00:00You know, we are serving 1,500 guests all at once, so it has to go really fast.
00:06So we have 300 chefs and pastry chefs in the kitchen.
00:09We actually have two kitchens, one on each side of the ballroom,
00:13and then we have 900 people in the dining room, waiters, busboys, bartenders, and so on.
00:19So all together it's 1,200 people working for 1,500 guests
00:23because we want the best service and the best quality of food.
00:27So nothing is cooked in advance.
00:29Everything is cooked at the last moment.
00:32I really think the most popular dish is the chicken pot pie.
00:35People love it, and the macaroni and cheese, potatoes with caviar,
00:40and a lot of people like our soup too.
00:43We make a little white asparagus soup with a little caviar on top, so people love it.
00:46Every year we make new things, for example, from the appetizers to the main courses.
00:52Now, for example, we have little tacos here for the vegetarian.
00:56We have the deviled eggs here.
00:58We have a little spicy guacamole for the vegetarian.
01:01Then we have great sashimi and sushi.
01:04We have so many different chocolate desserts, so many different other desserts.
01:09Like here we have, for example, a lychee rosewater tart, which is really brand new.
01:14We never made it before.
01:15Or our macaroons.
01:17I love macaroons, but we flavor them with cocktail.
01:21So, for example, you have a mojito flavor.
01:24You have a negroni flavor.
01:26You have a champagne cocktail flavor.
01:27And then we have our chocolate bonbons, and everybody's going to get a chocolate Oscars.
01:34One of my favorites, I almost forgot.
01:36This is the Maréchaline chocolate pop.
01:39So, in here you have pralines, you have hazelnut, chocolate, and a little creme fraiche.
01:45So, this is really amazing.
01:47Mmm.
01:49Mmm.
01:52You
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