00:00So here we are at our final destination on this journey, Rendezvous.
00:06Chef Michel is an institution in Asheville, North Carolina.
00:09He's been here for over 17 years, and this is a must stop if you're visiting this city.
00:13So let's go in and check it out.
00:16Welcome to Rendezvous. Welcome to Asheville.
00:21Chef Michel is the real deal.
00:23When people say, you know, how come you haven't lost your accent?
00:26And I say, it's marketing.
00:29He hails from, you guessed it, France.
00:32And after a 20-year career in Fort Worth, Texas, he set up his next restaurant, Bouchon, in downtown Asheville.
00:40I refer to Asheville as funky town because there is so much going on all the time.
00:45You were a pioneer.
00:46You were one of the first true restaurateurs to establish a food scene here in Asheville.
00:52Well, don't believe everything you hear, okay?
00:54Would you say that the food that you do here is traditional French that you grew up with?
00:59Like food?
01:00Absolutely.
01:01That's why I call it French comfort food because it's everyday French food.
01:06Anybody hungry out here?
01:07Hey, Ben.
01:08Oh, hi.
01:09This must be Ben.
01:10It is Ben.
01:11Hey, Ben.
01:12When I was being put in front of me, my saliva glands just started really going on overdrive.
01:18Oh, my.
01:19Wow.
01:20So those are the blue cheese muscles.
01:21This is how I eat them at home.
01:23Okay, so that's number one.
01:25Now you keep this shell.
01:26Okay.
01:27And you use it like they're tongs.
01:29Oh, like I use it as a utensil.
01:30That's it.
01:31Now you can go to France and you won't look like a tourist.
01:34Perfect.
01:35You got it.
01:36And I got a hint of the blue cheese.
01:39Not too much.
01:40Not too much.
01:41But boy, that makes a difference.
01:42It's great.
01:43I just love the way the muscles cook and they open up and they give their essence to the sauce.
01:47It's sitting there and it's a little bath.
01:49Mm-hmm.
01:50A little bath of white wine and butter.
01:52You know the first three ingredients in French cooking, right?
01:55They're all butter.