Original subtitles

The color is incredible, right?

Yeah, we explained Mr. Rockefeller

was in the meeting

and I... I couldn't get up.

He is 103 years old.

We should talk about the products

Who is gonna start off?

Three different pigs from three different farms.

So, these are all three waste...

Three different breeds, same cut, same cure.

Same cut, same cure,

same amount of time, different breeds.

All being fed waste.

Different kind of waste.

When I opened my restaurant in Paris...

after Joel Robuchon

for the first...

dinner I serve

pomme de terre fondante au porc.

To illustrate perfectly pork and potatoes.

That...

unique message.

First of all the real context

is he was taking over for chef Joel Robuchon.

Who had been given...

- Exactly. - Three stars.

Twenty years ago.

- Twenty years ago. - I was there.

I was in Paris when it happened.

And I can... I was. You didn't know me.

I was stagiairedown the street.

And I... It was incredible...

One felt the pressure

for Mr. Ducasse to open because...

so many people thought two things.

One is - he may fail.

He was the most celebrated chef in the South.

Now he was coming to Paris

and shoot for another 3-stars.

Unheard of.

And number two -

you're going into the temple of Robuchon.

And so the feeling in Paris,

and feeling among the... the chefs was...

he's taking a huge risk.

For the first meal on the first night

he went very humble.

That was the opposite of what people expected.

- Exactly. - What they expected was

challenge Robuchon and come in with

very technical, very highly meticulous plating.

And what you do? You serve pork and potatoes.

Pork bellies.

Pork bellies. Good point.

Couldn't be more peasant.

And now today, with all the restaurants that...

that, you know, that... the Nomas, the...

the Massimos of the world that celebrate peasant food,

back then...

You didn't do that.

Because Michelin didn't allow you to do that.

And what Mr. Ducasse did is really changed the conversation.

And allow chefs like us, actually,

to be serving waste-fed pig on our menu

and charging what we charge for it.

It's a very important...

Thank you for bringing it up.

It's a very important moment

in the modern history of gastronomy.

-Local snack. -Local snack.

Shanghai train. Shanghai.

We don't treat the children as poor children.

We treat them as children

who did not have the opportunity.

The poor child will come here and see it is safe,

the child will say,

I must be still important.

That's the key.

Then they begin to dream.

Then you can challenge them to study.

To play, to excel.

How many poor people can we help

if we only invest in them

while there is time.

It's good to have on obsession

that one of these kids

will be an official chef in the restaurant.

I've always dreamt about that.

Now that I have my job

I can now help my family with their needs.

That I cannot do before.

What I can say the program it changed my life

to be a better... to be a better one...

Now I can face life with a great pride.

No, confidence rather.

- Thank you so much.

Thank you so much. Yeah.

- Good help, chef. - Thank you.

Thank you so much.

- Therese, come on.

You are busy.

- Thank you. - Yeah...

You should only be in Paris or in New York...

- Yeah... - ...not in Ulaanbaatar.

- Next... - Thank you for...

MAK is one of the biggest companies in Mongolia.

We do a lot of mining, exploration.

We're trying to find always new mineral deposits.

-Okay. - Man: Yeah.

As you may be interested to open a restaurant in Mongolia

that could be a possible collaboration.

One of the rulers of Mongolia...

I read in the internet that you are

one of only two chefs to have 21 Michelin stars

Yeah.

My friend, Robuchon...

Aah, he is also French?

Yeah.

He is also French, yeah.

Wow, that's fantastic. That's a beautiful piece.

Mr. Ducasse, this is for your buy.

It's caju-anao.

If you can smell, please.

Difference in the flavor.

It's a direct difference.

Male interviewer:

That's the real... puro.

-This is around... - Five days, five days.

Very special moment because is when the beans die,

the flavor starts to develop.

The fifth day we start cutting.

And guess who's here?

The guys arrived from France.

We gotta put on Instagram now.

I went in Monte Carlo.

I work like a dog.

At the end of this incredible experience

he asked me, "Did you take notes?" and stuff like that.

I said, "Look, I have the whole book full of them".

He got the book.

He crashed the book.

He threw it in the garbage,

looked at me and said...

Trust yourself!

Trust your palates!

If you copy the recipes

and if you have a book,

in your mind you're gonna always go there and check

if it's right, or if it's wrong.

But if you trust yourself and your palate,

you know the technique,

you can express yourself.

This is a very complicated area.

If you come here...

This is our guest of the night.

So, that's the reality, you know.

We want to help,

we don't want to change the world.

But we want to help people empower themselves.

It's an extremely honor for me

to introduce you the chef in cuisine in Plaza Athénée, Romain

and my chef, Alain Ducasse,

altogether they came here from France

just to cook for you tonight.