Hey, everybody, I'm Guy Fieri,
and we're rolling out, looking for America's greatest diners,
drive-ins, and dives.
This trip...
-We are fired up. -[man laughs]
[Guy] ...we're going from French...
I really shouldn't. Okay, I will.
...to fired up flavors.
I love it. I give you
-all the respect in the world, dude. -Thank you.
Like a funky little crêpe spot in Boulder, Colorado.
-It's outstanding. -Thank you.
[Hunter] It really is.
[Guy] Classic straight out of France in San Antonio.
Beautiful.
And a crazy kebab joint in Phoenix...
You are just on your own magical journey.
-...that's truly... -[whooping]
Let's do it, baby! Yeah!
[Guy] ...gone wild.
You are probably in the more unique people
I've ever met
-in Diners, Drive-Ins, and Dives. -[laughing]
That's all right here, right now,
on Diners, Drive-Ins, and Dives.
[theme music playing]
I'm here on 16th Street in central Phoenix, Arizona.
And you know, on Triple-D,
I've some of the most unique places,
the most creative chefs,
the biggest characters you could ever imagine.
But from what I hear,
this husband and wife team
that are making kebabs at this place,
well, they're doing things
in their own special way.
[exclaiming]
[Guy] If you're ready for an adventure,
this is Kabob Grill N' Go.
Two orders of thigh.
Oh, you're in for a real treat.
It's always amazing.
[man 1] You can see the smoke of the mesquite grill.
And then you just get hit with the flavors.
Perfection.
His glazes, his sauces he puts on is just amazing.
[Guy] And his giant personality,
it's pretty off the charts too.
Thank you. I love you, brother.
[Guy] You got to buckle up for this guy,
Tony Chilingaryan,
who, along with his wife, Hasmik,
is cranking the grill into overdrive.
What is this? Persian food?
It's Persian Armenian
with my twist.
-[both whooping] -Let's go.
-We are fired up. -[Tony laughs]
[Tony] Koobideh down.
The koobideh, it's smoky, meaty,
a little bit of rice to die for.
-Koobideh is from Persia. -Okay.
[Tony] So we grind all our meats in-house.
Rib eye roll,
short plate,
and chuck.
You got to have a good consistency.
-Next step? -Grind the veggies, as well.
Red bell pepper,
green bell peppers,
white onions, jalapenos.
Got it. And then we'll make the dry rub that'll go in?
[Tony] Turmeric, paprika,
-smoked paprika, chili powder. -Okay.
[Tony] Onion powder, black pepper, salt.
Mix it with my hand.
Do you sing or anything right now when you do this?
[singing in foreign language]
-You asked me. -[crew laughing]
All right, so now we put this on the kebab?
My skewer... Oh, sorry.
Each order comes with two skewers.
-You get two of these? -Yes, sir.
[Guy] Well done, my friend.
You make it look like you've done this a million times.
-Yes, sir. -What comes with this?
Basmati rice.
[Guy] So we have some washed basmati.
Water. You want to add a little turmeric.
Garlic powder.
-[clucks] Chicken broth. -[both chuckle]
-[Guy] Vegetable oil? -[Tony] Vegetable oil.
The rice cooks. What's next?
My style of chimichurri.
Green bell pepper, serrano,
red bell pepper, garlic,
-white wine. -White wine vinegar, got it.
[Tony] Avocado oil.
-Avocado oil. -[Tony] Salt.
You want to get it creamy.
So it's more of a dressing than it is a chimichurri.
So that's the dipping sauce for it.
We cook the meat in the back in the mesquite.
-There we go. -All right.
So this is where all the work's done.
-Yes. -Was that a little dance move
I just saw there when you put it down?
-Yeah. -It looked like a little... You get down and then, like...
It was a dance move.
What is the sauce that we're putting on here?
-[Tony] That's just straight butter. -[Guy] Okay.
See, right now, it's done.
Basmati rice.
Skewer koobideh.
[Guy] A lot of meat.
[Tony] Two grilled Roma tomatoes.
-Anaheim. You like jalapeno? -Yeah, yeah.
-Throw a couple of those in there. -That's it.
-It's really delicious. Very juicy. -Thank you.
You could take that meat
and do a about anything you want with it.
You can make a sandwich out of it. It's very good.
-[whooping] -Let's do it, baby! Yeah! [chuckles]
[Tony] One koobideh coming down.
The koobideh is wonderful.
[man 1] With ground chuck in particular,
if you're actually grounding it yourself,
that's why it tastes so much better. It tastes fresh.
[man 2] The chimichurri sauce,
tangy, very savory.
It teleports me to a new place.
Thank you so much. Appreciate you.
Tony has a presence.
Five minutes?
[man 3] The Leonidas of the grill, I call him.
You ever thought of being a WWE wrestler?
Let's do it, baby! Yeah!
[mimicking wrestler] You need to get the combo platter.
-Yeah! [grunting] Yeah, baby! -Ooh.
-[Tony chuckles] -He's very intense.
He has the softest heart.
Ready to go.
Thank you so much.
Appreciate you.
We just love seeing the entire family. Jasmine's the cutest.
I think that's my favorite one right there.
How much is that one?
Um, they're free.
How about 10 bucks?
Ready to rock and roll, baby.
Here is your chicken tender, as you like.
Their chicken tenders, oh, my goodness.
The juiciest chicken
you've ever had.
-All right, buddy. -This is my white meat, the tenders.
Mayo, OJ,
garlic, green bell pepper,
onion powder, garlic powder,
black pepper, jalapeno.
-Paprika? -[Tony] Smoked paprika.
Worcestershire sauce.
-Wish you were exercising sauce. -[Tony chuckles]
[Tony] Chopped onions,
little bit of yellow mustard, lemon juice.
[Guy] And a little bit of salt?
Now, how long are we gonna
-let this marinate, Tony? -Two hours.
Then we skewer it.
When you cook this, you glaze it with something?
-It's called champagne. -[Guy] You wild, man.
-Let's make that. -Let's make it, baby.
Mayo, Worcestershire, fresh garlic. Mustard.
The build your own fire technique.
It does have a little champagne-y
effervescence uniqueness.
It's really good.
[whooping]
-Okay, fist. -[Guy] Yeah.
-[chuckling] -It's champagne.
[Guy whistles]
He's not lying. It is tender, and it is moist.
The way you baste it with that champagne sauce,
I mean, it really is something.
Flavor? Loaded with it.
-Good job, buddy. -Thank you.
Tender down.
There's just nothing like that.
[man 3] The sauce that Tony puts in it
really makes the chicken really creamy.
It's a flavor that I've never had before.
You don't want to eat the whole thing at once, but I've
done that too. Had to do it.
Extra veggies? You got it.
It's the best food I've ever had.
It's flavor town in your mouth.
[Guy] What's going on here is a guy that has
such a love affair with food.
You are just on your own magical journey.
You are probably in
the more unique people I've ever met
-in Diners, Drive-ins, and Dives. -Thank you.
I love it. I give you
-all the respect in the world, dude. -Thank you.
[Guy] Coming up, a crêpe haven in Boulder.
This is the magic.
[Guy] Throwing some Colorado into their savory.
[Hunter] Mm. Pork chili is just money.
[Guy] And wrapping up sweet that's hard to beat.
-Now it's just turning into a feeding frenzy. -This is ridiculous.
You know, Hunter, a cold, snowy morning
like this in Boulder, Colorado,
reminds me when I was an exchange student in France,
and we'd go skiing down at Chamonix.
And in the morning, we'd eat crêpes.
-You like crêpes? -[Hunter] Love crêpes.
[Guy] Fantastic. I'm bringing you to this place
that makes sweet and savory crêpes.
This is Holy Crêpe.
I have a Normandy crêpe ready, table one, please.
Holy crêpe is a masterpiece of crêpes.
Starting a coconut joy.
They're just so fresh and delicious.
With lots of interesting combinations inside the crêpe.
It's explosive how incredible the flavors are.
[Guy] And it all blew up when France native
Eric Albuisson and his wife Lisa
started flipping and folding his family's classics.
You built an entire business around crêpes.
-That's what we did. -The name is hysterical.
[Eric] I didn't want to be too serious about French food.
[Guy] What are people into more,
-the sweet or the savory? -[both] Sweet.
[Guy] What's the most popular of the savory?
I would say the Colorado.
I got three minutes on the Colorados.
[woman 1] It has cheese and chicken,
and the pork green chili
leaves me feeling satisfied and happy.
[Guy] First, what are we making?
My grandmother's crêpe recipe.
Egg,
milk, melted butter,
flour, a bit of salt.
Mix that together. So, it's just a quick mix.
[Hunter] Do you guys do it by hand or in a bowl?
-Do you have a mixer? -Yes.
-[Guy] Then we go to the blender. -[Eric] The blender, yes.
A little catch for any of the lumps.
So now this rests,
because we're gonna make a savory crêpe.
We are making the Colorado pork green chili.
Pork shoulder is diced very thin.
A bit of salt, oil.
When this is brown, I'm gonna remove it.
Butter, onions,
let the onions brown for a few minutes.
Garlic, cook for like 30 seconds.
Cumin, chilies, coriander.
So, all the famous French flavors.
[Eric] Cassava flour.
This is going to be gluten-free.
-Great thickening agent. -[Eric] Chicken stock,
hot mild green chili.
With French people, we don't like, you know, we cry a lot.
-Toothpaste is spicy for you. -It's too hot. Yes.
[Eric] Fire roasted tomatoes.
Put the pork back in the oven.
An hour and 15 minutes.
-Let it reduce and thicken a little bit. -Yup.
We're gonna heat up our chicken
for the Colorado sauce.
So I'm going to start to do
-the crêpe at the same time. -[Guy] Okay.
-This is the magic. -[Eric] This is the magic.
See, I'm right over the edge by now.
Look at that.
-Show off. -[Eric chuckles]
Couple of spoon of chili.
Flip the edge.
Bro.
[Eric] Add the cheddar,
the pork green chili sauce.
It looks like it feeds six people.
[Eric] I want to give value to the customers.
And give them a nap after.
I'm gonna fold it.
Cheese on top to seal it, and then I'm going to flip it.
-[Guy] Look at that. -Colorado crêpe.
-[Guy whistles] -Voilà.
[Hunter] Mm. The pork chili is just money.
[Guy] I think you got a great amount of flavor in it.
Right amount of cheese.
Love the little skirt you put on top.
It's kind of like a burrito, but it's not overly filled.
[Guy] The seasonings are balanced.
I mean, this is dynamite.
-[Hunter] Mm. -Well done, my friend.
-Thank you, chef. -Delicious.
The chicken and the pork green chili.
[man 1] The texture of the crêpe is very light.
But substantial enough to
hold all those wonderful ingredients.
[man 2] You wouldn't expect a green chili in a crêpe,
but it combines perfectly.
It has a nice crunch to it, and then you get that melty cheese.
It's very, very good.
I recommend it.
[Eric] I got the very berry, table seven.
I'm having the very berry with Nutella.
Have you had any of the savory crêpes?
-Yeah. -But none with Nutella?
Not with Nutella, no.
[Guy] They'll make it with Nutella and chicken if you want.
-Not that bold. -Well, the jacket says you are.
[laughs]
They're delicious. I can't stop.
I've got a caramel apple for you.
[woman 2] My favorite is the caramel apple.
Just so delicious,
really creamy, and just the right taste of cinnamon.
Now we're gonna do a sweet crêpe. Which one are we making?
-Caramel apple crêpe. -Ooh.
[Eric] Starting by making our savory batter sweet.
-Sugar, vanilla. -A lot of vanilla.
-[Eric] And then a little bit of rum. -[Guy] For the batter?
-For the batter. -I knew that's what it is.
Now we are making our apple compote.
Butter, Granny Smith apple.
Do you have Granny Smith apple
-in France? -France? Oh, yeah.
[Guy] Is it called Granny Smith?
-[Eric] Yeah. Yeah. -[Guy] No.
-Pomme verte apple. -Well, that's green apple.
[Eric] White sugar.
[Guy] Brown sugar.
[Eric] Mix that a little bit.
Cinnamon, vanilla, rum.
-How long do you cook that for? -[Eric] 15 minutes.
And then I'm going to add the cornstarch.
-[Guy] We let this cool down. -We are going to make the caramel.
A bit of water, sugar.
Let it dissolve, you mix it around, and then you just let it go?
[Eric] We won't touch it.
While this is browning, we're gonna do the Chantilly.
Heavy cream, powdered sugar,
vanilla. Mix this.
Put it in the machine.
[Hunter] Now would be a bad time to tickle.
[both laughing]
[Eric] And that's it. Chantilly is ready.
-[Guy laughing] -Oh, my God.
-What? Why am I doing this? -[Eric and Guy laughing]
-I want a spoon. -On a spoon.
-There you go. -[Hunter] Here we go. Thank you.
-Mm. That's delicious. -[Guy] All right.
Mm.
[Eric] The caramel is caramelized enough.
-Okay. -Remove it from the stove.
Add the butter. Whisk it good.
Heavy cream, a bit of vanilla, and salt.
-And this is it. -[Guy] Look at that.
-Let's build this. -[Eric] All right, let's go.
My caramel apple.
[Hunter] When was the last time you had caramel apple?
Last time I wanted to rip some of my dental work out.
[laughing] Yeah.
[Eric] Powdered sugar.
-[Guy whooping] -Just a little bit.
[Eric] Chantilly.
A sea salt caramel sauce.
Wow. It's outstanding.
-Thank you. -No, it really is.
[Guy] It's tender, light, big flavor.
-It's not too sweet. -Because of the Granny Smith apple.
Well, I say pomme verte, but that's just me.
[Eric and Hunter laughing]
-Now it's just turning into a feeding frenzy. -This is ridiculous.
[Lisa] Two minutes on the caramel apple.
[woman 3] The caramel, it's nice and thick,
and the apples aren't too mushy.
It's delicious.
-How do these compare to mom's? -These are much better.
-[laughs] -We're not going to tell mom.
Very berry Nutella.
I've eaten crêpes all over Europe,
and Holy Crêpe beats every single one of them,
and I can say that very confidently.
[Guy] I mean, this is a great experience.
Thank you. Thank you, chef.
-Awesome. -Chef, delicious.
Hunter, I'm going to make a mystery crêpe for you.
Why am I getting punished?
-Not a punishment, Hunter. -It's not a punishment.
-It's gonna be amazing. -Thank you.
-See? -I'm gonna cry now.
-[both laughing] -I need a tissue now.
[Guy] Coming up, another taste of France,
this time in San Antonio.
Mm, mm, mm, mm.
Going gourmet with beef and potatoes.
Silky clouds of happiness.
And serving up a Fieri family favorite.
Ryder, this is all for you, buddy.
So I'm here in the Beacon Hill area
of San Antonio, Texas, an area
that's going through a gentrification. And...
Why does that happen?
Well, and one of my theories is restaurants.
You get a really good restaurant,
people want to be close to it.
They want to move close to it.
And I hear that's the story with this French bistro.
People are just flocking to the joint.
This is Julia's Bistro and Bar.
Croque Madame going to 75.
Julia's is my favorite French restaurant.
The detail in every plate is just spot on.
[chef] Got a lamb shank for table 12.
It's all chef prepared, great service,
and great people.
[Guy] Great people, like owner Jean Francois Poujol
and his chef, Chris Carlson,
who are paying tribute to another great.
Who is Julia?
My niece's name is Julia.
-Okay. -But Julia Child
influenced America so much about French food.
She was one of the pioneers.
Are we French-American, French-French?
-Mostly French. -[Guy] Awesome.
[Chris] I got an escargot and a gnocchi.
[man 1] They just put a lot of care into curating dishes.
You can tell they take their time with it.
And it makes you want to sort of stop and savor things.
Beef bourguignon.
The beef bourguignon is the soul of this restaurant.
It reminds me of a pot roast, but definitely elevated.
[man 2] Great vegetables, great sauce,
mashed potatoes. It's a fine meal.
-We're gonna make beef bourguignon. -Okay.
We're gonna have to roast out some veal bones.
About two hours.
Then we'll pull them out.
-Then we go in the pot. -[Guy] Water in.
[Chris] Bring it up to a slow simmer.
We strain it out to get rid of the impurities.
Put back in fresh water.
-Next up. -[Chris] Celery, onions, carrots.
[Guy] So the mirepoix.
-Fresh garlic? -[Chris] Fresh garlic.
Tomato paste.
Peppercorns.
Bay leaf.
Fresh thyme.
Red wine.
[Guy] Then we'll add this to the beef bones.
How long are you gonna let that go?
-Twelve hours. -[Guy] We'll strain it.
And that'll be the foundation of the beef bourguignon.
[Chris] Correct.
-[Guy] Next step? -Chuck flap.
Salt. Pepper.
Lightly dust this in flour.
And then sear it off.
Ten, 15 minutes.
Nice caramelization on that.
[Chris] Take it out. Then we'll add our mirepoix.
[Guy] Tomato paste first.
Just a little bit of flour.
[Guy] Basically building a light brew to it.
[Chris] Red wine.
Now that we've reduced the wine,
I'm gonna add the veal stock.
Now we're ready to add the beef.
[Guy] 250, four hours.
[Chris] Now we're gonna roast our Yukon gold potatoes
for our potato mousseline.
After they go through the ricer,
they go through my drum sieve.
This is the famous Joël Robuchon potatoes.
Often mimicked,
but very seldom mastered.
[Chris] Heavy cream. Butter.
[Guy] Just a touch of butter.
We're gonna keep it on the low side.
[Chris] Salt.
[Guy] I really shouldn't.
Okay, I will.
That's delicious. That's silky.
If you have a broken jaw,
come on down to Julia,
'cause you can suck these
-mashed potatoes through a straw. -[crew laughing]
[Chris] Now we're working our garniture grand-mère.
Bacon, pearl onions, button mushrooms.
Now we're ready to add our mushrooms
and onions to the bacon.
-Ready to plate? -Yes.
-Piece of beef. -[Guy] Look at that.
[Chris] Potato mousseline.
Our garniture grand-mère.
Carrot for the top.
Parsley. And there you go.
Oh, you got to see this. Just come over here.
If you're using a knife on this,
someone's got to be talked to.
Mm. Mm, mm, mm, mm.
Chef,
for a lot of people,
they're saying, that's the pot roast
with mashed potatoes.
Pot roast with mashed potatoes came from this dish. It just
became more dump and stir.
But when you come and try this
and these Robuchon potatoes,
which are silky clouds of happiness,
you'll look at it and say...
"Oh, that's where it came from."
-Well done, Chef. -Appreciate it.
Beef bourguignon.
The meat is nicely caramelized.
It's very tender.
It's so hearty. Infused with flavors.
And the mashed potatoes are just super creamy and delicious.
It's a little secret palace here.
-Secret palace. -Yes.
[Chris] I got a duck confit.
[Guy] What was the building before you were here?
My neighbor, Uncle,
used to have a grocery store here.
[Guy] It has a grocery store feel
-with these pane windows up top. -[Jean Francois] Yeah.
There's really nothing like it close by. It's pretty unique.
[Guy] What do we follow this up with?
Brioche French toast.
The bread to the fresh fruit on top, it's all homemade.
And you don't want to miss this.
We'll see you in a bit.
Chuck flap.
-Which is... -Chuck flap?
-[Chris] Yeah. -[Guy] Okay.
-I went to school with a guy named Chuck Flap. -[Chris chuckles]
[Chris] Was he a good guy?
[Guy] Chuck? Yeah, yeah.
-A little tough. -[crew laughing]
Welcome back. Triple-D hanging out
in Beacon Hill in San Antonio, Texas, with Chef Chris.
And we are at, wait for it,
yep, a French bistro.
I've got barbacoa crêpes.
You're getting an outstanding French dish that you might not
normally get anywhere else.
French toast plating up.
The French toast, it's got everything.
Strawberry glaze, crème fraîche, homemade bread.
It makes for very, very delicate bites.
-Brioche French toast? -Yes.
We got some warm milk here.
Yeast, flour, whole eggs.
This is basically gonna be our sponge.
[Guy] How long is this gonna sit?
[Chris] About an hour and a half.
Then we're gonna add the rest of our flour,
sugar, our eggs, salt.
We'll mix that for about 15 minutes.
Slowly drop in the butter.
I take it out, proof it,
and then it goes in the refrigerator overnight.
So now we've got our brioche dough.
Press it out.
You want to fold it three times.
And then let this proof in the pan?
[Chris] Four to five hours.
We're going to give it a nice egg wash,
and then we'll put it
in the oven, 325, for about 30 minutes.
-[Guy] What else do we have going with this? -[Chris] Praline.
[Guy] The simple technique of water and sugar,
letting it go, not messing with it,
and then right when it starts
to turn to that caramel state.
[Chris] Then we'll add the nuts.
-And don't get it on yourself. -[Chris] Yeah.
[Guy] So we'll let this cool,
pulse this in a food processor.
[Chris] Now we're gonna make our Chantilly cream.
Heavy cream, sugar, Madagascar vanilla.
-Whip that up. -[Guy] Okay.
[Chris] We have our macerated strawberries.
Toss them with a little bit of sugar.
And then we'll blend them,
and it will be our sauce for our brioche French toast.
-Great. -[Chris] Now that
our brioche is ready, I'm gonna slice it up.
We'll batter it and make our French toast.
Couple of minutes each side, and then we'll build it.
Sauce, French toast.
[Guy] Beautiful.
Fresh strawberries,
puree.
Look at that, Cornell.
-Look at that little rollover. Gangster. -Oh, yeah.
Vermont maple syrup. Praline.
And there you go, my friend.
Ryder, this is all for you, buddy.
Ryder's gonna be like, "Dad,
can you make that, the brioche?"
The brioche in itself is a dessert.
It's very decadent.
It's very sophisticated.
The acidity of the puree
cleans it up a little bit.
And then...
the much needed crunch
that comes in from the praline.
Simple ingredients, correct execution,
dynamite ending.
Two French toasts coming up.
The French toast has a great
vanilla caramel flavor.
And you pair it up with the candy walnuts. It's amazing.
-I'm coming back for that one. -Gnocchi pesto.
[man] Julia gave us the French flavor
that we need here in San Antonio.
Outstanding. Outstanding.
Got to eat the whole thing.
So that's it for this trip.
But don't worry, there's plenty more Triple-D joints
all over the country.
I'll be looking for you next week
on Diners, Drive-Ins, and Dives.
-That looks like a monster case scenario. -Yeah, I was
just gonna say monster. That was the word
that was coming out of my mouth.
Quit stealing my game, Hunter.
There's only so many words, Dad.
We only have like nine words in the Fieri vocabulary.
Monster.
-Honking big. -[laughs]