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00:00What's the best recipe for a successful restaurant?
00:03Hurry up now, it's going to be cold.
00:05Top French chefs.
00:06It looks fucking brilliant.
00:08Oh, fuck it.
00:09I don't want to prepare that.
00:11The finest ingredients.
00:13That is incredible.
00:14Food fit for a king.
00:15Is that all for me?
00:16La Riviera in Inverness seems to have it all.
00:19Yeah, all done.
00:20There's just one thing missing.
00:24Customers.
00:26Without them, you don't stand a chance.
00:29And I should know.
00:30Two years ago, I had to close my own restaurant in Scotland.
00:33I'm just worried that you don't fall into the same fucking trap
00:35that I did.
00:36And I lost a lot of money.
00:38This week, Kitchen Nightmares gets personal.
00:41It's been the biggest wake-up call in my entire life.
00:54Scotland, home of the brave.
00:57Home, too, of haggis, neeps, and tatties.
01:00And the Deep Five Mars bar.
01:04But in Inverness, there's a restaurant on a mission
01:06to bring sophisticated French cooking to my fellow countrymen.
01:10OK, you send me two pastatas right now, please?
01:12Yes.
01:13Two pastatas.
01:14French head chef, Louis Leferre, who's trained in some of the best kitchens in France.
01:19I went to work for the president in France, Mr. Chirac.
01:24When we had, like, Mr. Bush is coming, our Japanese president is coming, he used to do,
01:29like, big functions.
01:30Service.
01:31One seat, that's one bin.
01:32Table 14.
01:33Go.
01:34Service, please.
01:36I can't wait to meet a young chef with such an impressive pedigree.
01:42Hello.
01:43Louis.
01:44Nice to meet you.
01:45Enchanté.
01:46Enchanté.
01:47And this is the team?
01:48Yeah.
01:49To help realise his dream, Louis handpicked an impeccably trained brigade.
01:54Sous chef Jeffrey has worked in restaurants with both one and two Michelin stars.
01:59Did you work with Louis in France?
02:01No.
02:02No.
02:03I came, basically, here.
02:04It's a very good opportunity to work for somebody, a three Michelin star.
02:08Regis also has a Michelin star-studded background.
02:11How long have you been cooking?
02:14Eight years in France and in a different country, you know.
02:19No.
02:20OK.
02:21And so does the junior of the team, Nicola.
02:23And Nicola, where about St. France are you from?
02:26Britain.
02:27Britain.
02:28You've got a good football team there, huh?
02:29Yeah.
02:30But now you support Celtic or Rangers?
02:31FC Nantes.
02:32FC Nantes.
02:33Oh, I did.
02:34Hey, you're in Inverness, for God's sake.
02:36You've got to support a proper team.
02:38And Gerard's not letting the side down either.
02:40His previous jobs were at Michelin star level as well.
02:43Gerard, do you have a Scottish girlfriend?
02:46Yes.
02:47My French accent is a good point.
02:511400 miles from the French Riviera, Louie has created a mini French stronghold in Inverness.
02:58And no one Scottish in the kitchen?
03:00No, no Scottish.
03:01No Scottish?
03:02There was some, but not anymore.
03:04Did you sack them?
03:05No, no, no, no.
03:06First time when I came in the kitchen, I switched off the microwave, put it in the car park, and
03:12three days after, I was by myself.
03:14They got the message?
03:15Yeah, because they were using microwave all the time.
03:18Oh, God.
03:19Powder for stock.
03:20Oh, dear.
03:21Deep frying everything, even fondant potatoes.
03:24So I had to build a new team, which is good.
03:28Lewick's determined that his dream team is going to get him his very own Michelin star.
03:33A bit like Roman Abramovich when he wanted to get the premiership title.
03:37Yeah.
03:38He went round and got the best manager, the best football players, and then brought them
03:41all over to Chelsea.
03:42Yeah.
03:43Fantastic.
03:44Yeah, all done.
03:45I think if you can get a Michelin star.
03:48That should be great for us.
03:51We are looking to achieve, like, one Michelin star to start with.
03:56Why not two and, you know?
03:59This is new.
04:00Even the fridge is top of the league.
04:02Wow.
04:03It's a big working fridge.
04:04Fucking hell, look at the size of it.
04:06It's like a one-bedroom flat.
04:07Yeah.
04:08And the produce is the very best.
04:11Flying vegetables in from France is over the top, even for me.
04:15But the local shellfish is really top notch.
04:18They are amazing.
04:20When they come down to London, they're definitely not that fresh, I can show you.
04:23That is incredible.
04:24Fuck me.
04:25They've got the best of everything here.
04:27I mean, really, the best of everything.
04:29Someone must be paying a small fucking fortune to run this place.
04:32And that someone is multi-millionaire Barry Larson,
04:35hot from a 600-acre private shooting estate.
04:38He made his fortune from the catering business, but it wasn't exactly fine dining.
04:43Morning, Julie.
04:44How are you?
04:45This is the man who brought Kentucky Fried Chicken, Wimpy and Harry Ramsden to Scotland.
04:49All right.
04:50We'll see you in a minute.
04:51And now he's invested nearly £2 million trying to prove he can make fine dining finger-licking good.
04:57Sounds amazing, the sort of dream team that you've put together.
05:00Yep.
05:01Slightly concerned about the expense involved in that, because dream teams don't come cheap.
05:05No, no, they don't.
05:06You haven't got any grey hair.
05:07I've got some, yeah.
05:08Well, you're hiding it very well.
05:10Unless you dye the fucking thing.
05:11No, no, no, I don't dye it.
05:12Not yet.
05:13But no, it's expensive, you know what the school is.
05:16Yeah, big time.
05:17Have you owned hotels?
05:18No, I haven't owned hotels before.
05:19No, no, I haven't owned hotels before.
05:21We've had various restaurants, fast food chains that we've built up, sold out.
05:24Really?
05:25Family restaurants that we still run.
05:27But obviously at a different, completely different level.
05:30I mean, a fast food restaurant's miles away from anything to do with fine dining.
05:33Yeah.
05:34But, you know, you still want to produce quality for the, for the, for the spend.
05:39It sounds fantastic, but this place is costing Barry over £8,000 a week on food and staff costs alone.
05:46And they seem to have forgotten the three most important things in the restaurant business.
05:51Customers, customers, customers.
05:58Four days a week, the restaurant's dead.
06:01And one cheese sandwich.
06:03And every night it's empty.
06:04It's another big dent in Barry's investment and Louie's ego.
06:09Sometimes you get zero.
06:11Really?
06:12Yeah.
06:13Must be hard that when it's zero, no?
06:15Yeah.
06:16Especially with all these teams here.
06:17It's a nightmare for us.
06:18Does it hurt?
06:19Yeah, a bit, yeah.
06:20You've got the team, but you want to play.
06:22You're ready to go.
06:23Oh, yeah, yeah.
06:24That's difficult.
06:25Like, we are like dogs, you know, when they go shooting.
06:28Yeah.
06:29We are ready.
06:31Louie's hungry for success, but the locals aren't biting.
06:34Can you do me a favour?
06:35Can you, um, read that out for me?
06:37Oh, gosh, I can't say that.
06:40Bollinger of Jerusalem artichoke.
06:43Do you know what that is?
06:45One glance at his menu, and I think I've spotted the problem before I've even tasted the food.
06:49Not sure.
06:50Declinization.
06:51Salmon.
06:52Baragoulis.
06:53That sounds good.
06:54How's your gulies?
06:55Yeah.
06:56Baragoulis.
06:57That doesn't sound very appetizing.
06:58I'd probably order that one.
06:59What do you think that means?
07:00This food may appeal to the connoisseurs in the south of France, but this is Scotland's smallest city.
07:07Would you eat that?
07:08Would I eat that?
07:09Thanks very much.
07:11Barry and Lewick want Michelin-level success, but I'm afraid they've lost sight of the basics.
07:14You are an impatient bastard.
07:15Yeah.
07:16You want it.
07:17You want it.
07:18And you want to get your shopping troll in and go along and get that and get that, and I can see it in your eyes.
07:21You've had a lot of success beforehand, bringing all these things in together.
07:22Yeah.
07:23It's not the perfect recipe for an instant hit.
07:24Right.
07:25I'm just worried that you don't fall into the same fucking trap that I did, and I lost a lot of money.
07:32Right.
07:33It was a proud day for me when I opened Amaryllis in my hometown, Glasgow.
07:38We got off to a great start.
07:40And within our first year, we'd won a Michelin star.
07:41But as the menu became more elaborate, the diners started to dwindle.
07:46The food was so fancy, it put off the locals.
07:49They stopped coming, and I was forced to close Amaryllis down.
07:52And I was forced to close Amaryllis down.
07:55I was forced to close Amaryllis down.
07:56And for an instant hit, I'm just worried that you don't fall into the same fucking trap that I did.
08:00And I lost a lot of money.
08:01Right.
08:02It was a proud day for me when I opened Amaryllis in my hometown, Glasgow.
08:05We got off to a great start.
08:06And within our first year, we'd won a Michelin star.
08:09We got off to close Amaryllis down.
08:12It's a bit of a deja vu for me.
08:13And I'm concerned that you may be running.
08:15What?
08:16Too quickly, too soon.
08:17You know, you're in danger.
08:18Oh, fuck it.
08:19It's going too far.
08:20Yeah.
08:21That happened to me after 12 years at the top.
08:24I saw, sir.
08:25There's no doubt in Louis' talent.
08:27It's his lack of experience that worries me.
08:30One scallop.
08:31Table three.
08:32It's his first ever head chef's job.
08:34There's always a big, big trap they fall in.
08:37Where they tried to do too much too soon.
08:40And almost tried to be sort of competitive.
08:42And thinking that what they saw in their previous kitchen,
08:44which was in a three Michelin star,
08:45I've got to be better than that.
08:46And that's where a lot of young chefs fail.
08:49Could you check for me, please?
08:50You put the name and everything, huh?
08:51It's my second day at La Riviera.
08:52A top restaurant with no customers.
08:53So if the locals aren't eating here, where are they eating?
08:54Busy for lunch?
08:55Fuck me.
08:56$5.95 for two courses.
08:57Starter and main.
08:58Inverness is a fast-growing city.
08:59And the restaurant market is clearly thriving.
09:00$7.95 is fucking cheap, isn't it?
09:01Now, look, early supper menu.
09:02Two courses, $9.95.
09:03I've asked Luik to serve me dinner from his a la carte menu,
09:05which costs £34 for two courses.
09:06With that, I'm going to go.
09:07I'm going to go.
09:08I'm going to go.
09:09I'm going to go.
09:10I'm going to go.
09:11I'm going to go.
09:12I'm going to go.
09:13Inverness is a fast-growing city.
09:14And the restaurant market is clearly thriving.
09:17$7.95 is fucking cheap, isn't it?
09:19Now, look, early supper menu.
09:20Two courses, $9.95.
09:22I've asked Luik to serve me dinner from his a la carte menu,
09:26which costs £34 for two courses.
09:29With that team in there and the produce in the fridge,
09:32it's to die for.
09:33So it should be a great dinner.
09:35I'm looking forward to this one.
09:37One scallop to follow one duck.
09:39The bread's pink.
09:41Yes, yes.
09:42All right, let's go.
09:43This is your canapes.
09:44You have an olive medallion and a cheese beignet.
09:47Canapes and a pre-starter.
09:49This is ambitious food for London,
09:51let alone in Venice.
09:53Potato soup with wasabi.
09:56Very creamy.
09:59Very, very rich.
10:01I'm excited about the food,
10:03but I don't feel comfortable sitting here.
10:05You're like a painter, you need a good eye.
10:13You know, like, the paint will put something like black here and not here,
10:18because for him it doesn't look right.
10:20OK, OK.
10:21Let's go.
10:22One scallops.
10:23Table nine.
10:24Very complicated.
10:26A lot of combinations of flavours going on.
10:29For me, the golden rule is always keep it simple.
10:33You're tasting a broad bean and white asparagus and a citrus vinaigrette,
10:36a confit tomato, fennel seeds, fennel flowers,
10:40chervil, salad, parmesan.
10:42There must be 20 things going on this plate.
10:44And then, you know, that looks fantastic.
10:46But...
10:50Doesn't do anything really.
10:52Next up, duck on deux services.
10:54This is a duck leg.
10:55Decided to make it a ravioli on duck leg for the nine.
10:59A good ten to twelve flavours on the plate again.
11:03It's just confusion.
11:05And your mind is sort of working overtime to try and understand what's happening.
11:09OK, service, please.
11:10A main course served in two parts.
11:12That's just pretentious.
11:14Almost like someone, um, is uncontrollable.
11:18And almost like a little bit carried away and overexcited
11:23and nothing saying, just stop, come back.
11:26Oh la la.
11:27Is that all for me?
11:29Yes, it's all for me.
11:30Luig seems desperate to impress.
11:32Next, he'll be telling me how to eat it.
11:34If I may, to recommend you the order.
11:37You've got the tiramisu first, please.
11:39Then the floating island.
11:40Yep.
11:41Then you'll have the souffle.
11:42Mm-hmm.
11:43Then the sorbet.
11:44Mm-hmm.
11:45Finally, the cornito with marmalade.
11:46Yeah.
11:47What a load of bonnets.
11:48Next, we'll be told which direction to pee in because of the fucking salmon in the river.
11:54Technically, flavours were amazing.
11:57The scallops were delicious.
11:58Mm-hmm.
11:59The light vinaigrettes.
12:00Yeah.
12:01And did it need the parmesan?
12:02Did it need the flowers?
12:03And do you need that many flavours to make it work?
12:07I won't change anything on the flavour.
12:08I think the way we work, the product, um, bring to the guests the flavours that I want.
12:16Your personality has to be comfortable on the plate.
12:21Mm-hmm.
12:22And I see a lot of uneasiness on the plate.
12:25I don't know if you're confident enough in what you're doing.
12:28And I've got to be very honest because this is very crucial.
12:30But this has to work.
12:32Mm-hmm.
12:33Barry, what do you think?
12:34When you think about it, it's probably right that he has to just find his own style.
12:40Barry's acting more like a besotted sugar daddy than Lewick's boss.
12:45You take on somebody like that and you're taking them on because of their capabilities
12:49and their ambition.
12:50And, you know, the last thing I want to try and do is restrain that ambition and what he's doing.
12:56I'm not, you know, I'm not a chef and I couldn't do what he does.
12:59I'm not really in a position to criticise.
13:04But I am.
13:05This place isn't even breaking even.
13:07And yet Barry's forking out four and a half grand a week just on staff.
13:11It's no way to run a successful business.
13:14Barry's in love with you.
13:16Uh, no.
13:17No, no, but he's in love with your food.
13:20Um, yeah, I think you like it, yeah.
13:22He's never going to be your critic.
13:24And what I've got to understand is where is your critic coming from?
13:28Ah, ah.
13:29He was telling you to stop.
13:30That's it.
13:31Send it.
13:32When I think it's alright, don't touch it anymore.
13:34Go.
13:35Go.
13:36No wonder his food's over the top.
13:38Now I want to see how he runs his kitchen.
13:41Scalpel.
13:42Salad.
13:43Salad.
13:44Salad.
13:45Yes.
13:46Yes.
13:51As every plate journeys around the kitchen, each of his seven chefs adds another flourish.
13:57And all this unnecessary fussing is wasting time and money.
14:03Hurry up now.
14:04Yeah, all done.
14:06There's so many hands that are going on round the kitchen.
14:12The plate, is that normal for it to go round?
14:14Can they not finish anything?
14:15They need my sauce.
14:16The same for the lobster.
14:17They need my sauce.
14:18Okay.
14:19You put the plate under the grill and I sauce.
14:20Okay?
14:21Service, please.
14:22Service.
14:23Oh!
14:24One is missing.
14:25No, no, no, it's okay.
14:26It's okay, sorry.
14:27Yes, chef.
14:28It's okay now.
14:29It feels like we've done 250 and all we've cooked in the last two and a half hours is ten.
14:39Service, please.
14:40I felt that I wanted to just say, stop.
14:44What you've got at the beginning was just enough for me.
14:47Would you prefer something more simple?
14:49Simple, because the ingredients you've got are phenomenal.
14:53He needs to let his food speak for itself.
14:56His approach feels outdated and pretentious.
14:59Is it easier if we maybe cook a dish?
15:02Uh-huh.
15:03Like, cook the scallops and look at the difference and go through it together that way?
15:10Right.
15:11Now, what should we do?
15:13Scallops?
15:14Um, now, now.
15:16Whatever.
15:17Um, I've got two things to do first.
15:20Okay.
15:21For the guests tonight and I'll be with you.
15:23Uh-huh.
15:24Okay.
15:25If the restaurant was full, I could understand his arrogance.
15:28But it's hemorrhaging cash and no one seems to care.
15:32It's almost like the barricades are up and, you know, nothing's going to get through because
15:36what I want to do is do the dish to the other and look at the different stages we're taking out to make it more appealing.
15:41But it doesn't seem to sort of sink in.
15:43I only want to be part of the team.
15:44Just let me in.
15:48Being hard-ass is, you know, nice.
15:50But when you're in this situation with over-complex food and no direction, I'd fucking grab that kind of insight if I was in his shoes.
15:57The owner trusts me completely.
15:59I can do what I want.
16:00Whatever I want.
16:01So, it was a deal between us.
16:04A carte blanche and whatever I do.
16:07Lewick's behaving like a spoiled brat.
16:10So, as a last resort, I'll try his brigade.
16:13Is there something you can, you know, work closely with Lewick?
16:15Of course.
16:16Yeah?
16:17Cannot make food too complex.
16:18You can help us as well, I'm sure.
16:19I want to help.
16:20Yeah.
16:21Definitely.
16:22Let me fucking in.
16:23Yeah?
16:24Yes?
16:25I'm going to tackle the language barrier.
16:27I'm going to have to get you speaking fluent Scottish.
16:29Dutty wee bastard.
16:30Dutty wee bastard.
16:31No.
16:32Who for?
16:33Dutty wee bastard.
16:34It's getting there.
16:36Dutty wee bastard.
16:37Sorry?
16:38It's fluent in Scottish now.
16:39All right.
16:40So, when someone upsets him in the high street.
16:42Dutty wee bastard.
16:43Oh, piss off.
16:44Oh.
16:45Piss off?
16:46No.
16:47Piss off.
16:48Piss off out of my way.
16:49Oh, fucking hell.
16:50Fucking hell, eh?
16:51Fucking hell, yeah?
16:52Fucking hell, yeah?
16:53I'm making headway with the team.
16:58And perhaps I can get through to Luwik if we're on neutral ground.
17:02Are you familiar with any of the songs?
17:04Do you know what they sing here?
17:05Piss off the pun, it's not your name.
17:08I wouldn't shout that here.
17:10I'm not sure the locals will appreciate French football songs
17:16any more than they'll appreciate Luwik's food.
17:19I look at your situation and I can't stop comparing it to my situation
17:25when I opened up in my hometown in Glasgow.
17:28It got too serious.
17:31And then everybody was scared to come.
17:33And then we lost a lot of money.
17:35And, you know, what's the point in keeping a restaurant open if you're losing money?
17:40Yeah.
17:41And it broke my heart.
17:42And that was my hometown.
17:43I was born there.
17:44And that's what, you know, I don't want to see happen with you.
17:48Yeah.
17:49You're running La Riviera like a three Michelin star establishment.
17:53And you've started at such a high level.
17:56I don't know if it's such a high level.
17:59I mean, when you practice with, I mean like your chefs, when they practice with you,
18:04one day they'll go by their own.
18:07Absolutely.
18:08What do you think they're going to do?
18:10Yeah, that's a good question.
18:11Chips and fish.
18:12I know, but you've got to start with the locals.
18:14It's not going to survive unless that restaurant's full.
18:18Oh, yeah.
18:21So what do the locals want?
18:23Some mustard or ketchup?
18:26Mustard, please.
18:28You have to help yourself, you lazy bastard.
18:31You can't beat an Aberdeen Angus steak sandwich.
18:34Mmm.
18:35That's not bad, though.
18:37That's not bad.
18:38The beef is good, huh?
18:39And when you've got such good local produce, you don't need to mess with it.
18:43He didn't give me my change back, did he?
18:45I don't.
18:46No.
18:47See?
18:48He's really Scottish.
18:49It's already my third day, but nothing's sinking in.
18:53Surely Lewick can't ignore the evidence if it's staring him in the face.
18:58This isn't a meal for six.
19:00All this is dinner for one at La Riviera.
19:03Looks like a fucking feast for a king.
19:06Henry VIII.
19:08It's quite interesting when you start from one end and go all the way right to the very end.
19:14It helps you to identify where you can just draw back a little bit and look at the whole balance of exactly what you're doing.
19:22And people have to understand that they are here to enjoy it.
19:25Mm-hmm.
19:26So they have to spend a bit more time on the table.
19:30Like, just say, OK, we've got two hour and a half to enjoy it.
19:34I couldn't eat all that.
19:35Mm-hmm.
19:36I'd have to stop halfway, I think.
19:39I'd stop halfway.
19:40Yes?
19:41I don't know.
19:43If I was not able to eat all this, I wouldn't do it.
19:48What Lewick can't get into his stubborn French brain is that refusing to trust his ingredients isn't just putting off his customers.
19:56It's also a turn-off for Michelin inspectors.
20:00Maybe I can convince Barry.
20:02It is his money, after all.
20:04Recommend me a whiskey.
20:05I'll try to explain in terms that any hot-blooded Scotsman will understand.
20:09And one for Barry, please.
20:11Yes, of course.
20:12Because Barry's paying, so...
20:13Can I just have a touch of ice in there, please?
20:15Sure.
20:16Yeah.
20:18Can I have a touch of soda in there, please?
20:19No, because you're going to spoil the complicated... the drinks.
20:22Are you suggesting or telling me?
20:24I'm doing both.
20:25Yes.
20:26And no way is soda on the mulch whiskeys.
20:28There's no way.
20:29No.
20:30Let me just say something.
20:33You're absolutely right.
20:35You don't fuck with things that are good.
20:38And the first thing I said to Livick about the food...
20:41...when you've got quality ingredients, let them speak for themselves.
20:47And when you've got something as good as that, that speaks volumes...
20:50...doesn't need anything else.
20:52No fucking parsley, no shovel, no bailiff, no fucking fruit garden.
20:55Nothing.
20:56Just, bam, get it out.
20:58Do you understand?
20:59Yeah, I do.
21:00Barry seems to be getting it.
21:02And I've got an idea that just might convince his chef.
21:05The sanjak dish.
21:06I want you to cook that.
21:07I'm going to cook a sanjak dish alongside you.
21:10Is there a lot of way to do with them in life?
21:12Yeah, no, no.
21:13That's what...
21:14No, no, of course.
21:15It's just I'm 38.
21:16I'm ten years older than you.
21:17And so it's not because I'm fucking ten times better.
21:20I just want to make you understand how I think.
21:22Yeah?
21:23OK.
21:24OK.
21:25What Luik doesn't know is that I've invited ex-AA inspector David Young to judge the dishes for himself.
21:31And what he won't know is whose is whose.
21:36My sanjak dish has just four simple ingredients.
21:39As well as the scallops, it has a cauliflower puree and a caper and raisin dressing.
21:45How long for you?
21:5030 seconds.
21:51Luik's dish has at least 14 different flavours.
21:54So you've got the new season asparagus, white asparagus, with the roasted scallops.
22:00You've got a funnel artichoke and anise juice.
22:04And I mix it with the funnel milk, OK?
22:07You've got the parmesan crisps and you've got the broom.
22:12OK.
22:13Thank you, darling.
22:15It's time to let Luik into my little secret.
22:18I've arranged for the inspector, the AA guy, to come and taste our food.
22:25Go, darling, please.
22:26So they're going to make like a competition.
22:28Go, darling.
22:30Food inspectors are feared and revered by chefs all over the country.
22:34If they judge your food worthy of Michelin stars or AA Rosettes,
22:38the reward is a place on the gastronomic map.
22:41Thank you very much.
22:43And ideally, customers beating a path through your door.
22:48Will you prefer Luik's elaborate plateful or my simpler rendition?
22:52This particular one has much more visual impact.
22:55I get the feeling that the dish is going to taste of exactly what was described to me.
23:00Whereas this one looks a little bit over garnished.
23:03There's a bit of a muddle of different types of flavours.
23:07Inspectors like David can make or break a restaurant's reputation.
23:10Introduce you to Luik.
23:12Hi.
23:13Nice to meet you.
23:14If Luik is going to gain a coveted Michelin star,
23:16his food really needs to be worthy of four rosettes.
23:20How difficult, David, is it to get four AA Rosettes?
23:23Well, it's very difficult because, to put it into context,
23:27as at this moment, there are only two AA Four Rosettes restaurants in Scotland.
23:32In the whole of Scotland?
23:33In the whole of Scotland.
23:34Is it a four-star dish, what you've eaten?
23:36This one, Gordon?
23:37Yes.
23:38No.
23:39No.
23:40No.
23:41This particular dish would be somewhere between two and three rosettes.
23:44Mm-hm.
23:45Whereas this dish would be probably four rosettes.
23:48Mm-hm.
23:49The combination of the cauliflower and caper purine just absolutely lifted the dish into a different dimension.
23:54Mm-hm.
23:55Whereas this one, some of the flavours were over-complicated, to be frank about it.
24:01Mm-hm.
24:02And it may be just a case of, um, sometimes, um, less is actually more.
24:10Luik has taken the news badly.
24:15He thinks I've stitched him up.
24:22Anglo-French relations have hit an all-time low.
24:27But time is running out at La Riviera.
24:29It's got to work, hasn't it?
24:31It's your first-hand chef job.
24:32Mm-hm.
24:33You can't afford to fuck that.
24:34Will I ever make princes out of this colony of frogs?
24:37Smile!
24:38Fucking hell!
24:39It doesn't cost anything in Scotland.
24:49I'm getting towards the end of my week at La Riviera.
24:52And I don't know if Luik is still speaking to me.
24:55Last night he reacted badly when an AA inspector confirmed that his food was over-fussy.
25:01What was the first thing you thought about this morning after, um, yesterday with the inspector?
25:05Mm-hm, mm-hm.
25:06What was the...
25:07What was the...
25:08What was the...
25:09What was the message you...
25:10You learned from it?
25:11Um...
25:12Now, I had your advice, I had his advice as well.
25:17So, one, you can say maybe he's wrong.
25:21Mm-hm.
25:22Two, uh, you start to take care of that thing and maybe I am wrong.
25:26Mm-hm.
25:27Um...
25:28So...
25:29It's a difficult thing to accept.
25:34The French franc has finally dropped.
25:38It's been hard for Luik, but he's already changing his game plan.
25:42He's come up with a new, much simpler idea for the scallop dish.
25:46It looks fucking brilliant.
25:48Mm-hm.
25:49And what I can identify now, I know there's apple because you kept the green on there.
25:52I know there's rocket.
25:53I know there's pumpkin seed.
25:55And it makes me feel comfortable because I know what I'm about to eat.
25:58Yeah.
25:59I can identify what you're doing.
26:04That...
26:06That's delicious.
26:07Everything that goes on the plate has to have a reason.
26:11Yeah.
26:12For this, but for here.
26:13For the palate.
26:14Yeah, for the palate.
26:15And what you've just done there, Luik, you've given your food clear insight.
26:19Mm-hm.
26:20OK.
26:21I understand.
26:22It's not three, four, five rosettes for me.
26:23I'd be happy eating that anywhere, you know that.
26:25Mm-hm.
26:26Where's that fucking inspector?
26:29Putain.
26:30Fuck you now.
26:31Hallelujah.
26:32I've just taken fucking France.
26:35Now Luik has finally swallowed his pride, we can begin to move forward.
26:38With his team behind him, maybe he has a chance of achieving his ultimate goal.
26:44Um, you told me that you wanted a Michelin star.
26:48And at first, I didn't think that was possible, you know that.
26:51Because of how things got so complicated.
26:54But with this here, there's no two ways about it.
26:57It's definitely worth a star.
26:59I respect Luik for taking it on board.
27:01Yeah.
27:02Because it's a fucking hard lesson.
27:03Yeah.
27:04Very hard lesson, but, you know, it's got to work, hasn't it?
27:07Mm-hm.
27:08It's your first head chef job.
27:09Mm-hm.
27:10You can't afford to fuck that.
27:11Crucial.
27:12You've got the right training.
27:13Now you've got the perfect position to do it.
27:15Mm.
27:16But winning over the kitchen is only half the battle.
27:21Carolyn is the maitre d', and she's also Luik's girlfriend.
27:25She's responsible for writing the elaborate menus,
27:28and have already discovered that the locals haven't got a clue what they mean.
27:32It's time to turn the tables.
27:34Read that for me.
27:37Curling, ginger, pepper, red with mustard, tatties.
27:40Nice.
27:41Come on.
27:43Dottie, we busted.
27:45To prove a point, I've given them a menu of classic Scottish dishes.
27:49What do you think it is?
27:50Something sexy?
27:52Something spicy?
27:54Tatties?
27:55Tatties.
27:56There.
27:57What do you think?
27:58That one is there.
27:59This one here.
28:00Roody's for far and winter's urban salad of greed.
28:05No idea at all.
28:06What is Queen Marietal?
28:07Queen Marietal.
28:08Queen Marietal.
28:09And?
28:10We paid the Canadian cream.
28:11Ah, no, Graham Bell Crunch!
28:13Do you have any idea what I'm trying to say?
28:16It's impossible to choose anything you don't understand.
28:19Exactly. That's exactly it.
28:20It's difficult to make a choice when you have this one, because it's...
28:24Yes, it's difficult for fucking Scotland to understand you guys.
28:29That's what I'm trying to say.
28:30Yeah, it's the same, yes.
28:31So it's less intimidating if you have an assortment of salmon,
28:35you know, a selection of mandarin.
28:38Do you understand what I'm trying to say?
28:40At last, I'm getting somewhere.
28:42Just look at what you're taking to the table.
28:45And fucking hell.
28:47You know, it's like you're a librarian.
28:50You should see what it's like when the table are set
28:53and six of them are looking in here.
28:57You've lost everybody.
28:59There's no dinner anymore, because everyone's behind a brick wall.
29:03You can simplify the whole thing.
29:04Just one beautiful open card, starters, mains.
29:08So everything going down there has simplified it.
29:10And it's not just the menus that need lighting up.
29:14Smile, Mon Amina.
29:15Smile.
29:17He's far better looking when he's smiling.
29:19Smile!
29:20Fucking hell.
29:21It doesn't cost anything in Scotland.
29:23Oh, Peter.
29:25Well tried.
29:26Well tried, yeah.
29:27Oh, fucking hell.
29:28Throw him in the river.
29:29We're supposed to be in a restaurant, not a Sunday school church service.
29:36Where's my Bible?
29:45Barry's grasped the nettle and has radical plans to transform the dining room.
29:50I'm going to take this column away.
29:51Yep.
29:52I'm going to take the raised area away at the back on that side.
29:54At a cost of £35,000.
29:57The arches over the doors we're going to square off.
30:00Yeah.
30:01And then it's all panelled.
30:02Mm-hm.
30:03All the way around.
30:04Some nice artwork.
30:05It doesn't look that bad, does it?
30:06It doesn't look, I don't think it looks particularly...
30:11Yeah, it's not glamorous, but it's not shitty, is it?
30:13No, but it's just not, I just think it doesn't look right.
30:16But I've got a low-cost idea, which I think will give La Riviera a unique selling point.
30:22I said less salad.
30:25I'd like you to start thinking about having a table in the kitchen where you have locals who come and sit and eat.
30:33It starts to break up the sort of wall that, you know, sometimes you have when you come to a strange new country.
30:40As I've discovered, having a chef's table in the kitchen is a great way to bring customers into your world and keeping the chefs on their toes.
30:49And this would be the first restaurant in Scotland to have one.
30:53I think this will be the best place.
30:55Yeah, down there.
30:55Definitely, yeah, just in a corner and they will see everything.
30:59And it can help create something exciting in Vinesque.
31:02Can you imagine the buzz going round town?
31:03The chef's table could be a way of showing off and establishing your reputation here and be first.
31:10I think it's an exciting idea.
31:12Yeah, it is.
31:13Yeah, yeah.
31:14I mean, for once, you're going to see how do the people react to your food.
31:18If it's no good, I mean, like, just to throw it.
31:20Yeah.
31:22Hopefully they won't do that.
31:24Super.
31:24But it all costs money.
31:27And although the chef's table is a great investment, until they've got customers coming in, they need to make economies elsewhere.
31:34Crab, foie gras, and hand-dived scallops, which are king scallops.
31:40So, I mean, the Rolls-Royce of ingredients.
31:43I mean, everything's here.
31:44Fucking hell.
31:46Lewick needs to do what I did when I started out.
31:48Learn to use good, cheap cuts to put together an inspiring menu.
31:53Do you ever use a shin, Lewick?
31:56No.
31:57No?
31:57It's ox-tongue.
31:59Making something exquisite from a shin of beef or an ox-tongue takes a lot of skill.
32:03And it's a great way to identify talent.
32:10Right.
32:13Oxtail.
32:14You, you and you, Bridges, a little competition.
32:17I want you to cook a dish, come up with something really exciting, and then Lewick and myself will look at it,
32:25and the most tastiest, delicious dish will put on a lunch menu.
32:31And for me, the most important thing about this is always a sign of a very, very good cook
32:36to turn something very, very cheap into something quite special.
32:41So, Bridges, take it to bed and think about it.
32:44OK?
32:49Next morning, I'm pleased to see the young chefs have taken their oxtail challenge seriously.
32:54Basta?
32:54Yes.
32:55And it's very, you know, very wrong.
32:59Yep.
33:01Yep, roll it, put it back into an oxtail shape from the beginning.
33:05That's good idea.
33:06Yeah.
33:07Juice, rediction.
33:09Mm-hmm.
33:09Rediction, uh, glass, like a fork.
33:12Yeah.
33:14The oxtail dishes for the lunch menu are almost ready, and they've each cost about a quid to put together.
33:20So, this is braised oxtail with winter of HL1 braised gem noodles.
33:24Dishes like these are not only highly profitable, but bringing together great Scottish produce with French flair is a winning formula.
33:31I like the jus and just a bit of Australian.
33:34Yes.
33:35It tastes delicious.
33:36With the white root vegetables, it made it feel earthy and together.
33:42Yeah.
33:42Who's next?
33:43And despite what Luik thinks, simplifying his dishes will actually make them more likely to win awards.
33:50I've never had oxtail and sesame seed together before.
33:53Michelin inspectors never reveal their criteria, but I know from experience that beautifully cooked food is not enough.
34:00Next.
34:00Inspectors look for good quality ingredients, ideally regional and definitely in season.
34:05And I put the carrots, celery hack.
34:09This idea is great.
34:10And the balance of flavours is crucial.
34:12Very rich.
34:14It needs a salad.
34:15Yeah.
34:15Because it's quite rich.
34:16And what I like is that you put the salad just next to it and not on a plate.
34:20Like this, you can choose.
34:21But first and foremost, don't confuse a Michelin inspectors palate by putting too many ingredients on the plate.
34:28I never expected anyone in France to come up with a jack and potato.
34:30Stuffed.
34:32The simpler, the better.
34:34What do you think?
34:35Brilliant idea.
34:37Mm-hmm.
34:38Flavours are very good.
34:39What you've managed to do is to bring out the true flavour of oxtail.
34:42Bravo.
34:44Okay, Mel Gibson.
34:45Any one of these dishes would be worthy of a place on the lunch menu, but we're choosing just one.
34:50I want to see if Luik and I will agree on the winner.
34:53I'm going to touch my plate, which I'd like on the lunch menu, and you touch the plate after three.
34:57Yeah.
34:58Okay.
34:59One, two, three.
35:00Ikora.
35:01Bravo.
35:02Well done.
35:03Well done.
35:05Let's go.
35:06It was real and authentic Scottish food.
35:11Yep.
35:11That's, I think, he understood, really understood where we want to go.
35:16With Luik leading the way, we're ready to relaunch the restaurant.
35:20For me, it's a critical stage for any restaurant is to get a lunch full.
35:23And if our customers have an enjoyable lunch, chances are they'll be back for a more expensive a la carte dinner.
35:29And when they leave with a bloody good lunch, good prices, I can guarantee.
35:34By the time five o'clock in the afternoon hits, you know, they've told a hundred people,
35:39go there for dinner because I had a fantastic lunch.
35:41You want to see if we can push this starter, main, and dessert one hour.
35:46Yeah.
35:51As well as the new oxtail dish, the menu will include mackerel, pheasant, and goat's cheese ravioli,
35:57venison from Barry's estate, tuna, and the cheapest cut of pork.
36:01Customers sometimes are scared about belly of pork, thinking it's fat, greasy.
36:05We've taken the fat off, rolled it, and spiced on a bed of spinach.
36:09It's a caramelized onion puree.
36:12Have a taste, if you wish.
36:15And I've got some other ideas to give Scottish traditional dishes a modern twist.
36:20This is a soup that doesn't look pretty, but tastes amazing.
36:24They wouldn't expect the Frenchman to make a cookie soup,
36:26which is a really nice way of putting your identification on it.
36:30Louis, just an idea for the rice pudding.
36:35Yeah.
36:36And we grew up with this kind of food, so we can go a little bit further.
36:39Caramelized pineapple, mango, or even marinate the prunes in a nice malt whiskey.
36:44Yeah.
36:44Yeah?
36:45Happy free, please.
36:48The kitchen's finally turning out the kind of food that I know will definitely appeal to the locals.
36:55And even the waiters have promised to try and smile.
37:00But there's one more thing to complete the transformation.
37:04You've got to come with me now, because we're going to become even more Scottish.
37:15Any ideas yet?
37:18Bridges, have you ever taken your knickers off before?
37:20No.
37:20No?
37:21Chance to show English your Scotch eggs.
37:24Okay.
37:25It's time for Louis and his small colony of French comrades to surrender themselves to the Scots.
37:30It's time for Louis and his small colony of French.
37:31It's time for Louis and his small colony of French.
37:32It's time for Louis and his small colony of French.
37:33It's time for Louis and his small colony of French.
37:34Fucking hell.
37:35The things I'll do to get the arrogant French to become a little bit more Scottish is amazing.
37:38You know that?
37:39It's cold!
37:40It's cold!
37:41It's cold!
37:42How do you put your tongue on there?
37:43We don't wear funk, so I'm going to be better at those.
37:44It's wonderful.
37:45Very hot.
37:46It's very sexy.
37:47It's wonderful.
37:48Very hot.
37:49It's very sexy.
37:50Wait, wait, wait!
37:55There are 25 very important guests coming for lunch.
38:01Yes?
38:02But some really good news.
38:03They're all women.
38:04Nice.
38:05Nice.
38:06Very powerful women.
38:07Super!
38:08If they can impress 25 influential local businesswomen, they'll be the talk of the town.
38:14Do you guys have the arms tail on the floor?
38:16Yes?
38:17Yes.
38:18Double, two, four guests.
38:19One potato soup.
38:20Vegetarian.
38:21Three of steak.
38:22You follow one yoki.
38:23Two menesan.
38:24One tuna.
38:25Yes?
38:26Yes?
38:27Yes?
38:28Yes.
38:29Okay?
38:30Yes?
38:31Yes?
38:32Yes?
38:33Yes?
38:34Yes?
38:35Yes?
38:36Yes?
38:37Yes?
38:38Yes?
38:39Yes?
38:40Yes?
38:41Yes?
38:42Yes?
38:43Yes? Yes?
38:44Yes?
38:45Yes?
38:46Yes?
38:47Yes?
38:48Yes?
38:49Yes?
38:50This is good.
38:51Yes?
38:52Yes?
38:53Yes?
38:54No, go, go.
38:56The food looks really good, clear and simple.
38:58Up, up, up, up.
39:00Fucking fast.
39:01I bet everyone is coping really, really well.
39:02It's the first time I've actually seen a real taste of Scotland in this kitchen.
39:06About fucking time.
39:07Just after this, you have to go for two.
39:09Just after this, you have to go for two.
39:10Luke's on his way to the top of the Premier League.
39:13It's wonderfully presented. It's gorgeous.
39:20And judging by the reaction of his fans, he's definitely scored.
39:24Absolutely divine. Just perfect. Absolutely perfect.
39:28Beautiful presentation.
39:29You couldn't fault anything, really.
39:31I would imagine normally this sort of food,
39:34you'd be talking at least a couple of hours for lunch,
39:36but to get something like this in that timescale, brilliant.
39:39It's beautiful.
39:39You have tried. You win this.
39:46And you two, OK? This is for you. A present.
39:52Excuse me. What the fuck is that? Who is that?
39:56I think it's a big chef.
39:58And what is that there?
40:00Balls.
40:01Balls, yeah. Trust me, I'll have a big pair of bollocks.
40:04Alilibleu. Thank you.
40:06Chin-chin. Chin.
40:07Lewick and his team have come a long way this week.
40:11And if he sticks to my keep it simple mantra,
40:14then I think La Riviera might be on the right track for a Michelin star.
40:19Outside.
40:25Just for the ladies, Regis,
40:27to understand that you really are part of Scotland now,
40:31we're all going to turn around.
40:36Turn around, turn around, turn around.
40:38Ready?
40:39One, two, three, go!
40:48Right.
40:50Lewick.
40:51It's been two months since I was at La Riviera.
40:54Bonjour.
40:54Oh, have you missed me?
40:56Ah, a little bit, yeah.
40:58So, what's changed?
40:59OK, you take one pork, one ravioli, table four.
41:02The menu looks lovely.
41:04And you've got cheaper ingredients on.
41:06Ox cheek for the lunch menu.
41:08Yeah.
41:09Uh-huh.
41:09I'm dying to taste the pork cheese.
41:11Can you cook me one, please?
41:12Yeah, of course.
41:12Yeah, with the risotto.
41:14Yeah.
41:14It looks lovely.
41:15Oh, yeah, it's very nice.
41:17That looks interesting.
41:18Is that the chef's table?
41:19Yes, I'm finishing the chef's table.
41:21Very impressed with that.
41:22That looks great.
41:23Yeah.
41:24It's good to see he's acted on my advice.
41:27But the proof of the pudding is in the eating.
41:29Here we are, monsieur.
41:30Thank you, Lewick.
41:34The pork cheek is a Eblis risotto and chanterelle.
41:39A dish with just four ingredients.
41:42Absolutely delicious.
41:44That, for me, so far, is one of the most tasty dishes I've ever eaten here.
41:47Really, really delicious.
41:48If you continue like this, this place is only going to just get busier and busier and busier.
41:54That's what we want.
41:55That's a great dish to be proud of.
41:56Mm-hmm.
41:58How's the refurb been going on in the dining room?
42:00Dining room is finished for one week now.
42:05Wow.
42:06Fuck me, what a difference.
42:08Bloody hell.
42:09It looks a lot more slick, smart.
42:12Barry must have spent a fortune on it.
42:14Beautiful, dark panel of wood.
42:17It's a completely different dining room.
42:20No.
42:20It is.
42:21It is another restaurant.
42:23It feels more relaxed, but is it money well spent?
42:26Has anything improved since the last time I was here?
42:29Yeah, the restaurant's bookings have improved.
42:32Uh-huh.
42:32We've just, you know, looked at what you told us on simplifying the menu, writing the menu.
42:38Mission star?
42:38I would love to get one, but what's more important for me at the moment is that we build the customers.
42:44It's certainly come a long way from the restaurant I found two months ago.
42:48Yeah, all done.
42:48His food was so elaborate.
42:51Let's go.
42:51There must be 20 things going on this plate.
42:53It had frightened off the customers.
42:55Oh, fuck it.
42:56I don't want to book it there, that time.
42:58Hurry up now.
42:59He was desperate for a Michelin star, but reluctant to let me help.
43:05But by the end of the week...
43:06We'll just take it to bed and think about it.
43:08The message had sunk in.
43:10Hallelujah.
43:11I've just taken fucking France.
43:13And we were able to fill the stuffy restaurant with happy diners.
43:17His dream was to win awards, and with his newly simplified food,
43:21I thought Luik was finally producing dishes worthy of a Michelin star.
43:26It looks fucking brilliant.
43:28Where's that fucking inspector?
43:32Putain.
43:33This time round, I raised the bar even higher.
43:36With another surprise visitor for Luik.
43:38Last time I saw this man, he actually gave me three Michelin stars.
43:41So, perhaps the most revered and feared critic in the world.
43:46Derek Brown is the grand fromage of restaurant inspectors.
43:50Hi, Derek.
43:51He's the ex-president of the Michelin Guide, and he's agreed to do me a favor.
43:54I'm not going to say too much about this particular restaurant,
43:57but he's a very intriguing, talented individual,
44:01and just would love to see what you think, what he's capable of doing.
44:05Yeah.
44:06Now, remember, you don't know me.
44:07Don't know your top secret.
44:08Sure.
44:10Head chef Luik has no idea he has such an influential critic in his restaurant.
44:16For his sake, I hope Derek goes for the simple pork cheek I have.
44:21The lamb, please.
44:22The lamb.
44:23Damn.
44:23How would you like it cooked, sir?
44:25Um, pink, please.
44:26Pink?
44:26Yeah.
44:28To me, the Scottish lamb with stuffed baby artichokes looks just as elaborate as it did two months ago.
44:33I see you've got your herb garden back.
44:35I'm from the south of France, so herbs is very important for me.
44:38I hope to God I'm wrong.
44:40You can't eat it.
44:43I can't wait to see Luik's face when he realizes that the food he's sending out now.
44:49It's for the ex-president of Michelin, who's going to shit his French knickers.
44:55Time for the moment of truth.
44:56Luik.
44:57Luik.
44:57Two seconds, please.
44:58Luik, do you know this gentleman?
44:59Um, no?
45:02What other reason why you...
45:03Sorry.
45:03Mr. Derek Brown, Luik.
45:05I think I've seen you, yeah, already.
45:06Yes.
45:06Maybe in France somewhere.
45:08I'm dying to find out.
45:09I'm sure Luik is as well.
45:10How was lunch?
45:11Well, it was very interesting.
45:12Your technique, I mean, you've been very careful about the whole preparation of each of your dishes.
45:17But, you know, it was too complicated.
45:20There were ten different flavors on the plate.
45:21There was garlic and herbs in the artichoke, which is itself a delicate thing, a little bit overpowering, I thought.
45:29The shoulder, which you'd done a confit of, that was the tastiest part of the dish.
45:33The million-dollar question, was lunch worthy of a Michelin star?
45:37I would say that you have not got very far to go.
45:41I never gave advice in my working life before, but if you want me to give you some advice, I would simplify what you're doing.
45:46Make sure that the customers are going to be happy with every dish that you ever make them.
45:51And things like stars from the Michelin guide will follow.
45:54The old boys have got to be replaced, so it's up to you and you've got the talent.
45:59Just use it and refine it.
46:03But has the message really sunk in?
46:05Or is he still intent on forcing over-elaborate French food on the locals?
46:10This is our challenge.
46:11This is not to bring people like you do in London.
46:13The challenge is to teach them and to bring them in.
46:16That's why you have to make something really special.
46:18Fuck me.
46:19My frustrating thing is that you've really got to understand the message because, you know, I fucking said this from day one and I'm not an inspector.
46:26I'm a chef and I see it from your level.
46:29Will he ever understand that simple can also be special?
46:33One salmon, one venison.
46:35So are you feeling a little nervous about the chef's table in the kitchen tonight for the first time?
46:39If they see a nightmare, they're going to say, look, this fucking French is fucking crazy.
46:44No, I think they'll be very happy with the fucking nightmare.
46:46With a fully booked restaurant tonight and his first diners in the kitchen, Luwik should be a very happy man.
46:53OK, mon ami.
46:54Bonne chance.
46:56Allez, les Bleus.
46:58Good evening.
46:59Good evening.
46:59Good evening.
47:00I hope you're glad to be the first in my kitchen table.
47:03I will make a bit of music for you if you want.
47:05I can manage this.
47:07We'll never be the best of mates, but we do have one thing in common.
47:12Ambition.
47:13Remember what he said, that thing about 12 or 15 things on one plate.
47:16Yeah.
47:16So next time you put a dish together and you've gone past eight, nine, ten things on the plate, give me a fucking call.
47:23Because I'm coming back when you get to 11.
47:25OK?
47:25OK.
47:26Allez, les Bleus.
47:27Thanks a lot.
47:27Bonne chance.
47:28Yes.
47:28Yes?
47:28Good luck tonight, yes?
47:30Yeah.
47:30Because I think you're going to fucking need it.
47:32Ciao, ciao.
47:32Bonne soirée.
47:33I sincerely hope he makes it a success.
47:35Who knows?
47:37Maybe the Michelin star will follow.
47:51To get behind the scenes with Gordon Ramsay, press the text button on your remote and go to page 450.
47:57Big Brothers next tonight.
47:59Do you suppose there might be a little bad language there, too?
48:03Fucking parties, you...
48:10It's really creepy.
48:11No, it's not fucking all right.
48:13Do I at all, yeah?
48:14Treat it with a bit of love, you can.
48:16At least have the bollocks to apologise to.
48:17I'm driving a shitty Astro van and I'm fucking close to tears.
48:21If you want an argument...
48:22You're talking out your ass.
48:22Can we go outside?
48:23I'll go anywhere.
48:24You're talking out your fucking ass.
48:26You're talking out your fucking ass.
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