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(Andrew) ON THIS "BIZARRE FOODS"...
IT'S CHILLY, CHEWY, DIRTY.
MY IDEA OF A REALLY GOOD TIME...
IT DOES HAVE A VERY SLIGHT AROMA OF ROTTING SEAFOOD.
IS EATING MY WAY ACROSS A GREAT CITY...
THIS IS ONE OF THE FEW PLACES IN THE WORLD
WHERE YOU ACTUALLY USE A BRAIN SANDWICH ON BAGUETTE
KIND OF AS A MEAT PUSHER.
ESPECIALLY ONE THAT'S AS FOOD-FORWARD
AND AT THE SAME TIME, SO RESPECTFUL
OF ITS CULINARY HERITAGE...
SO PIG BLOOD PANNA COTTA?
I DON'T EAT MUCH BLOOD, I MUST SAY.
YEAH.
I MEAN, IT'S NOT MY... (laughing)
I DO.
A CITY REVELING IN FOOD BECAUSE IT TASTES GOOD,
WITH A WANTON DISREGARD FOR ANYTHING AS INTRUSIVE
AS CALORIE COUNTING.
THIS IS ONE OF THE MOST INCREDIBLY FABULOUS,
DECADENT THINGS I'VE EATEN IN A LONG TIME.
THIS IS MONTREAL,
THE CITY I LIKE TO HEAD TO EVEN IN THE MIDDLE OF WINTER,
A LOTUS-EATER'S DELIGHT,
A CITY JAM-PACKED WITH GUILTY PLEASURE.
WELCOME TO HEDONISM, QUEBECOIS STYLE.
THIS IS FOREPLAY. THIS IS MAKING A BABY.
AND WELCOME TO A CITY OF SUCH DAZZLING FOOD DIVERSITY...
(man) THAT'S OUR MONSTER.
A VISITOR HAS TO BE IN PERPETUAL MOTION
JUST TO SCRATCH THE SURFACE.
FRESH.
I'M ANDREW ZIMMERN...
(yelps) OH, MY ARM!
AND THIS IS "BIZARRE FOODS."
(cheering)
IT HAPPENS SUDDENLY, RIGHT IN FRONT OF YOU...
A FASCINATING FRIEND,
AN AMAZING MEAL.
AND BEFORE YOU KNOW IT,
YOU'RE ALIVE IN A WAY YOU NEVER IMAGINED.
I LIVE FOR THOSE MOMENTS,
PURSUING THE EXOTIC AND UNFAMILIAR,
ESPECIALLY WHEN IT COMES TO THE FOOD.
IF IT LOOKS GOOD, I EAT IT.
MONTREAL IS ONE OF THE WORLD'S GREAT FOOD CITIES
AND ONE OF THE MOST UNDERRATED.
SURE, PEOPLE SAY IT'S BEAUTIFUL, SOPHISTICATED,
A FAVORITE TOURIST DESTINATION...
BUT WHAT'S SO GREAT ABOUT THE FOOD?
WELL, LET ME TELL YOU.
ONE--THERE'S FABULOUS INGREDIENTS.
THE PROVINCIAL CAPITAL OF QUEBEC,
MONTREAL IS IN A PERFECT SPOT--
AN ISLAND, A PORT CITY,
AND GATEWAY TO CANADA'S MOUNTAINS, FORESTS, AND PLAINS.
TWO--THERE'S A RICH BLEND OF CULTURES,
A FRENCH ISLAND WITHIN AN ANGLICAN COUNTRY--
EUROPEAN SOPHISTICATION COMFORTABLY AT HOME
WITH NORTH AMERICAN FRONTIER SPIRIT,
WHICH LEADS TO REASON NUMBER THREE.
MONTREAL NURTURES AN INCREDIBLY RICH REGIONAL PERSONALITY--
ANARCHISTS IN THE BEST POSSIBLE WAY,
THOUGHT LEADERS FILLED WITH A BOUNDLESS ENERGY
AND AN HONEST LOVE FOR QUEBECOIS LIFESTYLE.
IT'S SUCH A JOYFUL PLACE,
NOT EVEN THE COLD SNOWS OF WINTER CAN TAKE THE GLOW
OFF OF MY GUSTATORY PLEASURE-TAKING.
TODAY, I'VE DOUBLE-BOOKED MY RESERVATIONS
WITH FIVE STOPS AHEAD OF ME.
I'M IN A NEIGHBORHOOD IN MONTREAL
THEY CALL "THE PLATEAU."
IT'S A TRENDY PART OF TOWN,
BUT THERE ARE PROUD, OLD TRADITIONS HERE
ALONGSIDE HIP, NEW INNOVATIONS.
ON A COLD WINTER MORNING,
THERE'S NO BETTER WAY TO START YOUR DAY
THAN WITH A BAGEL COOKED IN THE WOOD-FIRED OVENS
AT FAIRMOUNT BAGELS.
(woman) BONJOUR, MONSIEUR.
BONJOUR.
UH, CAN I GET TWO ONION, TWO EVERYTHING,
AND TWO SESAME?
ADMITTEDLY, AS A JEWISH KID FROM NEW YORK,
I'M PRETTY PICKY ABOUT MY BAGELS.
NOW THE MONTREAL BAGEL IS CRUNCHIER ON THE OUTSIDE,
A LITTLE DENSER THAN A CLASSIC NEW YORK CITY BAGEL.
(crunch)
MMM.
THEY'RE JUST AS SPRINGY AND DELICIOUS ON THE INSIDE
AS THE BAGEL OF YOUR DREAMS-- JUST FANTASTIC.
THIS IS A REALLY, REALLY GREAT BAGEL.
HOW DOES ONE ACHIEVE BAGEL GREATNESS?
IRWIN SCHLAFMAN RUNS HIS KITCHEN
THE OLD-FASHIONED WAY.
MAKE YOUR OWN DOUGH.
ROLL IT BY HAND.
BOIL IT IN WATER WITH A LITTLE HONEY ADDED
FOR TEXTURE AND SWEETENING,
AND THEN BAKE IT IN A WOOD-BURNING OVEN.
AND THEY REPEAT THIS PROCESS OVER AND OVER AND OVER
ALL DAY LONG.
EVERYTHING HERE IS HYPER FRESH.
WE'RE STILL DOING THE SAME PROCESS
THAT MY GRANDFATHER DID 100 YEARS AGO,
WHICH WAS THE SAME PROCESS THEY DID 300 YEARS AGO.
(Andrew) CLEARLY.
SO WE HAVEN'T SUCCUMBED TO THE TECHNOLOGY.
AND IF YOU THINK IT'S EASY TO HAND-ROLL A BAGEL,
THINK AGAIN.
START WITH YOUR LEFT HAND.
MM-HMM.
YOUR LEFT HAND IS GONNA ROLL THREE TIMES TO THE LEFT.
ONE, TWO, THREE.
AND YOUR RIGHT HAND'S GONNA ROLL THREE TIMES TO THE RIGHT
WHILE THE LEFT HAND CONTINUES TO THE LEFT.
FOUR, FIVE, SIX. PICK IT UP.
YOU OVERLAP IT. YOU HOLD IT DOWN.
SNAP IT OFF. YOU CLOSE IT WITH THIS HAND...
MM-HMM.
AND THEN YOU START YOUR NEXT BAGEL WITH THE NEXT HAND.
WE'LL DO IT REALLY SLOWLY.
GRAB.
PULL, HUH?
DON'T USE YOUR THUMB.
SNAP. OH, GOSH DARN IT.
NOW THEY'RE GETTING INTERESTING.
YES, THEY ARE GETTING INTERESTING.
YES.
NO WONDER IT TAKES EIGHT WEEKS TO TRAIN A WORKER
ON THE BAGEL LINE.
IT'S A GREAT FIRST EFFORT. THAT'S WHAT I THINK
I'D LIKE TO POINT-- THAT'S WHAT I'D SAY.
GREAT FIRST EFFORT.
YEAH.
MAKING A NEAR-PERFECT BAGEL ISN'T THE ONLY WAY
MONTREAL GIVES NEW YORK A RUN FOR ITS MONEY.
JUST AROUND THE CORNER
THERE'S ONE OF THE WORLD'S BEST DELIS, TOO.
THIS IS COMMITMENT-- MONTREALERS AND TOURISTS
ALL STANDING IN THE FREEZING RAIN,
WAITING FOR A SANDWICH.
SCHWARTZ'S DELI ON BOULEVARD SAINT-LAURENT
IS AN INSTITUTION,
SERVING KILLER SANDWICHES SINCE 1928.
THEY SMOKE AND CURE THEIR PRODUCT ON-PREMISE,
AND MADE THEIR BONES
SERVING WHAT CANADIANS CALL "SMOKED MEAT,"
THE QUEBECER VERSION OF PASTRAMI.
THE QUALITY OF THE PRODUCT HERE IS LEGENDARY.
AND AMONGST DELI FREAKS,
SCHWARTZ'S TYPICALLY COMES UP
IN CONVERSATION OF WORLD'S BEST.
AT SCHWARTZ'S, THEY BRINE THE SLABS OF BRISKET
IN A SECRET RECIPE, COOK THEM OFF,
AND THEN RUB THEM DOWN
WITH A PROPRIETARY PEPPERY MIX OF SPICES
AND THEN GENTLY SMOKE THEM FOR HOURS.
OH, LOOK AT THAT. HERE IT COMES. THAT'S A SANDWICH.
THEY CALL IT SMOKED BEEF. I CALL IT PASTRAMI.
WE ALL CALL IT PERFECTION.
THAT'S ROCK SOLID--
FATTY, SMOKY, SALTY, PEPPERY,
INSANE.
AND SPEAKING OF SMOKY, SALTY, AND PEPPERY...
(Andrew) OH, RIGHT ON.
HEY.
WHAT'S UP, NADIA? HOW ARE YOU?
GOOD. HOW ARE YOU?
I'M GOOD. I STARTED EARLY. I COULDN'T STOP.
MAN, HOW IS IT?
MOSTLY--YEAH, RIDICULOUS.
CRAZY, RIGHT?
RIDICULOUS.
THIS IS MY WING-WOMAN FOR TODAY'S BACCHANALIA.
NADIA GIOSIA, BETTER KNOWN AS NADIA G.,
IS A SELF-TAUGHT CHEF
WHO'S THE CREATOR AND HOST
OF THE HIT SHOW...
HOW DO YOU GO AT YOURS?
SO THE THING IS WITH ME,
I'M A BIG MUSTARD FREAK, YOU KNOW?
RIGHT. RIGHT.
SO WHAT I DO IS I'LL CUT THE SANDWICH IN HALF...
RIGHT.
LIKE THIS, AND THERE YOU GO.
SO I MAKE, LIKE, LITTLE MINI SANDWICHES.
LIKE A LITTLE CANAPé.
EXACTLY. CHEERS.
WHAT IS IT-- WHEN PEOPLE ASK YOU,
WHAT IS IT WITH ALL THE EXCESS AND THE FAT...
MMM.
AND THE--THE LOVE OF RICH FOOD?
NOW IN MONTREAL,
I THINK THE REASON YOU SEE SO MUCH FATTY FOOD
IS THAT'S KINDA LIKE THE CUISINE DU TERROIR.
MM-HMM.
THAT'S--THE FAT IS THE STUFF THAT HELPS YOU PRESERVE,
UH, THROUGH THE HEAVY WINTER MONTHS,
WHICH IS BASICALLY ALL FREAKIN' WINTER HERE. (laughs)
MM-HMM.
AND SINCE IT IS STILL FREAKIN' WINTER,
NADIA'S TAKING ME JUST DOWN THE ROAD
TO ONE OF HER FAVORITE PLACES
TO GET HER DUCK JONES TAKEN CARE OF.
THIS IS THE KIND OF STORE THAT I LOVE--
DUCK, DUCK, AND MORE DUCK.
IT SAYS SOMETHING ABOUT QUEBEC'S OBSESSION WITH DUCK
THAT BROME LAKE DUCK MARKET AND BISTRO
DOES BOOMING BUSINESS SELLING NOTHING ELSE BUT.
(quacking)
THERE ARE DUCK FARMS OUTSIDE MONTREAL
SELLING UP TO 25,000 DUCKS PER WEEK
TO CUSTOMERS AS FAR AWAY AS HONG KONG AND JAPAN.
YOU KNOW WHAT'S AMAZING ABOUT DUCK?
CUTE LITTLE DUCK LEGS. SORRY.
IT'S SO VERSATILE.
MM-HMM. YEP. MM-HMM.
YOU KNOW, IT'S LIKE PORK, BUT WITH WINGS.
IT'S TRUE-- PORK WITH WINGS.
PORK WITH WINGS.
THAT'S EXACTLY WHAT THIS IS.
YOU CAN MAKE DUCK SAUSAGE, DUCK BACON,
SMOKED DUCK, DUCK CONFIT.
YEAH.
OR DUCK FRENCH FRIES.
THEIR STORE IS A SMALL DUCK MARKET
AND éPICERIE
SPECIALIZING IN SERVING THEIR TAKE
ON A MONTREAL CLASSIC-- POUTINE.
POUTINE IS FRENCH FRIES AND GRAVY WITH CHEESE CURDS.
IT'S THE CITY'S FAVORITE COMFORT FOOD,
AND AN ENDLESS AMOUNT OF VARIATIONS
ARE AVAILABLE EVERYWHERE.
SO WE'RE GONNA HAVE ONE DUCK POUTINE
WITH THE... (speaking French)
OKAY.
WE'RE GONNA TAKE THE DUCK SAUSAGE,
THE ONE THAT TASTES LIKE SALAMI. NOW THAT'S WHAT I CALL A MEAL.
OKAY.
IT'S NOT A MEAL. IT'S A SNACK.
OH. (laughs)
PATRICE GOSSELIN, THE CHEF,
DEEP-FRIES THE POTATOES IN DUCK FAT,
ADDS CHEESE CURDS, DUCK CONFIT,
AND SMOTHERS IT WITH GRAVY
LIAISED WITH SUPERRICH, SUPER-FATTENING FOIE GRAS.
(Nadia) OH, HERE IT COMES.
I HAVE A FEELING THERE WILL BE PLENTY TO GO AROUND,
SO I INVITED JUSTINE,
ONE OF THE BROME LAKE LADIES, TO JOIN US.
(Justine) WE HAVE DRIED CURED DUCK SAUSAGE HERE.
(Andrew) YEP.
WE CALL IT DUCK PROSCIUTTO, BUT IT'S SMOKED DUCK BREAST HERE.
SO LET ME KNOW WHAT YOU THINK ABOUT THIS.
DELICIOUS.
ISN'T THAT AMAZING?
IT'S LIKE SALAMI DE GENOA, BUT EVEN MORE TENDER,
BECAUSE THE DUCK'S GOT, YOU KNOW...
IT'S WONDERFUL.
IMPECCABLE FAT. YEAH.
IT'S MUCH SOFTER. IT'S MUCH SOFTER.
THE DUCK SAUSAGE IS AS LIGHT AS A LETTUCE LEAF
COMPARED TO THE POUTINE.
ALL RIGHT,
SO FOIE GRAS SAUCE, CHEESE CURD...
YOU SEE HOW THE CHEESE CURD IS A DIFFERENT TEMPERATURE
THAN THE REST OF THE POUTINE? THAT'S KEY.
THE CHEESE CURD'S ALWAYS GOTTA BE A LITTLE BIT COLD.
WOW. THIS IS RIDICULOUSLY GOOD,
RIDICULOUSLY GOOD.
MY GOSH.
THERE'S NOTHING LIKE FRIES FRIED IN DUCK FAT.
I MEAN...
SMOTHERED IN FOIE GRAS GRAVY
WITH PULLED DUCK CONFIT AND CHEESE CURDS.
YOU'RE A VERY SICK WOMAN.
(laughs) YOU'RE...
YOU'RE A VERY, VERY SICK WOMAN. I'M SERIOUS.
THIS MAY BE NADIA'S TOWN,
AND SHE IS FULLY AWARE I AM STUFFED TO THE GILLS...
AFTER YOU.
BUT I MADE A RESERVATION AT A PLACE
WHERE SHE'S NEVER EATEN...
(sighs)
AND I'VE WANTED TO DINE IN FOR YEARS.
HOW YOU DOIN'?
HAVE YOU EATEN COCKSCOMBS BEFORE?
I'VE NEVER EATEN THIS BEFORE.
ONE OF MY FAVORITE FOODS.
COCKSCOMB, VENISON KIDNEY,
PIG LIVERS, AND DRIED BLOOD--
PAYBACK CAN BE ***'.
WOW.
♪♪
MONTREAL IS A SOPHISTICATED INTERNATIONAL CITY
WITH PLENTY OF RESTAURANTS
SERVING A TASTE OF EUROPE AND BEYOND.
BUT FOR ME, THE MOST EXCITING FOOD IN TOWN
COMES FROM COOKING THAT IS PURELY CANADIAN.
(sighs)
I'M TAKING NADIA TO A PLACE
WHERE THEY DO MY KIND OF COOKING,
BUT NOT REALLY HER KIND OF EATING.
SHE PROBABLY CONSIDERS HERSELF A MEAT-AND-POTATOES GIRL.
AWESOME.
AND THIS PLACE SERVES AMAZING DISHES
USING INGREDIENTS LIKE RAW HORSE'S HEART,
PIG LIVERS, AND DEER KIDNEYS
GARNISHED WITH A SPRINKLE OF DRIED BLOOD.
THE RESTAURANT IS CALLED D.N.A.
THE CHEF IS...
HIS PHILOSOPHY IS IF YOU'RE GONNA KILL AN ANIMAL FOR FOOD,
YOU SHOULD EAT ALL OF IT.
HE LIKES TO CURE AND AGE HIS OWN SALUMI
RIGHT IN HIS WINE CELLAR.
(Derek) SO WE DO CURED BLOOD FROM VALLE D'AOSTA.
WE DO GOAT LIVERS IN THE STYLE OF TUNA HEART FROM SARDINIA.
THIS IS NDUJA CURED IN A PIG'S STOMACH.
(Andrew laughing) OH, MAN.
I DON'T CARE HOW MUCH YOU'VE EATEN ALL DAY LONG,
YOU SMELL THIS SMELL, YOU GET REALLY HUNGRY REALLY FAST.
NO SOONER SAID THAN DONE,
DEREK BRINGS US INTO THE KITCHEN
TO FEED US HORSE HEART TARTARE ON A BED OF HORSE'S TONGUE.
SO THE ONE THING THAT'S A LITTLE BIT DIFFERENT
INSTEAD OF THE ACTUAL, LIKE, STEAK TARTARE
IS WHERE YOU CHOP IT, UH, THIS ONE--
WE PUT IT THROUGH THE GRINDER BECAUSE OF THE PROTEIN STRUCTURE
OF THE HEART IS A LITTLE BIT TOUGHER.
RIGHT.
SO WE GRIND IT, IT COMES OUT VERY, VERY SMOOTH.
AND THE FLAVOR OF THAT MUSCLE IS FANTASTIC.
YEAH, IT'S-- IT'S PRETTY INCREDIBLE.
GROUND HORSE'S HEART
MIXED WITH FOIE GRAS
AND HOMEMADE DIJON-STYLE MUSTARD.
YOU GUYS MAKE YOUR OWN MUSTARD HERE?
YEAH.
WE GET THE SEEDS COME FROM SASKATCHEWAN.
HMM.
IN FACT, JUST ABOUT EVERYTHING IN THIS KITCHEN IS HOMEGROWN.
DEREK DOESN'T JUST WANT HIS FOOD TO TASTE GOOD...
THAT IS A STUNNER.
HE WANTS IT TO TASTE LIKE CANADA,
AND CANADIANS REALLY APPRECIATE GOOD HORSE MEAT.
OH, YEAH. IT TASTES LIKE TARTARE.
SO YOU WERE WORRIED COMING IN HERE.
YEAH, I WAS A LITTLE WORRIED, I GOTTA ADMIT.
THAT'S SERIOUSLY ROCK-STAR FOOD.
YOU KNOW WHAT HORSE TARTARE DOES FOR ME?
WHAT?
IT GETS ME IN THE MOOD FOR A PIG LIVER PARFAIT.
(Derek laughs)
THIS BLOCK TERRINE OF PIG LIVERS
IS PART OF A MIX OF INGREDIENTS
THAT WILL MAKE YOUR HEART SCREAM FOR MERCY.
IT'S 800 GRAMS OF LIVER, 800 GRAMS OF FOIE GRAS,
16 EGGS, AND 1,600 GRAMS OF BUTTER.
THERE'S ALSO A HEFTY DOSE OF CHEDDAR CHEESE BREAD.
(Andrew laughs) THAT IS DELICIOUS.
THE BREAD SERIOUSLY SHOULD BE ILLEGAL.
(Nadia) IT JUST MELTS IN YOUR MOUTH.
WELL, AS IF THE PORK IN THERE WASN'T ENOUGH,
THE CHEESE IS--I MEAN, IT'S BREAKFAST IN A LOAF.
MEMO TO ANYONE SERVING UP A PIG LIVER TERRINE--
SET UP THAT INCREDIBLY RICH TASTE
WITH SOMETHING BRIGHT AND SHARP
LIKE BERRIES FROM A SEA BUCKTHORN.
THIS IS FOREPLAY. THIS IS MAKING A BABY,
AND YOU NEED BOTH.
SO FAR, NADIA'S LIKING THESE ORGAN MEAT COURSES
WAY BETTER THAN SHE EXPECTED.
THAT'S DEREK'S SECRET WEAPON,
AN UNINTENDED CONSEQUENCE OF HIS TALENT.
HIS FOOD IS SO GOOD,
EVEN SKEPTICS WILL TRY IT AND LIKE IT.
(Derek) WE HAVE THE PRESSED FOIE GRAS,
A LITTLE BIT OF GRILLED CIABATTA,
LEMON TOAST, AND TRIPE WITH PARMESAN.
THIS IS TRIPE
WITH SOMETHING EXTRA-- A DASH OF VANILLA.
THAT'S REALLY TASTY.
THIS IS DEFINITELY THE BEST TRIPE
I'VE EVER HAD, THAT'S FOR SURE.
WELL, THAT'S GOOD. THANK YOU VERY MUCH.
THAT'S REALLY GOOD. REALLY, REALLY NICE.
MMM.
AND THE VANILLA SORT OF TAKES AWAY THE BOILED DOG SMELL
THAT EVERYONE'S SO AFRAID OF.
(laughs) YEAH.
I'M ONE OF THOSE FEW PEOPLE THAT KIND OF LIKES THAT...
YEAH, ME, TOO.
LITTLE BIT OF GAMY, RAUNCHY, YOU KNOW...
BUT THERE'S A CERTAIN REALITY TO IT, YOU KNOW?
OUR FINAL ENTRéE IS ONE OF MY FAVORITES--
VENISON KIDNEYS SERVED WITH POLENTA
TOPPED WITH SOMETHING VERY SPECIAL--
DRIED VENISON BLOOD FOR A LITTLE EXTRA EARTHINESS.
AS PER REQUESTED.
OH, MY GOSH.
THAT'S PRETTY GOOD.
WHOO.
THAT'S INTENSE VENISON KIDNEY.
I MEAN, IT'S CHEWY AND...
THE POLENTA UNDERNEATH
TIES EVERYTHING TOGETHER. IT'S VERY SUBTLE.
IT'S NICE SEASONING.
MM-HMM.
YOU JUST CAN'T GET THAT INTENSE MINERAL FLAVOR ANYWHERE ELSE.
WOW. THAT WAS AWESOME.
I DON'T EAT MUCH BLOOD, I MUST SAY.
YEAH.
I MEAN, IT'S NOT MY... (laughing)
I DO.
AT D.N.A., YOU CAN EVEN GET BLOOD FOR DESSERT.
IT'S DEREK'S VERSION OF THE CLASSIC ITALIAN CUSTARD,
A PANNA COTTA.
(hums fanfare)
GOD, THAT IS BEAUTIFUL.
TO BALANCE THE BLOODY, SWEET CUSTARD,
THERE'S A PLATE OF SOUR PATCH COCKSCOMBS
RIGHT OFF THE ROOSTER.
HAVE YOU EATEN COCKSCOMBS BEFORE?
I'VE NEVER EATEN THIS BEFORE.
IT'S ONE OF MY FAVORITE FOODS. PIG BLOOD PANNA COTTA?
YEAH. IT'S ALL THE SAME THING
AS USING PIG BLOOD AS A THICKENER.
WE PUT A LITTLE BIT OF COCOA, LEMON ZEST, BLACK PEPPER,
TINY BIT OF VANILLA,
AND THEN THE HUCKLEBERRIES LOOK LIKE BLOOD.
YOU KNOW WHAT I LIKE ABOUT THIS?
SOMETIMES WITH THE BLOOD YOU GET A BITTER FLAVOR,
BUT THE COCOA JUST COMPLEMENTS THAT
AND JUST BRINGS YOU DEEPER IN THAT END.
THE COCOA KIND OF BLENDS REALLY WELL WITH IT.
YOU CAN'T EVEN TELL.
WELL, I'LL TELL YOU WHERE YOU CAN TELL IS THE TEXTURE,
WHICH IS VASTLY IMPROVED BY USING THE BLOOD.
BECAUSE EVERYONE USES BLOOD AS A THICKENER
FOR THOUSANDS OF YEARS,
AND THIS ALLOWS YOU TO USE LESS DAIRY, LESS EGG.
THAT'S REALLY NICE.
NOT EVERYTHING ON D.N.A.'s MENU
IS QUITE THIS BOLD,
BUT DINERS ARE ROUTINELY OFFERED A PLATE
OF THE SWEET-AND-SOUR COCKSCOMBS
AT THE END OF A MEAL.
WOW, THAT'S PRETTY BRILLIANT, I GOTTA SAY.
IT HAS THE SAME EXACT TEXTURE AS SOUR PATCH KIDS.
WHAT ELSE IS IN THERE?
UH, SIMPLE SYRUP,
BEET JUICE, AND BLOOD ORANGE JUICE...
MM-HMM.
SUGAR, AND, UH, CITRIC ACID.
WHOO.
THAT'S REALLY GOOD.
AND IT'S ACTUALLY A GREAT WAY TO FINISH YOUR MEAL,
BECAUSE AFTER A LOT OF THE RICH FOOD THAT YOU HAVE,
I MEAN, MY WHOLE BODY SMILED AFTER EATING THIS.
THIS REBOOTED ME.
D.N.A. IS ALL ABOUT MARRYING BOLD CREATIVITY
AND THE IDEALISM OF CLASSIC CANADIAN COOKING.
LA BANQUISE IS ALL ABOUT CHEAP, EASY FOOD
AND THE CARNIVAL OF A BUSY RESTAURANT.
THIS IS MORE NADIA'S TURF--
A CRAZY, CROWDED PLACE SERVING WACKY VERSIONS
OF THAT MONTREAL FAVORITE-- POUTINE--
24 HOURS A DAY...
WHOO!
OH, MY GOSH.
THE PERFECT AMBIENCE FOR MEETING HER COSTARS
ON "***' KITCHEN"...
HOW ARE YOU, MAN?
(Nadia) HEY.
PANOS THE GREEK FISHMONGER,
HANS THE FITNESS FREAK CORRESPONDENT,
AND YERES THE SPICE MERCHANT.
THIS IS OUR SIXTH STOP. WE'VE BEEN EATING LIKE SAVAGES.
YEAH.
IT'S BEEN OLYMPIC EATING.
I MEAN, FROM...
IT'S BEEN OLYMPIC.
ODDLY, WE'RE ENDING UP WITH FOOD
THAT'S A LITTLE MORE MAINSTREAM.
A LITTLE LESS DRIED BLOOD GARNISH
AND A LITTLE MORE POTATO AND GRAVY.
YEAH, A LITTLE MORE POUTINE. BUT WHAT'S INTERESTING--
THERE IS SOMETHING IN COMMON THERE,
BECAUSE WHAT THE FOOD WAS AT D.N.A.
WAS BASICALLY THE POOR MAN'S CUISINE
BROUGHT TO ANOTHER LEVEL.
VERY TRADITIONAL.
HERE, SAME DEAL--
POUTINE IS THE BROKE-*** MEAL OF CHAMPIONS.
POUTINE AT LA BANQUISE MEANS FRENCH FRIES
WITH HAM AND PINEAPPLE
OR WITH TURKEY AND PEAS
OR WITH BEEF, PEPPERONI, BACON, AND SMOKED SAUSAGE.
THAT'S SERIOUS. YEAH. GET IN--GET IN ON THAT.
THAT'S SOME SERIOUSLY MEATY STUFF.
YOU KNOW WHAT THIS TASTES LIKE? SCHOOL LUNCH COUNTER.
(Panos) YEAH, YEAH, YEAH, YEAH, YEAH, YEAH, YEAH.
YOU KNOW WHAT THIS TASTES LIKE?
CAFETERIA?
BAD PIZZA.
(Nadia laughing)
AND I MEAN THAT IN THE TWO MOST COMPLIMENTARY WAYS.
NOSTALGIC WAYS.
CORRECT. COMFORT FOOD WAYS.
THE FOOD HERE MAY BE COMFORTING--
THE COMPANY A LITTLE LESS SO.
EATING POUTINE IN MONTREAL IS A VERY BIG TRADITION...
MM-HMM.
BUT WE DO HAVE ANOTHER HUGE TRADITION HERE IN MONTREAL,
WHICH IS...
THE SMALLEST GUY IN MONTREAL
ALWAYS ARM-WRESTLES THE BIGGEST, WHICH IS YOU TODAY.
WHOO!
MY DAY JUST WENT OFFICIALLY OUT OF CONTROL.
WAIT.
YOU CAN DO THIS.
ARE YOU READY?
SURE.
(Nadia) ONE, TWO, THREE, GO.
(groaning)
(Hans) COME ON, LET'S GO. THAT'S IT.
THAT'S WHAT YOU NEED.
(yelps) OH, MY ARM!
HEY, HIS ARM-- WHAT IS THAT?
LOOK AT THE LEVERAGE--
(yells)
(cheering)
NO, NO, NO, NO, NO, NO, NO.
YEAH! COME HERE.
HEY.
THAT WAS FANTASTIC.
I LOVE THAT.
I DON'T FEEL SO GOOD.
OKAY, 5 STOPS, 15 DISHES, 1 VERY LONG DAY--
I NEED A HIGH COLONIC AND A GOOD NIGHT'S SLEEP,
BECAUSE TOMORROW, I'LL FACE ONE OF THE BIGGEST BREAKFASTS
ON THE CONTINENT, A TASTE OF LEBANON IN MONTREAL.
THE BRAIN SANDWICH WITH TOMATOES AND PICKLES...
(man) MM-HMM.
WITH MORE OF THAT GARLIC SAUCE--INSANE.
INSANE.
INSANE.
♪♪
THIS IS WHAT A LOT OF PEOPLE IMAGINE
WHEN THEY THINK OF CANADA--
FROZEN NORTH WOODS, MAPLE SYRUP,
THE TASTE OF RUSTIC, RUGGED, LUMBERJACK LIVING.
NOT MANY PEOPLE THINK LEBANON,
BUT MONTREAL IS A COSMOPOLITAN CITY,
WITH, AMONG OTHER THINGS,
ONE OF THE LARGEST LEBANESE POPULATIONS IN NORTH AMERICA.
ON MY WAY INTO THE NORTH WOODS,
I WANT A BREAKFAST WITH THE TASTE OF BEIRUT.
(Andrew) WOW.
(man) HERE WE ARE.
NOW THERE'S A NICE SMELL.
SPICES, MEAT,
AND CHARCOAL.
ADAM GOLLNER IS AN AUTHOR WHO KNOWS THE MONTREAL FOOD SCENE
BETTER THAN ANYONE I'VE MET.
HE'S A BIG FAN OF ABU ELIAS, A LEBANESE BUTCHER SHOP
AND ROCKIN' FULL-SERVICE KITCHEN.
LOOK AT THIS.
SEE, HE'S ROCKING THE GARLIC AND THE SPICES
INTO THE MEAT BY HAND. THAT'S GORGEOUS.
ONE HOUSE SPECIALTY IS THE TARTARE MENU.
REGULARS PICK THEIR MEAT AND THEIR SEASONINGS
FROM A LONG LIST OF AVAILABLE OPTIONS.
OH, MY GOD.
THE WOMAN AHEAD OF US LIKES HERS WITH CRACKED WHEAT.
HERE IT COMES. HERE IT COMES. GO FOR IT.
IT'S GOOD.
THAT'S COOKING.
SHE'S ABSOLUTELY RIGHT ABOUT THE CRACKED WHEAT.
MMM, YEAH.
THE CRACKED WHEAT KERNELS ARE LIKE POPCORN FLAVORS
EXPLODING IN YOUR MOUTH.
SO AS YOU'RE EATING IT,
WHEN YOU BREATHE IN, IT'S JUST SICK.
MM-HMM, IT IS.
BILAL MUSTAPHA IS A SECOND-GENERATION LEBANESE
IN MONTREAL, RUNNING THE SHOP HIS OLDER BROTHER STARTED.
AND HERE COME THE APPETIZERS.
MM-HMM.
OH, MY GOD.
YOU'RE VERY WELCOME.
BEAUTIFUL.
CLEARLY, THE FAMILY HAS ASSIMILATED
INTO THE LOCAL CULTURE OF SERVING MAMMOTH PORTIONS.
(laughs)
(laughs)
HELLO, BREAKFAST.
THIS IS KEFTA.
(Bilal) THAT'S KEFTA. THAT'S A MINCED MEAT.
MM-HMM.
THAT'S A FILET MIGNON...
OH, BEEF? (sighs)
BON APPé***.
JEEZ, LOUISE, BRAISED LAMB
COOKED WITH RICE. TRY THIS.
MMM.
MMM.
WITH TOASTED ALMONDS.
CAN'T YOU FEEL THE LOVE IN THAT?
THIS IS GRANDMOTHER FOOD OF THE HIGHEST ORDER.
MM-HMM.
THROW A 1-POT MEAL...
MM-HMM.
EAT OFF IT FOR DAYS.
AND TO GO ALONG WITH ALL OF THIS,
GRANDMA WOULD ALSO BE SURE TO GIVE YOU A BRAIN SANDWICH.
CALVES' BRAINS POACHED AND THEN BATHED IN OLIVE OIL,
SERVED ON BAGUETTE
WITH FRESH TOMATOES, BLACK PEPPER, AND GARLIC.
BRAIN.
YEAH. TEAR THAT SUCKER IN HALF.
GOOD BRAINS ARE A SOFT, CREAMY PLATFORM
FOR THE OIL AND SPICES,
ADDING JUST A DASH OF DIVINELY ORGAN-Y FLAVOR
TO THE SANDWICH.
THIS IS ONE OF THE FEW PLACES IN THE WORLD
WHERE YOU ACTUALLY USE A BRAIN SANDWICH ON BAGUETTE
KIND OF AS A MEAT PUSHER, AND JUST--IT'S SEASONING.
YEAH.
YOUR BRAIN SANDWICH IS JUST SEASONING
FOR THE REST OF YOUR FOOD.
OH, THAT'S AMAZING.
SMALL, LITTLE, SPICED SAUSAGE,
HEAVY ON THE CINNAMON-- PERFECT.
THE TARTARE--CREAMY AND ELEGANT, VERY FRESH.
THE GARLIC SAUCE BLOWS A HOLE THROUGH THE CENTER OF YOUR HEAD,
IT'S SO FANTASTIC.
WE'RE GONNA BE A MESS BY THE TIME THIS IS OVER.
YEAH, MAN.
YOU HAVE THE BIGGEST LUNCH ON THE CONTINENT AWAITING YOU,
AND THIS IS WHAT YOU'RE HAVING FOR BREAKFAST?
MM-HMM.
WE SHOULD BOTH BE ASHAMED.
NOT ASHAMED, JUST APPREHENSIVE.
THAT GIANT LUNCH IS GOING TO BE SERVED OUTSIDE OF TOWN,
IN CANADA'S GREAT OUTDOORS.
IN THE LATE WINTER AND EARLY SPRING,
MONTREALERS LOVE GETTING OUT OF TOWN.
AND OUT HERE IN THE WOODS,
THEY LOVE SAMPLING THIS UNIQUE REGIONAL TREAT--
FRESH-MADE MAPLE SYRUP
BOILED DOWN AGAIN TO A THICKER SYRUP,
DRIBBLED OUT AND QUICK-FROZEN ON A BED OF SNOW,
THEN ROLLED UP AND EATEN WITH A POPSICLE STICK.
FROZEN SYRUP ON A STICK
IS ARGUABLY THE NATIONAL DISH OF CANADA.
IT'S A TREAT MOST OFTEN SOLD
IN RUSTIC LITTLE PLACES LIKE THIS ONE.
THEY'RE CALLED CABANE à SUCRE--
"SUGAR SHACKS."
NO, GET YOUR MIND OUT OF THE GUTTER.
THE SUGAR HERE IS THE PUREST KIND.
THIS IS WHAT ALL THE FUSS IS ABOUT, HUH?
ALL RIGHT, CANADA, LET ME GIVE IT A SHOT.
WOW.
THAT'S THE BEST THING EVER. OH, MY GOD.
SUGAR SHACKS SELL SYRUP AND CANDY AND T-SHIRTS.
THEY OFFER KIDDIE RIDES,
BUT IT'S THE SYRUP SNOW I LOVE BEST.
FROM TREE TO BOILER TO SNOW,
YOU JUST KINDA SHRINK THE NUMBER OF HANDS
THAT TOUCH YOUR MAPLE SYRUP. THAT'S RIDICULOUS.
IT'S CHILLY, CHEWY, DIRTY.
HELLO, AMERICAN DENTAL ASSOCIATION.
SORRY.
THE SUGAR SHACK EXPERIENCE
IS ABOUT AS SIMPLE A PLEASURE AS YOU CAN GET.
BUT THERE'S ANOTHER KIND OF SUGAR SHACK OUT HERE.
ABOUT 70 KILOMETERS OUT OF MONTREAL
THERE'S A SUGAR SHACK THAT STANDS AS A MONUMENT
TO THE MONTREAL CULTURE OF SPLENDID EXCESS.
THAT'S GLORIOUS. IS THIS LIKE A LITTLE SOUFFLé
BAKED IN THE SHELL? OH, MY GOD.
LIKE MY FRIEND ADAM SAID, I'VE GOT A RENDEZVOUS
WITH MAYBE THE BIGGEST LUNCH ON THE CONTINENT.
OH, MY GOODNESS.
♪♪
THIS MAY LOOK LIKE I'M BEING ABDUCTED
BY A DEMENTED LUMBERJACK,
BUT THE LUMBERJACK
IS ACTUALLY ONE OF THE MOST ADMIRED CHEFS IN THE WORLD.
MARTIN PICARD IS A GRAND GURU
AMONG MONTREAL'S INNOVATIVE CHEFS.
HIS SIGNATURE RESTAURANT
IS THE WORLD-RENOWNED AU PIED DE COCHON.
THIS IS WHERE PICARD BLAZED THE TRAIL
OF DELICIOUS CREATIVE EXCESS THAT I'VE BEEN FOLLOWING
IN OTHER RESTAURANTS ALL OVER TOWN.
P.D.C. IS JAMMED TO THE RAFTERS
WITH BOISTEROUS, ADVENTUROUS EATERS.
(snorts)
BUT IN WINTERTIME,
MONTREAL'S RELUCTANT FOOD GURU
WITHDRAWS TO THE WOODS
AND TO HIS UNIQUE HOMAGE OF A CANADIAN SUGAR SHACK--
PART RESTAURANT,
PART MAPLE SUGAR FACTORY,
PART EXPERIMENTAL LABORATORY
FOR NEW WAYS OF COOKING.
AND RIGHT NOW, HE'S TAKING ME TO SEE HIS FARM.
OUT HERE IN THE CANADIAN WILDERNESS,
YOU'VE GOT A GENIUS OF A CHEF RAISING HIS OWN ANIMALS--
DUROC PIGS FATTENED WITH TABLE SCRAPS
FROM A WORLD-CLASS RESTAURANT KITCHEN
UNTIL THEY FULFILL THEIR DESTINY
BY ENDING UP IN THE KITCHEN THEMSELVES.
AND ALL AROUND US, THERE'S A LIQUID GOLD MINE--
4,000 MAPLE TREES.
ISN'T IT BEAUTIFUL? YEAH.
IT IS B-- IT IS BEAUTIFUL.
MARTIN'S NOT IN THE BUSINESS OF SELLING SYRUP.
ALL OF THIS EXISTS SOLELY TO SUPPLY HIS RESTAURANTS.
WITH THE TEMPERATURE JUST ABOVE FREEZING,
THE FIRST SAP OF THE SEASON IS BEGINNING TO FLOW.
IT'S REALLY COOL.
IF YOU'VE NEVER GONE OUT TO A PLACE THAT'S TAPPING TREES,
YOU SHOULD, BECAUSE IT'S A GREAT FEELING.
I MEAN, THERE-- THERE WE GO.
THAT'S GONNA WIND UP ON MY PANCAKES SOMEDAY.
IF YOU'RE LUCKY.
IF YOU'RE LUCKY.
THE SAP RUNS DIRECTLY FROM THE TREES
THROUGH MILES OF HOSES
INTO THIS PUMPING STATION IN THE WOODS.
SO THAT'S THE SAP
THAT'S COMING FROM THE MAPLE.
OH, YOU GOTTA BE KIDDING ME.
THAT'S GOOD.
FROM HERE, THE FOREST PUMPING STATION
PUMPS THE SAP THROUGH NETWORKS OF TUBES
DOWN TO MARTIN'S RESTAURANT FOR PROCESSING.
YOU NEED 40 LITERS OF SAP
TO DO 1 LITER OF MAPLE SYRUP.
40 TO 1.
YOU CAN ALMOST TASTE THE 40 TO 1,
BECAUSE IT'S VERY DILUTED.
MARTIN'S HIGH-END SUGAR SHACK
IS A RESTAURANT THAT INCLUDES YOUR TYPICAL DINING ROOM,
A KITCHEN, AND IN BETWEEN IS A ROOM
WHERE THE SAP MIXES WITH BOILING WATER
IN THIS HUGE STAINLESS STEEL VAT
TO MAKE SYRUP
HEATED BY A WOOD-BURNING FIRE.
WHEN THE FIRE GETS GOING, THE SAP STARTS TO BOIL,
AND YOU CAN WALK THROUGH A CLOUD OF SWEET, STICKY STEAM.
IT'S AN ENVIRONMENT
THAT LETS MARTIN EXPERIMENT WITH FOOD PREP,
LIKE THIS HAM THAT WILL HANG ALL WINTER OVER THE SYRUP VAT,
SOAKING UP THE MAPLE SUGAR THAT'S IN THE STEAM.
TO ME, THAT SAYS IT ALL, YOU KNOW?
I MEAN, THAT'S THE KIND OF THING THAT YOU CAN DO
WHEN YOU HAVE THE SPACE, AND YOU HAVE THE TIME.
AND YOU KNOW, THAT'S THE PERFECT EXAMPLE,
YOU KNOW?
YEAH.
AT THE END, YOU'RE RIGHT, OR YOU'RE WRONG, BUT YOU TRIED.
RIGHT. EXACTLY.
YOU KNOW, THAT'S ALL ABOUT KITCHEN.
IN A WAY, THIS WHOLE OPERATION
SUMS UP WHAT'S GREAT ABOUT MONTREAL FOOD--
VERY LOCAL, UNPRETENTIOUS,
BUT DONE WITH AN ARTIST'S LOVE AND CARE.
(Andrew) THERE'S A LOT OF HAPPY CUSTOMERS.
(Adam) YEAH.
THE DINING HALL SEATS ABOUT 300 PEOPLE.
THERE'S NO MENU. EVERYONE GETS THE SAME 10-COURSE MEAL,
INCLUDING ME.
(man) PEA SOUP.
OH, MY GOD.
TIME FOR ME TO STOP TALKING AND GET HAPPY.
WE'RE EATING AT A PRIVATE TABLE IN THE KITCHEN,
THE CHEF'S ULTIMATE CLUBHOUSE.
FOOD WRITER ADAM GOLLNER'S AGREED TO MEET ME HERE
ALONG WITH SOME OF THE STAFF FROM MARTIN'S CITY RESTAURANT--
MARC BEAUDIN
AND CHEF DE CUISINE EMILY HOMSY.
EVERY DISH IN THIS MEAL WILL BE SEASONED
IN SOME FORM OR FASHION WITH THAT FRESH MAPLE SYRUP.
THERE'S FOIE GRAS PEA SOUP,
SALAD WITH HAM AND FRIED PORK RINDS,
A MEAT PIE CALLED A TOURTIèRE...
OH, MY.
HAND-SMOKED WILD STURGEON,
AND A LOBSTER MAPLE SOUFFLé.
(Andrew) YOU HAVE GOT TO BE KIDDING ME.
THE SOUFFLé IS BAKED INSIDE THE SHELL.
THE LOBSTER MEAT IS SERVED OUTSIDE OF IT.
AND FOR THIS OCCASION, PICARD IS SERVING UP
THE BIGGEST LOBSTER HE HAS-- A 9-POUNDER.
WOW. OH, MY, MY, MY.
MY, MY, MY.
(Martin) THAT'S OUR MONSTER.
EVERYTHING ELSE GOES WITH MAPLE SYRUP.
WELL, MAPLE SYRUP IN THE DRESSING--
I LOVE THE SWEET WITH THE ONIONS AND EVERYTHING.
SOMETIMES THE ANIMALS.
IS THIS LIKE A LITTLE SOUFFLé BAKED IN THE SHELL?
YEAH.
POTATO. THIS IS-- YOU CANNOT GO TO THE SHACK
WITHOUT AN OMELET SOUFFLé.
OH, MY GOD. NOW I'M GLAD THAT BED IS THERE,
'CAUSE I WANT TO WAKE UP HERE AND HAVE BREAKFAST.
THIS IS ONE OF THE MOST INCREDIBLY FABULOUS,
DECADENT THINGS I'VE EATEN IN A LONG TIME.
MONTREAL IS ONE OF THE MOST GLORIOUSLY DECADENT FOOD CITIES
I'VE EVER EATEN IN. WHY DO YOU THINK THAT IS?
(Emily) WE'RE NOT WORRIED ABOUT GETTING FAT
OR GETTING HEART ATTACKS.
RIGHT.
WE JUST WANT TO EAT GOOD THINGS, NOT LIKE FAST--
OF COURSE.
INSTEAD OF EATING FAST FOOD...
YEAH.
IT'S, LIKE, RICH,
BUT IT'S THE GOOD STUFF, YOU KNOW?
OH, GOD, YEAH. GOD, YEAH.
THE IDEA WAS IT'S SO COLD HERE,
AND THE WINTERS ARE SO BITTER AND HARD,
THAT EVERYBODY HAS TO COME TOGETHER
AT A TABLE AND FEAST.
(Andrew) RIGHT.
AND MY FEAST KEEPS ROLLING ALONG.
NEXT UP IS THE PORK SHOULDER
FROM THOSE HAND-RAISED PIGS OUT BACK
AND A PAIR OF CORNISH GAME HENS
ROASTED WHOLE AND SERVED OVER GNOCCHI AND FOIE GRAS.
EATING THE HEADS IS A FAVORITE FOR ME
AND A NEW EXPERIENCE FOR EMILY.
OH, MY GOD.
YOU EAT THE WHOLE HEAD?
YOU CAN'T DO IT WITH BIGGER BIRDS...
OKAY.
BECAUSE THE BONES ARE TOO WELL-DEVELOPED.
AND YOU DON'T WANT TO EAT THE BEAK.
YOU BASICALLY JUST BITE THAT TOP SOFT PART...
THIS PART?
YEAH, IT'LL BE VERY SOFT, SALTY.
AND YOU HAVE THAT LITTLE CHICKEN BRAIN IN THERE.
IT'S GOOD, ISN'T IT?
(laughs)
BUT NOT QUITE SO GOOD AS THE PORK SHOULDER
BRINED IN MAPLE SYRUP.
I MEAN, LOOK AT THAT. LOOK AT THAT.
THAT WONDERFUL MAPLE GLAZE THAT'S IN THERE
IS PERFECT WITH ROOT VEGETABLES.
IT'S A LOT OF FOOD, BUT I WILL TELL YOU,
A MAPLE SYRUP BANQUET LIKE THIS--
ONE OF THE BEST THINGS I'VE EVER EATEN.
WHEN IT COMES TO DESSERT, IF YOU WANT TO GET FANCY,
THERE'S A PASTRY CHEF SCULPTING MAPLE SYRUP MASTERPIECES
OUT OF DOUGHNUTS, APPLE TARTS, AND COTTON CANDY.
BUT IN THE END, THIS IS A SUGAR SHACK.
(Marc) SO WE BROUGHT SNOW FROM VERMONT.
THIS IS THE TYPE OF TRADITION
THAT YOU RUN HALFWAY ACROSS THE WORLD TO BUMP INTO,
THAT IS THE WHOLE REASON
THAT I LOVE DOING WHAT I'M DOING, SERIOUSLY.
THANK YOU SO MUCH FOR SHARING THIS WITH ME.
AND THIS PLACE STARTED AS A WAY TO EXPERIMENT WITH MAPLE SYRUP,
BUT EVERYONE'S MOST EXCITED ABOUT THE OLDEST VERSION OF IT--
SNOW ON THE TABLE IN YOUR HOUSE WITH MAPLE SYRUP.
UNBELIEVABLE.
WHEN I GET BACK INTO TOWN,
I'LL BE TRYING SOMETHING THAT'S SELDOM SEEN
ON RESTAURANT MENUS ANYWHERE IN THE WORLD.
AND THEN I'M HEADED FOR WHERE THERE'S ABOUT 80 POUNDS OF MEAT
JUST READY AND WAITING.
TO BE POLITE, I MAY BRING A LITTLE SOMETHING MYSELF.
OH, GORGEOUS, GORGEOUS.
AND LOOK, HIS TONGUE IS ATTACHED.
FRESH.
♪♪
NEXT MORNING IN MONTREAL DAWNS SNOWY AND COLD.
WHAT ELSE IS NEW?
A CLIMATE LIKE THIS HAS A WAY OF TOUGHENING PEOPLE UP.
MAYBE THAT'S ONE REASON WHY YOU FIND SO MUCH
OF A DEFIANT ATTITUDE
OF "HEY, WE DO THINGS OUR OWN WAY,
AND IF THE REST OF YOU DON'T LIKE IT, YOU CAN JUST SOD OFF."
CASE IN POINT-- THE UNREPENTANT EXCESS
OF NON-HEALTHY, DELICIOUSLY HIGH-CALORIE FOOD
HERE IN MONTREAL.
ANOTHER CASE IN POINT IS THE FEATURED ITEM
ON THE MENU HERE AT A BISTRO CALLED AU CINQUIèME PéCHé,
A NAME WHICH LITERALLY TRANSLATES AS "THE FIFTH SIN."
AND FOR ALL YOU SINNERS WHO DON'T KNOW,
THAT WOULD BE GLUTTONY.
AND THE FEATURED ITEM IS SEAL MEAT.
CANADA IS ONE OF THE ONLY PLACES ON EARTH
WHERE YOU CAN LEGALLY EAT IT.
IMPORTING SEAL MEAT IS BANNED IN AMERICA
AND THE EUROPEAN UNION,
BECAUSE OF THE INTENSE EMOTIONAL CONTROVERSY
OVER HOW SEALS ARE HUNTED.
BUT THE CANADIAN GOVERNMENT HAS COME DOWN
ON THE SIDE OF THOSE WHO SAY THE HUNTING CAN BE REGULATED
IN RESPONSIBLE WAYS,
ESSENTIALLY THUMBING ITS NOSE AT CRITICS AROUND THE WORLD.
AND CHEF BENOîT LENGLET
IS A PASSIONATE ENTHUSIAST FOR SEAL MEAT.
THERE'S NOT A LOT OF RESTAURANTS SERVING THIS.
NO.
BUT AT THE BEGINNING, YOU HAVE TO KNOW HOW TO COOK IT.
MM-HMM.
THERE IS NO FAT IN IT. MAYBE PEOPLE HAVE HAD
BAD EXPERIENCE WITH THIS STUFF, COOKING IT.
YEAH.
BENOîT EXPERIMENTED FOR A FULL YEAR
BEFORE PUTTING SEAL DISHES ON THE MENU,
COMING UP WITH THINGS LIKE A COLD PLATE OF SMOKED SEAL
AND SEAL PEPPERONI.
THAT'S FANTASTIC.
YEAH, SEE, THIS IS LOVELY.
THIS IS LOVELY ON A LITTLE-- ON A LITTLE SLATE.
WHAT DO YOU SUGGEST I START WITH FIRST?
START HERE?
START WITH THE SMOKED MEAT.
WELL, I DON'T WANT TO EAT ALONE.
OH, YES.
VERY TENDER.
SEE, YOU HAVE THE WONDERFUL CURED FLAVOR THAT I LOVE--
THAT WONDERFUL SMOKINESS, BUT IT'S SO BEAUTIFUL AND LEAN.
BECAUSE SEAL MEAT HAS ALMOST NO FAT,
BENOîT MIXES IT WITH A DASH OF PORK
TO GET A SAUSAGE FLAVOR LIKE NO OTHER.
I LOVE THE MIX WITH THE SEAL,
'CAUSE YOU STILL FEEL THAT-- I DON'T WANT TO SAY TINNY,
BUT IT'S A VERY SHORT FLAVOR. IT DISAPPEARS RIGHT AWAY.
AND THEN THE PORK KEEPS IT LINGERING,
WHICH IS VERY NICE.
ONE OF THE THINGS THAT I LIKE ABOUT A LOT OF OTHER ANIMALS
THAT I TASTE IS THEY TASTE OF WHAT THEY EAT.
YEAH.
SO THE SEAL IS IN SEAWATER ALL THE TIME
WITH THIS INCREDIBLY HEALTHY DIET--
OF COURSE THE MEAT IS GONNA TASTE FANTASTIC.
BENOîT LEARNED HOW TO MAKE THIS SECOND SEAL SNACK
FROM A NATIVE SEAL HUNTER-- SEAL TARTARE.
THAT'S RAW. THAT'S RAW MEAT.
MM-HMM. SURE.
YOU CAN SEE THAT THERE'S A LOT OF BLOOD COMING OUT.
MM-HMM.
THE MUSCLE OF THE SEAL CARRIES AN ENORMOUS AMOUNT OF BLOOD.
IT'S WHAT GIVES THEM THE ABILITY
TO STAY UNDERWATER FOR LONG PERIODS OF TIME.
THE TEXTURE IS REALLY NICE.
AND DO YOU WANT TO KNOW WHAT'S REALLY, REALLY NICE ABOUT IT?
THE SEAL MEAT-- BECAUSE IT'S SO LIGHT,
AND IT'S SO DELICATE-- IS A GREAT VEHICLE
FOR ALL THE OTHER FLAVORS.
I CAN TASTE THE SEAWEED, THE DULSE.
I CAN TASTE THE CAPERS AND THE SALT.
THAT'S FANTASTIC.
FOR AN ENTRéE, THERE'S A SEAL TATAKI--
SEARED TOP LOIN OF SEAL
TOPPED WITH SEA BEANS
AND SERVED OVER A BED OF SMOKING GRAPE VINES
TO ADD A SUBTLE CAMPFIRE FLAVOR.
MMM.
IT'S BEAUTIFULLY COOKED, AND IT'S DELICIOUS.
AND THE SMOKE IS JUST HEAVENLY,
ESPECIALLY WITH THE... (speaking French)
IT TIES IT ALL TOGETHER.
YEP.
AND HERE'S ANOTHER VARIETY OF POUTINE,
BUT THIS TIME SWEET POTATO GNOCCHI
REPLACES THE FRENCH FRIES.
SWEET POTATO GNOCCHI,
MERGUEZ, A LITTLE SQUEAKY CHEESE CURD,
AND THE BEANS.
OH, YEAH, THAT WORKS.
WOW.
WHEN IT'S COOKED, SEAL MEAT TASTES
LIKE VERY MILDLY FLAVORED BEEF,
BUT WITH A BRINY CHASER.
COMBINED WITH THE OTHER INGREDIENTS IN THIS DISH,
THE RESULT IS MORE DEPTH OF FLAVOR.
IT'S JUST GOOD FOOD. YOU DO A BEAUTIFUL JOB.
THANK YOU VERY MUCH.
THIS IS AMAZING. (chuckles)
THERE'S MORE AMAZEMENT STILL IN STORE--
A GIANT MEAT PARTY THAT SUMS UP JUST ABOUT EVERYTHING
I LOVE ABOUT EATING IN MONTREAL...
COME ON.
EXUBERANT EXCESS.
(Andrew) LOOK AT THE PUDDLE OF FAT JUST DRIPPING OUT OF THIS.
REBEL ANARCHISTS WITH IMAGINATION AND STYLE...
BRO, THESE ARE CHRISTIAN DIOR, MAN.
AND FOOD AS UNCONVENTIONAL AS THE PEOPLE WHO LOVE IT.
IT DOES HAVE A VERY SLIGHT AROMA OF ROTTING SEAFOOD,
WHICH DRAWS ME TO IT.
ROTTING SEAFOOD-- THAT'S TERRIBLE.
♪♪
ONE OF MONTREAL'S FLAGSHIP RESTAURANTS IS JOE BEEF,
NAMED AFTER A 19th-CENTURY WORKING-CLASS HERO.
IT'S JUST A STEAK-AND-SEAFOOD JOINT
THE WAY "CITIZEN KANE" IS JUST A MOVIE.
THE ATMOSPHERE IS ROBUST AND FUN.
IN THE KITCHEN, HUGE HUNKS OF BEEF AND PORK.
IN THE MEN'S ROOM TOILET, A STUFFED BUFFALO.
AND ON THE PLATE, SHEER EXCESS OF FLAVOR
WITH A SUBLIME DISREGARD FOR HEALTH,
WELLNESS, OR IDEOLOGY.
ALL RIGHT, ORDER UP.
IT ALL BEARS THE STAMP OF THIS MAN...
DO YOU HAVE THE TOAST? DO YOU HAVE ENOUGH BREAD?
MONTREAL'S BEST-KNOWN REBEL BUTCHER,
ANTIESTABLISHMENTARIAN,
LIFE COACH, KEEPER OF THE FLAME,
AND CHEF.
WITH FRED, IT'S ALL ABOUT TASTE
AND ATTITUDE.
FRED'S AN UNPRETENTIOUS, BLUE-COLLAR SORT OF GUY
WHO DOESN'T JUST BUY HIS EQUIPMENT.
HE CUSTOM-BUILDS IT.
TONIGHT, HE'S ASSEMBLING THE PARTS
FOR A SEMIANNUAL CARNIVOROUS CARNIVAL
KNOWN AS "THE BUTCHER BLACKOUT."
80 POUNDS OF MEAT, 15 PEOPLE--
YOU DO THE MATH.
I LOVE IT WHEN HE DOES THAT.
THIS IS WHAT MONTREAL FOOD TRADITION IS ALL ABOUT.
NOTHING EXCEEDS LIKE EXCESS
WHEN IT TASTES THIS GOOD.
I JUST WANT TO ADMIRE YOUR HAT. IT'S FANTASTIC.
WHERE'D YOU GET THE WILD HANSON BROTHERS GLASSES, TOO?
BRO, THESE ARE CHRISTIAN DIOR, MAN.
DUDE, ROCK ON.
(laughter)
OFFBEAT INDIVIDUALITY IS ONE KEY
TO MONTREAL'S GREATNESS AS A FOOD TOWN.
ANOTHER IS THE READY AVAILABILITY
OF FANTASTIC INGREDIENTS.
TO DEMONSTRATE THAT,
BACK UP TO BEFORE THE PARTY BEGAN...
WHEN I WENT ALONG WITH FRED TO GO SHOPPING
FOR SOME OF HIS INGREDIENTS.
THIS IS MARCHé ATWATER,
ONE OF THREE YEAR-ROUND MARKETPLACES IN MONTREAL.
THE VENDORS HERE SELL EVERYTHING
FROM FRESH-BAKED BREAD TO HANDCRAFTED SAUSAGES
AND LOCAL AND IMPORTED CHEESES.
YOU KNOW, THE PEOPLE CAME ON THEIR BOAT WITH OLIVE OIL
AND CHEESE AND METHOD TO MAKE WINE AND SPIRITS.
AND THEN THE ITALIANS CAME AND...
YEAH.
IT'S A HARBOR CITY.
HOW COSMOPOLITAN IS MONTREAL?
LOOK NO FURTHER THAN FROMAGERIE ATWATER.
GILLES JOURDENAIS SELLS MORE THAN 850 CHEESES
FROM MOSTLY ITALY, SWITZERLAND, SPAIN,
AND, OF COURSE, FRANCE.
(Andrew) IT SMELLS LIKE GOD'S FEET.
LIKE THE CREASE BETWEEN THE TOES OF GOD'S FEET.
YOU'RE CLEARLY A STRONG CHEESE GUY.
I'M AN EVERYTHING GUY.
YOU CAN SEE BY MY SIZE 36 PANTS.
THIS ONE IS FRED'S FAVORITE.
IT'S CALLED MAROILLES,
AND IT'S FROM NORMANDY, FRANCE.
IT DOES HAVE A VERY SLIGHT AROMA OF ROTTING SEAFOOD,
WHICH DRAWS ME TO IT.
ROTTING SEAFOOD-- THAT'S TERRIBLE.
BUT IT'S BEAUTIFUL,
BECAUSE WHEN YOU TASTE THAT SWEET, NUTTY FLAVOR,
AND THEN YOU BREATHE OUT THAT DELICIOUS AMMONIA FLAVOR...
WELL PUT.
THERE IS--THERE IS A TURNED QUALITY TO THIS
THAT'S EXTREMELY APPEALING.
I HAPPEN TO LIKE ROTTING SEAFOOD.
AND HERE'S FRED'S FAVORITE BUTCHER SHOP.
THIS IS WHY AMERICA STILL HAS A LOT OF GROWING UP TO DO,
BECAUSE YOU CANNOT GO TO JUST ANY OLD MARKET IN AMERICA
AND SEE SWEETBREADS
OR KIDNEYS-- MY FAVORITE.
THEY'RE AWESOME.
AND ANOTHER TREAT I CAN'T GET BACK HOME--
HORSE MEAT TARTARE.
(Fred) AWESOME, RIGHT?
FANTASTIC.
CERTAIN MEAT AND CERTAIN CUTS ARE IDEAL TO BE EATEN RAW.
THIS IS ONE OF THEM FOR ME...
YEAH. YEAH.
YOU KNOW, JUST BECAUSE THERE'S A SOFTNESS TO THE LOIN.
THERE'S A FAT RATIO THAT'S JUST RIGHT.
YEAH.
IT'S NOT TOO STRONG-TASTING.
FRED'S HERE PICKING UP A LITTLE SOMETHING
FOR HIS MEAT PARTY.
OH, GORGEOUS, GORGEOUS.
AND LOOK, HIS TONGUE IS ATTACHED.
(speaking indistinctly)
FRESH. WOW.
NOW THAT YOU HAVE A BETTER IDEA OF THE RAW MATERIAL FRED USES,
LET'S GET BACK TO THE PARTY.
PORK, LAMB, BEEF--
FRED'S SIGNATURE STYLE IS TAKING PERFECT INGREDIENTS
AND KEEPING THINGS PRETTY SIMPLE.
THIS KIND OF FOOD SUMS UP FRED'S PHILOSOPHY OF COOKING.
IT'S NOT THE FOOD BECAUSE I WOULD LIKE TO SLEEP WITH YOU,
IT'S THE FOOD BECAUSE I WOULD LIKE TO, LIKE,
MAKE YOU REALLY HAPPY.
EXACTLY.
AND ONE WAY OF BEING HAPPY IS SHEER, OVER-THE-TOP EXCESS.
START WITH 2 80-GRAM SLABS OF DUCK FOIE GRAS
BATTERED AND DEEP-FRIED.
THIS ORGAN MEAT BUN
IS SANDWICHED AROUND DOUBLE-SMOKED BACON.
AND VOILà--A FOIE GRAS DOUBLE-DOWN SANDWICH.
OH, YOU'VE GOTTA BE KIDDING ME.
(man) A KNOCKOFF, A COPY.
GOOD LUCK.
(laughs) MMM. MMM.
LOOK AT THE PUDDLE OF DELICIOUS FAT.
THAT'S HOW YOU KNOW YOU HAVE
A REAL FOIE GRAS DOUBLE-DOWN SANDWICH.
OH, MY GOD.
(Fred) IT'S EVEN BETTER WITH MORE SALT.
AND HERE'S FRED'S OVER-THE-TOP VERSION OF POUTINE.
INSTEAD OF TRADITIONAL GRAVY,
HIS FRIES ARE SMOTHERED IN A LOBSTER-AND-SHELLFISH ELIXIR
EMULSIFIED WITH LARDO--
PURE CURED PORK FAT.
THAT IS INSANE. LOOK AT THIS.
YOU'RE SORT OF LIKE A SAGE PROPHET
OF FOOD AND LIFESTYLE.
SAGE, YEAH.
YOU ARE.
(chuckles) I LOVE IT.
THIS IS CRAZY GOOD.
CRAZY GOOD-- THAT ABOUT SUMS UP
BOTH THE QUALITY OF MONTREAL'S FOOD
AND THE CAST OF CHARACTERS
WHO GIVE THIS FOOD MORE THAN JUST GREAT FLAVOR.
THEY GIVE IT A PERSONALITY THAT'S MATTER-OF-FACT
YET FLAMBOYANT,
UNPRETENTIOUS, BUT FIERCELY PROUD OF TASTING
UNMISTAKABLY CANADIAN.
SO ANYTIME YOU'RE IN MONTREAL,
TRY NOT TO BE IN TOO BIG OF A HURRY.
AND REMEMBER, IF IT LOOKS GOOD, EAT IT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.