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What a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: it's good for you to try this, the herring, the rye bread, the smoked fish the -- >> anthony: oh yeah. >> rene: the traditional stuff, you know. because when you grow up as a cook here, and you think of this as old fashioned, you don't see it as an inspiration for your future endeavors as a cook. all right, fellas. the next thing we serve you is flatbread. very traditional here and we spice ours with shoots of spruce and oak tree. >> alessandro: mm. this is amazing....

We call them -- skewers. >> anthony: you've got a little fish rammed right through. i love it. >> alessandro: isn't it sweet? >> noma cook: and there's a pickled cucumber in the middle. >> anthony: that's great. >> rene: isn't it just awesome? >> anthony: very traditional flavors. >> rene: there's all these old school restaurants that have been here for hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> rene: there we go. thank you my good man. welcome to the happiest place on earth. >> anthony: oh there we go. >> rene: all right. smoked eel. pe...

>> judith: the city rights, yes. they have a different history, of course. they are a little bit more administration, more a little bit posh. >> heinz: much more posh. >> anthony: how would they describe each other? "oh those people in dusseldorf, they're all stuck up there. they care about outward appearances, and they're all administrators and they don't really work," or, i don't know. i mean -- >> heinz: that was a perfect explanation. >> anthony: cabbage and mettwurst, which is simply kale and sausage and delicious. and spicy pork goulash with rye bread. wow, that looks healthy. well, kind...

Cooking this one shows how to bake rye bread from sourdough. that's until she had misread us in the end i'm interested in how things intermingle and how things are created and you can show that nicely in a drawing those individual stamps and then use it in a recipe. just looking at her drawings is enough to make your mouth water and leave you longing to share a meal with good friends. this time isn't the same guy we had last the spirit of sharing on that's where i'm coming from. you set the table invite guests and share something. that's got a bit lost with old cuisine where everyone has his o...

That say, you know, "i want to be number one in the world." i was in mexico, in the yucatan. they don't even know how to make a tortilla, they don't even know what a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: it's good for you to try this, the herring, the rye bread, the smoked fish the -- >> anthony: oh yeah. >> rene: the traditional stuff, you know. because when you grow up as a cook here, and you think of this as old fashioned, you don't see it as an inspiration for your future endeavors as a cook. all right, fe...