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Watch Knife Edge Chasing Michelin Stars, Season 2 Episode 4 on Dailymotion (2026).
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00:00Sous-titrage MFP.
00:30It's paramount that we keep our identity a secret.
00:33We have a solo diner,
00:34and it looks like we should take it very seriously.
00:37Elders is writing down everything.
00:41We follow chefs around the world,
00:44pushing themselves to breaking point.
00:46Everything has to be perfect.
00:49Wake up.
00:52If we lose this star, restaurant could be done.
00:55When the stakes are this high,
00:57there's no room for error.
01:00There's no plan B.
01:01There was a small little bone.
01:03Bone from what?
01:05Striving for perfection.
01:06That is amazing.
01:07Yes!
01:08Every single service.
01:10There's a fine line between getting famous and getting fired.
01:13Knowing that a star
01:14could transform their lives.
01:18With great excitement,
01:19we award one Michelin Star 2.
01:22Oh!
01:24Oh!
01:26It's good to be back.
01:41Brazil.
01:44Loud, lively, and overflowing with energy.
01:46Much like the rest of this country,
01:48the food scene here is proudly bold and colorful.
01:53Home to the very underrated Brazilian barbecue,
01:56slow-cooked beans,
01:58and my absolute favorite,
01:59Paulo's gejo.
02:00This cheese bread.
02:01This stuff's good.
02:04That guy knows it.
02:06You might not associate Brazil with fine dining,
02:09but just wait.
02:11The dining landscape here is moving fast.
02:14Local chefs are breaking the mold
02:16with creative techniques and unusual flavors,
02:19and Michelin are taking notice.
02:22Brazil's first star was awarded in 2015,
02:25but no restaurant in the whole of Latin America
02:28has ever won the ultimate prize.
02:31Three Michelin stars.
02:34Could this year finally be the year?
02:42Sao Paulo is the fine dining capital of South America.
02:47Out of the 25 Michelin-starred restaurants in Brazil,
02:5117 of them are right here,
02:53and one of them is trying to make history.
03:00Hurry up, guys.
03:02We need more rhythm on it, okay?
03:03Yes, sir.
03:06Evai has one clear intention.
03:09The idea is to surprise the guys.
03:11What temperature is the dish?
03:14What texture?
03:15And those leading the mission
03:17are head chef Luis Felipe.
03:20Now, continue.
03:21And his fiancée, Bianca,
03:23who last year was named
03:25the best pastry chef in Latin America.
03:28So, what do we have?
03:29So, this.
03:30This, okay.
03:31Yeah.
03:32And decoupage.
03:33Nice.
03:35Luis was the first person
03:37who believes in me
03:38before I believe in myself.
03:41Look at this.
03:41It's beautiful.
03:42I met Bianca.
03:44She was a trainee.
03:46I saw her potential
03:48to be this great pastry chef,
03:50and we kind of created
03:52this beautiful working relationship.
03:54But our admiration changed for love.
03:58There are only two things
03:59that is missing in my life.
04:01One is to be a father,
04:03the other is to learn a third star.
04:06What is the most important to me
04:08right now?
04:09The third star.
04:11But we don't want to keep waiting
04:13to have children.
04:14So, we have to make things happen.
04:18Chasing the third star
04:20is not easy.
04:22We have a lot of work to do,
04:24but we could make history.
04:33Being from London,
04:34I haven't heard a huge amount
04:36about restaurants in South America.
04:38But I know of Michelin-star chefs
04:40that have traveled to Brazil
04:42just to eat at Evai.
04:44That is a big reputation.
04:47There it is.
04:49A sparkling jewel in the rain.
04:56Hello.
04:57Hello, sir.
04:58This is a good seat.
05:00Thank you.
05:01Best in house.
05:03There's loads of chefs in that kitchen.
05:05It's quite a nice, interactive element.
05:08So, it brings the kitchen
05:09into the dining room.
05:12Ask any chefs in Brazil,
05:14who's the geniuses?
05:15Who are the magician chefs
05:17on the scene?
05:18And they'll name
05:18Luis Felipe and Bianca.
05:22So, this could be
05:23quite a unique menu.
05:29This is a iconic dish
05:30here on Evai.
05:31On top of the hand of the chef
05:33is the scallop bomb.
05:34This is actually
05:36Luis Felipe's hand.
05:37I wonder if it's like
05:38a souvenir you can take home.
05:40Right, one bite wonder.
05:46I expect that to be hot
05:48because it sort of tastes
05:49like a little savory donut.
05:50That's interesting.
05:52Get some of this scallop paste
05:53and lemongrass.
05:57Oh, scallop paste
05:59is almost like a tamar salata
06:00made from scallop.
06:01But lemongrass is everything.
06:07Whoa.
06:08Now we have the muqueca.
06:09It's a fish stew
06:11common in the northeast of Brazil.
06:13It's a seabass
06:14heart of palm and squid.
06:15Usually, muqueca,
06:16it's super colorful.
06:18You have rich yellow or orange.
06:20It never looks like that.
06:24It's divine.
06:26The depth of that sauce,
06:27you just don't expect something
06:29that's 50 shades of white
06:30to be so full of flavor.
06:33So far, I've been caught off guard
06:34by texture, temperature, color.
06:37And it almost tricks your brain.
06:39So your brain's looking at something,
06:41smelling something,
06:42and going,
06:42oh, this is going to be like this.
06:43and then it's not.
06:48This is the cuposu fruit.
06:50Comes from the Amazonic part of Brazil,
06:52and it's the only ingredient
06:53in this dessert.
06:57The only ingredient to form this.
07:00The technical skill,
07:02as a pastry chef,
07:03you have to have
07:04to create this
07:05is off the charts.
07:14It's like a perfect package of dessert.
07:17You have the jammy goo
07:19of that cornflip at the bottom,
07:20the cold sorbet,
07:22and then the snap of that cracker on top.
07:24It is brain chemistry-altering cuisine.
07:29How was your dinner?
07:31So amazing.
07:32I've not had anything like that.
07:33When you add layers of texture,
07:36different kind of temperatures,
07:37it kind of makes you pay more attention
07:38what flavor you have in your mouth.
07:41That's what makes food also fun,
07:42you know,
07:43and somehow it's fun to eat.
07:44In the Michelin Guide
07:45around the world,
07:47there are 19,000 restaurants.
07:49The number of restaurants
07:51that achieve three stars,
07:52around 150.
07:53Oh, my God.
07:54It's almost microscopic.
07:55Sometimes I think it is impossible,
07:59but no risk, no gain.
08:01That's it.
08:02Thank you.
08:03Thank you, Justin.
08:04You have to admire
08:05Luis Felipe and Bianca's ambition,
08:08but to win three stars,
08:10they have to reach a level of perfection
08:12that is almost impossible.
08:16A restaurant with three Michelin stars
08:19exhibits absolute mastery
08:22across five established criteria,
08:25technique, sourcing, personality,
08:28incredible flavor,
08:30and consistency.
08:32To have that level of quality
08:34and consistency,
08:36it's almost superhuman.
08:43200 miles from Sao Paulo
08:45lies its glorious,
08:47party-loving neighbor, Rio.
08:50Although known for its street food,
08:53Rio is building a reputation
08:54for its fine dining.
08:56In the upscale district of Leblanc,
08:58one man hoping to make his mark
09:00is celebrity chef,
09:02Claude Troiegros.
09:04When I came to Brazil in 1979,
09:07I decided to stay,
09:09and today I'm very well-known in the country.
09:12I have three TV shows.
09:14I'm a kind of showman, you know?
09:18Where are you from in France?
09:20Near Lyon.
09:21My family have a restaurant there from 1930.
09:26The Troiegros family are the closest thing
09:29Michelin have to royalty.
09:31They practically invented Nouvelle Cuisine,
09:33and the family restaurant in France
09:35has held three Michelin stars
09:37for 58 consecutive years,
09:40longer than anywhere else
09:42in the entire world.
09:44Claude's been a chef in Brazil
09:46for 47 years,
09:47and he's a big deal here.
09:49It's quite easy to spot
09:50which restaurants are his.
09:52Chez Claude,
09:53Bar de Claude,
09:54Cantina de Claude,
09:55and this one isn't called Claude.
09:57This is Madame Olympe,
09:58actually named after Claude's mum.
10:03Claude.
10:04Hello.
10:05Welcome to Madame Olympe.
10:06Thank you very much.
10:07So this is it?
10:08This is the kitchen?
10:09It's a small kitchen.
10:10It's nice.
10:12Wow.
10:13Your table is ready.
10:14Oh, thank you very much.
10:15Yeah.
10:16Bon appétit.
10:18Claude has fame
10:19and the family name.
10:21What he doesn't have right now
10:22is a Michelin star.
10:25Welcome to Madame Olympe.
10:27But with this restaurant,
10:28he plans to change all that.
10:30It's very simple in here.
10:31It's very elegant.
10:32It's white tablecloths.
10:34All the servers
10:34are suited and booted.
10:36This is definitely
10:36what you think of
10:37with a Michelin star restaurant.
10:40I am very traditional
10:42in my way of cooking
10:43and thinking.
10:44This is the purest.
10:46And we do
10:48the best we can
10:49on service
10:50and cuisine,
10:51decoration
10:52to get
10:53the first star mission.
10:56Hello.
10:57Hello.
10:58This is
10:59crab rock lobster
11:01lime in gothigaro.
11:02Bon appétit.
11:03Should we go side on
11:04or face on?
11:06Yeah.
11:09I like the crunch.
11:11It's really satisfying
11:12because not just
11:12the crab biscuit thing
11:14is crunchy,
11:14but the whole surround.
11:16little slight hint
11:17of curry there
11:18that's in the aftertaste.
11:19Lovely texture
11:20from the rock lobster.
11:22It's kind of almost
11:23pulled like crab.
11:24This really isn't
11:25what I expected.
11:26And with that
11:27traconate,
11:28with that heritage,
11:29I just kind of expected
11:30this to be
11:31sort of Frencher
11:32than France.
11:33But it's way more
11:34experimental.
11:35It's way more
11:35exciting than that.
11:37The scallops,
11:39sour,
11:39black radish,
11:40bourblanc.
11:46The texture
11:46of that scallop
11:47is like a savory
11:48marshmallow.
11:49It's so bouncy
11:50and soft.
11:52A bourbon sauce
11:52is normally
11:53sort of creamy,
11:54maybe a bit zesty,
11:55but there's a sharp
11:56tang in there.
11:57God, that's good.
11:59Cold's nearly 70.
12:01This place
12:02must be his last stab
12:03at getting a Michelin star.
12:06But having only opened
12:08seven months ago,
12:09he doesn't have long.
12:11The timing
12:12is very, very short.
12:13It's a huge challenge.
12:15But in his family,
12:17the pressure
12:18to be a Michelin star chef
12:21is like no other.
12:28A short walk away
12:29in the lively
12:30Ipanema district of Rio,
12:32there's another member
12:34of the Trois Gros family,
12:35one who knows
12:36all about that pressure.
12:41Tomas,
12:41Claude's son.
12:43He's already got a star,
12:45and now
12:45he wants a second.
12:47If we achieve as a team
12:48the second star,
12:49it's gonna make me
12:50really proud.
12:52When I opened Jose,
12:53I said to myself,
12:54you know what,
12:55I'm gonna try
12:56to do something new.
12:57My customers
12:58will be like my friends
12:59coming over
12:59to my gourmet kitchen
13:00and having a nice meal.
13:02Do you like more sauce?
13:04Do you want more?
13:04I'll give you more.
13:05I'll give you more bread.
13:06Oh, no.
13:06You're good.
13:08Feel at home, please.
13:10If it's possible,
13:11we'll do it.
13:11Open kitchen,
13:13it's a stage.
13:14Joga,
13:14f***,
13:15c***, vambora.
13:16Pega a colher maior também,
13:17cara.
13:18I wanna show
13:19that you can have
13:20a really good time,
13:21eat high-level food
13:23in a very easy-going ambiance.
13:24This is the first Michelin
13:26we do
13:26where we can use
13:28bread with sauce.
13:29That's the best way to eat.
13:31I'm gonna have
13:31French as a Brazilian.
13:32Food-wise,
13:34I'll say,
13:34is minimalist,
13:36a lot of focus
13:37on the sauces,
13:38enjoying French techniques
13:39with Brazilian products.
13:41Tastes like heaven.
13:43Great, thank you.
13:44For 14 years,
13:46Tomas and Claude
13:47ran a restaurant
13:47here in Rio,
13:48together,
13:49and they won
13:50a Michelin star.
13:51But then Tomas
13:53decided to leave,
13:53and the restaurant closed.
13:56I was fed up.
13:58I didn't believe
13:59anymore in that model
14:00of fine dining,
14:01white tablecloth,
14:03classical jazz music
14:04going on.
14:05That wasn't my restaurant.
14:08I had the feeling
14:09that I had to step away
14:10from my dad
14:11as a cook,
14:12as a professional.
14:15But it's a funny thing
14:16because when I quit,
14:18my father told me
14:19that he wanted
14:20to take his foot
14:21off the gas pedal.
14:23and then suddenly
14:24he's opening
14:25a fine dining restaurant
14:27shooting for stars.
14:29So,
14:29father and son
14:30now find themselves
14:31chasing Michelin stars,
14:33but this time
14:34not together.
14:35It's really good
14:36to be competitive.
14:37I find my father
14:39more competitive
14:39than myself.
14:41And this evening...
14:43Marcel, tout de bien?
14:46Claude has invited himself
14:47to assay.
14:48As they move
14:49towards the ceremony,
14:50he wants to see
14:51what Tomás is doing
14:52to earn that second star.
14:57Let's do a meeting
14:58rapidinho.
15:00Dad is coming in today.
15:01You're nervous?
15:03I've been cooking for the chef
15:04for 12 years.
15:05But even so,
15:06I'm still nervous.
15:08Just don't drop anything.
15:15You know,
15:16I lived with Michelin
15:17for all my life.
15:20To get one,
15:21it's about the food.
15:23To get two,
15:24you have to go
15:25on another level.
15:27The first time
15:28I have been to Jose,
15:29the food was very good,
15:30but the rest was a mess.
15:33The music was
15:34a little bit high for me.
15:37to meet.
15:39Tomás keeps things
15:40pretty relaxed,
15:41but he does have
15:42one rule.
15:43No one can start
15:44until everyone's arrived.
15:48We're going to start
15:48in two, three minutes.
15:49It's waiting for my dad
15:50to come in.
15:51I'm sorry
15:51about the delay.
15:53It's supposed to start
15:53like five minutes ago.
15:55I'll do the same thing
15:56when I go to his rush,
15:57and I'll come
15:57an hour later.
15:59I'm going to be
16:00very, very honest.
16:02I'm sure he's very nervous
16:03at this moment anyway.
16:07We opened at 7.45,
16:09but now it's been
16:11already 40 minutes.
16:27Bye.
16:28Bye.
16:30Now you have one star,
16:32but I'm going to eat
16:34before the second one.
16:36No pressure.
16:38Now his dad
16:39is finally here,
16:40it's time for Tomás
16:41to prove what he can do.
16:43Tuna belly,
16:45daikon strips,
16:47wild watercress,
16:48and coffee kombucha ponzu.
16:50Like a lot of dads,
16:52Claude's not easy
16:53to impress.
16:55Tomás.
16:57I think it's missing
16:59for me acidity.
17:00Want more acidity
17:01on that dish?
17:02Yeah.
17:03We put a lot of vinegar
17:03in that,
17:04but I'll check.
17:04You would?
17:12What do you think
17:13of the sauce, Tomás?
17:14Hold your horses.
17:18He's right,
17:19more vinegar.
17:19He's not wrong.
17:21I guess my dad
17:22would be harder
17:23to place it
17:23in a Michelin Spectre.
17:25Family feedback
17:26comes harder.
17:28You keep throwing
17:29butter on the beef,
17:30man,
17:31it just makes it better.
17:32And it starts caramelized
17:34little by little.
17:35It's the best way.
17:37Cook it's rare,
17:37medium rare sous vide,
17:39and so the eye
17:41is less red,
17:42so it doesn't shock
17:43many of our guests.
17:46Ribeye,
17:47demi-glace,
17:48roasted radish,
17:49cheese pirão.
17:55How did you cook it?
17:57You don't like the texture.
17:58No cooks like the texture.
18:00If you don't like it,
18:01why did you cook like that?
18:03But we have to
18:04please our guests.
18:05I mean,
18:05I'm not cooking for me.
18:09Guys, thank you.
18:10Thank you.
18:10Boa noite.
18:11Boa noite.
18:15Hey, pai,
18:16how was tonight?
18:17Have you seen
18:18that we got better
18:19as a restaurant?
18:20With the food,
18:21I mean,
18:22it's very clear for me
18:23the evolution.
18:24First is the Trois Gros style,
18:26and it's still there,
18:27but today,
18:28no,
18:29it's a new flavor,
18:30it's a new technique.
18:31There is a way
18:32of cooking
18:33that's you.
18:35It's Tom Ice.
18:36Michelin look of that,
18:38of the personality
18:39of the chef
18:39in the restaurant.
18:40In the restaurant.
18:41But if you are running
18:42for two-star Michelin,
18:44with my experience
18:45and my generation,
18:48maybe change
18:49a little bit
18:50the decoration,
18:51more elegant.
18:52But do you have to change
18:53the decor
18:54to get a second star?
18:55No.
18:55I want to challenge myself
18:56and try to keep
18:57the essence
18:58and not lose
18:59what we have,
19:00doing subtle changes,
19:02and see if we can reach
19:04that second star.
19:05I don't know
19:07if you can get
19:10two-star
19:10with this kind of style.
19:18In Sao Paulo,
19:20Chef Luis Felipe
19:22is working out
19:23just exactly how
19:24they're going to win
19:25that third star.
19:28I know that we have
19:29outstanding dishes
19:30on this menu,
19:31but I have doubts
19:33if this entire menu
19:35is amazing.
19:36As we are trying
19:37to achieve
19:38three Michelin stars,
19:40the idea is to
19:41have 15 dishes
19:42all of them.
19:43Exquisite.
19:44So guys,
19:45could you please come?
19:46Everybody.
19:48So,
19:49with just 12 weeks
19:50to go until the ceremony,
19:52Luis Felipe
19:53has made a bold decision.
19:55Although we have right now
19:57a very high standard,
19:59we are going to have
19:59a new menu,
20:01we don't have
20:02a lot of time to do it,
20:03so we are running
20:04against the clock.
20:06I need 100%
20:08of your commitment.
20:09See, Chef!
20:10To create
20:11an entire new menu
20:12in this league
20:13should take months
20:15and months.
20:16It's like opening
20:17another restaurant.
20:18It's a big challenge.
20:20But with the ceremony
20:21date fast approaching,
20:23Luis Felipe and Bianca
20:24are racing
20:25to reinvent the menu
20:26in a matter of weeks.
20:28So,
20:29I'm thinking
20:30to do, like,
20:30a cappuccino,
20:31like,
20:32instead of using
20:32a beverage,
20:33using savory ingredients.
20:36The inspiration
20:36comes from
20:37every Sunday
20:38that I have
20:39with Bianca
20:39at home.
20:40We love to have
20:41cappuccino.
20:42That I was thinking
20:43about,
20:44let's use some codfish,
20:46because Bianca,
20:47she loves cod.
20:50So, the idea
20:50I have is
20:51to have on the bottom
20:52the most solid part
20:54of the cod.
20:55And then,
20:56I'm going to use
20:57creamy cod,
20:59which is going
20:59to add the richness,
21:01a little bit of fat
21:02into the dish.
21:03Tukupi is a very unique
21:04Brazilian ingredient.
21:06Just a few drops,
21:07because it's very,
21:07very intense.
21:09Almost like a Vegemite,
21:11which is very umami.
21:12And then,
21:13on top of it,
21:14we're going to use
21:15the sweetness
21:15of the yellow cassava.
21:18Maybe finish it
21:20with a crunchy twill,
21:22just to have
21:23this sense of luxury.
21:25This is another dish
21:27with different temperatures
21:29inside of the dish.
21:30So, on the bottom,
21:30it's going to be hot.
21:31Then, we're going to serve
21:32this confit
21:33of codfish coat.
21:49So good.
21:51I'm trying to push it.
21:53Mmm.
21:55Mmm-hmm.
21:57Oh, I love it.
21:58Really.
21:59Really?
21:59Really.
22:00Really, really.
22:01I love it.
22:04One dish in the bank,
22:0614 to go.
22:07Oh,
22:08and they still have
22:09a two-Michelin-style
22:10restaurant to run.
22:15They need to make sure
22:16that if I am not here,
22:18my team is capable
22:19to execute my standards.
22:24I'm not like an octopus,
22:26cooking with eight arms
22:27and can be everywhere.
22:30It can be a little dirty.
22:32Change this.
22:34At this level,
22:36it's all about the tiny details.
22:38Inspectors could be dining
22:39at any service,
22:41so standards can't slip.
22:43Let's see this fish.
22:58The portion of the fish
22:59is one centimeter
23:01smaller.
23:02We are not going to use it.
23:06It's not perfect.
23:07We cannot afford to serve
23:09different portions
23:10for any customer.
23:13If I am a Michelin-expected
23:15and I receive
23:16a different kind of fish,
23:17I'm not going to work
23:18this restaurant
23:19with three Michelin stars.
23:22The fish?
23:24I almost miss it.
23:25I didn't see.
23:27Maybe five seconds more
23:29they are going to send
23:30the dishes without me seeing.
23:31We need to be very aware
23:33that we need to look everything.
23:36Of course.
23:37There is always a chance
23:38to lose one star.
23:46There's just 10 weeks
23:48to go until the Michelin ceremony.
23:50And I'm off to a say
23:51to see if Tomas
23:53has taken on board
23:54any of his dad's advice.
23:58Oh, I guess not.
24:02Hello.
24:03Welcome.
24:03Do you give a menu
24:04or no menu?
24:05No menu.
24:05This is not a restaurant.
24:07This is my house,
24:07my gourmet kitchen.
24:08I'm sat here
24:09with a very open mind.
24:10All right.
24:11Very open stomach.
24:14So this restaurant
24:14is very different
24:16to Madame Olam.
24:17It is so relaxed.
24:19It's almost horizontal.
24:23Roasted beets,
24:24salted chocolate crumble,
24:26and kefir.
24:27Enjoy.
24:29Mmm.
24:30Kfir has that earthy,
24:32milky taste.
24:33and it rounds off
24:34by chocolate to you.
24:35So interesting.
24:39Slipper lobster,
24:40broccoli,
24:41red cabbage,
24:42and a beurre blanc sauce
24:44made from sea urchins.
24:46The slipper lobster,
24:47they're so ugly.
24:48Yeah,
24:49but they're so tasty.
24:53God, that's good.
24:55Slipper lobster
24:56kind of tastes like lobster,
24:57but the texture is different.
24:58It's like you've eaten
24:59a little bunch of berries.
25:02Woo-hoo-hoo.
25:03In Claude's restaurant,
25:05I had a beurre blanc.
25:06It had this distilled soy,
25:08big tang.
25:09This one,
25:10it tastes much more creamy.
25:11I just want a pint of that sauce,
25:14a loaf of bread,
25:15and to sit in a dark room.
25:18Deletions.
25:19I've been very nice.
25:21Tomas Inose has already won
25:23Michelin star.
25:24We know we can cook.
25:26The question is,
25:27if I was a Michelin inspector
25:28sat here,
25:29eating that menu
25:30with this current setup,
25:33is it worthy
25:34of two Michelin stars?
25:38People think we're looking
25:40for chandeliers
25:41in the ceiling,
25:43stools for our purses,
25:45and diamonds on our forks,
25:47but we're looking at the plate.
25:50We're just focusing on,
25:51is the food good?
25:52Is the technique strong?
25:54That's all that matters here.
26:07Right now,
26:09Luis Felipe and Bianca
26:10have to stay focused.
26:12With a mere five weeks
26:13until the ceremony,
26:14they need to finish off
26:16their new menu.
26:17But they're missing one dish.
26:20It's very important,
26:21the menu.
26:22It has to be cohesive
26:24from the beginning
26:25until the end.
26:26It always tells a story.
26:29It's over to Bianca
26:30to create the final course.
26:32I have to do, like,
26:34a dessert with chocolate.
26:35This is the brief.
26:36So I was thinking
26:37to do a brownie,
26:39but I was thinking
26:41about using the cupuaçu.
26:44This one is cupuaçu.
26:47This is one of my favorite
26:48fruits here in Brazil.
26:50We made up jelly
26:52to bring another texture.
26:54I'm putting chocolate mousse
26:56inside the mold.
26:58Now I will layer the brownie
27:00and put it in the freezer.
27:02I'm doing the dessert,
27:04thinking about if chef will like it.
27:07This is, like, a brownie
27:09with chocolate and sweet.
27:11This one is, like, a cannoli.
27:12And I put cupuaçu mousse inside.
27:16And this one is ice cream chocolate.
27:19From the point of presentation,
27:23it's very, very simple.
27:25Okay.
27:26You know, I would like maybe this
27:28to be more seductive.
27:31Mm-hmm.
27:38This, you're going to need
27:39something more.
27:40Mm-hmm.
27:41Maybe something on top,
27:42crunchiness on top.
27:43Okay.
27:43You know?
27:44Okay.
27:48The ice cream is different.
27:51Yes, it's another recipe,
27:52but the same chocolate.
27:53You try it?
27:54Yes.
27:55You like it?
27:56Yeah.
28:00This is, like,
28:01more chocolate with water.
28:03I don't like it.
28:04Okay.
28:06Okay.
28:06It's something that you expect
28:07from a three-mission-star restaurant.
28:10No, you can't improve.
28:13Don't try to convince yourself
28:15this is good enough.
28:16Okay.
28:17You don't agree with me.
28:19Let's discuss it.
28:20By doing this,
28:22like, I feel like we are, like,
28:27going backwards.
28:29You have to be 100% sure
28:31that this is amazing.
28:33And you are not.
28:34Okay.
28:38If you don't agree
28:39what I'm saying,
28:40fight back.
28:40No, actually,
28:41I'm agreeing with you.
28:43I can do this best
28:44than I did here.
28:46I can change the crunch
28:48and change the recipe
28:49of the ice cream chocolate.
28:51But I need to think.
29:11I'm feeling the pressure right now, if you know.
29:17We have a lot of things to do.
29:24Try to take this pressure
29:26and use this pressure
29:29to try new things.
29:32Okay.
29:48I love the work of Luis,
29:50but sometimes I want to kill him.
29:52Everything he said,
29:54I completely agree.
29:56It hurts,
29:57it's frustrating,
29:57but he's correct.
30:07If anyone knows what it's like
30:08to work with family,
30:10it's Thomas.
30:12Two chefs, right?
30:14And two chefs,
30:15sometimes you're gonna clash ideas.
30:17Working with my dad,
30:19I used to go crazy
30:21when he would walk in the kitchen
30:23and he would just look at the sauce.
30:25This one needs more butter.
30:26This one needs more reduction.
30:28He wouldn't taste it just by looking.
30:31I would get really mad.
30:34We have different styles,
30:35different views of cooking.
30:38It's tough.
30:39So what's the best thing I can do
30:42to stand out?
30:43Be myself.
30:45And now we're shooting for a second star.
30:49We want to see how far can we go
30:52without changing the spirit of this restaurant.
30:55And tonight,
30:56that could be put to the test.
30:59We have a solo diner coming in tonight.
31:01You know what that means.
31:03An inspector could be anyone at any time,
31:07including that reservation.
31:09All right, guys.
31:10Let's have a good service.
31:12Tomas needs to make it count.
31:15We're always looking at our reservations,
31:18see if Michelin's here or not.
31:20I'm tense and a little bit scared.
31:23Although I tried to show to my staff
31:25that I'm fine, they're here.
31:28We're going to do our best.
31:29Inside, I'm like a volcano.
31:31It's a big storm in me.
31:40Just a mile down the road,
31:42Claude has also noticed
31:43an important booking this evening.
31:46What is the table of the food critic?
31:50Table six.
31:52Table six, guys,
31:53no mistake.
31:54No mistake.
31:55Everything has to be perfect.
32:00Claude is going all out to impress.
32:02With the help of head chef Jessica,
32:04he wants to give a new lease of life
32:06to one of his signature dishes.
32:09Fish with banana.
32:12Thinking a little bit different.
32:15We are going to use just the peel of the banana.
32:18And you said with the banana peel fried,
32:21with spice, it's going to be lah.
32:25Roberto Herth is one of the most renowned food critics in Brazil.
32:29Getting his approval would mean that Claude's on the right track
32:32for that Michelin star.
32:36Mama.
32:41You have to fix it.
32:46Who is doing that?
32:48Me.
32:49Water is too hot when you cook it.
32:54You put the butter slowly in the...
33:06Meanwhile, Atosé, Thomas, and all the other guests
33:10are waiting for the solo diner to arrive.
33:18The guy is there.
33:20So to start, first course,
33:22we have a tomato tartare
33:25with sun-dried tomatoes and oxalis.
33:30Tomás is usually so relaxed during service,
33:33but not tonight.
34:02It's all getting a bit better.
34:04a bit much.
34:10I came out to breathe a little bit.
34:12A little bit nervous.
34:13Knows the stuff.
34:14Knows what he's eating.
34:15Might be a foodie,
34:16but he's writing down everything.
34:18And he's observing everything that's happening.
34:20I'm starting to get worried and anxious.
34:29So, what's coming next?
34:32A new version of the fish with banana
34:35that Claude has been making for decades.
34:43Claude has dared to alter a well-loved dish.
34:47But will it work?
34:53Everything okay?
34:55Did you like the menu?
34:57I like the menu,
34:58but I have to say,
35:00the fish with the banana...
35:05I'm a bit in doubt.
35:07I miss the old version
35:08with the whole bananas.
35:11They were so rich.
35:14Thank you very much.
35:17Thank you.
35:24Jack, what did he say?
35:27He said,
35:28it's not the fish banana I know.
35:31What do you think about this?
35:33We have to do what we believe.
35:35Yes, yes, every time.
35:37Yes, yes.
35:43Over at Osei,
35:45Tomas has one last dish to prove himself.
35:48A creative dessert.
35:50Chocolate,
35:51olive oil, ice cream,
35:53and caviar.
35:59The purpose of the caviar in this dish
36:01is to bring the saltiness.
36:05It gives you a wow factor.
36:12So, guys, no go?
36:14No.
36:15Yeah.
36:15It's just because we don't like chocolate.
36:17You want another dessert?
36:18Yes.
36:19Thank you very much.
36:19Go change it, don't worry.
36:20Thank you so much.
36:21Thank you.
36:26Since we're in an open kitchen,
36:28it's never good for the other customers
36:30to see what the dish is coming back.
36:31They have no idea why.
36:34I'm sure if there's an inspector
36:36who sees that,
36:37I'm sure that's going to count.
36:38We're going to lose points with that.
36:43Shit.
36:44I'm fucking tense.
37:04With just three weeks until the ceremony,
37:07Luis Felipe and Bianca are out of time.
37:10If they want an inspector to experience their new menu,
37:13it has to be launched now.
37:15Could you please come?
37:16Everybody.
37:17Go, go, go, go, go, go, go.
37:19Guys, this is the only day that we have to train
37:22for our three Michelin star level menu.
37:25This is it.
37:26This is the day, guys.
37:27Let's go, Wes.
37:28Yes, sir.
37:37Yes, sir.
37:39Hopefully, this goes better than last time.
37:47I'm feeling the pressure.
37:49I'm feeling the anxiety about this.
37:53100%.
37:54Now, I'm thinking to serve everything together.
37:58Two types of ice cream,
37:59chocolate and cupoassu.
38:01I put more texture,
38:04like the crunchy twill.
38:06Cupoassu foam to finish the dish in the table.
38:10Do you think like this is going to be
38:12like three Michelin star dessert?
38:14Because this is very important.
38:15This is the last thing that you're going to serve to do.
38:19I'm really confident about this dessert.
38:45It's so good.
38:48Thank you.
38:49Like, you almost make me cry.
38:53This is really good.
38:55Very nice.
38:57Thank you.
38:58Congratulations.
38:59Thank you.
39:00It's amazing.
39:01This is going to be, like,
39:02an outstanding finish for the men.
39:05Like, just in time.
39:10With the menu finally complete,
39:12it's being launched tonight
39:13to a restaurant full of expectant diners.
39:17and, of course,
39:19any one of them
39:19could be an inspector.
39:26I think I'm getting, like, crazy.
39:29Like, everyone is an inspection inspector.
39:31Yes.
39:32When I pass through
39:33and I see this expression,
39:36I don't stop.
39:37I keep moving, you know?
39:39Then comes another challenge.
39:42in the form of Arnaldo Lorenzato,
39:45an influential Brazilian food critic
39:47on a table for one.
39:50Arnaldo is a really big journalist
39:52here in Brazil.
39:53I don't know how he discovered
39:55about today,
39:56because it's the first day of new menu,
39:58but he's really hard to impress.
40:02Yeah, let's see them, too.
40:04Up now,
40:05Bianca's favorite,
40:07the cod cappuccino.
40:09Cappuccino de bacalhau con tocupinha.
40:13Yes, I'm calling.
40:23Watching someone eating your food,
40:26sometimes you feel like
40:27that you are completely naked,
40:29because you're completely exposing.
40:33It's your creation,
40:34your idea,
40:35your effort.
40:36Someone could hate
40:38or could love it.
40:42Really delicious, huh?
40:46I don't like it.
40:49It's too sour.
40:54Most times, I'm going to create with cheese.
40:57Okay.
41:06Not quite what Luiz Felipe wants to hear.
41:18I'm glad that you have the dessert.
41:22Save me.
41:23Save me.
41:24Okay.
41:25Okay.
41:26Can I start?
41:28Yeah.
41:29Yeah.
41:30Yeah.
41:49I just can't tell anything,
41:52because he has the cooker face.
42:01It's okay.
42:03Thank you.
42:10You think I don't like the menu.
42:12I hope so.
42:14But I don't know.
42:17It was like a very bold move to change the menu.
42:20It could go very wrong for us, you know, like.
42:31With now just two weeks until the ceremony,
42:33there's nothing to do but wait.
42:36I tell you, I love to cook at home.
42:39I love it.
42:41We know that at home, everybody is going to like the food,
42:44because if they don't like,
42:46the door is open to go.
42:51So today is family lunch.
42:53I think my dad is going to do a barbecue.
42:56It's going to be fun.
42:58It's the first time Claude and Tomas
42:59have been back in the kitchen together
43:01since their restaurant closed.
43:10It's okay, gente.
43:13You bring pre-cane, it's all so good, huh?
43:17You said barbecue.
43:18I brought barbecue.
43:20I don't want muqueca.
43:25I came for barbecue.
43:28Tomas, do what you want.
43:29I do what I want.
43:33Nothing changes, huh?
43:37Bye.
43:38I'm going to do the burgers for the kids, right?
43:41Bye.
43:46Ah, I know what he did.
43:48He threw water in the grill to get rid of the flame,
43:50so he threw away my wine and put water.
43:53Typical, typical.
43:54This reminds me of when I used to work with him.
43:57Things would disappear.
43:59I'm having flashbacks and triggers.
44:03How's the burger?
44:04Good.
44:05Cheese.
44:06Cheese.
44:06To family.
44:07To family.
44:09To one more star in the family.
44:13My first star at the Michelin
44:15and for is two star at the Michelin.
44:18You need to get your star, man.
44:19Your Russian is new.
44:21That's pressure.
44:28As the moment of truth gets closer,
44:31invitations are being sent out across Brazil.
44:34Any holders of Michelin stars are automatically invited.
44:38But that is no guarantee of winning another.
44:43The star of the star is the star of the star.
44:44De verdade, eu estou muito, muito, muito, muito contente.
44:47Muito feliz.
44:48Para a gente chegar nesse momento.
44:50Está passando bastante estresse aqui.
44:53Toda a nossa casa.
44:56Botando a cara para bater.
44:58Nas coisas boas, nas caras ruins.
45:01E tem sido de verdade incrível.
45:04Queria agradecer do fundo do meu coração.
45:12Eu não quero chorar, cara.
45:19Então, nós temos uma convidação.
45:21Michelin tem o pleno de convidá-lo.
45:24Tomás e Senosa.
45:25Aqui em Rio.
45:26Legal.
45:28Eu vou chamar meu pai.
45:29Por que ele não recebeu essa convidação?
45:38He deserves it.
45:39If he gets it, I'm still going to call him anyways.
45:47Oi, Tomás.
45:48Ah, Tomás.
45:49Você recebeu o convite, então.
45:56Next time,
45:57will Claude be invited to the biggest night of the year?
46:00Can Tomás win that second star?
46:04And will Levi make history?
46:07And we move on to the birthplace of Michelin, France.
46:11Where one chef's impatience to succeed
46:14could cost him his dream.
46:17E caro!
46:18C'est logement!
46:22And a young couple risk everything
46:24to open a Nordic restaurant in the heart of Burgundy.
46:28This has to be a success.
46:30Showtime.
46:32Showtime.
46:33Showtime.
46:55Showtime.
47:00Showtime.
47:00Showtime.
47:01Showtime.
47:01Showtime.
47:01Showtime.
47:01Showtime.