All language subtitles for Alice.in.Paris.S01E07.Chef.du.Jour.1080p.Peacock.WEB-DL.AAC.2.0.H.264-Lee@CHDWEB_track3_[eng]

- That day I was visiting
the district of Loire

with my friend Charlie.

Like every Saturday, we go
window shopping for cookware.

It's sparkling.

It's amazing.

And it makes you want
to start cooking.

And with Charlie it's usually
goes something like this.

- Whoa,

Look Alice, a mini
pan for cake, so tiny.

- What can I cook with that?

- Look at this bad
boy. What is it?

- No idea.

- This is the new extra
glass mold. I want it.

I want this pan, I want it all.

- But that day,
Charlie wasn't well.

Hey Charlie, look, look.

But, it was funny.

- Oh, sorry, I was
just elsewhere.

- What's wrong?

- You know the
restaurant, Le Galopin,

well they're looking
for a new chef

so I applied.

I've been peeling potatoes
in my father's restaurant

for three years now, so
it's time to move on.

But to get this job,

I have to put together
a real chefs menu.

- Well, that's great.

- Yeah, it's an awesome
opportunity, but
I'll never make it.

My menu really sucks.

- Don't be so hard on yourself.

- It's not me who says so,
it's everyone who reads it.

- I'm sure they're wrong.

Hamburger,

caesar salad,

tiramisu.

That menu is really dull.

- Yeah, I know.

- It's terrible. Sad, pathetic.

- Okay. I get it. Thank you.

- Oh, sorry.

When is the deadline?

- In two days, I'll
never make it on time.

Oh Lord.

- Hey, you know what you need?

A coach.

- Yeah, why not?

Someone who can help me out.

- Yes.

- Someone with perfect
knowledge of gastronomy.

- Yes.

- Someone exceptional.

- Oh, it's too much.

- Yeah, that's it.

I need Hugo.

- Me.

What do you mean Hugo,
your friend Hugo?

- Yeah, yeah why not?

- What do you mean why not?

You know that I'm
a culinary advisor,

your friend Hugo is
just a touristic guide.

- Culinary guide to be precise.

He knows world
gastronomy quite well.

- Yeah, but I made the
cover of a magazine.

- Maybe you could both help me.

- You don't understand
Charlie, I made the headlines,

I don't need to team
up with someone else.

Especially a tour
guide, I'm a pro.

But if you insist
on it, maybe, okay.

I'll do the work, you're
going to get that job.

You'll be the new
chef at Le Galopin.

- Yes.

It's Hugo, he agreed to help
us, we meeting up tomorrow.

Shall we go?

- Great.

[Instrumental]

- That day I was working
on Le Chanse Alisaie.

Marjorie had told me,

I had the culinary mission
of the utmost importance.

In reality, I was
hostess for BIM,

my worst nightmare.

A new cake by BIM, come on
and discover the new BIM cake.

Help yourself, do
you want a piece?

Ah, okay.

Thank you, have a nice day too.

Not safe since
you have diabetes.

Come on, come on,
just a little piece.

It's a delight to
the taste buds.

- Hey Alice.

- Oh, Marjorie.

- You're doing great,
why'd you call me?

- No, it's not going
great. I can't do this.

- Look, I know the costume is
super lame, but they insisted.

- It's not the costume.
It's fricking BIM.

It's junk food. I feel
like I'm poisoning people.

See that guy over
there, he took one.

He's going to die.

I'm a serial killer.

- Don't you exaggerate.

Listen, it's only three
days and it's worth it.

And if you finish on
schedule, we'll get a bonus.

- All right, okay.

Let's just get over it.

Wish me luck.

Five hours later,
I was finally free.

So I joined Charlie, and Hugo.

- And now this square
has a significant past.

It was here that Marie
Antoinette dropped her basket of

rumble cookies on
the floor in 1780.

- He's weird, no?

- Nope, he's just practicing.

- No, I think he doesn't
have any clients.

- Oh, he's great, you'll see.

And he's an expert
with chili peppers.

- Peppers, you talking about
chili peppers over there.

- Hi.

- Hi.

- This is Alice.

- Nice to meet you, I'm a
professional culinary adviser.

- She's my friend with the
perfect palette. Remember?

- No, it doesn't ring a bell.

- Oh great.

So, I know great little
cafe right over there,

we can go brainstorm
on Charlie's menu.

- No, that sucks.

I have a better idea, follow me.

- Alright.

- Okay.

- So as I said,

the higher the capsaicin
comes into the pepper,

the more heat there
is on your palettes.

I know it's very technical.

On the other hand,
cayenne my friend.

You can't eat it just like
that, there's a trick to it,

but the deadliest is the
dreaded atomic pepper.

The Carolina Reaper.
That one, it tears up,

- Okay Hugo, it's been 45
minutes of chili peppers.

It's interesting,

but maybe we could talk
about Charlie's menu.

Well, Charlie, your menu
needs clearer choices.

We have sushi, burgers,
soup, and eggs.

It lacks consistency.

- Yeah, you're right.

But I want to have something
for everyone, you know.

- By trying to please
everyone, you please no one.

Why don't you try to
offer your own cuisine?

People need to see there
is a real chef behind it.

That's the most important.

- Wrong.

What matter is the pepper,

that's what people
are waiting for.

Clients will rush
into the restaurant.

All you have to do is add some
hot stuff and I can tell you

exactly the kind you need.

Boom, basta, chow, goodbye.

- Listen Hugo, keep out
of this conversation.

You're not qualified for it.

- You think I'm not
qualified for it?

Can't you see who I am? I'm
the best food guide ever.

For instance,

did you know this restaurant
is the only one in Paris that

offers this dish in
its original recipe.

The real show you, it has
deacon ginger and yuzu.

- There's no yuzu in this and
it's not ginger, it's enoki.

And the soybeans went
through double fermentation.

The only professional
here is me.

Let's go, Charlie.

- We'll meet again Alice.

- I don't think so.

Alright, let's get
down to real business.

I don't know where we're
going, but we're going.

- You know, I think Hugo
is not completely wrong.

I need my menu to be sensational

and I need to
attract new clients.

What if we created a high
concept menu for example?

- Oh, high concept menu?

Like a reinventing everything.

- Yeah.

- Oh yes, but for
that kind of fusion,

you need to be audacious
and that's not you.

- I understand,

I'm going to ask Hugo
what he thinks about it.

- What do you mean Hugo,
we don't need his opinion.

- I think he could help.

- Okay, you're right.

I'll help you with high concept,

but is it really what you want?

Because it's going
to be really hard.

- Yeah. That's what I want.

I'm sure it will
please everyone.

- Come on, let's get started.

Lesson number one,
be adventurous.

- Is it fast, this
rollercoaster?

- Yeah that's the point.

[Screams]

- Lesson number two,

when presenting your cuisine,

you have to learn how
to be in the spotlight.

It's your turn Charlie.

- Good evening, so

I'm not a real
stand up comedian.

[Crowd Boo's]

- Lesson number three,

in order to create
an audacious cuisine,

the most important thing is
to use cutting edge tools.

Lesson number 14,

lesson number 17.

My training was
beginning to work.

- Peanut and avocado.

- No it's gross.

But he wasn't there yet.

Lesson 34,

lesson 36.

- Fried rice and eggs.

- No won't work.

Lesson 44,

47,

49.

Lesson 52.

I was right.

Charlie wasn't cut out
for this kind of cuisine.

Then somewhere the way
there was a miracle.

And from that moment on,

something got into him.

He understood, his
eyes were opened.

And by the end of the day,

his mind was exploding
with new dishes, and ideas.

- Lightly toasted bread with
melted cheese and smoked ham.

- Perfect.

- And finally for
dessert Walnut cookies

and swelling chocolate chip.

- Charlie.

Great job. You did it, this
is your menu for Le Galopin.

- Thanks Alice,

you're the best culinary
advisor in the world.

- Oh, you too much.

- Free samples, they're
super, come have a taste.

- Alice, how'd you
do it, it's amazing.

The store is full
of people. Oh wait.

No one's buying, but the
store is full of people.

- Yeah, I know.

I don't say this much,
but I'm proud of myself.

- So what do they
taste like anyway?

- Uh no.

- Why not?

- No reason.

- Let me have one.

- No.

- Come on.

Let me have one.

Alice, that's enough!

They're actually really good.

They taste like the ones
they have next door.

- No way. Could it be
that BIM stole the recipe.

- Hold on Alice,

don't tell me you
replaced the BIM cakes

with the luxury ones.

- What makes you think so?

- The idea is to make
money, not to spend it.

- Yeah, but everyone loves it.

- Who cares, how
much did you spend?

- Excuse me, Marjorie.

This could be important.

It's Charlie, meet me
at home right away.

Hashtag new and spiritual,
hashtag testing session,

hashtag audacious.

- Tell me how much you spent.

- It's Elza, she wrote
Charlie is at home

and is being really weird.

Ooh. Yes, indeed.

This is highly
unusual, I have to go.

- What?

- Take over from me.

- No, no, no, no, no, no, no.

- You're going to do
great, you'll be perfect.

- But what am I going
to say to everyone?

- Don't forget to smile,
BIM is counting on you.

- Alice!

- Alright ladies, I already
know this is genius,

but I still want your opinion.

I'm proud to present
my newest creation.

I call it painting with
vegetable. Let's go.

Mashed potatoes,

crushed farmers croutons,

milk of the Buffalo,

beet juice infused with
yuzu lemon in saffron,

fish eggs,

smoked broccoli stocks,

carrot delights, spinach cubes.

I'm not done.

Liquid nitrogen
chilled cabbage crisps.

Frozen was a boomerang.

And voila.

It's almost done.

Tornado, hurricane, storm.

This is art, okay.

Crumble attack,

Raining beans, being shuffled,

and a poor lonely leak.

A masterpiece.

So any comments?

[Giggles]

- It's ridiculous.

- All right, oh no, I get it.

It's because it's
the latest fashion,

so you can't understand it.

- I understand that you
completely ruined my table mats.

You couldn't use a plate?

- No.

- Oh Charlie, are
you sure you're okay.

- Charlie, Charlie, Charlie,
I'm tired of Charlie,

Charlie's not audacious
enough, now I'm Giuseppe, okay.

And Giuseppe has other things
to do than to listen to you.

Okay.

Trash.

That was vanishing fruit.

- Well, yeah, I think he
went a little bit too far.

- On the next day I left
Charlie 12 messages, 20 to text,

then I looked for him at
all his favorite places.

The Bontemps bakery,
Maura cooking,

Librairie Gourmande,

but he was nowhere to be found.

- Who wants a piece of
cake? Come and taste

the latest creation
from BIM, and this time,

it's the real thing folks.

- Hey, I'm back.

- Oh, well it's about
time here take this.

- Hold on.

I got to go.

- What?

I got to go find Charlie.

- No, no, no.

Wait, wait, wait Alice, you
can't do this to me again.

- I told you that
we'd meet again.

- Yeah, but you call me in
the first place. Anyway,

where's Charlie?

- Ready to see the
results of your work,

Ms. Perfect palate.

Here's Charlie,
he gave up cooking

and took up figure skating.

- No way, no, no.

- Yes, yes, I'm
done with cooking.

It's too boring to be a chef.

No, I want a real challenge.

I'll be the first to perform
a quadruple somersaults

at the Olympics.

- The Olympic
games, but Charlie,

it's too late to
enter the Olympics.

- My name is Giuseppe.

- Stop with Giuseppe,
that's not you.

- You show me the way
Alice, this is for you baby.

Music.

[Techno Music]

- Holy crap.

That's our Giuseppe.

- Stop encouraging him.

He has gone crazy.

- It's nice of you to
admit that you screwed up,

I bet you're wishing
that you kept me around.

Don't you worry, honey,

I know exactly how to
manage this, hot pepper.

It's aged 18 years, believe me,

it will put him in his place.

- Hot pepper, what a surprise.

Your pepper sucks.

- I have nothing left, what
are we going to do now?

- We need something stronger.

- What?

- Wohoo, Olympics here I come.

- It's the latest
creation from BIM,

come taste and see BIM.

Want a piece of cake?

Oh, why doesn't anyone want it?

Oh it's awful,

man, Alice was right.

- So,

all right I'm here.

What's so important?

- Charlie,

the idea of my training
was to better express your

personality, not to
invent another one.

That's not warranted, Giuseppe,
that's me, but audacious.

- I am not sure of that,

if you are audacious
you'll have no problem with

tasting this magnificent
dominion blue cheese

naturally marbled with mold,

directly from the
stomach of a cow.

They call it the king of mold.

- No one eats that.

- Some do, but
only the audacious.

- Huh?

- Your turn,

Giuseppe.

Charlie?

- Who want's to taste the
latest creation from BIM,

especially for pigeons.

Okay, you're that kind.

- Breathe in Charlie, come on,

take in the fresh
air, feeling better.

Okay then, we're out of
time to turn in your menu

for Le Galopin, let's go.

- Wait,

yeah, no that won't be possible.

This morning I told the manager
that he'll lose a bistro

no longer interested in me.

She didn't take it well.

- No way,

Charlie.

- Oh lord,

when I want to please
others, it's no good,

when I'm audacious it
turns into a nightmare.

Don't worry guys, it's okay,

I'm giving up, finished,
I'll never be a chef.

- You're right to give it up.

I would have done the same.

- What? I can't
believe you guys.

Charlie, you're not going
to give up, not with me.

You have to stop being
a people pleaser,

or chasing popular concepts.

If you want to be a chef,
show them who you are.

Of course, some won't like it,

some will make fun of you.

Critiques will be ruthless,
they try to tear you up.

But that's how it works,
if you want to be a chef,

you have to create, despite
the opinion of others.

- Yeah maybe you're right.

- That's it, let's go
bring your menu to Bascati.

You just have to apologize.

- Chow.

- Wait, mademoiselle,
we're here for the job.

- Wait, wait, don't go.

I wanted to apologize for
what I said this morning.

I'm really sorry.

- Your apology is worthless.

I do not do business with
punk boys with mustaches.

- But you know, I'm
not normally like that.

I mean,

I was just having a little
problem with my personality,

it wasn't me.

- Oh, I see.

So you're not a punk with
a mustache, yeah right,

maybe if you wizened up
and shaved your mustache,

I would believe you,
now, it's too late.

So au revoir.

Have a nice day kids.

- Mademoiselle, please wait.

I can prove that I'm not an
arrogant kid with a mustache.

- Yeah, oh is that
right, tell me how.

- I will cook you who I am.

- Oh, we shall see then.

[Intense Trumpet Music]

- Hot plate coming through.

Here is what I call
the ocean garden, ,

and finally a love for veel.

- Very interesting.

Are you sure this is what
you wanted to show me?

Tell me.

- Yes, this is who I
am, take it or leave it.

- Great answer. That is
what I wanted to hear.

A chef who is confident in
his cooking, your hired.

- And that's how thanks to me,

Charlie became the chef
of his first restaurant.

- You're the best Charlie.

- Thank you,

and now that I'm the new
chef, you're all invited

at Le Galopin.

Cheers, cheers.

And thanks again.

- Guys, I have a great
cheese for you to taste.

It's a cheese that
come from the Alps

I have a great price on that
one, I'm sure you'll like it.

There are only three cheese
maker in the world will make it.

It's really an exceptional
cheese, it's called the blue,

domino,

- No, not this time.

- More for me, I guess.