All language subtitles for Dinner Club_ Germany S01E02.en-us.dialog.subtitle

Welcome to Dinner Club.

You must be willing to travel.

In any manner...

Screw this.

...and to any place.

You get to know each other well
on such a trip, right?

You always travel in pairs.

This year, my motto is, "Be brave."

One of them is always me.

Then we got lucky.

Guys, hurry up.

3 MICHELIN STARS
THE WORLD'S 50 BEST RESTAURANTS

It's getting more lovely to be
with you by the minute.

We are taking a culinary inspiration trip.

Teddy, are you okay?

Where shall we begin?

That's so yummy.

I feel like the entrails
are still in there.

I'm a bit afraid, if I'm honest.

After each trip, there'll be a dinner.

The person who traveled with me

cooks for everyone.

I have the feeling
that I'm a really good cook.

We're cooking together.

You're doing great.

Not against each other.

Eating triggers emotions.

Oh, that's yummy.

Nothing is nicer
than eating well in great company.

In fine dining
it's also about the food looking good.

DINNER CLUB: GERMANY

-Prize question.
-Whose turn is it today?

-Karoline, she already started.
-Yes, sure.

-You may eat some bread.
-We may eat bread.

-Please, then let's go.
-Let's go.

-Where are we travelling to?
-Switzerland.

-Look at the clothes.
-Is that deliberate?

-Typical.
-Seriously?

-Did you wear red for Switzerland?
-We shared it intuitively.

I followed Karoline and Caro's lead.

-Karo and Caro.
-I just copy everything.

SWITZERLAND

That's sea buckthorn, there's a lot of it
in Switzerland.

-Do you like it? Cheers.
-Yes.

-Thank you.
-Very good.

-That's good. Healthy.
-And it wakes you up.

Your dad's old car.

He'll be happy when I tell him.

CANTON ZURICH
EN ROUTE TO ZURICH

-How old is the car?
-Twenty years?

350,000 km on the clock.

It's really crazy.

I was picked up
by a bottle car for our first meeting.

What's a "bottle car"?

His dad always takes
the trash away in that car.

-He takes the bottles to recycling.
-Returnable bottles?

-Yes.
-And he picked you up in it?

All sorts of trash
gets taken to places with it.

Including me.

The brakes
aren't working that well, right?

No, they're good, you can brake hard.

Hey, welcome to Zürich.

-Nice.
-Glad to have you here.

-How often have you been to Zürich?
-Four times.

Always just for one night for a premiere.

ZURICH, DISTRICT 1
"SECHSELÄUTENPLATZ"

What a shame,
but I'll show you my Switzerland.

I have never been
anywhere else in Switzerland.

-You only came because of me?
-Yes. You get it.

Then we went to eat some sausages,
they even had super yummy mustard.

-And what are we having now?
-They also have currywurst.

-It's 8.50?
-Yes, that's cheap.

Shall we each have one and share it?

-I'd like some of the mild mustard.
-Yes, I love mustard.

-Thank you.
-Thanks a lot. Bye.

-Try the one with mustard first.
-Okay.

-Is that a hot or a mild one now?
-Medium hot.

That's medium hot? You are...

Did you know that this would be so hot?

-Is that mustard?
-Mustard.

-Yes, I'll give you some mustard.
-Yes, I love mustard.

-Then promise me that you try it.
-Yes, sure.

I trust you, you know.

You have to add it with a large spoon.
It's a mild, sweet mustard.

-I'll take the whole rest now.
-Let's do it.

That's a bit much.

It's just a moment.

-I think that was too much.
-Yes?

This hot mustard epitomizes this place.

-He says this is mild.
-It's brutal.

Right to the top here. For real...

You only had a little.

That's too hot for me.
I thought this was a mild one.

He told me that too.

Is it normal
that you can feel it behind your eyes?

I just wanted to share with you
how he welcomed me.

He picked you up in the bottle car
and then gave you a spoonful of mustard.

-That was the welcome?
-Thank you.

I'm looking forward to that episode.

You summarized it nicely.

We should have turned left up here.

Okay, yes.

Great, do it. Watch out.

You got the region numberplate
from Grisons, you can do anything.

He's annoyed, he passes us.
Everyone is passing. There are two lanes.

Don't let them pass you.
Show them who's the boss on the road.

Both hands on the steering wheel, please.

You're making me nervous.
I think I need chocolate.

-Do you like eating out?
-Love it, I love to eat.

-I adore eating and eat a lot.
-Okay.

I also always have huge portions.
I can eat at any time. I love eating.

We are visiting Patrick Marxer,
an product refinement expert.

-Hi everyone.
-Hello.

WETZIKON
DELICATESSEN "DASPURE"

Hello.

That's Karoline. A special guest.

PATRICK MARXER
FOOD REFINER

You are, of course, on the list.

I'll show you the diversity of Swiss food.

That's important.
We don't just have raclette and fondue.

We've got lots of cool things
and he refines food brilliantly.

We smoked some salmon today.

-That's classic refinement.
-How long did you smoke it for?

One night.

-At what temperature?
-Just cold, at a maximum of 20 degrees.

What's important is
that it must sweat very slightly.

Then it's absolutely superior.

-You take beechwood, right?
-Yes. You'll see in a minute, it's sweet,

-very aromatic. It's really super nice.
-It's the taste.

I spent half my childhood in a village,

during my holidays, they had
an old smoking oven, it smelled that way.

-Great.
-I just remembered it.

I always slept under the roof
and there was always the same smell.

-Childhood memories.
-We're not letting you go again.

-Are you hungry?
-Yes.

-Shall we start on the first course?
-Shall we?

What are we having, ketchup?

These are different kinds of beans?

-These are roasted wheat and peas.
-Okay.

In Japan, shoyu is soy sauce,
we make shoyu with peas.

The shoyu remains in there
for about one year.

We ferment it for one year.

That's really good.

Roasted wheat is totally black,
then we add our yellow peas.

These are feed peas with 21% protein.

They are then fermented together.

Salt and water are added.

-And then we wait.
-And then we wait.

That's the best part of it all, the time.

Let's take some Swiss soy sauce with us.

Absolutely. Really essential.

We work with traditional processes,
but reimagined.

Smoking is no longer just to extend
shelf life, but more to add flavor.

Or we make Swiss products
using Asian fermentation methods.

What are you making?

You're making tempeh here.
That's from Indonesia.

-Indonesia.
-Okay.

And what's that?

The idea is to create a vegan scallop.

This is a king trumpet mushroom
which we fermented.

Do you think they'll realize that
these are mushrooms instead of scallops?

No.

-Take one from below.
-Stop it now.

-So mean.
-From the top.

-That's good.
-No, may I show you something?

It's cute in a way.

-I think so too. Good angle.
-I'll show you.

-Very nice.
-The important thing is to use 0.5...

-That's nicer.
-That's great.

We haven't taken one of you yet.

No, I participated. Do it, trust me.

Wait.

Exciting, right? What's in the miso?

The first is the Koji carrier.

Normally just a bush bean,
basically any type of lentil.

I see protein-rich products
and then he just puts a mushroom on it.

Miso paste is created
using this kind of fermentation.

He does that with Swiss products.
It's great.

Often with class 2 produce.

Not class 1, that's sold in the shops.

But class 2,
because looks don't matter to us.

Look, now it's like your favorite seafood.

Look.

You notice now...

-It's like... Crazy, right?
-Yes, for sure.

-Great.
-Awesome.

It's got everything.

FIRST COURSE
FAKE OYSTER, FAKE SCALLOP, MISO

-Looks great.
-Thank you.

Wow. What's that?

-Looks great.
-Are those real mussels?

Well, we've got a fake scallop.

After I was picked up in the bottle car,

we visited
an incredibly impressive person,

Patrick Marxer, and he ferments food.

And Patrick Marxer actually used to be...
What was he?

-Food lab assistant.
-Exactly.

Then he became a grandfather

and didn't want
to leave them a broken planet.

So he started
to create tasty and great alternatives.

-A very impressive person.
-Wow.

Very exciting. Try it.

Great.

-That's totally up my street.
-Very good.

Swiss cuisine is not
just fondue and chocolate.

There is so much diversity,
a new Switzerland.

I was impressed
that there are so many people

who know that much about these processes.

We visited people who were such total...

Fanatics.

CANTON OF GRISONS
FÜRSTENAU

-Welcome. We're home.
-That's so idyllic.

SCHAUENSTEIN CASTLE
3-STAR RESTAURANT

Come in.

-I'm so jealous.
-Me too.

I would love to see it.

It's so mean,
I'd have loved to see the castle.

Maybe Andreas will invite us all
at some point.

Welcome.

It's basically my second home.

We currently live opposite.
But this is the castle.

Our restaurant.

I started here 20 years ago.

We worked our asses off,
but that's how we got this far.

Getting three Michelin stars
is very complex.

It's not just about the food,
it's about the experience.

It's about the place,
the attention to detail.

And that's the stuff I love.

Yes, it's super nice.

-Let's go to the kitchen.
-Really?

I was really allowed
into Andreas' real kitchen.

I was a bit starstruck, to be honest.

Since I didn't know that much
about fine dining cuisine.

Then I just had a look around
and I was super impressed.

-That's our kitchen.
-Wow.

There are 12 people in the kitchen and
12 people in the front for 30 guests.

Are you already starting to prepare?

-For tonight?
-Yes, that's right.

That's a puree.
Try it, you can put it on here.

Warm.

-That's pumpkin.
-Oh, my God.

That's so yummy.

Now let's plate it.

We pipe it onto the plate.

I have to practice first.

Put pressure on it.

That's what it looks like for me.
Oh, my God.

-Oh, God, should I remove it?
-Wait, I'll eat it.

Well done, sous chef.

Now a grilled slice of pumpkin.

The aroma.

May I touch it with my hands?

Yes, you washed your hands.

Now add the wine leaf.

Only the sauce is missing now.

-Do you want to try it?
-Absolutely.

Now everything comes together.

-Two sweetbreads, please.
-Yes, Chef.

From the moment I came in,
you really notice...

When you come in here,
you're full of vigor.

-Full of energy.
-Full of joy.

Just like on one of your sets,
everything has to come together.

Even the "Yes, Chef" is not just a cliché.

It's feedback. There is a hectic pace.

It requires clear messages.

-I'll do that on set now too.
-I want a "Yes, Chef."

-Guys.
-Yes, Chef!

Then he was standing there with his team.

Are they afraid of him?

Absolutely not. It was a great atmosphere.

But it has this energy.

Dominik, come on, hurry up.

Benji!

Then he suddenly
stopped being nice, but...

Stop it.

I'll pay you back in a moment.
Just you wait.

Guys!

-There's a hair there.
-Take it away. Ouch!

A devil's hair.

There we have the trout.
That'd be cool for the dinner.

Can you torch the fish? So it gets darker.

Okay.

Great.

Hands out of your pockets!

Yes, Chef!

Add some fleur de sel on top.

"Yes, Chef."

He mustn't think that he's special.

-Who does he think he is?
-The cook.

What, three stars? Three stars, what?

-Who cares?
-Who cares?

-How do you get inspired?
-For the kitchen?

The dishes are predefined.
They are created.

-You created them?
-I do that with Marcel.

The dishes for the castle.
A menu takes two to three weeks.

-You really try it out?
-We try, test what's needed or not.

Then we create the menu. It must work
as a whole but also have drama.

And do you know
what flavor ingredients you want?

Yes, but it's also very intuitive.

Then you find something's missing
and you add a special ingredient.

Then we check
what we've got in the basement.

Benji! Can I have
two slices of cabbage turnip?

Yes, Chef.

It doesn't have to be deep fried
to be crisp.

Raw vegetables are also crisp.

You have to play a little
with textures and tastes.

So it's not always the same and boring.

In a movie, you also try
to build up the suspense, right?

That's also very important for our menu.

-A personal viewpoint, right?
-Emotions.

Shall we add the butter or is too late?

Normally, you can wait a little.

-Sorry.
-Add some more of this.

-It's so much work.
-Yes, crazy.

Three stars is...

If acting hadn't worked out,

-this would have been what I'd have done.
-Cooking?

To achieve something like this...
One in a million.

Never on this level.
I would've been too lazy for that.

That's like a high-performance sport.

It's just lightly cooked.

Perfect. Then we add a vinaigrette.

-Once you've achieved three stars...
-Are you afraid of having one taken away?

When that happens, it's a disaster.

If you fall back to two,
you have to change the company structure.

The pressure
you're under every single day.

-Gastronomy is...
-It's crazy.

How many three star restaurants
are there in Germany?

-Ten.
-And in Switzerland?

There are four.

That's really...
To withstand this pressure,

-just imagine it.
-Crazy.

That looks nice. So great.

SECOND COURSE
CHAR, BUTTERMILK, RADISHES

Great.

Hey, enjoy it.

-What've you got, Teddy?
-I got endive.

Cicorino rosso.

Good?

The fish just falls apart,
it's so soft. Great.

When you are looking
at a mountain like this...

-Cool, right?
-Yes, but what do you feel looking at it?

Do you feel protected...

ANDEER, VILLAGE SQUARE
EN ROUTE TO SAVOGNIN

-...confined or free?
-Secure.

Cool, right? I got us a driver.

How nice.

Thank you.

-How are you?
-Good.

But we're not going on a narrow
winding road with this thing, are we?

How do you feel in the mountains?
Do you feel confined or secure?

Maybe you have to get used to it.
I'm from the flatlands.

But I have to challenge myself
with these things.

This year, my motto is, "Be brave."

It reminds me a little of Berlin.

You spend a lot of time
on public transport.

I always studied vocabulary
and did my homework.

Okay. A diligent student.

No, apart from there,
I wouldn't do my homework at all.

Were you diligent and learned a lot?

I was always keen
and always did extra work.

-Should we go to the front?
-Right up front?

I don't want to distract you.

Ladies and gentlemen,
we welcome you to the panoramic tour in...

Tell us where we are?

-In Switzerland.
-Ah, Switzerland.

Our special guest with us today. Camina...

Camina Lopez.

Andreas Caminada!

The musical entertainment will start
in two minutes. There'll be singing.

-Do you know why I know how to beatbox?
-Where did you learn it?

A friend of mine
during training did beatboxing,

and then he taught us how to do it.

-I practiced in the shower.
-Really?

It works better with wet lips.

In the shower,
it sounds super professional.

Okay.

Would you let us drive?

-Yes, we can do that.
-Seriously?

-No, no.
-Yes.

I'm afraid.

-Here's the gas.
-Don't forget to steer.

It doesn't have power steering, right?

Look, the child is crying now
because of you.

I actually woke the child. I have to hide.

VAL SURSES
"SAVOGNIN BIVIO" SKI RESORT

-In Switzerland the mountains are high.
-Yes.

-What about your fear of heights?
-The trip in the cable car later

required deep breathing. It was tough.

That's normal, right?

-Yes.
-Okay.

-Don't be afraid, I'm here.
-Okay.

I don't know if I want to enjoy the view.

Yes, have a look. Don't be afraid.

Don't be afraid.

So you ride up
and then everyone skis down.

Until you're fed up with it.

-Are you feeling sick?
-No, it's fine.

And here you get that beach feeling?

-This is an après-ski bar.
-Ah, okay.

That would be me. I'd be there
while you snowboarded.

-Would you rather ski or snowboard?
-Snowboard.

-You like that better?
-Yes.

That was nice. Let's get out quickly.
Otherwise we'll go straight back down.

-All right. Let's go.
-Yes.

It's exhausting, isn't it?
But people are happy.

I think so too. It tastes good.

I find it hard to sit here now.

I'd love to help in the kitchen.

If I see a glass that isn't full,
I'd love to pour some more.

In the past, I couldn't sit
at the table for long

because it was so personal.

At home, it was always quiet.

My brothers were gone,
my mother was alone.

It was weird to me when
everyone talked at friends' houses.

I didn't know what to do.

I had similar problems.

My mother was a single parent,
artist, actress.

When you went to middle-class families,
you know what I mean,

-it was oppressive.
-No elbows on the table.

Does that look good or shit?
I didn't want people to notice

that I'm from St. Georg.

Like learning to eat from scratch.

"Okay, I'll take the spoon now."

And then you chew funny.

Then you put it down noisily.

-You miss your mouth.
-Yes.

You miss the mouth.

I don't like
when people chew loudly at the table.

I always say,
"Eat with your mouth closed."

I find it terrible when people do this...

I hate when you quickly...

-Do you know what I mean?
-Shoveling?

Same as people biting on their fork.

Or that.

Yeah, you think
they'll scratch through the table.

When I agreed to be on this show,

-I was afraid of feeling that way again.
-Do you?

No.

We are riding towards the sun now, baby.

You're laughing like a mountain goat.

That's a mountain goat.

-Here, make one, two pieces.
-One, two...

Don't cut it on the plate!

-It's "Yes, Chef."
-Yes, Chef.

Even when you...

No matter what I say,
you say, "Yes, Chef."

-Yes, Chef.
-Like that, you know.

-It's over, bro.
-That's what you get.

But...

Nice.

Looks great. Dude, look at this.

-Thank you.
-Well, hello.

-Beets, right?
-Yes.

THIRD COURSE
CHAMOIS, BLACK GARLIC, BEETS

-Ever eaten chamois before?
-No.

-Chamois, the ones...
-Mountain goat?

It's a rarity, so enjoy it.

I don't know what inspired him

while we were up there and were shouting

to then serve mountain goat.

Oh, God.

It's super nice, really.

-Because of that, we'll now eat chamois.
-Exactly.

That's awesome.

-What's this?
-Rande.

What's rande?

Do you know what rande is? Beets.

-Very yummy. Yes.
-Yes?

-Unbelievable.
-It has a Christmas vibe.

Silent night

I switched off the stop,
switched off the brake,

put the thing down. Okay.

I thought, "I'm not doing that."

But now I'm doing it anyway.

You're doing great. Sorry.

The skiers will say tomorrow,
"Yikes, those slopes are bad today."

Yes, wow.

It's cooler than flying in a helicopter.

Always keep your foot
evenly on the gas pedal.

-Wow.
-Great. Hey, mega!

I'll just stop for a moment.

Guys, I have to relax for a moment.

Yes, I was driving the snowcat.
We were right at the top of the mountain.

A giant machine, like a harvester.

You can't get past one of those
on a country road.

-I drove that kind of machine.
-Great.

Best you go first.

I'm sliding down.

-It's sliding down. Stop!
-Step on it!

I pushed stop, why doesn't it switch off?

I want to get out now.

Can I get out?

Don't pull that face. Seriously.

Please open the door, Andreas!

Please open the door.
I don't think this is funny.

-Don't panic.
-He's totally amused.

-Full-on fail.
-No.

You have to get out of here now.

Move to the side.

Not that I know how to do it.

Why is it beeping now?

I hope nothing breaks.

Nothing is working, nothing is moving.

In the end,
it was because the door was open.

LICHTENSTEIG
"STÄDTLICHÄSI" CHEESE DAIRY

FOURTH COURSE
CHEESE SPECIALTIES

What is Switzerland known for?

-Cheese!
-Who likes cheese?

-I love cheese. You hate cheese, right?
-You hate cheese?

-What?
-Our fridge always smelled like this.

Smells a little strong.

WILLI SCHMID
MASTER CHEESE MAKER

That's the protein breakdown
you can smell there.

That's great.

The best cheese in the world.

It looks great.

Here we have part of our range.

Cow, buffalo, goat,

sheep, it's all here.

There are about 1,000 types
of cheese in Switzerland.

And 200 types are made
just in this small valley.

These 200 cheeses they have here...

You have come up with
your own creation, right?

-Yes.
-How many new ones did you come up with?

-All of them, right?
-Yes, all of them. They're all new.

This is all cheese by Willi Schmid,
an expert when it comes to cheese.

He knows which cows graze where
and how the milk and cheese will taste.

-That's insane.
-He supplies cheese to the whole world.

Here in Eastern Switzerland,
I was a the odd man out.

I was the only one who did mold ripening.

And the first time,
when the inspector saw it, he...

He said, "That's dangerous."

To me, the smell and the mold signals
to my brain, "Don't eat it."

And how do you know what the good mold is?

I can reassure you.
Mold cannot form toxins on a cheese.

Ah, okay.

A mold requires starch to form toxins.
Cheese has no starch.

I like really mild...
Yes, standard full fat cheese.

It must be a big chunk of bread,
butter on it and then...

But this kind of cheese here...

Great, right?

You totally get a little of the yeast.

If the air would be neutral now,

then it would smell
as if you had some bread dough.

-Are you happy? You're in cheese heaven.
-I am in cheese heaven.

God, that's yummy.

So yummy.

-Did you try the woody one?
-Yes, that one is great.

I think that one is insane.

-Bit like Parmesan.
-Are we getting a sweet course too?

This is the confectionery.

CHUR
"BÜHLER'S CONFECTIONARY"

They make the best pastries.

The confectionary tradition
is huge in the Grisons region.

The confectioners from the Engadin region
went to Milan, Paris,

and opened traditional bakeries
and confectioneries.

And had a lot of success with it.
This one is old school.

-Hello.
-Hello, everyone.

Ciao. Hi.

-How's it going?
-Andreas.

Look how nice.

ARTHUR BÜHLER
CONFECTIONER

-Piece-by-piece.
-Nice.

-Do you like sweet things?
-Yes.

I was 11 years old
when I did my first movie.

I got my first paycheck
of 1,100 German marks.

I was so happy. Because I could do

whatever I wanted with the money,
and I mostly bought cream puffs.

What's the turquoise stuff?

The turquoise is
a special kind of caramel.

That looks so fancy. Thank you.

Super yummy.

-Look.
-Wow.

-That's super yummy.
-They are great.

We try our best.

Do you have a favorite sweet yourself?

The whole range.

Your specialty are pits, right?

Peach pits.

It's our house specialty
and we make it fresh every day.

-It has the shape of a peach pit.
-They are very light.

We've been making them since 1887.

1887, insane, right?

FIFTH COURSE
SEA BUCKTHORN - & CHOCOLATE PRALINES

-Chocolate.
-Swiss chocolate.

That was your favorite praline.

Exactly. We visited
one of the oldest and last...

-...real confectioners.
-Yes.

I was able to learn how you make pralines.

The last time I wore a chef's hat
was during my apprenticeship.

Do you really want it like this?

I am a chef, I want a chef's hat.

But does mine also sit
a little at an angle?

No, even more.

-Now, let's get to work.
-Yes.

Like during the apprenticeship.

It's nice work.

I was pastry chef at Hotel Bareiss
for a long time.

I always loved it.

What kind of filling is that?

It's a tree nut brittle filling.

Nice. There's one more.

Now I ruined the heart. I'm sorry.

Oh, well.

-Not bad, right?
-No, it's fine.

That's a brittle filling?

Yes, that's great.

RADONS
"HEIDI" ALPINE HUT

-To you, cheers.
-What an adventure.

Karoline, to our nice evening.

-Thank you, it was great.
-It was super nice.

-Nice.
-Super nice.

It was super nice.
Let's go down on the sled.

DINNER CLUB
COMING SOON...

Oh, God, I'm afraid.

Stay calm.

-Oh, my God.
-Thank you.

You can actually stay inside.

-Did you already brush your teeth?
-My teeth?

No, nobody'll see it.

Then please sleep with
your face facing outwards.

And I overcook all the nutrients.
That's how I usually eat it at home.

For years.

Children are the best.

Like food, never wrong.

What did Beckenbauer say?
"God loves all children."

You'll gain muscle mass doing this.

What? Andreas,
she is way stricter than you.

Those are chapulines.

-You're not serious!
-That was all inside here?

Come. And yell.

One more time.

DINNER CLUB: GERMANY