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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 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, m...

>> anthony: what, what was the type of cuisine you were learning? >> pierre: mostly american, continental american, and then it turned to jean claude, was french bistro. >> anthony: right. >> pierre: and from jean claude, boom opened around the corner. it was, like, early '90s. >> anthony: wait a minute. boom on spring street? >> pierre: on spring street! >> 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, ...

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 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, m...

>> 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 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 napped over and over until it coats like richest chocolate. absolutely the lost ark o...

Well, boom, boom was really the defining moment for me. boom had, like, this global ethnic/italian- >> anthony: so you saw a window to srt introducing african, west african flavors? >> pierre: yeah. >> anthony: and it, it worked. 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. >> anthon...