1
00:00:00,200 --> 00:00:03,200
Strong language from the outset and
throughout.

2
00:00:02,240 --> 00:00:04,320
What's the best recipe
for a successful restaurant?

3
00:00:04,360 --> 00:00:05,720
Hurry up!

4
00:00:05,760 --> 00:00:06,840
Top French chefs?

5
00:00:06,880 --> 00:00:08,640
It looks fucking brilliant.

6
00:00:08,680 --> 00:00:10,360
Ah, fucking hell!

7
00:00:11,960 --> 00:00:14,560
The finest ingredients?

8
00:00:14,600 --> 00:00:15,880
Food fit for a king?

9
00:00:15,920 --> 00:00:17,200
Is that all for me?

10
00:00:17,240 --> 00:00:20,120
La Riviera in Inverness
seems to have it all.

11
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Yeah, all done.

12
00:00:21,280 --> 00:00:23,840
There's just one thing missing.

13
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Customers.

14
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Without them you don't stand
a chance. And I should know.

15
00:00:30,440 --> 00:00:34,120
Two years ago I had to close
my own restaurant in Scotland.

16
00:00:34,160 --> 00:00:36,840
I'm worried that you don't fall
into the trap that I did.

17
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I lost a lot of money.

18
00:00:38,560 --> 00:00:41,520
This week, Kitchen Nightmares
gets personal.

19
00:00:41,560 --> 00:00:43,960
It's been the biggest wake-up call
in my entire life.

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21
00:00:54,120 --> 00:00:57,120
Scotland, home of the brave.

22
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Home too of haggis,
neeps and tatties, and...

23
00:01:01,160 --> 00:01:04,240
the deep-fried Mars bar.

24
00:01:04,280 --> 00:01:07,080
But in Inverness,
there's a restaurant on a mission

25
00:01:07,120 --> 00:01:10,560
to bring sophisticated French cooking
to my fellow countrymen.

26
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OK, you send me
two fresh starter right now, please.

27
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It's the vision of French head chef,

28
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Loic Lefebvre, who's trained in some
of the best kitchens in the France.

29
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I went to work for the President
in France, Mr Chirac,

30
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when we had like Mr Bush

31
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coming or Japanese President coming
we used to do, like, big functions.

32
00:01:30,640 --> 00:01:33,760
Service - one sea bass,
one bream, table 14. Go!

33
00:01:33,800 --> 00:01:38,200
Then I moved to a restaurant
in Montpelier with three
Michelin stars.

34
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I can't wait to meet a young chef
with such an impressive pedigree.

35
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Hello Loic, enchante.

36
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Enchante.

37
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And this is the team?

38
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To help realise his dream,

39
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Loic's handpicked
an impeccably trained brigade.

40
00:01:54,840 --> 00:01:56,480
Sous chef Geoffrey

41
00:01:56,520 --> 00:01:59,680
has worked in restaurants with
both one and two Michelin stars.

42
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Did you work with Loic in France?

43
00:02:02,680 --> 00:02:06,160
Non, I came here because
it was a good opportunity

44
00:02:06,200 --> 00:02:08,480
to work with somebody
with three Michelin stars.

45
00:02:08,520 --> 00:02:12,400
Regis also has a Michelin
star-studded background.

46
00:02:12,440 --> 00:02:14,720
How long have you been cooking?

47
00:02:14,760 --> 00:02:20,040
Eight years in France
and in different country, you know.

48
00:02:21,600 --> 00:02:24,080
And so does the junior of the team,
Nicolas.

49
00:02:24,120 --> 00:02:27,120
And Nicolas whereabouts
in France are you from?

50
00:02:27,160 --> 00:02:32,080
Brittany. Nantes.

51
00:02:28,320 --> 00:02:32,080
There's a good football team there.
Now you support Celtic or Rangers?

52
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FC Nantes.

53
00:02:33,360 --> 00:02:37,360
FC Nantes. Hey, you're in
Inverness, for God's sake.

54
00:02:37,400 --> 00:02:38,960
You've got to support a proper team.

55
00:02:39,000 --> 00:02:41,560
And Gerard's not
letting the side down either.

56
00:02:41,600 --> 00:02:44,360
His previous jobs
were at Michelin star level as well.

57
00:02:44,400 --> 00:02:47,160
Gerard,
do you have a Scottish girlfriend?

58
00:02:47,200 --> 00:02:52,320
Ah, yes.
I find accent is a good point.

59
00:02:52,640 --> 00:02:54,920
1,400 miles from the French Riviera,

60
00:02:54,960 --> 00:02:58,800
Loic has created a mini French
stronghold in Inverness.

61
00:02:58,840 --> 00:03:00,360
And no-one Scottish in the kitchen?

62
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No Scottish.

63
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There was some, but not any more.

64
00:03:05,440 --> 00:03:09,800
Did you sack them?

65
00:03:06,440 --> 00:03:09,800
No, no, no. First time
when I came in the kitchen,

66
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I switched off the microwave,
put it in the car park,

67
00:03:13,440 --> 00:03:15,600
and after that, I was by myself.

68
00:03:15,640 --> 00:03:16,720
They got the message.

69
00:03:16,760 --> 00:03:19,920
Yeah, because they were using
microwave all the time,

70
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powder for stock,

71
00:03:22,120 --> 00:03:23,960
deep frying everything,

72
00:03:24,000 --> 00:03:28,960
even fondant potatoes, so I had
to get a new team, which is good.

73
00:03:29,000 --> 00:03:30,720
Loic's determined that his dream team

74
00:03:30,760 --> 00:03:34,800
is going to get him
his very own Michelin star.

75
00:03:34,840 --> 00:03:38,440
A bit like Roman Abramovich when he
wanted to get the Premiership title,

76
00:03:38,480 --> 00:03:40,080
he went round and
got the best manager,

77
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the best football players, and then
brought them all over to Chelsea.

78
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Fantastic.

79
00:03:45,360 --> 00:03:48,720
I think if you can
get a Michelin star,

80
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that should be great for us.

81
00:03:52,760 --> 00:03:56,800
We are looking to achieve like
one Michelin star to start with.

82
00:03:56,840 --> 00:03:59,120
Why not two and, you know.

83
00:04:00,840 --> 00:04:03,160
Even the fridge is top of the league.

84
00:04:03,200 --> 00:04:03,520
Wow.

85
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A walk-in fridge.

86
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Look at the size of it.

87
00:04:06,880 --> 00:04:08,680
It's like a one-bedroom flat.

88
00:04:08,720 --> 00:04:11,800
And the produce is the very best.

89
00:04:11,840 --> 00:04:15,640
Flying vegetables in from France
is over the top, even for me,

90
00:04:15,680 --> 00:04:18,440
but the local shellfish
is really topnotch.

91
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They are amazing.

92
00:04:19,600 --> 00:04:20,560
They are fished on Skye.

93
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When they come down to London,

94
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they're definitely not that fresh,
I can assure you. That is incredible.

95
00:04:26,160 --> 00:04:28,320
Fuck me. They've got
the best of everything here,

96
00:04:28,360 --> 00:04:30,120
really, the best of everything.

97
00:04:30,160 --> 00:04:32,920
Someone must be paying a small
fucking fortune to run this place.

98
00:04:32,960 --> 00:04:34,920
And that someone is multimillionaire

99
00:04:34,960 --> 00:04:39,720
Barry Larsen, hot from his 600-acre
private shooting estate.

100
00:04:39,760 --> 00:04:41,760
He made his fortune from
the catering business,

101
00:04:41,800 --> 00:04:45,040
but it wasn't exactly fine dining.

102
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This is the man who brought
Kentucky Fried Chicken, Wimpy

103
00:04:49,080 --> 00:04:52,440
and Harry Ramsden's to Scotland.

104
00:04:52,480 --> 00:04:55,800
And now he's invested nearly £2m
trying to prove he can

105
00:04:55,840 --> 00:04:58,560
make fine-dining finger-lickin' good.

106
00:04:58,600 --> 00:05:02,040
It sounds amazing, the sort of
dream team that you've put together.

107
00:05:02,080 --> 00:05:05,120
Slightly concerned about the
expense involved in that because

108
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dream teams don't come cheap.

109
00:05:07,240 --> 00:05:08,640
You haven't got any grey hair.

110
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I've got some.

111
00:05:09,840 --> 00:05:13,040
Well, you're hiding it very well,
unless you dye the fucking thing.

112
00:05:13,080 --> 00:05:15,320
Ah, no, I don't dye it. Not yet.

113
00:05:15,360 --> 00:05:17,960
But no, it's expensive.
You know what the score is.

114
00:05:18,000 --> 00:05:20,560
Have you owned hotels
professionally before?

115
00:05:20,600 --> 00:05:23,720
No, I haven't owned hotels before.
We've had various restaurants,

116
00:05:23,760 --> 00:05:26,080
fast-food chains
that we've built up, sold out.

117
00:05:26,120 --> 00:05:28,160
Family restaurants that we still run

118
00:05:28,200 --> 00:05:31,200
but obviously
at a completely different level.

119
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A fast food restaurant is miles away
from anything to do with fine dining.

120
00:05:34,560 --> 00:05:39,600
But you still want to produce
quality for the...for the spend.

121
00:05:39,640 --> 00:05:42,080
It sounds fantastic.

122
00:05:42,120 --> 00:05:44,320
But this place is costing Barry

123
00:05:44,360 --> 00:05:47,360
over £8,000 a week on food
and staff costs alone.

124
00:05:47,400 --> 00:05:51,440
And they seem to have forgotten
the three most important things

125
00:05:51,480 --> 00:05:54,320
in the restaurant business.

126
00:05:54,360 --> 00:05:57,560
Customers, customers, customers.

127
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Four days a week,
the restaurant's dead.

128
00:06:03,600 --> 00:06:05,640
And every night it's empty,

129
00:06:05,680 --> 00:06:10,280
it's another big dent in
Barry's investment, and Loic's ego.

130
00:06:10,320 --> 00:06:12,160
Sometimes we get zero.

131
00:06:12,200 --> 00:06:14,000
Really? >

132
00:06:14,040 --> 00:06:16,160
It must be hard when it's zero, no? >

133
00:06:16,200 --> 00:06:16,920
Yeah.

134
00:06:16,960 --> 00:06:18,400
Especially with all this team here.

135
00:06:19,600 --> 00:06:20,760
Does it hurt? >

136
00:06:20,480 --> 00:06:22,000
Yeah, a bit, yeah.

137
00:06:22,040 --> 00:06:24,040
You've got the team,
but you want to play.

138
00:06:24,080 --> 00:06:26,200
Oh, yeah.

139
00:06:26,240 --> 00:06:29,640
We are like dogs, you know,
when they go shooting they go grrrr!

140
00:06:29,680 --> 00:06:31,560
"We are ready."

141
00:06:31,600 --> 00:06:35,640
Loic's hungry for success,
but the locals aren't biting.

142
00:06:35,680 --> 00:06:38,600
Can you do me a favour?
Can you read that out for me?

143
00:06:38,640 --> 00:06:41,120
Oh, gosh, I can't say that!

144
00:06:41,160 --> 00:06:44,440
Boulangiere of Jerusalem artichokes.

145
00:06:44,480 --> 00:06:45,320
Do you know what that is?

146
00:06:45,360 --> 00:06:47,440
One glance at his menu

147
00:06:47,480 --> 00:06:51,880
and I think I've spotted the problem
before I've even tasted the food.

148
00:06:51,920 --> 00:06:55,720
Declanaise Asian of Salmon.

149
00:06:55,960 --> 00:06:57,640
Barragoolies...

150
00:06:57,680 --> 00:06:59,520
That sounds good!

151
00:06:59,560 --> 00:07:01,880
How's your goolies?

152
00:07:01,920 --> 00:07:03,480
That doesn't sound very appetising.

153
00:07:03,520 --> 00:07:06,080
I'd probably order that one.

154
00:07:06,120 --> 00:07:10,200
'This food may appeal to connoisseurs
in the South of France,

155
00:07:10,240 --> 00:07:11,120
Haven't got the foggiest.

156
00:07:11,160 --> 00:07:14,480
'but this is Scotland's
smallest city.'

157
00:07:14,520 --> 00:07:15,840
Would you eat that?

158
00:07:15,880 --> 00:07:18,520
You cannae read it
so you don't know what it is.

159
00:07:18,560 --> 00:07:20,200
Thank you.

160
00:07:20,240 --> 00:07:24,520
Barry and Loic want Michelin-level
success but they've lost sight
of the basics.

161
00:07:26,360 --> 00:07:27,600
Yeah.

162
00:07:27,640 --> 00:07:31,880
You want it and you wanna get
your shopping trolley

163
00:07:31,920 --> 00:07:35,320
and go along and get that and get
that and I can see it in your eyes.

164
00:07:35,360 --> 00:07:38,680
You've had a lot of success, bringing
all these things in together.

165
00:07:38,720 --> 00:07:42,280
It's not the perfect recipe
for an instant hit.

166
00:07:42,320 --> 00:07:45,560
I'm just worried that you don't fall
into the same fucking trap that I did

167
00:07:45,600 --> 00:07:47,080
and I lost a lot of money.

168
00:07:49,840 --> 00:07:54,520
It was a proud day for me
when I opened Amaryllis
in my home town, Glasgow.

169
00:07:54,560 --> 00:07:57,080
We got off to a great start
and within our first year,

170
00:07:57,120 --> 00:07:59,160
we'd won a Michelin star.

171
00:07:59,200 --> 00:08:01,320
But as the menu
became more elaborate,

172
00:08:01,360 --> 00:08:03,520
the diners started to dwindle.

173
00:08:03,560 --> 00:08:07,360
The food was so fancy,
it put off the locals.

174
00:08:07,400 --> 00:08:12,680
They stopped coming and I was
forced to close Amaryllis down.

175
00:08:12,720 --> 00:08:16,360
Its a bit of deja-vu for me and
I'm concerned that you may be running

176
00:08:16,400 --> 00:08:19,560
too quickly too soon. You know,
you're in danger of fucking it.

177
00:08:19,600 --> 00:08:21,400
Going too far.

178
00:08:21,440 --> 00:08:25,440
That happened to me
after 12 years at the top.

179
00:08:25,480 --> 00:08:27,960
There's no doubting Loic's talent.

180
00:08:28,000 --> 00:08:30,560
It's his lack of experience
that worries me.

181
00:08:30,600 --> 00:08:32,520
One scallop, table three.

182
00:08:33,160 --> 00:08:34,920
Its his first ever head chef's job.

183
00:08:34,960 --> 00:08:38,080
There's always
a big, big trap they fall in,

184
00:08:38,120 --> 00:08:41,920
where they try to do too much too
soon and almost try to be sort of

185
00:08:41,960 --> 00:08:44,600
competitive and thinking that what
they saw in their previous kitchen

186
00:08:44,640 --> 00:08:47,240
which was in a three Michelin star,
I've got to be better than that

187
00:08:47,280 --> 00:08:50,240
and that's where a lot of
young chefs fail.

188
00:08:57,200 --> 00:09:00,200
Can you check table ten for me,
please?

189
00:09:00,240 --> 00:09:05,280
'It's my second day at La Riviera,
a top restaurant with no customers.

190
00:09:05,320 --> 00:09:08,560
'So if the locals aren't
eating here, where are they eating?'

191
00:09:08,600 --> 00:09:10,760
Busy for lunch.

192
00:09:11,320 --> 00:09:14,560
Fuck me, £5.95 for two
courses, starter and main.

193
00:09:14,600 --> 00:09:17,120
'Inverness is a fast-growing city

194
00:09:17,160 --> 00:09:20,120
'and the restaurant market
is clearly thriving.'

195
00:09:20,160 --> 00:09:24,600
£7.95. That's fucking cheap,
isn't it? Two courses, £9.95. >

196
00:09:24,640 --> 00:09:29,280
'I've asked Loic to serve me dinner
from his a la carte menu,

197
00:09:29,320 --> 00:09:31,960
'which costs £34 for two courses.'

198
00:09:32,000 --> 00:09:35,400
With that team in there, and the
produce in the fridge is to die for,

199
00:09:35,440 --> 00:09:39,400
erm, so it should be a great dinner.
I'm looking forward to this one.

200
00:09:39,440 --> 00:09:43,640
One scallop, to follow one duck,
the breast pink.

201
00:09:43,680 --> 00:09:45,320
Allez, let's go.

202
00:09:45,360 --> 00:09:49,240
This is your canapes. An olive
medallion and a cheese beignet.

203
00:09:49,280 --> 00:09:51,840
'Canapes and a pre-starter.

204
00:09:51,880 --> 00:09:56,840
'This is ambitious food for London,
let alone Inverness.'

205
00:09:56,880 --> 00:09:59,000
Potato soup with, erm, wasabi.

206
00:09:59,040 --> 00:10:01,440
Very creamy.

207
00:10:01,480 --> 00:10:03,280
Very, very rich.

208
00:10:03,320 --> 00:10:07,280
I'm excited about the food, but
I don't feel comfortable sat here.

209
00:10:12,200 --> 00:10:14,960
You are like a painter.
You need a good eye.

210
00:10:15,000 --> 00:10:18,960
You know, like a painter would
put something like black here and

211
00:10:19,000 --> 00:10:21,920
not here because for him
it doesn't look right.

212
00:10:21,960 --> 00:10:23,800
OK, let's go.

213
00:10:23,840 --> 00:10:25,640
One scallops, table nine.

214
00:10:25,680 --> 00:10:28,160
Very complicated.

215
00:10:28,200 --> 00:10:31,520
A lot of...a lot of, erm,
combinations of flavours going on.

216
00:10:31,560 --> 00:10:34,880
'For me the golden rule is
always, "Keep it simple."'

217
00:10:34,920 --> 00:10:38,960
You're tasting broad bean, white
asparagus, the citrus vinaigrette,

218
00:10:39,000 --> 00:10:44,080
confit tomato, fennel seeds, fennel
flowers, chervil, salad, parmesan.

219
00:10:44,120 --> 00:10:45,920
There must be 20 things going on.

220
00:10:45,960 --> 00:10:49,040
And then, you know,
that looks fantastic, but...

221
00:10:51,600 --> 00:10:53,520
doesn't do anything really.

222
00:10:53,560 --> 00:10:56,520
Next up, duck en deux services.

223
00:10:56,560 --> 00:11:01,480
This is a duck leg. Decided
to make it a ravioli on duck leg.

224
00:11:01,520 --> 00:11:05,000
A good 10,
12 flavours on the plate again.

225
00:11:05,040 --> 00:11:07,520
It's just confusion.

226
00:11:07,560 --> 00:11:11,080
And your mind is working overtime
to understand what's happening.

227
00:11:11,120 --> 00:11:12,200
OK, service, please.

228
00:11:12,240 --> 00:11:16,160
'A main course served in two parts?
That's just pretentious.'

229
00:11:16,960 --> 00:11:20,400
Almost like someone, erm,
is uncontrollable

230
00:11:20,440 --> 00:11:25,160
and almost like a little bit
carried away and, erm, overexcited

231
00:11:25,200 --> 00:11:28,080
and nothing's saying, "Just stop.
Come back."

232
00:11:28,120 --> 00:11:30,960
Ohh, la, la. Is that all for me?

233
00:11:31,000 --> 00:11:33,360
'Loic seems desperate to impress.

234
00:11:33,400 --> 00:11:36,120
'Next he'll be telling me
how to eat it.'

235
00:11:36,160 --> 00:11:38,560
If I may,
to recommend you the order.

236
00:11:38,600 --> 00:11:42,800
You've got the tiramisu first,
please, then the floating island

237
00:11:42,840 --> 00:11:46,080
then you have the souffle
and then the sorbet,

238
00:11:46,120 --> 00:11:48,160
finally the coffee torte.

239
00:11:48,200 --> 00:11:51,480
What a load of bollocks. Next we'll
be told which direction to pee in

240
00:11:51,520 --> 00:11:53,160
because of the salmon in the river.

241
00:11:55,440 --> 00:11:58,960
Technically the
flavours were amazing.

242
00:11:59,000 --> 00:12:01,160
The scallops were delicious. >

243
00:12:01,200 --> 00:12:05,760
The, erm, light vinaigrette - did it
need the parmesan, the flowers,

244
00:12:05,800 --> 00:12:09,080
do you need
that many flavours to make it work?

245
00:12:09,120 --> 00:12:11,760
I won't change anything
on the flavour.

246
00:12:11,800 --> 00:12:14,000
I think the way we work, the product,

247
00:12:14,040 --> 00:12:17,880
erm, brings the guests
the flavour that I want.

248
00:12:17,920 --> 00:12:23,760
Your personality has to be
comfortable on the plate

249
00:12:23,800 --> 00:12:27,200
and I see a lot of
uneasiness on the plate.

250
00:12:27,240 --> 00:12:30,040
I don't know if you're confident
enough in what you're doing, >

251
00:12:30,080 --> 00:12:33,320
and I've got to be very honest
because this is very crucial,

252
00:12:33,360 --> 00:12:35,240
but this has to work.

253
00:12:35,280 --> 00:12:36,320
Barry, what do you think?

254
00:12:36,360 --> 00:12:40,160
When you think about it,
it's probably right that he has to

255
00:12:40,200 --> 00:12:42,160
just find his own style.

256
00:12:42,200 --> 00:12:47,280
'Barry's acting more like a besotted
sugar daddy than Loic's boss.'

257
00:12:47,320 --> 00:12:50,320
You take on somebody like that
and you're taking them on

258
00:12:50,360 --> 00:12:54,080
because of their capabilities and
their ambition and the last thing

259
00:12:54,120 --> 00:12:57,920
I want to try and do is to restrain
that ambition and what he's doing.

260
00:12:57,960 --> 00:13:01,400
I'm not...I'm not a chef and
I couldn't do what he does.

261
00:13:01,440 --> 00:13:04,160
I'm not really
in a position to criticise.

262
00:13:04,200 --> 00:13:05,120
One sea bass, one bream.

263
00:13:05,160 --> 00:13:06,880
'But I am.

264
00:13:06,920 --> 00:13:08,920
'The place isn't even breaking even,

265
00:13:08,960 --> 00:13:12,640
'and yet Barry's forking out four
and a half grand a week on staff.

266
00:13:12,680 --> 00:13:16,800
'It's no way to run a successful
business.'

267
00:13:16,840 --> 00:13:18,200
Barry's in love with you.

268
00:13:18,240 --> 00:13:19,960
Ah, no, I don't think so.

269
00:13:20,000 --> 00:13:21,680
No, he's in love with your food.

270
00:13:21,720 --> 00:13:24,160
Yeah, I think he likes it, yeah.

271
00:13:24,200 --> 00:13:26,080
He's never gonna be your critic,

272
00:13:26,120 --> 00:13:29,880
and what I've gotta understand is
where is your critic coming from?

273
00:13:29,920 --> 00:13:33,120
Who's telling you to stop,
that's it, send it.

274
00:13:33,160 --> 00:13:36,640
When I think it's all right,
don't touch it any more...

275
00:13:36,680 --> 00:13:39,160
'No wonder his food's over the top.

276
00:13:39,200 --> 00:13:43,360
'Now I want to see how
he runs his kitchen.'

277
00:13:43,400 --> 00:13:44,880
(Scalpel.)

278
00:13:46,920 --> 00:13:47,480
Shallots. Shallots.

279
00:13:47,520 --> 00:13:49,120
(Tweezers.)

280
00:13:51,840 --> 00:13:53,560
(Forceps.)

281
00:13:53,600 --> 00:13:57,520
'As every plate journeys around
the kitchen, each of his seven chefs

282
00:13:57,560 --> 00:14:00,200
'adds another flourish.

283
00:14:00,240 --> 00:14:05,120
'And all this unnecessary fussing
is wasting time and money.'

284
00:14:05,160 --> 00:14:07,600
Hurry up now.

285
00:14:07,640 --> 00:14:09,760
Yeah, all done.

286
00:14:09,840 --> 00:14:13,360
There's so many hands that are going
on round the kitchen.

287
00:14:13,400 --> 00:14:16,080
The plate,
is that normal for it to go round?

288
00:14:18,000 --> 00:14:21,680
They need my sauce, it's the same for
the lobsters, they need my sauce.

289
00:14:21,720 --> 00:14:25,640
You put the plate under the
grill and I sauce, OK?

290
00:14:25,680 --> 00:14:28,120
Service, please. >

291
00:14:28,160 --> 00:14:30,800
Oop. What is missing? No, no, no.

292
00:14:30,840 --> 00:14:32,440
It's OK, sorry.

293
00:14:34,200 --> 00:14:37,040
Oh, fucking hell, it
feels like we've done 250 and

294
00:14:37,080 --> 00:14:41,400
all we've cooked in the last, erm,
two and a half hours is, erm, ten.

295
00:14:42,600 --> 00:14:46,000
I felt that I wanted
to just say, "Stop."

296
00:14:46,040 --> 00:14:48,720
What you've got at the
beginning was just enough for me.

297
00:14:48,760 --> 00:14:50,160
You prefer something more simple?

298
00:14:50,200 --> 00:14:55,640
Simple because the ingredients
you've got are phenomenal.

299
00:14:55,680 --> 00:14:58,360
'He needs to let his food
speak for itself.

300
00:14:58,400 --> 00:15:01,680
'His approach feels outdated
and pretentious.'

301
00:15:01,720 --> 00:15:05,600
Is it easier if we maybe
cook a dish, like cook the scallops

302
00:15:05,640 --> 00:15:08,840
and look at the difference and
go through it together that way?

303
00:15:08,880 --> 00:15:10,360
Hmm...

304
00:15:12,160 --> 00:15:14,720
Right, now what shall we do?

305
00:15:14,760 --> 00:15:16,080
Scallops?

306
00:15:16,120 --> 00:15:18,760
Um, now now?

307
00:15:20,680 --> 00:15:22,280
I've got a few things to do first

308
00:15:22,320 --> 00:15:25,280
for the guests tonight and
I'll be with you.

309
00:15:25,320 --> 00:15:27,080
OK.

310
00:15:27,120 --> 00:15:30,120
'If the restaurant was full,
I could understand his arrogance.

311
00:15:30,160 --> 00:15:34,800
'But it's haemorrhaging cash
and no-one seems to care.'

312
00:15:34,840 --> 00:15:37,640
It's like the barricades are up
and nothing's gonna get through

313
00:15:37,680 --> 00:15:39,720
because all I wanna do
is do a dish together

314
00:15:39,760 --> 00:15:42,880
and look at the stages we're taking
out to make it more appealing.

315
00:15:42,920 --> 00:15:44,960
But it doesn't seem to sink in.

316
00:15:45,000 --> 00:15:47,800
I only want to be part of
the team, just let me in.

317
00:15:50,200 --> 00:15:53,960
Being a hard-ass is nice, but when
you're in this situation

318
00:15:54,000 --> 00:15:56,440
with over-complex food
and no direction,

319
00:15:56,480 --> 00:16:00,040
I'd fucking grab that kind of
insight if I was in his shoes.

320
00:16:00,080 --> 00:16:04,120
The owner trusts me completely.
I can do whatever I want, so...

321
00:16:04,160 --> 00:16:09,280
It was the deal between us.
Carte blanche on whatever I do.

322
00:16:09,320 --> 00:16:11,440
'Loic's behaving like a spoilt brat,

323
00:16:11,480 --> 00:16:14,640
'so as a last resort,
I'll try his brigade.'

324
00:16:14,680 --> 00:16:18,120
Is this something, you can, you
know, work closely with Loic, yeah?

325
00:16:18,160 --> 00:16:21,800
You cannot make the food too
complex. You can help us as well.

326
00:16:21,840 --> 00:16:25,840
I want to help.
Definitely. Let me fucking in. Yes?

327
00:16:25,880 --> 00:16:28,280
'First, I'm going to
tackle the language barrier.'

328
00:16:28,320 --> 00:16:32,360
I have to get you speaking
fluent Scottish. Dirty wee bastard.

329
00:16:32,400 --> 00:16:33,040
Dirty wee bastard.

330
00:16:33,080 --> 00:16:34,000
No, again.

331
00:16:34,040 --> 00:16:36,520
Dirty wee bastard.

332
00:16:36,560 --> 00:16:39,240
It's getting there.
Dirty wee bastard.

333
00:16:39,280 --> 00:16:43,000
someone upsets him in the street...

334
00:16:43,040 --> 00:16:44,960
Dirty wee bastard.

335
00:16:45,000 --> 00:16:47,000
Oh, piss off!

336
00:16:47,040 --> 00:16:49,240
"Pees off"! No, piss off!

337
00:16:49,280 --> 00:16:50,960
Piss off out of my way.

338
00:16:51,000 --> 00:16:51,800
Oh, fucking hell.

339
00:16:51,840 --> 00:16:53,720
Oh, fucking hell.

340
00:16:53,760 --> 00:16:55,440
Fucking hell, yeah.

341
00:16:58,640 --> 00:17:00,200
I'm making headway with the team.

342
00:17:00,240 --> 00:17:04,280
And perhaps I can get through to
Loic if we're on neutral ground.

343
00:17:04,320 --> 00:17:07,640
Are you familiar with the songs?
Do you know what they sing here?

344
00:17:07,680 --> 00:17:10,880
(SINGS FRENCH FOOTBALL CHANT)

345
00:17:10,920 --> 00:17:13,040
I wouldn't shout that here
if I was you! >

346
00:17:14,600 --> 00:17:18,480
I'm not sure the locals will
appreciate French football songs

347
00:17:18,520 --> 00:17:21,040
any more than they'll
appreciate Loic's food.

348
00:17:21,080 --> 00:17:27,520
I look at your situation and I can't
stop comparing it to my situation

349
00:17:27,560 --> 00:17:31,120
when I opened up
in my home town in Glasgow.

350
00:17:31,160 --> 00:17:36,120
It got too serious
and everybody was scared to come >

351
00:17:36,160 --> 00:17:39,440
and then we lost a lot of money
and, you know,

352
00:17:39,480 --> 00:17:42,880
what's the point in keeping
a restaurant open to lose money?

353
00:17:42,920 --> 00:17:45,520
It broke my heart,
in my home town, I was born there

354
00:17:45,560 --> 00:17:50,200
and that's what I don't
want to see happen with you.

355
00:17:50,240 --> 00:17:52,440
You're running La Riviera

356
00:17:52,480 --> 00:17:55,400
like a three-Michelin-star
establishment.

357
00:17:55,440 --> 00:17:58,360
You've started at such a high level.

358
00:17:58,400 --> 00:18:01,120
I don't know if it is
such a high level.

359
00:18:01,160 --> 00:18:04,080
I mean, um,
when you practise with...

360
00:18:04,120 --> 00:18:06,600
I mean, your chefs,
when they practise with you,

361
00:18:06,640 --> 00:18:11,640
one day they'll go by their own,
what do you think they're gonna do?

362
00:18:11,680 --> 00:18:12,960
Yeah, it's a good question.

363
00:18:13,000 --> 00:18:14,000
Chips and fish.

364
00:18:14,040 --> 00:18:16,440
Yes, but you've got to start
with the locals. >

365
00:18:16,480 --> 00:18:20,160
It's not gonna survive
unless that restaurant's full.

366
00:18:23,880 --> 00:18:26,160
'So what do the locals want?'

367
00:18:26,200 --> 00:18:27,440
Some mustard, or ketchup?

368
00:18:27,480 --> 00:18:29,640
Mustard, please.

369
00:18:29,680 --> 00:18:32,600
You have to help
yourself, you lazy bastard.

370
00:18:32,640 --> 00:18:35,280
'You can't beat an Aberdeen Angus
steak sandwich.'

371
00:18:36,360 --> 00:18:39,240
Mmm, that's not bad that, is it?

372
00:18:39,280 --> 00:18:41,200
The beef is good.

373
00:18:41,240 --> 00:18:45,880
'When you've got good local produce,
you don't need to mess with it.'

374
00:18:45,920 --> 00:18:48,440
He didn't give me my change back,
did he?

375
00:18:48,480 --> 00:18:50,960
No. See, he's really Scottish.

376
00:18:51,000 --> 00:18:54,560
It's already my third day,
but nothing's sinking in.

377
00:18:54,600 --> 00:18:57,280
Surely Loic can't
ignore the evidence

378
00:18:57,320 --> 00:18:59,520
if it's staring him in the face.

379
00:18:59,560 --> 00:19:05,480
This isn't a meal for six. All this
is dinner for one at La Riviera.

380
00:19:05,520 --> 00:19:08,880
Looks like a fucking
feast for a king. Henry VIII.

381
00:19:08,920 --> 00:19:10,040
Huh?

382
00:19:10,080 --> 00:19:13,720
It's quite interesting when you
start from one end and go >

383
00:19:13,760 --> 00:19:15,720
all the way right to the very end.

384
00:19:15,760 --> 00:19:20,200
It helps you to identify where
you can just draw back a little bit

385
00:19:20,240 --> 00:19:23,680
and look at the whole balance
of exactly what you're doing.

386
00:19:23,720 --> 00:19:27,960
People have to understand that they
are here to enjoy it, so they have

387
00:19:28,000 --> 00:19:31,080
to spend a bit more time

388
00:19:31,120 --> 00:19:36,120
on the table, just say, "We've got
two hour and a half to enjoy it."

389
00:19:36,160 --> 00:19:38,960
I couldn't eat all that.

390
00:19:39,000 --> 00:19:43,280
I'd have to stop halfway, I think.
I'd stop halfway. Yes?

391
00:19:43,320 --> 00:19:45,680
I don't know, um...

392
00:19:45,720 --> 00:19:51,080
If I was not able
to eat all this, I wouldn't do it.

393
00:19:51,120 --> 00:19:54,320
What Loic can't get into
his stubborn French brain

394
00:19:54,360 --> 00:19:57,080
is that refusing to trust
his ingredients

395
00:19:57,120 --> 00:19:59,520
isn't just putting off
his customers,

396
00:19:59,560 --> 00:20:02,480
it's also a turn-off
for Michelin inspectors.

397
00:20:02,520 --> 00:20:05,720
'Maybe I can convince Barry.
It is his money after all.'

398
00:20:05,760 --> 00:20:07,480
Recommend me a whisky. >

399
00:20:07,520 --> 00:20:12,040
'I'll try to explain in terms that
any Scotsman will understand.'

400
00:20:12,080 --> 00:20:14,880
And one for, er, Barry please,
because Barry's paying, so...

401
00:20:15,840 --> 00:20:18,920
Can I have a touch of
ice in there, please? Thank you.

402
00:20:18,960 --> 00:20:20,480
Can I have
a touch of soda in there, please?

403
00:20:20,520 --> 00:20:24,200
No, because you're going to spoil
the drinks.

404
00:20:24,240 --> 00:20:25,840
Are you suggesting or telling me?

405
00:20:25,880 --> 00:20:27,520
I'm doing both.

406
00:20:27,560 --> 00:20:30,280
No way, soda on the malt whiskies.

407
00:20:30,320 --> 00:20:33,040
There's no way. No.

408
00:20:33,080 --> 00:20:35,360
Let me just say something.

409
00:20:35,400 --> 00:20:37,520
You're absolutely right.

410
00:20:37,560 --> 00:20:40,480
You don't fuck
with things that are good.

411
00:20:40,520 --> 00:20:43,800
And the first thing I said to
Loic about the food,

412
00:20:43,840 --> 00:20:47,200
when you've got quality ingredients,
let them

413
00:20:47,240 --> 00:20:49,200
speak for themselves.

414
00:20:49,240 --> 00:20:52,720
And when you've got something as
good as that, that speaks volumes,

415
00:20:52,760 --> 00:20:55,600
doesn't need anything else,
no fucking parsley, no chervil,

416
00:20:55,640 --> 00:21:00,200
no bay leaf, no fucking fruit gum,
nothing. Just bang, get it out.

417
00:21:00,240 --> 00:21:02,320
Do you understand? Yeah, I do.

418
00:21:02,360 --> 00:21:06,760
'Barry seems to be getting it, and
this just might convince his chef.'

419
00:21:06,800 --> 00:21:08,320
The St Jacques dish.

420
00:21:08,360 --> 00:21:12,800
Cook that, and I'm gonna cook
a St Jacques dish alongside you.

421
00:21:12,840 --> 00:21:15,000
There's a lot of ways to do it.

422
00:21:15,040 --> 00:21:17,080
Yeah, no, no, no, of course.

423
00:21:17,120 --> 00:21:21,640
I'm 38, I'm ten years older, so it's
not because I'm ten times better,

424
00:21:21,680 --> 00:21:25,120
I just want to make you understand
how I think, yeah?

425
00:21:25,160 --> 00:21:26,840
OK.

426
00:21:26,880 --> 00:21:31,360
'What Loic doesn't know is that I've
invited ex-AA-inspector David Young

427
00:21:31,400 --> 00:21:33,960
'to judge the dishes for himself.

428
00:21:34,000 --> 00:21:37,240
'And what he won't know
is whose is whose.

429
00:21:37,280 --> 00:21:40,880
'My St Jacques dish
has just four simple ingredients.

430
00:21:40,920 --> 00:21:44,800
'As well as the scallops,
it has a cauliflower puree,

431
00:21:44,840 --> 00:21:47,520
'and a caper and raisin dressing.'

432
00:21:50,600 --> 00:21:52,320
How long for you...?

433
00:21:52,360 --> 00:21:53,520
30 seconds.

434
00:21:53,560 --> 00:21:56,320
'Loic's dish has
at least 14 different flavours.'

435
00:21:56,360 --> 00:22:00,360
So you've got the new season
asparagus, white asparagus

436
00:22:00,400 --> 00:22:01,960
with roasted scallops.

437
00:22:02,000 --> 00:22:06,160
Ah, you've got a fennel, artichoke
and anise jus

438
00:22:06,200 --> 00:22:08,800
and I mix it with a fennel milk, OK?

439
00:22:08,840 --> 00:22:14,040
You've got the parmesan crisps
and you've got the broue.

440
00:22:17,680 --> 00:22:20,440
'It's time to let Loic
into my little secret.'

441
00:22:20,480 --> 00:22:24,280
I've arranged
for the inspector of the AA guide

442
00:22:24,320 --> 00:22:26,360
to come and taste our food.

443
00:22:26,400 --> 00:22:28,560
Thank you. Go, darling, please.

444
00:22:28,600 --> 00:22:32,240
So is he gonna make like
a competition?

445
00:22:32,280 --> 00:22:36,120
'Food inspectors are feared and
revered by chefs across the country.

446
00:22:36,160 --> 00:22:40,280
'If they judge your food worthy
of Michelin stars or AA rosettes,

447
00:22:40,320 --> 00:22:44,480
'the reward
is a place on the gastronomic map.

448
00:22:44,520 --> 00:22:48,760
'And, ideally, customers
beating a path to your door.

449
00:22:49,080 --> 00:22:53,640
'Will he prefer Loic's elaborate
plateful or my simpler rendition?'

450
00:22:53,680 --> 00:22:57,440
This particular one has much more
visual impact. I get the feeling

451
00:22:57,480 --> 00:23:02,000
that the dish is going to taste
of exactly what was described to me.

452
00:23:02,040 --> 00:23:05,400
Whereas this one
looks a little bit over-garnished

453
00:23:05,440 --> 00:23:08,880
and there's a bit of a muddle of
different types of flavours.

454
00:23:08,920 --> 00:23:12,680
'Inspectors like David can make or
break a restaurant's reputation.'

455
00:23:12,720 --> 00:23:14,600
Let me introduce you to Loic.

456
00:23:14,640 --> 00:23:19,640
'If Loic is going to gain a coveted
Michelin star, his food really needs

457
00:23:19,680 --> 00:23:22,040
'to be worthy of four rosettes.'

458
00:23:22,080 --> 00:23:26,000
How difficult, David, is it
to get four AA rosettes?

459
00:23:26,040 --> 00:23:30,480
It's very difficult because to put
it into context, as of this moment,

460
00:23:30,520 --> 00:23:34,400
there are only two AA four-rosette
restaurants in Scotland.

461
00:23:34,440 --> 00:23:38,800
In the whole of Scotland. Is it a
four-star dish, what you've eaten?

462
00:23:38,840 --> 00:23:41,440
This one, Gordon? No.

463
00:23:41,480 --> 00:23:45,800
No, this particular dish would be
between two and three rosettes,

464
00:23:45,840 --> 00:23:49,240
whereas this dish
would be probably four rosettes.

465
00:23:49,280 --> 00:23:52,680
With the combination of
the cauliflower and caper puree,

466
00:23:52,720 --> 00:23:56,440
it just absolutely lifted
the dish into a different dimension.

467
00:23:56,480 --> 00:24:01,960
Whereas this one, some of the
flavours were over-complicated,

468
00:24:02,000 --> 00:24:03,560
to be frank.

469
00:24:03,600 --> 00:24:06,320
And it may be just a case of, erm,

470
00:24:06,360 --> 00:24:09,800
sometimes, erm,
less is actually more.

471
00:24:11,480 --> 00:24:14,040
'Loic has taken the news badly.

472
00:24:16,360 --> 00:24:18,320
'He thinks I've stitched him up.

473
00:24:23,480 --> 00:24:27,360
'Anglo-French relations
have hit an all-time low.

474
00:24:28,560 --> 00:24:31,320
'But time is running out
at La Riviera.'

475
00:24:31,360 --> 00:24:33,960
It's got to work, hasn't it?
It's your first head chef's job.

476
00:24:36,560 --> 00:24:40,080
'Will I ever make princes
out of this colony of frogs?'

477
00:24:40,120 --> 00:24:43,320
Smile! Fucking hell, it doesn't
cost anything in Scotland.

478
00:24:51,240 --> 00:24:54,600
I'm getting towards the end of my
week at La Riviera and I don't know

479
00:24:54,640 --> 00:24:57,240
if Loic is still speaking to me.

480
00:24:57,280 --> 00:24:59,240
Last night he reacted badly

481
00:24:59,280 --> 00:25:03,000
when an AA inspector confirmed
that his food was over fussy.

482
00:25:03,040 --> 00:25:06,360
What was the first thing you
thought about this morning after, em,

483
00:25:06,400 --> 00:25:08,800
yesterday with the inspector?

484
00:25:08,840 --> 00:25:12,160
What sort of message
did you learn from it?

485
00:25:12,200 --> 00:25:17,160
Hmm, now I have your advice,

486
00:25:17,200 --> 00:25:21,000
I have his, his advice as well, so,

487
00:25:21,040 --> 00:25:23,320
one, we can say, maybe he's wrong.

488
00:25:23,360 --> 00:25:26,880
Two, ah, you start thinking

489
00:25:26,920 --> 00:25:28,880
maybe I am wrong.

490
00:25:28,920 --> 00:25:31,040
Em, so.

491
00:25:31,080 --> 00:25:33,600
It's a difficult thing to accept.

492
00:25:36,440 --> 00:25:39,200
The French franc
has finally dropped.

493
00:25:39,240 --> 00:25:44,040
It's been hard for Loic, but he's
already changing his game plan.

494
00:25:44,080 --> 00:25:48,800
He's come up with a new, much
simpler idea for the scallop dish.

495
00:25:48,840 --> 00:25:50,960
It looks fucking brilliant.

496
00:25:51,000 --> 00:25:54,560
And what I can identify now, I know
there's apple cos you kept the green

497
00:25:54,600 --> 00:25:57,800
I know there's rocket, I know
there's pumpkin seeds and it...

498
00:25:57,840 --> 00:26:00,920
it makes me feel comfortable, because
I know what I'm about to eat.

499
00:26:00,960 --> 00:26:03,440
I can identify what you're doing.

500
00:26:06,360 --> 00:26:10,040
That...that's delicious.
Everything that goes on the plate

501
00:26:10,080 --> 00:26:15,400
has to have a reason,
not for this, but for here.

502
00:26:15,880 --> 00:26:18,360
Yeah, for the palate.
And what you've just done, Loic,

503
00:26:18,400 --> 00:26:21,120
you've given your food clear insight.

504
00:26:21,160 --> 00:26:22,320
OK.

505
00:26:22,360 --> 00:26:23,720
I understand.

506
00:26:23,760 --> 00:26:27,240
It's not three, four, five rosette.
I'd be happy eating that anywhere.

507
00:26:27,280 --> 00:26:29,160
Where's that fucking inspector?

508
00:26:31,400 --> 00:26:33,840
Fucking hell, hallelujah!

509
00:26:33,880 --> 00:26:36,680
I've just taken fucking France.

510
00:26:36,720 --> 00:26:40,600
Now Loic has finally swallowed his
pride we can begin to move forward.

511
00:26:40,640 --> 00:26:43,480
With his team behind him,
maybe he has a chance

512
00:26:43,520 --> 00:26:46,000
of achieving his ultimate goal.

513
00:26:46,040 --> 00:26:47,920
Hmm, you told me

514
00:26:47,960 --> 00:26:50,520
that you wanted a Michelin star

515
00:26:50,560 --> 00:26:53,840
and at first I didn't think that was
possible, you know that,

516
00:26:53,880 --> 00:26:56,000
because of how things got so
complicated.

517
00:26:56,040 --> 00:26:58,040
But with this here,

518
00:26:58,080 --> 00:27:01,440
there's no two ways about it,
it's definitely worth a star.

519
00:27:01,480 --> 00:27:03,720
And I respect Loic
for taking it on board,

520
00:27:03,760 --> 00:27:07,800
because it's a fucking hard lesson,
a very hard lesson, but, you know,

521
00:27:07,840 --> 00:27:10,960
it's got to work, hasn't it?
It's your first head chef's job.

522
00:27:11,000 --> 00:27:12,640
You can't afford to fuck that.

523
00:27:12,680 --> 00:27:15,240
Crucial...
You've got the right training.

524
00:27:15,280 --> 00:27:17,520
Now you've got the
perfect position to do it.

525
00:27:19,280 --> 00:27:22,440
But winning over the kitchen
is only half the battle.

526
00:27:22,480 --> 00:27:24,560
Carolyn is the maitre d'.

527
00:27:24,600 --> 00:27:26,840
And she's also Loic's girlfriend.

528
00:27:26,880 --> 00:27:29,080
She's responsible for writing
the elaborate menus

529
00:27:29,120 --> 00:27:30,880
and I've already discovered

530
00:27:30,920 --> 00:27:34,400
that the locals
haven't got a clue what they mean.

531
00:27:34,440 --> 00:27:36,440
It's time to turn the tables.

532
00:27:36,480 --> 00:27:38,600
Read that for me.

533
00:27:38,640 --> 00:27:41,880
Cullen Skink
peppered with mashed tatties.

534
00:27:41,920 --> 00:27:44,520
Nice.

535
00:27:46,200 --> 00:27:51,000
To prove a point, I've given them
a menu of classic Scottish dishes.

536
00:27:51,040 --> 00:27:53,720
What do you think it is,
something sexy?

537
00:27:53,760 --> 00:27:57,080
Something, um, spicy? Tatties.

538
00:27:57,120 --> 00:27:59,880
Tatties.

539
00:27:59,920 --> 00:28:03,480
Loic, what do you think that
one is there? This one here?

540
00:28:03,520 --> 00:28:06,720
Bridies Forfar
and winter Aberdeen salad of grilse.

541
00:28:06,760 --> 00:28:08,000
No idea at all.

542
00:28:08,040 --> 00:28:09,760
What is Queen Mary tart?

543
00:28:09,800 --> 00:28:11,680
Queen Mary tart, yeah. And?

544
00:28:13,360 --> 00:28:14,560
And crumble crunch.

545
00:28:14,600 --> 00:28:17,160
Do you have any idea
what I'm trying to say?

546
00:28:17,200 --> 00:28:20,840
Yes, it's impossible to choose
anything you don't understand.

547
00:28:20,880 --> 00:28:21,960
Exactly. That's exactly it.

548
00:28:22,000 --> 00:28:26,240
It's difficult to make a choice when
you have this one, because it's...

549
00:28:26,280 --> 00:28:30,040
Yes. It's difficult for fucking
Scotland to understand you guys,

550
00:28:30,080 --> 00:28:31,840
that's what I'm trying to say.

551
00:28:31,880 --> 00:28:32,560
Same, yeah.

552
00:28:32,600 --> 00:28:34,960
So it's less intimidating if you have

553
00:28:35,000 --> 00:28:39,320
"an assortment of salmon" em,
you know, "a selection of mandarin".

554
00:28:39,360 --> 00:28:41,360
what I'm trying to say?

555
00:28:41,400 --> 00:28:43,760
'At last I'm getting somewhere.'

556
00:28:43,800 --> 00:28:46,440
Just look at what you're taking to
the table,

557
00:28:46,480 --> 00:28:48,720
and, fucking hell, you know,

558
00:28:48,760 --> 00:28:50,800
it's like you're a librarian.

559
00:28:50,840 --> 00:28:55,360
You should see what it's like
when the table are sat

560
00:28:55,400 --> 00:28:58,680
and six of them are looking in here.

561
00:28:58,720 --> 00:29:00,600
You've lost everybody.

562
00:29:00,640 --> 00:29:04,200
There's no dinner any more, because
everyone's behind a brick wall.

563
00:29:04,240 --> 00:29:05,840
You can simplify the whole thing.

564
00:29:05,880 --> 00:29:09,000
Just one beautiful open card,
starters, mains, so everything

565
00:29:09,040 --> 00:29:12,120
going down there has simplified it.

566
00:29:12,160 --> 00:29:15,440
And it's not just the menus
that need lightening up.

567
00:29:15,480 --> 00:29:18,000
Smile, mon ami.

568
00:29:18,040 --> 00:29:21,720
Smile. He's far better looking
when he's smiling. Smile!

569
00:29:21,760 --> 00:29:24,720
Fucking hell, it doesn't
cost anything in Scotland.

570
00:29:26,480 --> 00:29:27,680
Well tried, though.

571
00:29:27,720 --> 00:29:30,280
Well tried, yeah. Oh fucking
hell, throw him in the river.

572
00:29:30,320 --> 00:29:33,080
We're supposed to be in a restaurant.

573
00:29:33,120 --> 00:29:36,120
Not a Sunday School church service.

574
00:29:37,240 --> 00:29:38,720
Where's my Bible?

575
00:29:38,760 --> 00:29:40,280
ORGAN MUSIC

576
00:29:45,760 --> 00:29:48,120
Barry's grasped the nettle,

577
00:29:48,160 --> 00:29:51,240
and has radical plans to
transform the dining room.

578
00:29:51,280 --> 00:29:53,480
We're gonna take this column away,

579
00:29:53,520 --> 00:29:56,440
gonna take the raised area
away at the back on that side...

580
00:29:56,480 --> 00:29:59,080
'At a cost of £35,000.'

581
00:29:59,120 --> 00:30:02,240
The arches over the doors,
we're going to square off,

582
00:30:02,280 --> 00:30:06,520
and then it's all panelled all
the way round. Some nice artwork.

583
00:30:06,560 --> 00:30:08,200
It doesn't look that bad, does it?

584
00:30:08,240 --> 00:30:12,280
It doesn't look... I don't
think it looks particularly...

585
00:30:12,320 --> 00:30:13,160
It's not glamorous.

586
00:30:13,200 --> 00:30:13,640
It's not glamorous...

587
00:30:13,680 --> 00:30:14,800
But it's not shitty.

588
00:30:14,840 --> 00:30:18,120
No, but it's just not...
I just think it doesn't look right.

589
00:30:18,160 --> 00:30:20,000
But I've got a low-cost idea

590
00:30:20,040 --> 00:30:23,480
which I think will give La Riviera
a unique selling point.

591
00:30:27,160 --> 00:30:31,800
I'd like you to start thinking
about having a table in the kitchen

592
00:30:31,840 --> 00:30:34,280
where you have locals who
come and sit and eat.

593
00:30:34,320 --> 00:30:38,200
It starts to break up
the sort of wall that,

594
00:30:38,240 --> 00:30:42,000
you know, sometimes you have when
you come to a strange new country.

595
00:30:42,040 --> 00:30:45,560
As I've discovered, having a chef
table in the kitchen is a great way

596
00:30:45,600 --> 00:30:50,520
to bring customers into your world,
and keep the chefs on their toes.

597
00:30:50,560 --> 00:30:54,000
And this would be the first
restaurant in Scotland to have one.

598
00:30:54,040 --> 00:30:56,160
I think this would be
the best place.

599
00:30:56,200 --> 00:30:57,320
Yes, down there.

600
00:30:57,360 --> 00:31:00,560
Just in the corner
and they will see everything.

601
00:31:00,600 --> 00:31:03,200
And it can create something
exciting in Inverness.

602
00:31:03,240 --> 00:31:05,800
Can you imagine the buzz?
The chef's table could be a way

603
00:31:05,840 --> 00:31:09,480
of showing off
and establishing your reputation here

604
00:31:09,520 --> 00:31:11,760
and be first, you know?

605
00:31:11,800 --> 00:31:13,040
It's an exciting idea.

606
00:31:13,080 --> 00:31:14,560
Yeah, it is.

607
00:31:15,720 --> 00:31:19,280
I mean, for once, we're gonna see
how do the people react to the food?

608
00:31:19,320 --> 00:31:23,440
just throw it.

609
00:31:23,480 --> 00:31:25,920
Hopefully they won't
do that. Super.

610
00:31:25,960 --> 00:31:28,040
But it all costs money

611
00:31:28,080 --> 00:31:31,160
and although the chef table is a
great investment, until they've got

612
00:31:31,200 --> 00:31:35,440
customers coming in, they need
to make economies elsewhere.

613
00:31:35,480 --> 00:31:41,320
Crab, foie gras and hand-dived
scallops which are king scallops.

614
00:31:41,360 --> 00:31:44,080
So, I mean the Rolls Royce
of ingredients.

615
00:31:44,120 --> 00:31:46,840
I mean, everything's here,
fucking hell.

616
00:31:47,680 --> 00:31:50,320
Loic needs to do what I
did when I started out.

617
00:31:50,360 --> 00:31:53,840
Learn to use good cheap cuts to put
together an inspiring menu.

618
00:31:53,880 --> 00:31:55,360
Do you ever use a shin, Loic?

619
00:31:57,440 --> 00:31:58,440
No.

620
00:31:59,440 --> 00:32:03,440
'Making something exquisite
from a shin of beef or an ox tongue

621
00:32:03,480 --> 00:32:04,880
takes a lot of skill.'

622
00:32:04,920 --> 00:32:06,440
It's like the size of my feet.

623
00:32:08,680 --> 00:32:11,680
'And it's great way
to identify talent.'

624
00:32:11,720 --> 00:32:15,200
Right, em, oxtail.

625
00:32:15,560 --> 00:32:18,880
You, you and you,
a little competition.

626
00:32:18,920 --> 00:32:20,760
I want you to cook a dish. >

627
00:32:20,800 --> 00:32:24,160
Come up with something really
exciting and then Loic and myself

628
00:32:24,200 --> 00:32:26,440
will look at it

629
00:32:26,480 --> 00:32:33,040
and the most tastiest delicious dish,
we'll put on the lunch menu.

630
00:32:33,080 --> 00:32:36,400
And for me the most important thing
about this, it's always a sign of a

631
00:32:36,440 --> 00:32:38,080
very, very, good cook

632
00:32:38,120 --> 00:32:43,360
to turn something very, very cheap
into something quite special.

633
00:32:43,400 --> 00:32:46,520
So, Regis,
take it to bed and think about it.

634
00:32:46,560 --> 00:32:48,560
LAUGHTER

635
00:32:50,000 --> 00:32:53,600
Next morning, I'm pleased to see
the young chefs have taken their

636
00:32:53,640 --> 00:32:55,320
oxtail challenge seriously.

637
00:32:55,360 --> 00:32:56,120
Pasta. Yes.

638
00:32:56,160 --> 00:32:58,080
Pulled through, yes.

639
00:32:58,120 --> 00:32:59,920
It's very, you know...

640
00:32:59,960 --> 00:33:01,240
Nice and long. Yep.

641
00:33:03,080 --> 00:33:06,960
Roll it. Put it back into
still shape from the beginning.

642
00:33:07,000 --> 00:33:08,440
That's a good idea.

643
00:33:09,200 --> 00:33:10,720
Jus reduction.

644
00:33:10,760 --> 00:33:12,760
Reduction...glass.

645
00:33:12,800 --> 00:33:14,640
Like a fondant.

646
00:33:14,680 --> 00:33:17,440
The oxtail dishes for the lunch menu

647
00:33:17,480 --> 00:33:20,840
are almost ready and they've each
cost about a quid to put together.

648
00:33:20,880 --> 00:33:23,960
This is braised oxtail with ah,

649
00:33:24,000 --> 00:33:26,800
winter vegetable with
and braised mushrooms.

650
00:33:26,840 --> 00:33:29,560
Such dishes are highly profitable,
and bringing together

651
00:33:29,600 --> 00:33:32,760
great Scottish produce with
French flair is a winning formula.

652
00:33:32,800 --> 00:33:36,400
I like the jus and just a bit of
horseradish on it.

653
00:33:36,440 --> 00:33:39,480
Yes. It tastes delicious.
With the white root vegetables,

654
00:33:39,520 --> 00:33:42,840
it made it feel earthy and together.

655
00:33:42,880 --> 00:33:44,480
Thank you.

656
00:33:44,520 --> 00:33:46,720
Who's next?
'And despite what Loic thinks,

657
00:33:46,760 --> 00:33:51,600
'simplifying his dishes will actually
make them more likely to win awards.'

658
00:33:51,640 --> 00:33:54,760
I've never had oxtail
and sesame seed together before.

659
00:33:54,800 --> 00:33:58,120
Michelin inspectors never reveal
their criteria, but I know

660
00:33:58,160 --> 00:34:01,480
from experience that beautifully
cooked food is not enough.

661
00:34:01,520 --> 00:34:02,520
Next.

662
00:34:02,560 --> 00:34:04,640
Inspectors want quality ingredients,

663
00:34:04,680 --> 00:34:07,000
ideally regional,
and definitely in season.

664
00:34:07,040 --> 00:34:10,480
I put, ah, carrots and celeriac.

665
00:34:10,520 --> 00:34:11,400
This idea was great.

666
00:34:11,440 --> 00:34:13,560
'And the balance of flavours
is crucial.'

667
00:34:13,600 --> 00:34:14,560
Very rich.

668
00:34:14,600 --> 00:34:17,640
It needs a salad
because it's quite rich.

669
00:34:17,680 --> 00:34:21,200
And what I like is, he put the salad
just next to it and not on a plate.

670
00:34:21,240 --> 00:34:23,000
like this, you can choose.

671
00:34:23,040 --> 00:34:26,600
But first and foremost, don't confuse
a Michelin inspector's palate

672
00:34:26,640 --> 00:34:28,960
by putting too many ingredients
on the plate.

673
00:34:29,000 --> 00:34:32,760
I never expected anyone French to
come up with a jacket potato stuffed.

674
00:34:32,800 --> 00:34:35,240
The simpler, the better.

675
00:34:35,280 --> 00:34:37,480
Um, what do you think?

676
00:34:37,520 --> 00:34:38,440
Brilliant idea.

677
00:34:38,480 --> 00:34:41,160
The flavours are very good.
What you managed to do

678
00:34:41,200 --> 00:34:44,200
is to bring out the true flavour
of oxtail.

679
00:34:44,240 --> 00:34:45,280
Thank you.

680
00:34:45,320 --> 00:34:47,720
That's OK, Mel Gibson.
Any one of these dishes

681
00:34:47,760 --> 00:34:51,920
would deserve a place on the lunch
menu, but we're choosing just one.

682
00:34:51,960 --> 00:34:54,480
I want to see if Loic and I
will agree on the winner.

683
00:34:54,520 --> 00:34:57,080
I'm gonna touch the plate I'd like
on the lunch menu,

684
00:34:57,120 --> 00:34:59,080
you touch the plate after three,
yeah?

685
00:34:59,120 --> 00:34:59,960
OK.

686
00:35:00,000 --> 00:35:01,880
One, two, three.

687
00:35:01,920 --> 00:35:03,480
Nicolas. Bravo.

688
00:35:06,760 --> 00:35:07,920
That's good.

689
00:35:07,960 --> 00:35:12,440
It was real and authentic
Scottish food.

690
00:35:12,480 --> 00:35:15,440
That's... I think, he understood,

691
00:35:15,480 --> 00:35:17,760
really understood,
where we wanna go.

692
00:35:17,800 --> 00:35:21,560
With Loic leading the way, we
ready to re-launch the restaurant.

693
00:35:21,600 --> 00:35:24,960
For me, it's a critical stage for
any restaurant to get a lunch full.

694
00:35:25,000 --> 00:35:26,960
'And if our customers
have an enjoyable lunch,

695
00:35:27,000 --> 00:35:30,040
chances are they'll be back for a
more expensive a-la-carte dinner.'

696
00:35:30,080 --> 00:35:32,680
And when they leave with a bloody
good lunch,

697
00:35:32,720 --> 00:35:38,200
good prices, I can guarantee by the
time 5 o'clock in the afternoon hits,

698
00:35:38,240 --> 00:35:40,440
you know, they've told 100 people,

699
00:35:40,480 --> 00:35:42,880
"Go there for dinner because
I had a fantastic lunch."

700
00:35:42,920 --> 00:35:47,560
I want to see if we can push the
starter, main and dessert, one hour.

701
00:35:52,200 --> 00:35:53,720
As well as the new oxtail dish,

702
00:35:53,760 --> 00:35:58,080
the menu will include mackerel,
pheasant and goats cheese ravioli,

703
00:35:58,120 --> 00:36:02,160
venison from Barry's estate,
tuna and the cheapest cut of pork.

704
00:36:02,200 --> 00:36:06,800
Customers sometimes are scared about
belly of pork, thinking fat, greasy.

705
00:36:06,840 --> 00:36:11,080
We've taken the fat off, rolled it
and spiced on a bed of spinach.

706
00:36:11,120 --> 00:36:13,440
It's a caramelised onion puree.

707
00:36:13,480 --> 00:36:15,080
Have a taste, if you wish.

708
00:36:17,080 --> 00:36:20,280
And I've got some other ideas
to give Scottish traditional dishes

709
00:36:20,320 --> 00:36:21,920
a modern twist.

710
00:36:21,960 --> 00:36:25,360
This is a soup that doesn't look
pretty, but tastes amazing.

711
00:36:25,400 --> 00:36:27,720
They wouldn't expect a Frenchman
to make this soup.

712
00:36:27,760 --> 00:36:31,880
It's a really nice way of, you know,
putting your identification on it.

713
00:36:34,200 --> 00:36:37,120
Ah, Loic, just an idea
for the rice pudding.

714
00:36:37,160 --> 00:36:40,080
We grew up with this kind of food, so
we can go a little bit further.

715
00:36:40,120 --> 00:36:43,640
Caramelised pineapple, mango
or even marinate the prunes

716
00:36:43,680 --> 00:36:46,200
in a nice malt whiskey. Yeah.

717
00:36:49,840 --> 00:36:53,160
The kitchen's finally turning out
the kind of food that I know will

718
00:36:53,200 --> 00:36:55,240
definitely appeal to the locals.

719
00:36:56,520 --> 00:37:00,320
And even the waiters have
promised to try and smile.

720
00:37:02,800 --> 00:37:05,760
But there's one more thing to
complete the transformation.

721
00:37:05,800 --> 00:37:07,760
You've got to come with me now,

722
00:37:07,800 --> 00:37:10,120
because we're gonna
become even more Scottish.

723
00:37:16,760 --> 00:37:18,400
Any ideas yet?

724
00:37:19,800 --> 00:37:21,680
Regis, have you ever taken
your knickers off before?

725
00:37:21,720 --> 00:37:22,960
No.

726
00:37:23,000 --> 00:37:25,480
No. A chance to show everyone
your Scotch Eggs.

727
00:37:25,520 --> 00:37:26,400
OK.

728
00:37:26,440 --> 00:37:29,320
It's time for Loic and his
small colony of French comrades

729
00:37:29,360 --> 00:37:31,920
to surrender themselves to the Scots.

730
00:37:34,520 --> 00:37:37,840
Oh, fucking hell. The things I'll do
to get the arrogant French to become

731
00:37:37,880 --> 00:37:40,400
a little bit more Scottish
is amazing, you know that?

732
00:37:40,440 --> 00:37:42,520
It's cold!

733
00:37:42,560 --> 00:37:44,080
How do you put it on?

734
00:37:44,120 --> 00:37:47,480
MAN: We don't wear
pants underneath our kilts.

735
00:37:47,520 --> 00:37:49,320
It's wonderful, very hot.

736
00:37:49,360 --> 00:37:51,000
And very sexy, yeah.

737
00:37:51,040 --> 00:37:52,480
LAUGHTER

738
00:37:56,640 --> 00:38:00,680
Attendez! Attendez! Attendez!
Hey, there's 25 very important guests

739
00:38:00,720 --> 00:38:04,840
coming in for lunch.
Yes? I've got some really good news.

740
00:38:04,880 --> 00:38:06,560
They're all women.

741
00:38:06,600 --> 00:38:07,360
Nice.

742
00:38:07,400 --> 00:38:09,680
Very powerful women.
Super.

743
00:38:09,720 --> 00:38:12,560
If they can impress 25 influential
local business women,

744
00:38:12,600 --> 00:38:15,320
they'll be the talk of the town.

745
00:38:15,360 --> 00:38:17,600
Could I have the oxtail
and the pork, please?

746
00:38:19,400 --> 00:38:22,440
Table two, four guests.
One potato soup, vegetarian.

747
00:38:22,480 --> 00:38:23,720
Three oxtail.

748
00:38:24,920 --> 00:38:26,600
Table seven, one tuna.

749
00:38:26,640 --> 00:38:29,960
Nicolas, go on starters.

750
00:38:33,640 --> 00:38:35,840
Two mackerel, two ravioli,

751
00:38:35,880 --> 00:38:37,720
one oxtail, OK?

752
00:38:37,760 --> 00:38:40,320
Watch your legs.
Watch your frog's legs.

753
00:38:42,000 --> 00:38:46,160
At last, Loic's team are beginning
to dance to a different tune.

754
00:38:53,480 --> 00:38:54,760
Mushroom! Start.

755
00:38:56,040 --> 00:38:58,560
The food looks really good -
clear and simple.

756
00:39:01,160 --> 00:39:04,320
Fucking class. Everyone's coping
really well.

757
00:39:04,360 --> 00:39:07,200
It's the first time I've actually
seen a real taste of Scotland

758
00:39:07,240 --> 00:39:09,520
in this kitchen.
It's about fucking time.

759
00:39:09,560 --> 00:39:11,480
After this, two pork.

760
00:39:11,520 --> 00:39:13,680
Loic's on his way to the
top of the premier league.

761
00:39:18,400 --> 00:39:20,920
It's wonderfully presented.
It's gorgeous.

762
00:39:20,960 --> 00:39:25,360
And judging by the reaction of
his fans, he's definitely scored.

763
00:39:25,400 --> 00:39:27,320
Absolutely divine. >

764
00:39:27,360 --> 00:39:29,920
Perfect, absolutely perfect.

765
00:39:29,960 --> 00:39:32,520
You couldn't fault anything, really.

766
00:39:32,560 --> 00:39:36,360
I would imagine normally this sort
of food, you're talking at least

767
00:39:36,400 --> 00:39:38,680
a couple of hours for lunch,
but to get something

768
00:39:38,720 --> 00:39:41,840
like this in that timescale,
brilliant. It's beautiful.

769
00:39:44,200 --> 00:39:46,600
You have tried. You win this.

770
00:39:46,640 --> 00:39:51,240
OK, it's for you a present.

771
00:39:51,280 --> 00:39:53,600
Thank you, mon ami.

772
00:39:53,640 --> 00:39:55,840
Excuse me, what the fuck is that?

773
00:39:55,880 --> 00:39:57,760
Who is that?

774
00:39:57,800 --> 00:39:59,320
I think it's a big chef.

775
00:39:59,360 --> 00:40:02,880
And what is that there?

776
00:40:00,400 --> 00:40:02,880
Ah...balls.

777
00:40:02,920 --> 00:40:06,080
Balls, yeah. Trust me, I
have a big pair of bollocks.

778
00:40:06,120 --> 00:40:08,840
Allez les Bleus. Thank you.
Chin chin.

779
00:40:08,880 --> 00:40:10,400
Loic and his team have

780
00:40:10,440 --> 00:40:15,280
come a long way this week, and if he
sticks to my keep-it-simple mantra,

781
00:40:15,320 --> 00:40:19,880
then I think La Riviera might be on
the right track for a Michelin star.

782
00:40:19,920 --> 00:40:21,920
Outside.

783
00:40:26,680 --> 00:40:29,640
Just for the ladies, Regis.

784
00:40:29,680 --> 00:40:32,800
To understand that you really
are part of Scotland now,

785
00:40:32,840 --> 00:40:34,320
we're all gonna turn around...

786
00:40:34,360 --> 00:40:37,040
CHEERING AND APPLAUSE

787
00:40:38,120 --> 00:40:40,880
Turn round, turn round,
turn round. Ready?

788
00:40:40,920 --> 00:40:44,200
One, two, three, go!

789
00:40:51,200 --> 00:40:53,560
Right, Loic.

790
00:40:53,600 --> 00:40:56,360
'It's been two months
since I was at La Riviera.'

791
00:40:56,400 --> 00:40:58,720
Bonjour, have you missed me?

792
00:40:58,760 --> 00:41:00,120
Ah, a little bit, yeah.

793
00:41:00,160 --> 00:41:03,040
'So, what's changed?'

794
00:41:03,080 --> 00:41:04,240
Take one.

795
00:41:04,280 --> 00:41:09,040
The menu looks lovely...and you've
got, um, cheaper ingredients on.

796
00:41:11,920 --> 00:41:14,720
I'm dying to taste the pork cheeks.
Can you cook me one?

797
00:41:16,600 --> 00:41:17,000
Yeah.

798
00:41:17,600 --> 00:41:19,240
Yes.

799
00:41:19,280 --> 00:41:21,800
That looks interesting.
Is that the Chef's Table?

800
00:41:21,840 --> 00:41:24,120
Yes, I'm finishing the Chef's Table.

801
00:41:24,160 --> 00:41:26,000
Very impressed. That looks great.

802
00:41:26,040 --> 00:41:28,800
'It's good to see
he's acted on my advice.

803
00:41:28,840 --> 00:41:32,520
'But the proof of the pudding
is in the eating.'

804
00:41:32,560 --> 00:41:33,160
Here we are, monsieur.

805
00:41:33,200 --> 00:41:35,480
Thank you, Loic.

806
00:41:36,480 --> 00:41:41,200
The pork cheek is, ah,
Ebly risotto and chanterelle.

807
00:41:41,240 --> 00:41:44,480
'A dish with just four ingredients?'

808
00:41:44,520 --> 00:41:46,160
Delicious.

809
00:41:46,200 --> 00:41:49,840
That is one of the tastiest dishes
I've ever eaten here.

810
00:41:49,880 --> 00:41:52,840
Really delicious.
If you continue like this,

811
00:41:52,880 --> 00:41:56,520
this place is only gonna just
get busier and busier and busier.

812
00:41:56,560 --> 00:41:57,760
That's what we want.

813
00:41:57,800 --> 00:42:00,280
That's a great dish to be proud of.

814
00:42:00,320 --> 00:42:00,720
Thank you.

815
00:42:00,760 --> 00:42:02,800
How's the refurb been going on
in the dining room?

816
00:42:02,840 --> 00:42:05,360
It's finished for one week now.

817
00:42:07,400 --> 00:42:09,880
Wow. Fuck me, what a difference.

818
00:42:10,160 --> 00:42:14,880
Bloody hell. It looks
a lot more, ah, slick, smart. >

819
00:42:14,920 --> 00:42:17,120
Barry must have spent
a fortune on it.

820
00:42:17,160 --> 00:42:20,360
Beautiful, er, dark panel wood.

821
00:42:22,920 --> 00:42:25,000
It is, it is another restaurant.

822
00:42:25,040 --> 00:42:28,600
'It feels more relaxed,
but is it money well spent?'

823
00:42:29,280 --> 00:42:31,600
Has anything improved
since the last time I was here?

824
00:42:31,640 --> 00:42:34,920
Yeah, the restaurant's
bookings have improved.

825
00:42:34,960 --> 00:42:40,200
We looked at what you told us
on simplifying the menu,
writing the menu.

826
00:42:40,240 --> 00:42:41,400
Michelin star?

827
00:42:41,440 --> 00:42:44,200
I would love to get one,
but what's more important

828
00:42:44,240 --> 00:42:47,280
at the moment is that
we build the customers.

829
00:42:47,320 --> 00:42:51,240
'It's come a long way from the
restaurant I found two months ago.

830
00:42:51,840 --> 00:42:54,440
'His food was so elaborate.'

831
00:42:54,480 --> 00:42:55,920
There must be 20 things
going on on this plate.

832
00:42:55,960 --> 00:42:58,160
'It frightened off the customers.'

833
00:42:58,200 --> 00:42:58,720
Oh, fucking hell.

834
00:42:58,760 --> 00:43:00,880
Oh, fucking hell.

835
00:43:00,920 --> 00:43:01,720
Hurry up now.

836
00:43:01,760 --> 00:43:04,440
'He was desperate
for a Michelin star,

837
00:43:04,480 --> 00:43:06,760
'but reluctant to let me help.'

838
00:43:07,280 --> 00:43:09,080
'But by the end of the week...

839
00:43:09,120 --> 00:43:11,280
Take it to bed and think about it.

840
00:43:11,320 --> 00:43:13,400
'..the message had sunk in.'

841
00:43:13,440 --> 00:43:15,920
Hallelujah!
I've just taken fucking France.

842
00:43:15,960 --> 00:43:20,040
'And we were able to fill the
stuffy restaurant with happy diners.

843
00:43:20,080 --> 00:43:24,120
'His dream was to win awards
and with his newly simplified food,

844
00:43:24,160 --> 00:43:28,600
'I thought Loic was finally producing
dishes worthy of a Michelin star.

845
00:43:28,640 --> 00:43:31,360
It looks fucking brilliant. >

846
00:43:31,400 --> 00:43:33,560
Where's that fucking inspector?

847
00:43:35,520 --> 00:43:37,280
'This time round,

848
00:43:37,320 --> 00:43:41,760
'I raised the bar even higher with
another surprise visitor for Loic.'

849
00:43:41,800 --> 00:43:44,080
Last time I saw him,
he gave me three Michelin

850
00:43:44,120 --> 00:43:47,880
so, um, perhaps the most revered
and feared critic in the world.

851
00:43:48,800 --> 00:43:52,560
'Derek Brown is the grand fromage
of restaurant inspectors.'

852
00:43:52,600 --> 00:43:53,200
Hi. >

853
00:43:53,240 --> 00:43:57,120
'He's ex-President of The Michelin
Guide and is doing me a favour.'

854
00:43:57,160 --> 00:44:00,160
I'm not gonna say
too much about this restaurant,

855
00:44:00,200 --> 00:44:03,680
but he's a very intriguing,
talented individual

856
00:44:03,720 --> 00:44:06,480
and would love to see what you think.

857
00:44:06,520 --> 00:44:08,080
What he's capable of doing.

858
00:44:08,120 --> 00:44:11,680
Now, remember, you don't know me.
Top secret.

859
00:44:12,840 --> 00:44:15,560
'Head chef Loic
has no idea he has such

860
00:44:15,600 --> 00:44:18,360
'an influential critic
in his restaurant.

861
00:44:18,400 --> 00:44:23,040
'For his sake, I hope Derek goes
for the simple pork cheek I had.'

862
00:44:23,560 --> 00:44:24,680
The lamb, please.

863
00:44:24,720 --> 00:44:25,800
Lamb.

864
00:44:25,840 --> 00:44:26,480
'Damn!'

865
00:44:26,520 --> 00:44:27,640
How would you like it cooked, sir?

866
00:44:27,680 --> 00:44:29,680
Um, pink, please.

867
00:44:29,720 --> 00:44:31,600
'To me, the Scottish lamb with

868
00:44:31,640 --> 00:44:35,800
'stuffed baby artichokes looks as
elaborate as it did two months ago.'

869
00:44:35,840 --> 00:44:37,800
You've got your herb garden back.

870
00:44:37,840 --> 00:44:40,760
I'm from the South of France,
so it's very important for me.

871
00:44:40,800 --> 00:44:41,920
'I hope to God I'm wrong.'

872
00:44:42,560 --> 00:44:44,560
You can't eat it.

873
00:44:47,560 --> 00:44:49,960
I can't wait to see Loic's face
when he realises

874
00:44:50,000 --> 00:44:54,160
the food he's sending out now
is for the ex-President of Michelin.

875
00:44:54,200 --> 00:44:56,280
He's gonna shit his French knickers.

876
00:44:57,680 --> 00:44:58,960
'Time for the moment of truth.'

877
00:44:59,000 --> 00:45:01,040
Loic, deux secondes, s'il vous plait.

878
00:45:01,080 --> 00:45:03,280
Loic, do you know this gentleman?

879
00:45:03,320 --> 00:45:04,840
Hmm, no.

880
00:45:04,880 --> 00:45:07,200
Sorry. Mr Derek Brown, Loic.

881
00:45:07,240 --> 00:45:08,600
I think I've seen you,
yeah, already.

882
00:45:08,640 --> 00:45:10,560
Maybe in France.

883
00:45:10,600 --> 00:45:13,440
I'm dying to find out, so is Loic,
how was lunch?

884
00:45:13,480 --> 00:45:16,680
Well, it was very interesting.
Your technique, you've been

885
00:45:16,720 --> 00:45:20,680
very careful about the whole
preparation of each of your dishes,

886
00:45:20,720 --> 00:45:22,360
but it was too complicated.

887
00:45:22,400 --> 00:45:25,120
There were ten
different flavours on the plate.

888
00:45:25,160 --> 00:45:27,560
There was
garlic and herbs in the artichoke,

889
00:45:27,600 --> 00:45:31,240
which is itself a delicate thing,
a little bit overpowering.

890
00:45:31,280 --> 00:45:35,320
The shoulder which you'd done
a confit of was the tastiest part.

891
00:45:35,360 --> 00:45:38,600
The million-dollar question,
was lunch worthy of a Michelin star?

892
00:45:38,640 --> 00:45:42,960
I would, I would say that
you have not got very far to go.

893
00:45:43,000 --> 00:45:46,000
I never gave advice
in my working life before, but if

894
00:45:46,040 --> 00:45:49,280
you want me to give advice,
I would simplify.

895
00:45:49,320 --> 00:45:53,480
Make sure the customers are going to
be happy with every dish you make

896
00:45:53,520 --> 00:45:56,280
and things like stars from
The Michelin Guide will follow.

897
00:45:56,320 --> 00:45:59,240
The old boys have got to be
replaced, so it's up to you

898
00:46:03,800 --> 00:46:05,600
Hmm, hmm, hmm.

899
00:46:05,640 --> 00:46:09,120
'But has the message really sunk in?
Or is he still intent on

900
00:46:09,160 --> 00:46:11,920
'forcing over-elaborate
French food on the locals?'

901
00:46:11,960 --> 00:46:15,920
This is our challenge. It is not to
bring people like you do in London.

902
00:46:15,960 --> 00:46:18,960
The challenge is to teach them
and to bring them in.

903
00:46:19,000 --> 00:46:20,960
That's why you have
to make something special.

904
00:46:21,000 --> 00:46:24,720
Fuck me, my frustrating thing is
that you've really got to understand

905
00:46:24,760 --> 00:46:27,640
the message, because I fucking
said this from day one

906
00:46:27,680 --> 00:46:31,120
and I'm not an inspector. I'm a
chef and I see it from your level.

907
00:46:31,160 --> 00:46:35,080
'Will he ever understand
that simple can also be special?'

908
00:46:35,120 --> 00:46:37,520
One salmon, one venison.

909
00:46:37,560 --> 00:46:41,720
Are you feeling nervous about the
Chef's Table in the kitchen tonight?

910
00:46:41,760 --> 00:46:46,560
If they see a nightmare, they'll
say, this French is fucking crazy.

911
00:46:46,600 --> 00:46:48,400
I think they'll be very happy
with the fucking nightmare.

912
00:46:48,440 --> 00:46:50,440
'With a fully booked restaurant

913
00:46:50,480 --> 00:46:53,560
'tonight, and his first
diners in the kitchen,

914
00:46:53,600 --> 00:46:55,600
'Loic should be a very happy man.'

915
00:46:55,640 --> 00:46:59,040
OK, ah, mon ami. Bon chance.
Allez les Bleus.

916
00:47:00,720 --> 00:47:02,720
Good evening. How are you tonight?

917
00:47:02,760 --> 00:47:05,720
I hope you're glad to be
the first in my kitchen table.

918
00:47:05,760 --> 00:47:08,080
I will make a bit of music
for you, if you want?

919
00:47:08,120 --> 00:47:09,960
I can manage this.

920
00:47:10,000 --> 00:47:14,960
'We'll never be best mates, but we
have one thing in common - ambition.'

921
00:47:15,000 --> 00:47:17,640
Remember what he said
about 12 or 15 things on

922
00:47:17,680 --> 00:47:21,760
one plate, so the next time you put
a dish together and you've gone past

923
00:47:21,800 --> 00:47:25,640
eight, nine, ten things on the plate,
give me a fucking call,

924
00:47:25,680 --> 00:47:28,240
cos I'm coming back
when you get to 11. OK?

925
00:47:28,280 --> 00:47:28,800
OK.

926
00:47:28,840 --> 00:47:29,240
Allez les Bleus.

927
00:47:29,280 --> 00:47:29,640
Thanks a lot.

928
00:47:29,680 --> 00:47:32,320
Bon chance. Good luck tonight, yes?

929
00:47:32,360 --> 00:47:35,440
You're gonna fucking need it.
Ciao ciao, bon soiree.

930
00:47:35,480 --> 00:47:38,360
I sincerely hope
he makes it a success.

931
00:47:38,400 --> 00:47:41,320
'Who knows, maybe
the Michelin star will follow.'

931
00:47:42,305 --> 00:48:42,287
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