Entre les Bras Page #2

I believe that for him,

it had to be the only way.

When I see pictures of him,

wearing the chef's outfit

that Granny made for him,

I feel he had no other option,

but I also feel

that if he really didn't want to,

if he didn't want

to pursue that career,

it couldn't have happened.

Because we always have a choice.

He wouldn't have been

that good at it,

if it was against his will.

It's impossible.

This summer, Michel hired

my son Alban, his grandson,

in the staff.

So my son had to put on...

the cook's outfit

his father wore when he was his age.

My son asked for that.

I can assure you

there was no pressure on him.

As he wanted to,

Michel hired him in the staff

and he had already hired my daughter

the same way.

The grandfather was very proud.

So were the children.

So was Sbastien.

And I...

I felt... How did I feel?

I was moved.

The red sofa in fake leather.

And here's your brother, William.

The baby.

And here. No, it's you.

My brother's communion,

in front of the restaurant.

- You as a chef!

- We saw it.

In front of the gate out there.

The whole family.

Same old red sofa in fake leather.

Shall we go now?

- Where?

- Inside.

- You want to work?

- Remember?

I remember we had...

I can remember the vegetable rack

where we'd put all the vegetables.

At the time...

Not sure what dish it was,

but probably the Gargouillou.

When I was playing around

in the kitchen,

he would ask me

to go and get some of the veggies.

This used to be my main job.

Call it brainwashing!

He would play around.

He would put on his apron,

he was very little,

he would help with the pastry.

But I don't know...

I spent my life here.

My childhood.

When did you move up there?

In 1992.

He loved it.

He would never go out and play

or ride his bike,

he'd go straight to the kitchen.

He liked to play around

in the kitchen.

I didn't pass on much.

It runs in the family.

It's in the genes.

Alban will do the same.

- Don't you think?

- I don't know.

At his age, you played around

in the kitchen.

That's right.

Make sure Alban does the same.

Listen.

He will make his own decisions.

You need to help him too.

He worked with us in the summer.

Very good.

Dad initiated him to plating up

the Gargouillou.

Did he? That's good.

He must have been proud.

He's a baby though.

Sbastien was a baby too.

- Sure, but...

- He was in the kitchen.

Right...

I have pictures of him

with his apron.

- I made that apron for him.

- So what?

And the hat.

He needed one, so I made it.

Waiters, please!

Gargouillou!

Don't overdry the pumpkin,

will you?

As I was saying,

it's not a revolution,

there is continuity.

Our regulars, the locals,

they've known me

for quite a while now.

They are hardly surprised.

We often show the kitchen

to our customers and I meet them.

Vro and I have been here

for 15 years now.

It's been a while!

Time flies.

Sure.

Milk curd

fried bread

Hands off!

Belongs to Sba

milk skin

butternut spaghetti

Right. I don't know.

Chocolate

Laguiole cheese

blackberry jelly

bread crust

sweet herbs

Not 100% sure.

Needs improving still.

There.

Autumn

Let them do the...

What do we have to do next?

Nasturtium.

Tulbaghia.

Let's get some green beans,

we only brought back a few.

- You only did that at the market?

- Only that!

I did what you don't like doing.

Counting the boxes,

three boxes of this and that...

That's easy.

You got two crates full

this morning.

You're kidding me?

Think about it,

it seems natural

that the son should do more.

He shows off at the market.

Who was showing off this morning?

Certainly not me.

Mertensia.

Let's use some carrots today.

We need borage leaves for the pepper.

Flowers?

Leaves.

We add some to the dressing.

- Not too harsh?

- I tasted it last night.

Use the white borage,

not the blue one.

They need to grow, poor things.

Beet leaves

and winter cress, please.

- Leaves for the beet?

- Right.

Mashed chickpeas.

- I would place it further down.

- I'm trying something.

With the lemon, it will be tricky...

You put the foie gras there,

I would put it the other way.

I'm not left-handed,

I'm right-handed.

- This part... Here?

- Yes.

You stick it there and move up.

You put it there.

- No need to move the plate.

- It doesn't work for me.

It's not nice enough.

Bring it back.

Unless we leave it straight.

Not good.

I would have the squash here,

that way maybe.

I would stick

the foie gras next to it.

Anchovy on top here.

- And I would add the line of...

- Olives.

- And pepper juice too.

- Maybe at the back.

When you eat the dish,

they blend together,

that's what's interesting.

You see?

- Some of this?

- Yes.

Takashi.

Takashi, Olivia!

- I would've put it here.

- On top?

Don't touch it.

Takashi, Olivia,

you will be doing these.

I would have put one there.

We'll see tonight.

This is a trial.

Worried? Not worried in that way,

but concerned that this is

a difficult challenge for him.

Of course!

I'm always anxious about that.

They're our children.

It's not easy. We started

from scratch, as Michel was saying.

We climbed up the ladder gradually.

It's easier to go up...

than remain at the top.

I feel sorry for them.

They're up there,

and they need to stay there.

He has certainly not retired yet.

On paper, he has.

That's about it.

He says it will come.

Two years ago, we said

we wouldn't go in the evening.

This year, same story!

Two years ago,

I was there every night.

Right?

True.

But this year, I didn't go at all.

Except when he asks me.

He doesn't want to lose his touch

so he can cover for him.

He stays in the office.

He's not ready to retire!

I have new projects,

the Soulages museum, the "capucins"...

That's great.

I need to run these projects

in the right environment.

Right.

He's running the projects

in the kitchen.

Until last year, they were up there.

There's a shift.

Gaillac Grape Harvest Festival

Sba!

We know how strongly

Michel expresses himself,

but I believe Sbastien

has his own identity,

a different sensibility...

However, it remains

in the Bras family.

We've known Sbastien

since he was a child.

He's someone...

who might look very discreet,

but you can see

he's very much involved.

I have no concern.

It's a great thing.

It's almost...

It's the ideal continuation.

There's no guarantee.

Time, patience, intelligence.

It's a different path.

What I mean is...

when you have your back to the wall

with responsibilities,

when you're scared,

when you need to invest

and develop your company,

that's when you're being yourself.

Your cuisine will flourish properly

like a flower.

When he reaches that,

Sbastien will be Sbastien.

Actually, I think Sbastien

will be at his best

when Michel really retires.

Look, here comes the sun.

A few years ago,

I went to Kyoto

with friends, all cooks,

and we visited

some of the traditional restaurants.

Families pass on their companies

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