Kitchen Nightmares (2007–2014): Season 4, Episode 11 - La Frite - full transcript
A once friendly brother and sister have turned bitter once taking over the family business, La Frite.
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Tonight on Kitchen Nightmares...
Gordon Ramsay
is in Southern California,
where a sibling rivalry
threatens a legacy
that spans four decades.
It's a battle every day.
They can't work together.
It's a fire.
While sister Celine
may be too aggressive...
Martin, you heard me, right?
Her brother Alex seems to be
too laid back.
You don't give a.
As for the chef,
he is completely fed up.
I'm burning out.
I'm burning, I'm burning,
I'm burning, I'm...
And everyone in the family
is suffering.
And everyone in the family
is suffering.
Every day is a fight.
I can't keep going.
Now, Chef Ramsay must break
through the jealousy...
Are you pissed that she's come
to run the business?
She shouldn't
even be here.
The anger...
This is gonna
up everything.
And the resistance.
You've just
sort of given up.
Have you given up?
So he can fix
this fractured restaurant...
This...
Is much, much worse
than I could ever imagine.
Before it tears
this family apart.
This is destroying us.
That's tonight...
On a very emotional
Kitchen Nightmares.
On a very emotional
Kitchen Nightmares.
I don't even think
that anyone knows
how much I care.
Ventura boulevard,
one of L.A.'s top destinations
for shopping and dining.
one of L.A.'s top destinations
for shopping and dining.
On this famed street
is a landmark restaurant
called La Frite,
a bistro owned by French
immigrant Andre ramillon.
La Frite opened in 1972.
We were the only French
restaurant on the boulevard.
Right this way.
It was always busy,
Even at 12:00 at midnight,
we were packed.
After years of success,
Andre's son Alex was eager
to join his father at La Frite.
I was looking forward
to my dad and myself
making this restaurant work
for the next 15, 20,
30 years.
But two years ago,
Andre's daughter Celine
But two years ago,
Andre's daughter Celine
Decided she also wanted in
on the family business.
Alex, you care this is going out
like this, this soupy?
You're the boss.
I know my brother is not
happy that I'm here.
I know he wishes that
he--it could just keep going
the way he was going.
I think that this restaurant
has so much more potential
than it's already had.
And I really felt like I could
really make a difference here.
I can make this at home.
Not in a good way.
The food is...
The food is...
Mediocre at best.
What do you need?
I've been cooking
at La Frite
for about 19 years.
I'm responsible 100%
for everything in the kitchen.
I don't think the menu is, uh,
there is nothing wrong with it.
Onion soup is bitter.
Onion soup is bitter?
Martin has a Napoleon complex.
Just give me the number table!
He's a little man
with a bit mouth.
Agh!
I've watched the food just
slowly kind of go down
and down and down.
Souffle's coming back.
Too eggy.
Yeah, yeah, yeah, yeah.
Yeah, yeah, yeah, yeah.
I've made my comments.
I can't tell anybody
anything.
Um, Alex...
Just...
I get argued with,
or I get told no.
Ah, good ol' Celine.
Well, Alex, he's a little
lackadaisical sometimes.
He resents Celine.
I'm not the manager
tonight.
He feels slighted.
He feels shunned.
My brother and I used to get
along really, really well.
And we were very close.
But the restaurant's hurt our
relationship pretty bad.
But the restaurant's hurt our
relationship pretty bad.
I don't hate Alex.
I know he does.
It's really difficult
for me because
I'm the one who has to be
the buffer for both of them.
I wish, sometimes, they can
understand each other.
It's so quiet in here.
The number's just cut
down to 1/3
of what we were
doing before.
Now, we are dead by 9:00.
Hey, we only did about
20 covers tonight.
It's gonna be tough.
I need Chef Ramsay
to come in
I need Chef Ramsay
to come in
because someone
needs to say,
"hey, look, this is what's
affecting your business."
yeah, it's slowing down,
but why do we need
to change things
when it has been working for
such and such amount of years?
Yeah, we're losing money,
and, uh,
it's time for my kids
to take over.
And if they can't
work together,
just have to close the door.
Before Chef Ramsay makes
the six-mile drive
Before Chef Ramsay makes
the six-mile drive
From his L.A. Restaurant
to La Frite,
owner Andrea ramillon
is anxious to meet with him
privately...
How are you today?
All right.
Welcome to
Gordon Ramsay.
I'm here for Chef Ramsay.
To give Chef Ramsay
a quick briefing
Into the problems
of his restaurant.
Excuse me two seconds.
Hi.
Chef Ramsay.
How are you?
Hi, my name is Andre.
Andre, good to see you.
I want to talk to you
about the problem I have
with my business.
um, first of all,
in terms of the business,
it's been there
for how long?
The business has been
over there for 38 years.
Wow.
It's been good to me.
Until recently,
I'm starting to back up,
Until recently,
I'm starting to back up,
and I want my daughter
and my son to take over.
Oh, so you're
passing to them.
I'm trying to.
And who are they?
Alex.
Alex.
Is my boy.
Okay.
He's the older one.
And Celine is sister.
So what is the number one
problem with the restaurant?
I think it's mostly
the communication.
Right.
Between my daughter
and my son.
But they somehow--
it's a big clash.
Celine went and tried
on her own business,
and...didn't really
work out.
So she came back
and worked for me.
So she came back
and worked for me.
When she came back, Alex
didn't want Celine to come back,
though, because he thought
he owned the place.
They--they never really
work together.
And it's really difficult
to find a solution.
It's getting to a point
where I can't really
handle the conflict
of personality.
And I hope Chef Ramsay
can help.
Thank you
for coming over.
It will be great.
Nice to meet you.
See you shortly.
Okay.
Hello.
Hello.
How are you?
Hi, I'm great.
How are you?
Nice to see you.
And first name is...
Gayle.
I'm the manager.
Okay, great.
How long have you been here?
20 years.
20 years here.
20 years.
Wow, wow, wow.
What's that monstrosity
in the middle there?
It's our dessert case.
It's what?
Your dessert case?
Is there a problem
in the kitchen,
or does it
always stay here?
It's been here for 20 years
that I know of.
Wow. What is this?
That's our dessert tray.
Holy crap.
Did someone drop it?
They could have, heh.
How long has that brick
been sat there?
How long has that brick
been sat there?
That's our homemade
bread pudding.
That's been there,
I think,
longer than you've
been here.
Huh?
Well, they--
yeah, you're right.
Yeah, okay.
Ugh.
Chef Ramsey's right
about the dessert case.
I think it should
be out of here.
Right, where would
you like me to sit, here?
Yes, sir.
I've been trying
to get it out
ever since I've been here.
Can you hear the noise
of that thing, the motor?
Who wants to come out
to a restaurant
and sit next to a fridge?
Constant buzz.
Um, is Andrea round?
Would you like
to see Andre?
Yes, please, yeah.
Would you like
to see Andre?
Yes, please, yeah.
Okay.
Thank you.
Nice meeting you.
Bye-bye.
It's good to see you too.
Dessert fridge
is a disaster.
Andre...
Yes?
Chef Ramsey would
like to see you.
Yeah.
The color's ghastly.
Hello, Gordon.
How are you?
How are you?
All right.
Yeah, good
to see you again.
My daughter.
How are you?
I'm Celine.
Celine good to see you.
Likewise.
She's gonna
take care of you.
Thank you.
Brilliant.
Gordon coming here
was pretty much my idea.
Gordon coming here
was pretty much my idea.
You're gonna look at
the menu for a minute?
Absolute, definite.
I'll be right back.
Thank you, Celine.
Because it's really become
a big pointing-finger match
of it's so-and-so's fault.
Oh, it's so-and-so's fault.
But nobody's taking
responsibility for the problem.
I'm back. You have
any questions for right now?
Um...What quiche
would you recommend?
I prefer the Lorraine.
That's something
we're known for.
Let's do the Lorraine.
The Lorraine?
And then I'll start
with La Frite salad,
and then the seafood crepe.
Not a problem.
Thank you.
Guys, this table that's
coming in right now
Guys, this table that's
coming in right now
is for Gordon.
Seafood crepe.
Quiche Lorraine.
I'll take
the La Frite salad to him.
Chef Ramsey will like
the food because
All my food is good.
How much dressing
would you like?
The usual amount.
About 3/4 to start.
And inside the salad,
what do you got?
Inside the salad
is the romaine,
the, uh, the walnuts,
and you've got
your bleu cheese as well.
And that's one portion?
It's massive.
The salads are large,
and it's usually good
as an entree.
Enjoy.
Thank you.
Wow.
Ah.
It's bland.
The vinaigrette dressing is so--
fridge.
The, um, vinaigrette dressing
is so strong, it's overpowering.
Are you through
with the salad?
Yeah, I am.
May I clear it?
It's so acidic.
Yep.
I already know.
Did you mention it
to the chef?
Yeah, no one
listens to me.
You knew it was wrong,
you told them,
You knew it was wrong,
you told them,
but no one's
listening to you.
Story of my life.
But why is that?
Martin doesn't
listen to me.
And he has an issue taking
anything from a female.
'cause of his
chauvinistic stance?
Yes.
Yeah.
Some of it.
That's absurd.
I understand that.
And that is disgusting.
I'll let him know.
Thank you.
I am embarrassed
by the food.
I just think that it can
all be improved immensely.
Martin, your vinaigrette
is too vinegary, okay?
Wh--you know,
what is wrong with it?
Because we were running
this food for many years.
Martin, you heard me, right?
Martin, you heard me, right?
I'm just letting you guys
know what he's saying, okay?
Thank you.
This is gonna be
the seafood crepe.
I'm gonna set that
in front of you here.
It looks like a pie.
Basically,
they take the dish,
they line it with the--
with the crepes.
They fill it
with the items,
fold it back,
and then they bake it.
They're not like your
typical French crepe.
But why would you
call it a crepe
if it's not really
a crepe?
I think when the seafood crepe
comes out,
it just like a slurpy
mess of...blop.
Can I have a word
with your big brother?
Is he here or not?
He is on Thursday night.
He will be here for dinner
service tonight.
Okay.
All right, enjoy.
Thank you.
Okay.
Oh!
Bleh.
That is hideous.
It's--it's hot in parts,
like in the middle,
but on the side,
they're stone cold.
Want me to take it?
Is the oven not working?
No, the oven's working fine.
You can't serve this
and expect customers
to flow through the door.
and expect customers
to flow through the door.
I understand.
How long has
he been here?
Martin?
Uh-huh.
Too long.
You're not wrong there.
Martin lost his mojo
around here many years ago.
If you've got someone
who doesn't care
about the food
they're putting out,
what do you have?
Martin, he said it's hot
in the middle,
it's cold on the side.
He doesn't like it.
Thank you.
How long has that
been under the grill?
'cause it looks like
it's been overcooked.
It's piping hot.
It's piping hot.
Is he microwaving that?
I don't know.
Gayle...
Yes?
Normally, something's
that piping hot like that
it always tells you
that it's been microwaved.
Can you just check
with the chef?
Okay, I'll check.
Excellent.
Thank you.
Okay, Martin...
The quiche is warmed
in the oven?
Yeah.
Hasn't seen
the microwave?
No.
No. Okay.
Chef...
Um, quiche?
Um, quiche?
No microwave.
I asked him if he
put it in; he said no.
Ah, hold on a minute.
I'm convinced
this has been microwaved.
Look at it.
It's congealed.
It's just like
a rubber puck.
Sometimes, if he
gets a little backed up,
I-I've seen him
do it before.
Backed up?
This is ridiculous.
Uh, let's go and
meet this Martin.
Please.
It's a food issue right now.
And it starts
from the kitchen.
If we had somebody in here
who cared about the food,
we'd be so much better
than we are now.
Martin.
Yes?
Want you to meet
Chef Ramsay.
Want you to meet
Chef Ramsay.
Come round, please.
You're the head chef?
And everything I...
Ate for lunch, you cooked?
Yes, sir.
Lunch was a disaster.
The quiche Lorraine
was rancid.
Where did you
heat that up?
Was that
in the microwave?
Oven.
No, I disagree.
Okay.
We start it
on the microwave
and then we cook it
in the oven, yes.
So it did go
in the microwave?
That is right, yes.
But you just told me
it wasn't in the microwave.
But you just told me
it wasn't in the microwave.
Why do you want
to lie to me?
Do you want me
to lie to you?
I'm not lying to you.
I'm just telling you
how I do it.
I'm so amazed that you're
so laid back
and, like, you don't
give a.
Talk to me.
What do you want me to say?
Why don't you care?
Is it because
you hate Celine?
What does that have to do
with cooking, sir?
'cause she said to me
in the dining room,
every time she tries
to tell you something,
bang!
you jump down her.
She will come
and attack me.
Attack you?
Yes, sir.
Like saying that
I'm in here for too long.
Like saying that
I'm in here for too long.
It's time for me to go.
If you're not prepared
to change,
yeah, I think
she's right.
Okay, if it is time
for me to go, I go.
That was easy.
Martin...
After Chef Ramsay's
miserable lunch...
Bleh. That is hideous.
Lunch was a disaster.
Chef Martinez not interested
in hearing any criticism.
If it is time
for me to go, I go.
And is ready to say good-bye
to La Frite.
Martin!
That's why I feel like
I've been attacked.
Martin...
Talk to me.
She just don't understand
how much of the stress
and pressure I've been under!
and pressure I've been under!
I'm burning out.
I'm burning, I'm burning,
I'm burning, I'm...
Well, tell me.
Do you know how much
the stress is
when I know that I
have to work with her?
And I cannot
work like that.
I feel burned out.
Celine, you know,
is over power her,
you know, authority
as a boss.
And there's nothing
I can do.
Even the own brother
runs away from her.
Like, you know, he doesn't
want to deal with her.
That's not right.
Martin...
Now I've got
your side of the story.
Now I've got
your side of the story.
Can I...
I wanna see how you cook
on a busy night's service, okay?
I'll see you later.
Jeez.
It's 30 minutes before
dinner service,
And Celine's brother Alex...
What's up, you guys?
Arrives to begin his shift.
Any updates?
Gordon didn't
make me cry.
He was actually
nice to me.
Uh-huh.
That's nice.
Um...
Um...
Tonight'll be fun.
Chef Ramsay's gonna be
coming into this restaurant
changing things.
So do I feel resistant?
Definitely.
Guys...
Look alive.
Gordon's comin' in now.
Good evening.
Hey, Chef.
Well, hello.
How are you doing,
Chef Ramsay?
I'm Alex.
Alex, good to see you.
So you're the big brother.
Yeah, I'm the big guy.
Excellent.
Little sis.
Big brother.
And where's dad?
Dad, uh, you know what?
Hockey game tonight?
He's what?
He's gone to a hockey game?
Wow, okay.
Um, two minutes with you
to catch up.
Um, two minutes with you
to catch up.
All right.
So why weren't you here
at lunch time?
Um...
You're part-owner
of this business, right?
Mm-hmm.
But you never work
with your sister.
Uh, no, we work
separate nights.
Right.
Your father came
to see me this morning.
Oh, okay.
To tell me
the conflict
about you two
not working together.
Mm-hmm.
So why is there so much
conflict in here?
I think the real conflict
is the--the--
who wants to control
and what--
you know, wants
to control things.
Are you pissed that she's
come to run the business?
She shouldn't even be here.
I would rather
her not be here.
But it's your little sis.
Wouldn't you be stronger
and better with your...
No.
Unfortunately, no.
So what's wrong with
this restaurant in your mind?
Mmm...I don't see anything
wrong with it, so...
You don't see
anything wrong?
There's not a problem with
this restaurant anywhere?
You know, I would
change the bathrooms.
I would change
the different physical--
wow.
I'm not here
to make you look stupid.
I'm not here
to make you look stupid.
All right.
But you're sounding
ridiculous.
Let me ask you again:
what the
is wrong with the restaurant?
Um...
In your eyes, there's nothing
much wrong with it.
Well, let's go.
We'll--we'll see.
Okay.
Well, thanks
for the insight.
Yeah...Absolutely.
Ay yi yi.
If he's not gonna be willing
to accept this
and move on,
and take it as
constructive criticism,
it's not gonna work.
All right, you guys.
We ready?
All right, you guys.
We ready?
Hello there.
Hi.
While Andre is at
the hockey game...
Hi, ladies.
How are you?
His two children,
Celine and Alex,
Are working a rare night
together.
Which is good, because
the restaurant is packed
as word has spread
that Chef Ramsay
is at La Frite.
I'm gonna have
the chopped salad.
And you're doing
the lamb special.
Okay, uh, risotto.
Tresspecial.
Three working, three.
I'm proud to be
doing the cooking.
Because I know
what I'm doing.
Because I know
what I'm doing.
Excuse me, when you
put things on the grill there,
you don't season it?
salt, pepper in--
there's nothing on there.
Right now?
Yeah.
What do you mean,
right now?
When were you going
to season them then?
Yeah, right now.
Right now..
There's no seasoning
on there.
They should--
I think they--
don't they salt and pepper it
when they put it on the grill?
Yeah, well, they're not.
They're not?
Martin.
Martin.
Martin and I have
never gotten along.
Martin and I have
never gotten along.
He ignores me.
I don't get answers.
Alex can talk to Martin.
But Martin does not like
hearing anything from me.
What is that?
That's quiche,
but it's been overcooked.
You're kidding me.
They don't listen
to my opinions
because it's me.
Martin.
Yeah, talk to me!
Yeah, come round, please.
I am talking to you.
Yes, sir.
Are you serious?
Okay, one more
coming up.
I just said to Martin, "would
you come round for a minute?"
he's serving that.
You don't walk away
and ignore me.
Alex has never taken
confrontation well.
You try and talk to him
about something,
and he just walks away.
Are you taking a round,
or are you ignoring me
like this?
You've just sort of given up.
Have you given up?
I have not given up.
Absolutely not.
It's wonderful?
Uh-huh.
Wow. This is the most
disorganized restaurant
I've ever seen.
Martin the chef,
he's burnt out.
Martin the chef,
he's burnt out.
Alex, well, he's so laid back,
he's almost comatose.
Andre, the owner,
who makes all the decisions,
he's at a frickin'
hockey game.
And the only one who cares,
Celine,
everybody ignores her.
Unbelievable.
Oh, by the way,
the food sucks.
Unreal.
It's chewy,
and the sauce is just gooey.
Oh, no.
I'm sorry.
Uh...
They said the lamb
has no flavor.
Yep. Okay.
Yep. Okay.
I know why it doesn't.
We didn't salt and pepper it.
He's not even seasoning it?
Okay, bring 'em a menu.
Let Alex know what
table it is, please.
Alex...But that's
just coming back now.
Thanks, Gordon.
Thanks a lot.
Is this normal
that he doesn't care?
Yes. Mm-hmm.
Celine...
You better get a grip.
I can't get
in the middle.
And it's really sad.
We've been running
the restaurant for 38 years.
And things
don't need to change.
You're not real.
It hurts.
I love my brother,
and I know he's better
than what he's doing here
right now.
I wish he would realize
that everybody's here to help.
Otherwise, uh...
Alex will ruin me.
Alex...Look at me.
Don't bully your sister.
Bully me.
I'm not bullying
anybody, Gordon.
Take a bit
of responsibility.
I am.
Wow.
What a sponge.
This is destroying us.
What a attitude.
It's only an hour into
a shaky dinner service.
This is gonna
up everything.
You better get a grip.
And Chef Ramsay is frustrated
With Alex's arrogance.
Alex, I-I can't--
I'm not gonna
get in the middle.
As for Celine...
She is clearly
feeling the resentment
from her brother.
What a attitude.
He thinks I did this
to set him up.
Stop crying.
Stop crying.
The anger.
I can see the anger.
The anger.
I can see the anger.
It's got to come out now.
I understand, yeah.
Y'all have to do it.
You have
to work together.
You have to get along.
Every day is a fight.
What am I supposed to do?
I can't keep going.
And I feel like
I'm the only one fighting.
So everybody looks at me
like I'm the bitch.
I'm the one who's fighting.
I don't even think that
anyone knows how much I care.
I think the man's here
to work it out with you.
I think the man's here
to work it out with you.
I just move on.
I...Take a breath and...
Push through it.
That's it.
There's nothing else
I can do.
Can you call your dad?
Can I--can you get
your dad on the phone?
I'll try.
Get him here.
Would you?
Get him here?
Please, yeah.
I'm ready to go.
And tell him it's urgent.
I will.
And if he can't be bothered
to get his ass over here
to look at the mess
that he's left,
I'm out of here.
Hi. Papa, you need
to see this right now.
Hi. Papa, you need
to see this right now.
A lot of food's coming back,
you know,
and just Alex is really
just kind of nonchalant
about the whole thing,
and it's really kind of
pissing Gordon off.
He--the same attitude
he always takes, papa.
You know exactly--
you know?
Okay. Bye.
Andre, you got two seconds?
Unbelievable.
First of all,
I'm slightly concerned
First of all,
I'm slightly concerned
you weren't even here.
This is much, much worse
than I could ever imagine.
The worst thing of all
is Alex's attitude.
With me? He has
an attitude with himself.
Why is he so arrogant?
He hates her being
anywhere near him
in the restaurant.
Whilst they're
avoiding each other...
Oh, yeah.
And doing
their separate things,
the kitchen is diving.
It's sinking, quicker
than thetitanic.
You can't leave it
all to me.
I can't help you
unless you start
helping yourself.
I'll see you
in the morning.
Mon oui.
After a long night
of contemplating
La Frite's main issue...
Good morning.
How are you?
Good morning.
Chef Ramsey is focused
on bringing this family
Back together.
I can't begin to fix
this restaurant
because there's so many
personal problems here.
Because nobody's opening up
in front of each other,
I want to try something.
So I just want you
to bear with me.
Come with me two seconds.
Okay.
Please.
Take a seat.
I want you
to sit here,
watch, and listen
watch, and listen
what's happening between
Celine and Alex.
Don't leave this space.
I'm gonna go
talk to Celine.
How are you?
Good, how are you?
I'm well.
Good to see you.
Yeah, uh,
darling, take a seat.
Let's just have
a catch-up.
Okay.
That was tough.
Tough night last night.
This restaurant's been
running for 38 years.
But the legacy's
not gonna continue
with this kind
of attitude.
yeah.
The fragmented
relationships
The fragmented
relationships
between the families
is incredible.
You and Alex
are so disconnected.
How did it get
to where it is today?
Communication broke down.
But underneath all that,
deep down inside,
do you think Alex resents you?
I know Alex resents me.
Tell me why.
I think that he feels like
he's the older brother,
and the he thought
this was his.
He thought that he was
gonna be able to run it
the way he wanted, and...
His world came crashing down.
Your relationship
with your father,
is it different
to the relationship
is it different
to the relationship
he has with Alex?
Yeah.
I think that he thinks
that my dad...
In the end loves me more,
for some reason.
Hi.
Hey.
How are you?
I'm doing good.
Sit down.
We were just
talking about you.
Oh, yeah?
Why don't you just
explain to Alex
what you just
explained to me.
I said we used to be
very close.
But I think
that you're bitter
Towards a lot of things.
You've got
a lot of resentment.
You've got
a lot of resentment.
I don't know if it's only
towards me,
if it's towards
other things.
I don't see you...
Wanting to--
to come here.
It felt like he was gonna
give you the restaurant.
I felt like,
you know, I was losing...
Not only the passion
and the pride,
but the--the whole
aspect of the restaurant.
I still have that
uneasy...feeling like...
Do I belong?
I put that wall up.
I put that wall up.
Yes, I did.
I can't do it--
I've said a million times,
I can't do it alone.
You know that.
You know that.
I'm not here to hurt you.
No.
I'm not.
I'm not here to step on you
in any way.
This is the first time
This is the first time
that I got to look at you
in the eyes
and knowing that
you're serious about it.
The separation between
my sister and I
definitely wasn't working,
and she made me,
you know, realize
we need to get unionized,
and we need to get together
with each other,
and--and work together.
I wanna do it with you.
Yeah.
Okay.
Okay.
I love her, and of--
of course we're gonna
work together.
That's good to hear,
'cause I don't...
I really have thought
you hated me for a long time.
I really have thought
you hated me for a long time.
I think she needs a hug.
You're her big brother
for God's sake.
We've got to figure out
just a way to talk again.
We used to talk.
We used to--
we used to have fun.
We used to--
we used to be best friends.
This feels incredible.
It's the most important
thing for the restaurant
for my brother and I
to be family
and for--
for us to get along.
And for us
to love each other.
Let me leave you guys for
a couple of minutes on your own.
Thank you.
Okay, gonna
get some fresh air.
Okay, gonna
get some fresh air.
The walls kind of came down,
which is exactly what
needed to happen
for this family.
She definitely showed me
that we need
to respect each other
and that the respect
for each other
is what's gonna make
La Frite succeed.
If we can continue
the legacy
and continue the heartbeat
of La Frite...
You've got an amazing
son and daughter there
that are desperate
to get this place right.
that are desperate
to get this place right.
Huh?
I hope.
That's one thing
I really want
is all us three
to communicate
or talk to each other.
And, you know,
it was hurting me.
It's...
One step at a time.
Yeah, that's it.
I love you.
I love you.
I love you.
After a breakthrough
emotional meeting
Between Alex and Celine...
I love her, and of--
of course we're gonna
work together.
Chef Ramsay is now ready
to start implementing
some changes.
Gone is the 20-year-old
dessert case
that sat in the middle
of the dining room.
Oh, fridge.
And in its place,
a contemporary crepe station.
There you go.
We're gonna start
doing some crepes.
We're gonna start
doing some crepes.
For tonight's menu,
Chef Ramsay is replacing
the soggy, heavy
casserole crepes...
Bleh.
With fresh, light,
traditional crepes.
Try that.
That's excellent.
Yeah.
It's really good.
You'll be our first
table tonight.
Best table in the house.
Tonight, Alex will once again
Be in charge of
the front of the house.
But he will also be supervising
the new crepe station
and will be assisted
by Gayle.
As for Celine,
she will be in the kitchen
expediting and working alongside
chef Martin.
Martin, you and I are gonna
really need to chat.
I am gonna go completely
off the specials.
Sounds good.
The smoked salmon crepe?
Okay, is it all up?
What is that?
It's an omelet.
Do you want
to do it again?
You tell me.
Can he not
cook an omelet?
He should be able to.
Can I get two new ones?
Is anybody listening?
Yes!
Yes!
I'm ready for
the cordon bleu.
Martin,
try to communicate,
please.
Right here.
What is that?
Cordon bleu.
Look at that, it's
a a sandwich.
Andre, Martin.
Just stop and come round.
Look at me.
Look at me in the eyes.
Look.
I can't serve that.
That's that?
It shouldn't be like that.
Like a oil slick.
Come on, guys.
Papa, will you tell him?
We don't drown it
in there.
My nine-year-old daughter
can cook better than that.
Martin.
Yes?
I just want you to care.
Yeah, I--
I got that.
I'm struggling.
There's a little
communication
trying to get
everything fired.
Who's making
the croque monsieur?
While the kitchen struggles
To push out food...
Here you go.
Thank you, Celine.
Customers who
ordered the crepes
Are thrilled with what
they are receiving.
It looks fabulous!
Absolutely awesome.
Absolutely awesome.
As for the old menu,
It's disappointment.
After disappointment.
Oh, I'm so sorry.
The artichoke,
it's droopy.
It doesn't have
any flavor.
Did you want anything else
instead, or just, uh...
No, we'll just go
to the main course.
Thank you so much.
Two hot artichokes
coming back.
No good?
Why not? Too salty or...
They said they're old,
and they don't like it.
It's disheartening to see
how much food
was wasted tonight.
I literally feel like
we are, you know,
back to square one.
back to square one.
So...We just get
a little bit organized.
I wanna see you
step up to the plate, yeah?
But they don't
listen to me.
Last night, you were
the only voice of reason
I could actually understand.
So they gotta listen!
Got it.
You understand?
Communication's
of the essence, guys.
How many minutes out
are we on table 19?
Ooh!
In the kitchen, chef Martin
Continues to ignore Celine.
Flip that baby.
But in the dining room,
Alex is a new man.
It's pretty darn good, huh?
It's pretty darn good, huh?
I'm gettin'
my routine here.
He's energetic
and working hard
To satisfy customers
any way he can.
Ham and cheese.
Including making delicious,
Satisfying crepes.
So yummy.
Isn't it, like,
so good?
I love the dill.
Okay, well,
thank you gentlemen.
Bye-bye.
Thank you very much.
Let's be honest.
We all know
where the problem is.
Celine...
The head chef is not
acting as the head chef
and watching the food
come out properly.
And for every crap dish
they send out...
And for every crap dish
they send out...
It's closing
that door quicker.
I have seen
what you have seen.
I have seen some stuff
which I don't like.
They need a leader.
They need a better leader.
You're right!
They need that.
Without that,
they can't respect us.
That's the engine room
in there.
If that's not firing
on all cylinders,
we're screwed.
Understand...
What I've said?
Absolutely.
Tomorrow, I want
each and every one of you
to get ready for
some major changes.
to get ready for
some major changes.
Coming up...
You'll be the first customers
of the new La Frite.
It's the biggest night
in the last 30 years
For La Frite.
I need you to get
a grip of the kitchen.
Can this struggling
kitchen staff...
Martin!
You need to talk!
Finally get it together?
None of my tables
have their entrees.
Or will they fail miserably
And crush the dream
of a family?
I'm walkin' out now!
It hurts me so much
To watch any table
walk out of here
without even getting
served their food.
without even getting
served their food.
With the family now
all on the same page,
Chef Ramsey moves ahead
with the 40-year-old facelift
of La Frite.
- Good morning!
- Good morning.
Are you ready to witness
the new La Frite?
Let's do it!
Celine, ladies first.
Off you go.
Oh, my God.
Oh, my gosh.
God, it's beautiful.
God, it's beautiful.
Oh, it's different.
Wow. Look at it!
Where's my yellow?
Gone is the yellow.
I can't believe how bright.
How much does that blue
pop out now?
It's beautiful.
Father, the awning's gone.
My bar American is gone.
The bar can be a bar now.
It's not smothered with
a hideous awning.
We've opened it up and it's got
that modern French bistro vibe.
We've got custom artwork
on the wall--look at it.
Wow.
Oh, my God!
Oh! It's beautiful.
Customer, oh, my gosh.
They're going to say...
What do you think?
What do you think?
Can you see the change?
It's awesome.
I think it's just beautiful.
Look at the two of you.
I think it's a new beginning.
We're turning that page
from the '70s
to the future.
This restaurant
needs to be
cool, hip, and trendy
to compete.
So the menu needs
to reflect that.
Wow, cut down!
It's a classic,
modern bistro take.
It's a classic,
modern bistro take.
Good.
Yes.
Okay, tonight,
we are relaunching La Frite.
Yes.
New restaurant,
new menu.
More importantly,
a united family
with a brand-new attitude
to put this restaurant
on the map.
You ready?
Yeah.
Here's one of the most
important worries on my mind.
Last night, there was
a glaring problem.
Your kitchen was nowhere
near strong enough
to relaunch
this restaurant.
So I made a few phone calls
and I found
a secret weapon.
Please welcome...
Please welcome...
Chef Chuy.
Come here, buddy!
Good to see you.
Hi.
Good to see you, buddy.
Nice to meet you.
Yeah, I'm happy to be
here with you guys.
Okay.
This man has over
15 years of experience
in French bistros.
Whilst I'm here,
I wanted him
to be over every little
detail in that kitchen,
teaching your brigade
this menu,
to make sure
we haven't got issues
you got another voice.
thank you.
Okay, let's go.
We got some prep to do.
While Chef Chuy trains Martin
And the kitchen staff...
Chef Ramsay reveals
the stunning new menu
to the family.
Okay, the new menu
at La Frite.
It's gorgeous.
It smells good
in here already.
Let's have a little run-through
of the menu from the top.
Something classic and French.
Escargot.
French snails with puff pastry
croutons in there.
Minced filet mignon.
Yeah? Classic garnish.
Finished with a little
quail egg on the top.
The entrees.
Coq au vin.
Braised chicken and red wine,
Swiss chard, and turnips.
The Jarret d'agneau.
Braised lamb shank,
truffle polenta,
and Brussels sprouts.
A Frenchman's dream.
A Frenchman's dream.
It's good.
I-I love it.
It's gorgeous.
I-I'm just flabbergasted.
I mean, it's beautiful.
This is how it should be.
This is exciting.
It's a--a great menu.
And, you know,
I can't wait to see
excellent food
coming out of the kitchen.
Oh, my God.
I mean, they're all amazing.
It's good, that's all--
that's all I know.
After almost 40 years
without a change,
It's relaunch night
at La Frite.
How are you?
Good.
You'll be the first customers
of the new La Frite.
And time for chef Martin
to be tested.
And time for chef Martin
to be tested.
Okay, great.
You all set?
Yeah.
Good.
Chef Chuy will be there
to support him
And oversee
the crepe station.
The old La Frite is gone.
Let's go.
I'm a little nervous because,
after 20 years
cooking the same food
almost every day, you know,
the new menu
is totally different.
What do we think?
I'll have the onion soup
to start.
I'll have
the braised lamb shank.
I'll have the tuna
nicoise salad
with a mushroom crepe.
Martin, order in.
Escargot, table two!
Ready to go!
It's 30 minutes into service...
All right, soup du jour.
All right, soup du jour.
And appetizers are not only
leaving the kitchen quickly...
They are a hit
with customers.
That is great.
But back in the kitchen...
Martin, two soup du jours
and a cordon bleu crepe.
Martin...
Trouble is brewing
As a frustrated Celine...
How's my cordon bleu crepe?
Tries to get answers
from Martin.
Martin!
Communicate, please!
Martin!
Martin!
I hear you, sir!
Talk to me!
I need you to start
giving an answer to Celine.
I need you to start
giving an answer to Celine.
You need to talk!
While an organized Celine
Tries to expedite,
Martin continues
to ignore.
And almost nothing
is leaving the kitchen.
Absolutely.
I'll bring it right away.
Do we have table three?
If they--they're
doing it right now.
They're doing it right now.
Uh-huh, perfect.
How long for this,
do you think?
'cause otherwise, they said
they will cancel it.
It's about
five more minutes.
Five more minutes.
Uh, yeah.
Five minutes?
I have five tables,
all waiting
an hour and a half
for their entrees.
And I cannot do anything.
Don't run that 20.
They're walking out now.
20's walking out now.
Basically,
it hurts me so much
to watch any table
walk out of here
without even getting
served their food.
Just completely
out of control.
Serious, man?
It's relaunch night
at La Frite,
and after a 90-minute wait...
The first table
has walked out.
Wow.
Unbelievable.
Serious, man?
What's wrong?
None of my tables have
their entrees,
And one of 'em walked out,
they're done!
Oh,.
Servers, in the dining room.
Everybody else, shut
the up for 30 seconds.
This is really important.
Celine, I need you
Celine, I need you
to get a grip
of the kitchen.
I need you to delegate,
please?
Tell him, that, yeah?
Chuy, please take control
of the kitchen.
Yes, Ma'am.
Thank you.
Let's go, guys!
We should be able to do this!
Come on!
How's table eight working?
I need like
four or five minutes for that.
Yep, perfect.
What I liked
about Chef Chuy is,
when I said something to him,
he would acknowledge me
and say, "okay."
and that's how it should be.
Okay, that's the poulet.
Here, this.
Poulet champignon.
Here, this.
Poulet champignon.
Yay!
With Celine and Chef Chuy
Now working
in complete harmony.
We're running
table seven, please.
Thank you.
Thank you.
Entrees are flying
out of the kitchen...
Oh, finally.
Yes. Yes!
Oh, look at that.
And La Frite's relaunch...
It melts in your mouth.
It was worth the wait.
Finishes on a positive note.
I have
no other table, huh?
I'm finished.
Take a break.
Thank you, guys.
Great job, guys.
Right, um, first of all,
let me make something
really clear.
You will not...
Be able to move forward
unless you make
major changes
in that kitchen.
I don't know
what would have happened
to this restaurant tonight
if Chef Chuy wasn't there,
let me tell you that.
But Chef Chuy
can't do it alone.
It's true.
The family's united.
Now...
You as a family,
have to fix the kitchen.
Yep.
Gordon made us realize
that we need
to work together
that we need
to work together
on making changes,
you know, building a team
that's gonna continue
getting this restaurant
to--to the next level.
And, Andre,
when you first came to me,
you were worried
about these two.
I wanted them together.
They can work together.
And they--
they proved it.
Not to me, but to you.
They are fine.
And they just want
to make you proud.
I'm proud of them.
This has been a really,
really incredible experience.
It's great to have
made it through
and made it through
a stronger person
and made it through
a stronger person
and a stronger family and--
and a stronger restaurant
as a whole.
Thank you.
Take care.
Take care.
It was--
you were great.
No more crepe
in a casserole.
No. Promise.
Thank you so much.
Good night.
This week, we definitely,
definitely fixed the family.
But I'm not too sure we
actually fixed the restaurant.
We've given them all the tools,
but it's up to them
to make the tough decisions.
Sacre bleu.
In the days that followed,
In the days that followed,
Chef Chuy
was brought in full time
as the new executive chef.
Just put it out.
Put it out.
Cordon bleu crepes.
Thank you very much, Chuy.
And is continuing to build
a strong team in the kitchen.
It's okay.
They'll get crispy.
Bon appetit.
Enjoy.
Alex and Celine
are working hard
To continue
the family legacy.
So I need a frisee salad
and the poulet, pomme.
But more importantly,
they are doing it together.
Bye, Celina.
Bye.
Mwah.
I'll see you soon.
See you later.
---
Tonight on Kitchen Nightmares...
Gordon Ramsay
is in Southern California,
where a sibling rivalry
threatens a legacy
that spans four decades.
It's a battle every day.
They can't work together.
It's a fire.
While sister Celine
may be too aggressive...
Martin, you heard me, right?
Her brother Alex seems to be
too laid back.
You don't give a.
As for the chef,
he is completely fed up.
I'm burning out.
I'm burning, I'm burning,
I'm burning, I'm...
And everyone in the family
is suffering.
And everyone in the family
is suffering.
Every day is a fight.
I can't keep going.
Now, Chef Ramsay must break
through the jealousy...
Are you pissed that she's come
to run the business?
She shouldn't
even be here.
The anger...
This is gonna
up everything.
And the resistance.
You've just
sort of given up.
Have you given up?
So he can fix
this fractured restaurant...
This...
Is much, much worse
than I could ever imagine.
Before it tears
this family apart.
This is destroying us.
That's tonight...
On a very emotional
Kitchen Nightmares.
On a very emotional
Kitchen Nightmares.
I don't even think
that anyone knows
how much I care.
Ventura boulevard,
one of L.A.'s top destinations
for shopping and dining.
one of L.A.'s top destinations
for shopping and dining.
On this famed street
is a landmark restaurant
called La Frite,
a bistro owned by French
immigrant Andre ramillon.
La Frite opened in 1972.
We were the only French
restaurant on the boulevard.
Right this way.
It was always busy,
Even at 12:00 at midnight,
we were packed.
After years of success,
Andre's son Alex was eager
to join his father at La Frite.
I was looking forward
to my dad and myself
making this restaurant work
for the next 15, 20,
30 years.
But two years ago,
Andre's daughter Celine
But two years ago,
Andre's daughter Celine
Decided she also wanted in
on the family business.
Alex, you care this is going out
like this, this soupy?
You're the boss.
I know my brother is not
happy that I'm here.
I know he wishes that
he--it could just keep going
the way he was going.
I think that this restaurant
has so much more potential
than it's already had.
And I really felt like I could
really make a difference here.
I can make this at home.
Not in a good way.
The food is...
The food is...
Mediocre at best.
What do you need?
I've been cooking
at La Frite
for about 19 years.
I'm responsible 100%
for everything in the kitchen.
I don't think the menu is, uh,
there is nothing wrong with it.
Onion soup is bitter.
Onion soup is bitter?
Martin has a Napoleon complex.
Just give me the number table!
He's a little man
with a bit mouth.
Agh!
I've watched the food just
slowly kind of go down
and down and down.
Souffle's coming back.
Too eggy.
Yeah, yeah, yeah, yeah.
Yeah, yeah, yeah, yeah.
I've made my comments.
I can't tell anybody
anything.
Um, Alex...
Just...
I get argued with,
or I get told no.
Ah, good ol' Celine.
Well, Alex, he's a little
lackadaisical sometimes.
He resents Celine.
I'm not the manager
tonight.
He feels slighted.
He feels shunned.
My brother and I used to get
along really, really well.
And we were very close.
But the restaurant's hurt our
relationship pretty bad.
But the restaurant's hurt our
relationship pretty bad.
I don't hate Alex.
I know he does.
It's really difficult
for me because
I'm the one who has to be
the buffer for both of them.
I wish, sometimes, they can
understand each other.
It's so quiet in here.
The number's just cut
down to 1/3
of what we were
doing before.
Now, we are dead by 9:00.
Hey, we only did about
20 covers tonight.
It's gonna be tough.
I need Chef Ramsay
to come in
I need Chef Ramsay
to come in
because someone
needs to say,
"hey, look, this is what's
affecting your business."
yeah, it's slowing down,
but why do we need
to change things
when it has been working for
such and such amount of years?
Yeah, we're losing money,
and, uh,
it's time for my kids
to take over.
And if they can't
work together,
just have to close the door.
Before Chef Ramsay makes
the six-mile drive
Before Chef Ramsay makes
the six-mile drive
From his L.A. Restaurant
to La Frite,
owner Andrea ramillon
is anxious to meet with him
privately...
How are you today?
All right.
Welcome to
Gordon Ramsay.
I'm here for Chef Ramsay.
To give Chef Ramsay
a quick briefing
Into the problems
of his restaurant.
Excuse me two seconds.
Hi.
Chef Ramsay.
How are you?
Hi, my name is Andre.
Andre, good to see you.
I want to talk to you
about the problem I have
with my business.
um, first of all,
in terms of the business,
it's been there
for how long?
The business has been
over there for 38 years.
Wow.
It's been good to me.
Until recently,
I'm starting to back up,
Until recently,
I'm starting to back up,
and I want my daughter
and my son to take over.
Oh, so you're
passing to them.
I'm trying to.
And who are they?
Alex.
Alex.
Is my boy.
Okay.
He's the older one.
And Celine is sister.
So what is the number one
problem with the restaurant?
I think it's mostly
the communication.
Right.
Between my daughter
and my son.
But they somehow--
it's a big clash.
Celine went and tried
on her own business,
and...didn't really
work out.
So she came back
and worked for me.
So she came back
and worked for me.
When she came back, Alex
didn't want Celine to come back,
though, because he thought
he owned the place.
They--they never really
work together.
And it's really difficult
to find a solution.
It's getting to a point
where I can't really
handle the conflict
of personality.
And I hope Chef Ramsay
can help.
Thank you
for coming over.
It will be great.
Nice to meet you.
See you shortly.
Okay.
Hello.
Hello.
How are you?
Hi, I'm great.
How are you?
Nice to see you.
And first name is...
Gayle.
I'm the manager.
Okay, great.
How long have you been here?
20 years.
20 years here.
20 years.
Wow, wow, wow.
What's that monstrosity
in the middle there?
It's our dessert case.
It's what?
Your dessert case?
Is there a problem
in the kitchen,
or does it
always stay here?
It's been here for 20 years
that I know of.
Wow. What is this?
That's our dessert tray.
Holy crap.
Did someone drop it?
They could have, heh.
How long has that brick
been sat there?
How long has that brick
been sat there?
That's our homemade
bread pudding.
That's been there,
I think,
longer than you've
been here.
Huh?
Well, they--
yeah, you're right.
Yeah, okay.
Ugh.
Chef Ramsey's right
about the dessert case.
I think it should
be out of here.
Right, where would
you like me to sit, here?
Yes, sir.
I've been trying
to get it out
ever since I've been here.
Can you hear the noise
of that thing, the motor?
Who wants to come out
to a restaurant
and sit next to a fridge?
Constant buzz.
Um, is Andrea round?
Would you like
to see Andre?
Yes, please, yeah.
Would you like
to see Andre?
Yes, please, yeah.
Okay.
Thank you.
Nice meeting you.
Bye-bye.
It's good to see you too.
Dessert fridge
is a disaster.
Andre...
Yes?
Chef Ramsey would
like to see you.
Yeah.
The color's ghastly.
Hello, Gordon.
How are you?
How are you?
All right.
Yeah, good
to see you again.
My daughter.
How are you?
I'm Celine.
Celine good to see you.
Likewise.
She's gonna
take care of you.
Thank you.
Brilliant.
Gordon coming here
was pretty much my idea.
Gordon coming here
was pretty much my idea.
You're gonna look at
the menu for a minute?
Absolute, definite.
I'll be right back.
Thank you, Celine.
Because it's really become
a big pointing-finger match
of it's so-and-so's fault.
Oh, it's so-and-so's fault.
But nobody's taking
responsibility for the problem.
I'm back. You have
any questions for right now?
Um...What quiche
would you recommend?
I prefer the Lorraine.
That's something
we're known for.
Let's do the Lorraine.
The Lorraine?
And then I'll start
with La Frite salad,
and then the seafood crepe.
Not a problem.
Thank you.
Guys, this table that's
coming in right now
Guys, this table that's
coming in right now
is for Gordon.
Seafood crepe.
Quiche Lorraine.
I'll take
the La Frite salad to him.
Chef Ramsey will like
the food because
All my food is good.
How much dressing
would you like?
The usual amount.
About 3/4 to start.
And inside the salad,
what do you got?
Inside the salad
is the romaine,
the, uh, the walnuts,
and you've got
your bleu cheese as well.
And that's one portion?
It's massive.
The salads are large,
and it's usually good
as an entree.
Enjoy.
Thank you.
Wow.
Ah.
It's bland.
The vinaigrette dressing is so--
fridge.
The, um, vinaigrette dressing
is so strong, it's overpowering.
Are you through
with the salad?
Yeah, I am.
May I clear it?
It's so acidic.
Yep.
I already know.
Did you mention it
to the chef?
Yeah, no one
listens to me.
You knew it was wrong,
you told them,
You knew it was wrong,
you told them,
but no one's
listening to you.
Story of my life.
But why is that?
Martin doesn't
listen to me.
And he has an issue taking
anything from a female.
'cause of his
chauvinistic stance?
Yes.
Yeah.
Some of it.
That's absurd.
I understand that.
And that is disgusting.
I'll let him know.
Thank you.
I am embarrassed
by the food.
I just think that it can
all be improved immensely.
Martin, your vinaigrette
is too vinegary, okay?
Wh--you know,
what is wrong with it?
Because we were running
this food for many years.
Martin, you heard me, right?
Martin, you heard me, right?
I'm just letting you guys
know what he's saying, okay?
Thank you.
This is gonna be
the seafood crepe.
I'm gonna set that
in front of you here.
It looks like a pie.
Basically,
they take the dish,
they line it with the--
with the crepes.
They fill it
with the items,
fold it back,
and then they bake it.
They're not like your
typical French crepe.
But why would you
call it a crepe
if it's not really
a crepe?
I think when the seafood crepe
comes out,
it just like a slurpy
mess of...blop.
Can I have a word
with your big brother?
Is he here or not?
He is on Thursday night.
He will be here for dinner
service tonight.
Okay.
All right, enjoy.
Thank you.
Okay.
Oh!
Bleh.
That is hideous.
It's--it's hot in parts,
like in the middle,
but on the side,
they're stone cold.
Want me to take it?
Is the oven not working?
No, the oven's working fine.
You can't serve this
and expect customers
to flow through the door.
and expect customers
to flow through the door.
I understand.
How long has
he been here?
Martin?
Uh-huh.
Too long.
You're not wrong there.
Martin lost his mojo
around here many years ago.
If you've got someone
who doesn't care
about the food
they're putting out,
what do you have?
Martin, he said it's hot
in the middle,
it's cold on the side.
He doesn't like it.
Thank you.
How long has that
been under the grill?
'cause it looks like
it's been overcooked.
It's piping hot.
It's piping hot.
Is he microwaving that?
I don't know.
Gayle...
Yes?
Normally, something's
that piping hot like that
it always tells you
that it's been microwaved.
Can you just check
with the chef?
Okay, I'll check.
Excellent.
Thank you.
Okay, Martin...
The quiche is warmed
in the oven?
Yeah.
Hasn't seen
the microwave?
No.
No. Okay.
Chef...
Um, quiche?
Um, quiche?
No microwave.
I asked him if he
put it in; he said no.
Ah, hold on a minute.
I'm convinced
this has been microwaved.
Look at it.
It's congealed.
It's just like
a rubber puck.
Sometimes, if he
gets a little backed up,
I-I've seen him
do it before.
Backed up?
This is ridiculous.
Uh, let's go and
meet this Martin.
Please.
It's a food issue right now.
And it starts
from the kitchen.
If we had somebody in here
who cared about the food,
we'd be so much better
than we are now.
Martin.
Yes?
Want you to meet
Chef Ramsay.
Want you to meet
Chef Ramsay.
Come round, please.
You're the head chef?
And everything I...
Ate for lunch, you cooked?
Yes, sir.
Lunch was a disaster.
The quiche Lorraine
was rancid.
Where did you
heat that up?
Was that
in the microwave?
Oven.
No, I disagree.
Okay.
We start it
on the microwave
and then we cook it
in the oven, yes.
So it did go
in the microwave?
That is right, yes.
But you just told me
it wasn't in the microwave.
But you just told me
it wasn't in the microwave.
Why do you want
to lie to me?
Do you want me
to lie to you?
I'm not lying to you.
I'm just telling you
how I do it.
I'm so amazed that you're
so laid back
and, like, you don't
give a.
Talk to me.
What do you want me to say?
Why don't you care?
Is it because
you hate Celine?
What does that have to do
with cooking, sir?
'cause she said to me
in the dining room,
every time she tries
to tell you something,
bang!
you jump down her.
She will come
and attack me.
Attack you?
Yes, sir.
Like saying that
I'm in here for too long.
Like saying that
I'm in here for too long.
It's time for me to go.
If you're not prepared
to change,
yeah, I think
she's right.
Okay, if it is time
for me to go, I go.
That was easy.
Martin...
After Chef Ramsay's
miserable lunch...
Bleh. That is hideous.
Lunch was a disaster.
Chef Martinez not interested
in hearing any criticism.
If it is time
for me to go, I go.
And is ready to say good-bye
to La Frite.
Martin!
That's why I feel like
I've been attacked.
Martin...
Talk to me.
She just don't understand
how much of the stress
and pressure I've been under!
and pressure I've been under!
I'm burning out.
I'm burning, I'm burning,
I'm burning, I'm...
Well, tell me.
Do you know how much
the stress is
when I know that I
have to work with her?
And I cannot
work like that.
I feel burned out.
Celine, you know,
is over power her,
you know, authority
as a boss.
And there's nothing
I can do.
Even the own brother
runs away from her.
Like, you know, he doesn't
want to deal with her.
That's not right.
Martin...
Now I've got
your side of the story.
Now I've got
your side of the story.
Can I...
I wanna see how you cook
on a busy night's service, okay?
I'll see you later.
Jeez.
It's 30 minutes before
dinner service,
And Celine's brother Alex...
What's up, you guys?
Arrives to begin his shift.
Any updates?
Gordon didn't
make me cry.
He was actually
nice to me.
Uh-huh.
That's nice.
Um...
Um...
Tonight'll be fun.
Chef Ramsay's gonna be
coming into this restaurant
changing things.
So do I feel resistant?
Definitely.
Guys...
Look alive.
Gordon's comin' in now.
Good evening.
Hey, Chef.
Well, hello.
How are you doing,
Chef Ramsay?
I'm Alex.
Alex, good to see you.
So you're the big brother.
Yeah, I'm the big guy.
Excellent.
Little sis.
Big brother.
And where's dad?
Dad, uh, you know what?
Hockey game tonight?
He's what?
He's gone to a hockey game?
Wow, okay.
Um, two minutes with you
to catch up.
Um, two minutes with you
to catch up.
All right.
So why weren't you here
at lunch time?
Um...
You're part-owner
of this business, right?
Mm-hmm.
But you never work
with your sister.
Uh, no, we work
separate nights.
Right.
Your father came
to see me this morning.
Oh, okay.
To tell me
the conflict
about you two
not working together.
Mm-hmm.
So why is there so much
conflict in here?
I think the real conflict
is the--the--
who wants to control
and what--
you know, wants
to control things.
Are you pissed that she's
come to run the business?
She shouldn't even be here.
I would rather
her not be here.
But it's your little sis.
Wouldn't you be stronger
and better with your...
No.
Unfortunately, no.
So what's wrong with
this restaurant in your mind?
Mmm...I don't see anything
wrong with it, so...
You don't see
anything wrong?
There's not a problem with
this restaurant anywhere?
You know, I would
change the bathrooms.
I would change
the different physical--
wow.
I'm not here
to make you look stupid.
I'm not here
to make you look stupid.
All right.
But you're sounding
ridiculous.
Let me ask you again:
what the
is wrong with the restaurant?
Um...
In your eyes, there's nothing
much wrong with it.
Well, let's go.
We'll--we'll see.
Okay.
Well, thanks
for the insight.
Yeah...Absolutely.
Ay yi yi.
If he's not gonna be willing
to accept this
and move on,
and take it as
constructive criticism,
it's not gonna work.
All right, you guys.
We ready?
All right, you guys.
We ready?
Hello there.
Hi.
While Andre is at
the hockey game...
Hi, ladies.
How are you?
His two children,
Celine and Alex,
Are working a rare night
together.
Which is good, because
the restaurant is packed
as word has spread
that Chef Ramsay
is at La Frite.
I'm gonna have
the chopped salad.
And you're doing
the lamb special.
Okay, uh, risotto.
Tresspecial.
Three working, three.
I'm proud to be
doing the cooking.
Because I know
what I'm doing.
Because I know
what I'm doing.
Excuse me, when you
put things on the grill there,
you don't season it?
salt, pepper in--
there's nothing on there.
Right now?
Yeah.
What do you mean,
right now?
When were you going
to season them then?
Yeah, right now.
Right now..
There's no seasoning
on there.
They should--
I think they--
don't they salt and pepper it
when they put it on the grill?
Yeah, well, they're not.
They're not?
Martin.
Martin.
Martin and I have
never gotten along.
Martin and I have
never gotten along.
He ignores me.
I don't get answers.
Alex can talk to Martin.
But Martin does not like
hearing anything from me.
What is that?
That's quiche,
but it's been overcooked.
You're kidding me.
They don't listen
to my opinions
because it's me.
Martin.
Yeah, talk to me!
Yeah, come round, please.
I am talking to you.
Yes, sir.
Are you serious?
Okay, one more
coming up.
I just said to Martin, "would
you come round for a minute?"
he's serving that.
You don't walk away
and ignore me.
Alex has never taken
confrontation well.
You try and talk to him
about something,
and he just walks away.
Are you taking a round,
or are you ignoring me
like this?
You've just sort of given up.
Have you given up?
I have not given up.
Absolutely not.
It's wonderful?
Uh-huh.
Wow. This is the most
disorganized restaurant
I've ever seen.
Martin the chef,
he's burnt out.
Martin the chef,
he's burnt out.
Alex, well, he's so laid back,
he's almost comatose.
Andre, the owner,
who makes all the decisions,
he's at a frickin'
hockey game.
And the only one who cares,
Celine,
everybody ignores her.
Unbelievable.
Oh, by the way,
the food sucks.
Unreal.
It's chewy,
and the sauce is just gooey.
Oh, no.
I'm sorry.
Uh...
They said the lamb
has no flavor.
Yep. Okay.
Yep. Okay.
I know why it doesn't.
We didn't salt and pepper it.
He's not even seasoning it?
Okay, bring 'em a menu.
Let Alex know what
table it is, please.
Alex...But that's
just coming back now.
Thanks, Gordon.
Thanks a lot.
Is this normal
that he doesn't care?
Yes. Mm-hmm.
Celine...
You better get a grip.
I can't get
in the middle.
And it's really sad.
We've been running
the restaurant for 38 years.
And things
don't need to change.
You're not real.
It hurts.
I love my brother,
and I know he's better
than what he's doing here
right now.
I wish he would realize
that everybody's here to help.
Otherwise, uh...
Alex will ruin me.
Alex...Look at me.
Don't bully your sister.
Bully me.
I'm not bullying
anybody, Gordon.
Take a bit
of responsibility.
I am.
Wow.
What a sponge.
This is destroying us.
What a attitude.
It's only an hour into
a shaky dinner service.
This is gonna
up everything.
You better get a grip.
And Chef Ramsay is frustrated
With Alex's arrogance.
Alex, I-I can't--
I'm not gonna
get in the middle.
As for Celine...
She is clearly
feeling the resentment
from her brother.
What a attitude.
He thinks I did this
to set him up.
Stop crying.
Stop crying.
The anger.
I can see the anger.
The anger.
I can see the anger.
It's got to come out now.
I understand, yeah.
Y'all have to do it.
You have
to work together.
You have to get along.
Every day is a fight.
What am I supposed to do?
I can't keep going.
And I feel like
I'm the only one fighting.
So everybody looks at me
like I'm the bitch.
I'm the one who's fighting.
I don't even think that
anyone knows how much I care.
I think the man's here
to work it out with you.
I think the man's here
to work it out with you.
I just move on.
I...Take a breath and...
Push through it.
That's it.
There's nothing else
I can do.
Can you call your dad?
Can I--can you get
your dad on the phone?
I'll try.
Get him here.
Would you?
Get him here?
Please, yeah.
I'm ready to go.
And tell him it's urgent.
I will.
And if he can't be bothered
to get his ass over here
to look at the mess
that he's left,
I'm out of here.
Hi. Papa, you need
to see this right now.
Hi. Papa, you need
to see this right now.
A lot of food's coming back,
you know,
and just Alex is really
just kind of nonchalant
about the whole thing,
and it's really kind of
pissing Gordon off.
He--the same attitude
he always takes, papa.
You know exactly--
you know?
Okay. Bye.
Andre, you got two seconds?
Unbelievable.
First of all,
I'm slightly concerned
First of all,
I'm slightly concerned
you weren't even here.
This is much, much worse
than I could ever imagine.
The worst thing of all
is Alex's attitude.
With me? He has
an attitude with himself.
Why is he so arrogant?
He hates her being
anywhere near him
in the restaurant.
Whilst they're
avoiding each other...
Oh, yeah.
And doing
their separate things,
the kitchen is diving.
It's sinking, quicker
than thetitanic.
You can't leave it
all to me.
I can't help you
unless you start
helping yourself.
I'll see you
in the morning.
Mon oui.
After a long night
of contemplating
La Frite's main issue...
Good morning.
How are you?
Good morning.
Chef Ramsey is focused
on bringing this family
Back together.
I can't begin to fix
this restaurant
because there's so many
personal problems here.
Because nobody's opening up
in front of each other,
I want to try something.
So I just want you
to bear with me.
Come with me two seconds.
Okay.
Please.
Take a seat.
I want you
to sit here,
watch, and listen
watch, and listen
what's happening between
Celine and Alex.
Don't leave this space.
I'm gonna go
talk to Celine.
How are you?
Good, how are you?
I'm well.
Good to see you.
Yeah, uh,
darling, take a seat.
Let's just have
a catch-up.
Okay.
That was tough.
Tough night last night.
This restaurant's been
running for 38 years.
But the legacy's
not gonna continue
with this kind
of attitude.
yeah.
The fragmented
relationships
The fragmented
relationships
between the families
is incredible.
You and Alex
are so disconnected.
How did it get
to where it is today?
Communication broke down.
But underneath all that,
deep down inside,
do you think Alex resents you?
I know Alex resents me.
Tell me why.
I think that he feels like
he's the older brother,
and the he thought
this was his.
He thought that he was
gonna be able to run it
the way he wanted, and...
His world came crashing down.
Your relationship
with your father,
is it different
to the relationship
is it different
to the relationship
he has with Alex?
Yeah.
I think that he thinks
that my dad...
In the end loves me more,
for some reason.
Hi.
Hey.
How are you?
I'm doing good.
Sit down.
We were just
talking about you.
Oh, yeah?
Why don't you just
explain to Alex
what you just
explained to me.
I said we used to be
very close.
But I think
that you're bitter
Towards a lot of things.
You've got
a lot of resentment.
You've got
a lot of resentment.
I don't know if it's only
towards me,
if it's towards
other things.
I don't see you...
Wanting to--
to come here.
It felt like he was gonna
give you the restaurant.
I felt like,
you know, I was losing...
Not only the passion
and the pride,
but the--the whole
aspect of the restaurant.
I still have that
uneasy...feeling like...
Do I belong?
I put that wall up.
I put that wall up.
Yes, I did.
I can't do it--
I've said a million times,
I can't do it alone.
You know that.
You know that.
I'm not here to hurt you.
No.
I'm not.
I'm not here to step on you
in any way.
This is the first time
This is the first time
that I got to look at you
in the eyes
and knowing that
you're serious about it.
The separation between
my sister and I
definitely wasn't working,
and she made me,
you know, realize
we need to get unionized,
and we need to get together
with each other,
and--and work together.
I wanna do it with you.
Yeah.
Okay.
Okay.
I love her, and of--
of course we're gonna
work together.
That's good to hear,
'cause I don't...
I really have thought
you hated me for a long time.
I really have thought
you hated me for a long time.
I think she needs a hug.
You're her big brother
for God's sake.
We've got to figure out
just a way to talk again.
We used to talk.
We used to--
we used to have fun.
We used to--
we used to be best friends.
This feels incredible.
It's the most important
thing for the restaurant
for my brother and I
to be family
and for--
for us to get along.
And for us
to love each other.
Let me leave you guys for
a couple of minutes on your own.
Thank you.
Okay, gonna
get some fresh air.
Okay, gonna
get some fresh air.
The walls kind of came down,
which is exactly what
needed to happen
for this family.
She definitely showed me
that we need
to respect each other
and that the respect
for each other
is what's gonna make
La Frite succeed.
If we can continue
the legacy
and continue the heartbeat
of La Frite...
You've got an amazing
son and daughter there
that are desperate
to get this place right.
that are desperate
to get this place right.
Huh?
I hope.
That's one thing
I really want
is all us three
to communicate
or talk to each other.
And, you know,
it was hurting me.
It's...
One step at a time.
Yeah, that's it.
I love you.
I love you.
I love you.
After a breakthrough
emotional meeting
Between Alex and Celine...
I love her, and of--
of course we're gonna
work together.
Chef Ramsay is now ready
to start implementing
some changes.
Gone is the 20-year-old
dessert case
that sat in the middle
of the dining room.
Oh, fridge.
And in its place,
a contemporary crepe station.
There you go.
We're gonna start
doing some crepes.
We're gonna start
doing some crepes.
For tonight's menu,
Chef Ramsay is replacing
the soggy, heavy
casserole crepes...
Bleh.
With fresh, light,
traditional crepes.
Try that.
That's excellent.
Yeah.
It's really good.
You'll be our first
table tonight.
Best table in the house.
Tonight, Alex will once again
Be in charge of
the front of the house.
But he will also be supervising
the new crepe station
and will be assisted
by Gayle.
As for Celine,
she will be in the kitchen
expediting and working alongside
chef Martin.
Martin, you and I are gonna
really need to chat.
I am gonna go completely
off the specials.
Sounds good.
The smoked salmon crepe?
Okay, is it all up?
What is that?
It's an omelet.
Do you want
to do it again?
You tell me.
Can he not
cook an omelet?
He should be able to.
Can I get two new ones?
Is anybody listening?
Yes!
Yes!
I'm ready for
the cordon bleu.
Martin,
try to communicate,
please.
Right here.
What is that?
Cordon bleu.
Look at that, it's
a a sandwich.
Andre, Martin.
Just stop and come round.
Look at me.
Look at me in the eyes.
Look.
I can't serve that.
That's that?
It shouldn't be like that.
Like a oil slick.
Come on, guys.
Papa, will you tell him?
We don't drown it
in there.
My nine-year-old daughter
can cook better than that.
Martin.
Yes?
I just want you to care.
Yeah, I--
I got that.
I'm struggling.
There's a little
communication
trying to get
everything fired.
Who's making
the croque monsieur?
While the kitchen struggles
To push out food...
Here you go.
Thank you, Celine.
Customers who
ordered the crepes
Are thrilled with what
they are receiving.
It looks fabulous!
Absolutely awesome.
Absolutely awesome.
As for the old menu,
It's disappointment.
After disappointment.
Oh, I'm so sorry.
The artichoke,
it's droopy.
It doesn't have
any flavor.
Did you want anything else
instead, or just, uh...
No, we'll just go
to the main course.
Thank you so much.
Two hot artichokes
coming back.
No good?
Why not? Too salty or...
They said they're old,
and they don't like it.
It's disheartening to see
how much food
was wasted tonight.
I literally feel like
we are, you know,
back to square one.
back to square one.
So...We just get
a little bit organized.
I wanna see you
step up to the plate, yeah?
But they don't
listen to me.
Last night, you were
the only voice of reason
I could actually understand.
So they gotta listen!
Got it.
You understand?
Communication's
of the essence, guys.
How many minutes out
are we on table 19?
Ooh!
In the kitchen, chef Martin
Continues to ignore Celine.
Flip that baby.
But in the dining room,
Alex is a new man.
It's pretty darn good, huh?
It's pretty darn good, huh?
I'm gettin'
my routine here.
He's energetic
and working hard
To satisfy customers
any way he can.
Ham and cheese.
Including making delicious,
Satisfying crepes.
So yummy.
Isn't it, like,
so good?
I love the dill.
Okay, well,
thank you gentlemen.
Bye-bye.
Thank you very much.
Let's be honest.
We all know
where the problem is.
Celine...
The head chef is not
acting as the head chef
and watching the food
come out properly.
And for every crap dish
they send out...
And for every crap dish
they send out...
It's closing
that door quicker.
I have seen
what you have seen.
I have seen some stuff
which I don't like.
They need a leader.
They need a better leader.
You're right!
They need that.
Without that,
they can't respect us.
That's the engine room
in there.
If that's not firing
on all cylinders,
we're screwed.
Understand...
What I've said?
Absolutely.
Tomorrow, I want
each and every one of you
to get ready for
some major changes.
to get ready for
some major changes.
Coming up...
You'll be the first customers
of the new La Frite.
It's the biggest night
in the last 30 years
For La Frite.
I need you to get
a grip of the kitchen.
Can this struggling
kitchen staff...
Martin!
You need to talk!
Finally get it together?
None of my tables
have their entrees.
Or will they fail miserably
And crush the dream
of a family?
I'm walkin' out now!
It hurts me so much
To watch any table
walk out of here
without even getting
served their food.
without even getting
served their food.
With the family now
all on the same page,
Chef Ramsey moves ahead
with the 40-year-old facelift
of La Frite.
- Good morning!
- Good morning.
Are you ready to witness
the new La Frite?
Let's do it!
Celine, ladies first.
Off you go.
Oh, my God.
Oh, my gosh.
God, it's beautiful.
God, it's beautiful.
Oh, it's different.
Wow. Look at it!
Where's my yellow?
Gone is the yellow.
I can't believe how bright.
How much does that blue
pop out now?
It's beautiful.
Father, the awning's gone.
My bar American is gone.
The bar can be a bar now.
It's not smothered with
a hideous awning.
We've opened it up and it's got
that modern French bistro vibe.
We've got custom artwork
on the wall--look at it.
Wow.
Oh, my God!
Oh! It's beautiful.
Customer, oh, my gosh.
They're going to say...
What do you think?
What do you think?
Can you see the change?
It's awesome.
I think it's just beautiful.
Look at the two of you.
I think it's a new beginning.
We're turning that page
from the '70s
to the future.
This restaurant
needs to be
cool, hip, and trendy
to compete.
So the menu needs
to reflect that.
Wow, cut down!
It's a classic,
modern bistro take.
It's a classic,
modern bistro take.
Good.
Yes.
Okay, tonight,
we are relaunching La Frite.
Yes.
New restaurant,
new menu.
More importantly,
a united family
with a brand-new attitude
to put this restaurant
on the map.
You ready?
Yeah.
Here's one of the most
important worries on my mind.
Last night, there was
a glaring problem.
Your kitchen was nowhere
near strong enough
to relaunch
this restaurant.
So I made a few phone calls
and I found
a secret weapon.
Please welcome...
Please welcome...
Chef Chuy.
Come here, buddy!
Good to see you.
Hi.
Good to see you, buddy.
Nice to meet you.
Yeah, I'm happy to be
here with you guys.
Okay.
This man has over
15 years of experience
in French bistros.
Whilst I'm here,
I wanted him
to be over every little
detail in that kitchen,
teaching your brigade
this menu,
to make sure
we haven't got issues
you got another voice.
thank you.
Okay, let's go.
We got some prep to do.
While Chef Chuy trains Martin
And the kitchen staff...
Chef Ramsay reveals
the stunning new menu
to the family.
Okay, the new menu
at La Frite.
It's gorgeous.
It smells good
in here already.
Let's have a little run-through
of the menu from the top.
Something classic and French.
Escargot.
French snails with puff pastry
croutons in there.
Minced filet mignon.
Yeah? Classic garnish.
Finished with a little
quail egg on the top.
The entrees.
Coq au vin.
Braised chicken and red wine,
Swiss chard, and turnips.
The Jarret d'agneau.
Braised lamb shank,
truffle polenta,
and Brussels sprouts.
A Frenchman's dream.
A Frenchman's dream.
It's good.
I-I love it.
It's gorgeous.
I-I'm just flabbergasted.
I mean, it's beautiful.
This is how it should be.
This is exciting.
It's a--a great menu.
And, you know,
I can't wait to see
excellent food
coming out of the kitchen.
Oh, my God.
I mean, they're all amazing.
It's good, that's all--
that's all I know.
After almost 40 years
without a change,
It's relaunch night
at La Frite.
How are you?
Good.
You'll be the first customers
of the new La Frite.
And time for chef Martin
to be tested.
And time for chef Martin
to be tested.
Okay, great.
You all set?
Yeah.
Good.
Chef Chuy will be there
to support him
And oversee
the crepe station.
The old La Frite is gone.
Let's go.
I'm a little nervous because,
after 20 years
cooking the same food
almost every day, you know,
the new menu
is totally different.
What do we think?
I'll have the onion soup
to start.
I'll have
the braised lamb shank.
I'll have the tuna
nicoise salad
with a mushroom crepe.
Martin, order in.
Escargot, table two!
Ready to go!
It's 30 minutes into service...
All right, soup du jour.
All right, soup du jour.
And appetizers are not only
leaving the kitchen quickly...
They are a hit
with customers.
That is great.
But back in the kitchen...
Martin, two soup du jours
and a cordon bleu crepe.
Martin...
Trouble is brewing
As a frustrated Celine...
How's my cordon bleu crepe?
Tries to get answers
from Martin.
Martin!
Communicate, please!
Martin!
Martin!
I hear you, sir!
Talk to me!
I need you to start
giving an answer to Celine.
I need you to start
giving an answer to Celine.
You need to talk!
While an organized Celine
Tries to expedite,
Martin continues
to ignore.
And almost nothing
is leaving the kitchen.
Absolutely.
I'll bring it right away.
Do we have table three?
If they--they're
doing it right now.
They're doing it right now.
Uh-huh, perfect.
How long for this,
do you think?
'cause otherwise, they said
they will cancel it.
It's about
five more minutes.
Five more minutes.
Uh, yeah.
Five minutes?
I have five tables,
all waiting
an hour and a half
for their entrees.
And I cannot do anything.
Don't run that 20.
They're walking out now.
20's walking out now.
Basically,
it hurts me so much
to watch any table
walk out of here
without even getting
served their food.
Just completely
out of control.
Serious, man?
It's relaunch night
at La Frite,
and after a 90-minute wait...
The first table
has walked out.
Wow.
Unbelievable.
Serious, man?
What's wrong?
None of my tables have
their entrees,
And one of 'em walked out,
they're done!
Oh,.
Servers, in the dining room.
Everybody else, shut
the up for 30 seconds.
This is really important.
Celine, I need you
Celine, I need you
to get a grip
of the kitchen.
I need you to delegate,
please?
Tell him, that, yeah?
Chuy, please take control
of the kitchen.
Yes, Ma'am.
Thank you.
Let's go, guys!
We should be able to do this!
Come on!
How's table eight working?
I need like
four or five minutes for that.
Yep, perfect.
What I liked
about Chef Chuy is,
when I said something to him,
he would acknowledge me
and say, "okay."
and that's how it should be.
Okay, that's the poulet.
Here, this.
Poulet champignon.
Here, this.
Poulet champignon.
Yay!
With Celine and Chef Chuy
Now working
in complete harmony.
We're running
table seven, please.
Thank you.
Thank you.
Entrees are flying
out of the kitchen...
Oh, finally.
Yes. Yes!
Oh, look at that.
And La Frite's relaunch...
It melts in your mouth.
It was worth the wait.
Finishes on a positive note.
I have
no other table, huh?
I'm finished.
Take a break.
Thank you, guys.
Great job, guys.
Right, um, first of all,
let me make something
really clear.
You will not...
Be able to move forward
unless you make
major changes
in that kitchen.
I don't know
what would have happened
to this restaurant tonight
if Chef Chuy wasn't there,
let me tell you that.
But Chef Chuy
can't do it alone.
It's true.
The family's united.
Now...
You as a family,
have to fix the kitchen.
Yep.
Gordon made us realize
that we need
to work together
that we need
to work together
on making changes,
you know, building a team
that's gonna continue
getting this restaurant
to--to the next level.
And, Andre,
when you first came to me,
you were worried
about these two.
I wanted them together.
They can work together.
And they--
they proved it.
Not to me, but to you.
They are fine.
And they just want
to make you proud.
I'm proud of them.
This has been a really,
really incredible experience.
It's great to have
made it through
and made it through
a stronger person
and made it through
a stronger person
and a stronger family and--
and a stronger restaurant
as a whole.
Thank you.
Take care.
Take care.
It was--
you were great.
No more crepe
in a casserole.
No. Promise.
Thank you so much.
Good night.
This week, we definitely,
definitely fixed the family.
But I'm not too sure we
actually fixed the restaurant.
We've given them all the tools,
but it's up to them
to make the tough decisions.
Sacre bleu.
In the days that followed,
In the days that followed,
Chef Chuy
was brought in full time
as the new executive chef.
Just put it out.
Put it out.
Cordon bleu crepes.
Thank you very much, Chuy.
And is continuing to build
a strong team in the kitchen.
It's okay.
They'll get crispy.
Bon appetit.
Enjoy.
Alex and Celine
are working hard
To continue
the family legacy.
So I need a frisee salad
and the poulet, pomme.
But more importantly,
they are doing it together.
Bye, Celina.
Bye.
Mwah.
I'll see you soon.
See you later.