Tosh Show - My Sandwich Guy - Sebastien Pourrat

Episode Date: June 23, 2026

Daniel breaks bread with chef and entrepreneur Sebastien Pourrat, who drew on his upbringing in Basque Country to create the most sought-after cheesecakes, salts, and daily sandwich drops in Los Angeles. Join our Patreon for exclusive content: http://patreon.com/toshshow

Why do you think your sandwich drops went viral? Like, because all of a sudden he was everywhere. L.A. Times, the food reviewers, this became a thing. The hipsters started showing up to come get his sandwich. That's a commitment. They're driving an hour plus. Tosh. Tosh Show for show.

Welcome to Tosh Show. Eddie, are you here? I'm here, buddy. Oh. Right over here. Oh, my guy. I don't like to look up very often. Uh-huh.

But there you are, in the flesh. Have they finished counting all the votes in the crooked election here in California? I think so, but I don't know. You know what I learned in this past election? Here in Malibu, I wasn't allowed to vote for mayor of Los Angeles. Same in Redondo. So Redondo isn't Los Angeles County? We have our own mayor in Redondo Beach, so.

Oh. What other places can't you vote for mayor? Englewood. Englewood? Colver City. Who can vote for mayor? Yeah, who gets to? The Palisades, do they get to vote for it?

Yeah, that's L.A. Okay. What about North Hollywood, Pete? Yep. Did you vote, Pete? I did. Were you one of those people that voted for Spencer Pratt? I did not.

There was a couple people in my neighborhood that said something to me. They were, like, testing the waters. Like, oh, Spencer Prade. Some of his ideas are, and I just like, oh, fucking shut up. Shut it down. This guy is so, oh, it was so embarrassing. So, first of all, no one's hard of Spencer, Pratt in the past 15 years.

Yeah. And then now he's running as a Republican. You know why he said he ran as a Republican? No. This did fascinate me. He said it's because when he was doing his reality show back in the day and he was a complete asshole and everyone hated him, he was getting tons and tons of death threats. And so he and his wife, Heidi, had to have security and they encouraged them to get handguns for protection.

And he realized that, you know, Second Amendment nuts are. Republicans. So that's why he became a Republican out of, and I've always, I've always discredited people that only vote based off of a single issue that personally affects them as opposed to caring what is right for, for everyone. Right. You know, I don't, I'm a man. Why do I care about women's rights yet, you know, I'm like, that's top, top of the charts for me. Anyway, so he had to get a gun to protect himself. And that's the only reason that he became a Republican. So basically what I'm saying, since he's never had to shoot and kill anyone that was

threatening him, that his entire political beliefs were based off of being paranoid for no fucking reason. Ego. Idiot. So embarrassing. Can you imagine if he was mayor? We would have never had the Palisades fire. He would have had everything under control.

Nothing would have slipped to the crack. with that idiot. I love this political podcast. Hey, let me change directions for a second here. My son, I don't know where he stands politically, but they had an art show at their school. Okay. Where they had, you know, and we had a dress kind of fancy for this art show. And I was excited because he wanted to keep it a surprise. Neat. What he did. And you go and you look at other people's works and people had paintings and a lot of people did ceramics. And I knew that he was doing a sculpture.

And, you know, some of them more intricate than others, larger in scale. And my son, he's very excited for me to be there. It's in the cafeteria. He's holding my hand. He's pulling me. He's like, let's go, let's go. By the way, hot. Yes, always.

It's always hot. And then there's food out, but kids are touching it. So I'm like, I'm not going to eat any of that. Anyway, he brings me over to his exhibit. Uh-huh. And by the way, he also tells me that for a hundred dollars, I can display it in our house, but we don't get to keep it. He's like, he's like renting me out his art. Like art on loan.

For a hundred dollars. I said, no fucking way. That was before I even saw it. He was like negotiating. So good. I like the move. Yeah. Yeah, well, anyway, he brings me over to the exhibit.

You guys don't know what it is, right? No. Okay, you haven't seen it. No. I brought it here today. It's on loan for free, I'd like to point out. This is the exhibit that my son made for the art show. Now, I don't know if you can tell.

It is a toilet. He made a black toilet. There's the flusher. The lid is partially open. I believe there's a squatty potty. on the bottom, which he knows very well, even though the founder of Squatty Potty is a pedophile. Right.

And we should probably get rid of it. But anyway, and if you look into the toilet, there is some yellow discoloration urine in there. Realism. So my son made a toilet. That's great. Tiny two-inch toilet. How'd you get it out of the school?

I'm so proud of them. The apple doesn't fall far from the tree. And apples, as you know, are nature's laxatives. There you go. I'll tell you what we could put in this toilet, Eddie. Spencer Pratt's political career. Oh, good. Yeah.

Goodbye. Here we go. $100, just to rent this toilet for a bit. I thought it was pretty great. When I saw it, I honestly thought I was being pranked by him. It's good. You have to prepare yourself to see your kids. artwork.

Yeah. Because my face isn't good at hiding stuff. That is true. What? No, fuck. But no, that's his. That's his name on the bottom of it. Good for him.

And I won't be re-gifting that. That's for sure. Today's guest, on the other hand, one of the few people, fingers crossed, I hope, has brought me a few gifts. Enjoy.

Pasha! My guest today is an accomplished chef from the Basque Country who honed his skills in the kitchens of Paris and New York. He knows the most important meal today isn't breakfast or dinner, but the one that involves a sandwich, please welcome the literal salt of the earth. Another foreigner I love who moved to Malibu, Sebastian. Hello. Sebastian, my first question. I ask every guest, do you believe in ghosts? No.

No. Except one. Oh, yeah? Yeah. Which one? The holy? The one which is in my home sometimes. Oh, yeah, that's the one you believe.

You've got one in your home? Yeah. Where are you from originally, Sebastian? I'm from the Basque country, the French part, at the border with Spain. So I'm technically French, as you can hear. My roots are more Spanish, so I'm more into Spanish stuff than French stuff. And how does that go over? Do your countrymen?

Do they appreciate that you have turned your back on your homeland? No, I never, I always felt like a stranger in my own country. That's why I'm a professional stranger now. Ah. This is why I love. left France because I wanted to be a real stranger. So now I'm a certified stranger. Do you go back to France a lot or no? No. Not really. Yeah. What about Spain? Do you go back to Spain? Yeah, more. Yeah. When I can. How often? Yearly? No. No. I've been working. I've been in

New York for 10 years. I've been in Cali for like four years and I'm working like a dog. You moved to America 14 years ago? Yeah, correct. Are you a citizen? Next year. Look at that, guys. Next year. Another one. got them, has food always been an important part of your life? Always. I did the bar in Paris to be a business lawyer, and then I was an actor. I did the Courflorant, which is a dramatic school in Paris, which is the, and I was playing theater in Paris, and it was an accident. Did you pass the bar? No, I didn't wake up. I was drunk the night before. I did, I did until the end to please my dad wanted me to do that, but I went to

to Paris to become an actor. I hated like the people around this industry. It was awful. The people are like, I don't like these people. Right, but now you live in Malibu, California. Yeah, this is not the same. They're like, this is their, they're, they're, they're, it was invented here. So they're leaving the thing in Paris.

You go for a random casting and the guy is like, Scotch, Scotch, Scotch, tape, tape. Hello, no tape, I don't have time. You're doing a stupid commercial and you're talking like if you were Stephen Spielberg. No way. You know, so I was like, it's not for me. And then I started to cook for my friends. I mean, I was always cooking for my friends. And my best friend in Paris happened to be from New York.

And as an American, she was like, okay, I have a school coming from Tennessee next week. You're giving a full lessons to 25 kids. I was like, 25 kids, a lesson. Yeah, I booked that restaurant and you're going to be the chef for like. And then I started to be in the restaurant business and everything. And then when you moved in you, York. What was the first restaurant that you did there? I opened my restaurant, my own restaurant, which was co-cote.

Was that a good idea to do, or was it horrible? No, I met my wife in Paris 20 years ago. I had a restaurant in Paris. What was your wife doing in Paris? She was modeling. Yeah, she was. There you go. Uh-huh. You met a model. Are you proud of that? No, no. Did you date a lot of models before? No, no. To be honest with you, the Booker was at my bar drunk every night, bringing tons of model.

I didn't really care about models. And she came and, voila. I was like, I was like, and I was like, and I was like, I don't want to be in this stupid business, which is the restaurant industry in Paris. I think deeply I had an issue with Paris and France in general. So I didn't want to be in the restaurant business. And she was traveling to Tokyo, to New York, and I'm like, let's open a restaurant in New York. And she's like, this is not a good idea. You don't know New York.

It's a tough city. I was like, I don't care. I love tough. I went to visit her a couple of times. I was like, they're all crazy. Like me, they're completely crazy. And I identify as a crazy man like them. So I wanted to be a part of this craziness.

And we moved. And it was crazy. Was the business successful? Did you? So we moved with no money. I met my lawyer. And she was like, so do you have $700,000? I'm like, no, I don't have like one quarter of this.

She's like, and you want to open a restaurant? I'm like, oh, no, I'm not buying anything. I'm just renting. She's like, welcome to the U.S. She's like, you have to pay the contractor. You have to pay this and this. It's a long story. I worked with someone who knew someone.

He did the construction for almost nothing. 10 days before the opening, I'm missing $25,000. I asked everyone. So I was in the street asking people, excuse me, do you have $25,000? And they were like, whoa. Even America in France. That's a great ass, though. If somebody asked me for $25,000, I might stop and be like, I got to listen to this.

Intrigued. This is, this is, you've got my attention. And it worked eventually? Yeah, I found them. And when I open a week later, this is Sandy. You remember the hurricane Sandy? Oh, yeah, yes. So I'm dead.

That was six months after it opened? Six days. Six days after it opened. Yeah. Oh, this is a nightmare. So now I'm going to Brooklyn to buy a camping gas to do sausages and breadworth in the dark. And I'm like, it's a very bad idea. I didn't know New York.

It was super not safe. So I opened back a week later. And it worked. And six months after afterwards, I gave back 20% to the two guys. And you ran the restaurant for 10 years? Almost, yeah. And then what made you decide to come out west? I wanted to come here.

It was a little tough at first because my wife had a contract with an agency in New York. And I signed this lease in New York. And the restaurant was successful. So it was my bread, our bread and butter at some point. But I wanted to come here badly. We were like here every other month to enjoy. And it was our dream. It's like the Basque country with better vibes.

I mean, I've told this to people before. I grew up, born in Germany. I traveled around a lot. I settled in Florida as a young kid. But my only dream was not to get into show business. I just wanted to live in Southern California. That was my dream. I was like, that's where I wanted to be.

For me, this year was the end of the world. It was the very last. limit to the world and somehow the sky is higher here. I have this feeling that there is something happening here, which is for us. So you get here. This was 20, 21. Sorry, yeah, 21. Yeah, 21. Yeah, yeah.

So I was trying to close the business in So in Manhattan and it was tough because it was our bread and butter. So shutting down that business was shutting down the revenue stream and everything. And COVID hit. And I was like, yes, it's a good one. See? Yeah. Me and you.

The only people that loved COVID, it was just, I was like, oh, good, I can stop. To be honest with you, I was working on it before moving here. So before I was coming here, I had this idea of doing this brand. I didn't want to be in between four walls anymore. I didn't believe in the restaurant business anymore. I thought, like, back in the 2015th or what, it was an old business and it was not dynamic enough. So I was like, I need to do a brand which is like much more fun and where like I feel myself being like having fun as well. You know, not just like working and waiting for people to come, what's on the menu.

This is not me. And it was like my first, my first try in the business when I did New York, really. But then I wanted to have a brand, like multiple things to do and doing some private everything. Your store is in a very cool, new area of Malibu. Like you don't really know where it is. You go past a construction store, a hardware store, lumber, yarm. and then there's these cool old bunkers, and they've converted them into a handful of boutique stores.

And I would say, aesthetically, your place is beautiful. It looks like it should be a coffee table book. When you see a photo of it. It's a Nancy Meyer's movie cottage kind of. Very much. Yeah. And your wife did most of this? Yeah.

Okay. My wife is like the creative director. And in the store, you sell, you know, You've got your salt, of course, and you've got just other home good things, and then you offer your sandwiches six days a week. You're a lot like Chick-fil-A. Are you familiar Chick-fil-A?

Yeah, of course. They're not open on Sundays, either. It's very aggravated. Yeah, you're not being open on Sundays. I'm going to be honest with you, it aggravates me occasionally. But I'm glad you have the day off. Soon, a couple of weeks. I'm opening a new spot right across.

You open another spot right there? Just right across. For what? Bakery coffee shop. God damn it, this is the best news I've ever heard. Let me just say When you live out here in West Mouth There's not a lot of options

And I have just always been like Well, why can't there be a good I want a good sandwich? There hasn't been. Then you came and it was just It was literally the greatest thing That ever happened to me. I can eat your sandwich three days a week.

I also have to set this up. You don't get to pick anything on a sandwich You just go and you buy the sandwich There, it's wrapped up for you Right at the register and you leave. Sometimes there's two options. A lot of times there's one.

If it's beef, I don't eat beef, so I'm a no that day. But pork and chicken, oh, I'm all in. The BLT days, the chicken days, oh, I'm in heaven. Am I supposed to know what days, what sandwiches are offered? It's just up to you? Yeah, I don't even know. Let me see how right I am. You make 75 sandwiches a day and then on the week over 100.

What's the deal? 75 to 200. 75 to 200. Yeah. And you just base that off of what? The more I'm getting into the week, the more I increase the amount of sandwiches, and also it really depends. Opens up at 11 a.m. the line starts forming.

It depends on the day, but usually, you know, 10, 45, the line starts forming, people to get the sandwiches. Does your wife let people know when the sandwiches are about to run out, and there's still a long line? You just, you make them stand there, and then they get furious at you? Yeah, they're nice. They're nice. Californian people are nice.

I would be in New York, I would get killed. We, we sometimes, I'll send somebody to get me sandwiches and they'll buy five or six or eight, whatever. And the looks that people shoot us when you're walking out with eight sandwiches and you're only two people. Yeah, I know. They don't fucking like it.

I'm trying to make more and I'm trying to let people know. Usually what's happening, the line goes and I still have sandwiches nowadays. Oh. It happened to me like two times where the line was another like 40 people and I had to go out and say, I'm sorry, it's over for today. And this is not a cool thing to do.

It's just a weird business model because you think in this day and age where everybody is struggling in business and like to have one where it's like, no, this is how many sandwiches I made, you're shit out of luck, oh, you want a sandwich with no mayo, fuck you.

You don't, no request, right? Oh no. No. I'm doing the opposite of what I've done for a long time. Oh, good for you. It works. And even what I took today for you to try, it's too maximum to buy. Oh, you put a cap on people now.

Oh, yeah, yeah. The little pastry is the little pastage dinata. Even the product, my mom, when she comes, she's sitting in the store and she's like, you know you did that to sell and to make money. And people are trying to deal with me. Can I get, because everyone knows me now. They're like, can I buy three fish, three salt? and I'm like, not really today.

I had this guy, he's a neighbor. He came one day and he's like, oh, I'm going to take that. I'm like, you cannot buy this. This is a muscle patte. And he's like, why? I'm like, you have to be a Spaniard. You're not going to like this at all. I refuse to sell it to you.

So he made an argument for an hour and then he bought them all. And he called me and he was like, yeah, this is very good. Are you happy right now making these sandwiches or are you getting to get frustrated? I'm super happy. I'm just working a lot. Are you ready to get other people to do it for you? This is what's happening right. No. Okay. Because I don't, we can't lose you. I just, I, the sandwich is a part of my life now. I can't, I can't have this go away. We'll be right back. All right. Revolve man. As you probably notice, you won't catch me wearing the same outfit twice on the show. This doesn't count. All right. What you don't know is that I'm running low on unworn options. So my stylist Carrie is buying on my behalf the best way she knows how at Revolve Man. Get ready because you're going to see a lot of Revolve Man on.

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Bugs hate to see you coming with Pestie. Pesty.com slash Tosh for an extra 10% off your order. That's a P-E-S-T-I-E dot com slash Tosh for an extra 10% off. Tosho. My wife hates sandwiches. What do you think of that? Just your first thought of that. Not your sandwiches.

Hates eating a sandwich. And then, but she eats yours. And she goes, well, this isn't a sandwich. I'm like, what do you mean it's not a sandwich? I guess in her head, she's just thinking like cuts of meat. like cold cuts. I totally respect that. My sandwich, the bread is imported from Spain.

The gluten is like lighter. This is panace crystal. This is much more interesting. I mean, for me, the bread is good. It's just wrapping up the meat and everything. It's not thick. It's not like a nightmare to digest and everything. How many sandwiches do you make?

I've listed three. BLT, tuna, pork tenderloin, wood fire steak, wood fire chicken, duck fat, roasted chicken. Peanut butter and jelly? Yeah, of course. Yeah, just for you. I'm missing one. I ate, I think, yeah.

That's good. But you rotate them for no rhyme or reason. No. How often do you give me two options? When I'm doing pork, I'm trying to do tuna as well, like a little amount of tuna. And if I try to do just tuna one day, people want to kill me. They're like, where is the meat? And then there's a gluten-free chocolate chip cookie.

Why gluten-free? The question for my wife. I don't know. I mean, I'll be honest with you. I'd love some gluten. But the bakery. Now I just got to wait for the bakery. I'll go next door.

I'll get the flour that I want. By the way, best gluten-free chocolate chip cookie I've had. Now, again, I'd prefer gluten. That's just me venting, Sebastian. You don't care about that at all. Why do you think your sandwich drops went viral? Like, because all of a sudden he was everywhere. LA Times, the food reviewers.

This became a thing. The hipsters started showing up. And to get to his location is not. easy. You have to, the majority of L.A. that's in the, that cares about the food scene to come get his sandwich. That's, that's a commitment. They're, they're driving an hour plus. I had some, some people from Fresno were driving and I'm like, you drove from Fresno. Yeah, well, they probably, I'll be honest with you, Sebastian, they probably had other things to do. Yeah, yeah, but no, some people, at first when it went, but it was not an overnight thing. It was, when I started two years ago,

I went viral on next door. So it was like like this. People were coming from Santa Monica and they were like, are you the next door guy? I was like, what is next door in the first place? And then from next door, this kid, she came and she started to be an influencer and she did this video and we shared it together

and we had 150,000 view. And then another one came and she was a TikTok influencer. So it grew like this, little by little. So I had like 25 sandwiches, 35, 45, and then it blew up. Now it's like, now it's... Yeah, well, you wait, you see the effect I have on you. Oh, it's going to be negative. The first time I met you was, you probably don't remember this,

but Justin, our French friend, who is a bit crazy as well, would you say? Yeah. Yeah. Okay. His wife's birthday party and you were making a paella there. Oh, but by the way, have you, is that your special? Do you have a specialty? For some people, I'm the sandwich guy. Someone introduced me the other day, and she was like, oh, this is a sandwich guy.

She's like, no, no, this is paella man. Amen. And sometimes I'm the cheesecake guy. And I have a couple of specialties, a couple of things I know to make. And I don't want to have like a broader stuff. My Spaniard friend who taught my wife to make paella and he was just insulting her the entire time because she was doing it wrong. and he just couldn't accept it.

He also built my house. But the amount of work that goes into it is just so much. By the way, you're skipping the big one too. When did your salt become a thing? Oh, after 10 days in L.A. So I started. But you didn't do salt in New York? No.

I came to... This guy is like the biggest... Everyone, every kitchen I know has to have his salt. His salt is what everyone is like you have to have it. First of all, what's... What's the ingredient? Is it better than Morton's? You know, Mortons?

Yeah. Okay. Do I have to answer to this one? No. The main ingredient is Espelet pepper and Espelet chili pepper. Espellet is a little town in the Basque French country. This is, we call it the red gold. This paper is not Mexican spicy.

Like, there is a little kick to it, but the flavors of it are, like, insanely good. So I'm mixing some, I sourced some salt, flaky salt in Spain. I'm drawing some organic. herbs and spices and this is the main ingredient. And people are coming to me. This guy the other day and he's like, my wife eats my salmon now. Thank you very much.

And this is what it does. That's what my wife's salmon is close to unedible. Maybe I can fix it. All right. I know it's good. I'm giving you that it's good. But just because things are good doesn't mean that it becomes popular. How did it become popular so fast?

Two things. We came to LA. We didn't, from Dubai with this broker. it was like I found some place here. We landed in LAX. We took a cab and we arrived in a random house in West Hollywood. And we started working on the cheesecake. The cheesecake was not part of the New York thing

because we had such a small kitchen. The cheesecake is a whole thing. We didn't have the proper recipe. So we started to work on cheesecake and salt. And I gave 10 jars of salt away. And after a week, the cheese store of Beverly Hills is calling me. The cheese store of Beverly Hills, which by the way makes an amazing sandwich,

wonderful place. I've always loved them. They bought your salt right away. They call me and they're like, hey, we had your salt. I don't know how. And they're like, we want to have all your portfolio.

I'm in my house in West Hollywood. I don't have much salt. I don't have a portfolio. I'm like, I can deliver like a case of 12 if you want. So I made a case of 12 for them. And then the next big step for the salt, I started to do some private parties

all around with making pie. fire parties and everything. And after six months in the hills in LA, I did one in Malibu. And there is this guy coming to me, older guy. He's like, I'm a farmer. Can I grill some corn on your calls? And I'm like, yeah, sure. He's like, you know corn?

I'm like, in Europe, it's for chickens. He's like, oh. So he's like, he grills his corn and he's like, do you have butter and fine salt? I'm like, no, I'm French, but not French. I have olive oil and my salt. which is, and he tries my salt and he puts his, and he's like, wow, you should sell that at my farm. This guy happens to be Larry Thorne from Bonzole,

and we became very good friends that day, and I started to set it to his farm. And from there, all the people in Malibu were calling me, and they were like, I want danger. So I was doing the... By the way, your impression of him, perfect. That is how he is.

I started to cook at the farm every Saturday. I was putting my... It was like, come and cook at the farm. you want. And I was putting my fire on. I was doing burrito over wood fire. And I started with Larry, everything in Malibu. Yeah. Okay. And wood fire. That's also a trait you enjoy cooking over wood fire. That's this is me. This is, this is wild. This is not a kitchen. This is not neon. The taste is good. The vibe is good. And you don't have to be a great chef. You just put the best ingredient over wood fire and it works. Settle this. What country makes the best food?

It's Spain. For me, for me, I'm not sure I'm... You're wrong in Italy. Yeah, I'm not sure about this. I'm not sure about Italy. Every single American believes like his grandmother was Italian. And it's a big thing, the ravioli and everything. But at the end of the day, I think when you go deep into Spain was not...

Even in Paris, when I was telling to my friends, I'm going to Spain, like 20. five years ago when I was at the dramatic school, everyone was like, we're going to Italy. We're like you're a villain, you know. Spain was not the thing. And now everyone is going to Spain, and everyone is appreciating what's, and you have so many like different, it's like France. I'm not really into French food. I don't know why. I don't like the buff bourguignon. You ever heard of my story? I told a story about the time I went to septine. Oh, how was it? I mean, I'm not the person. It's not my thing. Oh, yeah. It's not my thing. It's not my thing. thing but I appreciate it but it's not my thing the whole way through I'm like no no yeah not my

I know I know I think I never had in my life onion soup never and and this is not something I want I want to have but when you're French in the US it's people are coming in New York they were sitting there were like two snails and two steak freight and it was a basque restaurant I was like what do you mean two snails you don't have snails here and and this is what people think you are that's why you have to make sandwiches, then you're not the French guy or the sandwich guy. How much your sandwiches cost? Say the number. 20-ish.

They're 20-ish. I didn't know that. I've never once looked. I just do the Apple pay, whatever. Then you tip. Okay. You say hi to you say, I say hi and I get out of there. I'll tell my stuff when you come.

You don't know when I come. I'm in and out. A lot of times I sit in the car and make my wife. Oh, last time my neighbor, my neighbor, the neighbor turned and he's like, I love this guy. I'm like, who's this guy? He's like, in your line. The guy with the hat, he's like, I love him. I'm looking and I'm like, I don't know anyone here, and it was you.

It was me? Yeah. See? I sneak in sometimes. I said hi to you one time just to let you know that I wanted you to be on the show. And you're like, I don't have time for this. I got to make more sandwiches. Get out of my store.

I was like, Jesus. What happened to the French accent? You're like, it's fake. One of Jeff Bezos's favorite breakfast is Octopus. You did a private dinner for him. Do you remember what you prepared? Or did you have to sign like an NDA and you're not allowed to talk about it?

I don't know how you know that. It was not for him. He was a guest. No, no, he was just a guest. It was not for him directly. It was a guest. It's the day I met with Larrithon when he grilled the corn.

What a good day. I'm going to the host and I'm like, can you tell me if Jeff Bessos coming? And she's like, oh, we don't care. They're not foodies. Barbara is a foodie. I'm like, who's Barbara now? Oh, she's coming.

Barbara Sresen. I'm like, Barbara's frozen now. Oh, that's great. Okay, cool. And no, Jeff Bessos came, I don't know if I can say that. I don't know. He came to my grill and he was stealing potatoes. And he's like, great grill.

I have this grill made in Utah or whatever. And where did you buy this? And I was like, not on Amazon, but, you know. And his wife was like, don't steal potatoes. The cool. You don't let people serve themselves, do you? Yeah, not from the grill, but I'm just, The rule with me is like buffet style or family style.

This is never served. Yes, but Pia, you don't let people dig in. Yeah, I'm trying not, because then it's a mess. You get a little, you get a little like, and I'm like, eh, you know, I'd like another shrimp. And you're like, you just move on, buddy. Yeah. By the way, celebrities. In this town, there's just so many people that care about who they are.

You don't recognize who they are. No one. Which is. Jeff Bezos, I knew it. Well, sure, but that's different. But most of them. I have some DM on Instagram. So first of all, Instagram, it's, I never used a computer in my life.

So I don't know how it works. I didn't want to have my mind polluted with a computer thing. So Instagram for me, I have some people, I'm calling my wife, I'm like, this guy just wants a sandwich. She has three million followers. And she's like, this guy is one of the most famous musicians. And I don't know any one of them, which is good, I think, because I do. What about athletes?

You know athletes? Yeah, I've been cooking for a couple of athletes, yeah. Do you like sports? sports? Yeah. What sports you like? Yeah, basketball. You do? Yeah. Oh, I've seen Blake walk in there, Blake Griffin, and give you some proper love. He's always got his shirt off. I'm like, Blake, put a shirt on just because you got a great body. Doesn't mean you can walk around without a shirt on constantly. It drives me nuts. Makes me look, my wife's just drooling at him. I'm like, knock it off. He's got a bad personality, but he doesn't. That's the problem. He's also very nice.

He's a very nice guy. Very funny. Yeah. Is a hot dog a sandwich? No. Is a hamburger a sandwich? Yeah. Have you ever ate at any of American fast food sandwich places? Yeah, of course. Okay, Jimmy Johns. You ever had Jimmy Johns? No. I vote yes for Jimmy Johns. Oh, yeah. Jersey Mike. You ever had Jersey mics?

No. No. Subway. Yeah. Ugh. Right? Bleached camel meat. I believe that's what they serve. Quiznos, do you know what that is? No. They used to like, they have a conveyor belt that your sandwich would go through, but the first, like, dumb. Dump it in hot liquid and then the meat and then put it on it. It was awful. Pot belly. You ever had pot belly?

They've got decent cookies. I'm going to say that about pot. They have a chocolate chip oatmeal. Wawa. You've ever been to a Wawa? That is a gas station in the Pennsylvania area is where it started, I believe. And they make sandwiches that are apparently amazing. Publix, grocery store in Florida.

They have popular sandwiches. You ever tried one? Maybe, yeah. Togo. No. Now, Togo's out of business. Blimpy? You ever had Blimpy?

Where is that? It's a sub place in America. They're still open. They have soft bread. Their bread is soft, and they slice their meat in front of you. That's a plus, but Miami subs. Have you ever heard of that? Okay, this is a late-night place in Miami.

That's where it started. It was like a cool retro nightclubby who stayed open until a foreign morning. Horrible food, disgusting. But the French fries were good. How about the local places here? What do you think of Bay Cities in Santa Monica? Yeah. Okay.

Enough said. No, yeah, it's good. I think... It's not what you're doing, though. No, no, no, no. It's good, yeah. I'm not judging other... The list of chemicals you just gave me is not interesting for me because I'm not in the chemical business.

I'm not... This is not what I'm doing, but I respect like people doing whatever they're doing and base cities is good. It's not... It's just... I'm not obsessed with sandwiches. It's an accident. I'm obsessed with it. And I'm so happy that it happened.

Tell me some of the stuff that I'm going to experience at your bakery. This couldn't be better. I just love baked goods so much. The amount of joy that I, well, you got something here? Oh, man, what am I about? What is this? Okay, I'm super, super, super, super happy with this. First of all, at the bakery, I'm not going to do, like,

I'm not in the business of doing, like, 2,000 things and you can come any time. I'm going to do, like, a couple of things. Damn it. Sebastian, you have to have hours so that makes sense to me. I'm going to have drops. For the sandwiches, I'm going to do two drops now instead of one. So you can come at 11. Because my staff is like, no one is working in Maribu at 11.

No one has a job. So I'm going to do 11 and 1. So people are working. You're just now realizing that none of us work? Yeah. It never came to my mind. But I'm going to do a couple of things, not a lot. I'm going to do the Basque cheesecake by the slice.

I'm going to do the cookies. I'm going to do the Tartas Santiago, which is a Spanish almond cake. I'm going to do the Gato Basque, which is the French Basque cake. And I came up with a recipe for this, which is called the Pastage de Nata, which is a Portuguese little egg custard flasker. I'm really happy with this. But now I'm in trouble because some people are like,

you're not Portuguese, right? I'm like, do I need a passport to make pastage deionata? Don't appropriate other people's culture. Yeah. Yeah. Mm-hmm. Oh. You're perfect.

It's just perfect. That's amazing. Now you only have two. But I'm only allowed to take two. It's weird that you brought three. I'll share with these guys. Yes, please. Do you bake the bread?

It comes from Spain part baked and I'm finishing it like I'm baking it like 10 minutes. It's the perfect size too. Listen, I'm tooting your horn. But that's what I mean. That's why you're here because I think it's amazing. So many times people say like, oh, it's the best sandwich in L.A. And I'm like, oh, I'm sure.

And then you're like, oh, it is. It is the best. This is an American thing, the best. I know. The best. It has to be the best. It doesn't need to be the best. It's delicious.

It's wonderful. It's, if you like it, you like it. I'm not trying to do the best sandwich in LA. But you do have a sign that says the best sandwich in L.A. No, the famous cheesecake. Oh. No, no, no, no. I'm teasing.

I'm teasing. I was teasing. I think aesthetically, your place is beautiful. Thank you. Down to the font. Wait for the new one. Why do you need a whole new storefront? Because I cannot deal with this amount of people.

Like, it's not, it's not going to get bigger per se, the space, but it's going to be dedicated to sandwichies. and cakes and everything. Okay, listen, I want you to grow. I want you to be the most successful as you want. Like, it's not a brick and mortar, which is, this is experiential, the brick and mortar. This is not where you make money or where, but this is something that you, people have an experience with you.

And this is very funny to do. This is why I'm doing that. And also this is the same location. I've been approached to be like different locations in LA. People want to work with me to open, I don't want to open any sandwich shop. I'm not in the sandwich business. I'm selling something from where I'm like here, and I want to stay here experience-wise.

But it's funny to make another place which is dedicated to the Basque cheesecake. You cannot imagine the number of people every day coming to have a slice. It's like maybe 50 people a day. And it's pre-order only. That's why when Pete, this morning, we're discussing for the past two months,

and he's like one hour before the show, he's like, do you mind taking a cheesecake? I'm like, what cheesecake? I don't have a cheesecake. like this. It's like the cheesecake thing is like a nightmare because I have to bake the cheesecake and it takes me some time. Where are you baking all? Where are you baking your food at? I have, I have a commercial space where I'm, which, but most of the time I'm cooking outside on the wood fire, but when it comes to to oven and stuff like this, I have a dedicated space.

Who's wrapping your sandwiches? My staff. Do your staff like you? Are you liked by the people that work with you? The one who stay like me. I mean, are you a hard, because I see. I see. You seem jovial and happy, but a lot of chefs are crazy monsters. I'm not a chef. You're not a chef. A lot of business men are monsters, too. I don't have the ego of a show.

I don't want to prove I'm, this, the chef has nothing to do with me. I'm just cooking and I'm doing what I love. You left all that in New York. You're like the perfect Malibu guy. We'll be right back. How much, honestly, how often are you telling your wife, are you saying, how much better is it being here?

She was not okay when we shut down New York and we moved to LA because she was like, are we starting from scratch again? We struggled a lot when we came to New York and I was like, we're doing it again. She was like, we're too old. I'm like, we're doing it again. We maxed out all the credit cards. We were in dire threats when we came in here. And the first gigs we had saved us and we made it.

How old are you? I'm never displaying my age. Old? How old are you? No, no, I'm never saying. No, I know, I'm going to ask again. I'm like, you know Carl Lagerfeld? Uh-huh.

Yeah. I never said his age. So when he died, people were like, he was 73. Otherwise, like he was 85 and I liked, like this. I like this. Are you older than your wife or younger than your wife? Yeah. Yeah, I'm older.

A lot older than your wife? No. I mean, yeah. How many years have you been married? Uh, 2010. So it's going to be 16 years. And how old were you on your wedding day? I was 15 years older.

Younger. There is no age nowadays. People are reversing people. Nobody's reversing. We're all getting older. That's the only way it goes. We just get older. Because you're from Florida.

I'm not fucking from Florida. Hold that over me. It's funny how I actually feel like I'm from Florida, even though I only lived in Florida for nine years from like 12 years to 21. Yeah, but in Florida. And it's like dog girls. It's 27 years you've been there. I'll let you say anything.

That's the thing. That's why I love hanging out with people that are foreign. Because when you make fun of me, I'm just like, I don't think he means that. How much more processed is food in America? And how difficult is it to source high quality ingredients when you're here? I'm importing everything. Everything. Yeah.

Is the food here way more processed? No, to be honest with you, American food is better and better. There is some grass-fed beef. The veggies. I'm at the Santa Monica Farmer's Market every Wednesday morning, and I'm at Larithorn Farm all the time. Great products. Now, even if it's organic, is the soil not contaminated with all the shit that goes with this in America?

I'm not sure of this. the gluten or no bueno I'm not a huge fan of the fish from here you don't like our fish from Pacific I think Pacific is a little hot

so there are a couple of fishes and seafood which are good most of I love the fish from the from the Atlantic Ocean from the Atlantic Ocean do you like canned fish yeah you do? Oh yeah like from Portugal all the canned fish and stuff

from Portugal and from Basque and this is my meal my everyday meal because I'm selling out the sandwiches, so I have to eat some tin fish every day. You don't save yourself one sandwich? Do you save sandwiches for anybody? Not officially. Uh-huh.

So there are people that are on the unofficial list. No, there are some people who are coming, like, since day one from Malibu, and they used to send me a text. So now it's complicated. I'm trying to deal with it. There is this woman who came the other day, and she's like,

can you make a special line for Malibu locals? I'm like, I'm thinking of like the membership fee that goes with it. I'll let you know. And she was like, wow. Do you know my friend Pierre? I don't know if he doesn't pop into that. He's my only other friend.

I have two French friends in Malibu. Pierre and Justin. That's it. Yeah. Pierre's a chef? Oh, Pierre makes horrible food. He'll make, he puts a hot dog on top of mashed potatoes and calls it a meal. It's just disturbing.

Everybody's on the show gets a gift. I just give you stuff that was laying around my house. That's the joke. Okay. It's just old. But maybe you can explain this to me. I just got back from France, by the way. My wife and I went and watched Roland Garros to tennis.

Oh, nice. Yes. This is the best thing in France. Oh, it's so wonderful. I love watching tennis. But guess what? I was robbed because I really just wanted to watch my Spaniards play tennis, and Alcarez was hurt. So I was disappointed.

But I went to this one restaurant. This was over in Italy. And they presented me this afterwards. I just wanted you explain to me. This was like, they gave me a certificate of its, I'm like, why do I want this? And they presented to me that it was an honor. Like, oh, this was the number that it was. of this time the chef has made this dish.

I'm like, okay, but thank you. Does he put some gold? Yeah, they put gold on. I literally eat gold. I love it. Huh? You like that? It's like the guy, you know, the stupido who was doing that,

Salt Bay. Let me tell you something about gold, okay? That's nice. Yeah. I eat gold. What are you going to hold on to that? How dare you say that stupid? You want me to hold on to this?

I see that. I want you to hold on to this? I see that. to have this. I stayed at La Reserve in Paris. What do you mean, of course? Of course. You don't have to see, you know, you're so judgey, Sebastian. Sebastian is so judgy.

It's close to everyone there. When he goes to Paris, he's not from Florida anymore. He's from Malibu. Right, thank you. But I don't, but they gave me a hat and I'm like, I'm not going to wear that hat, but I wanted you to have that hat. Thank you very much. Okay, so you're, and by the way, real French people stay there.

That's not where the tourists stay. That's what I'm saying. Thank you. When I'm on the show, I just wear things, but I don't, it's not actually my wardrobe. Do you know what I'm saying? So I have to give you some sweaters that I thought seemed French that they had given me on the show. So I'm giving you this sweater. French from which you are?

I don't know. There's stripes. How about this shirt? You tell me that doesn't look like something you'd wear? No, it is. You'd love it. Your wife when she sees you in this shirt. Oh, it's going to be great.

Yeah. She's going to love that. Thank you very much for this. You're welcome. Put this on the floor, Sebastian. Bugachi. It's not Bugatti, it's Bugatti. Don't worry about it.

Now, I know you're happy with your coffee, okay? Yeah. But my friend here in Malibu started his own company's Sunny Day coffee. Yeah, yeah, I know them. You know, he's a, I just want, this is my pitch. He is a super sweet person, and he cares very much about it. It's all organic and everything. Who knows?

But I just wanted you to have a bag of his coffee. Thank you very much. I love it. I love this coffee. Maybe you'll, you, I mean, I know you got your own thing, but maybe there's room down the road. One of your other restaurants. Yes, definitely.

Who knows? And they started after me at Lari. That's why it's called Bonzo. Bonzole? Yeah. I started cooking at Lari, and then they came to sell coffee at Lari's. Okay, here, the last thing I got you.

Somebody bought me this. I don't want this. But when you're doing your paella's, and this is an electric tennis racket that Zaps bugs. Okay. And kills bugs. Now you're talking to me.

If there was like a competition, I would be ranked among the best, maybe three best fly killers in the world. But now you're going to have so much more fun because you're going to hear them burn. They're fun. It's loads of fun. John, my wife's cousin,

Panda's what you call it, brother. That's what he bought me. I didn't even open. I'm like, no, I'm re-gifting this immediately. Okay. That's all I've got for you. Okay. Okay.

Cool. You have a bag of stuff here? Yes. Sebastian, what did you bring? Oh, man, yours is way fancy. Okay. Uh-huh. So beside the pasta ginata, my salt.

This is it, guys. This is the salt that everyone freaks on. Eddie, you gotta do this. You gotta make your salmon a little better. Eddie buys a salmon from Costco. What do you think about that? Yeah, yeah, go with this. Go with this, we'll forget Costco.

This is my wife's line of candle. Because when we came here, she didn't have any work visa already. So she started our company, and now she's killing it. We're selling that at the store. Good for her. What is it called? Soul Edune. Soul Edune.

It's lovely. Smells good and the ceramics beautiful. And then you have a mug when you're done with it. We have some tin fish. That'll set off a fire alarm at any Airbnb. Trust me, I know. This is an old... Oh, we have fish.

Oh, yeah, tin fish. Tin fish, guys. Have you started eating this, Ed? Fancy tin fish. I've had to have started religiously. It's good. I've been buying, I've now gotten into it. I'm pretending that I'm spaniard.

This is amazing. This is amazing. Which one's better? I love. I love the mackerel. Okay, I'll eat this one. I'll let Eddie try this one. This is a very old bakery in the Spanish Basque.

There is a slightly risk of addiction with this. This is Cigarios conchonchocolat. This is insanely good. This is, now you're doing it. This is what sells in your store, right? Yeah. This is olive from Spain. Look how much more stuff he gave me.

Vinegar from Spain. Oh. Some picos to snack on. Oh, these are no good. Some tomato jam. Oh, that's good. Some gorge. Oh, look at this garlic.

And the little matches which goes with the candle. I'll put that with the candle. Vascaria. That's the name of the place. What is he? He's going to me a business card at the end of this? I don't fucking need a business card. Put it out there with purpose.

Because they're nice. What? I mean, what are I supposed to do with it? No thing. There is no information on this business card. It's on purpose. Just look the drawings. It's very pretty.

This is, this is not for me. I don't like it. So you'll give it to the next. I give it to this guy. Eddie'll take that home. This is good. This is because. Wonderful.

I'll get this off my desk. Yeah, yeah. Please, please, please. Have you ever been to the cheesecake factory? No. Just curious. They make like 300 different types of cheesecakes there. Yeah, I'm sure of this.

You'll love it. Would you do a cooking show now? Yeah. You would. Yeah. All right. When I was in New York, this guy is coming and I had too much work. I just launched.

And my Italian baker at the time. He comes in like, Ma, there is a production in NBC. My friend, you have to go for a new show. The new Iron Chef. So I'm saying no. And when I'm like, yeah, I should do it. Short story long, they flew me to L.A. and they tell me you can come with your stuff, with your knives and stuff.

So I came with my espadrilles and my salt. And the chef next to me were like opening like the hatchet and the knives. And they were like, what did you bring? I'm like my espadrilles, the little shoes from the Basque Country and my salt and they were like this. And then I'm cooking and this is the new Iron Chef. All the NBC executive are here and we're supposed to be the three best chefs. They cast it like 200 chefs and I don't know why I'm in the final three top chef. And they tell us you have 15 minutes to cook a pork tenderloin with a side which is not a salad.

So I'm starting to cook the pork tenderloin and this is induction burner. It's not working well. You needed wood. And it ended up not cooked. It was cooked outside. It was not cooked inside. But it was beautifully done and everything. So even the chef are coming to me.

They're like, wow, this is beautiful and everything. And then this is. Everyone is coming to me. And I'm cutting the pork and it's raw inside. And I'm like, I'm going to tell you something. In the Basque, the pork, it has to be eaten raw. So I was like, I hope not going to die because now it's a big risk. They were like, hmm, it's good.

I'm not sure if it's good. The vast country eats raw port. We've all known that. All right, Sebastian. Well, I'll see you soon. As always, thank you for being on the show. Thank you, Daniel. Thank you very much.

Oh, my pleasure. Tosh! I want to thank Sebastian for being on the show and giving me free sandwiches for life. Such a nice guy. What a gesture. What a gesture. We've got some plugs. Patreon.com slash Tosh show.

Come on, be a real fan. My first farewell tour is underway. Yep. Me'wee. Mequee for the king. Toshoshostore.com. Get your merch. There you go.

Hit the music. They love me. They love me now. What do you got, Eddie? It's from Flies FW. Easily a top 10 show. Nailed it. I'll take that win.

You get it. That's your win. Easily a top 10 show. You hear that guys? update your resumes All right They let me not What do you got for they hate me

Adam Hahn 2523 Tosh loving St. Louis is the worst thing about him No That's not If that's the worst thing about me That means I'm a pretty amazing person

Pretty good And you know that's coming from some Cubs fan Right Gosh Let's get them birds See you next week