Bourdain braves the slopes, works up a sweat, and declares this the “worst episode ever.” Then, in a fit of gastronomic frenzy on CNN’s dime, he “blows up the budget,” ordering some of the finest foods the region has to offer. We’re talking killer cuts of meat, fine wines, and—perhaps obviously—cheeses of all genres and temperatures. Bourdain waxes pensively on the nature of veal: “We wallow in blood,” he says. He also overcomes his fears and milks a cow. “Oh, that’s strangely satisfying,” he says, when he rolls up his sleeves and really gets into it.
French Alps
9 Places
Bourdain braves the slopes, works up a sweat, and declares this the “worst episode ever.” Then, in a fit of gastronomic frenzy on CNN’s dime, he “blows up the budget,” ordering some of the finest foods the region has to offer. We’re talking killer cuts of meat, fine wines, and—perhaps obviously—cheeses of all genres and temperatures. Bourdain waxes pensively on the nature of veal: “We wallow in blood,” he says. He also overcomes his fears and milks a cow. “Oh, that’s strangely satisfying,” he says, when he rolls up his sleeves and really gets into it.
La Table de Plan Joran
Restaurant
Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.
Aiguille des Grands Montets
Mountain peak
Tony and Eric Ripert went skiing here in the French Alps, which Tony describes as a place he fears, but is allowing Eric to have "payback" for the torture Eric endured in Sichuan China.
Crémerie du Glacier
"A special place at the bottom of the mountain," describes Tony. "croute with morilles, and cream, lots of cream....farcante: a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie."
Boucherie du Mont Blanc - Chamonix Mont-Blanc
Permanently closed
Eric Ripert met with Maurice Guillot, Eric's mentor at this butcher/cheese shop. They bought beef tenderloin to make steak au poivre, tomme de chevre, and saucisson.
ChaChaCha
Wine store
Eric Ripert and mentor Maurice Guillot went to this wine & spirits store to purchase champagne, white burgundy, and cognac.
Détachement Aérien Gendarmerie (DAG)
Heliport
Eric's dream as a kid was to work as a park ranger, so they met with a lady named Sonia Popoff who does this for a living. "She's who you call when things are really bad," says Tony. They rescue skiiers who injure themselves on the mountain.
Chalet Valhalla
Chalet
Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate. Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.
Farmhouse Maison Rosset
Farmstay
Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta. Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.
