not only for america, but for france, eric. >> eric: but i am an ambassador of le bernardin, as well, me and so on. >> anthony: right. you don't want people on the other side of the world thinking that le bernardin sends pussies out there to represent. >> eric: you know what, you're scaring the shit out of me now. seriously. >> anthony: you can't let the team down. >> eric: to me, to me it's more insulting to be shitfaced at the table -- >> anthony: no, no. not here. it's perfectly okay to be shitfaced at the table. that's completely acceptable. it's gonna be a wild week. >> eric: yes, i have the sense of that. >> anthony: here's something they talk about a lot in sichuan when discussing food -- two elements of flavor personified by two ingredients that are integral to so much of the cooking around here. the sichuan peppercorn, known for its flowery, aromatic flavor and its tingly, mind-arranging, mouth-numbing affects. a phenomenon called "ma." and the spicy chili peppers like arjing cha -- or the even hotter "facing heaven chili" provide the "la," pure heat. so, if you imagine, like

it's so good, le bernardin. le bernardin, i love your restaurant. it's great.ll the fish is frozen?" >> eric: no, he does, he's not joking. >> anthony: steak au poivre with some fresh morel and new potatoes. >> anthony: so what was 32 yolks again? what was the -- that's a recipe? >> eric: for the hollandaise, for his hollandaise. >> anthony: 32 yolks. >> eric: yeah, to make the hollandaise for him. >> anthony: no, it's an excellent book. >> eric: thank you, tony. >> anthony: my favorite part is when 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"? i forget. >> eric: it was "midnight express." >> anthony: how many years have you guys worked together? >> eric: actually a long time. from day one of my career to when i left for america. >> maurice: a very long time. >> anthony: why did you go to america and leave your ancestral homeland? >> eric: robuchon sent me to america. i wanted to go to brazil. and he looked at me and smil

chef of the world-famous restaurant le bernardin in new york, to look at where chocolate comes from, the very expensive, limited-run, designer chocolate bar business that eric got me into last year. so that's why we're in peru. but before we get all indiana jones, we're spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here. lima is the cultural hub and culinary capital of a country that has exploded in the last decade with scores of world-class chefs, cooks, and restaurants. it has long been considered to be one of the best food scenes in all of south america. let's do it. >> eric: how far away is the house?c-ñu >> coque: that's it. so, it's -- >> eric: over there? >> coque: yeah. five minutes. >> anthony: one of our friends here is chef restaurateur, coque ossio. he's one of the best, most successful chefs in the country. his family are something of a beloved culinary dynasty in peru. and pucusana, a small fishing village about an hour south of lima, is where they spend their weekends. ♪ >> coque's mom, marissa

. >> georgiana: if you want, you can do it at le bernardin and you call it georgiana's tartar. >> ericng to do it. >> georgiana: ah cool. trop bien. >> anthony: and my single favorite marseillais classic -- pied et paquets -- a dish which encapsulates everything i love and believe in about food. first, the hair on the sheep's foot is burned off. the meat is then tenderized and cut into pieces. sheep's tripe is cleaned and cut into squares. each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into small pouches. these are stewed for several hours in a sauce of white wine, tomatoes, bacon, onion and carrots along with the sheep's foot. i love this dish. >> eric: i love this dish too. >> anthony: this is everything i believe in, in food. this is just absolutely the top. >> eric: it's a dish with soul. to make it good, you have to put your soul into it. >> georgiana: yes, and my soul is this. >> eric: and if you don't have it, you don't have pied et paquets. >> anthony: i like it here. he's already thinking about retiring here. >> woman: in mars