Tony's trip begins with a stroll through a farmer's market with chef Olivier Roellinger. In Tony's words, "to describe him as a chef is insufficient". His past includes a tragic story of being beaten, left for dead and in a coma for weeks, before then having to teach himself how to walk again. Now, over 30 years later, he has made a name for himself as a chef (including being awarded 3 Michelin stars in 2006). Olivier is currently running his most recent venture, Chateau "Richeux.” This restaurant and hotel has a Celtic kitchen, exotic herb garden, apple orchards, potato farms, a tee pee and...pigs. That's right, pigs. I won't ruin the segment by trying to describe the "best pork porn ever,” but if you want to find out more about these wonderful pigs then you must watch the preview video clip below from tonight’s show.
Chances are if you're an oyster eater, you've heard of Belon oysters. It's also probable that unless you've been to Brittany, France you haven't had a real Belon oyster. Tony heads to the source (the Belon River) to visit Anne Belon, a fifth-generation oyster farmer. Her family was the first to farm oysters in the area. Belon oysters are among the most famous in the world due to the rich nutrients that come from the river itself. Even the dogs eat oysters here.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
