52 00:05:26,237 --> 00:05:27,261 53 00:05:27,471 --> 00:05:33,900 54 00:05:34,211 --> 00:05:40,378 55 00:05:42,587 --> 00:05:45,455 FOUNDATION EL BULLI 56 00:05:45,724 --> 00:05:48,216 Be radical and choose only products from the North... 57 00:05:49,894 --> 00:05:53,558 At first, most people, including me, felt 58 00:05:53,765 --> 00:05:56,997 that it was not interesting, that it was a bit too much. 59 00:05:57,235 --> 00:05:58,294 60 00:06:01,239 --> 00:06:02,468 p> 61 00:06:02,741 --> 00:06:05,006 AUTHOR 62 00:06:06,978 --> 00:06:09,447 ... conceptual, in a sense. 63 00:06:10,282 --> 00:06:13,252 Why limit yourself stupidly 64 00:06:13,618 --> 00:06:16,418 to Nordic products? 65 00:06:16,622 --> 00:06:18,591 NORWAY 66 00:06:18,791 --> 00:06:22,023 We had to work very hard and we were much criticized 67 00:06:22,228 --> 00:06:25,392 when we opened Noma. 68 00:06:25,598 --> 00:06:27,430 Everyone thought that it was an unachievable idea. 69 00:06:31,237 --> 00:06:33,934 FORMER ASSISTANT CHIEF, NOMA 70 00:06:34,507 --> 00:06:36,567 "We do not reinvent the kitchen " 71 00:06:37,109 --> 00:06:39,135 Even my closest friends in the profession 72 00:06:39,845 --> 00:06:43,941 We were given nicknames, like "cetacean bacon", 73 00:06:45,452 --> 00:06:50,083 "whale penis" or "sealer" " 74 00:06:51,391 --> 00:06:54,589 It's like that when we try something new, 75 00:06:54,795 --> 00:06:56,491 when we take risks... 76 00:06:56,730 --> 00:06:58,631 There's also a risk of being shot down. 77 00:06:59,566 --> 00:07:04,664 They were not wrong. We were pretentious 78 00:07:04,938 --> 00:07:09,239 and we were not doing anything really that shit. 79 00:07:12,479 --> 00:07:14,607 I was feeling more and more frustrated. 80 00:07:17,385 --> 00:07:21,254 Suddenly, I had no more want to be a leader. 81 00:07:24,192 --> 00:07:29,324 Thankfully, I've been invited to Greenland. 82 00:07:32,200 --> 00:07:34,396 So I went < on the ice cap. 83 00:07:36,204 --> 00:07:38,332 Everything was so beautiful, so beautiful, 84 00:07:39,240 --> 00:07:41,800 it was nothing like what I had known before. 85 00:07:47,916 --> 00:07:49,384 It's here that everything has happened. 86 00:07:51,153 --> 00:07:54,317 The concept of spatiotemporal has taken shape. 87 00:07:56,024 --> 00:07:57,492 Everything has become very simple. 88 00:07:59,995 --> 00:08:04,592 Every day, serving a meal which reveals to our guests 89 00:08:05,734 --> 00:08:08,670 the place and the season where they are. 90 00:08:10,773 --> 00:08:12,298 And all this begins 91 00:08:12,474 --> 00:08:15,034 by a deep understanding of seasonality. 92 00:08:19,015 --> 00:08:22,383 This is undoubtedly where the new restaurant, 93 00:08:22,585 --> 00:08:25,555 the new Noma, the new me, began. 94 00:08:36,132 --> 00:08:40,934 Time and place. It has become and it remains the main motivation. 95 00:08:41,204 --> 00:08:46,006 Quand on se remet en question, on revient toujours à ça. 96 00:08:46,409 --> 00:08:47,877 Is it clear to people 97 00:08:48,111 --> 00:08:50,343 where and when they are located? 98 00:08:50,514 --> 00:08:53,450 It's simple but very difficult to succeed on a daily basis. 99 00:09:07,698 --> 00:09:14,229 René does something amazing. He has given the Nordic region 100 00:09:14,438 --> 00:09:18,398 a culinary identity she never had. 101 00:09:18,843 --> 00:09:20,904 For a journalist, is a captivating story. 102 00:09:21,146 --> 00:09:22,307 ROADS & KINGDOMS CO-FOUNDER 103 00:09:22,514 --> 00:09:25,814 want to know if history is up to par with Noma's culinary creations. 104 00:09:26,084 --> 00:09:28,110 And we want to tell this story. 105 00:09:28,353 --> 00:09:30,515 / p> 106 00:09:43,635 --> 00:09:48,073 It smells like hashish. Looks like hell. 107 00:09:48,573 --> 00:09:51,703 - Damn it. - Shit, Nate. Watch out! 108 00:09:53,579 --> 00:09:56,105 It smells like the smelling cloves, right? 109 00:09:56,315 --> 00:09:57,408 Oui. 110 00:09:57,583 --> 00:10:01,543 We feel the cleavers on the end. We use this for table seven? 111 00:10:02,555 --> 00:10:05,684 Make the egg of the seven in smelling cloves. 112 00:10:13,666 --> 00:10:16,329 / p> 113 00:10:16,736 --> 00:10:19,103 And now, we're going to serve 114 00:10:19,338 --> 00:10:20,966 vinegar eggs smoked with sweet-smelling cloves. 115 00:10:21,207 --> 00:10:22,675 - Very good . - Sweet smelling clove? 116 00:10:22,910 --> 00:10:25,744 Yes, do you know? 117 00:10:26,513 --> 00:10:27,981 - This is my English name. Woodruff. - Yes, we noticed. 118 00:10:28,215 --> 00:10:31,151 Normally, we smoke there straw, 119 00:10:32,019 --> 00:10:33,647 but we wanted to have a drink. use the smelling clove for you. 120 00:10:33,887 --> 00:10:35,446 Can you smell the coumarin? 121 00:10:43,964 --> 00:10:45,489 Feel a little like the tonka bean. 122 00:10:57,612 --> 00:11:02,915 / p> 123 00:11:03,117 --> 00:11:06,747 when Swedish gleaner Roland Rittman contacted us. 124 00:11:11,993 --> 00:11:17,227 At first I was collecting mushrooms for fun. 125 00:11:17,432 --> 00:11:21,062 126 00:11:21,269 --> 00:11:26,208 p> But I picked up too much, because I was very talented. 127 00:11:30,613 --> 00:11:34,550 Our freezer was full. My wife asked me to 128 00:11:34,750 --> 00:11:37,720 Roland had read a small article, in a Swedish newspaper, 129 00:11:38,120 --> 00:11:40,715 about a restaurant in Copenhagen 130 00:11:45,628 --> 00:11:51,067 focused on raw and local products. 131 00:11:51,567 --> 00:11:56,233 Living like a gleaner, it has a romantic side. 132 00:11:56,439 --> 00:11:59,204 < But we've been doing this since we left the jungle to live in the savannah. 133 00:12:07,050 --> 00:12:10,646 We've been doing this for millions of years. 134 00:12:11,021 --> 00:12:12,546 It really looked like Santa Claus. 135 00:12:12,722 --> 00:12:16,750 Big beard, braces, all that characterizes Santa. 136 00:12:27,705 --> 00:12:32,302 Kneel and pick up mushrooms and edible flowers, 137 00:12:32,510 --> 00:12:34,877 berries and leaves, 138 00:12:35,079 --> 00:12:41,417 return to natural origins to be human. 139 00:12:43,554 --> 00:12:45,785 GLANDER 140 00:12:45,990 --> 00:12:48,016 ANDERSLÖV, SWEDEN 141 00:12:53,330 --> 00:12:55,526 This is the kind of moment where we realize 142 00:12:55,733 --> 00:12:59,637 p> 143 00:12:59,871 --> 00:13:04,172 that there is so much to discover in nature. 144 00:13:11,049 --> 00:13:16,989 It was he who aroused our interest initial. 145 00:13:17,856 --> 00:13:20,826 Rene made a discovery. If we constantly 146 00:13:21,059 --> 00:13:24,757 to be limited and to interest exclusively 147 00:13:25,097 --> 00:13:31,060 we end up discovering flavors that we never imagined. 148 00:13:35,208 --> 00:13:38,838 Flavors often remind us images of places, 149 00:13:39,679 --> 00:13:43,741 moods, moments, and of course, people. 150 00:13:45,885 --> 00:13:48,582 The dish in the plate is part of a more vast. 151 00:13:49,756 --> 00:13:51,691 Ingredients belong to one season. 152 00:13:52,959 --> 00:13:56,896 They must mature, they have their own time dimension 00:14:00,932 and it takes them a while to get through our body. 154 00:14:03,403 --> 00:14:07,534 They come from a farm, from a field, d & apos a bush or a tree. 155 00:14:08,575 --> 00:14:11,067 It can be the flesh of an animal, a fish... 156 00:14:11,779 --> 00:14:15,614 Comme nous, ces ingrédients sont indissociables de leur environnement. 157 00:14:18,418 --> 00:14:22,048 And the environment of Noma, ours, is Scandinavia. 158 00:14:33,668 --> 00:14:39,471 We could have created these dishes with leeks from Belgium, 159 00:14:39,741 --> 00:14:44,372 / p> 160 00:14:44,612 --> 00:14:48,777 Dutch potatoes and strawberries from France, 161 00:14:49,017 --> 00:14:50,952 but of course, as we all know, the place conditions the flavors, 162 00:14:51,186 --> 00:14:52,916 / p> 163 00:14:53,988 --> 00:14:57,288 so there would have been 164 00:14:57,525 --> 00:15:02,862 a taste difference of 5 to 10%. 165 00:15:03,299 --> 00:15:06,030 The dish might have been revealed /> 5 or 10% less good, 166 00:15:06,302 --> 00:15:09,966 because the cold climate accentuates certain qualities of vegetables. 167 00:15:11,240 --> 00:15:13,141 It is limiting itself 168 00:15:15,444 --> 00:15:18,881 to the ingredients available here and now 169 00:15:19,181 --> 00:15:21,741 says that a cook must create his own language. 170 00:15:22,551 --> 00:15:26,147 If that's true, then we need a vocabulary 171 00:15:26,655 --> 00:15:29,784 and an alphabet to build phrases and paragraphs. 172 00:15:30,793 --> 00:15:35,061 The ingredients are our alphabet, and the more letters we have, 173 00:15:35,365 --> 00:15:36,856 more prose is beautiful. 174 00:15:56,052 --> 00:15:59,181 I always tell the guys in the kitchen that we are explorers. 175 00:16:00,957 --> 00:16:03,449 Explorers of an edible planet. 176 00:16:06,697 --> 00:16:10,065 We are looking for new methods, new treasures in nature. 177 00:16:12,503 --> 00:16:15,701 < i> We learn to become a gleaner again, to feel the world 178 00:16:16,374 --> 00:16:18,707 and to consume responsibly. 179 00:16:22,146 --> 00:16:25,014 I do not know, but I think it could affect 180 00:16:25,683 --> 00:16:27,049 the way people eat. 181 00:16:28,719 --> 00:16:30,950 Not only in great restaurants. 182 00:16:41,600 --> 00:16:43,432 Sometimes when it gets hard, 183 00:16:44,169 --> 00:16:49,506 especially when you start /> to get tired of beets, 184 00:16:51,476 --> 00:16:54,969 it would be so easy to pick something 185 00:16:55,614 --> 00:16:57,048 from another part of the world, 186 00:16:57,249 --> 00:16:58,877 p> 187 00:17:02,187 --> 00:17:04,281 a perfect thing at that time. 188 00:17:05,023 --> 00:17:07,288 If you want the freshest ingredients, 189 00:17:09,996 --> 00:17:15,594 you have to find them near the restaurant. 190 00:17:15,969 --> 00:17:21,533 But it's obvious that one day, 191 00:17:23,910 --> 00:17:27,870 we'll try a drop of oil olive in Noma's kitchen. 192 00:17:28,047 --> 00:17:31,779 I do not think Noma will become less Scandinavian or less original 193 00:17:41,295 --> 00:17:44,663 I come from a family of farmers from Macedonia. 194 00:17:47,401 --> 00:17:49,029 It was an incredible life. 195 00:17:53,474 --> 00:17:58,174 This freedom to run and go everywhere... 196 00:17:59,246 --> 00:18:02,045 The whole village was only open doors. 197 00:18:05,419 --> 00:18:08,947 In Macedonia, all the family lived in a big house. 198 00:18:09,189 --> 00:18:12,592 The animals occupied two rooms on the ground floor. 199 00:18:12,827 --> 00:18:15,296 The adults, two rooms upstairs. 200 00:18:15,497 --> 00:18:18,160 We played with chickens, we caught fireflies, 201 00:18:18,400 --> 00:18:20,232 we ate raspberries in brambles, 202 00:18:20,435 --> 00:18:23,963 we climbed mountains, we ate chestnuts... 203 00:18:25,540 --> 00:18:30,069 It was always very hot. 204 00:18:31,379 --> 00:18:34,781 FATHER RENÉ 205 00:18:36,985 --> 00:18:43,392 En Macédoine, il était très heureux. 206 00:18:43,659 --> 00:18:49,997 When he arrived in Denmark, he was a little sad. 207 00:18:50,232 --> 00:18:54,897 It was a little different. He was not very happy. 208 00:18:57,540 --> 00:19:02,740 In Denmark, we lived in a 60 m² flat. 209 00:19:03,012 --> 00:19:04,708 We had to fight to survive. 210 00:19:05,247 --> 00:19:08,376 My parents were saving as much as possible 211 00:19:08,684 --> 00:19:10,448 for our holidays in Macedonia. 212 00:19:11,420 --> 00:19:16,689 It was our only luxury, at the time, we sometimes went there twice a year 213 00:19:16,927 --> 00:19:20,091 and we often stayed there several months. 214 00:19:21,932 --> 00:19:23,366 But we had to save, 215 00:19:23,567 --> 00:19:26,093 and my mother had to cumulate two jobs. 216 00:19:27,604 --> 00:19:32,440 And I love my parents. They did everything for us. 217 00:19:33,076 --> 00:19:34,772 But for a child, 218 00:19:35,445 --> 00:19:39,280 get to the hospital at 9 pm in winter... 219 00:19:40,083 --> 00:19:42,552 Your mother is cleaning the floors, and you're sitting there... 220 00:19:43,286 --> 00:19:47,588 There were no tablets, at the time, that was right. .. 221 00:19:50,128 --> 00:19:54,395 This was not wonderful. 222 00:20:01,139 --> 00:20:02,903 My mother is a cook, like me. 223 00:20:04,342 --> 00:20:08,143 Except that she does not prepare 21-course meals for 40 lucky guys 224 00:20:08,679 --> 00:20:10,739 having booked a table long in advance. 225 00:20:13,384 --> 00:20:16,150 She cooks 226 00:20:18,624 --> 00:20:20,422 for all those people 227 00:20:20,926 --> 00:20:25,125 who have had trouble integrating into society. 228 00:20:25,330 --> 00:20:27,765 There are drug addicts, criminals... 229 00:20:31,303 --> 00:20:36,503 I eat Noma two or three times a year. 230 00:20:39,344 --> 00:20:45,375 The link between Macedonia and Noma, 231 00:20:45,852 --> 00:20:49,812 is above all the integrity of the ingredients. 232 00:20:50,023 --> 00:20:52,185 MOTHER OF RENÉ 233 00:20:53,693 --> 00:20:55,787 Do you remember this dough that was prepared 234 00:20:56,496 --> 00:21:00,490 and that almost had the taste of the freshly cut lawn? 235 00:21:01,067 --> 00:21:04,936 They were ammophiles. We picked it up at Lammefjorden. 236 00:21:05,171 --> 00:21:06,969 - Ammophiles. - Yes. 237 00:21:07,607 --> 00:21:11,044 D & apos ;agreement. Herbs. I will note that too. 238 00:21:14,047 --> 00:21:16,414 I will also note "cucumber". 239 00:21:17,451 --> 00:21:19,181 Imagine... We could prepare that. 240 00:21:20,054 --> 00:21:22,580 You know, when cucumbers are heated by the sun? 241 00:21:23,424 --> 00:21:26,724 It looks almost like they are covered with thorns. 242 00:21:26,994 --> 00:21:30,487 We bite in, it's green, it's intense, it's full of life and it's extremely juicy. We'll have to exploit that. / p> 243 00:21:30,731 --> 00:21:34,498 Let's send the devil all these techniques. 244 00:21:34,868 --> 00:21:37,736 Envoyons donc au diable toutes ces techniques. 245 00:21:37,938 --> 00:21:42,239 We will use our intuition and our spontaneity, agree? 246 00:21:42,443 --> 00:21:46,141 We have received some tips and we will receive others. 247 00:21:46,380 --> 00:21:51,684 We continue our research. We keep an open mind. Not true? 248 00:21:55,023 --> 00:21:56,184 What do you say... 249 00:21:56,458 --> 00:22:02,090 If we want to preserve rose petals, 250 00:22:02,897 --> 00:22:04,263 we use oil? 251 00:22:04,933 --> 00:22:09,769 Or we use a 2% brine? 252 00:22:10,205 --> 00:22:12,765 Because, if we want to grill that , 253 00:22:13,441 --> 00:22:18,436 everything that contains sugar, is bad, so... 254 00:22:26,422 --> 00:22:28,891 Ah, the rich scents of the fermentation... 255 00:22:30,359 --> 00:22:33,761 How are our babies? Are they alive? 256 00:22:35,298 --> 00:22:37,130 These scents are so complex. 257 00:22:37,933 --> 00:22:39,629 There has mold here! 258 00:22:40,836 --> 00:22:43,567 We really believe, and you must have noticed, 259 00:22:43,773 --> 00:22:48,404 the fermentation. It influences all the dishes that we prepare. 260 00:22:49,512 --> 00:22:50,981 It's always a hint, 261 00:22:51,181 --> 00:22:52,809 a little tip that adds to the flavors, 262 00:22:53,183 --> 00:22:55,482 but I think we have barely scratched the surface. 263 00:22:55,686 --> 00:22:59,521 I think we still have some incredible things to discover. 264 00:23:00,390 --> 00:23:01,619 Fermented blood. 265 00:23:03,160 --> 00:23:07,689 It's disgusting to say, but the scents are great. 266 00:23:10,967 --> 00:23:13,266 - And lavender, how are you? - Yes . 267 00:23:13,737 --> 00:23:16,639 - That's something. - It's more foral. 268 00:23:16,873 --> 00:23:19,502 - More floral, yes. - Someone has lost hers . 269 00:23:20,877 --> 00:23:23,677 - It gives you a more persistent taste. - Yes. 270 00:23:27,051 --> 00:23:28,075 All right. 271 00:23:29,187 --> 00:23:32,680 This dish was created unexpectedly. We made a meeting, 272 00:23:34,992 --> 00:23:37,723 by frustration, at 1:30 in the morning... 273 00:23:38,763 --> 00:23:40,197 It's really great. 274 00:23:47,972 --> 00:23:53,276 Juggling between culture, texture, people, temperature, 275 00:23:53,612 --> 00:23:56,138 is really a very big challenge. 276 00:23:56,515 --> 00:23:58,984 And of course, you have to make sure 277 00:24:00,018 --> 00:24:03,978 that people can understand in which where they are. 278 00:24:05,457 --> 00:24:07,016 We are in Denmark. 279 00:24:08,227 --> 00:24:11,197 And our kitchen must reflect the season we are in. 280 00:24:11,897 --> 00:24:15,834 > 281 00:24:19,238 --> 00:24:21,173 But at the same time, she must also bring something new. 282 00:24:21,373 --> 00:24:23,399 This is the concept that has fascinated 283 00:24:23,609 --> 00:24:25,078 all journalists from the beginning. 284 00:24:25,345 --> 00:24:28,509 it was mostly the project, the vision, the idea. 285 00:24:28,748 --> 00:24:31,912 And of course, they had to come here 286 00:24:32,652 --> 00:24:36,453 to have a clear heart. 287 00:24:37,424 --> 00:24:39,916 Our concept is intimately linked to the environment 288 00:24:40,126 --> 00:24:45,360 and our kitchen is only based on our local produce. 289 00:24:45,632 --> 00:24:48,727 This is probably the third time that a restaurant is changing my life. 290 00:24:48,935 --> 00:24:49,903 GASTRONOMIC AUTHOR, 291 00:24:50,136 --> 00:24:51,160 PRe WORLD S50 BEST 292 00:24:51,371 --> 00:24:56,003 It has changed my way of thinking, to communicate with others, 293 00:24:56,243 --> 00:25:00,943 my how to read, listen to music... 294 00:25:01,215 --> 00:25:06,347 It changes our way to build life. 295 00:25:06,587 --> 00:25:09,489 It Just open this door... 296 00:25:09,857 --> 00:25:13,953 Discovering Noma is a rare and important moment. 297 00:25:14,161 --> 00:25:17,131 As soon as the restaurant is officially open become 298 00:25:17,398 --> 00:25:19,958 the new darling of the press, 299 00:25:20,234 --> 00:25:22,669 everyone is in tune... 300 00:25:22,937 --> 00:25:25,065 Everyone... 301 00:25:25,272 --> 00:25:27,606 All journalists rushed to say 302 00:25:27,843 --> 00:25:30,836 that they were the first to discover Noma. 303 00:25:31,112 --> 00:25:36,050 It's still /> the same old cliche... 304 00:25:36,251 --> 00:25:38,379 As soon as someone tries something new, 305 00:25:38,620 --> 00:25:40,418 they write all 306 00:25:40,622 --> 00:25:42,648 the same things... 307 00:25:44,893 --> 00:25:50,093 CHEF & MENTOR OF RENÉ 308 00:26:05,882 --> 00:26:09,080 We were zeros, and suddenly, we became heroes. 309 00:26:11,187 --> 00:26:15,352 We have n & apos; was not full. We had lunch at 15 seats. 310 00:26:16,859 --> 00:26:18,851 There was no reservation book. 311 00:26:20,696 --> 00:26:23,256 When people wanted to book a reservation table, 312 00:26:24,300 --> 00:26:27,793 they directly called and the table four server 313 00:26:28,004 --> 00:26:29,303 had to answer himself on the phone: 314 00:26:29,540 --> 00:26:32,169 "How much will you be? Okay, I'll write down." 315 00:26:33,076 --> 00:26:38,572 And suddenly, Overnight, our site was found saturated, 316 00:26:39,016 --> 00:26:40,541 and we became number one. 317 00:26:46,590 --> 00:26:50,652 That year, I finished by asking questions. 318 00:26:52,229 --> 00:26:53,458 That's it, it's over? 319 00:26:58,402 --> 00:27:00,133 The creation is over? 320 00:27:05,977 --> 00:27:10,005 You're 32 years old and you're coming to the top, 321 00:27:10,214 --> 00:27:12,080 the highest of all... 322 00:27:12,517 --> 00:27:15,487 Where go now? On the Moon? 323 00:27:25,530 --> 00:27:28,864 The success, let's be clear, is great. 324 00:27:29,067 --> 00:27:31,264 But that can also be dangerous and restrictive. 325 00:27:32,838 --> 00:27:35,398 To be honest, I gave in to fear. 326 00:27:36,275 --> 00:27:39,871 Fear of losing this precious world renown 327 00:27:40,112 --> 00:27:41,580 on which we had just stumbled. 328 00:27:44,817 --> 00:27:47,184 We had suddenly become /> a reputable restaurant. 329 00:27:49,822 --> 00:27:51,882 I became a dreadful asshole. 330 00:27:53,092 --> 00:27:55,652 I was shouting all the time, I was abusing them people. 331 00:27:55,928 --> 00:27:58,523 I was treating the slightest mistake as a disaster. 332 00:28:01,233 --> 00:28:03,635 We are listening to the questions of others : 333 00:28:04,571 --> 00:28:06,472 why not use silverware? 334 00:28:07,307 --> 00:28:09,833 Are there enough noble ingredients on the market? menu 335 00:28:10,043 --> 00:28:12,979 as required all guides and institutions? 336 00:28:13,313 --> 00:28:15,646 Langoustines, lobster or caviar? 337 00:28:16,449 --> 00:28:20,819 To improve our kitchen, waiters should not they 338 00:28:21,054 --> 00:28:22,488 wear bow ties? 339 00:28:25,458 --> 00:28:27,825 I say shit to silverware. 340 00:28:28,361 --> 00:28:32,628 In Macedonia, I ate succulent chicken with fingers. 341 00:28:33,267 --> 00:28:36,829 Would it have been better with silverware? 342 00:28:42,309 --> 00:28:46,508 What made this chicken so exquisite, it was the bond that united us 343 00:28:46,747 --> 00:28:48,443 with the meal we were eating 344 00:28:48,849 --> 00:28:52,843 and living a rare and festive moment. 345 00:28:54,555 --> 00:28:57,821 We were receiving guests and we wanted to give them 346 00:28:58,059 --> 00:29:01,826 everything we needed. could afford it. We wanted to make them happy. 347 00:29:03,297 --> 00:29:04,891 So I decided that we would spend 348 00:29:05,167 --> 00:29:08,160 < i> everything we could afford on ourselves. 349 00:29:10,338 --> 00:29:12,068 Shit with bow ties. 350 00:29:51,714 --> 00:29:57,654 Have the best restaurant of the world in Denmark, 351 00:29:57,887 --> 00:30:04,384 in Copenhagen, and not in London or Paris, 352 00:30:04,627 --> 00:30:07,860 that changed everything, especially in terms of tourism. 353 00:30:08,098 --> 00:30:11,091 Suddenly Copenhagen has become 354 00:30:11,702 --> 00:30:16,606 a place to attract gourmets from all over the world. 355 00:30:17,574 --> 00:30:19,668 It has never happened before. 356 00:30:19,843 --> 00:30:22,039 p> Never had people come to Scandinavia to eat. 357 00:30:22,246 --> 00:30:26,274 René Redzepi offers "local" culinary dedication. 358 00:30:27,785 --> 00:30:29,413 The international press describes Noma 359 00:30:29,620 --> 00:30:31,589 as a restaurant where 360 00:30:31,822 --> 00:30:35,918 the cuisine of Denmark is prepared 361 00:30:36,126 --> 00:30:38,790 with Scandinavia's own ingredients. 362 00:30:38,997 --> 00:30:40,761 It was obvious that Noma was not going to 363 00:30:40,999 --> 00:30:44,902 incorporate Italian olive oil. 364 00:30:45,103 --> 00:30:48,232 incorporer de l'huile d'olive italienne. 365 00:30:50,308 --> 00:30:53,369 In Noma's philosophy, 366 00:30:53,611 --> 00:30:56,171 and I would say in the legend of Noma, 367 00:30:56,414 --> 00:31:00,545 because some will have surrounded this place, there is this idea 368 00:31:00,819 --> 00:31:02,287 that a restaurant must be able to 369 00:31:02,987 --> 00:31:06,151 produce a kitchen of a quality amazing 370 00:31:06,791 --> 00:31:09,261 while having a limited palette. 371 00:31:26,312 --> 00:31:27,644 Food is everything. 372 00:31:29,615 --> 00:31:32,414 C & apos is a metaphor of our relationship to the world. 373 00:31:33,719 --> 00:31:36,211 In sad moments and happy moments. 374 00:31:38,157 --> 00:31:39,786 C & est a vehicle for conversation. 375 00:31:41,695 --> 00:31:43,891 This is the transformation of our environment. 376 00:31:45,098 --> 00:31:47,897 By eating food, 377 00:32:29,510 --> 00:32:32,480 we consume light and elements. 378 00:32:32,680 --> 00:32:34,672 FORESTRY 379 00:32:36,284 --> 00:32:38,583 We put the world in our body. 380 00:32:38,853 --> 00:32:40,719 Food becomes who we are. 381 00:33:03,312 --> 00:33:06,407 That will make them very good lunch. 382 00:33:07,015 --> 00:33:12,113 He grew up with his father's mother and his brother in a small space. 383 00:33:12,321 --> 00:33:13,950 AMI DE RENÉ 384 00:33:14,157 --> 00:33:15,853 I believe that they all slept in the same room. 385 00:33:16,025 --> 00:33:17,721 They lived in a two-room apartment. 386 00:33:18,094 --> 00:33:22,725 He felt happy. He liked that way to live. 387 00:33:23,299 --> 00:33:25,598 And he wants to do the same thing with his own family, 388 00:33:25,802 --> 00:33:26,929 without of course sleeping together, 389 00:33:27,170 --> 00:33:30,299 but he really wants to create a unity atmosphere. 390 00:33:30,573 --> 00:33:33,634 This is really what Rene wants today. 391 00:33:44,688 --> 00:33:48,591 He mentioned that he had suffered racism 392 00:33:50,160 --> 00:33:54,256 during his life, his youth... 393 00:33:54,832 --> 00:33:56,027 Many people 394 00:33:56,934 --> 00:33:59,768 despised him and his family, 00:34:02,098 because they were from Macedonia. 396 00:34:03,040 --> 00:34:05,737 I understand, that did not bother me. 397 00:34:05,943 --> 00:34:12,213 It worried me that we're looking at > my children as strangers. 398 00:34:12,483 --> 00:34:17,047 When we denigrated foreigners, they felt targeted. 399 00:34:20,425 --> 00:34:22,451 I applied for an apartment 400 00:34:22,994 --> 00:34:23,962 I did not understand 401 00:34:24,162 --> 00:34:26,825 why some of my friends got an apartment before me. 402 00:34:27,232 --> 00:34:28,291 I was always told: 403 00:34:28,500 --> 00:34:30,833 "There must have been an error." 404 00:34:31,569 --> 00:34:35,506 At one point, I went to see the direction 405 00:34:37,042 --> 00:34:40,206 to ask where was my application. They said: 406 00:34:40,412 --> 00:34:43,473 "You are not registered at all in the system." 407 00:34:44,449 --> 00:34:49,047 At the time, I thought that it was necessarily 408 00:34:50,656 --> 00:34:51,783 because, you know, 409 00:34:53,893 --> 00:34:58,661 my father was a Muslim immigrant to Denmark. 410 00:35:01,867 --> 00:35:03,733 I come from a very different background 411 00:35:03,936 --> 00:35:06,201 where racism is not a thing of the past, 412 00:35:06,405 --> 00:35:10,206 then I never really thought about it. 413 00:35:10,743 --> 00:35:11,972 But for him... 414 00:35:12,144 --> 00:35:14,340 It really was a problem. 415 00:35:15,414 --> 00:35:18,908 Of course I felt the racism in Denmark. Are you kidding? 416 00:35:20,620 --> 00:35:25,183 Of course. Every year. Several times a year. 417 00:35:27,861 --> 00:35:31,855 "Go back to the Balkans, asshole." "Balkan Dog." 418 00:35:38,305 --> 00:35:40,570 All that stuff 419 00:35:47,114 --> 00:35:50,916 I do not care, honestly. 420 00:35:53,888 --> 00:35:55,413 I'm more angry 421 00:35:55,656 --> 00:35:57,682 when a customer does not like a dish 422 00:35:58,493 --> 00:36:03,898 than when an asshole or a tocard tells me: 423 00:36:04,132 --> 00:36:08,228 "Balkan dog, go back to Skopje." 424 00:36:10,171 --> 00:36:11,434 I'm mad all the time. 425 00:36:17,111 --> 00:36:20,776 A lot of distrust immigrants, Muslims and all the rest. 426 00:36:21,316 --> 00:36:25,151 It's its origins, and many say 427 00:36:25,354 --> 00:36:27,755 that immigrants do not want to contribute 428 00:36:27,956 --> 00:36:30,425 to Danish culture and society. 429 00:36:30,959 --> 00:36:34,896 And of course it's a type that has contributed enormously 430 00:36:35,130 --> 00:36:37,326 to Danish culture and society. 431 00:36:37,533 --> 00:36:41,129 He's more Danish than a Dane, from a certain point of view . 432 00:36:44,873 --> 00:36:45,738 White onion! 433 00:36:45,941 --> 00:36:47,910 Yes, it's pretty ironic... 434 00:36:48,143 --> 00:36:51,808 Renin 'is not 100% Scandinavian, 435 00:36:52,048 --> 00:36:55,075 and yet, it's obvious, 436 00:36:55,952 --> 00:36:59,445 this guy is Danish from A to Z. 437 00:37:00,223 --> 00:37:01,156 That's not my case. 438 00:37:01,357 --> 00:37:03,326 I lived half of my life in Denmark, 439 00:37:03,560 --> 00:37:10,399 and it's not enough to handle a 100% Scandinavian concept. 440 00:38:37,356 --> 00:38:40,292 Mozart is the word that comes to mind. 441 00:38:41,060 --> 00:38:43,552 Mozart, of course, was a fantastic composer 442 00:38:43,763 --> 00:38:46,392 and a genius in many ways. 443 00:38:46,599 --> 00:38:51,765 C & apos Was a child who amused herself by composing 444 00:38:52,171 --> 00:38:55,141 and created wonderful wonderful musical works. 445 00:38:55,708 --> 00:39:00,909 Somehow §, we find this aspect of Mozart in René. 446 00:39:01,148 --> 00:39:05,449 It seems to be able to automatically access the genius 447 00:39:06,920 --> 00:39:11,290 and have a creativity that surprises him. 448 00:39:14,995 --> 00:39:17,590 But where does this creativity come from? 449 00:39:18,932 --> 00:39:21,697 Is it intuition? Or just lucky? 450 00:39:22,669 --> 00:39:26,367 It's like having a second brain in your guts. 451 00:39:27,342 --> 00:39:29,470 A hard drive that would talk to your subconscious 452 00:39:29,711 --> 00:39:32,909 and feed it just at the right time, 453 00:39:33,147 --> 00:39:36,174 454 00:39:36,417 --> 00:39:37,612 p> distinguishing the synergy between a past event 455 00:39:38,186 --> 00:39:41,179 and the present event. 456 00:39:42,423 --> 00:39:43,686 Imagine that we can cook < for a moment and drink it 457 00:39:47,695 --> 00:39:50,824 like a magic potion. 458 00:39:51,499 --> 00:39:53,832 - It's very cold. - What if we waited a bit? / p> 459 00:39:54,602 --> 00:39:59,701 It's a place to learn, a free forum 460 00:40:00,342 --> 00:40:04,541 to do what you want, and basically, 461 00:40:04,780 --> 00:40:08,876 fail as much as you can you want to while you give your all. 462 00:40:09,385 --> 00:40:11,479 A dessert with pear and celery. 463 00:40:12,621 --> 00:40:15,022 - Pear, celery root and beer. - And beer, yes. 464 00:40:23,399 --> 00:40:27,564 The pears were cooked in butter milk, 465 00:40:28,203 --> 00:40:34,337 with smelling cloves, fennel and fennel. angelic. 466 00:40:36,212 --> 00:40:37,680 And from there, we learn. 467 00:40:37,881 --> 00:40:40,043 The discussion begins, we talk about food, 468 00:40:40,250 --> 00:40:44,711 quality, ideas , innovation, creativity, memories, education, 469 00:40:44,921 --> 00:40:47,220 flavors, ingredients, seasonality. 470 00:40:47,657 --> 00:40:53,153 We tackle all this in bulk at each weekly session. 471 00:40:56,132 --> 00:40:57,896 Sanchez, go first. 472 00:40:58,101 --> 00:41:00,229 I find that it works very well. 473 00:41:00,604 --> 00:41:02,869 I first recognized celery root, 474 00:41:03,307 --> 00:41:07,642 / p> 475 00:41:08,078 --> 00:41:10,445 and before it gets too salty, I feel the beer and the pear. 476 00:41:11,115 --> 00:41:14,108 And on the end, it gets pretty sweet. 477 00:41:15,419 --> 00:41:16,785 / p> 478 00:41:16,987 --> 00:41:18,819 I find that the blend of flavors has worked very well. 479 00:41:19,290 --> 00:41:23,819 - Me too. - It's a bit... 480 00:41:24,061 --> 00:41:27,554 In some ways, it's strange, 481 00:41:28,165 --> 00:41:30,760 the order of flavors leads logically to the sweet finish. 482 00:41:30,968 --> 00:41:32,403 Taste this dessert is a pretty strange experience. 483 00:41:32,604 --> 00:41:34,596 It's not easy to eat. 484 00:41:35,874 --> 00:41:39,811 It would take almost a knife, 485 00:41:41,246 --> 00:41:44,239 It's really good... 486 00:41:46,084 --> 00:41:51,421 This is a good draft. I'd like to try again. 487 00:41:53,158 --> 00:41:56,959 - What is it? - This is the umami bomb. 488 00:41:57,295 --> 00:42:00,595 It is cooked egg yolk 489 00:42:00,966 --> 00:42:05,166 with pickled kelp peas and lactose. 490 00:42:05,638 --> 00:42:08,301 We have fried tapioca covered with sole powder, 491 00:42:08,841 --> 00:42:10,275 vinegar kelp 492 00:42:10,510 --> 00:42:12,445 and a umami disk, 493 00:42:12,645 --> 00:42:14,273 with also a marinated scallop. 494 00:42:14,480 --> 00:42:17,177 I made it marinate all night. /> Green strawberry juice with kelp. 495 00:42:17,583 --> 00:42:23,955 And the broth is a mixture of tomato water and Hon Dashi. 496 00:42:32,064 --> 00:42:33,863 The frogs are cold. We're trying to... 497 00:42:34,067 --> 00:42:35,000 What's crunching? 498 00:42:35,202 --> 00:42:37,569 Fried tapioca. 499 00:42:37,771 --> 00:42:39,296 - Just the oil ? - Yes. 500 00:42:39,540 --> 00:42:41,839 - And the pommel. - 70 degrees, seven minutes? 501 00:42:42,075 --> 00:42:45,273 - And then, it cools. - Yes. 502 00:42:48,482 --> 00:42:49,472 Intense, no? 503 00:42:51,018 --> 00:42:52,919 Who liked this dish? 504 00:42:54,254 --> 00:42:56,587 Who adored this dish? 505 00:42:58,892 --> 00:43:01,123 Well, that'll be it, fuck you. 506 00:43:02,763 --> 00:43:03,753 Yes. 507 00:43:11,773 --> 00:43:16,370 I remember that feeling, when you're an apprentice... 508 00:43:16,611 --> 00:43:21,606 We're nobody, and suddenly we get 509 00:43:23,084 --> 00:43:27,351 a proof of respect, some praise... 510 00:43:28,189 --> 00:43:32,524 Nothing is more motivating. 511 00:43:32,794 --> 00:43:34,023 For me, in anyway. 512 00:43:34,362 --> 00:43:37,595 I only used ingredients that are usually thrown away in the kitchen. 513 00:43:38,233 --> 00:43:39,565 I've been using heads of fish, 514 00:43:39,768 --> 00:43:42,067 fish eggs that do not enter the emulsion, 515 00:43:42,304 --> 00:43:47,868 chopped parsley stalks for fresh ®cher and the crispy, 516 00:43:48,310 --> 00:43:51,075 and then sorrel stalks. 517 00:43:51,547 --> 00:43:53,573 I really like this eyeball. 518 00:43:54,550 --> 00:43:55,745 Yes, it's delicious. 519 00:44:00,756 --> 00:44:03,385 - Who likes ? Raise your hand. - It's great. 520 00:44:05,761 --> 00:44:08,391 Who thinks it's a world-class dish ? 521 00:44:08,999 --> 00:44:10,900 We're all /> that we are eating 522 00:44:11,101 --> 00:44:14,230 a delicious and succulent thing, worthy of the best restaurants, 523 00:44:15,305 --> 00:44:18,969 but in fact we suck 524 00:44:19,809 --> 00:44:22,574 > a head of fish. Not true? 525 00:45:46,899 --> 00:45:49,164 - Well done, Chief, a chef d'oeuvre. - Thank you. 526 00:45:51,604 --> 00:45:53,197 I'm very happy right now, 527 00:45:55,241 --> 00:45:58,575 but that worries me a bit. 528 00:45:58,778 --> 00:46:01,680 I'm kind of like Woody Allen when he won an Oscar. 529 00:46:01,881 --> 00:46:05,318 "Oh, no, the Academy calls to take away my Oscar." 530 00:46:08,988 --> 00:46:11,253 Table six finished? She did not not eaten! 531 00:46:12,926 --> 00:46:15,088 - You had to tell him to eat it. - She did not want to. 532 00:46:15,395 --> 00:46:16,260 She did not want to eat it? 533 00:46:16,530 --> 00:46:19,193 No. But all is well. I told him to chew it. 534 00:46:21,702 --> 00:46:25,798 Who explained it to her? She did not eat the... 535 00:46:26,173 --> 00:46:29,610 I told him to eat it when she drank. I was clear. 536 00:46:29,810 --> 00:46:31,904 But she did not eat the one that is cooked. 537 00:46:32,112 --> 00:46:33,205 She chewed. 538 00:46:33,413 --> 00:46:36,212 No I said that everything was edible. 539 00:46:36,416 --> 00:46:39,580 Well, we're preparing bread sandwiches lace... 540 00:46:40,454 --> 00:46:42,389 I can see? Yes, well. 541 00:46:46,861 --> 00:46:48,830 Guys, it's not like that. 542 00:46:50,498 --> 00:46:52,626 On met les petites fleurs en premier, 543 00:46:52,834 --> 00:46:54,769 otherwise it will fall. Repeat. 544 00:46:55,470 --> 00:46:58,531 Thomas? Where is Thomas Frebel? 545 00:46:59,474 --> 00:47:01,409 Thomas! I told you to stay there, 546 00:47:01,609 --> 00:47:03,976 because I see that it does not work well. 547 00:47:04,345 --> 00:47:06,644 It looks like we just threw it < No matter how. 548 00:47:07,515 --> 00:47:09,245 What can we do instead of lace bread? 549 00:47:11,019 --> 00:47:14,957 - And these mousses here? - We're waiting always. 550 00:47:29,972 --> 00:47:35,411 Norovirus infection at Noma, the best restaurant in the world. 551 00:47:35,678 --> 00:47:36,839 Seventy-three people... 552 00:47:37,046 --> 00:47:40,312 Unconfirmed news from Noma restaurant this morning... 553 00:47:40,549 --> 00:47:44,486 Health authorities talk about a sick employee 554 00:47:44,854 --> 00:47:47,484 and a badly sterilized sink. 555 00:47:52,162 --> 00:47:57,760 Peter, we are facing a senseless situation. 556 00:47:59,035 --> 00:48:02,028 What are the mussels? 557 00:48:02,239 --> 00:48:05,801 Yes. You can turn off the music? 558 00:48:07,110 --> 00:48:12,515 Turn off the music and the mixer! 559 00:48:15,919 --> 00:48:18,082 Peter. Stop. 560 00:48:18,723 --> 00:48:21,887 The sanitary inspection will leave in a few hours. 561 00:48:24,862 --> 00:48:27,923 Basically, we're a messy team, 562 00:48:28,132 --> 00:48:31,398 vomiting, not washing hands 563 00:48:31,669 --> 00:48:34,036 and using only cold water. everyone thinks! 564 00:48:34,438 --> 00:48:36,703 After the Norovirus, everyone is in shock. 565 00:48:37,208 --> 00:48:40,474 We are all desperate. 566 00:48:40,711 --> 00:48:42,907 What's wrong? does it pass? And we are sent emails. 567 00:48:43,147 --> 00:48:45,946 The worst assholes write to us: 568 00:48:46,217 --> 00:48:49,211 "I got sick in 2010... < We were six people, 569 00:48:50,589 --> 00:48:53,354 "Je suis tombé malade en 2010... On était six personnes, 570 00:48:53,625 --> 00:48:55,753 "one of us broke down after dinner. 571 00:48:56,161 --> 00:49:00,496 " Give me back my money, otherwise call the newspapers. " 572 00:49:01,767 --> 00:49:03,861 Real bastards. 573 00:49:04,102 --> 00:49:06,697 We're buried under e-mails. It's hopeless. 574 00:49:06,939 --> 00:49:09,966 What are we going to do? /> How to react to all this? 575 00:49:10,309 --> 00:49:13,143 At the same time, we made people sick, 576 00:49:13,779 --> 00:49:16,681 while our only goal is to make happy people. 577 00:49:18,116 --> 00:49:20,313 Now, we are telling 578 00:49:20,553 --> 00:49:23,717 that we poisoned people because we are not clean. 579 00:49:24,257 --> 00:49:26,920 We made a meeting, and I immediately suggested... 580 00:49:27,126 --> 00:49:28,526 COOKING CHIEF 581 00:49:28,728 --> 00:49:29,991 This was not even a suggestion... 582 00:49:30,263 --> 00:49:31,390 Who am I after all? 583 00:49:31,597 --> 00:49:34,328 I am only a leader facing the health authorities. 584 00:49:34,600 --> 00:49:36,762 I asked: "You suspect 585 00:49:36,970 --> 00:49:40,566 " a particular ingredient in our menu? " 586 00:49:40,807 --> 00:49:45,142 And then I gave information about mussels: 587 00:49:45,345 --> 00:49:47,246 "You know, it's a bivalve... 588 00:49:47,447 --> 00:49:51,408 " Oysters, clams, mussels, that filters the water . 589 00:49:51,618 --> 00:49:55,714 "And that often causes epidemics of Norovirus." 590 00:49:56,590 --> 00:49:59,150 We said right away and without hesitation 591 00:49:59,360 --> 00:50:02,262 592 00:50:13,640 --> 00:50:17,736 p> that it was surely not mussels. 593 00:50:21,716 --> 00:50:23,207 Who would want to eat in a place where such things happen? 594 00:50:24,686 --> 00:50:26,985 < I think he got scared. 595 00:50:36,364 --> 00:50:38,526 Of course he was scared to lose his restaurant. 596 00:50:47,442 --> 00:50:49,604 Will they shut up? your restaurant? 597 00:50:50,745 --> 00:50:52,146 The tests confirmed 598 00:50:54,250 --> 00:50:56,617 that the mussels were carriers of Norovirus. 599 00:51:00,456 --> 00:51:02,789 Suddenly, the health authorities > began to doubt. 600 00:51:02,992 --> 00:51:06,394 After all, maybe they were the mussels. 601 00:51:13,869 --> 00:51:15,838 The person who had said 602 00:51:16,038 --> 00:51:19,566 that this was probably not the molds suddenly told me: 603 00:51:19,775 --> 00:51:22,267 "You know what? We'll study that more closely. " 604 00:51:28,852 --> 00:51:30,286 What happened next? 605 00:51:35,559 --> 00:51:36,754 Absolutely nothing. 606 00:52:52,838 --> 00:52:55,171 We'll have to find /> a solution very quickly, 607 00:52:55,374 --> 00:52:57,537 because it is very far from being ready. 608 00:52:58,344 --> 00:53:00,370 Agreed? Very, very far. 609 00:53:00,813 --> 00:53:05,547 610 00:53:05,785 --> 00:53:08,448 We're not going ahead. We're going backwards. 611 00:53:09,656 --> 00:53:11,750 What we've prepared, in terms of taste, 612 00:53:11,991 --> 00:53:15,223 has neither the elegance nor the lightness, 613 00:53:15,862 --> 00:53:17,524 nor the freshness that we imagined. 614 00:53:18,531 --> 00:53:21,365 Of course, it is much more beautiful to look at 615 00:53:25,405 --> 00:53:31,403 what we did earlier, but it's also a lot worse. 616 00:53:32,546 --> 00:53:34,481 I do not understand how it can happen. 617 00:53:34,682 --> 00:53:36,116 / p> 618 00:53:36,884 --> 00:53:42,187 I do not understand anything. 619 00:53:42,389 --> 00:53:44,255 As a cook, it's beyond me. 620 00:53:44,558 --> 00:53:46,527 You're working on something, 621 00:53:46,727 --> 00:53:49,595 you taste it and you think: "It does not taste good, 622 00:53:53,467 --> 00:53:57,029 " but I continue anyway. " Do you follow me? 623 00:53:57,304 --> 00:53:59,570 This is an accident of course, of agreement? 624 00:54:01,109 --> 00:54:04,876 I was going to catch sea urchins and become a millionaire. 625 00:54:08,250 --> 00:54:11,687 I thought to provide 626 00:54:12,654 --> 00:54:14,350 all three star restaurants in France. 627 00:54:14,856 --> 00:54:16,916 But that's not the case. 628 00:54:18,393 --> 00:54:19,986 We end up saying: 629 00:54:20,729 --> 00:54:22,027 "No, it will not work. 630 00:54:22,230 --> 00:54:24,256 " It's not worth it. 631 00:54:24,933 --> 00:54:26,834 632 00:54:28,236 --> 00:54:30,103 p> "Fortune did not smile." 633 00:54:30,306 --> 00:54:31,399 FISHERMAN 634 00:54:31,607 --> 00:54:32,472 NORDSKOT, NORWAY 635 00:54:32,742 --> 00:54:33,937 And one day, we stop. 636 00:54:38,214 --> 00:54:41,742 637 00:54:43,219 --> 00:54:45,654 <>> This guy suddenly calls to ask me for sea urchins. 638 00:54:46,889 --> 00:54:50,053 He tells me he has two stars in the Michelin Guide. 639 00:54:51,527 --> 00:54:53,894 640 00:54:55,698 --> 00:54:59,135 My wife asks me: "Who was it?" 641 00:54:59,335 --> 00:55:01,862 I answer: "A chef, in Denmark, 642 00:55:02,072 --> 00:55:04,507 "a two-star restaurant." 643 00:55:07,311 --> 00:55:08,870 She's asking me for the name of the restaurant. 644 00:55:09,079 --> 00:55:12,481 But I've already forgotten. 645 00:55:14,351 --> 00:55:17,253 "That was René Redzepi?" I answer: "No doubt, 646 00:55:17,688 --> 00:55:18,986 " I forgot the name of the guy. " 647 00:55:20,691 --> 00:55:23,160 "If he wants sea urchins, you have to supply his restaurant." 648 00:55:25,829 --> 00:55:27,525 It's the first time that my wife 00:55:30,632 ask me to pick up some sea urchins. 650 00:55:33,838 --> 00:55:38,435 I'm going fishing and I'm picking some rather mediocre sea urchins. 651 00:55:38,676 --> 00:55:42,113 They're not the best sea urchins, because I do not want to help this guy. 652 00:55:42,814 --> 00:55:46,251 I'm waiting for him to say: "It's shit." 653 00:55:47,151 --> 00:55:49,916 I really hope that he's going to tell me something like that. 654 00:55:51,322 --> 00:55:53,291 But instead, he reminds me and says: 655 00:55:53,491 --> 00:55:54,686 "They're succulent." 656 00:55:55,526 --> 00:55:57,552 I say, "Well, shit!" 657 00:55:58,730 --> 00:56:03,692 It was a mission. I needed sea urchins... 658 00:56:04,002 --> 00:56:05,493 I kept raising him up. 659 00:56:08,741 --> 00:56:10,039 He was harassing me. 660 00:56:13,345 --> 00:56:16,474 Letting myself be harassed, this is not my type. 661 00:56:17,916 --> 00:56:19,179 I am a hard-working Scotsman. 662 00:56:19,385 --> 00:56:22,321 I have my dreams, my goals. Nobody forces my hand. 663 00:56:23,889 --> 00:56:26,290 For me, he is more than a leader. 664 00:56:28,694 --> 00:56:31,129 If Rene stopped buying my sea urchins, 665 00:56:31,430 --> 00:56:33,422 it would not change anything. 666 00:56:39,439 --> 00:56:41,738 667 00:56:43,943 --> 00:56:46,174 This guy has got back on track. 668 00:57:00,794 --> 00:57:02,888 Agreement. Ready? 669 00:57:50,178 --> 00:57:53,205 He changed direction, and suddenly I took back 670 00:57:54,716 --> 00:57:56,116 faith in my job. 671 00:58:05,527 --> 00:58:08,589 The Michelin Guide is coming out tomorrow at 10 am 672 00:58:10,533 --> 00:58:12,331 - So? - Do you agree? 673 00:58:16,906 --> 00:58:17,965 I wanted to say it 674 00:58:19,842 --> 00:58:23,506 I assure you, nothing will happen, unfortunately. 675 00:58:24,514 --> 00:58:27,348 I felt positive vibrations, but... 676 00:58:32,522 --> 00:58:34,991 / p> 677 00:58:35,291 --> 00:58:37,419 - Are we happy at work? - Yes. 678 00:58:39,663 --> 00:58:42,724 - We're always full? - Yes. 679 00:58:43,400 --> 00:58:46,495 C & amp; is a story of self-esteem for all of us. 680 00:58:47,137 --> 00:58:50,505 Do we really need that? 681 00:58:52,309 --> 00:58:54,278 No doubt not. But it would be nice to get it. 682 00:58:54,912 --> 00:58:59,976 I'll repeat it again and again, because I'm always asked the question. 683 00:59:00,384 --> 00:59:02,751 Journalists, friends, clients, all say to me: 684 00:59:03,053 --> 00:59:05,750 "You should have three stars." 685 00:59:07,391 --> 00:59:08,450 But we only have two. 686 00:59:10,528 --> 00:59:11,496 So what? 687 00:59:14,799 --> 00:59:16,461 Whore, so what? 688 00:59:17,035 --> 00:59:19,527 I'm going to have three children, that's my three stars. 689 00:59:23,641 --> 00:59:25,542 Will he get it? 690 00:59:27,345 --> 00:59:30,247 I think so. 691 00:59:30,715 --> 00:59:35,153 I'm willing to bet he'll end up with three stars. 692 00:59:35,386 --> 00:59:39,915 Then he'll be happy, and everyone will be happy. 693 00:59:40,592 --> 00:59:45,691 / p> 694 00:59:45,931 --> 00:59:49,732 All the world's leaders, 695 00:59:49,969 --> 00:59:55,431 in a dark little corner of their brains, 696 00:59:57,576 --> 01:00:00,637 secretly dream of getting three stars to the Michelin Guide. 697 01:00:03,415 --> 01:00:06,351 Put it on. Good job, darling. 698 01:00:07,453 --> 01:00:10,184 I remember the time when I called my dad, 699 01:00:10,389 --> 01:00:12,051 700 01:00:12,291 --> 01:00:16,957 p> when we got our 2nd star: 701 01:00:18,632 --> 01:00:21,397 I said, "Father! We got a 2nd star!" 702 01:00:21,835 --> 01:00:24,805 After a silence, my father said to me: 703 01:00:25,171 --> 01:00:29,131 "That's good, my son. You can feed your family." 704 01:00:29,609 --> 01:00:31,840 This yellow sank. Daddy will eat this one. 705 01:00:32,779 --> 01:00:35,578 These moments, it allows you 706 01:00:36,516 --> 01:00:39,076 to take a step back. 707 01:00:39,853 --> 01:00:42,254 We do not forget that kind of thing. 708 01:00:42,455 --> 01:00:44,391 To receive a distinction, it's not a crowning achievement, 709 01:00:44,725 --> 01:00:46,125 it's not necessary especially not see it that way. 710 01:00:46,360 --> 01:00:49,626