Somewhere in a remote sea chef Paul Bartolotta tracks down the greatest langoustines on the planet in order to deliver them to the haute tables of Las Vegas.Somewhere in a remote sea chef Paul Bartolotta tracks down the greatest langoustines on the planet in order to deliver them to the haute tables of Las Vegas.
[BLANK_AUDIO] [MUSIC] In the end, what you learn is This process is the whole game. [MUSIC] Mmm. Wow. [MUSIC] [SOUND] Okay [INAUDIBLE] come on [INAUDIBLE]. [LAUGH] Come on. [MUSIC] They're beautiful, fantastic. Look. They have sacrificed their lives for the pleasure of my customers. [BLANK_AUDIO] So which one? I'm a professional. We don't have a languistine like this in the Mediterranean this size. We just don't. [MUSIC] My husband is excited. [LAUGH] Every time he's eating it. Oh my god. What else do people eat alive? Lobster. We're gonna waste it. And shrimp. I gotta teach you guys how to eat your seafood out here. All the way. Don't be shy. You have to be very powerful [MUSIC] That's one, we're done, we're done packing, oh my God. [MUSIC] Quite a crowning Achievement. [BLANK_AUDIO]