Original subtitles

Listen, maybe over in the corner.

Maybe omelets or --

Oh, maybe by the window.

My love, you've done omelets already.

I think there may be actual people in this thing.

No, I think the corner was a better way to go.

Oh, there must be something.

Oh, French onion soup?

Well, it is scrumptious, but it's rather complicated

and gives you terrible gas.

It gives you terrible gas.

Not there, there.

Hmm.

Those chocolate soufflés -- they're so glamorous,

but they don't seem very practical, do they?

Even for me, it's a roll of the dice it'll even rise.

Oh, that'll do.

There, that's just about perfect.

Vichyssoise?

No.

Oh, I like that.

And just in time.

Hmm.

Oh.

Look at you, Mr. Man.

All perspired and pungent.

I'll need to get you to carry appliances more often.

Coq au vin.

What about it?

Coq au vin.

Well, it's certainly classic French country cooking.

And if you recall, it was the first recipe

that Judith made for the master in manuscript.

Well, then?

Coq au vin it is.

Hmm.

Shall we give it a whirl?

Hmm.

...coming up early.

In other news, Boston is...

Hello?

Is that my baby's voice?

I hardly recognize it, it's been so long.

Actually, now is not really a good time.

I'm cooking.

if you don't want to talk to me,

just tell me straight. You don't have to lie.

No, Mom, I'm serious.

I'm -- I'm actually making a French omelet.

Well! Look at you!

We should have gone to Savenor's.

It does all seem rather past its prime.

Don't tell me you're going to use dried herbs.

The whole point is to cook with what is available

to most American women.

Oh! I weep for them.

But we're taking them on a journey, Paul.

We can't start at the finish line.

Even the wine?

You can be in charge of the wine.

How did you and Judith finally get Paul on board?

He thinks the whole thing is his idea.

Oh, for heaven's sake!

Oh!

Men.

Bernard was no different.

You know, our anniversary next Friday

would have been 40 years.

Gosh, 40.

Doesn't seem plausible.

What can I say? I was a child bride.

And a very happy one, too.

Hmm.

And that's the last dead-husband mention for the month.

Hmm.

Will you join us?

Where? Join what?

The show. I could use another ally.

And somehow I -- I envision a confederacy of women,

an estrogen safety net.

Well, I like the sound of that.

As long as I don't have to eat anything.

Ha!

Sorry, it's a bit chaotic back here.

Oh, my God, am I tired.

You know what? Maybe we should do this another time.

No, no, no, let's just get it over with.

So, what do you got for me, Morash?

Give me the Italian version.

I have a hot bath at home, waiting for me to soak in.

Uh, oh, okay.

Well, uh, thank you, Hunter, for the time,

especially with everything going on.

Look, I-I know I brought you

a bunch of ideas before, but I think --

I think you're gonna have a hard time saying no to this one.

I'm all ears, leaning in.

Uh, t-this is Roger Fisher, the -- the preeminent mind

on the art of negotiation for this entire country.

Oh.

What are you, his mother?

I'll shut up now.

Why talk when I have a genius right beside me?

Roger?

Um, well,

it's called "The Advocate."

We start with a decidable question.

This éclair is to die for.

Well, last time, I brought you a cake.

I had to one-up it somehow.

I'm trying to stay on top of everything,

but a cooking show is a mammoth undertaking.

I'm only now starting to realize that.

Well, it's not a show yet. It's just a pilot.

Oh, yes, of course. Of course.

I'm daydreaming.

I can't help it.

I understand.

I'm a daydreamer myself.

Now, I have called Mr. Morash a few times to get his advice.

Hasn't called back.

What a surprise.

Which makes me doubly appreciative of you finding time

in what I'm sure is a very busy schedule.

Yeah, about Russ, uh, are you --

are you sure you don't want one of your éclairs?

Oh, dear.

That bad.

Well he had this passion project

that our boss passed on this morning.

He really believed in it.

He really thought it was the one.

It's too bad. It's a great idea.

But, of course, I also think you're a great idea.

And he doesn't?

He doesn't, as I think you know.

Hmm.

He's doubly low right now.

Low and resentful, so bad just got worse.

Voilà, madame.

Merci, Louie.

De rien.

Thank you.

Well...

To my sparkling jewel as she embarks

on her most exciting voyage yet.

Hear, hear.

Maybe this time, you'll watch.

Darling, you alright?

Well, to be frank,

not everyone shares your enthusiasm.

Nonsense. Who?

You are the co-author of the definitive book

on French cooking.

Not according to Russ Morash,

director fellow from "I've Been Reading."

He probably thinks I'm a middle-aged dilettante

with looks for radio.

Julia.

You, my dear, doing this is genius.

Hear, hear.

this little plot is genius.

And this Morash fellow sounds positively philistine.

And women are going to lose their fucking minds.

I think men will, too,

because of the enological aspect.

Enological, Paul? Really.

Is there another word for it?

Several.

You see, that lovely Alice Naman

called me earlier.

And it seems Mr. Morash is not my ally.

He feels rather above our little enterprise,

and I daresay he's even tried to kill it.

She implied that I needed to win him over somehow

if we fancy moving forward.

Hmm.

But how do you charm a man

who does not find you in the least charming?

You summoned me?

Summoned?

It was more like a friendly invitation.

Would you like a towel?

Towel?

You're quite damp.

No, I'm not. I'm fine.

Oh, thank you.

Listen, I'm glad you called.

I've been thinking about your desire to do a cooking show,

but I'm afraid --

Huh?

Can I entice you to try it?

Allow me.

Oh, yeah.

I daresay we got off on the wrong foot.

To have a man as intellectually curious as you

producing my little show is an embarrassment of riches.

Well, thank you. I couldn't agree more.

But I thought if you knew more about me...

You know my husband was a diplomat.

He's a man of letters.

We met in Ceylon.

Let me cut to the chase, Mrs. Child.

Oh, Julia, please.

But you have to understand

that I am not a frivolous person.

I may be in the television industry,

but public television is not "television" television.

It's not entertainment. I am not an entertainer.

I'm not entertaining.

Completely.

Sherry?

Now, you --

I-I understand you feel that what you do has substance,

and maybe to some ladies of means it does,

but public television is on a much larger journey.

Oh, my God.

Y-You see, I want to change the way people think,

the way they see, the way they live their lives.

But so do I.

But how can food possibly do that?

That's really very good.

Thank you.

It's goose?

Hey, honey!

Hi!

I'm in here.

Tuna casserole?

Your favorite.

Hmm.

Hi. Hi.

Mwah.

Oh.

It's a cookbook.

I see that.

It's the show I'm producing.

Hmm.

And she talks... like this.

Like a man trying to sound like a woman?

Exactly.

I turned down "End Game" at the Cherry Lane for this?

I could have been in a room with Samuel Beckett?

Darling.

Oh, I left the theater to make a wage,

sure, but more than that,

to make a name for myself in public television.

I-I swear, I went over to her fancy Cambridge house

to tell her that in no uncertain terms,

I wasn't gonna do it.

What'd she say?

She somehow twisted everything around,

and I hardly got two words in.

Before I knew it, I was outside in the rain.

Have you ever tasted foie gras?

I look awful.

You look the same.

Thanks.

Oh, uh, whoa, whoa, you're going to hurt yourself.

Hey, shh-shh-shh-shh.

The thing is, Paul, no one's really done it.

How do you do it?

Hmm.

How did I have the nerve to think I could?

All in time.

What time?

How do you make a 4-hour dish in 28 minutes?

I haven't the foggiest. Do you? Do you?!

No, of course you don't.

I'm serious, Paul.

Sure, I made a 2-minute omelet in 5 minutes,

but how am I going to make coq au vin in 28?

It cooks in the oven for over 30 minutes.

We'll figure it out the way we always do --

together.

Ohh.

You know what takes less than 28 minutes?

This may not be the best moment for cuddling.

My feet are ice, and the rest of the old vessel is inflamed.

And besides, haven't you noticed?

I'm hideous...

...ancient...

...and distracted.

You're beautiful, in your prime.

And let me distract you from your distraction.

No, maybe you should sleep in your room tonight.

Darling, are you sure you're quite all right?

Have you been listening to a word I've said?

No, Paul, I'm not!

I chalk this up to opening-night jitters.

Just remember, they believe in you at WGBH.

This is their baby as much as it is yours.

They've invested time, money.

They came to you.

Good night, my love. I love you.

à demain.

Oh, Paul.

Paulski, come back.

Hello?

Oh, Judith...

did I wake you?

My concern with Hofstadter is selling a book

on anti-intellectualism that's more than 500 pages.

It does seem a little ironic.

Have you expressed that?

You can't soft-shoe around it.

She's absolutely right, Gene.

Are you going to turn into a pumpkin?

Not quite.

Julia Child needs me in Boston,

and I'm afraid I'm not gonna make my train.

Blanche, I was hoping you'd help a gal out.

I have a lunch with Updike, and I'd be so grateful

if you'd go in my stead.

You're canceling with John Updike for Julia Child?

Updike just wants a free meal, Leo.

Julia's in crisis.

With a cookbook sequel, right, Judy?

Judith.

something else entirely.

A television pilot.

Oh, a television pilot. I'll take the lunch, Alfred.

Ha-ha, Avrum.

How's the new one?

Well, thus far, it's not "Rabbit, Run."

And yet you're blowing him off.

I'm not blowing him off.

I'd love to sit with him and kibitz

so he can avoid rolling up his sleeves and doing the work,

but the truth is, sleeve-rolling is all that's needed here,

with or without me at lunch.

And yet that's part of the job -- to motivate,

to inspire, to apply just the right modicum of pressure.

That's what great editors do, and you certainly are that.

Help me out here, Blanche. Please.

Judith...

I need to say this out loud

so you can really hear it.

You are asking to jilt John Updike, who,

in your opinion, as I am hearing,

is also in a sort of crisis

for a woman who wrote a cookbook

with two other women,

trying to get on local television.

I think you know my answer.

Oh, you came!

My invisible hand.

What would I do without you?

Can I use the ladies'? I'm dying.

Well, then, our task is a mighty one --

to teach and show an American home cook

how to make coq au vin,

which takes 4 hours to make properly,

in 28 uninterrupted minutes.

I jotted down some thoughts on the train.

The way I see it, you structure it like a three-act play.

Act 1, butchering the chicken.

Act 2, adding heat.

Act 3, plating and serving.

Oh! My word.

Aren't I just tickled!

Yes, I'm so happy I had the "courage"

to invite you to join us.

I'm so happy the timing worked out so I could be here.

Oh.

Something I was thinking of last night,

when I couldn't sleep --

subbing out pots and pans to save time.

Oh!

I think that's right.

Maybe we can pre-prepare some of the steps.

Oh!

Who is this nimble genius?

Onions.

Oh, there you go.

Oh, my God.

All of these?

Thank God I married an artist, rather than a Republican banker.

I'd be even more of a lush.

Ha!

And...action.

And look up this time, Jul.

I'm the camera.

Talk to me.

I'm Julia Child.

Welcome to "The French Chef."

Today we're going to do coq au vin,

which is French for "chicken and red wine."

Well done.

That was absolutely perfect.

It could not be done better.

That was lovely.

Now it's time to brown the chicken.

Darling, why don't you try to circle back like this...

and then land left of the pot?

Hmm.

Yeah.

Darling, I think it would be more efficient

if we just kept it as it is.

Well, the version I'm proposing

really accentuates your good side.

My good side?

One renders the bacon to remove the bacon-y taste.

We don't want the bacon to overwhelm the dish.

You want to really taste the coq.

Ha!

Ohh, that's Paul's fault.

I wanted to make omelets.

That's it, exactly!

It can't all just be facts, facts, facts.

There should be jokes, too.

Oh, absolutely.

Light a match...

stand away...

and let 'er rip.

- Whoo! - Wow.

Hurray!

Where were we?

Oh, right.

Now we put it in the oven for 30 minutes.

That's it. Whoa, whoa.

At the end of the episode,

you should leave the kitchen, go to the table,

and taste what you've made.

Oh, how marvelous!

I'll call Russ and take care of it.

Oh!

Oh, this is where I talk about the wine, correct?

Yes. Finally.

"You can serve this with a fine young Burgundy."

Mm-hmm.

would get lost in the robust--"

How are we for time?

I don't think there's room for this, Paulski.

Kill my darlings, why don't you?

J-Just mime it.

Hmm?

Ah.

"This is Julia Child.

Thank you for tuning in."

And...cut.

Oh. Oh, well done, team.

You did it.

You made a show.

- Did I? - Yeah.

Well...

if I can remember everything I did right

and forget everything I did wrong,

then maybe, maybe we made a show.

And on that note,

I have some reading to do before bed.

Mwah.

It's 2:00 in the morning.

It's Updike.

Goodness, is it really 2:00 a.m.?

Thank you, Julia.

Thank you, Mr. Child.

Paul, my dear.

We'll call you a cab.

Come in.

I just wanted to say good night

and thank you again for coming all this way,

for giving my little show your entire day,

with Updike snapping at your toes.

I know it wasn't easy.

I'm only sorry I won't be able to see

all your hard work pay off.

Well...

you have more important things to do

than worry about the pipe dreams of an amateur.

I'm staying.

What's one more day?

How could I miss this?

And Updike?

Updike be damned.

Oh, thank you, Judith.

Thank you for caring so much.

It's easy with you.

Yes, well...

Off topic,

how much do you think Mary Tyler Moore weighs?

Ready when you are.

Oh, Paul.

You aren't ready.

You did know we were picking you up.

Today's the day.

I'm sorry, honey.

I'm just not up to it after all.

This is absurd.

40 years.

You understand, don't you?

I need you with me, Avis.

I have brought this all on myself,

all because of some silly whim, and frankly, I'm terrified.

And besides,

a distraction is exactly what's called for.

Oh, what a beautiful bride you were.

You weren't kidding when you said "child," though.

Hello. Hi.

Let's set that boom pole for the frame.

Let's set the boom in for frame.

I don't want to wait on sound again.

Camera 1, you can be wider.

Manny, you want to see that move?

Chaz, I need more bounce on that counter.

There you go.

Well, hello.

This is my husband.

Paul, this is Russ Morash, the handsome young producer

I was telling you about.

You can have a seat --

You can have a seat over there.

That'll keep you safely out of the way.

Oh, I think there's been a misunderstanding.

You should do your hair and makeup.

I've done my hair and makeup.

Don't worry, I'll make sure you look good.

Paul?

Paul?

The kitchen.

Nothing's where it's supposed to be.

Oh, it never occurred to me.

Oh, tell me this is not happening.

The stovetop is electric.

All our staging.

Oh, God.

Uh, excuse me.

Excuse me.

We need some time to recalibrate.

Who should I speak to?

Uh, n-no, no, that won't do.

Time costs. Unfortunately,

we're already spread thinner than a --

Crepe? Crap.

Darling, there's nothing to be done.

It's a money issue.

Right.

I still see the boom shadow, Sam.

Adjust the boom. Thank you.

Benny, let's see the move one more time.

Again. Thank you.

That's lovely. I'm happy. One minute to go, everyone!

And you are?

Judith Jones. I'm Julia's editor at Knopf.

Is that what you're doing?

Editing? Yep.

A new cookbook?

A new Updike.

Oh.

Well, then, I guess I'll let you be.

Alright, people. Almost there.

Clear the set, please.

Clearing set.

Is it me or is it quite warm?

Here.

Oh, thank you.

Okay, so we shoot continuously for the full duration.

There are three cameras -- there, there, and there --

that I can cut back and forth with.

This one will come in close

so I can get some tight shots of the food itself.

Try and ignore Benny. Pretend he's not there.

And just remember, I have your back.

I'll handle the talent.

Pardon me?

Yeah, I can take it from here.

Break a leg.

Oh.

These are not in order, are they?

No, this is not --

It looks terrific, Russ.

You know what, Al? Do me a favor.

Go hide behind the counter in case Mrs. Child needs help.

Oh.

Something the matter?

I just thought I'd be out front.

Be a sport. I need you there.

I'll join you.

Team Julia.

Sisterhood.

Who is she?

Excuse me, young man, I'm handling the cards,

so I think it's imperative

that I should be placed somewhere up front.

Oh, oh, hey, we have someone for that.

What do you mean you have someone for that? I'm someone.

We have someone to hold the cue cards.

You have someone to hold the cue cards?

That's their job.

Mrs. Child and I created these together.

I understand --

Ooh, goodness, he's about to explode.

You need to do something about this, Alice.

From my powerful position at your feet?

You're my producer.

Mrs. Child and I are a team.

We have --

No, they are not just drawings.

They are cue cards.

Yes? Now what?

It's just -- it's your call, obviously, but we rehearsed it

this way the other day, and to my green eyes,

it seems safest to not confuse Mrs. Child.

Fine.

Al, do me a favor.

Next time, pull me aside.

Absolutely.

Noted.

Is it me, or is the room spinning?

I feel I may vomit...

Oh, dear.

...and not for the usual good reasons.

It's all right. It's going to be fine.

It's very hot under the lights.

You're going to be just fine.

You're going to shine like the star that you are.

Thank you.

Okay, places, everyone.

We are ready in five, four, three, two...

Welcome to "The French Chef."

I'm Julia Child.

I'm neither French nor a chef, but here I am.

Que sera sera.

Now, today, we're going to do coq au vin.

That's French for "chicken and red wine."

It's one of the best, and I think --

One of the most famous French chicken dishes.

It will fill your home with the marvelous aroma

of sizzling bacon and garlic

and herbs and onions and mushrooms and red wine.

And dare I say, it's just about the most delicious coq

I've ever put in my mouth.

And that's saying something.

Now...

butchering a chicken -- nothing to be afraid of.

The legs, the wings, the thighs, and the breasts.

Very simple.

Just stay out of her way.

That's what I do with Updike.

...fat.

I like to use a small knife to -- if I could find one.

Oh, not in there.

Mm.

Where are the knives?

I didn't place the knives.

Idiot.

Oh, wow, that doesn't even open.

And, ah, we -- ah!

Yes.

Now, the thing is --

is to cut through...

the ball joint.

No, it's not sharp.

Oh!

Now, if you're alone in the kitchen,

who's going to see?

And now, the pièce de résistance.

It's time to flame it in brandy, to flambé.

I like a nice cognac.

None of that rotgut stuff.

Faster. A little faster.

Mm.

Ah.

Light a match, stand away, and let 'er rip.

Ooh!

Rather high, isn't it?

Well, not sure how to quite put the old tin lid on it.

Ooh, well, as Lady Macbeth would say,

"Out, out, damn flame.

Take that."

There.

Now, yes, that ought to do it.

Important to taste your food as you go.

Now, that isn't good at all.

And there you are.

If you were here with me,

you'd know the aroma is just lovely.

And you can make this ahead of time, up to this point.

A day ahead of time. Or two days ahead of time.

Or even three days ahead of time.

Or even four.

And now I'm going to serve it.

So you can see just how it will be.

Hello.

And there's a piece of juicy breast...

and lovely mushrooms.

Mmm.

Yes, that's it.

And that's our program.

Oh, goodness.

You can serve this with a fine young burgundy.

An old delicate wine will get lost

in the robustness of the stew.

A Pinot Noir from out west

could do just the job if you're in a pinch.

And boeuf bourguignon is made the exact same way.

Lamb, too.

Of course, you would use beef instead of chicken.

Or a lamb.

And it's a perfectly delicious party dish.

And so now you've learned three recipes for the price of one,

and you can open your own French restaurant.

Chez...

whatever your name is.

And now that's our program.

I hope you've had as much fun as I did.

This is Julia Child.

Bon appétit.

And cut.

What a triumph.

Well, this is exactly what I needed today.

Bon appétit? Where did that come from?

It's perfect.

You must end every episode that way.

Let's not get ahead of ourselves.

Nice knowing you.

Hey.

Are you ashamed of me?

You were delightful, Julia.

You can't help it.

Well, thank you for lying.

I know it doesn't come easily to you.

Julia, no.

Let's get you some air.

Um...

Uh, thank you all, truly.

I'm sorry if I let you down.

Feel free to dig in and enjoy.

I thought the taste was lovely.

Drinks on me, gentlemen.

Or rather, WGBH.

I don't know how you made it through

with a straight face.

I'm from the theatre, Chaz.

I'm also a bit of a card shark.

Ask Roland.

Alice, you'll lock up?

See ya tomorrow.

Stop torturing yourself.

Make a telephone date with Simca.

Focus on the book.

You have substance.

The book has substance.

That monster...

has no substance.

Maybe you're right.

Not to be incendiary, that flambéing segment

may just be your claim to flame.

Ah!

Puns?

It's a perfectly delicious party dish.

So now you've learned three recipes for the price of one,

and you can open your own French re--

We can't air that.

Oh, we're airing it.

What do you mean?

If this is what Fox wants on his station,

then we have no choice but to give it to him.

Don't air it to prove a point, Russ.

Don't humiliate the poor woman.

She paid for it, Alice. We owe it to her.

The fact that it proves our point is merely,

as Julia herself might say...

...icing on the cake.

Get down here!

I'm not coming.

Well, I've popped the Dom.

Really, Paul, it's too embarrassing.

I'm embarrassed.

Come on, old girl.

You bought this darn television. We have to use it.

You're wasting a very good bottle of bubbly

on what will surely be a mammoth humiliation.

Nonsense.

But you were there, Paul.

What are you expecting?

Get down here!

Hello. I'm Hunter Fox, president of WGBH,

speaking to you from our modern, new headquarters.

As you can see, it's a work in progress.

Nevertheless, even during this transition,

we are premiering an exciting new program on Monday,

"Economics for Laymen"...

Okay. Prepare yourself.

...current issues as well as the basic structure

of our American economy will be covered in minute detail.

Coming up, something completely different and entirely fresh.

By fresh, I mean we're looking at cooking,

French cooking, on "The French Chef."

I'd hardly call this a celebration.

They wouldn't air it

if they didn't have confidence in it.

And you.

Come on.

Paul, there's something I need to share with you.

I...

Oh, it's just...

It's my body.

The change of life is --

is beginning to take hold of me.

Ah.

You'll still love me?

You're my partner in crime.

After all these years, professionally now to boot.

Hmm?

Of course I'll still love you.

Well, I guess it was rather greedy of me to think,

at this point in life, it was still our turn somehow.

This was my baby.

It was supposed to be our baby.

Well, shall we turn the blasted thing on

once and for all?