Page 4 - On The Bone News Today : Breaking News, Live Updates & Top Stories | Vimarsana

- oregano is obviously known as a very popular italian spice, but we use it in everything. [upbeat music] oh, yeah, this is super fragrant. - so do you think this is the best oregano in the world? - we're gonna start a fight with italy, yeah? - [laughs] - oh, it smells so good. after roasting in the oven for 90 minutes, they crisp it up on the grill. and then how long do we leave it? - we'll leave it for, like, five to ten minutes. - okay. now we just wait. the cabrito is served simply, on the bone. - el cabrito.

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...

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...

The bone, the rich glorious sauce finished with truffles and chartreuse napped 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. >> daniel: we'll continue all over the world to make cuisine of paul, many generation to come. >> anthony: forever. i will never eat like this again in my life. chef, merci. [ paul speaking french ] >> anthony: the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time...

People were receptive to that. >> pierre: absolutely, yeah, yeah. ♪ oh, wow. >> anthony: tonight we're having yassa made with the local fish called thiof. cooked simply, on the bone, wrapped in foil, and steamed over the fire, served with a mignonette-type sauce of onions. grilled mussels. sea urchin. >> anthony: mm, grilled mussels, cool. >> pierre: yeah. >> anthony: oh, that was good. mm, starving. i mean, i'm really hungry. so, what distinguishes senegalese cuisine from the neighbors? >> pierre: i think we have the best food in the continent. >> anthony: have you, you've traveled in the a...