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Try to work a typewriter. look, i don't even know what. >> eric: shh. silent please. >> eric: viva italia! >> anthony: congratulations. no, no, man, it was a miracle and i'm proud of you. >> jean: congratulations. >> anthony: i think that's called a foul ball. ♪ ♪ oh -- you're bad enough to me ♪ ♪ bad enough that we ♪ always have something to get over ♪ ♪ oh -- but when the night is deep ♪ ♪ you find me in the streets ♪ asking me - to come over

She's who you call when things are really bad. this was eric's life dream as a young man, to be a park ranger in the alps or in the mountains. this is what he wanted to do. >> eric: i wanted to do, yeah. i wanted to be you. >> anthony: let's face it. your career as a chef is coming to an end. you just turned 52. is it too late for him to start? oh, that's not a good sign. >> laurent: i don't know how to say it. >> anthony: it's a sorry pops. >> eric: i am in better shape than you to do it, that's for sure. >> anthony: yeah, i'm not doing it. so what's the most common injury? >> sonia: so, a lo...

A big, heavy, albeit thoroughly delicious, loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie. this meal is a foreshadowing of the kind of light spa food that will become a regular feature of our time in the alps. >> anthony: whoa. >> eric: we have to finish that. >> anthony: it's like a volcano. look at this. >> eric: you can put dried apricots or plums as well so it's a bit sweet and salty. >> anthony: it's very good. >> eric: it's really good. >> anthony: if you put that on "man v. food," food wins. can eric ripert eat the entire farcon in one hour? if you could sa...

They make a lot of stews, too. >> anthony: yeah, of what animals? >> eric: mostly beef. >> anthony: yeah? a lot of cows up here? >> eric: yeah. >> anthony: i like cows, to eat. >> eric: yeah, to eat, of course. >> anthony: i don't much like them personally. ♪ where i learned to ski, we're lucky to get lukewarm chicken fingers and a bud light at the lodge. here we start with pan seared fois gras. >> anthony: wow. >> eric: that's fancy, huh? >> anthony: all right. >> eric: i mean, where do you eat that on a ski slope? seriously. >> anthony: for the main, a loin of veal gently seared and pan ro...

>> anthony: how many years have you guys worked together? >> eric: actually a long time. from day one of my career to when i left for america. >> maurice: a very long time. >> anthony: why did you go to america and leave your ancestral homeland? >> eric: robuchon sent me to america. i wanted to go to brazil. and he looked at me and smiled and said, "i can't send you to brazil. you're not going to cook anything there." actually, robuchon helped me come to america, he found me the job. >> anthony: what would you have been if you'd failed as an aspiring chef? what was your fallback position? >> e...