An American (Anthony) in Paris | Anthony Bourdain: No Reservations | Travel Channel

Anthony is in France, enjoying a delicious dinner at the restaurant with the “hardest reservation in Paris,” Le Comptoir. Here, Anthony is treated to a ravioli of blood sausage that he describes as “one of the best things I’ve tasted all year.” Then, he heads to L’Atelier de Joël Robuchon, with Chef Robuchon himself personally supervising each dish. The meal kicks off with gazpacho and is finished with Robuchon’s famous mashed potatoes– 2 pounds of potatoes for every half-pound of butter!

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the hardest reservation in Paris they say is not at some Ultra expensive Temple of [Music] gastronomy it’s at this place lont what Eric has called the perfect Beast Dr sadly my partner in crime is unavailable he’s off on some sort of super secret Buddhist thing I think I do know that I got to do the contar thing myself Eric can’t Network me a reservation but maybe this guy can Frederick con runs what looks like an old school wine shop and he looks like an old school wine guy he’s also very good friends with The elusive Chef owner of lto Eve korb like so many of the other chefs were meeting on this trip korb used to run a more oat Cuisine kitchen but after 12 years decided he’d had enough and wanted to open a more casual place why have you chosen this [Music] path this is a very affordable restaurant how important is [Applause] that you know that the place is going to be good because next door their little uh La their logo is the pig it’s like a secret sign Frederick says he’ll swing by as soon as he can but I rip right into my me oh nice A little amus bu a fagra oh Lord that’s good then crab flying fish eggs and spring vegetables in a fagra Jal Ah that’s pretty M wow I’m sorry that a ravioli of blood sausage with an a split infused broth that is one of the best things I’ve tasted all year oh look at that oh it’s bleeding in oh yeah I’m such a for blood sausage come to me my love it’s ridiculously good Frederick tells me that as well as the evening prefix this place also has a simple beastro menu during the day and he comes pretty much daily for one thing in particular Earth may Earth May yes which by the way is devil eggs he do the best Earth mayonnaise of the world roasted be loin with salted butter saute Shantel shallots and chives with an almond and rhubarb Jew I like my friend it’s a good man yeah really I hope this is the future I hope too we have to eat simple fresh product in fact it’s the top of the top for me that’s a picnic I agree my strongest memories of my father were we we would come to to France we would eat in good restaurants we would eat around but my father was happiest we would go to uh the beach uh and we would go for a picnic and we would bring some good sa some good cheese some some wine ire and this was when my father was happiest well I would look at his face and he was like this and he would always say the same thing he would say uh I am a man of simple needs th this was perfect for him oh wow it’s absolutely perfect product impeccably prepared impecably presented super oh man and of course right the cheese plate right okay if there’s any question of the enduring Glory of France meaning why France should remain a world power forever it’s this look at this I hope this is all for us because uh I get a chance at the end to thank Eve in person Chef again what a joy what a [Music] pleasure I’ve done things in my life okay I haven’t walked on the moon but I’ve seen and been witness to some extraordinary things but on the day I get hit by an ice cream truck and dragged up into the wheel well as I lay there in the street bleeding out I will remember the day I ate at laler the Roba with Roba standing in front of me personally supervising each [Music] dish understand this Rob are more casual in dining style but the food coming over that bar as good as anything anywhere you’re spending your money on food not on 20 damn waiters and floral arrangements it’s fine dining the finest without the pain or the attitude and damn it’s made fine dining fun again we started with rusan’s gaspacho fin yes so harmonious that is his style like to create like a very harmonious combination all the time the new aave of young guys working alone in their kitchens are they any different than than he was as a young man he said that it’s great that a lot of young people are going into the business without being necessarily trained and and learning the basics out of those people the majority at one point is going to be blocked because the lack of the training that you need to do cooking at his level what he has seen in his career it’s a lot of people who are so passionate at one point they decided to learn the basics even at an older age and he saw them even in his kitchen and some of them even went further however he believes that really at the end of the day you should start at a young age to have the right training and then you will be able to go much further because it’s going to be a minority succeeding soulman as classic as it gets classic to the point that few people do it right anymore a beautiful Dover Soul pan fried on the bone in butter and served with brown butter and a little lemon trust me this is a forgotten art you can smell it it’s it’s going to be fantastic it’s cooked to Perfection too look at that perfection not checking H well it wasn’t before see beautiful and the famous the notorious roboa mashed potatoes oh good I would have been very upset if I didn’t get this I mean look at this what percentage of of these potatoes are for [Music]