The Hundred-Foot Journey Page #6

All the two-star places

that are looking for three stars.

The world now knows you are a chef

who can bring down the stars.

There is no refusing them.

You will be fine.

Take care.

Ah, come on, they were a gift.

Keep it. Keep it.

But I hear only your voice

when I read them.

I needed an excuse to come here.

Thank you.

Marguerite,

I'm glad that our brakes failed here.

Maybe brakes break for a reason.

What do you mean?

What am I going to do?

You should just go.

It's okay.

Go.

PAUL". Hassan, you have reached

the very highest level of cuisine.

Up here, cooking is no longer an art.

It's a science.

At La Baleine Grise,

we believe that eating

is a multi-sensory experience,

and certain combinations

of flavors and aromas

activate enzymes

and stimulate specific parts of the brain,

evoking pleasure,

and also recollections

of pleasurable experiences.

Like a certain scent

will remind you of your first love.

Yes, with food you remember.

This is the beast

with a thousand mouths,

that must be fed twice a day.

And what does the beast like?

Innovation.

Innovation.

Innovation.

La Baleine Grise has always

been known for experimental

food combinations.

But on my most recent visit,

the oysters with nitro pearls

of sturgeon and oyster dust

were made exceptional

by the addition

of ground cardamom seeds.

Cardamom.

While it's only been a few months

since my last visit,

I was pleasantly surprised

by the appearance of coriander,

fenugreek and masala.

...glutinous sauce resonant of tandoori.

This was a surprising triumph.

...the most unexpected ways.

With a marinade of tamarind

and smoked chili,

the fish swims into my top five

of all time.

It's sugarcoated beetroot with carrots,

also garam masala.

An established

molecular cuisine favorite

in Beaubourg

appears to have discovered

the spice of life.

"... cauliflower ice cream

"with a skim of egg yolk and capers. "

Cauliflower ice cream? Hmm.

Interesting.

The word is

the restaurant's regeneration

is mostly down

to a young chef from India.

He is a chef

called Hassan Kadam,

who arrived in Paris

just over a year ago.

"... petals cooked

in hay-infused chamomile. "

- He's cooking with hay.

- What?

Why hay'?

He's cooking with hay.

Is he cooking for a horse?

PAUL". Ladies and gentlemen.

The new La Baleine Grise

chef de cuisine, Hassan Kadam!

Paris is all yours.

Innovation. Innovation. Innovation.

In just one year,

culinary star Hassan Kadam

has transformed the restaurant

with his introduction

of bold spices, explosive taste,

and unusual combinations.

Hassan is no stranger to Paris nightlife.

He is hot in the kitchen,

and very popular with the ladies.

Will Chef Hassan Kadam

stay at the Baleine Grise?

Marguerite,

remember that perfect recipe

for the raw cepe ravioli?

Did we sweat the onions

in oil or butter?

I'm not sure what it is,

but I can't make them taste as good

as when we made them,

together.

Mr. Kadam, excuse me,

but could I take a picture with you,

please?

Hassan,

it's not how you sweat the onions,

it's where you pick your cepes.

And the good ones, they grow here.

Remember?

Look.

Oh. Hassan!

Hassan.

Look, look. Oh.

"Hassan Kadam, the boy from the gutter,

"is going towards his third star. "

Merci. Merci, Madame.

He looks like a bloody terrorist.

No. He's a terrorist

who is about to win a third star.

What did you say? Gutter?

What... What does that mean?

Um...

It means, uh, you know, where the...

The water in the street,

the drainage in the street.

Drainage?

He's from the drainage? Is he a worm?

No, no. That's the press.

They twist everything.

And he does nothing to untwist them.

What rubbish! I mean, what the...

Oh! Oh!

Take it, take it.

No. No.

No.

No, bring it, bring it.

Bring it.

My son.

Service.

Two crayfish.

Service.

Sea urchin.

Wait.

Is that okay?

You've ruined it.

I'm sorry, chef.

You want some?

Please.

My wife cooks it.

Over the fire in the courtyard.

Do you like it?

My wife cooks much better than me.

Where did she get the spices?

I have them send it from home.

You know,

it's cheaper than a flight ticket.

It's got amchur.

Yes.

And kala jeera.

Yes. A little bit of garam masala also.

Every bite takes you home.

Mmm.

Welcome.

Pleasant surprise.

Cheers.

You can't sleep, huh?

Mmm.

It's cold.

Mmm, beautiful.

I have been thinking about Hassan.

Mmm.

I think I'm going

to write to him tonight.

What will you tell him?

Oh, lots of things.

I will tell him

that the restaurant is doing well.

That we have been spending

a lot of time together.

We go to dance classes.

And we go to the market together.

Yes.

Remember that time

we were taking a walk along the river?

We picked flowers.

We did not pick flowers.

We were looking for mushrooms.

And we found flowers.

Which we picked.

Yes, picked flowers, of course,

but we were looking for mushrooms.

Anyway, anyway, I'll write him,

it's almost

like having a girlfriend.

Almost.

What... What happened?

I'm sorry. I said almost.

Bloody crazy Frenchwoman.

I thought you might like to dance

with your "almost" girlfriend.

You haven't changed.

You did.

A little bit.

I have.

What are you doing here?

You'll know about your star today, no?

You should be in Paris.

I came because I have

a proposition for you.

A business proposition.

Okay.

No one knows about it

except Madame Mallory,

but I've asked her if I could use

the Saule Pleureur kitchen tonight,

because I want to cook a dish

that I haven't cooked in a long time.

With you.

With me?

Mmm-hmm.

Just, uh, one more thing I need.

Okay.

Well done.

Aisha, Mukhtar!

- coming!

- Coming!

You still haven't said

if you accept

my business proposition.

I accept.

- Welcome. Come in.

- The Kadam family is here.

Of course. Oh!

You are very chic this evening.

And how beautiful is your daughter?

- I know.

- Thank you.

You look beautiful, too.

Come in, come in.

Merci.

Mes amis, my friends, um,

I just want to say welcome,

and tonight we have

a very special occasion.

We eat at the Maison Mumbai,

but with food prepared here

in Le Saule Pleureur.

And I want to introduce you

to our very special chefs for tonight.

Chefs, s'il vous plait.

Voila. Marguerite.

And...

Arrey, Hassan.

Hassan?

Arrey, when did you become

so good-looking? Huh?

What are you doing here?

You should be in Paris.

I have come back from Paris.

What?

I'm moving back to St. Antonio.

You see, these are my real stars.

Marguerite and Hassan.

And I have given

total control of the Saule Pleureur

to Hassan.

Well, not total control.

I have a new business partner.

Business?

What are the terms?

I'm serious.

Michelin! Michelin!

Hey, why did you disconnect?

- Take the... Call back.

- Leave it.

Call back, it's Michelin!

It's okay.

7:
00. Come, come here.

Call him back.

- Papa...

- Call him back!

Listen to me.

No, no, no. You call him back now!

Papa, relax. I know what to do.

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