00:00Sous-titrage Société Radio-Canada
00:30Bonjour, this is private property.
00:33Excuse me, do you own this property?
00:35No, no.
00:36Oh, that means you are trespassing too.
00:40One hundred feet across the street, the restaurant has a Michelin star.
00:44The president of France dines there.
00:45Can Mr. President order morgue masala?
00:48Cook the way Hassan cooks?
00:49People here don't eat those things.
00:51They have never tried.
00:52Now they shall.
00:53We open Saturday night.
00:54My son is the best Indian chef in Europe.
00:57Raise your hand, don't feel shy.
00:59Don't, raise your hand.
01:00Raise your hand, Hassan.
01:01I'm talking to you.
01:03Begin.
01:06Yay.
01:06Is it a wedding party over there?
01:08A funeral.
01:09The death of good taste.
01:13If your food is anything like your music, I suggest you turn it down.
01:17I will turn the music down, but I will turn the heat up.
01:20You don't know when enough is enough.
01:21Enough of you.
01:23Papaya, relax.
01:23What do you mean relax?
01:25Spoil the whole game.
01:28The restaurant is her entire life, ever since her husband died.
01:34I can clean my own wall.
01:36The outer wall is not your wall.
01:38I know because I had a clever plan to have it built very high so nobody could see your restaurant.
01:43Madam Malorino is in just one mouthful if a chef has the potential to be great.
01:51Madam, I would like to make you an omelette.
01:53Always up there like a queen or something.
02:03You flatter me.
02:04You seduce his mind with your tasteless sauces.
02:06That is called subtlety of flavor.
02:09And that is what he will learn in my kitchen.
02:12Is he as good as I think he is?
02:14He's better.
02:18I added some spices.
02:19Why change a recipe that is 200 years old?
02:22Maybe 200 years is long enough.
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