French Food at Home - The Chateau Special | Full Documentary

I shouldn't tell you this but I'm actually nervous about this dinner yeah I've cooked dinner in this house so many times I don't know it's just a big moment hi I'm Laura Calder this is my story but it isn't just about me really did happen actually important and difficult meals I've ever had to oversee we're all going to get along great at one of the most amazing places for a VIP group including counts and culinary heavyweights it was challenging [Music] and it all began when I was really needing a break just as I had finished the taping of the second season of my cooking show French food at home thank you everybody for a great season two cheers I got a call from my mentor Ann Willen and has written over 50 cookbooks and runs the famous lover and cooking school out of her 17th century Chateau in Burgundy France and needed me to prepare and also attend the book launch dinner for her latest and greatest cookbook one that I'd worked on with her I jumped on board but with one condition I get to take someone along with me there's a culinary institute on an island near where I grew up it's the perfect place to choose someone for me to Mentor I really want to give the experience to someone from where I'm from which is a pretty remote place because it's really rare to have that opportunity to go to France and when you go to France as a young cook it changes the way you see food I was lucky enough to train and work in France for seven years and one of the best parts was apprenticing in a michelin-starred kitchen the tradition of The Apprentice or stagier is probably as old as restaurants here is someone who volunteers to work in a restaurant in order to learn from the chef chefs won't say yes to just anyone to do a stash in a fine kitchen you need to have the chops yeah I've read all about these okay let's go meet them if these weren't stagiars yet they were however four of the top students in the nation who had just competed for Canada in the junior culinary Olympics they were the creme de La Creme thanks for coming cooking today for me this dinner's happening and I want to bring someone with me because France so changed the way I think about food unfortunately I could only take one prison and I know it's gonna kill me so do you want to get cooking show me what you can do foreign students had been practicing to prepare a French meal of their choice and they had one hour to do it one hour to knock my socks off I needed to check their skills in the kitchen and also to get to know them a bit if I can be okay man he's so cute you could just tell she would be the most reliable person on the planet that was so professional like every chop was just so I just need to know if you've ever made a mistake you've never cooked anything bad that feeling I'm getting and reminded me a lot of me I know she'd make a perfect Protege and I know that she'd really get a lot out of that experience why did you want to become a cook we'll be with my mom I guess it's every Chef's story Martin was kind of all over the place keep cooking keep cooking just checking to see if you're flustered oh I am very clusters okay three minutes to go I need a plate in three minutes if you have it please thank you how do you make a decision like that you have four really talented people obviously they're some of the strongest in the whole school who do I need the most who's going to really stun everyone at that dinner and be reliable but it's a big experience and I want to pass on something to someone else that looks great something what I like about this but he didn't show up it's very restrained the truth is in the taste you're good you know like that soul is fairly classic all very local taste yeah yeah sauce is delicious it was great last but not least we have the lamb here I like his little chive flour doesn't have much taste this is a bit dry too it's all great plates I'm not just judging the plates of course though no you're not the person also the people nienda didn't choose a student who was the best technically but the one who showed the most heart and the one I felt that I could give the most to Martin I afraid it was probably the weakest plate the lamb was a little overcooked and I love the Chive flower I just love that happy little note that carrot had no taste you've got to learn how to shop so I think probably you have the longest way to go and so you should come with me it was a nice decision but was it going to be the right decision [Music] after all Martin was primarily a pastry student from a village on a small coastal Island and he was visibly nervous when I was first asked me this competition in France I was I felt completely honored first of all they would even ask me it was exciting was a whirlwind trip home of the world famous lover and cooking school where I had trained it sounds amazing sounds like a beautiful piece of History yeah it's a it's a fairly close we're really close was a place I knew well I'd lived and worked here on and off for over seven years [Music] hello fantastic Laura was this kind of slight Oddity from Canada we had Canadian trainees but certainly not from the maritimes sure the aura was just a natural and Shout Out duvet loved it we loved Laura Martin's going to help get this dinner underway I know we don't have one so glad you can come oh this dinner is such a big deal for me because in a way it feels like a gift you know I'm celebrating someone who gave so much to me over the years and I really wanted to be fantastic what I'm worried about is that I've evolved since leaving here and Anne is very particular and the rules are really important I take a very traditional view of French food how it should be presented the right way of doing things exactly the way something's cut isn't the biggest deal for me anymore so I just hope that she won't mind she finds it difficult to accept things as they are rather than things the way she feels they should be come and see the view yeah no time for The View Martin there are two other stagiers here and they have a head start on us as soon as people come here they're immersed they've been in the kitchen they know where things are and I mean I used to be able to cook blindfolded in that place but things move around you know they're asked to help with the garden they go to the market and pick up produce and Martin doesn't have a clue I don't even know if you know if you can turn on the oven at this point so there's that to worry about it up next Martin gets his first taste of France that is a carrot my mentor Anne Willen taught me everything I know about classic French cuisine but I've evolved since then and now I'm back in burgundy to oversee an important dinner at her Chateau in just two and a half days how many again did you say um we're going to be 10 and there are some really important people coming for that Martin I'm taking notes menu what's the main course on the B do you think chicken something yes we have lovely pulley Fermi in the market wild mushrooms great okay even better okay chicken with wild mushrooms and you're just leaving that open you can't figure out what you want to do with it okay that's from God you mentioned snails it's not too low bro well we've got to do that in burgundy let's do something with tomatoes okay I mean we could do a real Chateau favorite baked in the oven dessert you [Music] you all right is that all right oh there's plenty of choice in the library and wine what about wine is it going to be local is it going to be terrible thing to say we should go better than local I'll call Brandon he knows everything yes okay see you in you know call me when you I got to Define [Music] thank God first stop the potage The Chateau Garden that would provide us with the freshest ingredients and only after that will we go to the market now I wonder what's left in here it's a little late peaches over there [Music] oh really sour CE these are Quince do you know what Quints are um I've never seen them before don't break your teeth is that a pear tree that is a pear tree question is just if they're ready flavor yeah they're perfect very funny we just need 10 perfect looking pairs you can slow bake them so that the wine penetrates all the way through the middle you can put them on a little tart thing yeah I think we have enough perfect well we can always come back and get more if we want to but these are gorgeous Martin really shocked me with his choice of carrot on the island part of my reason for bringing him to France was to teach him how to shop for ingredients the French way at the market it's so sweet okay okay down to business you know what we should get first is the chickens because they can go in the bottom of the basket look at those turkey necks in front they leave the heads on their Market chickens in order to Showcase their freshness here I'll take a chicken let's get the mushrooms how about okay he thinks we should serve it separately from the chicken and not put it with the chicken at all what do you think a two and a half go for it lots of work he just said we're gonna make my dessert that's what you think you're only doing dessert At Last I found real carrots to show Martin I hoped you would finally understand my issue with his Franken carrot okay living room now we need wine and we're going to call Brendan right now who's Brendan it's a good friend of mine he's Mr wine he knows everything he'll get us the best stuff plus he's coming to the dinner so I know he'll cook good things coming up Martin and I go on a wild ride through a thousand-year-old wine car hold on for dear life My Pet Project Martin and I came all the way to France to do a dinner for the book launch of Ann willen's latest and greatest cookbook about classic French country cooking hmm I love this place it's so creepy the French have a long and well-known history with wine Martin doesn't for him to experience a wine tasting in a thousand-year-old Burgundian carve must have been quite a privilege and I always enjoy spending time with my friend Brendan Moore a renowned wine expert so this is a 14th century seller it's a working Winery and they keep their words down here lots of mold in the air very moist and every house in this Village has a Cellar like this wow this is the house next door so once again this is their seller with their own wine vat here as next door a little swim exactly this is quite interesting this is this is the Bedrock here so the vines above us are planted on this rock and uh the roots managed to find their way down through these crevices here it was a Labyrinth of tunnels these barrels are still used by the family these are 600 liter barrels called demi-mui they're empty at the moment but once again next week all of these barrels will be full that was awesome yeah thank you tell me all about this special dinner oh yeah the wine has to be perfect the food has to be perfect I have no time to organize it I would love a drink so Anan has these particular things she wants right so snails now that we have most of our ingredients the menu is starting to take shape I explained what I could to Brendan so he could match the wine to the foods uh let's see we'll start off with maybe an Ali Gosei which is the other white grape variety from here I mean not it doesn't have to be you know massively pricey but it has to be perfect so Martin have you tasted lots of wine or is this a relatively new experience for you what else I really know I've had a few uh the Chateau Brendan's done thousands of tastings and you can learn a lot just from watching his masterful moves he even spits like a pro and it's the one that you normally drink young and as I was saying 2006 was a great year you really have to stuff your nose into the glass here because these wines are delicates and they're quite timid so they need a bit of coaxing out so you need to sort of really agitate the glass and then the bouquet the delicate bouquets start to come out nice big mouthful I'll spit you can swallow I don't know it's good that it makes me want something bigger than uh makes me want fish well we're trying to 2005. Coke dog said 2005. yeah I'm feeling a bit guilty that you're the only one spitting I'm driving you're driving we'll try and Shout you now this is my favorite one that is just so classic burgundy isn't it have you spotted anything out yet no um I do like it and we take this little one or this more impressive one I think both of those would be great oh and red wine what about red wine what's in your Cellar there well I have I have probably a few um a few uh suit and Bottles in my salad well I think we should go out to the have a look at The Vineyards [Music] yippee well I'm glad you're not driving I had five mouthfuls I've seen a lot of grapes on the vine and it wasn't crucial for the meal but this was an experience I wanted Martin to have a visit to some of the most famous Vineyards in the world well here we have classic Limestone soil here you can see how rocky it is and this is what really um you're tasting when you come to taste the white wine from this Vineyard and this is Chardonnay this is a Chardonnay grape here this year the problem's been not enough Sunshine so now the sun's out hopefully they'll ripen but this is the big problem you can see it everywhere and this one here this 540 has died so not a great year for looking at the grapes but um that it's going to make I mean the one I've got sweet this will make um in three or four days time we should ripen up even more and that's going to be a great white wine from this Vineyard and this Village down here this is um sheet tree yeah it's beautiful it's your eyes on this you know it's gorgeous thank you so much Brendan really and for picking those wines we've got a boogie but we'll see you Thursday night okay I'll be there ignition I'm pretty alive have you ever seen anything like this next see the bizarre world of escargot farming and what happens when I take Martin to his first Michelin starred kitchen and Forte is classic French cuisine which is deliciously simple but deceivingly difficult to get just right working with fewer ingredients and cooking with basic Timeless methods means that every action must be that much more precise especially with this Discerning crowd and really wanted us to serve escalgo at the dinner but I still wasn't sure what to do with them rockness is an electric fence if you're not inspired or even if you are find a way to get to know your ingredients in France you can actually get to the source of escalgo have you ever seen anything like this in your life no it's like little rooftops and it's so fun to buy what you need straight from the farmer the 350 000 just in this one little groups ah and at night he comes out onto the top to eat this food City with lots of grains in it that way he gets his shell the faster if he eats those are that sand it makes the shell why did anyone ever think these would be good to eat so you just keep the meat which is the foot huh did you know that no how's it at it so it's meat can you imagine this place at night now we had fresh produce Fine Wines and some world famous escalgo in hand but what we still didn't have were our recipes luckily Anne has one of the most important private cookbook collections in the world she has thousands of titles spanning 500 years they fill rooms and are stacked too deep on the shelves have a seat Martin it's the perfect place to get Martin inspired and to create our menu I'm gonna let you work out your dessert on your own you can talk to me about it but chicken chicken right there coach for sourcing cream this might work okay this is a possibility is that Anne's new book that's the new book let's take a look at that see what we can find good idea look up chicken chicken okay chicken chicken chicken uh veloute sauce Cognac and truffles what do you cook it in you dug it on a coconut and you just cook it until it's and so it's completely immersed in wine that sounds good then you know it's going to be tender and this one uses wild mushrooms will you do the tests yeah well I'll do one test you can do the other test I'm putting in a so what else do we need we need those snails way back here snails and garlic butter that's very classic Martin and I had worked out our menu but still couldn't settle on the escalgo I just want like an amuse boost yeah I just want one little bite so you know what you take that I'm gonna call Chef Gautier so I called one of our most esteemed dinner guests Chef Patrick Gautier who holds two Michelin stars at his famed restaurant La Madeleine near the Chateau and since time was of the essence we headed on over the Michelin star system was originally devised to sell tires by getting people to travel around France trying out all the great restaurants but it has evolved into a global standard which is unparalleled to be rated with even one star is to have achieved a degree of culinary Perfection Jeff Gautier has two stars which makes him among the most important chefs in France uh um really came through for me with an idea for the escargot using his own Choux pastry which he promised to bring but then he went one step further one giant step the chef stunned me by saying that if Martin or one of the other students was up to his standard he'd offer the Mustachio position at La Madeleine what an opportunity this was the kind of stepping stone that every young Chef dreams of and it was within Martin's reach starting at a two-star Michelin restaurant would be an amazing start to my career I'm not gonna lie and I think it would be a once in a lifetime chance Martin won't perform the other two students at laveren and prove himself to Chef Gautier [Music] me too you nervous yep that's good if you weren't nervous I'd be even more nervous yeah it's gonna be a hectic day tomorrow enjoy your last evening of peace coming up we prep test and get scrutinized they're hard on food White Plains they don't say oh come and eat me food talks it was a crucial prep day and Martin was now competing with the other two students on our team for a coveted stergier position but I needed us all to stay focused on what was most important still Jamie the perfect execution of classic French country Cuisine I don't really know Stella and Jamie let's hope we can work together and not against each other I mean I know we're competing for stage positions let's just hope that we can work together and make this a good meal for Ann and for Laura would you mind pushing down a bit Martin's a little nervous and I don't understand why it has to be that much I can't stand I hope they warm up a bit he'll be okay though good morning hi I'm Laura I'm Jamie hi Jamie thanks for helping out you know what this is about it's a big dinner tomorrow night it's uh it's only 10 people maybe but it's very important and I can't cook because I have to be there and I feel a great weight so I copied some recipes out of one of her books and I've made changes I've written in here for testing so we're going to ask the Truffles and figure it out with trumpet this is chicken with morels but we're not going to use just use plain wine and we'll see which one's best in fact why don't you go get the chickens I bought five two stunt chickens all right oh they're in stockage okay I'm just trying to get those and um I've got to run to the market because there's some stuff I couldn't get what do you need I need I just green beans and carrots and stuff we have them in the garden I'll go get them you've got to get on your dessert yeah have you figured out what you're doing yeah I've I've been working on it I have some some ideas going on in my little book here so I'm gonna do a coach pair with some vanilla ice cream yeah um Tweed or puff pastry milk which I'm trying to find something to put the ice cream on top of and maybe a sauce with some of the liquid the the poaching liquid are you gonna test that are you just going to make it I think we should give it a little try for it because I need you to test something else these Tomatoes I need you to dress it up a bit so I put in some notes here to change this and just try one if you can think of a way to just dress them up and I've got to go to the other side but I'll be back in a minute and I can help [Music] means vegetable garden in French at one point this one would have been even more plentiful and would have fed the 40 or 50 people living at the Chateau both the owners and their numerous staff [Music] today it still provides the fresh ingredients that they need in the kitchens of laveren foreign you just need to know where to look hi hi it looks nice I just thought of something about these chickens what about we played the main course plate dessert and then this we do the usual way she does it because I don't want it to look like a casual saute I want it to look nice thanks alrighty all right sounds good okay I need an onion you need an onion Stella's got a big personality doesn't she so all right start unpacking we're doing our fit just a little nervous about that she's really uh feisty I'll move these out of little man's way I'm sure she's nice though I'm sure she can cook um you're going to cut off the bottoms but if they're really muggy or dirty recently graduated with a degree in culinary arts and I'm here now in France to learn all about French cooking French culture and to expand my horizons I'll just get the feathers off these chickens all right okay Martin I've been in the culinary field for about seven years now and I decided that I would apply for a scholarship through the James Beard Association to The Cordon Bleu in Paris and surprise surprise I actually got it and so I found myself in Paris for about a year and a half but I've always wanted to work here with Anne and so I'm really happy to find myself finally here at the Chateau is Laura in there yep Laura so I'm not quite sure what what we're doing with those mushrooms Jamie seems very solid she doesn't say much so who knows she could be full of surprises but I like that she's always asking questions before she does stuff let's just see when we get the sauce because I have no idea what that tastes like I'm sure we can talk about it later too so I know she's not gonna run off and make a big decision without asking me so I feel at least relaxed on that point our first impressions with Martin I think were he's a little bit young and he's definitely nervous he just seems overwhelmed by the whole experience here the Tomato Edition I'm doing let's just hope I can I can do it the way Anne wants it because it is her house specialty so let's just hope I can pull it off but I think you know he's got great Passion he's serious he's focused he's obviously here for the right reasons and I mean I think he's going to go a long way hi Laura oh hi how are you getting home good looks a bit quiet to me well I'm just trying to look at the chicken I mean I'm still in awe of being here at the Chateau and working with Anne she's one of the top culinary women in the world right now and I think we're really lucky to be able to be here that's a little bit discount heard was that because it was sitting on the bottom of the pump two different sauces two different sauces might be a little bit thick all right okay okay let's look at the other one so that's more what I'd call Contemporary consistency okay so you'd like it thicker well I'm not sure usually it's not holding the the line because clearly she's a a particular woman with a strong personality that has a lot to share that one to me tastes like canned mushroom soup that's what she said earlier this has a much more action to it you can be at odds at each other in the kitchen and cooking and you feel like you've just messed up dinner but she just lets it go and she doesn't hold any of that against you the next day you just start again and there you are square one learning something new now you've got a nice tomato yes I do oh I like that tall you choose a plate well pick two because we'll have a contrast and see which is best if you had two Tomatoes we'd line them up up side by side do you like that okay on straight into it I'll have to see it on this one first okay put it on that one this is his modern obsession with white plate you've got a totally different atmosphere here and and the hard-on food white plates they don't come and say oh come and eat me to me we're in the countryside that's warm and welcoming that's fun food talks let's have a taste the seasoning will depend on how much salt there is in the cheese now Laura this reminds me so far of course I'm getting nervous we need to do much more advanced prep if you've chosen plates here no platters no this dinner shouldn't be so hard tablecloths are you going to do plate service if you've got the wines chilling it's 10 people it's it's dinner and just what glasses you want on the table how many wines you're gonna have I have two relationships with Anne one she's like a mother she's you know warm and lovely and great with me but then as soon as we switch into work mode she becomes so Stern I'm concerned I think you need to all get your eye okay when everyone gets tense then everything starts falling apart and especially when Anne gets tense yeah if I could just have a word Laura yeah okay come into my study my biggest concern about the meal I want Laura to really enjoy but Laura's in charge and when you're in charge you've got a lot of responsibility you know you really can't come into the kitchen dress like that you're setting an example to these young people professionalism in the kitchen those shoes are actively dangerous if you spill anything drop a knife turn your ankle in those I'm not really cooking though I'm just kind of well you should be cooking because you'd be going in and testing things you think you're not a trainee anymore and that you've evolved out of it and finally you finally your inner good books your apron is a bit poor old thing oh my God okay I'll see what I can find I can see your underwear and then as soon as you're back in work mode again you might as well be 18 years old again we've got to decide who's sitting where what kind of lighting are we having she wants something she gets it what are we going to do about a parodies gotta have a glass of champagne I'm used to my home environments this is not actually what I had in mind [Music] this is a big day for me and for Martin tonight's dinner is what we traveled across an ocean to prepare I've got Anne's reputation for great classic cuisine on my shoulders and Martin has his sights set on beating out the other two students for a coveted Studio position that could change his life it's mornings like this that make me wonder how things might be different in 12 short hours For Better or For Worse [Music] I'm a little worried about about tonight's dinner my nerves play big factor in it I'm My Own Worst Enemy when it comes to nervousness that would be my biggest worry is if I was to fail and not impress anybody what do you got going on today Martin I saw you were up late last night poaching pair yeah at the mall fridge what a nice jacket many ways to express devotion we don't have much time so we really have to get everything going I'm glad that uh test worked okay Martin you have to do your Tarts ready and uh waiting for the filling good good then I can steal you to do the table definitely if you guys get on the chicken and the side dishes your tomatoes and the dessert I want action when Gautier gets here okay all right classic French cuisine uses Timeless cooking techniques and quality produce with careful attention to getting every aspect of it right which is no small feat so we can just set those here glasses are all here napkin there that's it got it I have brought you some decoration I thought it would look good in the middle that's not incorrect but I always put these here two four six eight ten red wines this one I think it looks terribly military to have a long line of gas I personally like a try yeah okay good some of those need to go to wipe with a damp cloth nice polish okay I'm gonna go do some other place cards and uh you're on your own Marta all right thank you [Music] I kept my eye out for Chef Gautier because I knew he would never select astagia without observing them in the kitchen first as I expected he arrived early to get in on the action um I'd come see how you're doing now we're serving dinner on the dough you have an hour and 10 minutes the potatoes need to go in they're going to take the recipe says potentially 45 minutes yes well watch it because they've been done often those recipes the mushrooms the mushrooms are washed and ready to be sauteed in butter those look fine have you thought about bread yeah well you need to think about bread okay came into the kitchen it was pretty intimidating he comes you know come walking in with the big chef's hat shut up it's pretty interesting to see every Chef has their own way of doing things like when it came to chopping the garlic he had his own more efficient way of doing it I'm pretty nervous because I don't think I'm up to the level that he expects me to be I've got champagne chilling I've got soutam chilling I've got white wines chilling um someone has to make espresso during dessert to bring out after dessert I'm leaving you I've got to go get changed I can't look like this obviously doing a stage with Gautier would be amazing he's a wonderful teaching chef and the restaurant's fantastic and it would be in the world to me that's why I'm here in France I'm here to immerse myself in the best culinary experience I can I think so yeah [Music] thank you [Music] is going to send us a cue person to let us know when we have five minutes to play [Music] uh not right yet but I'll just I'll let you know sure yeah um this group was used to great food so it was rewarding to see them really enjoying our escargot appetizers table s [Music] we're here to celebrate my new book the country cooking up front Laura has made a huge contribution to this book but we're gonna have a wonderful dinner so welcome to some country cooking up front and bon appetite [Laughter] [Music] tomato dish is a chateau classic it looked fantastic really bright and they were all complaining about using those green plates but actually they were perfect for it was delicious too worried about that [Music] Ann wanted to check in on the presentation of the main dish it was a black and white course and so the display had to Accent the classic Simplicity of Burgundian Cuisine whatever it takes to make it look good impressive adan's request I returned to the table but Chef Gautier just couldn't resist heading back to lend his expertise presenting the kulay family before serving was lovely and added cachet to the classic Burgundian dish but it may have been too much of a distraction for the kitchen next Chef Gautier finds flaws in the kitchen and Frets over who he will choose as his next dossier foreign [Music] was running and I thought he was just going in to observe a little bit you know he wanted to see them really in action so that he could really see who could stand up under pressure and who would be the best year for him sure we were in the middle of plating and we had all of our sauces on the plates and they were called because we forgot to warm them up so we made a scrape them all off and put them back into the oven after they were cleaned to reheat them eating the place is a normal thing to do during service but so much chaos was going on we just forgot to do it cold plates would have trans istinguished crowd luckily Chef Gautier has a keen eye for detail single place I don't think Gucci did too much in the kitchen but when I saw the plates I thought he probably had a finger in some of them [Music] they did a great job on the main course do you think it would be boring but in fact with the white sauce on it and then those jet black mushrooms all around it that's it looked extremely elegant really a sophisticated dish and it tasted fabulous thank you all that remained was Martin's dessert I knew he felt the pressure this could make or break his chance at the Stagger position with Chef Gautier not to mention how important it was in topping off the meal and leaving a good impression with the guests of course his pastry skills Shone through and I heard rave reviews of the dessert but I had just one tiny complaint I was a little disappointed because I wanted to see a real swirl of those cooked down juices they were so delicious he let me taste them beforehand and then when the plate came out they seemed to be gone it's very exciting good job yeah thank you hello goche liked all the stage here and he thought they all were really good cooks and and competent people he said his choice was really hard and I believe him I would have had the same problem it was like a word when Laura and Jeff gouche pulled all of us from the kitchen I didn't really know what to expect so my stomach was in knots and the butterflies were there as usual it was just one of those intense moments where she just went with the flow you're very courageous everyone participated in putting their whole heart the difficult some people had more difficulty maybe than others he has a husband Jimmy um going to the kitchen I hoped Martin wasn't too dismayed about losing out to Jaime she did have more experience than he did and hey maybe this cloud has a silver lining come with me have a little chat with Monty Laura how you feeling oh it's over oh my God it's the first time I've heard you use a loud voice and days well it was the first meal I ever had to cook served clear more wine um and yeah it was Unreal people don't realize how much goes into it so here's a question I'm just curious why why you picked me to come to France with you guys you just well you know when you're not under pressure you're such a warm curious guy and you I just think you have a sense of beauty or wonder about you or something and it just inspires me I just think you can maybe I wanted to bring you because I wanted you to stretch your head and well it has you do such beautiful presentation then you do you know when you do things carefully you just you you're so good at them I mean I'm sort of disappointed that Chef Gautier didn't pick you but what if like next summer you came and worked in the kitchen on the show you see it's all fast paced yeah but there's a little bit of time to move around you get to see all of these amazing things happening you get time to work with the recipe you get to see all these things how about that that would be amazing good is that a yes yeah I'll have to talk to some people but yeah talk to me oh I'm sure your styling is so good I love the way you make things look so beautiful all the time and I really think you're going places Martin and I want to help you get there you're my little project you're awesome wow all right and [Music] [Music] [Music] [Music] [Music] [Music]

Channel: Ocean Digital Entertainment

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Length: 48min 4sec (2884 seconds)

Published: Thu Aug 10 2023