le bernardin as well of the people who work with me and so on. >> right. you don't want people on the other side of the world thinking that le bernardin sends out there. to represent. >> you know what? >> you're scaring the out of me now seriously? >> yeah. you can't let the team down. >> to me, it's more insulting to be faced at the table. >> no, no. not here. it's perfectly okay to be faced at the table. that's completely acceptable. it's going to be a wild week. >> yes, i have the sense of that. >> 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 deranging, mouth numbing effects, a phenomenon called mop and the spicy chili peppers like jinqiao, or the even hotter facing heaven chili, provide the l.a. pure heat. so if you imagine, like ilsa, she wolf of the ss tormenting you with nipple clamps as the la the ma provided by the pleasantly der

. >> big fight in the kitchen at le bernardin. we could shoot it there.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 o

eric ripert is the chef of the three star le bernardin in new york, the chevalier of france. i think that means he's some kind of knight or something. and my friend, this causes him some problems. he, i like to remind him, has a reputation to protect. i do not welcome to marseille. yeah. you've never been here? never. how is this even possible? you grew up. how far from here? >> like 50 miles? 100 miles? >> 100. >> you grow up 100 miles from here. what prevented you from coming to this clearly beautiful city? because it's clearly beautiful. >> it's a fantastic city. i mean, it's beautiful. i agree with you. but it has the reputation of being a dangerous city. >> you live in new york. i should point out that every single frenchman who have said, you know, i'm shooting in france and they say, oh, really? where? and i say, marseille. their face drops immediately. >> they're like, oh, wait, why is that? because they think it's ugly. >> do you know what they say? they say, this is not france. >> with a z like that, this is not france. la la la la la la la la la. >> merci beaucoup.