Join us as we send-off our friends, Mickey, Anthony and Charlotte on their transatlantic crossing and head back to the market to make a wonderful French feas...

Closed Captions (CC):
last time on Avalon I arrived in La

Rochelle we toured around the city and

we went to the market

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morning so today we are going to see off

our friend Mickey on his Sayana he is

about to set off on his Atlantic

crossing with his crew of Anthony and

Charlotte they're supposed to leave

around 9:00 which is when the Sun comes

up so it's about 8:20 right now we're

heading over there if you go say bye to

them and then we are gonna go to the

market get dinner because most places

are closed on Sunday so we're gonna get

something to eat almost to Mickey's

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we are at the professional dock at the

marina La Rochelle I'm gonna go see

Mickey DAF he is leaving today last

chance at land everyone introduce

themselves I'm Anthony and Roman North

Kent and are you the captain what some

people how many crossings have you dad

this is number 45 wow that's pretty

impressive

and he's only 34 years old Micky

Hernandez and I'm the owner and how many

Atlantic crossings I have fun they're

totally the same from the US living in

Florida I'm Charlotte

I'm crew and I am from Chevy Chase

Maryland and this is my first Atlantic

crossing and you don't live in Chevy

Chase though right I do not live in

Chevy Chase where do you live so you

were in the BVI's before this oh yes

yeah what were you doing there um I was

a scuba instructor and the skipper and

how many Atlantic crossings had you done

none Hey yeah it's gonna be like a

three-hour tour

[Laughter]

all right

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have a safe trip see Anna Hans yes see

in Fort Lauderdale journée

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you can follow Mickey's transatlantic

journey with the link in the description

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heading to the market and work Ghana

gets mistakes and some brussel sprouts

and some what else okay

pate that doesn't go over oh it's on no

good

we went to the market little piggies and

we got Lube again we got brussel sprouts

two steaks I bet cheese kind of dizzy

French yeah we got by most people around

here make an attempt to speak English if

they know any very nice very polite

people so looking forward to cooking it

tonight so we're not gonna go out at

Sunday and that will be our dinner we

have returned from the market yes

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another mystery cheese hey

and these states do that faux filet this

is a New York Strip with them yes so our

market produce and everything is being

cooked now we're gonna do some potatoes

we're gonna boil them and then roast

them and here are the Brussels sprouts

ready to go in the oven and then we are

going to have some steak what else is

that it Brett on bread maybe I'll have

pate David doesn't want any pate no you

don't want pate I mean I want no liver

of animal you don't even know an animal

I don't care what is it it's a local a

local dead animal that's where I would

eat it we have the two New York Strip

perfectly marbled honest steaks we got

at the market from the local butcher

today looking forward to seeing them and

getting a great flavor out of them over

here we have partially put Brussels

sprouts they'll go back in as soon as

the potatoes are roasted here is the

pate and it tastes like cat food and

rotisserie chicken so not what I was

hoping for so you're more like a ribeye

though they say it's a New York

Brussels sprouts potatoes all right

ha I'm in too hot

we'd heard how it looks or we saw how it

looks now tell us how does it taste

steak is perfectly cooked Brussels

sprouts are nice and crisp and the

garlic potatoes are very well salty

they're a little hot though

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