All language subtitles for Diners.Drive-Ins.and.Dives.S48E10.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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.

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]