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 00:01:36,847 --> 00:01:38,056 California. 31 00:01:38,140 --> 00:01:39,558 CALIFORNIA 32 00:01:39,641 --> 00:01:41,185 golden state, 33 00:01:41,268 --> 00:01:42,811 roast all year round, 34 00:01:42,895 --> 00:01:45,355 beach life and a long list of restaurants - 35 00:01:45,439 --> 00:01:48,108 chasing the biggest recognition in the industry. 36 00:01:48,192 --> 00:01:50,861 California has more Michelin restaurants - 37 00:01:50,944 --> 00:01:52,946 than in any other state. 38 00:01:53,030 --> 00:01:55,157 Half a dozen oysters. 39 00:01:55,240 --> 00:01:56,617 Hard to put it better. 40 00:01:56,700 --> 00:01:59,161 Chefs are not afraid to experiment. 41 00:02:00,579 --> 00:02:01,705 Korean tacos. 42 00:02:03,498 --> 00:02:06,043 The competition is tough. 43 00:02:06,919 --> 00:02:08,961 If it's hard to break through in Hollywood, 44 00:02:09,045 --> 00:02:12,466 Becoming a Michelin star chef is even more difficult. 45 00:02:13,008 --> 00:02:15,260 If it succeeds, only the sky is the limit. 46 00:02:15,344 --> 00:02:17,804 If you fail, you can lose everything. 47 00:02:20,182 --> 00:02:23,393 12 WEEKS UNTIL THE MICHELIN CEREMONY 48 00:02:24,645 --> 00:02:28,106 I have come to San Francisco to the historic center - 49 00:02:28,607 --> 00:02:30,317 To Restaurant Naides. 50 00:02:31,318 --> 00:02:34,071 The place has only been open for half a year, 51 00:02:34,154 --> 00:02:36,532 but it's already everyone's talk. 52 00:02:38,325 --> 00:02:40,244 Hello, good evening. Welcome. 53 00:02:40,702 --> 00:02:43,747 This is fine dining the Filipino way. 54 00:02:46,250 --> 00:02:47,334 Cabin pumpkin. 55 00:02:47,417 --> 00:02:50,754 In the middle is N25 ossetra caviar. 56 00:02:50,838 --> 00:02:52,464 Enjoy. -Thanks. 57 00:02:53,340 --> 00:02:54,424 Phenomenal. 58 00:02:56,301 --> 00:02:57,970 It tickles the tastebuds. 59 00:02:59,012 --> 00:03:03,475 Lives in California after the Philippines most Filipinos. 60 00:03:03,559 --> 00:03:05,102 I like the Filipino. 61 00:03:05,185 --> 00:03:07,688 Filipino food is underrated. 62 00:03:07,771 --> 00:03:08,689 I'm excited, 63 00:03:08,772 --> 00:03:14,069 for this is the first Filipino My fine dining tasting menu. 64 00:03:14,152 --> 00:03:17,823 0 STARS, CHASING ONE 65 00:03:19,032 --> 00:03:20,576 Hello. - Nice to meet you. 66 00:03:20,659 --> 00:03:21,535 Welcome. 67 00:03:22,035 --> 00:03:25,789 There's a commotion in the kitchen Filipino-born Patrick. 68 00:03:25,873 --> 00:03:27,916 His partner is Celine, 69 00:03:28,000 --> 00:03:31,336 girlfriend and business partner for six years. 70 00:03:32,337 --> 00:03:33,630 Is it fun? 71 00:03:33,714 --> 00:03:36,091 The door would be locked if it wasn't. 72 00:03:37,342 --> 00:03:40,596 The couple wants to do get to know Filipino cuisine. 73 00:03:41,805 --> 00:03:44,558 I think the moment is right. 74 00:03:44,641 --> 00:03:48,353 Customers are interested to try foods from different cultures. 75 00:03:50,439 --> 00:03:51,732 Two minutes. 76 00:03:52,316 --> 00:03:55,402 Patrick has been training for years In Michelin restaurants. 77 00:03:55,485 --> 00:03:59,531 Now he wants to win a star in his own restaurant - 78 00:03:59,615 --> 00:04:05,120 only as the second chef In the US with Filipino food. 79 00:04:05,204 --> 00:04:06,538 Oh shit. 80 00:04:07,497 --> 00:04:11,793 Cabin pumpkin. The sauce is made from bagoóng. 81 00:04:11,877 --> 00:04:13,754 A very nice portion. 82 00:04:14,338 --> 00:04:16,923 How the hell did you come up with that? 83 00:04:17,007 --> 00:04:18,841 I'll have to kill you if I tell. 84 00:04:19,426 --> 00:04:20,344 Enjoy. 85 00:04:20,427 --> 00:04:23,180 In the Philippines, we eat fermented shrimp paste, 86 00:04:23,263 --> 00:04:26,850 bagoóngia. This dose is a very refined version. 87 00:04:28,393 --> 00:04:30,437 Extreme wisdom - 88 00:04:30,521 --> 00:04:33,857 bold, sharp, sweet, sour and fatty flavors. 89 00:04:34,608 --> 00:04:37,653 Traditional fine dining is subtle. 90 00:04:37,736 --> 00:04:41,198 Filipino food is actually the complete opposite. 91 00:04:41,281 --> 00:04:42,741 We always make sure, 92 00:04:42,824 --> 00:04:45,994 that the dose corresponds Filipino taste world. 93 00:04:46,453 --> 00:04:48,914 Our food is bold and powerful. 94 00:04:48,997 --> 00:04:51,375 It can be salty, really sour - 95 00:04:51,458 --> 00:04:54,419 or earthy, powerful. 96 00:04:55,337 --> 00:04:57,047 We don't compromise on anything. 97 00:04:57,130 --> 00:04:59,299 Our version of sinigang. 98 00:04:59,383 --> 00:05:00,467 Jeez. 99 00:05:00,551 --> 00:05:02,553 Salty, sour soup. 100 00:05:02,636 --> 00:05:03,971 I finish with broth. 101 00:05:04,054 --> 00:05:07,474 The broth is from dry-aged beef, tamarind as a spice. 102 00:05:07,558 --> 00:05:09,977 From that comes sourness and sourness. 103 00:05:10,060 --> 00:05:12,521 So the taste is strong? -Yes. 104 00:05:12,604 --> 00:05:14,940 Fun. -The mouth can twist. 105 00:05:23,323 --> 00:05:27,286 It tastes really spicy right away. The acidity is strong. 106 00:05:27,369 --> 00:05:28,579 I like very much. 107 00:05:29,746 --> 00:05:32,791 Mouth contorts, but in a good way. 108 00:05:32,875 --> 00:05:37,045 Some people eat a portion and find it challenging, 109 00:05:37,129 --> 00:05:39,798 because the food is very acidic. 110 00:05:39,882 --> 00:05:42,551 Americans might not are not used to it. 111 00:05:42,634 --> 00:05:45,137 Some may not understand. 112 00:05:45,220 --> 00:05:48,807 We need to get Michelin inspector to understand. 113 00:05:51,768 --> 00:05:54,313 When the restaurant aiming for the first star, 114 00:05:54,396 --> 00:05:56,356 what's on the plate is important. 115 00:05:56,857 --> 00:06:00,110 Are the flavors balanced? Is the dose harmonious? 116 00:06:00,194 --> 00:06:03,488 The great thing is, that there are a huge number of food cultures. 117 00:06:03,572 --> 00:06:07,367 You learn new things all the time. Get to know new raw materials, 118 00:06:07,451 --> 00:06:08,994 to dishes and tastes. 119 00:06:09,661 --> 00:06:11,705 For us inspectors - 120 00:06:11,788 --> 00:06:15,542 however, it is important to see uniformity throughout the entire menu, 121 00:06:15,626 --> 00:06:16,919 not just in portions. 122 00:06:17,002 --> 00:06:19,296 Everything from canapés - 123 00:06:19,379 --> 00:06:21,798 for starters, mains and desserts - 124 00:06:21,882 --> 00:06:24,968 must work together and create something beautiful. 125 00:06:30,140 --> 00:06:33,852 We swim against the current elsewhere than in San Francisco. 126 00:06:35,562 --> 00:06:37,731 I drove an hour north - 127 00:06:37,814 --> 00:06:40,734 to the beautiful little town of Healdsburg - 128 00:06:40,817 --> 00:06:43,904 right in the middle of the California wine region. 129 00:06:44,780 --> 00:06:47,866 I think it's produced here the best wine in the world. 130 00:06:47,950 --> 00:06:50,244 However, I did not come for Pinot Noir - 131 00:06:50,744 --> 00:06:52,663 but because of a sandwich cafe. 132 00:06:53,330 --> 00:06:55,082 You heard right. 133 00:06:55,749 --> 00:06:57,084 A sandwich cafe. 134 00:06:57,835 --> 00:07:00,838 Hello! -One turkey pesto. 135 00:07:00,921 --> 00:07:03,173 You can get it from there. 136 00:07:03,257 --> 00:07:04,633 Lovely scent. 137 00:07:07,970 --> 00:07:09,680 One Italian. 138 00:07:09,763 --> 00:07:11,223 Thanks. Let's see. 139 00:07:13,517 --> 00:07:14,977 A few basic things: 140 00:07:15,060 --> 00:07:17,938 Troubadour is the busiest bakery in town. 141 00:07:18,021 --> 00:07:21,650 It is run by married couple Sean and Melissa. 142 00:07:22,568 --> 00:07:24,695 Melissa is a sourdough bread master. 143 00:07:24,778 --> 00:07:27,030 Sean, on the other hand, is in charge of the sandwiches. 144 00:07:27,489 --> 00:07:29,157 In all our sandwiches - 145 00:07:29,241 --> 00:07:31,326 there is something special. 146 00:07:33,537 --> 00:07:37,791 It can be hidden umami or herbal freshness. 147 00:07:37,875 --> 00:07:41,420 We're looking for full power, and that starts with the bread. 148 00:07:42,963 --> 00:07:46,592 Look how much stuffing. 149 00:07:46,675 --> 00:07:50,679 This is where jaws can drop. 150 00:07:53,223 --> 00:07:55,475 Excellent sandwich. 151 00:07:55,559 --> 00:07:58,770 Note that the author knows what he is doing. 152 00:07:59,980 --> 00:08:02,858 This is nothing a regular sandwich cafe. 153 00:08:03,275 --> 00:08:06,904 Sean is a former three-star head chef of the restaurant. 154 00:08:06,987 --> 00:08:11,158 Six years ago, he changed all that to a simple life. 155 00:08:11,575 --> 00:08:13,202 I felt that it was enough. 156 00:08:13,285 --> 00:08:17,164 I thought for a long time what to do next. 157 00:08:17,247 --> 00:08:22,085 I realized that there is a solution open your own restaurant. 158 00:08:22,169 --> 00:08:25,255 Just when Sean thought he was out, 159 00:08:25,339 --> 00:08:27,466 fine dining took off again. 160 00:08:27,549 --> 00:08:29,760 I tried to stay out of the kitchen, 161 00:08:29,843 --> 00:08:32,386 but I realized that I love to cook. 162 00:08:32,471 --> 00:08:35,515 I'm not just a sandwich guy. I'm a star chef. 163 00:08:35,599 --> 00:08:39,061 Michelin never goes away. It's contagious. 164 00:08:39,977 --> 00:08:41,647 Shall we move the cams? -Yeah. 165 00:08:42,898 --> 00:08:45,609 This is completely new to me. 166 00:08:46,193 --> 00:08:49,029 Sympathetic lunch cafe - 167 00:08:49,112 --> 00:08:52,908 turns into an elegant dinner restaurant. 168 00:08:53,325 --> 00:08:56,578 We close the doors at three. We are rearranging the hall. 169 00:08:57,287 --> 00:08:59,540 We bring up the gas levels, we clear the tables - 170 00:08:59,623 --> 00:09:02,918 and we prepare to serve dinner. 171 00:09:04,545 --> 00:09:05,838 The doors open. 172 00:09:07,631 --> 00:09:09,967 0 STARS, CHASING ONE 173 00:09:10,050 --> 00:09:12,469 Now to find out if Sean is - 174 00:09:12,553 --> 00:09:14,805 to become a chef with three Michelin stars - 175 00:09:14,888 --> 00:09:17,266 in the assembled kitchen. 176 00:09:17,349 --> 00:09:18,475 Hello. -Welcome. 177 00:09:18,559 --> 00:09:21,144 Jesse's table reservation, heading here. -Thanks. 178 00:09:22,855 --> 00:09:25,691 The atmosphere is very different. -That's right. 179 00:09:25,774 --> 00:09:27,150 No more bakery. 180 00:09:27,901 --> 00:09:30,988 This is how a fine dining restaurant is born. 181 00:09:31,071 --> 00:09:34,700 Instead of sandwiches, there are now bottles of wine. 182 00:09:34,783 --> 00:09:38,203 kitchen team, made sandwiches every day, 183 00:09:38,287 --> 00:09:40,247 is now in a white chef's outfit. 184 00:09:42,124 --> 00:09:45,210 The team prepares concentrated gourmet meals. 185 00:09:45,294 --> 00:09:47,004 About. Take to the table. 186 00:09:47,588 --> 00:09:49,173 Inspiration comes from - 187 00:09:49,256 --> 00:09:52,718 About Sean's passion to classic French cuisine. 188 00:09:54,678 --> 00:09:57,264 A small dish to start, croque madame. 189 00:09:57,347 --> 00:09:59,266 Gruyère, ham, summer truffle. 190 00:09:59,349 --> 00:10:00,767 Thank you very much. 191 00:10:00,851 --> 00:10:03,395 There isn't much of a more French starter - 192 00:10:03,478 --> 00:10:04,938 like croque madame. 193 00:10:05,022 --> 00:10:07,983 The dosage is like an elegant tip to the sandwich. 194 00:10:08,066 --> 00:10:09,526 This will be a pleasure. 195 00:10:13,780 --> 00:10:16,200 A full, rich first bite. 196 00:10:19,369 --> 00:10:22,039 Rye and caramelized turnip. 197 00:10:22,122 --> 00:10:26,752 Look how pretty. The top is a mini turnip. 198 00:10:29,880 --> 00:10:31,256 Crunchy, chewy. 199 00:10:31,340 --> 00:10:33,634 The rye base alone is rich. 200 00:10:35,552 --> 00:10:38,931 Next, Mount Lassen iron. 201 00:10:43,435 --> 00:10:46,480 I could eat this every day. 202 00:10:47,481 --> 00:10:50,108 The portion contains small pieces of cucumber. 203 00:10:50,192 --> 00:10:54,071 The smokiness of Dashi brings a lot of flavor. 204 00:10:54,154 --> 00:10:56,198 The portion is amazing. 205 00:10:59,034 --> 00:11:02,621 Food is interesting, for it is the perfect mixture of - 206 00:11:02,704 --> 00:11:05,916 rustic and fine dining. 207 00:11:07,835 --> 00:11:10,379 The portions are technical and refined, 208 00:11:10,462 --> 00:11:14,258 but the flavors are strong and the compositions are rich. 209 00:11:14,716 --> 00:11:16,552 Maybe that's what this place is all about. 210 00:11:16,635 --> 00:11:21,223 The place is warm, cozy and approachable. 211 00:11:22,599 --> 00:11:24,601 We are still in the sandwich cafe. 212 00:11:25,727 --> 00:11:27,104 How did it taste? 213 00:11:27,187 --> 00:11:31,650 How did you conjure something like this in the kitchen of a sandwich cafe? 214 00:11:31,733 --> 00:11:35,362 We're cleaning up a bit. We bring up the gas levels. 215 00:11:36,071 --> 00:11:37,906 Have been offered for four years - 216 00:11:37,990 --> 00:11:41,159 dinners, but marketing is challenging. 217 00:11:41,243 --> 00:11:44,037 "Come celebrate your wedding day - 218 00:11:44,121 --> 00:11:45,747 to the sandwich cafe." -So. 219 00:11:45,831 --> 00:11:51,670 The thing is, that there are not enough customers. 220 00:11:52,462 --> 00:11:56,258 It's not funny anymore. 221 00:11:57,426 --> 00:12:00,637 That's putting it quite mildly. 222 00:12:01,096 --> 00:12:03,599 Although sandwiches produce well, 223 00:12:03,682 --> 00:12:06,143 there are so few dinner reservations, 224 00:12:06,226 --> 00:12:09,396 that Sean and Melissa get along in a pinch. 225 00:12:09,479 --> 00:12:11,857 The cost of dinner - 226 00:12:11,940 --> 00:12:14,026 are the same every day. -So. 227 00:12:14,109 --> 00:12:18,155 Evenings with two and three tables scrap our results. 228 00:12:18,989 --> 00:12:21,408 It puts everything at risk. 229 00:12:21,491 --> 00:12:25,579 Unless you get more customers, our fable is over. 230 00:12:26,914 --> 00:12:29,041 How long can we go on like this? 231 00:12:29,124 --> 00:12:31,585 Realistically four months. 232 00:12:32,044 --> 00:12:37,424 If we don't get a star, it might be better to put the straws in the bag. 233 00:12:45,015 --> 00:12:46,850 8 WEEKS UNTIL THE CEREMONY 234 00:12:50,312 --> 00:12:52,439 Recently opened At Restaurant Naides - 235 00:12:52,523 --> 00:12:54,316 important months ahead, 236 00:12:54,775 --> 00:12:59,655 when the team tries to show that filipino food deserves a star. 237 00:13:00,364 --> 00:13:04,284 The team has to make an effort all the time and improve every day. 238 00:13:05,077 --> 00:13:06,870 The beginning has been good, 239 00:13:06,954 --> 00:13:10,415 but lasting success and consistency - 240 00:13:10,499 --> 00:13:12,209 don't come easy. 241 00:13:12,292 --> 00:13:13,877 Hey, Dad! - Hello, Celine. 242 00:13:13,961 --> 00:13:15,546 Patrick. -Nice. 243 00:13:15,629 --> 00:13:18,173 For me? -Most of it, at least. 244 00:13:18,257 --> 00:13:19,216 Deuce. 245 00:13:19,299 --> 00:13:22,928 Persuading Celine's father to taste - 246 00:13:23,011 --> 00:13:24,513 can be even more difficult. 247 00:13:24,596 --> 00:13:27,307 Do you want to taste something? You haven't eaten here yet. 248 00:13:27,391 --> 00:13:31,854 It's because I like it of foods that contain - 249 00:13:31,937 --> 00:13:33,981 ketchup, mustard and steak sauce. 250 00:13:34,773 --> 00:13:36,817 Don't be mad, Patrick. 251 00:13:36,900 --> 00:13:38,402 Of course not. 252 00:13:38,944 --> 00:13:44,324 Patrick and me we have sacrificed a lot for the restaurant. 253 00:13:44,408 --> 00:13:48,120 We have put all our savings into this. 254 00:13:48,203 --> 00:13:52,875 We couldn't get anyone to invest in us. 255 00:13:52,958 --> 00:13:56,795 If we fail, it would be hard to get back on your feet. 256 00:13:56,879 --> 00:14:00,132 I am proud that what you have accomplished. 257 00:14:00,215 --> 00:14:02,759 I couldn't help you. 258 00:14:02,843 --> 00:14:05,345 You haven't gotten anything for free. 259 00:14:05,429 --> 00:14:09,057 You have done this all by yourself. 260 00:14:09,141 --> 00:14:10,267 Thanks. 261 00:14:10,726 --> 00:14:14,271 In such a tough competition Filipino fine dining is a risk. 262 00:14:14,688 --> 00:14:16,815 Be fine. -Bye! 263 00:14:17,441 --> 00:14:19,860 Getting a star would help - 264 00:14:19,943 --> 00:14:22,362 to get more customers. 265 00:14:28,452 --> 00:14:30,913 Four minutes. -Four minutes. 266 00:14:31,705 --> 00:14:33,749 Patrick might get - 267 00:14:33,832 --> 00:14:37,002 Michelin's attention sooner than expected. 268 00:14:38,670 --> 00:14:40,881 We are still vacuuming here. 269 00:14:41,798 --> 00:14:43,425 Let's open. 270 00:14:43,926 --> 00:14:47,846 Renowned food writer Beth Lang… 271 00:14:47,930 --> 00:14:49,097 That's him. 272 00:14:49,181 --> 00:14:51,141 Evening. -...coming to dinner. 273 00:14:52,309 --> 00:14:55,479 A new restaurant needs all possible publicity, 274 00:14:55,562 --> 00:14:57,648 as long as it's positive. 275 00:14:57,731 --> 00:15:00,317 To go. Let's make a good impression. 276 00:15:00,400 --> 00:15:01,443 Three minsa. 277 00:15:01,527 --> 00:15:02,694 In peace. 278 00:15:03,278 --> 00:15:05,280 Our interpretation of adobo. 279 00:15:05,364 --> 00:15:06,865 The base is vinegar. 280 00:15:06,949 --> 00:15:09,451 You can taste the acidity right away - 281 00:15:09,535 --> 00:15:12,287 all behind this powerful dose. 282 00:15:12,371 --> 00:15:14,039 Beth has traveled a lot. 283 00:15:14,122 --> 00:15:17,334 I don't know does he know filipino cuisine. 284 00:15:17,417 --> 00:15:21,505 I'm interested in seeing does he understand what we are trying to do. 285 00:15:22,297 --> 00:15:24,633 Sinigang to the table 2. 286 00:15:26,552 --> 00:15:27,928 All right. To go. 287 00:15:29,930 --> 00:15:31,265 Thanks. 288 00:15:37,855 --> 00:15:40,357 It's hard when your face is like a poker. 289 00:15:41,024 --> 00:15:43,068 It makes me nervous. 290 00:15:46,864 --> 00:15:47,906 what's it like 291 00:15:48,365 --> 00:15:50,033 Good and interesting, 292 00:15:50,117 --> 00:15:55,414 but there is a lot of acidity. Every serving is tart. 293 00:15:55,497 --> 00:15:56,957 We like it 294 00:15:57,040 --> 00:16:00,419 and lots of Filipino food based on vinegar. 295 00:16:00,502 --> 00:16:02,754 It feels like vinegar is everywhere. 296 00:16:02,838 --> 00:16:05,716 Something would be needed to balance it. 297 00:16:05,799 --> 00:16:08,677 Too much vinegar? That's what I'm trying to… 298 00:16:08,760 --> 00:16:11,180 Yeah. - I'm trying to decide. 299 00:16:13,307 --> 00:16:15,851 Thanks. Good continuation of the evening! 300 00:16:19,396 --> 00:16:23,483 When someone comes and says, "I don't understand," 301 00:16:23,567 --> 00:16:25,277 it is difficult to digest. 302 00:16:26,278 --> 00:16:29,573 We do things that others don't. 303 00:16:30,991 --> 00:16:35,996 I think we have a concept, for which it is worth risking everything. 304 00:16:43,921 --> 00:16:47,007 At the Troubadour financial pressures are increasing. 305 00:16:47,090 --> 00:16:50,677 Sean hopes the star will change direction. 306 00:16:51,303 --> 00:16:54,890 You just have to figure out how to get the star. 307 00:16:56,225 --> 00:17:00,979 We only can make the best possible food - 308 00:17:01,063 --> 00:17:03,607 and keeps the restaurant top-notch. 309 00:17:04,233 --> 00:17:07,944 I need a dose who beats the inspectors with a sledgehammer. 310 00:17:08,654 --> 00:17:10,239 We need it. 311 00:17:13,659 --> 00:17:14,617 The menu is good, 312 00:17:14,701 --> 00:17:17,704 but the chicken is the weakest link in my opinion. 313 00:17:17,788 --> 00:17:21,333 A strong climax is needed. 314 00:17:21,415 --> 00:17:25,002 We have duck breast. I was thinking about plums. 315 00:17:25,087 --> 00:17:27,714 I want swirliness. 316 00:17:27,798 --> 00:17:30,384 A bit like in a pickle. 317 00:17:30,467 --> 00:17:32,344 This dose - 318 00:17:32,427 --> 00:17:35,597 complements the menu exactly as we want. 319 00:17:35,681 --> 00:17:37,266 That's what we're after. 320 00:17:38,642 --> 00:17:41,520 Sean eats a French duck dish, 321 00:17:41,603 --> 00:17:43,772 canard aux pruneaux. 322 00:17:43,856 --> 00:17:47,317 Instead of prunes he uses fresh ones. 323 00:17:47,401 --> 00:17:50,237 I want to serve them like this, al fresco. 324 00:17:51,864 --> 00:17:55,826 To get a Michelin star, must meet certain requirements: 325 00:17:55,909 --> 00:18:00,372 different manufacturing techniques, uniqueness, seasonal awareness. 326 00:18:00,455 --> 00:18:04,042 A dose is needed, which meets all those requirements. 327 00:18:06,336 --> 00:18:08,213 Cooking in a sandwich cafe - 328 00:18:08,297 --> 00:18:11,758 it's like working one hand tied. 329 00:18:15,220 --> 00:18:18,557 Sean has had a lot of pressure this year. 330 00:18:18,640 --> 00:18:21,435 He knows how to get stars, 331 00:18:21,518 --> 00:18:25,647 but he hasn't won yet star for his own restaurant. 332 00:18:26,607 --> 00:18:29,484 Unless there's a star this year too, 333 00:18:29,568 --> 00:18:34,573 who knows how much he can still withstand the mental pressure. 334 00:18:34,656 --> 00:18:37,534 Shall we continue? I don't know. 335 00:18:38,327 --> 00:18:42,998 Duck breast is good. Sliced ​​plums. The muslin sauce is done. 336 00:18:45,667 --> 00:18:48,629 Let's put this and make a rosette around it. 337 00:18:50,506 --> 00:18:51,632 Let's try. 338 00:18:57,304 --> 00:18:59,223 The dish is ready. 339 00:18:59,306 --> 00:19:02,017 Sean trusts the most in one person's estimation. 340 00:19:02,100 --> 00:19:04,436 Hello. Just right. 341 00:19:04,895 --> 00:19:06,939 what are you doing - New duck dish. 342 00:19:07,022 --> 00:19:09,233 Do you have time to taste? -Yeah. 343 00:19:09,316 --> 00:19:13,820 Here's the duck broth, featuring umeshua. 344 00:19:13,904 --> 00:19:18,617 Here's a duck consommé, with pickled plums. 345 00:19:18,700 --> 00:19:20,869 Plum, plum, plum. 346 00:19:20,953 --> 00:19:21,954 Jes. 347 00:19:22,037 --> 00:19:23,038 The way it tastes. 348 00:19:30,879 --> 00:19:32,047 The duck is excellent. 349 00:19:33,465 --> 00:19:34,466 Really good. 350 00:19:35,008 --> 00:19:36,468 Lovely floral. 351 00:19:36,552 --> 00:19:39,221 The sharpness and saltiness break nicely. 352 00:19:39,304 --> 00:19:40,806 Awesome. -Yeah. 353 00:19:40,889 --> 00:19:42,140 A great portion. 354 00:19:43,559 --> 00:19:44,560 Nice. 355 00:19:46,770 --> 00:19:49,273 Melissa accepted the dose. 356 00:19:49,356 --> 00:19:53,777 Let's hope the inspector will too has time to give approval. 357 00:20:01,827 --> 00:20:03,287 in San Francisco - 358 00:20:03,370 --> 00:20:06,248 Patrick received criticism for the acidity. 359 00:20:06,331 --> 00:20:08,959 Now he's looking for inspiration - 360 00:20:09,042 --> 00:20:10,961 to balance the menu. 361 00:20:12,212 --> 00:20:15,090 Chicken adobo, one kare kare. 362 00:20:15,716 --> 00:20:18,177 He stays true to his roots - 363 00:20:18,260 --> 00:20:20,220 and keeps the flavors Filipino. 364 00:20:20,304 --> 00:20:23,724 I want the menu this kind of sweet chili sauce. 365 00:20:24,183 --> 00:20:26,059 Grilled and caramelized. 366 00:20:26,143 --> 00:20:29,563 Let's change then into a sweet chili glaze. 367 00:20:29,646 --> 00:20:32,733 Such a dose would be neat as fine dining. 368 00:20:36,111 --> 00:20:38,906 Here are kumquats. Are they used? 369 00:20:38,989 --> 00:20:41,992 Do you bark? -Yes, and juice. 370 00:20:43,410 --> 00:20:46,747 This has its risks. We know what's at stake. 371 00:20:46,830 --> 00:20:50,626 If everything goes wrong, at least we pulled in our style. 372 00:20:50,709 --> 00:20:51,710 No need to regret. 373 00:20:52,711 --> 00:20:55,088 Thanks. -Please. Hello! 374 00:20:59,051 --> 00:21:02,763 Patrick won't give up acidity - 375 00:21:02,846 --> 00:21:05,140 but add sweetness to the menu. 376 00:21:07,559 --> 00:21:09,102 We have paprika flakes. 377 00:21:09,186 --> 00:21:13,148 If you juice it, you get sweet chili. 378 00:21:13,232 --> 00:21:14,358 Taste. 379 00:21:15,192 --> 00:21:19,404 Reminiscent of childhood meals, which had sweet chili. 380 00:21:19,488 --> 00:21:22,950 The first thing that came to my mind was lobster. 381 00:21:28,038 --> 00:21:29,289 Let's see. 382 00:21:29,373 --> 00:21:31,583 I salted duck egg yolks. 383 00:21:31,667 --> 00:21:32,709 Nice. 384 00:21:33,502 --> 00:21:35,254 A little crunch, 385 00:21:35,879 --> 00:21:39,967 lobster coated with sweet chili and the richness of the yolk - 386 00:21:40,050 --> 00:21:42,219 to balance the flavors. 387 00:21:42,970 --> 00:21:45,097 Add kumquat peel. 388 00:21:45,180 --> 00:21:49,142 It brings to the dose filipinoness and freshness. 389 00:21:53,355 --> 00:21:56,400 Let's put it on top. It looks like a candle. 390 00:21:57,401 --> 00:21:59,987 Where do you place the dish on the menu? 391 00:22:00,070 --> 00:22:02,990 Between dishes. 392 00:22:03,073 --> 00:22:05,576 The dish brings sweetness and complements - 393 00:22:05,659 --> 00:22:08,078 acidity of sinigang. 394 00:22:14,251 --> 00:22:15,711 Good luck. 395 00:22:15,794 --> 00:22:17,671 Shall we put it on the menu? 396 00:22:17,754 --> 00:22:21,175 Yeah. Let's just put it. 397 00:22:26,430 --> 00:22:27,848 You can always improve. 398 00:22:27,931 --> 00:22:31,852 Everything we do has room for growth. 399 00:22:31,935 --> 00:22:34,730 What's the point of doing anything, 400 00:22:34,813 --> 00:22:36,690 unless you can develop? 401 00:22:37,816 --> 00:22:40,611 Before launching a new dose - 402 00:22:40,694 --> 00:22:44,156 Patrick wants to hear his mentor's opinion. 403 00:22:45,574 --> 00:22:47,576 Hello! -How is it going? 404 00:22:47,659 --> 00:22:49,620 Very. How about you? -Very. 405 00:22:49,703 --> 00:22:51,163 Harrison Cheney, 406 00:22:51,246 --> 00:22:54,374 the two-star Sons and Daughters -restaurant chef. 407 00:22:54,458 --> 00:22:56,835 Does it look familiar? - Very familiar. 408 00:22:58,253 --> 00:23:00,047 Worked there before - 409 00:23:00,130 --> 00:23:01,757 Sons and Daughters. 410 00:23:02,549 --> 00:23:05,052 I was there with Harrison assistant kitchen master. 411 00:23:06,345 --> 00:23:08,263 Sons and Daughters moved. 412 00:23:08,972 --> 00:23:10,724 Influenced by Imin Harrison - 413 00:23:11,266 --> 00:23:15,145 style, technique, attitude and in terms of approach. 414 00:23:15,229 --> 00:23:18,148 I want Harrison to be proud of me. 415 00:23:19,149 --> 00:23:21,443 What kind of feedback have you received? 416 00:23:21,527 --> 00:23:23,028 Generally good, 417 00:23:23,111 --> 00:23:25,656 but every now and then - 418 00:23:25,739 --> 00:23:29,409 there are criticisms of acidity, acidity and earthiness, 419 00:23:29,493 --> 00:23:32,329 but that's what filipino food is. 420 00:23:32,412 --> 00:23:35,249 Like scolding a Thai too spicy. 421 00:23:35,332 --> 00:23:38,168 Paying customer is entitled to his opinion, 422 00:23:38,252 --> 00:23:42,047 but you shouldn't compromise on authenticity to please people. 423 00:23:42,130 --> 00:23:44,424 New things always surprise. 424 00:23:44,508 --> 00:23:47,594 No one makes a Filipino fine dining like this. 425 00:23:47,678 --> 00:23:49,930 It takes time for people to get used to it. 426 00:23:50,013 --> 00:23:52,015 Awards can change that. 427 00:23:52,099 --> 00:23:53,767 Just focus on - 428 00:23:53,851 --> 00:23:56,270 to create a menu you'll be proud of. 429 00:23:56,353 --> 00:23:58,730 It was nice to talk. Thank you for inviting. 430 00:23:58,814 --> 00:24:01,733 This was nice. Thank you very much. 431 00:24:01,817 --> 00:24:03,777 See you! Cheers! 432 00:24:06,613 --> 00:24:08,198 3 WEEKS UNTIL THE CEREMONY 433 00:24:08,282 --> 00:24:11,076 Restaurants will soon hear, 434 00:24:11,159 --> 00:24:13,412 have they been invited to the Michelin ceremony. 435 00:24:17,541 --> 00:24:18,625 to the Troubadour - 436 00:24:18,709 --> 00:24:21,879 there is a last minute reservation even in free time. 437 00:24:22,880 --> 00:24:24,339 It freaked the team out. 438 00:24:24,423 --> 00:24:26,300 NO VISIT AT ALL 439 00:24:26,758 --> 00:24:29,761 If the booker is an inspector, is really important - 440 00:24:29,845 --> 00:24:32,222 focus carefully. -Yes. 441 00:24:32,306 --> 00:24:33,765 Keep everyone in the loop. 442 00:24:33,849 --> 00:24:34,892 Receipt. 443 00:24:35,559 --> 00:24:37,394 The team takes it seriously, 444 00:24:37,477 --> 00:24:39,146 for so close to the ceremony - 445 00:24:39,730 --> 00:24:41,565 Sean is nervous for a reason. 446 00:24:44,151 --> 00:24:46,987 When we go to a restaurant, we try to keep - 447 00:24:47,070 --> 00:24:48,614 low profile. 448 00:24:48,697 --> 00:24:51,533 It is important that we do not get special treatment… 449 00:24:51,617 --> 00:24:52,784 MICHELIN INSPECTOR 450 00:24:53,535 --> 00:24:56,997 ...because it's all about food. 451 00:24:59,499 --> 00:25:00,501 Welcome. 452 00:25:01,460 --> 00:25:03,420 Your table is here. 453 00:25:04,463 --> 00:25:06,715 If the customer is an inspector, 454 00:25:06,798 --> 00:25:11,678 a completely empty restaurant is not what Sean hoped for. 455 00:25:11,762 --> 00:25:13,597 The solo diner came. 456 00:25:13,680 --> 00:25:14,890 Receipt. 457 00:25:18,727 --> 00:25:21,647 The fact that he is the only lone diner - 458 00:25:21,730 --> 00:25:24,942 in a whole empty hall, it's stressful. 459 00:25:25,025 --> 00:25:28,695 In twenty minutes there will be five customers. 460 00:25:29,279 --> 00:25:31,281 It makes things a little easier. 461 00:25:32,407 --> 00:25:34,493 The fact that there is a window of eyes alone, 462 00:25:34,576 --> 00:25:37,246 feels uncomfortable to most. 463 00:25:41,667 --> 00:25:43,794 Wish you luck. -Receipt. 464 00:25:45,254 --> 00:25:46,797 Bread, our thing. 465 00:25:55,264 --> 00:25:56,765 Solo Diner - 466 00:25:56,849 --> 00:25:59,852 slowly explores everything. 467 00:26:01,186 --> 00:26:04,439 The customer snaps the pictures. 468 00:26:04,523 --> 00:26:05,524 I noticed. 469 00:26:05,607 --> 00:26:06,692 Oui. 470 00:26:08,110 --> 00:26:11,238 He acts like an inspector. 471 00:26:11,697 --> 00:26:14,533 If someone would like to pretend to be an inspector, 472 00:26:14,616 --> 00:26:16,410 that's exactly how it should work. 473 00:26:20,080 --> 00:26:21,832 In San Francisco… 474 00:26:22,374 --> 00:26:25,294 in Restaurant Naides we are living in decisive moments. 475 00:26:28,380 --> 00:26:31,758 We spend a lot of time together, perhaps too much. 476 00:26:31,842 --> 00:26:34,553 Now. Yeah, yeah. 477 00:26:36,722 --> 00:26:39,099 The restaurant is fully booked. 478 00:26:39,183 --> 00:26:42,769 Patrick's new creation, sweet chili lobster, 479 00:26:42,853 --> 00:26:44,563 is ready to launch. 480 00:26:45,314 --> 00:26:47,107 Interested in feedback - 481 00:26:47,191 --> 00:26:48,984 from the new lobster bite. 482 00:26:49,067 --> 00:26:52,279 We do this, because we believe in what we do. 483 00:26:52,946 --> 00:26:55,240 Steady and calm. 484 00:27:08,295 --> 00:27:10,589 How did the bite taste? - Really good. 485 00:27:10,672 --> 00:27:12,549 It was perfect. 486 00:27:14,343 --> 00:27:16,261 The dish is popular, 487 00:27:16,345 --> 00:27:20,390 and it helped balance acidity of the menu. 488 00:27:20,474 --> 00:27:25,312 Sweet and salty are very well balanced. 489 00:27:25,896 --> 00:27:27,523 Terribly good. 490 00:27:27,606 --> 00:27:31,902 It went really well. All customers are satisfied. 491 00:27:31,985 --> 00:27:36,365 It's great to create a memory, which they will never forget. 492 00:27:42,204 --> 00:27:43,080 Lovely. 493 00:27:43,163 --> 00:27:45,541 Getting a Michelin star - 494 00:27:45,624 --> 00:27:48,293 would show that we are doing things right. 495 00:27:49,920 --> 00:27:51,004 BAKERY and BISTRO 496 00:27:51,088 --> 00:27:52,464 at the Troubadour - 497 00:27:52,548 --> 00:27:57,010 Sean created a new duck dish, with which he tries to develop a tasting menu. 498 00:27:57,719 --> 00:28:02,474 This may be the greatest test of the dose. 499 00:28:03,225 --> 00:28:05,769 If you are not sure about the duck, put it back. 500 00:28:06,895 --> 00:28:11,608 We're 30 seconds behind. I hope nothing goes wrong. 501 00:28:12,860 --> 00:28:15,362 I'll take care of this myself now. 502 00:28:16,947 --> 00:28:18,240 First batch - 503 00:28:18,323 --> 00:28:20,325 there is always a bit of fumbling. 504 00:28:20,409 --> 00:28:21,660 It's stressful. 505 00:28:21,743 --> 00:28:22,828 Ready. 506 00:28:23,328 --> 00:28:24,705 I'll go first. 507 00:28:32,379 --> 00:28:34,131 Everything has to be in order. 508 00:28:34,798 --> 00:28:36,049 A decisive moment. 509 00:28:42,848 --> 00:28:45,601 First bite. That's how you know it. 510 00:28:51,148 --> 00:28:53,609 He ponders and thinks… 511 00:29:03,327 --> 00:29:05,120 He ate all the duck. 512 00:29:06,455 --> 00:29:08,457 Eat the plate empty. -Awesome. 513 00:29:08,540 --> 00:29:09,458 Well? 514 00:29:09,541 --> 00:29:12,169 The best duck. Want to come again. 515 00:29:12,252 --> 00:29:13,378 After checking… 516 00:29:13,462 --> 00:29:16,381 After checking other restaurants. 517 00:29:19,134 --> 00:29:21,678 2 WEEKS UNTIL THE CEREMONY 518 00:29:22,679 --> 00:29:26,391 Today for restaurants around California survives, 519 00:29:26,475 --> 00:29:29,228 are they on the Michelin candidate list. 520 00:29:29,978 --> 00:29:32,439 Of course, an invitation does not guarantee anything, 521 00:29:32,523 --> 00:29:35,651 but it's a step towards stardom. 522 00:29:35,734 --> 00:29:38,237 I knew it! Gotta tell Celine. 523 00:29:39,863 --> 00:29:41,949 Is Celine here? Celine! 524 00:29:42,324 --> 00:29:44,576 Hello. What now? - We received an email. 525 00:29:44,660 --> 00:29:46,161 Did we get an invitation? 526 00:29:46,245 --> 00:29:49,164 Yeah. -Awesome thing. 527 00:29:51,083 --> 00:29:52,334 Keep it to the point. 528 00:29:53,293 --> 00:29:55,712 We received an email today. We got an invitation. 529 00:29:57,881 --> 00:29:59,508 Thanks to you guys. 530 00:30:04,429 --> 00:30:05,556 Hello. 531 00:30:06,348 --> 00:30:08,934 We got an invitation to the Michelin gala. 532 00:30:12,521 --> 00:30:14,439 I am… 533 00:30:16,191 --> 00:30:18,777 Sweet, right? - I'm excited. 534 00:30:20,320 --> 00:30:22,906 You worked hard. 535 00:30:25,200 --> 00:30:27,327 I can't even scream. 536 00:30:27,411 --> 00:30:29,371 No need to scream. Let's just go. 537 00:30:30,455 --> 00:30:31,957 i love you - Me too you. 538 00:30:36,753 --> 00:30:38,338 0 DAYS UNTIL THE CEREMONY 539 00:30:39,673 --> 00:30:43,510 Months of anonymous visits and secret inspections - 540 00:30:43,594 --> 00:30:45,929 have led to this moment. 541 00:30:50,642 --> 00:30:51,894 This is a big deal. 542 00:30:53,103 --> 00:30:57,441 Restaurant Naides has been able to enjoy from the noise caused by opening, 543 00:30:57,524 --> 00:30:59,818 but will bold flavors bring them - 544 00:30:59,902 --> 00:31:03,780 only the second as a Filipino restaurant in the United States - 545 00:31:03,864 --> 00:31:05,616 A Michelin star? 546 00:31:06,617 --> 00:31:09,828 We have all sacrificed time and energy for the restaurant. 547 00:31:09,912 --> 00:31:13,165 A star would be a huge deal. 548 00:31:13,248 --> 00:31:14,750 I'm in my spots. 549 00:31:18,378 --> 00:31:19,505 Look at the views. 550 00:31:22,007 --> 00:31:23,842 Sean and Melissa - 551 00:31:23,926 --> 00:31:26,845 have supported with their bakery A fine dining dream. 552 00:31:26,929 --> 00:31:29,264 However, no customers are visible. 553 00:31:29,348 --> 00:31:32,184 Will they get a star, that helps turn the course? 554 00:31:32,267 --> 00:31:33,393 How are you? 555 00:31:33,769 --> 00:31:37,773 Getting a star would be the highlight of my career. 556 00:31:37,856 --> 00:31:38,941 It has to happen. 557 00:31:39,024 --> 00:31:40,943 I don't want to give up my source of joy. 558 00:31:41,026 --> 00:31:42,653 TO THE MICHELIN GUIDE CEREMONY OF CALIFORNIA 559 00:31:45,864 --> 00:31:46,949 Good evening! 560 00:31:47,032 --> 00:31:48,408 Hello and welcome. 561 00:31:48,492 --> 00:31:50,577 Great to be here with you. 562 00:31:52,246 --> 00:31:57,084 There is one in line of the most anticipated moments of the evening, 563 00:31:57,167 --> 00:31:59,878 one Michelin star disclosure of recipients. 564 00:32:01,964 --> 00:32:04,800 Our chefs clearly exciting. 565 00:32:06,301 --> 00:32:11,390 We are pleased to announce, that you get one Michelin star - 566 00:32:14,101 --> 00:32:18,522 Seline, Chef Dave Beran from Santa Monica. 567 00:32:18,605 --> 00:32:20,941 We want to see the Troubadour and the Naides. 568 00:32:21,567 --> 00:32:24,403 A star would help them both a lot. 569 00:32:25,362 --> 00:32:28,365 Miura, Chef Derek Wilcox. 570 00:32:28,448 --> 00:32:31,994 Kojima, Chef Hayato Kojima. 571 00:32:32,077 --> 00:32:36,540 Corridor 109, Chef Brian Baik. 572 00:32:37,749 --> 00:32:38,876 Fourth star. 573 00:32:40,377 --> 00:32:41,628 Our restaurants are not visible. 574 00:32:43,422 --> 00:32:45,048 Invitation to the ceremony - 575 00:32:45,132 --> 00:32:47,217 doesn't guarantee them a star yet. 576 00:32:48,385 --> 00:32:52,848 Add excitement to the game. You get one Michelin star… 577 00:33:02,232 --> 00:33:03,275 Lady! 578 00:33:04,610 --> 00:33:06,153 Come on stage! 579 00:33:06,236 --> 00:33:07,404 Yes! 580 00:33:07,487 --> 00:33:10,991 Chef Patrick Gabon from San Francisco. 581 00:33:13,952 --> 00:33:17,414 This gem of restaurants - 582 00:33:17,497 --> 00:33:21,001 is undeniably built with love. 583 00:33:21,335 --> 00:33:22,586 That's it now. 584 00:33:22,669 --> 00:33:27,049 US second A Michelin-awarded Filipino restaurant. 585 00:33:29,635 --> 00:33:32,554 The achievement is phenomenal To Patrick and Celine. 586 00:33:32,638 --> 00:33:34,598 The tension builds. 587 00:33:34,681 --> 00:33:36,892 One Michelin star gets you… 588 00:33:37,809 --> 00:33:40,979 Sean and Melissa are still waiting. 589 00:33:41,396 --> 00:33:46,193 …Lucien, Chef Elijah Arizmendi. 590 00:33:46,276 --> 00:33:50,364 Wolfsbane, chefs Rupert Blease and Carrie Blease - 591 00:33:50,447 --> 00:33:52,699 from San Francisco. 592 00:33:54,243 --> 00:33:57,412 There are now eight on stage new one star recipient. 593 00:33:57,496 --> 00:34:00,874 Maybe this wasn't the year of the Troubadour. 594 00:34:03,126 --> 00:34:07,005 Without further ado there is still one star left to share. 595 00:34:11,009 --> 00:34:12,344 You get a star - 596 00:34:17,349 --> 00:34:21,520 Troubadour, chefs… -Yay! 597 00:34:21,603 --> 00:34:23,897 Good, Sean! -…from Healdsburg. 598 00:34:25,065 --> 00:34:26,065 Jes. 599 00:34:27,150 --> 00:34:29,444 Inspectors were impressed - 600 00:34:29,527 --> 00:34:33,031 from this wonderful little sandwich cafe and from the bakery during the day - 601 00:34:33,114 --> 00:34:36,493 and an exciting tasting menu in the evening. 602 00:34:36,577 --> 00:34:38,620 It was tight. 603 00:34:44,126 --> 00:34:44,960 Yes! 604 00:34:51,550 --> 00:34:54,094 Recognition brings customers from all over - 605 00:34:54,178 --> 00:34:56,179 to their small restaurant. 606 00:35:00,851 --> 00:35:01,727 What a relief! 607 00:35:10,777 --> 00:35:12,487 We won a Michelin star. 608 00:35:12,571 --> 00:35:14,114 I am extremely happy. 609 00:35:14,198 --> 00:35:18,160 You deserved it. You pursued a dream and achieved it. 610 00:35:18,243 --> 00:35:19,411 Thank you. -Thanks. 611 00:35:20,370 --> 00:35:21,246 We did it. 612 00:35:22,080 --> 00:35:23,248 I'm really happy. 613 00:35:23,332 --> 00:35:27,794 Getting a star is a big deal. I'm really happy. 614 00:35:29,630 --> 00:35:31,006 It feels good. 615 00:35:31,089 --> 00:35:34,801 Filipinos know that we are on the same level - 616 00:35:34,885 --> 00:35:36,553 like other cultures. 617 00:35:39,348 --> 00:35:40,724 Pat on the back! 618 00:35:40,807 --> 00:35:42,392 We did it. -Creator. 619 00:35:43,393 --> 00:35:46,480 For Sean and Melissa the good news has rushed - 620 00:35:46,563 --> 00:35:48,815 and bookings are pouring in. 621 00:35:48,899 --> 00:35:50,108 Quickly. 622 00:35:50,526 --> 00:35:53,237 Thursday booked. -Sunday doubled. 623 00:35:53,320 --> 00:35:54,655 Crazy. -Only in an hour. 624 00:35:54,738 --> 00:35:56,657 Surprisingly fast. 625 00:35:56,740 --> 00:35:59,076 The next two weeks are almost full. 626 00:35:59,952 --> 00:36:01,203 It will be busy. 627 00:36:02,496 --> 00:36:03,622 We did it. 628 00:36:06,542 --> 00:36:09,628 Troubadour and Naides joined the elite club - 629 00:36:09,711 --> 00:36:12,005 the world's top restaurants, 630 00:36:12,422 --> 00:36:15,676 who always strive master the techniques, 631 00:36:16,552 --> 00:36:17,594 to develop doses… 632 00:36:17,678 --> 00:36:20,138 Let's continue. We are doing something very special. 633 00:36:21,223 --> 00:36:24,476 ...and strive for perfection. 634 00:36:25,644 --> 00:36:26,854 Spectacular. 635 00:36:27,312 --> 00:36:29,189 Confession changes life. 636 00:36:29,273 --> 00:36:32,651 For the chef there is no greater honor - 637 00:36:32,734 --> 00:36:34,987 like getting a Michelin star. 638 00:36:35,070 --> 00:36:36,697 They don't stop there. 639 00:36:36,780 --> 00:36:40,784 They have to do everything again next year. 640 00:36:40,868 --> 00:36:42,035 Is it ready? 641 00:36:42,119 --> 00:36:43,161 Sí, chef. 642 00:36:44,454 --> 00:36:47,040 So do we. See you then. 643 00:36:49,960 --> 00:36:51,170 52 WEEKS UNTIL THE CEREMONY 644 00:37:23,535 --> 00:37:25,454 PERSONALITY OF MICHELIN INSPECTORS IS ENCRYPTED. THE WORDS WERE THEIRS. 645 00:37:25,537 --> 00:37:27,456 Finnish translation: Marianne Tenetz