1 00:00:09,092 --> 00:00:10,843 In the world's best restaurants… 2 00:00:10,844 --> 00:00:12,386 Speed up. - All right. 3 00:00:12,387 --> 00:00:15,097 …one guest can change everything. 4 00:00:15,098 --> 00:00:16,265 No errors. 5 00:00:16,975 --> 00:00:20,061 The inspectors assessed, does the restaurant deserve - 6 00:00:20,062 --> 00:00:22,731 the industry's biggest recognition, 7 00:00:23,982 --> 00:00:26,485 A Michelin star. 8 00:00:27,611 --> 00:00:30,196 No one knows who the inspectors are. 9 00:00:30,197 --> 00:00:32,782 We must not reveal ourselves under any circumstances. 10 00:00:32,783 --> 00:00:34,283 A solo diner. 11 00:00:34,284 --> 00:00:37,079 He looks serious. 12 00:00:37,454 --> 00:00:39,665 Tense. The customer takes notes. 13 00:00:41,792 --> 00:00:43,794 We follow chefs, 14 00:00:44,336 --> 00:00:46,963 as they push towards breaking point. 15 00:00:46,964 --> 00:00:48,590 Everything has to be perfect. 16 00:00:49,800 --> 00:00:50,801 Wake up! 17 00:00:52,219 --> 00:00:54,346 Losing a star could be the end of us. 18 00:00:56,056 --> 00:00:59,142 When the stakes are high, there is no room for mistakes. 19 00:01:00,185 --> 00:01:01,519 There is no plan B. 20 00:01:01,520 --> 00:01:04,022 A small bone was found. - From where? 21 00:01:04,772 --> 00:01:06,232 Aiming for perfection… 22 00:01:06,233 --> 00:01:07,441 Great. 23 00:01:07,442 --> 00:01:08,442 Yes! 24 00:01:08,443 --> 00:01:10,820 ...each with cutlery. 25 00:01:10,821 --> 00:01:13,614 The difference between fame and being fired is razor sharp. 26 00:01:13,615 --> 00:01:17,202 A star can change their lives. 27 00:01:17,995 --> 00:01:21,957 We are pleased to announce, that you get one star... 28 00:01:23,959 --> 00:01:25,043 Yay, kaa, koo! 29 00:01:26,211 --> 00:01:27,379 Great to be here again. 30 00:01:36,638 --> 00:01:38,223 We do things the way we do. 31 00:01:39,892 --> 00:01:41,143 Last time we stayed here. 32 00:01:41,852 --> 00:01:43,853 {\an8}GREAT BRITAIN AND IRELAND 33 00:01:43,854 --> 00:01:47,149 I'm British and Irish At the Michelin ceremony. 34 00:01:47,733 --> 00:01:50,318 Nathan Davies and his family put everything on the line - 35 00:01:50,319 --> 00:01:53,029 to open Vraic on the island of Guernsey. 36 00:01:53,030 --> 00:01:55,364 If this doesn't work, the situation is dire. 37 00:01:55,365 --> 00:01:59,785 Will he bring to the island first star in 17 years? 38 00:01:59,786 --> 00:02:02,915 I'm not in my comfort zone, to be honest. 39 00:02:04,416 --> 00:02:07,002 And Gareth Ward from Ynyshir, Wales - 40 00:02:07,461 --> 00:02:10,254 guessed three stars... 41 00:02:10,255 --> 00:02:11,589 I always push. 42 00:02:11,590 --> 00:02:13,591 I want to be the best. 43 00:02:13,592 --> 00:02:16,929 ...until the restaurant got only one star in the hygiene inspection. 44 00:02:17,763 --> 00:02:19,472 "Remedial prompts." 45 00:02:19,473 --> 00:02:21,600 It makes you think: "What the hell?" 46 00:02:22,768 --> 00:02:24,978 Is it finally her year? 47 00:02:30,275 --> 00:02:31,777 This is where we should be. 48 00:02:38,242 --> 00:02:39,243 Now it begins. 49 00:02:40,118 --> 00:02:42,578 Good evening, dear audience, 50 00:02:42,579 --> 00:02:48,084 and welcome to Great Britain and Ireland For the Michelin guide ceremony 2026! 51 00:02:48,085 --> 00:02:53,381 Let's call the chef to the stage, which is so famous for its Michelin stars - 52 00:02:53,382 --> 00:02:55,758 like his snide comments. 53 00:02:55,759 --> 00:02:59,179 Let's welcome Gordon Ramsay! 54 00:03:00,305 --> 00:03:03,475 Gordon Ramsay has been asked to announce new one-star recipients. 55 00:03:05,978 --> 00:03:10,356 Winning the first star it's like receiving an Oscar. 56 00:03:10,357 --> 00:03:12,985 That moment will never be forgotten. 57 00:03:13,569 --> 00:03:17,281 Now it's time to raise excellence in the limelight. 58 00:03:20,242 --> 00:03:21,367 Therefore - 59 00:03:21,368 --> 00:03:26,415 it's time to reveal new one star recipients. 60 00:03:27,249 --> 00:03:28,834 This could be Nathan's moment. 61 00:03:30,127 --> 00:03:34,298 We are pleased to announce, that you get one star - 62 00:03:36,842 --> 00:03:38,886 Legado. 63 00:03:39,261 --> 00:03:41,220 Chef Nieves Barragán, 64 00:03:41,221 --> 00:03:43,640 would you come on stage? 65 00:03:45,017 --> 00:03:47,768 Would the next four restaurants - 66 00:03:47,769 --> 00:03:49,646 chefs on stage? 67 00:03:52,524 --> 00:03:54,735 Nathan looks tense. 68 00:03:56,528 --> 00:03:59,072 The Boat, Chef Liam Dillon. 69 00:04:01,658 --> 00:04:04,870 Fifty Two by Chef Adam Degg. 70 00:04:07,039 --> 00:04:09,458 Eighteen Eighty Seven, Chef Danny Young. 71 00:04:10,000 --> 00:04:14,213 Congratulations, Ugly Butterfly and Adam Handling! 72 00:04:19,259 --> 00:04:20,302 Thanks. 73 00:04:23,514 --> 00:04:27,768 The next recipient of one Michelin star is - 74 00:04:34,233 --> 00:04:36,735 chef Nathan Davies, Vraic. 75 00:04:39,571 --> 00:04:40,864 Oh, Nathan! 76 00:04:41,907 --> 00:04:43,909 Vraic, one Michelin star! 77 00:04:53,836 --> 00:04:56,879 A trendy beach restaurant in Kanalisaari. 78 00:04:56,880 --> 00:04:59,800 What made you move from Wales to Guernsey? 79 00:05:03,679 --> 00:05:04,930 Many things. 80 00:05:05,806 --> 00:05:08,934 We didn't think we were going From Wales so soon. 81 00:05:12,062 --> 00:05:13,437 So. 82 00:05:13,438 --> 00:05:14,981 Crying. Let's go ahead. 83 00:05:14,982 --> 00:05:17,067 Okay, thank you very much. 84 00:05:17,526 --> 00:05:19,235 Big congratulations! 85 00:05:19,236 --> 00:05:25,200 Here was this year's one An amazing group of Michelin star recipients. 86 00:05:25,951 --> 00:05:28,411 Great to see Nathan there. 87 00:05:28,412 --> 00:05:29,453 Chef. 88 00:05:29,454 --> 00:05:30,956 The jacket dresses you. 89 00:05:32,457 --> 00:05:34,168 There was no compromise this year. 90 00:05:36,003 --> 00:05:37,838 I didn't want to disappoint. 91 00:05:39,464 --> 00:05:40,924 The children had to move. 92 00:05:42,384 --> 00:05:43,385 It was worth it. 93 00:05:46,013 --> 00:05:47,014 We succeeded. 94 00:05:48,265 --> 00:05:49,266 It's a big deal. 95 00:05:50,392 --> 00:05:55,813 In the UK and Ireland it is now 192 pieces with one Michelin star - 96 00:05:55,814 --> 00:05:58,649 and 28 songs two-star restaurants. 97 00:05:58,650 --> 00:06:00,359 We are pleased to say, 98 00:06:00,360 --> 00:06:03,529 that all ten three Michelin star restaurants - 99 00:06:03,530 --> 00:06:05,364 get to keep their stars. 100 00:06:05,365 --> 00:06:09,994 I invite everyone chefs with three Michelin stars - 101 00:06:09,995 --> 00:06:11,538 on stage with me. 102 00:06:13,290 --> 00:06:14,624 It is not yet known 103 00:06:14,625 --> 00:06:17,336 will there be new three-star restaurants? 104 00:06:20,881 --> 00:06:23,217 Could this be Gareth's moment? 105 00:06:30,891 --> 00:06:33,393 This concludes our ceremony. 106 00:06:36,355 --> 00:06:40,274 We wish you a good continuation of the evening and good night! 107 00:06:40,275 --> 00:06:42,694 Likewise. Have a good evening in Dublin! 108 00:06:47,449 --> 00:06:50,077 The ceremony is over. It feels incredible. 109 00:06:51,036 --> 00:06:53,789 Gareth will have to wait another year. 110 00:06:55,999 --> 00:06:58,210 Not forgotten. He holds two stars. 111 00:07:02,130 --> 00:07:03,381 You earned it. - Thank you. 112 00:07:03,382 --> 00:07:06,008 Good luck! Great thing. - Thank you. 113 00:07:06,009 --> 00:07:07,844 Good luck! - Is he okay? 114 00:07:07,845 --> 00:07:08,846 He's a piece of shit. 115 00:07:09,847 --> 00:07:13,599 Even though Gareth's own heart is broken, 116 00:07:13,600 --> 00:07:15,561 he rejoices for Nathan. 117 00:07:18,814 --> 00:07:20,524 I'm proud of you. 118 00:07:21,483 --> 00:07:25,404 Nathan worked with Gareth In Ynyshire for four years. 119 00:07:26,280 --> 00:07:29,408 This is really great master-apprentice moment. 120 00:07:30,742 --> 00:07:31,743 You're a good guy. 121 00:07:32,244 --> 00:07:33,287 Thanks. 122 00:07:35,205 --> 00:07:38,875 Another year Gareth gets his three Michelin stars. 123 00:07:38,876 --> 00:07:40,544 I know that. 124 00:07:41,628 --> 00:07:43,797 But not in 2026. 125 00:07:44,923 --> 00:07:46,758 If you dare to be different, 126 00:07:47,551 --> 00:07:49,594 create something special. 127 00:07:49,595 --> 00:07:51,762 Now let's just push forward. 128 00:07:51,763 --> 00:07:53,015 Maybe next year. 129 00:07:55,058 --> 00:07:57,895 Now I have to call the lady. 130 00:07:58,395 --> 00:07:59,645 Good job! 131 00:07:59,646 --> 00:08:00,813 Hello! 132 00:08:00,814 --> 00:08:02,190 Hey, son. 133 00:08:02,191 --> 00:08:03,399 Hello! 134 00:08:03,400 --> 00:08:04,943 We did it! 135 00:08:07,571 --> 00:08:08,739 We did it! 136 00:08:09,615 --> 00:08:10,865 Damn it. - It's a party. 137 00:08:10,866 --> 00:08:12,408 We did it, dammit. 138 00:08:12,409 --> 00:08:13,827 Hands! 139 00:08:18,999 --> 00:08:20,000 Great job! 140 00:08:30,219 --> 00:08:32,385 Two weeks later Ynyshir was made - 141 00:08:32,386 --> 00:08:34,680 a new health check. 142 00:08:34,681 --> 00:08:39,602 The restaurant got five stars in the hygiene rating. 143 00:08:41,688 --> 00:08:44,815 The season is over in one Michelin area, 144 00:08:44,816 --> 00:08:47,444 but elsewhere the season is just beginning. 145 00:08:49,112 --> 00:08:50,113 Florida. 146 00:08:50,864 --> 00:08:52,157 Sunshine State. 147 00:08:52,824 --> 00:08:56,119 Florida is the United States the most multicultural places. 148 00:08:59,039 --> 00:09:00,123 It shows in the food. 149 00:09:01,416 --> 00:09:02,750 From Cuban sandwiches… 150 00:09:02,751 --> 00:09:05,379 Breads are always cut this way. I don't know the reason. 151 00:09:06,672 --> 00:09:08,131 ...to key lime pie. 152 00:09:08,882 --> 00:09:09,800 Yes, it tasted good. 153 00:09:10,551 --> 00:09:13,928 Michelin inspectors have only been here four years, 154 00:09:13,929 --> 00:09:17,683 and the area is already hottest new battlegrounds. 155 00:09:24,940 --> 00:09:27,234 10 WEEKS UNTIL THE CEREMONY 156 00:09:27,734 --> 00:09:31,320 50 kilometers north of Miami on the Atlantic coast - 157 00:09:31,321 --> 00:09:32,865 located in Fort Lauderdale, 158 00:09:33,574 --> 00:09:35,576 the yachting capital of the world. 159 00:09:36,827 --> 00:09:38,287 The name makes sense. 160 00:09:40,789 --> 00:09:42,833 You see this is a yacht? 161 00:09:46,670 --> 00:09:47,671 House. 162 00:09:49,423 --> 00:09:50,424 Yacht! 163 00:09:50,924 --> 00:09:51,967 Much bigger. 164 00:09:52,801 --> 00:09:56,429 One of the city among the newest restaurants is Calusso - 165 00:09:56,430 --> 00:09:59,765 somewhere towards this mega resort, Pier Sixty-Six. 166 00:09:59,766 --> 00:10:01,810 Looks delicious. 167 00:10:02,144 --> 00:10:02,978 Tub. 168 00:10:03,353 --> 00:10:04,479 More pools. 169 00:10:05,772 --> 00:10:09,484 The whole cost the owners reportedly a billion dollars. 170 00:10:10,569 --> 00:10:11,904 The place is huge! 171 00:10:13,197 --> 00:10:15,657 {\an8}And that… I think I found Calusso. 172 00:10:16,992 --> 00:10:18,619 Great terrace. 173 00:10:19,119 --> 00:10:21,538 {\an8}0 STARS, CHASE ONE 174 00:10:22,623 --> 00:10:24,874 Calusso was opened just over a year ago, 175 00:10:24,875 --> 00:10:27,710 but it's already aiming for a star. 176 00:10:27,711 --> 00:10:30,589 Pig, medium fillet, cheek, asparagus. 177 00:10:31,340 --> 00:10:35,761 As head chef cried Jonathan Kaiser. 178 00:10:36,470 --> 00:10:39,138 More, more. 179 00:10:39,139 --> 00:10:42,559 I like to open cans of caviar at short notice. 180 00:10:44,853 --> 00:10:47,980 Jonathan from the area left at 21 - 181 00:10:47,981 --> 00:10:51,526 to exercise the country to the most iconic one, two - 182 00:10:51,527 --> 00:10:53,028 and three-star kitchens. 183 00:10:55,072 --> 00:10:58,241 He was involved in bringing For Fort Lauderdale, its first star - 184 00:10:58,242 --> 00:11:00,244 in the prestigious MAASS restaurant. 185 00:11:01,161 --> 00:11:03,746 Then he was washed to open Calusso. 186 00:11:03,747 --> 00:11:06,123 Cod, halibut. - Receipt. 187 00:11:06,124 --> 00:11:08,417 I came for an interview. 188 00:11:08,418 --> 00:11:11,045 I was told that Calusso is wanted - 189 00:11:11,046 --> 00:11:12,380 Michelin star. 190 00:11:12,381 --> 00:11:13,674 Sea urchin roe, C2. - Receipt. 191 00:11:15,551 --> 00:11:17,927 {\an8}"How many seats?" "Two hundred." 192 00:11:17,928 --> 00:11:21,223 "A Michelin star for a 200-seater to the restaurant. Good luck!" 193 00:11:22,808 --> 00:11:24,016 Look. 194 00:11:24,017 --> 00:11:26,353 I figured out a way to succeed. 195 00:11:27,688 --> 00:11:29,982 There's still a star there sometimes. 196 00:11:33,360 --> 00:11:35,403 Welcome to Calusso! How is it going? 197 00:11:35,404 --> 00:11:36,738 Better now. 198 00:11:37,698 --> 00:11:39,156 Head Chef Jonathan. 199 00:11:39,157 --> 00:11:40,241 Hello. 200 00:11:40,242 --> 00:11:41,868 How are you? - Good. 201 00:11:41,869 --> 00:11:42,827 Welcome. - And here? 202 00:11:42,828 --> 00:11:44,412 Good. - Big place. 203 00:11:44,413 --> 00:11:45,622 Right? 204 00:11:46,164 --> 00:11:48,833 what is it like when the customer base is diverse - 205 00:11:48,834 --> 00:11:50,793 and some are hotel customers? 206 00:11:50,794 --> 00:11:53,546 Sometimes someone tastes foie gras for the first time - 207 00:11:53,547 --> 00:11:55,089 or oysters. 208 00:11:55,090 --> 00:11:58,301 Great that they get my oysters. - Yes. 209 00:11:58,302 --> 00:11:59,552 Save us from the swamp. 210 00:11:59,553 --> 00:12:00,762 No alligator. 211 00:12:01,597 --> 00:12:03,556 Would that be legal? - Of course. 212 00:12:03,557 --> 00:12:05,058 Really? - Tastes like chicken. 213 00:12:05,434 --> 00:12:06,350 Awesome. 214 00:12:06,351 --> 00:12:08,686 Over here, if I may ask. 215 00:12:08,687 --> 00:12:09,604 Thanks. 216 00:12:09,605 --> 00:12:11,355 Your table is here. 217 00:12:11,356 --> 00:12:13,774 Here is the dinner menu. 218 00:12:13,775 --> 00:12:14,735 Thanks. 219 00:12:16,320 --> 00:12:18,779 Interesting. They have à la carte - 220 00:12:18,780 --> 00:12:22,241 and a fine dining tasting menu side by side. 221 00:12:22,242 --> 00:12:24,577 There is also a children's menu. 222 00:12:24,578 --> 00:12:28,289 The kitchen must rule many things every day. 223 00:12:28,290 --> 00:12:31,542 Cod, halibut, chicken, pork, fillet almost cooked. 224 00:12:31,543 --> 00:12:33,002 Clear. 225 00:12:33,003 --> 00:12:35,630 Our food is of a very high standard. 226 00:12:35,631 --> 00:12:38,716 Like the coasts of Europe food the Florida way. 227 00:12:38,717 --> 00:12:41,261 We use Mediterranean ideas - 228 00:12:42,346 --> 00:12:43,847 Like Florida. 229 00:12:44,389 --> 00:12:46,391 Add mustard to the bottom. 230 00:12:49,144 --> 00:12:51,771 Stone crab mug cigar. 231 00:12:51,772 --> 00:12:54,857 Then sea urchin roe focaccia. 232 00:12:54,858 --> 00:12:57,026 The sea urchin comes from Santa Barbara. 233 00:12:57,027 --> 00:12:59,111 You should start with a cigar, 234 00:12:59,112 --> 00:13:01,405 that the wrap does not get wet. 235 00:13:01,406 --> 00:13:03,908 That looks like a real cigar. 236 00:13:03,909 --> 00:13:04,867 True. 237 00:13:04,868 --> 00:13:06,744 We definitely try to - 238 00:13:06,745 --> 00:13:09,997 to make fine dining down to earth. 239 00:13:09,998 --> 00:13:11,541 Clean. 240 00:13:11,542 --> 00:13:14,377 The playfulness characteristic of my nature - 241 00:13:14,378 --> 00:13:15,838 shown in the doses. 242 00:13:17,047 --> 00:13:20,092 Elegant crab and the zest of Dijon mustard - 243 00:13:20,592 --> 00:13:22,553 taste like Florida to me. 244 00:13:23,053 --> 00:13:25,722 Stone crab is like a national dish. 245 00:13:28,308 --> 00:13:31,310 Bruschetta is very sophisticated. 246 00:13:31,311 --> 00:13:34,314 Sea urchin roe, caviar, gold leaf. 247 00:13:37,985 --> 00:13:42,321 The portion is rich and truly luxurious. 248 00:13:42,322 --> 00:13:44,740 Is the chicken coming? 249 00:13:44,741 --> 00:13:47,451 Then the à la carte portion. 250 00:13:47,452 --> 00:13:49,036 Apparently the owner's favorite. 251 00:13:49,037 --> 00:13:52,748 Next, the country chicken. 252 00:13:52,749 --> 00:13:55,209 Roasted leek puree as a side dish. 253 00:13:55,210 --> 00:13:57,337 Chicken sausage in a cabbage crust. 254 00:13:58,046 --> 00:13:59,881 Here's half a chicken. 255 00:13:59,882 --> 00:14:02,758 Stuffed chicken roll is made from a breast piece. 256 00:14:02,759 --> 00:14:07,346 Chicken sausage is made from moth eggs. 257 00:14:07,347 --> 00:14:09,348 The casing of the sausage is cabbage. 258 00:14:09,349 --> 00:14:11,560 A thousand doses. - Bon appétit. 259 00:14:12,102 --> 00:14:13,270 Really bad. 260 00:14:16,940 --> 00:14:19,442 Like a tasty Sunday dinner, 261 00:14:19,443 --> 00:14:21,319 which can be found in the British. 262 00:14:21,320 --> 00:14:23,864 At least you won't be hungry. 263 00:14:25,365 --> 00:14:28,117 For such a dose a lot of skill is required. 264 00:14:28,118 --> 00:14:30,494 There are different techniques and ideas. 265 00:14:30,495 --> 00:14:34,874 In addition, a sausage has been created, whose skin is savoy cabbage. 266 00:14:34,875 --> 00:14:37,793 The shell is just right. 267 00:14:37,794 --> 00:14:39,670 Not an easy thing. 268 00:14:39,671 --> 00:14:42,381 Earlier appetizers were sophisticated, 269 00:14:42,382 --> 00:14:45,635 but this is easily approachable fine dining. 270 00:14:45,636 --> 00:14:47,178 Everyone likes that. 271 00:14:47,179 --> 00:14:49,764 Miss the hotel restaurant - 272 00:14:49,765 --> 00:14:52,142 must offer something for everyone. 273 00:14:53,268 --> 00:14:57,355 Jonathan has talent, hard seas and space. 274 00:14:57,356 --> 00:15:01,484 The whole complex cost over a billion dollars. 275 00:15:01,485 --> 00:15:04,363 But you can't get a Michelin star for money. 276 00:15:07,783 --> 00:15:11,035 In big restaurants it is always interesting to eat. 277 00:15:11,036 --> 00:15:13,120 {\an8}In hotel restaurants the number of customers is large. 278 00:15:13,121 --> 00:15:14,038 {\an8}THE MICHELIN INSPECTOR 279 00:15:14,039 --> 00:15:16,415 The menu can be long. 280 00:15:16,416 --> 00:15:19,503 I tend to say that size doesn't matter. 281 00:15:20,128 --> 00:15:23,464 The print just has to be of uniform quality. 282 00:15:23,465 --> 00:15:25,424 We pay attention to that. 283 00:15:25,425 --> 00:15:28,928 Big restaurants can get Michelin stars, 284 00:15:28,929 --> 00:15:30,889 but it's behind a lot of work. 285 00:15:32,766 --> 00:15:34,016 Welcome. 286 00:15:34,017 --> 00:15:36,644 Thanks. - The highlight. 287 00:15:36,645 --> 00:15:38,646 Good wine, good atmosphere. 288 00:15:38,647 --> 00:15:40,399 I don't doubt it. We came for the food. 289 00:15:43,068 --> 00:15:46,279 In the next hour 52 customers start eating. 290 00:15:46,280 --> 00:15:47,656 That's a lot. 291 00:15:49,366 --> 00:15:51,784 You can't slack off now. To go. 292 00:15:51,785 --> 00:15:52,702 Yeah. 293 00:15:52,703 --> 00:15:55,913 Today is also full. 294 00:15:55,914 --> 00:15:59,834 There are easily more than 150 customers. Anyone can be an inspector. 295 00:15:59,835 --> 00:16:01,878 Hello. - How are you? 296 00:16:01,879 --> 00:16:04,130 Very well, thank you. 297 00:16:04,131 --> 00:16:06,299 Do not moisten more. 298 00:16:06,300 --> 00:16:07,884 It was too watery. 299 00:16:07,885 --> 00:16:11,304 Jonathan checks all portions that go to the hall. 300 00:16:11,305 --> 00:16:13,849 Less liquid! Cook it up. 301 00:16:14,558 --> 00:16:17,895 I'm a goalkeeper. I can't let anything through. 302 00:16:18,770 --> 00:16:20,439 Take that back and fix it. 303 00:16:21,440 --> 00:16:24,108 Consistency is our biggest stumbling block. 304 00:16:24,109 --> 00:16:27,029 There are too few fish. I won't let that in the hall. 305 00:16:27,946 --> 00:16:31,532 If the print is not of uniform quality, Michelin stars - 306 00:16:31,533 --> 00:16:33,076 there's no point in even trying. 307 00:16:33,744 --> 00:16:36,495 If all is not well, 308 00:16:36,496 --> 00:16:39,666 I throw everything away until the dose is complete. 309 00:16:40,626 --> 00:16:44,254 I don't keep the customer waiting bad dose. 310 00:16:45,797 --> 00:16:49,634 He says: "There is no compromise on quality." 311 00:16:49,635 --> 00:16:51,052 No compromising. 312 00:16:51,053 --> 00:16:53,347 The level is this, and on it the onion. 313 00:16:54,014 --> 00:16:56,933 If counted, how much food has been discarded - 314 00:16:56,934 --> 00:16:58,643 due to some fault, 315 00:16:58,644 --> 00:17:00,269 the amount would be cheeky. 316 00:17:00,270 --> 00:17:02,313 Does it taste like champagne? 317 00:17:02,314 --> 00:17:04,106 It tastes good. - Great. 318 00:17:04,107 --> 00:17:06,858 Weave, weave, weave. 319 00:17:06,859 --> 00:17:09,362 Someone has to wait for the food. 320 00:17:09,363 --> 00:17:12,073 Jonathan can be a perfectionist, 321 00:17:12,074 --> 00:17:15,742 but at one table have had to wait a long time. 322 00:17:15,743 --> 00:17:17,620 This is ridiculous. 323 00:17:17,621 --> 00:17:19,579 Regrets. 324 00:17:19,580 --> 00:17:21,790 How long does it take for the food to arrive? 325 00:17:21,791 --> 00:17:23,793 I can't say. 326 00:17:23,794 --> 00:17:26,295 Gotta fry a new chicken. 327 00:17:26,296 --> 00:17:28,507 Table 12 has been waiting for 45 minutes. 328 00:17:28,966 --> 00:17:31,008 We eat there. 329 00:17:31,009 --> 00:17:33,636 They came after us. They have already left. 330 00:17:33,637 --> 00:17:34,554 I asked - 331 00:17:34,555 --> 00:17:35,972 to keep busy. 332 00:17:35,973 --> 00:17:38,684 I blame the chef. - I understand. 333 00:17:39,309 --> 00:17:40,601 First mistake. 334 00:17:40,602 --> 00:17:44,856 I take full responsibility, but there will be no such situation, 335 00:17:44,857 --> 00:17:46,774 that I let trash into the hall. 336 00:17:46,775 --> 00:17:47,901 No charge. 337 00:17:49,027 --> 00:17:49,862 To be continued. 338 00:17:50,571 --> 00:17:52,781 Perfect portions! - Yeah. 339 00:18:00,581 --> 00:18:03,624 Only an hour away in the south the atmosphere is different. 340 00:18:03,625 --> 00:18:05,419 NORTH MIAMI 341 00:18:05,919 --> 00:18:07,587 With cheap rents - 342 00:18:07,588 --> 00:18:11,175 {\an8}North Miami is attractive rising chefs. 343 00:18:11,800 --> 00:18:14,261 One recently opened place - 344 00:18:15,095 --> 00:18:18,348 has attracted a lot of interest. 345 00:18:19,516 --> 00:18:21,434 The restaurant has only 26 seats - 346 00:18:21,435 --> 00:18:23,436 and located in the parking lot - 347 00:18:23,437 --> 00:18:26,231 across from Taco Bell and McDonald's. 348 00:18:27,316 --> 00:18:29,025 Cotoa, over there. 349 00:18:29,026 --> 00:18:31,278 {\an8}0 STARS, CHASE ONE 350 00:18:32,529 --> 00:18:37,116 Despite the modest location In two years, Cotoa has become - 351 00:18:37,117 --> 00:18:39,786 the most difficult places in the city get a reservation. 352 00:18:41,330 --> 00:18:45,876 It has more than 20,000 followers and a waiting list of more than two months. 353 00:18:46,752 --> 00:18:48,753 Do you have a reservation? - No. 354 00:18:48,754 --> 00:18:51,256 Right? Then it's hard. 355 00:18:52,508 --> 00:18:55,551 It's because of this woman. 356 00:18:55,552 --> 00:18:57,386 I'm making ceviches. 357 00:18:57,387 --> 00:19:00,973 Ecuadorian chef Alejandra Espinoza. 358 00:19:00,974 --> 00:19:03,726 I want to do ecuadorian food to fame. 359 00:19:03,727 --> 00:19:05,895 Ecuadorian food is fun. 360 00:19:05,896 --> 00:19:08,523 It's colorful, crunchy. 361 00:19:08,524 --> 00:19:09,733 There is life in our food. 362 00:19:10,651 --> 00:19:13,778 You can come from Cotoa The first Ecuadorian restaurant in the USA, 363 00:19:13,779 --> 00:19:15,321 who gets a star. 364 00:19:15,322 --> 00:19:17,908 Soup banana and cotija cheese and chicken stew. 365 00:19:18,659 --> 00:19:21,035 However, it has not been easy. 366 00:19:21,036 --> 00:19:25,414 The journey to this point has been really hard. 367 00:19:25,415 --> 00:19:31,087 When we came to Miami to launch Cotoa, more than 30 investors rejected us. 368 00:19:31,088 --> 00:19:33,506 No one gave a chance. 369 00:19:33,507 --> 00:19:35,633 Ecuadorian food was not believed. 370 00:19:35,634 --> 00:19:39,972 However, not to my nature should give up. 371 00:19:41,431 --> 00:19:43,432 Cotoa's big challenge is - 372 00:19:43,433 --> 00:19:45,352 a kitchen the size of a postage stamp. 373 00:19:46,228 --> 00:19:49,730 Every tableware requires perfect choreography. 374 00:19:49,731 --> 00:19:52,651 Behind you. They will burn soon. 375 00:19:53,235 --> 00:19:55,152 Dishes are brought. 376 00:19:55,153 --> 00:19:57,154 You have to get stuff from the fridge. 377 00:19:57,155 --> 00:19:59,031 I'm walking behind you. 378 00:19:59,032 --> 00:20:01,325 Ten people - 379 00:20:01,326 --> 00:20:06,497 trying to avoid each other in a space the size of a living room. 380 00:20:06,498 --> 00:20:09,917 But we have learned to work at Formula 1 level. 381 00:20:09,918 --> 00:20:13,005 You just have to adapt. 382 00:20:14,590 --> 00:20:17,718 Everyone in Miami seems to be talking about Cotoa. 383 00:20:19,386 --> 00:20:21,304 Welcome! - Thank you! 384 00:20:21,305 --> 00:20:22,597 Glad you came. 385 00:20:22,598 --> 00:20:25,600 Nice to be here. I see how small your kitchen is. 386 00:20:25,601 --> 00:20:28,019 Yeah. - This was a hodar place. 387 00:20:28,020 --> 00:20:29,020 So. 388 00:20:29,021 --> 00:20:32,732 I'm sure that that steel island is from Ikea. 389 00:20:32,733 --> 00:20:36,944 I buy where I can afford. 390 00:20:36,945 --> 00:20:40,114 So you never are tasted ecuadorian. 391 00:20:40,115 --> 00:20:42,200 {\an8}Never. You can't get that anywhere. 392 00:20:42,201 --> 00:20:44,994 {\an8}Not so. Only from Ecuador. 393 00:20:44,995 --> 00:20:46,537 Are you ready? 394 00:20:46,538 --> 00:20:48,248 I am. - This way. 395 00:20:49,291 --> 00:20:52,753 There are pieces of Ecuador everywhere. 396 00:20:54,004 --> 00:20:56,130 Alejandra is awesome. 397 00:20:56,131 --> 00:20:57,340 Lovely energy. 398 00:20:57,341 --> 00:20:59,967 Lovely enthusiasm. I like his mission. 399 00:20:59,968 --> 00:21:02,136 Pan de yuca balls. 400 00:21:02,137 --> 00:21:03,889 My first Ecuadorian dish. 401 00:21:04,640 --> 00:21:08,518 Whenever brought up things that look like balls of dough, 402 00:21:08,519 --> 00:21:09,895 the situation is exciting. 403 00:21:10,687 --> 00:21:15,441 The balls contain cassava starch and three different cheeses, 404 00:21:15,442 --> 00:21:18,319 cotija, mozzarella and a little parmesan. 405 00:21:18,320 --> 00:21:22,573 The cheesiness is highlighted with granny apple chutney. 406 00:21:22,574 --> 00:21:24,785 Awesome. Thanks. - Enjoy. 407 00:21:26,328 --> 00:21:29,580 I will try the chutney, which is made from mommy apple. 408 00:21:29,581 --> 00:21:31,250 A completely new fruit for me. 409 00:21:35,546 --> 00:21:39,382 Like pumpkin pie and apricot cross. 410 00:21:39,383 --> 00:21:41,509 Really delicious. 411 00:21:41,510 --> 00:21:44,930 Melts in your mouth like nougat or chocolate fondant. 412 00:21:46,056 --> 00:21:48,140 It's new. And this chutney - 413 00:21:48,141 --> 00:21:50,017 is very sweet 414 00:21:50,018 --> 00:21:53,312 but the sweetness does not come from the sweetener. 415 00:21:53,313 --> 00:21:55,022 The taste is fruity. 416 00:21:55,023 --> 00:21:56,691 The local bread and butter. 417 00:21:56,692 --> 00:21:58,734 Do I eat five? 418 00:21:58,735 --> 00:21:59,736 I eat. 419 00:22:00,445 --> 00:22:01,446 Yes. 420 00:22:04,992 --> 00:22:06,993 How is it going? - Very well. 421 00:22:06,994 --> 00:22:08,995 Here is a tonga. 422 00:22:08,996 --> 00:22:09,996 Great! 423 00:22:09,997 --> 00:22:13,207 In Ecuador, food is traditionally wrapped in banana leaves. 424 00:22:13,208 --> 00:22:16,794 Banana leaf gives flavor and keeps the food tightly wrapped. 425 00:22:16,795 --> 00:22:20,715 The portion is on a banana leaf smoked coconut rice, 426 00:22:20,716 --> 00:22:22,008 which is at the bottom. 427 00:22:22,009 --> 00:22:24,969 Also with sal prieta fried crab. 428 00:22:24,970 --> 00:22:29,849 Sal prieta is made from yolk of corn, achiote and nuts. 429 00:22:29,850 --> 00:22:30,975 Really tasty. 430 00:22:30,976 --> 00:22:33,686 Plus herbs and sweet plantain. 431 00:22:33,687 --> 00:22:37,356 Eat with a spoon and scoop to the bottom, 432 00:22:37,357 --> 00:22:39,735 so you get a spoonful of crab on the bottom. 433 00:22:41,695 --> 00:22:43,821 Shit! Smells delicious. 434 00:22:43,822 --> 00:22:48,368 A combination of flavors and spices is completely new to me. 435 00:22:49,036 --> 00:22:50,078 Let's taste. 436 00:22:53,123 --> 00:22:54,333 Divine. 437 00:22:56,168 --> 00:22:58,669 Very nutty. A little spicy. 438 00:22:58,670 --> 00:23:01,089 Full, creamy, deep and smoky. 439 00:23:02,257 --> 00:23:04,301 The dose feels comforting. 440 00:23:04,760 --> 00:23:06,844 Lovely bump. 441 00:23:06,845 --> 00:23:08,889 Rice pudding is delicious. 442 00:23:11,475 --> 00:23:13,434 This is my favorite. 443 00:23:13,435 --> 00:23:14,727 I see. 444 00:23:14,728 --> 00:23:18,022 Crudo salsero. Passion fruit on the base. 445 00:23:18,023 --> 00:23:21,025 Then wahoo, striped krill, topped with daikon. 446 00:23:21,026 --> 00:23:24,487 So you uttered "wahoo". 447 00:23:24,488 --> 00:23:25,613 {\an8}Wahoo. 448 00:23:25,614 --> 00:23:26,614 Wahoo. - Yeah. 449 00:23:26,615 --> 00:23:28,033 Funny name. - It is. 450 00:23:29,618 --> 00:23:32,578 Take the chifle and scoop it into your mouth. 451 00:23:32,579 --> 00:23:35,915 Pick up the fish and sauce. A perfect mouthful. 452 00:23:35,916 --> 00:23:39,378 Chifle is a deep-fried plantain chip. 453 00:23:41,088 --> 00:23:42,255 Crazy. 454 00:23:42,256 --> 00:23:47,301 First the taste is fruity and sweet. Suddenly it tastes salty. 455 00:23:47,302 --> 00:23:50,347 Then it washes over everything a spicy kick. 456 00:23:51,181 --> 00:23:52,474 Exceptional. 457 00:23:53,141 --> 00:23:57,311 If I lived in Miami and came here to eat, I would tell everyone 458 00:23:57,312 --> 00:24:00,023 because this is really different. 459 00:24:01,024 --> 00:24:03,359 Alejandra said, "I want to 460 00:24:03,360 --> 00:24:05,319 that you love my food. 461 00:24:05,320 --> 00:24:08,239 you love so that you think about it all the time - 462 00:24:08,240 --> 00:24:10,158 and you want to come back like an addict." 463 00:24:10,909 --> 00:24:13,328 I thought, "Okay." 464 00:24:14,997 --> 00:24:16,665 But now I understand. 465 00:24:19,001 --> 00:24:20,252 While licking the plate. 466 00:24:23,005 --> 00:24:25,715 Your portions have different layers, 467 00:24:25,716 --> 00:24:26,717 like… 468 00:24:27,134 --> 00:24:28,217 Always. 469 00:24:28,218 --> 00:24:30,720 The food is homey but surprising. 470 00:24:30,721 --> 00:24:34,808 That's exactly how I would describe it the food I cook. 471 00:24:36,351 --> 00:24:40,230 Impressive what they conjured up in that little kitchen. 472 00:24:51,325 --> 00:24:52,491 {\an8}FOR RENT 473 00:24:52,492 --> 00:24:54,827 This year after the Michelin ceremony… 474 00:24:54,828 --> 00:24:56,412 Walls for that. 475 00:24:56,413 --> 00:25:01,167 …Alejandra and husband Signo are opening in Cotoa's new premises. 476 00:25:01,168 --> 00:25:03,628 We are in the kitchen, my territory. 477 00:25:03,629 --> 00:25:05,963 Where do I sit? Here? - Yes. At the bar. 478 00:25:05,964 --> 00:25:09,300 And I can see everywhere. 479 00:25:09,301 --> 00:25:11,469 It's a very important thing. 480 00:25:11,470 --> 00:25:12,762 Gotta get it. 481 00:25:12,763 --> 00:25:15,556 The premises are three times larger - 482 00:25:15,557 --> 00:25:19,394 and much more expensive, so it's all in the game. 483 00:25:20,103 --> 00:25:23,899 I am at the same time excited and terribly excited. 484 00:25:24,608 --> 00:25:27,902 We've put everything in the box. 485 00:25:27,903 --> 00:25:30,614 All. Apartment, cars. 486 00:25:31,406 --> 00:25:33,908 We have two children. We cannot fail - 487 00:25:33,909 --> 00:25:35,786 and lose our apartment. 488 00:25:36,495 --> 00:25:40,456 Michelin gives us an extra boost. 489 00:25:40,457 --> 00:25:45,586 We need it, so that we can move to bigger premises. 490 00:25:45,587 --> 00:25:49,132 The pressures are real. I feel them in my body. 491 00:25:49,967 --> 00:25:51,385 There is no plan B. 492 00:25:52,344 --> 00:25:55,597 There never has been so you have to succeed. 493 00:25:57,307 --> 00:25:58,934 It's going to be a busy summer. 494 00:26:02,479 --> 00:26:03,856 8 WEEKS UNTIL THE CEREMONY 495 00:26:08,527 --> 00:26:10,696 in Fort Lauderdale - 496 00:26:11,655 --> 00:26:13,949 Jonathan also has a Michelin mission. 497 00:26:15,826 --> 00:26:17,869 A star would be important - 498 00:26:17,870 --> 00:26:20,914 right now for Calusso, for this is my hometown. 499 00:26:22,374 --> 00:26:24,292 In the city of the lone star - 500 00:26:24,293 --> 00:26:27,880 has been received by a Washington type. Now that will change. 501 00:26:30,674 --> 00:26:34,135 {\an8}0 STARS, CHASE ONE 502 00:26:34,136 --> 00:26:35,386 To get a star - 503 00:26:35,387 --> 00:26:38,764 Jonathan will boldly update the menu. 504 00:26:38,765 --> 00:26:42,101 He begins with a country boy, the owner's favourite. 505 00:26:42,102 --> 00:26:43,979 Satisfying the whole dose. 506 00:26:46,190 --> 00:26:48,900 The dose does not bring us a star. It's a salad. 507 00:26:48,901 --> 00:26:50,902 This is our original portions. 508 00:26:50,903 --> 00:26:53,321 One of two that hasn't been changed. 509 00:26:53,322 --> 00:26:55,157 The dose does not inspire. 510 00:26:55,824 --> 00:26:58,659 If the inspector comes, he won't be excited either. 511 00:26:58,660 --> 00:27:00,411 Should feel like a first date. 512 00:27:00,412 --> 00:27:03,248 Right now, the meal feels like a burden. 513 00:27:04,249 --> 00:27:07,503 About changing the dose not decided by Jonathan alone. 514 00:27:08,670 --> 00:27:11,005 We are a hotel restaurant. 515 00:27:11,006 --> 00:27:15,301 Everything has to be accepted. Must act as part of the system. 516 00:27:15,302 --> 00:27:18,055 I have to answer to my superiors. 517 00:27:18,597 --> 00:27:21,098 Now those Jonathan's bosses - 518 00:27:21,099 --> 00:27:22,643 have asked to meet. 519 00:27:23,477 --> 00:27:25,479 can we chat - We can. 520 00:27:27,564 --> 00:27:31,610 {\an8}As you know the first one based on our discussion, 521 00:27:32,194 --> 00:27:33,819 we washed you 522 00:27:33,820 --> 00:27:36,822 because we want a Michelin star. 523 00:27:36,823 --> 00:27:40,326 What's up with that? Where do we go? 524 00:27:40,327 --> 00:27:43,663 I want to develop our menu. Raises our level. 525 00:27:43,664 --> 00:27:44,830 Bring style. 526 00:27:44,831 --> 00:27:47,500 Make better food. Hit everyone with a sledgehammer. 527 00:27:47,501 --> 00:27:50,545 What would a stylish list look like? 528 00:27:50,546 --> 00:27:52,755 I want to change the chicken portion. 529 00:27:52,756 --> 00:27:56,092 I know it's a favorite. 530 00:27:56,093 --> 00:27:57,760 Change is a good thing. 531 00:27:57,761 --> 00:28:02,306 Our chicken is excellent. I recommend it to people all the time. 532 00:28:02,307 --> 00:28:04,517 What do you suggest? 533 00:28:04,518 --> 00:28:08,229 If the mushroom is taken from the chicken - 534 00:28:08,230 --> 00:28:10,439 and put the chicken in the sponge, 535 00:28:10,440 --> 00:28:11,941 it is liked more. 536 00:28:11,942 --> 00:28:13,359 Let's take the mushroom out of the chicken - 537 00:28:13,360 --> 00:28:15,152 and put the chicken in the sponge. 538 00:28:15,153 --> 00:28:17,864 There is chicken on the list because there has to be chicken. 539 00:28:17,865 --> 00:28:20,032 There is no list without chicken. 540 00:28:20,033 --> 00:28:22,994 {\an8}From ham. People go to Rollarie's concerts. 541 00:28:22,995 --> 00:28:26,080 {\an8}Old hits are played for a reason. 542 00:28:26,081 --> 00:28:28,040 I don't want to change the whole dose. 543 00:28:28,041 --> 00:28:31,085 I just want to fine tune it. 544 00:28:31,086 --> 00:28:34,339 If you remove the dose, many will look at us. 545 00:28:35,507 --> 00:28:37,633 Keep up the good work. 546 00:28:37,634 --> 00:28:38,552 Thank you, Jonathan. 547 00:28:40,762 --> 00:28:43,389 The ceremony is in two months. 548 00:28:43,390 --> 00:28:47,268 Introduced to managers plan and dose. 549 00:28:47,269 --> 00:28:49,312 They can accept it. - Yeah. 550 00:28:49,313 --> 00:28:51,814 I want it for damn sake. 551 00:28:51,815 --> 00:28:54,734 I want to chase it and get it. 552 00:28:54,735 --> 00:28:55,569 Yeah. 553 00:28:56,069 --> 00:28:57,196 To go. 554 00:29:05,454 --> 00:29:07,539 Chasing a star is tough. 555 00:29:09,082 --> 00:29:13,128 Alejandra has come big bends on the way. 556 00:29:15,130 --> 00:29:16,839 To eat! 557 00:29:16,840 --> 00:29:19,635 Sometimes there are difficult days. 558 00:29:20,886 --> 00:29:22,971 This morning is difficult. 559 00:29:23,889 --> 00:29:27,058 I lost one cook. Moved to another restaurant. 560 00:29:27,059 --> 00:29:28,976 Better salary. 561 00:29:28,977 --> 00:29:32,648 Also, my husband went to Vegas for a week. 562 00:29:33,065 --> 00:29:35,191 A new chef is coming from California. 563 00:29:35,192 --> 00:29:40,821 You have to be at the restaurant by eight. I take the children to the neighbor's at 7:30. 564 00:29:40,822 --> 00:29:45,284 A little stress hits. I have to leave soon. 565 00:29:45,285 --> 00:29:46,619 Where are your backpacks? 566 00:29:46,620 --> 00:29:50,873 As a chef and mother I have a lot of balls in the air. 567 00:29:50,874 --> 00:29:52,542 WE MUST SAIL 568 00:29:52,543 --> 00:29:56,087 Axel, let's go. Gotta go now. 569 00:29:56,088 --> 00:29:57,046 No! 570 00:29:57,047 --> 00:29:58,422 What now? 571 00:29:58,423 --> 00:30:00,299 That doesn't work. 572 00:30:00,300 --> 00:30:01,301 Let's go. 573 00:30:04,263 --> 00:30:07,765 Alejandra just has a few hours to prepare the table setting - 574 00:30:07,766 --> 00:30:09,184 and train a new chef. 575 00:30:10,102 --> 00:30:13,145 It's hard to find competent people in Miami. 576 00:30:13,146 --> 00:30:14,523 Our team is so small. 577 00:30:15,190 --> 00:30:20,152 With the new chef, Cristobal, has experience with Ecuadorian food. 578 00:30:20,153 --> 00:30:24,032 I have to decide this week, do i hire him. 579 00:30:24,366 --> 00:30:27,119 There is no time for mistakes. 580 00:30:28,370 --> 00:30:30,913 Whoops. Sorry. 581 00:30:30,914 --> 00:30:32,207 It was a flash. 582 00:30:34,459 --> 00:30:35,627 It's hot. 583 00:30:36,461 --> 00:30:39,631 It's been a day show Cristobal the premises, 584 00:30:40,465 --> 00:30:41,675 how the kitchen works, 585 00:30:43,010 --> 00:30:45,137 how our recipes work, 586 00:30:46,138 --> 00:30:47,723 how the service works. 587 00:30:48,223 --> 00:30:51,935 I increase the pressure so much, that I see how he endures them. 588 00:30:53,562 --> 00:30:57,648 Glad you came. Decisive moments are being lived in Cotoa, 589 00:30:57,649 --> 00:30:59,775 for we are in the eye of the storm. 590 00:30:59,776 --> 00:31:02,528 It's Michelin season. We have to be ready. 591 00:31:02,529 --> 00:31:04,238 Right. - That's the goal. 592 00:31:04,239 --> 00:31:05,948 We worked hard for it. 593 00:31:05,949 --> 00:31:08,826 That's why I'm here. I want to support you. 594 00:31:08,827 --> 00:31:12,331 I'm a quick learner. 595 00:31:12,873 --> 00:31:13,915 Let's do it. 596 00:31:13,916 --> 00:31:14,832 BOOKED 597 00:31:14,833 --> 00:31:17,836 Alejandra throws Cristobal right into the deep end. 598 00:31:19,129 --> 00:31:22,006 When the kitchen is this small, 599 00:31:22,007 --> 00:31:24,509 it is important to ask for help. 600 00:31:24,510 --> 00:31:25,426 Clear. 601 00:31:25,427 --> 00:31:28,095 There are challenges in such a small space, 602 00:31:28,096 --> 00:31:30,389 but if communication works, 603 00:31:30,390 --> 00:31:31,642 we will survive. 604 00:31:32,226 --> 00:31:33,769 Cris, come on. 605 00:31:35,020 --> 00:31:38,314 Cristobal will answer today of Cotoa's title dose, 606 00:31:38,315 --> 00:31:39,983 banana leaf-from Tonga. 607 00:31:40,734 --> 00:31:42,777 Is tonga familiar? 608 00:31:42,778 --> 00:31:45,196 There is. - The dose is technically challenging. 609 00:31:45,197 --> 00:31:48,241 Folding a boat requires dexterity. 610 00:31:48,242 --> 00:31:50,159 See those lines? 611 00:31:50,160 --> 00:31:53,871 Fold into a nice bow. 612 00:31:53,872 --> 00:31:56,249 You only tie one side. - Yes. 613 00:31:56,250 --> 00:32:00,545 If this is too small, there is no room for rice and sauce. 614 00:32:00,546 --> 00:32:03,339 Do exactly as I showed. 615 00:32:03,340 --> 00:32:05,384 Absolutely. - Let go. 616 00:32:06,218 --> 00:32:08,594 Start from the side. - Do you prime? 617 00:32:08,595 --> 00:32:09,429 Okay. 618 00:32:09,847 --> 00:32:12,265 The beginning went well. 619 00:32:12,266 --> 00:32:15,226 At least the size looks right. 620 00:32:15,227 --> 00:32:16,978 True. A bit small. 621 00:32:16,979 --> 00:32:19,021 That one broke, so it doesn't work. 622 00:32:19,022 --> 00:32:21,191 Doesn't work. I'll try again. 623 00:32:24,111 --> 00:32:26,696 About. - See the difference. 624 00:32:26,697 --> 00:32:30,241 Here is my sample piece. That's yours. 625 00:32:30,242 --> 00:32:31,952 This is much deeper. 626 00:32:32,452 --> 00:32:36,831 It is important to that you make everyone exactly the same. 627 00:32:36,832 --> 00:32:37,958 Yes. - Okay. 628 00:32:39,459 --> 00:32:44,422 I hope this works, because the Michelin season is on. 629 00:32:44,423 --> 00:32:49,343 We have to offer the dose the same a hundred times, two hundred times. 630 00:32:49,344 --> 00:32:51,137 Then let's clean up - 631 00:32:51,138 --> 00:32:52,346 the edges. 632 00:32:52,347 --> 00:32:53,347 So. - Okay. 633 00:32:53,348 --> 00:32:54,266 {\an8}ECUADORIAN 634 00:32:55,475 --> 00:32:57,143 Coverage begins… 635 00:32:57,144 --> 00:32:58,269 Tonga, 4. 636 00:32:58,270 --> 00:33:00,439 ...and orders for tonga are pouring in. 637 00:33:00,939 --> 00:33:02,149 Tonga, 8. 638 00:33:02,482 --> 00:33:05,860 Tonga over there. Push that. 639 00:33:05,861 --> 00:33:07,653 Okay. - Open properly. 640 00:33:07,654 --> 00:33:08,654 Clear. 641 00:33:08,655 --> 00:33:10,031 Make a tonga. 642 00:33:10,032 --> 00:33:11,991 Timing matters. 643 00:33:11,992 --> 00:33:15,120 A moment too long in the layout, and the portion is ruined. 644 00:33:16,955 --> 00:33:19,582 It dried while waiting. 645 00:33:19,583 --> 00:33:22,543 You have to be faster. 646 00:33:22,544 --> 00:33:23,544 Let go. - All right. 647 00:33:23,545 --> 00:33:25,422 Quick, okay? 648 00:33:25,923 --> 00:33:29,342 Ten tonga coming. To go. 649 00:33:29,343 --> 00:33:32,303 The rice cools down, the plantains cool down. 650 00:33:32,304 --> 00:33:34,139 Other portions will cool down. 651 00:33:35,349 --> 00:33:36,517 Carefully! 652 00:33:37,601 --> 00:33:39,936 The beginning is wobbly. 653 00:33:39,937 --> 00:33:43,648 I want Cris to succeed, 654 00:33:43,649 --> 00:33:46,109 but he has to learn fast. 655 00:33:46,985 --> 00:33:50,447 Timings must match. This is almost cold. 656 00:33:51,865 --> 00:33:54,076 There's still a lot to crack. 657 00:34:01,959 --> 00:34:03,793 In the restaurant you will notice, 658 00:34:03,794 --> 00:34:07,755 does the team sync perfectly or not, 659 00:34:07,756 --> 00:34:10,050 and it shows in the food too. 660 00:34:11,385 --> 00:34:13,845 {\an8}Getting one star requires… 661 00:34:13,846 --> 00:34:14,762 {\an8}THE MICHELIN INSPECTOR 662 00:34:14,763 --> 00:34:17,515 {\an8}...that the products are first class, 663 00:34:17,516 --> 00:34:22,311 techniques are perfectly controlled, the flavors are fantastic, 664 00:34:22,312 --> 00:34:25,815 the chef is personable and the print is of uniform quality. 665 00:34:26,984 --> 00:34:30,612 All star restaurants are not the same. 666 00:34:31,112 --> 00:34:33,699 Many kinds of restaurants can get stars. 667 00:34:34,408 --> 00:34:38,370 We are always looking and always watching. 668 00:34:44,626 --> 00:34:46,169 6 WEEKS UNTIL THE CEREMONY 669 00:34:46,170 --> 00:34:48,546 The ceremony is approaching. 670 00:34:48,547 --> 00:34:51,506 Jonathan's in Calusso must convince the bosses that 671 00:34:51,507 --> 00:34:54,093 that the owner's favorite dish - 672 00:34:54,094 --> 00:34:57,138 must be changed to get a star. 673 00:34:57,139 --> 00:34:59,640 If you want to star level, 674 00:34:59,641 --> 00:35:02,101 the dose must be personal. 675 00:35:02,102 --> 00:35:04,854 Personality is obtained - 676 00:35:04,855 --> 00:35:07,690 by arousing nostalgic tastes. 677 00:35:07,691 --> 00:35:12,612 I have one crazy memory, and this sounds weird 678 00:35:12,613 --> 00:35:16,616 but i remember KFC boneless honey garlic wings. 679 00:35:16,617 --> 00:35:19,076 I haven't tasted it. - Around 1994. 680 00:35:19,077 --> 00:35:20,703 The taste is etched in my memory. 681 00:35:20,704 --> 00:35:22,456 I know what flavor we're after. 682 00:35:23,582 --> 00:35:26,418 I still remember the taste of the wings in my mouth. 683 00:35:26,835 --> 00:35:32,298 Let's raise this simple, stupid idea - 684 00:35:32,299 --> 00:35:35,009 to the next level which corresponds to - 685 00:35:35,010 --> 00:35:36,637 one star level. 686 00:35:39,223 --> 00:35:43,684 Let's put it on paper. Thigh, sauce… 687 00:35:43,685 --> 00:35:46,270 At Calusso, portions are created as, 688 00:35:46,271 --> 00:35:49,982 to start with an idea and playfulness, 689 00:35:49,983 --> 00:35:51,609 which should matter. 690 00:35:51,610 --> 00:35:55,112 Then we thought, how to make a dish sophisticated. 691 00:35:55,113 --> 00:35:59,116 I'm Colonel Sanders today. I'm making a honey-garlic sauce. 692 00:35:59,117 --> 00:36:00,953 I'll let you know when it's ready. 693 00:36:01,537 --> 00:36:02,538 {\an8}Fried Chicken 694 00:36:04,915 --> 00:36:08,043 No sauce has come close. 695 00:36:09,127 --> 00:36:12,255 If this goes well, one star can be obtained. 696 00:36:12,256 --> 00:36:13,715 Let's taste it. 697 00:36:17,344 --> 00:36:18,678 I file a little. 698 00:36:18,679 --> 00:36:21,682 {\an8}A splash of truffle juice and Yondu. 699 00:36:23,684 --> 00:36:24,643 Like in a band. 700 00:36:25,477 --> 00:36:27,603 Every taste wants to come to the fore, 701 00:36:27,604 --> 00:36:29,273 so you have to find harmony. 702 00:36:31,024 --> 00:36:32,191 {\an8}KETCHUP 703 00:36:32,192 --> 00:36:33,819 The secret ingredient, ketchup. 704 00:36:34,444 --> 00:36:36,737 You wouldn't guess how many recipes - 705 00:36:36,738 --> 00:36:37,822 there is ketchup. 706 00:36:37,823 --> 00:36:39,323 Pretty good already. 707 00:36:39,324 --> 00:36:42,910 They say the sauce is the most important. That's what I live by. 708 00:36:42,911 --> 00:36:45,789 The sauce can be the most impressive thing about the dish. 709 00:36:46,373 --> 00:36:48,332 That's what separates the best restaurants. 710 00:36:48,333 --> 00:36:50,169 I want one from Calusso. 711 00:36:57,968 --> 00:37:01,638 Dose problem is a honey-garlic sauce. 712 00:37:02,681 --> 00:37:04,558 Something is rotten in it. 713 00:37:05,017 --> 00:37:08,937 I can't say which. That needs to be figured out. 714 00:37:11,857 --> 00:37:13,358 There is only one solution. 715 00:37:14,151 --> 00:37:16,152 We are on our way to KFC. 716 00:37:16,153 --> 00:37:18,696 Let's go back to the source of the sauce. 717 00:37:18,697 --> 00:37:20,574 Is there honey garlic chicken? 718 00:37:20,991 --> 00:37:22,408 Excuse me, how? 719 00:37:22,409 --> 00:37:25,412 Do you have chicken? with honey garlic sauce? 720 00:37:26,038 --> 00:37:27,039 No. 721 00:37:27,664 --> 00:37:28,665 There isn't. 722 00:37:32,836 --> 00:37:34,922 Taste exists only in my mind. 723 00:37:36,423 --> 00:37:37,590 I'll be back soon. 724 00:37:37,591 --> 00:37:39,343 OPEN LATE IN THE EVENING 725 00:37:40,802 --> 00:37:41,845 I bought a chicken. 726 00:37:43,180 --> 00:37:45,015 Creator. Glazed. 727 00:37:46,350 --> 00:37:47,642 Beautiful surface. 728 00:37:47,643 --> 00:37:49,895 The sauce is guaranteed to be homemade. 729 00:37:51,980 --> 00:37:54,733 The taste in my mind is much better than this. 730 00:37:57,611 --> 00:37:58,778 I never eat like this. 731 00:37:58,779 --> 00:38:02,491 If the wife heard, she would kill me. 732 00:38:03,534 --> 00:38:06,870 "Juicy, crispy, spicy, authentic." That sounds good. 733 00:38:08,914 --> 00:38:10,123 Add chicken. 734 00:38:13,502 --> 00:38:15,878 Delicious. Look how juicy. 735 00:38:15,879 --> 00:38:18,130 Glistens. This has required skill. 736 00:38:18,131 --> 00:38:19,716 Chick-fil-A can get a star. 737 00:38:21,802 --> 00:38:23,345 Time for garlic. 738 00:38:24,429 --> 00:38:25,514 Delicious. 739 00:38:26,139 --> 00:38:27,515 That's what we're looking for. 740 00:38:27,516 --> 00:38:31,186 That's the closest to it, what kind of sauce we want. 741 00:38:32,145 --> 00:38:34,189 Looks like a dinosaur. 742 00:38:35,858 --> 00:38:37,316 {\an8}0 STARS, CHASE ONE 743 00:38:37,317 --> 00:38:38,359 {\an8}in Cotoa - 744 00:38:38,360 --> 00:38:41,738 {\an8}Alejandra and the team there is an important weekend ahead. 745 00:38:42,823 --> 00:38:44,532 We brought this from Nepal. 746 00:38:44,533 --> 00:38:49,453 I hereby call upon my ancestors - 747 00:38:49,454 --> 00:38:53,791 my help today. 748 00:38:53,792 --> 00:38:56,210 Come on. Okay. 749 00:38:56,211 --> 00:38:58,004 Miami's largest newspaper - 750 00:38:58,005 --> 00:39:00,215 {\an8}has predicted a star for Cotoa, 751 00:39:00,674 --> 00:39:04,761 so the weekend is expected to be busy. About 130 guests are coming, 752 00:39:05,262 --> 00:39:06,929 {\an8}among other things, one solo diner. 753 00:39:06,930 --> 00:39:11,142 Special consideration is given to solo diners. He can be an inspector. 754 00:39:11,143 --> 00:39:12,894 The Michelin season is over. 755 00:39:12,895 --> 00:39:14,604 Let's give it our all. 756 00:39:14,605 --> 00:39:16,647 It's going to be a long and hot day, 757 00:39:16,648 --> 00:39:19,358 but let's focus. Details matter. 758 00:39:19,359 --> 00:39:20,276 Yeah. 759 00:39:20,277 --> 00:39:23,697 The news increases the pressure to the new chef, Cristobal. 760 00:39:25,741 --> 00:39:29,619 {\an8}He wants to fold banana leaves before covering. 761 00:39:29,620 --> 00:39:32,413 Let's start preparing the afternoon's tong. 762 00:39:32,414 --> 00:39:33,874 Crab-tonga? - Yes. 763 00:39:34,499 --> 00:39:36,709 Let's hurry before the customers arrive. 764 00:39:36,710 --> 00:39:39,421 Better do them now as if in a hurry. 765 00:39:41,548 --> 00:39:43,591 Welcome! 766 00:39:43,592 --> 00:39:46,637 No time at all when the solo diner arrives. 767 00:39:48,430 --> 00:39:51,224 We looked online, and the name seemed strange. 768 00:39:51,225 --> 00:39:54,852 It is the name of a clothing company. 769 00:39:54,853 --> 00:39:56,395 Doubts arose. 770 00:39:56,396 --> 00:39:58,064 Welcome! 771 00:39:58,065 --> 00:40:00,525 He's not the only one to notice. 772 00:40:00,526 --> 00:40:02,694 Brenda. - All right. 773 00:40:03,695 --> 00:40:05,030 Who is that? 774 00:40:05,364 --> 00:40:09,408 Brenda Popritkin, Florida most influential food bloggers, 775 00:40:09,409 --> 00:40:11,661 surprised Alejandra. 776 00:40:11,662 --> 00:40:14,039 May I have a drink? - A Negroni. 777 00:40:14,414 --> 00:40:17,333 Right, he is… - from The Whet Palette blog. 778 00:40:17,334 --> 00:40:18,919 Whet or White? - The Whet. 779 00:40:19,837 --> 00:40:23,632 After a while another VIP unexpectedly arrives, 780 00:40:24,091 --> 00:40:26,843 Michelin-awarded Luciana Giangrandi. 781 00:40:26,844 --> 00:40:30,429 Table 2 has an influential blogger - 782 00:40:30,430 --> 00:40:32,182 and critic from Miami. 783 00:40:33,058 --> 00:40:36,894 Table 8 has one Michelin star the owners of the restaurant, Boia De. 784 00:40:36,895 --> 00:40:40,398 They are here for the first time, 785 00:40:40,399 --> 00:40:43,150 so do exactly as i taught. Is it clear? 786 00:40:43,151 --> 00:40:44,152 Yeah. 787 00:40:44,695 --> 00:40:45,904 Me - 788 00:40:47,656 --> 00:40:49,992 stressful and exciting. 789 00:40:51,493 --> 00:40:54,662 Today is available speciality, crab-tonga. 790 00:40:54,663 --> 00:40:56,706 It comes in a banana leaf. 791 00:40:56,707 --> 00:40:58,165 I'll take one. - Good. 792 00:40:58,166 --> 00:41:01,711 To top it all off both solo diner and Brenda - 793 00:41:01,712 --> 00:41:03,088 ordered tonga. 794 00:41:04,464 --> 00:41:06,049 Did you fold the boats? 795 00:41:06,592 --> 00:41:08,302 Where are they? Show. 796 00:41:08,760 --> 00:41:09,887 How many did you do? 797 00:41:10,554 --> 00:41:11,680 Five. 798 00:41:11,930 --> 00:41:13,015 There is one problem. 799 00:41:15,475 --> 00:41:17,019 Bad form. 800 00:41:17,978 --> 00:41:19,021 This is a wolf. 801 00:41:19,938 --> 00:41:22,356 Everyone is. None will do. 802 00:41:22,357 --> 00:41:25,777 Always do as I teach. I make new ones myself. 803 00:41:27,654 --> 00:41:29,530 Preparation is everything. 804 00:41:29,531 --> 00:41:31,116 Otherwise we lose time. 805 00:41:32,242 --> 00:41:33,826 Follow what they do. 806 00:41:33,827 --> 00:41:35,912 Yeah. - Trust but verify. 807 00:41:35,913 --> 00:41:38,248 Always trust and verify. 808 00:41:39,374 --> 00:41:41,209 Everything is delayed because of this. 809 00:41:41,210 --> 00:41:42,836 Every second counts. 810 00:41:44,505 --> 00:41:48,674 The Tongas must be renewed, and VIP customers have to wait. 811 00:41:48,675 --> 00:41:51,469 {\an8}Three portions await. - All right. 812 00:41:51,470 --> 00:41:52,929 Speed ​​up! 813 00:41:52,930 --> 00:41:53,846 Ruined. 814 00:41:53,847 --> 00:41:55,598 Quickly make a new one. - All right. 815 00:41:55,599 --> 00:41:57,351 Behind you. 816 00:41:57,893 --> 00:41:59,436 A real madhouse. 817 00:42:01,021 --> 00:42:02,272 Hurry up, Cris! 818 00:42:03,190 --> 00:42:04,608 Ready. 819 00:42:07,361 --> 00:42:09,237 Here is our tonga. 820 00:42:09,238 --> 00:42:11,989 Alejandra gets the portions out just in time. 821 00:42:11,990 --> 00:42:15,201 The banana leaf brings a smoky flavor to the dish. 822 00:42:15,202 --> 00:42:17,870 Thanks. Awesome. 823 00:42:17,871 --> 00:42:21,165 Enjoy! - Thank you. 824 00:42:21,166 --> 00:42:23,210 Look, hot. 825 00:42:23,877 --> 00:42:26,754 Gosh, taste with lime. 826 00:42:26,755 --> 00:42:28,381 How is it going? 827 00:42:28,382 --> 00:42:30,008 Really tasty. 828 00:42:30,384 --> 00:42:32,176 Every set is a test. 829 00:42:32,177 --> 00:42:34,512 I see how people enjoy food, 830 00:42:34,513 --> 00:42:37,682 especially from Tonga. You are right. 831 00:42:37,683 --> 00:42:39,393 Food makes them dance. 832 00:42:41,353 --> 00:42:45,022 Disaster averted. Alejandra can now focus - 833 00:42:45,023 --> 00:42:47,818 To the table of the Michelin-awarded Luciana. 834 00:42:48,485 --> 00:42:53,656 We eat crab with sweet plantains and with this. It's a family tradition. 835 00:42:53,657 --> 00:42:55,408 Can I fix something? 836 00:42:55,409 --> 00:42:56,910 Not yet. Enjoy. 837 00:42:57,452 --> 00:43:00,037 Luciana ordered Cotoa's signature dessert, 838 00:43:00,038 --> 00:43:02,582 pineapple and palo santo ice cream - 839 00:43:02,583 --> 00:43:05,919 and ishpingoa, Ecuadorian cinnamon whipped cream. 840 00:43:07,004 --> 00:43:09,255 Everything must be ready for the ice cream. 841 00:43:09,256 --> 00:43:10,924 No time to apply. 842 00:43:11,508 --> 00:43:13,510 Too melted. 843 00:43:14,178 --> 00:43:15,679 I scraped a little. 844 00:43:17,264 --> 00:43:19,808 It's too hot in the kitchen. 845 00:43:22,144 --> 00:43:24,938 No. The ice creams are melting. 846 00:43:25,814 --> 00:43:28,275 This dessert doesn't leave the kitchen. 847 00:43:32,112 --> 00:43:33,155 Okay. 848 00:43:36,617 --> 00:43:39,620 For the first time all the ice cream has melted. 849 00:43:41,955 --> 00:43:43,415 Terrible. 850 00:43:46,877 --> 00:43:47,794 No. 851 00:43:50,297 --> 00:43:51,757 Too melted. 852 00:43:52,424 --> 00:43:55,052 No dice. Waste of time. 853 00:43:59,556 --> 00:44:01,099 I'll make a new one quickly. 854 00:44:02,935 --> 00:44:04,394 I can't get foam on it. 855 00:44:06,730 --> 00:44:08,732 Overwhipped. 856 00:44:10,817 --> 00:44:12,110 Stay now. 857 00:44:14,446 --> 00:44:17,366 It swears. Export quickly. 858 00:44:18,325 --> 00:44:20,576 Sorry it took so long. 859 00:44:20,577 --> 00:44:22,371 This is my favorite. 860 00:44:29,169 --> 00:44:30,337 It swore. 861 00:44:35,509 --> 00:44:36,801 Totally shit. 862 00:44:36,802 --> 00:44:39,512 Restaurant full, many VIP customers, 863 00:44:39,513 --> 00:44:43,976 and all my ice cream has melted. Shit situation. 864 00:44:47,396 --> 00:44:48,480 Precautionary. 865 00:45:00,075 --> 00:45:02,201 There is no room for mistakes. 866 00:45:02,202 --> 00:45:04,704 If the kitchen wasn't so small - 867 00:45:04,705 --> 00:45:07,582 and hot all the time, 868 00:45:07,583 --> 00:45:09,917 the ice cream would not have melted. 869 00:45:09,918 --> 00:45:12,337 Jälkiruoka ei olisi mennyt pilalle. 870 00:45:13,088 --> 00:45:16,967 We need new premises as fast as possible. 871 00:45:18,510 --> 00:45:21,680 I have invested so much in the restaurant, 872 00:45:22,890 --> 00:45:24,766 that I cannot fail. 873 00:45:32,441 --> 00:45:36,570 Next time, the stakes will be high In Cotoa and Calusso. 874 00:45:37,696 --> 00:45:39,740 We made a big mistake. 875 00:45:40,657 --> 00:45:44,660 And a trendy restaurant in Miami is in danger of losing its star. 876 00:45:44,661 --> 00:45:45,704 I don't like. 877 00:45:46,622 --> 00:45:50,501 If the implementation does not succeed perfectly, a star is coming from us. 878 00:45:51,502 --> 00:45:55,588 You get one Michelin star… 879 00:45:55,589 --> 00:45:57,007 I'll throw up next. 880 00:45:57,674 --> 00:45:59,842 We move on to Brazil. 881 00:45:59,843 --> 00:46:01,052 Speed ​​up! 882 00:46:01,053 --> 00:46:03,179 There the couple is tested, 883 00:46:03,180 --> 00:46:05,223 as they pursue Michelin glory. 884 00:46:05,224 --> 00:46:07,100 It feels like we're taking a back seat. 885 00:46:07,976 --> 00:46:11,146 i love her but sometimes he is infuriating. 886 00:46:43,637 --> 00:46:45,638 PERSONALITY OF MICHELIN INSPECTORS IS ENCRYPTED. THE WORDS WERE THEIRS. 887 00:46:45,639 --> 00:46:47,558 Finnish translation: Marianne Tenetz