: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,
:19:01
now called the Red Guide.
:19:04
Surprisingly enough,
Edouard is also a born gleaner,
:19:07
or rather a born picker.
:19:09
With his hat on, in his shirt sleeves,
he looks like a Provencal figurine.
:19:17
Don't tread on the apples!
:19:21
We take what
the farmers leave behind
:19:24
or we pick the ripe fruit
on the trees.
:19:26
This is the best thing you can use
:19:29
to make good spirits
or good fruit jelly.
:19:34
I never miss the chance.
:19:37
How come you, a chef, also pick?
:19:41
Firstly because
my grandparents taught me to
:19:44
along fields and roads,
:19:47
and also because
:19:51
I then know what produce I get
and where I get it from.
:19:55
I don't want
refrigerated produce from Italy
:19:58
which is sold only when someone
feels like saying it is ripe.