00:02I would like to have a sense to me, but I have to pick up the sense.
00:08Stop watching, eat. It's good to eat in the kitchen.
00:11Yes, but it's good to see.
00:14I would like to put my puree here, like this.
00:16I would like to put my foie gras here.
00:19I would like to put my anchois on it.
00:21And I would like to put the olive line.
00:25And the piment, maybe on the back.
00:27Because when they're going to eat it, look.
00:29They'll see how they're going to get it.
00:30That's how it's interesting.
00:32You have the amertume, you have the sugar.
00:41I don't know.
00:42Then you have the ginger.
00:45I think it's balanced.
00:47I don't know what you want to add.
00:49You have another vegetable?
00:51No, I don't know.
00:52We know the strength and expression of Michel,
00:56but I think that Sebastian has a true expression,
01:01a true sensibility,
01:02which is different.
01:03But we're always at the feet.
01:04Half camp, half cuisine, my childhood.
01:06It was more easy to go up than to stay.
01:11It's more easy to go up than to stay.
01:13It's our goal.
01:14We're going to go up to Japan.
01:15We're going to go up to Japan.
01:16We're going up like it's done for 100 or 150 years.
01:19And we're going up to nothing at all.
01:21And that's why I don't want to break everything up to everything.
01:26What's going on?
01:27The Garbouyou.
01:27The Garbouyou, it's hot in the last moment.
01:29So it's not enough to announce.
01:30Is it a passation?
01:31I don't know.
01:32I'm always there.
01:33But the time that I give myself the morning
01:35to be with the cookbook,
01:37for me it's important.
01:38I said to myself,
01:39the day when I don't do that
01:40and when I don't go up to the market,
01:41I don't see you anymore.
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