We really like the hearty
food at the Oktoberfest,
but what's even more
important to us, is love.
Love is what
it's all about!
[MUSIC]
>> Good morning.
I just got out of bed and
we are on our way to the
biggest folk festival in
the world-
The Oktoberfest
in Munich.
Six million people
are going to be there.
And one of them is me.
Before I even think about
entering the Wiesn,
as it's known locally,
I will need to put on
the correct outfit.
For a young man,
that would be Lederhosen.
And for the ladies,
a Dimdl.
So now we'll sort out
the proper garb for
myself and
then we'll head over.
[MUSIC]
[SOUND] It's so
early, still!
[MUSIC]
Not much can go
wrong now that I
have the traditional
Bavarian costume.
Apart from my shoes,
but they don't matter.
[LAUGH] Everybody will be
drunk there anyway,
right?
[MUSIC]
This has to be the worst
thing about Oktoberfest-
if you have any
musical taste at all,
then you're in
the wrong place.
[MUSIC]
Now, for
a spot of breakfast.
The classic Bavarian
breakfast is
Weisswurst (white
sausage).
[MUSIC]
It's crazy when you
realize that they built
all this for just 16
days, and afterwards they
have to take everything
apart again.
It doesn't look
like this at all,
you can't even
move the table.
Everything is
screwed together.
This is going to
be a long day.
[LAUGH].
Amazing.
So these are the white
sausages from Munich.
And sweet mustard too,
right?
>> Of course, here.
>> You can see how
nice and coarse it is.
Give it to me!
>> I can show you how
to eat that properly!
>> Then come here and
show me!
>> Put one of them back
or else it will go cold.
>> That's why the warm
bath is there.
>> So, take the leaf off,
cut it in half, move
this to the side, pick
it up with your fingers,
dip it in the mustard and
suck out the insides.
>> So I just pick it up.
You don't eat the skin
with it, right?
>> Correct.
Some people
like to eat the skin.
It's natural,
made from intestines but
we wouldn't eat it.
It's natural, made from
intestines but
we wouldn't eat it.
[MUSIC]
Incredible.
>> Prost.
>> After the Weisswurst
breakfast I
feel like
something sweet.
Kaiserschmarm would
be great!
Cafe Kaiserschmarrn.
[MUSIC]
And here's the kitchen.
Good morning,
what's your name?
>> Plotz!
>> Nice to meet you,
Mr. Plotz!
How many variations
on Kaiserschmarrn do
you make here?
>> Six or
seven different kinds.
>> Wow, six or seven!
Are they all sweet?
>> One of them is savory.
We can go into
the kitchen
and I will show you.
[MUSIC]
Now let's try
the Kaiserschmarrn that
Plotz has conjured up for
us.
This is a glass of
fresh apple sauce.
The recipe is
very simple-
eggs and flour mixed with
sparkling mineral water,
which gives it such
a fluffy texture.
It doesn't get
better than this!
You can't get better or
fresher Kaiserschmarrn
without eating them
straight from the pan.
[MUSIC]
>> Ooh.
>> The best thing you
could eat today is
grilled chicken.
Maybe later
a pork knuckle.
>> A chicken or two!
>> We've already eaten,
now it's time to drink!
[LAUGH] We've
had prosecco,
white wine, red wine.
>> Yeah.
>> You name it,
we've had it!
[LAUGH]
>> This is one
of our guys!
Hey!
This is one of our guys!
Hey!
>> I wasn't wrong about
the background music
at Oktoberfest!
We have to move on
because I'm still quite
hungry and
thirst is creeping
in more and more.
[MUSIC]
At Ammer they have
my favorite food.
And they do it well.
There he is!
This is what
a chef looks like.
Hello!
What is your name?
>> Pierre Schmid.
>> So you grill chickens.
>> And ducks.
Chickens and ducks.
>> How long have you
been doing that?
>> We've been doing
it for 127 years.
The Schmids
are descendants of
the Ammer family.
The stall used to be a
place where people could
bring their own
chickens and
we would be paid
to grill them.
>> So
not chicken to go, but
rather chicken to bring.
>> Yeah.
>> How do
you make the skin so
crisp?
>> At the bottom we cook
the chickens on
medium heat.
At the bottom we
cook the chickens on
a medium heat.
When they're in the
middle we brush them with
butter to make them
juicy and golden.
And at the top we
raise the heat to
make the skins
really crunchy.
>> And what is this here?
>> That is the glaze
that we put on
the Knödel (dumplings).
As a garnish.
>> So, low-calorie
from beginning to end!
>> You just wouldn't come
here if you were
counting calories!
>> You're right!
>> And as a side to
the chicken you would
have a classic pretzel or
potato salad
with pickles.
[MUSIC]
>> I just don't
know how to
eat this chicken without
seeming barbaric!
[MUSIC]
The skin is just
astonishingly good.
[MUSIC]
Wow!
How cool is that?
[MUSIC]
One ride please!
[MUSIC]
[LAUGH].
[MUSIC]
Hi!
I'd like to
get some Bavarian
cocaine, as it's called.
Sniffing tobacco.
>> Of course.
I would like to try
the "Bayem-Prise.".
>> That will be
€3.50 please.
>> €3.50?
That's pretty good value!
[MUSIC]
>> I'm all blocked up.
Can you clean my face
if I clean yours?
[MUSIC]
So now let's go to
the Oide Wiesn,
the more traditional
version of Oktoberfest.
If you want to eat
something traditional,
it would be Stockfisch.
The fish smell
is very intense.
This is the typical
Steckerlfisch,
it's mackerel,
a German fish.
Over here they are cooked
on stakes over a fire.
They are ready after
about 15 minutes.
Then you pick one up,
like this.
>> And it's ready to eat.
I'll take it!
[MUSIC]
You also have to eat
things at Oktoberfest.
It's a must.
It tastes quite salty.
It's soft like butter.
Despite not being held
directly above a flame,
it's cooked
completely through.
It's great as a snack
after two beers so
that the third one goes
down more smoothly.
[MUSIC]
>> You need to wash
that down with a beer!
>> I know,
I'll get one in a second.
>> [INAUDIBLE].
>> Now,
that is hospitality!
>> Prost!
[FOREIGN]
[MUSIC]
Now we'll enjoy
the absolute classic
Oktoberfest experience in
an original
Oktoberfest tent.
This one is
the Armbrustschützenzelt.
[LAUGH] It's already
going off in here!
[MUSIC]
This looks awesome!
So here we are in
one of the tents.
It smells like spilled
beer, like sweat,
like pretzels and hearty
food with sweet mustard.
Everything you can see
here affects all
your senses.
And it doesn't
matter what you do,
somehow this is
the right place to be.
Hello!
>> This is our
ox sirloin.
>> [LAUGH].
>> Roasted pork knuckle.
>> Oh boy...
>> Bavarian venison
goulash, and
a vegan Schützen salad.
>> I want to bite
into it already.
The crust looks
incredible.
Can you say
something about it?
>> You can't get
pork knuckles so
fresh anywhere in the
world; because the second
they are ready they
are already sold.
>> [LAUGH].
>> It's a great
feeling to
cut into it down
the middle.
When you bite into it,
it cracks.
Once you've heard
this sound,
you will never forget it.
[MUSIC]
>> Prost!
>> Prost!
[MUSIC]
This is the heart
of our kitchen.
Day in day out,
we cook down bones and
vegetables.
This fits 100
litres of sauce.
>> So
this is the sauce that I
had with my pork knuckle?
>> Yes.
[MUSIC].
Let's toast to
Oktoberfest 2014!
[APPLAUSE]
[MUSIC]
[NOISE] I feel
better now.
