Entre les Bras Page #3

through generations,

much more than over here.

I don't know if this works

for restaurants only,

but the young people I met

taking over from their parents,

which is common in that activity,

they all expressed their pride

in repeating their tradition.

So it all depends

on your point of view.

In Japan, I would not change a thing

and stick to the 100-

or 150-year-old traditions.

There you go.

Why...

would I ruin everything

to start all over again?

Winter

What time is the cooking class?

- 3 pm?

- No, it's not.

What time is the cooking class?

So there are two ways

to prepare this.

First, we have the red part

which represents the runny heart.

Today, we're making a pumpkin cake.

You've all tasted it before.

When you cut the cake,

ou can see the heart is runny.

Thanks for listening.

You got the gist in Laguiole,

didn't you?

I created a dish

you eat in 4 or 5 bites.

The more you bite into it,

the sweeter it gets.

I would like to try and

do something similar

here in Japan

with Japanese ingredients.

This soy milk seems fat.

It's raw? Not pasteurized?

That should work fine then.

Brilliant.

Great, that should be OK.

Fine, great.

Soy milk

How long must I do this?

Until it's smooth.

Rice paste

Alright?

Here we go.

- Is it French or Japanese cuisine?

- No idea.

Any good?

I'm glad I managed the puffed rice.

The mochi.

Let's make another one

so the big boss can taste it too.

You're not allowed to speak!

All yours!

I need to sit down.

It's too pink.

You need to taste the whole thing.

With the tofu.

The mochi is ready-made

or you made it yourself?

- I made it! Are you kidding me?

- You never know.

Couldn't you use a spoon

to mold this?

A spoon? It snaps easily.

Taste the whole thing.

Hold on,

that's quite dark, isn't it?

The milk curd?

Dark?

I thought

the yuba had a light color.

Quite the opposite.

They fry it up.

Stop looking, taste it!

Food is for eating.

But you look at it first, you know.

I like that it makes sense.

You need to get your head

round it though.

Look at that!

Add some sansho powder.

I'm a pain,

I'm not your average customer.

You didn't eat it properly.

That's how you eat it.

You didn't think

of a dip, did you?

I didn't.

Can you thin it out for me?

Your rice cake is great, well done.

I can't really taste the yuba.

It's rather subtle.

Didn't you think of drying up miso?

Doesn't it dry?

There's a harmony,

but I feel I need more of the rice...

Maybe the rice texture?

Or maybe the seasoning.

It's tasty, I didn't expect that.

You should add

some dulce de leche.

I like the toast idea.

- I make that for the kids.

- A bit of that.

I had some underneath.

You need to add some.

He is stubborn as a mule.

- I'm not.

- You are.

Add some miso, there isn't any.

Hang on.

- I'm making a proper one for you!

- I like to make my own.

The funny thing is...

You probably didn't mean it...

Yeah, right!

The rice crust is less...

It's not as crispy.

It's more of a delicacy.

- I didn't mean it.

- You see!

To be remembered!

You will make it next time.

You need to work on the rice crust.

Bring something more to it.

It was fine in the middle,

but now it's too crispy,

I'd like more seasoning...

I ate all of it.

You see!

You weren't hungry.

I agree,

but what bothers me

is the first layer

which is not essential.

The milk skin doesn't enhance

the composition enough.

It looks like cardboard

or something.

I'm being a bit harsh.

There's an element that...

I used bread crust

for the first composition.

But for Japan,

I used rice crust instead,

this is part of the

traditional food here.

Fair enough.

But if you serve it here

and in Laguiole too...

You'll get two reactions.

They'll accept it here,

in Laguiole,

they won't really get it.

I like it better in the morning.

When the boats come in.

They have beautiful sunsets too.

Over the sea, it's amazing.

Stick to the kitchen, guys!

Spring

How could I describe it?

I feel two worlds are colliding.

I'm leaving one,

a work environment

where I would share a lot with Sba.

It doesn't mean

we won't be sharing anymore...

We carried out major improvements

this year.

He has a nice tool now.

And I think

I will project myself on...

That's why I think this kind of...

Can you call it a handover?

I don't know... I'm still around.

The time I spend in the morning

with the cooks

is important to me.

If I ever stop seeing them

and going to the market,

that'll be the end of me.

I'm dead.

You should see how careful I am

when doing the harvesting

in the morning,

and I see the way they do it...

The skylarks have gone to sleep now,

it seems.

Strange light at this time of day.

Those are the young ones.

They're still curious.

They're babies.

The end...

Alban, can you cut the veggies?

One tablespoon please.

A whole one?

Three tablespoons. Go on.

You mix...

Hang on.

Take a bowl

and you mix the cauliflower...

Dad?

...with the asparagus.

Let's do the cutting.

Same thing. Cut into cubes.

- Are you sad?

- Yes, I'm crying.

- Why is that?

- It's the onions.

Alright, that's OK then.

- Alban, your console?

- I don't know where it is!

Over here!

This is my grandparents'

old cowshed.

During the weekends and

the holidays, my parents were busy,

so I would come here.

From the age of 7 to 15,

I spent a lot of time here.

I can remember

that often in the evenings,

when my grandpa was done

with the milking,

carrying his large bucket of milk,

I would have a big bowl of raw milk,

freshly milked, frothy!

I loved it,

the taste was very strong of course.

Raw milk, just milked.

Still warm and frothy.

I had a big white moustache!

It was great, I loved it.

It was a very comforting moment,

It was always in here.

They don't milk them anymore.

Just for meat now.

No more milk.

Lots of good memories here.

I'm a country boy.

I was brought up here.

I wouldn't have minded

being a farmer.

Those were my formative years.

Half the time in the country,

half the time in the kitchen.

- Look how thick it is.

- Great.

Not so much!

Can you imagine my mom...

using a peeler?

I never knew your mom.

Shame.

She was nice, my mom.

Delicious, as always.

Is this a dessert?

That is the question.

It looks like a dessert...

Blackberry.

I don't get it.

Let me explain.

I'll start from scratch.

This dish is the story of...

It's my story.

You go from savory to sweet.

I looked back on what I did.

In Japan, we managed

a lighter recipe around tofu...

It was quite dense.

I got rid of the superfluous.

I crammed everything in one dish.

With this plate,

I could make three of them.

Don't you think?

I don't know. I liked that...

You need to have this here...

Let's do another one.

Heat up some milk.

I have some milk skin...

Not enough.

Some milk please.

I have enough skin...

No, I don't... I do.

Heat up some milk, same quantity.

It curdles quickly.

Making it less dense won't be easy.

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