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Expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it's perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, c...

This style of dish goes back long before cameras. but, it's perfect. is there a more perfect assortment of colors and textures? everything great about cooking is encapsulated in this dish. often the ugliest dishes are the ones that are the most hauntingly delicious. >> andy: raw blood soup. >> anthony: i'm eating out of an open wound. >> andy: whole live frogs, with garlic. that's one of the many stomach of the cow. >> anthony: alternately unrecognizable, scorchingly hot. or both. i will tell you those are some of the best greens i've ever had. no doubt about it. >> chef: seriously? come on no...

This style of dish goes back long before cameras. but, it's perfect. is there a more perfect assortment of colors and textures? everything great about cooking is encapsulated in this dish. often the ugliest dishes are the ones that are the most hauntingly delicious. >> andy: raw blood soup. >> anthony: i'm eating out of an open wound. >> andy: whole live frogs, with garlic. that's one of the many stomach of the cow. >> anthony: alternately unrecognizable, scorchingly hot. or both. i will tell you those are some of the best greens i've ever had. no doubt about it. >> chef: seriously? come on no...

Funny, yet those are -- you're totally sending me every one of those pictures right away. >> look at that, this style of dish goes back long before cameras, but it's perfect. is there a more perfect assortment of colors, textures? everything great about cooking is encapsulated in this dish. >> one of the ugliest dishes are the most delicious. >> like eating out of an open wound. >> frogds with garlic. >> that's the stomach of the cow. unrecognizable, hot or both. >> i'll tell you some of the best i've ever had. they're not just delicious, they're luxurious. >> what can you do to make it perfec...

>> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it's perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at l...