00:04I hope that you're not as messy as you used to be. As if you are, I'm not going to
00:09work with you.
00:11Well, I hope you're not going to ask me to prepare all your bits and pieces so you can come
00:16in.
00:16You know my shortfall.
00:17Light as usual.
00:18Okay, you know my shortfall.
00:19And then get the medal.
00:20Let's try to forget about those things. And let's try to make that program a most beautiful and interesting program.
00:26There is no reason if you behave properly. I'm sure it will be.
00:30A touche? A touche? A vari-caliber?
00:32Yes.
00:32Should be no problem whatsoever.
00:33Should be no problem.
00:34Now, it's time you did some work on this program. So why not starting to make your own contribution and
00:40doing the water-cross soup?
00:41You're getting very cheeky, my son.
00:43Well, you've got all the ingredients there.
00:45What you want me to make a water-cross soup with that?
00:48Michel, you're not expecting me to.
00:50For water-cross soup, that looks more like minestrone or scotch broth.
00:55I know you're very classic.
00:56No, no, no, no.
00:56Why don't you tell me what you use in your water-cross soup?
00:59Water-cross, potatoes, white stock or water.
01:04Yes.
01:04That's it.
01:05And the water-cross and the potatoes.
01:07That's it.
01:07You're a cheeky devil.
01:08No, no, no, no, Michel.
01:09You're a snob.
01:10I am not going to do a water-cross soup like that.
01:12If you're using chicken stock, you know pretty well that in the basic of the chicken stock, you've got leeks,
01:17carrots, and shallots.
01:19But you're having some more.
01:20Well, having said that, you know, I'm not going to argue with you.
01:23I don't think that I've been hurt.
01:26I'm not going to do it.
01:35No, classic.
01:36Let me know for a second.
01:38I'll leave you with my soup.
01:39I'll leave you with my soup.
01:40I'll leave you with my soup.
01:53I'll make my soup.
02:05I am, I was going to say.
02:07Two gelatin leaves.
02:09There is gelatin.
02:10Or just a little gelatin powder.
02:12And you should add your gelatin.
02:14That's most important of all.
02:15You should add your gelatin off the stove.
02:17So it's the most beautiful guy.
02:19So I'm going to do the consomme.
02:21So you're hungry.
02:22Well, I'm only delighted.
02:23I thought I was only here to listen to your speech.
02:25Well, shall I do your pistachio?
02:27Why don't you do that?
02:28Why don't you disappear?
02:30Do those little minimal little jobs.
02:33It's a bit noisy to chop the meal.
02:34And I will get on with the consomme.
02:36Well, then I'll leave you the room.
02:37And I'll take with me the pistachio, the crouton,
02:39and I'm going to peel them and chop them.
02:41Come back in about five minutes.
02:43A few minutes.
02:44Yeah, not a few.
02:44I'll give you a chance.
02:45Yeah, well, thank you.
02:47I'll take my dish as well.
02:47Take your dish as well.
02:48I need my dish.
02:49Can you manage?
02:51Oh, very well.
02:51Don't worry about me.
02:53There we are.
02:5420 minutes.
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