All language subtitles for Dinner Club_ Germany S01E06.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

Today, it's about Franka.
Have a guess where we've been.

Timmendorfer Strand.

We were in Oaxaca in Mexico.

That's apple juice with some whey.

-Cheers. We're back together.
-Cheers.

-Nice.
-Long time.

To Mexico.

Have you ever heard of lime burn?

-Lime burn?
-It's what happened to me in Mexico.

A burn from limes.

We were drinking tequila with limes
and were in the sun.

My whole leg was burnt.

Sun reacts with limes.

I basically burnt my leg
because of the lime juice.

You were really burned and you knew...

I'm sure about the limes.

I also took a banana.

Banana, safe, apple safe. Pumpkin, safe.

Lots of Mexicans have that.

MEXICO

Come.

-Come on, you obstruct the traffic.
-Stop honking.

-Oh, my God.
-Holy shit. It's so busy here.

Okay, now we cross. Come on.

Stop honking.

This is really
a very different world for you.

To me, this is a bit like California.

OAXACA DE JUÁREZ
"MERCADO 20 DE NOVIEMBRE" MARKET

We must talk about what we'd like to cook.

Let's get inspired.
We don't have to copy it exactly.

-We can take some liberties.
-Of course.

Nice atmosphere.
Do you want to try something?

Let's keep looking for now.

-The market was really nice.
-Yes, it was great.

It was smoky everywhere.

-You constantly had the feeling...
-Since they do everything in the market?

Since everything is done there
and there was so much chili and stuff.

It was cool.

I don't really cook using recipes.

-I can't stick to rules. Terrible.
-Always been like that?

Always have.

Not too thin. Not too narrow.

-No.
-What...

-How would you do it?
-I didn't want it like this.

-Like this. Cut them, add some salt.
-Yes, Chef.

Yes, well. I messed it up a little.

-You really messed this up.
-Sorry, Chef.

-That's nicely done, right?
-Very nice.

But it's crazy
that the raw meat has been here for hours.

Yes.

-It all looks great.
-We want that. That's cool.

-That's mole, right?
-Yes, I think so.

-That's meat with chocolate sauce.
-Mole, yes.

It's a little strange.

-Hello.
-Hello.

Do you have pan de yema?

-Yes.
-Oh, really?

-Ten per piece.
-One piece.

-How much? Thank you.
-Ten.

Should we try it right away?

-Like a braided roll.
-Milk rolls.

Yes, exactly. I read up about it.

-There is always a lot of sugar in it.
-Lots of egg.

-Yes, a bit like a burger bun.
-Yes.

Not really a great review.

Not for Europeans.

"MERCADO 20 DE NOVIEMBRE" MARKET
TAVERN "COMEDOR TÍPICO LA ABUELITA"

-Shall we sit down on the bench?
-Let's do it.

-Hello.
-Hello, good morning.

-How lovely you look together.
-Very lovely.

-Lovely.
-Yes.

You are a two out of ten.

That's my love. No, just joking.

-A lot prettier.
-We already made friends.

What has he got there?

-Chapulines.
-Chapulines.

-Looks like mini seahorses.
-Chapulines.

Thank you.

Do you simply eat it like this?

-All of it?
-All of it.

-Tastes like sauerkraut.
-Tastes very salty.

-Don't get it dirty. Tidy.
-I'm not getting it dirty.

-That's for Teddy.
-Okay.

We have a little snack to begin with.

Thank you very much.

-That's for you and that's for you.
-Thank you.

What have we got here?
Is that inspired by ceviche?

Those are mini tacos
with tomatoes and chapulines.

FIRST COURSE
TACO, CHAPULINES

We'll tell you later what that is.

-Chapulinos?
-Chapulines.

-Wow.
-Hey, now please taste it.

Cool.

Into the mouth in one go?

-Cool.
-Wow.

-That's the cicada booth.
-We've got to try it.

-Shall we take some with us?
-Of course.

All of them chapulines?

Small, medium or big.

-Chiquito means small, mediano...
-I know.

A large one, please.

Crazy.

I feel like the entrails
are still in there.

You may now try the chapulines as a whole.

It's a small variation.

-You're vegan, right?
-No, vegetarian.

-What are you?
-Vegetarian.

Ah, okay, then maybe don't eat this.

Those are the chapulines.

-You are not serious.
-We just ate that?

Are those grasshoppers?

-There were creepy crawlies in it?
-Yes.

A lot of work.

This was just in there?

It was just on top of it.
They are sold in huge piles.

Kurt...

-Can you warn us about the next course?
-No.

One, two, three. All together.

While I was eating, one grasshopper leg
fell out of the corner of my mouth.

It was right between the teeth.

I'm just not brave enough.

Take a small one. It's crunchy and spicy

because of the chili
and it's a bit acidic.

That's maximum umami.

It's very healthy.

You don't have to be scared.

She ate the smallest piece.
It reminds me of my son

when he didn't want to eat,
then he took a tiny piece of cauliflower.

"You eat that now, dude.
You try that now."

And he then...

You can't even taste it, it's that small.

-Unbelievable.
-One more, come on.

It was really great. Thank you.

Will we eat insects
and spiders all evening?

You will, yes.

Franka mostly designed the menu.
She only wanted to cook insects and stuff.

-It's only the beginning.
-Then I said,

"No, we have to truly
demonstrate our trip."

We were traveling
loads around Mexico, right?

SANTA MARÍA APAZCO
EN ROUTE TO SANTIAGO APOALA

You can sit on me.

-I think I have to.
-Do you want me to sit on you?

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

-Excuse me, Chef.
-You are really close now.

Oh, my God, it's really tough here.

SANTIAGO APOALA
TAVERN "COMEDOR ROSY"

ROSALVA RAMOS LÓPEZ
CHEF

This place is called Santiago Apoala.

All good. Let's get out. Oh, my God.

Thank you.

You could stay in there.

Ciao.

I can also do this totally on my own

after you blatantly copied me
with your stupid striped top.

Instant karma.

Moritz, you've known
Franka for a long time, right?

-Yes.
-How long have you known each other?

More than 25 years. We worked together
on Run Lola Run 26 years ago.

Moritz was already
way more famous than me.

But you know what was
the cool thing about Run Lola Run?

It was essentially the start of
a new type of female character in movies.

Until then, female heroines were either
a Terminator type woman

with a huge weapon,
who shoots everything in her path.

Or a Lara Croft type.
But she was just a totally normal girl.

She just starts running for her guy
and wants to save him.

And was a heroine.

Nice, good afternoon. It's a pleasure.

TAMALE, CORN HUSK FILLED WITH CACTUS

Filled with cactus?

-Look, the grilled nopales.
-Okay.

Look, how nice. Wow.

It has such a distinctive flavor.

-We can also do this for our menu.
-Yes, okay.

Slimy. Oh, my God, yes.

The young husks are normally a bit finer.

Are you hungry?

-Totally.
-Let's go.

I really love the tablecloth.

You might be able to take it
if you ask nicely.

What so funny over there?

Did you get this tablecloth in Mexico?

Andreas saw the tablecloth
and brought it with him.

-Caro, I already called dibs.
-I also did...

-No.
-We auction it off at the end.

We are now marinating these nopales.
We'll mix that later.

Look, that tastes nice now. Some salt.

Just salt or something else too?

Salt and some vinegar.

Very? Okay.

I can confirm. Oh, my God.

Well, I think those are very good tamales.

-That's a power meal.
-It's a bit rougher.

We need that now for the tour.
Did you see that mountain?

We are now walking to this lagoon.

You can already feel
the cool water. The humidity.

Yes.

-Looks cool.
-Awesome.

I really want to jump in.
Are you not jumping in?

Wow.

SECOND COURSE
TOMATILLOS, JALAPENOS, NOPALES

Green vegetables with nopales,
those are the cacti

with gazpacho
and jalapeño green chili sorbet.

Exactly.

Wow.

So yummy.

I'm always hesitant to serve cold food,
but it's great.

-Do you like it?
-Very good.

-So yummy.
-Really great.

-Awesome.
-I'm totally curious about the cactus.

Have you found it yet?

-That's the cactus, right?
-Just taste it on its own.

-On its own?
-Tastes like lemon.

Very light.

-Great.
-A summer soup.

Yes, you've got the feeling the sun
is shining when you eat this, right?

They look like this. These are the leaves.

You can get them now in every supermarket.

-Can I touch them?
-You've got to be careful though.

-Yes, I know. Spines.
-You'll prick yourself.

Careful, there are loads of tiny ones.

When I discovered this I thought,
this has an acidity, this is unique.

-I'll race you?
-You go ahead.

Rather chilly here.

Come on, jump in.

-It was eight degrees or even colder.
-It was really cold.

And what is she doing?

I'm not going in.

Then I thought, "Shit, I can't stand here,
she's going in and I'm not."

-Cold?
-Yes.

Moritz, that wouldn't have been our thing.

Why? Because your feet
were already frozen?

How warm was it for us? 16, 17 degrees?

It was 14 degrees Celsius.

Did you also go swimming?

-With a wetsuit.
-Ah, okay, that's different.

It was okay. We went diving for mussels.

That's a real cliffhanger now.

I'm eating super-fast ever since
I became a parent. It's so annoying.

-You always think, "Oh shit, where are..."
-You got to be fast.

Food rolls off the table, you have
to get something, then it gets cold.

-Yes, that's always stressful.
-Terrible.

-Now it's...
-It'll get better.

I notice that I really eat slowly here.

You also think way more about it.

-Do you want to drive?
-Yes.

-Yes, are you sure?
-Yes.

OAXACA DE JUÁREZ
EN ROUTE TO ASUNCIÓN NOCHIXTLÁN

Then let's go.

Careful!

Is the emergency brake still on?

Yes, I'll do it.
No, I try, it's totally...

Yes.

Yay. Yield to the right, careful.

-What are the traffic rules here?
-This is a rotary.

I'm sorry.

Attention.

Whenever I'm in the car with my wife,
we end up arguing.

She then says, "When I'm driving,
you mustn't say anything."

Is it the same for us?
Can I say something?

You can say anything,
but I don't know if I'll listen.

-I can't promise it.
-I'm afraid.

That has nothing to do with me,
it's the car.

-Doesn't it have a horn?
-It has no horn. Sorry.

-He totally cut you off.
-Totally.

Where is the horn?

I think she just wanted to kill me.

-What?
-Why would she want to kill you?

Get into a car she's driving, you'll know.

Ah, okay.

-I heard the same about you.
-I experienced the same with you.

We were twice in a bus and
once in a buggy. And I thought, "Dead."

I also thought I'll die.

Not into the hole.

-You wanted to kill me.
-Just a little.

-Are you okay?
-You wanted to kill me.

-My knees are all weak. Yes.
-Yes.

Listen, I heard that you did car racing.

Really?

ASUNCIÓN NOCHIXTLÁN
"OFF-ROAD OAXACA 1600CC CLUB"

-Any one you want.
-That one's cool.

-Looks as if they're about to fall apart.
-Look at this one.

-I think I like this one better.
-Okay.

-Are you nervous now?
-I'm afraid.

-You can brake.
-What?

The brake's really shit.

Get off the gas pedal! Stop!

-Stop.
-I'm trying to.

That was cool, come on.

Then she lost control
and we drove left into the mountain.

He laughed like never before
and cried laughing in his helmet.

OAXACA DE JUÁREZ
"ALAMEDA DE LÉON" SQUARE

-What have you got? Strawberry chocolate.
-Yes, a classic.

-That's our taxi.
-Are we leaving? Okay.

-This one, the pickup truck.
-Oh, my God. Okay.

It's a bit like at Universal Studios.

Yes, when you do the tour.

OAXACA DE JUÁREZ
EN ROUTE TO NACH SAN SEBASTIÁN ETLA

How much freedom have you got?
Do you have to stick exactly to a script?

Depends. Some directors
want you to stick to it.

Matt Damon didn't like it
when I came up with something.

-He was annoyed? And you were so creative.
-Yes.

Yes, well, everybody is different.

Or Nicolas Cage, for example,
he was a great co-star. So great.

He shows up with his script
and then you sit down

and he says, "This sentence here,
I want to say something else."

He tells you exactly what he'll say.
I think that's sweet.

-I'm telling you all the secrets.
-No, it's okay.

We have arrived, look here.

It's darling, right?

SAN SEBASTIÁN ETLA
TAVERN "MAJAHUA COCINA TRADICIONAL"

-What does "darling" mean?
-Super pretty.

Please, go ahead.

-Have you ever made mole?
-No.

How are you?

-Franka.
-Hi, my pleasure. Andreas.

AGUSTINA LOPEZ GRACIA
CHEF

-Angeles.
-Hi, pleasure.

ANGELES BARROSO SOSA
CHEF

Mole. Come along, yes?

They specialize in this.

What's mole again?

Mole is a sauce,
they put everything in it.

These are all the ingredients.

Wow, really, all of this goes in it?

Mainly chilis but also Coke and chocolate.

With chocolate?

At the end, they add chocolate.
Up to 60 spices are put in it.

-Sixty spices?
-Yes.

That's exciting. Every family,
every home makes their own version.

-What's this?
-That's the paste.

The finished mole paste?

-That's the result?
-Yes.

That's what we cook now too.

Let's see how complicated this is.

Well, I have roughly 40 spices at home.

-Suits, you mean?
-Spices and suits.

-A spice for each suit.
-Really.

When I take pepper,
then I go to the closet

-and take the pepper suit.
-The green one.

-I trained as a men's outfitter.
-Ah, okay, that's why.

No, I started to train
but I abandoned it successfully.

After one year I said, "I know it all."

Is that an apprenticeship?

-Men's outfitter? Okay.
-Retail merchant.

-Are we doing the next course?
-Let's go in the kitchen. Let's get going.

-How many are we preparing?
-All of them.

-What?
-Yes, all of them.

What? All of this? That will take ages.

-Don't complain, it's time-consuming.
-One mustn't complain. Yes, Chef.

I'm glad there's so much fire.
It's so cold in here.

-Now we're roasting the chili.
-Roast the chili? Yes.

Franka, where are you? I need you.

That really tickles the nose.

-Are you okay?
-Yes.

It feels very primitive.

It's very time-consuming.

Use a Thermomix.

-I'm very focused on my work, Chef.
-Not too much.

Careful that nothing burns.

I wonder if everything is okay back there.

What does the mole look like?

You'll gain muscle mass doing this.

Yes, that's cooking.

Keep going.

Keep going.

-Andreas, she is much stricter than you.
-Really?

Yes, really.

She keeps saying, "faster" and "more."
I think I do it well.

-Looks great.
-Yes, I think so too.

The mole as the main course
and a piece of meat with it?

I think ribs might be cool.

Then those too. A bit smoky, really great.

You cooked the mole and sent me photos.

-You were full of ambition.
-Yes, great, right?

-That's cool.
-Yes, very good.

It tastes of chicken broth, really cool.

-Very good.
-And also tomatoes.

This is vegetarian for Teddy.

-One eggplant with mole for you.
-Thank you very much.

That looks great.

THIRD COURSE
SHORT RIBS, CHIMICHURRI, MOLE

It's a small garden on top of the meat.

Franka, tell us what this is.
Come, tell us what we made.

We've got short ribs with gremolata.
Or what would you say?

More like a green chimichurri sauce.

Green chimichurri
with Mexican-inspired spices.

And on top the same
in a different form with mole.

There is also a modern mole,
you can throw donuts in it.

Just go ahead, Moritz.

-Please.
-He's hungry.

Nice that one of you is always hungry.

-I appreciate that.
-Me too.

Now you've ruined it for me.

Do you like it?

Very good.

Teddy got an eggplant.
How was your eggplant?

-I love eggplant. Yes, great.
-Yes?

A lot of work goes into it.

When you go out to eat,
it seems to be done so quickly.

Some mole, and when you realize
how much work goes into it,

then you relate to it differently
and you also respect it more.

-Great.
-Thank you.

Well done. We earned some rest.

Do you think anyone will ever
say to you, "I don't like this."

"Can you please give me something else?"

Now and then someone says it's too salty.
But rarely.

-But do you ever read Google reviews?
-Now and then.

Are there any negative reviews
that you wanted to respond to?

In the beginning, I was annoyed,
at some point you don't read it anymore.

-Because people like to complain.
-Everyone has their opinion.

-We have about 10,000 guests...
-Usually, it's an ego issue.

...you can't make everybody happy.

SANTA LUCÍA DEL CAMINO
MUSEUM OF COCCIDS & CACTI

So, they breed coccids
on these nopales, on the cacti.

These are old trees.

CATALINA YOLANDA LÓPEZ
NATURAL STUDIES TEACHER

-Hello.
-Hello.

-Hello. Welcome to Oaxaca.
-It's a pleasure.

I'd like to introduce you
to this traditional sweet dish.

It originally comes from Oaxaca
and is made from corn

and cochineal coccids.

-Ever eaten this before?
-Vanilla pudding.

Do you want to try it?

-Panna cotta.
-Yes, sure. Panna cotta.

Is there are worm in there?

-No.
-No, okay.

It is lying on a corn leaf
that is colored red by the coccids.

She painted it well.

-For you she painted a heart.
-She's doing it with the coccids here.

-Have you heard it before? Crimson.
-No, I haven't.

I'll definitely hear
more about it in a moment.

-Try it. Try it.
-Yes, okay.

The red stuff are the coccids?

The coccids have the crimson dye in them.

-Yes, okay. It's also in nail polish.
-Heard about it?

Could be and she's breeding it.

-These are the coccids.
-Okay.

We were on a farm. They are breeding
these coccids there in a traditional way.

On these nopales, the cacti.

These coccids are implanted
into the living plants.

Implanted how?

They are placed on it
and they feed on this plant.

Once they've grown on this,
the leaf is pulled off and hung up.

Then the coccids die.

It develops some mold on it
and then it's scraped off.

Those are dead coccids we're scraping off?

And then you grind it
until you have a powder.

It's all hard work, nothing is easy.

Yours didn't turn out that great yet.

I didn't put enough on it.
I'll add some more.

No, he is doing it again. Oh, my God.

He wants to work some more.

Yes, we need
some more powder for back home.

Hurry up here, come on.

Let's get Moritz Bleibtreu to do this.

-You grind the coccids?
-Kurt already fancies the dessert.

Want some?

-Let's clear the table and make dessert.
-Yes.

We'll get to it in a moment.

One spoonful of sugar, open,
add sugar and let it run again.

Once it's melted it starts to spin

-and then you have to turn it.
-Oui, Chef.

That's good. Do you know
how valuable this tin is?

-Yes.
-It took us forever to get 1 or 2 grams.

I just asked
what a day of hers looks like.

Sport. I actually work a lot
on my computer as well.

What you see in the end
might seem rather superficial.

You don't have to justify what you do.

People have the right to think you suck.

That's the problem. I once got
a shitstorm. Just some criticism.

I'm also a very sensitive person
and internalize everything.

Then I sat with the person on a bench
next to the Alster for six hours

and talked to them,
and then the person said

that they misjudged me.

That was good for me. And you said,
"It's okay if people think I suck."

But I have this expectation of myself
which is probably stupid,

that I want to show the person
that I don't suck.

-It does hurt, because you're human.
-Criticism hurts.

-That's--
-People do sometimes forget that, I think.

Screw them, do your thing. It's okay.

I put the ice cream on it
and you put some of the powder on it.

Look how dark that is,
it was redder before.

I think when it gets damp, it turns red.

Okay.

FOURTH COURSE
CHEESECAKE, LIME, CARMINE

Wow.

Look what's underneath.

We were on this farm
and they served us a corn dish.

Like a pudding but firmer,

and Franka said,
"Let's make a cheesecake."

Then this lime sorbet, that's Mexican,
and the powder on top.

-And what's this?
-Cotton candy.

-And what's the black thing?
-That's the quinine from the coccids.

-Are the coccids still alive?
-No, they are dead.

-They are dead?
-Pulverized.

The cheesecake is awesome.

With the lemon ice cream, it's amazing.

It's great how strong the acidity is.

I'm not a cotton candy guy,
but this amazing.

-Is that your Antoine mustache?
-No, Antoine's mustache is blond.

But that doesn't work.

Are you okay?

Let's try not speaking for 30 minutes.

Look out there, the view.

You wanted to stop talking.

I didn't say anything, just,
"Look out there."

We're about to see
some real cultural heritage.

Yes? Okay.

SAN LORENZO ALBARRADAS
"PALENQUE EL ENCANTO" MESCAL DISTILLERY

We'll taste some really good mescal.

Crazy.

Look those are agave hearts.

Very traditional.

-What's that now?
-A little more?

I like it.

-And chug.
-Chug?

Come on.

Very good, right?

He didn't know...

She threw it over her shoulder.

Cheers, definitely.

Viva Mexico.

Damn, that's tasty. What's that?

So smoky.

I love it, but it's a problem
that I love it.

And you don't want to try it again?

I had enough already.
Let's buy a bottle, right?

Then we can make some pralines
and serve them at the end.

Good.

Wow, what's this?

FIFTH COURSE
MESCAL PRALINES

-You did that so well.
-What's inside?

-Mescal.
-Why are there some white dots on it?

-Is that intentional?
-That's some icing sugar.

-Powdered sugar, you say?
-Yes.

We call it that in Switzerland.

Really good.

One question, who gets the tablecloth?

Me!

-I want it too.
-You didn't want it before.

Moritz said right from the start
that he loved the tablecloth.

-First dibs.
-Yes, licked it. Mine!

Moritz, you get the tablecloth.

When we hand over this tablecloth,
we need a ritual, like the Temazcal.

-You mean the sweat lodge?
-You were in a sweat lodge?

-Where he whipped us with the...
-Yes, exactly.

-Now the stories come out.
-Whipped?

Whipped in a sweat lodge.

I must go into a sweat lodge?
And who'll do the whipping?

SAN BARTOLO SOCALTEPEC
GUADALUPE GAVILLERA

There's a shaman waiting
for us back there.

-Okay?
-Yes, after this rally race

-where you nearly killed me...
-You were afraid?

...I need something for the soul.

-Ever taken part in rituals?
-No.

-Hello.
-Hello.

ULISES ARTEMIO JUMENEZ CEBALLOS
SHAMAN

-Ulises.
-Franka.

Welcome to the Heart of the Four Winds.

TEMAZCAL
RITUAL TO PURIFY THE MIND AND SOUL

Let's say a greeting.
In the here and now, I greet you.

In the here and now, I greet you.

-He's also getting undressed, or what?
-Of course.

I'm curious about what's going to happen.

Then suddenly you sit in a sweat lodge
with the chef and the shaman.

-The ceremony is called Temazcal.
-Yes.

-Could you smell that?
-Yes, this is all very intense.

So much smoky stuff here.

It's also going to get hot now.

Welcome to the Heart of the Four Winds.

Thank you.

And the ritual was so nice there.

-Well, it was somehow...
-It was intense.

Afterwards, you felt like you were high.

-Really.
-Yes, crazy.

We are making it official now.

And now it belongs to you.

Now wait.

-Is that how you do it?
-That's how we do it.

Is that's how it's done in sweat lodges?

If now smoke rises as well,
then we've got a new pope.

-So that's your tablecloth now.
-The Holy Father.

DINNER CLUB
COMING SOON

I thought I wouldn't do it,
but now I do it anyway.

Bravo.

-It's dangerous.
-I have no driver's license.

Just close your eyes and go.

Stop laughing, it's not funny.

-Do you have any money on you?
-No.

Come, let's make a run for it.

So this is a ten out of ten.

What is Switzerland famous for?

-Cheese.
-Cheese.

Smells a bit strong.

How is it going?

-It's a bit lumpy.
-We've got a problem.

Andreas, just let's him
get on with it, I am envious.

DINNER
CLUB: GERMANY