rich broth. >> think it's enough for the two of us? >> and then this. >> oh, my god. >> as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve 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 more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished wi...

Marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think it's enough for the two of us? >> and then this. >> oh, my god. >> as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve 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 more than six hours of preparat...

>> as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve 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 more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished with truffles and chartreuse. napeed over and over, until it coats like richest chocolate. absolutely the lost ark of the covenant o...

>> say a consomme of oxtail to begin. followed perhaps by a chilled lobster a la parisian. >> the art of fine dining is kind of disappearing, much to our chagrin. i work super hard at being an excellent dining companion. >> when seeking excellence in a dining companion, what qualities does one look for? >> i turn my phone off. you know, i never put my elbows on the table. >> really? >> of course. come prepared with stories. don't drink too much, don't become sloppy. >> come prepared with anecdotes? >> absolutely. >> no elbows on the table? >> no. it's not -- it's not proper. >> i'm a total fai...