1. Tonight on "KitchenNightmares," Gordon Ramsay
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2. is in Southern California, where a sibling
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3. rivalry threatens a legacythat spans four decades.
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4. It's a battle every day.
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5. They can't work together.
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6. It's a fire.
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7. While sister, Celine, may be too aggressive—
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8. Martin, you heard me right?
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9. —her brother, Alex, seems to be too laid back.
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10. You don't give a shit.
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11. As for the chef, he is completely fed up.
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12. I'm burning out.
I'm burning.
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13. I'm burning.
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14. I'm burning.
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15. I'm—
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16. And everyone in the family is suffering.
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17. Every day is a fight.
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18. I can't keep going.
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19. Now, chef Ramsay mustbreak through the jealousy—
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20. Are you concerned she'scome to run the business?
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21. She shouldn't even be here.
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22. —the anger—
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23. This is going to
fuck up everything.
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24. —and the resistance—
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25. You've just sort of given up.
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26. Have you given up?
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27. —so he can fixthis fractured restaurant—
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28. This is much, much worsethan I could ever imagine.
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29. —before it
tears this family apart.
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30. This is destroying us.
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31. That's tonight
on a very emotional
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32. "Kitchen Nightmares."
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33. I don't even think thatanybody knows how much I care.
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34. Ventura Boulevard.
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35. One of LA's top destinationsfor shopping and dining.
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36. On this famed street is alandmark restaurant called
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37. La Frite, a bistro ownedby French immigrant Andre
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38. Ramillon.
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39. La Frite opened in 1972.
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40. We had the only Frenchrestaurant on the boulevard.
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41. Right this way.
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42. It was always busy, even at 12:00, at midnight,
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43. we were packed.
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44. After
years of success,
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45. Andre's son, Alex, was eagerto join his father at La Frite.
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46. I was looking
forward to my dad
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47. and myself making
this restaurant work
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48. for the next 15, 20, 30 years.
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49. But two years ago, Andre's daughter, Celine,
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50. decided she also wantedin on the family business.
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51. Alex, do you care, this goingout like this, this soupy?
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52. You're the boss.
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53. I know my brother's
not happy that I'm here.
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54. I know he wishes that
he could just keep
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55. going the way he was going.
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56. I think that this restauranthas so much more potential
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57. than it's already had.
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58. And I really felt like I couldreally make a difference here.
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59. I could
make this at home.
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60. Not in a good way.
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61. The food is mediocre, at best.
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62. What do you need?
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63. I've been cooking at LaFrite for about 19 years.
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64. I'm responsible,
100%, for everything
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65. that's in the kitchen.
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66. I don't think the menu is—
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67. there is nothing wrong with it.
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68. Onion soup is bitter.
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69. Onion soup is bitter?
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70. Martin has a Napoleon complex.
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71. Just give me the number table.
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72. He's a little man
with a big mouth.
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73. I've watched the food
just, slowly, kind of,
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74. go down and down and down.
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75. Souffle's coming back, too eggy.
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76. I've made my comments.
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77. I can't tell anybody anything.
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78. Umm, Alex?
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79. Just—
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80. I either get argued
with, or I get told, no.
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81. Ah, good old Celine.
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82. Well, Alex, he's a littlelackadaisical sometimes.
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83. He resents Celine.
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84. I'm not the manager tonight.
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85. He feels slighted.
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86. He feels shunned.
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87. My brother and I used toget along really, really well.
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88. And we were very close.
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89. But the restaurant's hurtour relationship pretty bad.
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90. I don't hate Alex.
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91. I know he does.
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92. It's really difficult
for me because I'm
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93. the one who has to be thebuffer for both of them.
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94. I wish, sometimes, theycan understand each other.
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95. It's so quiet in here.
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96. The numbers just
cut down to a third
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97. of what we were doing before.
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98. Now, we are dead by 9 o'clock.
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99. Hey, we only did about
20 covers tonight.
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100. It's going to be tough.
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101. I need chef Ramsay to
come in because someone
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102. needs to say, hey, look, this iswhat's affecting your business.
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103. Yeah, it's slowing down.
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104. But why do we need
to change things
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105. when it has been working forsuch and such amount of years?
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106. We're losing
money, and it's
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107. time for my kids to take over.
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108. And if they can't work together, we just have to close the door.
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109. Before chef Ramsaymakes the six-mile drive from
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110. his LA restaurant to La Frite, owner Andre Ramillon is anxious
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111. to meet with him privately—
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112. - How are you today?
- All right.
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113. Welcome to Gordon Ramsay.
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114. I'm looking for chef Ramsay.
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115. —to give chefRamsay a quick briefing into
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116. the problems of his restaurant.
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117. Excuse me, two seconds.
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118. Hi, chef Ramsay.
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119. How are you?
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120. Hi, my name is Andre.
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121. Andre, good to see you.
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122. I want to talk to
you about the problem
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123. I have with my business.
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124. First of all, in
terms of the business,
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125. it's been there for how long?
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126. The business has been
over there for 38 years.
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127. Wow.
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128. It's been good to
me, until recently.
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129. I'm starting to back up, andl want my daughter and my son
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130. to take over.
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131. Oh, so you're
passing it to them.
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132. I'm trying to.
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133. And who are they?
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134. - Alex—
- Alex.
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135. —is my boy.
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136. He's the older one.
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137. And Celine is sister.
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138. So what's the number oneproblem with the restaurant?
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139. I think it's mostly
the communication
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140. between my daughter and my son.
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141. But they— somehow,
it's a big clash.
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142. Celine went and tried
on her own business,
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143. and it didn't really work out.
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144. So she came back
and worked for me.
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145. When she came back,
Alex, he didn't
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146. want Celine to come
back, now, because he
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147. thought he owned the place.
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148. They never really work together.
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149. It's really difficult
to find a solution.
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150. It's getting to a pointwhere I can't really handle
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151. the conflict of personality.
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152. And I hope chef Ramsay can help.
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153. Thank you for coming over.
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154. - It will be great.
- OK.
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155. Safe trip back.
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156. - See you shortly.
- OK.
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157. Thank you.
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158. Hello.
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159. - How are you?
- I'm great.
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160. - How are you?
- Nice to see you.
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161. - And first name is?
- Gayle.
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162. - I'm the manager.
- OK, great.
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163. How long have you been here?- 20 years.
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164. - 20 years here.
- 20 years.
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165. Wow, wow, wow.
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166. What's that monstrosity
in the middle, there?
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167. That's our dessert case.
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168. It's what?
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169. Your dessert case?
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170. Is there a problem
with the kitchen,
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171. or does it always stay here?
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172. It's been here for 20
years that I know of.
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173. So it came when you came.
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174. Wow.
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175. What is this?
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176. - That's our dessert tray.- Holy crap.
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177. Did someone drop it?
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178. They could have.
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179. How long has that
brick been sat there?
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180. That's our homemade
bread pudding.
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181. That's been there, I think, longer than you've been here.
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182. Oh.
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183. Well, they— yeah.
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184. You're right.
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185. OK.
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186. Chef Ramsey's right
about the dessert case.
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187. I think it should
be out of here.
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188. Right. Where would you like me to sit?
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189. - Here?
- Yes, sir.
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190. I've been trying to get it out ever since I've been here.
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191. Can you hear the noiseof that thing, the motor?
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192. Yes.
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193. Who wants to come
out to a restaurant
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194. and sit next to a fridge?
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195. A constant buzz.
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196. Is Andre around?- Would you like to see Andre?
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197. - Yes, please, yeah.
- OK.
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198. - Thank you.
- Nice meeting you.
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199. Likewise.
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200. Good to see you, too.
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201. Dessert
fridge is a disaster.
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202. Andre.
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203. Yes?
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204. Chef Ramsay would
like to see you.
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205. Yeah.
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206. The color's ghastly.
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207. Gordon, how are you?
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208. Hi.
How are you?
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209. Fine.
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210. Yeah, good to see you again.
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211. - My daughter.
- How are you?
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212. - I'm Celine.
- Celine.
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213. - Good to see you.
- Nice to meet you.
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214. Likewise.
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215. She's going to
take care of you.
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216. OK, brilliant.
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217. Gordon coming here was,
pretty much, my idea.
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218. You're going to lookat the menu for a minute?
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219. - Absolutely, definitely.
- I'll be right back.
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220. Thank you, Celine.
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221. Because it's really becomea big pointing-finger match
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222. of it's so-and-so's fault. Oh, it so-and-so's fault.
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223. But nobody's takingresponsibility for the problem.
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224. I'm back.
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225. You have any questions
for right now?
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226. Umm, what quiche
would you recommend?
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227. I prefer the Lorraine.
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228. That's something
we're known for.
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229. Let's do the Lorraine.
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230. The Lorraine.
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231. And then, I'll start
with Frite salad.
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232. And then, the seafood crepe.
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233. Not a problem.
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234. Thank you.
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235. Guys, this table that's comingin right now is for Gordon.
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236. Seafood crepe.
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237. And I'll take the La
Frite salad to him.
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238. Chef Ramsay
will like the food
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239. because all my food is good.
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240. How much dressing
would you like?
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241. The usual amount.
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242. Thanks, Celine.
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243. I'm going to do
about 3/4 to start.
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244. And inside the
salad we've got?
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245. Inside the salad isthe romaine, the walnuts,
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246. and you've got your
blue cheese, as well.
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247. And that's one portion?
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248. It's massive.
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249. Salads are large.
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250. And it's usually
good as an entree.
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251. Enjoy.
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252. Thank you.
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253. Wow.
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254. It's bland.
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255. The vinegar dressing is so—
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256. the vinegar dressing is sostrong, so overpowering.
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257. Are you through
with the salad?
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258. - I am, yeah.
- Can I clear it?
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259. It's so acidic.
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260. Yep.
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261. I already know.
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262. Did you mention
it to the chef?
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263. Yeah.
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264. No one listens to me.
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265. You knew it was wrong.
You told them.
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266. But no one is listening to you.
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267. Story of my life.
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268. So why is that?
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269. Martin doesn't listen to me.
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270. And he has an issue takinganything from a female.
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271. Is it a chauvinist stance?
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272. - Yes.
- Some of it.
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273. That's absurd.
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274. I understand that.
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275. - And that is disgusting.- I'll let him know.
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276. Thank you.
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277. I am embarrassed by the food.
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278. I just think that it canall be improved immensely.
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279. Martin, your vinaigrette
is too vinegary, OK?
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280. You know, what
is wrong with it?
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281. Because we've been runningthis food for many years.
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282. Martin, you heard me, right?
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283. I'm just letting you guysknow what he's saying, OK?
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284. Thank you.
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285. This is going to
be the seafood crepe.
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286. I'm going to set that
in front of you, here.
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287. It looks like a pie.
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288. Basically, they take the dish.
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289. They line it with the crepes.
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290. They fill it with the
items, fold it back,
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291. and then they bake it.
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292. They're not like your
typical French crepe.
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293. But why would
you call it a crepe
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294. if it's not really a crepe?
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295. I think when the
seafood crepe comes out,
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296. it just looks like a
slurpy mess of blap.
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297. Can I have a word
with your big brother?
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298. Is he here or not?- He's, unfortunately, not.
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299. He will be here for
dinner service tonight.
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300. OK.
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301. All right, enjoy.
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302. Thank you.
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303. OK.
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304. Oh.
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305. Blah.
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306. That is hideous.
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307. It's hot in parts,
like, in the middle.
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308. But on the side, there,
it is stone cold.
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309. Want me to take it?
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310. - Is the oven not working?- No.
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311. The oven's working fine.
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312. You can't serve thisshit and expect customers
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313. - to flow through the door.
- I understand.
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314. How long has he been here?
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315. Martin?
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316. Too long.
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317. You're not wrong there.
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318. Martin lost his mojoaround here many years ago.
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319. If you got someone who doesn'tcare about the food they're
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320. putting out, what do you have?
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321. Martin, he said it's
hot in the middle.
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322. It's cold on the sides.
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323. He doesn't like it.
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324. Thank you.
Oh shit.
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325. How long's that been
under the grill?
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326. Because it looks like
it's been overcooked.
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327. It's piping hot.
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328. Is he microwaving that?
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329. I don't know.
Gayle?
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330. Yes?
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331. Well, normally, if somethingis that piping hot like that,
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332. it always tells you that
it's been microwaved.
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333. Can you just check
with the chef?
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334. OK.
I'll check.
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335. Excellent.
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336. Thank you.
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337. OK, Martin.
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338. The quiche is
warmed in the oven?
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339. Yeah.
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340. Hasn't seen the microwave?
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341. No.
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342. No.
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343. OK.
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344. Chef.
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345. Umm, quiche?
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346. No microwave.
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347. I asked him if he put it in.
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348. He said, no.
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349. Hold on a minute.
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350. I'm convinced this
has been microwaved.
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351. Look at it.
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352. It's congealed.
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353. It's just like a rubber puck.
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354. Sometimes, if he gets
a little backed up,
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355. I've seen him do it before.
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356. Backed up?
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357. This is ridiculous.
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358. Let's go and meet Martin.
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359. Please.
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360. It's a food
issue right now.
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361. That starts from the kitchen.
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362. If we had somebody in herewho cared about the food,
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363. we'd be so much better
than we are now.
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364. Martin, I want you
to meet chef Ramsay.
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365. Come around, please.
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366. You're the head chef,
and everything I
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367. ate for lunch, you cooked.
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368. Yes, sir.
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369. Lunch was a disaster.
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370. The quiche Lorraine was rancid.
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371. Where did you heat that up?
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372. Was that in the microwave?
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373. Oven.
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374. No, I disagree.
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375. OK.
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376. We started on the
microwave, and then we
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377. put it in the oven, yes.
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378. So it did go in the microwave?
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379. That is right, yes.
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380. But you just told me it
wasn't in the microwave.
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381. Why do you want to lie to me?
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382. Do you want me to lie to you?- I'm not lying to you.
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383. I'm just telling
you how I do it.
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384. I'm so amazed that
you're so laid back
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385. and like you don't give a shit.
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386. Talk to me.
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387. What do you want me to say?
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388. Why don't you care?
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389. Is it because you hate Celine?
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390. What does that have
to do with cooking, sir?
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391. Because she said to
me in the dining room,
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392. every time she tries totell you something, bang,
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393. you jump down her.
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394. She will come and attack me.
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395. Attack you?
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396. Yes, sir.
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397. Like saying that I've
been here for too long.
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398. It's time for me to go.
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399. If you're not
prepared to change,
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400. yeah, I think she's right.
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401. OK.
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402. If it is time for
me to go, I go.
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403. That was easy.
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404. Martin.
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405. After chefRamsay's miserable lunch—
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406. That is hideous.
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407. Lunch was a disaster.
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408. —chef Martin
is not interested
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409. in hearing any criticism—
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410. If it is time
for me to go, I go.
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411. —and is readyto say goodbye to La Frite.
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412. Martin.
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413. The blame is put on me.
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414. That's why I feel like
I've been attacked.
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415. Martin, talk to me.
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416. She just don't understand howmuch of the stress and pressure
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417. I've been under.
I'm burning out.
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418. I'm burning.
I'm burning.
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419. I'm burning.
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420. I'm—
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421. Well, tell me.
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422. Do you know how muchthe stress is when I know
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423. that I have to work with her?
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424. And I can not work like that.
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425. I feel burned out.
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426. Celine, you know, is overpower.
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427. Her, you know,
authority as a boss.
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428. And there's nothing I can do.
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429. Even the own brother
just runs away from her.
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430. Like, you know, he doesn'twant to deal with her.
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431. That's not right.
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432. Martin, now, I've got
your side of the story.
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433. Can I— I want to see how youcook on a busy night's service,
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434. OK?
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435. I'll see you later.
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436. Jeez.
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437. It's 30 minutesbefore dinner service,
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438. and Celine's brother, Alex—
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439. - What's up, you guys?
- Hey, baby.
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440. —arrives
to begin his shift.
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441. Any updates?
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442. Gordon didn't make me cry.
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443. He was actually nice to me.
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444. Uh-huh.
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445. That's nice.
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446. Umm, tonight'll be fun.
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447. Chef Ramsey's going to be cominginto this restaurant, changing
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448. things.
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449. So do I feel resistant?
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450. Definitely.
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451. Guys, look alive.
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452. Gordon's coming in now.
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453. Good evening.
Hey.
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454. - Well, hello.
- How are you?
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455. How are you
doing, chef Ramsay?
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456. - Hi, Gordon.
- Alex.
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457. Alex, good to see you.So you're the big brother.
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458. Yeah.
I'm the big brother.
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459. Excellent.
Little sis.
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460. Big brother.
Where's Dad?
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461. Dad, you know what?
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462. Hockey game tonight.
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463. He's what?
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464. He's gone to a hockey game.Wow.
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465. OK.
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466. Two minutes with
you to catch up.
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467. All right.
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468. So why weren't you
here at lunchtime?
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469. You're part-owner of
this business, right?
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470. Mm-hmm.
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471. But you've never
worked with your sister?
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472. No.
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473. We work separate nights.
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474. Absolutely.
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475. Your father came to
see me this morning,
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476. to tell me the conflict about you two not working together.
Copy !req
477. So why is there so
much conflict in here?
Copy !req
478. I think the real conflictis who wants to control
Copy !req
479. and, you know, wants
to control things.
Copy !req
480. Are you pissed that she'scome to run the business?
Copy !req
481. She shouldn't even be here.
Copy !req
482. I would rather her not be here.
Copy !req
483. But it's your little sis.
Copy !req
484. Wouldn't you be stronger
and better with a—
Copy !req
485. No.
Copy !req
486. Unfortunately not.
Copy !req
487. So what's wrong with thisrestaurant, in your mind?
Copy !req
488. Mmm— I don't see
anything wrong with it.
Copy !req
489. You don't see anything wrong?
Copy !req
490. There's not a problem withthis restaurant anywhere?
Copy !req
491. You know, I would
change the bathrooms.
Copy !req
492. I would change the
different physical—
Copy !req
493. Wow.
Copy !req
494. I'm not here to make
you look stupid.
Copy !req
495. All right.
Copy !req
496. But you're
sounding ridiculous.
Copy !req
497. Let me ask you again.
Copy !req
498. What the fuck's wrong
with the restaurant?
Copy !req
499. Umm.
Copy !req
500. In your eyes, there'snothing much wrong with it.
Copy !req
501. Well, let's go.
Copy !req
502. We'll, we'll see.
Copy !req
503. OK. All the things you need to say?
Copy !req
504. Yeah.
Copy !req
505. Absolutely.
Copy !req
506. Ay, ay, ay.
Copy !req
507. If he's not going to bewilling to accept this and move
Copy !req
508. on and take it as
constructive criticism,
Copy !req
509. - it's not going to work.
- All right, you guys.
Copy !req
510. We ready?
Copy !req
511. Hello, there.
Copy !req
512. While Andre
is at the hockey game—
Copy !req
513. Hi, ladies.
How are you?
Copy !req
514. —his twochildren, Celine and Alex,
Copy !req
515. are working a rare
night together,
Copy !req
516. which is good because
the restaurant
Copy !req
517. is packed as word
has spread that chef
Copy !req
518. Ramsay is at La Frite.
Copy !req
519. I'm going to have
the chopped salad.
Copy !req
520. And you're doing
the lamb special.
Copy !req
521. OK.
Copy !req
522. , tres special, three working, three.
Copy !req
523. I'm proud to be
doing the cooking
Copy !req
524. because I know what I'm doing.- Excuse me.
Copy !req
525. When you put things
on the grill, there,
Copy !req
526. you don't season it?
Copy !req
527. Salt, pepper— there's
nothing on there.
Copy !req
528. Right now?
Copy !req
529. Yeah.
Copy !req
530. What do you mean, right now?
Copy !req
531. When were you going
to season them, then?
Copy !req
532. - Yeah, right now.
- Right now.
Copy !req
533. Fucking hell.
Copy !req
534. No seasoning on there.
Copy !req
535. They should— I think they—don't they salt and pepper it
Copy !req
536. when they put it on the grill?
Copy !req
537. They're not.
Copy !req
538. They're not.
Copy !req
539. Martin?
Copy !req
540. Martin?
Copy !req
541. Martin and I have
never gotten along.
Copy !req
542. He ignores me.
Copy !req
543. I don't get answers.
Copy !req
544. Alex can talk to Martin,
but Martin does not
Copy !req
545. like hearing anything from me.
Copy !req
546. What is that?
Copy !req
547. That's quiche, but
it's been overcooked.
Copy !req
548. You're kidding me.
Copy !req
549. They don't listen tomy opinions because it's me.
Copy !req
550. Martin?
Copy !req
551. Yeah, talk to me.
Copy !req
552. Yeah, come out, please.
Copy !req
553. I am talking to you.
Copy !req
554. Yes, sir.
Copy !req
555. Are you serious?
OK.
Copy !req
556. One more coming up.
Copy !req
557. I just said to Martin, wouldyou come on out for a minute.
Copy !req
558. He's serving that.
Copy !req
559. You don't walk
away and ignore me.
Copy !req
560. Alex has nevertaken confrontation well.
Copy !req
561. I mean, you try and talk
to him about something,
Copy !req
562. and he just walks away.
Copy !req
563. Are you joking around orare you ignoring me like this?
Copy !req
564. You've just sort of given up. Have you given up?
Copy !req
565. I have not given up.
Copy !req
566. Absolutely not.
Copy !req
567. Well, you walk around
with a big bravado.
Copy !req
568. Wonderful?
Copy !req
569. Wow.
Copy !req
570. This is the most disorganizedrestaurant I've ever seen.
Copy !req
571. Martin the chef, he's burnt out.
Copy !req
572. Alex, well he's so laidback, he's almost comatose.
Copy !req
573. Andre, the owner, who
makes all the decisions,
Copy !req
574. he's at a fricking hockey game.
Copy !req
575. And the only one who cares, Celine, everybody ignores her.
Copy !req
576. Unbelievable.
Copy !req
577. Oh, by the way, the food sucks.
Copy !req
578. Unreal.
Copy !req
579. It's chewy, and the
sauce is just gooey.
Copy !req
580. Oh no.
Copy !req
581. I'm sorry.
Copy !req
582. Ooh.
Copy !req
583. He said the lamb has no flavor.
Copy !req
584. Yep.
Copy !req
585. Right.
Copy !req
586. I know why it doesn't.
Copy !req
587. We didn't salt and pepper it.
Copy !req
588. We're not
even seasoning it?
Copy !req
589. Bring out a menu.
Copy !req
590. Let Alex know what
table it is, please.
Copy !req
591. Alex, so that's
coming back now.
Copy !req
592. Thanks, Gordon.
Copy !req
593. Thanks a lot.
Copy !req
594. Is this normal,
that he doesn't care?
Copy !req
595. Mm-hmm.
Copy !req
596. Celine, you know what,
this is really— this
Copy !req
597. is going to fuck up everything.
Copy !req
598. Look, you've
got to get a grip.
Copy !req
599. I can't
get in the middle.
Copy !req
600. And it's really sad.
Copy !req
601. We've been running the
restaurant for 38 years,
Copy !req
602. and things don't need to change.
Copy !req
603. You're not real.
Copy !req
604. It hurts.
Copy !req
605. I love my brother, and I know he's better than what
Copy !req
606. he's doing here right now.
Copy !req
607. And I wish he would realizethat everybody's here to help.
Copy !req
608. - Otherwise, Alex will ruin me.
- Alex.
Copy !req
609. Look at me.
Copy !req
610. Don't bully your sister.
Copy !req
611. Bully me.
Copy !req
612. I'm not bullying
anybody, Gordon.
Copy !req
613. Take a bit of responsibility.
Copy !req
614. I am.
Copy !req
615. Wow.
Copy !req
616. What a fucking sponge.
Copy !req
617. This is destroying us.
Copy !req
618. What a shit attitude.
Copy !req
619. It's only an hourinto a shaky dinner service.
Copy !req
620. This is going to
fuck up everything.
Copy !req
621. You'd better get a grip.
Copy !req
622. And Chef
Ramsay is frustrated
Copy !req
623. with Alex's arrogance.
Copy !req
624. Alex, I can't, I'm not going to get in the middle.
Copy !req
625. As for Celine, she isclearly feeling the resentment
Copy !req
626. from her brother.
Copy !req
627. What a shit attitude.
Copy !req
628. He thinks I
did this to set him up.
Copy !req
629. Stop crying.
Copy !req
630. - Stop crying.
- The anger.
Copy !req
631. I can see the anger.
Copy !req
632. It's got to come out now.
Copy !req
633. I understand.
Copy !req
634. You all have to do it.
Copy !req
635. You have to work together.
Copy !req
636. You have to get along.
Copy !req
637. Every day is a fight.
Copy !req
638. What am I supposed to do?
Copy !req
639. I can't keep going.
Copy !req
640. And I feel like I'm
the only one fighting.
Copy !req
641. So everybody looks at
me like I'm the bitch.
Copy !req
642. I'm the one who's fighting.
Copy !req
643. I don't even think thatanyone knows how much I care.
Copy !req
644. I think the man's here
to work it out with you.
Copy !req
645. I just move on.
Copy !req
646. I take a breath and
push through it.
Copy !req
647. That's it.
Copy !req
648. There's nothing else I can do.
Copy !req
649. Can you call your dad?
Copy !req
650. Can you get your
dad on the phone—
Copy !req
651. - I can try.
—and get him here.
Copy !req
652. - Would you?
- To get him here?
Copy !req
653. Please.
Yeah.
Copy !req
654. I'm ready to go.
Copy !req
655. And tell him it's urgent.- I will.
Copy !req
656. And if he
can't be bothered
Copy !req
657. to get his ass over here tolook at the mess that he's left,
Copy !req
658. I'm out of here.
Copy !req
659. Hi.
Copy !req
660. Papa, you need to
see this right now.
Copy !req
661. A lot of food's coming back.
Copy !req
662. You know, and just
Alex is really just,
Copy !req
663. kind of, just nonchalant
about the whole thing.
Copy !req
664. And it's really kind
of pissing Gordon off.
Copy !req
665. The same attitude he
always takes, Papa.
Copy !req
666. You know exactly.
Copy !req
667. You know?
Copy !req
668. OK.
Copy !req
669. Bye.
Copy !req
670. Andre, got two seconds?
Copy !req
671. Unbelievable.
Copy !req
672. First of all, I'm
slightly concerned you
Copy !req
673. weren't even here.
Copy !req
674. This is much, much worsethan I could ever imagine.
Copy !req
675. The worst thing of all
is Alex's attitude.
Copy !req
676. With me?
Copy !req
677. He has an attitude with himself.
Copy !req
678. Why is he so arrogant?
Copy !req
679. He hates her being anywherenear him in the restaurant.
Copy !req
680. Whilst they're
avoiding each other
Copy !req
681. and doing their separatethings, the kitchen is diving.
Copy !req
682. It's sinking quicker
than the Titanic.
Copy !req
683. You can't leave it all to me.
Copy !req
684. I can't help you unlessyou start helping yourself.
Copy !req
685. I'll see you the morning.
Copy !req
686. Bonne nuit.
Copy !req
687. After a long
night of contemplating
Copy !req
688. La Frite's main issue—
- Good morning.
Copy !req
689. How are you?
Copy !req
690. Good morning.
Copy !req
691. —chef Ramsay
is focused on bringing
Copy !req
692. this family back together.
Copy !req
693. I can't begin to fix thisrestaurant because there's
Copy !req
694. so many personal problems here.
Copy !req
695. Because nobody's openingup in front of each other,
Copy !req
696. I want to try something.
Copy !req
697. So I just want you
to bear with me.
Copy !req
698. Come with me, two seconds.
Copy !req
699. OK.
Copy !req
700. Please.
Copy !req
701. Take a seat.
Copy !req
702. I want you to sit here, watch, and listen what's happening
Copy !req
703. between Celine and Alex.
Copy !req
704. Don't leave this space.
Copy !req
705. I'm going to go talk to Celine.
Copy !req
706. How are you?
Copy !req
707. Good.
Copy !req
708. How are you?
Copy !req
709. Well, you know.
Copy !req
710. Darling, take a seat.
Copy !req
711. Let's just have a catch-up.
Copy !req
712. OK.
Copy !req
713. That was tough.
Copy !req
714. Tough night last night.
Copy !req
715. This restaurant's
been running 38 years.
Copy !req
716. But the legacy's not
going to continue
Copy !req
717. with this kind of attitude.
Copy !req
718. The fragmented relationshipsbetween the families
Copy !req
719. is incredible.
Copy !req
720. You and Alex are
so disconnected.
Copy !req
721. How did it get to
where it is today?
Copy !req
722. Communication broke down.
Copy !req
723. But underneath all that.
Copy !req
724. Deep down inside, do you
think Alex resents you?
Copy !req
725. I know Alex resents me.
Copy !req
726. GORDON [OVER
Tell me why.
Copy !req
727. I think that he feelslike he's the older brother
Copy !req
728. and that he thought
this was his.
Copy !req
729. He thought that he was
going to be able to run
Copy !req
730. it the way he wanted.
Copy !req
731. And his world came
crashing down.
Copy !req
732. Your relationship
with your father,
Copy !req
733. is it different to therelationship he has with Alex?
Copy !req
734. Yeah.
Copy !req
735. I think that he thinks
that my dad, in the end,
Copy !req
736. loves me more, for some reason.
Copy !req
737. - Hi.
- Hi.
Copy !req
738. - How are you?
- Very good.
Copy !req
739. Sit down.
Copy !req
740. We were just talking about you.
Copy !req
741. Oh, yeah?
Copy !req
742. Why don't you
just explain to Alex
Copy !req
743. what you just explained to me.
Copy !req
744. So we used to be very close.
Copy !req
745. But I think that you're bittertowards a lot of things.
Copy !req
746. You've got a lot of resentment.
Copy !req
747. I don't know if it's
only towards me,
Copy !req
748. if it's towards other things.
Copy !req
749. I didn't see you wanting
to, to come here.
Copy !req
750. It felt like he was goingto give you the restaurant.
Copy !req
751. I felt like, you know,
I was losing not only
Copy !req
752. the passion and the pridebut the whole aspect
Copy !req
753. of the restaurant.
Copy !req
754. I still have that uneasyfeeling like, do I belong?
Copy !req
755. I put that wall up.
Copy !req
756. Yes, I did.
Copy !req
757. I can't do it.
Copy !req
758. I've said it.
Copy !req
759. I can't do it alone.
Copy !req
760. You know that.
Copy !req
761. You know that.
Copy !req
762. I'm not here to hurt you.
Copy !req
763. Yeah.
Copy !req
764. I'm not.
Copy !req
765. I'm not here to step
on you in any way.
Copy !req
766. It was the first time that I got to look at you in the eyes
Copy !req
767. and knowing that you're
serious about it.
Copy !req
768. The separation between
my sister and I
Copy !req
769. definitely wasn't working.
Copy !req
770. And she made me,
you know, realize
Copy !req
771. we need to get
unionized, and we need
Copy !req
772. to get together with eachother and work together.
Copy !req
773. I want to do it with you.
Copy !req
774. Yep.
Copy !req
775. I love her and, of course, we're going to work together.
Copy !req
776. That's good
because I thought—
Copy !req
777. I really thought you hated me.
Copy !req
778. I think she needs a hug.
Copy !req
779. You're her big brother,
for god's sake.
Copy !req
780. We've got to figure out just a way to talk again.
Copy !req
781. We used to talk.
Copy !req
782. We used to—
Copy !req
783. We used to have fun.
Copy !req
784. We used to, we used
to be best friends.
Copy !req
785. This feels incredible.
Copy !req
786. It's the most importantthing for the restaurant,
Copy !req
787. that my brother and I to befamily, for us to get along,
Copy !req
788. for us to love each other.
Copy !req
789. Let me leave you guys for acouple of minutes on your own.
Copy !req
790. Thank you.
OK.
Copy !req
791. I'm going to get some fresh air.
Copy !req
792. The walls kind of came down, which is exactly what needed
Copy !req
793. to happen for this family.
Copy !req
794. She definitely showed me thatwe need to respect each other
Copy !req
795. and that the respect
for each other
Copy !req
796. is what's going to
make La Frite succeed.
Copy !req
797. If we can continue the
legacy and continue
Copy !req
798. the heartbeat of La Frite—
Copy !req
799. You've got an amazing
son and daughter
Copy !req
800. there that are desperate
to get this place right.
Copy !req
801. Huh?
Copy !req
802. I hope.
Copy !req
803. That's one thing I
really want, is us
Copy !req
804. three to communicate
or talk to each other.
Copy !req
805. You know, it was hurting me.
Copy !req
806. It's one step at a time.
Copy !req
807. Yeah, that's it.
Copy !req
808. I love you.
Copy !req
809. I love you.
Copy !req
810. Every time we were
meeting, it was war.
Copy !req
811. You were not talking
to each other.
Copy !req
812. Both of you are going tohave to work with each other
Copy !req
813. and listen.
Copy !req
814. All three of us are incharge, and we should sit down
Copy !req
815. any time we have a decision.
Copy !req
816. We need to go one way, where
everybody work together.
Copy !req
817. We have seen a big step
on the communication.
Copy !req
818. I just hope and cross myfinger that it's going to hold.
Copy !req
819. After abreakthrough, emotional meeting
Copy !req
820. between Alex and Celine—
Copy !req
821. I love her, and, of course, we're going to work together.
Copy !req
822. —chef Ramsay
is now ready to start
Copy !req
823. implementing some changes.
Copy !req
824. Gone is the 20-year-old dessertcase that sat in the middle
Copy !req
825. of the dining room—
Copy !req
826. Jesus.
Copy !req
827. —and in its place, acontemporary crepe station.
Copy !req
828. There you go.
Copy !req
829. We'll start doing some crepes.
Copy !req
830. For tonight's
menu, chef Ramsay
Copy !req
831. is replacing the soggy,
heavy, casserole crepes
Copy !req
832. with fresh, light,
traditional crepes.
Copy !req
833. It's excellent.
Copy !req
834. It's really good.
Copy !req
835. You'll be our
first table tonight.
Copy !req
836. Best table in the house.
Copy !req
837. Tonight, Alex will, once again, be in charge
Copy !req
838. of the front of the house.
Copy !req
839. But he will also be supervisingthe new crepe station
Copy !req
840. and will be assisted by Gayle.
Copy !req
841. As for Celine, she
will be in the kitchen,
Copy !req
842. expediting and working
alongside chef Martin.
Copy !req
843. Martin, you and I aregoing to really need to chat.
Copy !req
844. I'm going to gocompletely off the specials.
Copy !req
845. Sounds good.
Copy !req
846. The smoked salmon creme?
Copy !req
847. OK.
Copy !req
848. Is it all up?
Copy !req
849. What is that?
Copy !req
850. It's an omelet.
Copy !req
851. You want it again?
Copy !req
852. You tell me.
Copy !req
853. Can he not cook an omelet?
Copy !req
854. He should be able to.
Copy !req
855. Can I get two new ones?
Copy !req
856. Is anybody listening?
Copy !req
857. Yes.
Copy !req
858. I'm ready
for the cordon bleu.
Copy !req
859. Martin, try to
communicate, please.
Copy !req
860. Right here.
Copy !req
861. What is that?
Cordon bleu.
Copy !req
862. Look at that.
Copy !req
863. It's like a fucking
diaper sandwich.
Copy !req
864. Andre, Martin, just
stop and come round.
Copy !req
865. Look at me.
Copy !req
866. Look at me in the eyes.
Copy !req
867. Look.
Copy !req
868. I can't serve that.
Copy !req
869. What's that?
Copy !req
870. It shouldn't
be like that.
Copy !req
871. It's like a fucking horse leg.
Copy !req
872. Come on, guys.
Copy !req
873. Papa, will you tell him?
Copy !req
874. We don't drown it in there.
Copy !req
875. My nine-year-old daughtercan cook better than that.
Copy !req
876. - Martin?
- Yes.
Copy !req
877. I just want you to care.
Copy !req
878. Yeah, I got that.
Copy !req
879. Fuck it.
Copy !req
880. I'm struggling.
Copy !req
881. There's a little communicationtrying to get everything fired.
Copy !req
882. Who's making the
croque monsieur?
Copy !req
883. While the kitchenstruggles to push out food—
Copy !req
884. There you go.
Copy !req
885. Thank you, Celine.
Copy !req
886. —customers whoordered the crepes are thrilled
Copy !req
887. with what they are receiving.
Copy !req
888. It looks fabulous.
Copy !req
889. Absolutely awesome.
Copy !req
890. As for the oldmenu, it's disappointment
Copy !req
891. after disappointment.
Copy !req
892. So sorry.
Copy !req
893. The artichoke, it's droopy.
Copy !req
894. It doesn't have any flavor.
Copy !req
895. Did you want anything
else, instead, or—
Copy !req
896. No.
Copy !req
897. We'll just go to
the main course.
Copy !req
898. Thank you so much.
Copy !req
899. We've got two hot
artichokes coming back.
Copy !req
900. No good?
Copy !req
901. What— too salty, or?
Copy !req
902. They just said they'reold, and they don't like them.
Copy !req
903. It's disheartening to see howmuch food was wasted tonight.
Copy !req
904. I, literally, feel like we're, you know, back to square one.
Copy !req
905. So, just get a
little bit organized.
Copy !req
906. So I want to see you stepup to the plate, yeah?
Copy !req
907. But they don't listen to me.
Copy !req
908. Last night, you were
the only voice of reason
Copy !req
909. I could actually understand.
Copy !req
910. So they've got to listen.
Copy !req
911. Got it.
Copy !req
912. Do you understand?
Copy !req
913. Communication's
of the essence, guys.
Copy !req
914. How many minutes
out are we on table 19?
Copy !req
915. In the
kitchen, chef Martin
Copy !req
916. continues to ignore Celine.
Copy !req
917. Flip that baby.
Copy !req
918. But in the diningroom, Alex is a new man.
Copy !req
919. Pretty darn good, huh?
Copy !req
920. I'm getting my routine here.
Copy !req
921. He's energeticand working hard to satisfy
Copy !req
922. customers any way he can—
Copy !req
923. Ham and cheese.
Copy !req
924. —including makingdelicious, satisfying crepes.
Copy !req
925. So yummy.
Copy !req
926. Isn't it, like, so cool?
Copy !req
927. Good.
Copy !req
928. Well, thank you, gentlemen. Bye-bye.
Copy !req
929. Thank you very much.
Copy !req
930. Let's be honest.
Copy !req
931. We all know where
the problem is.
Copy !req
932. Celine?
Copy !req
933. The head chef is not
acting as the head chef
Copy !req
934. and watching the food
come out properly.
Copy !req
935. And for every crap
dish they send down,
Copy !req
936. it's closing that door quicker.
Copy !req
937. I have seen what
you have seen.
Copy !req
938. I have seen some stuff
which I don't like.
Copy !req
939. They need a leader.
Copy !req
940. They need a better leader.
Copy !req
941. You're right.
Copy !req
942. We need that.
Copy !req
943. Without that, they
can't respect us.
Copy !req
944. That's the engine
room in there.
Copy !req
945. If that's not firing on allcylinders, we're screwed.
Copy !req
946. Understand what I've said?- Absolutely.
Copy !req
947. Tomorrow, I want each
and every one of you
Copy !req
948. to get ready for
some major changes.
Copy !req
949. Coming up—
Copy !req
950. You'll be the firstcustomers in the new La Frite.
Copy !req
951. —it's the biggestnight in the last 30 years
Copy !req
952. for La Frite.
Copy !req
953. I need you to get a
grip of the kitchen.
Copy !req
954. Can thisstruggling kitchen staff—
Copy !req
955. Martin, you need to talk.
Copy !req
956. —finally
get it together?
Copy !req
957. None of my tables
have their entrees.
Copy !req
958. Or will they
fail miserably and crush
Copy !req
959. the dream of a family?
Copy !req
960. They're walking out now.
Copy !req
961. It hurts me so much to watchany table walk out of here
Copy !req
962. without even getting
served their food.
Copy !req
963. With the familynow all on the same page,
Copy !req
964. chef Ramsay moves ahead
with a 40-year-old face
Copy !req
965. lift of La Frite.
Copy !req
966. - Good morning.
- Good morning.
Copy !req
967. Good morning.
Copy !req
968. Are you ready towitness the new La Frite?
Copy !req
969. Let's do it.
Copy !req
970. Celine, ladies first.
Copy !req
971. Off you go.
Copy !req
972. Oh, my god.
Copy !req
973. Oh, my god.
Copy !req
974. God.
Copy !req
975. It's beautiful.
Copy !req
976. It's different.
Wow.
Copy !req
977. Look at it!
Copy !req
978. Where's my yellow?
Copy !req
979. Gone is the yellow.
Copy !req
980. I can't
believe how white.
Copy !req
981. How much does
that blue pop out now?
Copy !req
982. It's beautiful.
Copy !req
983. Papa, the awning's gone.
Copy !req
984. My Bar American is gone.
Copy !req
985. The bar
can be a bar now.
Copy !req
986. It's not smothered
with a hideous awning.
Copy !req
987. We've opened it up, and it's gotthat modern French bistro vibe.
Copy !req
988. We've got custom
artwork on the wall.
Copy !req
989. Look at it.
Copy !req
990. Wow.
Copy !req
991. Oh, my— it's beautiful.
Copy !req
992. Customer, oh, my
gosh, are going to say,
Copy !req
993. What do you think?
Copy !req
994. What do you think? Have you seen the change?
Copy !req
995. It's awesome.
Copy !req
996. I think it's just beautiful.
Copy !req
997. Look at the two of you.
Copy !req
998. I think it's
a new beginning,
Copy !req
999. and we're turning the pagefrom the '70s to the future.
Copy !req
1000. This restaurant
needs to be cool,
Copy !req
1001. hip, and trendy to compete.
Copy !req
1002. So the menu needs
to reflect that.
Copy !req
1003. Wow.
Copy !req
1004. Cut down.
Copy !req
1005. It's a classic,
modern, bistro take.
Copy !req
1006. Good.
Copy !req
1007. OK, tonight, we are
relaunching La Frite.
Copy !req
1008. New restaurant, new menu.
Copy !req
1009. More importantly,
a united family
Copy !req
1010. with a brand new attitude toput this restaurant on the map.
Copy !req
1011. Ready?
Copy !req
1012. Yeah.
Copy !req
1013. Here's one of the mostimportant worries on my mind.
Copy !req
1014. Last night, there was
a glaring problem.
Copy !req
1015. Your kitchen was nowhere
near strong enough
Copy !req
1016. to relaunch this restaurant.
Copy !req
1017. So I made a few phone calls, and I found a secret weapon.
Copy !req
1018. Please welcome chef Chuy.
Copy !req
1019. Come in, bud.
Copy !req
1020. - Good to see you.
- Hello.
Copy !req
1021. Good to see you, buddy.
Are you good?
Copy !req
1022. Yeah, I'm happy to
be here with you guys.
Copy !req
1023. OK.
Copy !req
1024. This man has over 15 years ofexperience in French bistros.
Copy !req
1025. Whilst I'm here, I wanted himto be over every little detail
Copy !req
1026. in that kitchen,
teaching your brigade
Copy !req
1027. this menu to make sure
we haven't got issues.
Copy !req
1028. - You got another voice.
- Thank you.
Copy !req
1029. OK.
Copy !req
1030. Let's go.
Copy !req
1031. We've got some prep to do.
Copy !req
1032. While chef Chuy trainsMartin and the kitchen staff,
Copy !req
1033. chef Ramsay reveals thestunning new menu to the family.
Copy !req
1034. OK.
Copy !req
1035. The new menu at La Frite.
Copy !req
1036. It's gorgeous.
Beautiful.
Copy !req
1037. It smells good
in here already.
Copy !req
1038. Let's have a
little run-through
Copy !req
1039. on the menu from the top.
Copy !req
1040. Something classic in French.
Copy !req
1041. Escargot, French snails andpuff pastry croutons in there.
Copy !req
1042. Mince filet mignon,
yeah, classic garnish.
Copy !req
1043. Finish it with a little
quail egg on the top.
Copy !req
1044. The entrees, coq au vin, braised chicken in red wine,
Copy !req
1045. Swiss chard, and turnips.
Copy !req
1046. , braised lamb shank, truffle polenta, and Brussels
Copy !req
1047. sprouts.
Copy !req
1048. A Frenchman's dream.
Copy !req
1049. It's good.
Copy !req
1050. I love it.
Copy !req
1051. It's gorgeous.
Copy !req
1052. I'm just flabbergasted.
Copy !req
1053. I mean, it's beautiful.
Copy !req
1054. This is how it should be.
Copy !req
1055. This is exciting.
Copy !req
1056. It's a great menu.
Copy !req
1057. And, you know, I can'twait to see excellent food
Copy !req
1058. coming out of the kitchen.
Copy !req
1059. Oh my god.
Copy !req
1060. I mean, they're all amazing.
Copy !req
1061. It's good.
Copy !req
1062. That's all I know.
Copy !req
1063. After almost 40years without a change,
Copy !req
1064. it's relaunch
night at La Frite—
Copy !req
1065. How are you?
Copy !req
1066. You'll be the first customersof the new La Frite.
Copy !req
1067. —and time forchef Martin to be tested.
Copy !req
1068. OK, great.
You all set?
Copy !req
1069. Yeah.
Copy !req
1070. Good.
Copy !req
1071. Chef Chuy will
be there to support him
Copy !req
1072. and oversee the crepe station.
Copy !req
1073. The old
La Frite is gone.
Copy !req
1074. Let's go.
Copy !req
1075. Feel a little nervousbecause, after 20 years cooking
Copy !req
1076. the same food almost
every day, you know,
Copy !req
1077. the new menu is
totally different.
Copy !req
1078. What do we think?
Copy !req
1079. I'll have the
onion soup to start.
Copy !req
1080. Yeah, braised lamb shank.
Copy !req
1081. I'll have the tuna Nicoisesalad with a mushroom crepe.
Copy !req
1082. Martin, order in.
Copy !req
1083. Escargot,
table two, ready to go.
Copy !req
1084. It's 30
minutes into service—
Copy !req
1085. All right.
Soup du jour.
Copy !req
1086. —and
appetizers are not
Copy !req
1087. only leaving the
kitchen quickly,
Copy !req
1088. they are a hit with customers.
Copy !req
1089. That is great.
Copy !req
1090. But back
in the kitchen—
Copy !req
1091. Martin, two soup dujours and a cordon bleu crepe.
Copy !req
1092. Martin?
Copy !req
1093. —trouble is brewingas a frustrated Celine—
Copy !req
1094. How's my cordon bleu crepes?
Copy !req
1095. —tries to
get answers from Martin.
Copy !req
1096. Martin.
Copy !req
1097. Communicate, please.
Copy !req
1098. Martin.
Copy !req
1099. Martin!
Copy !req
1100. I hear you, sir.
Talk to me.
Copy !req
1101. I need you to startgiving an answer to Celine.
Copy !req
1102. You need to talk.
Copy !req
1103. While an organizedCeline tries to expedite,
Copy !req
1104. Martin continues to ignore.
Copy !req
1105. And almost nothing is
leaving the kitchen.
Copy !req
1106. OK.
Copy !req
1107. Absolutely.
Copy !req
1108. I'll bring it right
over, right now.
Copy !req
1109. Do we have table three?
Copy !req
1110. It's, they're
doing them right now.
Copy !req
1111. They're doing it right now.
Copy !req
1112. Uh-huh.
Copy !req
1113. Perfect.
Copy !req
1114. How long for
this do you think?
Copy !req
1115. Because otherwise, they
say they will cancel it.
Copy !req
1116. - About five more minutes.- Five more minutes.
Copy !req
1117. Uh, yeah.
Copy !req
1118. Five minutes?
Copy !req
1119. I have five tables
all waiting an hour
Copy !req
1120. and a half for their entrees.
Copy !req
1121. And I could not do anything.
Copy !req
1122. Don't worry about 20.
Copy !req
1123. They're walking out now.
Copy !req
1124. 20's walking out now.
Copy !req
1125. Basically, it hurts
me so much to watch
Copy !req
1126. any table walk out
of here without even
Copy !req
1127. getting served their food.
Copy !req
1128. It's completely out of control.
Copy !req
1129. I'm fucking serious, man.
Copy !req
1130. It's relaunch
night at La Frite,
Copy !req
1131. and after a 90-minute wait, the first table has walked out.
Copy !req
1132. Wow.
Copy !req
1133. It's unbelievable.
Copy !req
1134. I'm fucking serious, man.
Copy !req
1135. What's wrong?
Copy !req
1136. None of my tables have
their fucking entrees.
Copy !req
1137. One of them walked out.
Copy !req
1138. They're done.
Copy !req
1139. Oh, fucking hell.
Copy !req
1140. Servers, in the dining room.
Copy !req
1141. Everybody else, shut the
fuck up for 30 seconds.
Copy !req
1142. This is really important.
Copy !req
1143. Celine, I need you to geta grip of the kitchen.
Copy !req
1144. I need you to delegate, please.
Copy !req
1145. Tell him that, yeah?
Copy !req
1146. Chuy, please take
control of the kitchen.
Copy !req
1147. Yes, ma'am.
Copy !req
1148. Thank you.
Copy !req
1149. Let's go, guys.
Copy !req
1150. We should be able to do this.
Copy !req
1151. Come on.
Copy !req
1152. How's table eight working?
Copy !req
1153. I need, like, four or
five minutes for that.
Copy !req
1154. Yep.
Perfect.
Copy !req
1155. What I liked
about Chef Chuy is
Copy !req
1156. when I said something
to him, he would
Copy !req
1157. acknowledge me and say, OK.
Copy !req
1158. And that's how it should be.
Copy !req
1159. That's the poulet.
Copy !req
1160. Here, this.
Copy !req
1161. Poulet champignon.
Copy !req
1162. With
Celine and chef Chuy
Copy !req
1163. now working in
complete harmony—
Copy !req
1164. We're running
table seven, please.
Copy !req
1165. Thank you.
Copy !req
1166. Thank you.
Copy !req
1167. —entrees areflying out of the kitchen.
Copy !req
1168. Oh, finally.
Yes.
Copy !req
1169. Yes.
Copy !req
1170. And La
Frite's relaunch—
Copy !req
1171. Melts in your mouth.
Copy !req
1172. It was worth the wait.
Copy !req
1173. —finishes
on a positive note.
Copy !req
1174. I have no other table.
Copy !req
1175. I'm finished.
Copy !req
1176. Take a break.
Copy !req
1177. Thank you, guys.
Copy !req
1178. Great job, guys.
Copy !req
1179. Right.
Copy !req
1180. First of all, let me makesomething really clear.
Copy !req
1181. You will not be able tomove forward unless you make
Copy !req
1182. major changes in that kitchen.
Copy !req
1183. I don't know what would havehappened to this restaurant
Copy !req
1184. tonight if chef Chuy wasn'tthere, let me tell you that.
Copy !req
1185. But chef Chuy, he
can't do it alone.
Copy !req
1186. - It's true.
- The family's united.
Copy !req
1187. Now you, as a family,
have to fix the kitchen.
Copy !req
1188. Gordon made us realizethat we need to work together
Copy !req
1189. on making changes,
you know, building
Copy !req
1190. a team that's going to continuegetting this restaurant
Copy !req
1191. to the next level.
Copy !req
1192. And Andre, when
you first came to me,
Copy !req
1193. you were worried
about these two.
Copy !req
1194. I want them together.
Copy !req
1195. They can work together.
Copy !req
1196. And they, they proved it, not to me, but to you.
Copy !req
1197. They are fine.
Copy !req
1198. And they just want
to make you proud.
Copy !req
1199. I'm proud of them.
Copy !req
1200. This has been a really, really incredible experience.
Copy !req
1201. It's great to have
made it through
Copy !req
1202. and to have made it
through a stronger
Copy !req
1203. person and a stronger familyand a stronger restaurant,
Copy !req
1204. as a whole.
Copy !req
1205. Thank you.
Copy !req
1206. Take care.
Copy !req
1207. Take care.
Copy !req
1208. You were great.
Copy !req
1209. No more crepe in a casserole.
Copy !req
1210. No.
Copy !req
1211. Promise.
Copy !req
1212. Thank you so much.
Copy !req
1213. Good night.
Copy !req
1214. This week, we definitely, definitely fixed the family.
Copy !req
1215. But I'm not too sure weactually fixed the restaurant.
Copy !req
1216. We've given them all thetools, but it's up to them
Copy !req
1217. to make the tough decisions.
Copy !req
1218. Sacrebleu.
Copy !req
1219. In the
days that followed,
Copy !req
1220. chef Chuy was
brought in full time
Copy !req
1221. as the new executive chef— Just put it out.
Copy !req
1222. Put it out.
Copy !req
1223. Cordon bleu crepe.
Copy !req
1224. Thank you very much, Chuy.
Copy !req
1225. —and is
continuing to build
Copy !req
1226. a strong team in the kitchen.
Copy !req
1227. It's OK.
Copy !req
1228. Very, very crispy.
Copy !req
1229. Bon appetit.
Copy !req
1230. Enjoy.
Copy !req
1231. Alex and
Celine are working hard
Copy !req
1232. to continue the family legacy.
Copy !req
1233. So I need the friseesalad and the poulet pommes.
Copy !req
1234. OK?
Copy !req
1235. But more importantly, they are doing it together.
Copy !req
1236. - Bye, Celine.
- Bye.
Copy !req
1237. See you later.
Copy !req
1238. See you soon.
Copy !req
1239. Next time on "KitchenNightmares," chef Ramsay
Copy !req
1240. is in for double trouble.
Copy !req
1241. Oh my god.
They're messy.
Copy !req
1242. They're lazy.
Copy !req
1243. When was the last time
this place was cleaned?
Copy !req
1244. What a mess.
Copy !req
1245. They're loud.
Copy !req
1246. Let's play cymbals.
Copy !req
1247. They're emotional.
Copy !req
1248. I didn't think
it was that bad.
Copy !req
1249. They're a
recipe for disaster.
Copy !req
1250. Will chef Ramsay be able to getthrough to the set of twins—
Copy !req
1251. Will you stop
acting like a baby?
Copy !req
1252. —or are
they beyond saving?
Copy !req
1253. Oh, blow it out your ass.
Copy !req
1254. You'll fucking kill somebody.
Copy !req
1255. I screwed up.
Copy !req
1256. What do you want me to say now?
Copy !req