My Sandwich Guy - Sebastien Pourrat

Summary

Tosh Show: "My Sandwich Guy - Sebastien Pourrat"

Date: June 23, 2026
Host: Daniel Tosh
Guest: Sebastien Pourrat

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Episode Overview

This episode of Tosh Show dives into the world of Sebastien Pourrat: a Basque-born chef, sandwich craftsman, self-described "certified stranger," and the proprietor behind Malibu’s viral sandwich phenomenon. Daniel Tosh explores Sebastien’s culinary journey from France and Spain to Parisian theater, through restaurant entrepreneurship in New York, and ultimately into Malibu’s tight-knit and hungry community. Expect witty banter; sharp, irreverent humor; stories of creative risk-taking; and an inside look at why a humble sandwich became LA’s must-try food.

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Key Discussion Points & Insights

Local Politics and Malibu Life

• [01:30 – 04:12] Daniel and Eddie open with a humorous discussion of confusing LA county politics, mayoral elections, and minor jabs at Spencer Pratt's political run.
  • "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." – Daniel Tosh [03:24]

Family & Humor

• [04:13 – 07:12] Daniel recounts his son’s school art show and the pride (and comedy) in seeing his son's toilet sculpture.
  • "He brings me over to his exhibit...he made a black toilet...and if you look into the toilet, there is some yellow discoloration, urine in there...My son made a toilet." – Daniel Tosh [06:13]

Introducing Sebastien Pourrat: Certified Stranger & Sandwich Guy

• [07:12 – 09:01]
  • Sebastien’s background in the French Basque country (on the Spanish border); feels more at home with Spanish than French culture.
  • Explains why he left France, calling himself a "certified stranger."
  • Talks about almost never returning to France and working non-stop since moving to the US ("like a dog").
  • He’s on track for US citizenship next year.

Sebastien’s Road to Food—Via Theater and Law

• [09:01 – 10:32]
  • First studied law, aiming to be a business lawyer to please his father.
  • Shifted to acting, found the scene "awful" and full of pretentiousness.
  • Cooking started as a side project for friends, then turned into a career.

Launching Restaurants in Paris & New York

• [10:32 – 14:30]
  • Opened "Cocotte" in New York after moving on a whim with his wife (a model he met in Paris).
  • Scrambled for money; Hurricane Sandy hit six days after opening.
  • Despite rocky beginnings, Cocotte became successful and ran for nearly a decade.

Malibu Calling & A New Culinary Vision

• [14:30 – 15:18]
  • Sebastien felt compelled to come west, even though closing the New York restaurant risked his family’s "bread and butter."
  • Southern California, and Malibu in particular, felt like “the end of the world,” with "the sky is higher here.”

Reinventing the Sandwich Drop

• [15:18 – 19:04]
  • The Malibu shop is described by Tosh as looking "like it should be a coffee table book."
  • Store offers imported salt, home goods, and famously, sandwiches six days a week (“a lot like Chick-fil-A...but not open on Sundays”).
  • New bakery and coffee shop are opening across the street.
  • The sandwiches: limited options per day, no customizations, sometimes a single variety available.
  • Strict rationing: maximum two sandwiches per person now.

The Viral Sandwich Phenomenon

• [24:47 – 26:28]
  • Sandwiches went viral organically, first on Nextdoor, then via TikTok and Instagram influencers.
  • "Hipsters" and foodies make long treks from LA, even as far as Fresno, to try the sandwich.
  • Community loyalty runs deep: “Some people at first...I went viral on Nextdoor...and then influencers did videos and we had 150,000 view. And then it blew up.” – Sebastien [25:44]

The Salt & Its Origin Story

• [27:34 – 30:44]
  • Sebastien’s signature salt (made with espelette pepper from the Basque country) became a word-of-mouth hit and Malibu essential.
  • Sold to high-end shops like “cheese store of Beverly Hills” after only a week in town.
  • Larry Thorne, the Malibu farmer, played a key role in introducing Sebastien to local foodies.
  • "You should sell that at my farm." – Larry Thorne, paraphrased by Sebastien [29:02]

Culinary Style & Philosophy

• [31:04 – 32:44]
  • Passion for wood-fire cooking: “This is me. This is wild. This is not a kitchen. This is not neon...just put the best ingredient over a wood fire and it works.” – Sebastien [31:04]
  • Deep love for Spanish over French food; lighthearted debate about Spain vs. Italy vs. France in the culinary pecking order.

The Sandwich Experience

• [32:52 – 35:03]
  • Fixed price (~$20), limited variety, high demand.
  • No substitutions or requests: “Oh, you want a sandwich with no mayo? Fuck you.” – Daniel Tosh [18:34]
  • No online orders; lines form before opening.
  • Malibu regulars occasionally request a special treatment (“Can you make a special line for Malibu locals?”).

Notable Clients, Recognition, and Celebrities

• [33:27 – 36:17]
  • Local celebrities and athletes come in, including Blake Griffin ("always got his shirt off").
  • Cooked at events where Jeff Bezos was present (“He came to my grill and was stealing potatoes.”).
  • Sebastien doesn’t recognize many celebrities: “My wife tells me this guy is very famous, but I don’t know anyone.” [35:43]
  • Sandwiches are sometimes smuggled off-site in bulk—provoking envy from others in line.

Product & Menu Details

• [23:56 – 24:34, 38:43 – 39:16]
  • Rotating menu includes BLT, tuna, pork tenderloin, wood-fire steak/chicken, duck-fat roasted chicken; also Basque cheesecake, gluten-free cookies, various imports.
  • Bread is imported “par-baked” from Spain, finished in-house.
  • New bakery to feature Basque cheesecake, tarta de Santiago, and Portuguese pastel de nata, among others.

Lifestyle, Culture, and Work Philosophy

• [39:36 – 42:38]
  • Sebastien refuses to industrialize or franchise the experience; loves Malibu’s “experiential” vibe.
  • He is clear about what he is NOT: "I'm not a chef...I'm just cooking and I'm doing what I love." [42:26]
  • Staff loyalty: “The one who stay like me.” [42:14]

Sourcing, Food Quality, and American Ingredients

• [45:51 – 46:43]
  • Imports most bread and fish from Europe. Local veggies and beef are improving; less trust in local gluten and fish.
  • Tinned fish from Europe is a staple for Sebastien ("This is my meal, my everyday meal...I have to eat some tin fish every day.”).

Generosity & Gift Exchange

• [51:14 – 53:15]
  • Both Daniel and Sebastien exchange gifts: candles, salt, tinned fish, and more from Sebastien; coffee and French-inspired shirts from Daniel.

On Cooking Shows & Media

• [53:41 – END]
  • Candid story of Sebastien’s almost-appearance on Iron Chef/Top Chef (“I brought my espadrilles and my salt...not cooked inside...So I was like, in the Basque, the pork is eaten raw.”).
  • Unconcerned with fame or best-in-LA labels: "I'm not trying to do the best sandwich in LA." [40:15]

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Notable Quotes & Memorable Moments

• [02:29] "First of all, no one's heard of Spencer Pratt in the past 15 years."
• [13:36] "This year was the end of the world. It was the very last limit to the world, and somehow the sky is higher here." – Sebastian
• [18:34] "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." – Daniel Tosh
• [25:44] “When I started two years ago, I went viral on Nextdoor...and then from next door, this kid, she came...and we had 150,000 view. And then another one came...So I had like 25 sandwiches. 35, 45. And then it blew up. Now it's like, now it's.” – Sebastian
• [27:57] "The main ingredient is espelette pepper and espelette chili pepper. Espelette is a little town in the Basque French country. This...is the Red Gold." – Sebastian
• [31:04] "This is me. 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 a wood fire. And it works." – Sebastian
• [40:13] "It doesn't need to be the best. It's delicious, it's wonderful." – Daniel Tosh
• [42:26] "I'm not a chef. No, I don't like...the chef has nothing to do with me. I'm just cooking and I'm doing what I love." – Sebastian
• [46:55] "This is my meal, my everyday meal…because I'm selling out the sandwiches so I have to eat some tin fish every day." – Sebastian

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Timestamps of Key Segments

• 01:30 – 04:12: LA and Malibu politics, Spencer Pratt tangent
• 04:13 – 07:12: Daniel’s son’s art show/toilet sculpture story
• 07:12 – 09:01: Sebastian’s introduction, Basque roots, being a “professional stranger”
• 09:10 – 10:32: From law/theater to cooking
• 10:32 – 14:30: Opening restaurants in Paris/NYC, Hurricane Sandy story
• 15:18 – 19:04: Malibu sandwich business model and viral growth
• 24:47 – 26:28: Social media viral moment and sandwich demand
• 27:34 – 30:44: Origin and rise of Sebastien’s artisanal salt
• 31:04 – 32:44: Wood-fire cooking philosophy, Spain vs. Italy food debate
• 38:43 – 39:16: New bakery concepts and menu plans
• 42:26 – 42:38: “I’m not a chef…I’m just cooking and I’m doing what I love.”
• 53:41 – END: Iron Chef/Top Chef story, closing thoughts & gift exchange

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The Tone & Chemistry

• Tone: Playfully irreverent, casually insightful, filled with self-deprecating humor and running gags (e.g. Malibu privilege, LA foodies, the "certified stranger" label).
• Chemistry: Daniel’s deadpan and curiosity meshes with Sebastien’s dry wit and relaxed European cool.

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For First-time Listeners

You’ll leave this episode with a mouth-watering craving for artisan sandwiches and Basque cheesecake, a newfound respect for creative persistence, and an understanding of why Malibu’s “sandwich guy” is much more than a chef—he’s an artist, a storyteller, and for Daniel Tosh, a new essential in his weekly rotation and worldview.

Transcript

[Daniel Tosh]

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[Daniel Tosh]

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 to come get his sandwich. That's, that's the. A commitment. They're, they're driving an hour plus. Posh show. Posh show. Posh show. Welcome to Tosh Show. Eddie, are you here?

[Eddie]

I'm here, buddy. Oh, right over here.

[Daniel Tosh]

Oh my God. I don't like to look up very often.

[Eddie]

Uh huh.

[Daniel Tosh]

But there you are in the flesh. Have they finished counting all the votes in the crooked election here in California?

[Eddie]

I think so, but I don't know.

[Daniel Tosh]

You know what I learned in this past election here in Malibu, I wasn't allowed to vote for mayor of Los Angeles.

[Eddie]

Same in Redondo.

[Daniel Tosh]

So Redondo isn't Los Angeles County.

[Eddie]

We have our own mayor in Redondo beach, so.

[Daniel Tosh]

Oh. What other places can't you vote for mayor? Inglewood. Inglewood.

[Sebastian]

Culver City.

[Daniel Tosh]

Culver City. Who can vote for mayor? Yeah. Who gets to the Palisades? Do they get to vote for it?

[Sebastian]

Yeah, that's la.

[Daniel Tosh]

Okay.

[Sebastian]

What about North Hollywood?

[Sponsor/Ad Voice]

Pete?

[Daniel Tosh]

Yep. Did you vote, Pete?

[Sebastian]

I did.

[Daniel Tosh]

Were you one of those people that voted for Spencer Pratt?

[Eddie]

I did not.

[Daniel Tosh]

I. There was a couple people in my neighborhood that, that said something to me. They were like testing the waters. Like, oh, Spence, some of his ideas are. And I just like, oh, fucking shut up.

[Eddie]

Shut it down.

[Daniel Tosh]

This guy is so. Oh, it was so embarrassing. So first of all, no one's heard of Spencer Pratt in the past 15 years.

[Eddie]

Yeah.

[Daniel Tosh]

And then now he's running as a Republican. You know why? He said he ran as a Republican 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. 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 everyone.

[Eddie]

Right.

[Daniel Tosh]

You know, I don't. I'm a man. Why do I care about women's rights yet? You know, I'm like, you do. 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.

[Sponsor/Ad Voice]

Ego.

[Daniel Tosh]

Idiot. So embarrassing. Oh, 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 through the cracks with that idiot. I love this political podcast. Hey, let me. Let me change directions for a second here.

[Eddie]

All right?

[Daniel Tosh]

My son, I don't know where he stands politically, but they had an art show at their school 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.

[Eddie]

Yes, always.

[Daniel Tosh]

It's always hot. And then there's food out, but kids are touching it. So I'm like, I'm not. Well, I'm not going to eat any of that. Anyway, he brings me over to his exhibit, and by the way, he also tells me that for $100, I can display it in our house, but we don't get to keep it. He's, like, renting me out his art.

[Eddie]

Like, art on loan for $100.

[Daniel Tosh]

I said no fucking way. That was before I even saw it. He was like negotiating.

[Eddie]

So good. I like the move.

[Daniel Tosh]

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.

[Eddie]

Right.

[Daniel Tosh]

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.

[Eddie]

Realism.

[Daniel Tosh]

So my son made a toilet.

[Eddie]

That's great.

[Daniel Tosh]

Tiny two inch toilet.

[Sebastian]

Yeah.

[Eddie]

How'd you get it out of the school?

[Daniel Tosh]

I. I'm so proud of him. The apple doesn't fall far from the tree. And apples, as you know, are nature's laxatives.

[Eddie]

There you go.

[Daniel Tosh]

I tell you what. What we could put in this toilet. Eddie Spencer Pratt's political career.

[Eddie]

Oh, good. Yeah.

[Daniel Tosh]

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.

[Sponsor/Ad Voice]

It's good. You have to.

[Daniel Tosh]

You have to prepare yourself to see your kids artwork.

[Eddie]

You don't know.

[Daniel Tosh]

Yeah, because my face isn't good at hiding stuff.

[Eddie]

That is true.

[Daniel Tosh]

I was like, what in the 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. 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 of the day 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?

[Sebastian]

No.

[Daniel Tosh]

No.

[Sebastian]

Except one.

[Daniel Tosh]

Oh, yeah?

[Sebastian]

Yeah.

[Daniel Tosh]

Which one? The holy.

[Sebastian]

The one which is in my home sometimes.

[Sponsor/Ad Voice]

Oh, well, yeah.

[Eddie]

That's the one you believe.

[Daniel Tosh]

The one in your home?

[Sebastian]

Yeah.

[Daniel Tosh]

Where are you from originally, Sebastian?

[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.

[Daniel Tosh]

And how does that go over? Do your countrymen, do they appreciate that you have turned your back on your homeland?

[Sebastian]

No, I never. I always felt like a stranger in my own country. That's why I'm a professional stranger now. This is why I left France, because I wanted to be a real stranger. So now I'm a certified stranger.

[Daniel Tosh]

Do you go back to France a lot or. No?

[Sebastian]

No, not really. Yeah.

[Daniel Tosh]

What about Spain? Do you go back to Spain?

[Sebastian]

Yeah. More. Yeah, when I can.

[Daniel Tosh]

How often? Yearly?

[Sebastian]

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, like a dog.

[Daniel Tosh]

You moved to America 14 years ago?

[Sebastian]

Yeah. Correct.

[Daniel Tosh]

Are you a citizen next year? Look at that, guys. Next year, another one. We got him. Has food always been an important part of your life?

[Sebastian]

Always. I did the bar in Paris to be a business lawyer. And then I was an actor. I did the Corflouren, which is a dramatic school in Paris, which is the and I Theater in Paris. And it was an accident.

[Daniel Tosh]

Did you pass the bar?

[Sebastian]

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. To do that, but I went to Paris to become an actor. I hated, like, the people around this industry. It was awful. The people are like, I don't. I don't like these people.

[Daniel Tosh]

Right, but now you live in Malibu, California.

[Sebastian]

No, this is not the same. They're like, this is. 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 tape. Tape. Hello? No tape. I don't have time. You're doing a stupid commercial and you're talking like if you were Steven Spielberg. No way. You know? So I was like, it's not for me. And then I started to cook for my friend. 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.

[Daniel Tosh]

And then when you moved to New York, what was the first restaurant that you did there?

[Sebastian]

I opened my restaurant, my own restaurant, which was Cocotte.

[Daniel Tosh]

Was that a good idea to do or was it.

[Sebastian]

No. I met my wife in Paris. 20 years ago. I had a restaurant in Paris.

[Daniel Tosh]

What was your wife doing in Paris?

[Sebastian]

She was modeling.

[Daniel Tosh]

Yeah, there you go.

[Sebastian]

Uh huh.

[Daniel Tosh]

You met a model. Are you proud of that?

[Sebastian]

No, no.

[Daniel Tosh]

Did you date a lot of models before?

[Sebastian]

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. And I was like, that was like an under. And I was like, I don't want to be in, in this stupid business. Which is the end the restaurant industry in Paris. I think Paris 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 too. 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.

[Daniel Tosh]

Was the business successful?

[Sebastian]

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, the construction for almost nothing. Ten 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, in France.

[Daniel Tosh]

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.

[Eddie]

Intrigued.

[Daniel Tosh]

This is, this is, you've got my, my attention. And it worked.

[Sebastian]

Eventually I found them. And when I open a week later, this is Sandy. You know, you Remember the hurricane Sandy?

[Eddie]

Oh, yeah. Yes.

[Sebastian]

So I'm dead.

[Daniel Tosh]

That was six months after it opened.

[Sebastian]

Six days.

[Daniel Tosh]

Six days after it opened, yeah. Oh, this is nightmare.

[Sebastian]

So now I'm going to Brooklyn to buy a camping gas to do sausages and bratwurst 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 afterwards, I gave back 20% to the two guys.

[Daniel Tosh]

And you ran the restaurant for 10 years?

[Sebastian]

Almost. Yeah.

[Daniel Tosh]

And then what made you decide to come out west?

[Sebastian]

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.

[Daniel Tosh]

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 what I. That's where I wanted to be.

[Sebastian]

This is the absolute. 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.

[Daniel Tosh]

So you get here. This was 20.

[Sponsor/Ad Voice]

21.

[Sebastian]

21. Sorry. Yeah, 21. Yeah, yeah, yeah. So I was trying to close the business in Seoul, 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.

[Daniel Tosh]

Me and you, the only people that loved Covid. It was just. I was like, oh, good, I can

[Sebastian]

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. I thought like back in the 2015or 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. 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.

[Daniel Tosh]

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, hardware store, lumber yard, and then there's these cool old bunkers, and they've converted them into a handful of boutique stores. And I always say, aesthetically, your place is beautiful. It looks like it should be a coffee table book. When you see a photo of it.

[Sebastian]

It's a Nancy Meyers movie cottage, kind of.

[Daniel Tosh]

Very much, yeah. And your wife did most of this?

[Sebastian]

Yeah. Okay. My wife is like, the creative director.

[Daniel Tosh]

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 with Chick Fil?

[Sponsor/Ad Voice]

A?

[Sebastian]

Of course.

[Daniel Tosh]

They're not open on Sundays either. It's very aggravating.

[Sebastian]

Yeah.

[Daniel Tosh]

You 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.

[Sebastian]

A couple of weeks. I'm opening a new spot right across.

[Daniel Tosh]

You open another spot right there?

[Sebastian]

Just right across for what? Bakery, coffee shop.

[Daniel Tosh]

God damn it. This is the best news I've ever heard. Let me just say, when you live out here in West Malbork, 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. But that. That. 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? I'm not. It's just up to you.

[Sebastian]

Yeah. I don't even know.

[Daniel Tosh]

Let me see how right I am. You make 75 sandwiches a day, and then on the week, over 100. What's the deal?

[Sebastian]

75 to 200.

[Daniel Tosh]

75 to 200.

[Sebastian]

Yeah.

[Daniel Tosh]

And you just base that off of what?

[Sebastian]

The more I'm getting into the week, the more I increase, like, the amount of sandwiches. And also, it really depends.

[Daniel Tosh]

Opens up at 11am the line starts forming. It depends on the day, but usually, you know, 10:45, the line starts forming people to get the sandwich. 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.

[Sebastian]

Yeah, they're nice. They're nice. California people are nice. I would be in New York. I would get killed.

[Daniel Tosh]

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, they don't know. They don't fucking like it.

[Sebastian]

I'm trying to make more and I'm trying to. 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 again, 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.

[Daniel Tosh]

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.

[Sponsor/Ad Voice]

You don't.

[Daniel Tosh]

No request, right?

[Sebastian]

Oh, no, no. I'm doing the opposite of what I've done for a long time.

[Daniel Tosh]

Oh, good for you. It works.

[Sebastian]

And even what I took today for you to try, it's two maximum to buy.

[Daniel Tosh]

Oh, you put a cap on people now?

[Sebastian]

Oh, yeah, yeah. Oh, good for you. The little pastries, the little paste de nata, 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 fishes, three tin of fish, three salt? And I'm like, not ready today. I had this guy, he's a neighbor, he came one day. And he's like, oh, I'm gonna take that. I'm like, you cannot buy this. This is a mussels pate. And he's like, why? I'm like, you have to be a Spaniard. You're not gonna 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.

[Daniel Tosh]

Are you happy right now making these sandwiches, or are you gonna get frustrated?

[Sebastian]

I'm super happy. I'm just working a lot.

[Daniel Tosh]

Are you ready to get other people to do it for you?

[Sebastian]

This is what's happening right now.

[Daniel Tosh]

Okay?

[Sponsor/Ad Voice]

Because I don't.

[Daniel Tosh]

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[Sponsor/Ad Voice]

This.

[Daniel Tosh]

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 this show. I'll be wearing what some might even Call styles that look elevated but effortless without being too flashy or obvious. I don't know who said that, but they were a genius. Whether it's a big night out, a wedding, a trip, or you just need something last minute that actually works. Revolve man always has it. Go to Revolve.com Tosh to shop and use code TOSH for 15% off your order. Free two day shipping, easy returns. It just makes everything easier. That's Revolve.com tosh and use code tosh for 15 off your entire order offer end soon. Don't sleep on it. You guys know I practically live on a farm. Dogs, chickens, pigs, panda. Ugh. It's a lot. The problem is they bring bugs. They've been known to attract ants, flies and spiders. I won't stand for that. And now I can fight the bugs myself with pesties. Do it yourself. Pest control. Now this is genius. Don't use store bought pesticides. It's diluted and outdated. Pesty sends you the same stuff the pros use, but with the DIY kit. There are no strangers in your house or appointments to make time for. Pesty gets rid of over 100 types of bugs, from spiders and ants to roaches and scorpions. Pesti is kid friendly and pet friendly, so you can also treat indoors if you need to. And they ship all over the country with free shipping. Best of all, pesty offers a 100% bug free guarantee or your money back if the bugs don't go away. Get a full refund. Bugs. Hate to see you coming with pesty. Go to pesti.comtosh for an extra 10% off your order. That's a P-E-S-T-I-E.comtosh for an extra ten percent off. My wife hates sandwiches. What do you think of that? Just your first thought of that. Not. 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.

[Sebastian]

I totally respect that. My sandwich, the bread is imported from Spain. The gluten is like lighter. This is pane 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.

[Daniel Tosh]

How many sandwiches do you make?

[Sebastian]

I've listed three blt, tuna, pork tenderloin, Wood fire steak. Wood fire chicken, duck fat, roasted chicken,

[Daniel Tosh]

peanut butter and jelly, of course.

[Sebastian]

Yeah, Just for you. I'm missing one eight, I think.

[Daniel Tosh]

Yeah, that's good. But you rotate them for no rhyme or reason.

[Sebastian]

No.

[Daniel Tosh]

How often do you give me two options?

[Sebastian]

When I'm doing pork, I'm trying to do tuna as well. Like a little amount of tuna. If I try to do tuna, just tuna one day, people wants to kill me. They're like, where is the meat?

[Daniel Tosh]

And then there's a gluten free chocolate chip cookie. Why gluten free?

[Sebastian]

The question for my wife, I mean,

[Daniel Tosh]

I'll be honest with you, I'd love some gluten, but the bakery, now I just gotta wait for the bakery. I 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. 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 LA that's in the. That cares about the food scene to come get his sandwich. That's a commitment. They're driving an hour.

[Sebastian]

Plus I had some people from Fresno were driving and I'm like, you drove from Fresno?

[Daniel Tosh]

Yeah, they probably. I'll be honest with you, Sebastian, they probably had other things to do.

[Sebastian]

Yeah, yeah. But no, some people at first, when it went cra. But it was not an overnight thing. It was. When I started two years ago, I went viral on Nextdoor. So it was like this. People were coming from Santa Monica and they were like, are you the nextdoor guy? I was like, what is nextdoor 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.

[Daniel Tosh]

Yeah, you wait till 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 I. Justin, our French friend, who is a bit crazy as well, would you say, okay, his wife's birthday party, and you were making a paella there. Oh, but by the way, have you. Is paella. Is that your specialty?

[Sebastian]

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.

[Daniel Tosh]

Amen.

[Sebastian]

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.

[Daniel Tosh]

You know, 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. Yeah, it's just so much. By the way, you're skipping the big one too. When did your salt become a thing?

[Sebastian]

Oh, after 10 days in LA, so I stopped.

[Daniel Tosh]

Wait, but you didn't do salt in New York?

[Sebastian]

No, I came.

[Daniel Tosh]

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 the ingredient? Is it better than Morton's? You know Morton's?

[Sebastian]

Yeah.

[Daniel Tosh]

Yeah. Okay.

[Sebastian]

Do I have to answer to this one?

[Daniel Tosh]

No.

[Sebastian]

The main ingredient is espelet pepper and espelette chili pepper. Espelette is a little town in the Basque French country. This is. We call it the Red Gold. This pepper 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 trying 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.

[Daniel Tosh]

That's what my. 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?

[Sebastian]

Two things. We came to la, we didn't from Dubai. We had this broker. It was like, I 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, he's calling me the

[Daniel Tosh]

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.

[Sebastian]

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'm like, 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 paella, wood 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 coals? 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. And he tries my salt and he puts it, and he's like, wow, you should sell that at my farm. This guy happens to be Larry Thorne from Bunzl, and we became very good friends that day. And I started to sell it to his farm. And from there, all the people in Malibu were cutting me, and they were like, I want 10 jars. So I was doing, by the way,

[Daniel Tosh]

your impression of him. Perfect. That is how he is.

[Sebastian]

I started to cook at. At the. At the farm every Saturday. I was putting my. It was like, come and cook at the farm, whatever you want. And I was putting my fire on, and I was doing burrito, the wood fire. And I was. I started with Larry. Everything in Malibu. Yeah, okay.

[Daniel Tosh]

And wood fire, That's. That's also a trait. You enjoy cooking over wood fire. That's.

[Sebastian]

This is me. 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 a wood fire. And it works.

[Daniel Tosh]

Settle this. What country makes the best food?

[Sebastian]

I'd say Spain for me. I'm not sure.

[Daniel Tosh]

You're wrong. It's Italy.

[Sebastian]

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 or 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. 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.

[Daniel Tosh]

You ever heard of my story? I told a story about the time I went to Septine.

[Sebastian]

Oh. Oh. How was it?

[Daniel Tosh]

I mean, I'm not the person. It's not my thing. It's not my thing, but I appreciate it. But it's not my thing. The whole way through, I'm like, no, no.

[Sebastian]

Yeah.

[Daniel Tosh]

Not my thing.

[Sebastian]

I know. I know. I think I never had in my life onion soup. Never. And this is not something I want to have. But when you're French in the US People were coming in New York, they were sitting and they were like, two snails and two steak, fruit. And it was a Basque restaurant. I was like, what do you mean, two snails?

[Daniel Tosh]

You don't have snails here.

[Sebastian]

And this is what people think you are. That's why you have to make sandwiches. Then you're not the French guy. You're the sandwich guy.

[Daniel Tosh]

How much do your sandwiches cost? Say the number.

[Sebastian]

20 ish.

[Daniel Tosh]

They're 20.

[Sebastian]

20 ish.

[Daniel Tosh]

I didn't know that. I've never once looked. I just do the apple, pay, whatever. Then you tip.

[Sebastian]

Okay, I'll tell.

[Daniel Tosh]

I say hi and I get out of there.

[Sebastian]

I'll tell my stuff when you come.

[Daniel Tosh]

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.

[Sebastian]

Last time, the neighbor tenant, 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.

[Daniel Tosh]

It was me.

[Sebastian]

Yeah.

[Daniel Tosh]

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 gotta 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 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?

[Sebastian]

I don't know how you know that. It was not for him. He was a guest.

[Daniel Tosh]

You were just a guest, or he was just you?

[Sebastian]

He was a guest. It was not for him directly. He was a guest.

[Daniel Tosh]

Mm.

[Sebastian]

It's the day I met with Larry Thorne when he grilled the corn.

[Daniel Tosh]

What a good day.

[Sebastian]

And went to the host. And I'm like, can you tell me if Jeff Bezos 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 later. Barbara's frozen. I'm like, barbara's frozen now. Okay, cool. And no, Jeff Bezos came. I don't know if I can say that. 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. Protect the cool.

[Daniel Tosh]

You don't let people serve themselves, do you?

[Sebastian]

Yeah, not from the grill. But I'm just. The rule with me is, like, buffet style or family style, this is never served.

[Daniel Tosh]

Yes, but. But paella, you don't let people dig in.

[Sebastian]

Yeah, I'm trying not. Because then it's a mess.

[Daniel Tosh]

You get a little like. And I'm like, you know, I'd like another shrimp. And you're like, you just move on, buddy.

[Sebastian]

Yeah.

[Daniel Tosh]

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.

[Sebastian]

No one. Which is Jeff Bezos. I knew it.

[Daniel Tosh]

Well, sure, but that's different.

[Sebastian]

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 want a Sandwich. He has 3 million followers. And she's like, this guy is one of the most famous musician, and I don't know any one of them, which is good, I think, because I do.

[Daniel Tosh]

What about athletes? You know? Athletes?

[Sebastian]

Yeah. I've been cooking for a couple of athletes. Yeah.

[Daniel Tosh]

Do you like American sports?

[Sebastian]

Yeah.

[Daniel Tosh]

What sports do you like?

[Sebastian]

Yeah, Basketball. You do? Yeah.

[Daniel Tosh]

I've seen Blake walk in there, grip 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 drives me nuts, makes me look bad. 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.

[Sebastian]

He's a very nice guy.

[Daniel Tosh]

Very funny.

[Sebastian]

Yeah.

[Daniel Tosh]

Is a hot dog a sandwich?

[Sebastian]

No.

[Daniel Tosh]

Is a hamburger a sandwich?

[Sebastian]

Yeah.

[Daniel Tosh]

Have you ever ate at any of American fast food sandwich places?

[Sebastian]

Yeah, of course.

[Daniel Tosh]

Okay. Jimmy John's. You ever had Jimmy John's? No. I vote yes for Jimmy John's. It's odd. Yeah. Jersey Mike's. You ever had Jersey Mike's?

[Sebastian]

No.

[Daniel Tosh]

No. Subway?

[Sebastian]

Yeah.

[Daniel Tosh]

Ugh. Right. Bleached camel meat. I believe that's what they serve. Quiznos. Do you know what that is?

[Sebastian]

No.

[Daniel Tosh]

They used to, like, they have a conveyor belt that your sandwich would go through, but they first, like dump. Dump it in hot liquid and then the meat and then put it on. It was awful. Pot belly? You ever had pot belly? They've got decent cookies. I'm going to say that about. They have a chocolate chip oatmeal. Wawa. You 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?

[Sebastian]

Maybe. Yeah.

[Daniel Tosh]

Togo. No, no. Togo is out of business, Blimpy. You've read Blimpy. They cut. 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. It's where it started. It was like a cool retro nightclubby. It stayed open till four in the 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?

[Sebastian]

Yeah.

[Daniel Tosh]

Okay. Enough said.

[Sebastian]

No, yeah, it's good. I think.

[Daniel Tosh]

It's not what you're doing, though.

[Sebastian]

No, no, no, no, no, it's good. 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. This is not what I'm doing. But I respect, like, people doing whatever they're doing and basically is good. It's just. I'm not obsessed with sandwiches. It's an accident.

[Daniel Tosh]

I'm obsessed with it, and I'm so happy that it happened. Tell me some of the stuff that I'm gonna experience at your bakery. This couldn't be better. I just love baked goods so much. The amount of joy that I. Oh, you got something here. Oh, man. What am I about? What is this?

[Sebastian]

Okay. I'm super, super, super happy with this. First of all, at the bakery, I'm not gonna do, like. I'm not in the business of doing, like, 2,000 things, and you can come anytime. I'm gonna do, like, a couple of things.

[Daniel Tosh]

Limit Sebastian. You have to have hours, so that makes sense.

[Sebastian]

I'm gonna have drops for the sandwiches. I'm gonna do two drops now instead of one. So you can come at 11, because my stuff is, like, no one is working in Malibu at 11. No one has a job. So I'm gonna do 11 and 1. So people are watching.

[Daniel Tosh]

You're just now realizing that none of us work?

[Sebastian]

Yeah, it never came to my mind. But I'm gonna do a couple of things, not a lot. I'm gonna do the Basque cheesecake by the slice. I'm gonna do the cookies. I'm gonna do the tarta de Santiago, which is a Spanish almond cake. I'm gonna do the gateau Basque, which is the French Basque cake.

[Sponsor/Ad Voice]

And.

[Sebastian]

And I came up with a recipe for this, which is called the paste de nata, which is a Portuguese little egg custard flavor. I'm really happy with this. But now I'm in trouble because people are like. Some people are like, you're not Portuguese, right? I'm like, do I need a passport to make paste?

[Daniel Tosh]

Don't appropriate other people's culture.

[Sebastian]

Yeah,

[Daniel Tosh]

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?

[Sebastian]

It comes from Spain, part baked and I'm finishing it, like, I'm baking it like 10 minutes.

[Daniel Tosh]

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 la. And I'm like, oh, I'm sure. And then you're like, oh, it is, it is the best.

[Sebastian]

This is, this is an American thing. The best.

[Daniel Tosh]

I know.

[Eddie]

The best.

[Sebastian]

I know it has to be the best.

[Daniel Tosh]

It doesn't need to be the best. It's delicious, it's wonderful.

[Sebastian]

If you like it, you like it. I'm not trying to do the best sandwich in la.

[Daniel Tosh]

But you do have a sign that says the best sandwich in la.

[Sebastian]

No, the famous cheesecake. No, no, no. I'm teasing. Every detail.

[Daniel Tosh]

I was teasing. I think aesthetically your place is beautiful.

[Sebastian]

Thank you.

[Daniel Tosh]

Down to the floor.

[Sebastian]

Wait for the new one.

[Daniel Tosh]

Why do you need a whole new storefront?

[Sebastian]

Because I cannot deal with this amount of people. Like, it's, it's not, it's not, it's not going to get bigger per se, the space, but it's going to be dedicated to sandwiches and cakes and everything.

[Daniel Tosh]

Okay, I'm. Listen, I want you to grow. I want you to be as the most successful as, you know, like, like

[Sebastian]

it's not a brick and mortar, which. 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 wants 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, one hour, we're discussing for the past two months and he's like, one hour before the show, he's like, could you. 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.

[Daniel Tosh]

Where are you baking all where are you making your food at?

[Sebastian]

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 oven and stuff like this, I have a dedicated space.

[Daniel Tosh]

Who's wrapping your sandwiches?

[Sebastian]

My stuff.

[Daniel Tosh]

Do your staff like you? Are you liked by your the people that work with you?

[Sebastian]

The one who stay like me?

[Daniel Tosh]

I mean are you a hard because I see you seem. You seem jovial and happy but like I'm sure a lot of chefs are crazy.

[Sebastian]

I'm not a chef.

[Daniel Tosh]

You're not a chef?

[Sebastian]

No, I don't like a lot of

[Daniel Tosh]

business men are monsters too.

[Sebastian]

I'm not. I don't have the ego for sure. I don't want to prove I'm. I'm this the. The chef has nothing to do with me. I'm just cooking and I'm doing what I love.

[Daniel Tosh]

You just all that in New York. You're like the perfect Malibu guy. We'll be right back. This episode of Tosh show is brought to you by Progressive Insurance. You chose to hit play on this podcast today. Smart choice. Make another smart choice with Auto Quote Explorer to compare rates from multiple car insurance companies all at once. Try [e-mail] Progressive Casualty Insurance Company and affiliates not available in all states or situations. Prices vary based on how you buy.

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[Daniel Tosh]

PA show how much Honestly, how often are you telling your wife? Are you saying how much better is it being here?

[Sebastian]

She was not okay when we, 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 are too old. It's. It's, I'm like, We're doing it again. We maxed out all the credit cards. We. We were in dire threats when we came in New York. And the first, the first gigs we had saved us and we made it.

[Daniel Tosh]

So how old are you?

[Sebastian]

I'm never displaying my, my age.

[Daniel Tosh]

How old. How old are you?

[Sebastian]

No, no, I'm never saying no, I know.

[Daniel Tosh]

I'm gonna ask again.

[Sebastian]

I'm like, you know Carl Lagerfeld? Yeah. He never said his age. So when he died, people were like, he was 73. Otherwise, like he was 85. And I liked it. Like this idea. I like this.

[Daniel Tosh]

Are you older than your wife or younger than your wife? Yeah, a lot older than your wife.

[Sebastian]

No, I mean, yeah.

[Daniel Tosh]

How many years have you been married?

[Sebastian]

2010. So it's. It's going to be 16 years.

[Daniel Tosh]

And how old were you on your wedding day?

[Sebastian]

I was 15 years old. Younger. There is no age nowadays.

[Daniel Tosh]

Yeah, there is.

[Sebastian]

People are reversing. People, you know, there is reversing.

[Daniel Tosh]

We're all getting older. Okay. That's the only way it goes. We just get older.

[Sebastian]

Because you're from Florida.

[Daniel Tosh]

I'm not from Florida. Hold that over me. It's funny how I actually feel like I'm from Florida and even though I only lived in Florida for nine years, from like 12 years to 21.

[Sebastian]

Yeah. But in Florida, it's like dog earls.

[Daniel Tosh]

I'll let you say anything. That's the thing. That's why I love hanging out with people that are, that are foreign. Because I. 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?

[Sebastian]

I'm importing everything.

[Daniel Tosh]

Everything?

[Sebastian]

Yeah.

[Daniel Tosh]

Is the food here way more processed?

[Sebastian]

No, it's. To be honest with you, American food is better and better. There is some grass fed beef. There are the veggies. I'm in the. At the Santa Monica Farmer's Market every Wednesday morning. And I'm at Larry Thorne 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, From Pacific? I think Pacific is a little hot, so there are a couple of fishes and seafood which are good. Most of I, I love the fish from the, from the Atlantic Ocean. From the. I Mean from the Atlantic Ocean.

[Daniel Tosh]

Hey, like, do you like canned fish?

[Sebastian]

Yeah.

[Daniel Tosh]

You do?

[Sebastian]

Oh, yeah.

[Daniel Tosh]

Like from. From Portugal. All the canned fish and stuff From

[Sebastian]

Portugal and some Basque and from. This is my meal, my everyday meal, because I'm setting out the sandwiches so I have to eat some tin fish every day.

[Daniel Tosh]

You don't save yourself one sandwich. Do you save sandwiches for anybody?

[Sebastian]

Not officially.

[Daniel Tosh]

Uh huh. So there are people that are on the unofficial list?

[Sebastian]

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.

[Daniel Tosh]

Do you know my friend Pierre? I don't know if he doesn't pop into that. He's my only other. I have two French friends in Malibu, Pierre and Justin. That's it?

[Sebastian]

Yeah.

[Eddie]

Pierre's a chef.

[Daniel Tosh]

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. I just give you stuff that was laying around my house. That's the joke.

[Sebastian]

Okay.

[Daniel Tosh]

It's just old, but maybe you can explain this to me. I just went. I just got back from France, by the way. My wife and I went and watched Roland Garros of tennis.

[Sebastian]

Oh, nice.

[Daniel Tosh]

Yes.

[Sebastian]

This is the best thing in France.

[Daniel Tosh]

I love watching tennis. But guess what? I was robbed because I really just wanted to watch my Spaniards play tennis. And Alcaraz was hurt, so I was just boring. But I went to this one restaurant, this was over in Italy, and they presented me this afterwards. I just want you to 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, like, it was an honor. Like, oh, this was the number that it was of this time. The chef has made this. This dish. I'm like, okay, but thank you.

[Sebastian]

Does he put some gold?

[Daniel Tosh]

Yeah, they put gold on. I literally eat gold.

[Eddie]

I love it.

[Daniel Tosh]

Huh? You like that?

[Sebastian]

It's like the guy, you know, the. The stupido.

[Eddie]

Salt bae.

[Sebastian]

Salt bay.

[Daniel Tosh]

Let me tell you something about gold. Okay. That's nice. Yeah, I eat gold.

[Eddie]

We hold on to that.

[Daniel Tosh]

How dare you say that. Super. You want me to hold on to this? I want you to have this. I stayed at La Reserve in Paris. What do you mean? Of course.

[Sebastian]

Of course.

[Daniel Tosh]

You don't have to, you know. So judgy. Sebastian. Sebastian is so judgy.

[Sebastian]

It's close to when he goes. When he goes to Paris. He's not from Florida anymore. He's from Malibu.

[Daniel Tosh]

Right. Thank you. But I don't. But they gave me a hat, and I'm like, I'm not gonna wear that hat. But I wanted you to have that hat.

[Sebastian]

Thank you very much.

[Daniel Tosh]

Okay, so you're. And by the way, real French people stay there. That's not where the tourists stay.

[Sebastian]

What I'm saying.

[Daniel Tosh]

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. I have to give you some. Some sweaters that I thought seemed French that they had given me on the show. So I'm giving you this sweater.

[Sebastian]

Seem French from which era?

[Daniel Tosh]

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.

[Sebastian]

Oh, it's gonna be great. Yeah, she's gonna love that. Thank you very much for this.

[Daniel Tosh]

Put this on the floor.

[Sebastian]

Sebastian Bugatti. It's not Bugatti. It's Bugatti.

[Daniel Tosh]

Don't worry about it. Now, I know you're happy with your coffee, okay?

[Sebastian]

Yeah.

[Daniel Tosh]

But my friend here in Malibu started his own company, Sunny Day Coffee.

[Sebastian]

Yeah, yeah, I know them.

[Daniel Tosh]

You know, he's a. I just want. Yeah, 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.

[Sebastian]

Thank you very much. I love it. And maybe I love this coffee.

[Daniel Tosh]

Maybe you'll. I mean, I know you got your own thing, but maybe there's room down the road. One of your other restaurants.

[Sebastian]

Yes, definitely. Who knows? And they started after me at Larry. That's why it's called Bunzol Bonzel. Yeah. I started cooking at Larry, and then they came to sell coffee at Larry's.

[Daniel Tosh]

Okay. Here. The last thing I got you, somebody bought me this. I don't want this. But when you're doing your paellas, this is an electric tennis racket that zaps bugs and kills bugs.

[Sebastian]

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.

[Daniel Tosh]

But now you're gonna have so much more fun because you're gonna hear them burn.

[Sebastian]

They're fun when.

[Daniel Tosh]

When they. This has loads of fun, John. My. My. My wife's cousin Panda's whatchamacallit 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.

[Sebastian]

Okay.

[Daniel Tosh]

Okay.

[Sebastian]

Okay, good.

[Daniel Tosh]

You have a bag of stuff here. Yes, Sebastian, what did you bring? Oh man, yours is way fancier.

[Sebastian]

Okay.

[Daniel Tosh]

Uh huh.

[Sebastian]

So beside the pastel ginata. My salt.

[Daniel Tosh]

This is it, guys. This is the salt that everyone freaks on. Eddie, you got to do this. You got to make your salmon a little better. Eddie buys his salmon from Costco. What do you think about that?

[Sebastian]

Yeah, yeah, go with this. Go with this. We'll forget Costco. This is my wife's line of candle. Because when we, when we came here, she didn't have any work visa ready, so she started our company and now she's killing it. We're selling that.

[Daniel Tosh]

Good for her. What is it called?

[Sebastian]

Sol Idun.

[Daniel Tosh]

Sol Idun. Sol Idun. It's lovely. Smells good in the. And the ceramics.

[Sebastian]

When you're done with it, that'll set

[Daniel Tosh]

off a fire alarm in any Airbnb. Trust me, I know.

[Sebastian]

This is what. This is an old.

[Daniel Tosh]

Oh, we have fish.

[Sebastian]

Oh yeah, Tinned fish.

[Daniel Tosh]

Tinned fish. Guys, have you started eating this? Ed?

[Eddie]

Fancy tin fish. I think I started religiously.

[Daniel Tosh]

I've been buying. I've now gotten into it. I'm pretending that I'm Spaniard.

[Sebastian]

This is amazing. This is amazing.

[Daniel Tosh]

Which one's better?

[Sebastian]

I love the mackerel.

[Daniel Tosh]

Okay, I'll eat this one. I'll let Eddie try this one.

[Sebastian]

This is a very old bakery. In the Spanish Basque, there is a slightly risk of addiction with this. This is cigarios, conchocolate. This is insanely good.

[Daniel Tosh]

Oh, this is. You're. Now you're doing it. This is what your store. This is what sells in your store, right?

[Sebastian]

Yeah. This is Oliver from Spain.

[Daniel Tosh]

Look how much more stuff he gave me.

[Sebastian]

Vinegar from Spain. Some picos to snack on.

[Daniel Tosh]

No, these are no good.

[Sebastian]

Some tomato jam.

[Daniel Tosh]

Oh, that's good.

[Sebastian]

Some garlic.

[Daniel Tosh]

Oh, look at this. Garlic.

[Sebastian]

And the little matches which goes with the candle.

[Daniel Tosh]

I'll put that with the candle. Vasqueria. That's the name of the place. What do you give me a business card at the end of this. Imagine I don't need a business card. Put it out there with purpose.

[Sebastian]

Because they're nice.

[Daniel Tosh]

What? I mean, what am I supposed to do with it?

[Sebastian]

Nothing. There is no phone number. There is no. No information on this business card. It's on purpose. Just look. The drawings.

[Daniel Tosh]

It's very pretty. This. This is. It's not for me. I don't like.

[Sebastian]

So you'll give it to the next.

[Daniel Tosh]

I give it to this guy. Eddie will take that home.

[Sebastian]

This is good. This is because.

[Daniel Tosh]

Wonderful. I'll get this off my desk.

[Sebastian]

Please, please, please.

[Daniel Tosh]

Have you ever been to the Cheesecake Factory?

[Sebastian]

No.

[Daniel Tosh]

Just curious. They make, like, 300 different types of cheesecakes there.

[Sebastian]

Yeah, I'm sure of this.

[Daniel Tosh]

You'll love it. Would you do a cooking show now?

[Sebastian]

Yeah.

[Daniel Tosh]

You would?

[Sebastian]

Yeah.

[Daniel Tosh]

All right.

[Sebastian]

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 one day I'm like, yeah, I should do it. Short story long, they flew me to la, 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 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 casted 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 the NBC everyone is coming to me, and I'm cutting the pork, and it's raw inside. And I'm like, I'm gonna tell you something. In the Basque, the pork, it has to be eaten raw. So I was like, I hope they're not gonna die because now it's a big risk. They were like, it's good. I was like, I'm not sure if

[Sponsor/Ad Voice]

it'

[Daniel Tosh]

vast country eats raw pork. We've all known that. All right, Sebastian, Well, I'll see you soon. As always, thank you for being on the show.

[Sebastian]

Thank you, Daniel. Thank you very much.

[Daniel Tosh]

Oh, my pleasure. Pa Show. I want to thank Sebastian for being on the show and giving me free sandwiches for life.

[Eddie]

Such a nice guy.

[Daniel Tosh]

What a gesture. What a gesture. We got some plugs. Patreon.com tosshow Come on, be a real fan. My first farewell tour is underway.

[Eddie]

Yep.

[Daniel Tosh]

For The King Toss. Showstore.com get your merch. There you go. Hit the music. They love me.

[Sponsor/Ad Voice]

They love me not.

[Daniel Tosh]

What do you got?

[Eddie]

Eddie from fly as FW. Easily a top 10 show. Nailed it. It.

[Daniel Tosh]

I'll take that win.

[Eddie]

You get it. That's your win.

[Daniel Tosh]

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?

[Eddie]

Adam Han, 25:23. Tosh loving St. Louis is the worst thing about him.

[Daniel Tosh]

No, that's not. If that's the worst thing about me, that means I'm a pretty amazing person.

[Eddie]

Pretty good.

[Daniel Tosh]

And you know that's coming from some Cubs fan, right? Let's get them birds. See you next week. This episode of Tosh show is brought to you by Progressive Insurance. You chose to hit play on this podcast today. Smart choice. Make another smart choice with auto quote Explorer to compare rates from multiple car insurance companies all at once. Try [e-mail] Progressive Casualty Insurance Company and affiliate. Not available in all states or situations. Prices vary based on how you buy.

[Sponsor/Ad Voice]

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