>> . >> i'm not impressed with my on that hill. >> it's about three feet of fresh snow. the visibility was barely okay.

>> a year ago at this time i was a killing machine. now it was i was seeing stars. >> oh, it's the ♪ ♪ ♪ [speaking foreign language] >> some extravagantly expensive red wine. >> kill him. definitely the '66 la tour. is it expensive enough? >> they're going to love you. >> we deserve ♪ ♪ ♪ ♪ >> it's good. >> right, this is good huh? >> well worth the expense to someone else. >> this is the beginning. another week, good food, good wine. >> so what is the specialty of the region?

>> so, fondue. >> that's cheese. >> tart-flet. >> i like cheese. >> they make stews too. >> what animals? >> mostly beef. >> lot of cows up here? >> yeah. >> i like cows. to eat. >> to eat of course. >> not personally. >> where i learned to ski we are lucky to get chicken fingers an bud alignment -- light. for the main, a loin of veal gently seared and pan roasted joined by mushroom sauce and pretty medley of vegetables. >> whoa. >> looking good. >> how is it? >> really good.

it's like i'm eating a humanely raised meal. died in its sleep. >> i don't agree with that. >> i'm all over the cheese course like a one man ary [speaking foreign language] >> everybody has blood on their hands, everybody. >> i do too. >> right. we all do. the clothes we wear, the air we breathe, everything is built on the backs of suffering people and dying animals. >> i agree. >> we wallow in blood. >> ski log, day two. yesterday, chef repair showed no mercy on the mount. today conditions are more to my liking. a small wager might have been

made. loser might have to eat at johnny rocket's. today it is on. >> ready? >> yeah. >> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ [bang] ♪ ♪ ♪ ♪

♪ ♪ ♪ ♪ [scream] ♪ ♪ >> the title for your biography, for your bio pic, 64 yolks for a few yolks more, that will be the sequel. fist full of yolks. 32 yolks. >> it's becoming a book. >> welcome to hollywood my friend. >> the creamery, a special place at the bottom of the mountain. crouts and cream, lots of cream.

>> bread and mushrooms. there's no meat in this. >> no meat. ♪ ♪ ♪ ♪ >> i'm not drastic. i'm not saying become a vegan. i'm saying let's eat less meat. >> think it's good for the planet? good for our bodies. >> i'll tell all your customers that. you know this fish thing, you should really eat some ♪ ♪ ♪ ♪ >> flatulence is a major source of carbon dioxide. >> it's the biggest in the world. >> bovine? >> yes, bigger than cars, bigger than anything else. >> that's why we should eat meat. we are saving the planet.

rip a hole in the ozone layer. plus it stinks. [speaking foreign language] >> she said she hopes you're very hungry. >> uh-oh. >> because what's coming, it's serious. >> [speaking foreign language] i think that means cannonball of goodness in france because it's a thoroughly delicious loaf of potato bacon and cream steamed in a sauce. this meal is a force shadowing of the kind of life spa food that would become a regular feature of our time in the alps. >> you have to finish that. >> it's a go. it's like a volcano. look at this. >> you can put dry apricots or

plants. so it's sweet and salty. >> it's very good. >> it's really good. >> put that on food, food wins. can you eat the entire thing in one hour? if it saved the world could you eat that? if it saved a puppy, could you eat that? >> to save a puppy? >> used eat the whole thing to save a puppy .

family is just very important. she's my sister and we depend on each other a lot. she's the rock of the family. she's the person who holds everything together. it's a battle, you know. i'm going to be there. keytruda and chemotherapy meant treating my cancer with two different types of medicine. in a clinical trial, keytruda and chemotherapy was proven to help people live longer than chemotherapy alone. keytruda is used to treat more patients with advanced lung cancer than any other immunotherapy. keytruda may be used with certain chemotherapies as your first treatment if you have advanced nonsquamous non-small cell lung cancer

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♪ it's our turn now we'll make it up again. ♪ ♪ we'll build freelance teams with more agility. ♪ ♪ the old way of working is deader than me. ♪ ♪ we'll scale up, and we'll scale down ♪ ♪ before you're six feet underground. ♪ ♪ yes, this is how, this is how we work now. ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> a nature, the rust particular charms of the farm, proximity to

ingredients, manure, livestock. i love it. actually that's erik. last night after a dinner i went back to my room and whipped up pate for us. it came out well. >> yes. >> not bad for a microwave in my room because i know you're a man of expecting taste, forge for truffles this morning. i managed to dig this guy up. >> pretty nice. >> whaunt to do the honors? wow. look at that knife work. you should be a chef. nice cheese selection from the farm. a process we will be helping along today. >> i'm excited about that as an experience. everything is an experience. >> have you ever milked a cow before? >> i loved to go to the farm when i was a kid.

>> in the farming community in which you grew up did the school ever brag about i don't know how you describe that but inappropriate contact? >> no. >> with farm animals? never? if no one was watching? >> no one is watching. this scene is gone. this scene doesn't exist. >> don't do that while i'm milking. >> she's like -- >> the milking thing i have some concerns. i'm afraid. >> are you? >> i'm a little afraid. i think they sense that my jersey roots as opposed to your country. they know you. they recognize you as one of theirs. >> you don't like tony.

don't let him do it. kick him in the balls. [moo]. >> i give you thousand dollars cash if can you get some milk out of this cow. >> you'll give me a thousand bucks? okay, now we are talking. >> show me how it's done, farmboy. okay, i can do that. >> you see how he does? >> i think so. >> okay? >> okay. you first. >> okay. oh, there you go. you shouldn't play the '70s music. okay. save some for me. that's my thousand dollars going in the pale. >> your turn. >> watch how i start. >> go ahead. >> oh, it's soft. hey. what's that called? that's called a thousand

dollars, my friend. >> ha ha ha! >> that's strangely satisfying. that's my grand. i feel like a champion. >> you don't want to do a goat? >> so to speak. >> yes. >> i think we learned something here today. >> yes. do it quickly. ♪ ♪ ♪ ♪ >> cheese. don't get me wrong. i love cheese. but it's day three of nonstop cheese an we haven't even scratched the surface of the specialties of the region. hotel did buoy has been around for and years. one comes for the cheese, the iconic racklet and fondue. the marianne and her siblings were a third generation of a

family to run this placement so this is a family business? >> yes. >> for how and years is that. >> soon 130 years. >> 130 years so in the family the whole time? >> yes, my great grandfather. >> so you'll to have help news is i've been waiting for this. >> i know. >> would you like some on your potatoes? >> please. >> it bubbles. >> i kept with this part. >> oh, man, yeah. that's whoa. >> [indistinct]. >> go for it. [speaking foreign language] >> okay. [speaking foreign language] >> is there a future for him in the restaurant business? i'm not so sure. normal humans do not normally

follow cheese melth over potatoes with a molten pot of more cheese. >> are you excited finally your fondue? >> but we are no ordinary men. we were titans. we are centurions of the fondue. >> do some eight. on the bottom, you touch the bottom. like this. yes, yes. >> oh, man that's good. >> as i said, when you do that to the end of the fondue. >> right. >> the fondue is perfect. >> you should know. he bet me a thousand dollars today that i could not milk a cow. >> and you do. >> i do. victory. look. i know what to do with a cow. >> you know what to do. >> keep in it your fridge. >> exactly. [speaking foreign language] >> how can you do it? >> how can i do what? >> to be surrounded by in much

great cheese. >> we ate about pound of cheese each. >> you're going to have a big cannonball lodged up. you'll understand the agony of delivery. there's a bunch of drunk mountain near's coming. i think they might be yodelling ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> oh, my god. [speaking foreign language] >> whoa. watch this. there goes the egg. now we are getting serious.

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♪ ♪ ♪ ♪ >> oh, christ. what? >> it's flat. we haven't started yet. >> why do people do this? >> you do that to stay in shape, to enjoy nature. >> this is not a sport. >> that's a sport, man. >> it's a death sentence. >> you came from new york. look at the difference. it's so peaceful. >> can you do this in central park. >> yes, can you do that in central park. >> but why would you?

>> for fun. this is for fun. we do that for fun, tony. >> this is fun like a yeast infection is fun. >> that's the exercise. ♪ ♪ ♪ ♪ >> every chef needs a mentor. in the life and career of eric repair, waits maurice who filled that role, who took a young fresh face cook from the streets and turned him into the hardened professional he is today. [speaking foreign language]

[speaking foreign language] [speaking foreign language ] >> bonjour. cognac?

[speaking foreign language] [speaking foreign language] >> they said they cook lunch, which sounded like a sweet deal, considering what's on the menu. >> ah. start with heaping spoons full of the finest caviar. >> so on a scale of 1-10, how good? >> -2. >> and you only end up in the kitchen because you were such a shift waiter? >> i was 17 years old. >> maybe some asparagus, upon which one nefls a poached egg a

freshly frothed. >> they see us on tv together, we have the light hair and people can say i love your restaurant. it's great to fish. it's wonderful. you know what i say. i always say, can you believe all the fish is frozen? >> he's not joking. >> steak with fresh morale and new potatoes. what was 32 aeromexico again? [speaking foreign language] >> 32 aeromexico. >> yes to, make the dish for him. >> it's an excellent book.

my favorite part is with when you're in prison in south of france an forced to bite heads off chickens. or was that midnight express? >> that was midnight express. how many years did you guys work together? >> actually long time. from day one of my career to when i left to america. >> very long time. [laughter] >> did you go to america? >> i wanted to go to brazil. he looked at me and smiled and said i'm not going send to you brazil. actually, he helped me to come to america. he found me the ♪ ♪ ♪ ♪ >> what would you have been if you failed as an a aspiring chef? >> i wanted to be a forest ranger.

>> forest ranger? why? you like nate you are? >> yeah. >> you like uniform? she they shorts an a little hat like smoky the bear. [laughter] >> but you're montana an outdoors man at all? you don't fish. >> no, because i don't want to catch fish. >> we'll leave that where it is. you probably killed more fish over the telephone. >> good fisherman. >> no, they kill them for. >> don't say that. >> like scarface. >> you say that, i'll give you a lot of salad. to be more tax efficient? not a wizard either.

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♪ ♪ ♪ ♪ >> these mountains are majestic and beautiful. you can walk them, take pictures of them. you can ski down them. they can also . . . kill you. so when things get bad and you find yourself a tangle of busted bones an torn flesh having slid off a peak it's people like this

guy who come save you. sonia popoff works for [speaking foreign language] she's who you call when things are really bad. >> this was eric's life dream as a young man to a park ranger in the alps or mountains. >> i wanted to be you. >> let's face it. your career is coming to an end. you just turned 52. is it too late for him to start? that's not a good sign. >> i don't know how to say it. >> sorry pops. >> i'm in better shape than you. [laughter] >> that's for sure. >> yeah. >> i'm not doing ♪ ♪ ♪ ♪ >> so what's the most common injury? >> a lot of knees. showeders >> head injuries. concussion. >> i mean i notice there's a bar

here. i mean, how stupid do people get on the mountain? >> you would be very surprised. we see people not trained, not well equipped, following like ski tracks that get them to crevasses, glaciers. >> so after two bottles and he goes off and falls into a crevasse, dislocates his shoulder, breaks his knee and has a concussion. hypothetical question. >> okay. >> so okay, hypothermia is setting in. your acl and meniscus are completely shredded and you're all messed up from a concussion. [buzzer] >> what is the thing i should do, ski to the bottom and talk to someone, call my cell phone? first i call the production

company and tell them i need somebody else for the rest of the show. >> such a nice guy. >> something we use more and more are people cell phones. >> find my phone. find my corpse. >> go back to your phone. there's a gps inside it and it tells us exactly where to find you. >> avalanches happen here. freakly. laurent an his rescue squads are here to prevent them before they occur if possible and if not, to find you and dig you out. allow us to demonstrate. we bury our local contacted, bullet, under the snow. search dogs hopefully will find him before he becomes a corpse. how common are avalanches?

where are these most likely to happen. >> mostly the avalanches that kill people are not at resorts. it's outside. >> outside the bounce list. >> oh, great. >> eric comes back after he's recovered from his injuries and he decides to go mountains climbing and he gets drunk again. >> something happens to me you're going to remember. >> he climbs the mountain. [scream]. >> he gets buried in this avalanche. he's buried in the snow. what happens then? or do you just say, see you next summer? >> you find the location and we have the locator like this one and when you're in an avalanche the team comes and start digging. >> how long can you live under the snow? >> three minutes. >> three minutes? >> three minutes if you go like

this. sometimes, you have a little place for breathing and you can survive a half hour, one hour. >> so i shouldn't give up too soon? >> yes. [speaking foreign language] [dog barking] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ [speaking foreign language ]

♪ ♪ ♪ [speaking foreign language] [shouting] ♪ ♪ ♪ ♪ [speaking foreign language] ♪ ♪ ♪ ♪ [speaking foreign language] ♪ ♪ ♪ ♪ [speaking foreign language]

♪ ♪ ♪ ♪ >> so, why did you choose such a dangerous and difficult area of venice you could have had paris. >> it's difficult to explain. >> i know it's better but i think i have to continue. i have to stop. i continue. >> not sure why i do it but it's my life. >> but you like it. >> i do like it. >> yeah, right. >> you don't think about. you don't know why that you do it. >> it's called compassion.

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♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> la france, i love it and god knows i love the cheese here but a brief respite is needed from

the torrent of dairy products. perhaps a hop over to italy would be a good idea. i want pasta. mason rose has history here. our host grew up in the region. i feel a little treacherous. i have zero italian heritage. as far as i know. zero. i just love this lifestyle, this food. it's great. >> ♪ ♪ ♪ ♪ >> i will definitely have some of that. >> even some honey. >> oh, interesting. >> this is a gift from me. i have done dried meat with the leg of the chamois.

>> more schees but it's a delicious order with beet fondue. >> ravioli with tomato sauce. >> oh, man. i know you were excited about it. so you like pasta? >> i love it. >> he has been whining for a rig. >> a creamy polenta with braized beef. >> which is this one? >> beef. >> you remember our friend the cow? >> yes. yesterday. she was cute. did you see the connection between her did you see the connection in between her and i yesterday? >> yeah, she had her nose right in your crotch. so, what is this game we're going to play today? >> oh, it's called the fiolet. >> fiolet? >> fiolet. >> this game is difficult to describe.

i gather the idea is you try to hit that tiny polished stone with that stick as far as you can. i do not think i can do that. aw, man. i can't do that. he wants to hit it as far as he can. >> exactly, it's really simple game. >> this looks hard. >> you have to lick the stone. did you see? they lick the stone so it sticks to the big stone, okay? ooh, this one is good. >> yeah. i tell you this, it's better than golf. >> so, you don't love golf? >> i hate golf. >> i want to try, okay. >> i want to try one time. yeah, i want to do it one time. >> so, i bet you a 1,000 dollars, you can't get it across the one. >> i'm fine, i have nothing to lose.

>> well, yeah, 1,000 dollars. >> no. >> oh, you're out, man. >> no, three times. >> oh, geez. no, it's like watching a monkey try to work a typewriter. look, i don't know even what -- >> shhhh. >> silent, please. ♪ ♪ >> viva italia! >> congratulations. no, no, man. no, it was a miracle, and i'm proud of you. >> congratulations.

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you have to think positive, how lucky you are to be in the alps on a beautiful day.

>> i'm lucky to not actively be throwing up on myself right now. >> you know, you have to enjoy the little things in life, right? >> i do. >> i mean, this is a special moment. >> i do. i will enjoy the minute i don't have to do this anymore. ♪ ♪ >> so, here's the plot. >> yeah, tell me. >> it's 64 yolks. >> 64 yolks. >> it's about a chef. >> yeah? >> named eric ripert, who runs a three-star michelin in new york played by bruce willis. >> okay, i like the bruce willis.

>> willis, playing you, goes out into the dining room, over years of conversation. >> yeah? >> then car chases, violence, big fight in the kitchen of le bernardin. we can shoot it there. i'm sure it won't interrupt service. ♪ >> holy cow. oh, it's unbelievable. i mean, nothing is more beautiful than that. come in my selfie. oh, it's a video. hold on. >> look at him. >> yeah, yeah, you should do something like that. >> oh, no, no, i don't like this. >> wow, i love it. >> oh, no, no. oh, jeez, no one's every gone through? >> whoa. >> i'm telling you, i'd feel a lot more comfortable if you

hadn't made two portions of eggs. >> this is amazing. >> and when you kill people in the film, you always have, like, some little catch phrase to do with food. like bang, check please, or how'd you like your dessert? you got to start practicing. you got to take the sunglasses off like david caruso. dinner is served. >> i go like that? >> yeah, got to put over. take em off. take em off. >> okay. >> dinner is served. >> i look at the camera? yeah? >> no, you got to look, say, pretend i'm bleeding out on the ground. >> okay, okay, fine. okay, okay. >> so, you have to put them off and then on. >> yeah, yeah, yeah. >> dinner is served. >> dinner is served. >> you got to put the sunglasses on. >> oh [ bleep ] >> it's called acting. ask david caruso.

in a world where the price of dinner could be your life, one man, one chef stands alone. >> ben, pick up? >> he just wanted to cook. but they wouldn't let him. eric ripert is back in his own [ hell raising. bone-crushing. >> dinner is served. >> 32 yolks to slaughter. not coming soon to a theater near you.