>> 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 and marty carr are joined by the original god of montreal gastronomy. the great chef normand laprise, 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

>> i have a block of cheese in my colon the size of a grapefruit. >> don't you? come on, don't be grumpy,. oh jesus. sometimes i don't understand you. >> i'm so hungover. i just want to crawl into the bushes and die. seriously? no, i hate this. are we there yet? >> no. the chalet is maybe, like, i don't know, half hour. oh. oh, okay. oh. it's amazing. >> worst episode ever. i took. >> a walk through this beautiful world. felt the cool.

rain on my. shoulder. found something good in this beautiful world. i'm. getting colder jun xiang. la la la la. sha la la la la la sha la la la la. sha la la la la la. >> the french alps. lovely italians on one side. but the terrifying swiss on the other. they're close. too close for me. a man with an erotic childhood. fear of alpine vistas, yodeling, even cheese with holes in

it. but my friend eric requires payback. i have, in recent adventures with him, been unkind. he grew up in mountains like this. he's an expert skier. this is, like home to him. so i thought it was only fair that he get a chance at payback. i am not a graceful skier, but i am an enthusiastic one. and that's what you come here for in winter and early spring. some of the best slopes on earth. also cheese. apparently. lots of cheese. >> i just think you size. that's okay. >> bend your knees in the front. >> i do think, yeah, they feel good. that feels good. yeah, yeah. you love to ski in one in the pyrenees, right? yeah. i ski in new jersey.

>> that is the same. >> yes, that's what i always say you thought you were going to the moon or what? hey, warm feet are important. nothing is more demoralizing than cold, wet feet. you'll be. at those things. no, man. you'll look. you'll look cool. that's good. this is going to be like sponges. >> you wish me a bad luck? >> no, i don't. i just think you should have proper footwear, man. prior preparation prevents poor performance. ski log. day one. conditions are not ideal. it's thick powder and zero visibility. plus, i haven't skied in years, so it hurts bad. but god bless the french, they can't go too long. not even down a mountain without eating.

well. i got to tell you, i'm not impressed with my performance on that hill. i was dying. >> today's challenge. i mean, look, it's about three feet of fresh snow. the visibility was okay. barely okay. >> a year ago at this time, i was a killing machine. now i was like, i was seeing stars. i mean, oh, it's the altitude. >> por por dos. >> cote d'ivoire. >> cote de veau. >> and some extravagantly fantastic red wine. >> we blew up the budget. >> kill them. >> kill it! kill them. okay, okay. >> hold on. definitely the 66 latour. how much is it? is it expensive enough? yeah oh, yeah. >> they gotta love you. >> we deserve it. oh, it's good. >> right? this is good, huh?

>> well worth the expense to someone else. >> this is the beginning. we're gonna have a week of good food, good wines and ski, right? >> so, what are the specialty of the region? >> so they do the raclette cheese. you know, like. yeah. cheese, right. the fondue. >> that's cheese. >> tartiflette. >> that's cheese. yeah. >> uh, i don't know. >> that's not bad. i like cheese. >> i like stews. they make a lot of stews, too. yeah. >> of what? animals. >> mostly beef. >> yeah. yeah. a lot of cows up here. yeah, i like cows to eat. >> yeah, to eat, of course. >> don't much like them personally. where? i learned to ski. you were lucky to get lukewarm chicken fingers in a bud light at the lodge. here. we start with pan seared foie gras. >> wow. that's fancy. yeah. >> all right. >> i mean, where do you eat that? on a ski slope. seriously? >> for the main, a loin of veal, gently seared and pan

roasted, joined by a wild mushroom sauce and a pretty little medley of vegetables. >> whoa! >> looking good. woo hoo! >> how is it? >> it's really good. it's also. i just wanted you to know this humanely raised veal free range died in its sleep. >> i disagree with that, but i will eat it. >> i'm just trying to make you feel better about the world. i'm all over the cheese course. like a one man army. tom the chef. tom the savoir. oakmont. fromage de chevre et creme de rennes. that's from, like a cow. everybody has blood on their hands. eric. everybody. >> i do too. >> right. we all do. i do too. the clothes we wear, the air we breathe. everything we do is built on the backs of suffering people and dying animals. >> i agree. >> we wallow in blood.

ski log. day two. yesterday, chef ripert showed no mercy on the mountain. today, conditions are more to my liking. a small wager might have been made. loser might have to eat at johnny rockets today. it is on. ready? yeah. one, two. three.

the title for your biography, for your biopic. 32 yolks, the revenge, or whatever we're calling it. 64 yolks. or for a few yolks more. that'll be the sequel. a fistful of yolks. okay, that's what we'll call it. you have to change it to a more manly title. but it's 32 yolks. >> okay, now it's becoming your book. you're changing. you. >> welcome to hollywood, my friend. the creamery, a special

place at the bottom of the mountain. croute with morel and cream. lots of cream. i didn't expect that. that's really good. yeah, i'm eating bread and mushrooms. great cheese. there's no meat in this. no, it's not meat. i'm, like, practically like gandhi at this point. >> i'm not drastic. i'm not saying don't eat meat. become a vegan. i'm saying let's eat less meat. >> you just think it's better for the planet. >> it's good for the planet. it's good for our body. it's good for the animals. >> i'll tell all your customers that you know this fish thing. you should really. you should know. eat some vegetables. bovine flatulence is a major source of carbon dioxide. >> yes, it's the biggest one in the world. >> no, not the biggest one in the world. yes. bovine

flatulence? yes. >> bigger than cars, bigger than anything else. >> see, this is why we should eat meat. we're saving the planet. we're going to kill these things. they're ripping a hole in the ozone layer. it stinks. >> yeah. it does. most cases. are. we she said she hopes you're very hungry because, uh oh. uh. what's coming? it's serious fast. >> i think that means cannonball of goodness in french, because it's a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit and cream, slowly steamed in a bain marie. this meal is a foreshadowing of the kind of light spa food that will become a regular feature of our time in the alps. >> whoa, whoa

hold up. >> we have to finish that. >> took a took a volcano. christ, look at this. >> you can put a dried apricots or plums as well, so it's a bit sweet and salty. >> it's very good. >> it's really good. >> you put that on, man. versus food. food wins. can eric ripper eat the entire fafsa in one hour? if you could save the world, could you eat that? no. did you save a puppy? >> can you eat that to save a puppy? >> yeah, the whole thing. you eat the whole thing to save a puppy? yeah. give me a puppy. >> and it has been one wild year. >> i know that whole dang live stream was crazy. what? oh, wait. you mean the rumors about me and the french pole vaulter? who's saying that? is it everybody? >> i have zero idea what you're talking about. >> and you think i'm the one

that doesn't follow the news? >> i did like that one new song about coffee. espresso. oh, i'd love one, actually. oh, sweetie, you have been following actual news, right? oh, boy. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn and streaming live on max. >> wait, no past gop one meds now. >> noom, the psychology based weight loss company. >> yes, noom combines medication and behavior change so you can lose the weight and keep it off. >> and it starts at just $149. >> noom the smart way to lose weight. >> when you holiday the bob's way, you never have to haggle to get the lowest price for the best features. and that means i've got reclining sofas for just 5.99 each, and power reclining sofas for just 7.99 each. dare to compare at bob's

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house for $19. >> no more gross cough sirup. >> all want you to feel better. >> i want extra tv time or i'll walk. >> how about this? introducing the only kids soft shoe for medicated cough relief. new mucinex children's mighty chews are mighty clever. >> voter turnout. we. >> are nature. the rustic charms of the farm, proximity to one's ingredients, the smell of fresh grass, manure, livestock. i love it. no, actually, that's eric. i didn't mean to be presumptuous, but last night, after dinner, i went back to my room and i whipped up a little pot for us. yes, of course, i thought the roots came out pretty well, don't you think?

yeah. not bad for a little microwave in my room, because i know you're a man of expensive tastes. i foraged for truffles this morning. i rented a truffle seeking pig who managed to dig this guy up. >> it's pretty nice. >> i want to do the honors. yeah. wow. look at that knife work. you should be a chef. a nice cheese selection from this very farm. yes. i guess that we will be helping along today i'm excited about that. >> this is an experience. i mean, everything is an experience today. >> so is a colonoscopy. but you ever milked a cow before? >> i love going to the farm. when i was a kid. yeah, they had 20 cows in the farming community in which you grew up. >> did kids at school ever brag about? sort of. i don't know how you describe this for a family audience, but inappropriate contact with, uh, no, with farm animals. really? never. no. so if i made, like, a grass smoothie and poured it on your crotch, that would be

pretty funny if no one was watching. >> yeah, no one is watching. this scene is gone. this scene doesn't exist don't do that while i'm milking you, man. >> 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 i, you know, my jersey roots as a as opposed to, you know, your country. you know, they know you. they recognize you as one of theirs. >> bill halldin. huh? you don't like tony, huh? don't let him do it. kick him in the balls. i give you $1,000 cash. if you can get some milk out of this

cow, you'll give me a thousand bucks. >> okay, now we're talking, my friend. show me how it's done. >> farm boy. he's going to show us. okay. >> okay, i could do that. >> you see how he does? >> i think so, okay, okay. you first. >> okay. >> oh, there you go. we should be playing, like, some 70s music. you know, chicka boom chicka boom. okay, save some for me. come on, man, that's my thousand dollars going in that pail. >> okay. your turn. >> all right, watch how it's done. geez. i'm good. okay. oh. it's soft. hey, what's that called? it's called $1,000, my friend. oh, that's strangely satisfying. that's my grand. hey, i feel like a champion. >> you don't want to do a goat, huh? >> so to speak.

>> i mean, yes, i think we learned something here today. >> yeah. >> do it quickly. >> cheese. don't get me wrong, i love cheese. i adore it, but it's day three of nonstop cheese, and we haven't even scratched the surface of the many wondrous specialties of the region hotel dubai has been around for many years. one comes here for the cheese, in this case the iconic raclette and the equally iconic fondue. >> hello, can i have a drink with you, please? >> cheers. >> marianne schnell and her siblings are the third generation of her family to run this place. so this is a family business? yes. for how many years? >> soon? >> hundred and 30 years. >> 130 years. so in the family the whole time? >> yes. it's my great granddad. >> great grandfather.

>> so you're gonna have to help us. >> i explain. >> finally. raclette. i've been waiting for this. >> i know would you like a direct on your potatoes, please? >> oh, it bubbles. >> yeah. hello. i cut with this part. >> oh, man. >> yeah, that's. whoa. >> would you say the. >> yeah, man. go, go for it. >> do you want to try it? >> no, no. go. go for a big boy. all right. >> here we go are. >> you okay? >> hey. vraiment? vraiment vraiment. vraiment i think is there a future for him in the restaurant business? >> i'm not so sure. normal humans do not usually follow multiple wads of oozing cheese melted over potatoes with a molten pot of more cheese. so are you excited? finally, your fondue. yeah, but we are no ordinary men. we are titans. we are centurions of dairy products. >> fondue. >> let's do the fondue. >> do some eight. slowly.

>> eight. >> eight. on the bottom. you touch the bottom, but not you. turn, turn, turn. like this. yes, yes, yes. >> oh, man. that's good. >> that's what i said. when you do that to the end of the fondue. >> right? >> the fondue is perfect. >> you know, you should know. he bet me. he bet me $1,000 today that i could not milk a cow. >> and you do? >> i did, yeah. >> victory! look, i know what to do with a cow. >> i know what you do. you're going to. >> you put it in your fridge. >> exactly right. so sweet. >> love. the secret. the schnapps. et un piece de blanc. >> how can you do? >> can i do what i mean? to be surrounded by this much great cheese. >> well, we ate about a pound of cheese each. >> you're going to have a big cannonball of crap lodged up your butt like a baby head. the size of a freaking baby head. you will understand the agony of delivery. >> we are not leaving this table where we are because

there's a bunch of drunk, horny mountaineers coming in later. are we going to party with them? happily? >> no, because i believe there might be yodeling involved. diddy. david valadao. >> nabih berri bill halldin nabih berri la la in the. >> oh my god, i'm not worried about it. >> i'll be fine. hello. >> avec beaucoup de choses la du coupe. >> whoa whoa whoa. >> watch this. >> okay. who knows? the egg. oh, now we're getting serious. >> you see what this is? >> a quiche. a haute-savoie. >> that's right. yeah. >> oh, man. that's good. >> it's different. huh? >> oh, no. >> to go over de.

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>> holy christ. what? oh. 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. >> this is a death sentence. >> we came from new york. look at the difference. it's so peaceful i'm going to go do this in central park. yeah, you can do that in central park. >> yeah, but why would you? >> for fun. this is for fun. we're doing that for fun. tony. >> this is fun. like chlamydia is fun. >> we haven't even started to go up. okay, now that that's the real exercise. let's go

yell every chef needs a mentor in the life and career of eric ripert. >> it was maurice coy wire who filled that role who took a young, fresh faced cook from the mean streets of antibes and turned him into the hardened professional he is today. >> sébastien le tombeau de chef association et je pense assassinée tony. >> ce soir sera parfait. on pour l'emploi. >> faire attention donner a manger.

>> serait plus facile de lui tranché le gall. >> mais qui fait du sang. >> uninstall de sac plastique avant de la gorge ou en la jet de la falaise. >> super idée merci. breakfast bonjour. bonjour, bonjour. >> du champagne de bourgogne. blanc. on a besoin de cognac. une petite poupée sous le phare. le faire. sous la terre. parfaitement. l'assassinat de an animator des missions. donc nous avons notre cognac, champagne et le savoir a la santé de satan pour l'éternité.

>> they said they'd cook lunch, which sounded like a sweet deal considering what's on the menu. >> are. >> good. start with a heaping spoonful of the finest au set caviar. so when you work for maurice, on a scale of 1 to 10, how good are minus two, minus two? and you only ended up in the kitchen because you were such a waiter, right? yeah. >> no, but i wanted to be in the kitchen after graduation. i was in paris with my suitcase. i was 17 years old. and then i see that guy. >> maybe some asparagus, upon which one nestles a poached egg, a freshly frothed sabayon, and an obscenely generous pile of black truffle shavings. >> i, i like a lot of sabayon. >> egg on egg, man. nothing beats it it's ridiculous. >> i don't know why people mistake me for you because they see us on tv together. >> we both have the white hair

and people can say, oh, i love your restaurant. it's so good. la bernardine, la bernardine, i love your restaurant. it's great. the fish. it's wonderful. you know what i always say? no, i always say, you know, can you believe all our fish is frozen? >> yeah. no. he does. >> he's not joking. >> steak au poivre with some fresh morel and new potatoes. so what was 32 yolks again? what was the. that's the recipe for the hollandaise for 32. 32 yolks. yeah. >> to make the hollandaise for for him. >> no it's an excellent book. >> thank you tony. >> my favorite part is when, uh, you're in prison in the south of france, they force him to bite the heads off live chickens for the amusement of the other convicts. that was a good scene. or was that midnight express? >> it was midnight express how many years did you guys

work together? actually, a long time from day one of my career to when i left to america. >> very long time. >> why did you go to america and leave your ancestral homeland? i wanted to go to brazil. and . then he looked at me and he smiled. and he said, i can't send you to brazil. you're not going to cook anything there, right? actually, robuchon helped me to come to america. he found me the job. >> yeah. what would you have been if you. if you'd failed as a as an aspiring chef, what was your fallback position? >> i wanted to be a forest ranger. >> a forest ranger? yeah. why? do you like nature or something? >> yeah. >> what was it? the uniform. you liked the uniform shorts. they get shorts and a little hat, like smokey the bear. >> you but you're not an outdoorsman at all. >> what do you mean you don't fish?

>> no, because i don't want to catch fish. you. >> we'll leave that where it is. and you probably killed more fish over the telephone than a good fisherman. >> yeah they are dead already. >> no, they killed them for you. >> don't say that. >> oh, no. no, it's all right. you like scarface? you don't say that. >> i give you a lot of salad. really? sorry. >> it's the holidays at wayfair. yeah, it's a gift swap. you got to swap your gifts. but this pillow is so me. yes. that's because you brought it. no, no, no. come on, y'all, this is exactly what i was wishing for. perfect swap. my turn what the fudge. >> now, that's a holiday classic. >> just like you. >> you got a place for that? i

about something like wayfair. >> every style, every home. let's go. boom boom boom boom. >> the world is my oyster. >> what can i tell you? bang bang bang bang. >> i'm gonna shoot you right down boom boom boom boom. >> take you home with me. stream exclusive new originals on paramount plus. >> everyone's watching. and i do mean everyone. oh, no no, no. >> they are trying to shut down this legal loophole to get 100 milligram generic viagra, or 20mg generic cialis delivered to your door for just $0.87 in less than two minutes. do this. first, scan the qr code to go to get friday plans.com. then you select if you need generic viagra or cialis. the quantity

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never let you go to lumi dotcom and get your first starter pack for 30% off. >> 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 gets bad

and you find yourself a tangle of busted bones and torn flesh, having slid off a lonely, high altitude piece, it's people like lauren langwasser of la compagnie du mont-blanc who come and save you. sonia popov works for peloton de gendarmerie, de montaigne. she's who you call when things are really bad. this was eric's life dream as a young man to be a park ranger in the alps or in the mountains. this is what he wanted to do as a young man. >> i wanted to be you. >> let's face it, your career as a chef is coming to coming to an end. you just turned 52. is it too late for him to start or. no, that's not a good sign. >> i don't know how to say it. >> it's a sorry, pops. >> i have been a better chef than you got to do it, that's for sure. >> yeah, and i don't want to do it. >> yes. >> i'm not doing it. so what's the most common

injury? >> so a lot of knee and shoulders, dislocated shoulders, head injuries. >> you've got concussion. >> yes. >> i mean i notice you know 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, crags. >> right. so if he drinks two bottles of jenin b and he goes off piste. and falls into a crevasse. dislocates his shoulder, breaks his knee. and why me? and has a concussion? it's a hypothetical question. >> okay, okay, so okay. >> hypothermia is setting in your acl and your meniscus are both completely shredded. oh, and you're all messed up from a

concussion. what is the thing i, i should do? should i ski to the bottom and talk to someone? i call my cell phone first. i call the production company and tell them we need somebody else for the rest of the show. >> he's such a nice guy. >> to answer the question, there is something today we use more and more on people's cell phones. >> oh, find my phone. >> or find my corpse. >> just ask the people, okay? go back to your phone and there's a gps inside it, and it tells us exactly where to find you. >> avalanches happen here frequently. lara and 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 contact bullet under the snow. search dogs hopefully will find him before he becomes a corpsicle and our production insurance becomes unsustainably expensive.

so how common are avalanche? where are they most likely to to happen? >> anywhere but the ski resorts? most of the avalanches that kills people is not into a ski resort. it's outside. outside the boundaries. >> here's a question. oh, great. so eric comes back after he's recovered from his injuries and he decides to go mountain climbing. and he gets drunk again. >> something happened to me. you're going to remember, i tell you that. >> and he climbs the mountain. and he gets buried in this avalanche. and he's buried in the snow. what happens then? what do you just say? >> see you in the summer again. no. >> well, first you have to find the location, the hole location, and then we have a transceiver locator like this one. this is an example. yes. and when you are caught in an avalanche, the rescue team ski

patrol will come with the same one. and then they can find the signal, and then you start digging. >> how long can you live under this snow? >> if it's not, you have three minutes. >> three minutes, four minutes. >> if you can breath. right. but sometimes you have a little place for breathing room. yes. and you can survive half an hour. one hour. >> so i shouldn't give up too soon. >> yes. that is my lesson. hey, look. monsieur, monsieur asana li qiang the victim. >> usha vance pas trop pour éviter de

perturbé. tout tout. quelque chose. qué esta trouvé? mami? ya monsieur? huh? kiss chiara. ooh la la la trouvé en una mal. allez allez allez allez allez loulou allez allez allez. >> got to, got to, mon loulou. >> way. sasebo. lulu's booty. john sauer. hey, sasebo! >> sortir at all. >> le monsieur, le trouvé. >> le monsieur. >> la rapidité de intervention on a pour intervenir des minutes. des champs de survie de la victim des croisée. énormément. la victim et s&m. donc un peu comme sa qui

avait une traumatology, un peu plus importante beqaasem un peu plus correctement ou. we want to see what it is. monsieur. >> so why did you choose such a dangerous and difficult area of medicine? i mean, you could have a nice practice in paris, but, you know, people have headaches. >> it's difficult to explain. yes, i know it's very dangerous, but i think i have to continue. i have to stop. i, i continue. i'm not sure why i do it, but i know it makes me alive. so it's good. >> but do you like it? >> i do like it. >> yeah, right. >> you don't think about that. you don't know why, but you do

that. >> it's called compassion. >> andy anderson, take a seat. look at this. you're wet. disheveled. there's debris hitting you. >> why do you have that on your phone? >> i watch it all the time. hey, listen, we need to be ready for new year's eve. there could be an ice storm or a hurricane and obviously, confetti maybe you are ready. >> new year's eve, live with anderson and andy. live coverage starts at eight on cnn and streaming live en masse. >> mm kind of needs to be more squiggly. >> perfect. >> so now, do you have a

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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, i thought, a short hop across the border to italy would be a good idea. i want pasta. maison rosé has a long and storied history here in the aosta valley. our host, jean-marie christie grew up in the region. i love it here. i'm so happy to be in italy. i feel a little treacherous, deny my own roots because i have zero italian heritage as far as i know, zero. but i just love this lifestyle, this food. it's just great. >> well, cheers. >> all right. cheers, guys. to italy. after you. i will definitely have some of that.

>> this is even some honey and lager. >> oh, interesting. >> and this is a gift from me. this is a chamois that i have hunted this year. and i have done dried meat with the leg of the chamois. the. >> okay, more cheese, but it's a delicious order of gnocchi with beetroot fondue. this is great. where do we find it again? we should have a camera in your colon. ravioli with tomato sauce. oh, i know you were. >> are you excited about it? right. >> okay, so you like pasta? oh, i love it. >> he has been whining for a week. >> a creamy polenta with braised beef. okay. and that's exciting. >> carbonada one of the best you can find in aosta valley. >> which meat is this? one? >> uh, beef. meat. beef? yeah. >> you remember our friend, a cow? >> yes. yesterday. she was cute. did you see the connection in between her and

i? yesterday she was. 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 fillet. >> fury. >> fury. >> 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. oh, man. i can't do that. he wants to hit it as far as he can. exactly. >> it's really simple. >> this looks hard. >> you have to lick the stone. they lick the stone so he sticks to the big stone and. >> oh, this one is good. yeah i'll 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. yeah, i want to do it one time. >> so i bet you $1,000, $1,000, $1,000, you can't get it across the one. >> i'm fine. i have nothing to lose. >> well, yeah, $1,000. >> no. >> well, you're out, man. >> no, three times. okay. >> oh. >> oh, geez no. it's like watching a monkey try to, like, work a typewriter. look, i don't know even why you're even. >> silent. please. oh, geez.

>> oh. oh oh viva italia! >> congratulations. no. no, man. no, it was a miracle. >> and congratulations. >> i think that's called a foul ball. >> you only come across an artist like luther vandross once in a lifetime. >> he was a boss from the beginning. >> luther said. i have a sound in my head. i got to get it out. you are my shining star. >> my. >> it was the most exciting time in the world. >> his life had extremely joyful moments. there's some really difficult moments. >> if we were to be able to talk to luther as fans, we'd be able to say, we just love you, luther. >> never too much new year's day at eight on cnn. i just need to make exceptional the standard

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vaccines lower your risk of getting really sick so you can keep doing you. >> someone need a hug? sing. >> bah, humbug somewhere inside. every lost grown up is the kid they once were. it seems to me they need us now more than ever. >> i'm enchanted to the world. >> joy to the sea. wow. >> joy to you and me. >> daughter, i know that when i need you, you'll be there. but it's okay to accept a little help. >> so you can be my daughter,

always free. >> go to doordash.com right now and see how much you can save. >> i'm steve contorno covering the trump transition in west palm beach, florida. and this

is cnn. >> 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 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. >> oh, come on, man. >> so here's the plot. yeah. tell me. okay. 64 yolks. the

revenge. >> 64. >> it's about a chef named eric ripert who runs a three star michelin in new york, played by bruce willis. but what? >> oh, i'm played by. >> okay. i like that. >> bruce willis playing you goes out into the dining room, visiting the table, overhears a. >> conversation, and then car chases violence. >> big fight in the kitchen at le bernardin. we could shoot it there. i'm sure it won't interrupt. service. no. >> the holy cow! oh, it's unbelievable. >> i mean. nothing is more beautiful than that. cow in my selfie. >> oh, it's a video. hold on. >> look at that. >> yeah, yeah, you should do something like that. oh, no. >> no. i don't like this. wow. >> i love it. oh, no. no.

>> no one's ever gone through. whoa! i'm telling you, i feel a lot more comfortable. if you hadn't had two portions of eggs. >> this is amazing. >> and when you kill people in the field, you always have, like, some little catchphrase to do with food, like, bang! check, please. or how would you like your dessert? you got to start practicing. you got to take your sunglasses off like david caruso. got to go. >> dinner is served. >> i go like that. yeah. >> got to put it on the. take them off. take them off. >> okay. dinner. i look at is served. yeah. >> no, you got to look. pretend i'm a bleeding. i'm bleeding out on the ground. okay, okay. >> okay, fine. okay, okay. >> i have to put him off and then on. >> yeah. >> dinner is served. do you? >> is served. >> you're going to put the sunglasses on. it's called acting as david caruso. >> okay. jesus.

>> 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. ha ha ha. eric ripper is back in his old hell, raising, bone crushing, kicking, true story. >> dinner is served. >> 32 yokes to slaughter. not coming so