>> Stephen: HEY, EVERYBODY, WELCOME BACK TO THE LATE SHOW!
MY NEXT GUEST IS A MICHELIN STARRED AND JAMES
BEARDED CHEF WHO IS CELEBRATING THE 25th ANNIVERSARY OF HIS
ACCLAIMED RESTAURANT, DANIEL.
PLEASE WELCOME CHEF DANIEL BOULUD!
( CHEERS AND APPLAUSE ).
>> HI, EVERYONE IS THERE MONSIEUR CHEF.
>> HOW ARE YOU, STEPHEN.
>> Stephen: I AM GOOD.
THE LAST TIME WE WERE TOGETHER, YOU COOKED TURDUCKEN.
>> ABSOLUTELY.
>> Stephen: WHAT ARE WE DOING TODAY?
>> TODAY WE'RE STILL ON THE FARM AND WE'RE COOKING CHICKEN.
BUT WE'RE KILLING ROOSTER, ABSOLUTELY.
>> Stephen: THAT'S A ROOSTER.
THAT LOOKS LIKE A RUBBER CHICKEN.
THAT IS ACTUALLY A ROOSTER?
>> IT IS A ROOSTER.
YOU WANT ME TO PROVE IT?
>> Stephen: YES.
>> PUT THIS GLOVE.
>> Stephen: PUT THIS GLOVE ON.
ARE WE GIVING THE ROOSTER A COLONOSCOPY.
>> YOU SEE TWO THINGS DOWN THERE.
IF YOU CAN REMOVE THEM, THAT'S HIS TESTICLE.
>> Stephen: THESE ARE THE TESTICLES OF THE ROOSTER.
ROOSTER.
>> AND THEN ONE DELICACY, SO THEY ALWAYS COME BY PAIR.
>> Stephen: THIS IS THE THING ON THE TOP OF HIS HEAD?
WE'RE GOING TO EAT THIS, TOO?
>> YES, WE'RE GOING TO EAT THAT, TOO.
I KNOW YOU ARE A VERY GOOD COOK, AND I HEARD THAT YOU LOVE TO
MAKE CHICKEN POT PIE.
>> Stephen: I DO, YES.
>> SO THIS IS MORE LIKE KIND OF A CHICKEN POT PIE FIT FOR A
KING, LIKE KING COLBERT.
>> Stephen: OKAY.
>> SOMEONE LIKE-- >> WHAT VOLUM MEAN.
FLY IN THE WIND.
NOT GONE WITH THE WIND.
>> >> Stephen: FLY IN THE WIND?
>> YEAH.
>> Stephen: AND YOU'RE COOK THINGS THAT BLEW IN THE WENDO.
>> AND WE'RE MAKING THIS WITH BEAUTIFUL PUFF PAISTRY.
I HAVE CRAY FISH AS WELL AND THE BREAST, AND THE LIVER AND THE
HEART AND THE TESTICLE-- BY THE WAY, DID YOU TASTE MY TESTICLE?
>> Stephen: OKAY, NOW--
>> HERE, HERE IS A VERY SMALL ONE.
>> Stephen: NOW, DANIEL, WHAT IF I HAVE A NUT ALLERGY?
>> AAH--
WELL -- >> Stephen: OKAY?
>> I WANT YOU TO -- >> Stephen: IS IT HOT?
>> NO, NOT TOO MUCH.
IT'S SO DELICATE AND NOURISHING.
>> IT TASTES LIKE TESTICLE.
>> ABSOLUTELY.
HERE I'M ADDING UP A LITTLE BIT OF HERBS.
THANK YOU FOR HELPING THAT-- ROOSTER TO --
>> Stephen: DEEP THIS A LITTLE BEMURE HERE.
( LAUGHTER ) >> A LITTLE PIT OF PEAS AND
RADISH-- >> HE LOOKS PEACEFUL, LIKE HE'S
SLEEPING.
>> I'M GOING TO KEEP FILLING THIS HERE, LIKE THIS BEAUTIFUL--
SO THIS IS REALLY SOMETHING I WILL COOK FOR MY FRIENDS, FOR MY
FAMILY.
DON'T COME TO THE RESTAURANT DANIEL AND ASK ME TO MAKE YOU
THIS BEAUTIFUL DISH.
>> Stephen: IS THIS A TRADITION, LIKE YOU WOULD EAT
SOMETHING IN THE COUNTRYSIDE OF FRANCE?
>> ABSOLUTELY.
AND THE SAUCE IS MADE WITH THE BONUS AND THE CARCASS OF THAT.
>> Stephen: NOW, IS THERE ANY CHICKEN MEAT IN IT?
I SEE THE COMBS.
I SEE THE TESTICLES-- >> VIOLA.
NICE CHICKEN.
BUT THEN I ALSO HAVE NICE LITTLE CRAY FISH-- YOU KNOW, IT'S LIKE
CARNIVAL.
YOU HAVE TO HAVE -- >> Stephen: OH, MY GOSH.
>> THIS IS ROOSTER TESTICLE AND, OF COURSE, A BEAUTIFUL CRAY
FISH, AND SPAWS.
>> Stephen: WELL WL, IT'S NICE TO KNOW-- IT'S GOOD TO SEE A
MEAL WHERE YOU CAN ACTUALLY SEE THE EXPRESSION OF THE ANIMAL IN
THE LAST MOMENTS OF HIS LIFE.
DO WE DRINK WINE NOW?
I WOULD LIKE SOMETHING TO WASH THE TESTICLE OUT OF MY MOUTH.
>> DO YOU WANT ME TO GIVE YOU A TASTE OF THE DISH?
>> Stephen: WHY NOT?
I ASSUME IT SORT OF TASTES LIKE THE TESTICLES DID.
>> I'M GOING TO GIVE YOU A LITTLE BIT OF THE PUFF PASTRY,
WHICH IS SO FLAKY AND BEAUTIFUL AND A LITTLE BIT OF THE MORRELL
AND THE PEAS.
>> Stephen: THIS IS THE 25th ANNIVERSARY OF DANIEL.
>> YES.
>> Stephen: WHICH IS A MICHELIN STAR RESTAURANT--
>> YOU CAN REMOVE YOUR GLOVE.
>> Stephen: I'M NOT SURE.
( LAUGHTER ) JUST IN CASE I RUN INTO SOME
MORE TESTICLE.
WAS THAT RESTAURANT A SUCCESS FROM THE VERY BEGINNING, OR DID
YOU HAVE TO BUILD UP TO THE GREAT SUCCESS IT IS NOW?
>> NO, I THINK IT WAS A LITTLE MAD OF A SUCCESS.
I'VE BEEN BLESSED BY HAVING AN AMAZING TEAM WHO HAS BEEN
SUPPORTING ME FOR SO MANY YEARS.
AND TO MY TEAM THERE AT DANIEL, AND TO ALL MY TEAMS--
( LAUGHTER ) OKAY.
1993.
>> I DIDN'T SEE ANYTHING.
>> 1993, THE YEAR WE OPENED THE RESTAURANT IN NEW YORK.
THIS VERY SPECIAL WINE WAS MADE, AND THE LABEL HAS A NUDE ON IT.
>> Stephen: WE CAN'T SHOW THAT ON CBS.
>> IN AMERICA, THEY FORBIDDEN TO HAVE THIS LABEL.
SO IF YOU BUY THAT WINE IN THE STORE, YOU WILL NEVER HAVE THE
FIRK-- IT.
>> Stephen: OF THE NAKED LADY.
>> I BROUGHT IT JUST FOR YOU.
>> Stephen: ALL RIGHT.
>> CHEERS.
>> Stephen: CHEERS.
( CHEERS AND APPLAUSE ) >> IT WOULDN'T BE A BIRTHDAY
WITHOUT A BEAUTIFUL CAKE, NO?
SSO WHAT DO YOU THINK?
ARE YOU GOING TO DO THIS NEXT SUNDAY FOR MOTHER'S DAY.
>> Stephen: I CAN DO THIS?
>> YES.
DON'T BURN IT, BURN IT.
YOU GIVE FLAVOR TO IT.
>> Stephen: YOU JUST POP OPEN A JAR OF FLUFFER HERE AND PUT
THAT ON?
>> YEAH.
YOU SEE, THERE'S A 25 RIGHT IN THERE.
>> Stephen: WHAT'S THIS?
>> LET'S SEE, LET'S SEE WHAT IT IS.
OH, YEAH.
UH-HUH.
OKAY.
SO THAT'S GOING TO CONTINUE TO-- CONTINUE TO BURN THE THING
THERE.
>> Stephen: ALL RIGHT.
>> AND I'M PUTTING A LITTLE BIT OF THAT THERE.
I MADE A BEAUTIFUL CAKE.
IT'S A FROZEN-- ACTUALLY IT'S NOT FROZEN.
IT'S AN ICE CREAM CAKE WHO IT'S --
>> Stephen: IT LOOKS LIKE A BAKED ALASKA.
>> IT'S CALLED A BAKED ALASKA.
HAVE YOU EVER BEEN THERE?
>> Stephen: TO ALASKA?
>> YES.
>> Stephen: NO, BUT I HAVE BEEN BAKED
( LAUGHTER ).
>> LET ME CUT A SLICE OF THAT CAKE HERE.
>> Stephen: OOOOH!
EXTRAORDINARY.
NEW, WHEN IS IT APPROPRIATE TO SERVE SOMETHING ON FIRE?
( LAUGHTER ).
>> UH, IT'S-- I MEAN, FIRE IS SOMETHING VERY GOOD FOR THE
KITCHEN, YOU KNOW.
WE NEED FIRE ALL THE TEEM.
>> Stephen: WHEN IS IT APPROPRIATE TO BRING SOMETHING
FLAMING TO THE TABLE?
>> FLAMBE?
WELL, IT'S APPROPRIATE WHEN YOU DO-- SO, FOR EXAMPLE, A FOIS
GRAS FLAMBE.
>> YEAH, I LOVE IT.
>> Stephen: OOOH!
JON, WOULD YOU LIKE SOME?
>> Jon: YES.
LET ME GET IN THERE.
>> Stephen: MONSIEUR, MONSIEUR.
THIS IS A PERFECT CELEBRATION CAKE FOR YOU, AND FOR KING
COLBERT.
DO YOU KNOW, KING COLBERT?
I HAVE A CROWN FOR HIM.
( CHEERS AND APPLAUSE ) I MADE THIS FOR KING COLBERT.
>> Stephen: MERCI, MONSIEUR.
CHEF DANIEL BOLOULD, EVERYBODY.
WE'LL BE RIGHT BACK.