:17:01
For the soup!
:17:06
My bunch of flowers!
:17:09
- Another cucumber.
- Sure, there's plenty.
:17:13
That comes from the trash.
:17:15
The expiry date is 1 1 -29,
two days ago.
:17:19
- One day ago.
- Right.
:17:21
That's still valid for seven
or eight days, a week or so.
:17:26
I've got fish which I found there.
:17:29
It's good until 1 2-2 4.
:17:32
We found it in the trash.
:17:34
We're not afraid to get our
hands dirty. You can wash hands.
:17:43
Hey, guys, the new appetizer
:17:46
is lamb kidney in a chicory
root sauce
:17:50
with a potato fritter
:17:54
and an aniseed and nut soup
:17:56
and mushroom mousse
with truffle oil.
:18:02
As I watched all this cooking,
:18:05
I asked the chef
if there were lots of leftovers, and
:18:08
what he did with them.
:18:10
Nothing should be wasted.
:18:12
With the leftover lentils,
we make a lentil soup,
:18:15
we mince the greenery into a gratin,
:18:18
the meat bones we use for stock
:18:20
the fish bones for sauce.
:18:24
We don't throw anything away.
:18:26
You have to be economical.
:18:30
If I had to buy all the herbs
I pick daily on the hills...
:18:33
A small bunch of savory
like this is $1 .50
:18:37
and we use about 20
of them every day.
:18:39
We'd be spending a fortune on herbs.
:18:42
Anyway, I love picking them.
:18:49
That nice inventive and thrifty chef
:18:52
offers a gourmet menu for $1 00.
:18:55
Edouard Loubet
is the youngest French chef
:18:58
to have earned 2 stars
in the Michelin guide,