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A duck farm and processing plant allows Tony to learn how foie gras is packaged. He is a guest instructor at the Montreal Culinary Institute. And, Tony gets the opportunity to take to the ice with a local college hockey team.moreless
  • This was a wonderful episode--Quebec!

    7.5
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    I loved this episode! I love Quebec. Quebec City is especially beautiful. I mostly enjoyed the part on the Foie Gras restaurant. What a terrific idea. I've been home recovering from a surgery and catching all the episodes of No Reservations. Very healing--thank you! Capturing the home life and food sources of the Inuit may be difficult for some watch but I found it fascinating. Tony's commentary on the seal feast is thought provoking and right on. It was also quite eye-opening...right there on the kitchen floor? The bagel part didn't inspire me so much but, I happen to be gluten intolerant, so, oh well. Trish Bales, Personal Chef, Austin, TXmoreless
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    • Tony has said in interviews that he doesn't think the "suits" at the Travel Channel knew what he meant when he said, "fisting a Samoan" in this episode. He's convinced if they knew what that meant, they would have demanded that it was edited.

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    • Tony: Martin specializes in foie gras, the fatty livers of force-fed ducks and geese, a now controversial practice. But, once you've actually eaten the stuff, enjoyed its soft, unctuous texture, its ethereally unique flavor; any concerns you might have had about Daffy or Donald eating too much, usually go right out the window. Daffy and Donald are famous cartoon ducks. Daffy is a famous black feathered rival of Warner Brothers' Bugs Bunny. While, Donald is a the white feathered friend of Disney's Mickey Mouse.

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