- 3 hours ago
Bourdain and his long-time friend, three-time Michelin star chef Eric Ripert, embark on a ski-and-cheese filled journey through the French Alps.
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00:09The French Alps
00:11Lovely Italians on one side, but the terrifying Swiss on the other
00:16They're close
00:18Too close for me
00:19A man with an erotic childhood fear of alpine vistas, yodeling, even cheese with holes in it
00:30But my friend Eric requires payback
00:33I have in recent adventures with him been unkind
00:37He grew up in mountains like this
00:39He's an expert skier
00:40This is like home to him
00:42So I thought it was only fair that he get a chance at payback
00:50I am not a graceful skier, but I am an enthusiastic one
00:54And that's what you come here for in winter and early spring
00:57Some of the best slopes on earth
01:00Also cheese, apparently
01:02Lots of cheese
01:06I just take your size
01:07Yes
01:09Okay
01:11Ben Yunis, pushing the phone
01:13What do you think?
01:14Yeah, they feel good
01:15That feels good
01:16Yeah
01:16Yeah
01:19You look to ski in what? In the Pyrenees, right?
01:22Yeah
01:22I look to ski in New Jersey
01:25It's the same
01:26Yes
01:27That's what I always said
01:32You thought you were going to the moon or what?
01:35Hey, warm feet are important
01:38Nothing is more demoralizing than cold, wet feet
01:40You'll be bitching in those things
01:42No, man
01:43You'll look cool
01:45Those things are going to be like sponges
01:47You wish me bad luck
01:49No, I don't
01:49I just think you should have proper footwear
01:51Man, prior preparation prevents piss poor performance
02:00Ski log, day one
02:01Conditions are not ideal
02:03It's thick powder and zero visibility
02:09Plus, I haven't skied in years
02:12So it hurts
02:13Bad
02:20But God bless the French
02:22They can't go too long
02:23Not even down a mountain
02:24Without eating well
02:28I gotta say
02:29I'm not impressed with my performance on that hill
02:31I was dying
02:31Today's challenging
02:32I mean, look
02:33It's about three feet of fresh snow
02:37The visibility was okay
02:39Barely okay
02:40A year ago at this time
02:42I was a killing machine
02:43Now I was like
02:43I was seeing stars
02:45Now it's the altitude
02:56Three gras poilets for two
02:58Cote de veau
02:59Cote de veau
03:00And some extravagantly fantastic red wine
03:03We blew up the budget
03:05Kill them
03:07Kill it?
03:07Kill them
03:08Okay, okay, hold on
03:09Definitely the 66 Latour
03:11How much is it?
03:12Is it expensive enough?
03:14Yeah
03:16They're gonna love you
03:17We deserve it
03:24Oh, that's good
03:25Right? This is good, huh?
03:27Well worth the expense to someone else
03:30This is the beginning
03:31We're gonna have a week
03:32Good food
03:33Good wine
03:34Some ski, right?
03:35So what are the speciality of the region?
03:40So they do the raclette
03:41Cheese?
03:42Yeah, cheese
03:43Right
03:43The fondue
03:44That's cheese
03:46Tartiflette
03:46That's cheese
03:47Yeah
03:49I don't know
03:50That's not bad
03:51I like cheese
03:51I like stews
03:53They make a lot of stews too
03:54Yeah?
03:55Of what animals?
03:56Mostly beef
03:56Yeah?
03:57Yeah
03:57A lot of cows up here?
03:59Yeah
03:59I like cows
04:01To eat
04:02Yeah, to eat of course
04:04Not much like them personally
04:07Where I learned to ski
04:08Where I learned to ski
04:08We're lucky to get lukewarm chicken fingers
04:10And a Bud Light at the lodge
04:11Here, we start with pan-seared foie gras
04:16Wow
04:17That's fancy, huh?
04:19All right
04:19I mean, why do you eat that on a ski slope?
04:21Seriously?
04:23For the main, a loin of veal gently seared and pan-roasted
04:28Joined by a wild mushroom sauce and a pretty little medley of vegetables
04:33Whoa
04:34Looking good
04:35Woohoo
04:37How is it?
04:38It's really good
04:40It's also, I just wanted you to know, this humanely raised veal
04:44Free-range
04:46Died in its sleep
04:48I disagree with that, but I will eat it
04:51I'm just trying to make you feel better about the world
04:53I'm all over the cheese course like a one-man army
04:56Tomme de chevre
04:57Tomme de savoir au piment
04:59Fromage de chevre frais
05:01Et crème de reine
05:02That's from, like, a cow
05:04Everybody has blood on their hands, Eric
05:06Everybody
05:06I do too
05:07Right, we all do
05:09I do too
05:10The clothes we wear
05:10The air we breathe
05:12Everything we do is built on the backs of suffering people and dying animals
05:17I agree
05:19We wallow in blood
05:30Ski log
05:31Day two
05:33Yesterday, Chef Repair showed no mercy on the mountain
05:37Today, conditions are more to my liking
05:39A small wager might have been made
05:42Loser might have to eat at Johnny Rockets
05:45Today, it is on
05:47Ready?
05:48Ready?
05:49Yeah
05:52One
05:53Two
05:54Three
05:54Two
05:55One
05:55Two
05:56One
05:58Two
05:58Three
05:59Two
06:00Two
06:02Three
06:02Four
06:02Two
06:14Three
06:21Let's go.
07:01The title for your biography, for your biopic, 32 Yolks, The Revenge, or whatever we're calling it, 64 Yolks, or
07:09for a few Yolks more, that'll be the sequel.
07:12A fistful of Yolks, okay, that's what we'll call it.
07:14We have to change it to one more manly title.
07:1732 Yolks is okay.
07:18Now it's becoming your book.
07:21Welcome to Hollywood, my friend.
07:26The Creme Rie, a special place at the bottom of the mountain.
07:31Crute with morel and cream, lots of cream.
07:35I didn't expect that.
07:36That's really good.
07:38Yeah.
07:39I'm eating bread and mushrooms.
07:41Bread?
07:42Cheese.
07:42There's no meat in this.
07:43No, there's no meat.
07:45I'm practically like Gandhi at this point.
07:53I'm not drastic.
07:54I'm not saying don't eat meat, become a vegan.
07:57I'm saying let's eat less meat.
07:59Do you just think it's better for the planet?
08:00It's good for the planet.
08:02It's good for our bodies.
08:04It's good for the animals.
08:04Stand outside, live or not, and I'll tell all your customers that.
08:07You know, this fish thing, you should really, you should eat some vegetables.
08:18Bovine flatulence is a major source of carbon dioxide.
08:22Yes, it's the biggest one in the world.
08:24No, not the biggest one in the world.
08:25Yes, it is.
08:26Bovine flatulence?
08:27Yes, bigger than carbs, bigger than anything else.
08:31See, this is why we should eat meat.
08:33We're saving the planet.
08:35We're going to kill these things.
08:38They're ripping a hole in the ozone layer.
08:40Listen, it stinks.
08:42You are lost.
08:43You are lost.
08:46Ah, oui, c'est sérieux?
08:47C'est sérieux.
08:50She said she hopes you're very hungry because what's coming is serious.
09:03I think that means cannonball of goodness in French because it's a big, heavy, albeit thoroughly
09:08delicious loaf of potato, bacon, dried fruit, and cream, slowly steamed in a bain-marie.
09:17This meal is a foreshadowing of the kind of light spa food that will become a regular feature
09:22of our time in the Alps.
09:24Yeah.
09:24Whoa.
09:25Whoa.
09:27Whoa.
09:29We have to finish that.
09:32It's like a volcano.
09:36Look at this.
09:37You can put a dry apricots or plums as well.
09:41So it's a bit sweet and salty.
09:43Look at this.
09:44It's very good.
09:44It's really good.
09:48You put that on man versus food, food wins.
09:52Can Eric Ribert eat the entire Falsan in one hour?
09:56If you can save the world, could you eat that?
09:59No.
09:59If you can save a puppy, could you eat that?
10:01To save a puppy?
10:02Yeah.
10:02The whole thing.
10:03You eat the whole thing to save a puppy.
10:07Give me a puppy.
10:35Ah, nature, the rustic charms of the farm.
10:39Proximity to one's ingredients.
10:40The smell of fresh grass, manure, livestock.
10:44I love it.
10:45No, actually, that's Eric.
10:48I didn't mean to be presumptuous, but last night, after a dinner,
10:51I went back to my room and I whipped up a little pate for us.
10:54Yes, of course.
10:55I thought the croûts came out pretty well, don't you think?
10:57Yeah.
10:58I mean, not bad for a little microwave in my room,
11:01because I know you're a man of expensive taste.
11:04I foraged for truffles this morning.
11:06I rented a truffle-seeking pig.
11:08I managed to dig this guy up.
11:10That's pretty nice.
11:11That's where to do the honors.
11:12Yeah.
11:13Wow, look at that knife.
11:14You should be a chef.
11:17A nice cheese selection from this very farm.
11:19Yes, I guess.
11:20A process that we will be helping along today.
11:25I'm excited about that.
11:26It's an experience.
11:27I mean, everything is an experience today.
11:29So is a colonoscopy, but, uh...
11:32So you ever milked a cow before?
11:34I loved going to the farm when I was a kid.
11:37Yeah?
11:37They had 20 cows.
11:39In the farming community in which you grew up, did kids at school ever brag about sort
11:44of, I don't know how you describe this for a family audience, but inappropriate contact
11:48with, uh...
11:50No.
11:50With farm animals?
11:51Really?
11:51Never?
11:52No.
11:53So if I made, like, a grass smoothie and poured it on your crotch, I think it would be pretty
11:57funny.
11:57If no one was watching.
11:59Yeah.
12:00No one is watching.
12:03This scene is gone.
12:04This scene doesn't exist.
12:11Don't do that while I'm milking you, man.
12:12She's like...
12:15No, the milking thing, I have some concerns.
12:18I'm afraid.
12:20Are you?
12:20I'm a little afraid.
12:24I think they sense that, you know, my Jersey roots as opposed to, you know, your country
12:32ass, you know?
12:32They know you.
12:33They recognize you as one of theirs.
12:40You don't like Tony, huh?
12:42Don't let him do it.
12:45Kick him in the balls.
12:51I give you a thousand dollars, cash, if you can get some milk out of this cow.
12:56You're gonna give me a thousand bucks?
12:58Okay, now we're talking, my friend.
13:01Show me how it's done, farm boy.
13:02He's gonna show us.
13:03Okay.
13:06Okay.
13:07I can do that.
13:08You see how he does?
13:09I think so.
13:10Okay.
13:10Okay.
13:11You first.
13:14Okay.
13:16Oh, there you go.
13:19We should be playing like some 70s music, you know?
13:23Okay, save some for me.
13:25Come on, man.
13:26That's my thousand dollars going in that pail.
13:28Okay, your turn.
13:29All right.
13:30Watch how it's done.
13:30Yeah, cheese up.
13:32Go ahead.
13:32Okay.
13:33Oh, it's soft.
13:36Hey, what's that called?
13:37It's called a thousand dollars, my friend.
13:42Oh, that's strangely satisfying.
13:49That's my grand.
13:51I feel like a champion.
13:53You don't want to do a goat, huh?
13:55So to speak.
13:57I mean, yes.
13:58I think we learned something here today.
14:00Yeah, do it quickly.
14:10Cheese.
14:11Don't get me wrong, I love cheese.
14:13I adore it.
14:14But it's day three of non-stop cheese.
14:16And we haven't even scratched the surface of the many wondrous specialties of the region.
14:21Hotel Dubouet has been around for many years.
14:24One comes here for the cheese.
14:27In this case, the iconic raclette and the equally iconic fondue.
14:32Can I have a drink with you?
14:34Please.
14:35Cheers.
14:36Marianne Chanel and her siblings are the third generation of her family to run this place.
14:41So this is a family business?
14:43Yes.
14:44For how many years?
14:46Soon 1130 years.
14:48130 years.
14:49So you're in the family the whole time?
14:51Yes, it's my great-granda.
14:53Great-grandfather.
14:57So you're going to have to help us.
14:59I explain.
14:59Finally, raclette.
15:01I've been waiting for this.
15:02I know.
15:05Would you like a direct on your potatoes?
15:07Please.
15:08I want bubbles.
15:09Yeah.
15:09I cut with this part.
15:14Oh, man, yeah, that's...
15:16Whoa.
15:17Would you try to cut it?
15:19Yeah, man, go for it.
15:20You want to try it?
15:21No, no, go for it, big boy.
15:22All right.
15:23Here we go.
15:24Here, like this.
15:25I'll leave it.
15:26I'll leave it.
15:27Okay.
15:28You have to go really, really, really, really.
15:32I think...
15:32Is there a future for him in the restaurant business?
15:34I'm not so sure.
15:36Normal humans do not usually follow multiple wads of oozing cheese melted over potatoes with
15:41a molten pot of more cheese.
15:43So you're excited finally, your fondue?
15:46Yeah.
15:47But we are no ordinary men.
15:49We are titans.
15:50We are centurions of dairy products.
15:53Okay, let's do the fondue.
15:55Do some eight slowly.
15:57Figure eight.
15:58Eight on the bottom.
16:00You touch the bottom.
16:01But don't you turn, turn, turn like this.
16:03Yes, yes, yes.
16:05Oh, man, that's good.
16:06It's what I said.
16:07When you do that to the end of the fondue, the fondue is perfect.
16:12You know, you should know he bet me $1,000 today that I could not milk a cow.
16:19And you do?
16:20I do.
16:21Yeah.
16:21Victory.
16:22Look, I know what to do with a cow.
16:24I know what you do.
16:25You're going to...
16:26You put it in your fridge.
16:28Exactly.
16:28It's so sweet.
16:30L'oeuf, le sucre, le schnapps, et un pichet de blanc.
16:34How can you do it?
16:36Can I do what?
16:37I mean, to be surrounded by this much great cheese.
16:39Well, we ate about a pound of cheese each.
16:42You're going to have a big cannonball of crap lodged up your butt like a baby head.
16:49The size of a freaking baby head.
16:52You will understand the agony of delivery.
16:54We are not leaving this table.
16:56Well, we are because there's a bunch of drunk horny mountaineers coming in later.
17:00Are we going to party with them, happily?
17:02No, because I believe there might be yodeling involved.
17:32Oh, my God.
17:35Now we're getting serious.
17:37Du sucre?
17:37Oui.
17:38This is the Kirche Haute-Savoie.
17:41I tried?
17:42Yeah.
17:44Oh, man, that's good.
17:45It's different, huh?
17:46Totally.
17:47Oh, pichet.
17:47J'ai laissé mon troupeau.
17:51Mon bonnet d'armarille.
17:56Mais on lit sur ma peau.
18:00Le nom de mon pays.
18:33Le nom de mon pays.
18:34Holy Christ!
18:35What?
18:38It's flat.
18:39We haven't started yet.
18:41Why do people do this?
18:43You do that.
18:44To stay in shape.
18:46To enjoy nature.
18:48This is not a sport.
18:50That's a sport, man.
18:51This is a death sentence.
18:53We came from New York.
18:55Look at the difference.
18:56It's so peaceful.
18:58You gonna go do this in Central Park?
19:00Yeah, you can do that in Central Park.
19:02But why would you?
19:05For fun.
19:07This is for fun.
19:08We're doing that for fun, Tony.
19:12This is fun like chlamydia is fun.
19:14We haven't even started to go up.
19:18Okay, now that's the real exercise.
19:40Every chef needs a mentor.
19:42In the life and career of Eric Ripert, it was Maurice Gruyet who filled that role.
19:48who took a young, fresh-faced cook from the mean streets of Antibes and turned him into the hardened professional
19:55he is today.
19:55Hey, we're going to do the filet.
19:58We're going to do the steak with the poivre.
20:00It's good, too, huh?
20:01There's a lot of chicken.
20:02There's a lot of chicken.
20:03There's a lot of chicken.
20:04We're not eating this evening.
20:10Hey, I'm going to assassinate Tony.
20:13This evening, it would be perfect.
20:15How do you take it?
20:17We could poison it.
20:19We should be careful not to eat anything.
20:21Maybe you're right.
20:22It would be easier to do it.
20:27But what does it do with you?
20:30We're going to install the plastic bag before we get rid of it.
20:34Or we throw it out of the wall.
20:35Ah, great idea.
20:49Breakfast.
20:51Hello.
20:54Hello.
20:55Hello.
20:55We need champagne.
20:57Un bourgogne.
20:58Un bourgogne blanc.
20:59We need cognac, a small bottle.
21:02This will be done.
21:05This will completely complete the murder of an animator of television television.
21:09So we have our cognac, champagne, and the garot.
21:13Well, that's fine.
21:15To the health of Satan.
21:17He reigns for eternity.
21:23They said they'd cook lunch, which sounded like a sweet deal considering what's on the menu.
21:34Start with heaping spoons full of the finest Ocetra caviar.
21:38So when you were for Maurice, on a scale of one to ten, how good are...
21:43Minus two.
21:43Minus two.
21:44And you only ended up in the kitchen because you were such a shit waiter, right?
21:47Yeah.
21:48No, but I wanted to be in the kitchen.
21:50After graduation, I was in Paris with my suitcase.
21:53I was 17 years old.
21:55And then I see that guy.
21:57Maybe some asparagus, upon which one nestles a poached egg.
22:02A freshly frothed sabayon.
22:05And an obscenely generous pile of black truffle shavings.
22:09Actually, I like a lot of sabayon.
22:12Egg on egg, man.
22:13Nothing beats it.
22:17It's ridiculous.
22:18I don't know why people mistake me for you.
22:20Because they see us on TV together.
22:22We both have the white hair.
22:23And then people can say,
22:24Oh, I love your restaurant.
22:24It's so good.
22:25La Bernadine.
22:26La Bernadine.
22:27I love your restaurant.
22:28It's great.
22:29The fish.
22:29It's wonderful.
22:32You know what I always say.
22:33No, I always say, you know,
22:34Can you believe?
22:35All our fish is frozen.
22:38No, he does.
22:39He's not joking.
22:45Steak au poivre with some fresh morel and new potatoes.
22:50So what was 32 yolks again?
22:52What was the, that's the recipe?
22:54For the Hollandaise, for his Hollandaise.
22:5532, 32 yolks.
22:57Yeah, to make the Hollandaise for him.
22:59No, it's an excellent book.
23:01Thank you, Tony.
23:02My favorite part is when you're in prison
23:06in the south of France.
23:07They force him to bite the heads off live chickens
23:10for the amusement of the other convicts.
23:11That was a good scene.
23:13Or was that Midnight Express?
23:14It was Midnight Express.
23:21How many years did you guys work together?
23:24Actually a long time.
23:25From day one of my career
23:27to when I left to America.
23:29For a very long time.
23:33Why did you go to America
23:34and leave your ancestral homeland?
23:36Robuchon sent me to America.
23:38I wanted to go to Brazil.
23:41And then he looked at me and he smiled and he said,
23:43I can send you to Brazil.
23:44You're not going to cook anything there.
23:47Right.
23:47Actually, Robuchon helped me to come to America.
23:49He found me the job.
23:56What would you have been if you'd failed as an aspiring chef?
24:00What was your fallback position?
24:02I wanted to be a forest ranger.
24:04Forest ranger?
24:05Yeah.
24:05Why?
24:06You like nature or something?
24:08What was it, the uniform?
24:09You like the uniform?
24:10Shorts.
24:10They get shorts and a little hat like Smokey the Bear.
24:18But you're not an outdoorsman at all.
24:20You don't fish.
24:22No, because I don't want to catch fish.
24:27We'll leave that where it is.
24:29Yeah.
24:30You probably killed more fish over the telephone than...
24:32A good fisherman.
24:34They are dead already.
24:36No.
24:36They killed him for you.
24:38Don't say that.
24:39No.
24:40It's alright.
24:40You're like Scarface.
24:42You...
24:43Don't say that or I'll give you a lot of salad.
24:44No.
24:45Sorry.
25:03These mountains are majestic.
25:05And beautiful.
25:07You can walk them.
25:08Take pictures of them.
25:10You can ski down them.
25:11They can also kill you.
25:18So when shit gets bad and you find yourself a tangle of busted bones and torn flesh,
25:23having slid off a lonely high altitude piste,
25:26it's people like Laurent Langoisseur of La Compagnie du Mont Blanc who come and save you.
25:33Sonia Popov works for Peloton de Gendarmerie de Haute Montagne.
25:38She's who you call when things are really bad.
25:42This was Eric's life dream as a young man to be a park ranger in the Alps or in the
25:48mountains.
25:49This is what he wanted to do.
25:51I wanted to be you.
25:51I wanted to be you.
25:52Let's face it, your career as a chef is coming to an end.
25:56You just turned 52.
25:57Is it too late for him to start?
26:00Oh, that's not a good sign.
26:01I don't know how to say it.
26:04Sorry, Pops.
26:05I have a better chef than you to do it.
26:08That's for sure.
26:09Yeah.
26:10And I don't want to be me.
26:11I'm not doing it.
26:18So what's the most common injury?
26:20So a lot of knee and shoulders, dislocated shoulders.
26:25Head injuries.
26:26Concussion.
26:27Concussion.
26:28Yes.
26:28I mean, I notice, you know, there's a bar here.
26:31I mean, how stupid do people get on the mountain?
26:34You would be very surprised.
26:36You would be very surprised.
26:36We see people not trained, not well equipped, following like ski tracks that get them to crevasses,
26:44glaciers, crags.
26:46Right.
26:47All right.
26:47So if he drinks two bottles of vigenope, and he goes off piece, and falls into a crevasse,
26:59dislocates his shoulder, breaks his knee, and has a concussion.
27:07It's a hypothetical question.
27:08Okay.
27:08Okay.
27:09So, okay.
27:11Hypothermia is setting in.
27:13Your ACL and your meniscus are both completely shredded.
27:17Oh.
27:18And you're all messed up from a concussion.
27:22What is the thing I should do?
27:24Should I ski to the bottom and talk to someone?
27:26Yeah.
27:26I call my cell phone.
27:28First, I call the production company and tell them we need somebody else for the rest of the show.
27:32He's such a nice guy.
27:33To answer the question, there is something today we use more and more on people's cell phones.
27:38Oh, find my phone.
27:39Find my corpse.
27:41Just ask the people, okay, go back to your phone.
27:43Yeah.
27:44And there's a GPS inside it, and it tells us exactly where to find you.
27:49Avalanches happen here, frequently.
27:52Laurent and his rescue squads are here to prevent them before they occur, if possible.
27:57And if not, to find you and dig you out.
28:00Allow us to demonstrate.
28:02We bury our local contact bullet under the snow.
28:05Search dogs, hopefully, will find him before he becomes a corpsicle.
28:10And our production insurance becomes unsustainably expensive.
28:23So, how common are avalanches?
28:25Where are they most likely to happen?
28:28Anywhere but the ski resort.
28:30Most of the avalanches that kills people is not into a ski resort, it's outside the boundaries.
28:35Here's a question.
28:37Oh, great.
28:39So, Eric comes back after he's recovered from his injuries, and he decides to go mountain climbing.
28:48And he gets drunk again.
28:49Something happened to me, you're going to remember, I tell you that.
28:51And he climbs the mountain.
28:55And he gets buried in the avalanche.
28:59And he's buried in the snow.
29:00Hmm.
29:01Hmm.
29:02What happens then?
29:03What do you just say?
29:05Well, see you in the summer.
29:08Well, first you have to find the location, the whole location.
29:10And then we have a transceiver locator, like this one, which is an example.
29:14Something like that.
29:14Yes.
29:15And when you are caught in the avalanche, the rescue team, ski patrol, will come with the
29:20same one, and then they can find the signal.
29:22And then they start digging.
29:23How long can you live under the snow if it's not?
29:25You have three minutes.
29:27Three minutes or?
29:28Three minutes if you come across.
29:30Right.
29:31But sometimes you have a little place for breathing.
29:35A little room?
29:35Yes.
29:36And you can survive half an hour, one hour.
29:40So I shouldn't give up too soon?
29:42Yes.
29:49You going to approach the países?
29:52Come on.
29:53Oh Mr.
29:53We're going to look at him!
29:54Oh Mr.
29:55Well, now I am looking for you at the drop home.
30:04Oh yes
30:09Does he already arrived on the victim?
30:14Don't move too much, to avoid disturbing the dog.
30:19What's there, Nounouk?
30:20There's something?
30:22What's that you found, Mamie?
30:23There's a gentleman?
30:27What's that there?
30:32What's that found, Nounouk?
30:33Allez, on gratte, on gratte, on gratte.
30:36Allez, Gamin, on gratte.
30:38Allez, Loulou, allez, allez, allez.
30:39Il faut gratter, Loulou.
30:41Allez, allez, allez, gratte, gratte, gratte.
30:44Allez, mon Loulou.
30:46Oui, c'est assez beau, Loulou, ça.
30:48Beau titoun, ça, oui.
30:50C'est assez beau, mon gars.
30:52Ça va?
30:56Tu veux peut-être sortir?
30:58Attends, bouge pas, attends, attends.
30:59Au travail, il a trouvé le monsieur.
31:01Il l'a trouvé, le monsieur.
31:05La rapidité d'intervention.
31:07On a, en gros, 20 minutes pour intervenir.
31:10Au-delà des 20 minutes,
31:12les chances de survie de la victime
31:14décroissent énormément.
31:15Bon, la victime est...
31:17est indemne.
31:19Donc ça va, on peut la sortir comme ça.
31:21S'il y avait une traumatologie un peu plus importante,
31:23il aurait fallu la médicaliser un peu plus correctement.
31:25Oh, ça, c'est vous, ça, oui.
31:28Montrez ça, c'est vous, Titi.
31:30Il a trouvé le monsieur.
31:31Ha, ha, ha.
31:35So, why did you choose such a dangerous
31:37and difficult area of medicine?
31:40I mean, you could have a nice practice in Paris,
31:42you know, people have headaches.
31:43It's difficult to explain.
31:52Yes, I know it's very dangerous,
31:54but I think I have to continue,
31:58I have to stop, I...
32:01I continue.
32:05I'm not sure why I do it,
32:06but I know it makes me alive, so...
32:09It's good.
32:10But you like it.
32:11I do like it.
32:12Yeah, right?
32:14You don't think about that.
32:16You don't know why that you do that.
32:19Mm-hmm.
32:20It's called compassion.
32:22Mm-hmm.
32:42La France.
32:43I love it,
32:44and God knows I love the cheese here.
32:46But a brief respite is needed
32:47from the torrent of dairy products.
32:49Perhaps I thought a short hop across the border
32:52to Italy would be a good idea.
32:55I want pasta.
32:57Maison Rosset has a long and storied history here
33:00in the Alasta Valley.
33:02Our host, Jean-Marie Christie,
33:04grew up in the region.
33:05I love it here.
33:06I'm so happy to be in Italy.
33:08I feel a little treacherous
33:10to deny my own roots
33:11because I have zero Italian heritage.
33:14As far as I know, zero.
33:15But I just love this lifestyle,
33:18this food.
33:19It's just great.
33:21Well, cheers.
33:22Cheers, guys.
33:23To Italy.
33:24Santé.
33:32After you.
33:33I will definitely have some of that.
33:34This is even some honey.
33:36Oh, interesting.
33:38And this is a gift from me.
33:39This is a chamois
33:40that I have hunted this year,
33:42and I have done dried meat
33:43with the leg of the chamois.
33:47Okay.
33:48More cheese.
33:49But it's a delicious order of gnocchi
33:51with beetroot fondue.
33:53This is great.
33:54We're doing fondue again?
33:55We should have a camera in your colon.
34:02Ravioli with tomato sauce.
34:06I know you were excited about it, right?
34:09Okay.
34:09So you like pasta?
34:10Oh, I love it.
34:11He has been whining for a week.
34:14A creamy polenta with braised beef.
34:18Okay.
34:18And this is...
34:19That's exciting.
34:20Carbonada.
34:21One of the best you can find in Aosta Vale.
34:23Which meat is this one?
34:25Beef.
34:25Beef.
34:26Yeah.
34:27You remember our friend a cow?
34:29Yes, yesterday.
34:30She was cute.
34:31Did you see the connection
34:32in between her and I yesterday?
34:34She was...
34:35Yeah, she had her nose
34:36right in your crotch.
34:41So what is this game
34:42we're going to play today?
34:43Oh, it's called Fiore.
34:45Fiore?
34:46Fiore.
34:48This game is difficult to describe.
34:51I gather the idea is you try to hit that tiny polished stone
34:55with that stick as far as you can.
34:58I do not think I can do that.
35:02Oh, man.
35:05I can't do that.
35:07He wants to hit it as far as he can.
35:10Exactly.
35:11It's really simple.
35:12This looks hard.
35:16You have to lick the stone.
35:17Did you see?
35:18They lick the stone so it sticks to the big stone.
35:22Oh, this one is good.
35:24Yeah.
35:29I'll tell you this, it's better than golf.
35:34So you don't love golf.
35:35I hate golf.
35:37I want to try.
35:38Okay.
35:39I want to try one time.
35:40Yeah, I want to do it one time.
35:41So I bet you $1,000.
35:43$1,000.
35:45You can't get it across the one.
35:48I'm fine.
35:49I have nothing to lose.
35:51Well, yeah.
35:51$1,000.
35:52No.
35:59No.
36:00Well, you're out then.
36:01No, three times.
36:11Oh, jeez.
36:18No, it's like watching a monkey try to work a typewriter.
36:21Look, I don't know even why you'd even...
36:24Silent, please.
36:39New Italia!
36:41Congratulations.
36:42No, no, man.
36:43No, it was a miracle.
36:44Congratulations.
36:52I think that's called a foul ball.
37:09You have to think positive.
37:11How lucky you are to be in the Alps on a beautiful day.
37:15I'm lucky to not actively be throwing up on myself right now.
37:24You know, you have to enjoy little things in life, right?
37:28I do.
37:28I mean, this is a special moment.
37:31I do.
37:32I will enjoy the minute I don't have to do this anymore.
37:35Oh, come on, man.
37:46I don't know.
37:47I have to, I don't know what I want to do in my life.
37:47To be honest, I have to do it in my life.
37:55I don't know what I want to do, it's too bad.
37:57No, I don't know.
37:58That's what I want to do.
37:58I'm so sorry.
37:59I mean, I came.
37:59A big, big, big, big, big.
37:59It's, like, oh, no.
38:01Oh, oh, yeah.
38:01Yeah, yeah.
38:01In the Latinx.
38:01It's about a chef named Eric Ripert, who runs a three star Missionary in New York, played by Bruce Willis.
38:10Willis, playing you, goes out into the dining room, visiting the table, over a year's a
38:15conversation.
38:16And then?
38:17Car chases, violence, big fight in the kitchen.
38:21We could shoot it there, I'm sure it won't interrupt service.
38:32Holy cow.
38:35Oh, it's unbelievable.
38:39I mean, nothing is more beautiful than that.
38:45Come with my selfie.
38:49Oh, it's a video.
38:51Hold on.
38:52Hold on.
38:54Yeah, yeah, you should do something like that.
38:56Oh, no, no, I don't like this.
38:57Wow, I love it.
38:59Oh, no, no, oh, jeez.
39:00No one's ever gone through?
39:01Whoa!
39:02I'm telling you, I feel I'm uncomfortable if you hadn't had two portions of eggs.
39:07This is amazing.
39:18And when you kill people in the film, you always have, like, some little catchphrase
39:22to do with food.
39:23Take back, check, please.
39:24Or, how'd you like your dessert?
39:27You've got to start practicing.
39:29You've got to take your sunglasses off, like David Caruso.
39:31You've got to look at it.
39:32Dinner is served.
39:34I go like that?
39:35Yeah, you've got to put it on, take them off.
39:36Take them off.
39:37Okay.
39:39Dinner is served.
39:39I look at the camera?
39:41Yeah.
39:42No, you've got to look, say, pretend I'm bleeding, I'm bleeding out on the ground.
39:44Okay, okay, okay, fine.
39:45Ah, okay, okay.
39:46You have to put them off and then on.
39:48Yeah, yeah.
39:49Dinner is served.
39:52Dinner is served.
39:53They're going to put the sunglasses on.
39:55It's called acting.
39:56Ah, okay.
39:57Jesus.
40:09In a world where the price of dinner could be your life, one man, one chef stands alone.
40:22Ben, pick up.
40:26He just wanted to cook.
40:32But they wouldn't let him.
40:36Ah!
40:37Ah!
40:38Ah!
40:40Eric Rappare is back in his own pill-raising.
40:44Ah!
40:45Bone-crushing.
40:47Ass-kicking true story.
40:52Dinner.
40:54Is served.
40:5632 Yolks.
40:57To Slotty.
40:59Not coming soon to a theater near you.
41:02No.
41:04No.
41:06No.
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