Kitchen Nightmares 3x11

1. Tonight on "KitchenNightmares," Gordon Ramsay

2. is in Southern California, where a sibling

3. rivalry threatens a legacythat spans four decades.

4. It's a battle every day.

5. They can't work together.

6. It's a fire.

7. While sister, Celine, may be too aggressive—

8. Martin, you heard me right?

9. —her brother, Alex, seems to be too laid back.

10. You don't give a shit.

11. As for the chef, he is completely fed up.

12. I'm burning out. I'm burning.

13. I'm burning.

14. I'm burning.

15. I'm—

16. And everyone in the family is suffering.

17. Every day is a fight.

18. I can't keep going.

19. Now, chef Ramsay mustbreak through the jealousy—

20. Are you concerned she'scome to run the business?

21. She shouldn't even be here.

22. —the anger—

23. This is going to fuck up everything.

24. —and the resistance—

25. You've just sort of given up.

26. Have you given up?

27. —so he can fixthis fractured restaurant—

28. This is much, much worsethan I could ever imagine.

29. —before it tears this family apart.

30. This is destroying us.

31. That's tonight on a very emotional

32. "Kitchen Nightmares."

33. I don't even think thatanybody knows how much I care.

34. Ventura Boulevard.

35. One of LA's top destinationsfor shopping and dining.

36. On this famed street is alandmark restaurant called

37. La Frite, a bistro ownedby French immigrant Andre

38. Ramillon.

39. La Frite opened in 1972.

40. We had the only Frenchrestaurant on the boulevard.

41. Right this way.

42. It was always busy, even at 12:00, at midnight,

43. we were packed.

44. After years of success,

45. Andre's son, Alex, was eagerto join his father at La Frite.

46. I was looking forward to my dad

47. and myself making this restaurant work

48. for the next 15, 20, 30 years.

49. But two years ago, Andre's daughter, Celine,

50. decided she also wantedin on the family business.

51. Alex, do you care, this goingout like this, this soupy?

52. You're the boss.

53. I know my brother's not happy that I'm here.

54. I know he wishes that he could just keep

55. going the way he was going.

56. I think that this restauranthas so much more potential

57. than it's already had.

58. And I really felt like I couldreally make a difference here.

59. I could make this at home.

60. Not in a good way.

61. The food is mediocre, at best.

62. What do you need?

63. I've been cooking at LaFrite for about 19 years.

64. I'm responsible, 100%, for everything

65. that's in the kitchen.

66. I don't think the menu is—

67. there is nothing wrong with it.

68. Onion soup is bitter.

69. Onion soup is bitter?

70. Martin has a Napoleon complex.

71. Just give me the number table.

72. He's a little man with a big mouth.

73. I've watched the food just, slowly, kind of,

74. go down and down and down.

75. Souffle's coming back, too eggy.

76. I've made my comments.

77. I can't tell anybody anything.

78. Umm, Alex?

79. Just—

80. I either get argued with, or I get told, no.

81. Ah, good old Celine.

82. Well, Alex, he's a littlelackadaisical sometimes.

83. He resents Celine.

84. I'm not the manager tonight.

85. He feels slighted.

86. He feels shunned.

87. My brother and I used toget along really, really well.

88. And we were very close.

89. But the restaurant's hurtour relationship pretty bad.

90. I don't hate Alex.

91. I know he does.

92. It's really difficult for me because I'm

93. the one who has to be thebuffer for both of them.

94. I wish, sometimes, theycan understand each other.

95. It's so quiet in here.

96. The numbers just cut down to a third

97. of what we were doing before.

98. Now, we are dead by 9 o'clock.

99. Hey, we only did about 20 covers tonight.

100. It's going to be tough.

101. I need chef Ramsay to come in because someone

102. needs to say, hey, look, this iswhat's affecting your business.

103. Yeah, it's slowing down.

104. But why do we need to change things

105. when it has been working forsuch and such amount of years?

106. We're losing money, and it's

107. time for my kids to take over.

108. And if they can't work together, we just have to close the door.

109. Before chef Ramsaymakes the six-mile drive from

110. his LA restaurant to La Frite, owner Andre Ramillon is anxious

111. to meet with him privately—

112. - How are you today? - All right.

113. Welcome to Gordon Ramsay.

114. I'm looking for chef Ramsay.

115. —to give chefRamsay a quick briefing into

116. the problems of his restaurant.

117. Excuse me, two seconds.

118. Hi, chef Ramsay.

119. How are you?

120. Hi, my name is Andre.

121. Andre, good to see you.

122. I want to talk to you about the problem

123. I have with my business.

124. First of all, in terms of the business,

125. it's been there for how long?

126. The business has been over there for 38 years.

127. Wow.

128. It's been good to me, until recently.

129. I'm starting to back up, andl want my daughter and my son

130. to take over.

131. Oh, so you're passing it to them.

132. I'm trying to.

133. And who are they?

134. - Alex— - Alex.

135. —is my boy.

136. He's the older one.

137. And Celine is sister.

138. So what's the number oneproblem with the restaurant?

139. I think it's mostly the communication

140. between my daughter and my son.

141. But they— somehow, it's a big clash.

142. Celine went and tried on her own business,

143. and it didn't really work out.

144. So she came back and worked for me.

145. When she came back, Alex, he didn't

146. want Celine to come back, now, because he

147. thought he owned the place.

148. They never really work together.

149. It's really difficult to find a solution.

150. It's getting to a pointwhere I can't really handle

151. the conflict of personality.

152. And I hope chef Ramsay can help.

153. Thank you for coming over.

154. - It will be great. - OK.

155. Safe trip back.

156. - See you shortly. - OK.

157. Thank you.

158. Hello.

159. - How are you? - I'm great.

160. - How are you? - Nice to see you.

161. - And first name is? - Gayle.

162. - I'm the manager. - OK, great.

163. How long have you been here?- 20 years.

164. - 20 years here. - 20 years.

165. Wow, wow, wow.

166. What's that monstrosity in the middle, there?

167. That's our dessert case.

168. It's what?

169. Your dessert case?

170. Is there a problem with the kitchen,

171. or does it always stay here?

172. It's been here for 20 years that I know of.

173. So it came when you came.

174. Wow.

175. What is this?

176. - That's our dessert tray.- Holy crap.

177. Did someone drop it?

178. They could have.

179. How long has that brick been sat there?

180. That's our homemade bread pudding.

181. That's been there, I think, longer than you've been here.

182. Oh.

183. Well, they— yeah.

184. You're right.

185. OK.

186. Chef Ramsey's right about the dessert case.

187. I think it should be out of here.

188. Right. Where would you like me to sit?

189. - Here? - Yes, sir.

190. I've been trying to get it out ever since I've been here.

191. Can you hear the noiseof that thing, the motor?

192. Yes.

193. Who wants to come out to a restaurant

194. and sit next to a fridge?

195. A constant buzz.

196. Is Andre around?- Would you like to see Andre?

197. - Yes, please, yeah. - OK.

198. - Thank you. - Nice meeting you.

199. Likewise.

200. Good to see you, too.

201. Dessert fridge is a disaster.

202. Andre.

203. Yes?

204. Chef Ramsay would like to see you.

205. Yeah.

206. The color's ghastly.

207. Gordon, how are you?

208. Hi. How are you?

209. Fine.

210. Yeah, good to see you again.

211. - My daughter. - How are you?

212. - I'm Celine. - Celine.

213. - Good to see you. - Nice to meet you.

214. Likewise.

215. She's going to take care of you.

216. OK, brilliant.

217. Gordon coming here was, pretty much, my idea.

218. You're going to lookat the menu for a minute?

219. - Absolutely, definitely. - I'll be right back.

220. Thank you, Celine.

221. Because it's really becomea big pointing-finger match

222. of it's so-and-so's fault. Oh, it so-and-so's fault.

223. But nobody's takingresponsibility for the problem.

224. I'm back.

225. You have any questions for right now?

226. Umm, what quiche would you recommend?

227. I prefer the Lorraine.

228. That's something we're known for.

229. Let's do the Lorraine.

230. The Lorraine.

231. And then, I'll start with Frite salad.

232. And then, the seafood crepe.

233. Not a problem.

234. Thank you.

235. Guys, this table that's comingin right now is for Gordon.

236. Seafood crepe.

237. And I'll take the La Frite salad to him.

238. Chef Ramsay will like the food

239. because all my food is good.

240. How much dressing would you like?

241. The usual amount.

242. Thanks, Celine.

243. I'm going to do about 3/4 to start.

244. And inside the salad we've got?

245. Inside the salad isthe romaine, the walnuts,

246. and you've got your blue cheese, as well.

247. And that's one portion?

248. It's massive.

249. Salads are large.

250. And it's usually good as an entree.

251. Enjoy.

252. Thank you.

253. Wow.

254. It's bland.

255. The vinegar dressing is so—

256. the vinegar dressing is sostrong, so overpowering.

257. Are you through with the salad?

258. - I am, yeah. - Can I clear it?

259. It's so acidic.

260. Yep.

261. I already know.

262. Did you mention it to the chef?

263. Yeah.

264. No one listens to me.

265. You knew it was wrong. You told them.

266. But no one is listening to you.

267. Story of my life.

268. So why is that?

269. Martin doesn't listen to me.

270. And he has an issue takinganything from a female.

271. Is it a chauvinist stance?

272. - Yes. - Some of it.

273. That's absurd.

274. I understand that.

275. - And that is disgusting.- I'll let him know.

276. Thank you.

277. I am embarrassed by the food.

278. I just think that it canall be improved immensely.

279. Martin, your vinaigrette is too vinegary, OK?

280. You know, what is wrong with it?

281. Because we've been runningthis food for many years.

282. Martin, you heard me, right?

283. I'm just letting you guysknow what he's saying, OK?

284. Thank you.

285. This is going to be the seafood crepe.

286. I'm going to set that in front of you, here.

287. It looks like a pie.

288. Basically, they take the dish.

289. They line it with the crepes.

290. They fill it with the items, fold it back,

291. and then they bake it.

292. They're not like your typical French crepe.

293. But why would you call it a crepe

294. if it's not really a crepe?

295. I think when the seafood crepe comes out,

296. it just looks like a slurpy mess of blap.

297. Can I have a word with your big brother?

298. Is he here or not?- He's, unfortunately, not.

299. He will be here for dinner service tonight.

300. OK.

301. All right, enjoy.

302. Thank you.

303. OK.

304. Oh.

305. Blah.

306. That is hideous.

307. It's hot in parts, like, in the middle.

308. But on the side, there, it is stone cold.

309. Want me to take it?

310. - Is the oven not working?- No.

311. The oven's working fine.

312. You can't serve thisshit and expect customers

313. - to flow through the door. - I understand.

314. How long has he been here?

315. Martin?

316. Too long.

317. You're not wrong there.

318. Martin lost his mojoaround here many years ago.

319. If you got someone who doesn'tcare about the food they're

320. putting out, what do you have?

321. Martin, he said it's hot in the middle.

322. It's cold on the sides.

323. He doesn't like it.

324. Thank you. Oh shit.

325. How long's that been under the grill?

326. Because it looks like it's been overcooked.

327. It's piping hot.

328. Is he microwaving that?

329. I don't know. Gayle?

330. Yes?

331. Well, normally, if somethingis that piping hot like that,

332. it always tells you that it's been microwaved.

333. Can you just check with the chef?

334. OK. I'll check.

335. Excellent.

336. Thank you.

337. OK, Martin.

338. The quiche is warmed in the oven?

339. Yeah.

340. Hasn't seen the microwave?

341. No.

342. No.

343. OK.

344. Chef.

345. Umm, quiche?

346. No microwave.

347. I asked him if he put it in.

348. He said, no.

349. Hold on a minute.

350. I'm convinced this has been microwaved.

351. Look at it.

352. It's congealed.

353. It's just like a rubber puck.

354. Sometimes, if he gets a little backed up,

355. I've seen him do it before.

356. Backed up?

357. This is ridiculous.

358. Let's go and meet Martin.

359. Please.

360. It's a food issue right now.

361. That starts from the kitchen.

362. If we had somebody in herewho cared about the food,

363. we'd be so much better than we are now.

364. Martin, I want you to meet chef Ramsay.

365. Come around, please.

366. You're the head chef, and everything I

367. ate for lunch, you cooked.

368. Yes, sir.

369. Lunch was a disaster.

370. The quiche Lorraine was rancid.

371. Where did you heat that up?

372. Was that in the microwave?

373. Oven.

374. No, I disagree.

375. OK.

376. We started on the microwave, and then we

377. put it in the oven, yes.

378. So it did go in the microwave?

379. That is right, yes.

380. But you just told me it wasn't in the microwave.

381. Why do you want to lie to me?

382. Do you want me to lie to you?- I'm not lying to you.

383. I'm just telling you how I do it.

384. I'm so amazed that you're so laid back

385. and like you don't give a shit.

386. Talk to me.

387. What do you want me to say?

388. Why don't you care?

389. Is it because you hate Celine?

390. What does that have to do with cooking, sir?

391. Because she said to me in the dining room,

392. every time she tries totell you something, bang,

393. you jump down her.

394. She will come and attack me.

395. Attack you?

396. Yes, sir.

397. Like saying that I've been here for too long.

398. It's time for me to go.

399. If you're not prepared to change,

400. yeah, I think she's right.

401. OK.

402. If it is time for me to go, I go.

403. That was easy.

404. Martin.

405. After chefRamsay's miserable lunch—

406. That is hideous.

407. Lunch was a disaster.

408. —chef Martin is not interested

409. in hearing any criticism—

410. If it is time for me to go, I go.

411. —and is readyto say goodbye to La Frite.

412. Martin.

413. The blame is put on me.

414. That's why I feel like I've been attacked.

415. Martin, talk to me.

416. She just don't understand howmuch of the stress and pressure

417. I've been under. I'm burning out.

418. I'm burning. I'm burning.

419. I'm burning.

420. I'm—

421. Well, tell me.

422. Do you know how muchthe stress is when I know

423. that I have to work with her?

424. And I can not work like that.

425. I feel burned out.

426. Celine, you know, is overpower.

427. Her, you know, authority as a boss.

428. And there's nothing I can do.

429. Even the own brother just runs away from her.

430. Like, you know, he doesn'twant to deal with her.

431. That's not right.

432. Martin, now, I've got your side of the story.

433. Can I— I want to see how youcook on a busy night's service,

434. OK?

435. I'll see you later.

436. Jeez.

437. It's 30 minutesbefore dinner service,

438. and Celine's brother, Alex—

439. - What's up, you guys? - Hey, baby.

440. —arrives to begin his shift.

441. Any updates?

442. Gordon didn't make me cry.

443. He was actually nice to me.

444. Uh-huh.

445. That's nice.

446. Umm, tonight'll be fun.

447. Chef Ramsey's going to be cominginto this restaurant, changing

448. things.

449. So do I feel resistant?

450. Definitely.

451. Guys, look alive.

452. Gordon's coming in now.

453. Good evening. Hey.

454. - Well, hello. - How are you?

455. How are you doing, chef Ramsay?

456. - Hi, Gordon. - Alex.

457. Alex, good to see you.So you're the big brother.

458. Yeah. I'm the big brother.

459. Excellent. Little sis.

460. Big brother. Where's Dad?

461. Dad, you know what?

462. Hockey game tonight.

463. He's what?

464. He's gone to a hockey game.Wow.

465. OK.

466. Two minutes with you to catch up.

467. All right.

468. So why weren't you here at lunchtime?

469. You're part-owner of this business, right?

470. Mm-hmm.

471. But you've never worked with your sister?

472. No.

473. We work separate nights.

474. Absolutely.

475. Your father came to see me this morning,

476. to tell me the conflict about you two not working together.

477. So why is there so much conflict in here?

478. I think the real conflictis who wants to control

479. and, you know, wants to control things.

480. Are you pissed that she'scome to run the business?

481. She shouldn't even be here.

482. I would rather her not be here.

483. But it's your little sis.

484. Wouldn't you be stronger and better with a—

485. No.

486. Unfortunately not.

487. So what's wrong with thisrestaurant, in your mind?

488. Mmm— I don't see anything wrong with it.

489. You don't see anything wrong?

490. There's not a problem withthis restaurant anywhere?

491. You know, I would change the bathrooms.

492. I would change the different physical—

493. Wow.

494. I'm not here to make you look stupid.

495. All right.

496. But you're sounding ridiculous.

497. Let me ask you again.

498. What the fuck's wrong with the restaurant?

499. Umm.

500. In your eyes, there'snothing much wrong with it.

501. Well, let's go.

502. We'll, we'll see.

503. OK. All the things you need to say?

504. Yeah.

505. Absolutely.

506. Ay, ay, ay.

507. If he's not going to bewilling to accept this and move

508. on and take it as constructive criticism,

509. - it's not going to work. - All right, you guys.

510. We ready?

511. Hello, there.

512. While Andre is at the hockey game—

513. Hi, ladies. How are you?

514. —his twochildren, Celine and Alex,

515. are working a rare night together,

516. which is good because the restaurant

517. is packed as word has spread that chef

518. Ramsay is at La Frite.

519. I'm going to have the chopped salad.

520. And you're doing the lamb special.

521. OK.

522. , tres special, three working, three.

523. I'm proud to be doing the cooking

524. because I know what I'm doing.- Excuse me.

525. When you put things on the grill, there,

526. you don't season it?

527. Salt, pepper— there's nothing on there.

528. Right now?

529. Yeah.

530. What do you mean, right now?

531. When were you going to season them, then?

532. - Yeah, right now. - Right now.

533. Fucking hell.

534. No seasoning on there.

535. They should— I think they—don't they salt and pepper it

536. when they put it on the grill?

537. They're not.

538. They're not.

539. Martin?

540. Martin?

541. Martin and I have never gotten along.

542. He ignores me.

543. I don't get answers.

544. Alex can talk to Martin, but Martin does not

545. like hearing anything from me.

546. What is that?

547. That's quiche, but it's been overcooked.

548. You're kidding me.

549. They don't listen tomy opinions because it's me.

550. Martin?

551. Yeah, talk to me.

552. Yeah, come out, please.

553. I am talking to you.

554. Yes, sir.

555. Are you serious? OK.

556. One more coming up.

557. I just said to Martin, wouldyou come on out for a minute.

558. He's serving that.

559. You don't walk away and ignore me.

560. Alex has nevertaken confrontation well.

561. I mean, you try and talk to him about something,

562. and he just walks away.

563. Are you joking around orare you ignoring me like this?

564. You've just sort of given up. Have you given up?

565. I have not given up.

566. Absolutely not.

567. Well, you walk around with a big bravado.

568. Wonderful?

569. Wow.

570. This is the most disorganizedrestaurant I've ever seen.

571. Martin the chef, he's burnt out.

572. Alex, well he's so laidback, he's almost comatose.

573. Andre, the owner, who makes all the decisions,

574. he's at a fricking hockey game.

575. And the only one who cares, Celine, everybody ignores her.

576. Unbelievable.

577. Oh, by the way, the food sucks.

578. Unreal.

579. It's chewy, and the sauce is just gooey.

580. Oh no.

581. I'm sorry.

582. Ooh.

583. He said the lamb has no flavor.

584. Yep.

585. Right.

586. I know why it doesn't.

587. We didn't salt and pepper it.

588. We're not even seasoning it?

589. Bring out a menu.

590. Let Alex know what table it is, please.

591. Alex, so that's coming back now.

592. Thanks, Gordon.

593. Thanks a lot.

594. Is this normal, that he doesn't care?

595. Mm-hmm.

596. Celine, you know what, this is really— this

597. is going to fuck up everything.

598. Look, you've got to get a grip.

599. I can't get in the middle.

600. And it's really sad.

601. We've been running the restaurant for 38 years,

602. and things don't need to change.

603. You're not real.

604. It hurts.

605. I love my brother, and I know he's better than what

606. he's doing here right now.

607. And I wish he would realizethat everybody's here to help.

608. - Otherwise, Alex will ruin me. - Alex.

609. Look at me.

610. Don't bully your sister.

611. Bully me.

612. I'm not bullying anybody, Gordon.

613. Take a bit of responsibility.

614. I am.

615. Wow.

616. What a fucking sponge.

617. This is destroying us.

618. What a shit attitude.

619. It's only an hourinto a shaky dinner service.

620. This is going to fuck up everything.

621. You'd better get a grip.

622. And Chef Ramsay is frustrated

623. with Alex's arrogance.

624. Alex, I can't, I'm not going to get in the middle.

625. As for Celine, she isclearly feeling the resentment

626. from her brother.

627. What a shit attitude.

628. He thinks I did this to set him up.

629. Stop crying.

630. - Stop crying. - The anger.

631. I can see the anger.

632. It's got to come out now.

633. I understand.

634. You all have to do it.

635. You have to work together.

636. You have to get along.

637. Every day is a fight.

638. What am I supposed to do?

639. I can't keep going.

640. And I feel like I'm the only one fighting.

641. So everybody looks at me like I'm the bitch.

642. I'm the one who's fighting.

643. I don't even think thatanyone knows how much I care.

644. I think the man's here to work it out with you.

645. I just move on.

646. I take a breath and push through it.

647. That's it.

648. There's nothing else I can do.

649. Can you call your dad?

650. Can you get your dad on the phone—

651. - I can try. —and get him here.

652. - Would you? - To get him here?

653. Please. Yeah.

654. I'm ready to go.

655. And tell him it's urgent.- I will.

656. And if he can't be bothered

657. to get his ass over here tolook at the mess that he's left,

658. I'm out of here.

659. Hi.

660. Papa, you need to see this right now.

661. A lot of food's coming back.

662. You know, and just Alex is really just,

663. kind of, just nonchalant about the whole thing.

664. And it's really kind of pissing Gordon off.

665. The same attitude he always takes, Papa.

666. You know exactly.

667. You know?

668. OK.

669. Bye.

670. Andre, got two seconds?

671. Unbelievable.

672. First of all, I'm slightly concerned you

673. weren't even here.

674. This is much, much worsethan I could ever imagine.

675. The worst thing of all is Alex's attitude.

676. With me?

677. He has an attitude with himself.

678. Why is he so arrogant?

679. He hates her being anywherenear him in the restaurant.

680. Whilst they're avoiding each other

681. and doing their separatethings, the kitchen is diving.

682. It's sinking quicker than the Titanic.

683. You can't leave it all to me.

684. I can't help you unlessyou start helping yourself.

685. I'll see you the morning.

686. Bonne nuit.

687. After a long night of contemplating

688. La Frite's main issue— - Good morning.

689. How are you?

690. Good morning.

691. —chef Ramsay is focused on bringing

692. this family back together.

693. I can't begin to fix thisrestaurant because there's

694. so many personal problems here.

695. Because nobody's openingup in front of each other,

696. I want to try something.

697. So I just want you to bear with me.

698. Come with me, two seconds.

699. OK.

700. Please.

701. Take a seat.

702. I want you to sit here, watch, and listen what's happening

703. between Celine and Alex.

704. Don't leave this space.

705. I'm going to go talk to Celine.

706. How are you?

707. Good.

708. How are you?

709. Well, you know.

710. Darling, take a seat.

711. Let's just have a catch-up.

712. OK.

713. That was tough.

714. Tough night last night.

715. This restaurant's been running 38 years.

716. But the legacy's not going to continue

717. with this kind of attitude.

718. The fragmented relationshipsbetween the families

719. is incredible.

720. You and Alex are so disconnected.

721. How did it get to where it is today?

722. Communication broke down.

723. But underneath all that.

724. Deep down inside, do you think Alex resents you?

725. I know Alex resents me.

726. GORDON [OVER Tell me why.

727. I think that he feelslike he's the older brother

728. and that he thought this was his.

729. He thought that he was going to be able to run

730. it the way he wanted.

731. And his world came crashing down.

732. Your relationship with your father,

733. is it different to therelationship he has with Alex?

734. Yeah.

735. I think that he thinks that my dad, in the end,

736. loves me more, for some reason.

737. - Hi. - Hi.

738. - How are you? - Very good.

739. Sit down.

740. We were just talking about you.

741. Oh, yeah?

742. Why don't you just explain to Alex

743. what you just explained to me.

744. So we used to be very close.

745. But I think that you're bittertowards a lot of things.

746. You've got a lot of resentment.

747. I don't know if it's only towards me,

748. if it's towards other things.

749. I didn't see you wanting to, to come here.

750. It felt like he was goingto give you the restaurant.

751. I felt like, you know, I was losing not only

752. the passion and the pridebut the whole aspect

753. of the restaurant.

754. I still have that uneasyfeeling like, do I belong?

755. I put that wall up.

756. Yes, I did.

757. I can't do it.

758. I've said it.

759. I can't do it alone.

760. You know that.

761. You know that.

762. I'm not here to hurt you.

763. Yeah.

764. I'm not.

765. I'm not here to step on you in any way.

766. It was the first time that I got to look at you in the eyes

767. and knowing that you're serious about it.

768. The separation between my sister and I

769. definitely wasn't working.

770. And she made me, you know, realize

771. we need to get unionized, and we need

772. to get together with eachother and work together.

773. I want to do it with you.

774. Yep.

775. I love her and, of course, we're going to work together.

776. That's good because I thought—

777. I really thought you hated me.

778. I think she needs a hug.

779. You're her big brother, for god's sake.

780. We've got to figure out just a way to talk again.

781. We used to talk.

782. We used to—

783. We used to have fun.

784. We used to, we used to be best friends.

785. This feels incredible.

786. It's the most importantthing for the restaurant,

787. that my brother and I to befamily, for us to get along,

788. for us to love each other.

789. Let me leave you guys for acouple of minutes on your own.

790. Thank you. OK.

791. I'm going to get some fresh air.

792. The walls kind of came down, which is exactly what needed

793. to happen for this family.

794. She definitely showed me thatwe need to respect each other

795. and that the respect for each other

796. is what's going to make La Frite succeed.

797. If we can continue the legacy and continue

798. the heartbeat of La Frite—

799. You've got an amazing son and daughter

800. there that are desperate to get this place right.

801. Huh?

802. I hope.

803. That's one thing I really want, is us

804. three to communicate or talk to each other.

805. You know, it was hurting me.

806. It's one step at a time.

807. Yeah, that's it.

808. I love you.

809. I love you.

810. Every time we were meeting, it was war.

811. You were not talking to each other.

812. Both of you are going tohave to work with each other

813. and listen.

814. All three of us are incharge, and we should sit down

815. any time we have a decision.

816. We need to go one way, where everybody work together.

817. We have seen a big step on the communication.

818. I just hope and cross myfinger that it's going to hold.

819. After abreakthrough, emotional meeting

820. between Alex and Celine—

821. I love her, and, of course, we're going to work together.

822. —chef Ramsay is now ready to start

823. implementing some changes.

824. Gone is the 20-year-old dessertcase that sat in the middle

825. of the dining room—

826. Jesus.

827. —and in its place, acontemporary crepe station.

828. There you go.

829. We'll start doing some crepes.

830. For tonight's menu, chef Ramsay

831. is replacing the soggy, heavy, casserole crepes

832. with fresh, light, traditional crepes.

833. It's excellent.

834. It's really good.

835. You'll be our first table tonight.

836. Best table in the house.

837. Tonight, Alex will, once again, be in charge

838. of the front of the house.

839. But he will also be supervisingthe new crepe station

840. and will be assisted by Gayle.

841. As for Celine, she will be in the kitchen,

842. expediting and working alongside chef Martin.

843. Martin, you and I aregoing to really need to chat.

844. I'm going to gocompletely off the specials.

845. Sounds good.

846. The smoked salmon creme?

847. OK.

848. Is it all up?

849. What is that?

850. It's an omelet.

851. You want it again?

852. You tell me.

853. Can he not cook an omelet?

854. He should be able to.

855. Can I get two new ones?

856. Is anybody listening?

857. Yes.

858. I'm ready for the cordon bleu.

859. Martin, try to communicate, please.

860. Right here.

861. What is that? Cordon bleu.

862. Look at that.

863. It's like a fucking diaper sandwich.

864. Andre, Martin, just stop and come round.

865. Look at me.

866. Look at me in the eyes.

867. Look.

868. I can't serve that.

869. What's that?

870. It shouldn't be like that.

871. It's like a fucking horse leg.

872. Come on, guys.

873. Papa, will you tell him?

874. We don't drown it in there.

875. My nine-year-old daughtercan cook better than that.

876. - Martin? - Yes.

877. I just want you to care.

878. Yeah, I got that.

879. Fuck it.

880. I'm struggling.

881. There's a little communicationtrying to get everything fired.

882. Who's making the croque monsieur?

883. While the kitchenstruggles to push out food—

884. There you go.

885. Thank you, Celine.

886. —customers whoordered the crepes are thrilled

887. with what they are receiving.

888. It looks fabulous.

889. Absolutely awesome.

890. As for the oldmenu, it's disappointment

891. after disappointment.

892. So sorry.

893. The artichoke, it's droopy.

894. It doesn't have any flavor.

895. Did you want anything else, instead, or—

896. No.

897. We'll just go to the main course.

898. Thank you so much.

899. We've got two hot artichokes coming back.

900. No good?

901. What— too salty, or?

902. They just said they'reold, and they don't like them.

903. It's disheartening to see howmuch food was wasted tonight.

904. I, literally, feel like we're, you know, back to square one.

905. So, just get a little bit organized.

906. So I want to see you stepup to the plate, yeah?

907. But they don't listen to me.

908. Last night, you were the only voice of reason

909. I could actually understand.

910. So they've got to listen.

911. Got it.

912. Do you understand?

913. Communication's of the essence, guys.

914. How many minutes out are we on table 19?

915. In the kitchen, chef Martin

916. continues to ignore Celine.

917. Flip that baby.

918. But in the diningroom, Alex is a new man.

919. Pretty darn good, huh?

920. I'm getting my routine here.

921. He's energeticand working hard to satisfy

922. customers any way he can—

923. Ham and cheese.

924. —including makingdelicious, satisfying crepes.

925. So yummy.

926. Isn't it, like, so cool?

927. Good.

928. Well, thank you, gentlemen. Bye-bye.

929. Thank you very much.

930. Let's be honest.

931. We all know where the problem is.

932. Celine?

933. The head chef is not acting as the head chef

934. and watching the food come out properly.

935. And for every crap dish they send down,

936. it's closing that door quicker.

937. I have seen what you have seen.

938. I have seen some stuff which I don't like.

939. They need a leader.

940. They need a better leader.

941. You're right.

942. We need that.

943. Without that, they can't respect us.

944. That's the engine room in there.

945. If that's not firing on allcylinders, we're screwed.

946. Understand what I've said?- Absolutely.

947. Tomorrow, I want each and every one of you

948. to get ready for some major changes.

949. Coming up—

950. You'll be the firstcustomers in the new La Frite.

951. —it's the biggestnight in the last 30 years

952. for La Frite.

953. I need you to get a grip of the kitchen.

954. Can thisstruggling kitchen staff—

955. Martin, you need to talk.

956. —finally get it together?

957. None of my tables have their entrees.

958. Or will they fail miserably and crush

959. the dream of a family?

960. They're walking out now.

961. It hurts me so much to watchany table walk out of here

962. without even getting served their food.

963. With the familynow all on the same page,

964. chef Ramsay moves ahead with a 40-year-old face

965. lift of La Frite.

966. - Good morning. - Good morning.

967. Good morning.

968. Are you ready towitness the new La Frite?

969. Let's do it.

970. Celine, ladies first.

971. Off you go.

972. Oh, my god.

973. Oh, my god.

974. God.

975. It's beautiful.

976. It's different. Wow.

977. Look at it!

978. Where's my yellow?

979. Gone is the yellow.

980. I can't believe how white.

981. How much does that blue pop out now?

982. It's beautiful.

983. Papa, the awning's gone.

984. My Bar American is gone.

985. The bar can be a bar now.

986. It's not smothered with a hideous awning.

987. We've opened it up, and it's gotthat modern French bistro vibe.

988. We've got custom artwork on the wall.

989. Look at it.

990. Wow.

991. Oh, my— it's beautiful.

992. Customer, oh, my gosh, are going to say,

993. What do you think?

994. What do you think? Have you seen the change?

995. It's awesome.

996. I think it's just beautiful.

997. Look at the two of you.

998. I think it's a new beginning,

999. and we're turning the pagefrom the '70s to the future.

1000. This restaurant needs to be cool,

1001. hip, and trendy to compete.

1002. So the menu needs to reflect that.

1003. Wow.

1004. Cut down.

1005. It's a classic, modern, bistro take.

1006. Good.

1007. OK, tonight, we are relaunching La Frite.

1008. New restaurant, new menu.

1009. More importantly, a united family

1010. with a brand new attitude toput this restaurant on the map.

1011. Ready?

1012. Yeah.

1013. Here's one of the mostimportant worries on my mind.

1014. Last night, there was a glaring problem.

1015. Your kitchen was nowhere near strong enough

1016. to relaunch this restaurant.

1017. So I made a few phone calls, and I found a secret weapon.

1018. Please welcome chef Chuy.

1019. Come in, bud.

1020. - Good to see you. - Hello.

1021. Good to see you, buddy. Are you good?

1022. Yeah, I'm happy to be here with you guys.

1023. OK.

1024. This man has over 15 years ofexperience in French bistros.

1025. Whilst I'm here, I wanted himto be over every little detail

1026. in that kitchen, teaching your brigade

1027. this menu to make sure we haven't got issues.

1028. - You got another voice. - Thank you.

1029. OK.

1030. Let's go.

1031. We've got some prep to do.

1032. While chef Chuy trainsMartin and the kitchen staff,

1033. chef Ramsay reveals thestunning new menu to the family.

1034. OK.

1035. The new menu at La Frite.

1036. It's gorgeous. Beautiful.

1037. It smells good in here already.

1038. Let's have a little run-through

1039. on the menu from the top.

1040. Something classic in French.

1041. Escargot, French snails andpuff pastry croutons in there.

1042. Mince filet mignon, yeah, classic garnish.

1043. Finish it with a little quail egg on the top.

1044. The entrees, coq au vin, braised chicken in red wine,

1045. Swiss chard, and turnips.

1046. , braised lamb shank, truffle polenta, and Brussels

1047. sprouts.

1048. A Frenchman's dream.

1049. It's good.

1050. I love it.

1051. It's gorgeous.

1052. I'm just flabbergasted.

1053. I mean, it's beautiful.

1054. This is how it should be.

1055. This is exciting.

1056. It's a great menu.

1057. And, you know, I can'twait to see excellent food

1058. coming out of the kitchen.

1059. Oh my god.

1060. I mean, they're all amazing.

1061. It's good.

1062. That's all I know.

1063. After almost 40years without a change,

1064. it's relaunch night at La Frite—

1065. How are you?

1066. You'll be the first customersof the new La Frite.

1067. —and time forchef Martin to be tested.

1068. OK, great. You all set?

1069. Yeah.

1070. Good.

1071. Chef Chuy will be there to support him

1072. and oversee the crepe station.

1073. The old La Frite is gone.

1074. Let's go.

1075. Feel a little nervousbecause, after 20 years cooking

1076. the same food almost every day, you know,

1077. the new menu is totally different.

1078. What do we think?

1079. I'll have the onion soup to start.

1080. Yeah, braised lamb shank.

1081. I'll have the tuna Nicoisesalad with a mushroom crepe.

1082. Martin, order in.

1083. Escargot, table two, ready to go.

1084. It's 30 minutes into service—

1085. All right. Soup du jour.

1086. —and appetizers are not

1087. only leaving the kitchen quickly,

1088. they are a hit with customers.

1089. That is great.

1090. But back in the kitchen—

1091. Martin, two soup dujours and a cordon bleu crepe.

1092. Martin?

1093. —trouble is brewingas a frustrated Celine—

1094. How's my cordon bleu crepes?

1095. —tries to get answers from Martin.

1096. Martin.

1097. Communicate, please.

1098. Martin.

1099. Martin!

1100. I hear you, sir. Talk to me.

1101. I need you to startgiving an answer to Celine.

1102. You need to talk.

1103. While an organizedCeline tries to expedite,

1104. Martin continues to ignore.

1105. And almost nothing is leaving the kitchen.

1106. OK.

1107. Absolutely.

1108. I'll bring it right over, right now.

1109. Do we have table three?

1110. It's, they're doing them right now.

1111. They're doing it right now.

1112. Uh-huh.

1113. Perfect.

1114. How long for this do you think?

1115. Because otherwise, they say they will cancel it.

1116. - About five more minutes.- Five more minutes.

1117. Uh, yeah.

1118. Five minutes?

1119. I have five tables all waiting an hour

1120. and a half for their entrees.

1121. And I could not do anything.

1122. Don't worry about 20.

1123. They're walking out now.

1124. 20's walking out now.

1125. Basically, it hurts me so much to watch

1126. any table walk out of here without even

1127. getting served their food.

1128. It's completely out of control.

1129. I'm fucking serious, man.

1130. It's relaunch night at La Frite,

1131. and after a 90-minute wait, the first table has walked out.

1132. Wow.

1133. It's unbelievable.

1134. I'm fucking serious, man.

1135. What's wrong?

1136. None of my tables have their fucking entrees.

1137. One of them walked out.

1138. They're done.

1139. Oh, fucking hell.

1140. Servers, in the dining room.

1141. Everybody else, shut the fuck up for 30 seconds.

1142. This is really important.

1143. Celine, I need you to geta grip of the kitchen.

1144. I need you to delegate, please.

1145. Tell him that, yeah?

1146. Chuy, please take control of the kitchen.

1147. Yes, ma'am.

1148. Thank you.

1149. Let's go, guys.

1150. We should be able to do this.

1151. Come on.

1152. How's table eight working?

1153. I need, like, four or five minutes for that.

1154. Yep. Perfect.

1155. What I liked about Chef Chuy is

1156. when I said something to him, he would

1157. acknowledge me and say, OK.

1158. And that's how it should be.

1159. That's the poulet.

1160. Here, this.

1161. Poulet champignon.

1162. With Celine and chef Chuy

1163. now working in complete harmony—

1164. We're running table seven, please.

1165. Thank you.

1166. Thank you.

1167. —entrees areflying out of the kitchen.

1168. Oh, finally. Yes.

1169. Yes.

1170. And La Frite's relaunch—

1171. Melts in your mouth.

1172. It was worth the wait.

1173. —finishes on a positive note.

1174. I have no other table.

1175. I'm finished.

1176. Take a break.

1177. Thank you, guys.

1178. Great job, guys.

1179. Right.

1180. First of all, let me makesomething really clear.

1181. You will not be able tomove forward unless you make

1182. major changes in that kitchen.

1183. I don't know what would havehappened to this restaurant

1184. tonight if chef Chuy wasn'tthere, let me tell you that.

1185. But chef Chuy, he can't do it alone.

1186. - It's true. - The family's united.

1187. Now you, as a family, have to fix the kitchen.

1188. Gordon made us realizethat we need to work together

1189. on making changes, you know, building

1190. a team that's going to continuegetting this restaurant

1191. to the next level.

1192. And Andre, when you first came to me,

1193. you were worried about these two.

1194. I want them together.

1195. They can work together.

1196. And they, they proved it, not to me, but to you.

1197. They are fine.

1198. And they just want to make you proud.

1199. I'm proud of them.

1200. This has been a really, really incredible experience.

1201. It's great to have made it through

1202. and to have made it through a stronger

1203. person and a stronger familyand a stronger restaurant,

1204. as a whole.

1205. Thank you.

1206. Take care.

1207. Take care.

1208. You were great.

1209. No more crepe in a casserole.

1210. No.

1211. Promise.

1212. Thank you so much.

1213. Good night.

1214. This week, we definitely, definitely fixed the family.

1215. But I'm not too sure weactually fixed the restaurant.

1216. We've given them all thetools, but it's up to them

1217. to make the tough decisions.

1218. Sacrebleu.

1219. In the days that followed,

1220. chef Chuy was brought in full time

1221. as the new executive chef— Just put it out.

1222. Put it out.

1223. Cordon bleu crepe.

1224. Thank you very much, Chuy.

1225. —and is continuing to build

1226. a strong team in the kitchen.

1227. It's OK.

1228. Very, very crispy.

1229. Bon appetit.

1230. Enjoy.

1231. Alex and Celine are working hard

1232. to continue the family legacy.

1233. So I need the friseesalad and the poulet pommes.

1234. OK?

1235. But more importantly, they are doing it together.

1236. - Bye, Celine. - Bye.

1237. See you later.

1238. See you soon.

1239. Next time on "KitchenNightmares," chef Ramsay

1240. is in for double trouble.

1241. Oh my god. They're messy.

1242. They're lazy.

1243. When was the last time this place was cleaned?

1244. What a mess.

1245. They're loud.

1246. Let's play cymbals.

1247. They're emotional.

1248. I didn't think it was that bad.

1249. They're a recipe for disaster.

1250. Will chef Ramsay be able to getthrough to the set of twins—

1251. Will you stop acting like a baby?

1252. —or are they beyond saving?

1253. Oh, blow it out your ass.

1254. You'll fucking kill somebody.

1255. I screwed up.

1256. What do you want me to say now?