00:00In the south of France, her restaurant had no equal.
00:04Last night, we served this.
00:06In this restaurant, the cuisine is not an old, tired marriage.
00:10It is a passionate affair.
00:12Until one family.
00:14Why exactly are you living in London?
00:15It's too cold.
00:17Stir things up.
00:19I want to buy this restaurant.
00:23Bonjour.
00:23This is private property.
00:25Excuse me, do you own this property?
00:28No, no.
00:28Oh, that means you are trespassing too.
00:32One hundred feet across the street, the restaurant has a Michelin star.
00:36I know, I saw it.
00:37Twinkle, twinkle.
00:39So what?
00:39We open Saturday night.
00:41My son is the best Indian chef in Europe.
00:44Raise your hand, don't feel shy.
00:46Don't raise your hand.
00:46Raise your hand, heaven.
00:48I'm talking to you.
00:50Begin.
00:52Yay.
00:53Is it a wedding party over there?
00:55A funeral.
00:56The death of good taste.
00:58If your food is anything like your music, I suggest you turn it down.
01:02I will turn the music down, but I will turn the heat up.
01:06Papa, relax.
01:06What do you mean, relax?
01:08Spoil the whole game.
01:11The restaurant is her entire life, ever since her husband died.
01:17Madame Malorino's in just one mouthful, if a chef has the potential to be great.
01:22Madame, I would like to make your dish.
01:28Always up there like a queen or something.
01:30You flatter me.
01:31You seduce his mind with your taste-less sauces.
01:34That is called subtlety of flavor.
01:36And that is what he will learn in my kitchen.
01:40Is he as good as I think he is?
01:42He's better.
01:46I added some spices.
01:47Why change a recipe that is 200 years old?
01:50Maybe 200 years is long enough.
01:51Yes, we will go with the joy of mine.
01:52What's going on?
01:52Will this be a proselyteothe?
01:53What's being on process one?
01:55Grazie a tutti
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