All language subtitles for The Taste of Things (2023)

[birds chirp]

[a cow moos in the distance]

[a rooster crows in the distance]

[chirps]

[a cow moos]

[a church bell rings in the distance]

- Hello, Violet.
- Hello Sir.

Have you seen Eugénie?

She is in the vegetable garden,
she chooses the vegetables with Louis.

Is my bath ready?

One more pot and it will be ready.

Merci.

Merci.

[crunch]

[sizzling]

[he sniffs the air]

Violette ?

Merci.

[Dodin] Mmm...

[Dodin] Eugénie, it’s delicious.

Who are you, young girl?

This is Pauline, my niece.
I have to watch it today.

- Please, sit down.
- Thank you sir.

I advise you to eat it
with the spoon, it changes everything.

[crackling]

Violette, will you come, please?
You're done ?

Come take over for me, thank you.

- The rack of veal, please.
- [Dodin] Yes.

Merci.

When you're done,
take care of the crayfish.

It boils.

[crackling
and clash of kitchen utensils]

Here, look,
we're going to put the fish.

[Eugenie] Do you want to help me?

So. Go ahead.

You can put that there.

[butter crackles]

[ladles and pans clash]

I'm going to make the dumplings.

[crayfish and ice cubes
hit the pan]

Can I have the crème fraîche?

[Dodin] Thank you.

[Eugenie] There you go.

[crackling of dumplings
in the pan]

Take out the rack of veal,
Please.

[Eugénie] Vegetables, Violette.

Merci.

Cockscombs.

Violet, filter the butter,
please.

Yes sir.

[kitchen atmosphere]

[sizzling and crackling]

[Eugenie] Thank you.

Ah...

Pauline, come here.

Sens.

It smells good ?

- Oui.
- Here, have a taste.

Remember this taste.

It will be necessary to compare, once clarified.

[a peacock cries]

[birds chirp]

[a dove coos]

[water boils]

Do you know this sauce?

Non.

You recognize
what's inside?

From the rib dish.

Smoked bacon.

Red peppers.

Mushroom.

Fennel.

From tomatoes.

Orange.

You wine.

Wine that we flambé.

Parsley. Thyme.

[Pauline] Laurier.

You cumin.

Juniper.

Cloves.

Continue.

That's all, I think.

There is also paprika, cognac.

And to reduce the acidity of the wine,
we add

redcurrant jelly.
Voilà,

you know how to make bourguignotte sauce.
Bravo.

Amazing, this little one.

Oui.

[water dripping into the pot]

[shudder]

[Eugenie] Here, Violette.

[Eugenie] Wine, please.

[kitchen atmosphere]

[Eugenie] Be careful.

There, you make a well.

And you water...

broth egg whites

to filter impurities.

This is how you will get
a very clear broth.

Hold.

[Dodin] Taste.

[Dodin] Is it different
just now?

Oui.

- The taste is less strong.
- With the clarification,

what you lose in taste,

you win it in color.
Just now the taste was stronger.

As far as I'm concerned,
let's wait for it again.

After all,
Rabaz does a good deed

in assistant
this young mother to give birth.

What do you think, Magot?

Hm...

And you, Beaubois?

I agree with you, Grimaud.

Man owes it to wine to be
the only animal to drink without thirst.

Wine is the intellectual part
of a meal.

Meat, vegetables,
the material part.

The worst thing is not being hungry,
but not knowing

when we go to eat.

[Grimaud] Ah, there’s Rabaz.

My apologies, my friends.
I had to go home to change.

A pretty little girl
came into the world today.

Waiting for you,
we almost couldn't resist

when consumed.

[Rabaz] Very quickly, the newborn was
thrown greedily on his mother's breast

for his first meal.

It whetted my appetite.

This broth is nothing but sweet.

[cutlery clinking]

[whip rubbing
In the caserole]

Voilà.

[Rabaz] Oh...

[the crackle puff pastry]

What a perfect expression.

[Dodin] A Puligny-Montrachet, my friend.

Merci.

[a magpie chatters]

[she has difficulty breathing]

Are you not feeling well, Eugenie?

[she whispers] It's okay...

It's okay, I...
It'll be OK.

[someone is coming]

Antonin Carême
would have invented the vol-au-vent

by catching a puff pastry

which would have swelled in the oven.

Do you believe this story?

We are not historians.

But we love
good stories. Even invented.

What an extraordinary destiny

for this poor child
abandoned at 8 years old.

Since his death, many kings
came down from their throne.

Lent remained standing.

[Beaubois] And no rival glory
was not imposed.

I imagine this child,
a bundle on his frail shoulder,

his father who abandons him in Paris,
in the midst of the Revolution.

His father told him
not to return

at home,
where there is not enough to eat

for him and his 14 brothers and sisters.

And he never saw his family again

even though he never left Paris
after its abandonment.

[Eugénie] Wait, let's take it slowly.
I'm going to take the other side.

[Eugénie] Was the vol-au-vent good?

It's the best thing
that I have ever eaten.

Finish your vol-au-vent.

[Grimaud] Mmm...

[cutlery clinking]

Do you like it?

Oui.

The flesh of the fish is very soft.

A Clos Vougeot.

Well done, Rabaz.

[Rabaz] Excellent.

[Dodin] Ah, said Rabaz...

Phew!

Hm !

"God had only made water,
the man made the wine.”

It is good.

[Grimaud] Let me tell you
a story about Clos Vougeot.

In 1364, Pope Urban V

wanted the papal court
leaves Avignon to return to Rome...

[Grimaud] Oh, my God.

[Dodin] Yes, Grimaud,
every sentence must be suspended

upon the arrival of a turkey with truffles.

Now, this is just a rack of veal
fried Choisy.

[Grimaud] Petrarch wrote it,

the cardinals
did not want to leave Avignon.

They saw themselves leading a miserable life
without Burgundy wines.

The resistance was such

that the pope had to threaten
to excommunicate the abbot of Cîteaux,

Jean de Bussieres,

if he did not stop supplying
Avignon in Clos Vougeot.

On the death of Urban V,

his successor, Gregory XI,

rushed to cancel
la menace d'excommunication

to receive again
from Clos Vougeot to his court.

[Dodin] Mmm...

Mmm...

[swifts cries]

Violette.

Hold.

[Grimaud] Oh!

- [Grimaud] Impressive.
- [Beaubois] Magnificent.

- [Magot] There's ice cream in it.
- [Grimaud] It's miraculous.

[Rabaz] Miraculous, that’s saying a lot.
It's simply a scientific fact.

[Rabaz] But yes,

beaten egg white is an insulator.
- Really ?

[Rabaz] The ice remains frozen.

[Grimaud] Really? I didn't know that.

[Rabaz] He is a physicist,
an American who established this fact,

who gave Balzac the idea
to create this dessert.

[Grimaud] Okay.

Balzac, the chef
of the Grand Hotel.

Oh yes, yes.

- [Grimaud] It was he who created...
- [Rabaz] Absolutely.

- [Grimaud] What does he call that?
- [Rabaz] The Norwegian omelette.

[Grimaud] Okay.

[a clock rings]

[Grimaud] So, finally,
it's a scientific dessert.

[Rabaz] In a way.

[birds chirp]

How do you call this ?

It's a Norwegian omelette.

Why “Norwegian”?

I don't know.

[someone is coming]

[Grimaud] Eugénie...

Eugenie, thank you!

- It was absolutely wonderful.
- Merci.

We miss you at the table.

Why are you never
at the table with us?

Dodin, organize yourself so that Eugénie
be with us at the table.

You have to ask Eugénie.

- It is not possible.
- [Magot] I'm sure it does.

Your presence
would be enjoyable for everyone.

To do what I have to do well,
I have to be here, in my kitchen.

No, it's... At the table...

I'm already chatting with you
through what you eat.

And there's nothing you eat
that I don't eat.

Turbot, for example.

I ate it
since he arrived here this morning,

I got it...

hummed.

Returned, caressed every moment
of his presence in this kitchen.

I know its color by heart,

its consistency, even the taste it has
without having bitten into it.

You don't get anything more
of this turbot than I get.

Now, gentlemen,
go to the living room.

Violette will serve you the liqueurs.

[Beaubois] You are an artist.
Merci.

[Dodin] I have a little surprise
extraordinaire.

[Dodin] A marvel.

[she whispers] Violette.

They say you're an artist.
It's true ?

They say anything.

They are telling the truth.

He is an artist.

Who is it ?

His name is Antonin Carême.

Why didn't they
the same hat?

[Eugenie] For Lent,
the cook's hat

evoked a man getting out of bed,

that's why he slipped
inside a cardboard disc.

And this drawing shows
the way he carries it, on the side.

What is it ?

Since when have you been doing
the kitchen at the castle?

Oh, uh...

From...

a long time.

It's Mr. Dodin
who taught you to cook?

No. I cooked before I knew him.

Who taught you to cook?

My parents. My father
was a great pastry chef in Paris.

Famous, even.

But most of all I learned from my mother,
he wasn't very patient.

Where are your parents?

They are long dead.

What did you feel
at first bite

Norwegian omelette?

[Eugenie laughs]

- I almost cried.
- For what ?

I don't know.

You've already cried
while eating something?

Non.

What do you think happened?

I don't know.

You know what ?

Auguste Escoffier
and a certain César Ritz

are going to open what they call
a palace in Monte-Carlo.

The first hotel establishment
to offer great gastronomy

to its clientele.

Escoffier could lose his soul
in such a big place, right?

On the contrary.

This is the place to be
for a man like him.

We live the legacy of Lent,

but Escoffier
makes us dream of the future.

To think he's only 38 years old.

And only 13 years separate
the death of Lent

and the birth of Auguste Escoffier.

Gentlemen.

Sir.
My master, the prince of Eurasia,

sent me to ask you to dinner,
with your suite.

Excuse me,
who do you want to speak to?

There is here
four other gentlemen.

I would like to address Mr. Dodin,
the Napoleon of the culinary art.

- How do you know it's me?
- It is not you ?

And, and, and.
Please continue.

Pardon.

I was saying :

my master, the prince of Eurasia,
passing through the region,

sent me to ask you to dinner
with your suite.

His Highness sent for
his first chef

who will come to collaborate
with the chef hired by the hotel

at his request in order to treat you.

[whispers] No chance
which he accepts.

Please forward to His Highness

that I accept his invitation.

And I thank her warmly.

Consider these four gentlemen
like my suite.

I thank you on behalf of the prince.

From tomorrow, an official invitation
will be brought to you.

Gentlemen,
I wish you a good evening.

The Napoleon...

[bursts of laughter]

We thought
that you would refuse.

Hm...

I couldn't refuse
this invitation.

It was announced to me a few years ago
days with the prayer of accepting it.

[frogs croaking]
[insect chirping]

[someone sighs]

What do you think of Pauline?

She has something.

It's obvious, she has a gift
for culinary things.

When she tasted
Norwegian omelette,

I thought she was going to cry.

Can we have
absolute pitch at three years old,

at five years old decipher a score
like Mozart,

you can't be a gourmet
before 40 years.

[Eugenie] It would be a waste

not to develop a gift
to make it useful to our fellow human beings.

Hm ?

- I see you want it.
- Not you ?

Obviously, less than you.

[he sighs]

Tomorrow, I will accompany Pauline
and I'll go talk to his parents.

Merci.

If you allow me, I would like
talk to his parents for you.

If you want.

I'll see her soon,
to invent an exceptional dish.

Ah, the discovery
a new dish...

brings happiness to humanity,
more than the discovery of a star.

[he inhales slowly
to inhale the smoke from his pipe]

Eugenie.

Can I come and knock
at your door this evening?

Since when did you warn
before knocking on my door?

Hit,

and you will see
whether it is open or not.

So, don't close it.

You will see well.

[he sighs]

I ask you again, Eugénie.
Let's get married.

How many more times
are you going to ask me this question?

Once married, I doubt I will be able
still keep my door closed.

We spend more time together
that many spouses

to study texts, recipes,
to make them, to eat them.

You make me laugh
with your witticisms.

So, aren't we
well like that?

There are many witticisms
against marriage.

You might like this one:

"Marriage is a dinner
which starts with dessert."

Oh...what a horror!

Adam and Eve have
started with dessert.

Oui.

It all began
by something they ate.

So the answer is no.

[she laughs]

[someone pours water]

Next Friday, I would like
come and buy a few calves.

[Dodin] Yes.

Friday, I remind you
that you see your banker.

And being your notary,
I will entrust him

some of your titles
of property to put in the safe.

[Dodin] Good. For calves,
I will warn Antonin.

He will receive you in the enclosure.

[Grimaud] I will come too
see these beautiful animals.

[Beaubois] If nothing stops me,
I will be there too.

[Pauline's mother] Ah.
Hello my dear.

[Pauline] Hello.

- [Eugenie] Hello. I'm doing well ?
- Thank you for bringing her home.

- My pleasure.
- How nice.

Bonjour.

- Are you doing well ?
- Thanks very much.

Only six?

[Beaubois] Ah.

The pan is small,
we will cook them as we go.

[Dodin] Des ortolans.

Eugénie buys some at the market.

But they are never
as good as here.

[Dodin] Augustin fed them
white millet.

Once they become
fondant balls,

we pluck them without emptying them,
and here they are.

[Augustin] We are approaching, we are approaching.

With your permission,
I will train Pauline.

Mr. Dodin also wishes it.
She has all the makings of a great cook.

[the father] It’s a great honor.

- [the mother] She's still a child.
- This is the best age to learn.

Pauline described your vegetable garden to me.
It is a wonder.

Take the time to think,
my kitchen will always be open to him.

What is this ?

Copper antennas
topped with a zinc crown.

There are some everywhere.

[the father] They are 7 m apart
each other.

[Eugenie] Amazing.

What are they used for?

To create electric current
under the ground.

It strengthens the plants
and the harvest is better.

- [Eugenie] Really?
- [the father] Yes.

The first year, we experimented
the antennae on this half of the vegetable garden,

The difference is obvious.

[all together] Ah!

Pardon.

Thank you, Augustin.

Merci.

[they eat]
[sighs of pleasure]

- [Beaubois] Augustin.
- [Dodin] Augustin.

- [Grimaud] Thank you.
- [Beaubois] And the next one?

- I will return.
- [Beaubois] Thank you.

Violette, have you seen Eugénie?

She is in her room
since his return from Pauline's.

- Oh, there you are.
- Are you doing well ?

Oui.

I heard you come home,

I was about
to prepare your dinner.

What were the ortolans like?

Violette says you are
stayed in your room.

Yes, it's nothing.

- And then, Pauline's parents?
- Alright.

They accept our proposal?

No, but they are not
against neither.

- They reflect.
- Ah.

Eugenie, I'm worried.

Wouldn't it be better
that Dr. Rabaz examines you?

No, it would be
waste his time.

See no ostentation there,
but allow my mouth officer

gives you reading of the modest meal
that it will be useful to you.

It's always a pleasure
d'understand the reading of a menu.

We can see the construction
of the meal and the chef's intentions.

Please announce, Mr. Officer.

The menu will be composed
of three services.

For the first, the soups will be:
one of pigeon bisque,

one of quail with queen coulis,
one of crayfish.

And the other with stuffed soles.

For the middle dish:
a brands without.

At both ends.
A pâté royal.

A pheasant terrine
with end of summer truffles.

The hors d’oeuvres will be:

one of partridges
with fine herbs on a spit.

A baby dove.
One of stuffed pike.

The grand starter will be two chickens
stuffed with cream.

Saingaraz-style rabbits.
And the wines of this first service

will, after the soup,
dry sherry,

and for the white, from Carbonnieux,

of Langon, of Meursault
and Pouilly.

For the red, de la Chaînette,
of Thorins and Saint-Estèphe.

And during

that we will prepare the second service,

we will serve malvasia
of Cyprus and Madeira.

Le second service
will be two readings.

Preceding the four roast dishes:

one of monkfish from Lake Geneva
to the vestal,

and the other of torrent trout
with chartreuse.

And the roast dishes will be:
turkey stew,

Dutch-style prime rib,
of veal breast to the pontiff,

accompanied by sweetbreads
in the same way

and dumplings from the same piece.

And a stuffed leg of lamb
cut into thin slices.

There will be three sauces:

prickly, poor man, heavenly blue.

And three salads:
d'herbes, d'oranges, d'olives.

And the hot desserts of this service
to spice up roasts and salads...

The generosity of the prince
turned to the test.

The meal lasted
more than eight hours.

For the prince, a gourmet
should not fear any menu,

should he hold it at the table
one day and one night.

At one point,
at the start of the third service,

my stomach almost gave in.

But the discomfort stopped and I was able
continue the meal until the end.

And Dodin?

What did he think of it?
I haven't talked to him about it yet.

In summary, Dodin saw
the meal given by the prince

like a bushy construction,

abundant and rich,
but without clarity.

[Beaubois] No air,
point of logic,

custom,
but no rules.

A parade without prescription.

[Beaubois] Marked with mistakes
in succession

tastes and touches.

What did he say about desserts?

He did not like
that the almond works

that require so much attention
come after ice cream,

which paralyze the faculties,
and before the cheeses,

they too frozen,

which leave in the mouth
a mediocre scent.

More precisely, he said:

"Leave in the mouth
a scent of vulgar pomade.”

What was faultless?

Wines. Although the succession
do not be.

[Magot] Cigars,
ratafias, brandies

were beyond reproach.

But when he returned yesterday,

did he have supper
before going to bed ?

He didn't want to go to bed
on the memory of this meal.

I served him some gasoline
of Consommé with a poached egg

and a few sprigs of tarragon.

A turkey breast
in a wine jelly

with asparagus fricassee.

He dipped some cookies in
wine, drank a glass of lime blossom with honey

and went to bed.

Voilà.

And what is he doing at the moment?

He studies...

a menu

- To invite the prince?
- Oui.

Eugenie,
we would be grateful

if you could let us know
what he intends to serve to the prince.

- Would you like ?
- Yes of course.

[Eugenie opens the oven door
you get a plate]

Bon.

Go for it.

[Grimaud] Ah...

Hm ?

[birds chirp]

[leaves rustling]

[a cow moos]

Hello, Augustin.

Hello, Eugenie.

It will be a stew.

You are sure ?

A pot-au-feu?

Yes, he wants to serve
a stew for the prince.

Oui.

We choose the meat

the freshest
and as little bleeding as possible.

We choose it thick.

The tip of the panties
is an excellent piece

for its good weighting
fat and lean.

We don't wash it
in order to keep all its juices.

We string it
after separating the bones

so that it does not deform

and we put it in the pot
with a pint of water per pound of meat.

I can not understand.

[Dodin] Eugenie?

Eugenie?

[he sighs]

[he opens a door]

[bribes de conversations]

- [Dodin] My friends!
- [Grimaud] Ah.

My friends,
haven't you seen Eugénie?

Here, sometimes, but she's gone.

Beaubois, accompanying
our banker, have you met her?

Non.

[a cow moos]

[birds chirp]

[conversations, laughter in the distance]

Rabaz!

- Eugenie, what's wrong with you?
- Hein ?

- Are you doing well ?
- Oui.

I fell asleep.

[someone comes running]

Don't move, don't move.

- [Rabaz] What is happening?
- Nothing...

What happened to you ?

- Eugenie?
- I don't know, I fell asleep.

- Asleep?
- Oui.

Ah, friends are here.

Yes, come.

Attention.

[Dodin] Come, I’ll take you.
Lean on me.

Nothing serious.

But you didn't inherit
of your ancestors good health.

I will bring you the medicine
just now.

- How do you feel ?
- Alright.

- I won't stay in bed.
- It must.

- Listen...
- Be reasonable, stay in bed.

In my field, I am recognized
some skills and I'm a friend.

Give me your trust.
Would you like ?

Oui.

Thank you.

Rest.

[he whispers] I'll take you home
this good doctor and I will come back.

[peacock bellows]

Your broth is delicious.

This will give me the taste
to be served in my room.

As much as you want.
I enjoy preparing for you...

You have better things to do.

Violette can do it.

Violette ?

She barely knows
to boil the water.

Despite your smile,
you seem to me...

serious.

Even serious.

- [Dodin] Yes.
- Hm.

You are deprived of your witticisms.

What is going on ?

When I...

When I found you
in the vegetable garden,

I thought that...

I thought I was going...

die myself.

[she whispers] I feel full of life.

[she whispers] I'm so happy.

[she whispers] And grateful.

I would like...

a little more of your broth

if it is not contraindicated
by the good Dr. Rabaz.

Of course.

Of course.

You can send an invitation
to the prince whenever you want.

I'm fit and ready.
Unless you're not.

I have a better idea.

[a peacock cries]

[butter crackles in the pot]

[he breathes heavily]

[heavy breaths]

[juice bubbling]

[eggshell cracking]

Violette ?

Merci.

[lapping]

[crackling]

[swifts cry]

[the broth simmers]

[oyster shell cracking]

[serving cutlery clinking]

You may remember.

Last year,

I bought three bottles
at London auction.

It’s a Clos d’Ambonnay
from the Krug house, from 1837.

Who has stayed for almost fifty years
at the bottom of the ocean

after the boat sank
who carried

2,000 bottles of champagne
towards the Americas.

Everything is still there.

[she whispers] Thank you.

[she whispers] Thank you.

You allow me
to watch you eat?

[laughing] Yes, if you want.

Mmm...

Mmm...

[he sighs]

An 11th century Chinese poet
obeyed one rule all his life.

He works a whole year
and the year after,

he dedicates it to his wife.

I should have followed his example.

In what you just said,

there are several words
which don't fit.

For example,
you are neither a poet nor a Chinese.

I am not a poet.

The “Napoleon of gastronomy”,

le "prince", le "roi"...

And so many other qualifiers,
but not “poet”.

Say...

Not yet.

Then there is the word “woman”.

I'm working on it.

See you later.

The teeth...

The teeth, yes,

divide food.

And glands of all kinds,

inside the mouth,
moisten them.

And the language jostles them
to mix them

and press them
against the palace for...

express the juice
and savor the taste.

In doing so, it brings together the foods
in the center of the mouth, after which,

leaning
against the lower jaw,

it rises in the middle

so that it forms
at its root a slope

who trains them
in the back of the mouth

where they are received by the pharynx
which, contracting in turn,

makes them enter the esophagus,
whose peristaltic movement...

- [Eugenie laughs]
- ...leads them to the stomach.

But at home, Eugénie,
this activity,

is absolutely beautiful.

[she laughs]

[He blows]

Gorgeous.

Be careful.

You present the plate
facing Eugénie, like this.

Yes sir.

You can go.

[Eugenie laughs]

Be careful, sir told me
to present the plate like this.

I know, yes.

Ah !

[brouhaha]

[snippets of conversations, chirps,
children are rowdy]

My friends !

- Dear friends...
- [several voices] Ah?

Eugénie and I decided
to unite us in the autumn of our lives.

- [all together] Ah...
- [Pauline] No, not autumn.

Don't go protesting with Pauline.

You don't know anything about autumn,
reassure me.

[laughs]

We are in the autumn of our lives
and I say it without melancholy.

We will get married
before the end of autumn.

[all together] Bravo!

Autumn, gold and rain,
is a season of wisdom and good advice.

It's also a good season
for gastronomy.

An autumn rose
is much more than just another exquisite.

[several people] Oh...

[they Applause]

In the fall, the harvest brings
the fresh winds, the game, the cheerfulness.

There are chestnuts, artichokes,
Chasselas, pears.

While the quail, the becfigue,
the corncrake leaves us,

we see the woodpigeon,
woodcock, duck,

arrive from the end of the world
to provoke our appetite.

[laughs]

The tide, for its part,
reassures oneself from fear

what the summer heat was causing him.

Normandy is harvesting
with sticks.

The pippin embellishes
and varies our desserts.

In autumn, we start
to dine in the light

and we dine longer,
with more pleasure and cheerfulness.

Wild ducks and geese
pass from North to South.

Autumn is the transition
frugal summer

towards solid enjoyments
of winter.

Eugenie, let's unite in the fall

to welcome winter together
and its rejoicings.

[several people] Bravo!

[a man] Well done!

[Eugénie] The guests were happy,
I believe.

[Dodin] We are lucky
to meet such nice people.

“We are in the fall
of our lives", you say.

- Speak for yourself.
- [Dodin rite]

I feel like I'm in the middle of summer.

And when I leave,
it will still be summer.

I love summer.

Not you ?

I love all seasons.

The first drops of rain,
the first snowflakes.

The first fireplace fires,
the first buds.

All these first things
who come back every year delight me.

But summer, sun,...

Ah...

I love this burn,
I need this burn

in my body.

It's like these embers
that I use every day.

[Dodin] I understand.

[chuckle]

But come in, it's also
your room now.

[someone is coming]

[clears his throat]

So here is.

"Menu of the meal offered to His Highness
royal, the crown prince of Eurasia.

Treats before the soup.

Eugénie Chatagne's soup.

Brillat-Savarin’s fried foods.

Dodin's stew.

Soubise puree.

The desserts.

White wines from the Coteaux de Dézaley
and Château-grillet.

Red wines from Châteauneuf-du-Pape
and Séguret de Chambolle."

Voilà.

And that's all ?

Oui.

Hm...

It is...

It's a bit, how should I put it?

I hesitate between the word...

"risqué"

and... "bold".

[Dodin] Go for “bold.”

Such a meager menu
that he would not even have composed

the first service
of the prince's ordinary.

And then...

there is the stew.

I know what you think.

These three little words
have a vulgar sound,

without glory and perfumed with fat,

But the stew is,
how to say ?

So French.

It has crossed the centuries and nourished
many French families.

This is why I take up the bet
to amaze the prince

with a stew of my composition.

With your help, of course.

Merci.

It doesn't scare me.

And you ?

Do you feel me faltering?

- Oui.
- Why would I be afraid?

Eugenie?

- [quietly] Take me in your arms.
- Eugenie!

But what do you have? Violet!

You will agree with me,
Dear Colleague,

that medicine
is not an exact science.

You didn't come to give us
the definition of medicine?

It is nevertheless useful
to understand that there are things

that we ignore
in the current state of our science.

[Dodin] So, we don’t know
what Eugénie is suffering from.

[Dodin] You know nothing!

[Rabaz] We don't know, no.

[Rabaz] We don't even know
if it's serious or not

nor how it can evolve.

[the doctor] It is very possible
that this does not change.

[the doctor] His discomfort could
disappear as they appeared.

[Rabaz] Let’s hope so.

[Dodin] Yes. All of this...

[Eugenie approaches]

- How do you feel ?
- GOOD.

No, I'm sorry,
but you are not well.

A few hours ago,
you have failed against me.

I'm worried, you understand?

Sorry for scaring you,

but an hour later,
I was fine.

Thank you
to have come all this way

to come and give
a colleague's opinion to Dr Rabaz.

You will both agree
that I'm fine.

It's even embarrassing for me

to know that upon arriving here,
you would see a fit person.

- [quietly] Say something.
- [quietly] What more can I say?

[Dodin loses his temper] I...

This moment
is the best time of the day.

[He blows]

Merci.

I know I've been worried
unreasonably.

Now,

I am reassured that you have nothing.

[a fly buzzes]

Some of my nights,
you know them

since you share them with me.

But the other nights,

You want to know
what do they look like?

Yes, more than anything.

The nights when my door stays open
for you, they are numerous.

Not as much as I want.

On nights when it's locked,
many too.

Too many.

Many, also,
those nights when...

lying in my bed,
I imagine you

take the route
from your room to mine.

Without making any noise.

And each time, with a beating heart.

The extraordinary
happened twice.

What ?

To imagine yourself leaving
from your room without making any noise.

See you rise
this flight of steps,

then you turn right
and walk along the end of the corridor.

Then you climb
the service staircase

to reach the floor,
you take a few more steps

to reach my door.

And finally, you ask
your hand on the door handle.

Only twice,

at the same time
where I saw you open my door...

it really opened up.

[Dodin is out of breath]

[He blows]

[he knocks on the door]

Violette ?

Violette ?

Eugenie...

Can you go... go see?

[Violet sobs]

[the censer oscillates]

[Dodin breathes calmly]

You don't want to eat anything?

I can prepare
something simple.

[Dodin] Thank you, it will be fine.

You haven't eaten in two days,
this is not reasonnable.

[Dodin] You can tell Louis

to remove these things?

[Dodin] I don't need you anymore.

[he helps himself to a drink]

[door creaks]

[Dodin] I had a strange dream
sometime ago.

I dreamed that I was
humanity's first cook.

[Magot] You mean the best

or the first man to cook?

It's exactly
what I said to Eugénie.

And I realize now

that she must not have understood
very well what I wanted to say.

It's silly,
I should have shown...

I should have been careful, kept watch
so that there is no misunderstanding.

I am convinced that she knew
what you wanted to say to him.

[Grimaud] To be able to prepare the dishes
as they are in your mind,

Eugénie needed qualities
exceptional intuitiveness.

At the same time
than flawless knowledge

of the man that you are.

Let us make these proposals to Dodin.
It's even.

Oui.
We cannot do nothing.

I believe in this list
of cookers.

Does Dodin believe it?

[Magot] One thing
that we don't say enough:

Eugénie was a very beautiful woman.

The question is:
Who will tell Dodin about it?

Anyway, it's not me.

Maybe I have an idea.

We know what Dodin
eats for breakfast.

[he breathes deeply and calmly]

[a rooster crows in the distance]

[he sniffs the air]

Eugenie.

What is this ?

[dishes clinking]

What is that ?

Violette ?

But who are you ?

Who allowed you
to wear this apron?

[Violet] Sir.

Take it off right away.

[screaming] Take it off!

Leave.

Go! Go!

Why you...
What happened to you, Violette?

[Grimaud] We are sorry.

It was my idea,
she was stupid.

[a dog barks in the distance]

[Dodin] Let's not talk about it anymore.

[Grimaud] We have drawn up
a list...

Non !

Sir ?

- Gentlemen.
- [Dodin] Madam. Sir.

Forgive us
to come unexpectedly.

Nothing wrong with that, ma'am.
Please have a sit.

How is Pauline doing?

Exactly, it's about him
that we come to see you.

She is unhappy.

Since Eugénie left,

she asks us
if you still want

have her as an apprentice.

Without a qualified cook, I...

It will be impossible,
I am sorry.

We understand
and we have already explained to him,

but it doesn't seem to resolve
to forget your proposal.

It's beyond my strength.

We understand. Alright.

Thank you for listening to us.

Pauline...

despite his young age,

has a will
which strikes us down.

It's not a whim on his part,
but a determination.

Excuse me for asking you this,

but would it be possible for you to
talk to him in person and explain it to him?

Of course.

- I'll talk to him.
- Thank you.

[the mother] Thank you very much.
Gentlemen, Mr. Dodin.

[a dog barks]

here is the list
candidate cooks

that we have drawn up
all together.

[Dodin crumples up the list]

[birds chirp]

[the wind rustles
the leaves of the trees]

[a great spotted woodpecker drums]

Lift your fillets of sole,
lift the skin.

Cut the fillets
into several equal pieces. Parry them.

You will have melted butter
in a fairly large frying pan.

Sprinkle with a little fine salt.
Cover them with melted butter.

When serving,

put them on the fire

and when they are stiff
on one side, turn them over.

Their cooking done,
drain them and dress them.

And sauce them
of a good butler

where you will have put reduced velouté,
which you force with a little lemon.

Well sir.

Well, thank you, miss.
You can leave.

Well sir.

[he smells]

Please.

Merci.

Perfect cooking.

- Here is the veal fricandeau.
- Merci.

This very complex soup

is charming
sometimes a little old-fashioned.

It must have a unique taste,

but every part of it tastes

retains its taste
personal and natural.

Its general appearance should recall
the development of a sonata

where each theme
keeps its life and flavor clean.

In power and harmony
melted together.

Here is the recipe, read it carefully,
Please.

Eugénie knew how to make this soup?

Yes of course,
very well even.

It bears his name.

I won't be able to make this soup,
I'm sorry.

But if you think
that I could learn it from you,

you just have to let it be known.

Good bye, sir.

Where are the onions?
Show me.

[crackling]

It's okay, leave them out of the fire
and brown the mushrooms.

Salt, pepper, eh?

[butter crackling]

You add the bacon and butter.

Then I arrive.

The dough will make
airtight the casserole

and will prevent perfume from escaping.

When it is cooked,

she will seal
the pot perfectly,

we will take it out of the oven and cook
over a very low heat.

[someone knocks at the door]

Pauline, wake up.

Hang in there,
we're going to have a stew.

Pauline, get up.

Hm...

You can put it on fire.

[a dove coos]

[a bell rings in the distance]
Voilà.

You go-y.

Mmm.

Taste with the marrow.

SO ?

It's good ?

You do not like ?

It's normal, you're too young.

Marrow,

it's a complex thing.

We need culture, memory,
so that the taste is formed.

This is how the marrow
must be, remember this taste.

- Yes sir.
- It's good.

[Dodin] There you go.

Skimmer.

Merci.

[birds chirp in the distance]

Just dip your lips.

It's good.

On a l'impression
that the meat is even better.

Chambolle-Musigny.

He has everything: the race,
elegance, purity.

When you put it in your mouth,

it has an extraordinary bouquet.

It’s the cashmere of wines
of Burgundy, grace incarnate.

And Eugénie's favorite wine.

It's very good what we did,

but all this gives me the impression
of a sketch.

Twenty years.

More than twenty years
to work together.

Every day we cooked.

I was reading a recipe and it was
wonders on fire.

I miss her.

When she spoke to me,

I listened to it so intensely
as I looked at his mouth and his eyes.

Now,

It's over.

I think of her every moment.

Sorry for this irruption.

I will come back later.

Grimaud, Grimaud!

- Actually, it can't wait.
- Then come in.

I was having lunch with an acquaintance,

and after a consumption
with dazzling sturgeon marrow,

This is what this dish appears.

I ran to make you taste it.

You pagger?

Perfect, gentle, long cooking,
so as not to attack the fish.

Sweetbreads browned in butter...
with foie gras?

This is unheard of.

I didn't have them yet
never associated.

Morels.

It's spring.

Cooked in a little cream with...

a little note of coffee
which suits him well.

The sweetbread pairing
and celeriac

is muffled, dull, not explosive
and very enveloping.

The cucumber,
deliberately raw for its tonicity.

And the acidity of the lemon brings
freshness to its construction.

With fish, it's another
story that is told.

The sweetbread plays
like a fish condiment

which remains in its natural flavor
with perfectly cooked vegetables.

It's a beautiful meeting
between land and sea

who sings of the beauty of the territory.

Grimaud, it’s admirable.

Her name is Adèle Pidou.

Let's go see her.

Did we find it?

I believe so.

[someone returns]

But Pauline, what are you doing?
Come on, we're waiting for you. Hurry up.

[birds chirp]

[the wind rustles
the leaves of the trees]

[a dove coos]

[Eugénie] The guests were happy,
I believe.

[Dodin] Yes.

We are lucky to meet
such nice people.

[Eugenie] “We are in the fall
of our lives", you say.

- [Dodin] Yes.
- Speak for yourself.

I feel like I'm in the middle of summer.

And when I leave,
it will still be summer.

I love summer.

Not you ?

[Dodin] I love all the seasons.

The first drops of rain,
the first snowflakes.

The first fireplace fires,
the first buds.

All these first things that
come back every year delight me.

[Eugénie] But summer, the sun...

I like to feel this burn
in the body.

Like these embers
that I use every day.

[Dodin] I understand.

[birds chirp]

For over twenty years
that we live under the same roof,

how do you do
to have this consistency,

this perseverance towards me?

Saint Augustin
said that happiness,

is to continue
to desire what we already have,

but have I never had you?

Can I ask you a question ?

It is very important for me.

I'm your cook or...

am I your wife?

My cook.

Merci.

[romantic piano theme:
“Meditation of Thaïs” by J. Massenet]

[birds chirp]

Subtitling: EVA France ST'