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Europe's the mayonnaise, but America supplies the good old lobster.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

I love mayonnaise. Every birthday when I was a kid I'd go to Black Angus and just dip my burger in mayo.

I eat so much mayonnaise they were going to send me to the Mayo Clinic.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

You can really taste the difference between a shop-bought and a good homemade mayo.

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.

I love French stuff. Mmmm, french fries.

In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.