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>> the peasant classic. >> tony, get closer. >> 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, ox tail, veal shanks, chicken, 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. >> ...

>> the peasant classic. >> tony, get closer. >> 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, ox tail, veal shanks, chicken, 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. >> ...

Crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. >> he has been making the same thing for 50 years. paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> 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 ...

Service. >> he has been making the same thing for 50 years. paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> 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, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with it...

>> tony, get closer. >> 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. this one is a somewhat more luxurious version. beef flanks, oxtail, veal flanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel and parsnips, served with its own deeply rich broth. >> think it's enough for the two of us? >> and then, this. >> as if the chef had been listening to my deepest, darkest secret yearnings, an almost completely disap...