1 00:00:09,092 --> 00:00:10,761 In the world's best restaurants… 2 00:00:10,844 --> 00:00:12,304 Speed up. -Clear. 3 00:00:12,387 --> 00:00:15,015 …one guest can change everything. 4 00:00:15,098 --> 00:00:16,265 No errors. 5 00:00:16,975 --> 00:00:19,978 The inspectors assessed, does the restaurant deserve - 6 00:00:20,062 --> 00:00:22,731 the industry's biggest recognition, 7 00:00:23,982 --> 00:00:26,485 A Michelin star. 8 00:00:27,611 --> 00:00:30,113 No one knows who the inspectors are. 9 00:00:30,197 --> 00:00:32,698 We must not reveal ourselves under any circumstances. 10 00:00:32,783 --> 00:00:34,201 A solo diner. 11 00:00:34,284 --> 00:00:37,079 He looks serious. 12 00:00:37,454 --> 00:00:39,665 Tense. The customer takes notes. 13 00:00:41,792 --> 00:00:43,794 We follow chefs, 14 00:00:44,336 --> 00:00:46,880 as they push towards breaking point. 15 00:00:46,964 --> 00:00:48,590 Everything has to be perfect. 16 00:00:49,800 --> 00:00:50,801 Wake up! 17 00:00:52,219 --> 00:00:54,346 Losing a star could be the end of us. 18 00:00:56,056 --> 00:00:59,142 When the stakes are high, there is no room for mistakes. 19 00:01:00,185 --> 00:01:01,436 There is no plan B. 20 00:01:01,520 --> 00:01:04,022 A small bone was found. -Whence? 21 00:01:04,772 --> 00:01:06,149 Aiming for perfection… 22 00:01:06,233 --> 00:01:07,359 Great. 23 00:01:07,442 --> 00:01:08,360 Yes! 24 00:01:08,443 --> 00:01:10,737 ...each with a place setting. 25 00:01:10,821 --> 00:01:13,532 The difference between fame and being fired is razor sharp. 26 00:01:13,615 --> 00:01:17,202 A star can change their lives. 27 00:01:17,995 --> 00:01:21,957 We are pleased to announce, that you get one star... 28 00:01:23,750 --> 00:01:25,043 Yay, kaa, koo! 29 00:01:26,211 --> 00:01:27,379 Great to be here again. 30 00:01:41,727 --> 00:01:42,769 Brazil. 31 00:01:43,979 --> 00:01:47,149 Loud, lively and full of energy. 32 00:01:47,232 --> 00:01:48,609 Like the whole country, 33 00:01:48,692 --> 00:01:52,112 food culture here is proudly bold and colorful. 34 00:01:53,155 --> 00:01:56,074 Underrated brazilian barbecue delicacies, 35 00:01:56,158 --> 00:01:58,118 slow simmered beans - 36 00:01:58,202 --> 00:02:00,329 and my favorite, pão de queijo. 37 00:02:00,412 --> 00:02:03,248 Cheese sandwiches. Really tasty. 38 00:02:04,666 --> 00:02:05,709 That guy knows. 39 00:02:06,585 --> 00:02:09,003 Brazil may not be associated with fine dining. 40 00:02:09,795 --> 00:02:11,298 But just wait. 41 00:02:11,381 --> 00:02:13,759 The dinner menu here changes quickly. 42 00:02:14,968 --> 00:02:16,553 Chefs experiment - 43 00:02:16,637 --> 00:02:19,097 creative techniques and new flavors. 44 00:02:20,140 --> 00:02:22,100 Michelin has noticed that. 45 00:02:22,184 --> 00:02:25,854 Brazil got first star in 2015. 46 00:02:25,938 --> 00:02:29,274 Not a single Latin American restaurant has not received - 47 00:02:29,358 --> 00:02:31,443 highest honor, 48 00:02:31,527 --> 00:02:33,070 three Michelin stars. 49 00:02:34,988 --> 00:02:38,659 Could this finally be the year? 50 00:02:42,454 --> 00:02:43,705 São Paulo - 51 00:02:43,789 --> 00:02:46,583 is South American capital of fine dining. 52 00:02:48,377 --> 00:02:51,547 of Brazil 25 of the Michelin-awarded restaurants - 53 00:02:51,630 --> 00:02:54,132 17 is located here. 54 00:02:54,216 --> 00:02:57,302 One of them is trying to make history. 55 00:02:57,845 --> 00:03:00,764 2 STARS, CHASING THREE 56 00:03:00,848 --> 00:03:03,225 Speed up! More rhythm is needed. 57 00:03:03,308 --> 00:03:04,142 Yeah! 58 00:03:06,228 --> 00:03:08,730 Evvai's basic idea is clear. 59 00:03:09,314 --> 00:03:12,067 The idea is to surprise the guests. 60 00:03:12,150 --> 00:03:15,320 What is the serving temperature? What structure? 61 00:03:15,404 --> 00:03:19,491 Restaurant pilots head chef Luiz Filipe… 62 00:03:20,284 --> 00:03:21,577 Go ahead. 63 00:03:22,035 --> 00:03:23,829 ...and his fiance Bianca, 64 00:03:23,912 --> 00:03:28,584 which was chosen from Latin America as the best confectioner last year. 65 00:03:28,667 --> 00:03:30,419 What's in it? -This. 66 00:03:30,502 --> 00:03:31,920 This. Clear. -Yeah. 67 00:03:32,004 --> 00:03:33,964 And cupuaçu. - Great. 68 00:03:35,090 --> 00:03:38,510 Luiz was the first to believe in me - 69 00:03:38,594 --> 00:03:40,846 before I even believed it myself. 70 00:03:41,221 --> 00:03:42,598 Beautiful. 71 00:03:43,223 --> 00:03:46,143 I met Bianca, when he was a trainee. 72 00:03:47,144 --> 00:03:50,772 I saw that he could become a great confectioner. 73 00:03:50,856 --> 00:03:54,443 We had a beautiful working relationship. 74 00:03:54,860 --> 00:03:57,696 Our mutual admiration turned into love. 75 00:03:58,822 --> 00:04:00,699 Two are still missing. 76 00:04:01,408 --> 00:04:03,327 I want to be a father - 77 00:04:03,410 --> 00:04:05,412 and win the third star. 78 00:04:06,872 --> 00:04:09,750 What is most important to me right now? 79 00:04:10,083 --> 00:04:10,918 Third star. 80 00:04:11,460 --> 00:04:14,546 We don't want to delay starting a family too. 81 00:04:14,630 --> 00:04:17,048 So you have to put it in the wind. 82 00:04:18,884 --> 00:04:22,095 The pursuit of the third star is not easy. 83 00:04:22,638 --> 00:04:27,100 There is a lot of work, but we can make history. 84 00:04:29,019 --> 00:04:31,104 6 WEEKS UNTIL THE MICHELIN CEREMONY 85 00:04:33,857 --> 00:04:36,652 As a Londoner I haven't heard much - 86 00:04:36,735 --> 00:04:38,445 South American restaurants. 87 00:04:39,071 --> 00:04:42,824 Award-winning chefs has traveled to Brazil - 88 00:04:42,908 --> 00:04:44,284 just to eat in Evvai. 89 00:04:44,952 --> 00:04:46,703 That says a lot. 90 00:04:47,829 --> 00:04:48,664 There. 91 00:04:49,665 --> 00:04:51,333 A sparkling gem in the rain. 92 00:04:57,130 --> 00:04:58,549 Hello. -Hello. 93 00:04:58,966 --> 00:05:02,177 Good table. Thanks. - The best table. 94 00:05:03,679 --> 00:05:05,430 There are several cooks in the kitchen. 95 00:05:06,014 --> 00:05:08,267 A nice interactive addition. 96 00:05:08,350 --> 00:05:10,727 The kitchen can be seen in the dining room. 97 00:05:12,604 --> 00:05:15,607 When you ask chefs in Brazil, who are geniuses 98 00:05:15,691 --> 00:05:18,026 local industry magicians, 99 00:05:18,110 --> 00:05:21,655 the answer is Luiz Filipe and Bianca. 100 00:05:22,239 --> 00:05:24,199 The menu can be unique. 101 00:05:26,785 --> 00:05:29,037 Jes. 102 00:05:29,121 --> 00:05:31,456 Evvai's iconic dose. -Really? 103 00:05:31,540 --> 00:05:34,835 A chef's hand is holding a scallop bomb. 104 00:05:34,918 --> 00:05:37,880 That's Luiz Filipe's hand. 105 00:05:37,963 --> 00:05:40,048 Can I remember this? 106 00:05:40,132 --> 00:05:41,633 One bite miracle. 107 00:05:46,805 --> 00:05:47,931 I was waiting for the fire. 108 00:05:48,015 --> 00:05:50,309 Tastes like a salty doughnut. 109 00:05:50,809 --> 00:05:51,727 Interesting. 110 00:05:51,810 --> 00:05:54,188 Scallop paste and lemongrass. 111 00:05:57,858 --> 00:05:58,859 The paste is - 112 00:05:58,942 --> 00:06:01,069 like taramo salad from scallops. 113 00:06:01,153 --> 00:06:04,239 Lemongrass is everything. 114 00:06:08,327 --> 00:06:09,912 Then moqueca. 115 00:06:09,995 --> 00:06:13,081 A fish stew popular in northeastern Brazil. 116 00:06:13,165 --> 00:06:15,542 Sea bass, heart of palm and octopus. 117 00:06:15,626 --> 00:06:20,130 In general, moqueca is colorful, strong yellow or orange. 118 00:06:20,797 --> 00:06:22,424 It never looks like this. 119 00:06:24,676 --> 00:06:25,719 Divine. 120 00:06:26,261 --> 00:06:27,596 The depth of the sauce. 121 00:06:27,679 --> 00:06:29,681 You wouldn't expect anything this white - 122 00:06:29,765 --> 00:06:31,225 to be so full of flavor. 123 00:06:33,185 --> 00:06:36,396 I have experienced surprises in terms of structure, temperature and color. 124 00:06:37,397 --> 00:06:39,191 The portions are amazing. 125 00:06:39,274 --> 00:06:41,693 You look at the portion, feel the smell. 126 00:06:41,777 --> 00:06:43,987 Foreshadowing it: "It tastes like this." 127 00:06:44,071 --> 00:06:45,030 It doesn't taste good. 128 00:06:48,575 --> 00:06:50,285 Cupuaçu fruit. 129 00:06:50,369 --> 00:06:52,329 It comes from the Amazon region. 130 00:06:52,412 --> 00:06:54,623 It is the only ingredient in this dessert. 131 00:06:57,668 --> 00:07:00,254 All this from one ingredient. 132 00:07:01,213 --> 00:07:05,008 A pastry chef is required technical skill to create this, 133 00:07:05,092 --> 00:07:06,718 which is top notch. 134 00:07:14,685 --> 00:07:17,980 Dessert is in a perfect package. 135 00:07:18,063 --> 00:07:21,525 The bottom has confit paste, then cold sorbet - 136 00:07:21,608 --> 00:07:23,610 and a crispy cookie on top. 137 00:07:24,194 --> 00:07:27,656 This is brain chemistry-changing cooking. 138 00:07:29,658 --> 00:07:30,909 How did it taste? 139 00:07:30,993 --> 00:07:33,662 Awesome. I've never had anything like it. 140 00:07:33,745 --> 00:07:36,999 Different structures and the combination of temperatures - 141 00:07:37,082 --> 00:07:40,544 can be fixed more attention to flavors. 142 00:07:40,627 --> 00:07:42,546 It makes food fun. 143 00:07:42,629 --> 00:07:44,798 It's fun to eat. -Yeah. 144 00:07:44,882 --> 00:07:49,261 In the Michelin guide of the world there are 19,000 restaurants. 145 00:07:49,344 --> 00:07:53,140 There are approximately 150 three-star restaurants. 146 00:07:53,223 --> 00:07:55,517 God. -Microscopically small part. 147 00:07:55,601 --> 00:07:58,353 Sometimes it seems impossible, but - 148 00:07:59,563 --> 00:08:00,939 brave rock eater. 149 00:08:01,023 --> 00:08:02,441 So. -True. 150 00:08:02,524 --> 00:08:03,859 Thanks. - Thanks, Jesse. 151 00:08:04,568 --> 00:08:07,404 Luiz Filipe and Bianca ambition is to be admired. 152 00:08:08,155 --> 00:08:10,157 Three stars to get - 153 00:08:10,240 --> 00:08:13,994 they must achieve an almost impossible level of perfection. 154 00:08:16,872 --> 00:08:18,790 A three-star restaurant… 155 00:08:18,874 --> 00:08:20,417 MICHELIN INSPECTOR 156 00:08:20,501 --> 00:08:24,963 …shows masterful control five established criteria, 157 00:08:25,047 --> 00:08:28,300 techniques, raw materials, personality, 158 00:08:28,383 --> 00:08:31,887 incredible flavors and consistency. 159 00:08:33,138 --> 00:08:36,225 Such quality and achieving uniformity - 160 00:08:36,308 --> 00:08:37,976 is almost superhuman. 161 00:08:43,482 --> 00:08:49,655 More than 300 kilometers away From São Paulo, there is wonderful, cool Rio. 162 00:08:50,822 --> 00:08:52,824 Known for its street food, Rio - 163 00:08:52,908 --> 00:08:56,078 is also growing now fine dining reputation. 164 00:08:56,453 --> 00:09:00,958 In the sophisticated area of Leblon wants to show his skills - 165 00:09:01,041 --> 00:09:04,044 celebrity chef Claude Troisgros. 166 00:09:05,254 --> 00:09:08,841 When I arrived in Brazil in 1979, I decided to stay 167 00:09:08,924 --> 00:09:11,552 and nowadays I am well known here. 168 00:09:12,344 --> 00:09:14,513 I have three TV shows. 169 00:09:15,013 --> 00:09:17,266 I'm kind of a showman. 170 00:09:18,517 --> 00:09:20,644 Where in France are you from? 171 00:09:20,727 --> 00:09:21,812 From the outskirts of Lyon. 172 00:09:21,895 --> 00:09:25,858 My family has been there restaurant since 1930. 173 00:09:27,067 --> 00:09:28,318 Family of Troisgros - 174 00:09:28,402 --> 00:09:31,029 it's almost The royalty of the Michelin world. 175 00:09:31,488 --> 00:09:33,824 The genus practically developed nouvelle cuisine, 176 00:09:33,907 --> 00:09:35,826 and at the family's restaurant in France - 177 00:09:35,909 --> 00:09:40,289 has had three Michelin stars 58 years in a row, 178 00:09:40,372 --> 00:09:43,834 longer than no one else in the world. 179 00:09:44,710 --> 00:09:49,089 Claude has been the chef 47 years in Brazil. 180 00:09:49,173 --> 00:09:51,300 His restaurant immediately distinguishes. 181 00:09:52,009 --> 00:09:55,554 Chez Claude, Bar do Claude, Cantina do Claude. 182 00:09:55,637 --> 00:09:58,599 This one's name is not Claude, but Madame Olympe - 183 00:09:58,682 --> 00:10:00,434 According to Claude's mother. 184 00:10:00,517 --> 00:10:03,187 0 STARS, CHASING ONE 185 00:10:03,520 --> 00:10:06,231 Claude, hello! -Welcome to Madame Olympe! 186 00:10:06,315 --> 00:10:09,776 Thanks. Is there a kitchen here? 187 00:10:09,860 --> 00:10:11,361 The kitchen is small. Nice. 188 00:10:13,238 --> 00:10:15,616 A table is waiting. -Thank you very much. 189 00:10:16,116 --> 00:10:17,242 Bon appetit! 190 00:10:18,118 --> 00:10:21,163 Claude has fame and a well-known family name, 191 00:10:21,246 --> 00:10:24,708 but he lacks currently a Michelin star. 192 00:10:25,083 --> 00:10:27,085 Welcome to Madame Olympe! 193 00:10:27,169 --> 00:10:30,088 He's going to change that with this restaurant. 194 00:10:30,631 --> 00:10:32,674 A simply elegant milieu. 195 00:10:32,758 --> 00:10:35,886 White cloths. Waiters in stylish outfits. 196 00:10:35,969 --> 00:10:39,556 Match mental images From a Michelin-level restaurant. 197 00:10:40,682 --> 00:10:44,353 I cook and think very traditionally. 198 00:10:44,770 --> 00:10:46,396 Puree is salt-free. 199 00:10:46,980 --> 00:10:52,444 We invest in service, for cooking and interior decoration, 200 00:10:52,528 --> 00:10:54,988 so that we get the first star. 201 00:10:56,907 --> 00:10:58,325 Hello. -Hello. 202 00:10:58,408 --> 00:11:00,118 Crab, 203 00:11:00,202 --> 00:11:03,372 rock lobster, lime and gochugaru. Bon appetit. 204 00:11:03,455 --> 00:11:05,541 Side or head first? 205 00:11:09,962 --> 00:11:10,838 Rouses nicely. 206 00:11:10,921 --> 00:11:14,299 Good mouthfeel. The crab cake is crispy, 207 00:11:14,383 --> 00:11:15,926 and so is everything else. 208 00:11:16,426 --> 00:11:19,721 The aftertaste is a hint of curry. 209 00:11:19,805 --> 00:11:24,309 The texture of rock lobster is pleasant, almost stringy like a crab. 210 00:11:24,893 --> 00:11:26,645 The dose surprised me. 211 00:11:26,728 --> 00:11:29,648 The name and traditions of Troisgros - 212 00:11:29,731 --> 00:11:33,360 were made to wait something even more French than France. 213 00:11:33,443 --> 00:11:36,822 The place is much expected more experimental and exciting. 214 00:11:38,240 --> 00:11:41,535 Scallop, salted hay, radish, beurre blanc. 215 00:11:46,123 --> 00:11:49,251 Scallop composition resembles a salty marshmallow. 216 00:11:49,334 --> 00:11:51,712 Elastic and soft. 217 00:11:51,795 --> 00:11:55,048 Beurre Blanc sauce is usually creamy and spicy, 218 00:11:55,132 --> 00:11:57,217 but there's a bitterness here. 219 00:11:57,301 --> 00:11:58,677 God, how good. 220 00:11:59,928 --> 00:12:01,221 Claude will soon be 70 years old. 221 00:12:01,305 --> 00:12:05,601 This restaurant is a must have his last attempt at stardom. 222 00:12:06,602 --> 00:12:09,646 The restaurant was opened just seven months ago. 223 00:12:09,730 --> 00:12:10,856 Time is running out. 224 00:12:11,857 --> 00:12:13,817 Time is short. 225 00:12:13,901 --> 00:12:15,485 The challenge is huge. 226 00:12:15,569 --> 00:12:21,283 Pressures in our family to be a Michelin-awarded chef - 227 00:12:21,366 --> 00:12:22,910 are directionless. 228 00:12:28,749 --> 00:12:32,419 A stone's throw away in the lively Ipanema area - 229 00:12:33,003 --> 00:12:35,672 there is another vesa of the Troisgros family, 230 00:12:35,756 --> 00:12:38,175 who feels the same pressures well. 231 00:12:40,761 --> 00:12:43,138 Thomas, son of Claude. 232 00:12:43,722 --> 00:12:47,017 He already has a star, and now he wants another. 233 00:12:47,100 --> 00:12:49,186 If our team reaches the second star, 234 00:12:49,269 --> 00:12:50,812 I'm really proud. 235 00:12:52,523 --> 00:12:55,067 When I opened Oseille, I thought to myself: 236 00:12:55,150 --> 00:12:56,818 "I'm trying to do something new." 237 00:12:57,277 --> 00:12:59,196 Customers are like my friends, 238 00:12:59,279 --> 00:13:02,115 who come to eat in my gourmet kitchen. 239 00:13:02,658 --> 00:13:03,992 Would you like more sauce? 240 00:13:04,076 --> 00:13:06,078 You get more bread too. 241 00:13:06,161 --> 00:13:08,539 Oh, that's enough. 242 00:13:08,956 --> 00:13:10,040 Make yourself at home. 243 00:13:10,123 --> 00:13:11,542 Everything will work out. 244 00:13:12,000 --> 00:13:13,669 The open kitchen is the stage. 245 00:13:14,253 --> 00:13:16,255 Lie properly. 246 00:13:16,338 --> 00:13:17,798 Take a bigger spoon. 247 00:13:18,715 --> 00:13:21,635 I want to show that you can have fun - 248 00:13:21,718 --> 00:13:25,222 and eat upscale in a relaxed environment. 249 00:13:25,305 --> 00:13:29,142 Our first Michelin restaurant, where you can eat the sauce with bread. 250 00:13:29,226 --> 00:13:30,394 That's the best way. 251 00:13:31,019 --> 00:13:32,521 I'm french and brass. 252 00:13:32,604 --> 00:13:36,149 Sometimes the food is minimalistic. 253 00:13:36,233 --> 00:13:37,860 We focus on sauces. 254 00:13:37,943 --> 00:13:40,571 Brazilian ingredients in French. 255 00:13:41,530 --> 00:13:43,198 Heavenly. 256 00:13:43,282 --> 00:13:44,366 Great, thanks. 257 00:13:44,825 --> 00:13:49,329 Thomas and Claude led together restaurant in Rio for 14 years, 258 00:13:49,955 --> 00:13:51,373 and they got a Michelin star. 259 00:13:52,165 --> 00:13:55,294 Then Thomas left and the restaurant was closed. 260 00:13:57,004 --> 00:13:58,213 I got fed up. 261 00:13:58,630 --> 00:14:01,425 I no longer believed for that type of fine dining. 262 00:14:01,508 --> 00:14:05,304 White tablecloths, classic jazz. 263 00:14:05,387 --> 00:14:06,638 Not my thing. 264 00:14:08,807 --> 00:14:12,102 I felt that I had to break away from my father - 265 00:14:12,186 --> 00:14:14,188 as a chef, as a professional. 266 00:14:15,689 --> 00:14:17,900 Funny enough, when I left, 267 00:14:17,983 --> 00:14:22,362 father said he wanted to sleep already. 268 00:14:23,447 --> 00:14:26,033 Suddenly he opened - 269 00:14:26,116 --> 00:14:28,535 star-chasing fine dining restaurant. 270 00:14:28,952 --> 00:14:32,831 So father and son are now chasing Michelin stars, 271 00:14:33,248 --> 00:14:35,459 but not together this time. 272 00:14:35,542 --> 00:14:37,377 Competitiveness is a good thing. 273 00:14:37,961 --> 00:14:40,631 Dad is much more competitive than I am. 274 00:14:42,090 --> 00:14:42,966 Tonight… 275 00:14:43,050 --> 00:14:44,301 Marcel, hello. 276 00:14:44,384 --> 00:14:45,677 how are you -Very. 277 00:14:46,094 --> 00:14:48,514 …Claude has called himself Osei. 278 00:14:48,597 --> 00:14:50,599 As the ceremony approaches - 279 00:14:50,682 --> 00:14:54,645 he wants to see how Thomas pursues another star. 280 00:14:57,940 --> 00:14:59,942 Meeting. 281 00:15:00,025 --> 00:15:02,611 Dad is coming. You are excited. 282 00:15:03,529 --> 00:15:05,822 I was his cook for 12 years, 283 00:15:05,906 --> 00:15:07,991 but still it's still exciting. 284 00:15:08,075 --> 00:15:09,243 Don't drop anything. 285 00:15:15,290 --> 00:15:20,337 Michelin has been with me all my life. 286 00:15:20,420 --> 00:15:23,131 You can get one star with food. 287 00:15:23,215 --> 00:15:26,802 Two stars is already required getting to the next level. 288 00:15:27,636 --> 00:15:29,304 My first time in Oseille - 289 00:15:29,388 --> 00:15:32,558 the food was good but everything else was just tweaking. 290 00:15:33,225 --> 00:15:35,727 The music is playing too loud. 291 00:15:36,770 --> 00:15:37,688 England, 292 00:15:37,771 --> 00:15:39,022 French, Portuguese. 293 00:15:39,356 --> 00:15:41,400 Thomas likes a relaxed atmosphere, 294 00:15:41,483 --> 00:15:43,443 but he has one rule. 295 00:15:43,527 --> 00:15:47,114 Won't start before everyone has arrived. 296 00:15:48,031 --> 00:15:50,951 We'll start in a couple of minutes. Let's wait for dad. 297 00:15:51,034 --> 00:15:53,036 Sorry to keep you waiting. 298 00:15:53,120 --> 00:15:54,705 We're a little late. 299 00:15:55,205 --> 00:15:57,040 I'll do the same to him. 300 00:15:57,124 --> 00:15:58,500 I'll be an hour late. 301 00:15:59,710 --> 00:16:01,920 I'm going to be honest. 302 00:16:02,004 --> 00:16:04,506 He must be nervous anyway. 303 00:16:07,718 --> 00:16:13,098 We open at 19:45. It's already been 40 minutes. 304 00:16:27,446 --> 00:16:29,198 are you ok 305 00:16:30,991 --> 00:16:33,452 You have one star, 306 00:16:33,535 --> 00:16:35,537 but I eat first. 307 00:16:36,663 --> 00:16:37,831 No pressure. 308 00:16:38,665 --> 00:16:40,834 Dad finally arrived. 309 00:16:40,918 --> 00:16:43,545 Thomas can show what he is capable of. 310 00:16:44,046 --> 00:16:46,924 tuna belly, japanese tripe strips, 311 00:16:47,007 --> 00:16:50,552 wild watercress and coffee kombucha ponzu. 312 00:16:51,094 --> 00:16:54,348 Like many fathers, Claude is not that impressed. 313 00:16:54,848 --> 00:16:55,849 Thomas. 314 00:16:57,726 --> 00:17:00,521 I missed the acidity. 315 00:17:00,604 --> 00:17:02,773 Want more acidity? -Yeah. 316 00:17:02,856 --> 00:17:04,233 We put wine vinegar, 317 00:17:04,316 --> 00:17:05,442 but i can taste. -Taste it. 318 00:17:12,406 --> 00:17:14,117 What do you think of the sauce? 319 00:17:14,201 --> 00:17:15,911 Now don't rush. 320 00:17:18,288 --> 00:17:20,624 True. Add wine vinegar. He is not wrong. 321 00:17:21,583 --> 00:17:25,212 Father is harder to please like a Michelin inspector. 322 00:17:25,295 --> 00:17:27,172 The family says things straight. 323 00:17:29,007 --> 00:17:31,969 Valele beef with butter. The taste improves. 324 00:17:32,052 --> 00:17:34,805 The surface starts to caramelize gradually. 325 00:17:35,264 --> 00:17:36,348 This is the best way. 326 00:17:36,974 --> 00:17:42,187 We offer almost raw and semi-raw sous vide so the blood doesn't show too much. 327 00:17:42,271 --> 00:17:44,273 Customers don't freak out. 328 00:17:46,108 --> 00:17:50,404 Ribeye steak, demi-glace sauce, roasted radish, cheese-pirão. 329 00:17:55,909 --> 00:17:57,244 How did you cook? 330 00:17:57,327 --> 00:18:00,080 You don't like the structure. No chef likes. 331 00:18:00,163 --> 00:18:03,417 If you don't like it, why did you make it like that? 332 00:18:03,500 --> 00:18:06,712 You have to please the customers. I don't cook for myself. 333 00:18:09,047 --> 00:18:10,799 Thanks! -Thanks. 334 00:18:11,216 --> 00:18:12,634 Nights! 335 00:18:15,429 --> 00:18:17,681 Dad, how did it go? 336 00:18:17,764 --> 00:18:20,184 Has the level of the restaurant increased? 337 00:18:20,267 --> 00:18:24,479 The development in food is clear. 338 00:18:24,563 --> 00:18:27,691 Troisgros style is still visible, 339 00:18:27,774 --> 00:18:31,570 but today there were new flavors, new techniques. 340 00:18:31,653 --> 00:18:35,032 You cook in a way that is you. 341 00:18:35,115 --> 00:18:36,366 Thomas. 342 00:18:36,450 --> 00:18:37,784 Inspectors look at - 343 00:18:37,868 --> 00:18:40,120 the chef's personality. 344 00:18:40,204 --> 00:18:41,330 Right. 345 00:18:41,413 --> 00:18:44,082 If you try to get two stars, 346 00:18:44,166 --> 00:18:47,669 my own experience and based on my age - 347 00:18:47,753 --> 00:18:52,508 I would maybe change the interior a bit more elegant. 348 00:18:52,591 --> 00:18:55,511 Should the interior be changed? because of another star? No. 349 00:18:55,594 --> 00:18:58,388 I want to challenge myself and preserve the nucleus. 350 00:18:58,472 --> 00:19:01,934 I don't want to lose our thing by making superficial changes, 351 00:19:03,143 --> 00:19:05,395 to maybe get another star. 352 00:19:06,063 --> 00:19:12,486 I don't know get two stars with this style. 353 00:19:18,992 --> 00:19:20,035 In São Paulo… 354 00:19:20,118 --> 00:19:21,245 2 STARS, CHASING THREE 355 00:19:21,328 --> 00:19:23,247 ...chef Luiz Filipe reflects, 356 00:19:23,330 --> 00:19:27,167 what a third star to be exact is obtained. 357 00:19:28,627 --> 00:19:31,839 Our menu has distinctive dishes, 358 00:19:31,922 --> 00:19:36,301 but suspect is the menu as a whole impressive. 359 00:19:36,760 --> 00:19:40,013 We are trying to get three Michelin stars, 360 00:19:40,097 --> 00:19:44,226 so we want to menu 15 sophisticated servings. 361 00:19:44,893 --> 00:19:47,312 Everyone gather here. 362 00:19:48,772 --> 00:19:52,276 There are only 12 weeks until the ceremony. 363 00:19:52,359 --> 00:19:55,737 Luiz Filipe has made a brave decision. 364 00:19:55,821 --> 00:19:59,032 Although our level is already very high, 365 00:19:59,116 --> 00:20:00,534 our menu is being renewed. 366 00:20:01,326 --> 00:20:05,706 There is not much time, so we will be busy. 367 00:20:07,165 --> 00:20:09,209 I need one hundred percent from everyone. 368 00:20:09,293 --> 00:20:10,586 Yeah! 369 00:20:10,669 --> 00:20:13,797 Revamping the entire menu in this category - 370 00:20:13,881 --> 00:20:16,216 normally takes months. 371 00:20:16,550 --> 00:20:19,761 Like opening a new restaurant. A big challenge. 372 00:20:20,345 --> 00:20:22,890 As the ceremony is fast approaching, 373 00:20:22,973 --> 00:20:28,187 Luiz Filipe and Bianca try renews the menu in just weeks. 374 00:20:29,021 --> 00:20:31,648 Could make a cappuccino - 375 00:20:31,732 --> 00:20:35,611 but not from drinking but from salty ingredients. 376 00:20:36,195 --> 00:20:40,490 Inspiration comes from Sundays With Bianca at home. 377 00:20:40,574 --> 00:20:42,242 We love cappuccino. 378 00:20:42,910 --> 00:20:44,745 I thought 379 00:20:44,828 --> 00:20:48,916 that cod is used, because Bianca likes it. 380 00:20:49,875 --> 00:20:51,752 My thought is - 381 00:20:51,835 --> 00:20:55,297 put the firmest part of the cod on the bottom. 382 00:20:55,380 --> 00:20:58,634 Next comes the creamy part, 383 00:20:58,717 --> 00:21:03,096 which brings to the dose fullness and fat. 384 00:21:03,180 --> 00:21:05,891 Tucupi is unique Brazilian ingredient. 385 00:21:05,974 --> 00:21:08,727 Just a few drops, because the broth is strong. 386 00:21:09,603 --> 00:21:12,731 It's almost like Vegemite, which tastes strong umami. 387 00:21:12,814 --> 00:21:17,277 Yellow cassava will be on top to bring sweetness. 388 00:21:18,403 --> 00:21:22,366 Let's finish it off with a crispy wind, 389 00:21:22,449 --> 00:21:24,826 so you get a luxurious impression. 390 00:21:25,536 --> 00:21:27,371 In this dose too - 391 00:21:27,454 --> 00:21:29,998 have different temperatures. 392 00:21:30,082 --> 00:21:31,625 The bottom is hot. 393 00:21:31,708 --> 00:21:35,420 Cod confit is served cold. 394 00:21:49,518 --> 00:21:50,769 Really good. 395 00:21:51,311 --> 00:21:52,521 I tried something new. 396 00:21:57,359 --> 00:21:58,610 Lovely. 397 00:21:58,694 --> 00:21:59,736 For real. -Really? 398 00:21:59,820 --> 00:22:02,447 Really lovely. 399 00:22:04,533 --> 00:22:08,036 One dish done, 14 to go. 400 00:22:08,120 --> 00:22:11,915 And so, at the same time you have to rotate two-star restaurant. 401 00:22:15,961 --> 00:22:18,380 I want that even though I'm not there, 402 00:22:18,463 --> 00:22:21,967 the team is able to function at the level I require. 403 00:22:22,050 --> 00:22:23,385 Quite crooked. 404 00:22:24,720 --> 00:22:27,764 I'm not an octopus, having eight tentacles - 405 00:22:27,848 --> 00:22:30,267 and which is everywhere. 406 00:22:30,726 --> 00:22:33,103 There must not be the slightest mistake. 407 00:22:33,187 --> 00:22:34,354 Fix that. 408 00:22:34,938 --> 00:22:37,900 At this level, details matter. 409 00:22:38,275 --> 00:22:41,195 The inspector can come at any time, 410 00:22:41,278 --> 00:22:43,071 so you can't afford to slip up at all. 411 00:22:43,697 --> 00:22:45,115 Show the fish. 412 00:22:52,748 --> 00:22:54,708 What happened to these? 413 00:22:56,001 --> 00:22:57,294 There are very few fish. 414 00:22:58,545 --> 00:23:02,674 The piece of fish is a centimeter smaller. 415 00:23:03,133 --> 00:23:04,510 We don't serve that. 416 00:23:06,887 --> 00:23:08,347 The dose is not perfect. 417 00:23:08,430 --> 00:23:12,017 We cannot serve customers uneven quality. 418 00:23:13,977 --> 00:23:17,147 If I were an inspector and I would get a different piece of fish, 419 00:23:17,231 --> 00:23:20,651 I wouldn't give it to a restaurant three Michelin stars. 420 00:23:22,945 --> 00:23:23,779 Fish - 421 00:23:24,488 --> 00:23:26,657 almost missed me. -I didn't notice. 422 00:23:27,658 --> 00:23:28,992 Even five seconds, 423 00:23:29,076 --> 00:23:31,495 and the portion would have been sent to the hall. 424 00:23:31,578 --> 00:23:36,124 We have to be really careful. Gotta check everything. 425 00:23:36,208 --> 00:23:37,042 Of course. 426 00:23:37,125 --> 00:23:40,254 Losing a star is always possible. 427 00:23:46,802 --> 00:23:50,430 Only ten weeks until the ceremony, 428 00:23:50,514 --> 00:23:52,182 and I go to Oseille - 429 00:23:52,266 --> 00:23:56,144 looking to see if Thomas has taken for father's advice. 430 00:24:00,440 --> 00:24:01,942 Apparently not. 431 00:24:02,025 --> 00:24:03,610 Hello. -Welcome! 432 00:24:03,694 --> 00:24:05,904 Do you provide a menu? - I don't. 433 00:24:05,988 --> 00:24:08,574 This is not a restaurant but my gourmet kitchen. 434 00:24:08,657 --> 00:24:10,158 I'm open minded. 435 00:24:10,242 --> 00:24:12,077 Clear. - My stomach is waiting too. 436 00:24:14,162 --> 00:24:17,374 The restaurant is very different like Madame Olympe. 437 00:24:17,457 --> 00:24:20,460 The atmosphere is really relaxed and informal. 438 00:24:23,547 --> 00:24:27,384 Roasted beetroot, salted chocolate chips and kefir. 439 00:24:27,467 --> 00:24:28,302 Enjoy. 440 00:24:30,679 --> 00:24:34,975 Kefir has an earthy, milky, chocolate-like taste. 441 00:24:35,058 --> 00:24:36,185 Interesting. 442 00:24:38,812 --> 00:24:42,441 Spanish Lobster, broccoli, red cabbage - 443 00:24:42,524 --> 00:24:46,361 and made from sea urchins beurre blanc sauce. 444 00:24:46,445 --> 00:24:48,488 Spanish lobsters are ugly. 445 00:24:48,572 --> 00:24:50,157 But tasty. 446 00:24:53,577 --> 00:24:55,037 Delicious. 447 00:24:55,120 --> 00:24:58,123 Spanish lobster tastes like lobster, but the composition is different. 448 00:24:58,207 --> 00:25:00,584 Like eating small berries. 449 00:25:04,004 --> 00:25:05,839 I tasted Claude's beurre blanc. 450 00:25:06,423 --> 00:25:09,218 It had a strong flavor of distilled soy. 451 00:25:09,301 --> 00:25:12,221 This tastes much creamier. 452 00:25:12,304 --> 00:25:15,599 I just want a bowl of gravy, a whole loaf of bread - 453 00:25:15,682 --> 00:25:17,518 and a dim room to sit in. 454 00:25:17,601 --> 00:25:20,646 Delicious. I'm in paradise. 455 00:25:21,855 --> 00:25:24,483 Oseille already has one star. 456 00:25:24,566 --> 00:25:26,068 Thomas is clever. 457 00:25:26,151 --> 00:25:29,488 The question is, that if the inspector were sitting here - 458 00:25:29,571 --> 00:25:31,907 and would eat these portions in this milieu, 459 00:25:33,742 --> 00:25:36,495 would there be a place worthy of two Michelin stars. 460 00:25:38,830 --> 00:25:43,168 People think that we are looking for chandeliers, 461 00:25:43,252 --> 00:25:46,213 stools for our handbags and diamonds in the forks… 462 00:25:46,296 --> 00:25:47,756 MICHELIN INSPECTOR 463 00:25:47,840 --> 00:25:49,800 …but we're looking at the plate. 464 00:25:50,300 --> 00:25:52,678 We were just wondering if the food is good - 465 00:25:52,761 --> 00:25:54,304 and whether the techniques have been mastered. 466 00:25:54,388 --> 00:25:56,056 That's all that matters. 467 00:26:08,026 --> 00:26:11,822 Luiz Filipe and Bianca must concentrate now. 468 00:26:12,364 --> 00:26:14,491 The ceremony is only five weeks away, 469 00:26:14,575 --> 00:26:16,618 and the new menu must be completed. 470 00:26:17,619 --> 00:26:19,371 However, one dose is missing. 471 00:26:20,497 --> 00:26:23,709 It is important that the menu is consistent - 472 00:26:24,251 --> 00:26:25,919 from beginning to end. 473 00:26:26,420 --> 00:26:28,046 The menu always tells a story. 474 00:26:29,173 --> 00:26:32,259 Bianca's job is to create the final dish. 475 00:26:33,135 --> 00:26:35,220 I create a chocolate dessert. 476 00:26:35,304 --> 00:26:36,638 That's the task I got. 477 00:26:36,722 --> 00:26:39,141 I was thinking of making brownies. 478 00:26:39,933 --> 00:26:42,561 I thought I'd use cupuaçu. 479 00:26:44,021 --> 00:26:46,982 This here is a cupuaçu. 480 00:26:47,065 --> 00:26:50,110 It is my favorite fruit in Brazil. 481 00:26:50,194 --> 00:26:54,448 We prepared the jelly. We get layers from it. 482 00:26:54,531 --> 00:26:57,659 I extrude the chocolate mousse into the mold. 483 00:26:58,243 --> 00:27:01,830 I put brownies on top and freeze. 484 00:27:02,331 --> 00:27:05,876 I kept thinking, does the chef like my dish. 485 00:27:07,252 --> 00:27:11,256 Here's a chocolatey, sweet brownie. 486 00:27:11,340 --> 00:27:13,133 This is like a cannolo. 487 00:27:13,217 --> 00:27:16,136 I filled it with cupuaçu foam. 488 00:27:16,220 --> 00:27:18,514 This is chocolate ice cream. 489 00:27:19,056 --> 00:27:23,268 In terms of presentation - 490 00:27:23,352 --> 00:27:25,145 the dose is reduced. 491 00:27:25,229 --> 00:27:26,647 Clear. -You know. 492 00:27:26,730 --> 00:27:31,360 I would like this to be a bit more attractive. 493 00:27:38,158 --> 00:27:40,327 Something more is needed. 494 00:27:41,036 --> 00:27:42,120 Maybe something on top. 495 00:27:42,204 --> 00:27:45,457 Crunchy on the surface. -Clear. 496 00:27:48,669 --> 00:27:50,462 Ice cream is different. 497 00:27:50,546 --> 00:27:53,632 Yeah, different recipe but same chocolate. 498 00:27:53,715 --> 00:27:55,509 Did you taste it? -I tasted it. 499 00:27:55,592 --> 00:27:57,010 Did you like it? -Holder. 500 00:28:00,764 --> 00:28:03,725 It tastes kind of watery. I don't like it. 501 00:28:04,476 --> 00:28:05,310 Clear. 502 00:28:06,019 --> 00:28:09,189 Would you expect a three star from a restaurant like this? 503 00:28:10,732 --> 00:28:12,317 I don't. There is room for improvement. 504 00:28:13,735 --> 00:28:16,405 Don't trust yourself, that this is enough. 505 00:28:16,488 --> 00:28:17,447 Okay. 506 00:28:17,531 --> 00:28:20,576 If you disagree, let's talk. 507 00:28:20,659 --> 00:28:23,996 About this dose it will feel like we are taking… 508 00:28:26,999 --> 00:28:28,083 back pack. 509 00:28:29,543 --> 00:28:33,255 You must be absolutely certain, that portion is wonderful. 510 00:28:33,338 --> 00:28:35,132 Now you're not. -Okay. 511 00:28:38,302 --> 00:28:40,262 If you disagree, say so. 512 00:28:40,345 --> 00:28:43,056 Actually, I agree. 513 00:28:43,140 --> 00:28:46,310 I can do much better. 514 00:28:46,393 --> 00:28:48,103 I can change the crispiness - 515 00:28:48,187 --> 00:28:51,440 and a recipe for chocolate ice cream. 516 00:28:52,065 --> 00:28:53,192 Gotta think about it. 517 00:29:11,627 --> 00:29:14,546 The pressures are intense. 518 00:29:17,341 --> 00:29:19,176 There is a lot of work. 519 00:29:24,765 --> 00:29:27,267 Reverse the pressure so that 520 00:29:28,477 --> 00:29:30,604 that you try new things. 521 00:29:32,105 --> 00:29:33,065 Clear. 522 00:29:48,372 --> 00:29:51,708 Luiz is a wonderful colleague, but sometimes he is infuriating. 523 00:29:53,001 --> 00:29:55,462 I totally agree with everything. 524 00:29:56,129 --> 00:29:58,924 Hurts and frustrates, but he is right. 525 00:30:03,303 --> 00:30:06,014 4 WEEKS UNTIL THE MICHELIN CEREMONY 526 00:30:07,224 --> 00:30:11,979 Thomas, if anyone, knows what's up work with a family member. 527 00:30:12,729 --> 00:30:14,064 Two chefs. 528 00:30:14,481 --> 00:30:17,401 Sometimes there are clashes. 529 00:30:18,026 --> 00:30:22,823 When I worked with dad, sometimes annoyed when he came into the kitchen - 530 00:30:23,448 --> 00:30:24,783 and looked at the sauce: 531 00:30:24,867 --> 00:30:28,704 "More butter. Boil it up." 532 00:30:28,787 --> 00:30:30,747 He didn't taste. Just looked. 533 00:30:31,206 --> 00:30:32,457 It pissed me off. 534 00:30:34,334 --> 00:30:37,045 We have a different style, different views. 535 00:30:38,881 --> 00:30:41,884 It's difficult. So how can I best - 536 00:30:41,967 --> 00:30:43,177 stand out in my favor? 537 00:30:44,011 --> 00:30:45,220 By being myself. 538 00:30:45,929 --> 00:30:48,182 Now we are trying to get another star. 539 00:30:48,599 --> 00:30:49,766 Well? 540 00:30:49,850 --> 00:30:51,852 Let's see how far you can go - 541 00:30:51,935 --> 00:30:54,438 without changing the spirit of the restaurant. 542 00:30:55,898 --> 00:30:58,650 Tonight could solve everything. 543 00:30:59,234 --> 00:31:01,403 There will be one solo diner today. 544 00:31:01,486 --> 00:31:02,946 You know the meaning. 545 00:31:03,530 --> 00:31:06,783 The inspector can be anyone at any time 546 00:31:06,867 --> 00:31:08,994 for example, the booker in question. 547 00:31:09,077 --> 00:31:11,914 Now. Everything is handled flawlessly. 548 00:31:11,997 --> 00:31:14,208 Thomas has to show his best. 549 00:31:15,125 --> 00:31:19,630 We always look at bookings with the eye, would there be an inspector. 550 00:31:20,923 --> 00:31:22,257 Exciting, scary. 551 00:31:23,550 --> 00:31:26,303 Although I try to present to the staff, 552 00:31:26,386 --> 00:31:29,264 that everything is fine and we will do our best, 553 00:31:29,348 --> 00:31:33,685 inside I'm like a volcano. A storm is raging inside me. 554 00:31:40,192 --> 00:31:43,779 A stone's throw away Claude has also noticed - 555 00:31:43,862 --> 00:31:45,822 an important reservation for this evening. 556 00:31:47,032 --> 00:31:49,743 What is a restaurant critic's table? 557 00:31:50,494 --> 00:31:51,537 Six. 558 00:31:52,037 --> 00:31:54,998 Six. No errors. 559 00:31:55,832 --> 00:31:57,876 Everything has to be perfect. 560 00:32:00,504 --> 00:32:02,714 Claude puts everything on the line. 561 00:32:03,090 --> 00:32:04,842 With the help of Head Chef Jessica - 562 00:32:04,925 --> 00:32:08,637 he wants to enliven one of the nominal doses, 563 00:32:09,054 --> 00:32:10,764 fish with banana. 564 00:32:12,808 --> 00:32:14,685 We change the idea. 565 00:32:15,352 --> 00:32:18,272 We only use the peel of the banana. 566 00:32:18,355 --> 00:32:24,069 You said fried and seasoned the banana peel is there. 567 00:32:25,320 --> 00:32:29,449 Roberto Hirth is from Brazil most famous restaurant critics. 568 00:32:29,533 --> 00:32:30,450 His praise - 569 00:32:30,534 --> 00:32:33,453 would mean that Claude is on the right track. 570 00:32:36,415 --> 00:32:37,666 To go. 571 00:32:42,379 --> 00:32:43,547 Show the sauce. 572 00:32:44,464 --> 00:32:45,507 Fix it. 573 00:32:46,842 --> 00:32:49,094 Who does that? -Pistil. 574 00:32:49,178 --> 00:32:52,347 The bath is too hot. 575 00:32:54,391 --> 00:32:56,560 Butter is added as a thin strip. 576 00:32:58,395 --> 00:33:00,063 He doesn't even look! 577 00:33:00,147 --> 00:33:02,691 Must see! Otherwise you won't learn. 578 00:33:06,653 --> 00:33:08,572 At the same time in Oseille - 579 00:33:08,655 --> 00:33:13,452 Thomas and guests waiting for a solo diner. 580 00:33:19,082 --> 00:33:20,292 He arrived. 581 00:33:20,375 --> 00:33:25,839 As a first course we have tomato tartar, 582 00:33:25,923 --> 00:33:29,176 with sun-dried tomatoes and cabbage. 583 00:33:29,927 --> 00:33:34,890 In general, Thomas is relaxed, but not tonight. 584 00:33:38,060 --> 00:33:40,437 Ribeye steak, demi-clace sauce, 585 00:33:40,521 --> 00:33:44,900 roasted radish, cheese-pirão. 586 00:33:50,239 --> 00:33:51,657 Now I fold. 587 00:33:52,533 --> 00:33:54,284 He's taking notes. 588 00:34:02,751 --> 00:34:05,128 The situation is getting too much. 589 00:34:10,342 --> 00:34:13,219 Gotta take a breather. I'm nervous. 590 00:34:13,804 --> 00:34:15,514 He is clearly an expert. 591 00:34:15,597 --> 00:34:18,141 Can be a culinary expert but takes notes. 592 00:34:18,225 --> 00:34:20,643 He observes everything. 593 00:34:20,726 --> 00:34:22,771 It worries and makes me nervous. 594 00:34:29,695 --> 00:34:31,446 What next? 595 00:34:32,781 --> 00:34:36,118 A new version of the fish and banana dish, 596 00:34:36,201 --> 00:34:39,788 which Claude has served for decades. 597 00:34:42,875 --> 00:34:46,378 Claude renewed boldly a well-loved classic dose. 598 00:34:48,172 --> 00:34:49,672 Does the dosage work? 599 00:34:53,719 --> 00:34:54,928 Is everything okay? 600 00:34:55,469 --> 00:34:56,722 Did you like the menu? 601 00:34:57,347 --> 00:35:01,935 I liked it, but I have to say, that the fish and banana dish… 602 00:35:05,731 --> 00:35:07,399 I'm not quite sure. 603 00:35:07,482 --> 00:35:11,111 I miss the old version, which used a whole banana. 604 00:35:12,279 --> 00:35:13,614 That portion was filling. 605 00:35:14,406 --> 00:35:15,908 Thank you very much. 606 00:35:17,284 --> 00:35:18,493 Thanks. 607 00:35:24,750 --> 00:35:26,627 What did he say? 608 00:35:27,461 --> 00:35:30,506 “This was not that fish and banana dish I know." 609 00:35:31,381 --> 00:35:32,925 What do you think about it? 610 00:35:33,634 --> 00:35:35,677 Gotta do what you believe in 611 00:35:35,761 --> 00:35:38,555 not what others believe. - Yes, always. 612 00:35:43,936 --> 00:35:48,315 In Oseille, Thomas can do impress with one more dish, 613 00:35:48,398 --> 00:35:49,983 with a creative dessert. 614 00:35:50,692 --> 00:35:54,863 Chocolate, olive oil ice cream and caviar. 615 00:35:59,201 --> 00:36:02,829 Caviar adds saltiness to the dish. 616 00:36:05,332 --> 00:36:06,792 It creates a wow effect. 617 00:36:13,048 --> 00:36:14,800 Don't you like it? 618 00:36:14,883 --> 00:36:15,717 No. 619 00:36:15,801 --> 00:36:17,427 We don't like chocolate. 620 00:36:17,511 --> 00:36:19,096 Do you want a new one? -Yeah. 621 00:36:19,179 --> 00:36:21,890 We're making a new one. -Thanks. 622 00:36:26,854 --> 00:36:28,564 In the open kitchen - 623 00:36:28,647 --> 00:36:32,192 it's not good when other customers see, that the dose is restored. 624 00:36:32,276 --> 00:36:33,610 They don't know why. 625 00:36:34,611 --> 00:36:37,030 If there is an inspector in the hall, he will see it. 626 00:36:37,114 --> 00:36:40,325 It will reduce our points for sure. 627 00:36:43,453 --> 00:36:45,998 Shit. Get on your nerves. 628 00:36:59,553 --> 00:37:02,222 2 STARS, CHASING THREE 629 00:37:02,306 --> 00:37:03,140 Hello. 630 00:37:03,223 --> 00:37:04,808 Just in. 631 00:37:05,225 --> 00:37:07,311 The ceremony is only three weeks away. 632 00:37:07,394 --> 00:37:10,564 From Luiz Filipe and Bianca time is up. 633 00:37:11,023 --> 00:37:13,984 If they want offer the inspector a new menu, 634 00:37:14,067 --> 00:37:15,360 it must be published now. 635 00:37:15,444 --> 00:37:16,570 Would you come here? 636 00:37:16,653 --> 00:37:19,573 All, quickly. 637 00:37:20,282 --> 00:37:25,621 We can train for three stars great menu today only. 638 00:37:25,704 --> 00:37:27,372 This is the day. 639 00:37:27,456 --> 00:37:29,249 Let's do it. -Yeah! 640 00:37:31,793 --> 00:37:35,589 The team has to master 14 new dishes. 641 00:37:36,131 --> 00:37:38,592 One awaits Luiz Filipe's approval. 642 00:37:39,927 --> 00:37:42,679 I hope it goes better than last time. 643 00:37:47,809 --> 00:37:51,688 I get stressed and nervous. 644 00:37:52,397 --> 00:37:53,649 One hundred percent. 645 00:37:54,900 --> 00:37:57,861 I put everything on top of each other. 646 00:37:58,195 --> 00:38:01,365 Two different ice creams, chocolate and cupuaçu. 647 00:38:02,157 --> 00:38:05,327 I add different structures, for example, crispy wind. 648 00:38:06,286 --> 00:38:09,164 I finish the dish at the table with cupuaçu foam. 649 00:38:10,541 --> 00:38:14,169 Is this what you think a dose of three Michelin stars? 650 00:38:14,253 --> 00:38:15,879 Dose is important. -That's right. 651 00:38:15,963 --> 00:38:18,799 It is the last one to be taken… 652 00:38:18,882 --> 00:38:21,468 I am absolutely sure about the dosage. -...to the customer. 653 00:38:45,993 --> 00:38:47,452 Excellent. 654 00:38:48,370 --> 00:38:49,204 Thanks. 655 00:38:49,288 --> 00:38:52,249 I almost start crying. 656 00:38:54,209 --> 00:38:55,419 Incredibly good. 657 00:38:56,003 --> 00:38:57,337 Great work. -Thanks. 658 00:38:58,088 --> 00:39:00,215 Pat on the back. -Thanks. 659 00:39:00,299 --> 00:39:01,216 Great. 660 00:39:01,300 --> 00:39:04,595 This will be an impressive finale to the menu. 661 00:39:05,220 --> 00:39:06,513 Just in time. 662 00:39:10,684 --> 00:39:12,644 The menu is finally ready. 663 00:39:12,728 --> 00:39:17,399 It will be released to the full hall waiting customers. 664 00:39:17,482 --> 00:39:21,695 Any of them can be a Michelin inspector. 665 00:39:22,696 --> 00:39:24,907 Good evening! Welcome! 666 00:39:26,783 --> 00:39:30,954 It already feels like everyone would be a Michelin inspector. 667 00:39:31,038 --> 00:39:31,872 So. 668 00:39:31,955 --> 00:39:37,127 When I pass by and see him that look, I won't stop. 669 00:39:37,211 --> 00:39:38,378 I'm going ahead. 670 00:39:39,004 --> 00:39:40,672 A new challenge brings... 671 00:39:40,756 --> 00:39:42,216 Evening. 672 00:39:43,091 --> 00:39:45,886 ...Arnaldo Lorençato, 673 00:39:45,969 --> 00:39:49,640 an influential restaurant critic at one person's table. 674 00:39:49,723 --> 00:39:53,060 Arnaldo is a major supplier here in Brazil. 675 00:39:53,644 --> 00:39:58,023 I don't know how he heard about tonight, because the new menu will be published today. 676 00:39:58,482 --> 00:40:00,776 It's really hard to impress him. 677 00:40:02,152 --> 00:40:03,320 Wait and see. 678 00:40:04,404 --> 00:40:08,659 It's your turn Bianca's favorite, cod cappuccino. 679 00:40:09,701 --> 00:40:11,954 Cod cappuccino and tucup. 680 00:40:13,622 --> 00:40:14,831 How do you eat this? 681 00:40:23,382 --> 00:40:26,260 When I see someone eating my food, 682 00:40:26,343 --> 00:40:29,847 sometimes I feel completely naked. 683 00:40:29,930 --> 00:40:32,766 All will be revealed. 684 00:40:33,600 --> 00:40:36,270 The dose is my creation, my idea, my effort. 685 00:40:37,020 --> 00:40:39,690 It can be loathed or loved. 686 00:40:42,317 --> 00:40:43,610 Delicious, right? 687 00:40:46,989 --> 00:40:48,198 I don't like. 688 00:40:49,783 --> 00:40:50,784 Too sour. 689 00:40:55,122 --> 00:40:59,501 I'm not at all enthusiastic about mustard leaves. 690 00:40:59,585 --> 00:41:01,170 About mustard leaves? 691 00:41:02,087 --> 00:41:05,007 If I had known I would have used something else. 692 00:41:06,216 --> 00:41:09,094 This is not what Luiz Filipe would have wanted to hear. 693 00:41:11,722 --> 00:41:13,891 You have to save me. 694 00:41:16,059 --> 00:41:18,812 Don't throw the ax into the well. 695 00:41:19,229 --> 00:41:20,898 Lucky for you, we have your dessert. 696 00:41:22,274 --> 00:41:24,151 Save me. 697 00:41:24,818 --> 00:41:25,944 Okay. -Okay. 698 00:41:27,029 --> 00:41:28,655 Can I start? -Yeah. 699 00:41:28,739 --> 00:41:29,740 Yeah. 700 00:41:50,135 --> 00:41:54,640 You can't tell anything from the look. The man has a poker face. 701 00:42:01,438 --> 00:42:02,397 Okay. 702 00:42:03,065 --> 00:42:04,441 Thanks. 703 00:42:10,906 --> 00:42:12,866 Did Arnaldo like the menu? 704 00:42:12,950 --> 00:42:15,869 I hope so, but it's hard to say. 705 00:42:17,496 --> 00:42:19,915 Changing the menu was a bold move. 706 00:42:20,541 --> 00:42:23,377 It can backfire on us badly. 707 00:42:27,923 --> 00:42:29,800 2 WEEKS UNTIL THE CEREMONY 708 00:42:31,093 --> 00:42:33,554 The ceremony is only two weeks away, 709 00:42:33,637 --> 00:42:35,681 so now you can only wait. 710 00:42:37,057 --> 00:42:40,435 I love cooking at home. 711 00:42:41,645 --> 00:42:44,857 We know that at home everyone likes food. 712 00:42:44,940 --> 00:42:48,652 If you don't like it, you can get out the door. 713 00:42:51,488 --> 00:42:53,657 Today is family lunch. 714 00:42:53,740 --> 00:42:55,742 Dad and I are grilling. 715 00:42:56,243 --> 00:42:57,286 It will be fun. 716 00:42:57,369 --> 00:42:58,829 It's the first time 717 00:42:58,912 --> 00:43:01,415 when Claude and Thomas cook together - 718 00:43:01,498 --> 00:43:03,250 after closing his restaurant. 719 00:43:03,792 --> 00:43:06,128 The door is open. Where's the pitbull? 720 00:43:10,883 --> 00:43:12,050 What is this? 721 00:43:12,885 --> 00:43:15,429 Did you bring meat? 722 00:43:16,930 --> 00:43:19,099 Had to grill. I brought the grill. 723 00:43:20,225 --> 00:43:22,728 We make moqueca. 724 00:43:22,811 --> 00:43:24,438 I don't want moqueca. 725 00:43:25,606 --> 00:43:26,857 I came to grill. 726 00:43:28,609 --> 00:43:31,069 Then let's each do our own. 727 00:43:33,238 --> 00:43:34,948 Samey. 728 00:43:37,659 --> 00:43:39,912 Dad, I'm making puris for the kids. 729 00:43:41,747 --> 00:43:43,081 Father! 730 00:43:46,585 --> 00:43:47,628 Now I got it! 731 00:43:48,128 --> 00:43:50,005 Dad poured water on the grill. 732 00:43:50,088 --> 00:43:52,716 He poured my wine away and wet the grill. 733 00:43:52,799 --> 00:43:54,134 Typical. 734 00:43:54,760 --> 00:43:57,137 I remember that when we did work together. 735 00:43:57,846 --> 00:43:59,473 Things went missing. 736 00:43:59,556 --> 00:44:01,892 There will be flashbacks and trauma triggers. 737 00:44:03,352 --> 00:44:05,103 What is a Puri person like? -Good. 738 00:44:05,938 --> 00:44:07,773 Cheers. -For the family. 739 00:44:08,190 --> 00:44:09,233 For the family. 740 00:44:09,316 --> 00:44:11,151 One more star. 741 00:44:13,820 --> 00:44:18,158 For my first star and for Thomas's two stars. 742 00:44:18,242 --> 00:44:20,661 You need a star. Your restaurant is newer. 743 00:44:21,703 --> 00:44:22,996 That's the pressure. 744 00:44:24,915 --> 00:44:27,501 A WEEK UNTIL THE CEREMONY 745 00:44:28,460 --> 00:44:31,046 The moment of truth approaches, 746 00:44:31,129 --> 00:44:33,549 and invitations are sent all over Brazil. 747 00:44:34,508 --> 00:44:38,095 Current Michelin winners is called automatically. 748 00:44:38,178 --> 00:44:42,349 However, it still does not guarantee to get more stars. 749 00:44:43,600 --> 00:44:48,272 I am really satisfied and happy, 750 00:44:48,355 --> 00:44:50,107 that we are at this point. 751 00:44:50,774 --> 00:44:52,943 There is a lot of stress. 752 00:44:53,610 --> 00:44:54,987 We give it our all. 753 00:44:55,070 --> 00:44:57,781 Everyone puts themselves in harm's way, 754 00:44:57,865 --> 00:44:59,992 it happened how it happened. 755 00:45:01,201 --> 00:45:02,870 It's been really - 756 00:45:03,412 --> 00:45:04,329 unbelievable. 757 00:45:04,788 --> 00:45:07,124 I want to thank you from the bottom of my heart. 758 00:45:13,088 --> 00:45:14,798 I don't want to start crying. 759 00:45:15,299 --> 00:45:18,677 1 STAR, CHASING TWO 760 00:45:19,595 --> 00:45:21,138 An invitation came. 761 00:45:21,221 --> 00:45:25,350 "Michelin is pleased to invite you, Thomas and Yusa…” 762 00:45:25,851 --> 00:45:27,978 Here in Rio. Nice. 763 00:45:28,312 --> 00:45:29,396 I'll call dad. 764 00:45:29,479 --> 00:45:31,940 What if he didn't get an invitation? 765 00:45:38,405 --> 00:45:42,492 He deserves it, if he gets it. I'll call him. 766 00:45:47,497 --> 00:45:48,415 Hello. 767 00:45:48,498 --> 00:45:51,001 Did you get an invitation? 768 00:45:56,798 --> 00:46:00,552 Next time: Shall we be invited? Claude for the most important night of the year? 769 00:46:01,428 --> 00:46:03,889 Will Thomas win another star? 770 00:46:04,431 --> 00:46:06,558 And will Evvai make history? 771 00:46:07,392 --> 00:46:10,979 Then we move on to Michelin's birthplace, France, 772 00:46:11,480 --> 00:46:13,315 where the chef's impatience… 773 00:46:13,774 --> 00:46:14,608 Hello. 774 00:46:14,691 --> 00:46:16,360 …can crush a dream. 775 00:46:17,319 --> 00:46:19,821 Damn it! Now for real. 776 00:46:22,491 --> 00:46:24,451 And the young couple risks everything - 777 00:46:24,535 --> 00:46:27,621 and open Nordic restaurant to Burgundy. 778 00:46:27,704 --> 00:46:29,498 This must succeed. 779 00:46:30,874 --> 00:46:31,750 The show begins. 780 00:47:04,116 --> 00:47:06,034 PERSONALITY OF MICHELIN INSPECTORS IS ENCRYPTED. THE WORDS WERE THEIRS. 781 00:47:06,118 --> 00:47:08,120 Finnish translation: Marianne Tenetz