- 2 days ago
Gerard Depardieu y Laurent Audiot nos transportan a Escocia para conocer a Keith, un productor vacuno cerca de la isla de San Kilda. Prueban langostinos gigantes en Elgol y visitan el pub Eilean Larmain para degustar whiskey escoces.
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00:15I'm Gérard Depardieu. I'm a citizen of the world. I'm living. I love to eat, to laugh and to m
00:23'emouvoir.
00:27J'ai rencontré le chef Laurent Audiot il y a 20 ans. Nous sommes devenus amis et depuis, nous partageons
00:33nos découvertes culinaires.
00:37La simplicité des produits, le contact humain et les territoires à explorer nous émerveillent toujours.
00:45Nous voulons transmettre nos passions, nos aventures et cette vie gastronomique que nous dévorons à pleines dents.
01:01Quel que soit son statut politique, l'Ecosse est un pays à part entière avec un peuple et une culture
01:08depuis des siècles.
01:10Être Ecossais, ce n'est pas seulement y être né, c'est aimer le pays et y vivre avec son
01:15cœur et son âme.
01:17Comme Laurent Audiot, chef cuisinier et ami de toujours, j'ai entendu l'appel de la rivière et celui du
01:23saumon qui remonte aux sources
01:25et qui, irrésistiblement, retourne vers un monde encore sauvage.
01:31Car être sauvage, c'est se fondre dans la nature, conserver sa vérité.
01:40Ici, le décor est brutal et déchaîné.
01:42Le cœur des montagnes écorchées est puissant comme le whisky.
01:47Et l'aventure s'exhale de chaque vague, de chaque roc, de chaque Ecossais.
01:54Voyager avec Laurent, explorer les cultures et les réserves culinaires du monde ne me lasse jamais.
02:04Nous voilà donc en Écosse, dans les hautes terres, les Highlands, Dingwall, Altby et surtout l'île de Skye, l
02:14'île des nuages.
02:15C'est ici que nous avons rencontré Kiss, un éleveur de vaches qui aime aussi pêcher.
02:30Il y a le banc de maquereaux qui va venir vers nous, là.
02:32Où sont les oiseaux ?
02:33Ça vient, à la mitraillette, là.
02:38Il y a une touche, attends.
02:39Mais non, t'en l'as pas.
02:41Mais non, t'as une méduse.
02:42Regarde, regarde, regarde Gérard.
02:43Je l'ai pas pris.
02:45C'est ici, il est là.
02:46Ah ça y est, tu l'as pris.
02:48Oh, il est beau celui-là, voilà.
02:51Oh, ça c'est beau.
02:53Oh, ça c'est beau.
02:56Tiens, attends.
02:58Deux maquereaux.
02:59Oh, ça c'est bien.
03:01Trois.
03:03Ah, il est un bon.
03:04C'est beau aussi, hein.
03:05Il y a tellement, oui.
03:07On est fait au vin blanc.
03:09Oui, c'est beau, ça froid demain matin.
03:12Il est un bon, là-bas.
03:15Oh, il est un bon.
03:18Il a tout.
03:20Il a tout, là-bas.
03:20Il a tout.
03:24Il a tout.
03:34Il est allard.
03:36Il est excellent.
03:37Il a tout, là-bas.
04:21So fast.
04:22Yeah, they are very fast.
04:25They're so beautiful.
04:27They're like mouflons, you know?
04:28They're so fast.
04:29Female is the first?
04:31No, no, they're all male.
04:32All male?
04:33They're all male, yeah.
04:34The eagle that we see, they can.
04:37The eagle of the mare.
04:38Not these ones.
04:39Oh, no.
04:39Because they're smart.
04:41Very clever.
04:42And always, they'll be...
04:44So most of them will be down, munch, munch, munch.
04:46And then there'll be one, he'll be looking.
04:49And if there's danger, boom, they're all gone.
04:51They're all gone.
04:52They're not grouped.
04:54They're not grouped like the other idiots of white moutons.
04:57These guys are boom, boom, boom, boom, move all the time, all the time.
05:00So very good for us to eat.
05:02So not bad.
05:03Yeah, they're not cholesterol, not graisse.
05:06Not cholesterol, not graisse.
05:07Yeah, yeah.
05:08And they have a taste like the venison.
05:11It's near the venison.
05:13Yeah, definitely.
05:14The taste of the meat.
05:15Yeah, yeah.
05:16These sheep came from the Vikings.
05:18When they started to spread out and discover places, they put these sheep on St Kilda on a small island
05:26called Zoe and a small island called Herta.
05:51How many sheep do you have in total?
05:54Seventy.
05:55Seventy?
05:56Seventy?
05:56Seventy.
05:57And half and half, half Shorthorn Cross and half Pure Highlands.
06:02Pure Highlands.
06:03These cows are the same that we see on Lascaux grottes.
06:08It's very, very old.
06:10These cows have been the traditional cow of Scotland and the Outer Hebrides.
06:16And they've been around for hundreds, if not a thousand years, you know.
06:21And where do they come from?
06:23I have a friend who has cows and he needed help with his cows.
06:27So I worked for him for like maybe one year.
06:30And then at the end of it, he gave me two cows, two young ones.
06:33And then I kept them.
06:35And then they have babies and a bit more and a bit more and a bit more.
06:38And then you have lots of cows.
06:40Is it true, Kiss, that the diameter of the cows is a quality gauge for a horse?
06:47Yeah, cows that have a thicker set of horns
06:51is purely down to what food that they've been eating.
06:55It's not necessarily a genetic.
06:57The bulls tend to come down this way, whereas the females tend to come that way as well.
07:03And this is the cell in the middle.
07:05What is it?
07:06It's not an island.
07:08This is the bull.
07:09The bull?
07:10This is the bull.
07:11Cimental bull.
07:11Cimental, yes.
07:12It's not the same thing.
07:13He cut the cows for the bull.
07:17No horns.
07:18No horns.
07:19But I don't think a lot of them naturally don't have horns.
07:22They don't have horns.
07:23But it's very strong, the bull.
07:25Yeah, big boy.
07:26He loves the cows.
07:32How old is he?
07:33He's a small bull.
07:35Yeah, he's maybe four weeks, maybe.
07:39One month.
07:40It's a little bull.
07:41Four weeks.
07:43It's beautiful, huh?
07:44I eat it once a week, that's all.
07:46We didn't eat it.
07:47At the beginning of the month.
07:48At the end of the month, when there were family allocations.
07:53I ate it.
07:58These animals maybe take four years to mature.
08:02You can see when you look at the cows, they're very defined.
08:05They're like supermodels.
08:07They're athletes.
08:08They live in the hills.
08:10They don't tend to live in a flat field, eating grass.
08:13You know?
08:14So they're naturally very slim.
08:16They're working animals.
08:21If you know what I mean?
08:22They're working to, not only do we keep them for the meat, but we keep them to conserve the countryside.
08:28This specific breed that's traditionally from here, Roman, you know, high up in the hills, managing the hill ground, controlling
08:35the ecosystem, the cows wouldn't be here.
08:40Commercially, are they viable?
08:42No.
08:43But what they do with the environment and the quality of the product they produce, you know what I mean?
08:50It's a balance.
08:51So, gentlemen, would you like to go and cut up a cow?
08:54Chop, chop, chop, chop, chop!
08:56Nice!
08:58Cleaver!
09:08Dexter.
09:09Oui.
09:11Dexter.
09:12Bricked brad.
09:12Là c'est bien tout!
09:13Pour couper ou découper la viande.
09:16Peu se peser ça!
09:19I'm so excited.
09:24It's beautiful.
09:26It's beautiful.
09:27It's good.
09:28It's good for five weeks.
09:33I have a talon.
09:37It's amazing.
09:39Yeah, I feel it.
09:40My eyes are pure.
09:42I'm curious to go to it because
09:43it's very good.
09:47I've never seen a maigre.
09:49Yeah, maigre.
09:51Look at the perfume.
09:52Yeah, it's very good.
09:55With five weeks of maturation,
09:57the cote,
09:58to my opinion,
10:01almost the double of that at the start.
10:03Not the double, but the third of it.
10:04You see how it has decreased
10:06in five weeks.
10:08I have the desire to eat one.
10:11I hope that the time passes faster.
10:12I hope you'll be seated.
10:14Yes, both of you.
10:16It's what you call.
10:35Yes, the sharpness in the top drawer, yep.
10:38Here.
10:39You have that.
10:40Here.
10:42Here.
10:46Here, O.
10:47Oh, thank you, O.
10:51These are the maggots
10:52that we made as a chance.
10:54On it now.
10:54Gérard has obviously made it's bigger.
10:56It's been bigger.
10:57Always fair.
10:58I didn't need it more.
11:00Yes,Alright.
11:01If you fik your products
11:02all right,
11:03then you ate the food
11:03whilst eating them.
11:03Also very tasty.
11:29It's very slow, matured, and it gets a full flavor.
11:34The commercial pigs can have fat like this, whereas our pigs are more like that, but then they're running about
11:40outside.
11:55Take with your finger first.
12:04Herring and mackerel were a very staple diet for people who were living here, because in the past, it was
12:12the rich farmers who had the sheep.
12:14They didn't get to eat sheep.
12:15They didn't have pigs.
12:17They didn't get to eat cows.
12:19They had the fish, and they would cure it, and they would smoke it, and that would then keep them
12:25through the winter, so they would feed themselves by catching the fish and preserving it.
12:32And it's a tradition here to smoke fish.
12:38I do.
12:39I'm Australian.
12:40My ancestors came from Skye.
12:43Oh, wow.
12:44I didn't know.
12:45I don't know.
12:45Which is why I came to Skye in the first place, because my ancestors...
12:50Kiss is Anglais.
12:51He's from Northumberland.
12:54Do you feel Anglais or Ecossais, Kiss, today?
12:58Skye.
12:59It's very good.
13:01The children are all free.
13:03They have a good mix.
13:05Yes, right.
13:10Is that what meat used to be like?
13:12Now people are looking for the truth.
13:17The truth is that.
13:19Oula!
13:20I'll give you that one.
13:23I don't know why it's still saying new.
13:26Do you like the flavour?
13:28Yes.
13:30Taste.
13:32Have you had some?
13:33No.
13:35Yeah.
13:35Good food.
13:37No.
13:38Good crack, as they say.
13:41Yeah.
14:02Good crack, as they say.
14:03Good crack, as they say.
14:11Good crack, as they say.
14:12Good crack, as they say.
14:14Good crack, as they say.
14:17Good crack, as they say.
14:19Good crack, as they say.
14:19Good crack, as they say.
14:20Good crack, as they say.
14:20Good crack, as they say.
14:20Good crack, as they say.
14:21Good crack, as they say.
14:21Good crack, as they say.
14:21Good crack, as they say.
14:21Good crack, as they say.
14:21Good crack, as they say.
14:21Good crack, as they say.
14:22Good crack, as they say.
14:22Good crack, as they say.
14:23Good crack, as they say.
14:29Good crack, as they say.
14:39It would be good to eat a phoek.
14:41I don't know.
14:42How would you do it?
14:44I don't know.
14:45I don't know.
14:46It's fat.
14:47You have to soak it.
14:48Look.
14:50In Groenland, they eat it.
14:52There's a phoek there.
14:54Just there.
14:55There's a little guy there.
14:56He's curious.
14:56He's curious.
14:58He's curious.
14:59He's curious.
15:00He's curious.
15:02I'm in the river of Cortez.
15:05I don't like the cyclops in the water.
15:07There were a few phoek.
15:10They're close to you.
15:12They're very cool.
15:17He's curious.
15:18With his...
15:18With his...
15:19With his...
15:19With his...
15:20Hello, Papa.
15:21Hello.
15:57Hello, Papa.
16:20Hello, Papa.
16:54Oh, elles sont belles, celles-là.
16:55Oui, ce sont des grosses pendules.
16:57C'est vraiment un travail de précision, ça.
17:02Oui, c'est ça.
17:02Il faut aller très vite.
17:04Regarde les gestes, etc.
17:05C'est net, hein ?
17:06De porquerie.
17:08Oui.
17:09Et elles veulent.
17:10Il faut environ deux heures pour venir jusqu'ici.
17:11Oui, c'est ça.
17:12Environ deux heures pour venir ici.
17:13Ça vient pendant la nuit.
17:15Alors, ils les prennent dans le camion vivier, dans le bateau, et ils prennent dans les petites camionnettes, et là,
17:21sans eau.
17:21Sans eau, c'est ça, pour deux heures.
17:23Est-ce que vous avez eu des fois des énormes langoustines ?
17:26De temps en temps.
17:27Et est-ce que, quand elles sont plus grosses, elles sont plus âgées ?
17:29Oui, elles sont plus âgées, mais elles sont aussi plus fortes.
17:33Ah, plus de fortes.
17:34Elles tiennent plus longtemps.
17:35Oui, forcément.
17:36Les petits sont un peu plus faibles quand ils sont plus jeunes.
17:39Les petits ont peut-être un an et demi, deux ans.
17:42Les plus grands, entre 8 et 9 ans.
17:44Et vous avez une vraie clientèle pour ce genre de produit ?
17:47Certainement des grands restaurants qui...
17:49Oui, donc la majorité de nos clients sont sur Londres ou Paris.
17:52Oui.
17:52Les gens étoilés ou les hôtels de 5 étoiles.
17:55On sert depuis 6 ans maintenant à la Reine d'Angleterre, à Buckingham Palace.
17:59Et en fait, nous avons accordé un royal warrant qui veut dire que pendant 5-6 ans,
18:04on a une plaquette sur toutes nos choses qui montre à tout le monde qu'on est sérieux,
18:08ses qualités, qu'il y a des romans, ça tient.
18:10Alors, tu sais que la langoustine, en fait, elle se terre.
18:13Elle vit dans la vase.
18:15Et en fait, on la pêche le plus facilement le matin, très tôt ou le soir tard.
18:21Et elle ne sort que pour se nourrir, en fait.
18:25Je pense qu'elle réagira plus avec ton doigt.
18:28Elle ne te lâchera pas.
18:29Tu vois, ça, ça ne lâche pas.
18:31Ces langoustines, tu vois, on les appelle des pâtes rouges.
18:34Et les pâtes rouges, c'est les langoustines qui sont les meilleures.
18:37Tu vois, les pâtes, elles sont beaucoup plus rouges que les autres.
18:39Et ça, c'est vraiment un signe de qualité, de langoustine.
18:41Moi, ce que j'aimerais goûter, c'est une langoustine vivante, crue.
18:44Tu vas entendre le cri de la langoustine.
18:46Si, si, mais comme un homard, tu sais, il craque.
18:48Moi, j'aimerais bien qu'on en goûte une.
18:49L'angoisse, parce que c'est vrai qu'un cochon, on l'entend crier, le veau, il a peur aussi.
18:56Parce que dans les abattoirs en France, il est très tenu, il faut les déstresser.
19:00Vous voulez le faire maintenant ?
19:02Moi, j'aimerais bien, éventuellement.
19:03Vous êtes tué d'accord ?
19:05Je pensais qu'en Écosse, on n'aimait pas tuer des animaux vivants.
19:09Je vais voir si c'est possible.
19:11On ne va pas être interdits.
19:13Vivante.
19:14On est arrêtés à la frontière.
19:19Tiens, mets les pâtes avant, toi.
19:42C'est important de manger des poissons crus, de les goûter crus avant de les cuire, c'est toujours très
19:46important.
19:47Les grosses comme ça, on va en faire au restaurant, parce qu'elles sont vraiment très bonnes.
19:52Toi, tu récupères ça, tu mélanges avec un peu d'épices.
19:56Hop là !
19:58Assez qu'elle va mourir.
20:00Tu as vu comme elle peintre ?
20:01Assez qu'elle va mourir.
20:02Il moule pas que ça soit à ton doigt.
20:03Assez.
20:08On a un coup de poivre dessus ?
20:09Oui, un coup de poivre là.
20:11Non !
20:11Tu vois, ça faut l'enlever.
20:13Ça, il faut toujours l'enlever, cette espèce d'artestin, là.
20:39L'Écosse, comme tous les pays imprégnés par leur histoire et leur culture,
20:44tangue entre folklore et envie d'un futur moderne débarrassé des clichés.
20:49Mais les traditions font souvent partie du quotidien.
20:52Et avec Laurent, nous allons où notre envie nous mène, où la soif nous pousse.
21:00Nous voici dans le temple du Malte, ces graines d'orge, de maïs ou de seigle qui, une fois germées,
21:07sont cuites et vont servir de base pour la fabrication du whisky.
21:13Comment tu t'appelles ?
21:14Mon nom est Keedon.
21:16Keedon.
21:16Keedon.
21:17Keedon, oui.
21:17Keedon, c'est un nom scottish.
21:19C'est un nom irish.
21:21Irish.
21:22Oui.
21:22Un irish et scottish.
21:24Oui.
21:25Ils sont bien ensemble ?
21:27Ils sont bien sûrs.
21:28Ils sont bien sûrs.
21:29Tout le monde revendique l'identité du whisky, la naissance de l'Oise.
21:35Mais il est véritablement écossais, ce whisky.
21:38Le whisky est 100% scottish, oui.
21:40Et nous l'appelons aussi le droit, avec un Y à l'intérieur, plutôt un E-Y.
21:44Nous n'avons jamais dû défendre la prohibition, fortunately, ici.
21:47Il est toujours faute très libre, et il n'a pas toujours été le plus légal des professions,
21:51en fait, ce mot ici, poche-gou, signifie « un illicit, un légal distillerie » en Gaelic.
21:58Et je pense que c'est comme la majorité du whisky, c'était produit dans le ciel.
22:01Oui, c'est le plus important national export, c'est notre national drink.
22:05Et c'est quelque chose dont nous sommes très heureux, je pense.
22:07Et il y a tellement de variété.
22:09Malte, un whisky malte.
22:10C'est pas de l'île de Malte ?
22:13Non.
22:17Malte, c'est...
22:17Il y a une explication.
22:19Il y a des gens qui pensent que le whisky vient de l'île de Malte.
22:22Alors, le malte, c'est quoi, justement ?
22:24Explique-nous ce que c'est qu'un whisky pur malte.
22:27We have a single malt whisky, which contains malt whisky from only one distillery.
22:32Pure malt whisky is whisky made from only malted grain that comes from a single distillery.
22:37Whereas a blended malt whisky is whisky still only made with malted grain,
22:42but it can come from multiple distilleries.
22:45Yes.
22:46One similarity I find is quite useful is to look at Bordeaux wines in France,
22:51where you have wine blenders who take different fantastic wines in their own right
22:55to make a great product.
22:57Est-ce que le whisky dépend aussi du terroir ?
23:00Yes, it depends a lot on the area you have.
23:02For example, you get wildly different whisky in the Scottish Islands,
23:05as you do on the mainland.
23:07They tend to be much peatier, smokier and saltier.
23:10A lot of it's to do with the water as well.
23:12If you're next to the sea, your whisky will be saltier.
23:15If you're next to an area with peaty soil,
23:18your whisky will be peaty and smoky and fiery.
23:20If you're next to an area with lots of long-flowing burns running through mountains,
23:25you'll probably have quite a smooth whisky.
23:27So you can almost take a geography lesson from the bottle you're drinking out of.
23:31C'est magnifique.
23:32Il y a très longtemps que le whisky est fait en Écosse.
23:35Je pense que les paysans faisaient du pain et du whisky avec l'orge.
23:40Yes, that's very true. It's made with grain.
23:42You are.
23:42Il y avait des vertus médicinales.
23:44Il était aussi utilisé, j'ai cru comprendre, avec les barbiers, pour les infections.
23:50C'est vraiment un médicament, le whisky.
23:53I mean, it could be used to sterilize a wound
23:54and it could be used to make you forget the wound had even happened in the first place.
23:58Ah, la mélancolie, oui.
23:59Les Anglais avaient aussi un Bordeaux.
24:02Ça s'appelait le chasse spleen.
24:04En Bordeaux, le chasse spleen...
24:05Il existe toujours, je sais.
24:08Mais c'est la même chose.
24:09Alors, le whisky était pour chasser la mélancolie.
24:12Je pense que c'est quelque chose que nous avons en commun entre les deux cultures.
24:16Slaanje.
24:16Slaanje.
24:16Cheers.
24:17Cheers.
24:21All my names are great.
24:22C'est 43%.
24:24So, nice and strong.
24:26A good spinach.
24:28And I really like this whisky.
24:30Very different.
24:31Hugely different character.
24:34You have some water, please.
24:35Water.
24:37This is the rum finish, matured one.
24:40Straight away, that sweetness, actually.
24:44It certainly hit Gerard anyway.
24:46The first carries no age character.
24:49Because the grain whisky.
24:50This is McNamara.
24:52It means son of the sea in Scottish Gaelic.
24:57It's nice and strong.
25:01I'm glad you enjoyed it.
25:02This is very wonderful.
25:09For me, this is the best.
25:13I would completely agree with you.
25:15You're wonderful.
25:17You're a wonderful man.
25:18Pleasure.
25:23Thank you very much.
25:25It's so nice.
25:28It's Gaelic, Gaelic, son?
25:30Yes.
25:32It's a Gaelic, c'est bon.
25:33It's a Gaelic.
26:03Wow, that should do us all, eh?
26:05C'est magnifique, c'est ça, c'est le haggis.
26:08This is your first haggis?
26:09Ok.
26:10Well, what you're looking at here is the pluck of a sheep.
26:15The pluck means the heart and the lungs and the liver of the sheep,
26:21which is wrapped in sausage meat.
26:24And in there, there's various spices, maybe a sauce.
26:27Look, it's extraordinary, because it's like a piece of...
26:34It's like a piece of a piece of a piece of a piece of a piece of a piece of
26:36a piece of a piece of a piece of a piece.
26:38How do you eat it?
26:40It's traditional to address the haggis before eating it.
26:44So, it's a song that we sing before eating.
26:46It's a recitation.
26:48You'll have heard of the famous Scottish poet Robert Burns.
26:51Have you heard of Robert Burns?
26:52Yeah?
26:53Well, he wrote the address to the haggis, which is a very famous...
26:57Hello everyone.
27:00You can join in if you want.
27:03Hello everyone.
27:04I am living in the city of Loughran.
27:11I am living in the country of Loughran.
27:14Hello everyone.
27:19a fanac as Cuspa come around is Hammy got followed call art media dish
27:27in the volume drop down stone of a fan my luck slant you can fanac shot a king
27:34hit you slant of all so would you like to attack the hackers yo you're okay
27:45Okay, stand back, stand back, stand back, okay, it's dead, here we go, here we go.
28:02Oh, it's beautiful, it's beautiful, very good, do you like it?
28:12Yes, a lot, I love the pepper, it's beautiful, it's very good, it's the real first Scottish speciality that I
28:22like.
28:23It's Slendivore, Slendivore.
28:42...
28:42I don't know.
29:11That's the Méduses, you know? Oh, the vache!
29:15Do you see everything there?
29:17It's dead.
29:18Does it eat?
29:19No.
29:21The Medusa.
29:22I won't eat.
29:23Me too.
29:25Hello, how are you doing?
29:28How are you doing?
29:29What are you doing?
29:30Yeah, there's deer just in the forest.
29:32Yes.
29:34I've seen some before when I came down.
29:36Just over the top.
29:37So I need to go and...
29:38Ah, well, we're going.
29:40Do you want to go with us?
29:41Yeah, no problem.
29:42Yes.
29:42We need to be...
29:44They're just over the top, so...
29:45OK.
29:47We follow you.
29:59There's a stag below the trees.
30:02Do you see his heart?
30:03Beautiful.
30:03Yeah.
30:04Good.
30:05Do you want to shed?
30:07Do you want to shed?
30:16No, I'm gonna die.
30:27I'm gonna die.
30:30I'm gonna die, too.
30:34I'm gonna die.
30:35I'm gonna die.
30:37Do you think?
30:38Yes, I'm telling you.
30:40He's smoking.
30:45Nice.
30:46Good shot.
30:47Very, very good.
30:48His heart may be here, but good shot.
30:50Magnifique.
30:51Good kill.
30:52Formidable, you see.
30:54And you've already done that, the chevreuil?
30:56No, it's the first time.
30:58I've never been able to shoot a bitch, a female.
31:03In France, I was on the post like that with the gun.
31:06All of a sudden, I hear it.
31:09And she was just there, there.
31:12And we looked at her.
31:16And I couldn't point her.
31:18She was easy, she didn't move.
31:21And there, I saw this moment of grace.
31:24And we stayed for a long time.
31:26Well, enough to point or point her, if I saw it.
31:29But there was so much beauty.
31:31This part of the tongue that came out.
31:33Sors the tongue, I can see.
31:34I was like a bitch.
31:37I was like a bitch.
31:37And there, I had a bitch in my eyes.
31:40And we had an impression of having a shot.
31:43And she went, but not gently.
31:45She left gently.
31:47No scare.
31:50You can't shoot right now.
31:52There's a connection.
31:53Yes, there is a connection.
31:54I shoot for meat rather than for trophies.
31:57Yeah.
31:58So this beast is perfect for meat.
32:01Yeah, it's perfect.
32:02But no good trophy.
32:03Yes, of course.
32:04But for me, if I sell nice meat, then it's perfect.
32:07You know, very nice.
32:08That's four years.
32:09Three, four years old.
32:10Yeah, three, four years old.
32:10So maybe one more month.
32:13And have big horns, you know.
32:15How many kilos?
32:1580 kilos.
32:1680 kilos.
32:1740, 50 kilos.
32:1850 kilos.
32:1950 kilos.
32:20What are the pieces you prefer to cook?
32:23Basically, the best bit is the loin.
32:27On the back leg, we have the top side.
32:30Nice big roast on that side.
32:32There's another roast in here to cook very slow.
32:35Because it's a muscle that gets work, work, work.
32:39And then the loin in the back and the fillet underneath
32:42is the muscle that we use to stand up.
32:45You know, we stand up straight like that.
32:48So our muscle will be quite tough.
32:50But on an animal, because they walk on the flat,
32:53that's why this muscle is soft, very tender.
32:56So the front end, you tend to chop small and cook for a long time,
33:00make a nice stew, nice casserole, though.
33:02You make nice chives with that.
33:03You make nice chives with that.
33:04Yeah.
33:05Do you put some cornflakes?
33:06Or do you put some sauce?
33:09If you cook a stew, you can use red wine.
33:13Yeah, red wine.
33:14The choux.
33:15You had a very good idea of making the choux.
33:16Cabbage, cabbage, vinegar and sugar.
33:20A little bit of sugar.
33:21Red cabbage.
33:22Yeah.
33:29We're not far away from Loch Ness, the lake.
33:34So what is this legend of the monster of Loch Ness?
33:37It's always...
33:38You look, you see him?
33:39Yes.
33:41No, and he's not been seen for a long, long time.
33:43It's good to continue to maintain the legends.
33:45Yeah, absolutely.
33:46We have a legend of a sea kelpie.
33:49It's a man, that's half man and half horse,
33:52that comes out the sea and up the river here.
33:55And he takes the ladies, takes the young ladies.
33:58And he has shells and his hair and things from coming out the sea.
34:01It's a man, the young ladies.
34:45And the reallings is a Malaysian.
34:46And the others pack your KARbé.
34:46And his cach Tong через the air...
34:46He'llaring cherrykompen every moment.
34:46Now it's amazing.
34:46Oh man.
34:48Oh man, oh man.
34:49Oh man.
34:50Oh man.
34:50Oh man, oh man.
34:51Oh man.
34:52Oh man.
35:00Oh man.
37:31Here we go.
37:32It's a good fish, Jen.
37:34Not too good.
37:35A good fish, how many scallops?
37:38100.
37:39100?
37:39100 would be a good fish.
37:47It's a good fish, it's a good fish, it's a good fish, it's a good fish.
38:09It's a good fish.
38:19It's a good fish.
38:23It's a good fish.
38:24This one.
38:26Yeah, you do as many as you like.
38:29And you fish all the year. There's no time when they reproduce.
38:34We don't really need to because we only take certain scallops.
38:38We don't take the small scallops.
38:42Only take the very big scallops.
38:46We can fish any time of the year.
38:49We are taking scallops from Scotland and we are taking them to Norway.
38:54We spawn the scallops there in a hatchery.
38:57And then we bring the very tiny scallops back here
39:03and grow them on so that we can produce more scallops.
39:07Combien de petits bébés ?
39:09These scallops are one year old and they were hatched in Norway one year ago,
39:15but they are Scottish scallops.
39:16We determine the age of a Saint-Jacques, I believe, through these trees, right ?
39:20This is only about four and a half years old.
39:23This is when the scallops is really sweet when it is four and a half, five years old.
39:28Oh, but he ate everything. I was sure.
39:31They are very good. They are very good.
39:33They are very sweet, these coquilles Saint-Jacques.
39:34They are very good.
39:36I brought some butter with me if you want to cook in butter.
39:40Do you have some butter here ?
39:41Yes.
39:42Do you want to cook a little bit ?
39:43Yes, with pleasure.
39:44Okay.
39:45If you want that.
39:47Listen, for you it's good.
39:50Oh, you've got a souffle.
39:51I didn't have the time.
39:52I opened it, I looked at it.
39:53You got the best, the one I wanted.
39:56You got the biggest.
39:57It's always like that.
39:59It's a little bit of water.
40:03It's a little bit of water.
40:07It's a little bit of water.
40:08It's a little bit of water.
40:08And how many coquilles Saint-Jacques do you make in the year, for example ?
40:12Between 500,000 and a million each year, but we want to produce a lot more than that.
40:17We are trying really hard to find investors to help us to build a hatchery here.
40:24But at the moment, we have no investors to help us do this.
40:28The big boats exaggerate, they crack the ground, they kill all the fawn, the flore.
40:33The flore, the flore, the flore.
40:35You know, we call them pelagics.
40:37These two boats take the fidets and drag all the tip of the sea without even reflecting.
40:46The flore is very upset, but maybe we could change things.
40:52If we could start the ranching, we could change things maybe.
40:56Is it true that you left a living, that people serve it, and left the money to go even if
41:04there was no one?
41:05In fact, she leaves a bag with the produce of her fishing.
41:08She prevents her, she says,
41:09she says, she says, she's going to let her take some water.
41:13She puts them on the floor.
41:14And people come to take, depending on their needs,
41:17and leave what they want.
41:18No one wants to, she will take money.
41:20It's wonderful.
41:21Very good.
41:22So everybody is very trustworthies around here.
41:24It's wonderful.
41:25We are all good friends.
41:28They sound really good, very good.
41:29Okay.
41:31But you don't look at how much is it?
41:52There are 4 houses on the island and maybe 12 people.
41:56And how do you pronounce the place to buy the place?
41:59The place to buy you.
42:00Isle you.
42:01Isle you.
42:02Isle of you like a ship.
42:03Isle of you.
42:05No, I love you.
42:06I love you.
42:07I love you.
42:09I love you too.
42:11I love you too.
42:13It's beautiful.
42:14It's like the inhabitants of I love you.
42:17The lovers.
42:19No, I love you.
42:21The lovers, it's beautiful.
42:24I love you too.
42:25I love you too.
42:28I'll pass you.
42:39If I eat a lot, I read a lot too.
42:43I'm Italian, of course.
42:45If I love Walter Scott and his divanery,
42:48or Stevenson and his treasure,
42:50I have a passion for the polar.
42:52Conan Doyle, the creator of Sherlock Holmes,
42:55was Italian.
42:56Philip Kerr l'est also.
42:59I've devoured all his novels.
43:01His hero, Bernie Gunther,
43:02is a detective who lives in Berlin
43:04during the Nazi regime.
43:07Just like me,
43:07Philip Kerr loves to travel.
43:09He loves to eat.
43:10He doesn't like the beaten roads.
43:12And it's for this race
43:13that I wanted to meet
43:15this Ecossais citizen of the world.
43:20Keeper, it's the harang
43:21which is fumé.
43:22The name Keeper,
43:23it means that.
43:24And there are other fumes
43:25fumés who are traditionally
43:27served in Ecosse?
43:28Yes.
43:29Most people buy them from a supermarket,
43:31but the best ones always come from fish shops.
43:34And, you know,
43:35sometimes the fishmonger
43:36will smoke the fish himself.
43:39The better fishmongers have
43:40what's called a smoky,
43:43which is a smoke room,
43:44and they actually choose
43:45their wood very carefully
43:48to smoke the fish on.
43:50Here in Ecosse,
43:52the cuisine is not in relation
43:53with the product.
43:55For example,
43:55they don't like to eat raw things.
43:57The Scots have a,
43:58I think,
43:59a culture of cultivation.
44:02They're good at producing
44:03the best meat
44:05and game
44:06and fish
44:07and a lot of other things too.
44:09Honey
44:09and wonderful things.
44:11But the trouble is
44:13they're not very,
44:14we're not very good
44:15at actually
44:16knowing what to do with it.
44:17I don't know
44:18whether it's because
44:20we're lazy
44:21or we've got no tradition
44:24of knowing how to cook.
44:26I think it's probably that.
44:27You see,
44:27people haven't had the time
44:29to cook maybe
44:30because maybe
44:31it took so long
44:32to cultivate it.
44:33They were too tired
44:34to cook it maybe.
44:37No,
44:38my grandfather
44:39was a carpenter,
44:40a joiner.
44:41Un charpentier.
44:42Yeah,
44:43in Edinburgh.
44:44He was called Tom Brodie
44:45and he claimed
44:47he was descended
44:48from a famous
44:49Scottish burglar
44:50called Deacon Brodie.
44:53And if you go
44:54to a part of Edinburgh,
44:56the old part,
44:57you'll see a pub
44:58called
44:59Deacon Brodie's
45:00Tavern.
45:02Deacon Brodie
45:03was the inspiration
45:05for Dr. Jekyll
45:06and Mr. Hyde
45:07because by day
45:08he was
45:09a respectable
45:10citizen
45:12and at night
45:13he was a burglar.
45:14And when the,
45:15this is in about
45:171780,
45:18when the Edinburgh
45:20Town Council
45:20found out
45:21that he was a burglar,
45:23they hanged him.
45:24C'est magnifique
45:26parce que c'est vrai
45:26c'est un pays
45:27où il y a plein d'histoires,
45:28plein de légendes.
45:29Ça c'est le petit déjeuner
45:32traditionnel écossais,
45:33ce que nous sommes
45:33en train de manger.
45:35Poisson fumé qui peur.
45:37Il y a un petit peu
45:37de saucisse,
45:38de haricots.
45:39Mais moi j'ai,
45:40je pensais
45:41qu'il y avait
45:41du black pudding.
45:42Le boue d'allemois,
45:43c'est magnifique.
45:44Comment ça se fait
45:45qu'on n'en a pas
45:45nous là du black pudding ?
45:46Écoute,
45:46je vais voir.
45:47Va voir,
45:48regardez.
45:48Si jamais,
45:48si jamais...
45:50Bien manger,
45:51c'est simple.
45:52Ce qui est très intéressant
45:54dans ce caractère
45:55de Bernie Gunther,
45:56c'est qu'il est élégant,
45:59il est puissant,
46:00il est fort,
46:01il aime être bien habillé.
46:03Il aime les femmes.
46:05Il a beaucoup
46:05de psychologie.
46:06Rien qu'à la façon
46:07dont une femme bouge,
46:09il sait
46:10comment elle va bouger
46:12et comment la séduire.
46:14Il adore
46:16la nourriture.
46:17C'est un personnage
46:19complet.
46:20Je vais juste
46:20écrire sur moi.
46:22Oui,
46:22mais c'est formidable.
46:31C'est un black pudding
46:33avec des pommes.
46:35Alors,
46:36ce n'est peut-être
46:37pas traditionnel,
46:38mais Gérard aime bien
46:38le boudin aux pommes.
46:39C'est pourquoi
46:40j'ai rajouté
46:40les belles pommes.
46:41C'est les pommes
46:41que vous avez
46:42d'ici ?
46:44Oui,
46:44c'est le chardonnay.
46:45Toutes les pommes.
46:47Ah, vous avez des pommiers ?
46:48Et vous,
46:49alors,
46:49le porridge,
46:50ça est bientôt clé ?
46:50Je peux goûter ?
46:52Pour une petite cuillère.
47:02Je vais le écouter.
47:03Et I just realized
47:04very early on
47:05that the little,
47:06it was the little things,
47:08the little spots of color
47:09that helped make a picture.
47:10And the person
47:11who inspired me
47:12in a sense in this way
47:13was George Su.
47:15Ah, bon.
47:16Un petit déjeuner
47:17écossé.
47:19Je enlève ça.
47:20Ah, fantastic.
47:22Le boudin noir.
47:23Avec des pommes.
47:25Black pudding
47:26écossé à la française.
47:27The Scottish
47:28would serve it
47:29just like that.
47:30Yes.
47:31It's the apple.
47:32It's the apple
47:33that makes it.
47:34It's the flair
47:35that we look to
47:36for the French.
47:38The French give it flair.
47:42And that's why
47:44I mean, the Scots
47:45I think they make
47:46too much of plain cooking
47:48as if it's a kind
47:49of spiritual virtue.
47:50It's like going to church.
47:51See, I reckon I can eat
47:53almost anything
47:54except a couple of years ago
47:56I went to Lyon
47:57for the first time.
47:58There's a big crime festival
48:00everywhere in Lyon.
48:01Now they serve something
48:02in Chez Hugo
48:03which I've never eaten.
48:04It's like a sausage
48:06but it's...
48:07Andouille.
48:08Andouillette.
48:09Andouillette?
48:09It smells like...
48:10Wait, wait, wait.
48:12There's no good andouillettes.
48:13No, but wait.
48:14The andouille of viens...
48:15I've eaten
48:16sometimes
48:16andouillettes.
48:17It's true that
48:17for someone
48:18who doesn't have the habit...
48:19It's the smell.
48:19It's the smell.
48:20You have the impression
48:21of eating
48:21the shit
48:22of all the shit
48:23that you're on the floor.
48:24It smells the cul.
48:25Well, you're having a pee.
48:26Oui, c'est ça.
48:29Yeah, that's true.
48:33Like, they bring stuff
48:34at the beginning
48:34and they put it on the table
48:35and there was this thing
48:37there was these little things
48:38I was eating
48:38and I said
48:39Oh, what are these?
48:42And the lady said
48:43Well, they're pig's noses.
48:46Ah, oui.
48:47Little pig's nose.
48:49Yes.
48:49Likes it?
48:50Oui, mais ça...
48:50No.
48:51Ça c'est bien le fromage de tête.
48:53Ah, oui, c'est bon.
48:53The cheese of...
48:54The head cheese of a pig.
48:56Right.
48:56I love to do that.
48:57The feet also, you know?
48:59Ah, the feet.
48:59The feet I like.
49:00Very good.
49:01You know, before the French,
49:04the king in the Middle Ages
49:08ate all the abbas, you know?
49:10Balls of lamb balls.
49:13Crête de coque.
49:15Crête de coque.
49:16Rhin.
49:16Rognon.
49:17Rit de veau.
49:19Tout ça, il faisait avec des crèmes
49:20et il jetait le reste.
49:22Et les Anglais, au Moyen-Âge,
49:25mangeaient les parties nobles
49:27comme nous en mange maintenant.
49:29Le plaisir de la table,
49:30c'est aussi le partage
49:33et puis le même regard,
49:35le même désir.
49:36C'est comme des gens
49:37qui se retrouvent
49:39pour discuter d'un beau livre
49:41ou d'un bon film
49:42ou d'un beau tableau
49:43ou d'une bonne partie de pêche
49:46ou d'une bonne partie d'amour.
50:16Sous-titrage Société Radio-Canada
50:16Je suis une mauvaise herbe,
50:35Laurent aussi.
50:36Les mauvaises herbes,
50:38ça vole partout,
50:39vers les autres,
50:40vers le partage.
50:41Le voyage ouvre des portes
50:43que nous pensions fermer
50:44et nous offre un monde différent,
50:47loin de nos pensées arrêtées.
50:49On ne peut connaître la vérité
50:51qu'en étant sur place
50:52et en rencontrant les gens.
50:58Le voyage est aussi ce qu'on sent,
51:01ce qu'on voit
51:01et ce qu'on goûte.
51:04Le voyage, c'est le choc de la nature,
51:07c'est être abasourdi par la beauté.
51:31C'est la jartelle.
51:35Le voyage, c'est un béret
51:36avec le porto.
51:37Est-ce que vous pensez
51:38que ça, c'est la crocive ?
51:39Can you just...
51:41Oh, il y a mon Bénix.
51:43Je le regarde.
51:46Non, ça ne va pas.
51:48Excusez-moi, madame.
51:49Excusez-moi,
51:49je ne suis pas là.
51:54Je suis pas trop lourd.
51:57Oh non, la couleur est superbe.
51:58C'est très élégant.
52:03J'attends qu'il se mette en place.
52:05Ça allait bien, là.
52:07Pour tuer un cer,
52:08il faut toujours être à l'heure.
52:10Et c'était son heure.
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