don't forget the foie. >> quebec city, one of the oldest european settlements in north america.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, ate here with my parents and my grandparents. >> it opened in 1956. >> classic, un-ironic cuisine ancienne, meaning dishes you haven't seen since like forever, a hipster-free zone of french continental oceanliner classics such as caesar salad tossed fresh to order, tableside, and beef tartar, also prepared tableside, as one must.shrimp c deconstructed shrimp cocktail, mind you. a shrimp cocktail. the way jesus wants you to eat them. all served by a dedicated professional. >> in culinary school we were taught this, real custom

>>> montreal to quebec city by rail. 160 miles of wintry vistas s.vocative 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 by the golden age of rail travel. so tell me about the great canadian rail system. >> it's purely emotional. >> really? >> nothing rational about it. >> conservatively an aficionado. >> nerdism, how -- >> this about as bad as it gets. >> you have other operating manuals? >> yes. >> books, printed ephemera, fred remains an enduring love for the great iron horses. but it's something more than just nostalgia. it's also an precious for a dies art. >> it's like the old cruise ships. you transport your comfort, you know? >> for those halcyon days of cross-country rails, lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. >> look at the menus, how people used to eat on the trains. >> with the sweetbreads and fresh peas. >> very nice pictures in the dining by

foie. >>> quebec city, one of the oldest european settlements in north america.n as the father of new france, sailed up the st. lawrence and founded the site. when the fighting started with you know who, quebec city was the french stronghold under the bitter end, when the french fell at the plains of abe ray ham. ♪ 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 which i am unreservedly sent mental. >> i hear here with my grandparents here. >> classic, unironic cuisine a la parisian, a hips terr-free zone of classics, such as -- caesar salad, tossed fresh to orlando tableside. beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a way jesus wants you to eat them. all served by a dedicated professional. >>. >> caller:nary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. i was so bad at it. i would run into trouble and i would be like, i'll b

don't forget the foie. >>> quebec city, one of the oldest european settlements in north america. 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 which i am unreservedly sent mental. >> i remember eating here with my grandparents here. >> classic, un-ironic 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 tartare, 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, real customers as your final class. we had to do all of that, which inevitably would fly off the fork and land

city. we thought they banned big gulps. >>> why animal rights activists don't want you to see hang over iii. >>> welcome to "dish nation," the you got rock from quebecwhat you're doing, entertainment news show. the rickey smiley show, atlanta and beyond. kidd kraddick broadcasting from the heart of texas. and