america needs to know. >> keep your eyes on my buh-bum -- >> who's a better rapper? that's a double jeopardy. as a mighty hip-hop hooray reverberates throughout the land. that does it for us. we'll smell you later. 11:00 p.m. eastern. for another edition. and that was my rap, hip-hop thing. that's as good as i can do. anthony bourdain "parts unknown" starts now. yo, yo. ♪ ♪ [ speaking foreign language ]

♪ ♪ >> i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulders ♪ ♪ i felt the rain getting colder ♪ ♪ ♪ ♪ ♪

>> it takes a special breed to live in a province like quebec. it gets cold in winter. and winterers are long. it take is 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. my favorite place in canada. the people who live there are tough, crazy -- 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 nor 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've 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. >> uh huh? >> and they give is 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 or ticketed? >> no, nothing like that. >> any injuries in the line of duty? >> i've had several tumbles, one incident i was off for two months. i thought i broke my ankle.

>> what's the most perilous aspect of the job? would it be 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 mess, 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 streets of ebola. >> the cold? >> yeah, the frigid cold keeps the riffraff out of the city, for sure. >> fred morin, dave mcmillen, restauranteur, chefs at the legendary joe beef, bon vivant, recanteour, historians of their beloved great white north, princes of hospitality. and what do men like this do for fun when the rivers turn to ice

3 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 on the st. lawrence river. >> the cabin fever induces in the quebecueo family, because we are confined perhaps to spend so much time indoors, a lot of families love to do 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 towns of sled-borne cabins, drill a hole in the ice, and wait. but these are not normal men. so, is quebec better than the rest of canada? >> obviously. >> it's not that, but yeah, sure. >> come on, you didn't have to think about that long. >> no. >> now 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 don't pay per stripper? >> 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 bucks a song, 5 bucks a song in public. that's why i go to certain 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 put back by an eager producer, it is ignored, because fred and dave do things differently. no crudely fried fish and bread crumbs for these large-living, 19th-century men. oh, whoa, holy, what is 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. we're drinking a natural white wine, white burgundy? >> these are glacier bay oysters. >> as well as a couple boujelois thrown in there. >> they're delicious. those are my prized possession. >> the funnest part about the restaurant business isn't just the cutlery. it's just the spoon is absolutely gorgeous. fred has a wonderful collection of tableware. without getting snobby or elitist, the eating off of vintage tableware is one of the great joys out of life. >> well, this is the interesting paradox of you guys. on the one hand, you aspire to run a democratic establishment, obitol, and yet, you are hopeless romantics when it comes to -- >> painful nostalgics. >> -- the art of living. sustenance is required. holy [ muted ], look at this! say a consomme of oxtail, followed perhaps by a chilled lobster a la parisian. >> the art of fine dining is

disappearing, much to our chagrin. >> 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. you know? i never put my elbows on the table. >> really? >> of course! >> 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? oh, look at that sauce. holy crap. the devilishly difficult boneless wild hair in the sauce of its own blood, a generous heaping of black fresh truffle garnished with thick slabs of foie gras, seared directly on the top of the cabin's woodstove. >> oh, damn, look at that. >> we're in a wooden shack, over 3 feet of ice, over 100 feet of

water. >> you are hopeless romantics, gentlemen. oh, jesus, look at that. oh! the seared fois is perched atop an ethereal suspension of potato puree, of course. >> this is cornois from reynaud vineyard. >> nice. >> that's wonderful. >> yes, yes, it is. really, is there a billionaire or a despite anywhere on earth who at this precise moment is eating better than us? >> no. no. >> look at that. [ speaking foreign language ] >> 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. >> oh, wait a minute, you guys have a much more relaxed attitude towards 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? >> no one. >> it's one of those, like, 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, it's like playhouse in my house. >> it's like french playhouse. >> yeah, what do you do? >> we get dressed at the house? >> tell me about it. >> yeah, he dresses the kids, too. he's a dandy. >> a sunday dandy. last time i did, i did the primrose and linzer torte, and creme caramel, and salad a la

orange. and -- with a creme fraiche, and a cheese kurd about 15 kinds of cheese. >> right. and how many people are in your family at this meal? >> him and his wife and 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 prematurely open the -- >> they don't like pernod? >> i'm thinking, you know, i have to do that. actually, my daughter would totally be into it. sleep in sleep out star gaze dream big wander more care less beat sunrise chase sunset do it all. on us. get your first month's payment plus five years wear and tear coverage. make the most of summer... with volvo.

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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 such a man. a heretofore unencountered hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade, innovator, he is 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 of americans and canadians what that means. he's an unlikely ambassador for his country and province. but maybe not so unlikely. i mean, look at him, out for a day trapping beaver with local trapper carl. >> no? >> so, the bait is wood? >> yeah, they just eat the bark. >> they eat the bark? >> yeah, yeah, yeah. >> now, 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 continues to trap, usually called on by provincial officials to trap beaver and clear away dams to control what 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, 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 in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook them and eat them, not just strip them of their pelts. and 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 spoon-bred type of thing that in our case goes somewhat awry during an inadvertent inferno. [ laughter ] ♪

>> with the sauce, it almost looks like chocolate, so rich looking, huh? >> i love it when it's like that. 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. [ laughter ] no, it doesn't take like chicken at all. >> this is your first time? >> yeah. >> ah, wow! that's something. i think you almost eat everything, huh? >> 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 freaking town, and that generally does not spell good time for me.

a good time for me is more like a palm tree, a beach, a swimming pool, where the 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 quebecois imperative to face dental and maxiofacial injury, skating around slapping a disk, trying to drive it in each other's 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. >> yeah. >> does everyone in quebec, pretty much obligatory? >> yeah. there's no reason to live here if there's not hockey. >> hockey rinks pop up all over the city to risk teeth, groin and limb.

right behind fred and dave's restaurant joe beef, a pickup game of chefs, 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 around on the ice. this is normal behavior? people actually do this for fun? >> oh, yeah. >> yeah, this is an absolutely quebecois, growing up playing hockey, canadian national sport. >> and this one is already 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. >> oh, man! am i going to get a mouth full of puck, by the way? being catered with fred and dave's usual restraint. >> ta, ta, ta, ta, ta. come eat! >> hot cocoa in styrofoam cups? no, try a titanic charcuterie, containing flintstone-size hunks of pork belly, bacon, homemade

boudin blanc, kielbasa, smoked chops, plus veal and pork links. oh, yeah. this is a truly heroic charcuterie. >> look at the beautiful link here. >> awesome. this dish is the single best argument for sharing a border with germany. and, of course, the finest wines known to humanity. >> we've got german wine, we've got silvaner in pirate bottles. >> sweet! what am i drinking here? >> canadian riesling. this is norman hardy riesling from prince albert 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. ah, the hell with it. ooh, look, sausages!

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montreal to quebec city by rail. 160 miles of wintry vistas whip past the windows, evocative for some of another 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 be the golden age of rail travel. so, tell me about the great canadian rail system. >> it's purely emotional. >> really? >> there is nothing rational about it. >> fred is what one might call conservatively an aficionado. how extreme is your railroad nerdism? >> this is how bad it gets, operating manual -- >> for this model of train. >> yes, this model. >> so, you have other operating manuals. >> yeah. books, printed ephemera, collectibles. fred retains an enduring love for 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. >> i mean, it's like the old cruise ships, or you transport your comfort, you know? >> for those halcyon days of cross-country rail there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> we look at the menus of how people used to eat on trains, it's inspiration for how we cook in the restaurant. >> with the sweetbreads and fresh peas. >> very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. >> right. >> when you order a drink, it comes from a bottle made out of glass into a glass made out of glass. >> right.

>> which is kind of cool in our day and age. >> it comes back to service, doesn't it? oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smokey lounge with brass batoons, but it doesn't mean that a traveler has to suffer. do you always travel with a truffle shaffer? >> only during truffle season. >> as a gentleman must. you have to get an in-action photograph. canadian rail. people are going to be expecting, wait a minute, where is my fist-sized truffle? can i get the truffle option, please? oh, of course, don't forget the foie. 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 sentimental. >> when i was younger, i ate here with my parents and my grandparents. >> in 1956. >> classic, unironic cuisine a la siene, meaning dishes you haven't seen since, like, forever, a hipster-free zone of classics, such as caesar salad, tossed fresh to order, tableside, and beef tartar, also prepared tableside, as one must. shrimp cocktail not deconstructed, a shrimp cocktail, the way jesus wants you to eat them, all served by a

dedicated professional. in culinary school, we were taught this. i mean, real customers is your final class. we had to do the field of fruits tableside and all that, which would inevitably fly off the fork and land in somebody's soup. i was so bad at it. i would start with the orange, run into trouble, i'll be right back, behind the screen with my teeth, stripping the thing. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down across the floor up their leg. no, that shit doesn't happen here. like i said, professionals. >> this is going to go like a

big fireball. >> fireball, good. the kind who know how to properly 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 and glace demi. that is nice. look at that. and for fred, scampi 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 remaining servers alive who knows how to take that fish off the bone, sauce it and properly serve it. thank you very much. >> a pleasure. bon apetit. >> merci. man, i love this place. so happy. it's very comforting. there's continuity in this world. >> across town -- ♪ -- 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, these servers, these dedicated entrepreneurs, are they hipsters, or am i just a cranky, old [ muted ] who thinks 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 thun of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- >> 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! oh! 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 razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you'll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and you've got some goose hearts perseaud for good measure. >> there is a goose heart, excellent. goose heart. >> hearts in general. >> ooh, also the grilled tomato bread. that's saltcod for you anglos. i'm all swollen up like the michelin tire dude and ready to burst in a livery omnidirectional mist.

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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 heritage and language. the issue of seceding entirely, a notion that persists to some extent even today. journalist patrick legas meets me to understand what many feel is at stake. so i was going to talk about the whole history of french quebecois, but i have to get to the pressing matter of the day, pastagate. >> pastagate, what do you want to know about that? >> 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 bourdain. i lean french, hard. i'm normally sympathetic to the language laws. >> you don't think it's preposterous? >> i do not think it is preposterous, but here we have a situation. >> it is stupid. i agree with you completely that 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 french. french first in all things. >> but ever bureaucracy produces by temperature products of

stupidity, and that was it. and you know what? it will not stand. >> the anglo-canadians treated quebecois like second-class crap for much of history, so i get it. i'd be pissed, too. i would want my own thing, and when i got it, i would want to make sure there is no back-sliding to the good old days. >> when the first sovereignist party to be elected in 1976, it didn't come out of a vacuum. it came out from a couple of decades of awakening and struggle. >> 50 years from now, will people still be speaking predominantly 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 who have 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. >> close. >> yeah. >> 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 essential part of greater canada, any reasonable person loves this place. correct me if i'm wrong, wilensky's famous for the sandwich, the special. >> wilensky special, yes. >> in what tradition does this fall? >> basically eastern europe. it was a survival thing. it was because they were poor. that's what they could make. >> wilensky's, an old-school corner institution around since 1932, serving up pressed-beef bologna and salami sandwiches, or specials, as they call them, along with egg creams and milkshakes. so the special, and an appropriate beverage, egg cream. 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. mm-mmm. i'm happy now. you know? some things are beloved institutions for a reason. this is delicious. thank you. ♪ d right, just tell us what you need done and we'll find a top rated provider to take care of it. so i could get a faulty light switch fixed? yup! or have a guy refinish my floors? absolutely! or send someone out to groom my pookie? pookie's what you call your? my dog. yes, we can do that. real help from real people. come see what the new angie's list can do for you. verizon say neversettle. t-mobile agrees.

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the tradition of the cabane a sucre, or sugar shack, is as old as tradition here in quebec. deeply embedded in the maple syrup, outdoor lumberjack lifestyle is the woods where maple sap is collected and boiled down for syrup. over time, many of these 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 somehow what is both its logical conclusion and insane extreme, creating his own cabane a sucre, only open during maple season and serving food stemming directly from the humble yet hearty roots. it makes perfect sense in one way. i mean, 130 acres produce about 32,000 gallons of maple sap, which run through 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 and 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, this doesn't seem like the fastest road to untold wealth.

>> my friend's father had a sugar shack. everybody had one. you can go back three generations, they had a sugar shack. i'm very proud of quebec. i'm very proud of canada, you know? >> you celebrate canadian 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? >> very much a patriot. >> i say all the time, this is one of the most important restaurants for me in north america, if not the world. >> it's an artist 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, in nougat. there we go. i think that's a first for me. i've never seen that done. >> no? >> well, 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, sauteed duck hearts, gizzards, and pig's ear, topped with a heaping pile of pork rinds. good lord! oh, and a calf brain and maple bacon omelet, and these. how is this made? >> with love. >> panko-encrusted duck drumsticks. and maple barbecue sauce. good lord! wow. >> this is a classic quebec

dish, a meat pie. >> tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that's not sufficient. >> usually there's no truffle, but -- >> yes, black truffles. >> more truffle. >> it's going to be too much >> it's going to be too much truffle. >> pineapple and green beans almondine. and chicken. but with martaan, the chicken is never just chicken. >> that's stuffed with fois gras and lobster. we found lobster bisque. >> there is a light at the end of the tunnel. >> ahh. >> someone should be singing the national anthem now, really. >> and praktically prehistoric

old school canadian classic. maple syrup is heated and then poured on snow becoming a kind of taf fee. but the preferred delivery mechanism does present some issues. >> no, no, no, no. you have to suck it down. swallow it, you know. you have to go like that. slowly. slowly. that's how it's good. >> that's it. >> can i go that in a manly way? ha ha. >> the best way is to look up. [ laughter ] finally, is there's maple mirangue cake and maple kwhok

lat cake. >> the chef suggests to keep the ice cream like that. >> that's the thing. i think there's too much focusing on the food. yeah? >> you know, like, wow, this is very intellectual and blah, blah, blah. i've done too much, all of th e those, you know. >> there's food and feces and waiting. [ laughter ] >> this is cnn. one of the foot's favorite rituals happens at the water's edge. here, they must look their best. smooth, beautiful skin is an advantage. the others can only hide in shame. introducing the new dr. scholl's dreamwalk express pedi.

>> if there's one thing you always need on a cold, snowy night, 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 over-abundance of food because of our insecurity of not being, like, good cooks. >> you know what, it's a come by flags of low self esteem and generosity that explains the amount of food, perhaps. >> first course.

>> unbelievable. >> this is mopile and potatoes inside. >> this is super classic. >> and this. soft boiled or poached egg in clear gelatin set broth classically garnished with white truffles. >> i was sure i would live the regs 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 lives, merciful to take advantage of the lighter and insanely delicious fare by their brilliant chef, omar, who's from pakistan. amazing, authentic, pakistani food. >> what do we have here? >> a little egg plants grazed

with anar seeds, pomegranate, little mushrooms, fingerlings with fennel. this is donkey meat. >> yes, he did say donkey meat. the dishes continue. pakistani okra, hanger steak palir. apouri with horse meat tartar and an authentic goat meat grueere,. >> are you full? >> we did good work here. >> in the end, perhaps as a nod to the angelo tradition, however, there will be stilt. >> this is a genius male. >> these princes of gestanmi, nothing short of excellent

except 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 h right-thinking quebecar. joined by the original god of montreal astronomy. the great chef to watch their beloved montreal canadians lay waste to the carolina hurricanes. all the while eating, of course, and drinking, as it turns out, the finest wines known to humanity. >> here we go.

>> he is the man who is shaking up politics as urn. but is he for real? this is cnn tonight. i'm don lemon. tonight, i am talking to donald trump, a stunning showing in the latest cnn poll despite being dropped by macys and if you think any of that is going to stop the man who wants to be your next president, you don't know donald trump. tonight, a no-holds barred conversation. plus, new york's top cop on the fourth of july terror threat and what he's he doing to keep city safe. but i want to begin with the man who says this.