:06:00
Table 9 asks what this is.
- Lemon thyme.
:06:03
Should I remove the plate?
- Please.
:06:07
What is it? -I'll handle it.
- Now what?
:06:10
I wanna talk to the chef!
- I'm the chef.
:06:13
Is that so?
:06:15
Bernd, please!
- You stay out of this!
:06:17
Your foie gras is undercooked!
:06:20
Excuse me?
- I'll take it off the bill.
:06:23
Never!
- My foie gras is not undercooked!
:06:26
Believe me, dear,
I know what's what.
:06:29
I am not your dear! This was
perfectly poached at 140C in the oven,
:06:34
and a water temp.
of 80, for 25 minutes.
:06:37
And it's got the right rose color.
:06:39
"Comme il faut,"
as the French say.
:06:42
I don't give a damn!
It's undercooked!
:06:45
Would you like something else?
:06:47
Casting pearls before swines
- What!?
:06:49
D'you think you are
at a snack bar?
:06:51
You want liverwurst,
go someplace else!
:06:54
Excuse me, please
:06:56
Why not pour out the wine too!
With all that smoking
:06:59
you won't taste it anyway!
:07:01
I'll never cook for you again!
:07:04
I told you
to pull yourself together!
:07:08
No, you always
have to make a scene!
:07:10
He's a barbarian!
- He's a customer!
:07:13
If he says it's undercooked,
then it is!
:07:16
It's cruelty to geese!
- Shut it!
:07:18
It's perfect!
Not a matter of taste.
:07:21
I know.
But the customer is king.
:07:23
And who am I? The fool?
:07:27
If you weren't the second
best cook in the city
:07:30
I'd fire you on the spot!
:07:34
Second?
What's that supposed to mean?
:07:37
What does she mean by that?
:07:42
She only said it to annoy me
:07:44
I'm sure she only said it
to annoy me.
:07:48
One knows a good chef
by simple dishes.
:07:55
For instance salmon
in light basil sauce.