Gordon Helps Struggling Fine Dining Restaurant | Kitchen Nightmares

Scotland home of the brave home to of haggis neeps and tatties and the deep-fried Mars bar but in Inverness there's a restaurant on a mission to bring sophisticated French cooking to my fellow countrymen it's the vision of French head chef looook l'affaire who's trained in some of the best kitchens in France in France when we are like mr. Bush is coming out Japanese president is coming is to do like big function service once about one day level 14 go then I moved to work with the pasta water and opening and there are three Michelin stars I can't wait to meet a young chef with such an impressive pedigree to help realize his dream loic's hand-picked an impeccably trained brigade sous chef Jeffrey has worked in restaurants with both one and two Michelin stars did you know it's very good Regis also has a missioning star-studded background how long have you been cooking a job in France and in a different country you know and so does the junior of the team Nicola and Nicola we're bouncing files are you from Brittany not good football team now but now you support Celtic or Rangers FC not know you and you're an Infernus forgot to say got a support a proper team Cheryl's not letting the side down either his previous jobs were at Michelin star level as well yes 1,300 miles from the French Riviera Louie has created a mini French stronghold and then once caught in the kitchen no no no Scottish no no no first time when I came in the kitchen I switch off the microwave put it in the car park and after I was by myself I got a message yeah because they were using microwave all the time powder for stock deep frying everything even hold on potatoes so I had to build a new tube which is good Lewis determined that his dream team is gonna get him he's very young englishmen stuff like Roman Abramovich when he wanted to get the Premiership title he went round and got the best manager best football players and then brought them all over the Chelsea yeah fantastic under poppers good yeah I think if we can get a Michelin star actually great for us we are looking to achieve like one Michigan star to start with why not to and you know even the fridge is top of the league and the produce is the very best flying vegetables in from France is over the top even for me but the local shellfish is really top-notch they are amazing it's okay when they come down to London they're definitely not that fresher gonna show you that is incredible [ __ ] me they've got the best of everything here I mean really the best of everything someone must be paying a small [ __ ] fortune to run this place and that someone is multi-millionaire Barry Larsson pop from his 600 acre private shooting estate he made his fortune from the caging business but it wasn't exactly fine-dining this is the man who brought Kentucky Fried Chicken wimpy and hairy Ramsdens to Scotland and now he's invested nearly two million pounds trying to prove he can make fine-dining finger-licking good sounds amazing the sort of dream team that you've put together you know slightly concerned about the expense involved in that because I think teams don't come cheap got any gray hair so I've got some yeah we're hiding it very well unless you die big time have you owned hotels no no no I'm doing hotels before we've had various restaurants fast food chains that we've built up sold out but and family restaurants that we we still run but obviously a different completely different level we have fast food restaurants miles away from anything to do with fine dining yeah but you know you still want to produce quality fearless for the falou spend it sounds fantastic but this place is costing Barry over eight thousand pounds a week on food and staff costs alone and they seem to have forgotten the three most important things in the restaurant business customers customers customers [Music] four days a week the restaurants dead every night is empty is another big dent in Barry's investment and Newegg season get it yeah what's behind that what is zero yeah especially steam does it hurt you've got the team but you want to play you were you ready to go like we are like dogs you know shooting yeah Lou eggs hungry for success but the locals aren't biting you do me a favor and um read the house do what that is one glance at his menu and I think I've spotted the problem before I even tasted the food not sure [Laughter] this food may appeal to the connoisseurs in the South of France so this is Scotland smallest city would you eat that berry and Loic one mission in level success but I'm afraid they've lost sight of the basics you are an impatient bastard yeah you are you you want you want it and you want to go shopping trolly go along and get that and get that and and you know I can see it in your eyes you've had a lot of success with your hand just bring all these things in together yeah it's not the perfect recipe for an instant hit right I'm just worried that you don't fall into the same [ __ ] trap that I did and I lost a lot of money right it was a proud day for me when I opened amaryllis in my hometown Glasgow we got off to a great start and within our first year with one a Michelin star but as a menu became more elaborate the diner's started to dwindle the food was so fancy it put off the locals they stopped coming and I was forced to close amaryllis down it's a bit of a deja vu for me and I'm concerned that you may be running what too quickly too soon you know you're in danger I [ __ ] like going too far that happened to me after 12 years at the top there's no doubt in Luigi talent it's his lack of experience that worries me once colour never free his first ever head chefs job as always a big big trap they fall in everything where they try to do too much too soon and almost tried to be keep sort of competitive and thinking that what they saw in their previous kitchen which was in a three Michelin star I've got to be better than that and that's where a lot of young Chefs fail it's my second day at the Riviera a top restaurant with no customers so if the locals aren't eating yet where are they eating because [Music] [ __ ] me 595 for two courses starter and make Inverness is a fast-growing City and the restaurant market is clearly thriving 795 [ __ ] early summer menu two courses 995 I've asked Louie to serve a dinner from his a la carte menu which cost 34 pound for two courses with a team in there and the produce in the fridge is to die for so she'd be great to know and that she's been you canapes and a pre starter this is ambitious food for London let alone Inverness potato soup with wasabi very creamy very very rich excited about the food but I don't feel comfortable sitting here you're like a painter you need he did not you need a good I do like the paint he will put something like black here and not here because for him doesn't look right very complicated a lot of a lot of combinations of flavors going on for me the golden rule is always keep it simple you're tasting a broad bean and white asparagus and the citrus vinaigrette the confit tomato fennel seeds fennel flowers chervil salad in parmesan there must be 20 things going on this plate and then that looks fantastic next up duck under service duck Lee decided to make it Rajani fundo click for the Niner a good and 10 to 12 flavors on the plate again it's just confused and your mind is sort of working overtime to try and understand what's happening ok service business a main course served in two parts that's just pretentious almost like someone is uncontrollable and almost like a little bit carried away and and overexcited and nothing saying stop come back oh is that all for me yes Louis seems desperate to impress next I'll be telling me how to eat it you find me to recommend you the order you've got the tiramisu first please then the floating island finally the copy to read normally well at a bond next one we told was that detection to Pia because of the [ __ ] salmon in the river technically flavors were amazing the scallops were delicious the light vinaigrette and they didn't need the powers and the need the flowers and do you need that many flavours to make it work I won't change anything on the flavor icing the way we work the product bring to the guests the flavors and I want your personality has to be comfortable on the plate and I see a lot of uneasiness on the plate I don't know if you're confident enough for what you're doing and I've got to be very honest because this is very crucial but this this has to work Barry what do you think when you think about it it's probably right then yes to just find his own style Barry's acting more like a besotted sugar daddy a new expose you take on somebody like that and you're taking them on because of their capabilities and their ambition and you know the last thing I want to try and do is restrain that ambition and and what he's doing I'm not you know I'm not the chef and I couldn't do what he does I'm not really in a position to criticize once you got one great but I am this place isn't even breaking even and yet Barry's forking out four and a half grand a week just on staff it's no way to run a successful business he's never gonna be your critic and what I've got to understand is where is your critic I was telling you to stop that's it send it when I think it's all right she did more go go no wonder he's foods over the top now I want to see how he runs his kitchen scalpel as every played journeys around the kitchen each IV seven chefs adds another flourish and all this unnecessary fussing is wasting time yeah there's so many hands are going on around the kitchen the plate is that normal for the go around can they not finish anything is this my sauce the same posture up those onion my sauce okay you put the plate on the degree and I thought okay 50 and we cooked in the last two houses I felt that I wanted to just say stop what you've got at the beginning was just enough for me simple because the ingredients you've got phenomenal he needs to let his food speak for itself his approach feels outdated and pretentious is it easier maybe cook a dish I heard like cook the scallops and look at the difference and go through together that way right now wish we do scallops no no whatever I've got she seems to do okay was it guest tonight and I'd be with you okay if the Russian was full I could understand his arrogance but is hemorrhaging cash and no one seems to care it's almost like the barricades are up and nothing's gonna get through because want to lose do a dish together I look at a different stage you were taken out to make it more peanut but it doesn't seem to be sinking I think we passed a team just let me in beam hard-asses yeah nice but winning in this situation with over complex food no direction I'm [ __ ] grabbed that kind of insight was in his shoes yo no trust me completely I can do what I want whatever I want so it was the deal between us I got to blush and whatever I do looook is behaving like a spoiled brat so as a last resort I'll try is Brigade is there something you can you know work closely with Lou it yeah you know this is well I'm sure I want to help definitely let me [ __ ] him in yes first I'm gonna tackle the language barrier fluent Scottish doctor we bastard - you busted it's getting there doctor you bastard so surgeons doctors now all right I said where someone upsets him in the high street don't you buster piss off No piss off it's already my third day but nothing's sinking in surely no it can't ignore the evidence if it's staring him in the face this isn't a meal for six all this is dinner for one at the Riviera feels like a [ __ ] feast for King Henry the eighth it's quite interesting when you start from one end and all the way right to the very end it helps you to identify where you can just draw back a little bit and look at the whole balance of exactly what you're doing people have to understand and is out here to enjoy it so they have to spend a bit more time on the table like just say oK we've got two hour and a half yeah - enjoy it I couldn't eat all that mm-hmm I'd have to stop halfway I think I'd stop halfway yes I don't know if I was not able to eat all this I wouldn't do it what Louie can't get into a stubborn French brain is that refusing to trust his ingredients isn't just putting off his customers it's also a turn-off for Michelin inspectors maybe I can convince Barry it loses money after all recommend me whiskey I'll try to explain we terms that any hot-blooded Scotsman will understand and one for we're very pleased Barry's paying so just wise Annette please they'll attach a Serena please no because you're going to spoil their complicated the drinks are you suggesting or telling me doing both and no always so down there are no more species there's no way no let me just say something you're absolutely right you don't [ __ ] with things that are good and the first thing I said to live it about the food when you've got quality ingredients let them speak for themselves and when you've got something as that speaks volumes doesn't need anything else no [ __ ] passing no shovel no bailiff no [ __ ] fruit garden nothing just bent get it out do you understand yeah I do Barry seems to be getting it and I've got an idea that just might convince his chef the son Jack that Shaun you to cook that I'm gonna cook I send Jack dish alongside you yeah no no no that's what don't know of course it's just I'm 38 I'm 10 years older than I do and so there's not because I'm [ __ ] ten times better you'll just want to make you understand how I see yeah okay okay mommy what looook doesn't know is that I've invited XA inspector David Young to judge the dishes for himself and what he won't know is whose is whose my son Jack dish has just four simple ingredients as well as the scallops it has a cauliflower puree and a caper and raisin dressing lyrics dish has at least 14 different flavors so you've got the new season asparagus white asparagus with Rossi scallops you've got a fennel artichoke and a nice Jew and I mix it with the fennel make oK you've got the parmesan crisps and you've got the broom it's time to let looook into my little secret arranged to come and taste food inspectors are feared and revered by chefs all over the country if they judge your food worthy of missioning stars or AAA rosettes the reward is a place on the gastro neaten map interface and ideally customers beating a path to your door will you prefer lois elaborate plateful or my simpler rendition this particular one has much more visual impact I get the feeling that the dish is going to taste of exactly what was described to me whereas this one looks a little bit over garnished there's a bit of a muddle of different types of flavors inspectors like David can make or break a restaurant reputation Luke is going to gain a coveted Michelin staff his food really needs to be worthy of four rosettes how difficult David is it to get for a a rosette well it's very difficult because to put into context as at this moment there are only two a four rosette restaurants in Scotland in the whole of Scotland in the whole of Scotland is it a four-star dish what you've eaten this one Gordon yes no no that this particular dish would be somewhere between two and three rosettes mm-hmm whereas this dish would be probably four rosettes a combination of the cauliflower and carrot puree just absolutely lifted addition to a different dimension this one some of the flavors were over complicated too to be frank about it and it may be just a case of sometimes less is actually more Louie has taken the news badly he thinks I've stitched him up anglo-french relations have hit an all-time low but time is running out at the Riviera it's got to work hasn't it it's your first hatchet job you can't afford to [ __ ] that will I ever make princes out of this colony of frogs I'm getting towards the end of my week at the Riviera and I don't know if looook is still speaking to me last night he reacted badly when an A in Spectre confirmed that his food was over fussy what's the first thing you thought about this morning after yesterday with inspector was what message you you learned from it now I advice I had his advice as well so one you can say maybe is wrong you start to take care of a thing maybe I am wrong so it's a different thing to accept the French franc has finally dropped it's been hard for Louie but he's already changing his game plan he's come up with a new much simpler idea for the scallop dish it looks [ __ ] brilliant and why I can identify now I know there's Apple because you kept the green on there I know there's rocket I know there's pumpkin seed and it makes me feel comfortable because I know what I'm about to eat yeah I can identify what you're doing that's delicious everything that goes on the plate has to have a reason not for this but for here yeah for the palette and what you've just done there looook you've given your food clear insight if it's not three four five rosette for me I'd be happy eating that anywhere you know that where's that [ __ ] inspector turn [ __ ] you now hallelujah I've just taken [ __ ] France now looook has finally swallowed his pride we can begin to move forward with his team behind him maybe he has a chance of achieving his ultimate goal who told me that you wanted a mission his star and at first I didn't think that was possibly another because of how things got so complicated but with this here there's no two ways about it was definitely worth the star I respect lyric for taking on board because it's [ __ ] hard lesson very hard lesson but yeah he's got to work hasn't it it's your first hatchet job you can't afford to [ __ ] that crucial you've got the right training now you've got the perfect position to do it but winning over the kitchen is only half the battle Carolyn is the maitre d and she's also Louis girlfriend she's responsible for writing the elaborate menus and have already discovered that the locals haven't got a clue what they mean it's time to turn the tables read that for me good lunch in purple there were some I said that Jesus nice to prove a point are given a menu of classic Scottish dishes what do you think it is something sexy something spicy Tati's what do you think that one is there this one here and we talked about the inside of grits no idea what is Queen Mary and we do you have any idea what I'm trying to say exactly that's exactly it's good for make a choice when you have this one because yes it's difficult for [ __ ] Scotland to understand you say yeah yes so it's less intimidating if you have an assortment of salmon you know a selection of mandarin you understand what I'm trying to say yeah at last I'm getting somewhere just look at what you're taking to the table and [ __ ] you now you know it's like you're a librarian you should see what it's like when the table is sat and six of them are looking in here know you've lost everybody yeah yeah there's no dinner anymore because everyone's behind a brick wall you can simplify the whole thing just one beautiful open card starters mains so everything going down there is simplified it and it's not just the menus that need lighting up snow monami smile he's far better looking when he's smiling well it doesn't cost anything in Scotland well it's rise yeah oh okay now throw me in the river we're supposed to be in a restaurant not a sunday-school church service where's my Bible berries grasp the nettle and has radical plans to transform the dining room I'm gonna take this column away yep I'm gonna take the raised area way at the back on that side so we've got the cost of 35,000 pounds The Archers over the doors were gonna square off yeah and then it's all panel mm-hmm all the way around it's Mouse artwork it doesn't look that bad does it and it doesn't look I don't think it looks particularly it's not glamorous but it's not glamorous for the shitty it's all but it's just not I just think it doesn't look right but I've got a low-cost idea which I think will give Larry Vieira a unique selling point I'd like you to start thinking about having a table in the kitchen where you have locals to come and sit and eat yeah it starts to break up the sort of wall that you know sometimes you have when you come to a strange new country as I've discovered having a chef's table in the kitchen is a great way to bring customers into your world and keeping the chef's on their toes and this would be the first restaurant in Scotland to have one I think this is just with me Vanessa please yes yeah just in the corner and you will see everything everything Nana can help create something exciting in Vanessa imagine the buzz going round turn the chef's table could be a way of showing off and establishing your reputation here and be beat be first you know it's exciting idea yeah it is yeah I mean once you're gonna see how other people react to your movie if it's no boos I mean like just to throw it do that but it all costs money and although the chef's table is a great investment until they've got customers coming in they need to make economies elsewhere crab foie gras and handoff scallops which are King scallops so I mean the rolls-royce of ingredients I mean everything's here [ __ ] out looook needs to do what I did when I started out learn to use good cheese cuts to put together an inspiring menu Austin making something exquisite from a shin of beef or an ox tongue takes a lot of skill and it's a great way to identify talent right um oxtail you you and you wedges a little competition or you to cook a dish come up with something really exciting and then do it myself or look at it and the most tastiest delicious dish we'll put on a lunch menu and for me the most important thing about this is always a sign of a very very good cook to turn something very very cheap into something quite special so ridges take you to bed and think about it next morning I'm pleased to see the young chefs have taken their oxtail challenge seriously yes knocks tell dishes for the lunch menu are almost ready and they've each cost about quit put together so this is winter Oshawa breeze - mutters this is like these are not only highly profitable but bringing together great Scottish produce with French flair is a winning for me [Music] Australian yes tastes delicious with the white root vegetables it made it feel earthy and together yeah and despite when Lewis thinks simplifying his dishes will actually make them more likely to win awards together mission inspectors never reveal their criteria but I know from experience that beauty cooked food is not enough inspectors look for good quality dreams ideally regional definitely in season cards and the balance of flavors is crucial very rich it needs a salad yeah just next to him on a page like this you can choose first and foremost don't confuse a mission inspectors palette by putting too many ingredients on the plate who's not thank you for simpler the better what do you think flavors are very good what you manage to do is to bring out the true flavor of oxtail whoa thank you okay Mel Gibson I need one of these dishes would be worthy of a place on the lunch menu but we're choosing just one I want to see if Luke and I will agree on the winner I'll notice my plate which I'd like on the lunch menu you toasted flavor after three two real important teaching Scottish food yep that's I think he understood really understood where we want to go with Loic leading the way we're ready to relaunch the restaurant for me it's a critical stage for any restaurant is to get a lunch full and if our customers have an enjoyable lunch chances are they'll be back for more expensive a la carte dinner when they leave with a bloody good lunch good prices I can guarantee by the time five o'clock in the afternoon hits you know they've told a hundred people and do it in for dinner because I had a fantastic lunch and we'll see if we can push their starter main and dessert one hour [Music] as well as the new oxtail dish the menu will include mackerel pheasant and goat cheese ravioli venison from berries estate tuna and the cheapest cut of pork just what sometimes are scared about belly-up all thinking fat greasy we've taken the fat off rolled it and spiced on a bed of spinach it's caramelized onion puree and I've got some other ideas to give Scottish traditional dishes a modern twist this is a soup that doesn't look pretty but tastes amazing they would expect the Frenchman to make a cookie soup which is a really nice way of putting your identification on it just an idea for the rice pudding we grew up with this kind of food so we can go a little bit further caramelized pineapple mango or even marinate the prunes in a nice small whiskey [Music] the kitchen's finally turning out the kind of food that I know will definitely appeal to the locals and even the waiters I promise to try and smile but there's one more thing to complete the transformation you've got to come with me now because we're gonna become even more Scottish bridges have you ever taken your knickers off before no no chance to show a touch your Scotch eggs okay it's time for Lua can a small colony of French comrades to surrender themselves to the Scots for things I'll do to get the arrogant French to become a little bit more Scottish is amazing you know what it's called very odd it's very sexy there's 25 very important guests coming for lunch yes but some really good news they're all women very powerful women if they can impress 25 influential local business women they'll be the talk of the town [Music] at last lyrics things are beginning to dance with different tune [Music] the food looks really good clear and simple I have everyone's Kevin really well it was the first time I've actually seen a real taste of Scotland in this kitchen loic's on his way to the top of the Premier League I think it's a big chef what is that thank you yeah Chintan looook and his team I've come a long way this week and if he sticks to my keep it simple mantra I think Lera Vieira might be on the right track for a mission star just for the ladies to understand that you really are part of Scotland now we're all gonna turn around on my last visit to lever Vieira Shep Luke has simplified his food by reducing the number of ingredients Barry had spruced up the dyeing room the restaurant was heaving I left it with every chance of become a success and obtaining that elusive Michelin star in the two years since I was last here lad Riviera has been renamed abstract I wonder what else has changed marinate Chinese potato foam salting peanut ice cream that sounds like the [ __ ] menus upside down is that a dessert or starter [ __ ] me my god it's lunch time floor but abstract is empty what's wrong and how many lunch lunch we don't open for lunch here now we just opened next door so you've actually opened a new restaurant in there yeah we opened contrast occasion at the end of the second week in June this year just a Brasserie so it's to try and give us the balance between the fine dining I can something more simple bizarre instead of serving simple lunches in here as I advised Barry's opened an entirely new restaurant we just thought we're doing the lunches there it's really busy there yep we'll close this one Barry says turn over at abstract is down 27 percent in the past year although it is popular in the evening big crush on mission stuff we never got it and that was it we just keep working hard and see what happens this year I thought by simplifying the menu I'd put them on course for a star is lyric over elaborating in the kitchen again how are you finding you yeah good to see you well yeah I'm sorry to hear about the Michelin star I thought that was like arrives a year ago you've done well without the star and the business is running very well new dishes on the menu merrily the calamari Chinese way potato foam salted peanut ice cream yeah oh dear this must be a vegetarian delight a giblet club sandwich what was that mashed giblets in Inverness now mm-hmm nine Edinburgh or London or New York if you said to someone you know fancy a club sandwich you know they would expect someone [ __ ] chickens tomato mayonnaise where'd you get these ideas from I don't want be like my neighbors feel like I'm just preparing lunch for Silence of the Lambs brown hair and black pudding pig's Trotter caputure sounds like everything's intensified tenfold I just hope he comes off some of Luke's menu seems very strange indeed it's more Frankenstein and Franco Scottish thank you then we serve with the roasted partridge uh-huh a Blee risotto with plum and white mushrooms and just a normal gene it's a shame he's a talented chef but he's still trying too hard and it's a new one why not to bite at the end of the dish you're satisfied because you didn't have a lot to eat I can guarantee there won't be anywhere anywhere so he you can relax on that front big blue it carries on like this you can forget the Michelin star maybe the Prezi isn't the only reason takings are down at abstract [Music] Loic tells me his customers like the giblet club sandwich but surely not I'm gonna unleash it onto the streets of Inverness yes of course darling no idea what it is yeah it's a it's a giblet club sandwich right you far away you like that buy this it's a it's actually a giblet club sandwich you ordered a menu in a restaurant giblets you would know dress you guys have a new taste jiggered club sandwich Cupid club sandwich think about it it's weird because I feel a little bit sorry for him as a chef because he's very talented but he doesn't know where to draw that line however looook is getting something right he finally took my advice about simple food but not an abstract he's doing it here and the place is amazing very good monkfish Tara 12 pound yeah I was so busy contrast offers great value dishes made with fresh ingredients I only wish she'd done this next door at abstract so what did you have for dinner the belly of pork how many times you been here twice lovely I've been about 16 Wow that's great thanks beautiful how many times you been jobs tractor how long about a year ago why only been back there I'll be honest but I feel that was a bit stiff mmm it's pretty relaxing here guys in casual yes and you come for the value yeah this is probable seventh day and I've recommended it well you should build the payroll you always made it quite clear from day one that lunch was his headache because he couldn't quite make the standard of fine dining for the lunch menu they didn't want to eat playing food well they do because this place is a big success Saturday fourth in November before contrast success is startling with a turnover of a quarter of a million pound in its first four months but why didn't Barry do this in abstract and save himself 80 grand building a new browser II it's been phenomenally busy but there's something really weird going on because that's getting less busy in abstracted over them and contrast seems to be the draw [Music] I'm leaving this morning but Burien looook have dropped a bomb they're opening a third restaurant together in Edinburgh modeled on you've guessed it abstract this is a first for you in terms of investing in the business in terms of partnership yes sir huh yeah and expenditure probably you know we're about four hundred thousand on the you know or shop fit probably another hundred thousand opening expenses and something that's a half a million big I would play it [ __ ] safe safe safe safe whilst it's really exciting to go down and play with the [ __ ] big boys in Edinburgh in a major [ __ ] you know city if I was in your shoes I'd be doing something simple I'd be going in with a an upmarket version of contrast not abstract I so want it to work you know that if you stick to those lines you'll [ __ ] be a massive massive success for sure we loved you to CFO you know that yeah we've got your advice on your opinion on it now which i think is great and you know the week and i have a chat about in a perfect good luck yes Barry thank you once again we did it it's such a little [ __ ] know if they keep it simple and win the Mishnah star there every chance of their business being really successful but forget the quirkiness know Russia's gonna be successful with a [ __ ] giblet club sandwich anywhere in the world their lone [ __ ] Scotland you

Channel: Kitchen Nightmares

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Id: 3kRjemvOST8

Length: 46min 20sec (2780 seconds)

Published: Fri Mar 13 2020