**Anthony Bourdain: Parts Unknown | Quebec & Canada | S01 E04 | All Documentary — Transcript & Summary | SozAI**
Source: https://sozai.app/transcript/anthony-bourdain-parts-unknown-quebec-canada/

Anthony Bourdain explores Quebec and Canada in Parts Unknown, focusing on Montreal's winter culture, ice fishing, classic French cuisine at Joe Beef, and the province's distinct identity.

## Key Takeaways

- Quebec's harsh climate has shaped a resilient, community-oriented culture centered on family, food, and outdoor life.
- Montreal's restaurant scene honors French culinary traditions while embracing hospitality and nostalgia for the past.
- Language, history, and cultural identity are central to understanding Quebec's distinct place within Canada.

## What the video covers

- Bourdain introduces Quebec as a province shaped by long, harsh winters and the hardy people who embrace them, declaring his love for Montreal above other Canadian cities.
- A mail carrier describes the challenges of winter delivery in Montreal, including icy stairs, slip-on spikes, and injuries on the job.
- Restaurateurs Fred Morin and David McMillan of Joe Beef are presented as passionate hosts and historians of Quebec's food and hospitality traditions.
- Ice fishing on the St. Lawrence River is portrayed as a family tradition that helps Quebecers cope with cabin fever during the cold months.
- The episode features a lavish lunch in an ice-fishing cabin, including foie gras seared on a wood stove, lobster, fine wines, and a meringue-chocolate dessert.
- Discussion of vintage tableware, dining etiquette, and the disappearing art of dining reflects a nostalgic appreciation for traditional meals.
- Segments on the French language laws, Quebec's cultural tensions, and the province's history from Champlain's founding of New France add historical context.
- Scenes of a traditional Sunday meal with a family, a local diner serving classic comfort food, and a pickup hockey game show everyday Quebec life.
- The episode touches on beaver trapping, the history of rail travel in Canada, and Quebec's sugar shack culture.
- Overall the episode celebrates Quebec's resilience, French-Canadian food heritage, and warm hospitality.

## Chapters

1. 00:00 Introduction: Living in Quebec's Winter
2. 03:43 Montreal Mail Carriers and Winter Life
3. 05:43 Joe Beef Chefs and Quebec Hospitality
4. 09:46 Ice Fishing and a Cabin Feast
5. 17:53 French Culinary Traditions and Dining Etiquette
6. 30:14 Quebec Language, History, and Identity
7. 38:37 Family Life, Sugar Shacks, and Local Food
8. 44:16 Closing Reflections on Quebec and Canada

Answers

## Questions about this video

Why does Bourdain say Montreal is his favorite place in Canada?

Bourdain says he loves Montreal because its people are tough and admirable despite the cold. He describes them as crazy bastards he respects, setting the city apart from Toronto and Vancouver in his view.

What is the significance of the ice-fishing cabin lunch?

The lunch at the ice-fishing cabin features French classics, wine, and luxurious ingredients like foie gras and lobster, showing how Joe Beef's chefs pursue fine dining even in the wild. It highlights their passion for hospitality and tradition.

What does the episode say about Quebec's language and identity?

The episode discusses Quebec's French language laws, including requirements that signage be principally in French, and frames these as part of the province's efforts to preserve its distinct identity within an English-speaking country.

## Full Transcript — Download SRT & Markdown

00:11

Speaker A

[Music] [Music] foreign [Music] wow [Music] rain on my shoulders [Music] [Applause] [Music] [Music] [Applause] so [Music] it takes a special breed to live in a province like quebec [Music] it gets cold in winter and winters are long [Music]

01:42

Speaker A

it takes a special kind of person for whom frozen rivers icy wind-whipped streets deep seemingly endless forests are the norm [Music] i will confess my partisanship up front i love montreal it is my favorite place in canada the people who live there are

02:01

Speaker A

tough crazy bastards and i admire them for it toronto vancouver i love you but not like montreal why i shall explain all will be revealed in the meantime check this guy out what's the post office's motto neither rain nor sleep nor

02:21

Speaker A

driving snow nor plague of locusts prevent the mail carrier from delivering my junk mail here in montreal the simple task of delivering the mail in winter comes with its own set of hurdles i see hurdles i gotta ask do you have special

02:38

Speaker A

equipment for this we got like slip-on boots we do have other boots in the rains uh sorry when it gets icy with the spikes on them uh-huh and they give us also slip-on spikes for when it's icy any sort of city ordinance that you have

02:56

Speaker A

to shovel they're not they're not penalized financially no they're not taking away anything no nothing like that any injuries in the line of duty i've had uh several like tumbles one incident that i was off for two months i

03:06

Speaker A

thought i broke my ankle uh what is the most the perilous aspect of the job would it be dogs are uh icy stairs in this area there's a lot of dogs but i'll see the icy stairs [Music] it's one thing to have to work outside

03:28

Speaker A

in this wintery mess but it takes a strange and wonderful kind of mutant to actually find it pleasurable like well these two gentlemen do you like the cold i mean by you i mean the quebecois it cleans the streets of

03:43

Speaker A

ebola yeah the frigid cold keeps the riffraff out of the city for sure fred moran and david mcmillan restaurateur chefs at the legendary joe beef bon vival raconteur historians of their beloved great white north princes of hospitality [Music]

04:06

Speaker A

and what do men like this do for fun when the rivers turn to ice three feet thick when testicles shrink and most of us scurry for warmth and shelter if they were like so many other canadians they would go ice fishing on the st lawrence

04:19

Speaker A

river the cabin fever induces in the quebecois family because we are confined perhaps to spend so much time indoors a lot of the families love to do you know at activities together like this go to the cottage go ice fishing you know it

04:34

Speaker A

gets you out of the house and it's very much a family thing like many of their ilk they'd seek one of the temporary small towns of sled-borne cabins drill a hole in the ice and wait but these are not normal men

04:48

Speaker A

so is quebec better than the rest of canada obviously yeah i mean come on you you you didn't have to think about that long no no wait a minute now are strippers paid hourly here is that right it's not a tip system it's yeah it's

05:02

Speaker A

considered an art a performance article you consider the performance so how does that work do you you don't you don't take it put a paper song [Music] and then you can get a dance in the back which is a private dance and that's ten

05:15

Speaker A

bucks a song five bucks a song in public that's why i go to prague rock strip bars because the songs are super launched i'm a bit cheap you know i go for the king crimson lab dance [Music] after a suspiciously stunned looking

05:32

Speaker A

fish emerges from the deep previously roof and all by an eager producer no doubt it is ignored because fred and dave do things differently no crudely fried fish and breadcrumbs for these large living 19th century men oh whoa

05:46

Speaker A

holy [ \_\_ ] look at that [Music] instead a hearty lunch of french classics accompanied by many fine wines and liqueurs has befitting gentlemen of discerning tastes who've exhausted themselves in the wild so this is how you live well more often than not yes we

06:06

Speaker A

always have to travel well and eat properly we're drinking a natural white one prior white burgundy these are glacier bay oysters as well as there's a couple of bocillates thrown in there they're delicious in my prized possession those little

06:17

Speaker A

fries glasses yeah the funnest part about the restaurant business isn't it the cutlery just a spoon it's absolutely gorgeous you know fred has a wonderful collection of tableware with that without getting you know snobby or elitist you know the

06:30

Speaker A

eating off vintage tableware is one of the great joys out of life well this is the interesting paradox of you guys on one hand you aspire to to run a democratic establishment uh opital and yet you are hopeless romantics when it comes to

06:46

Speaker A

painful nostalgics the art of living right what the sustenance is required only look at this like say a consummate of oxtail to begin followed perhaps by a chilled lobster a la parisienne the art of dining is kind of disappearing much to our chagrin i

07:06

Speaker A

work super hard at being an excellent dining companion when seeking excellence in a dining companion what qualities does one look for i turn my phone off i you know i never put my elbows on the table i don't of course come prepared

07:22

Speaker A

with stories don't don't drink too much don't become sloppy come prepared with anecdotes absolutely no elbows on the table no it's not it's not it's not proper i'm a total failure as a dining companion wha what what what is that

07:37

Speaker A

what's that you ask an iconic escafie-era classic of gastronomy oh look at that sauce holy crap the devilishly difficult lieve a la royale a boneless wild hair in a sauce of its own blood a generous heaping of fresh black

07:53

Speaker A

truffle garnished with thick slabs of foie gras seared directly on the top of the cabin's wood stove oh damn look at that we're we're in a wooden shack over three feet of ice and 100 feet of water you are hopeless hopeless robotics

08:11

Speaker A

gentlemen oh jesus look at that the seared foie is perched atop an ethereal suspension of joel robuschan inspired potato puree of course this is cornish from reynard vineyard by terri alma nice oh it's wonderful yes yes it is

08:34

Speaker A

really is there is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us no no look at that [Music] cheese there must be cheese in this case a voluptuously wreaking epois who some

08:52

Speaker A

less hearty outdoorsmen might call over ripe but not us this is awesome we got here a few cubans wait a minute you guys uh have a much more relaxed attitude towards the importation of cuban cigars [Music] chartreuse of course and a dessert as

09:11

Speaker A

rare as it gets a dinosaur era monster long believed extinct this is ghetto who does this no no it's one of those like painful nostalgic things right layers of almond and hazelnut meringue chocolate buttercream oh my god look at

09:30

Speaker A

that mmm damn that's good for these guys this is normal this is lunch sundays it's like playhouse in my house it's french playhouse y'all what do you do they get dressed at their house no way tell me all about it dresses kids too he's a

09:46

Speaker A

dandy sunday sunday dandy last time i did i did dirt out the praline rose and the lindsay tort i made a chem caramel i made salad all right i made le prince right yeah with a chem and then a huge cheese cart there was

10:03

Speaker A

about like 15 kinds of cheese right and how many people are in your family at this meal him and his wife and two young boys little kids so you your wife yeah and a two-year-old and a four-year-old right they don't

10:14

Speaker A

they don't make it to the end usually i have to like i have to like prematurely open the open device you don't like bruno you know when i'm thinking this and i'm thinking that that's really [ \_\_ ] up but i'm

10:23

Speaker A

also thinking you know i gotta do that i'm gonna do that but actually my daughter would totally be into it [Music] once every few decades maybe every century a nation will produce a hero [Music] joey ramon someone who changes

10:52

Speaker A

everything about their chosen field who changes the whole landscape life after them is never the same marta picard is such a man a heretofore an encountered hybrid of rugged outdoorsmen veteran chef with many years of fine dining experience

11:11

Speaker A

renegade innovator he is one of the most influential chefs in north america he is also a proud quebecois and perhaps he more than anyone else has defined for a new generation of americans and canadians what that means he is an unlikely ambassador for his

11:30

Speaker A

country and his province but maybe not so unlikely i mean look at him out for a day trapping beaver with local trapper carl no so you the bait is wood yeah they just heat the the the bark they eat the bark yeah yeah

11:49

Speaker A

yeah no i understand in pioneer days beaver was the financial engine of of canada yeah empires were built on it every hat practically in the world was uh was made of a beaver pelt that's why today it's the icon of canada

12:05

Speaker A

to a lesser extent the tradition continues today carl continues to trap usually called on by provincial officials to trap beaver and clear away dams and control what could become a destructively overpopulated situation yeah that way no my little friend

12:23

Speaker A

this is a young one and those are are the one we want to eat what would you compare the meat to is there anything like it that that's the thing you know there's nothing nothing like it you know when

12:34

Speaker A

you eat beaver you understand that it's beaver along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion is a big believer in honoring history and tradition if you still trap beavers you should if

12:53

Speaker A

at all possible cook them and eat them not just strip them of their pelts and as incredible as it might seem you can cook beaver really really well beaver tail on the other hand is not actually beaver at all rather a quick

13:09

Speaker A

spoon bread type of thing that in our case goes somewhat awry during an inadvertent inferno [Music] with the sauce it almost looks like chocolate it's so rich looking huh i love it when it's like that some people don't put too much blood but i like when

13:30

Speaker A

it's very thick wow it was absolutely delicious yeah it is i wasn't joking about it tasting chicken no it doesn't taste like chicken at all this is your first time no ah wow that's something i i think you almost eat everything yeah

13:51

Speaker A

at this point you know animals they see me and they're like [Laughter] there's a joke around here somewhere but to tell you the truth the stuff is just too good [Music] it's like 10 below zero in this freaking

14:13

Speaker A

town and that generally does not spell good time for me a good time for me is more like a palm tree a beach a swimming pool where the only cold thing is my beard but no these hearty culinarians of the

14:34

Speaker A

north like to frolic in the snow and ice more accurately they like to obey their genetic quebecois imperative to risk dental and maxillofacial injury by skating around slapping at a hard disk trying to drive it in each other's

14:50

Speaker A

general direction i believe they call this sport hockey this is not in my blood these do you skate yeah we grew up on ranks like this does everyone in quebec is pretty much obligatory there's no reason to live here if it's

15:06

Speaker A

no hockey hockey rinks pop up all over the city to accommodate montrealer's desire to risk teeth groin and limb and right behind fred and dave's restaurant joe beef a pickup game of chefs cooks and hospitality professionals is underway

15:22

Speaker A

some of these guys have put a charitably a little long in a tooth to be out there we can stick to each other and uh uh skidding around in the ice this is a normal behavior people actually do this

15:31

Speaker A

for fun yeah absolutely this is an everyday quebecois growing up playing hockey canadian national sport man right and this young one is already being indoctrinated hello young man you're gonna play hockey you're good at hockey are you gonna be a

15:44

Speaker A

goalie or a player wow player oh oh bam quick am i gonna get like a mouth full of puck by the way it's being catered with fred and dave's usual restraint [Music] hot cocoa in styrofoam cups uh no try a

16:09

Speaker A

titanic shukrut garnier a la alzatien containing flintstone size hunks of pork belly puetrine bacon homemade boudin blanc kielbasa smoked chops plus like veal and pork links oh yeah this is a truly heroic uh chakroot oh look at the beautiful work of linking

16:32

Speaker A

these it's awesome this dish is the uh single best argument for uh sharing a border with germany and of course the finest wines known to humanity we got german wine we got sylvaner and pirate bottles [Music] sweet what am i drinking here canadian

16:52

Speaker A

riesling this is norman hardy riesling from prince edward county five hours from here amazing wine there's an allegory here somewhere i'm reaching for it something about freddiente's reckless abandon coupled with precision and technique a hockey metaphor perhaps how the hell would it

17:10

Speaker A

oh look sausages [Music] [Music] montreal to quebec city by rail 160 miles of wintery vistas whip past the windows evocative for some of another time there you go canadian caviar sturgeon acadian caviar [Music] not sure about dave mcmillan but in fred

17:48

Speaker A

moran's perfect world we would all travel by rail it would still be the golden age of rail travel so uh tell me about the great canadian rail system it's purely emotional really there's nothing rational about it fred is what one might call conservatively an

18:03

Speaker A

aficionado how extreme is your railroad nerdism this is how bad it gets operating manual for this model of trend yeah so you have other operations books printed ephemera collectibles fred retains an enduring love for the great iron horses that still take passengers

18:24

Speaker A

across the frozen land he calls home but it's something more than just nostalgia it's also an appreciation for a dying art i mean it's like the old cruise ships or you transport your comfort you know in those halcyon days of cross-country

18:44

Speaker A

rail there were lavish dining cars luxurious sleeping compartments a bar car with liveried attendance we look at the menus of all that how people used to eat on trains i thought inspiration of how we cook in the restaurant that's

18:55

Speaker A

where all the sweet breads and fresh peas with bearnaise sauce leg of lamb currant jelly very nice pictures in the book the dining by train book i'm the guy holding the turkey and cutting the turkey and you order a drink it comes from a

19:07

Speaker A

bottle made out of glass into a glass made out of glass right which is kind of cool in our day and age it comes back to service doesn't it oh thank you we are presented with a perfectly serviceable omelet there may no longer

19:20

Speaker A

be a smoking lounge with brass spittoons but this does not mean a traveler has to suffer so you always travel with a truffle shaving well during truffle season as a gentleman must hold on wait a minute i'm going to get a

19:31

Speaker A

in-action photograph here hold on canadian rail so all these people are going to like be expecting wait a minute where's my fist sized truffle i have the truffle option please oh of course don't forget the [Music] flop quebec city one of the oldest

19:54

Speaker A

european settlements in north america samuel de champlain known as the father of new france sailed up to st lawrence and founded the site in 1608 when the fighting started with you know who quebec city was the french stronghold until the bitter end when the

20:12

Speaker A

french fell at the plains of abraham [Applause] the french may have lost that one but some things french have stayed firm unbowed resiliently unchanged by trends or history the continental is the kind of place about which i am unreservedly

20:39

Speaker A

sentimental when i was younger i ate here with my grandparents and my parents here well that's all that's running towns opens in 1956. classic un-ironic cuisine asean meaning dishes you haven't seen since like forever a hipster-free zone of french

20:58

Speaker A

continental ocean liner classics such as caesar salad tossed fresh to order tableside and beef tartare also prepare tableside as one must shrimp cocktail not a deconstructed shrimp cocktail mind you a shrimp cocktail the way jesus wants you to eat

21:20

Speaker A

them all served by a dedicated professional in culinary school we were taught this we're real customers as your final class we'd have to do the field of fruit stable side all that which inevitably would fly off the fork and land in

21:32

Speaker A

somebody's soup i was so bad at it too so i'd start with the orange run into trouble i'll be right back behind the screen i'm like with my teeth stripping the thing at least once a day one of the students would set themselves

21:46

Speaker A

where the customer is on fire the sterno would like spill and they'd light it they'd be this line from like the thing down across the floor up their leg no that [ \_\_ ] doesn't happen here like i said professionals this is gonna

21:59

Speaker A

go like a big fireball fireball good the kind who know how to properly prepare these dishes sweet i swear i had like a goosebump moment where yeah for dave another classic fellai debuff ombot a filet mignon a sauce made of cognac cream and

22:20

Speaker A

glass deviant that is nice look at that and for fred scampi newberg when's the last time you saw the word newberg on a menu awesome absolutely awesome but for me that most noble of dishes dover soul this appears to be one of the few

22:39

Speaker A

remaining servers alive who knows how to take that fish off the bone sauce it and properly serve it thank you very much man i love this place i'm so happy it's very comforting there's continuity in this world [Music]

23:02

Speaker A

across town [Music] another thing entirely the younger wilder la faire ketchup which i am reliably informed means everything's cool in local idiom at this point in my life i just don't know anymore are these young cooks these servers these

23:30

Speaker A

dedicated entrepreneurs are they hipsters or am i just a cranky old who thinks anybody below the age of 30 is a hipster i don't know but i admire them so how much do they cost you when you open

23:47

Speaker A

look at this tiny electric four burner stove at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam how long did it take you to

23:58

Speaker A

adapt uh i would say like three months at the beginning i was lucky that i didn't add like a lot of customers because i was like oh man i was freaking out and yet these kids today look at them go

24:14

Speaker A

serving a wildly ambitious and quite substantial ever-changing menu out of this this suzy homemaker oven tonight there's razor clams with burn wazette ooh and a cream of haddock row very cool thank you i love razor clams [Music] you'll notice that nobody in quebec

24:35

Speaker A

seems to skimp on the portions a tarina foie gras head cheese with cassis mustard oh and we devote gruffay that's truffled sweetbreads and you got some goose hearts percy odd for good measure there's a goose heart that's excellent

24:50

Speaker A

loose heart hearts in general oh also you got your morous salah with grilled tomato bread that's that salt card for you anglos [Music] i'm all swollen up like the michela tire dude and ready to burst in a livery

25:07

Speaker A

omnidirectional mist hotel motel time for me [Music] how canadian is quebec are they truly one entity or two this is a question that has been wrestled with for some time quebec is certainly part of canada but in many ways both culturally spiritually

25:40

Speaker A

and linguistically it's very much another thing entirely there's a lot of history much of it contentious go back far enough and you get a clearer picture of why the french arrived on the shores of quebec city in the early 16th century

25:57

Speaker A

but succumbed to the military might of great britain in the mid 18th thus began a gradual but steady persecution of all things french the quebecois have struggled mightily to hang on to their french heritage and language the issue of seceding entirely

26:12

Speaker A

a notion that persists to some extent even today journalist patrick lagasse meets me for lunch at bistro and sur massan to help me understand a little bit of what many quebecois feel is at stake so i was going to talk about the whole history of

26:28

Speaker A

french quebecois identity the separatist movement all this but i have to get right to the pressing matter of the day pasta gate pastor gate what do you want to know about pastor gay for those not up on current quebec

26:42

Speaker A

politics pastagate refers to an incident where local authorities notified an italian restaurant that they were in violation of french laws because they used the word pasta which is italian this is okay stop apologizing okay don't get me wrong my last name is

26:59

Speaker A

bulldog i lean french hard i am enormously sympathetic to the language laws you don't think it's preposterous i do not think it's preposterous but here we have a situation it is stupid uh i agree with you completely that this

27:17

Speaker A

this province 40 years ago was in some respect in english city so we needed to have language laws for signage and stuff now signage for instance must by law be principally in french french first in all things but every

27:32

Speaker A

bureaucracy produces byproducts of stupidity and that was it and you know what it will not stand the anglo-canadians treated french-speaking quebecois like second-class crap for much of history so i get it i'd be pissed too i want my own

27:46

Speaker A

thing and when i got it i'd want to make sure there's no backsliding to the bad all days when when the particular the first uh sovereignness party to be elected was elected in 1976 it didn't come out of a vacuum it came out from a

27:58

Speaker A

couple of decades of awakening and struggle 50 years from now will people still speaking predominantly french and montreal yes no doubt about it no doubt about it french first is something most would agree with how far and how rigorously

28:13

Speaker A

you want to go with that well do you think there was ever any possibility or real majority or plurality of quebecois who would have voted in separate nation status you know in english you guys say timing is everything right and timing was never

28:32

Speaker A

better than in the period 1990 1991 92 because in 95 this country came inches from this broken up yeah do you think it'll ever happen in the history of the world i don't know but i know one thing

28:45

Speaker A

anybody who says separatism is dead in this country in this province is a fool no matter how you feel about quebec is either separate from or as essential part of greater canada any reasonable person loves this place the corrector

29:00

Speaker A

from ronaldo lenski's is famous for the sandwich this is special right and in what tradition does this fall basically eastern europe it was a survival thing it was because they were poor and that's what they could make willenskis an old-school corner

29:17

Speaker A

institution around since 1932 serving up pressed beef bologna and salami sandwiches or specials as they call them along with egg creams and milkshakes so um the sound the special and an appropriate beverage and egg cream [Music] very happy

29:36

Speaker A

here's how it goes there are rules the special is always served with mustard it is never cut in two don't ask why just because that's the way it's always been done a little respect for tradition please i'm happy now

29:56

Speaker A

you know some things are beloved institutions for a reason this is delicious thank you [Music] the tradition of the kaban asuka or sugar shack is as old as maple syrup here in quebec where 70 percent of the world's supply comes from

30:26

Speaker A

deeply embedded in the maple syrup outdoor lumberjack lifestyle is the cabin in the woods where maple sap is collected and boiled down to syrup over time many of these cabins became informal eating houses dining halls for workers and a few guests where a lucky

30:43

Speaker A

few could sit at communal tables and enjoy the bounty of the trees and forests around them martin picard has taken this tradition to what is somehow both its logical conclusion and insane extreme creating his own cabana souk open only

31:02

Speaker A

during maple season and serving food stemming directly from those humble yet hearty roots it makes perfect sense in one way i mean 130 acres produce about 32 000 gallons of maple sap which run through these tubes to here where they're cooked down

31:20

Speaker A

to about 800 gallons of syrup which is more or less what they use per season here nothing leaves the property and it makes sense while you're here to raise hogs and cattle on the property and maybe keep a cabinet or two around

31:34

Speaker A

for any friends who get too loaded to sleep it off but this this is there really any reason for this [Music] what are you doing here why do you have to make life so hard if money were your

31:55

Speaker A

primary motivation it this doesn't seem like the fastest road to untold wealth my grandfather you know had a sugar shack everybody had a you can go back you know a three generation they had a sugar shack and i'm very proud of a uh

32:10

Speaker A

quebec i'm very proud of canada you know you celebrate canadian history you celebrate canadian traditions you celebrate canadian uh ingredients in a way that no one else has are you some kind of patriot is that what's going on

32:23

Speaker A

here is it is it national uh very much a patriot i say it all the time this is one of the most important restaurants to me in north america if not the world it's an art installation if you actually

32:33

Speaker A

pretty look at it the meal begins begins with a tower of maple desserts good lord sponge maple toffee maple donuts beaver tails maple cotton candy but but wait there's more almond croissant whipped biscuits some nougat yeah ah there we go i think that's a first for

33:01

Speaker A

me i've never seen that done no well that was a hammer let the madness begin next a whole lobe of foie gras with baked beans on a pancake cooked in duck fat of course cottage cheese and eggs cooked in maple

33:19

Speaker A

syrup wow that's awesome there's a healthy salad sauteed duck hearts gizzards and pig's ear topped with a heaping pile of fried pork rinds good lord [Music] oh and a calf brain and maple bacon omelet and these how is this made with love

33:38

Speaker A

with love panko encrusted duck drum sticks with shrimp and salmon mousse and maple barbecue sauce good lord wow but this is a classic quebecois dish it's called la tuccia you know a meat pie turtle a whole lara calm cheese foie gras calf

33:58

Speaker A

brain sweet breads bacon and arugula but with marta that's not sufficient usually there's no truffle but i just yes black truffles more truffle it's gonna be too much truffle my blood's getting thicker as i look at that and now the main course a homegrown

34:16

Speaker A

smoked right out front local ham with pineapple and green beans almondine and chicken but with marta the chicken is never just chicken that's stuffed with potakino foie gras and lobster we pump lobster bisque in the chicken yeah good god

34:36

Speaker A

there is a light at the end of the tunnel [Music] ah someone should be singing the national anthem now i mean really and practically prehistoric old-school canadian classic maple syrup is heated then poured on snow becoming a kind of

34:57

Speaker A

taffy but the preferred delivery mechanism does present some issues [Music] take a big one and you have to suck it don't swallow it you know look you have to go like that slowly slowly you know just that slowly slowly

35:25

Speaker A

that's how it's good that's it can i do that in a manly way yeah yeah you just don't look down and you sort of look away in a distracted way it's like i'm not really i'm really [ \_\_ ] the

35:36

Speaker A

best way to look up [Music] finally there's maple meringue cake and maple ice cream with chocolate shards any suggestion how to attack this we did it once i wonder chef suggesting for the ice cream cone chefs suggest that you

35:56

Speaker A

eat the ice cream like that that's the thing i think there's too much focusing on the food you know you know like wow this is very intellectual and i wow and then blah blah blah i've done too much although

36:10

Speaker A

all those uh [ \_\_ ] you know i don't want to do that i don't want to play game anymore because food is feces and waiting [Laughter] [Music] this is cnn [Music] if there's one thing you always need on

36:38

Speaker A

a cold snowy night it's yet another hearty meal i meet back up with fred and dave at liverpool house the sister restaurant to joe beef i think we always compensate a little bit with over abundance of food because of our insecurity

36:55

Speaker A

of not being like good cooks no you know what it's a combination of low self-esteem and generosity that explains the amount of food perhaps first course gravlax of char solomon gundy beets and eggs twitter unbelievable look at the aspect work

37:20

Speaker A

this is smoked eel and potatoes inside salmon pastrami and wait a minute this is super classic and this uff on egg and aspic soft boiled or poached egg and clear gelatin set broth classically garnished with white ham tarragon leaves

37:39

Speaker A

black truffles oh my god i was pretty sure that i would live the rest of my life without ever seeing this again ah delicious but tonight after a full week of franco-canadian full-on assaults on our livers and our lights

37:56

Speaker A

fred and dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and insanely delicious fare by their brilliant chef omar who's from pakistan amazing authentic pakistani food so what do we have here butter chicken

38:11

Speaker A

crab octopus tikka little eggplants raised with anarch seeds pomegranate little mushrooms rabbit korma fingerlings with a fenugreek and fennel this is dunky nahari yes he did say donkey meat is there something wrong with that the dishes continue a pakistani gumbo

38:32

Speaker A

with okra and coriander a sesame seed and green pepper curry hanger steak palak paneer all beef scotched egg a puri with horse meat tartare and an authentic goat biryani wow biryani is awesome are you full yeah we did good work here in the end and

38:56

Speaker A

perhaps as a nod to the anglo tradition however there will be stilton this is a genius these princes of gastronomy never a sub-optimal moment nothing short of excellent accepted beyond excellent too much excellent yes possibly over the top

39:17

Speaker A

yeah definitely [Music] it all comes around in the end the circle of life we begin at the beginning the heart and soul of every right-thinking quebecois apparently ice a stick and a puck fred and dave and mark happy carr are

39:39

Speaker A

joined by the original god of montreal gastronomy the great chef normal lapris to watch their beloved montreal canadians lay waste to the carolina hurricanes [Applause] all the while eating of course and drinking as it turns out the finest

39:58

Speaker A

wines known to humanity and here we go [Applause] woohoo [Music] [Music] [Music] you

Topics: Anthony Bourdain Parts Unknown Quebec Montreal Canadian cuisine ice fishing Joe Beef French-Canadian culture travel documentary food culture

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