1:16:00
Gaston? A bucket for monsieur.
1:16:07
There we are, monsieur.
1:16:23
- Merci, Gaston.
- I haven't finished.
1:16:26
Pardon! Gaston?
A thousand pardons, monsieur.
1:16:29
Now, this afternoon, we have
monsieur's favourite: The jugged hare.
1:16:34
The hare is very high,
and the sauce is very rich...
1:16:38
with truffles, anchovies,
Grand Marnier, bacon and cream.
1:16:43
Thank you, Gaston.
1:16:45
There's still more.
1:16:46
Allow me.
1:16:50
A new bucket for monsieur.
1:16:55
And the cleaning woman.
1:16:59
Et maintenant,
would monsieur care for an apéritif...
1:17:02
or would he prefer to order straight away?
1:17:06
Today, we have for appetizers... Excuse me.
1:17:11
Moules marinières, pâté de foie gras,
beluga caviar, eggs benedictine...
1:17:16
tarte de poireaux, that's leek tart...
1:17:19
frogs' legs amandine
or oeufs de caille Richard Shepherd.
1:17:22
C'est-à-dire, little quails' eggs
on a bed of puréed mushrooms.
1:17:26
It's very delicate, very succulent.
1:17:28
I'll have the lot.
1:17:31
A wise choice, monsieur.
1:17:33
And now, how would you like it served?
All mixed up together in a bucket?
1:17:37
Yeah. With the eggs on top.
1:17:39
- But of course. Avec des oeufs frits.
- Don't skimp on the pâté.
1:17:43
I assure you. Just because it's mixed up
with all the other things...
1:17:46
we wouldn't give you
less than the full amount.
1:17:49
In fact, I will personally make sure
you have a double helping.
1:17:53
Maintenant, quelque chose à boire.
Something to drink?
1:17:56
Yeah, I'll have six bottles
of Château Latour '45.