Anthony is in France, having fun with a scrumptious dinner on the restaurant with the "hardest reservation in Paris," Le Comptoir. Here, Anthony is handled to a ravioli of blood sausage that he describes as "one of the best things I’ve tasted all year." Then, he heads to L’Atelier de Joël Robuchon, with Chef Robuchon himself personally supervising every dish. The meal kicks off with gazpacho and is completed with Robuchon’s well-known mashed potatoes– 2 kilos of potatoes for each half-pound of butter!
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