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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 of the covenant of cuisine ancie...

Hare, drizzled with sauce. >> anthony: what, what, what? >> anthony: another tureen of pheasant, wild duck, and guinea hen, loaded with pleasing hunks of fois gras. >> anthony: oh, look at that. >> anthony: a wild boar tureen. >> fred: do you have boars here? >> group: no. >> fred: hog zillas? >> group: no. >> fred: that's another thing. >> anthony: hog zilla? >> fred: i think it would be an amazing legacy for joe beef to introduce a foreign species to newfoundland. >> anthony: i think that's awesome. >> fred: like that's the kind of shit people don't do anymore. >> anthony: wow. so you're mix...

>> 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...

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 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 c...

>> fred: this is the proof of our low self-esteem. >> anthony: a tureen of wild hare, drizzled with sauce. >> anthony: what, what, what? >> anthony: another tureen of pheasant, wild duck, and guinea hen, loaded with pleasing hunks of fois gras. >> anthony: oh, look at that. >> anthony: a wild boar tureen. >> fred: do you have boars here? >> group: no. >> fred: hog zillas? >> group: no. >> fred: that's another thing. >> anthony: hog zilla? >> fred: i think it would be an amazing legacy for joe beef to introduce a foreign species to newfoundland. >> anthony: i think that's awesome. >> fred: like...