for now, however, i'll settle for fixing my headache. that hurt. [ speaking foreign language ] ♪ ♪ i took a walk

♪ through this beautiful world ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder snoetd ♪ ♪ ♪ ♪ it takes a special breed to live in a province like quebec. it gets cold in winter, and

winters are long. it takes a special kind of person for whom frozen rivers, icy wind-whipped streets, deep seemingly endless forests are the norm. i will confess my partisanship up front. i love montreal. it is my favorite place in canada. the people who live there are 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 sleet nor driving snow for 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.

icy hurdles. i got to ask, do you have special equipment for this? >> we've got slip-on boots. we do have our boots in the rain -- sorry, when it gets icy, with spikes on them. and then give us also slip-on spikes for when it's icy. >> any sort of city ordinance that you have to shovel or -- they're not penalized financially? >> no, nothing like that. >> any injuries in the line of duty? >> i've had several like tumbles. one incident i was off for two months. i thought i broke my ankle. >> what's the most perilous aspect of the job? dogs or icy stairs? >> in this area there's a lot of dogs, but i would say icy stairs. >> it's one thing to have to work outside in this wintry mist, 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 street of ebola. >> the frigid cold keeps the riffraff out of the city, for sure. >> fred morin, dave mcmillen, restauranteur, chef at joe beef, bon vivant, historians of the great white north, princes of hospitality. and what do they like to 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. >> because we are confined perhaps to spend so much time indoors, a lot of the families

love to do, you know, activities together, like go to the cottage, goes ice fishing, you know, it gets you out of the house. it's very much a family thing. >> like many of their ilk, they seek one of the temporary small towns of sled-borne cabins, drill a small hole in the ice and wait, but these are not normal men. >> so is quebec better than the rest of canada? >> obviously. >> c'mon. >> you didn't have to think about that long. >> no. >> wait a minute. are strippers paid hourly here? is that right? it's not a tip system? >> it's considered an art -- a performance art. >> you consider it a performance art. how does that work? >> you pay for a song, per song. >> you pay per song. >> and then you can get a dance in the back which is a private dance, and that's $10 a song, $5 a song in public. >> that's why i go to strip bars because the songs are super long, and i'm a bit cheap. i go for the king crimson lap

dance. >> after a suspiciously stunned-looking fish emerges from the deep, previously -- it is ignored, because fred and dave do things differently. no crudely fried fish and bread crumbs for these largely 19th century men. oh, look at that. instead, a hearty lunch of french classics, accompanied by many fine wines and liqueurs as befitting gentlemen of discerning taste who have exhausted themselves in the wild. so this is how you live? >> well, more often than not, yes. >> we always have to travel well and eat properly. a natural white wine, white burgundy? these are glacier bay oysters. as well as a couple boujel oy s in there as well. >> the funniest part isn't the cutlery.

it's just the spoon is absolutely gorgeous. fred has a wonderful collection of tableware. without getting snobby or elitist, eaten off vintage tableware is one of the great joys out 6 life. >> this is the interesting paradox of you guys. on the one hand you aspire to run a democratic establishment, and yet you are hopeless romantics when it comes to the -- >> painful not jim. >> the art of living, right? what the -- sustenance is required. >> holy [ muted ] look at this. >> say a consomme of oxtail, to begin, followed perhaps by a chilled lobster a la parisian. >> the art of fine dining is disappearing. >> i work super hard as being an excellent dining companion. >> when seeking excellence in a

dining companion, what qualities does one look for? >> i turn my phone off. i never put my elbows on the table. >> really? >> come prepared with stories. don't drink too much, don't become sloppy. >> come prepared with anecdotes? >> absolutely. >> no elbows on the table? >> no, it's not proper. >> i'm a total failure as a dining companion. what is that? >> what's that, you ask? an iconic classic of gastronomy. look at that sauce, holy crap. the difficult and boneless wild hear, black truffle garnished with thick slabs of foie gras seared directly on the cabin's wood stove. >> damn, look at that. >> we're in a wooden shack, over three feet of ice, 100 feet of water. >> you are hopeless romantics, gentlemen. oh, look at that. oh! the seared f oy s is perched

atop a potato puree, of course. >> this is from reynard vineyard. >> nice. >> that's wonderful. >> yes, yes, it is. really, is there a billionaire or a despot anywhere on earth who at this precise moment in eating better than us? >> no, no. >> look at that. >> cheese. there must be cheese. in this case, a voluptuously reeking epoisses, who some may call overripe, but not us. this is awesome. what do we have here? >> a few cubans. >> wait a minute, you guys have a much more relaxed attitude toward the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets, a dinosaur-era monster long believed extinct.

>> this is gateau marjolaine. >> who does this? >> it's one of the painful nostalgic things. >> right. layers of almond and hazelnut meringue, chocolate buttercream. my god, look at that. damn, that's good. for these guys, this is normal. this is lunch. >> sundays is like playhouse at my house, like french playhouse. >> yeah, what do you do? >> we get dressed at the house? >> yeah. the kids too. >> he's a dandy. >> a sunday dandy. last time i did, i did the primrose and linzer torte, and made a creme caramel, a sal ad a la orange and with a creme fraiche, and a cheese curd,

about 15 kinds of cheese. >> how many people are in your family? >> him and his wife, two young boys. >> how old are the kids? >> they're 2 and 4. >> you your wife and a 2-year-old and 4-year-old. >> they don't make it to the end, usually. i have to prema -- >> they don't like pernod? >> i'm thinking, you know, i have to do that. my daughter would totally be into it. more people but a friend under water is something completely different. i met a turtle friend today so, you don't get that very often. it seemed like it was more than happy to have us in his home. so beautiful. avo: more travel. more options. more personal. whatever you're looking for expedia has more ways to help you find yours. make a wish! i wish we could lie here forever.

i wish this test drive was over, so we could head back to the dealership. [ male announcer ] it's practically yours. test drive! but we still need your signature. volkswagen sign then drive is back. and it's never been easier to get a jetta. that's the power of german engineering. get $0 down, $0 due at signing, $0 deposit, and $0 first month's payment on any new volkswagen. visit vwdealer.com today.

theit's four times the sony 4k tv, it wasdetail of hd. my eyes. on any new volkswagen. colors become richer. details become clearer. which for a filmmaker, changes everything. because now there are no more barriers between the world that i see and the ones i can show you. the sony 4k ultra hd tv.

once every few decades, maybe every century, a nation will produce a hero. an escoffiere, a muhammad ali, a dalai lama, joey ramone, somebody who changes everything about their chosen field, who

changes the whole landscape. life after them is never the same. martin picard is one of those men. innovator, one of the most influential chefs in north america. he is also a proud quebecois, and perhaps he more than everyone else has defined for a new generation what that means. he's an unlikely ambassador for his country and province. maybe not so unlikely. look at him. out for a day trapping beaver with local trapper carl. >> no? >> so the bait is wood? >> yeah, just the bark. >> they eat the bark? >> yeah, yeah, yeah. >> i understand in pioneer days, beaver was the financial engine of canada? empires were built on it. every hat practically in the world was made of a beaver pelt.

>> that's why today it's the icon of canada. >> to a lesser extent, the tradition continues today. carl continue toss trap, usually called on by provincial officials to trap beaver and clear away dams what have could become an overly destructive population. >> hello, my little friend. >> this is a young one. those are the ones we want to eat. >> what would you compare the meat to? is there anything like it? >> that's the thing, you know. there's nothing like it. you know, when you eat beaver, you understand that it's beaver. >> martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion is a big believer of honoring tradition. if you trap beavers, you should if at all possible, cook them and eat them, not just strip them of their pelts.

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 spoonbread type of thing which in our case goes somewhat awry during an inadvertent inferno. ♪ >> the sauce almost looks like chocolate. it's so rich looking. >> i love it. some people don't put too much blood, but i like when it's very thick. >> wow. it's absolutely delicious. >> yeah, it is. i wasn't joking. >> it tastes like chicken. no, it doesn't take like chicken at all. >> this is your first time? >> yeah. >> wow. that's something. i think you almost eat everything. >> yeah, at this point, you know, animals see me and like oh --

>> no, no. >> not that guy. there's a joke around here somewhere, but to tell you the truth, the stuff is just too good. it's like 10 below zero in this freakin' town. that generally does not spell a good time for me. a good time for me is more like a palm tree, a beach, a swimming pool, with only cold thing is my beer. but no. these hearty culinarians of the north like to frolic in the snow and ice. more accurately, they like to obey their genetic quebecois imperative to escape dental and maxiofacial injury, skating

around slapping a disc, trying to drive it in each each ears direction. i believe they call this sport hockey. this is not in my blood. do you skate? >> yeah, we grew up on rinks like this. >> everyone in quebec, pretty much obligatory? >> yeah. >> hockey rinks pop all over the city to risk teeth, groin and limb. right behind fred and dave's restaurant joe beef, a pickup game of chef, cooks and hospitality professionals is under way. some of these guys are kind of long in the tooth to be out there swinging sticks at each other and skating on the ice. this is normal behavior? people do this for fun? >> yeah. yeah. this is absolutely quebecois, and this young one is absolutely being indoctrinated? hello, young man.

>> you want to play? are you good at hockey? are you going to be a goalie or player? >> a player. >> am i going to get a mouth full of puck, by the way? it's being catered with fred and dave's usual restraint. >> come eat. >> hot cocoa in styrofoam cups? no, try a titanic garnis containing flintstone-sized hunks of pork belly, putin, bacon, homemade beaudoin blanc, plus veal and pork links. oh, yeah. this is a truly heroic chacutre. >> look at the beautiful link here. >> this is the single best argument for sharing a border with germany. and, of course, the finest wines known to humanity. >> german wine, sivlaner in pirate bottles. >> sweet.

what am i drinking here? >> canadians riesling from prince edward county five hours from here. amazing wine. >> there's an allegory here somewhere. i'm reaching for it. something about fred and dave's reckless abandon, coupled with precision and technique, a hockey metaphor, perhaps. the hell with it. ooh, look. sausages! yes! one phillips' colon health probiotic cap each day helps defend against these digestive issues with three strains of good bacteria. live the regular life. phillips'. live the regular life. are you still sleeping? just wanted to check and make sure that we were on schedule. the first technology of its kind...

mom and dad, i have great news. is now providing answers families need. siemens. answers. how old is the oldest person you've known? we gave people a sticker and had them show us. we learned a lot of us have known someone who's lived well into their 90s. and that's a great thing. but even though we're living longer, one thing that hasn't changed much is the official retirement age. ♪ the question is how do you make sure you have the money you need

to enjoy all of these years. ♪

montreal to quebec city by rail. 160 miles of wintry vistas whip past the windows, evocative for some other time. >> the canadian caviar, sturgeon canadian caviar. >> i'm not sure about dave mcmillen, but in fred morin's perfect world, we would all travel by rail. it would still by the golden age of rail travel. so tell me about the great canadian rail system. >> it's purely emotional. >> really? >> nothing rational about it. >> fred is what one might call conservatively an aficionado. >> this about as bad as it gets. >> you have other operating manuals? >> yes. >> books, printed ephemera, fred retains an enduring love for the great iron horses that still

take passengers across the frozen land he calls home, but it's something more than just nostalgia. it's also an appreciation for a dying art. >> it's like the old cruise ships. you transport your comfort, you know? >> for those halcyon days of cross-country rails, lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> look at the menus, how people used to eat on the trains. that's inspiration of how we cook in the restaurants. >> with the sweetbreads and fresh peas. roast leg of lamb and courant jelly. >> very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of the glass, which is cool in our day and age. >> it goes back to service, doesn't it? thank you.

>> we are presented with a perfectly serviceable omelette. there may no longer be a smoking lounge with race spy -- with brass spitoons, but this does not mean a traveler has to suffer. do you always travel with a truffle? >> i have to have an in-action photograph. people are going to be expecting wait, where is my fist-sized truffle? >> can i get the truffle option, please? >> oh, of course. don't forget the foief. quebec city, one of the oldest european settlements in north america. samuel des champlain, known as the father of new france, sailed up the 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 french fell at the plains of abraham. ♪

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 sentiment a. >> when i was younger, i ate here with my grandparents. >> opened in 1956. >> classic, un-ironic, cuisine ancie ancient, being dinners you haven't seen forever, a hipster-free zone of classics, such as cesare salad, tossed fresh to order, tableside, and beef tartar, also prepared tableside, as one must. shrimp cocktail not

a deconstructed shrimp cocktail, but shrimp cocktail the way jesus wants you to eat them. all served by a dedicated professional culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. land in somebody's soup. i was so bad at it. i would start with the arms and run into trouble and i would be like, i'll be right back, behind the scene. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and they would light it, and there would be this line from the thing down across the floor and up their leg. no, that doesn't help here, like i said, professionals. >> this is going to go like a big fireball. >> fireball, good. >> the kind who properly know how to prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic,

filet de boeuf. a filet mignon, a sauce made of cognac, cream. that is nice. look at that. and for fred, scammi newberg. when is the last time you saw the word newberg on a menu? >> awesome, absolutely awesome, but for me, that most noble of dishes, dover sole. this appears to be one of the few servers alive that knows how to take that off the bone, sauce it and properly serve it. >> thank you very much. >> bon apetit. >> merci. i love this place. so happy. very comfortable. there's continuity in this world. >> across town -- ♪

. >> another thing entirely. another thing entirely. the younger, wilder l'affaire est ketchup, which i'm reliably informed means everything is cool in local idiom. at this point in my life, i just don't know anymore. are these young cooks, servers, dedicated entrepreneurs, are they hipsters, or am i cranky old who thinks that anybody below the age of 30 is a hipster? i don't know, but i admire them. >> how much did it cost you when you opened? >> not much. >> 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 adapt? >> i would say like three months. at the beginning, i was lucky i didn't have a lot of customers. it was like, oh, man!

i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker oven. tonight there's razor clams and a cream of haddock roe. oh, very cool. thank you. i love razor clams. and coquilles st. jacques, and you'll nobody in quebec seems to schism on the portions, truffled sweetbreads, and you've got some goose hearts persod for good measure. >> there's a goose heart, excellent goose hearts. >> hearts in general. >> you've got your grilled tomato bread, that's saltcod for you anglos. many i'm all swoulen up like the

micheline tire dude and ready to burst in a livery omnidirectional mist. hotel motel time for me. ♪ and with a few clicks, this mission never happened. uh, what's this button do? [ electricity zaps ] ♪ you requested backup? yes. yes i did. what's in your wallet? yes i did. in communities like chicagong. we're coming together with the city and military veterans for the coca cola foundation's troops for fitness. an innovative program that's inspiring hundreds of people. with fun ways to move a little more. stay active and to see how good a little balance can feel. part of our goal to inspire more than 3 million people to rediscover the joy of being active this summer see the difference all of us can make, together.

...and we inspected his brakes for free. -free is good. -free is very good. [ male announcer ] now get 50% off brake pads and shoes at meineke. 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 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 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 language and heritage, the issue of seceding entirely is a notion that persists even to some extent today. journalist patrick lagace meets me at surmason, to understand what many fooem feel is at

stake. so i was going to talk about the whole history of french quebecois, but you have to get to the pressing matter of the day -- pasta-gate. >> pasta-gate. what do you want to know about pasta-gate? >> for those not up on current quebec politics, pasta-gate 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 b 0ourdain, i lean french, hard. i'm normally sympathetic to the language laws. >> you don't think it's preposterous? >> i don't think think it is -- >> it's stupid, i agree with you completely this province 40 years ago was in some respects an 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 bureaucracy produces by-products of stupidity, and that was it. it will not stand. >> they treated the french-speaking quebecois like second-class crap for much of history. i get it. i would want my own thing and when i got it, i would want to make sure there's no back sliding. >> when the first sovereignist party to be elected was elected in 1986, it didn't come out of a vacuum. it came from a couple decades of awakening and struggle. >> 50 years from now, will people still be speaking french in montreal? >> yes. >> no doubt about it. >> no doubt about it. >> french first is something most would agree with. how far and how rigorously you want to go with that? well -- do you think there was ever any possibility or real majority or plurality of quebecois that

would have voted in separate nation status? >> in english, you guys say timing is everything. >> right. >> and timing was never better than in the period 1990, 1991, '92, because in '95 this country came inches from being broken up. >> do you think it will ever happen in the history of the world? >> i don't know, but i know one thing, everyone who says separatism is dead in this country and this province is a fool. >> no matter how you feel about quebec as either separate from or as an essential part of greater canada, any reasonable person loves this play. correct me if i'm wrong, wilenske is famous -- >> for the sandwich. >> where does this fall? >> it was a survival thing. it was because they were poor are and that's what they could make. >> wilensky's, an old-school corner institution around since 1932, serving up best beef

bologna and salami sandwiches, specials as they call them, along with egg creams and milkshakes. so the special, and an appropriate beverage. very happy. 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. you know? some things are beloved institutions for a reason. this is delicious. thank you. od night. here you go. you, too. i'm going to dream about that steak. i'm going to dream about that tiramisu. what a night, huh? but, um, can the test drive be over now? head back to the dealership? [ male announcer ] it's practically yours.

but we still need your signature. volkswagen sign then drive is back. and it's never been easier to get a passat. that's the power of german engineering. get $0 down, $0 due at signing, $0 deposit, and $0 first month's payment on any new volkswagen. visit vwdealer.com today. on any new volkswagen. with so much competition, finding the right job is never easy. but with the nation's largest alumni network, including those in key hiring positions, university of phoenix can help connect you to a world of opportunity. [ male announcer ] when you wear dentures you may not know it, but your mouth is under attack. food particles infiltrate and bacteria proliferate. ♪ protect your mouth, with fixodent.

the adhesive helps create a food seal defense for a clean mouth and kills bacteria for fresh breath. ♪ fixodent, and forget it. so, i'm working on a cistern intake valve, and the guy hands me a locknut wrench. no way! i'm like, what is this, a drainpipe slipknot? wherever your business takes you, you can save money with progressive commercial auto. [ sighs ] [ flo speaking japanese ] [ shouting in japanese ] we work wherever you work. now, that's progressive. call or click today.

♪ the tradition of the cabane asucre or sugar shack is as old as maple syrup here in quebec, where 70% of the world's supply comes from. 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 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 both its logical conclusion and insane extreme, creating his own cabane a sucre serving food stemming directly from the humble yet hearty roots. it makes perfect sense in one way, 130 acres produce about 32,000 gallons of maple sap, which run thus these tubes to here where they're cooked down 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. maybe keep a cabin or two around for any friends who get too loaded to sleep it off. but this? this? is there really any reason for this? what are you doing here? why do you have to make life so hard? if money were your primary motivation -- >> no. >> -- this doesn't seem like the fastest road to untold wealth. >> my grandfather had a sugar shack. everybody did. you can go back, you know, 13 generations. they had a sugar shack, and i'm very proud of quebec. i'm very proud of canada, you know? >> you celebrate canadians history. you celebrate canadian traditions. you celebrate canadian ingredients in a way that no one else has. are you some kind of patriot?

is that what's going on here? is it national quebecois fervor? >> i say it's one of the most important restaurants for me. >> it's an art installation in a way, if you look at it. >> the meal begins -- begins with a tower of maple desserts. good lord. sponge maple toffee, maple doughnuts, beaver tails, maple cotton candy, but wait, there's more, almond croissants, whip-it biscuits, some nougat. oh, there we go. i think that's a first for me. i've never seen that done. >> no? >> not with 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 syrup. wow, that's awesome.

there's a healthy salad, sauted duck hearts, gizzards, and pig's ear topped with a heaping pile of pork rinds. >> good lord. and a calf brain and maple bacon omelette. and these. >> how is this made? >> with love. >> panko-encrusted duck drumsticks. >> good lord. wow. >> this is a classic quebec dish, called -- a meat pie. >> a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that's not sufficient. >> usually there's a little truffle. >> yes, black truffles. >> more truffle. >> not too much truffle. >> my blood is getting thicker as i look at that. >> now the main course, a home-grown smoked right out front local ham, with pineapple and green beans almondine, and

chicken, but with martin, a chicken is never just chicken. >> that stuff, foie gras and lobster. we pump lobster bisque in the chicken, yeah. >> good god. there is a light at the end of the tunnel. someone should be singing the national anthem now really. and practically prehistoric old-school canadian classic, maple syrup is heated and then poured on snow becoming a kind of taffy, but the preferred delivery mechanism does present some issues. >> mmm. >> no, no, no, no. >> take the big one, and you have to suck it. don't swallow it, you know. >> look. >> you have to go like that.

slowly, slowly. no? slowly, slowly. that's how it's good. that's it. >> can i do that in a manly way? you don't look down at it, sort of look away, a distracted way. >> the best way is to look up. >> finally there's maple meringue cake and maple ice cream with chocolate charreds. any suggestion how to attack this? >> did it once. chef suggests to eat the ice cream like that. >> that's the thing. i think there's too much focusing on the food, you know. like while this is very intellectual and i wow and blah, blah, blah, i've done too much all that, you know. i don't want to do that. i do not want to play a game anymore. >> because food is feces in

waiting. >> this is cnn. vo: traveling you definitely end up meeting a lot more people but a friend under water is something completely different. i met a turtle friend today so, you don't get that very often. it seemed like it was more than happy to have us in his home. so beautiful. avo: more travel. more options. more personal. whatever you're looking for expedia has more ways to help you find yours.

all stations come over to mithis is for real this time. step seven point two one two. verify and lock. command is locked.

five seconds. three, two, one. standing by for capture. the most innovative software on the planet... dragon is captured. is connecting today's leading companies to places beyond it. siemens. answers.

there is one thing you always need on a cold, snowy yet, 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 overabundance of food because of our insecurity of not being like good cooks. >> you know what? it's a combination of low self-esteem and generosity that explains the amount of food perhaps. >> first course, salmon.

>> look at that. >> unbelievable. >> look at the work. >> this is potatoes inside. salmon pastrami. >> wait a minute. this is super classy. and this, egg in aspic, soft boiled or poached egg in clear gelatin-set broth classically garnished with white ham, tarragon leaves and black truffles. oh, my gosh, i was certain i would live the rest of my life without ever seeing this again. delicious. but tonight after a full week of franco-canadian full-on assaults on our livers and our lights, 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 is from pakistan. amazing, authentic pakistani

food. so what do we have here? >> buttered chicken grab, octopus, little egg plants braised with inard seeds, pomegranate, little mushrooms, rabbit fingerlings with fennel, this is donkey. >> yes, he did say donkey meat. is there something wrong with that in the dishes continue, a pakistani gumbo with okra and hanger steak and all-beefed scotch egg, a horse meat tartar and an authentic goat biriani. wow. the biriani is awesome. we did gook work here. in the end, perhaps as a nod to the anglo tradition however, there will be stilt. this is a genius meal. these princes of gastronomy

never a suboptimal moment, nothing short of excellent accepted, beyond excellent. too much excellent, yes, possibly. over the top? yeah, definitely. 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 an martin picard are joined by the original god of montreal gastronomy, the great chef to watch their beloved montreal canadiens lay waste to the carolina hurricanes. all the while eating, of course, and drinking, as it turns out, the finest wines known to humanity. and here we go.

>> oh! heerp here we go.