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Hey, everybody, I'm Guy Fieri,
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and we're rolling out, looking
for America's greatest diners,
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drive-ins, and dives.
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This trip...
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-We are fired up.
-[man laughs]
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[Guy] ...we're going
from French...
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I really shouldn't.
Okay, I will.
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...to fired up flavors.
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I love it. I give you
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-all the respect
in the world, dude.
-Thank you.
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Like a funky little crêpe spot
in Boulder, Colorado.
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-It's outstanding.
-Thank you.
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[Hunter] It really is.
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[Guy] Classic straight out
of France in San Antonio.
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Beautiful.
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And a crazy kebab joint
in Phoenix...
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You are just on your own
magical journey.
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-...that's truly...
-[whooping]
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Let's do it, baby! Yeah!
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[Guy] ...gone wild.
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You are probably in
the more unique people
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I've ever met
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-in Diners, Drive-Ins,
and Dives.
-[laughing]
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That's all
right here, right now,
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on Diners, Drive-Ins,
and Dives.
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[theme music playing]
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I'm here on 16th Street
in central Phoenix, Arizona.
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And you know, on Triple-D,
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I've some of the most
unique places,
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the most creative chefs,
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the biggest characters
you could ever imagine.
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But from what I hear,
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this husband and wife team
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that are making kebabs
at this place,
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well, they're doing things
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in their own special way.
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[exclaiming]
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[Guy] If you're ready
for an adventure,
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this is Kabob Grill N' Go.
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Two orders of thigh.
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Oh, you're in
for a real treat.
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It's always amazing.
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[man 1] You can see the smoke
of the mesquite grill.
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And then you just
get hit with the flavors.
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Perfection.
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His glazes, his sauces
he puts on is just amazing.
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[Guy] And his
giant personality,
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it's pretty
off the charts too.
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Thank you.
I love you, brother.
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[Guy] You got to
buckle up for this guy,
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Tony Chilingaryan,
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who, along with
his wife, Hasmik,
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is cranking the grill
into overdrive.
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What is this? Persian food?
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It's Persian Armenian
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with my twist.
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-[both whooping]
-Let's go.
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-We are fired up.
-[Tony laughs]
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[Tony] Koobideh down.
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The koobideh,
it's smoky, meaty,
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a little bit of rice
to die for.
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-Koobideh is from Persia.
-Okay.
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[Tony] So we grind
all our meats in-house.
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Rib eye roll,
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short plate,
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and chuck.
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You got to have
a good consistency.
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-Next step?
-Grind the veggies, as well.
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Red bell pepper,
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green bell peppers,
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white onions, jalapenos.
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Got it. And then we'll make
the dry rub that'll go in?
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[Tony] Turmeric, paprika,
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-smoked paprika, chili powder.
-Okay.
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[Tony] Onion powder,
black pepper, salt.
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Mix it with my hand.
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Do you sing or anything
right now when you do this?
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[singing in foreign language]
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-You asked me.
-[crew laughing]
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All right, so now we put this
on the kebab?
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My skewer... Oh, sorry.
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Each order comes with
two skewers.
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-You get two of these?
-Yes, sir.
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[Guy] Well done, my friend.
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You make it look like you've
done this a million times.
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-Yes, sir.
-What comes with this?
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Basmati rice.
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[Guy] So we have
some washed basmati.
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Water. You want
to add a little turmeric.
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Garlic powder.
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-[clucks] Chicken broth.
-[both chuckle]
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-[Guy] Vegetable oil?
-[Tony] Vegetable oil.
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The rice cooks. What's next?
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My style of chimichurri.
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Green bell pepper, serrano,
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red bell pepper, garlic,
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-white wine.
-White wine vinegar, got it.
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[Tony] Avocado oil.
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-Avocado oil.
-[Tony] Salt.
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You want to get it creamy.
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So it's more of a dressing
than it is a chimichurri.
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So that's
the dipping sauce for it.
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We cook the meat
in the back in the mesquite.
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-There we go.
-All right.
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So this is where
all the work's done.
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-Yes.
-Was that a little dance move
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I just saw there
when you put it down?
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-Yeah.
-It looked like a little...
You get down and then, like...
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It was a dance move.
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What is the sauce that
we're putting on here?
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-[Tony] That's just
straight butter.
-[Guy] Okay.
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See, right now, it's done.
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Basmati rice.
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Skewer koobideh.
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[Guy] A lot of meat.
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[Tony] Two grilled
Roma tomatoes.
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-Anaheim. You like jalapeno?
-Yeah, yeah.
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-Throw a couple
of those in there.
-That's it.
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-It's really delicious.
Very juicy.
-Thank you.
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You could take that meat
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and do a about anything
you want with it.
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You can make a sandwich
out of it. It's very good.
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-[whooping]
-Let's do it, baby!
Yeah! [chuckles]
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[Tony] One koobideh
coming down.
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The koobideh is wonderful.
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[man 1] With ground chuck
in particular,
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if you're actually
grounding it yourself,
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that's why it tastes
so much better.
It tastes fresh.
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[man 2] The chimichurri sauce,
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tangy, very savory.
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It teleports me
to a new place.
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Thank you so much.
Appreciate you.
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Tony has a presence.
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Five minutes?
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[man 3] The Leonidas
of the grill, I call him.
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You ever thought of
being a WWE wrestler?
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Let's do it, baby! Yeah!
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[mimicking wrestler] You need
to get the combo platter.
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-Yeah! [grunting] Yeah, baby!
-Ooh.
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-[Tony chuckles]
-He's very intense.
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He has the softest heart.
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Ready to go.
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Thank you so much.
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Thank you so much.
Appreciate you.
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We just love seeing
the entire family.
Jasmine's the cutest.
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I think that's
my favorite one right there.
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How much is that one?
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Um, they're free.
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How about 10 bucks?
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Ready to rock and roll, baby.
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Here is your chicken tender,
as you like.
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Their chicken tenders,
oh, my goodness.
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The juiciest chicken
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you've ever had.
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-All right, buddy.
-This is my white meat,
the tenders.
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Mayo, OJ,
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garlic, green bell pepper,
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onion powder, garlic powder,
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black pepper, jalapeno.
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-Paprika?
-[Tony] Smoked paprika.
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Worcestershire sauce.
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-Wish you were
exercising sauce.
-[Tony chuckles]
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[Tony] Chopped onions,
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little bit of yellow mustard,
lemon juice.
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[Guy] And a little bit
of salt?
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Now, how long are we gonna
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-let this marinate, Tony?
-Two hours.
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Then we skewer it.
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When you cook this,
you glaze it with something?
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-It's called champagne.
-[Guy] You wild, man.
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-Let's make that.
-Let's make it, baby.
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Mayo, Worcestershire,
fresh garlic. Mustard.
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The build your
own fire technique.
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It does have
a little champagne-y
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effervescence uniqueness.
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It's really good.
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[whooping]
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-Okay, fist.
-[Guy] Yeah.
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-[chuckling]
-It's champagne.
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[Guy whistles]
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He's not lying.
It is tender, and it is moist.
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The way you baste it with
that champagne sauce,
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I mean, it really
is something.
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Flavor? Loaded with it.
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-Good job, buddy.
-Thank you.
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Tender down.
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There's just
nothing like that.
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[man 3] The sauce that
Tony puts in it
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really makes the chicken
really creamy.
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It's a flavor that
I've never had before.
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You don't want to eat
the whole thing at once,
but I've
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done that too. Had to do it.
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Extra veggies? You got it.
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It's the best food
I've ever had.
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It's flavor town
in your mouth.
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[Guy] What's going on here
is a guy that has
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such a love affair with food.
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You are just on your own
magical journey.
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You are probably in
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the more unique people
I've ever met
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-in Diners, Drive-ins,
and Dives.
-Thank you.
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I love it. I give you
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-all the respect
in the world, dude.
-Thank you.
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[Guy] Coming up,
a crêpe haven in Boulder.
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This is the magic.
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[Guy] Throwing some Colorado
into their savory.
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[Hunter] Mm.
Pork chili is just money.
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[Guy] And wrapping up sweet
that's hard to beat.
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-Now it's just turning
into a feeding frenzy.
-This is ridiculous.
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You know, Hunter,
a cold, snowy morning
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like this
in Boulder, Colorado,
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reminds me when I was
an exchange student in France,
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and we'd go
skiing down at Chamonix.
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And in the morning,
we'd eat crêpes.
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-You like crêpes?
-[Hunter] Love crêpes.
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[Guy] Fantastic.
I'm bringing you to this place
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that makes sweet
and savory crêpes.
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This is Holy Crêpe.
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I have a Normandy crêpe ready,
table one, please.
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Holy crêpe is
a masterpiece of crêpes.
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Starting a coconut joy.
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They're just so fresh
and delicious.
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With lots of interesting
combinations inside the crêpe.
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It's explosive how incredible
the flavors are.
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[Guy] And it all blew up
when France native
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Eric Albuisson
and his wife Lisa
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started flipping and folding
his family's classics.
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You built an entire business
around crêpes.
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-That's what we did.
-The name is hysterical.
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[Eric] I didn't want to be
too serious about French food.
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[Guy] What are
people into more,
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-the sweet or the savory?
-[both] Sweet.
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[Guy] What's the most popular
of the savory?
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I would say the Colorado.
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I got three minutes
on the Colorados.
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[woman 1] It has
cheese and chicken,
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and the pork green chili
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leaves me feeling
satisfied and happy.
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[Guy] First,
what are we making?
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My grandmother's crêpe recipe.
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Egg,
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milk, melted butter,
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flour, a bit of salt.
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Mix that together.
So, it's just a quick mix.
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[Hunter] Do you guys do it
by hand or in a bowl?
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-Do you have a mixer?
-Yes.
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-[Guy] Then we go
to the blender.
-[Eric] The blender, yes.
248
00:08:24,000 --> 00:08:25,934
A little catch
for any of the lumps.
249
00:08:26,567 --> 00:08:27,600
So now this rests,
250
00:08:27,600 --> 00:08:29,000
because we're gonna
make a savory crêpe.
251
00:08:29,000 --> 00:08:31,100
We are making
the Colorado pork green chili.
252
00:08:31,100 --> 00:08:33,367
Pork shoulder
is diced very thin.
253
00:08:33,367 --> 00:08:36,100
A bit of salt, oil.
254
00:08:36,100 --> 00:08:38,233
When this is brown,
I'm gonna remove it.
255
00:08:38,667 --> 00:08:40,367
Butter, onions,
256
00:08:40,367 --> 00:08:42,367
let the onions brown
for a few minutes.
257
00:08:42,367 --> 00:08:44,266
Garlic, cook for
like 30 seconds.
258
00:08:44,266 --> 00:08:46,300
Cumin, chilies, coriander.
259
00:08:46,300 --> 00:08:48,000
So, all the famous
French flavors.
260
00:08:48,000 --> 00:08:49,166
[Eric] Cassava flour.
261
00:08:49,166 --> 00:08:50,667
This is going
to be gluten-free.
262
00:08:50,667 --> 00:08:52,767
-Great thickening agent.
-[Eric] Chicken stock,
263
00:08:52,767 --> 00:08:54,500
hot mild green chili.
264
00:08:54,500 --> 00:08:56,834
With French people,
we don't like, you know,
we cry a lot.
265
00:08:56,834 --> 00:08:58,266
-Toothpaste is spicy for you.
-It's too hot. Yes.
266
00:08:58,266 --> 00:08:59,967
[Eric] Fire roasted tomatoes.
267
00:08:59,967 --> 00:09:01,767
Put the pork back in the oven.
268
00:09:01,767 --> 00:09:03,367
An hour and 15 minutes.
269
00:09:03,367 --> 00:09:05,834
-Let it reduce
and thicken a little bit.
-Yup.
270
00:09:05,834 --> 00:09:07,600
We're gonna heat up
our chicken
271
00:09:07,600 --> 00:09:08,900
for the Colorado sauce.
272
00:09:09,400 --> 00:09:10,667
So I'm going to start to do
273
00:09:10,667 --> 00:09:12,567
-the crêpe at the same time.
-[Guy] Okay.
274
00:09:12,567 --> 00:09:14,333
-This is the magic.
-[Eric] This is the magic.
275
00:09:15,100 --> 00:09:16,867
See, I'm right over
the edge by now.
276
00:09:16,867 --> 00:09:17,867
Look at that.
277
00:09:17,867 --> 00:09:19,567
-Show off.
-[Eric chuckles]
278
00:09:19,567 --> 00:09:21,266
Couple of spoon of chili.
279
00:09:21,266 --> 00:09:22,233
Flip the edge.
280
00:09:23,734 --> 00:09:24,600
Bro.
281
00:09:24,600 --> 00:09:26,100
[Eric] Add the cheddar,
282
00:09:26,100 --> 00:09:27,767
the pork green chili sauce.
283
00:09:27,767 --> 00:09:29,100
It looks like
it feeds six people.
284
00:09:29,100 --> 00:09:31,266
[Eric] I want to give value
to the customers.
285
00:09:31,266 --> 00:09:32,233
And give them a nap after.
286
00:09:32,900 --> 00:09:34,467
I'm gonna fold it.
287
00:09:34,467 --> 00:09:36,600
Cheese on top to seal it,
and then I'm going to flip it.
288
00:09:36,600 --> 00:09:38,233
-[Guy] Look at that.
-Colorado crêpe.
289
00:09:39,000 --> 00:09:40,934
-[Guy whistles]
-Voilà.
290
00:09:45,000 --> 00:09:46,900
[Hunter] Mm.
The pork chili is just money.
291
00:09:46,900 --> 00:09:48,367
[Guy] I think you got a great
amount of flavor in it.
292
00:09:49,166 --> 00:09:50,166
Right amount of cheese.
293
00:09:50,166 --> 00:09:52,567
Love the little skirt
you put on top.
294
00:09:52,567 --> 00:09:54,400
It's kind of like a burrito,
but it's not overly filled.
295
00:09:54,400 --> 00:09:55,767
[Guy] The seasonings
are balanced.
296
00:09:55,767 --> 00:09:56,667
I mean, this is dynamite.
297
00:09:56,667 --> 00:09:57,867
-[Hunter] Mm.
-Well done, my friend.
298
00:09:57,867 --> 00:09:58,967
-Thank you, chef.
-Delicious.
299
00:09:59,867 --> 00:10:02,166
The chicken
and the pork green chili.
300
00:10:02,166 --> 00:10:04,066
[man 1] The texture
of the crêpe is very light.
301
00:10:04,066 --> 00:10:05,166
But substantial enough to
302
00:10:05,166 --> 00:10:06,734
hold all those
wonderful ingredients.
303
00:10:06,734 --> 00:10:09,266
[man 2] You wouldn't expect
a green chili in a crêpe,
304
00:10:09,266 --> 00:10:11,000
but it combines perfectly.
305
00:10:11,000 --> 00:10:13,967
It has a nice crunch to it,
and then you get
that melty cheese.
306
00:10:13,967 --> 00:10:15,066
It's very, very good.
307
00:10:15,066 --> 00:10:16,233
I recommend it.
308
00:10:17,867 --> 00:10:19,467
[Eric] I got the very berry,
table seven.
309
00:10:19,467 --> 00:10:22,166
I'm having the very berry
with Nutella.
310
00:10:22,166 --> 00:10:23,367
Have you had
any of the savory crêpes?
311
00:10:23,367 --> 00:10:24,867
-Yeah.
-But none with Nutella?
312
00:10:24,867 --> 00:10:26,100
Not with Nutella, no.
313
00:10:26,100 --> 00:10:28,200
[Guy] They'll make it
with Nutella and chicken
if you want.
314
00:10:28,200 --> 00:10:30,000
-Not that bold.
-Well, the jacket
says you are.
315
00:10:30,000 --> 00:10:30,900
[laughs]
316
00:10:30,900 --> 00:10:33,166
They're delicious.
I can't stop.
317
00:10:33,166 --> 00:10:35,066
I've got a caramel apple
for you.
318
00:10:35,066 --> 00:10:37,100
[woman 2] My favorite is
the caramel apple.
319
00:10:37,100 --> 00:10:38,400
Just so delicious,
320
00:10:38,400 --> 00:10:41,667
really creamy, and just
the right taste of cinnamon.
321
00:10:41,667 --> 00:10:43,567
Now we're gonna do
a sweet crêpe. Which one
are we making?
322
00:10:43,567 --> 00:10:45,166
-Caramel apple crêpe.
-Ooh.
323
00:10:45,166 --> 00:10:48,200
[Eric] Starting by making
our savory batter sweet.
324
00:10:48,200 --> 00:10:50,066
-Sugar, vanilla.
-A lot of vanilla.
325
00:10:50,066 --> 00:10:52,066
-[Eric] And then
a little bit of rum.
-[Guy] For the batter?
326
00:10:52,066 --> 00:10:53,367
-For the batter.
-I knew that's what it is.
327
00:10:53,367 --> 00:10:55,867
Now we are making
our apple compote.
328
00:10:55,867 --> 00:10:57,500
Butter, Granny Smith apple.
329
00:10:57,500 --> 00:10:58,767
Do you have Granny Smith apple
330
00:10:58,767 --> 00:11:01,100
-in France?
-France? Oh, yeah.
331
00:11:01,100 --> 00:11:02,300
[Guy] Is it called
Granny Smith?
332
00:11:02,300 --> 00:11:03,734
-[Eric] Yeah. Yeah.
-[Guy] No.
333
00:11:03,734 --> 00:11:06,266
-Pomme verte apple.
-Well, that's green apple.
334
00:11:06,266 --> 00:11:07,400
[Eric] White sugar.
335
00:11:07,400 --> 00:11:08,400
[Guy] Brown sugar.
336
00:11:08,400 --> 00:11:09,667
[Eric] Mix that a little bit.
337
00:11:09,667 --> 00:11:12,100
Cinnamon, vanilla, rum.
338
00:11:12,100 --> 00:11:13,967
-How long do you
cook that for?
-[Eric] 15 minutes.
339
00:11:13,967 --> 00:11:16,567
And then I'm going
to add the cornstarch.
340
00:11:16,567 --> 00:11:19,433
-[Guy] We let this cool down.
-We are going
to make the caramel.
341
00:11:20,100 --> 00:11:21,767
A bit of water, sugar.
342
00:11:21,767 --> 00:11:24,266
Let it dissolve,
you mix it around,
and then you just let it go?
343
00:11:24,266 --> 00:11:25,400
[Eric] We won't touch it.
344
00:11:25,400 --> 00:11:27,967
While this is browning,
we're gonna do the Chantilly.
345
00:11:27,967 --> 00:11:29,967
Heavy cream, powdered sugar,
346
00:11:29,967 --> 00:11:31,367
vanilla. Mix this.
347
00:11:32,467 --> 00:11:34,400
Put it in the machine.
348
00:11:34,400 --> 00:11:35,900
[Hunter] Now would be
a bad time to tickle.
349
00:11:35,900 --> 00:11:37,166
[both laughing]
350
00:11:37,166 --> 00:11:38,834
[Eric] And that's it.
Chantilly is ready.
351
00:11:38,834 --> 00:11:40,200
-[Guy laughing]
-Oh, my God.
352
00:11:40,200 --> 00:11:43,000
-What? Why am I doing this?
-[Eric and Guy laughing]
353
00:11:43,000 --> 00:11:44,100
-I want a spoon.
-On a spoon.
354
00:11:44,100 --> 00:11:46,266
-There you go.
-[Hunter] Here we go.
Thank you.
355
00:11:46,266 --> 00:11:47,934
-Mm. That's delicious.
-[Guy] All right.
356
00:11:48,500 --> 00:11:49,500
Mm.
357
00:11:49,500 --> 00:11:51,300
[Eric] The caramel
is caramelized enough.
358
00:11:51,300 --> 00:11:52,767
-Okay.
-Remove it from the stove.
359
00:11:52,767 --> 00:11:54,767
Add the butter. Whisk it good.
360
00:11:54,767 --> 00:11:57,667
Heavy cream,
a bit of vanilla, and salt.
361
00:11:57,667 --> 00:11:59,667
-And this is it.
-[Guy] Look at that.
362
00:11:59,667 --> 00:12:01,533
-Let's build this.
-[Eric] All right, let's go.
363
00:12:03,367 --> 00:12:04,467
My caramel apple.
364
00:12:04,467 --> 00:12:06,567
[Hunter] When was
the last time you had
caramel apple?
365
00:12:06,567 --> 00:12:08,834
Last time I wanted to rip
some of my dental work out.
366
00:12:08,834 --> 00:12:09,834
[laughing] Yeah.
367
00:12:09,834 --> 00:12:10,734
[Eric] Powdered sugar.
368
00:12:10,734 --> 00:12:11,867
-[Guy whooping]
-Just a little bit.
369
00:12:11,867 --> 00:12:13,066
[Eric] Chantilly.
370
00:12:14,600 --> 00:12:16,533
A sea salt caramel sauce.
371
00:12:20,066 --> 00:12:21,100
Wow. It's outstanding.
372
00:12:21,100 --> 00:12:22,166
-Thank you.
-No, it really is.
373
00:12:23,300 --> 00:12:27,100
[Guy] It's tender,
light, big flavor.
374
00:12:27,100 --> 00:12:29,834
-It's not too sweet.
-Because of
the Granny Smith apple.
375
00:12:29,834 --> 00:12:31,867
Well, I say pomme verte,
but that's just me.
376
00:12:31,867 --> 00:12:33,300
[Eric and Hunter laughing]
377
00:12:33,300 --> 00:12:35,834
-Now it's just turning
into a feeding frenzy.
-This is ridiculous.
378
00:12:36,667 --> 00:12:38,166
[Lisa] Two minutes
on the caramel apple.
379
00:12:38,166 --> 00:12:40,467
[woman 3] The caramel,
it's nice and thick,
380
00:12:40,467 --> 00:12:42,567
and the apples
aren't too mushy.
381
00:12:42,900 --> 00:12:44,100
It's delicious.
382
00:12:44,100 --> 00:12:45,967
-How do these
compare to mom's?
-These are much better.
383
00:12:45,967 --> 00:12:48,100
-[laughs]
-We're not going to tell mom.
384
00:12:48,100 --> 00:12:50,200
Very berry Nutella.
385
00:12:50,200 --> 00:12:51,834
I've eaten crêpes
all over Europe,
386
00:12:51,834 --> 00:12:53,567
and Holy Crêpe beats
every single one of them,
387
00:12:53,567 --> 00:12:55,100
and I can say that
very confidently.
388
00:12:55,100 --> 00:12:56,400
[Guy] I mean, this is
a great experience.
389
00:12:56,400 --> 00:12:57,300
Thank you. Thank you, chef.
390
00:12:57,300 --> 00:12:58,567
-Awesome.
-Chef, delicious.
391
00:12:58,567 --> 00:13:01,200
Hunter, I'm going to make
a mystery crêpe for you.
392
00:13:01,200 --> 00:13:02,266
Why am I getting punished?
393
00:13:02,266 --> 00:13:03,767
-Not a punishment, Hunter.
-It's not a punishment.
394
00:13:03,767 --> 00:13:05,467
-It's gonna be amazing.
-Thank you.
395
00:13:05,467 --> 00:13:06,600
-See?
-I'm gonna cry now.
396
00:13:06,600 --> 00:13:08,266
-[both laughing]
-I need a tissue now.
397
00:13:10,600 --> 00:13:12,667
[Guy] Coming up,
another taste of France,
398
00:13:12,667 --> 00:13:14,200
this time in San Antonio.
399
00:13:14,200 --> 00:13:15,567
Mm, mm, mm, mm.
400
00:13:15,567 --> 00:13:17,967
Going gourmet
with beef and potatoes.
401
00:13:17,967 --> 00:13:19,867
Silky clouds of happiness.
402
00:13:19,867 --> 00:13:22,200
And serving up
a Fieri family favorite.
403
00:13:22,200 --> 00:13:24,433
Ryder, this is all
for you, buddy.
404
00:13:29,867 --> 00:13:31,467
So I'm here
in the Beacon Hill area
405
00:13:31,467 --> 00:13:33,266
of San Antonio, Texas, an area
406
00:13:33,266 --> 00:13:35,266
that's going through
a gentrification. And...
407
00:13:35,266 --> 00:13:36,266
Why does that happen?
408
00:13:36,266 --> 00:13:38,367
Well, and one of my
theories is restaurants.
409
00:13:38,367 --> 00:13:39,667
You get
a really good restaurant,
410
00:13:39,667 --> 00:13:40,867
people want to be close to it.
411
00:13:40,867 --> 00:13:42,066
They want to move close to it.
412
00:13:42,066 --> 00:13:44,300
And I hear that's the story
with this French bistro.
413
00:13:44,300 --> 00:13:46,166
People are just
flocking to the joint.
414
00:13:46,166 --> 00:13:48,066
This is Julia's
Bistro and Bar.
415
00:13:52,000 --> 00:13:53,867
Croque Madame going to 75.
416
00:13:53,867 --> 00:13:56,867
Julia's is my favorite
French restaurant.
417
00:13:56,867 --> 00:13:59,800
The detail in every plate
is just spot on.
418
00:13:59,800 --> 00:14:01,567
[chef] Got a lamb shank
for table 12.
419
00:14:01,567 --> 00:14:04,166
It's all chef prepared,
great service,
420
00:14:04,166 --> 00:14:05,567
and great people.
421
00:14:05,567 --> 00:14:08,734
[Guy] Great people, like owner
Jean Francois Poujol
422
00:14:08,734 --> 00:14:10,567
and his chef, Chris Carlson,
423
00:14:10,567 --> 00:14:12,533
who are paying tribute
to another great.
424
00:14:13,266 --> 00:14:14,467
Who is Julia?
425
00:14:14,467 --> 00:14:16,100
My niece's name is Julia.
426
00:14:16,100 --> 00:14:17,867
-Okay.
-But Julia Child
427
00:14:17,867 --> 00:14:20,567
influenced America so much
about French food.
428
00:14:20,567 --> 00:14:22,266
She was one of the pioneers.
429
00:14:22,266 --> 00:14:25,734
Are we French-American,
French-French?
430
00:14:25,734 --> 00:14:27,367
-Mostly French.
-[Guy] Awesome.
431
00:14:27,367 --> 00:14:29,467
[Chris] I got an escargot
and a gnocchi.
432
00:14:29,467 --> 00:14:32,367
[man 1] They just put a lot
of care into curating dishes.
433
00:14:32,367 --> 00:14:34,266
You can tell they
take their time with it.
434
00:14:34,266 --> 00:14:36,867
And it makes you want to
sort of stop and savor things.
435
00:14:36,867 --> 00:14:37,967
Beef bourguignon.
436
00:14:37,967 --> 00:14:41,967
The beef bourguignon is
the soul of this restaurant.
437
00:14:41,967 --> 00:14:44,967
It reminds me of a pot roast,
but definitely elevated.
438
00:14:44,967 --> 00:14:46,900
[man 2] Great vegetables,
great sauce,
439
00:14:46,900 --> 00:14:48,467
mashed potatoes.
It's a fine meal.
440
00:14:49,800 --> 00:14:51,300
-We're gonna make
beef bourguignon.
-Okay.
441
00:14:51,300 --> 00:14:53,467
We're gonna have to
roast out some veal bones.
442
00:14:53,467 --> 00:14:54,500
About two hours.
443
00:14:54,500 --> 00:14:55,867
Then we'll pull them out.
444
00:14:55,867 --> 00:14:57,767
-Then we go in the pot.
-[Guy] Water in.
445
00:14:57,767 --> 00:14:59,300
[Chris] Bring it up
to a slow simmer.
446
00:14:59,300 --> 00:15:01,767
We strain it out
to get rid of the impurities.
447
00:15:01,767 --> 00:15:04,000
Put back in fresh water.
448
00:15:04,000 --> 00:15:05,600
-Next up.
-[Chris] Celery,
onions, carrots.
449
00:15:05,600 --> 00:15:06,567
[Guy] So the mirepoix.
450
00:15:06,567 --> 00:15:08,266
-Fresh garlic?
-[Chris] Fresh garlic.
451
00:15:08,266 --> 00:15:09,400
Tomato paste.
452
00:15:09,400 --> 00:15:10,300
Peppercorns.
453
00:15:10,300 --> 00:15:11,367
Bay leaf.
454
00:15:11,367 --> 00:15:12,367
Fresh thyme.
455
00:15:12,367 --> 00:15:13,367
Red wine.
456
00:15:13,367 --> 00:15:15,000
[Guy] Then we'll add this
to the beef bones.
457
00:15:15,000 --> 00:15:16,166
How long are you gonna
let that go?
458
00:15:16,166 --> 00:15:17,600
-Twelve hours.
-[Guy] We'll strain it.
459
00:15:17,600 --> 00:15:19,600
And that'll be the foundation
of the beef bourguignon.
460
00:15:19,600 --> 00:15:20,867
[Chris] Correct.
461
00:15:20,867 --> 00:15:22,367
-[Guy] Next step?
-Chuck flap.
462
00:15:22,367 --> 00:15:24,000
Salt. Pepper.
463
00:15:24,000 --> 00:15:25,667
Lightly dust this in flour.
464
00:15:25,667 --> 00:15:27,000
And then sear it off.
465
00:15:27,000 --> 00:15:28,166
Ten, 15 minutes.
466
00:15:28,166 --> 00:15:29,367
Nice caramelization on that.
467
00:15:29,367 --> 00:15:31,900
[Chris] Take it out.
Then we'll add our mirepoix.
468
00:15:31,900 --> 00:15:33,000
[Guy] Tomato paste first.
469
00:15:33,000 --> 00:15:34,367
Just a little bit of flour.
470
00:15:34,367 --> 00:15:36,734
[Guy] Basically building
a light brew to it.
471
00:15:36,734 --> 00:15:37,800
[Chris] Red wine.
472
00:15:37,800 --> 00:15:39,300
Now that we've
reduced the wine,
473
00:15:39,300 --> 00:15:41,567
I'm gonna add the veal stock.
474
00:15:41,567 --> 00:15:42,867
Now we're ready
to add the beef.
475
00:15:43,367 --> 00:15:45,166
[Guy] 250, four hours.
476
00:15:46,166 --> 00:15:48,367
[Chris] Now we're gonna roast
our Yukon gold potatoes
477
00:15:48,367 --> 00:15:50,200
for our potato mousseline.
478
00:15:50,200 --> 00:15:51,300
After they go
through the ricer,
479
00:15:51,300 --> 00:15:52,734
they go through my drum sieve.
480
00:15:52,734 --> 00:15:55,567
This is the famous
Joël Robuchon potatoes.
481
00:15:55,567 --> 00:15:56,734
Often mimicked,
482
00:15:56,734 --> 00:15:58,400
but very seldom mastered.
483
00:15:58,400 --> 00:16:00,467
[Chris] Heavy cream. Butter.
484
00:16:00,467 --> 00:16:01,867
[Guy] Just a touch of butter.
485
00:16:01,867 --> 00:16:04,266
We're gonna keep it
on the low side.
486
00:16:04,266 --> 00:16:05,367
[Chris] Salt.
487
00:16:05,367 --> 00:16:06,367
[Guy] I really shouldn't.
488
00:16:06,367 --> 00:16:07,433
Okay, I will.
489
00:16:09,567 --> 00:16:11,166
That's delicious.
That's silky.
490
00:16:11,166 --> 00:16:13,066
If you have a broken jaw,
491
00:16:13,066 --> 00:16:14,667
come on down to Julia,
492
00:16:14,667 --> 00:16:15,900
'cause you can suck these
493
00:16:15,900 --> 00:16:17,900
-mashed potatoes
through a straw.
-[crew laughing]
494
00:16:17,900 --> 00:16:19,900
[Chris] Now we're working
our garniture grand-mère.
495
00:16:19,900 --> 00:16:22,734
Bacon, pearl onions,
button mushrooms.
496
00:16:22,734 --> 00:16:24,467
Now we're ready
to add our mushrooms
497
00:16:24,467 --> 00:16:25,967
and onions to the bacon.
498
00:16:25,967 --> 00:16:27,367
-Ready to plate?
-Yes.
499
00:16:27,367 --> 00:16:29,200
-Piece of beef.
-[Guy] Look at that.
500
00:16:29,200 --> 00:16:30,266
[Chris] Potato mousseline.
501
00:16:30,266 --> 00:16:32,467
Our garniture grand-mère.
502
00:16:32,467 --> 00:16:33,600
Carrot for the top.
503
00:16:33,600 --> 00:16:35,734
Parsley. And there you go.
504
00:16:35,734 --> 00:16:37,800
Oh, you got to see this.
Just come over here.
505
00:16:37,800 --> 00:16:39,166
If you're using
a knife on this,
506
00:16:39,166 --> 00:16:40,433
someone's got to be talked to.
507
00:16:42,600 --> 00:16:44,767
Mm. Mm, mm, mm, mm.
508
00:16:44,767 --> 00:16:45,734
Chef,
509
00:16:46,266 --> 00:16:47,367
for a lot of people,
510
00:16:47,367 --> 00:16:49,166
they're saying,
that's the pot roast
511
00:16:49,567 --> 00:16:51,100
with mashed potatoes.
512
00:16:51,100 --> 00:16:53,800
Pot roast with mashed potatoes
came from this dish. It just
513
00:16:53,800 --> 00:16:56,367
became more dump and stir.
514
00:16:56,367 --> 00:16:58,166
But when you come and try this
515
00:16:58,166 --> 00:16:59,867
and these Robuchon potatoes,
516
00:16:59,867 --> 00:17:03,066
which are silky
clouds of happiness,
517
00:17:03,066 --> 00:17:04,133
you'll look at it and say...
518
00:17:05,467 --> 00:17:07,400
"Oh, that's where
it came from."
519
00:17:07,400 --> 00:17:08,567
-Well done, Chef.
-Appreciate it.
520
00:17:08,567 --> 00:17:09,667
Beef bourguignon.
521
00:17:09,667 --> 00:17:12,066
The meat is
nicely caramelized.
522
00:17:12,066 --> 00:17:13,500
It's very tender.
523
00:17:13,500 --> 00:17:15,367
It's so hearty.
Infused with flavors.
524
00:17:15,367 --> 00:17:18,200
And the mashed potatoes
are just super creamy
and delicious.
525
00:17:18,200 --> 00:17:20,100
It's a little
secret palace here.
526
00:17:20,100 --> 00:17:21,734
-Secret palace.
-Yes.
527
00:17:21,734 --> 00:17:22,867
[Chris] I got a duck confit.
528
00:17:22,867 --> 00:17:24,567
[Guy] What was the building
before you were here?
529
00:17:24,567 --> 00:17:25,900
My neighbor, Uncle,
530
00:17:25,900 --> 00:17:28,100
used to have
a grocery store here.
531
00:17:28,100 --> 00:17:29,567
[Guy] It has
a grocery store feel
532
00:17:29,567 --> 00:17:31,300
-with these
pane windows up top.
-[Jean Francois] Yeah.
533
00:17:31,300 --> 00:17:34,166
There's really nothing like it
close by. It's pretty unique.
534
00:17:34,166 --> 00:17:35,800
[Guy] What do we
follow this up with?
535
00:17:35,800 --> 00:17:37,266
Brioche French toast.
536
00:17:37,266 --> 00:17:40,667
The bread to the fresh fruit
on top, it's all homemade.
537
00:17:40,667 --> 00:17:42,000
And you don't want
to miss this.
538
00:17:42,000 --> 00:17:43,066
We'll see you in a bit.
539
00:17:44,867 --> 00:17:45,800
Chuck flap.
540
00:17:45,800 --> 00:17:46,800
-Which is...
-Chuck flap?
541
00:17:46,800 --> 00:17:48,166
-[Chris] Yeah.
-[Guy] Okay.
542
00:17:48,166 --> 00:17:50,066
-I went to school with a
guy named Chuck Flap.
-[Chris chuckles]
543
00:17:51,000 --> 00:17:51,967
[Chris] Was he a good guy?
544
00:17:51,967 --> 00:17:52,967
[Guy] Chuck? Yeah, yeah.
545
00:17:52,967 --> 00:17:54,834
-A little tough.
-[crew laughing]
546
00:17:56,867 --> 00:17:58,166
Welcome back.
Triple-D hanging out
547
00:17:58,166 --> 00:18:01,000
in Beacon Hill in San Antonio,
Texas, with Chef Chris.
548
00:18:01,000 --> 00:18:02,166
And we are at, wait for it,
549
00:18:02,166 --> 00:18:03,667
yep, a French bistro.
550
00:18:03,667 --> 00:18:05,767
I've got barbacoa crêpes.
551
00:18:05,767 --> 00:18:07,967
You're getting an outstanding
French dish that you might not
552
00:18:07,967 --> 00:18:09,567
normally get anywhere else.
553
00:18:09,567 --> 00:18:10,667
French toast plating up.
554
00:18:10,667 --> 00:18:12,266
The French toast,
it's got everything.
555
00:18:12,266 --> 00:18:16,066
Strawberry glaze,
crème fraîche, homemade bread.
556
00:18:16,066 --> 00:18:18,800
It makes for
very, very delicate bites.
557
00:18:18,800 --> 00:18:20,734
-Brioche French toast?
-Yes.
558
00:18:20,734 --> 00:18:22,800
We got some warm milk here.
559
00:18:22,800 --> 00:18:25,266
Yeast, flour, whole eggs.
560
00:18:25,266 --> 00:18:27,100
This is basically
gonna be our sponge.
561
00:18:27,100 --> 00:18:28,100
[Guy] How long
is this gonna sit?
562
00:18:28,100 --> 00:18:29,300
[Chris] About an hour
and a half.
563
00:18:29,300 --> 00:18:30,867
Then we're gonna add
the rest of our flour,
564
00:18:30,867 --> 00:18:33,600
sugar, our eggs, salt.
565
00:18:33,600 --> 00:18:35,867
We'll mix that
for about 15 minutes.
566
00:18:35,867 --> 00:18:37,233
Slowly drop in the butter.
567
00:18:37,900 --> 00:18:39,367
I take it out, proof it,
568
00:18:39,367 --> 00:18:41,500
and then it goes
in the refrigerator overnight.
569
00:18:41,500 --> 00:18:43,500
So now we've got
our brioche dough.
570
00:18:43,500 --> 00:18:44,867
Press it out.
571
00:18:44,867 --> 00:18:46,400
You want to fold it
three times.
572
00:18:46,400 --> 00:18:48,800
And then let this
proof in the pan?
573
00:18:48,800 --> 00:18:50,000
[Chris] Four to five hours.
574
00:18:50,000 --> 00:18:51,467
We're going to give it
a nice egg wash,
575
00:18:51,467 --> 00:18:52,367
and then we'll put it
576
00:18:52,367 --> 00:18:55,066
in the oven, 325,
for about 30 minutes.
577
00:18:55,066 --> 00:18:56,734
-[Guy] What else do we have
going with this?
-[Chris] Praline.
578
00:18:56,734 --> 00:18:59,266
[Guy] The simple technique
of water and sugar,
579
00:18:59,266 --> 00:19:01,000
letting it go,
not messing with it,
580
00:19:01,000 --> 00:19:02,867
and then right when it starts
581
00:19:02,867 --> 00:19:04,867
to turn to that caramel state.
582
00:19:04,867 --> 00:19:06,066
[Chris] Then we'll
add the nuts.
583
00:19:06,066 --> 00:19:07,800
-And don't get it on yourself.
-[Chris] Yeah.
584
00:19:07,800 --> 00:19:09,200
[Guy] So we'll let this cool,
585
00:19:09,200 --> 00:19:10,967
pulse this
in a food processor.
586
00:19:12,000 --> 00:19:13,734
[Chris] Now we're gonna
make our Chantilly cream.
587
00:19:13,734 --> 00:19:16,734
Heavy cream, sugar,
Madagascar vanilla.
588
00:19:16,734 --> 00:19:18,166
-Whip that up.
-[Guy] Okay.
589
00:19:18,166 --> 00:19:19,867
[Chris] We have our
macerated strawberries.
590
00:19:19,867 --> 00:19:21,467
Toss them
with a little bit of sugar.
591
00:19:22,000 --> 00:19:23,166
And then we'll blend them,
592
00:19:23,166 --> 00:19:25,900
and it will be our sauce
for our brioche French toast.
593
00:19:25,900 --> 00:19:26,867
-Great.
-[Chris] Now that
594
00:19:26,867 --> 00:19:29,200
our brioche is ready,
I'm gonna slice it up.
595
00:19:29,200 --> 00:19:31,367
We'll batter it
and make our French toast.
596
00:19:31,367 --> 00:19:34,100
Couple of minutes each side,
and then we'll build it.
597
00:19:34,100 --> 00:19:35,767
Sauce, French toast.
598
00:19:35,767 --> 00:19:36,867
[Guy] Beautiful.
599
00:19:36,867 --> 00:19:38,166
Fresh strawberries,
600
00:19:38,166 --> 00:19:39,300
puree.
601
00:19:39,300 --> 00:19:40,400
Look at that, Cornell.
602
00:19:40,400 --> 00:19:42,867
-Look at that
little rollover. Gangster.
-Oh, yeah.
603
00:19:42,867 --> 00:19:45,333
Vermont maple syrup. Praline.
604
00:19:46,266 --> 00:19:47,600
And there you go, my friend.
605
00:19:47,600 --> 00:19:49,467
Ryder, this is
all for you, buddy.
606
00:19:49,467 --> 00:19:51,166
Ryder's gonna be like, "Dad,
607
00:19:51,166 --> 00:19:53,233
can you make that,
the brioche?"
608
00:19:58,266 --> 00:20:01,867
The brioche in itself
is a dessert.
609
00:20:01,867 --> 00:20:03,266
It's very decadent.
610
00:20:03,266 --> 00:20:05,433
It's very sophisticated.
611
00:20:06,367 --> 00:20:08,266
The acidity of the puree
612
00:20:08,266 --> 00:20:09,734
cleans it up a little bit.
613
00:20:09,734 --> 00:20:10,667
And then...
614
00:20:12,000 --> 00:20:13,667
the much needed crunch
615
00:20:13,667 --> 00:20:14,867
that comes in
from the praline.
616
00:20:14,867 --> 00:20:17,467
Simple ingredients,
correct execution,
617
00:20:17,467 --> 00:20:18,400
dynamite ending.
618
00:20:18,400 --> 00:20:19,767
Two French toasts coming up.
619
00:20:19,767 --> 00:20:21,567
The French toast has a great
620
00:20:21,567 --> 00:20:23,867
vanilla caramel flavor.
621
00:20:23,867 --> 00:20:26,567
And you pair it up
with the candy walnuts.
It's amazing.
622
00:20:26,567 --> 00:20:28,467
-I'm coming back for that one.
-Gnocchi pesto.
623
00:20:28,467 --> 00:20:31,166
[man] Julia gave us
the French flavor
624
00:20:31,166 --> 00:20:33,200
that we need
here in San Antonio.
625
00:20:33,200 --> 00:20:34,600
Outstanding. Outstanding.
626
00:20:34,600 --> 00:20:35,734
Got to eat the whole thing.
627
00:20:38,100 --> 00:20:39,266
So that's it for this trip.
628
00:20:39,266 --> 00:20:41,734
But don't worry, there's
plenty more Triple-D joints
629
00:20:41,734 --> 00:20:43,100
all over the country.
630
00:20:43,100 --> 00:20:44,567
I'll be looking
for you next week
631
00:20:44,567 --> 00:20:47,100
on Diners, Drive-Ins,
and Dives.
632
00:20:47,100 --> 00:20:48,667
-That looks like
a monster case scenario.
-Yeah, I was
633
00:20:48,667 --> 00:20:50,200
just gonna say monster.
That was the word
634
00:20:50,200 --> 00:20:51,767
that was coming out
of my mouth.
635
00:20:51,767 --> 00:20:53,066
Quit stealing my game, Hunter.
636
00:20:53,066 --> 00:20:54,400
There's only
so many words, Dad.
637
00:20:54,400 --> 00:20:57,066
We only have like nine words
in the Fieri vocabulary.
638
00:20:57,066 --> 00:20:58,200
Monster.
639
00:20:58,200 --> 00:20:59,667
-Honking big.
-[laughs]