- il y a 35 minutes
Watch knife edge chasing michelin stars, Season 2 Episode 5 on Dailymotion (2026).
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00:00C'est parti !
00:30C'est 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.
00:37I'm nervous.
00:38He's 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,
00:53restaurant 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.
01:07Yeah!
01:08Every single service.
01:10There's a fine line between getting famous and getting fired.
01:13Knowing that a star
01:15could transform their lives.
01:18With great excitement,
01:19we award one Michelin Star 2.
01:22Oh!
01:26It's good to be back.
01:50It's good to be back.
01:53Will Tomas' relaxed approach to fine dining
01:55see him win his second star?
01:58I don't know if you can get two stars
02:01with this kind of style.
02:03Fucking tense.
02:05Or should he have listened to his father, Claude,
02:08who's taking a more traditional approach
02:10of a damalimp?
02:11In his family,
02:13the pressure to be a Michelin Star chef
02:15is like no other.
02:18And then there's a vibe.
02:20Will they succeed in their attempt
02:22to become the first three-star restaurant
02:25in the whole of Latin America?
02:28I feel like we are, like, going backwards.
02:31We have a lot of things to do.
02:41If I have received their invitation
02:43to the ceremony,
02:45and so has Tomas.
02:47Michelin has the pleasure of inviting you.
02:49You're in Rio.
02:50Nice.
02:50Relieved.
02:51I want to call my dad and tell him the news.
02:54Why didn't he get his invitation, no?
03:03Oi, Tomas.
03:05Bem?
03:06Did you get it?
03:11Yeah, I get it.
03:12Ah, maravilha.
03:13Eu também recebi.
03:15É bom sinal, pai.
03:19Tá bom?
03:21Tota, beijo.
03:23I was a little bit nervous, you know?
03:26But he received it.
03:27Tudo everything OK.
03:30We're on the right track.
03:38At the legendary Copacabana Palace,
03:42Michelin are about to announce
03:43who will be awarded those coveted stars.
03:54No matter what the result,
03:56just two stars or three stars,
03:57I want to know.
03:59This could be the date.
04:03Whoa!
04:04The countdown.
04:06This is it.
04:12Good evening, everyone.
04:14The dynamism of Brazilian gastronomy
04:17continues to grow strongly.
04:24OK, they're about to start showing
04:25the retaining one stars.
04:32So, if Osei comes up,
04:35that means it's not two stars this year.
04:38Sushi, Yoki Murakami.
04:44Osei.
04:49Osei, there it is.
05:02The two stars is always next year.
05:10OK, they've done the retainers.
05:12Now it's the new one stars.
05:14Wonder how Claude's feeling.
05:15This is a big deal for him.
05:17He's stepping into his 70s
05:19with a brand-new restaurant.
05:22Can he get that star
05:23and continue that family legacy?
05:27There is a restaurant
05:28where the French savoir-faire
05:30meets the finest ingredient
05:32with a strong Brazilian identity.
05:34And tonight,
05:36this restaurant joined
05:37the Michelin one-star family.
05:38I'm happy to announce
05:40that this restaurant is...
05:47Madame Moulin,
05:48Chef Croc-Forto,
05:50and Jessica Chinbani.
05:55She's such a famous place
05:57in Brazil.
05:59And this is a big deal here.
06:02Bravo.
06:26Just one new one star in Brazil.
06:29That shows how hard they are to get.
06:44They're about to do the two-star retainers.
06:46So if we see Everly come off
06:47on that screen,
06:49that means the three-star dream
06:50is over for this year.
07:09There's no Everly right now.
07:12They seem to have taken a pause.
07:19A gente vai anunciar
07:21um restaurante
07:22três estrelas de Michelin.
07:24Ah!
07:27Ah!
07:29Meu Deus!
07:31This is historic.
07:33This will be the first
07:34three-star restaurant
07:35in the whole of Latin America.
07:37This is a chef
07:38who has poured his soul
07:40in every dish
07:41in spite of every team member
07:43and share his passion
07:44with every guest.
07:46It is with immense pride
07:48that I announce...
07:54To Joseph Ivan Halston!
08:01That's not Everly.
08:04Luis Felipe and Bianca.
08:06This must be really painful.
08:07What they're watching right now
08:09is their dream.
08:13The ceremony
08:15is not over yet.
08:17It's not over.
08:19This year,
08:20our inspectors
08:21were truly moved
08:22by a chef
08:23whose passion
08:24for gastronomy
08:25shines
08:26through every single detail.
08:28He transforms
08:29flavors,
08:30textures,
08:31and temperatures
08:32with extraordinary precision,
08:35creativity,
08:35and courage
08:36into a performance
08:38on the plate.
08:40Cool.
08:40Thanks, Mom.
08:46The restaurant is...
08:48over here.
08:55And it's
08:56Chef Luis Felipe
08:57Sousa!
08:59Yes!
09:00Oh, my God!
09:03Oh!
09:14Luis Felipe
09:15has to shake his head.
09:16Can't believe it.
09:17C'est l'un des moments plus lindes que j'ai vu.
09:19J'ai presque 15 ans de cuisine.
09:23Vous êtes incroyable. Merci beaucoup.
09:27Merci.
09:28Merci.
09:29Ce n'est pas seulement les premiers trois stars au Brésil,
09:32c'est le premier de toute l'Amérique latine.
09:36C'est un grand deal.
09:41C'est là.
09:42C'est un moment historique
09:44C'est un moment in a very historic property.
09:47C'est un moment in a very historic property.
09:47There's going to be a very big party in Copacabana.
09:50Again.
09:52You got yours, huh?
09:53I told you we're going to get your stars severed a hell of a gift
09:56to seven-year-olds, huh?
09:58Congratulations, guys.
10:00He he he.
10:02You literally got three now, huh?
10:05Let's go to the other three.
10:08Oh!
10:10Yeah!
10:11Yeah!
10:13Wow, they're so much sad.
10:16David Ourova, caralho!
10:22Feel like a dream come true?
10:25Oh, my God.
10:26Well, Brazil celebrates their historic victory.
10:31Michelin moves on.
10:35To France.
10:38This is the birthplace of Michelin.
10:44Unsurprisingly, there are more starred restaurants here
10:46than in any other country on the planet.
10:50654.
10:51Oh, who's counting?
10:52France has always been a mecca for aspiring astronomers.
10:56Chefs across the world trained to cook the French way.
11:00Silver service, fra-gras, rich sauces.
11:03And, of course, butter, butter, butter.
11:09So I get six snails, 12 snails, 36 snails.
11:15Hmm.
11:16That is France.
11:18And if you really want to make your name as a chef,
11:20here in Paris is where you do it.
11:23The next generation of chefs in the capital
11:25are already making their mark.
11:33About five minutes from the Arc de Triomphe
11:35is one of the most sought-after tables in town.
11:39It's owned and run by head chef Mallory Gavsey.
11:42Woo!
11:44One, two, three.
11:46Who got noticed three years ago
11:48as one of the youngest chefs ever to win a star?
11:53I had Michelin star when I was 26.
11:56But now I want more.
11:58A level up.
11:59In Paris, the competition is really high.
12:01But for a guy who runs a sophisticated, elegant restaurant,
12:04he's not quite what you'd expect.
12:10I listen to small techno.
12:12Tom, tom, tom, tom, tom, tom.
12:15Because I'm happy.
12:16It's better to work happy.
12:20The guests fill it in the dish.
12:23Mallory made a name for himself
12:24by reimagining classic seafood dishes.
12:28Taking traditional recipes from his Belgian roots,
12:31he converts them to a Michelin star standard
12:35with a creative flair.
12:37All right, let's go with two anguilles, please.
12:39Yes.
12:40Come on.
12:41Give a little bit of rhythm.
12:43I always like in every dish a twist.
12:46That make you puff, small explosion, you know?
12:50When Mallory was just 18 years old,
12:52a kitchen accident caused him to lose the sight in his right eye.
12:56This is where his determination began.
12:5818 years old is the moment where you go out,
13:01you see the girls, you go in the discotheque,
13:05you know, with the friends,
13:06and I didn't do that all that.
13:09I've isolated myself in the kitchen
13:12because I don't want the people to see me.
13:14So I work.
13:15I lose my eye, but I have my second eye,
13:18and he sees everything.
13:19I can't look inside the...
13:28Kitchen.
13:33Michelin star 2025, question is,
13:36what's the 26th one gonna say?
13:42Hello, sir. How are you?
13:44I'm good.
13:45We're in Paris, and this is an open kitchen.
13:47I like it because this isn't very Paris.
13:49I think now we are in the generation
13:51that the people want to see the kitchen.
13:53100%.
13:53Yeah.
13:54It's like a small television, you know?
13:56Yeah.
13:59Thank you.
14:05Wow.
14:06This energy, this theater.
14:07I love this kind of vibe.
14:10Wow.
14:11Caviar.
14:13This is the eel dish.
14:14The eel is licked with beer from Brussels.
14:18You have shallots also cooked with brown beer
14:21and pure herbs.
14:23The smoked eel is the dish of the city of Gaon.
14:26How would this dish look in Belgium?
14:28Oh, wow.
14:29This is in Belgium.
14:30Yeah, very different.
14:31What?
14:32Yeah, this isn't gonna win the star.
14:34No, no, no, no.
14:35I tried to make it a little bit better for guys.
14:38So here you have a white wine sauce.
14:42Good degustation.
14:43Thank you very much.
14:49Gosh.
14:50That is bold.
14:53So intensely green,
14:55you'd think that's gonna be like eating a garden,
14:57but it's not.
14:57It's like a cream.
14:59Wow.
15:01I love that.
15:02Here we'll find a steamed balotin chobot
15:05with yellow zucchini and green zucchini
15:07with this lemon menton cream
15:10and mussel juice and absinthe.
15:17The turbot is so smooth,
15:19but the sauce is sealing the show
15:20because the mussels are cooked in absinthe.
15:23Whatever.
15:24Let's chuck it in.
15:25See what happens.
15:26No, wait.
15:27It's delicious.
15:30Two stars is not something that we should hand over easily.
15:33Michelin wanna see personality on the plate.
15:35Mallory is full of energy.
15:37He's just bouncing around that kitchen.
15:38And so this dish is for him.
15:40It's loud.
15:41It's rich.
15:43Sure shows personality.
15:46It's my dreamer.
15:48Two machines are.
15:49It's the evolution of my people,
15:51my team,
15:51of my restaurant,
15:52myself.
15:53But this is also for my business.
15:56The stars is good because I need also money.
15:59The reality is,
16:01chasing stars is not all Mallory has on his mind.
16:05Oh.
16:06Yes.
16:07I forget my meeting with the architect.
16:09J'ai 10 minutes de retard avec mon meeting.
16:11Merde.
16:12Making a profit in this business is tough.
16:15So Mallory is opening a new casual restaurant
16:17to help with funding.
16:19We are the architect for the new restaurant.
16:21All the details, the kitchen, you know.
16:24This is always like this.
16:25When I'm busy in the kitchen,
16:28I'm...
16:28I'm...
16:29But you're there?
16:30Yeah, but...
16:31No, but he came back because he was busy.
16:34He was busy.
16:34He had to do other things now.
16:35Damn.
16:37Today in France,
16:38with a gastronomic restaurant,
16:40it is not enough.
16:41You know, you cannot live with only one restaurant like this.
16:44I don't take one euro of the restaurant.
16:46I work five years for free.
16:48The restaurant is my life.
16:49It's my baby.
16:50I put all my energy in this restaurant,
16:52but I open my restaurant in Paris.
16:55Yeah, it's a lot of work and stress.
17:03Ninety miles south,
17:05a couple of young, ambitious chefs
17:07are hoping to catch Michelin's attention
17:09in a more challenging location.
17:14Eight months ago,
17:15a Nordic-inspired restaurant
17:17opened in a region famous for its very traditional
17:20French cuisine.
17:22Restaurant Air.
17:24At the helm is husband and wife,
17:26Clement and Marine.
17:28As rising culinary stars were the restaurant in Paris,
17:31they packed all that in
17:32to try something daring deep in the countryside.
17:38The first time I went to the dining room,
17:41and I saw, you know, this view,
17:43and I was like,
17:43that's my dream restaurant.
17:45It was a huge move for us.
17:47We left everything in Paris.
17:49I'm a pastry chef.
17:50I quit my job,
17:51and Simon quit too.
17:53We were comfortable in Paris.
17:54We had a career in Paris.
17:55We stopped everything.
17:56We moved out to Burgundy.
17:58We took that risk
18:00because we wanted to create
18:02something very special together.
18:09This would be a risky move for anyone.
18:11But with a baby on the way,
18:13it really has to work.
18:18Clement and Marine's unusual new menu
18:21heavily involves pickling,
18:23fermenting, and preserving.
18:24Techniques Clement became obsessed with
18:26when working in Copenhagen.
18:28I have a fermentation lab
18:30full of vinegars,
18:32pickled.
18:35It's like this precious jewelry.
18:37I can create magic with it.
18:44I want it to be boom.
18:46The menu also gives a lot of freedoms to the guests
18:49because they can have their own test
18:54laboratory on the table.
18:57Clement is really a creative genius.
19:00Sometimes,
19:01he just comes up with ideas,
19:02and I'm like,
19:03what?
19:07In France, you have this mindset.
19:09In springtime,
19:10you need to use green peas,
19:12and then in September,
19:13you need to use tomatoes.
19:14But I want to break those barriers.
19:16I want to serve strawberries in wintertime.
19:26I've got no doubt that this food
19:28is going to be really quite special.
19:30But it is brave.
19:33This is not Paris.
19:34This is a very sleepy rural part of Burgundy
19:38where you might find a little restaurant doing a plate du jour.
19:41Classic dishes like coque van,
19:43beef bourguignon.
19:44And so to move here,
19:45open a restaurant with a cuisine
19:47that very few people will be familiar with,
19:51it's unbelievably risky.
20:06It's starting to make sense, isn't it?
20:08Why would you come to this place?
20:11This is why.
20:12This is why.
20:18Hey.
20:18Hi.
20:19Let me show you your table.
20:23It's gorgeous here.
20:24Thank you.
20:25Thank you.
20:28It's very clean.
20:30And that's the whole scandy thing.
20:32Minimal.
20:32Very natural.
20:36Okay, so let's start.
20:38Okay.
20:39So this is the famous bush,
20:42rye tartelette,
20:43shrimp tartare on the top
20:44with smoked mayonnaise
20:46and dry egg yolk grated on the top.
20:48Okay.
20:49This one is the apple skew.
20:50It's kind of a tribute to Danish food.
20:53Abuskew.
20:54Yeah.
20:54Right.
20:55Maybe I don't have the Danish pronunciation,
20:57but...
20:57Me neither.
20:58So...
20:59Thank you very much.
21:05It is taking me right back to Copenhagen.
21:08The prawn tartare is a wonderful texture,
21:10but you are tasting all these hallmarks of Denmark.
21:14Bang, bang, bang.
21:17Let me present to you the langoustine
21:19with pickled cucumber.
21:23That looks gorgeous.
21:29The real star of the show is that broth.
21:32It's just super rich, divine, langoustine broth.
21:36I love that.
21:39Thank you.
21:46Monsieur.
21:47Hello.
21:48The duck.
21:49Wow.
21:50And with this,
21:51I'm gonna add this palette,
21:53which is what we call preserved spring.
21:55We have pickled cherry, pickled grapes,
21:58fermented strawberry,
22:00and fermented artichoke.
22:01So I want you to create your own experience
22:04with all these different elements.
22:07One by one.
22:08Yes.
22:08Pick them up, combine it with a mouthful.
22:10I will recommend that.
22:11Absolutely.
22:12Wow.
22:13Got a bit of duck.
22:14Let's get a little fermented white strawberry.
22:17Got to make this bite right.
22:21Whoa.
22:23Got the deep, smoky flavor of the duck,
22:26but then the sharpness and brightness
22:27of that fermented strawberry.
22:31It's like a tug of war.
22:33Yeah, that is gorgeous.
22:35Get a little bit of that.
22:36The pickled elderflower.
22:42Totally different.
22:46That fermented elderflower.
22:48It's a bit smoother.
22:50More herby.
22:52God, this is so interesting.
22:54And really creative.
22:56Serving duck like this.
22:58You've got something really powerful there.
23:00The food here is genuinely delicious.
23:03But one thing that's hard to ignore.
23:06There are quite a few tables still available.
23:11Hello.
23:12Hi.
23:13Nice to meet you.
23:14Thank you very much.
23:18Quite a tranquil location.
23:19Yes?
23:20No, yeah.
23:20It's a big change for us.
23:21Yeah.
23:22Yeah.
23:22It's too de-connect a little bit from the city.
23:24Once you get a diner in one of those seats,
23:27job done.
23:28They're solved.
23:29But getting them here into that seat,
23:33that's the hard bit.
23:34Yeah.
23:35That's the biggest issue.
23:37We have a lot of customers that are curious.
23:40Yeah.
23:40But there's not a lot of industry or office around here.
23:45Yeah.
23:45So...
23:46And Michelin star, that would really help.
23:48That will obviously help people just to know about us.
23:52Of course, yeah.
23:53To be like, it's not just like a crazy concept in the forest.
23:56So you want to make it a true destination restaurant?
24:00Exactly.
24:01Yeah.
24:01If we get Michelin star, that will be like,
24:03we are where we're supposed to be.
24:06And that's the power of the Michelin star.
24:09If anyone knows just how transformational a star can be to a new restaurant,
24:12it's these guys, the Michelin inspectors.
24:17The most satisfying thing about the job is being able to find new talent
24:21and to promote that talent.
24:23To give them a spotlight, to give them a platform,
24:26and then to see the transformative power of the Michelin guide.
24:30Not just on the chef and the team, but the entire region.
24:36And it's amazing on a personal level to be part of that process in a small way.
24:48In the capital, Mallory's still juggling the opening of his new restaurant
24:52and trying to earn two Michelin stars.
25:02Despite everything he has on,
25:04he's still working on developing his menu in creative ways.
25:08I'm making a new dish.
25:11I'm making a salad because I don't like the salad.
25:16So it's like a challenge, and I'm always challenging myself.
25:20I tell you, I want to bring the salad up.
25:26Oh, this is the sauce for the salad.
25:28Some leeks, some onion, coriander seeds, and coquillage.
25:32Voila.
25:34And this one will be our reduction.
25:38Ah, malou.
25:40It's a lot of salt.
25:41This is the kitchen.
25:43Sometimes, ah, you don't have the result you want, you know.
25:45So I want to take out the salt.
25:48Because the potatoes drink the salt.
25:53It's very, very good.
25:55A little bit of coquillage.
25:56A little bit of curry sauce.
25:57That's the sauce you need.
25:59Yes, it's coming now.
26:01Everything is...
26:01The puzzle is...
26:03Yes.
26:07Malou, I love the pressure.
26:08He doesn't have to say.
26:11He's a pressure himself.
26:14For the lettuce, I want the smoky taste.
26:17Give a punch.
26:19Taste of the real barbecue.
26:21Look, look, look.
26:25Burn with charcoal.
26:27I want a small cloud of coquillage.
26:29Foam.
26:30Voila.
26:31Salade coquillage.
26:33I like salad.
26:34You like it?
26:36Yes.
26:37Bonjour.
26:38Bienvenue.
26:40Mallory's salad, for those who don't like salad, is ready for service.
26:45Two menus in seven.
26:47We'll do it with four sucrines.
26:49Yes.
26:50I put some salt on the salad.
26:52A little bit of salt.
26:53Just a minute.
26:54Yes.
26:55The salad is perfect.
26:57Come on.
26:58Wait, wait, wait.
26:59Paul, take it.
27:01Tell me.
27:02But the distraction of his other project is still proving tricky to manage.
27:08It's a bank.
27:09A bank.
27:10The guys called me for the, for the money, for the new restaurant.
27:28It's after me down now.
27:29Non, la salade ?
27:31Oui, la salade.
27:35Service.
27:44Je vais aller dehors, je l'appelle.
27:46Il est toujours stressé.
27:53Euh...
27:54Nina, il me fait trop sucrine au passe.
27:59Allo ? Désolé, j'étais en plein service.
28:02C'est pour ça que j'ai traîné un peu.
28:04Donc le montant, 3.30.
28:06It's Mallory.
28:07Like a ghost.
28:09Here, not here.
28:24Service.
28:25Challenging.
28:28So, juste avant de me le hamlet,
28:31nous allons trouver un petit chèo.
28:32Emulsion de shellfish.
28:34Oh, quoi est-ce ?
28:36C'est ça ?
28:37C'est ça ?
28:43C'est ça ?
28:43Malou ? Malou ?
28:46Quoi ?
28:47Oh, les gars, là.
28:50Ils ont vu.
28:51Faire, faire, faire, faire, faire une salade.
28:57It's what fills the nightmares of top chefs.
29:00A hair on the plate.
29:05Between here and the waiter,
29:07there is a small hair coming on this.
29:09When we are in the service,
29:11I cannot see every salad that come out.
29:16I'm stressed.
29:18The ceremony of the Michelin
29:19is always in my head.
29:21Night, day.
29:23It's...
29:24It's very important for me,
29:27and for my team,
29:28and for my restaurant,
29:29and for all my business,
29:30to go for two Michelin stars.
29:34Mallory knows that a mistake like that
29:35could cost him a second star.
29:38Or worse,
29:39cause him to lose the one he already has.
29:46It's...
29:46I'll tell you one time.
29:47Camera, camera, camera,
29:48I don't have a problem.
29:49Putain, but...
29:50Oh!
29:51What?
29:52Seriously?
29:54It's my fault.
29:56It's clear.
29:58But...
29:59Oh!
30:00You want me to go for shit?
30:02I have a lot of stuff in my head.
30:03This game, you don't want to live.
30:04The pressure...
30:16Back at Restaurant Air,
30:18Clement and Marina are running out of time
30:20to attract Michelin's attention.
30:22And diner numbers are going from bad to worse.
30:25We don't have many reservations.
30:28It's like zero, zero, two, zero, zero.
30:31Boom!
30:32This start of February is not really good.
30:36Yeah.
30:37Yesterday we had a very, very quiet service.
30:40To stand any chance of showing off his niche menu to an inspector,
30:44Clement needs to create a truly memorable experience.
30:53like a chef's table.
30:55I want to create a small part of the dining room directly in the kitchen.
31:01Okay, that's nice.
31:02I think we can just leave this here.
31:07A chef's table is featured in many fine dining restaurants.
31:11It's a chance for diners to get an exclusive view into the chef's world.
31:21Here in Burgundy, they do not expect to have this kind of chef's table.
31:28So I think that could be a special experience.
31:39That's a proper table, huh?
31:42That looks cool, huh?
31:44But Clement knows that to get noticed,
31:46especially by inspectors,
31:49you can't just sit and wait.
31:51Should we take a little risk?
31:54The first official guest that we will receive into the chef's table,
32:00that will be like a journalist
32:02that is over 60,000 followers on Instagram.
32:05It's a good time.
32:06Yeah.
32:07A review from a respected food critic
32:10could be a strong step towards getting on Michelin's radar.
32:14If positive, of course.
32:16It's a risk.
32:17But I think it's worth it.
32:18I send out a text?
32:19Fine with it, yes.
32:20Let's do that.
32:22And the inspectors really are always watching.
32:25There is this misconception around inspectors
32:28that we have our eyes and ears closed,
32:30but it's quite the opposite.
32:31It is important to see what's new, what's exciting,
32:34keeping track of blogs, forums,
32:37maybe checking the local paper about new openings
32:40and building permits and alcohol permits have been approved.
32:43These are all the kinds of ways of keeping all your fingers on all the pulses.
32:49It's confirmed.
32:51The journalist is booked into diner air
32:53and will be the first to try out the chef's table.
32:57So tonight we have the journalist.
32:59She's already in the lobby.
33:01She wrote in the New York Times and Forbes magazine.
33:05We tried the chef's table tonight,
33:06so just pay attention for small details and being sharp and everything.
33:11Good service.
33:12Good service.
33:13Thank you.
33:13Having a guest who writes for top publications
33:16as the first diner to test it out is pretty risky.
33:20Are you ready to go to the table?
33:22Yes, thank you.
33:24Good service.
33:27Showtime, yes.
33:29All right, guys.
33:30Only a few courses will be served at the chef's table,
33:33so a seamless transition between dining room and kitchen
33:36is vital to the experience.
33:39Next orce in the kitchen.
33:41I'm going to look for the table.
33:43No, you're going to look for it later.
33:44We're going to look for them first.
33:45Okay.
33:46I think they haven't finished their 20.
33:47That's okay?
33:48They can take it if they want.
33:49You can ask them to take it.
33:50You can ask them to take it.
33:52Okay?
33:53We need to take care of it.
33:54We would like to invite you for the next dish.
33:59Okay.
34:00If the diner feels rushed, it could be a disaster.
34:03Welcome backstage.
34:05Bonsoir.
34:06Bonsoir.
34:06Bonsoir.
34:07Bonsoir.
34:07Bonsoir.
34:09Bonsoir.
34:10Can we sit down?
34:11Okay.
34:13Having guests dine in a small kitchen can be pretty awkward.
34:17A successful chef's table relies on faultless communication between the team.
34:22I'm going to sell two champis.
34:26Where is the marine?
34:28Where is the marine?
34:29Where is the marine?
34:29Where is the marine?
34:29Can you call me marine, please?
34:31The champ?
34:32With all eyes on the kitchen, every dish and every moment has to be perfect.
34:39This is the first morel of the season with some fermented lemon gel on the top.
34:47How long does that take actually?
34:49The best scenario is to wait at least a year, but the minimum is five, six months.
35:17And then we're going to add this pickled oil that tastes like lemongrass.
35:29If you want, we can go back to the table.
35:33Okay.
35:34Merci.
35:34Merci madame.
35:36Thank you so much.
35:41I think we should just take the time a little bit because they didn't finish the wine at
35:46the table.
35:46They didn't finish the wine here.
35:48So maybe slow down a little bit.
35:50Maybe we can just talk about it.
35:52Yeah, yeah.
35:52Because that's communication.
35:54That's something that we missed a bit of this table.
35:57There is no cutlery.
35:58You know?
36:00I thought you were going to drive this.
36:02No, no.
36:03We just need more communication.
36:04End of the story.
36:05Okay.
36:05Okay.
36:17I am really stressed.
36:19With the Michelin ceremony around the corner, and distractions definitely not going away,
36:23the weight on Mallory's shoulders is heavy.
36:26So he's asked one of his mentors over for some advice.
36:30Yannick, you know, who is coming into the restaurant.
36:34He's a big, big boss of the gastronomy.
36:36When I see him, I always have a lot of questions.
36:39Yannick holds an unbelievable 17 Michelin stars across his 19 restaurants.
36:46He certainly knows what he's talking about.
36:48I'm very close to Mallory.
36:49I really like the quality and the creativity there.
36:53We are often talking together.
36:56And he asked me a lot of advice, you know?
36:59So I try to be here every time you need me.
37:02When you are alone in your own restaurant with your difficulties,
37:05you need to have someone who can help you to grow.
37:08Hey.
37:09Salut Mallory.
37:10Hello.
37:12How are you?
37:13Good.
37:13Good and you?
37:14Fantastic.
37:15So, ready for the Michelin?
37:17Yes.
37:18I love the stone.
37:19Wow.
37:20Fantastic.
37:21I have some questions.
37:23How do you keep a real constancy in your kitchen, in your restaurants?
37:28I advise don't go too fast.
37:31Mallory, you have time to become the best chef of the planet.
37:36Our job is like this.
37:37Focus on your food only.
37:41Okay.
37:42You know, cook is to dance with the fire.
37:47Young chefs want to prove something.
37:49Right.
37:51I think you go too fast.
37:52Yeah, I'm young.
37:53I need to be in my kitchen.
37:55Yes, for sure.
37:55You have time.
37:56You have time, Mallory.
37:57You have time.
37:58Yes, it's true.
37:58Sometimes I think I have no time.
38:00You have time.
38:01This is why I put pressure.
38:03You have time.
38:05To get the opportunity to have two stars, I need to be in my kitchen.
38:10This is our job to be tested every day and to keep your ego on the sides
38:15and just fucking listen what the people tell about your kitchen.
38:19Ha!
38:20But sometimes it's difficult to hear and miss that.
38:22You don't see that.
38:23Yeah, it's difficult because you think, yeah, it's true.
38:27It's true.
38:28It's fucking true.
38:31I want to excuse myself for my reaction from the same past.
38:34I was a little nervous.
38:37It was a lie.
38:39I have a lot of things in my head.
38:41What I ask you here is to manage the restaurant when you need it.
38:45to get out of your restaurant, you need a super solid team.
38:49And that's it.
38:50In any case, that's my excuse.
38:52I love you a lot and I respect you a lot for what you do for me and for the
38:55restaurant.
38:56A little bit sensitive.
38:59That's it.
39:00What is the priority?
39:02This is my priority.
39:04So I have to stay focused on my job.
39:07Yes.
39:12After a painful wait, the review for Restaurant Air has been posted.
39:18Chef Clement, Marine and the team are doing something really thoughtful here.
39:23Beautiful product, fermentation running quietly through the menu,
39:26and one of the most interesting chef's table formats I've experienced.
39:30Michelin, are you on this?
39:33Ask the question.
39:35It's positive and it's a good point.
39:39Michelin, are you on this?
39:41More to come.
39:41That's cool.
39:42That's awesome, actually.
39:44For me, that's like a validation.
39:46It means that we are doing something that's worth the journey,
39:51and that's our biggest goal.
39:54And for Clement and Marine, the review is already showing results.
39:59Okay.
40:01Tonight, Saturday.
40:03Fully booked.
40:05Service of 22.
40:06Wow.
40:07Oh, my God.
40:08We are fully booked.
40:09Voila.
40:10With one big table of six.
40:12Okay, cool.
40:13And there's one particular booking that's caught their eye.
40:16You might guess why.
40:18He reserved by himself.
40:20Is it French for the number?
40:22Yeah.
40:22And what time arrival?
40:248.30.
40:25Okay.
40:25So we need to be ready to make a great, great evening.
40:33It's Saturday, and both chefs are giving one final push before the ceremony.
40:41At Restaurant Air, the chef's table is ready to be rolled out.
40:45Okay, so tonight we are full.
40:50The chef's table, let's make sure that they feel welcoming in the kitchen.
40:54Bon service.
40:55Bon service.
40:56Let's go.
40:57In Paris, Mallory's hoping to lead the team by example and focus with no distractions.
41:04I just wanted to talk about yesterday evening the service.
41:07You lose time with the amuse-bouche.
41:09Take time.
41:10Everything has to be perfect.
41:14Thank you.
41:20My job is to create, find the solution when there is a problem.
41:24They have to be focused.
41:27So I'm a little bit stressed about the guest.
41:31What will the guest say?
41:33Venis avec moi.
41:34Yes.
41:35So with both restaurants on high alert for Michelin, everyone needs to be at the top of their game.
41:46In Burgundy, the solo diner hasn't arrived very solo, but inspectors do have plus ones too.
41:53We cannot make mistakes, especially tonight.
41:57It's tough enough having a potential inspector in your restaurant, but Clement might now have one in his kitchen.
42:03So communication needs to be crystal clear.
42:07So you prefer to do the red mulet or the langoustine at the chef table?
42:10I would prefer to do the langoustine.
42:12Okay.
42:12At least we can make, you know, the presentation in front of him, you know?
42:15Okay, okay.
42:22Thank you.
42:23Thank you.
42:24Thank you.
42:24Thank you.
42:25Thank you.
42:25Thank you.
42:26Thank you.
42:28If these are in fact inspectors, Clement and Marine are now center stage.
42:41Bravo.
42:42Bravo.
42:44Very good.
42:45Thank you.
42:49Continue ici, Madame Monsieur, avec la langoustine.
42:52Une bonne année.
42:53Je vais venir vous verser ici, donc, ce bouillon.
42:56Bonne dégustation, Madame Monsieur.
43:03Est-ce que je vous invite à repasser un sale?
43:12Back in Paris, Mallory is also on the lookout for potential inspectors, and once again, serving
43:18his new salad dish.
43:20In this position here, I can see all the restaurants.
43:24Every table.
43:25Just in the mirrors.
43:28Every guest in my restaurant is like a Michelin.
43:33It has to be perfect every service.
43:37And this time, he's watching every single plate.
43:47Malory is locked in on service.
43:50And with table six being one of the very first to try it, he wants to make sure that everything
43:55is perfect.
44:13I'm looking to table six, the expression of the face.
44:37That's amazing.
44:38I guess it's really surprising.
44:42I really like the taste of the smokiness.
44:44Thank you very much.
44:45Thank you.
44:46All right.
44:46Still like this.
44:47Yes.
44:49As a chef, fucking important to be good mentally.
44:53Put your ego on the side, stay focused all the day, and keep pushing.
44:58But we have to be focused.
45:03Two mission starts.
45:04I will get them.
45:09Two weeks to go, and Michelin are diligently calling their shortlist.
45:13Continuing the decades-old tradition in France.
45:16Malory gets an invite to the ceremony by default as a star holder.
45:20But this doesn't guarantee anything.
45:21But I don't want to think also that I will get something, you know?
45:26I just make the job here, and voilà.
45:31But with just six days left, Clement and Marine are still waiting to hear.
45:37Oh, fuck me.
45:38Fuck me, guys.
45:39Oui, allo?
45:39Oh, oui, monsieur Verja?
45:40Oui, monsieur.
45:41Bonjour.
45:42Je me permets de vous appeler, vous le savez certainement,
45:44aura lieu lundi prochain à la cérémonie du Guide France.
45:48Oui, absolument.
45:49Et nous aurions souhaité vous convier à cette cérémonie.
45:52Ah bah écoutez, avec plaisir, monsieur.
45:54Avec grand plaisir.
45:54Ça sera possible.
45:55Ah bah bien sûr.
45:56On va faire le maximum.
45:58Avec grand plaisir, monsieur.
46:00Merci, monsieur.
46:01Au revoir.
46:01Au revoir, monsieur.
46:05Voilà.
46:07Voilà.
46:07We don't know if we get the star, we don't know, but we get the invitation.
46:11That's awesome.
46:14That's fucking crazy.
46:15Hein, chéri?
46:17Ça va?
46:18T'es sûr ça va?
46:19Oui, ça va.
46:20I dreamed about many times about this moment.
46:25Like many fucking times.
46:30I'm very happy to share this with you.
46:33Next time, has Mallory done enough to get that second star?
46:37And has Marine and Clement's move to Burgundy paid off?
46:41And we move on to the Nordics,
46:43where one chef travels to the Arctic wilderness to create a bold new dish.
46:48It's of course a big risk,
46:50but to do this and to achieve a second start would mean the world for me.
46:54And a new restaurant shoots for two Michelin stars.
46:58But can it even open in time?
47:00No curtains, no light bulbs.
47:02You have builders there, vacuums there,
47:05and it's just fucking chaos everywhere.
47:08It needs to be perfect.
47:15Yeah.
47:31There's no way you'd like to get out of here.
47:31Move out of the N and D19 tree.
47:31Move out of the NTV tree.
47:35Move out of here.
47:36Go.
47:36Go.
47:37Go.
47:38Go.
47:40Go.
47:41Go.
47:42Go.
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