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ROANNE STATION

2
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- How are you?
Arelon Cuisies
- Good. You?
clas lany, Sourig

3
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Bellc
Belc
- Yes.
.23/457/5

4
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You got my message? Interested?
- Yes, I'll take some, but..

5
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- Maybe you grew some?
- We sometimes buy some but..

6
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I don't need it now
but I'll take some.

7
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Hey, guys. Wild watercress.

8
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- Is it wild?
- Yes.

9
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When I saw it, I thought of you
because it's..

10
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- Nettles in flower?
No, garlic mustard.

11
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Oh, garlic mustard.
Yes, I remember.

12
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It's a lot less garlicky.

13
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Less garlicky than the wild garlic.
It's good and it's in flower.

14
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I remember you showed me
in our garden.

15
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Can I take both bunches?
- Yes.

16
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You've got 4 fennel, 20 kohlrabi,
3 dill, 1 cauliflower, zucchini.

17
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2 chives, 2 coriander,
1 endive, 14 white radishes.

18
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Yellow zucchini?
3 yellow zucchini.

19
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I don't even have
3 yellow zucchini.

20
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Really?

21
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Shall I look over there?

22
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- Oyster mushrooms.
- Yes, I saw.

23
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Shall we get some?

24
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Even better than last time.

25
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Oyster mushrooms.

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- Was the yellow one good last time?
- We loved it. We cooked it whole.

27
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- It held together? It didn't break up?
- It shriveled up a bit but..

28
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Then we fried it, it was delicious.

29
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You can't eat the stalk.
The stalk is too hard.

30
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Maybe it was too hard
because it was a bit big.

31
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This one's amazing.

32
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Look at that.

33
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It looks like a squid.

34
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They come in all shapes and sizes.
It really depends.

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There are three different sorts.

36
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Shall we take this one?

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It's amazing.
It's like a sculpture.

38
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- I think the stalks are a bit tough.
- You can't eat them.

39
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I picked it this morning
at the last minute.

40
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Do you want to weigh it?

41
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- It's 1 kg.
- 1 kg.

42
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You've never tried them?
Medlars are very nice.

43
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No, I've never tried them.

44
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Kiwis from Greece.

45
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Three for €1.

46
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What shall I get?

47
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RTUGAL
E COMEROO DE FRUTA. LDA

48
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I think all I need is mint.

49
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What amuse-bouches am I making?
I have celery.

50
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Parsley? I'l take a bunch of parsley.
It looks great.

51
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I'll take one bunch.

52
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- Hi
- Salam alaykum.

53
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Labess khouya.

54
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There are new carrots.

55
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7uts
No, I think I'm good.

56
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- Did you get some mint?
- No, no.

57
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Beetroot?

58
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I already got some.
No, that's all.

59
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That's all for now.

60
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How are you, Léo?
I'm good,

61
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All good. Alright, I'm done, I think.

62
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Twelve bunches of mint.
How many?

63
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Twelve. Put them here.

64
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This is the best Moroccan mint here.

65
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Wait, wait.

66
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Your brother took it.
Here, take this.

67
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And I'll take a lettuce, too.
- Yep. What do I have?

68
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I have two sorts of batavia.

69
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Shall I keep it back here?
- Oh, I'll..

70
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I'll add it to my order later.

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I hope we can get enough crayfish.

72
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- Or Fenouillet will have some.
- No, I don't think so.

73
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- They have some now?
I don't know but I got their.

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Is there a shortage?

75
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No, but I already buy
everything there is.

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- They'll have some from Eastern Europe.
- No, I asked Chavrier, that's done.

77
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We manage to get ours
from David Lefort

78
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but he gives us pretty much
all he has every week.

79
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- We'll find a solution.
- Can we not spread it.

80
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- .over the week before?
- Yes, we'll manage.

81
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But how many do we need per person?

82
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- Five? Six?
-Five, I think.

83
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-And what river fish are you using?
- We talked about zander.

84
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It's not the season for zander either.

85
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But we can get it anyway, right?

86
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I talked with Dad about trout.

87
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- Is it not the season locally?
- You don't find zander in streams.

88
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It's a fish you only find
in big rivers.

89
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- There were some in the Loire.
- Yes, but the Loire isn't a stream..

90
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Small river fish are trout or char.

91
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Yes, so I should really say
"freshwater."

92
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Or one thing we never use is perch.
Can we get some of that?

93
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I don't know, I'd have to ask.

94
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- Catfish?
- Or you can use the pike I gave you?

95
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- As quenelles?
- There could be a little quenelle.

96
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Yes, we're planning a quenelle
in the middle.

97
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- Do it with the pike.
- The pike don't have to be a quenelle.

98
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-Are they already quenelles?
- No, they're whole, ikejime.

99
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They're big but you can make
aiguillettes from the back.

100
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- Yes but frozen?
- Yeah, it's fine.

101
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- I've never cooked pike.
- You make them from the best part.

102
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The best part to eat cooked
is all this here.

103
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The spines are here.

104
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- You mean the belly?
- No, the back.

105
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The spines are here and here.

106
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The spines are like this.

107
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- You cut out the filet.
- Yes, it's a fork.

108
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I'll show you how to cut it
but you take this part here.

109
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It makes a roll like this
and you cut pieces from it.

110
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- And make quenelles with the rest.
- It's firm. Very tasty.

111
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- I can do that. I have two.
- Or even three?

112
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- Two or three, yes.
-Are they lake pike?

113
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- Not from the lake, they're from.
- lkejime.

114
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We killed them.
Lafont brought them at Christmas.

115
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They're big though.

116
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So, should we say no to the zander
, because it's not the season,

117
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and yes to the pike?

118
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Yes, I think so.

119
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Pike.

120
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- Salmon or yellowfin.
- To make the quenelles..

121
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Or char?

122
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It doesn't have enough meat.

123
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- To make the little quenelles but.
- Or do arctic char.

124
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Drop the bass and do a char souffle.

125
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- How big are the char? Like this?
- No, more like this.

126
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They'l make a wonderful souffle.

127
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- So you have pike, char souffle..
- Pike quenelles.

128
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Quenelles and crayfish, that's enough.

129
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-And salmon.
- But the quenelles shouldn't be..

130
00:09:06,479 --> 00:09:08,414
You need to do Mike's recipe.

131
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- With the banana?
- No, don't do them in the oven.

132
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Do poached quenelles.

133
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- They're little stuffed quenelles.
- Yes, he's making them next week.

134
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That's the recipe to do.

135
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- But Mike doesn't do it with pike.
- No, but it works with pike.

136
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Alright.

137
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What if we added a piece of eel?

138
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But it's a lot of work.

139
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Already with the appetizers.

140
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it's not going to be easy.

141
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- I'll go to the bathroom before I go.
- Okay.

142
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Well, let's carry on.
What's the main dish?

143
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I'm replacing the green asparagus
with white asparagus.

144
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Mayonnaise, fromage blanc
and white almond puree.

145
00:10:03,403 --> 00:10:06,238
- Almonds?
- Yes, it's an almond sauce.

146
00:10:06,940 --> 00:10:10,576
- Cesar is doing an almond sauce.
- I thought it was mint.

147
00:10:10,910 --> 00:10:14,379
No, we've also gone over
to white asparagus.

148
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Oh, shoot.

149
00:10:16,382 --> 00:10:20,552
But then the seasoning is different.
What's the almond sauce like?

150
00:10:20,820 --> 00:10:23,922
It's a light sauce,
a mousseline sauce.

151
00:10:25,625 --> 00:10:30,729
Cesar's left or you could have asked
but it has a marked almond flavor.

152
00:10:37,937 --> 00:10:39,938
I didn't know you were doing that.

153
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- It's a bit of a shame.
- I think it's very different.

154
00:10:45,578 --> 00:10:48,580
Then there's elderberry.
It has elderberry vinegar in it.

155
00:10:48,848 --> 00:10:49,281
Why not do elderberry
without the almonds?

156
00:10:49,282 --> 00:10:51,250
Why not do elderberry
without the almonds?

157
00:10:51,584 --> 00:10:54,753
Because I've been working on this
for three weeks.

158
00:10:58,158 --> 00:11:01,527
Because.. I don't know,
it worked well to balance.

159
00:11:01,828 --> 00:11:04,863
Why don't you, for example..
I mean, the elderberry.

160
00:11:05,498 --> 00:11:07,799
Can you taste the elderberry?
What do you use?

161
00:11:08,134 --> 00:11:11,803
Elderberry vinegar and rhubarb,
rhubarb marinated in elderberry.

162
00:11:12,138 --> 00:11:14,506
That's enough.
Why do you want to add almond?

163
00:11:15,341 --> 00:11:20,345
I was going to suggest blackcurrant,
because elderberry is..

164
00:11:20,813 --> 00:11:22,814
Because there aren't any
blackcurrants.

165
00:11:23,816 --> 00:11:25,017
Blackberries?

166
00:11:25,351 --> 00:11:27,119
There are no blackberries either.

167
00:11:27,654 --> 00:11:29,855
Rhubarb is in season.

168
00:11:30,857 --> 00:11:33,325
Elderberry and rhubarb.
That's enough, isn't it?

169
00:11:33,660 --> 00:11:36,395
I can take out the almond
but it made it smoother.

170
00:11:36,696 --> 00:11:39,898
You make long strips of rhubarb
like this.

171
00:11:40,233 --> 00:11:42,668
And wind them around the asparagus?

172
00:11:43,069 --> 00:11:46,238
- That would look great.
Can you imagine the work involved?

173
00:11:48,808 --> 00:11:51,510
There are two chefs, Dad,
and three appetizers.

174
00:11:51,744 --> 00:11:52,177
If they have to take the rhubarb
and wind it

175
00:11:52,178 --> 00:11:54,146
If they have to take the rhubarb
and wind it

176
00:11:54,414 --> 00:11:56,682
around two asparagus per person..

177
00:11:57,383 --> 00:11:58,684
It's a lot of work.

178
00:12:00,353 --> 00:12:03,322
You're right.
So what does your rhubarb look like?

179
00:12:04,090 --> 00:12:07,826
- A little julienne on the asparagus.
-Raw?

180
00:12:09,729 --> 00:12:13,599
- I pour on the marinade..
- A syrup? A bit sweet?

181
00:12:13,900 --> 00:12:15,667
Yes, a manoa on top.

182
00:12:16,269 --> 00:12:16,702
It's hardly sweet at all then.
-It's slightly sweet.

183
00:12:16,703 --> 00:12:19,271
- It's hardly sweet at all then.
It's slightly sweet.

184
00:12:21,274 --> 00:12:21,707
- They're still crunchy.
Is the asparagus hot or cold?

185
00:12:21,708 --> 00:12:24,009
- They're still crunchy.
Is the asparagus hot or cold?

186
00:12:24,277 --> 00:12:24,710
Warm.

187
00:12:24,711 --> 00:12:25,344
- Warm.

188
00:12:28,581 --> 00:12:32,217
- And how is the almond served?
- There's the julienne that's

189
00:12:32,552 --> 00:12:35,187
You have a white plate
with the julienne on it.

190
00:12:35,521 --> 00:12:38,357
- The julienne of what? The rhubarb?
- The rhubarb.

191
00:12:38,691 --> 00:12:41,259
Very short, so it's easy to eat

192
00:12:41,594 --> 00:12:45,197
Two asparagus coated in sauce
and I put a bit of almond on top.

193
00:12:45,531 --> 00:12:48,700
- And in the sauce..
Oh, so.. A bit of almond how?

194
00:12:49,035 --> 00:12:52,304
- Flaked and toasted.
Oh, well, that's alright then

195
00:12:52,605 --> 00:12:54,273
So, it's nothing at all like..

196
00:12:54,607 --> 00:12:58,944
- It's not an almond mousseline sauce?
- It has white almond puree in it.

197
00:12:59,412 --> 00:13:01,546
In what?
- A tiny bit. In the sauce.

198
00:13:02,115 --> 00:13:03,148
What's in the sauce?

199
00:13:03,483 --> 00:13:07,753
So.. mayonnaise, fromage blanc,
a tiny bit of almond puree,

200
00:13:08,087 --> 00:13:10,289
soy sauce and elderberry vinegar.

201
00:13:10,623 --> 00:13:13,792
- It's too much, too many elements.
- No, it seems a lot but it isn't.

202
00:13:14,127 --> 00:13:17,929
It is. Soy sauce, elderberry vinegar,
almonds.

203
00:13:19,999 --> 00:13:24,169
- If you like, I'll take out the almond.
- Take out the almond.

204
00:13:24,504 --> 00:13:26,738
Is the soy sauce necessary, too?

205
00:13:27,340 --> 00:13:27,773
It adds color, to start with.
It adds depth, I find.

206
00:13:27,774 --> 00:13:31,076
It adds color, to start with.
It adds depth, I find.

207
00:13:31,344 --> 00:13:33,679
I tried it without mayonnaise,

208
00:13:34,013 --> 00:13:38,850
I tried it with Charmigny,
I tried it with yogurt.

209
00:13:39,152 --> 00:13:41,319
Now I'm using a very rich
fromage blanc.

210
00:13:43,189 --> 00:13:46,158
I understand.
I'd take out the almond puree.

211
00:13:46,492 --> 00:13:49,995
Keep the flaked almonds, if you like,

212
00:13:50,330 --> 00:13:53,699
especially if you need them
for texture.

213
00:13:54,033 --> 00:13:55,534
And for detail.

214
00:13:58,371 --> 00:13:58,804
With all those elements you mentioned,
I almost feel like.

215
00:13:58,805 --> 00:14:01,973
With all those elements you mentioned,
I almost feel like.

216
00:14:02,308 --> 00:14:05,677
The sauce doesn't taste
like there are so many elements.

217
00:14:06,346 --> 00:14:10,882
- The soy sauce adds a bit of..
Yeah, fine, soy sauce for umami.

218
00:14:11,217 --> 00:14:13,618
But the almond, the almond puree..

219
00:14:13,886 --> 00:14:14,319
Okay.
Get rid of the almond puree.

220
00:14:14,320 --> 00:14:16,054
Okay.
Get rid of the almond puree.

221
00:14:19,492 --> 00:14:21,326
I don't know what to call that.

222
00:14:23,396 --> 00:14:23,829
You think it's complex
but it's not complex.

223
00:14:23,830 --> 00:14:26,164
You think it's complex
but it's not complex.

224
00:14:26,566 --> 00:14:30,736
It's like if there's lemon in a sauce,
you don't think it's a lot of elements.

225
00:14:31,037 --> 00:14:36,708
You're right. But elderberry, rhubarb,
they're strong-tasting elements.

226
00:14:37,043 --> 00:14:38,477
- Sharp.
Sharp, yes.

227
00:14:38,811 --> 00:14:41,980
But the sauce isn't so sharp
because of the almond.

228
00:14:42,315 --> 00:14:46,651
The elderberry vinegar boosts
the sauce a little, in fact.

229
00:14:47,720 --> 00:14:49,588
Gives it a bit of oomph.

230
00:14:53,426 --> 00:14:55,360
Another thing, I just remembered.

231
00:14:55,695 --> 00:14:59,164
Nothing to do with that.
Just something to think about.

232
00:14:59,432 --> 00:14:59,865
If you need them sometime,
we've got some caper leaves.

233
00:14:59,866 --> 00:15:03,435
If you need them sometime,
we've got some caper leaves.

234
00:15:04,937 --> 00:15:08,740
They're salted and vinegared,
then preserved in oil.

235
00:15:09,375 --> 00:15:12,077
They're from Sicily
and they're really good.

236
00:15:12,378 --> 00:15:15,080
- I'l taste them.
- They're pretty and they're very tasty.

237
00:15:16,349 --> 00:15:20,085
ordered a sample in Italy.
- They must be nice.

238
00:15:20,420 --> 00:15:22,754
I'll get Patrice to pass them on.
- Are they big?

239
00:15:24,924 --> 00:15:27,526
Two or three centimeters, like this.

240
00:15:27,860 --> 00:15:30,462
They're very pretty.
Very, very pretty.

241
00:15:31,531 --> 00:15:34,366
They're tasty, they have texture,
a taste of capers..

242
00:15:35,802 --> 00:15:38,270
They're stylish
because they're a pretty leaf.

243
00:15:40,940 --> 00:15:46,578
They could be really good,
for example, on a battuta.

244
00:15:47,413 --> 00:15:50,816
They'd be great with a battuta or..

245
00:15:52,919 --> 00:15:58,557
Or with a vitello tonnato,
or with a raw fish.

246
00:15:59,258 --> 00:16:04,062
No, they should be left whole.
It would be a shame to chop them up.

247
00:16:06,499 --> 00:16:11,770
Patrice is going up to La Colline today
to take up the menus

248
00:16:12,839 --> 00:16:15,173
and I'll give them to him.

249
00:17:18,371 --> 00:17:19,738
- Are you well?
- Yes. You?

250
00:17:20,072 --> 00:17:21,405
- I've got it.
- You've got it?

251
00:17:21,741 --> 00:17:23,674
- Thanks. Have a good day.
- Bye

252
00:17:26,879 --> 00:17:30,181
- Hello. I have some crates for Michael.
- Alright.

253
00:17:32,385 --> 00:17:33,919
It's not heavy enough for me.

254
00:17:53,105 --> 00:17:55,573
Get rid of the boxes.
Throw them out back.

255
00:17:57,577 --> 00:18:00,111
Start taking things down.
There are too many here.

256
00:18:16,796 --> 00:18:18,263
Shal I get someone for you?

257
00:22:18,804 --> 00:22:20,371
Take this off.

258
00:22:20,973 --> 00:22:22,440
Take this off.
- Okay.

259
00:22:22,775 --> 00:22:24,876
So, I should take more off here?

260
00:22:25,878 --> 00:22:29,147
Then you need to cut
the woody part off. All this is woody.

261
00:22:29,481 --> 00:22:32,617
You need to visualize
how it will be on the plate.

262
00:22:33,452 --> 00:22:34,652
You decide.

263
00:22:35,554 --> 00:22:37,655
- I'll be back.
- Thank you.

264
00:32:29,147 --> 00:32:33,984
Then, this is confirmed with the DRC.
We looked at this together.

265
00:32:34,319 --> 00:32:39,790
Because the 2019 vintage was small,
we're adding in some older vintages.

266
00:32:41,460 --> 00:32:42,560
New things.

267
00:32:43,428 --> 00:32:44,762
That didn't exist.

268
00:32:45,730 --> 00:32:46,797
Les Petits Monts.

269
00:32:48,266 --> 00:32:51,836
- Is that in Vosne-Romanée?
- It's part of Richebourg.

270
00:32:52,170 --> 00:32:53,804
The high part of Vosne,

271
00:32:54,506 --> 00:32:57,308
An excellent wine
they're not including this year.

272
00:32:58,109 --> 00:33:00,978
- That's still reasonably priced.
- It's reasonable, yes.

273
00:33:01,980 --> 00:33:04,448
Romanee-Conti,
we can only have one bottle.

274
00:33:04,783 --> 00:33:05,950
Only one bottle, yes.

275
00:33:06,284 --> 00:33:08,519
- Only one bottle each year.
- As usual.

276
00:33:10,922 --> 00:33:14,425
After the lockdowns, we were a bit low

277
00:33:15,660 --> 00:33:18,162
and they offered to sell us
another bottle,

278
00:33:18,496 --> 00:33:20,297
so we had two last year.

279
00:33:20,966 --> 00:33:23,367
La Tache. Two.

280
00:33:24,336 --> 00:33:30,841
Our clients coming in two weeks time,
they're taking three Taches, 2009.

281
00:33:31,142 --> 00:33:33,277
- They committed to that?
- That's it.

282
00:33:33,612 --> 00:33:35,012
- Which vintage?
- They said yes.

283
00:33:35,347 --> 00:33:37,615
- Maybe Carole told you.
- Yes, she told me.

284
00:33:37,949 --> 00:33:41,118
The 2009 vintage, three bottles.

285
00:33:42,053 --> 00:33:43,120
Of Tache, right?

286
00:33:43,388 --> 00:33:45,823
The ones we laid down last year.

287
00:33:46,992 --> 00:33:48,792
Okay, Richebourg.

288
00:33:51,696 --> 00:33:54,632
- Okay, that's the DRC done.
- Now, Madame Leroy.

289
00:33:57,335 --> 00:33:58,702
Madame Leroy..

290
00:33:59,638 --> 00:34:02,907
She's confirmed our requests,

291
00:34:03,675 --> 00:34:06,043
namely the wines
from the Auvenay vineyard,

292
00:34:06,344 --> 00:34:12,149
because we didn't request a particular
Leroy property from the wholesaler.

293
00:34:14,753 --> 00:34:16,921
Three Auxey-Duresses,
three Puligny-Montrachet,

294
00:34:17,255 --> 00:34:19,657
three Batard, and three Bonnes-Mares.

295
00:34:21,726 --> 00:34:23,894
These are substantial prices.

296
00:34:25,163 --> 00:34:28,432
- And is there a wait to get that?
- It's available now.

297
00:34:28,733 --> 00:34:33,203
Did he come by, in fact,
the Leroy vineyard representative?

298
00:34:33,505 --> 00:34:34,672
He'll be coming back.

299
00:34:34,940 --> 00:34:40,511
And do we currently have
a Leroy line on the wine list?

300
00:34:40,779 --> 00:34:44,048
No, we have one in the cellar
but not on the wine list.

301
00:34:44,916 --> 00:34:48,686
So, this way we can put..
We'll put the 2009 on there.

302
00:34:51,322 --> 00:34:54,291
Which vintage do we have
in the cellar?

303
00:34:54,626 --> 00:34:56,460
It's the 1993.

304
00:34:57,429 --> 00:35:01,966
- Why don't we put it on the wine list?
- Because there's one bottle left..

305
00:35:02,300 --> 00:35:03,867
- Oh, only one bottle?
- Yeah.

306
00:35:04,402 --> 00:35:09,139
We have a client coming back in June,
an American client,

307
00:35:09,474 --> 00:35:13,277
who came last year and expressed
a desire to reserve that bottle.

308
00:35:13,612 --> 00:35:17,281
I said: "Yes, but the problem
is that the price today, "

309
00:35:17,582 --> 00:35:20,884
meaning last year,
"I can't guarantee that for next year."

310
00:35:21,653 --> 00:35:24,555
He said: "Of course, I understand,
we'll see next year."

311
00:35:26,758 --> 00:35:32,096
The Richebourg was €5, 000
and now the price is double that.

312
00:35:32,831 --> 00:35:37,267
So I thought of putting it on the list
at twice the price and waiting a while.

313
00:35:38,136 --> 00:35:41,105
Because we had a client
who came last week

314
00:35:41,406 --> 00:35:43,574
and wanted to buy it for €5, 000.

315
00:35:44,609 --> 00:35:46,944
Luckily, it wasn't on the wine list
anymore.

316
00:35:48,680 --> 00:35:52,950
And these will go on the wine list
as soon as we have them.

317
00:35:53,251 --> 00:35:55,152
The 2015, I don't know.

318
00:35:55,453 --> 00:35:59,590
Maybe the 2015 whites, why not.
We can put all those on the wine list.

319
00:35:59,858 --> 00:36:01,258
All those four lines, yes.

320
00:36:01,526 --> 00:36:03,761
2005, 2009, we'll see about those.

321
00:36:03,995 --> 00:36:06,697
On the open market,
this one is 15 to €20, 000 apiece.

322
00:36:06,998 --> 00:36:08,265
That's crazy.

323
00:36:09,801 --> 00:36:12,336
It's crazy to ask such..
Crazy.

324
00:36:13,938 --> 00:36:15,773
Prices are soaring, unbelievable.

325
00:36:16,007 --> 00:36:19,710
And she did us a favor,
because these were last year's prices.

326
00:36:20,445 --> 00:36:23,113
- These are done now.
- It's a favor.

327
00:36:25,617 --> 00:36:27,818
It's the prestige. The rarity.

328
00:36:28,853 --> 00:36:29,887
You pay for that.

329
00:36:30,188 --> 00:36:32,489
We need to pay this
for her to send them.

330
00:36:33,858 --> 00:36:37,394
I can't remember how much..
€5, 000 so she dispatches them.

331
00:36:53,845 --> 00:36:56,346
They had a pair of flippers
and they ran across the field, all wet.

332
00:36:58,316 --> 00:36:59,583
And they picked up..

333
00:36:59,918 --> 00:37:02,853
Basically, we had to cover it by
beating the egg whites.

334
00:37:03,188 --> 00:37:04,488
Oh, yeah? Really?

335
00:37:04,823 --> 00:37:06,156
And they put a beam there.

336
00:37:06,491 --> 00:37:08,992
Yeah, a beam
but a really narrow one.

337
00:37:37,522 --> 00:37:39,256
A little frog for the menu.

338
00:37:41,359 --> 00:37:43,360
I don't remember how many
we put in.

339
00:37:45,530 --> 00:37:46,964
We need to make a way in.

340
00:37:46,965 --> 00:37:47,397
We need to make a way in

341
00:37:47,832 --> 00:37:48,932
Give priority to.

342
00:37:54,973 --> 00:37:56,240
No, but if you fall..

343
00:37:58,643 --> 00:37:59,977
I'll get on your shoulders.

344
00:38:00,311 --> 00:38:02,713
Yeah, she'll get on my shoulders
Romain.

345
00:38:03,047 --> 00:38:04,114
Very good idea.

346
00:38:08,987 --> 00:38:10,587
There are nettles.
Be careful.

347
00:38:18,396 --> 00:38:19,563
Move forward a little.

348
00:38:31,442 --> 00:38:32,676
Are you really doing this?

349
00:38:37,415 --> 00:38:38,482
Watch out, guys.

350
00:38:43,755 --> 00:38:45,322
Oh, I've got it in my face.

351
00:38:47,692 --> 00:38:49,760
- Is that enough?
Yeah, that's enough.

352
00:38:50,562 --> 00:38:53,463
- It's starting to get heavy.
We'll put it on the scale and see.

353
00:38:53,698 --> 00:38:54,131
We got a good crop.

354
00:38:54,132 --> 00:38:55,265
We got a good crop.

355
00:39:07,478 --> 00:39:11,315
I believe the way I work
meets environmental needs.

356
00:39:11,649 --> 00:39:14,184
The prairie stores a lot of carbon.

357
00:39:15,653 --> 00:39:19,189
Social needs, too, because people
want to see animals grazing outside.

358
00:39:19,524 --> 00:39:21,291
And economically, it's profitable,

359
00:39:21,626 --> 00:39:25,729
because I'm not dependent
on what's going on in the world,

360
00:39:26,064 --> 00:39:27,731
the price of soybeans going up.

361
00:39:28,066 --> 00:39:30,667
I raise them with what I have locally.

362
00:39:31,369 --> 00:39:34,037
So, I feel it's a package
that responds to things..

363
00:39:35,974 --> 00:39:39,843
How can I put it? Ten years ago,
people looked at me wide-eyed,

364
00:39:40,178 --> 00:39:42,980
but a year like this one,
everyone starts to think

365
00:39:43,314 --> 00:39:45,249
there's truth and good sense in it.

366
00:39:45,583 --> 00:39:47,484
Yes, that's it, it's good sense.

367
00:39:48,019 --> 00:39:51,855
-And you're raising them for meat?
- Exactly.

368
00:39:52,190 --> 00:39:54,491
And the quality is necessarily better?

369
00:39:54,826 --> 00:39:59,263
I'm convinced the quality is better
but right now I'm not recognized.

370
00:39:59,898 --> 00:40:03,200
- That's a real shame.
- It is. That's part of my struggle.

371
00:40:03,534 --> 00:40:07,271
- But I'm convinced, yeah.
- You sell the animals to wholesalers?

372
00:40:07,605 --> 00:40:10,841
Yes, to butchers, to wholesalers,
I produce PDO Charolles Beef

373
00:40:11,175 --> 00:40:13,343
but my PDO will be on the same shelf

374
00:40:13,678 --> 00:40:16,947
as a butcher selling a PDO
that's been raised differently.

375
00:40:17,282 --> 00:40:22,185
Still, the specifications are great.
We're pleased with them but it's not..

376
00:40:23,521 --> 00:40:25,122
My belief is..

377
00:40:26,724 --> 00:40:28,725
With wine growers today,
you buy a wine,

378
00:40:29,060 --> 00:40:31,628
for example, you buy wine
from the Serol house,

379
00:40:31,963 --> 00:40:33,463
because you know how he works,

380
00:40:33,798 --> 00:40:35,732
but it's still a PDO Cote-Roannais.

381
00:40:36,701 --> 00:40:38,101
Livestock should be the same.

382
00:40:38,436 --> 00:40:41,605
It's not just a PDO Charolles Beef,
it's Christophe's.

383
00:40:41,940 --> 00:40:44,441
- That's part of the struggle.
- Or else you need..

384
00:40:44,776 --> 00:40:48,412
This is what we did at one point
with Romain Paire.

385
00:40:48,746 --> 00:40:52,816
For us, as the end customer,
being a chef-restaurateur,

386
00:40:53,151 --> 00:40:58,622
to get that, you need an intermediary
who can buy the animal

387
00:40:58,956 --> 00:41:05,228
and then work it partly
in terms of the butchering.

388
00:41:05,596 --> 00:41:07,631
Bleed it a little.
- Sure, sure.

389
00:41:07,966 --> 00:41:11,234
- That's the problem.
- Making that connection isn't easy.

390
00:41:11,569 --> 00:41:15,005
There aren't any butchers today
showcasing your individual work?

391
00:41:15,340 --> 00:41:17,341
I'm fighting for that but it's hard.

392
00:41:17,842 --> 00:41:19,476
It's really hard work.

393
00:41:21,913 --> 00:41:27,150
Butchers often don't try to promote
what's done before them.

394
00:41:27,485 --> 00:41:28,952
And these are animals.

395
00:41:29,287 --> 00:41:31,288
They just showcase
the finishing stage.

396
00:41:31,622 --> 00:41:35,993
Here, I raise the animals their whole
lives with the same mindset.

397
00:41:36,327 --> 00:41:37,461
It's not just the finishing.

398
00:41:37,762 --> 00:41:40,263
- They're born here on the farm?
- Most of them.

399
00:41:40,598 --> 00:41:43,367
It's a sizable farm,
so some of them..

400
00:41:43,701 --> 00:41:45,802
I supply other chains
in a different way.

401
00:41:46,137 --> 00:41:49,773
But all the ones born on the farm,
they're all my PDO.

402
00:41:50,108 --> 00:41:56,313
And the finishing
is never in the stable?

403
00:41:56,647 --> 00:42:01,017
Yes, some, but they're all identified,
it's not the same finishing.

404
00:42:01,352 --> 00:42:03,320
The sector wants meat all year round,

405
00:42:03,654 --> 00:42:07,157
but the absolute must, the best,
is what we'll go see now.

406
00:42:25,042 --> 00:42:29,346
Historically, this was always prairie.
These are not introduced species.

407
00:42:29,680 --> 00:42:31,848
It was always a prairie.

408
00:42:32,350 --> 00:42:33,984
A prairie means what?

409
00:42:34,919 --> 00:42:39,189
It has never been plowed, not created
by humans, it's just here naturally.

410
00:42:40,892 --> 00:42:43,026
And everyone's talking about carbon,

411
00:42:43,361 --> 00:42:48,031
a stable prairie has the same capacity
as the Amazon for capturing CO2.

412
00:42:48,366 --> 00:42:51,001
So it would be a disaster
to decide to grow cereals

413
00:42:51,335 --> 00:42:54,237
Plowing this and growing cereals
would be a disaster.

414
00:42:54,572 --> 00:42:57,040
If you plow this,
all the CO2 will be released.

415
00:42:57,375 --> 00:42:59,109
So, environmentally speaking.

416
00:43:12,590 --> 00:43:15,091
I've converted the farm into strips.

417
00:43:15,426 --> 00:43:16,960
You can see strips, bands.

418
00:43:17,295 --> 00:43:20,030
And each year, I let a different area
go to seed.

419
00:43:20,364 --> 00:43:22,766
It reseeds everywhere naturally,
hassle-free.

420
00:43:23,100 --> 00:43:25,035
You can see the color differences.

421
00:43:25,369 --> 00:43:28,472
keep them off the light areas
and graze the darker areas.

422
00:43:28,806 --> 00:43:31,708
My colleagues are letting their cows
graze outside now.

423
00:43:32,043 --> 00:43:34,711
Mine are already
on their second go-around.

424
00:43:35,046 --> 00:43:37,113
We're starting on the third grazing.

425
00:43:37,448 --> 00:43:40,217
This is without using tractors,
no fertilizers,

426
00:43:40,551 --> 00:43:44,488
just good sense, and technique,
things like that.

427
00:43:46,057 --> 00:43:46,957
Observation.

428
00:43:47,258 --> 00:43:49,259
- The soil is healthy.
- Exactly.

429
00:43:49,594 --> 00:43:51,328
In any case, yeah, that's it.

430
00:43:51,662 --> 00:43:54,965
When you respect the soil,
the plants and animals are healthy.

431
00:43:55,433 --> 00:43:57,300
That's the virtuous cycle.

432
00:43:59,103 --> 00:44:00,437
With the cows,

433
00:44:00,771 --> 00:44:04,407
I put them in a small space
and their reflex is to eat the grass.

434
00:44:05,776 --> 00:44:09,346
After the third day,
the grass starts to regrow.

435
00:44:10,014 --> 00:44:12,249
That regrowth is the sweetest,
the best,

436
00:44:12,583 --> 00:44:14,751
so instead of eating this,
that's taller,

437
00:44:15,086 --> 00:44:18,121
the cow eats that regrowth
if you leave her in a large space.

438
00:44:18,456 --> 00:44:21,958
She eats the regrowth and that depletes
the plant after a while.

439
00:44:22,293 --> 00:44:26,163
If it gets eaten every time it puts
a shoot out, it will stop growing.

440
00:44:26,664 --> 00:44:28,298
- Like with mowing a lawn.
- Exactly.

441
00:44:28,633 --> 00:44:30,367
You move them when they've eaten.

442
00:44:30,701 --> 00:44:32,502
24 hours. And I move them on.

443
00:44:32,837 --> 00:44:35,872
And the plant in the end
is incredibly vigorous.

444
00:44:36,207 --> 00:44:37,440
It's never depleted.

445
00:44:37,775 --> 00:44:42,646
Over a whole year, they only spend
seven days in any one place.

446
00:44:43,648 --> 00:44:45,982
And the plants
are incredibly vigorous.

447
00:44:46,317 --> 00:44:49,352
- So, small enclosures?
- Right. Each compartment is a day.

448
00:44:49,687 --> 00:44:51,121
We'll move them on together.

449
00:44:51,455 --> 00:44:54,291
- They're less than a hectare.
- Yeah, they're really small..

450
00:44:54,625 --> 00:44:58,295
- 50 meters?
- That one they're on is 2, 000 sq m.

451
00:44:58,963 --> 00:45:00,564
I'll give them today's meal

452
00:45:00,898 --> 00:45:03,633
and you'l see,
the cows will love it, they'll smile.

453
00:45:03,968 --> 00:45:06,069
These ones, on average,
are 30 months old.

454
00:45:06,637 --> 00:45:09,873
Come back in three weeks,
this will be like that.

455
00:45:10,341 --> 00:45:14,344
It will be back at the same stage.
It will be a carpet of clover.

456
00:45:16,681 --> 00:45:19,382
And he has a watering system
that's movable.

457
00:45:19,817 --> 00:45:22,419
He installed it in every field
with these pipes.

458
00:45:22,753 --> 00:45:25,088
And each time he empties it
and moves the thing.

459
00:45:29,193 --> 00:45:31,194
You'll see,
they're going to love this.

460
00:45:48,079 --> 00:45:49,045
It's a competition.

461
00:45:49,380 --> 00:45:52,882
They're always afraid the
other girls are eating.

462
00:45:53,217 --> 00:45:54,684
Heads down, everyone.

463
00:45:57,254 --> 00:45:59,723
Some will be ready
for the butcher by summer.

464
00:46:00,057 --> 00:46:03,259
An average carcass will be
420-430 kg. That's not huge.

465
00:46:03,561 --> 00:46:07,797
Some of them, like the double-muscled
cattle, go up to 650 kg.

466
00:46:08,099 --> 00:46:09,799
I'm not looking for that range.

467
00:47:57,007 --> 00:47:59,409
So, next week,
there's a fish order Wednesday.

468
00:47:59,677 --> 00:48:03,079
One salmon, a turbot, 8 John Dory,
2 crab, 3 pollock.

469
00:48:03,380 --> 00:48:06,349
The fourth will arrive Friday
to end the week.

470
00:48:07,518 --> 00:48:10,520
One salmon, 18 squid,
which will be bigger,

471
00:48:10,755 --> 00:48:14,657
7 John Dory, 5 crayfish tails
from Chavrier to start the week.

472
00:48:14,892 --> 00:48:19,896
And then the rest from Lefort,
50 kg, maybe a little less.

473
00:48:20,364 --> 00:48:22,399
Thursday lunchtime, 5 kg of frogs.

474
00:48:22,767 --> 00:48:25,769
-Five?
- Five, yes. That's been changed.

475
00:48:27,037 --> 00:48:29,839
Friday, 7 John Dory,
2 crab, a turbot, a pollock,

476
00:48:30,074 --> 00:48:32,442
the squid, the perch,
8 John Dory.

477
00:48:34,245 --> 00:48:35,545
And the meat..

478
00:48:36,714 --> 00:48:38,448
The perch is for the stuffing?

479
00:48:38,716 --> 00:48:41,251
I wanted to ask
if we can have it Wednesday?

480
00:48:41,519 --> 00:48:44,287
= If we get it Friday..
- Don't we have anything to use?

481
00:48:44,588 --> 00:48:48,525
No, I sorted through this morning,
tidied it all and made Mike's crate.

482
00:48:48,759 --> 00:48:53,062
All that's left is one pack of mullet
that's maybe 300 g and that's all.

483
00:48:53,931 --> 00:48:56,366
Can we use the turbot heads in it?

484
00:48:56,901 --> 00:48:59,569
Scrub them like we did last time.
- Oh, yeah.

485
00:49:00,871 --> 00:49:04,207
Gently cook the turbot heads
and do what Nicolo did.

486
00:49:10,247 --> 00:49:13,149
You want a crumbly fish then,
a flesh that..

487
00:49:16,153 --> 00:49:18,955
- Pollock?
Yes, pollock is fine.

488
00:49:19,256 --> 00:49:22,792
6 kg is a lot, I think.
Do you add things to the stuffing?

489
00:49:23,394 --> 00:49:26,763
- We can put some shellfish in it.
- There are some shellfish to use up.

490
00:49:27,631 --> 00:49:31,100
You put what, 80 g of stuffing
in each tomato?

491
00:49:31,669 --> 00:49:34,771
- Maybe a bit more.
- And you use the inside of the tomato?

492
00:49:35,573 --> 00:49:39,943
I'd say 4 kg of fish
plus what we have is enough.

493
00:49:40,244 --> 00:49:42,912
- Some breadcrumbs, too?
- Yes, we add breadcrumbs.

494
00:49:43,147 --> 00:49:45,815
- Breadcrumbs, herbs.
On top, yes, but not in it.

495
00:49:46,517 --> 00:49:48,017
Sandwich bread, too.

496
00:49:49,286 --> 00:49:50,653
Not in the stuffing.

497
00:49:55,759 --> 00:49:59,996
For the meat, nothing special
except we're taking more brains.

498
00:50:00,531 --> 00:50:02,499
And a delivery of foie gras.

499
00:50:04,768 --> 00:50:07,937
- Could I have that sheet?
- Yes, I'll print one for you.

500
00:50:12,142 --> 00:50:15,678
So, I'll start the briefing
with the changes to the menus.

501
00:50:16,013 --> 00:50:18,615
The scallops have gone
from the menu and a la carte.

502
00:50:19,149 --> 00:50:21,217
They're replaced
by the crayfish recipe.

503
00:50:21,518 --> 00:50:24,053
These are crayfish sauteed in butter.

504
00:50:24,488 --> 00:50:29,225
And then we have shiso dishes,
oyster mushrooms marinated with shiso,

505
00:50:29,560 --> 00:50:32,695
radish marinated with shiso,
a little bit of shiso.

506
00:50:33,197 --> 00:50:34,564
Little cherry tomatoes

507
00:50:34,899 --> 00:50:37,300
that are blanched
and glazed with olive oil.

508
00:50:39,503 --> 00:50:42,338
And a touch of shiso vinegar
and shiso oil.

509
00:50:42,973 --> 00:50:46,643
Right, for lunch, we have 54 covers
on 12 tables.

510
00:50:46,911 --> 00:50:50,079
Starting at the top, six people
having the seasonal menus,

511
00:50:50,414 --> 00:50:52,415
the €340, no particular remarks.

512
00:50:52,883 --> 00:50:55,351
Table 2, our regular clients,
the Fischers,

513
00:50:55,686 --> 00:50:59,088
who are often here as a family,
with their daughter and children.

514
00:50:59,423 --> 00:51:03,526
Note that Madame Fischer is no seafood,
she has a slight intolerance.

515
00:51:03,994 --> 00:51:07,764
On table 3, we have 2 covers.
They will be choosing on the'spot.

516
00:51:08,098 --> 00:51:11,100
They've said one person,
no rare meat or undercooked fish.

517
00:51:11,435 --> 00:51:13,336
I guess a pregnant lady at the table.

518
00:51:13,671 --> 00:51:17,106
Take note when it comes to aperitifs,
no mushrooms either.

519
00:51:17,574 --> 00:51:20,276
On table 4,
2 covers with a gift card,

520
00:51:20,611 --> 00:51:23,713
those are €370 with tax,
so five courses.

521
00:51:24,415 --> 00:51:28,418
Some small restrictions,
namely no snails, no seafood,

522
00:51:28,752 --> 00:51:31,754
no sweetbreads, no kidneys,
so the menu has been adapted.

523
00:51:32,222 --> 00:51:35,892
On table 8, 2 Food and Wine Pairings
at €550 with tax.

524
00:51:36,226 --> 00:51:39,462
Monsieur made the reservation
for Madame's birthday.

525
00:51:39,930 --> 00:51:42,899
On table 9, they are five.
A lady made the reservation.

526
00:51:43,200 --> 00:51:45,635
They're coming for Monsieur's 60th.

527
00:51:45,970 --> 00:51:49,238
Be aware that they specified
no lamb, no mutton,

528
00:51:49,573 --> 00:51:51,975
no rabbit, no game,
no offal, no pigeon.

529
00:51:52,309 --> 00:51:55,611
I hope the duck will be suitable.
I have my doubts.

530
00:51:56,113 --> 00:51:57,580
A small digression.

531
00:51:57,915 --> 00:52:01,551
I had a discussion this morning
with the management.

532
00:52:01,986 --> 00:52:03,152
This is a little awkward.

533
00:52:03,487 --> 00:52:06,155
It's about the way we talk and so on.

534
00:52:06,490 --> 00:52:11,394
It includes a number of things
like bullying, physical harassment.

535
00:52:11,729 --> 00:52:13,062
Anything that might..

536
00:52:14,098 --> 00:52:17,567
All things that have happened
in our professions,

537
00:52:17,901 --> 00:52:22,338
things that have maybe happened to us
as interns in other establishments,

538
00:52:22,673 --> 00:52:26,342
things we might have already heard
here or elsewhere.

539
00:52:27,778 --> 00:52:31,748
I'm not asking you to police things
but you have a role to play..

540
00:52:33,984 --> 00:52:37,754
to protect your colleagues,
come and talk to us, quite simply.

541
00:52:38,088 --> 00:52:39,989
I know some of you already have.

542
00:52:40,391 --> 00:52:44,027
A couple of words have also been said
to people concerned in the kitchen

543
00:52:44,361 --> 00:52:45,995
about what was said yesterday,

544
00:52:46,330 --> 00:52:49,265
but in any case, head waiters,

545
00:52:49,533 --> 00:52:53,036
please keep an eye
on the apprentices and vice versa.

546
00:52:53,370 --> 00:52:57,774
I'd like us all to be careful.
about anything that might be said.

547
00:52:58,108 --> 00:53:01,611
Even us,
I think sometimes we say things

548
00:53:01,945 --> 00:53:06,482
about someone's physique or behavior,
little nicknames and so on.

549
00:53:06,817 --> 00:53:08,951
- It takes work.
- It takes work, yeah.

550
00:53:09,286 --> 00:53:10,386
About color, too.

551
00:53:10,721 --> 00:53:12,722
It's not just things that are said, it's..

552
00:53:13,057 --> 00:53:14,691
No. You're taking it as a joke.

553
00:53:15,025 --> 00:53:17,560
No, just a second.
You're taking it as a joke.

554
00:53:18,228 --> 00:53:23,699
We're a group, we've known each other
for a long time in some cases.

555
00:53:24,468 --> 00:53:30,306
And we indulge in things between us
we sometimes shouldn't indulge in.

556
00:53:31,708 --> 00:53:36,546
Just remember,
when you have a new arrival,

557
00:53:36,880 --> 00:53:39,415
there are codes of conduct

558
00:53:39,750 --> 00:53:44,387
and we behave the same with everyone,
even with our longstanding colleagues.

559
00:53:45,589 --> 00:53:49,425
Jean-Michel, Ralph, Thierry,
we've known each other a long time.

560
00:53:49,760 --> 00:53:53,830
Even we should be careful what we say
and how we talk to each other.

561
00:53:54,264 --> 00:53:56,232
Madame, do you want to add anything?

562
00:53:57,334 --> 00:53:58,901
I just wanted to add

563
00:53:59,236 --> 00:54:01,571
that there was no one
on the works council,

564
00:54:01,872 --> 00:54:04,373
and so I'm nominating two people

565
00:54:05,008 --> 00:54:07,076
who will kind of be
your intermediaries.

566
00:54:07,411 --> 00:54:10,513
So, one woman, which is Jeanne,

567
00:54:10,848 --> 00:54:13,282
and one man, which is Romain,
the pastry chef.

568
00:54:13,617 --> 00:54:16,719
So, he'll manage the kitchen,
which we don't really see.

569
00:54:16,920 --> 00:54:18,788
Well, us.. Personally.

570
00:54:19,056 --> 00:54:22,525
If you have any questions
or you don't feel like talking to us,

571
00:54:22,860 --> 00:54:26,863
you can always go to Jeanne,
or to Romain for the guys.

572
00:54:27,364 --> 00:54:29,432
And they'll report back to us.

573
00:54:29,766 --> 00:54:32,368
That's an idea we came up with.

574
00:54:32,903 --> 00:54:35,037
- A suggestion box.
- Yes, I thought of that.

575
00:54:35,372 --> 00:54:38,474
Not bad. It'll be stuffed full,
you'll see.

576
00:54:38,809 --> 00:54:41,477
I won an election
I wasn't standing in.

577
00:54:42,079 --> 00:54:43,713
Pretty good, huh? As a thing.

578
00:54:44,615 --> 00:54:47,817
She didn't spend a single euro
on her whole campaign.

579
00:54:51,622 --> 00:54:53,956
No election.
That's called a dictatorship.

580
00:54:58,262 --> 00:55:00,730
Who didn't get some lily of the valley
for luck?

581
00:55:02,633 --> 00:55:06,235
Every year gets more equal.

582
00:55:07,237 --> 00:55:10,673
I used to buy four sprigs
of lily of the valley and now I need..

583
00:55:11,241 --> 00:55:13,910
Eleonor, you had one, I think.

584
00:55:14,278 --> 00:55:16,179
And the young lady here,
she gets some.

585
00:55:16,513 --> 00:55:18,447
I'll go and get another one.

586
00:55:18,782 --> 00:55:19,649
It smells great.

587
00:55:19,983 --> 00:55:21,918
The girls can cut a sprig for us.

588
00:55:22,252 --> 00:55:23,986
Just a sprig, you have plenty.

589
00:55:28,292 --> 00:55:31,327
Right, have a wonderful day
and a good session, everyone.

590
00:56:02,860 --> 00:56:05,294
So, Sunday evening there are how many?

591
00:56:05,629 --> 00:56:08,130
54?
- Because there've added some covers.

592
00:56:09,900 --> 00:56:11,534
It's Madame's birthday.

593
00:56:12,736 --> 00:56:14,337
They've gone from 12 to 24.

594
00:56:14,671 --> 00:56:16,305
- You're up to how many now?
-54.

595
00:56:16,640 --> 00:56:17,907
Block that last one.

596
00:56:18,242 --> 00:56:19,408
Blocked.

597
00:56:19,743 --> 00:56:21,477
Because who is there?

598
00:56:21,812 --> 00:56:24,146
Darsal, she's a regular at La Colline.

599
00:56:24,748 --> 00:56:26,649
Mark her, Lisa might not know her.

600
00:56:26,984 --> 00:56:29,919
It's fine. Ali knows her well.

601
00:56:31,488 --> 00:56:33,522
Straub, same, we know them.

602
00:56:33,857 --> 00:56:36,192
Iris, don't know her.
Fradin Francois, don't know.

603
00:56:36,526 --> 00:56:39,595
Marie Michelin, yes.
She's the white lady.

604
00:56:40,664 --> 00:56:41,931
- White lady..
- White-haired.

605
00:56:42,266 --> 00:56:45,735
- What menu has he opted for?
- "Menu for Michel." It's a surprise.

606
00:56:46,069 --> 00:56:47,403
No, she knows, I think.

607
00:56:47,738 --> 00:56:52,041
- 22 to 24, we don't know how many.
- They need to be a bit more precise.

608
00:56:52,376 --> 00:56:55,011
I think she has that in her files.

609
00:56:55,279 --> 00:56:58,948
That's all good.
And lodging with us this week..

610
00:56:59,416 --> 00:57:02,952
Yes, alright.
So, availabilities on Friday,

611
00:57:03,287 --> 00:57:06,088
I have one room left at €550,

612
00:57:06,423 --> 00:57:10,526
one at €650, and a small bedroom
with a shower.

613
00:57:11,061 --> 00:57:14,430
Suitable for the single person
at €310.

614
00:57:14,431 --> 00:57:14,830
Suitable for the single person
at €310.

615
00:57:36,920 --> 00:57:40,222
- Did you add any spices to it?
- A little star anise.

616
00:57:42,993 --> 00:57:45,761
We'll season it cold.

617
00:57:46,997 --> 00:57:49,432
It might need a bit of soy.

618
00:58:10,620 --> 00:58:14,123
I'll put the crayfish in.
You take them out when it rings?

619
00:58:14,491 --> 00:58:17,126
I'll finish making the flowers,
or we won't get done.

620
00:58:17,461 --> 00:58:18,694
I'll throw the crayfish in.

621
00:58:19,029 --> 00:58:23,032
When it rings, get them out on a tray.
Then call me and I'll shell them.

622
00:58:23,367 --> 00:58:26,669
- I have to do the flowers.
- Do the flowers, we'll do this after.

623
00:58:27,004 --> 00:58:28,871
- After?
- Yes, take it step by step.

624
00:58:29,206 --> 00:58:30,306
If you do these badly..

625
00:58:30,640 --> 00:58:34,477
Finish the flowers over there
and we'll cook the crayfish later.

626
00:58:34,811 --> 00:58:36,379
- Will we have time?
- Yes.

627
00:58:40,851 --> 00:58:44,487
Yes, it's on the strawberry this time.
Let's see, cut them in half.

628
00:58:47,824 --> 00:58:49,558
You don't have a strip of radish?

629
00:58:49,860 --> 00:58:52,395
No, I can make more but afterward.
Let's eat it.

630
00:58:58,702 --> 00:59:00,369
The balance has to be right.

631
00:59:06,176 --> 00:59:07,476
Start again.

632
00:59:08,245 --> 00:59:11,180
- Start again and balance it out.
- In a deep dish.

633
00:59:18,021 --> 00:59:21,023
The red with the black
is quite striking.

634
00:59:21,925 --> 00:59:25,561
It's not just that it's strawberry
and caviar,

635
00:59:25,829 --> 00:59:29,665
fruit and caviar,
red fruit and caviar,

636
00:59:29,900 --> 00:59:31,233
it's the color..

637
00:59:32,669 --> 00:59:34,270
It could be a dessert.

638
00:59:34,571 --> 00:59:38,340
It could be a dessert actually,
if we make it a little sweet..

639
00:59:38,675 --> 00:59:41,744
- It's close to being a dessert.
- Sweet and savory.

640
00:59:42,012 --> 00:59:44,380
But caviar as a dessert is unheard of.

641
00:59:44,614 --> 00:59:47,283
It's even more shocking,
caviar as dessert.

642
00:59:47,551 --> 00:59:49,218
But if it works..

643
00:59:50,120 --> 00:59:52,254
I feel it works. It's strange.

644
00:59:53,356 --> 00:59:54,957
With no preconceptions..

645
00:59:55,859 --> 00:59:58,027
It will be memorable..

646
00:59:58,261 --> 01:00:00,863
Like the kidney and passion fruit,
it's memorable.

647
01:00:01,098 --> 01:00:03,032
"How is this possible? "

648
01:00:03,266 --> 01:00:05,768
And this is perhaps a step further.

649
01:00:21,318 --> 01:00:23,486
Next time, make a little more
because..

650
01:00:27,991 --> 01:00:31,060
- That's it, put the gold leaf on top.
- And the raisins?

651
01:00:31,394 --> 01:00:32,828
- Raisins first?
- Yes.

652
01:00:38,902 --> 01:00:42,271
But I think that's really as much.

653
01:00:43,140 --> 01:00:44,240
Go ahead.

654
01:00:46,276 --> 01:00:48,811
That's as much vanilla pod
as you can put.

655
01:00:49,112 --> 01:00:51,780
You see how it's much
more pretty in a dish?

656
01:00:52,682 --> 01:00:58,921
I don't know, the surround enhances
the creme caramel, I think.

657
01:00:59,823 --> 01:01:01,957
With the reflections at the edge.
- Maybe.

658
01:01:02,292 --> 01:01:05,494
But there's the fact it contains
and surrounds the caramel.

659
01:01:05,762 --> 01:01:07,696
Go ahead. Be generous with it.

660
01:01:18,275 --> 01:01:19,341
It's elegant.

661
01:01:20,010 --> 01:01:21,110
It's classic.

662
01:01:22,846 --> 01:01:24,213
So is the dessert.

663
01:01:25,282 --> 01:01:28,617
- It's fitting for this dessert.
- What if we added pomegranate?

664
01:01:28,885 --> 01:01:31,453
- If I remember..
- Raisins and pomegranate?

665
01:01:31,688 --> 01:01:34,123
Cesar said the season was over.

666
01:01:35,225 --> 01:01:37,693
Cesar, can you get a hold
of pomegranate?

667
01:01:38,028 --> 01:01:40,462
No, they're finished.

668
01:01:41,665 --> 01:01:43,399
But red would have been pretty.

669
01:01:52,208 --> 01:01:56,412
Or we can put that on first
and put the raisins on afterward.

670
01:02:02,686 --> 01:02:08,057
Not sure what they're rehydrated with.
I think just rehydrated with water.

671
01:02:11,728 --> 01:02:14,029
Like that, it's a lot better looking.

672
01:02:14,764 --> 01:02:17,166
Olivier, can you pass us
a spoon, please?

673
01:02:17,434 --> 01:02:17,866
A spoon for the chef. A spoon.

674
01:02:17,867 --> 01:02:19,668
A spoon for the chef. A spoon.

675
01:02:20,737 --> 01:02:21,837
Silver spoon.

676
01:02:23,340 --> 01:02:24,406
Right.

677
01:02:25,875 --> 01:02:30,879
It'll be in the half-light,
there'l be very little light.

678
01:02:34,451 --> 01:02:36,552
It's fine, I'll taste it with this.

679
01:02:45,128 --> 01:02:47,730
Alright, we'll do that. You agree?

680
01:02:49,766 --> 01:02:52,368
It's good, you taste it.
It's fine.

681
01:02:53,069 --> 01:02:55,104
And the gold leaf on top?

682
01:02:55,438 --> 01:02:58,707
The gold leaf on top or should we try
putting the gold leaf.?

683
01:03:00,243 --> 01:03:02,611
That adds some acidity, it's good.
- The barberry?

684
01:03:02,946 --> 01:03:06,548
- Yes. It goes well with the sugar.
- The gold leaf is..

685
01:03:06,883 --> 01:03:09,718
No, it doesn't matter.
The gold leaf comes as it comes.

686
01:03:09,986 --> 01:03:13,622
As you saw, with the air
in the kitchen it fluttered,

687
01:03:13,957 --> 01:03:15,557
so it comes as it comes.

688
01:03:15,892 --> 01:03:19,461
In fact, if it could flutter like that

689
01:03:19,796 --> 01:03:24,266
at the moment it reaches the client
it would be even better.

690
01:03:25,969 --> 01:03:27,469
It should be alive.

691
01:03:27,804 --> 01:03:29,772
They shouldn't be too cold.

692
01:03:30,573 --> 01:03:33,909
They shouldn't be refrigerated.
We'll take them out so they're not cold.

693
01:03:40,850 --> 01:03:43,319
- A bigarade needs reducing quickly.
-Quickly?

694
01:03:43,653 --> 01:03:47,790
Yes, otherwise you get a concentrated
bitterness as the juice oxidizes.

695
01:03:48,124 --> 01:03:50,993
You need to take a large volume
and reduce it..

696
01:03:51,494 --> 01:03:54,029
This has already been reducing
for too long.

697
01:03:54,364 --> 01:03:57,366
Like all citrus fruit juices,
in fact, it oxidizes.

698
01:03:57,701 --> 01:04:02,337
And then, bit by bit it caramelizes
and gives a bad flavor.

699
01:04:02,672 --> 01:04:04,039
It loses its freshness, too.

700
01:04:04,774 --> 01:04:06,642
- It becomes bitter.
- I didn't know.

701
01:04:06,976 --> 01:04:10,846
So take a large pot, put it in,
two minutes and it's done.

702
01:04:11,181 --> 01:04:14,049
Yeah, well, orange is often a problem.

703
01:04:16,986 --> 01:04:20,022
From when you squeeze it
to when you boil it,

704
01:04:20,323 --> 01:04:22,124
if you wait, it oxidizes.

705
01:04:22,859 --> 01:04:27,029
Make an orange juice and you'll see
the difference from now to this evening.

706
01:04:28,898 --> 01:04:33,068
Make an orange juice, drink a glass now
and keep one in the fridge for later,

707
01:04:33,403 --> 01:04:35,637
you'll see how different it tastes.

708
01:04:42,345 --> 01:04:43,679
It's completely cold.

709
01:04:46,149 --> 01:04:47,683
- You thought it was hot?
= Yes.

710
01:04:53,656 --> 01:04:56,258
- Yes, it's overcooked.
- It's not nice, it's spongy.

711
01:04:57,026 --> 01:04:59,027
- This is overcooked.
- Yes, I think so.

712
01:05:00,096 --> 01:05:02,698
There isn't that light sensation
that we had in..

713
01:05:02,932 --> 01:05:06,235
But the cooking is going to be
tough to perfect.

714
01:05:06,536 --> 01:05:10,239
With that volume, given that there's
no flour or anything.

715
01:05:10,774 --> 01:05:13,242
It needs stil less flour.

716
01:05:13,543 --> 01:05:17,012
If we put any less than there is
there'll be none at all.

717
01:05:17,247 --> 01:05:19,948
- There are 20 g in the recipe.
- This is overcooked.

718
01:05:20,850 --> 01:05:23,919
And it's very stringy, too.
It's the inertia.

719
01:05:24,687 --> 01:05:27,556
It's a bit raw in the middle
but it doesn't matter.

720
01:05:27,791 --> 01:05:32,094
- Since there's not much flour.
- Yes, it's more fluid, that's good.

721
01:05:33,730 --> 01:05:35,898
- How long did you give it?
- 20 minutes.

722
01:05:36,199 --> 01:05:38,600
- Give it 15, I'd say.
- Yes, 15, I think.

723
01:05:50,880 --> 01:05:54,716
- Is it the rhubarb I can see here?
- That's the rhubarb.

724
01:05:55,919 --> 01:05:57,920
Fine strips of radish.

725
01:05:58,221 --> 01:06:01,056
You see, I cut the rhubarb
lengthwise..

726
01:06:01,324 --> 01:06:04,960
That's the rhubarb, Chef.
I just put two or three strips.

727
01:06:05,261 --> 01:06:09,798
No, hang on, that's the radish.
Here, this is what I want to taste.

728
01:06:11,301 --> 01:06:12,935
This is what I want to taste.

729
01:06:21,678 --> 01:06:24,279
- It's cooked, it's better cooked.
- Yes.

730
01:06:25,014 --> 01:06:27,516
The rhubarb is maybe
a little overcooked.

731
01:06:27,817 --> 01:06:30,252
It's a litle glazed
in the marinade.

732
01:06:31,754 --> 01:06:34,957
- What marinade?
- In the sugar. In the syrup.

733
01:06:36,860 --> 01:06:37,292
- But it's not sweet at all.
- No, it's good.

734
01:06:37,293 --> 01:06:39,361
- But it's not sweet at all.
- No, it's good.

735
01:06:39,662 --> 01:06:42,030
I was expecting it to be sweet
but it isn't.

736
01:06:42,298 --> 01:06:44,099
In fact, it's almost bland.

737
01:06:45,301 --> 01:06:48,470
There's no acidity at all,
I'm amazed.

738
01:06:49,772 --> 01:06:51,540
It lost that..

739
01:06:52,375 --> 01:06:54,443
- Freshness?
- Yes, it lost its freshness.

740
01:06:54,711 --> 01:06:57,779
But it's holding together,
it has texture.

741
01:06:59,148 --> 01:07:01,550
But no acidity.
It almost needs some lemon.

742
01:07:01,885 --> 01:07:04,853
When you take it out of the syrup,
put some lemon on it.

743
01:07:06,189 --> 01:07:08,490
And the ink like this
is what you wanted?

744
01:07:08,825 --> 01:07:10,392
Yes, but stop here.

745
01:07:10,994 --> 01:07:13,128
- Okay.
- Alright, we'll do that tomorrow.

746
01:07:25,909 --> 01:07:29,545
On the front page you'll find
"A wonderful freedom, "

747
01:07:29,879 --> 01:07:32,881
which is our proposal
of a tasting menu.

748
01:07:33,216 --> 01:07:36,084
It's a menu with a total
of nine courses.

749
01:07:36,653 --> 01:07:39,888
That refers to six dishes,
a cheeseboard and two desserts.

750
01:07:40,223 --> 01:07:44,259
The other option, a la carte,
you'l find on the two middle pages.

751
01:07:44,594 --> 01:07:47,496
The a la carte choices
are in four distinct paragraphs.

752
01:07:47,830 --> 01:07:50,165
On the left, the first is appetizers,

753
01:07:50,500 --> 01:07:53,035
on the second you'll find
our fish proposals,

754
01:07:53,369 --> 01:07:58,006
and finally on the right are meats
and end-of-meal proposals.

755
01:07:59,375 --> 01:08:03,745
Or there's a final proposal at the end
called "Sweet complicity."

756
01:08:04,080 --> 01:08:06,848
That refers to the Food
and Wine Pairing menu.

757
01:08:07,383 --> 01:08:09,251
Yes, well, with the specialists we have.

758
01:08:09,586 --> 01:08:10,752
Just to give you the detail.

759
01:08:11,220 --> 01:08:15,223
Eight glasses of wine on a Sunday
lunchtime might seem ambitious.

760
01:08:23,933 --> 01:08:28,370
We have some champagne here
and then to follow we could see.

761
01:08:29,138 --> 01:08:31,773
If it would go
with what we're going to eat,

762
01:08:32,075 --> 01:08:36,711
maybe, I don't know, Sancerre,
Pouilly-Fuisse or even.

763
01:08:36,980 --> 01:08:42,550
Indeed, a sauvignon blanc suits well
the Troisgros cuisine, as you know.

764
01:08:44,053 --> 01:08:47,556
So, from Sancerre I have
some small vineyard wines

765
01:08:47,824 --> 01:08:49,324
from Vincent Pinard a Bue.

766
01:08:49,626 --> 01:08:53,795
- Oh, we drank that up at Iguerande.
- You were at Iguerande?

767
01:08:54,096 --> 01:08:57,232
Madame made us a gift of a bottle,
it was very good.

768
01:08:57,500 --> 01:09:00,669
That would be amusing.
I don't know if you think it goes..

769
01:09:00,970 --> 01:09:02,336
Or else..

770
01:09:04,340 --> 01:09:09,845
I can take you to another part
of the Loire with a chenin.

771
01:09:10,346 --> 01:09:12,314
I completely trust your judgment.

772
01:09:12,615 --> 01:09:15,817
I have one winemaker.
I have a lot of them, but this one..

773
01:09:16,085 --> 01:09:20,188
We're staying here on the fourth floor
so we have all afternoon.

774
01:09:20,490 --> 01:09:21,590
You're staying here,

775
01:09:21,858 --> 01:09:24,492
So, we'd like something very good

776
01:09:24,794 --> 01:09:27,262
because it's our 50th
wedding anniversary.

777
01:09:27,497 --> 01:09:32,134
- And we'd enjoy celebrating a little.
- I'll take you to Eric Nicolas.

778
01:09:32,435 --> 01:09:35,037
- We trust you.
- At Jasnieres, it's really fantastic.

779
01:09:35,337 --> 01:09:41,276
And then with the lamb.
because he talked to us about the lamb,

780
01:09:41,544 --> 01:09:44,146
but not with mint,
we're not really mint people,

781
01:09:44,380 --> 01:09:47,282
but if by chance the lamb
were along those lines,

782
01:09:47,517 --> 01:09:50,786
if it were something from this region,

783
01:09:51,054 --> 01:09:52,988
Cotes du Rhone or something,

784
01:09:53,221 --> 01:09:57,192
something one doesn't see every day,
that would be amusing.

785
01:09:57,493 --> 01:09:59,995
With pleasure. A glass?
A half-bottle? A bottle?

786
01:10:00,329 --> 01:10:04,199
No. At least a bottle
either a whole or a half.

787
01:10:04,467 --> 01:10:08,703
I have something nice in a half-bottle,
a Cote-Rotie from Jean-Paul Jamet.

788
01:10:09,806 --> 01:10:12,207
- With lamb, it's fantastic.
- We'll have that.

789
01:10:12,508 --> 01:10:17,312
- It's in the north of the region.
- And a bottle from your guy there..

790
01:10:17,647 --> 01:10:19,347
Yes, from Jasnieres.

791
01:10:20,883 --> 01:10:24,152
We'll drink two bottles in all.
Since we're staying here..

792
01:10:24,420 --> 01:10:28,390
I'll plan for a bottle and a half.
If it's not enough, a glass..

793
01:10:28,691 --> 01:10:32,360
I totally trust your judgment.
And a water like Badoit.

794
01:10:32,695 --> 01:10:34,563
Or your water.
We drank it in the bar.

795
01:10:34,864 --> 01:10:36,565
The house microfiltered water,

796
01:10:37,733 --> 01:10:40,535
The white. We have a menu
that really calls for a white wine.

797
01:10:40,870 --> 01:10:42,838
A bottle of white.
Which one to start?

798
01:10:43,106 --> 01:10:47,209
La Roche Vineuse? Les Cras?
With pleasure, it's perfect. Allow me.

799
01:10:47,710 --> 01:10:53,415
Do I need to worry about allergies,
foods you don't eat, don't like?

800
01:10:53,750 --> 01:10:55,617
- Nothing like that?
- What do-you not like?

801
01:10:55,952 --> 01:10:59,621
I already said, no allergies.
I was difficult enough as it is.

802
01:10:59,956 --> 01:11:02,023
No, not at all, Madame.
Yes, Monsieur.

803
01:11:02,291 --> 01:11:05,761
- My allergy is to the bill.
- Well, I'll give it to Madame.

804
01:11:08,698 --> 01:11:11,767
Have a wonderful lunch.
Thank you, Madame, Monsieur.

805
01:11:17,607 --> 01:11:19,407
Mm. Mouth-watering.

806
01:11:22,445 --> 01:11:23,745
This is an art wine.

807
01:11:24,046 --> 01:11:27,048
And a winemaker said:
"We're artisans, not artists."

808
01:11:27,383 --> 01:11:31,086
So, I thought it was over the top,

809
01:11:31,387 --> 01:11:34,956
but in the end, I thought no,
it's like writing in the end.

810
01:11:35,291 --> 01:11:39,327
It's a progression, a writing,
something that builds.

811
01:11:39,962 --> 01:11:43,398
It made me think of that
because you mentioned Puffeney,

812
01:11:43,666 --> 01:11:46,635
you mentioned Foreau..

813
01:11:46,936 --> 01:11:48,136
Or Hahn,

814
01:11:48,471 --> 01:11:51,072
Yes, Peter Hahn, absolutely.

815
01:11:52,408 --> 01:11:54,142
Eric Nicolas, too.

816
01:11:54,477 --> 01:11:58,013
Winemakers who are building
this progression,

817
01:11:58,314 --> 01:12:02,083
writing something,
something that's being reproduced.

818
01:12:02,351 --> 01:12:05,687
It's like people in cuisine
who have a certain cohesion.

819
01:12:05,988 --> 01:12:09,424
It's not that they've invented,
but they've been attentive

820
01:12:09,759 --> 01:12:14,462
and have added things to that progression
in their professional lives.

821
01:12:14,764 --> 01:12:20,135
- When we met Mr. Foreau, for example..
- And Mr. Puffeney.

822
01:12:20,436 --> 01:12:25,707
With Foreau.. We talked with him
for a very long time

823
01:12:26,008 --> 01:12:30,979
and he took us on a voyage
in the way he spoke of his wine,

824
01:12:31,280 --> 01:12:35,684
but also of Caesar's mushrooms
he was going to pick.

825
01:12:36,352 --> 01:12:40,188
- He's a peerless hunter.
- It's extraordinary.

826
01:12:40,489 --> 01:12:44,226
And it just gets better and better.
You wonder just where it will go.

827
01:12:44,527 --> 01:12:46,861
It was like listening to Balzac.

828
01:12:48,297 --> 01:12:52,867
And these are his experiences,
written bit by bit during his life.

829
01:12:53,402 --> 01:12:57,739
Do I need to worry about allergies,
foods you don't like or don't eat?

830
01:12:58,074 --> 01:12:59,875
- Nothing like that?
- Not that we know.

831
01:13:00,176 --> 01:13:01,409
- No cheeses, Monsieur?
- No.

832
01:13:01,744 --> 01:13:05,013
- Can I offer a dessert instead?
- It will be a dessert, then.

833
01:13:05,314 --> 01:13:07,816
- Yes, for me, too.
- Two? Perfect, no problem.

834
01:13:08,084 --> 01:13:11,586
No cured cheeses, anyway.
If you have fromage blanc, why not.

835
01:13:12,188 --> 01:13:16,558
- I can do fromage blanc or a dessert.
- We'll see at the end of the meal.

836
01:13:16,859 --> 01:13:19,895
That's noted. And the cooking
you leave to our judgment?

837
01:13:20,196 --> 01:13:23,098
- The lamb, the chef suggests pink.
- We trust your judgment.

838
01:13:23,399 --> 01:13:27,369
Perfect, that's very kind, thank you,
Mesdames, Monsieur. Enjoy your lunch.

839
01:13:34,010 --> 01:13:38,046
To accompany your lunch, you'll find
an unsalted butter from the Cantal.

840
01:13:38,381 --> 01:13:44,519
A Cantal butter from the buttermilk.
You have the story of how it's made.

841
01:13:45,021 --> 01:13:49,090
And this is a little welcome bread,
a corn puff pastry, served hot.

842
01:13:51,527 --> 01:13:55,530
I suggest you break off a few layers.
It looks like a little book.

843
01:13:55,865 --> 01:13:58,066
Then you'll really enjoy
this delicacy.

844
01:14:00,236 --> 01:14:02,070
Even just the smell of it..

845
01:14:08,110 --> 01:14:10,912
Even in organic wines
they add sulfites?

846
01:14:11,247 --> 01:14:14,382
There are two parts
where certification is concerned.

847
01:14:14,717 --> 01:14:17,986
Organic and biodynamic agriculture
are to do with the growing.

848
01:14:18,621 --> 01:14:24,059
You're allowed to use Bordeaux mixture
on the vines, but no chemicals.

849
01:14:24,760 --> 01:14:26,795
Biodynamic is about prevention,

850
01:14:27,129 --> 01:14:30,265
so they make preparations
from plants and other things,

851
01:14:30,599 --> 01:14:37,739
so the plant can react and become
strong enough to resist diseases.

852
01:14:38,074 --> 01:14:39,240
That's prevention.

853
01:14:39,575 --> 01:14:41,843
The second phase is
the winemaking and aging,

854
01:14:42,178 --> 01:14:44,112
and that's where sulfites come in.

855
01:14:45,648 --> 01:14:50,485
When the grapes are harvested,
sulfites are added

856
01:14:50,820 --> 01:14:54,589
to prevent deterioration,
it's an antiseptic,

857
01:14:54,924 --> 01:14:58,259
and it's also a way of selecting
the yeasts from the vine.

858
01:14:58,527 --> 01:14:58,960
here are various types
of yeasts in the grapes,

859
01:14:58,961 --> 01:15:01,463
There are various types
of yeasts in the grapes,

860
01:15:01,630 --> 01:15:03,531
changing from one year to the next,

861
01:15:03,866 --> 01:15:08,269
and the sulfites naturally select
the good and bad strains of yeast.

862
01:15:09,305 --> 01:15:11,206
So the fermentation wil go properly.

863
01:15:11,540 --> 01:15:14,476
Then sulfites are used each time

864
01:15:14,810 --> 01:15:17,278
you need to extract
and protect the wine,

865
01:15:17,613 --> 01:15:18,646
sulfites are added

866
01:15:18,981 --> 01:15:22,384
because exposing the wine to the air
exposes it to oxidization,

867
01:15:22,718 --> 01:15:26,855
so it needs to be protected
and the only way we have is with that.

868
01:15:27,189 --> 01:15:29,691
Then, at the end of the line,
when it's bottled,

869
01:15:30,026 --> 01:15:34,496
the wine has to be kept in the bottle,
so a little sulfite is always added.

870
01:15:34,830 --> 01:15:38,299
But all the sulfites added
during winemaking and aging

871
01:15:38,868 --> 01:15:40,468
decline and disappear.

872
01:15:41,637 --> 01:15:43,872
But some of them are absorbed
into the wine.

873
01:15:44,206 --> 01:15:47,242
So, what you need to know
is the total in the bottle,

874
01:15:47,576 --> 01:15:51,713
but it's not yet obligatory
to put that on the label.

875
01:15:52,048 --> 01:15:55,016
I advocate for it to be obligatory

876
01:15:55,351 --> 01:15:58,386
to state the total sulfites
in each bottle.

877
01:15:59,321 --> 01:16:03,224
So-called natural wines don't allow
any sulfites at all.

878
01:16:04,326 --> 01:16:07,695
They allow themselves
certain risks and deviations.

879
01:16:08,898 --> 01:16:11,332
- Enjoy tasting it.
Thank you for the explanation.

880
01:16:12,101 --> 01:16:13,501
Cheers.

881
01:16:15,671 --> 01:16:18,873
How was César as a child?
Was he a fussy eater?

882
01:16:19,208 --> 01:16:20,508
-César.
- Who? Us?

883
01:16:21,277 --> 01:16:22,610
I don't remember.

884
01:16:23,078 --> 01:16:27,549
I don't remember
but we didn't find it difficult.

885
01:16:28,084 --> 01:16:31,519
- We weren't at all..
- Apparently, I was a pain as a child.

886
01:16:31,854 --> 01:16:34,389
But that's not being difficult.

887
01:16:34,924 --> 01:16:41,463
That's how it is. Don't fight it
and things will work themselves out.

888
01:16:41,764 --> 01:16:46,134
- The palates of different people..
- That's what I noticed with me.

889
01:16:46,902 --> 01:16:51,706
You have to let things
work themselves out.

890
01:16:52,041 --> 01:16:55,143
Interesting.
- I think. I don't have the recipe.

891
01:16:55,945 --> 01:16:58,580
- It seems it worked out.
- All three in the profession,

892
01:16:58,914 --> 01:17:01,282
My two sons are chefs
but at the same time..

893
01:17:01,784 --> 01:17:03,785
The family environment
counts for a lot

894
01:17:04,086 --> 01:17:06,287
in their growth
and their perception,

895
01:17:07,456 --> 01:17:09,624
awakening their taste.

896
01:17:10,126 --> 01:17:13,895
and the family environment
is what makes someone

897
01:17:14,163 --> 01:17:17,232
embrace the family profession or not.

898
01:17:17,566 --> 01:17:20,568
But that's something else,
being a chef like your father,

899
01:17:20,903 --> 01:17:23,738
like your grandfather
and great-grandfather.

900
01:17:24,006 --> 01:17:29,978
People more often turn away
from difficult professions.

901
01:17:30,312 --> 01:17:31,479
Children, I mean.

902
01:17:33,315 --> 01:17:34,415
It depends.

903
01:17:35,284 --> 01:17:42,123
It depends on the profession
and how happy the parents are in it.

904
01:17:42,458 --> 01:17:48,997
Indirectly, what we are every day
affects the choices our children make.

905
01:17:49,331 --> 01:17:53,101
If we feel good and we're fulfilled,
children don't need to be told,

906
01:17:53,435 --> 01:17:56,504
you don't have to talk about it,
they see it and feel it in the family.

907
01:17:56,839 --> 01:17:58,706
- That inspires them, too.
- Yes, exactly.

908
01:17:59,041 --> 01:18:03,978
My parents had a wonderful experience
in their profession, so I did it.

909
01:18:05,314 --> 01:18:10,185
And I think..
Marie-Pierre and I still have it now,

910
01:18:10,486 --> 01:18:13,388
although a little less now, with age,

911
01:18:13,889 --> 01:18:16,891
but we've always enjoyed
our profession,

912
01:18:17,226 --> 01:18:19,160
we've never dragged our heels,

913
01:18:20,529 --> 01:18:26,334
or said things
that might not be nice to hear

914
01:18:26,635 --> 01:18:28,836
about how hard it is to do, and so on.

915
01:18:29,171 --> 01:18:31,406
So maybe that helped, too.

916
01:18:31,740 --> 01:18:34,876
It's a temperament and a fulfillment.

917
01:18:35,411 --> 01:18:36,544
And then..

918
01:18:38,814 --> 01:18:43,184
Not all chefs'sons become chefs.

919
01:18:43,719 --> 01:18:45,820
Not all architects'sons
become architects.

920
01:18:46,155 --> 01:18:50,491
Not all doctors'sons become doctors.
But some of them do, after all.

921
01:18:51,727 --> 01:18:56,331
Especially in artistic professions,
creative professions.

922
01:18:56,665 --> 01:18:59,767
If you grow up with musicians,
get a musical ear as a child,

923
01:19:00,102 --> 01:19:00,902
that's great.

924
01:19:01,670 --> 01:19:03,371
It's certainly an advantage.

925
01:19:25,628 --> 01:19:28,596
Aperitifs for tables 4 and 6, please.

926
01:19:32,368 --> 01:19:34,135
Are the aperitifs ready, Sitja?

927
01:19:45,547 --> 01:19:47,281
Onions in the center, please.

928
01:19:47,616 --> 01:19:50,752
- Three asparagus heating up?
- Three asparagus heating up, Chef.

929
01:19:51,320 --> 01:19:53,221
Put in two more.
Five asparagus.

930
01:19:55,958 --> 01:19:57,258
Service, bitte.

931
01:19:58,160 --> 01:20:00,061
It's there. Sauce back.

932
01:20:00,496 --> 01:20:02,797
No, double sauce.
- Oh yes, sorry.

933
01:20:03,632 --> 01:20:04,932
Sauce, bitte.

934
01:20:05,434 --> 01:20:06,501
Schnell.

935
01:20:18,814 --> 01:20:20,615
Five clams, 2 cauliflowers.

936
01:20:21,417 --> 01:20:22,517
Three clams.

937
01:20:25,087 --> 01:20:26,921
Seven asparagus.
Eight asparagus.

938
01:20:31,326 --> 01:20:33,594
Two John Dory and 2 frogs,
substitution.

939
01:20:42,604 --> 01:20:45,173
Are you making
the same marinade there?

940
01:20:45,507 --> 01:20:46,607
Set it down there.

941
01:20:50,546 --> 01:20:56,884
When you prepare this,
think of a bouquet of flowers.

942
01:20:57,720 --> 01:21:02,657
As though you wanted..
It's as though you were a florist.

943
01:21:02,991 --> 01:21:05,727
And you want to create
a garland of flowers.

944
01:21:08,063 --> 01:21:10,298
In fact, it looks like
a saffron flower.

945
01:21:13,068 --> 01:21:15,236
Do you put some in the center?
Five or six?

946
01:21:15,571 --> 01:21:16,838
There are 5.

947
01:21:18,474 --> 01:21:20,975
You mustn't..
On a large tray like this,

948
01:21:21,310 --> 01:21:24,479
you mustn't make a spiral.

949
01:21:24,813 --> 01:21:26,814
Quite the opposite.

950
01:21:28,317 --> 01:21:31,552
- Which table, do you know?
- It goes with the other 11, Chef.

951
01:21:32,187 --> 01:21:33,755
Yes, it's the large table.

952
01:21:34,590 --> 01:21:37,425
It's in addition to that?
How many on this table?

953
01:21:38,427 --> 01:21:42,029
Ladies and gentlemen, two covers.
Two Grands Menus, VIP, please.

954
01:21:42,364 --> 01:21:46,901
Then two covers with set menus.
That's two small menus, no asparagus.

955
01:21:49,571 --> 01:21:53,107
This one doesn't need more salt.
That one needed a bit more.

956
01:21:56,945 --> 01:21:59,781
This needs more but not that one.
What about that one?

957
01:22:01,383 --> 01:22:03,551
We're reseasoning them all by hand.

958
01:22:11,393 --> 01:22:12,593
That one needs salt.

959
01:22:13,195 --> 01:22:16,130
The salt levels are very different
from one to the next.

960
01:22:17,733 --> 01:22:19,233
That one needs a lot more.

961
01:22:21,069 --> 01:22:24,705
- Do you put salt in your marinades?
- A little but not too much.

962
01:22:25,274 --> 01:22:28,709
Do you do it just like that, by hand,
or do you weigh it?

963
01:22:29,311 --> 01:22:31,913
- No, I just do it like that.
- Yes, you should..

964
01:22:33,215 --> 01:22:36,484
If you just do it like that,
you need to check it afterward.

965
01:22:37,219 --> 01:22:41,756
Because like that
it's out of proportion,

966
01:22:42,090 --> 01:22:44,225
it's irregular, it's not good.

967
01:22:49,898 --> 01:22:52,967
You have to see whether the beets
themselves take the salt

968
01:22:53,302 --> 01:22:55,069
or if it's just the marinade.

969
01:22:59,908 --> 01:23:02,443
Do you want me to put
the yellow flowers on?

970
01:23:06,849 --> 01:23:11,285
That makes a wonderful impact
when it reaches the customer.

971
01:23:12,087 --> 01:23:15,590
It's as though you gave
the customers flowers.

972
01:23:16,992 --> 01:23:18,092
To eat.

973
01:23:20,929 --> 01:23:22,964
I'm not doing this wrong, am I?

974
01:23:29,037 --> 01:23:31,138
Let's tidy up after ourselves, guys.

975
01:23:33,475 --> 01:23:35,843
Keep what you need for five
and tidy up.

976
01:23:38,480 --> 01:23:41,449
Ladies and gentlemen, 2 covers
with 2 Grands Menus.

977
01:23:41,783 --> 01:23:43,684
One snail and 1 salmon substitution.

978
01:23:44,019 --> 01:23:46,387
Instead of lamb,
we need 2 turbot, please.

979
01:24:00,335 --> 01:24:02,537
Are you putting it
straight onto the dill?

980
01:24:02,905 --> 01:24:06,340
We'll-shell the crayfish first.
The first tray.

981
01:24:07,075 --> 01:24:11,312
So take another tray
like this one, please.

982
01:24:11,980 --> 01:24:13,014
A GN tray like this.

983
01:24:14,516 --> 01:24:16,384
Four scallops and 4 John Dory.

984
01:24:19,888 --> 01:24:21,656
Sauce for 4 scallops.

985
01:24:33,602 --> 01:24:35,736
The crayfish hardly ever moves.

986
01:24:37,005 --> 01:24:38,773
Always get ahold of it like this.

987
01:24:39,107 --> 01:24:40,541
Always hold it like this.

988
01:24:41,109 --> 01:24:44,378
Tail to the right, in your right hand,
head in your left hand.

989
01:24:44,713 --> 01:24:46,514
Always work like this.
Control it.

990
01:24:46,848 --> 01:24:49,917
You've got into bad habits,
fiddling around with it.

991
01:24:50,252 --> 01:24:51,352
There's no need.

992
01:24:56,592 --> 01:24:58,426
Shall we do the eels?

993
01:25:02,798 --> 01:25:05,433
I'll watch you,
and if I can do anything, tell me.

994
01:25:08,637 --> 01:25:11,605
- When you use film, just put one.
Yes, Chef.

995
01:25:15,077 --> 01:25:18,379
You take the side.

996
01:25:20,115 --> 01:25:22,783
Put the skin side down.

997
01:25:23,552 --> 01:25:30,625
And then you completely break
the fibers and the spines.

998
01:25:33,095 --> 01:25:39,300
About 4 or 5 mm.

999
01:25:40,302 --> 01:25:43,437
- The depth?
- Yes, the depth.

1000
01:25:43,772 --> 01:25:46,273
Then you make a.

1001
01:25:46,608 --> 01:25:50,311
Like the squid that the Japanese do.

1002
01:25:56,251 --> 01:25:59,020
- You can even..
- Chop a little.

1003
01:26:01,523 --> 01:26:04,258
Do you chop with the blade
or keep it slightly tilted?

1004
01:26:04,593 --> 01:26:06,761
- Yes, I chop it with the blade.
- Yeah?

1005
01:26:07,029 --> 01:26:08,496
But not hard.

1006
01:26:09,197 --> 01:26:11,265
If I did it hard
it would cut the filet.

1007
01:26:11,600 --> 01:26:13,834
It's just dropping
the weight of the knife.

1008
01:26:15,137 --> 01:26:17,271
So, feel free to do that.

1009
01:26:17,606 --> 01:26:21,876
Don't worry.
When it's cooked, it recovers.

1010
01:26:28,884 --> 01:26:30,051
Then salt it.

1011
01:26:42,898 --> 01:26:46,534
I can go for it with salt and pepper?
It needs to be seasoned.

1012
01:26:46,835 --> 01:26:49,670
Yes, not too much.
Just right.

1013
01:26:50,338 --> 01:26:51,906
And then we..

1014
01:26:53,308 --> 01:26:55,076
We divide it into portions.

1015
01:27:00,582 --> 01:27:02,216
I'm going to cut it into three.

1016
01:27:06,354 --> 01:27:07,755
Cut it into three.

1017
01:27:10,092 --> 01:27:11,725
This one too.

1018
01:27:15,564 --> 01:27:18,232
Ladies and gentlemen,
2 "Premier Pas" lunches,

1019
01:27:18,533 --> 01:27:21,502
with 2 crayfish,
2 mullet and 2 duckling, please.

1020
01:27:31,346 --> 01:27:32,947
This is just to..

1021
01:27:34,282 --> 01:27:35,616
to stick them together.

1022
01:27:50,465 --> 01:27:52,366
Sorry, that's my fault.

1023
01:28:06,615 --> 01:28:07,982
More, more.

1024
01:28:08,450 --> 01:28:10,551
Did you add vinegar?
Not yet?

1025
01:28:11,586 --> 01:28:15,322
You added your lemon juice
at the start? That's why. Never.

1026
01:28:15,657 --> 01:28:17,258
At the end.

1027
01:28:17,959 --> 01:28:19,093
Never.

1028
01:28:19,427 --> 01:28:22,663
At the start, you put your egg yolk,
salt, mustard,

1029
01:28:22,998 --> 01:28:24,632
beat it and then season it.

1030
01:28:24,966 --> 01:28:27,968
Add some salt and acidity.

1031
01:28:37,979 --> 01:28:41,182
Ladies and gentlemen, 2 covers,
1 asparagus, 1 frog,

1032
01:28:41,516 --> 01:28:45,586
followed by 1 John Dory on its own,
followed by 2 lamb. It's VIP, please.

1033
01:28:45,921 --> 01:28:50,124
Now, instead of the 3 duck
that were ordered,

1034
01:28:50,458 --> 01:28:52,359
it will be 2 duck and 1 turbot.

1035
01:28:54,162 --> 01:28:57,264
She doesn't eat lamb,
doesn't eat beef, doesn't eat duck.

1036
01:28:57,832 --> 01:28:59,333
All she eats is chicken.

1037
01:29:01,636 --> 01:29:03,003
Did you turn it over, William?

1038
01:29:26,528 --> 01:29:28,529
Right, 6 shellfish, 3 times 2.

1039
01:29:29,231 --> 01:29:31,165
Are the tarts following or not?

1040
01:29:32,901 --> 01:29:35,569
Okay for the asparagus?
Do you have more shellfish?

1041
01:29:37,072 --> 01:29:40,908
Right, starting on the asparagus.
6 asparagus, 3 times 2.

1042
01:29:41,843 --> 01:29:43,877
Followed by 3 more asparagus, guys.

1043
01:29:46,748 --> 01:29:50,417
Ladies and gentlemen, 2 covers
a la carte, 2 mushroom tarts,

1044
01:29:50,719 --> 01:29:53,520
followed by a beef medium rare
and a lamb, please.

1045
01:29:57,058 --> 01:29:59,593
He has to start the 2 kidneys next.

1046
01:29:59,928 --> 01:30:01,328
They're already started?

1047
01:30:03,732 --> 01:30:06,267
No, don't throw away
the trimmings, Kang-Hu.

1048
01:30:09,437 --> 01:30:11,205
Now the lemons, please.

1049
01:30:23,885 --> 01:30:26,854
These artichokes are beautiful.
Are they from last week?

1050
01:30:27,255 --> 01:30:28,889
The ones from Taton last week?

1051
01:30:30,292 --> 01:30:32,426
Put that to one side, Sitja, please.

1052
01:30:34,195 --> 01:30:36,297
Some of this lamb is whiter
than others.

1053
01:30:43,405 --> 01:30:47,141
- Are these quantities right?
- We can use it all.

1054
01:30:47,475 --> 01:30:48,943
He weighed out for 6.

1055
01:30:49,277 --> 01:30:52,613
Stand that one a bit straighter,
it's leaning over too much.

1056
01:30:53,381 --> 01:30:55,115
That's good. A bit of butter on top.

1057
01:30:56,484 --> 01:30:59,053
Right, straight on to the a la carte,
please.

1058
01:31:00,922 --> 01:31:03,991
Do you have more sage?
I don't know if this is enough.

1059
01:31:04,893 --> 01:31:06,994
- I'm placing the meat, Chef.
- Go ahead.

1060
01:31:07,262 --> 01:31:09,997
It doesn't matter if it's not flat.
Doesn't matter.

1061
01:31:12,000 --> 01:31:15,636
- The decoration goes on top?
- It goes here.

1062
01:31:17,739 --> 01:31:18,839
Service, please.

1063
01:31:23,645 --> 01:31:24,945
This is table 5.

1064
01:31:27,115 --> 01:31:30,985
So, the kitchen is divided
into two spaces.

1065
01:31:31,286 --> 01:31:33,787
The hot space, for cooking,
is in front of us.

1066
01:31:34,089 --> 01:31:38,993
You can tell the starting gun
hasn't fired for them yet,

1067
01:31:39,294 --> 01:31:44,531
because instead it's the cold space
that's being called upon right now

1068
01:31:44,833 --> 01:31:47,701
for all the cold appetizers,
the aperitifs and so on.

1069
01:31:48,036 --> 01:31:51,271
So, the plate glass there
separates the two spaces.

1070
01:31:51,973 --> 01:31:53,774
And the kitchen is wonderful.

1071
01:31:54,109 --> 01:31:57,511
It's not only well lit
but it's also very clear, very open.

1072
01:31:57,846 --> 01:32:00,948
There's nothing, no apparatus,
no extractor hoods.

1073
01:32:03,051 --> 01:32:06,487
It's an extractor ceiling,
so no steel hoods,

1074
01:32:06,821 --> 01:32:08,522
which opens up the space.

1075
01:32:09,157 --> 01:32:10,791
There are no shelves,

1076
01:32:11,126 --> 01:32:12,826
no dividers.

1077
01:32:13,328 --> 01:32:18,031
No nooks and crannies, just a rectangle
like a little tennis court.

1078
01:32:18,366 --> 01:32:20,567
All the work surfaces
are the same height,

1079
01:32:20,869 --> 01:32:22,736
there are no lamps on the pass.

1080
01:32:28,076 --> 01:32:30,911
It's very clear, very user-friendly,

1081
01:32:31,246 --> 01:32:34,348
and to manage it,
my son César is lucky,

1082
01:32:34,649 --> 01:32:37,151
when you have
such a beautiful workspace,

1083
01:32:37,419 --> 01:32:42,189
you can manage the kitchen
without raising your voice.

1084
01:32:43,858 --> 01:32:48,061
It's almost like he manages it
with a look or a gesture.

1085
01:32:48,897 --> 01:32:51,532
Everyone sees everyone,
everyone watches him,

1086
01:32:51,866 --> 01:32:54,168
and he sees everyone in return.

1087
01:32:54,936 --> 01:33:00,207
You might say that he gives orders
really like that.

1088
01:33:00,508 --> 01:33:04,678
You can't hear anyone talking.
- No, and it seems very calm.

1089
01:33:05,613 --> 01:33:09,249
- With the horses and cows beyond.
- Yes, right.

1090
01:33:09,851 --> 01:33:12,519
Someone will show you to your table.
Thank you.

1091
01:33:12,787 --> 01:33:14,555
Right, let the music play.

1092
01:33:41,816 --> 01:33:45,085
To begin, you'l find breadsticks
made of chickpea,

1093
01:33:45,420 --> 01:33:46,987
powdered raspberry and chili.

1094
01:33:47,322 --> 01:33:49,623
Next to them, parmesan arlettes

1095
01:33:49,958 --> 01:33:52,226
with different flavors
based on beetroot.

1096
01:33:52,560 --> 01:33:56,330
The darkest is a blackcurrant marinade,
the yellow is saffron,

1097
01:33:56,664 --> 01:33:58,765
and the lightest is Sichuan pepper.

1098
01:33:59,400 --> 01:34:03,137
And finally a tart with mushroom
duxelles and powdered herbs.

1099
01:34:03,738 --> 01:34:07,674
For you, Monsieur, as there are
traces of apple and hazelnut,

1100
01:34:08,009 --> 01:34:10,577
you have a tart with petits pois
and sorrel.

1101
01:34:10,912 --> 01:34:12,579
- Enjoy.
- Thank you.

1102
01:34:13,781 --> 01:34:15,682
Hello again, Madame, Monsieur.

1103
01:34:16,117 --> 01:34:18,285
It's a pleasure to see you again
so soon.

1104
01:34:19,020 --> 01:34:23,090
Just in front of the John Dory,
slightly hidden, there's some radish.

1105
01:34:23,358 --> 01:34:26,693
Sticking out slightly to the side,
that's carmine,

1106
01:34:26,995 --> 01:34:29,963
from the chicory family,
especially the endive.

1107
01:34:30,265 --> 01:34:33,500
I suggest you eat it last
for the bitterness it adds.

1108
01:34:33,801 --> 01:34:35,636
It's more bitter.
-Absolutely.

1109
01:34:35,937 --> 01:34:39,206
Then, in front of you, a nice leaf
of purple shiso, fried.

1110
01:34:39,507 --> 01:34:41,808
Shiso is Japanese basil.

1111
01:34:42,310 --> 01:34:47,047
And I'll just pour on
some lemon and shiso butter.

1112
01:34:47,348 --> 01:34:48,882
Wonderful.

1113
01:34:49,217 --> 01:34:50,817
It looks like a work of art.

1114
01:34:51,152 --> 01:34:52,452
Absolutely.

1115
01:34:56,524 --> 01:34:59,526
If you'd like to indulge,
I'll leave the sauce on the table.

1116
01:34:59,861 --> 01:35:01,128
Enjoy the next course.

1117
01:35:03,331 --> 01:35:04,398
This is wonderful!

1118
01:35:05,466 --> 01:35:08,802
White asparagus from Provence.

1119
01:35:09,871 --> 01:35:12,205
A little bitter almond mousse.

1120
01:35:14,075 --> 01:35:17,544
You'll also find slivers
of fresh almond and lemon zest.

1121
01:35:34,062 --> 01:35:36,029
I'll leave the sauce.
Help yourselves.

1122
01:35:36,364 --> 01:35:37,598
I'm counting on you.

1123
01:35:38,666 --> 01:35:39,666
They're all the same size.

1124
01:35:48,443 --> 01:35:51,745
Here, to start, you have
a little mille-feuille called "Trait".

1125
01:35:52,080 --> 01:35:56,083
You'll find carmine, rhubarb, radish,

1126
01:35:57,085 --> 01:36:00,754
squid, and a little strawberry juice
on the side.

1127
01:36:01,089 --> 01:36:03,724
- Excuse me, what's carmine?
- It's a red endive.

1128
01:36:04,058 --> 01:36:05,192
I see.

1129
01:36:05,526 --> 01:36:07,794
Enjoy your food,
- Thank you.

1130
01:36:40,595 --> 01:36:42,262
And the chef, too, please.

1131
01:37:00,782 --> 01:37:01,815
You're welcome, sir.

1132
01:38:00,041 --> 01:38:03,243
Shall I help you to choose?
The wines, I mean.

1133
01:38:03,578 --> 01:38:05,545
Christian's going to come, I think.

1134
01:38:05,880 --> 01:38:10,684
- Do you have some ideas already?
- We're going to start with champagne.

1135
01:38:11,052 --> 01:38:12,686
- Right.
- As an aperitif.

1136
01:38:13,020 --> 01:38:13,920
Right away?

1137
01:38:14,255 --> 01:38:16,323
Does someone know that or not?

1138
01:38:16,657 --> 01:38:20,327
I'll take care of it. You know which?
Shall I serve the house champagne?

1139
01:38:20,661 --> 01:38:24,397
-I don't know, you mentioned..
- The one with the seeds..

1140
01:38:24,732 --> 01:38:27,100
Oh yes, the Sichuan pepper.
You like that one?

1141
01:38:27,435 --> 01:38:32,038
- It's not shown by the glass here.
- No, it's on the bar menu.

1142
01:38:32,373 --> 01:38:34,007
Some of that for everyone?

1143
01:38:34,342 --> 01:38:37,511
Do you know it,
with the Sichuan peppercorns?

1144
01:38:39,213 --> 01:38:43,350
It's a Sichuan pepper grown here,
from the pepper plants in our garden.

1145
01:38:43,684 --> 01:38:47,120
No, really, I'm not joking.
The pepper plants grow well here.

1146
01:38:47,455 --> 01:38:52,092
We pick them, take the kernel
from inside and dry it,

1147
01:38:52,426 --> 01:38:57,864
and then we infuse the Sichuan
peppercorn in the champagne.

1148
01:38:58,733 --> 01:39:01,034
You'll see, the taste is very good.

1149
01:39:01,869 --> 01:39:04,204
ove
The plates are really very hot.

1150
01:39:04,539 --> 01:39:06,406
So, this is the flowering John Dory.

1151
01:39:06,707 --> 01:39:11,044
We take the flakes of John Dory
and piece them together like a flower.

1152
01:39:11,379 --> 01:39:15,215
It's all steamed.
Yours is well cooked, Madame.

1153
01:39:15,550 --> 01:39:18,318
There's a light decoration
of squid ink on the petals.

1154
01:39:18,653 --> 01:39:21,288
For a little acidity,
there's zested lime,

1155
01:39:21,622 --> 01:39:22,756
a little fresh apple,

1156
01:39:23,090 --> 01:39:26,326
and the base of the dish
is the house green curry,

1157
01:39:26,661 --> 01:39:30,263
which adds a bit of potency,
particularly with a little chili,

1158
01:39:30,598 --> 01:39:32,432
turmeric and cumin,
among other things.

1159
01:39:32,767 --> 01:39:34,601
- I hope you enjoy it.
- Thank you.

1160
01:40:02,797 --> 01:40:06,266
They wanted 2 more brains
on this table.

1161
01:40:07,435 --> 01:40:10,103
He wanted to sell 2 more brains
on this table.

1162
01:40:11,772 --> 01:40:14,674
- This week..
Did you see the brains? He didn't..

1163
01:40:16,944 --> 01:40:19,379
He didn't remove the blood
when he drained them.

1164
01:40:19,714 --> 01:40:22,949
So, now the blood has coagulated
in the blood vessels.

1165
01:40:24,685 --> 01:40:28,188
It's going to be hard now.
He knows now but he didn't get it.

1166
01:40:28,522 --> 01:40:31,825
I asked you to remove the blood
from the brains. I showed you.

1167
01:40:32,693 --> 01:40:35,795
While they're raw,
once you've drained them.

1168
01:40:40,034 --> 01:40:41,635
Now, it's a lot of trouble.

1169
01:40:42,370 --> 01:40:44,137
I'll do them more next week.

1170
01:40:44,472 --> 01:40:46,373
No, after they've been soaked.

1171
01:40:47,341 --> 01:40:49,309
And before you blanch them.

1172
01:40:49,844 --> 01:40:52,512
With the point of the knife
to really get it out.

1173
01:40:53,214 --> 01:40:57,484
Yes, you have to get it out,
otherwise it's a pain in the ass.

1174
01:41:03,424 --> 01:41:04,925
Right, I'll put you here.

1175
01:41:06,260 --> 01:41:08,094
So, use this one, look.

1176
01:41:09,330 --> 01:41:10,563
Either of them is good.

1177
01:41:10,898 --> 01:41:13,066
For the frog, use that one.

1178
01:41:14,068 --> 01:41:15,368
It's easier for you.

1179
01:41:16,037 --> 01:41:18,438
Because it's lower, so it's easier.

1180
01:41:20,174 --> 01:41:21,741
Leave that one for..

1181
01:41:23,611 --> 01:41:28,248
If you need to,
you can also take that one.

1182
01:41:28,582 --> 01:41:31,785
The other one is better,
but that one's good, too.

1183
01:41:32,086 --> 01:41:35,255
If there's a difference
between the two, take this one twice.

1184
01:41:35,590 --> 01:41:38,058
And if you can't,
take this one and that one.

1185
01:41:46,133 --> 01:41:50,303
Ladies and gentlemen, 5 covers.
Four Grands Menus and 1 Child Menu.

1186
01:41:50,571 --> 01:41:54,774
That's 4 shellfish, 5 asparagus,
followed by 4 John Dory, 4 snail.

1187
01:41:55,109 --> 01:41:57,911
That's 5 John Dory
and 5 lamb, please.

1188
01:42:08,055 --> 01:42:09,789
Two covers a la carte, please.

1189
01:42:10,124 --> 01:42:14,427
That's 1 mushroom tart, 1 frog,
then 1 lamb and 1 beef, rare.

1190
01:42:22,269 --> 01:42:26,973
Be careful not to overheat
your butter for the crayfish.

1191
01:42:28,576 --> 01:42:29,609
It dries them out.

1192
01:42:34,648 --> 01:42:37,150
Seven snails, then start
an a la carte turbot.

1193
01:42:41,355 --> 01:42:42,655
Four John Dory.

1194
01:42:45,359 --> 01:42:46,860
John Dory on the pass.

1195
01:42:52,500 --> 01:42:54,167
Do you have some apple chopped, Léa?

1196
01:42:54,502 --> 01:42:55,635
No, I'll do some.

1197
01:42:56,170 --> 01:42:57,437
For table 6.

1198
01:42:58,005 --> 01:42:59,305
Sauce for table 4.

1199
01:43:01,709 --> 01:43:03,777
- What?
- Crayfish.

1200
01:43:04,545 --> 01:43:06,179
Depends how big they are.

1201
01:43:08,382 --> 01:43:11,551
"Preparing brains. Wash the brain
under cold running water,

1202
01:43:11,886 --> 01:43:14,454
then remove the membranes
and the blood vessels."

1203
01:43:14,789 --> 01:43:17,657
You see?
If you'd read this, you'd have known.

1204
01:43:17,992 --> 01:43:19,059
You see? Look.

1205
01:43:19,794 --> 01:43:21,194
Yes, I didn't see that.

1206
01:43:21,529 --> 01:43:23,797
"Wash the brain under cold
running water."

1207
01:43:24,231 --> 01:43:27,167
Normally, it's not washing,
it's soaking.

1208
01:43:27,501 --> 01:43:29,903
Soak it for at least 24 hours.

1209
01:43:30,237 --> 01:43:33,740
"Then remove the membranes
and the blood vessels."

1210
01:43:34,075 --> 01:43:35,141
So, before blanching.

1211
01:43:35,476 --> 01:43:38,244
"Bleed it for one hour
in vinegar water."

1212
01:43:38,579 --> 01:43:40,146
- Do you do that?
- Yes, Chef.

1213
01:43:40,481 --> 01:43:42,382
- Okay. To remove the blood.
- Yes, right.

1214
01:43:42,716 --> 01:43:46,319
"And then wash it again.
The brain can then be blanched.."

1215
01:43:46,654 --> 01:43:47,754
So, this is after.

1216
01:43:48,089 --> 01:43:51,257
".in salted water,
cooked very gently in broth,

1217
01:43:51,592 --> 01:43:54,427
or scalloped and cooked
in butter or oil, " right?

1218
01:43:54,762 --> 01:43:57,097
So, you have to remove
the blood vessels.

1219
01:43:57,431 --> 01:43:58,898
What do they say in there?

1220
01:43:59,200 --> 01:44:01,768
This is different procedures
and different ideas.

1221
01:44:02,036 --> 01:44:05,105
- But they must say at the start.
- I'm just looking for it.

1222
01:44:07,374 --> 01:44:11,678
But in general, if you're not sure,
dive into these two books,

1223
01:44:12,012 --> 01:44:13,079
osgros
the Escoffier

1224
01:44:13,748 --> 01:44:16,916
clopedia
or the Larousse Encyclopedia.

1225
01:44:17,251 --> 01:44:19,519
They'l usually answer your question.

1226
01:44:25,926 --> 01:44:28,061
So, you'll know for next week.

1227
01:44:28,362 --> 01:44:31,030
You saw that the lamb brain
isn't quite the same.

1228
01:44:31,365 --> 01:44:35,101
It doesn't have the same..
traces of blood as the veal brain.

1229
01:44:35,436 --> 01:44:37,937
They're small brains,
less sanguineous.

1230
01:44:38,272 --> 01:44:39,305
Yes, Chef.

1231
01:44:39,974 --> 01:44:40,907
No problem.

1232
01:44:49,583 --> 01:44:52,118
There shouldn't be an excess of caul.

1233
01:44:52,586 --> 01:44:55,755
Excess, you understand?
Not too much caul.

1234
01:44:56,090 --> 01:45:01,628
The caul feeds into the cooking
and also holds it together.

1235
01:45:01,962 --> 01:45:04,764
And it'll be easier to slice
in the dining room.

1236
01:45:25,986 --> 01:45:28,454
Ladies and gentlemen, two covers.
Two set menus.

1237
01:45:28,689 --> 01:45:32,158
Two squid, 2 asparagus,
2 crayfish,

1238
01:45:32,493 --> 01:45:35,795
2 frog, 2 John Dory,
2 lamb, please.

1239
01:45:38,999 --> 01:45:42,602
To start, the salmon and sorrel
was a big piece and he hit it.

1240
01:45:43,204 --> 01:45:48,041
He hit it heavily
and then he cut it thinly.

1241
01:45:48,375 --> 01:45:49,876
Right. This is fine.

1242
01:45:54,515 --> 01:45:55,615
It's good.

1243
01:45:57,451 --> 01:45:58,718
Thank you very much.

1244
01:45:59,887 --> 01:46:02,355
- Then we have 10-John Dory.
- Yes, Chef.

1245
01:46:02,690 --> 01:46:03,656
Tables 6 and 4.

1246
01:46:04,225 --> 01:46:08,494
Ladies and gentlemen, 6 covers.
Four Grands Menus and 2 Child Menus.

1247
01:46:08,796 --> 01:46:12,832
One person is no seafood or shellfish,
so 3 shellfish and 1 cauliflower.

1248
01:46:13,167 --> 01:46:14,467
Then 6 asparagus.

1249
01:46:14,802 --> 01:46:17,503
Then 4 John Dory,
1 mushroom tart substitution.

1250
01:46:17,838 --> 01:46:21,174
Then 4 snail, 5 John Dory
and 1 salmon substitution.

1251
01:46:21,642 --> 01:46:23,710
Then 5 lamb, 1 beef substitution.

1252
01:46:24,044 --> 01:46:26,879
It takes a long time to heat up.

1253
01:46:29,149 --> 01:46:30,416
These are beautiful.

1254
01:46:31,185 --> 01:46:32,719
Wow, they're wonderful.

1255
01:46:34,588 --> 01:46:37,757
You can be certain
that it will be hot right through.

1256
01:46:39,860 --> 01:46:42,061
The a la carte,
two minutes on the pass.

1257
01:46:45,833 --> 01:46:47,667
So, this is for the frog, right?

1258
01:46:51,038 --> 01:46:52,905
Take this out first.

1259
01:46:53,407 --> 01:46:55,575
- Table 2, yes?
- That's right, table 2.

1260
01:46:55,909 --> 01:46:58,344
Take that out first.
Just wait one second.

1261
01:46:58,679 --> 01:47:01,381
- Send this out, César, or.?
- It can go.

1262
01:47:56,737 --> 01:47:59,572
Gentlemen, 11 covers
with substitutions.

1263
01:48:00,007 --> 01:48:03,076
Two Child Menus with 2 souffles,

1264
01:48:03,410 --> 01:48:06,446
1 fried fish, 1 snail, please.

1265
01:48:07,815 --> 01:48:11,250
And then, at the same time,
7 Grands Menus

1266
01:48:11,585 --> 01:48:14,287
with 1 teenager
and 1 a la carte,

1267
01:48:14,588 --> 01:48:18,091
so that's 5 shellfish,
2 cauliflower, 8 asparagus,

1268
01:48:18,492 --> 01:48:22,128
5 scallop, 2 mushroom,
5 snail, 2 frog,

1269
01:48:22,463 --> 01:48:24,297
6 John Dory, 2 truffle risottos,

1270
01:48:24,765 --> 01:48:29,135
then 8 lamb and 1 John Dory
a la carte with fewer truffles, please.

1271
01:48:30,704 --> 01:48:32,372
Fewer truffles means what?

1272
01:48:34,008 --> 01:48:36,609
Half? Half the truffles.

1273
01:48:39,380 --> 01:48:42,148
And those tarts are without crab?

1274
01:48:43,283 --> 01:48:45,284
- No shellfish?
- Yes.

1275
01:48:45,552 --> 01:48:45,985
Yes, two menus with no crab.
That's what was requested.

1276
01:48:45,986 --> 01:48:48,888
Yes, two menus with no crab.
That's what was requested.

1277
01:48:50,024 --> 01:48:51,524
Is the frog ready?

1278
01:48:55,562 --> 01:48:57,530
Can you hand me a pan?

1279
01:48:59,233 --> 01:49:00,400
Put the right one.

1280
01:49:00,968 --> 01:49:03,870
- Damien, there won't be enough shiso.
- Oh yeah, right now?

1281
01:49:04,405 --> 01:49:07,306
Service, please.
Three people to take out.

1282
01:49:10,477 --> 01:49:12,912
Here, please. With a spoon.

1283
01:49:14,882 --> 01:49:18,384
I'll put you some butter in there
because I took too much.

1284
01:49:26,760 --> 01:49:28,061
Sauce, Kang-Hu.

1285
01:49:44,745 --> 01:49:47,213
Ladies and gentlemen,
4 Grands Menus.

1286
01:49:47,548 --> 01:49:49,248
One person with no shellfish.

1287
01:49:49,583 --> 01:49:51,884
Three crayfish
and 1 foie gras substitution.

1288
01:49:52,219 --> 01:49:55,087
Then 3 John Dory,
1 pollock substitution, please.

1289
01:50:10,938 --> 01:50:11,938
Do you have time?

1290
01:50:24,918 --> 01:50:26,452
It's to go out to the dining room.

1291
01:50:26,753 --> 01:50:27,653
All done?

1292
01:51:00,754 --> 01:51:03,356
- Any questions, Monsieur?
don't like chocolate.

1293
01:51:04,825 --> 01:51:09,262
I'll make a change to the dessert.
No need to be sorry, it's my pleasure.

1294
01:51:10,164 --> 01:51:13,466
So the first dessert will be changed,
capers and chocolate.

1295
01:51:13,800 --> 01:51:17,670
And then, just to let you know,
there's what we called a boiled egg,

1296
01:51:18,005 --> 01:51:19,605
which is a trompe-l'oeil.

1297
01:51:19,940 --> 01:51:22,508
The shell of the egg
is made of white chocolate.

1298
01:51:22,843 --> 01:51:25,344
White chocolate is fine.
It's cocoa I don't like.

1299
01:51:25,646 --> 01:51:27,013
It's the bitterness?

1300
01:51:27,347 --> 01:51:31,284
So I'll change the first and keep
the second, is that alright? Perfect.

1301
01:51:31,552 --> 01:51:33,452
- Sorry.
My pleasure, no problem.

1302
01:51:33,720 --> 01:51:37,456
I'll let you know of any changes
so there are no unpleasant surprises.

1303
01:51:37,791 --> 01:51:42,128
I'll leave you the menus as souvenirs
and I wish you a wonderful lunch.

1304
01:52:59,606 --> 01:53:02,275
Here we have the crayfish,
the vivacity of crayfish,

1305
01:53:02,609 --> 01:53:06,746
done with shiso, Japanese basil,
you'l find fresh leaves on top,

1306
01:53:07,080 --> 01:53:09,548
as well as a little shiso oil
to finish it off.

1307
01:53:09,883 --> 01:53:14,587
On the side, glazed tomatoes,
a little radish and oyster mushrooms.

1308
01:53:15,055 --> 01:53:16,289
Goat Cheeses first.

1309
01:53:16,623 --> 01:53:19,258
These are fresh and cured
local goat cheeses.

1310
01:53:19,593 --> 01:53:21,994
This is the Charolais,
also from the region.

1311
01:53:22,462 --> 01:53:25,798
A goat's milk Tomme from Les Noes,
above Renaison, above the dams.

1312
01:53:26,133 --> 01:53:27,133
That's local.

1313
01:53:27,467 --> 01:53:30,770
Ash-coated, Pouligny-Saint-Pierre,
Pyramide de Valencay, Selles-sur-Cher.

1314
01:53:31,104 --> 01:53:34,840
From Montesquieu in the Haute-Garonne
we also have this ash-covered one.

1315
01:53:35,175 --> 01:53:36,475
And a blue goat cheese.

1316
01:53:37,110 --> 01:53:39,178
From ewe's milk, there's a Corsican.
Fougere.

1317
01:53:39,513 --> 01:53:43,516
Brin du Maquis with more flavor.
A local Tomme, the Lavort.

1318
01:53:44,284 --> 01:53:45,951
And a Roquefort from ewe's milk.

1319
01:53:46,920 --> 01:53:48,988
From cow's milk,
there's Fourme d'Ambert,

1320
01:53:49,322 --> 01:53:51,023
a bleu d'Auvergne from raw milk,

1321
01:53:51,491 --> 01:53:53,426
Brillat-Savarin,
brie de Meaux, camembert,

1322
01:53:53,760 --> 01:53:56,295
a local Comtesse de Vichy,
Saint-Just-en-Chevalet,

1323
01:53:57,130 --> 01:54:00,466
Saint-Nectaire, Reblochon,
Soumaintrain, from Burgundy.

1324
01:54:00,801 --> 01:54:04,637
That's a bit like Epoisses,
but not such a strong flavor.

1325
01:54:04,971 --> 01:54:07,807
The Soumaintrain is washed
with white wine.

1326
01:54:08,141 --> 01:54:10,676
Saint-Marcelin, Livarot from Normandy.

1327
01:54:11,211 --> 01:54:14,547
A little Salers and an aged Comte,
36 months.

1328
01:54:17,050 --> 01:54:19,852
Another goat cheese
from the Pyrenees I missed out.

1329
01:54:21,154 --> 01:54:22,188
Do you have a preference?

1330
01:54:36,570 --> 01:54:38,170
- Look.
- She's hungry.

1331
01:54:38,538 --> 01:54:40,206
- Mushroom pasta.
- Ah, little feet.

1332
01:54:40,540 --> 01:54:42,541
- It's hot, isn't it?
- No, it's not hot.

1333
01:54:44,177 --> 01:54:47,747
Oh gosh, when you've eaten all this
and all the milk..

1334
01:54:48,048 --> 01:54:51,650
Doesn't she need lifting up, César?
She tends to slip down a bit.

1335
01:54:52,319 --> 01:54:54,720
I don't know if I.
Isn't this a bit tight?

1336
01:55:07,033 --> 01:55:07,900
It's alright.

1337
01:55:10,837 --> 01:55:11,837
I'm not hurting you.

1338
01:55:12,739 --> 01:55:16,041
It's good, she has some character.
Don't tell her off for it.

1339
01:55:16,343 --> 01:55:19,545
Oh, Dad's puree is very good.

1340
01:55:20,113 --> 01:55:23,349
With the little bits of pasta in it.

1341
01:55:25,752 --> 01:55:27,586
She's playacting already.

1342
01:55:28,855 --> 01:55:30,289
Mm, I was a hungry one!

1343
01:55:30,624 --> 01:55:36,629
As my grandfather used to rightly say:
"Cuisine is not the movies."

1344
01:55:36,963 --> 01:55:39,298
This is not the movies.
This is for real!

1345
01:55:40,801 --> 01:55:41,233
You see she caught the sun?

1346
01:55:41,234 --> 01:55:42,368
You see she caught the sun?

1347
01:55:43,970 --> 01:55:47,039
- Don't you think she has some color?
- Yes, she has some color.

1348
01:55:47,974 --> 01:55:49,275
Definitely.

1349
01:55:50,944 --> 01:55:55,948
It's because of Mamie Ma-Pi
and Papi on her mom's side.

1350
01:55:57,083 --> 01:55:58,317
She's tanned.

1351
01:56:00,253 --> 01:56:03,122
And I do stunts.
Did you tel Papi what you did?

1352
01:56:03,723 --> 01:56:05,457
What does she climb?
The drapes?

1353
01:59:21,621 --> 01:59:23,589
Yes, there's one without gluten.

1354
01:59:24,024 --> 01:59:26,792
Have a look, though, because.. Yes.

1355
01:59:27,694 --> 01:59:31,296
As there's no gluten in the desserts,
they don't mention it anymore.

1356
02:01:54,240 --> 02:01:58,177
So, in that, there's feta,
smoked pork belly, spinach,

1357
02:01:59,279 --> 02:02:01,013
shallots in vinegar,

1358
02:02:01,347 --> 02:02:02,514
cumin..

1359
02:02:02,849 --> 02:02:07,586
Yeah, but you taste the feta,
pork belly, spinach, and cumin.

1360
02:02:07,921 --> 02:02:09,321
Okay. And cumin especially.

1361
02:02:11,257 --> 02:02:12,257
The salad?

1362
02:02:12,592 --> 02:02:16,261
The salad that gives you strength.
It's a completely red salad.

1363
02:02:16,596 --> 02:02:19,264
- So, there's tomato..
- Why does it give you strength?

1364
02:02:19,599 --> 02:02:22,301
- Well, it gives strength to Ukraine.
- Yes, I get it.

1365
02:02:22,635 --> 02:02:23,702
Tomato.

1366
02:02:25,004 --> 02:02:26,538
Glazed tomatoes.

1367
02:02:28,942 --> 02:02:31,643
Pears in red wine, grapefruit..

1368
02:02:34,380 --> 02:02:38,217
- Is that the crown?
- Marinated radish, grapefruit crown.

1369
02:02:38,551 --> 02:02:40,052
Marinated radish.

1370
02:02:42,121 --> 02:02:44,156
Marinated red onions.

1371
02:02:46,359 --> 02:02:47,659
Haddock.

1372
02:02:47,994 --> 02:02:51,797
Can you remind me
what's in the red salad?

1373
02:02:53,166 --> 02:02:54,833
- Smoked bacon.
- No.

1374
02:02:56,970 --> 02:02:59,004
- Does it have strawberry?
- Strawberry.

1375
02:03:01,307 --> 02:03:04,877
A lot of things. Pink grapefruit,
pears in red wine, beetroot origami,

1376
02:03:05,211 --> 02:03:06,511
beetroot pieces.

1377
02:03:06,846 --> 02:03:08,914
- A lot of things.
- The main things..

1378
02:03:09,249 --> 02:03:11,717
What do you taste most?
The haddock.

1379
02:03:12,051 --> 02:03:15,354
- I've told you everything.
- Strawberry, beetroot, and that.

1380
02:03:16,823 --> 02:03:18,156
Glazed tomatoes, too.

1381
02:03:18,691 --> 02:03:22,828
Let me grab the sheet. Some people
have allergies or intolerances.

1382
02:03:30,837 --> 02:03:31,903
Oscar?

1383
02:03:34,540 --> 02:03:38,343
Get everything out to prepare
when we come back from the table.

1384
02:03:39,178 --> 02:03:41,079
Yes, except the beetroot origamis.

1385
02:03:41,581 --> 02:03:44,116
Hang on, I have one person
with no lactose.

1386
02:03:44,450 --> 02:03:47,953
So, we can't give her the pirojki.
What else is there?

1387
02:03:48,288 --> 02:03:50,222
Well, I can do her the egg or.

1388
02:03:50,957 --> 02:03:53,592
Hang on, she's intolerant
to egg white, too.

1389
02:03:55,228 --> 02:03:58,530
- And all dairy products.
- I'll make her a tart and polenta.

1390
02:03:59,866 --> 02:04:02,200
You need to tell her in advance.
We'll see.

1391
02:04:04,470 --> 02:04:07,572
Red polenta, with beetroot.

1392
02:04:08,241 --> 02:04:09,808
Beetroot and pork belly.

1393
02:04:14,647 --> 02:04:17,215
Then, the salad that gives
you strength..

1394
02:04:18,051 --> 02:04:21,586
- I think that's fine, no problems.
- I have a pesco-vegetarian.

1395
02:04:21,921 --> 02:04:23,388
We'll leave out the haddock.

1396
02:04:23,723 --> 02:04:26,291
- No, pesco-vegetarian, she eats fish.
- Oh yes, right.

1397
02:04:27,160 --> 02:04:28,961
And we'll do the salmon for her.

1398
02:04:29,729 --> 02:04:31,797
There was another,
a person with no meat.

1399
02:04:32,131 --> 02:04:34,466
What can we offer in place of pigeon?

1400
02:04:34,801 --> 02:04:37,669
- Salmon.
- Salmon, or ceviche as a main dish.

1401
02:04:39,572 --> 02:04:42,307
It's all people with no meat
in the end.

1402
02:04:43,476 --> 02:04:46,478
Or if they want frogs,
we can offer them frogs.

1403
02:04:46,813 --> 02:04:49,014
- I have some.
- Okay. And Mr. and Mrs. Silbermann.

1404
02:04:49,349 --> 02:04:51,650
They have the beef.. The merlan.

1405
02:04:51,984 --> 02:04:55,921
- Did you suggest an appetizer to them?
- They should have the menu appetizer.

1406
02:04:59,325 --> 02:05:01,960
You said beef.
Beef merlan, you need to show me that.

1407
02:05:02,295 --> 02:05:05,097
There's no foie gras
in the Kyiv pigeon, you said.

1408
02:05:05,431 --> 02:05:06,798
No, it's ceps.

1409
02:05:10,103 --> 02:05:14,339
It's like the Kyiv pigeon, it's stuffed.
It's pigeon with ceps inside.

1410
02:05:14,674 --> 02:05:17,376
- Wrapped in..
- Wait, pigeon with ceps.

1411
02:05:17,710 --> 02:05:20,011
- Wrapped in spinach leaves.
- And caul?

1412
02:05:20,346 --> 02:05:22,381
In caul but you don't need
to say that.

1413
02:05:24,050 --> 02:05:25,350
- Then it's..
- Is that right?

1414
02:05:25,952 --> 02:05:26,985
It has an E.

1415
02:05:27,320 --> 02:05:28,687
- No.
- E-S. Yes, "cepes".

1416
02:05:29,989 --> 02:05:32,791
Spinach. Then it's breaded and fried.

1417
02:05:34,727 --> 02:05:38,063
And we're doing that because
the traditional recipe is chicken?

1418
02:05:38,398 --> 02:05:40,966
- Chicken Kyiv usually.
- Yes, that's right.

1419
02:05:41,868 --> 02:05:44,803
- The sauce?
- Pigeon gravy with vinegar.

1420
02:05:45,138 --> 02:05:47,039
Is it glazed at all?

1421
02:05:48,207 --> 02:05:49,841
Yes, but it's pigeon gravy.

1422
02:05:50,309 --> 02:05:53,145
Pigeon gravy with vinegar.
On a bed of little endives.

1423
02:05:53,479 --> 02:05:55,714
- We'll do endives and ceps.
- That's the garnish?

1424
02:05:56,048 --> 02:05:59,518
No, it's under it. On the plate.
Steamed endives.

1425
02:06:01,220 --> 02:06:03,922
- So, what's the garnish?
- A vegetable julienne.

1426
02:06:04,257 --> 02:06:07,526
So, in the julienne
there'll be carrot..

1427
02:06:08,728 --> 02:06:09,828
rhubarb..

1428
02:06:10,496 --> 02:06:13,532
- The one from.?
- There are more things. Asparagus.

1429
02:06:14,667 --> 02:06:16,401
Carrot, rhubarb, asparagus,

1430
02:06:16,736 --> 02:06:18,036
celeriac.

1431
02:06:22,341 --> 02:06:23,341
Zucchini.

1432
02:06:26,446 --> 02:06:29,614
With a little sauce. I'll make
the salmon sauce to go on it.

1433
02:06:30,683 --> 02:06:33,552
- White wine and blackcurrant sauce.
- On the julienne.

1434
02:06:35,354 --> 02:06:37,789
- That's in the garnish.
- Yes.

1435
02:06:38,124 --> 02:06:40,725
Clement? Or Mathilda?

1436
02:06:42,595 --> 02:06:44,529
Can you explain the Saint Sophia?

1437
02:06:44,864 --> 02:06:46,231
So it'll need a fork..

1438
02:06:47,033 --> 02:06:51,103
Yes, so we should put a knife
and fork and a sauce spoon?

1439
02:06:51,437 --> 02:06:53,438
For the pigeon Kyiv?

1440
02:06:54,640 --> 02:06:56,408
They don't need a sauce spoon.

1441
02:06:56,742 --> 02:06:58,577
Tell me about the Saint Sophia.

1442
02:06:58,911 --> 02:07:01,913
So, there are two tubes of meringue,

1443
02:07:02,815 --> 02:07:07,986
and in each tube is a lime
and raspberry liquor zabaione.

1444
02:07:10,957 --> 02:07:13,458
Lime and raspberry liquor.

1445
02:07:14,427 --> 02:07:18,997
And on top of the tubes are
soft meringues like Nipples of Venus.

1446
02:07:20,900 --> 02:07:23,735
Yes, so it looks like the..

1447
02:07:24,070 --> 02:07:27,973
- They're colored golden yellow.
- The Saint Sophia.

1448
02:07:29,475 --> 02:07:31,843
I don't know if it's a church
or a cathedral.

1449
02:07:32,512 --> 02:07:36,348
It's a church. No, it's al.
What's that called?

1450
02:07:36,682 --> 02:07:37,782
I don't remember.

1451
02:07:38,484 --> 02:07:41,086
- Is that it?
- There are three strawberries on it.

1452
02:07:41,420 --> 02:07:43,755
Agrodolce strawberries?

1453
02:07:46,025 --> 02:07:48,593
- The variety?
- Gariguette.

1454
02:07:48,928 --> 02:07:51,429
- So, three strawberries.
- Yes, three strawberries

1455
02:07:51,764 --> 02:07:55,100
cooked in lemon juice and sugar,

1456
02:07:55,434 --> 02:07:59,271
and then they're lightly baked
for five minutes in the oven.

1457
02:08:00,339 --> 02:08:02,641
Have you cooked them yet?
- Yes, I've cooked them.

1458
02:08:02,975 --> 02:08:04,709
- I'll say "glazed."
Yes, glazed is fine.

1459
02:08:05,878 --> 02:08:07,345
- And that's it?
- Yes, that's it.

1460
02:08:08,147 --> 02:08:11,483
And the mignardise, the matryoshka.
You know, the little dolls.

1461
02:08:14,053 --> 02:08:17,856
- And what's the blue?
- They're the colors of Ukraine.

1462
02:08:18,157 --> 02:08:21,893
- Yes, I know that..
- She had the same reaction as me.

1463
02:08:23,896 --> 02:08:27,132
- What's the blue and yellow?
- But is it a fruit that gives that?

1464
02:08:27,400 --> 02:08:29,501
-Blueberry.
- Oh, is it a meal for Ukraine?

1465
02:08:31,370 --> 02:08:34,539
So, it's marzipan colored
yellow and blue.

1466
02:08:34,874 --> 02:08:38,910
And underneath, a lemon pastry
and a sweet pastry.

1467
02:08:40,546 --> 02:08:44,082
So, I prepared all the little tiles
for when they're requested

1468
02:08:44,417 --> 02:08:45,250
but not this.

1469
02:08:45,585 --> 02:08:49,020
For the mignardises and the..
I wrote "pirojkis"

1470
02:08:49,355 --> 02:08:51,423
so it comes out
as an amuse-bouche.

1471
02:08:51,991 --> 02:08:55,760
- Yeah, okay, that's fine.
- And here I'll just put mignardises.

1472
02:08:56,095 --> 02:08:58,363
- Instead of "matryoshka."
- Yes, of course, we know.

1473
02:08:58,698 --> 02:09:01,066
So you have marzipan,
lemon pastry and.?

1474
02:09:01,400 --> 02:09:03,902
Sweet pastry. It's a shortbread.

1475
02:09:04,236 --> 02:09:06,071
Okay, so that's it?

1476
02:09:06,405 --> 02:09:08,607
One person can't eat the dessert.

1477
02:09:08,941 --> 02:09:13,245
Yes, what shall we do for her?
-The apple arlette with no arlette.

1478
02:09:13,579 --> 02:09:16,281
No, it's someone who's no lactose
and no egg white.

1479
02:09:17,550 --> 02:09:21,686
Shall we offer a fruit salad?

1480
02:09:22,288 --> 02:09:25,890
Fruit salad, or we can do
the apple-cherry-strawberry salad,

1481
02:09:26,225 --> 02:09:28,126
but without the arlette on it.

1482
02:09:30,262 --> 02:09:35,033
-And I think there's Madame Kowalski.
- Yes, I don't get that because it says:

1483
02:09:35,368 --> 02:09:37,569
"Madame prefers a dessert
with no cream.

1484
02:09:37,903 --> 02:09:40,372
- Strawberry arlette if possible."
- Yes, the new arlette.

1485
02:09:40,706 --> 02:09:42,107
But there's cream in the..

1486
02:09:42,441 --> 02:09:45,310
Yes, tell her it has cream.
We can do it without cream.

1487
02:09:45,645 --> 02:09:47,979
Okay, so that's that.
One person no meat..

1488
02:09:48,280 --> 02:09:50,415
But there's no cream
in the Saint Sophia.

1489
02:09:51,450 --> 02:09:53,885
Yes, but she wants strawberries.

1490
02:09:54,654 --> 02:09:55,920
Let's go.

1491
02:09:58,958 --> 02:10:00,959
Do you have a lot left to do?

1492
02:10:01,927 --> 02:10:04,963
- We've done half.
- We only have 5 minutes left.

1493
02:10:05,297 --> 02:10:06,398
Yes, Chef.

1494
02:10:10,069 --> 02:10:11,636
Don't forget the raisins.

1495
02:10:13,939 --> 02:10:16,675
- We're good, then. Not bad.
- Not bad, Chef.

1496
02:10:18,844 --> 02:10:20,845
These grapefruits are great.

1497
02:10:22,014 --> 02:10:24,015
- You can go, Bébert.
- Anything else?

1498
02:10:24,283 --> 02:10:25,950
No, it's fine. You can go.

1499
02:10:26,185 --> 02:10:27,986
See you tomorrow, Bébert, 8:30.

1500
02:10:29,522 --> 02:10:30,522
As usual.

1501
02:10:57,116 --> 02:10:58,483
Chop the ceps.

1502
02:10:58,718 --> 02:11:00,218
Put your board here.

1503
02:11:33,185 --> 02:11:34,486
Are you good? Working hard?

1504
02:11:35,054 --> 02:11:37,422
I'm very pleased with myself.
You know why?

1505
02:11:38,057 --> 02:11:39,591
I worked out how to cook them.

1506
02:11:46,432 --> 02:11:49,734
= 25 is long, I think.
- Yeah, but bread dough takes a while.

1507
02:11:50,202 --> 02:11:51,603
So, this evening is unusual.

1508
02:11:51,937 --> 02:11:55,940
Brian won't be here until 7:30
and anyway he'll be on the bar.

1509
02:11:56,942 --> 02:12:02,680
This evening we'll have 35 covers.
It's the "A touch of Ukraine" evening.

1510
02:12:04,116 --> 02:12:07,685
It's a tribute on the one hand,

1511
02:12:08,020 --> 02:12:13,358
and a part of the proceeds
will go to the Red Cross in Ukraine.

1512
02:12:15,461 --> 02:12:18,563
Regarding sections, I'll put Antoine

1513
02:12:20,566 --> 02:12:23,101
on tables 9, 17, and 15.

1514
02:12:23,436 --> 02:12:25,737
Anais, you have the section
by the wall.

1515
02:12:26,071 --> 02:12:30,575
Marie, you have 2, 3, 4 and 21
but Ali will go back and forth for 21.

1516
02:12:30,910 --> 02:12:33,945
Oh, great, Valentin..
Because it's his big buddy.

1517
02:12:34,280 --> 02:12:37,615
How are you, Val?
And finally, Ali, you'l have..

1518
02:12:37,950 --> 02:12:40,485
Your section is a bit odd
because it was full here.

1519
02:12:40,820 --> 02:12:43,154
You'll have 1, 18, 19, and 20.

1520
02:12:43,823 --> 02:12:46,724
So, Val has brought us
the menus, I think.

1521
02:12:47,960 --> 02:12:50,328
They'll be on the tables.
I printed 40.

1522
02:12:54,934 --> 02:12:56,000
Wonderful.

1523
02:12:58,304 --> 02:13:01,272
"Sometimes, you discover a flavor
and you want time to stop..'

1524
02:13:01,607 --> 02:13:03,775
It's a lovely message.
It's from a book.

1525
02:13:04,243 --> 02:13:07,312
Do we know which book? Okay.
And who's the.?

1526
02:13:07,646 --> 02:13:10,515
It's "Ukraine",
published by Martiniere.

1527
02:13:11,450 --> 02:13:14,252
It's a quote from Olena/Braichenko.

1528
02:13:14,587 --> 02:13:16,821
"Food is a language
that speaks to'us."

1529
02:13:17,156 --> 02:13:18,289
Wonderful.

1530
02:13:23,128 --> 02:13:27,499
This evening, there's no soup.
Things move quickly, so watch out.

1531
02:13:27,833 --> 02:13:31,970
For those who've never done
one of these, you need to keep an eye.

1532
02:13:32,304 --> 02:13:34,439
The menus will be placed
on the tables.

1533
02:13:34,773 --> 02:13:37,308
We'll bring the wine lists
and offer an aperitif.

1534
02:13:37,643 --> 02:13:41,212
I'l run through it because some tables
are not having the set menu.

1535
02:13:41,547 --> 02:13:45,650
On 1, we have Madame Verchere,
the cousin of the chef, Michel.

1536
02:13:45,985 --> 02:13:48,453
We'll offer an aperitif
on the house from him.

1537
02:13:49,855 --> 02:13:53,558
And we'll type "amuse VIP."
Leo will do the amuse-bouche..

1538
02:13:53,893 --> 02:13:55,360
I'll explain everything.

1539
02:13:55,694 --> 02:13:59,564
The amuse-bouche from the menu,
plus the VIP amuse-bouche.

1540
02:13:59,899 --> 02:14:02,734
On 2, Monsieur Viale.
There'll be a child with them.

1541
02:14:03,068 --> 02:14:06,337
The two adults take the menu,
the child will probably want frog.

1542
02:14:06,672 --> 02:14:08,006
The chef knows already.

1543
02:14:08,340 --> 02:14:12,010
On 3, Madame Paret, nothing special.
On 4, Monsieur Peillon.

1544
02:14:12,344 --> 02:14:16,014
It's either Monsieur's
or Madame's birthday, I'm not sure.

1545
02:14:16,348 --> 02:14:18,583
It's a gentleman
we had a minor issue with.

1546
02:14:18,918 --> 02:14:22,020
The table dropped from nine
to two this morning.

1547
02:14:22,988 --> 02:14:26,257
He was meant to pay a supplement
for that issue.

1548
02:14:26,592 --> 02:14:28,593
I let him know it wasn't necessary

1549
02:14:28,928 --> 02:14:31,496
because we managed to find
some other people.

1550
02:14:32,264 --> 02:14:34,198
In the end, it's a drop of two covers.

1551
02:14:34,533 --> 02:14:36,000
On 5, Monsieur Nicoud.

1552
02:14:36,902 --> 02:14:39,337
This is why I gave you
so few tables, Antoine.

1553
02:14:39,672 --> 02:14:41,506
Get them settled in the Blue Cabin.

1554
02:14:41,840 --> 02:14:46,177
These people are intolerant
to egg white, lactose,

1555
02:14:46,445 --> 02:14:48,212
and all dairy products.

1556
02:14:48,547 --> 02:14:50,248
I'l fil you in about the menu.

1557
02:14:50,582 --> 02:14:52,116
On 6, Madame Guet, two people.

1558
02:14:52,451 --> 02:14:55,587
Madame is allergic to coconut.
No problem, there isn't any.

1559
02:14:55,921 --> 02:14:59,457
She is pesco-vegetarian,
which means she doesn't eat fish..

1560
02:14:59,792 --> 02:15:02,427
She doesn't eat meat
but she eats fish.

1561
02:15:03,729 --> 02:15:05,430
And it's Monsieur's birthday.

1562
02:15:05,731 --> 02:15:08,566
On 7, Monsieur Chapard, two people.

1563
02:15:08,901 --> 02:15:13,404
On 8, Monsieur Peribert,
also two people.

1564
02:15:13,739 --> 02:15:15,573
On 9, Monsieur Detaye.

1565
02:15:15,908 --> 02:15:18,876
I think it's Madame, we need to check,
but one person no meat.

1566
02:15:19,211 --> 02:15:21,713
On 15, Monsieur Dessert.
They'll take the menu.

1567
02:15:22,047 --> 02:15:23,214
On 17, Monsieur Moissonier.

1568
02:15:23,549 --> 02:15:24,949
For those who know him,

1569
02:15:25,284 --> 02:15:30,922
that's Nelly's family, so Madame is
offering them aperitifs on the house.

1570
02:15:31,256 --> 02:15:36,794
Last year, he ate with her
at the music evening.

1571
02:15:37,796 --> 02:15:42,166
On 18, Monsieur and Madame Silbermann,
who asked to have table 18 again.

1572
02:15:42,501 --> 02:15:46,471
They'll have the menu appetizer but
they'll probably choose something else

1573
02:15:46,805 --> 02:15:50,608
and that something else wil probably
be the meat from tomorrow's menu.

1574
02:15:50,943 --> 02:15:52,010
So, that will be.

1575
02:15:53,512 --> 02:15:55,079
He said it was merlan.

1576
02:15:55,414 --> 02:15:59,350
Beef merlan, marrow bone
and gremolata.

1577
02:16:00,519 --> 02:16:03,955
I'll check that with Leo at the time.
He agreed with them.

1578
02:16:04,790 --> 02:16:08,326
Then, on 19, the Leloups will be back.
They're regulars.

1579
02:16:08,660 --> 02:16:10,862
We can make them VIP
if there is the VIP.

1580
02:16:11,196 --> 02:16:12,864
They get an aperitif on the house.

1581
02:16:13,198 --> 02:16:16,167
On 20, we all know them,
the Kowalskis.

1582
02:16:16,635 --> 02:16:19,504
Two people. Madame wil take
the dessert from the new menu.

1583
02:16:20,005 --> 02:16:24,609
- You said she wanted no cream, right?
- She doesn't like lots of cream.

1584
02:16:24,910 --> 02:16:26,711
- There is some cream.
- In the arlette.

1585
02:16:27,012 --> 02:16:29,847
But she usually eats the arlette,
even with the cream.

1586
02:16:30,149 --> 02:16:33,718
It's just because she asked me
what the Saint Sophia is,

1587
02:16:33,986 --> 02:16:35,286
and as I didn't really know..

1588
02:16:35,554 --> 02:16:37,655
I'll talk to her. It has strawberries.

1589
02:16:37,990 --> 02:16:38,856
We'll see.

1590
02:16:39,191 --> 02:16:43,895
But I sold it as something between
a Saint-Honoré and a religieuse,

1591
02:16:44,163 --> 02:16:45,463
and it's not that at all.

1592
02:16:45,731 --> 02:16:48,699
So, I'd rather someone told her,

1593
02:16:49,001 --> 02:16:52,170
because I didn't really know and
she asked me: "What's the Saint Sophia? "

1594
02:16:52,471 --> 02:16:56,040
I thought: "A saint is religious,
so a Saint-Honoré or a religieuse."

1595
02:16:56,341 --> 02:17:00,411
She said: "I don't like creamy desserts
but you know I like strawberries."

1596
02:17:00,713 --> 02:17:01,813
We'll see.

1597
02:17:02,114 --> 02:17:06,350
On 21, Monsieur Lisowski, another VIP
if we have VIP amuse-bouches.

1598
02:17:06,652 --> 02:17:09,821
This gentleman loves Ali.

1599
02:17:10,556 --> 02:17:14,725
And now they have a clothing brand
called Delikatessen.

1600
02:17:15,059 --> 02:17:16,394
So, look after him.

1601
02:17:20,099 --> 02:17:21,099
That's fine, just stop.

1602
02:17:21,433 --> 02:17:22,733
I think that's pretty good.

1603
02:17:26,338 --> 02:17:27,438
A bit of salt.

1604
02:17:29,674 --> 02:17:31,942
I think that's pretty good.

1605
02:17:34,780 --> 02:17:36,114
We'll strain this.

1606
02:17:42,054 --> 02:17:44,021
Taste it.
I think it's pretty good.

1607
02:17:53,932 --> 02:17:55,399
Do you have more plates?

1608
02:17:55,734 --> 02:17:59,637
You didn't tell me about
the vinaigrette in the red salad.

1609
02:17:59,938 --> 02:18:02,807
Beetroot juice, pink radish juice,

1610
02:18:03,442 --> 02:18:04,909
soy sauce, lime.

1611
02:18:05,210 --> 02:18:06,811
Beetroot. Yes, okay.

1612
02:18:07,079 --> 02:18:08,913
Shall we do the next one?

1613
02:18:15,087 --> 02:18:16,154
Okay, grapefruit.

1614
02:18:21,058 --> 02:18:22,627
- Origami.
- Nothing else?

1615
02:18:22,960 --> 02:18:25,329
The bouillon on top,
cut with olive oil.

1616
02:18:25,597 --> 02:18:28,633
I can add something.
For the moment, I took out..

1617
02:18:29,168 --> 02:18:32,003
the onion petals
that we'll put on at the last minute.

1618
02:18:33,005 --> 02:18:33,437
Maybe a little pear.
I only put one pear.

1619
02:18:33,438 --> 02:18:35,606
Maybe a little pear.
I only put one pear.

1620
02:18:35,941 --> 02:18:37,808
We'll cut some more..

1621
02:18:38,677 --> 02:18:40,912
What do you think?
Do I add more?

1622
02:18:41,180 --> 02:18:42,747
Seems very good to me.

1623
02:18:59,298 --> 02:19:00,765
This one's impossible to do.

1624
02:19:01,633 --> 02:19:04,535
When they're very slippery,
they need drying properly.

1625
02:19:05,771 --> 02:19:07,805
It's more complicated
than the foie gras.

1626
02:19:08,139 --> 02:19:09,507
Yes, it's slippery.

1627
02:19:10,342 --> 02:19:11,843
I thought it would be.

1628
02:19:14,179 --> 02:19:16,379
Once they're dry,
we'll wrap them in caul.

1629
02:19:16,715 --> 02:19:20,051
I wonder if we should wrap them
before drying them, in fact.

1630
02:19:21,653 --> 02:19:22,720
I think that's better.

1631
02:19:23,055 --> 02:19:26,224
Don't put them in the paper yet.
Just put them on the sheet.

1632
02:19:28,894 --> 02:19:31,162
- That one's no good.
- Yes, I'll redo it.

1633
02:19:32,297 --> 02:19:35,867
But that happens, Paul.
You just have to retouch them a little.

1634
02:19:38,202 --> 02:19:40,805
Get them out, put away.
the things you don't need.

1635
02:19:41,240 --> 02:19:43,574
Throw it out.
We'l put a garbage pail there.

1636
02:19:52,751 --> 02:19:54,385
Is it full?

1637
02:20:07,165 --> 02:20:09,200
- Where are the pastry chefs?
- There.

1638
02:20:09,534 --> 02:20:10,768
Hey, guys.

1639
02:20:11,069 --> 02:20:13,204
Do you have time to strain that,
Clément?

1640
02:20:14,172 --> 02:20:15,439
The big..

1641
02:20:15,741 --> 02:20:17,909
- The big sieve?
- No, the sheet with holes in.

1642
02:20:18,677 --> 02:20:20,077
I think that will do it.

1643
02:20:20,679 --> 02:20:22,213
Shall I put it in a GN tray?

1644
02:20:24,283 --> 02:20:26,517
- In a bag?
- In a jar, please.

1645
02:20:38,764 --> 02:20:40,798
There's the vinaigrette to do, too.

1646
02:20:41,066 --> 02:20:42,767
We'll do it when we're back.

1647
02:21:28,447 --> 02:21:31,482
Make sure there are no clumps
of egg on them.

1648
02:21:31,950 --> 02:21:34,752
No, it'l come up, it's on max.
All good, Ali?

1649
02:21:35,520 --> 02:21:38,022
- Which table was it, guys? Table 2?
- Yes, Chef.

1650
02:21:44,162 --> 02:21:46,297
I wonder if we should put the sauce.

1651
02:21:47,099 --> 02:21:48,265
- On top?
- Yeah.

1652
02:21:48,600 --> 02:21:50,034
Don't mess around with sauce jugs.

1653
02:21:50,369 --> 02:21:52,370
- No, not on top.
- Underneath.

1654
02:21:53,839 --> 02:21:55,706
- Not in a sauce jug.
- Yeah.

1655
02:21:56,041 --> 02:21:57,308
Yes, I agree with you.

1656
02:22:01,713 --> 02:22:05,082
We didn't set the timer.
How long ago did we put them in?

1657
02:22:05,350 --> 02:22:06,450
30 seconds.

1658
02:22:10,689 --> 02:22:12,323
Paul, are these good for you?

1659
02:22:23,902 --> 02:22:25,236
This one's not great.

1660
02:22:29,574 --> 02:22:30,808
They look good.

1661
02:22:35,714 --> 02:22:39,417
- The ceps on top?
- Yes, spread them out a bit.

1662
02:22:54,266 --> 02:22:55,733
Another slip has come in here.

1663
02:22:59,838 --> 02:23:01,872
Antoine, we need some people, please.

1664
02:23:05,277 --> 02:23:06,377
Alright, 2 covers.

1665
02:23:06,611 --> 02:23:09,713
Two salads, followed by 2 pigeons,
then 2 Saint Sophias.

1666
02:23:22,094 --> 02:23:26,397
If you'd like more wine, Madame,
we also have this by the glass.

1667
02:23:29,568 --> 02:23:30,801
Is that good?

1668
02:23:31,937 --> 02:23:33,037
Is that enough?

1669
02:23:35,740 --> 02:23:38,742
There's really not much.
I'll bring you another glass.

1670
02:23:39,077 --> 02:23:41,812
That would leave you a little dry.
You're welcome.

1671
02:23:45,750 --> 02:23:47,218
Bon appetit in the meantime.

1672
02:23:54,926 --> 02:23:56,093
How long for you?

1673
02:23:56,795 --> 02:23:58,762
For me, Chef?
No, for Oscar.

1674
02:24:26,158 --> 02:24:28,692
On to the next, Chef.
Steak, salmon, 2 cabbage.

1675
02:24:29,027 --> 02:24:30,794
After that, we need to add 10.

1676
02:24:35,534 --> 02:24:37,268
Which table was that, Marie?

1677
02:24:38,336 --> 02:24:39,436
Table 1.

1678
02:24:39,938 --> 02:24:42,540
- Can you send out 9?
- There's another one after that.

1679
02:24:45,010 --> 02:24:46,977
Okay, here we go.
The big moment.

1680
02:24:47,312 --> 02:24:48,679
I'm doing the frogs.

1681
02:24:52,651 --> 02:24:54,285
- All good, Léo?
- Good for me.

1682
02:24:58,056 --> 02:25:00,191
What?
Can you come with me?

1683
02:25:00,859 --> 02:25:01,659
- Here.
- Yes.

1684
02:25:07,666 --> 02:25:08,866
Right, go.

1685
02:25:11,002 --> 02:25:12,036
Next one.

1686
02:25:26,251 --> 02:25:29,386
Ali, you have some to go out.
Table 7's going to go out.

1687
02:25:29,654 --> 02:25:31,589
- Dishes for 7, please.
- Thank you.

1688
02:25:32,190 --> 02:25:34,091
We'll do 9 and 7, Paul.

1689
02:25:34,392 --> 02:25:36,227
We'll do 21, 17, 9, and 7.

1690
02:25:36,661 --> 02:25:37,861
Which do you want, Chef?

1691
02:25:38,163 --> 02:25:39,863
I'm going to heat it up now.

1692
02:27:25,770 --> 02:27:27,271
You can put a spoon in it.

1693
02:27:29,808 --> 02:27:31,275
There's no panna cotta with it?

1694
02:27:31,643 --> 02:27:33,043
No, it's just that.

1695
02:27:47,058 --> 02:27:48,559
Service, please.

1696
02:28:14,219 --> 02:28:16,687
The appetizer is surprising
with the fruits.

1697
02:28:17,021 --> 02:28:20,224
Yes, it's surprising.
I've been working on it for a while.

1698
02:28:20,558 --> 02:28:23,260
I've spent every afternoon
for a month on it.

1699
02:28:23,595 --> 02:28:26,363
It has a lot of fruit in it,
it's quite fresh;

1700
02:28:26,698 --> 02:28:28,232
each mouthful is different.

1701
02:28:28,900 --> 02:28:31,902
It's quite unusual,
sweet and sour, almost sweet.

1702
02:28:32,871 --> 02:28:34,938
Yes. It could almost be a dessert.

1703
02:28:35,273 --> 02:28:38,075
That's what I said to my father.
The haddock is a bit of a contrast.

1704
02:28:38,410 --> 02:28:40,778
You're so like your father.
- It's incredible.

1705
02:28:41,112 --> 02:28:43,714
- I look like my father?
- No, you have his voice.

1706
02:28:44,048 --> 02:28:45,115
Oh right, the voice.

1707
02:28:45,784 --> 02:28:49,853
I spend too much time with him.
I shouldn't, so my voice will change.

1708
02:28:50,188 --> 02:28:52,456
I was saying,
he really has his dad's voice.

1709
02:28:53,258 --> 02:28:54,358
But his mom's face.

1710
02:28:54,692 --> 02:28:56,794
I have a meeting with him
on Friday mornings.

1711
02:28:57,128 --> 02:28:59,963
I've taken on his mannerisms.

1712
02:29:00,298 --> 02:29:01,732
No, no, I'm kidding.

1713
02:29:02,066 --> 02:29:03,700
-I'm kidding.
- It's funny, huh?

1714
02:29:04,769 --> 02:29:06,303
Voices are funny like that.

1715
02:29:06,938 --> 02:29:08,305
The voice and the gait, too.

1716
02:29:08,640 --> 02:29:11,775
People always say he looks
like his father, which is true..

1717
02:29:12,110 --> 02:29:12,876
It's not obvious.

1718
02:29:13,211 --> 02:29:15,612
But I think he has
Marie-Pierre's face.

1719
02:29:17,382 --> 02:29:18,649
With a beard!

1720
02:29:21,419 --> 02:29:23,086
I try hard not to look like him.

1721
02:29:23,555 --> 02:29:25,756
I started growing my hair
18 months ago.

1722
02:29:41,606 --> 02:29:45,809
We choose to raise our own animals,
even though it takes time and energy.

1723
02:29:46,144 --> 02:29:47,845
So here, the young.

1724
02:29:48,646 --> 02:29:50,113
Males or females?

1725
02:29:50,448 --> 02:29:52,015
Yes. These are all females.

1726
02:29:52,617 --> 02:29:54,785
They're all females.

1727
02:29:55,854 --> 02:29:59,456
They stay with their mothers
until what age?

1728
02:29:59,791 --> 02:30:04,027
For the first week,
they drink their mother's milk,

1729
02:30:04,362 --> 02:30:06,763
because it has colostrum,
all the antibodies.

1730
02:30:07,098 --> 02:30:10,300
It's good for them
and their gut flora,

1731
02:30:10,635 --> 02:30:12,202
so they develop well.

1732
02:30:12,537 --> 02:30:17,708
And then, our profession is making
a living from our goats,

1733
02:30:18,042 --> 02:30:20,677
so we don't share,
we take the milk for ourselves,

1734
02:30:21,012 --> 02:30:23,680
and the kids are raised
on organic cow's milk.

1735
02:30:24,015 --> 02:30:26,717
- We buy it from a colleague.
- Oh really? Alright.

1736
02:30:28,019 --> 02:30:31,455
And then they become independent,
they feed themselves..

1737
02:30:31,789 --> 02:30:32,856
That's right.

1738
02:30:34,359 --> 02:30:37,127
They're over there,
where there are a few males,

1739
02:30:38,129 --> 02:30:41,465
in their little enclosure,
heated, with straw.

1740
02:30:42,233 --> 02:30:44,902
All the conditions are right
for their well-being.

1741
02:30:46,070 --> 02:30:48,205
So, for two months they're..

1742
02:30:49,240 --> 02:30:52,242
They're monogastric,
they only drink milk,

1743
02:30:52,577 --> 02:30:56,046
and then they're weaned and they eat
hay complemented with cereals.

1744
02:30:56,381 --> 02:30:59,516
- After how long?
- Two months. Alright.

1745
02:31:00,852 --> 02:31:03,186
And then they go to produce milk?

1746
02:31:03,521 --> 02:31:09,593
Then you have to wait seven months
so they grow and become fertile.

1747
02:31:09,928 --> 02:31:11,929
At seven months,

1748
02:31:12,263 --> 02:31:15,899
we bring in a boyfriend and then
there are five months of gestation.

1749
02:31:16,234 --> 02:31:20,337
The aim is that at a year old
they're producing milk.

1750
02:31:21,673 --> 02:31:26,109
And then we incorporate them
into the herd at that point.

1751
02:31:26,444 --> 02:31:28,412
And the boyfriend comes in how often?

1752
02:31:29,948 --> 02:31:33,517
Same with that, we work with the sun,

1753
02:31:33,851 --> 02:31:39,423
so when the days get shorter,
which you notice at the end of July,

1754
02:31:39,757 --> 02:31:42,392
the goat comes naturally in heat.

1755
02:31:43,027 --> 02:31:47,597
Since we're organic,
we respect their natural cycles

1756
02:31:47,932 --> 02:31:50,300
and we bring in the billy goat
at that point.

1757
02:31:50,635 --> 02:31:52,302
We bring him in in August.

1758
02:31:53,438 --> 02:31:57,708
- Once a year?
- Only once a year, yes.

1759
02:31:58,743 --> 02:32:02,112
So how do you produce cheese
all the time?

1760
02:32:02,447 --> 02:32:06,249
The thing that starts milk production
is having a baby.

1761
02:32:06,584 --> 02:32:10,153
The baby will be born
around February 1st usually.

1762
02:32:10,488 --> 02:32:12,823
Then the goat will lactate
for 10 months.

1763
02:32:13,157 --> 02:32:14,791
Lactating for 10 months?

1764
02:32:17,895 --> 02:32:21,932
Lactating for 10 months,
and by her fifth month of lactating..

1765
02:32:23,935 --> 02:32:27,270
she'll be gestating again
from the billy,

1766
02:32:27,605 --> 02:32:32,075
and the last two months of gestation
are her maternity leave.

1767
02:32:32,410 --> 02:32:37,748
She can rest, her teats can rest,
and she makes colostrum for the baby.

1768
02:32:44,355 --> 02:32:47,024
Go on, Plume, move up, move up.

1769
02:32:51,529 --> 02:32:53,663
There are more of you than usual.

1770
02:33:00,304 --> 02:33:03,807
Compressed air? Or how does it work?
- Yes, it's suction.

1771
02:33:28,900 --> 02:33:32,736
- It's a cooler temperature in here.
It's 14C.

1772
02:33:33,071 --> 02:33:35,405
14C and 80% humidity.

1773
02:33:35,740 --> 02:33:38,675
These are the stages of maturity
with the dates on them.

1774
02:33:39,143 --> 02:33:41,178
Right, that's it, exactly.

1775
02:33:41,646 --> 02:33:46,149
Do we have the very fresh ones
like this?

1776
02:33:46,484 --> 02:33:48,819
- Do we offer these on the cheese board?
- Yes.

1777
02:33:49,153 --> 02:33:51,421
- Before they form the skin like this?
- Yes.

1778
02:33:51,756 --> 02:33:55,525
- These are the ones we give you.
- That's very fresh.

1779
02:33:56,728 --> 02:33:59,729
You can taste the difference.

1780
02:34:00,364 --> 02:34:02,899
So, you salt them afterward,
on the surface?

1781
02:34:03,234 --> 02:34:08,839
They're not salted in the milk,
in the body?

1782
02:34:09,173 --> 02:34:11,575
No, no. You can do it.

1783
02:34:13,711 --> 02:34:16,012
It depends.
We sometimes make faisselle.

1784
02:34:16,347 --> 02:34:19,249
And a faisselle, for us,
isn't salted.

1785
02:34:19,584 --> 02:34:23,120
So, from our basic curd,
we make all the cheeses we want.

1786
02:34:23,454 --> 02:34:25,522
- And we salt them as we make them.
- I see.

1787
02:34:25,857 --> 02:34:29,259
So, it's salted on the surface
and it seeps in to an extent.

1788
02:34:29,594 --> 02:34:34,131
The very fresh ones like this
have half a gram of salt,

1789
02:34:34,465 --> 02:34:36,533
so it's not dominant.

1790
02:34:36,801 --> 02:34:38,935
If you want to add more, you can.

1791
02:34:39,937 --> 02:34:42,539
But the salt does various things.

1792
02:34:43,040 --> 02:34:46,910
It helps to bring out
some of the liquid,

1793
02:34:50,548 --> 02:34:53,550
and it preserves the cheese, too.

1794
02:34:54,118 --> 02:34:56,486
Then it forms a little crust.
- Yes

1795
02:34:56,821 --> 02:34:57,988
And then.. I'l help myself.

1796
02:34:58,289 --> 02:35:03,660
And above all it adds a seasoning.

1797
02:35:03,961 --> 02:35:07,397
- With no salt, it's like it's wrong.
- That's right.

1798
02:35:09,333 --> 02:35:12,469
Then you can always add salt.

1799
02:35:19,844 --> 02:35:22,112
You can start by adding a little.

1800
02:35:29,654 --> 02:35:34,124
With no salt, you can taste
other things.

1801
02:35:34,792 --> 02:35:38,628
And when you add the salt,
it rounds all that out.

1802
02:35:40,131 --> 02:35:41,865
The salt is indispensable.

1803
02:35:42,200 --> 02:35:45,435
- What temperature is it at here?
- It's 20C.

1804
02:35:48,105 --> 02:35:52,609
I would have thought the temperature
was a little higher.

1805
02:35:53,277 --> 02:35:55,612
Because it's very nice on the palate.

1806
02:35:57,348 --> 02:35:59,316
A warm temperature

1807
02:36:00,484 --> 02:36:03,486
that works with the mouth temperature.

1808
02:36:04,021 --> 02:36:05,055
Yes, that's true.

1809
02:36:05,389 --> 02:36:08,325
It's this roundness, so it..

1810
02:36:08,659 --> 02:36:12,629
You said goat's milk is low in fat,
but it feels like there's fat,

1811
02:36:12,964 --> 02:36:15,065
because there's a smoothness.

1812
02:36:15,900 --> 02:36:18,835
- Yes, you can feel it, that's true.
-As though the two are in harmony.

1813
02:36:20,905 --> 02:36:22,639
Come, come, come!

1814
02:36:24,075 --> 02:36:25,208
Come on, Biquette.

1815
02:37:41,052 --> 02:37:42,218
Bell peppers.

1816
02:37:43,154 --> 02:37:46,122
These are carrots, in the grass
but they're young carrots.

1817
02:37:46,457 --> 02:37:48,258
Pointed cabbage,
oxheart tomatoes.

1818
02:37:49,660 --> 02:37:50,727
Climbing beans here.

1819
02:37:52,163 --> 02:37:53,396
Right here.

1820
02:37:54,899 --> 02:37:58,902
We'll look in the other one.
There are some but they're very small.

1821
02:37:59,236 --> 02:38:01,604
- They're like creepers.
- These are the first flowers.

1822
02:38:04,342 --> 02:38:06,676
I might have two or three
in the other greenhouse.

1823
02:38:07,244 --> 02:38:08,979
In 10 days they'll be out.

1824
02:38:11,315 --> 02:38:14,517
Then it climbs up to the top
of the greenhouse and hangs down.

1825
02:38:14,852 --> 02:38:17,620
We use stepladders to pick them
up to this height.

1826
02:38:17,955 --> 02:38:19,322
We don't pick them up there.

1827
02:38:19,657 --> 02:38:21,524
- It hangs back down?
- A little, yeah.

1828
02:38:21,859 --> 02:38:23,293
It looks a bit like vanilla.

1829
02:38:23,627 --> 02:38:25,662
Sometimes we go
into the middle to pick.

1830
02:38:25,996 --> 02:38:29,099
But we mostly pick from the outside.
And reach in.

1831
02:38:30,768 --> 02:38:34,537
- You can come through 10 times.
- Oh yes, you always miss some.

1832
02:38:37,041 --> 02:38:40,143
It likes the sprinkler,
the watering on the leaves.

1833
02:38:42,113 --> 02:38:44,114
They like plenty of water

1834
02:38:44,448 --> 02:38:46,649
So I water them
and there's the dripline.

1835
02:38:46,984 --> 02:38:48,518
But it's already damp.

1836
02:38:48,853 --> 02:38:50,787
You can see it's still moist here.

1837
02:38:51,122 --> 02:38:52,355
The dripline is here.

1838
02:38:52,690 --> 02:38:54,824
And I water a bit on top, too.

1839
02:38:55,693 --> 02:38:57,193
With a micro-spray.

1840
02:38:59,697 --> 02:39:03,133
Especially when it's very hot.
The hotter it is, the more we spray.

1841
02:39:03,467 --> 02:39:05,535
Are there male and female flowers?

1842
02:39:06,370 --> 02:39:09,472
No, all the flowers give fruits,
give beans.

1843
02:39:10,508 --> 02:39:14,043
- The flowers taste good, actually.
- It's funny, it looks like vanilla.

1844
02:39:15,146 --> 02:39:18,214
- Vanilla is in the orchid family.
Yes.

1845
02:39:18,549 --> 02:39:21,351
It's not the same family.
This is a legume.

1846
02:39:21,685 --> 02:39:25,021
Like peas, broad beans, fava beans..

1847
02:39:32,930 --> 02:39:35,165
The tubes go in
two weeks before we plant.

1848
02:39:35,433 --> 02:39:38,067
In two weeks, we gain 3C
in soil temperature.

1849
02:39:38,402 --> 02:39:42,272
We put the tubes in in January
or February, when the soil is at 11℃.

1850
02:39:42,540 --> 02:39:46,543
By February 15th or 20th,
it's at 14℃.

1851
02:39:47,178 --> 02:39:51,214
It's especially important for tomatoes
because below 14℃ they don't germinate.

1852
02:39:51,515 --> 02:39:55,351
You plant a tomato in the soil
and it won't germinate, it won't grow,

1853
02:39:55,686 --> 02:39:57,554
because the soil is too cold.

1854
02:39:57,888 --> 02:40:01,958
So, we've seen the effects
on soil temperature and on precocity,

1855
02:40:02,426 --> 02:40:04,394
because that's also what we're after.

1856
02:40:05,629 --> 02:40:06,029
plant a single row,
but two strands.

1857
02:40:06,030 --> 02:40:09,032
! plant a single row,
but two strands.

1858
02:40:10,701 --> 02:40:14,304
We use grafted plants
for soil diseases

1859
02:40:15,139 --> 02:40:18,708
and for vitality, but that doesn't
make them fruit earlier.

1860
02:40:19,944 --> 02:40:23,313
A normal plant wil fruit earlier
than a grafted plant.

1861
02:40:23,647 --> 02:40:25,315
And what do you mean by grafted?

1862
02:40:25,616 --> 02:40:28,218
There's a rootstock,
which is a nightshade,

1863
02:40:28,486 --> 02:40:31,121
the same one for tomato,
eggplant and bell pepper.

1864
02:40:32,389 --> 02:40:36,993
It's resistant to soil diseases
and makes the plant more vigorous.

1865
02:40:37,895 --> 02:40:40,063
That's the interest for us.

1866
02:40:42,399 --> 02:40:43,399
Okay,

1867
02:40:44,502 --> 02:40:46,936
And as it grows you twist it around..

1868
02:40:47,271 --> 02:40:48,137
Right.

1869
02:40:48,472 --> 02:40:50,306
These are already really high.

1870
02:40:50,641 --> 02:40:53,276
Do you cut them a little
to lighten the plants?

1871
02:40:53,611 --> 02:40:56,613
Yeah, we cut off some fruits,
the ones you saw over there.

1872
02:40:56,947 --> 02:40:59,115
If you want to take some,
help yourselves.

1873
02:41:00,584 --> 02:41:04,087
We take off some leaves to aerate
and help them ripen.

1874
02:41:05,356 --> 02:41:11,027
But you see here, I lost some flowers.
That was last week's heatwave.

1875
02:41:11,328 --> 02:41:13,863
Wil you have fruit right up there?

1876
02:41:14,665 --> 02:41:18,134
Yes, this is the fourth or fifth
flower head.

1877
02:41:19,103 --> 02:41:21,771
Yes, I'll get fruit up to around here.

1878
02:41:25,142 --> 02:41:29,279
We're organic, so it's not hydroponic
or intensive growing.

1879
02:41:29,613 --> 02:41:31,981
We don't fertilize them
while they're growing.

1880
02:41:33,017 --> 02:41:37,987
We add compost, manure, organic
matter before planting, and that's it.

1881
02:41:38,656 --> 02:41:41,791
Then, you can do things
with liquid fertilizer from plants.

1882
02:41:42,126 --> 02:41:44,861
Spray it on?
- Spray it on to help them but.

1883
02:41:45,196 --> 02:41:49,699
But while they're growing
we don't add any other fertilizer.

1884
02:41:51,502 --> 02:41:53,403
So, you get big tomatoes
to start with

1885
02:41:53,737 --> 02:41:56,172
and as you go up the plant
they get smaller,

1886
02:41:56,507 --> 02:41:58,641
but that doesn't mean
they're not good.

1887
02:42:00,177 --> 02:42:02,545
How many kilos do you get
from a plant?

1888
02:42:03,314 --> 02:42:05,481
Oxheart tomatoes give a huge yield.

1889
02:42:05,883 --> 02:42:08,384
I hope for..
The cobra is pretty good, too.

1890
02:42:09,253 --> 02:42:11,321
Seeing the size of these tomatoes..

1891
02:42:11,755 --> 02:42:14,891
Here, I'm getting 3 kg
from the first flower head.

1892
02:42:15,359 --> 02:42:17,260
I hope to get 12 kg.

1893
02:42:18,062 --> 02:42:19,429
12 or 15 kg.

1894
02:42:20,931 --> 02:42:23,900
There are some really big ones
at the bottom.

1895
02:42:24,668 --> 02:42:27,604
There's a bit of blossom-end rot,
so these are unsaleable.

1896
02:42:34,278 --> 02:42:35,778
Is this what he wants?

1897
02:42:36,347 --> 02:42:39,382
Ideally, small ones,
so you have some skin.

1898
02:42:41,452 --> 02:42:42,785
Yeah, that's the thing.

1899
02:42:43,254 --> 02:42:44,454
This kind of size.

1900
02:42:49,860 --> 02:42:52,095
So, he has these strings hanging down,

1901
02:42:53,197 --> 02:42:54,397
and he clips them on.

1902
02:42:56,767 --> 02:42:58,534
And it goes all the way down.

1903
02:43:23,894 --> 02:43:27,297
CHEESE RIPENING COMPANY

1904
02:43:32,770 --> 02:43:36,806
Ripening cheeses means taking them
from all over France, selecting them,

1905
02:43:37,141 --> 02:43:40,243
getting them from farmers,
small dairies,

1906
02:43:40,577 --> 02:43:42,645
some slightly larger cheesemakers.

1907
02:43:42,980 --> 02:43:45,748
We take batches of cheeses,
bring them here,

1908
02:43:46,083 --> 02:43:48,351
and ripen them in our cellars.

1909
02:43:49,286 --> 02:43:50,586
We care for them.

1910
02:43:50,921 --> 02:43:54,323
The first care we take of all
the cheeses is turning them,

1911
02:43:54,658 --> 02:43:57,193
and then we rub them,
brush them, wash them.

1912
02:43:57,528 --> 02:44:01,030
You'll see all the ripening methods
we use in the cellars.

1913
02:44:01,365 --> 02:44:03,766
Then we decide
when a cheese is perfectly aged,

1914
02:44:04,101 --> 02:44:06,002
older doesn't necessarily mean better.

1915
02:44:06,337 --> 02:44:07,203
There's a peak.

1916
02:44:07,538 --> 02:44:09,839
Each cheese in each season

1917
02:44:10,174 --> 02:44:14,510
has its moment of truth,
and that's when you need to sell it.

1918
02:44:14,845 --> 02:44:17,680
So you have to manage that
and that's the hardest part.

1919
02:44:18,015 --> 02:44:21,651
Take the cheese, ripen it,
and then sell it when it's good.

1920
02:44:22,319 --> 02:44:23,986
Those are the three jobs.

1921
02:44:24,621 --> 02:44:26,989
We also use this room
to slow things down.

1922
02:44:27,324 --> 02:44:30,560
It's very cold, which slows
the ripening of the cheeses.

1923
02:44:30,894 --> 02:44:33,229
Some lactic curd cheeses we get
are very fresh.

1924
02:44:33,564 --> 02:44:35,498
Sometimes we have to dry them off,

1925
02:44:35,833 --> 02:44:38,367
because there's too much humidity
on the cheese.

1926
02:44:38,702 --> 02:44:42,472
It's the main issue with goat cheeses.
If it's too wet it will be bitter.

1927
02:44:42,806 --> 02:44:44,340
So, what we do when we have
a cheese

1928
02:44:44,675 --> 02:44:47,243
that will be too bitter
and a little too moist,

1929
02:44:47,578 --> 02:44:48,478
we put it in here.

1930
02:44:48,812 --> 02:44:52,081
It's a bit rough on the cheese,
so you have to keep a careful eye,

1931
02:44:52,416 --> 02:44:55,017
but it's dry and ventilated,
so it will dry it out.

1932
02:44:55,352 --> 02:44:58,488
But it doesn't dry the inside
of the cheese, only the outside.

1933
02:44:58,822 --> 02:45:01,991
You'll see why I mention
that difference.

1934
02:45:09,400 --> 02:45:12,268
Step that way,
move over toward the door.

1935
02:45:12,703 --> 02:45:14,904
The first thing we use is the dryer,

1936
02:45:15,239 --> 02:45:17,406
to take the humidity
from inside the cheese.

1937
02:45:17,741 --> 02:45:19,909
With lactic curd cheeses,
all of them,

1938
02:45:20,544 --> 02:45:23,679
we get them fresh, they're two
or three days old at the most,

1939
02:45:24,014 --> 02:45:28,084
and we put them in this room
for 24 to 72 hours.

1940
02:45:28,418 --> 02:45:30,186
This room does two things.

1941
02:45:30,521 --> 02:45:32,855
One is taking the humidity
out of the cheese.

1942
02:45:33,190 --> 02:45:36,893
There's an evaporator with a heating
element and the air circulates.

1943
02:45:37,227 --> 02:45:41,030
The air is heated, which evaporates
the water contained in the air,

1944
02:45:41,365 --> 02:45:43,966
and that causes a drying
inside the cheese.

1945
02:45:44,301 --> 02:45:47,270
Nine times out of 10,
especially for lactic curd cheeses,

1946
02:45:47,604 --> 02:45:49,372
they come from fermenting milk,

1947
02:45:49,706 --> 02:45:52,875
so it's acidic, when the cheese
arrives here it's very acidic.

1948
02:45:53,210 --> 02:45:58,281
To grow the molds that make the crust
you have to make them less acidic.

1949
02:45:58,615 --> 02:46:01,150
The molds come from fungi
and bacteria,

1950
02:46:01,485 --> 02:46:05,288
and these molds, fungi, and bacteria
live in a neutral environment,

1951
02:46:05,622 --> 02:46:08,291
so we have to increase the pH,
break that acidity,

1952
02:46:08,625 --> 02:46:11,127
and we do that with yeasts,
like in beer.

1953
02:46:11,795 --> 02:46:15,798
We put them here, the yeasts grow,
and we dry the cheeses out a little.

1954
02:46:16,133 --> 02:46:19,635
Once the job is done here,
after 12 to 72 hours,

1955
02:46:19,970 --> 02:46:23,339
they go to the cellars,
which are colder and much more humid,

1956
02:46:23,674 --> 02:46:26,909
because the job of ripening
is to ripen it, not to dry it out.

1957
02:46:27,244 --> 02:46:29,912
In your fridge, it dries out.
In a cellar, it ripens.

1958
02:46:30,347 --> 02:46:32,648
That's the big difference.

1959
02:46:34,484 --> 02:46:36,519
These are Barriquets.
You may have had it.

1960
02:46:36,854 --> 02:46:39,589
- It's a dairy cheese.
- We've started again here.

1961
02:46:39,923 --> 02:46:43,426
A soft crust that's washed or smeared,
it depends how..

1962
02:46:43,760 --> 02:46:46,028
Cheese techniques are vague to define.

1963
02:46:46,296 --> 02:46:47,830
He will wash them four times.

1964
02:46:48,532 --> 02:46:52,702
He washes it to encourage the yeasts,
rub them in and add some nutrients.

1965
02:46:52,970 --> 02:46:55,204
This is salt water
and a little annatto.

1966
02:46:55,506 --> 02:46:59,509
Annatto is a natural colorant
that adds this slightly orange color.

1967
02:46:59,810 --> 02:47:02,812
That terracotta orange color
you see on a cheese

1968
02:47:03,113 --> 02:47:06,949
is a bacteria characteristic
of soft cheeses from northern France,

1969
02:47:07,184 --> 02:47:10,286
and it's called Brevibacterium linens.

1970
02:47:10,554 --> 02:47:13,189
It has a strong smell
and colors cheeses orange.

1971
02:47:13,524 --> 02:47:16,626
Langres, Epoisses,
Maroilles, Munster..

1972
02:47:18,195 --> 02:47:21,397
- What's the bacteria called?
- Brevibacterium linens.

1973
02:47:22,065 --> 02:47:24,800
Or B-linens for short sometimes.

1974
02:47:27,838 --> 02:47:31,007
So, we do four washes
and ripen them for 5 to 8 weeks.

1975
02:47:31,341 --> 02:47:33,976
It's very creamy.
You can almost eat it with a spoon.

1976
02:47:34,311 --> 02:47:35,478
It's a divine cheese.

1977
02:47:35,812 --> 02:47:38,381
How much time do you leave
between washes?

1978
02:47:38,682 --> 02:47:40,082
Often three times a week.

1979
02:47:40,417 --> 02:47:43,085
It depends on the cheese.
The larger cheeses..

1980
02:47:43,420 --> 02:47:46,856
the first three weeks, it's every day,
then it lessens.

1981
02:47:47,190 --> 02:47:49,358
Over time it goes down to once a week.

1982
02:47:49,693 --> 02:47:52,228
These, three times.
Monday, Wednesday, Friday.

1983
02:47:52,696 --> 02:47:56,165
These are Gaperons that come in fresh.
They've just left the mold.

1984
02:47:56,600 --> 02:48:00,002
They'll start blooming,
like a Brillat-Savarin or a Camembert.

1985
02:48:00,270 --> 02:48:05,041
It blooms, it forms a crust,
and then the proteins get to work

1986
02:48:05,375 --> 02:48:10,112
until it's mostly covered
and it gets a nice yellow crust.

1987
02:48:10,747 --> 02:48:14,550
Yellow is a good sign in a cheese.
It's a bloom called chrysosporium.

1988
02:48:14,885 --> 02:48:18,354
No one's really able to say
what it adds to the flavor.

1989
02:48:18,689 --> 02:48:20,790
What we do know,
the reason we like it,

1990
02:48:21,124 --> 02:48:24,093
is that it will only develop
in really great conditions.

1991
02:48:25,195 --> 02:48:26,896
So, it means everything's right.

1992
02:48:27,230 --> 02:48:29,465
Good levels of salt and humidity,

1993
02:48:29,800 --> 02:48:32,401
right temperature,
the cheese will soon be ready.

1994
02:48:32,736 --> 02:48:33,603
It's a good sign.

1995
02:48:33,937 --> 02:48:36,639
I can't tell you what it adds
in terms of flavor,

1996
02:48:36,974 --> 02:48:39,809
but it means everything is right
for it to grow,

1997
02:48:40,143 --> 02:48:41,744
and that's a good thing.

1998
02:48:42,212 --> 02:48:44,246
Earlier, we were talking
about the red.

1999
02:48:45,415 --> 02:48:47,817
This is the same family as the yellow.

2000
02:48:48,385 --> 02:48:50,619
Characteristic of cheeses
from the Pyrenees.

2001
02:48:52,723 --> 02:48:55,157
It's turning red,
it will make large red spots,

2002
02:48:55,492 --> 02:48:56,726
a bit furry.

2003
02:48:57,294 --> 02:48:58,294
And it's a good sign.

2004
02:48:58,628 --> 02:49:00,663
Ossau-Iraty is a ewe's milk cheese.

2005
02:49:00,998 --> 02:49:03,666
You can see the care we take
of these cheeses.

2006
02:49:03,967 --> 02:49:06,736
These are called "smeared, "
rubbed with salt water

2007
02:49:07,170 --> 02:49:09,238
and sometimes a cocktail of bacteria.

2008
02:49:10,007 --> 02:49:13,142
I take the oldest
and best-looking cheese in the cellar,

2009
02:49:13,477 --> 02:49:16,245
I rub it first and then I rub
all the others with that.

2010
02:49:16,580 --> 02:49:19,448
The veterinary service hates it,
cheesemakers love it.

2011
02:49:19,783 --> 02:49:21,317
It's called reseeding.

2012
02:49:21,918 --> 02:49:25,087
Beaufort is one of the last cheeses
made like that today.

2013
02:49:25,355 --> 02:49:27,323
When it's made, they keep some whey,

2014
02:49:27,624 --> 02:49:32,094
they boil it the next day and use that
to reseed the next day's cheese.

2015
02:49:32,329 --> 02:49:37,033
So, they use their own native bacteria
to reseed each day's cheese.

2016
02:49:37,300 --> 02:49:39,669
Like a sourdough starter in bread.

2017
02:49:40,370 --> 02:49:43,439
But if you rub all the cheeses
with the same solution,

2018
02:49:43,707 --> 02:49:47,710
a health problem in one batch
means the whole cellarful has to..

2019
02:49:48,779 --> 02:49:50,112
be disposed of.

2020
02:49:50,447 --> 02:49:51,881
So, there are techniques.

2021
02:49:52,182 --> 02:49:55,217
You choose one cheese per batch,
put batches together..

2022
02:49:57,688 --> 02:50:01,891
These are normally used on old cheeses
that present very few health risks.

2023
02:50:02,159 --> 02:50:04,994
The older the cheese,
the lower the humidity,

2024
02:50:05,395 --> 02:50:05,828
so it becomes relatively acidic again
at the end of the ripening,

2025
02:50:05,829 --> 02:50:08,731
so it becomes relatively acidic again
at the end of the ripening,

2026
02:50:09,066 --> 02:50:11,500
so bacteria have difficulty
growing inside it.

2027
02:50:11,835 --> 02:50:15,137
If you eat the cheese
without the crust, there's no risk.

2028
02:50:15,472 --> 02:50:19,075
Comtés go up to 40 or 45 months,
and then it gets tough.

2029
02:50:19,409 --> 02:50:20,910
We get Comtes at eight months

2030
02:50:21,244 --> 02:50:24,747
and take them up to 12, 18, 24, 30,
depending on the quality.

2031
02:50:25,082 --> 02:50:28,918
I could show you a very old Comte
whose taste, just talking about taste,

2032
02:50:29,252 --> 02:50:31,020
is great, really great,

2033
02:50:31,354 --> 02:50:33,823
but in terms of texture
it's floury and dry.

2034
02:50:34,157 --> 02:50:37,326
Well, that's no good,
I'd rather have a good aged Parmesan,

2035
02:50:37,661 --> 02:50:41,063
which is dry but I know why,
it's a cheese that's meant to be dry,

2036
02:50:41,398 --> 02:50:43,833
and it's strong because it's aged
3 or 4 years

2037
02:50:44,167 --> 02:50:46,368
and it was made to be aged that long.

2038
02:50:48,338 --> 02:50:52,575
Out of 100 rounds of Comté, you might
find two that can go to 40 months.

2039
02:50:52,909 --> 02:50:56,178
Comte these days is kept in a cellar
for a month or two,

2040
02:50:56,513 --> 02:50:58,714
sometimes three,
following the older methods,

2041
02:50:59,049 --> 02:51:00,850
and then it's kept at 6C.

2042
02:51:01,184 --> 02:51:03,552
Consumers today want
many months of aging,

2043
02:51:03,887 --> 02:51:07,123
they want Comtes aged
30 months, 36 months, 40 months..

2044
02:51:07,457 --> 02:51:12,094
And the only way for a cheese to keep
that long, especially a summer milk,

2045
02:51:12,429 --> 02:51:13,596
is to cool it down,

2046
02:51:13,930 --> 02:51:16,799
slow down what's happening
so you can keep it longer.

2047
02:51:17,134 --> 02:51:18,467
That's what's done now,

2048
02:51:18,802 --> 02:51:21,637
so all the Comte cellars today
are kept at around 6C.

2049
02:51:21,972 --> 02:51:24,807
We have them at 8 or 9C,
which carries a certain risk.

2050
02:51:25,142 --> 02:51:27,409
There's some swelling,
some cheeses crack,

2051
02:51:27,744 --> 02:51:32,081
because there are lots of different
bacteria and molds in the milk

2052
02:51:32,415 --> 02:51:33,415
which wil multiply.

2053
02:51:33,750 --> 02:51:37,653
The lower the temperature,
the smaller the range of bacteria.

2054
02:51:37,988 --> 02:51:39,121
Higher means more.

2055
02:51:39,589 --> 02:51:41,423
So we're taking something of a risk,

2056
02:51:41,758 --> 02:51:45,828
but then we're rewarded with cheeses
that have an unbeatable flavor.

2057
02:51:46,163 --> 02:51:48,797
There's a curve to ripening,
peaking and dropping,

2058
02:51:49,099 --> 02:51:50,432
like in laying down wine.

2059
02:51:51,234 --> 02:51:54,436
But in cheese, there's the taste,
which wil keep developing,

2060
02:51:54,771 --> 02:51:58,841
and the texture, which will develop
and then will deteriorate.

2061
02:51:59,309 --> 02:52:03,512
And it's very difficult with Comtes
to get the two perfectly aligned.

2062
02:52:03,847 --> 02:52:06,448
You don't want a Comte
that's floury and dry.

2063
02:52:06,783 --> 02:52:10,119
You want something
that's not stretchy, but melts,

2064
02:52:10,587 --> 02:52:12,922
that's nicely acidic
to add some crispness,

2065
02:52:13,490 --> 02:52:16,625
and you want some powerful,
almost toasty aftertastes.

2066
02:52:16,960 --> 02:52:18,427
And they don't go together.

2067
02:52:18,829 --> 02:52:19,829
Beaufort..

2068
02:52:20,363 --> 02:52:22,665
This concave edge,
characteristic of Beaufort,

2069
02:52:22,999 --> 02:52:25,334
comes from the wooden mold,

2070
02:52:25,669 --> 02:52:29,138
because they used to be
made up in the high mountains

2071
02:52:29,439 --> 02:52:31,340
and they were brought down by mule.

2072
02:52:31,675 --> 02:52:33,175
So, they hung one mold on each side

2073
02:52:33,510 --> 02:52:36,879
with a rope around each mold
to hold them.

2074
02:52:37,380 --> 02:52:40,182
And they kept that
for the Beaufort PDO,

2075
02:52:40,517 --> 02:52:42,017
they asked to keep that.

2076
02:52:42,752 --> 02:52:45,487
It's tradition, no one lugs them
by mule anymore.

2077
02:52:46,056 --> 02:52:48,624
You see the plaque clearly
on the young ones.

2078
02:52:49,059 --> 02:52:52,361
25 is the day it was made
and 11 is the vat number.

2079
02:52:52,696 --> 02:52:55,531
And if we scraped it
we'd get the producer's number.

2080
02:53:19,022 --> 02:53:21,423
Talking about agroforestry
on vineyards,

2081
02:53:21,758 --> 02:53:23,659
people replanting trees in the vines,

2082
02:53:24,194 --> 02:53:27,329
we naturally have hedges
around the edges,

2083
02:53:27,664 --> 02:53:31,267
that support a diversity
of fauna and flora.

2084
02:53:31,601 --> 02:53:35,537
And there are trees up there,
so we won't plant trees in the middle.

2085
02:53:35,872 --> 02:53:42,211
We have these surroundings
that bring biodiversity,

2086
02:53:42,545 --> 02:53:45,347
a really interesting diversity.

2087
02:53:47,250 --> 02:53:50,619
- Including fruit trees actually.
Right, the neighbor's fruit trees.

2088
02:53:50,954 --> 02:53:52,121
It's great.

2089
02:53:53,089 --> 02:53:55,758
They do a lot of good,
they're very important.

2090
02:53:56,092 --> 02:54:00,062
Even just in terms of looking
at the landscape.

2091
02:54:00,397 --> 02:54:03,365
It's not monotonous,
there are other things to see

2092
02:54:03,700 --> 02:54:05,567
than just vines.

2093
02:54:07,203 --> 02:54:08,904
People used to enjoy that

2094
02:54:09,239 --> 02:54:12,408
and now we're getting back
to things being more balanced.

2095
02:54:12,742 --> 02:54:17,079
And you really feel it on the vines,
on the parasites,

2096
02:54:17,414 --> 02:54:20,482
because there's a lot less pressure
from mildew,

2097
02:54:20,817 --> 02:54:24,753
and there's a better balance
of insects

2098
02:54:25,088 --> 02:54:29,725
We haven't used an acaricide for years
in the whole Cote Roannaise wine area.

2099
02:54:31,127 --> 02:54:35,097
We can use some organic insecticides
but it's very rare that we do

2100
02:54:35,432 --> 02:54:38,133
because there's a balance created

2101
02:54:38,468 --> 02:54:43,439
and there aren't enough parasites
to destroy the grapes, which is great.

2102
02:54:43,773 --> 02:54:47,509
Have you ever thought of growing
lettuces between your vines?

2103
02:54:47,844 --> 02:54:50,245
Here, look. Yes, look.

2104
02:54:50,580 --> 02:54:52,247
Or chervil, or mint.

2105
02:54:52,582 --> 02:54:53,649
This is..

2106
02:54:55,485 --> 02:54:57,753
That looks like a radish leaf.
- It is radish.

2107
02:54:58,088 --> 02:55:02,257
These are radishes we planted..
This row was sown this year.

2108
02:55:02,592 --> 02:55:05,027
It's rough like a radish leaf.

2109
02:55:05,362 --> 02:55:06,428
It's radish.

2110
02:55:06,996 --> 02:55:08,364
Vine radishes.

2111
02:55:09,199 --> 02:55:12,368
These aren't broad beans, are they?
They were fava beans.

2112
02:55:12,702 --> 02:55:14,636
Oh, fava beans, right.

2113
02:55:14,971 --> 02:55:17,139
This is clover that self-seeded.

2114
02:55:17,474 --> 02:55:19,875
This is rye that we sowed.

2115
02:55:20,176 --> 02:55:23,045
The clover self-seeded.

2116
02:55:23,380 --> 02:55:26,782
And I'm looking for the field peas
but I can't spot them.

2117
02:55:28,318 --> 02:55:32,021
They obviously didn't grow here
but we do have some field peas.

2118
02:55:32,355 --> 02:55:33,989
Dandelion.
Yeah.

2119
02:55:35,291 --> 02:55:39,628
But that's the diversity
we're looking for.

2120
02:55:40,797 --> 02:55:42,164
But I can't spot them now.

2121
02:55:42,499 --> 02:55:45,067
The field peas didn't grow here.
Maybe further up.

2122
02:55:45,402 --> 02:55:48,036
You're looking for..
Can it also happen naturally?

2123
02:55:48,371 --> 02:55:52,341
Or does it spread
because you guide it, in a way?

2124
02:55:52,675 --> 02:55:57,679
Yes, this we actually sowed
to bring things back.

2125
02:55:58,014 --> 02:56:01,316
In fact, we need a real diversity
of plants,

2126
02:56:01,651 --> 02:56:03,318
so we bring other things in

2127
02:56:03,653 --> 02:56:07,589
that get established without competing
with the vines too much.

2128
02:56:08,558 --> 02:56:11,660
To have ground-cover
without competing with the vines.

2129
02:56:11,995 --> 02:56:14,863
I can't find my field peas here.
In other vines, I do.

2130
02:56:15,198 --> 02:56:18,934
So, it can compete with the vines,
take too much energy from the soil?

2131
02:56:19,269 --> 02:56:23,939
If we left the grass for years,
tufts of grass like that, Michel..

2132
02:56:26,743 --> 02:56:30,746
If you left grasses like that
for several years

2133
02:56:31,080 --> 02:56:33,582
the vines would be on their knees.

2134
02:56:33,917 --> 02:56:39,388
It would draw too much water
out of the soil?

2135
02:56:39,722 --> 02:56:42,191
In the summer,
when we're short of water,

2136
02:56:42,525 --> 02:56:45,461
the grass takes it first and the
vines don't get it.

2137
02:56:45,795 --> 02:56:48,263
But they're not at all
at the same depth.

2138
02:56:48,598 --> 02:56:52,301
Its roots are near the surface,
while the vines go deeper,

2139
02:56:52,635 --> 02:56:57,072
Yes, but when it gets dry in summer,
the grass takes it first

2140
02:56:57,407 --> 02:56:59,308
and the water doesn't seep down.

2141
02:56:59,642 --> 02:57:03,245
So, you need that balance,
some grass but not too much,

2142
02:57:04,614 --> 02:57:10,586
so your grapes are healthy
and your vines are not too tired.

2143
02:57:10,887 --> 02:57:13,288
A vine that's tired
and doesn't yield much

2144
02:57:13,623 --> 02:57:15,324
gives grapes that are unbalanced.

2145
02:57:15,658 --> 02:57:18,427
It's funny, because wine
is all-about the soil.

2146
02:57:19,963 --> 02:57:28,804
And we went to see a cattle farmer
at Ouches, Monsieur Chaize.

2147
02:57:29,138 --> 02:57:32,741
He said the same thing as you
about his cattle.

2148
02:57:33,076 --> 02:57:35,277
For him, it all starts with the soil.

2149
02:57:35,612 --> 02:57:39,081
The meat quality comes from there.
- The pasture.

2150
02:57:39,415 --> 02:57:45,120
If you have a soil that's depleted
and lifeless..

2151
02:57:45,455 --> 02:57:51,660
your vines just depend on fertilizers
that you have to add to sustain them,

2152
02:57:51,995 --> 02:57:56,431
and it's not the same soil quality
or soil characteristic.

2153
02:57:56,766 --> 02:58:01,703
So, if you want vines to reflect
the quality of your soil,

2154
02:58:02,038 --> 02:58:03,539
you need a living soil.

2155
02:58:04,207 --> 02:58:05,674
And you have to work for it.

2156
02:58:06,009 --> 02:58:10,279
You have to feed it,
have some grass but not too much,

2157
02:58:10,613 --> 02:58:13,615
you have to look after it,
but I don't think..

2158
02:58:13,950 --> 02:58:17,286
There's a trend today
of doing nothing to the soil.

2159
02:58:18,955 --> 02:58:22,324
But when your vines get too tired,
it's very complicated then.

2160
02:58:22,659 --> 02:58:24,826
Man is there to give that balance.

2161
02:58:25,628 --> 02:58:29,164
Leave some grass
but not too much, harrow,

2162
02:58:29,499 --> 02:58:33,335
step in when the weather
and your observation dictate.

2163
02:58:33,736 --> 02:58:38,307
Right now, the vines need more light.
They're a very light yellow.

2164
02:58:38,708 --> 02:58:40,576
They need a little more light.

2165
02:58:41,678 --> 02:58:45,814
Luckily, we're going to get more light,
and they'll get stronger.

2166
02:58:46,249 --> 02:58:49,985
It's important. If they don't get
enough light we have to add silica.

2167
02:59:28,458 --> 02:59:31,693
It's not a polenta.
It's chopped tomatoes.

2168
02:59:33,262 --> 02:59:34,229
Instead of the piece of meat
there are some chopped tomatoes.

2169
02:59:34,230 --> 02:59:36,798
Instead of the piece of meat
there are some chopped tomatoes.

2170
02:59:37,133 --> 02:59:40,302
The cornflakes are to put
on the dessert, on the panna cotta.

2171
02:59:40,603 --> 02:59:42,871
I need some more panna cotta, please.

2172
02:59:43,573 --> 02:59:45,474
The soups are to eat cold.

2173
02:59:46,042 --> 02:59:49,044
Keep the panna cotta in the fridge
until this evening.

2174
02:59:49,612 --> 02:59:53,048
And these are the little cornflakes
to go on top.

2175
02:59:53,383 --> 02:59:55,584
LE村ERA
The breads need to be reheated.

2176
02:59:55,918 --> 02:59:58,086
Set your oven to 180℃.

2177
02:59:59,055 --> 03:00:01,923
Leave the paper on,
so the bread doesn't burn,

2178
03:00:02,258 --> 03:00:03,892
the paper around the sandwiches.

2179
03:00:04,227 --> 03:00:06,461
Just heat them for five minutes,
that's all.

2180
03:00:06,963 --> 03:00:09,765
17 times 4, that makes €68,
please, Madame.

2181
03:00:10,600 --> 03:00:14,903
Monsieur, two full menus,
is that right? €34, please.

2182
03:00:17,440 --> 03:00:18,740
Yes, we have onions.

2183
03:00:20,677 --> 03:00:22,077
We're fines

2184
03:00:22,412 --> 03:00:25,080
- We still have enough.
- We've done 70 covers.

2185
03:00:25,581 --> 03:00:29,084
don't know how many we've done.
- I need more panna cotta, guys.

2186
03:00:29,485 --> 03:00:30,786
- Here, sir.
- Is there cutlery?

2187
03:00:31,120 --> 03:00:34,923
There's everything you need.
The soup, you can just drink.

2188
03:00:35,491 --> 03:00:37,159
The sandwich doesn't need cutlery

2189
03:00:37,460 --> 03:00:40,495
and for the panna cotta,
you have cutlery and cornflakes.

2190
03:00:40,830 --> 03:00:42,964
- Great, thank you.
- Bon appétit. Bye.

2191
03:06:03,686 --> 03:06:04,919
You check it's straight.

2192
03:06:07,523 --> 03:06:09,791
- Shall we push the bed back?
- Yes. Here we go.

2193
03:06:13,629 --> 03:06:16,197
- We don't have an iron.
- No, we don't have an iron.

2194
03:08:25,161 --> 03:08:27,228
A KIND OF NOBLE ROT

2195
03:09:47,343 --> 03:09:48,977
Here. This one's for you, Michel.

2196
03:09:50,679 --> 03:09:52,146
And I'm going to give you..

2197
03:09:59,688 --> 03:10:01,089
How are you? On form?

2198
03:10:03,225 --> 03:10:05,326
Glasses all wine-coated, that's good.

2199
03:10:05,661 --> 03:10:10,698
Number 1. So, César, I was saying
I redid number 1 and number 2.

2200
03:10:12,268 --> 03:10:15,069
- There were three batches.
- We chose number 3, didn't we?

2201
03:10:15,404 --> 03:10:17,405
Either 2 or 3. You weren't sure.

2202
03:10:17,906 --> 03:10:24,579
So, you haven't done a new blend.
This is the same blend we tasted.

2203
03:10:24,914 --> 03:10:28,216
The two that are still possibilities.

2204
03:10:29,351 --> 03:10:31,219
They're just two months older.

2205
03:10:31,553 --> 03:10:33,354
Right, exactly.

2206
03:10:34,223 --> 03:10:36,591
- So, two months in what?
- In the vat.

2207
03:10:37,192 --> 03:10:39,727
Partly in a concrete vat,
partly in a wooden vat.

2208
03:10:45,100 --> 03:10:46,267
Is that your glass?

2209
03:10:46,602 --> 03:10:48,469
I think we have one too many.

2210
03:10:51,407 --> 03:10:52,740
This is number 2?

2211
03:10:54,410 --> 03:10:55,610
- Or is it 3?
- It's 1.

2212
03:10:59,481 --> 03:11:00,782
It's slightly reduced.

2213
03:11:03,152 --> 03:11:06,621
- You can taste the reduction.
- You have to overlook that.

2214
03:11:07,222 --> 03:11:08,456
Overlook that.

2215
03:11:10,125 --> 03:11:11,426
It's bitter in the mouth.

2216
03:11:12,094 --> 03:11:16,164
- A reduction concentrates that.
- The reduction adds some bitterness.

2217
03:11:16,465 --> 03:11:20,234
There's a taste of green tannins,
slightly clingy,

2218
03:11:20,569 --> 03:11:23,504
which needs a little more time
to round off.

2219
03:11:24,573 --> 03:11:26,307
That's the slightly clingy tannin.

2220
03:11:26,642 --> 03:11:30,578
For 2021, which wasn't a sunny year,
there's a good mature fruit flavor.

2221
03:11:30,913 --> 03:11:34,282
And there isn't that taste
of vegetation, I don't think.

2222
03:11:34,616 --> 03:11:38,486
That vegetation or pyrazine taste,
as it's called.

2223
03:11:38,821 --> 03:11:40,321
It's actually quite mature.

2224
03:11:40,656 --> 03:11:43,024
It tastes of fruit and granite..

2225
03:11:43,359 --> 03:11:46,361
- There is that concentrated taste.
- Of a Roannais.

2226
03:11:46,929 --> 03:11:48,262
And it's more distinct.

2227
03:11:48,597 --> 03:11:52,633
It's going well. It's all there.
And it's getting better.

2228
03:11:52,968 --> 03:11:57,205
Compared to two months ago
when we tasted, they were closer,

2229
03:11:57,539 --> 03:11:59,807
but now there's a clear divide.

2230
03:12:00,809 --> 03:12:02,009
This is number 2?
- Yes.

2231
03:12:02,344 --> 03:12:05,480
- Do you still have any 2020 in stock?
- Yes.

2232
03:12:05,814 --> 03:12:10,184
I've kept you some, so we won't move
onto the 2021 before September.

2233
03:12:10,519 --> 03:12:12,687
So, there'll be enough for 2023.

2234
03:12:12,988 --> 03:12:16,624
'll keep them at my place instead.

2235
03:12:17,393 --> 03:12:18,893
That's what we have to do.

2236
03:12:19,361 --> 03:12:21,696
So, Friday is possible,

2237
03:12:22,030 --> 03:12:25,366
but again, only one night
because we're full on Saturday.

2238
03:12:29,371 --> 03:12:34,175
Or at the Colline du Colombier,
where we have our cottages,

2239
03:12:34,176 --> 03:12:36,844
they do accommodation
for two nights.

2240
03:12:38,013 --> 03:12:41,382
If that might be more suitable
for you.

2241
03:12:42,151 --> 03:12:45,653
Yes, of course.
We can organize a gourmet meal.

2242
03:12:46,722 --> 03:12:50,858
The touch you have
with the decor is..

2243
03:12:51,527 --> 03:12:55,163
- I don't know, it's just natural.
- Do you work with an architect?

2244
03:12:55,397 --> 03:12:59,067
No. Well, at the beginning
we worked with Patrick Bouchain.

2245
03:12:59,368 --> 03:13:03,671
We built everything,
but then the objects are our own.

2246
03:13:04,173 --> 03:13:07,875
Which they have to be,
otherwise it's not human.

2247
03:13:10,779 --> 03:13:13,581
It's wonderful.
But where do you find these objects?

2248
03:13:14,783 --> 03:13:16,417
- That's the secret.
- New York.

2249
03:13:18,454 --> 03:13:23,057
I went to the antiques district
in New York and there wasn't a lot.

2250
03:13:23,358 --> 03:13:26,594
People told me to go to this district
and I didn't find anything..

2251
03:13:26,929 --> 03:13:28,863
Maybe close to..

2252
03:13:29,164 --> 03:13:32,967
I don't remember but I was
disappointed, it was really..

2253
03:13:36,905 --> 03:13:40,875
I find things all over.
Flea markets, Emmaus..

2254
03:13:41,243 --> 03:13:43,211
- I don't know. Anywhere.
- It's incredible.

2255
03:13:44,079 --> 03:13:47,215
Every time I go somewhere,
I bring something back, too.

2256
03:13:48,584 --> 03:13:51,219
Nothing for myself,
just for the clients.

2257
03:13:52,788 --> 03:13:54,222
It doesn't matter.

2258
03:13:55,624 --> 03:13:58,726
- It's really wonderful.
- It's interesting, too.

2259
03:13:59,061 --> 03:14:01,829
Yes, I don't know, there are things..

2260
03:14:02,164 --> 03:14:04,465
I mean, the house needs to be alive.

2261
03:14:05,300 --> 03:14:07,568
The idea wasn't to make
a hotel that..

2262
03:14:07,903 --> 03:14:10,438
With a lot of money
you can make a beautiful hotel

2263
03:14:10,772 --> 03:14:12,406
but it can be very boring.

2264
03:14:15,144 --> 03:14:19,080
You have objects chosen by a decorator
but they're not your own.

2265
03:14:19,848 --> 03:14:22,016
I think if you've chosen something..

2266
03:14:22,351 --> 03:14:25,453
That's what I noticed.
I've been coming four or five years..

2267
03:14:25,787 --> 03:14:27,021
Yes, it's aging well.

2268
03:14:27,356 --> 03:14:30,825
You can see that the house
has taken on a life of its own.

2269
03:14:31,326 --> 03:14:34,962
With the flowers, the furniture,
all sorts of things.

2270
03:14:35,531 --> 03:14:38,266
It's starting to feel settled,
not forced.

2271
03:14:38,600 --> 03:14:41,369
It's wonderful. Congratulations.

2272
03:14:48,710 --> 03:14:52,179
I already feel like it's missing
an element here.

2273
03:14:54,316 --> 03:14:56,317
ourn
And the garnish is the fennel.

2274
03:14:56,652 --> 03:14:58,019
Yeah, alright.

2275
03:15:03,325 --> 03:15:06,494
- You can really taste it.
- The reduction was a little spicy.

2276
03:15:06,828 --> 03:15:09,297
Too spicy, I think.
There was too much sriracha.

2277
03:15:09,631 --> 03:15:11,732
We put quite a lot in.

2278
03:15:12,067 --> 03:15:13,701
A bit too much sriracha.

2279
03:15:14,169 --> 03:15:17,171
But what's good is that you really
Tournoigdas Pr
taste the passion fruit.

2280
03:15:19,041 --> 03:15:21,542
I mean, people will taste it
before diving in.

2281
03:15:21,877 --> 03:15:24,679
Yes, too much.
You need less sriracha because..

2282
03:15:25,414 --> 03:15:25,846
It's really very.
You can put it on the table.

2283
03:15:25,847 --> 03:15:27,848
= It's really very.
_- You can put it on the table.

2284
03:15:28,183 --> 03:15:29,884
ournois de
Yes, that's fine, thanks.

2285
03:15:34,089 --> 03:15:36,324
You need to be more generous.

2286
03:15:37,159 --> 03:15:40,595
The quantity? We took some off.
We had put a lot more.

2287
03:15:41,563 --> 03:15:44,231
No, honestly, there's some missing
from the plate.

2288
03:15:45,267 --> 03:15:47,235
Tournoie des Ereet
I don't know if that works.

2289
03:15:48,170 --> 03:15:50,371
This and that, I don't know
if that works.

2290
03:15:50,706 --> 03:15:52,573
We can look at something else.

2291
03:15:52,908 --> 03:15:54,775
ourndr
I'd rather have a taller pot,

2292
03:15:55,110 --> 03:15:57,044
and it needs more salt.

2293
03:15:57,613 --> 03:15:59,947
Give me a little sea salt.

2294
03:16:02,017 --> 03:16:03,017
But..

2295
03:16:03,352 --> 03:16:04,452
it's good.

2296
03:16:05,954 --> 03:16:06,387
The good thing is that it really
Tourncs de
astes of passion fruit.

2297
03:16:06,388 --> 03:16:09,056
The good thing is that it really
tastes of passion fruit.

2298
03:16:12,227 --> 03:16:14,962
= I've had only good feedback.
- Kidneys, I put 5 elements.

2299
03:16:15,864 --> 03:16:18,265
= Did you want a main dish portion?
- No, no.
Tourn

2300
03:16:18,600 --> 03:16:22,203
I just wanted to know,
ouris
because the weight is a little small.

2301
03:16:22,537 --> 03:16:25,139
I think there's at least 180 g,
ourno de
easily.

2302
03:16:25,641 --> 03:16:28,209
There's an element missing.
Well, I mean..

2303
03:16:28,543 --> 03:16:31,412
The weight scale is one thing
but the plate is another.

2304
03:16:31,747 --> 03:16:34,482
When the plate arrives..
There were five.

2305
03:16:34,816 --> 03:16:37,885
Tournois de
One, two, three, four, five.
It needs six.

2306
03:16:39,421 --> 03:16:41,155
We don't usually put 6, though.

2307
03:16:41,923 --> 03:16:44,925
With'5, we're always over 200 g.

2308
03:16:49,731 --> 03:16:52,400
Do you have more of this, please?
With less..

2309
03:16:53,168 --> 03:16:55,903
- Less sriracha.
- I can't eat anymore.

2310
03:17:01,143 --> 03:17:03,144
ourneis d
You can really taste
the passion fruit.

2311
03:17:03,478 --> 03:17:04,979
us
But yes, it's spicy.

2312
03:17:06,148 --> 03:17:07,515
A little too spicy.

2313
03:17:07,849 --> 03:17:13,688
But since the kidneys
give out a lot of blood,

2314
03:17:14,022 --> 03:17:19,327
a lot of juice and a lot of blood,
it really needs to be concentrated.

2315
03:17:19,861 --> 03:17:20,961
Do you want a taste?

2316
03:17:23,932 --> 03:17:25,666
You can taste the passion fruit.

2317
03:17:28,036 --> 03:17:29,603
You need some sauce with it.

2318
03:17:32,140 --> 03:17:33,507
It still needs more salt.

2319
03:17:34,476 --> 03:17:36,544
What do we have for this evening?

2320
03:17:44,486 --> 03:17:45,553
Not enough?

2321
03:17:47,522 --> 03:17:48,956
The spiciness..

2322
03:17:49,291 --> 03:17:51,058
don't find it too spicy myself.

2323
03:17:51,393 --> 03:17:53,861
It's not too spicy.
The sriracha is..

2324
03:17:54,196 --> 03:17:55,563
Do you find it too hot, Chef?

2325
03:17:55,897 --> 03:17:58,499
Yes, because I'm eating
a whole plate of it.

2326
03:17:58,834 --> 03:18:00,367
Between a mouthful and a plateful..

2327
03:18:00,702 --> 03:18:05,806
Eating a whole plate, for me,
my mouth is too hot.

2328
03:18:06,141 --> 03:18:08,642
The clients don't usually take
as much as you did.

2329
03:18:08,977 --> 03:18:11,746
You put all the reduction on it.

2330
03:18:12,080 --> 03:18:15,583
Often when we clear away,
there'll be some reduction left.

2331
03:18:16,351 --> 03:18:17,852
- No.
- Yes.

2332
03:18:21,757 --> 03:18:25,025
'If he puts this much sriracha in it,

2333
03:18:25,360 --> 03:18:28,395
I would tend to..
Just to follow what you were saying.

2334
03:18:28,730 --> 03:18:31,432
would tend to put more sauce on it.

2335
03:18:31,767 --> 03:18:33,734
This isn't enough for me.
- Okay.

2336
03:18:34,336 --> 03:18:38,038
Because I love the taste
of passion fruit.

2337
03:18:38,373 --> 03:18:41,075
l find it so..

2338
03:18:43,044 --> 03:18:46,514
There's the acidity and at the same
time it has a lot of charm.

2339
03:18:46,848 --> 03:18:49,116
It has a lot of depth, it's very..

2340
03:18:50,418 --> 03:18:54,355
The flavor is very light and
at the same time it transports you.

2341
03:18:54,689 --> 03:18:57,091
- To come back to the presentation,
Chef.

2342
03:18:58,260 --> 03:18:59,727
Something needs to be done.

2343
03:19:00,061 --> 03:19:03,197
We come with the plate,
there are the elements, the garlic.

2344
03:19:04,933 --> 03:19:06,901
And the reduction but..

2345
03:19:07,936 --> 03:19:11,405
It's almost minimalist.
Is that what the client expects?

2346
03:19:14,976 --> 03:19:18,546
I've never had any bad feedback
but Thierry and I were wondering.

2347
03:19:21,950 --> 03:19:25,119
It's an a la carte price,
so it has a certain price tag.

2348
03:19:27,823 --> 03:19:29,557
Put what?
- Pardon?

2349
03:19:29,891 --> 03:19:31,625
e
- Put what?
I don't know.

2350
03:19:31,960 --> 03:19:34,128
White asparagus, maybe.
César.

2351
03:19:36,932 --> 03:19:41,302
Jean-Philippe's right, when the plate
was presented to-me it was a bit empty.

2352
03:19:41,636 --> 03:19:43,070
-Well
- Yes, but wait.

2353
03:19:43,405 --> 03:19:45,005
You're the one.
- Yes, yes.

2354
03:19:45,907 --> 03:19:49,677
- Maybe there's a compromise here.
It has some fennel and onions.

2355
03:19:50,011 --> 03:19:52,179
No, but when you eat it
it's very nice.

2356
03:19:52,514 --> 03:19:54,815
- It has this aspect..
- And there's the garnish.

2357
03:19:55,150 --> 03:19:58,252
There are no hangers-on

2358
03:19:58,587 --> 03:20:01,288
softening the taste of the sauce,

2359
03:20:01,623 --> 03:20:04,158
so I find it very nice,
but to look at..

2360
03:20:05,126 --> 03:20:07,761
What if we put some strips
of white asparagus?

2361
03:20:11,166 --> 03:20:13,000
Tournens de
I'm just saying that, it could be..

2362
03:20:13,335 --> 03:20:16,804
You know, just al dente,
a little bite to them.

2363
03:20:17,439 --> 03:20:20,708
And put a few of them on
to dress the plate.

2364
03:20:21,042 --> 03:20:23,544
But would white asparagus
go with this?

2365
03:20:25,780 --> 03:20:30,718
Tourn
Passion fruit and asparagus,
we tried that the day before yesterday.

2366
03:20:31,052 --> 03:20:33,187
lt will dilute the taste a little,
inevitably.

2367
03:20:33,522 --> 03:20:35,222
You're adding an element..

2368
03:20:36,958 --> 03:20:38,792
But less than the pieces of fennel..

2369
03:20:39,127 --> 03:20:42,062
Like a carpaccio.
Or it could be..

2370
03:20:43,031 --> 03:20:46,233
Strips of white asparagus
marinated in passion fruit.

2371
03:20:47,502 --> 03:20:48,569
If you like.

2372
03:20:50,672 --> 03:20:51,639
So, blanched..

2373
03:20:51,973 --> 03:20:54,008
Tournoie dou
Blanched and put
in passion fruit juice.

2374
03:20:58,046 --> 03:21:01,181
- We can try it.
They'd just be.. I don't know.

2375
03:21:02,317 --> 03:21:04,585
Not too long,
so they're easy to take.

2376
03:21:05,520 --> 03:21:09,089
We can make a few.
You'd rather see a sauce boat, Chef?

2377
03:21:09,424 --> 03:21:12,660
Do you taste a smoky flavor in this?
I'm getting a smoky flavor.

2378
03:21:12,994 --> 03:21:15,829
Did he add a smoked chili
or is it the sriracha?

2379
03:21:18,733 --> 03:21:20,567
There's a smoky flavor on my plate.

2380
03:21:23,905 --> 03:21:25,673
This isn't what we usually do.

2381
03:21:28,076 --> 03:21:30,444
Well, I don't know, that's the thing.

2382
03:21:33,081 --> 03:21:36,784
- It's not usually so reduced, is it?
No, and not usually so hot, is it?

2383
03:21:37,586 --> 03:21:41,021
I was saying to the chef.
No, but just tasting it like that..

2384
03:21:41,923 --> 03:21:44,091
He was a bit heavy on the chili.

2385
03:21:44,426 --> 03:21:49,129
The only "negative" feedback I've had
is that it was too spicy, so..

2386
03:21:49,464 --> 03:21:53,100
But it depends on each person's
palate and their sensitivity.

2387
03:21:53,435 --> 03:21:56,270
It's too spicy but when you eat it..
Yes, it's an ensemble.

2388
03:21:56,604 --> 03:21:59,940
It's still too spicy,
my mouth is burning,

2389
03:22:00,275 --> 03:22:01,809
but it's a lot less spicy.

2390
03:22:02,944 --> 03:22:04,912
No, I don't taste a smoky flavor.

2391
03:22:11,152 --> 03:22:14,121
It needs some changes,
but that said, I enjoyed it.

2392
03:22:15,156 --> 03:22:16,323
I find it very good.

2393
03:22:16,992 --> 03:22:20,928
Also, when we explain..
know I explain what it is but..

2394
03:22:22,130 --> 03:22:26,767
I'm afraid a client will say..
We'l try it with asparagus.

2395
03:22:43,018 --> 03:22:45,152
Can I have 4 snail, Pantry Chef?

2396
03:22:49,624 --> 03:22:50,691
Four asparagus.

2397
03:22:53,261 --> 03:22:56,430
Are the aperitifs for 2 going out?
Service, please.

2398
03:22:56,931 --> 03:22:58,332
Take out the 2 aperitifs.

2399
03:23:01,469 --> 03:23:02,603
Table 7.

2400
03:23:07,976 --> 03:23:09,109
Four scallops.

2401
03:23:10,278 --> 03:23:11,378
Four scallops.

2402
03:23:15,283 --> 03:23:16,383
Three asparagus.

2403
03:23:18,987 --> 03:23:20,487
That's table 2, Clement.

2404
03:23:21,623 --> 03:23:23,123
Four shellfish on 2.

2405
03:23:24,692 --> 03:23:27,061
You need to change that water
for your spoons.

2406
03:23:30,665 --> 03:23:32,399
Amuse-bouches for 2, please.

2407
03:23:41,810 --> 03:23:44,078
Amuse-bouches for 4. Thank you.

2408
03:24:19,547 --> 03:24:23,083
Ladies and gentlemen, 2 a la carte
with 1 tart and 1 frog,

2409
03:24:23,418 --> 03:24:24,685
1 turbot, 1 John Dory,

2410
03:24:25,019 --> 03:24:28,088
followed by 1 rare beef
and 1 kidney. It's VIP, please.

2411
03:24:39,400 --> 03:24:41,535
Ladies and gentlemen,
2 Grands Menus.

2412
03:24:41,803 --> 03:24:45,973
The table has one person gluten-free,
2 asparagus, one gluten-free, please.

2413
03:24:48,076 --> 03:24:50,811
Then, ladies and gentlemen,
4 covers, set menus,

2414
03:24:51,079 --> 03:24:52,946
with 4 Grands Menus, please.

2415
03:24:55,884 --> 03:24:56,950
Four scallops.

2416
03:24:58,286 --> 03:24:59,219
Two times two.

2417
03:25:01,656 --> 03:25:02,923
Two times two, Oscar.

2418
03:25:15,637 --> 03:25:18,438
Right, 4 asparagus.
Amuse-bouches VIP.

2419
03:25:37,192 --> 03:25:38,926
Shall we get started, Oscar?

2420
03:25:40,261 --> 03:25:43,664
Give me 30 seconds, please.
Lea, are the a la carte onions ready?

2421
03:26:01,216 --> 03:26:03,450
Four covers, please.
Four Grands Menus.

2422
03:26:03,785 --> 03:26:07,354
We have 2 snails,
2 salmon with sorrel, 1 well done.

2423
03:26:07,822 --> 03:26:10,490
The whole menu well done for one,
a pregnant lady.

2424
03:26:12,860 --> 03:26:14,328
In the butter first?

2425
03:26:15,797 --> 03:26:18,866
When they go out we'll roll them
in butter, a little salt,

2426
03:26:19,200 --> 03:26:21,235
and we'll set a plate with the beef.

2427
03:26:21,669 --> 03:26:23,136
I'll take it home.

2428
03:26:42,423 --> 03:26:42,856
_They're not demanding it
but they soon will be

2429
03:26:42,857 --> 03:26:45,058
They're not demanding it
but they soon will be.

2430
03:26:47,729 --> 03:26:49,229
I'm ready with the kidneys.

2431
03:26:49,931 --> 03:26:52,899
When you're ready with the scallops
and the John Dory.

2432
03:26:53,234 --> 03:26:55,369
We have to send the tart
and the frog first?

2433
03:26:55,904 --> 03:26:59,273
- There's 1 frog first, a la carte.
- Yes, go for it.

2434
03:26:59,607 --> 03:27:04,011
We need to do the tart
and the frog first.

2435
03:27:22,530 --> 03:27:24,364
The garlic flowers, Lea, please.

2436
03:27:24,766 --> 03:27:26,733
Alright, I need 8 asparagus, VIP.

2437
03:27:34,075 --> 03:27:38,412
Right, guys, if I put these back
in the butter, they need to go out.

2438
03:27:38,713 --> 03:27:40,147
Wait a little, Chef.

2439
03:27:41,149 --> 03:27:43,450
Okay, get on with the frog, Oscar!

2440
03:27:44,319 --> 03:27:46,553
Do you have the sauce?
Passion fruit.

2441
03:27:46,821 --> 03:27:49,056
Yes, they're both over there, Chef.

2442
03:28:27,595 --> 03:28:28,662
Still nothing?

2443
03:28:34,369 --> 03:28:35,769
It'll be quick.

2444
03:28:36,371 --> 03:28:37,537
Right, I'm doing it.

2445
03:28:40,475 --> 03:28:42,109
Damien, plate, please.

2446
03:28:42,944 --> 03:28:44,945
Shall I get the sauce jug ready, Chef?

2447
03:28:45,279 --> 03:28:47,981
Do you see how much blood
that gave out?

2448
03:28:49,884 --> 03:28:51,952
Huh? Crazy, huh?

2449
03:29:06,634 --> 03:29:07,834
Right, let's go.

2450
03:29:12,373 --> 03:29:14,074
So, make sure you put..

2451
03:29:15,510 --> 03:29:17,477
Put the rounded side up.

2452
03:29:21,215 --> 03:29:23,417
This thing's a pain in the ass.
Here!

2453
03:29:38,499 --> 03:29:40,333
There are 7 or 8 pieces.

2454
03:29:43,771 --> 03:29:46,573
The garlic cloves.
- They're on the pass, Chef.

2455
03:29:47,175 --> 03:29:49,443
The sauce. Give it to me.

2456
03:29:50,912 --> 03:29:53,780
That's it, put the garlic cloves on.
Every other one.

2457
03:29:54,082 --> 03:29:56,750
Spread them out a little.

2458
03:29:58,286 --> 03:30:00,020
That's it. Come here.

2459
03:30:00,888 --> 03:30:02,589
Do you have the butter, please?

2460
03:30:05,293 --> 03:30:07,928
Try to make a central point.

2461
03:30:08,362 --> 03:30:10,464
See, your kidneys aren't centered.

2462
03:30:24,312 --> 03:30:27,147
Ladies and gentlemen,
3 covers a la carte

2463
03:30:27,482 --> 03:30:29,983
with 1 turbot, 1 frog,
1 vegetable dish,

2464
03:30:30,318 --> 03:30:32,986
then 2 lamb primavera medium rare
and 1 beef rare.

2465
03:30:33,321 --> 03:30:35,589
It's Monsieur and Madame Fischer,
please.

2466
03:30:37,458 --> 03:30:39,392
I need someone here, please.

2467
03:30:39,660 --> 03:30:42,729
Clean the edges of the plates
from the other side, please.

2468
03:30:49,937 --> 03:30:51,805
Alright, let's go. Come on.

2469
03:31:07,421 --> 03:31:09,756
Did you find the rau ram?
Where was it?

2470
03:31:09,991 --> 03:31:12,626
In the herb box.
But it doesn't look great.

2471
03:31:13,294 --> 03:31:16,296
- Did you put it on ice?
- I put a few leaves on ice, Chef.

2472
03:31:16,597 --> 03:31:18,632
Very good, Floris.

2473
03:31:22,336 --> 03:31:23,837
Service, please.

2474
03:31:26,374 --> 03:31:28,341
Which one's the more cooked?
This one?

2475
03:31:28,676 --> 03:31:29,809
I think so.

2476
03:31:33,614 --> 03:31:35,482
Give it a flash at the top
of the salamander.

2477
03:31:41,822 --> 03:31:43,156
Service, please.

2478
03:31:45,726 --> 03:31:47,961
Is it needed now?

2479
03:32:04,245 --> 03:32:06,713
I don't like it
when it's swimming in it.

2480
03:32:08,182 --> 03:32:10,217
Oscar, there are too many in this pan.

2481
03:32:10,518 --> 03:32:12,419
I can't stand this, Oscar.

2482
03:32:16,490 --> 03:32:20,760
This is exactly what I said to you
this morning.

2483
03:32:21,896 --> 03:32:24,097
There are too many snails in one pan.

2484
03:32:24,365 --> 03:32:27,867
They need to be fried, caramelized.
Look at this.

2485
03:32:28,102 --> 03:32:29,936
This isn't how it is at all.

2486
03:32:56,530 --> 03:32:58,098
Pour it on the cabbage.

2487
03:33:03,971 --> 03:33:05,105
Did you empty the pan?

2488
03:33:05,439 --> 03:33:08,975
Yes, Chef, but they're the first
so they didn't ooze much.

2489
03:33:18,819 --> 03:33:20,820
Service, please.
John Dory on the pass.

2490
03:33:22,089 --> 03:33:23,289
Now, 2 asparagus.

2491
03:33:24,225 --> 03:33:27,460
Let's go, guys.Let's get moving.
Go on, prepare your sauce.

2492
03:35:04,992 --> 03:35:06,693
That's the thing with cuisine.

2493
03:36:40,921 --> 03:36:42,355
It's funny, huh?

2494
03:36:42,690 --> 03:36:44,190
It's just chance.

2495
03:36:45,125 --> 03:36:45,992
Chance.

2496
03:36:47,428 --> 03:36:50,163
It's hard to explain in English.
Already in French..

2497
03:36:52,166 --> 03:36:55,101
Thank you, Michel,
for making the effort.

2498
03:37:09,617 --> 03:37:12,018
In the tall grass.
Bon appetit a vous.

2499
03:37:59,433 --> 03:38:02,502
We've made you a dish
with crayfish and shiso,

2500
03:38:02,836 --> 03:38:06,439
the red herb you have on top there.

2501
03:38:07,708 --> 03:38:11,177
It tastes like cumin,
a light cumin flavor.

2502
03:38:12,212 --> 03:38:14,080
This dish is by my son, César.

2503
03:38:15,049 --> 03:38:19,018
He put it together.
The shiso is from the garden.

2504
03:38:19,353 --> 03:38:22,956
The shiso is prepared with vinegar,
as you'l find,

2505
03:38:23,290 --> 03:38:27,894
so it's not to be eaten by itself,
it should accompany the preparation.

2506
03:38:29,063 --> 03:38:32,699
It's a seasoning, a seasoning herb.

2507
03:38:34,468 --> 03:38:36,302
I'll wish you bon appetit.

2508
03:39:03,797 --> 03:39:08,134
Just to let you know, if you take
the set menu we can either add it..

2509
03:39:08,469 --> 03:39:09,302
Yes, that's right.

2510
03:39:09,636 --> 03:39:11,771
Either add it or swap the John Dory,

2511
03:39:12,106 --> 03:39:14,240
the fish initially included
in the menu,

2512
03:39:14,508 --> 03:39:17,910
or if you take it a la carte
it can be an appetizer, a main dish,

2513
03:39:18,245 --> 03:39:19,145
as you like.

2514
03:39:19,480 --> 03:39:23,583
In any case, we knew in advance so.
I'l leave you to read and I'll be back.

2515
03:39:24,818 --> 03:39:28,021
We're very proud of our kitchen,
we like to show it off.

2516
03:39:28,355 --> 03:39:30,923
We know people enjoy it
and at the same time

2517
03:39:31,258 --> 03:39:34,794
our cooks enjoy seeing the clients.

2518
03:39:35,462 --> 03:39:38,131
We get to know each other,
at least by sight.

2519
03:39:39,366 --> 03:39:42,268
We can put faces to the table number.

2520
03:39:43,637 --> 03:39:45,104
It's important that..

2521
03:39:45,939 --> 03:39:50,009
You have the reassurance
of seeing the kitchen,

2522
03:39:50,344 --> 03:39:55,181
and the cooks are happy to put
your faces to the table number.

2523
03:39:55,716 --> 03:39:57,817
It changes things.
-Absolutely.

2524
03:39:58,152 --> 03:39:59,352
It creates a connection.

2525
03:39:59,820 --> 03:40:03,022
So, that's the original cork.
Original bottle, original cork.

2526
03:40:04,792 --> 03:40:07,193
That's fine. Uh..
That's fine.

2527
03:40:14,568 --> 03:40:15,001
I believe we've tasted these bottles
Let's do it.

2528
03:40:15,002 --> 03:40:17,837
I believe we've tasted these bottles.
Let's do it.

2529
03:40:18,739 --> 03:40:20,073
The level was low.

2530
03:40:23,911 --> 03:40:26,212
Some of the original corks were.

2531
03:40:27,014 --> 03:40:28,414
They were at the very end.

2532
03:40:31,051 --> 03:40:33,252
- That's fine.
- So, I'll change one of them.

2533
03:40:35,255 --> 03:40:38,591
It's an airy souffle with a dash
of amaretto for the alcohol,

2534
03:40:38,892 --> 03:40:42,395
served with an almond panna cotta
and raisins marinated in ginger

2535
03:40:42,730 --> 03:40:44,597
to balance it all out.

2536
03:40:44,932 --> 03:40:45,731
Perfect.

2537
03:40:46,200 --> 03:40:51,370
But you were inspired by Japan.
I remember 12, 13, 14 years ago.

2538
03:40:51,705 --> 03:40:55,007
I was lucky to have visited Japan
very early,

2539
03:40:55,342 --> 03:41:00,046
so maybe I saw and tasted..

2540
03:41:01,515 --> 03:41:04,684
I was one of the first,
as the son of Pierre Troisgros,

2541
03:41:05,018 --> 03:41:10,957
and my dad often visited Japan
so I was opened up to that culture,

2542
03:41:11,758 --> 03:41:12,959
to Japanese flavors,

2543
03:41:13,293 --> 03:41:16,062
maybe a little earlier
than chefs of my generation.

2544
03:41:16,730 --> 03:41:19,098
I had that good fortune,
so in that way..

2545
03:41:19,800 --> 03:41:23,536
I was inspired by that,
maybe 25 years ago already,

2546
03:41:23,871 --> 03:41:25,805
and I was even labeled at that time.

2547
03:41:26,140 --> 03:41:29,075
People said: "Michel Troisgros
is a bit heavy on Japan."

2548
03:41:29,409 --> 03:41:30,943
And I didn't even realize it.

2549
03:41:31,278 --> 03:41:35,882
I didn't realize I had
that Japanese inspiration.

2550
03:41:36,216 --> 03:41:39,752
It's just that Iliked so much
the things I was given to eat there

2551
03:41:40,053 --> 03:41:42,155
that I brought ingredients
back with me,

2552
03:41:42,489 --> 03:41:46,392
and then Itried to interpret those
ingredients in my own way in Roanne

2553
03:41:46,727 --> 03:41:47,627
in our kitchen,

2554
03:41:47,961 --> 03:41:51,898
and I enjoyed how I was doing things.

2555
03:41:52,232 --> 03:41:55,101
And people said of me,
well before Thierry Marx,

2556
03:41:55,435 --> 03:41:57,670
who has a strong Japanese culture..

2557
03:41:58,005 --> 03:41:59,505
I don't like his cuisine so much.

2558
03:41:59,840 --> 03:42:02,742
I don't know his cuisine.
But he's very inspired by Japan.

2559
03:42:03,076 --> 03:42:04,577
He goes there often.

2560
03:42:05,479 --> 03:42:09,982
And also, unlike me,
he's a real judo athlete.

2561
03:42:10,317 --> 03:42:12,585
He's a judoka.

2562
03:42:13,687 --> 03:42:16,589
He goes and trains there.
They're not mutually exclusive.

2563
03:42:17,591 --> 03:42:20,293
Anyway, bon appétit. Thank you.

2564
03:42:34,141 --> 03:42:36,375
And how are you?
How are you, Michel?

2565
03:42:36,710 --> 03:42:39,879
We're very happy to see you again.

2566
03:42:40,214 --> 03:42:41,681
Very happy to welcome you back.

2567
03:42:42,015 --> 03:42:45,017
We missed it.
So, you've left the house behind?

2568
03:42:45,352 --> 03:42:47,720
- For the evening.
- Just for the evening?

2569
03:42:48,021 --> 03:42:49,322
We've just come to your place.

2570
03:42:49,656 --> 03:42:52,825
We'ye done 250 km,
we'll eat and then head back.

2571
03:42:53,126 --> 03:42:56,395
Don't you leave it
to the boys a bit now?

2572
03:42:56,730 --> 03:43:00,066
- Oh, completely.
Right, you're retired. Okay.

2573
03:43:01,301 --> 03:43:05,238
But we love the job so much,
we still keep a hand in.

2574
03:43:06,573 --> 03:43:09,208
They're always saying:
"Why don't you take a trip? "

2575
03:43:09,543 --> 03:43:12,578
We can't help ourselves.
We're happy doing the job we love.

2576
03:43:12,913 --> 03:43:14,413
- Especially you.
- Yes.

2577
03:43:14,715 --> 03:43:16,849
You're a bit ahead of me.

2578
03:43:17,551 --> 03:43:19,819
- You know, in that sense..
- Yes, in terms of age,

2579
03:43:20,153 --> 03:43:21,053
Yes, right.

2580
03:43:21,388 --> 03:43:27,326
Getting out but above all
handing over responsibility.

2581
03:43:27,594 --> 03:43:30,496
You've given your sons
complete responsibility,

2582
03:43:30,831 --> 03:43:32,265
so you're ahead of me.

2583
03:43:32,833 --> 03:43:36,936
I think about it
but I still can't quite.

2584
03:43:37,504 --> 03:43:41,040
I've given a lot of responsibility,
delegated the kitchen completely

2585
03:43:41,375 --> 03:43:42,842
to Cesar but..

2586
03:43:43,110 --> 03:43:45,177
Out of courtesy he still comes..

2587
03:43:45,512 --> 03:43:47,446
Or out of kindness.

2588
03:43:48,916 --> 03:43:51,183
Maybe also because sometimes

2589
03:43:51,451 --> 03:43:55,688
he's looking for the best
creative solution.

2590
03:43:56,023 --> 03:44:03,596
With his chefs, he might have
discussions that give him a solution,

2591
03:44:03,930 --> 03:44:06,399
but he also comes to me sometimes,
not always.

2592
03:44:06,733 --> 03:44:09,902
We have a meeting every morning but..

2593
03:44:09,936 --> 03:44:14,373
You're still the main person
for the vines.

2594
03:44:15,275 --> 03:44:18,778
The wine, for the boys, is..

2595
03:44:18,946 --> 03:44:21,547
They have to put their stamp
on the wine.

2596
03:44:22,616 --> 03:44:26,819
And you accept that,
even if it's not how you would do it.

2597
03:44:27,120 --> 03:44:31,057
Yes, but they do better than me,
so it's easy to accept.

2598
03:44:31,792 --> 03:44:35,328
- Really, I prefer their wine to mine.
- It's good to recognize that.

2599
03:44:36,063 --> 03:44:41,400
You prefer their wine to yours?
- Yes, our vines are older now.

2600
03:44:41,735 --> 03:44:44,904
When we started, we planted them.
The vines were young,

2601
03:44:45,172 --> 03:44:48,574
Now, the vines are more mature.
They're 40, 50, 60 years old.

2602
03:44:48,909 --> 03:44:52,244
So, the plant matter is more..

2603
03:44:52,579 --> 03:44:54,947
And the cellar materials count
for a lot.

2604
03:44:55,282 --> 03:45:01,754
And what they do in the vine growing,
in the care for the vines, too,

2605
03:45:02,022 --> 03:45:03,856
is different than you?

2606
03:45:05,025 --> 03:45:07,593
Their knowledge of the soil.

2607
03:45:07,861 --> 03:45:09,695
No, the soil and the plants..

2608
03:45:09,996 --> 03:45:15,034
I've been working these plants
for 57 years.

2609
03:45:15,369 --> 03:45:18,270
I think I know a little,
but I don't know it all.

2610
03:45:18,805 --> 03:45:22,775
I don't know if I was a precursor,
but this plant interested me a lot.

2611
03:45:23,176 --> 03:45:25,344
When Florent joined in 2001..

2612
03:45:26,847 --> 03:45:27,947
Uh, 199..

2613
03:45:28,682 --> 03:45:30,216
He was born in 1980, so 2001.

2614
03:45:30,550 --> 03:45:34,286
He started doing biodynamics.
He was very focused on that.

2615
03:45:34,621 --> 03:45:37,056
His brother followed suit
very quickly.

2616
03:45:37,691 --> 03:45:41,794
And I realize, with their biodynamics,
they do far better than I did.

2617
03:45:45,899 --> 03:45:48,801
It's good to recognize that.
- I approve of their vines.

2618
03:45:49,136 --> 03:45:51,037
And generally,

2619
03:45:52,672 --> 03:45:56,876
the people taking over now,
today's young winemakers,

2620
03:45:57,210 --> 03:46:02,882
have winemaking and growing methods

2621
03:46:03,216 --> 03:46:06,385
that are just extraordinary,

2622
03:46:06,920 --> 03:46:09,588
- It's a renaissance in vines and wine.
Absolutely.

2623
03:46:09,923 --> 03:46:12,091
It's radical but it's wonderful.

2624
03:46:12,125 --> 03:46:16,429
We just tasted a Belliviere
as an aperitif.

2625
03:46:17,364 --> 03:46:19,732
From Nicolas. It was extraordinary.

2626
03:46:20,066 --> 03:46:23,869
You know, I'm almost tempted to say
the same thing for cuisine.

2627
03:46:24,204 --> 03:46:30,342
Again, I haven't taken that step yet
of leaving without really leaving..

2628
03:46:31,278 --> 03:46:36,115
But I'm not yet..
Aren't you a year older than me?

2629
03:46:36,450 --> 03:46:39,418
He's 70.
A lot imore than that. A lot more.

2630
03:46:41,688 --> 03:46:43,422
So, I still have some time.

2631
03:46:43,723 --> 03:46:47,426
No, but you're actually ahead..
Those amuse-bouches earlier..

2632
03:46:47,727 --> 03:46:49,728
The vivacity, the acidity..

2633
03:46:50,063 --> 03:46:51,931
That's César, that's César.

2634
03:46:53,066 --> 03:46:55,367
Well, listen, don't change a thing.

2635
03:46:55,702 --> 03:46:58,971
We often come back here
because that's what we like.

2636
03:46:59,306 --> 03:47:01,941
- Like the minerality in a wine.
-Then you'l like this.

2637
03:47:02,275 --> 03:47:05,811
You'll like this pear
and shellfish appetizer,

2638
03:47:06,079 --> 03:47:10,149
which you should eat quickly,
because you need to break the ice.

2639
03:47:10,817 --> 03:47:13,152
It's very fine and it adds freshness.

2640
03:47:13,453 --> 03:47:19,058
But below that you have the vivacity
of a vinaigrette, let's call it,

2641
03:47:19,993 --> 03:47:22,962
which is softened by the sweetness
of the pear

2642
03:47:23,296 --> 03:47:25,064
and the saltiness
of the shellfish.

2643
03:47:25,499 --> 03:47:27,466
Madame?
So..

2644
03:47:27,767 --> 03:47:30,903
I'll taste your Cathar goat cheese.

2645
03:47:31,838 --> 03:47:35,641
- And with that?
- The local there was..

2646
03:47:35,942 --> 03:47:38,143
- This is the Comtesse de Vichy.
- Yes, right.

2647
03:47:40,480 --> 03:47:43,449
Do small portions
because she's going to have a lot.

2648
03:47:43,783 --> 03:47:47,086
- Is she going to take the whole cart?
- She'll take the whole cart.

2649
03:47:47,387 --> 03:47:49,855
And above that?

2650
03:47:50,156 --> 03:47:51,757
That's a blue goat's cheese.

2651
03:47:55,095 --> 03:47:56,328
And with that, Madame?

2652
03:47:56,630 --> 03:47:59,431
Well, the Comte.

2653
03:47:59,699 --> 03:48:00,132
- It's an aged Comte
- No, the Salers.

2654
03:48:00,133 --> 03:48:01,967
- It's an aged Comte.
- No, the Salers.

2655
03:48:02,636 --> 03:48:03,936
She's not going to stop.

2656
03:48:04,504 --> 03:48:05,304
Well, hey..

2657
03:48:06,273 --> 03:48:07,706
She loves cheese.

2658
03:48:09,676 --> 03:48:11,177
Take another 10 of them.

2659
03:48:12,679 --> 03:48:13,812
The Barriquet is good.

2660
03:48:14,147 --> 03:48:17,449
It's from our cheesemonger.
He makes it.

2661
03:48:18,118 --> 03:48:20,986
- It's quite creamy, you'll see.
- Alright. That's it.

2662
03:48:21,721 --> 03:48:23,022
Is that all?

2663
03:48:23,323 --> 03:48:26,158
There's still this, this and this.

2664
03:48:26,459 --> 03:48:28,460
- To go with your cheese..
- One of those two.

2665
03:48:28,795 --> 03:48:30,796
- There's a little preserve as well.
- One more.

2666
03:48:31,064 --> 03:48:33,666
Pumpkin and orange,
or cherry and mustard.

2667
03:48:33,967 --> 03:48:36,468
- Which would you prefer, Madame?
- Cherry,

2668
03:48:36,736 --> 03:48:38,370
No, I put both on anyway.

2669
03:48:41,308 --> 03:48:43,742
What was that one there?

2670
03:48:44,511 --> 03:48:46,979
One more on the tray.

2671
03:48:48,248 --> 03:48:50,716
- The cured goat's cheese?
- No, in front.

2672
03:48:51,017 --> 03:48:52,484
The Cathar?
- You had that one.

2673
03:48:52,752 --> 03:48:54,653
- Selles-sur-Cher.
- No, behind that.

2674
03:48:54,921 --> 03:48:57,556
- Fiance des Pyrenees?
- Yes, that one. A little of that.

2675
03:48:58,291 --> 03:49:00,025
- Bravo, César.
- We'll do this again.

2676
03:49:00,360 --> 03:49:03,262
It's interesting.
- You've never eaten fried artichokes?

2677
03:49:03,563 --> 03:49:07,333
No, never. The way you presented them,
they're really..

2678
03:49:07,667 --> 03:49:11,203
- You can eat it all, the leaves.
- It's very airy.

2679
03:49:11,538 --> 03:49:15,908
The incredible thing with artichoke
is the lingering taste.

2680
03:49:16,242 --> 03:49:17,343
You'll see.

2681
03:49:17,944 --> 03:49:18,377
In fact, it's very complicated
with the wine,

2682
03:49:18,378 --> 03:49:20,279
In fact, it's very complicated
with the wine,

2683
03:49:20,614 --> 03:49:22,281
pairing it with asparagus.

2684
03:49:22,616 --> 03:49:24,450
Sommeliers are always.

2685
03:49:25,118 --> 03:49:28,253
It's complicated
with this lingering flavor

2686
03:49:28,555 --> 03:49:31,757
that's not there when you eat it
but it comes later.

2687
03:49:32,759 --> 03:49:34,793
It's very specific to the artichoke.

2688
03:49:35,729 --> 03:49:38,263
Welcome.
You've chosen the Grand Voyage,

2689
03:49:38,598 --> 03:49:40,132
the Food and Wine Pairings.

2690
03:49:40,600 --> 03:49:42,034
We have chosen the Grand Voyage.

2691
03:49:42,369 --> 03:49:45,304
With each course, I'll give you
some technical explanation

2692
03:49:45,639 --> 03:49:49,742
of the wines, the whys and wherefores
of choosing that wine with that dish.

2693
03:49:50,076 --> 03:49:54,279
And there's a progression.
We've really worked on the pairings.

2694
03:49:56,783 --> 03:50:00,753
I'l interrupt because some wines
have been added, I haven't noted them.

2695
03:50:01,087 --> 03:50:04,890
These are some current pairings
that I like to put together sometimes,

2696
03:50:05,225 --> 03:50:08,994
just a little touch to taste,
especially with the curry.

2697
03:50:10,563 --> 03:50:13,299
There'll be a John Dory flower
with a green curry.

2698
03:50:13,633 --> 03:50:17,102
pair a young Puligny-Montrachet.
- That's her favorite wine.

2699
03:50:17,437 --> 03:50:19,838
I'll give you a glass
of Puligny-Montrachet

2700
03:50:20,140 --> 03:50:23,742
and with that a chardonnay
from the Jura,

2701
03:50:24,411 --> 03:50:27,980
a chardonnay from the Jura
that's aged in wood for three years,

2702
03:50:28,314 --> 03:50:32,418
so there'll be this oxidizing character
of the Jura chardonnay,

2703
03:50:32,752 --> 03:50:34,853
and the Puligny-Montrachet,

2704
03:50:35,188 --> 03:50:37,523
expressing its minerality
and its limestone.

2705
03:50:39,459 --> 03:50:43,929
When it comes to the cheese,
I'll leave you to choose your cheeses,

2706
03:50:44,197 --> 03:50:46,832
and I'll orient you
towards families of wines

2707
03:50:47,167 --> 03:50:49,168
that might be paired with those.

2708
03:50:49,502 --> 03:50:53,706
Those are the marriages that work.
You choose depending on the partner.

2709
03:50:53,840 --> 03:50:56,108
Exactly. The cheese is
a very important point.

2710
03:50:56,443 --> 03:50:58,844
I'll leave you time
to choose your cheeses

2711
03:50:59,145 --> 03:51:04,883
and then I'll give you some advice
on the wine for your plate of cheese.

2712
03:51:05,351 --> 03:51:09,021
So, gentlemen, next is another
wonderful recipe from Cesar,

2713
03:51:09,356 --> 03:51:12,791
sea bream with endives, tarragon,

2714
03:51:13,126 --> 03:51:15,961
also limequat, the Asian citrus fruit,

2715
03:51:16,296 --> 03:51:18,230
and miso, a miso reduction.

2716
03:51:18,565 --> 03:51:19,465
Enjoy.

2717
03:51:19,799 --> 03:51:21,567
- A kumquat, but lemony.
- Exactly.

2718
03:51:21,901 --> 03:51:28,407
What I find remarkable
is the excellent description you give.

2719
03:51:29,342 --> 03:51:31,844
I try my best.
Thank you, Monsieur.

2720
03:51:32,846 --> 03:51:37,349
- We saw your son in the kitchen.
Yes, Cesar. I have two sons.

2721
03:51:37,684 --> 03:51:40,352
César is the head chef here,

2722
03:51:40,687 --> 03:51:43,389
Leo is the head chef
at La Colline du Colombier.

2723
03:51:43,690 --> 03:51:46,892
That's our second establishment,
north of Roanne,

2724
03:51:47,560 --> 03:51:49,328
about 30 minutes away.

2725
03:51:49,763 --> 03:51:51,897
It's also a country inn

2726
03:51:53,099 --> 03:51:55,334
but more relaxed than here.

2727
03:51:56,035 --> 03:51:58,737
It's not Michelin-starred
but it has plenty of charm.

2728
03:51:59,072 --> 03:52:02,374
It's very beautiful,at the end
of a track in the countryside.

2729
03:52:02,709 --> 03:52:06,044
Different from here,
it's the Brionnais,the Charolais,

2730
03:52:06,379 --> 03:52:10,949
there are valleys,cows everywhere,
it's very beautiful.

2731
03:52:11,284 --> 03:52:12,551
So,Leo is over there.

2732
03:52:13,453 --> 03:52:13,886
And there's our daughter
we have three children.

2733
03:52:13,887 --> 03:52:16,188
And there's our-daughter,
we have three children.

2734
03:52:16,456 --> 03:52:19,258
Cesar,Leo and Marion.
our daughter,who's with us.

2735
03:52:19,592 --> 03:52:22,127
She works more in the hotel business.

2736
03:52:22,796 --> 03:52:26,265
the administration,reception,
reservations

2737
03:52:27,200 --> 03:52:31,103
Then there's Marie Pierre,of course,
my wife,who oversees it all.

2738
03:52:31,438 --> 03:52:37,776
Marie-Pierre oversees it all
and makes the connection between us all.

2739
03:52:38,745 --> 03:52:44,950
She takes decisions and looks after
the"beauty"side of the house,

2740
03:52:45,285 --> 03:52:49,288
the aesthetics;,the care,
the little details

2741
03:52:49,622 --> 03:52:53,091
Big details,too
Including the construction work?

2742
03:52:53,426 --> 03:52:56,295
understand you'moved here
not long ago.

2743
03:52:56,629 --> 03:53:01,099
Our friends told us that historically
the restaurant was opposite the station.

2744
03:53:02,235 --> 03:53:06,471
That was 6 years ago.
We moved in here 5 years ago.

2745
03:53:06,806 --> 03:53:10,309
We did a lot of construction
because it wasn't a hotel=restaurant,

2746
03:53:10,643 --> 03:53:13,846
it was a house that belonged
to a family,

2747
03:53:14,180 --> 03:53:18,684
and we bought it in 2012.
around there.

2748
03:53:21,154 --> 03:53:23,589
We had to get it ready,remodel it,

2749
03:53:25,024 --> 03:53:27,659
and then the construction work
lasted 2 years

2750
03:53:27,994 --> 03:53:30,362
so we finally opened in February 2017.

2751
03:53:31,197 --> 03:53:36,335
The construction period was wonderful,
that's why we made a little book.

2752
03:53:37,003 --> 03:53:39,805
Did you see the book in your room?
Not yet,no.

2753
03:53:40,139 --> 03:53:43,642
Oh,you'll see,there's a little book
that shows the construction

2754
03:53:43,977 --> 03:53:48,280
with pictures of the companies,
the artisans...

2755
03:53:50,216 --> 03:53:54,353
the architecture,too,
that was being created

2756
03:53:54,687 --> 03:53:58,657
both here and in the hotel,
in the kitchens,all over.

2757
03:53:58,992 --> 03:54:04,529
At that time,we carried on running
the business opposite the station.

2758
03:54:04,864 --> 03:54:08,867
We did all that in 4 or 5 years

2759
03:54:09,202 --> 03:54:12,170
that were very.busy
but very exciting at the same time

2760
03:54:12,505 --> 03:54:15,407
Tiring,but at the same time
thrilling,you might say.

2761
03:54:16,576 --> 03:54:20,812
We finally opened and it was...

2762
03:54:21,247 --> 03:54:26,218
I don't know how to put it,
the wonderful-feeling when we opened,

2763
03:54:26,552 --> 03:54:29,988
but at the same time
it was difficult for me

2764
03:54:30,323 --> 03:54:34,927
because I was closing down
the house where I was born,

2765
03:54:35,261 --> 03:54:39,998
in which my grandfather,grandmother,
my father,my mother,and my uncle

2766
03:54:40,266 --> 03:54:40,666
had made their lives

2767
03:54:40,667 --> 03:54:41,833
had made their lives.

2768
03:54:42,168 --> 03:54:47,039
The life of the Troisgros family
was there for over 80 years,

2769
03:54:47,373 --> 03:54:50,609
and I was putting an end to that
but it wasn't the end.

2770
03:54:51,377 --> 03:54:53,245
It was sad and at the same time happy.

2771
03:54:53,580 --> 03:54:57,215
It's funny,I was torn
between those two things.

2772
03:54:58,117 --> 03:55:03,922
It was hard to closea house
where everything had happened

2773
03:55:04,257 --> 03:55:08,126
but at the same time it was like
opening new possibilities

2774
03:55:08,461 --> 03:55:12,097
And I hadn't really foreseen that,
what would happen

2775
03:55:13,266 --> 03:55:16,034
Then,there was the moving-in,
which took six weeks

2776
03:55:16,369 --> 03:55:20,238
but as soon as it opened here,
it was like doing my job differently.

2777
03:55:20,573 --> 03:55:23,075
-A renaissance?
No,but with more freedom.

2778
03:55:24,544 --> 03:55:28,413
I wasn't in my father's footsteps.
I-was taking new steps.

2779
03:55:28,748 --> 03:55:33,819
Like I was making my own path,
you might say,my own trail.

2780
03:55:34,120 --> 03:55:39,625
And I hadn't foreseen that at all.
That wasn't why we bought this place.

2781
03:55:39,959 --> 03:55:42,494
With Marie-Pierre and the children,

2782
03:55:42,829 --> 03:55:47,299
we bought it because we see it
as the future

2783
03:55:47,634 --> 03:55:50,769
Our two children were chefs.
Marion hadn't joined us yet,

2784
03:55:51,104 --> 03:55:53,505
the two boys were chefs
so we saw it...

2785
03:55:54,574 --> 03:55:57,643
cea
We saw it as the place
where they could grow.

2786
03:55:57,977 --> 03:56:01,847
In Roanne,space was tight,
we didn't own it.

2787
03:56:02,181 --> 03:56:04,116
No,we didn't own it in Roanne.

2788
03:56:04,450 --> 03:56:08,420
It's incredible.
We rented it for 86 years.

2789
03:56:08,755 --> 03:56:10,856
So,that was the thing,escaping that,

2790
03:56:11,190 --> 03:56:15,627
and at the same time,we saw
their future and our future here.

2791
03:56:16,162 --> 03:56:20,098
Our future,to'a certain extent,
because we're 60 now,

2792
03:56:20,666 --> 03:56:22,768
but their future mainly.

2793
03:56:23,102 --> 03:56:27,606
But for me,it was refreshing,

2794
03:56:29,042 --> 03:56:31,309
a second wind,like a light.

2795
03:56:31,644 --> 03:56:33,145
And it freed up everything.

2796
03:56:33,780 --> 03:56:35,113
Attitude.
ooo

2797
03:56:36,149 --> 03:56:39,618
eea
wellbeing,the freedom to-cook...

2798
03:56:41,654 --> 03:56:45,157
And yet,everything I'd learned,
all my past-isrhere.

2799
03:56:45,491 --> 03:56:48,393
That's like the base
But somewhere new.

2800
03:56:49,028 --> 03:56:52,531
And did you change the menu
or did you keep some.?

2801
03:56:52,865 --> 03:56:55,133
Not immediately,but over time.

2802
03:56:55,468 --> 03:57:00,072
Enjoying the countryside around us
makes things happen.

2803
03:57:00,406 --> 03:57:04,576
They come,the inspiration
is different from living in a town.

2804
03:57:04,911 --> 03:57:09,347
Living in the countryside every day,
having a vegetable garden,

2805
03:57:11,084 --> 03:57:11,516
having a strong'relationship
with the countryside

2806
03:57:11,517 --> 03:57:15,353
having a strong relationship
with the countryside,

2807
03:57:15,688 --> 03:57:17,222
with the weather.

2808
03:57:21,260 --> 03:57:24,362
In Roanne,we were at the station...
You never came?

2809
03:57:24,697 --> 03:57:26,498
It was all within those walls

2810
03:57:26,833 --> 03:57:30,001
We shut out the outside,
because it was all disturbance.

2811
03:57:30,269 --> 03:57:30,702
Outside,there were the cars,trains
scooters,the noise,city life

2812
03:57:30,703 --> 03:57:36,108
Outside,there were the cars,trains,
scooters,the noise,city life.

2813
03:57:36,876 --> 03:57:40,512
But here is the opposite.
We'd made that placerlike a citadel.

2814
03:57:40,847 --> 03:57:46,785
It was luxurious,
but luxury in isolation,indoors

2815
03:57:47,120 --> 03:57:49,788
But here,we can't say
it's not luxurious,it is

2816
03:57:50,123 --> 03:57:52,858
but just because the trees
are beautiful

2817
03:57:53,192 --> 03:57:56,194
the light is beautiful,the views...

2818
03:57:56,529 --> 03:57:57,896
Everything is beautiful