Nailed It! France (2019): Season 1, Episode 4 - Made in France - full transcript
A NETFLIX ORIGINAL SERIES
Arise, children of the baking land
The day of glory has arrived
Or not.
I'm Artus, welcome to Nailed It! France,
the only baking show where contestants
attempt to make masterpieces...
but we often end up with a bad Picasso.
Today's winner will go home
with 5,000 euros!
And that's a lot. In francs, that's...
a lot!
Let's welcome today's contestants.
NAILED IT! FRANCE
I'm Laurent, everyone calls me Lolo.
I'm 46 and I'm from Cassis.
I've been a winemaker for 23 years.
Walking through the grapevines.
I enjoy good things in life,
my cooking is generous.
It's from the heart, it represents me.
Here you go, girls. The last ones.
Great!
Baking is an exact science, not my thing.
I don't like following recipes,
so I'll probably add my own twist to it.
It's going to be epic.
My name is Hanan, I'm 39
and I'm from Igny in Essonne.
Positivity is my motto in life.
I'm the mother of a 16-year-old
who makes fun of my ugly cakes.
Thing is, I'm not good at it.
I came on the show
so I could show my son
that I can improve my baking.
It kind of sucks.
It looks like a child's cake.
My name is Clément, I'm 25.
I'm a typical guy from Marseilles,
even if I'm from Aubagne.
Everything aperitif, barbecue,
pétanque, contrée, my velodrome,
my soccer team, it's awesome.
Cheers!
My taste for baking comes
from my youth, because I dieted a lot
for taekwondo competitions.
Now I don't diet as much.
I like to enjoy myself and eat sweets.
It's going to be awful.
I hope to be the best of the worst. I want
to be first, I'm competitive at heart.
I have to win, or I won't be happy.
-Hello!
-Hello!
-Laurent, Hanan, Clément, how are you?
-Great.
-Feeling good?
-Yes.
-Hanan, how are you?
-Great.
-Do you bake at home?
-Not so much.
Not so much? That's good,
it means you're at the right place.
The right show.
-Laurent. How are you?
-Yes. I'm great.
-Ninety-eight degrees last time I checked.
-Ninety-eight?
We don't want to know
when you last checked.
-We just hope you washed your hands.
-Yes, no worries.
-Great. Clément, how's it going?
-Awesome. Great.
-Yeah? Hot? From Marseilles?
-Yeah.
I'll introduce you to my companions today.
The woman on my left
is my little Eiffel Tower.
Noémie Honiat!
Hello, welcome.
And on a side note... Okay,
she's one of the best bakers in France.
To my right, ladies and gentlemen,
I have the honor
to stand next to Mr. Chocolate.
The one the whole world envies us for.
As proof, the Americans stole him.
PRESENTER OF NAILED IT!
Mister Jacques Torres!
-Hello, thank you very much.
-Hello.
Are you sad
you left our beautiful country?
Not sad, but I do miss it a bit.
Good bread, good cheese, wine,
good chocolate. But the US has those, too.
He still has his French touch,
that's good.
Let's start the first round,
it's time for "Don't Touch My Cake!"
DON'T TOUCH MY CAKE
Today's theme, you've probably guessed,
is about honoring this jewel, this gem,
our beautiful country, France.
You will have to replicate these!
Symbols of France.
No way!
-No big deal.
-Yeah, sure.
It's nothing. Almost nothing.
-That's hard.
-No, come on, it's easy.
First, we have 2CV,
the legendary French car.
Then there's three little croissants.
They're grumpy,
because they're full of butter
and all fatty.
And the third one, the emblem
of all the French sports teams:
the rooster!
-Okay? How are you feeling?
-Bad!
The pressure is mounting.
Noémie, what's in it?
This is an orange-flavored cupcake
with buttercream.
The hardest part will be the sculpting,
so really the details, the colors.
Enjoy it.
And try to make us enjoy it, too,
when we taste it.
-We eat what you make.
-You have work to do.
Now you have to run
to get the one you want.
One, two, three!
Which one do I take?
I'll take this one.
-I get the car.
-I get what's left.
Look, Laurent is a gentleman.
You made your choices.
Clément, how are you feeling?
I'll figure it out.
Very well. Hey, you'll have
a whopping 45 minutes.
Seriously, easy-peasy.
So, make France proud.
-Okay?
-Okay!
-Are we French? Do we like complaining?
-Yes!
-Are we going to complain? Let's go!
-Yes!
-Let's go.
-So, the orange cupcake.
"A hundred and fifty grams
of salted butter."
Do I put the butter in like that?
So, butter.
Bim, bam, boom. That's what, 250 grams?
So, 150 should be...
Let's see if I'm lucky.
The start is fundamental.
That's when they lose the most time.
-So, Noémie.
-Yes.
What's the recipe?
For this recipe, you start
by making the cupcake batter
and baking it.
Then, prepare the buttercream.
To make the symbols, crumble the cupcakes
and mix them with the cream.
With this dough,
you can make the desired shape,
and, finally, make the details
with sugar paste.
So, Jacques, you are kind of
America's Noémie.
-Yes.
-He does what you do in the States.
It's great. I love it.
It's good, because
you'll taste our cakes today
and you tell us, honestly,
who's the worst.
Because we, the French, have a reputation
of excellence in baking, cooking...
I think the French will be better
than the Americans in baking.
-Hear that, Laurent? That's for you.
-We'll try!
-How are you doing, Clément?
-Great, awesome.
I'm on fire.
You can tell he's from Marseilles.
The accent, everything.
-Were you born in Marseilles?
-No, I was born in Aubagne.
He's heating the bowl
instead of the pot for the bain-marie.
Okay, yeah.
-Well done, Clément.
-A strong start.
You figured out you can't put
a mixing bowl on a hot plate.
Yeah, I'm going to do wonders.
Well, we can't wait.
The butter just won't come down.
-Hanan?
-Yes?
What will you do with the 5,000 euros,
besides invite me out to dinner?
Well, maybe a nice trip with my...
My son, who teases me.
Does he make fun of your cakes?
He just teases me a lot.
-What's his name?
-Sofiane.
Sofiane.
Sofiane, listen, don't make fun of Mom.
She does her best, okay?
It's not her fault.
I'll wash this.
He's washing the oranges, that's good.
-Laurent?
-Yes?
-Good, you washed the fruits.
-Yes.
-That's the way of the winemaker.
-Exactly.
-Where do you make wine?
-In Cassis.
-In Cassis?
-In Calanques country.
I'll visit you from Bandol.
-He'll come buy your wine.
-Yes, you must!
Drink a glass, save a winemaker.
I can tell you I saved more than one.
I'll cheat a little, I'll add some lime.
See that? Laurent put in some lime zest.
This is an orange cupcake,
but he used orange and lime.
-Not bad.
-It will add more freshness.
-It's good.
-Not bad.
-Yes.
-Initiative.
This cake is going to be great.
-Guys, you have 30 minutes left.
-Already?
-Not possible!
-No way!
Laurent's baking molds are too full.
-It will spill over.
-Wow.
Laurent's gentle touch.
Come on, in the oven.
He gave a beautiful emulsion to his work
and now he bangs it on the counter.
Go, live your life.
That's what we say when we fish.
That's my Laurent, a poet.
Baking
is like masonry.
This is a classic mistake.
They overfill the pans.
And then it overflows.
Okay.
I'm going to go see how they're doing.
That's done.
Oh, I have to make the buttercream.
That's not cream.
Ah, yeah, my friends.
Come on, my friend.
My God, they are my babies.
-Hanan.
-Yes?
-How's the cake going?
-Honestly, well.
-Really?
-Great!
-Honestly?
-Yes, I have faith.
-Honestly?
-Ah, yes! Shoot! I forgot!
Yeah, we can see it. It's spilling over.
The cake is inside the oven.
But not in, like... It's all over.
Oh, yeah!
-I'll just leave it.
-Leave it, that's right.
-Oh, no!
-Leave it like that.
That's very good.
If it's not broken, don't fix it.
That's tough.
That's real exercise.
I'm hot. I'm under pressure.
I'm soaking wet.
I'm going to wipe the sweat off,
because I sense you're a little hot.
Here, I might use the entire roll.
He thinks I'm King Tut.
Here. Perfect.
Here you go, nice and dry.
Come on, the sugar paste.
I also need... I'm doing... In black.
-Black, here it is.
-I don't know how much time I have.
-You have one minute left!
-No way!
No, of course not.
-You have 15 minutes left!
-That's not much better.
No way!
No, it's over.
Laurent? Your oven is smoking.
When it smells like burning,
you know it's really cooked.
Now I realize my dough is burning.
I'm panicking a bit.
When it's black, it's baked. That's good.
Unmolding.
Nice, break the glass in it. He knows.
It's too hot.
It'll be the most dangerous meal
ever eaten.
That's impossible.
Why do I bother?
Here.
Here. The spoon.
Perfect.
-Are they baked, Hanan?
-No, they're not.
The bit that fell at the bottom is baked.
I don't know if I can take it.
Take it!
-We're vaccinated.
-You'll tell me if it's good.
Yeah.
Yeah.
Honestly,
I made something really gross.
For one thing, it's well baked.
And it adds some crunch.
This is a bit burnt,
I need to take it off.
It's going to give it more taste.
The hardest part is that they will mix
the hot cake with the buttercream.
Actually, the butter in the recipe
is what will allow them
to shape the figures,
so it shouldn't be melted.
It needs to be a bit creamy.
That's what will... Look, it's steaming.
-No...
-No! Here goes. Tragedy ensues.
-Yes, it's hot.
-I would put it directly into the cold.
-Yeah?
-To reharden the butter a little.
This is super greasy.
This will not be good.
Five minutes left!
-Not much time.
-I don't have time to do anything.
Remember, what you're doing
is symbolic of France.
We want the flags, the details.
-We want to be proud.
-The 2CV is here, Artus.
-Do you see it?
-It's beautiful.
-It's pretty.
-It's only the parts.
It's crazy. I'm not making a Renault 4
but a Formula 1.
-It will fly.
-We can't wait.
Oh, it's so ugly.
An obese rooster.
I'm desperate.
I won't make it.
The butter melted
because the cake was hot.
Come on.
I'll leave this here.
Dear bakers, you have one minute left!
One minute! Don't forget to put
all the details, and then we clock it.
I'm shaking.
It's horrible.
Attention!
Five, counting down! Four,
three, two,
one,
-hands up!
-Time's up!
Hands up!
Yeah, wipe yourself.
Well, listen.
Will Jacques say, "Okay, with what
they've done, I'm staying in France"?
Let's find out.
NAILED IT! FRANCE
Laurent, you had to make
the three croissants on top of each other,
with the flag and a chef's hat.
-Can we see your croissants?
-Of course.
Nailed it!
Well, they're here.
They're jet-setter croissants,
they went to Saint-Tropez.
-That's why they're tanned.
-Okay.
Jacques, what do you think?
It looks like a little animal
with six eyes. it's funny.
But there is no French flag.
-There was a little flag on the right, no?
-Yes. Correct.
That's a shame.
Well, I think your cobblestones
are really well done.
The little hat, too.
You could have shaped the croissants
without the little details,
and then add the decorations.
-Well, why don't we taste it?
-Yes, let's.
-Are you ready?
-No.
-Well, we are tasting it.
-I'm not ready either.
Here goes. There's lots of sugar paste.
You can taste the orange.
And the butter. In terms of taste...
it's good.
I appreciated, and I noticed,
that you added lime zest,
which adds a little freshness.
But then, it's a little gooey.
Besides that,
it's good.
-Jacques?
-It shows you are someone who can
combine tastes,
who knows his way around the kitchen.
The added lime zest, that's good.
Congratulations.
I'm giving you a solemn salute,
in the French style.
See you later.
Attention! March!
-Hanan!
-Yes.
You chose the rooster.
Can you show us if the rooster
is proud to be French?
Nailed it!
Apparently not.
He's dead! The rooster's dead!
No, my God!
Well, he drank too much
and he's napping.
-It makes sense.
-It's coherent.
And apparently, he drank a lot,
because he peed himself.
He actually laid his crest next to him.
This is very creative,
with the beak made of orange,
the claws made of bananas.
You did present something.
It's like he's been autopsied.
Indeed! Well, we'll just make the incision
and open him up again.
Are these burnt bits?
-Yes.
-Right.
-From the bottom of the oven.
-Yes.
Jacques goes for it.
The Americans taught him well.
-He's fearless.
-I came from the States for this.
For this?
It's crunchy,
with the bits that fell in the oven.
It gave some crunchiness.
It's a bit funny.
The texture's unexpected.
You could have avoided the charred bits.
But then, the texture feels
good in the mouth.
People who are watching,
forget baking pans.
The dough... in the oven.
You close and you scrape.
Bye, little parrot.
I want to cry.
-How are you?
-Great.
Great? So, you had to make the 2CV.
Let's see it.
Nailed it!
This isn't bad visually.
NAILED IT!
But you got it wrong.
Look, you wrote "OM 13."
It was hard to write "Paris" on the plate.
It's not the same car. It's a failure.
Come on, let's go.
I love the humor with one headlight
bigger than the other.
You can see the wheels going like this.
There's a Dali feel to it.
Noémie, what do you think?
It lacks a little bit of finesse
in the details,
but congratulations.
So it looks good, but does it taste
like it looks good? That made no sense.
Taking the engine apart.
It's buttery.
I put on two more pounds.
I got a new roll.
-Too much butter.
-But the cake is well baked.
Considering how you started,
and now showing us this,
it's really good.
Now we'll give you
the name of the winner.
Noémie, who won the first round,
who won the beautiful gift
and the golden chef's hat?
We really hesitated between two visuals.
The freshness and the taste of the cake
were decisive.
So, the winner...
is Laurent!
Well done, Laurent!
Well done! Laurent, here is your prize.
Our sponsor "I love fat,"
will award you
a one-year supply of croissants.
For an entire year, you can eat
all the croissants you want.
You will have fresh ones
delivered every morning.
Laurent,
you are officially becoming
the best hat-wearer in France.
Here's the problem,
that's not a normal head.
It's like a mushroom.
-Well done, Laurent.
-Thank you.
I'm delighted.
A year of croissants delivered to my home.
We'll enjoy them.
Moving on to the second round.
It's time for "Top or Flop."
Top or Flop. It's happening here.
TOP OR FLOP
Now it's time for the second round.
You have the golden chef's hat,
but we're starting from zero.
So, for this second round,
you have to replicate... this!
The little rustic picnic basket.
-No!
-It's insane.
Holy cow.
You have to recreate
this beautiful wicker basket,
with its typically French cold cuts.
Don't forget the crusty baguette
and, of course,
this beautiful bottle of wine
from Château Artus.
Yes, a great wine.
What's in the cake, Noémie?
It is made of dark chocolate cake.
Think strategically.
Put your cakes in the oven early on.
Think about the shaping. The first round
should be a lesson for you.
Guys, there are 5,000 euros at stake.
You have one hour and 45 minutes
to make this basket.
One hour 45 minutes, not a minute more.
Don't worry,
you'll have a buzzer on your counter.
When you press this SOS buzzer, Noémie
or Jacques
will come help you for three minutes.
There is a second buzzer that we'll give
to the person we saw struggling the most
in the first round.
That's obviously the owner
of the poor parrot who passed away
in the first round.
Hanan, when you press the second buzzer,
I will come, myself,
to annoy your little friends.
-Great!
-And, believe me,
I am very happy today.
I have a beautiful instrument
and I think it will annoy you nicely
for three minutes.
-Are you all fired up?
-Yeah!
Arise, children of the fatherland
Come on, go!
So...
"Chocolate cake: 450 grams of butter
at room temperature."
I'm giving them a butter overdose.
I'm under crazy pressure.
It's a dreamy cake. I'm going to have fun.
So, Noémie.
Yes.
The other Noémie.
-Noémie.
-Yes?
What's the recipe for this cake?
This recipe is quite simple.
You start by baking the chocolate cakes
and making a dark chocolate ganache.
Then you make the base of the basket
with puffed rice.
Assemble, and sculpt the cakes
into the desired shape.
Then cover it all with sugar paste
to create the wicker.
Use the rest of the cake
to make the baguette.
Finally, make all the other elements
with sugar paste and modeling chocolate.
Have you ever had a picnic
with a basket like that?
Because this is really a movie thing.
Usually, we have a miserable plastic bag
with two bags of chips,
cold cuts still in paper, not good.
-The stinky hard-boiled egg.
-Yes, the hard-boiled egg and the bees...
The bees and the flies.
So, the bottle of wine. How do we make it?
It's tough.
Laurent?
What's up?
There's no bottle-shaped baking pan.
"There's no bottle-shaped baking pan."
Come on, 450 grams of butter.
I'm phenomenal! It's unbelievable.
Unbelievable, man!
The full-on Marseilles guy.
I'm the king of the scales.
Splendid.
Holy cow.
Firing away.
I have to catch up,
since the first round
was a monstrous disaster.
Chocolate-orange, a great match.
I know this is going to be awesome.
I think Laurent is improvising.
He has oranges, limes, fruit.
I need cinnamon.
I'll go check if there is some.
He does have a lot of imagination
and he mixes whatever seems good to him.
In the end, why not?
-What is he doing?
-Oh! That's a lot!
If that's cinnamon, it's way too much.
I'm taking out the eggs.
In a little ramekin,
so the shells don't fall into the cake.
-Come on.
-See, this is very good,
Clément is breaking his eggs
in a little ramekin,
to avoid dropping shells in the batter.
It's perfect!
Clément, your batter...
What?
It's a little scary.
Hanan is teasing me.
It's fair enough, so...
It went over my head.
-Don't badmouth it.
-You got it!
You have one hour left!
Oh, Maryse, if only you knew.
So, next.
The dark chocolate ganache.
Two kilos in grams, how much is it?
-Hanan?
-Yes?
Try to heat your cream inside the pot.
Oh, shoot! I've been watching it, too.
I was on it!
Let's add a little more.
Laurent made a mistake with his ganache.
Heating his cream,
he put the chocolate directly in it.
You should heat the cream
and then add the chocolate.
You think it's being cooked?
Well, I see that it's boiling. See?
He boiled them together.
This really looks like a morning hangover.
I was just thinking the same thing!
Good, Laurent.
Go ahead, lick your fingers.
This is making me a bit hungry.
How about we have our own picnic?
-Please.
-What's this?
-Should I...
-French service.
Wow, look at that!
Well, yes.
Good bread,
good wine.
I'll be back on the show.
Thank you, Étienne.
They're having fun over there.
We are stressing out,
but they're having fun.
They're relaxed.
So, to French hospitality.
-To France.
-And to France.
-Thank you.
-To France.
So, do you want some cheese or something?
It won't bake.
Oh, no! I overfilled it again, I think.
It's not baked.
It's baked! Unbelievable.
A genius.
-It's a masterpiece.
-It's baked already.
A masterpiece.
-It's good.
-It's a masterpiece.
-Right, people are baking.
-True.
They're working
and we're eating in peace and quiet.
Well done! It's delicious for once.
It's cold in there, right?
Of course, he's from Marseilles,
he's never been cold in his life.
You have 45 minutes left!
-Forty-five minutes!
-It's impossible.
Well, then, I'll take my SOS.
-SOS!
-Okay... Jacques.
-I'm coming!
-You're up!
I don't get how to make the base
with the puffed rice, the marshmallow...
That means it's the base.
It gives you height.
On it, you put your cakes, your ganache,
and you cut it
like this, to shape it
-as a basket.
-Right, okay.
Depending on your basket's height,
you can put two layers.
-Okay.
-It's up to you.
So that, with everything,
you will have a good height
to make your basket.
Jacques, I miss you.
It's been three minutes.
-What else?
-My cakes,
they're not baked, I think.
-This one...
-This is baked.
Jacques, please!
Yes, okay, I'm coming.
Here. It sticks.
Should I add a third one?
This is tough. Seriously.
It's 200 degrees in here.
I'm growing a salad under there.
That's good.
I'm glad Laurent won the first round,
because that chef's hat stops the sweat.
When he takes it off, it will...
So, spreading it.
Don't lose this, it can't crumble.
Good job, Clément.
Clément is making good progress.
Oh, no!
Everything I shouldn't have done,
I did it.
Oh, yeah.
It's fantastic,
what you're making, Clément.
-Captain Pain-in-the-Butt!
-That's me!
I am Captain Pain-in-the-Butt
Captain Pain-in-the-Butt
He's coming. The nightmare.
Ladies and gentlemen,
sorry to bother you while you're cooking.
I'd just like to sing a couple of tunes.
-Go on, then.
-I composed them myself. Here goes.
O France
Such a beloved country
France
And me, in the meantime,
I'm building.
I'm not baking, I'm building.
It's laying bricks, really.
Go, Paris
Go, Paris
He's going to blow their concentration.
So, the basket,
I need to cover it.
So long!
Long live France! Long live love!
Artus stressed them out nicely,
and meanwhile,
my basket is almost finished.
You have 12 minutes left!
No, that's impossible.
The basket should already be set up
and most of the decorations finished.
All day, sparkling pickles.
There.
I need to have the basket,
the pickles, everything.
Come on, man!
Come on! It needs a nice tablecloth.
Come on, man!
Okay. That's a tablecloth.
Now I make the baguette.
With rage. It needs to be done.
It will be hard to keep it upright,
because I think it's only sugar paste,
so it will collapse.
You need something in it.
The baguette.
Let's see if it holds.
Go straight!
Don't stick out of the baguette!
Laurent now uses his 87th can.
Laurent has been more toxic on this round
than 17 cows farting at once.
Hey, you know what?
Since you painted your fingers,
put them on the cake as the sausages.
Little Frenchies,
-you have...
-Four minutes.
Four minutes. We want to see
the entire picnic basket.
And make the little flowers, too.
It's so ugly.
I changed the theme.
Now it's "Halloween."
Not "Made in France" anymore.
One minute! It's the last minute.
Let's go, put in all the details.
Last minute!
I haven't done anything.
I'm making the cheese at the last minute.
Watch out.
Five,
four, three,
two, one,
-it's over! Hands up!
-Hands up!
Hands up, everyone!
It's a disaster!
No, good job, everyone!
I hope they're edible.
NAILED IT! FRANCE
-Laurent.
-Yes?
You had to make us a full picnic basket.
A decorated basket. Can we see
-what you've made?
-Let's go.
Nailed it!
-There's everything. It's all sugar paste?
-Yes.
The bread is very well made.
Yes, the baguettes are beautiful.
Nothing's missing?
The cheese, maybe.
Where is the cheese?
-I ate it.
-You ate it?
-It was good.
-Jacques, what do you think?
I'm a little surprised.
You make wine for a living, right?
What happened with this bottle?
This bottle of wine was harvested
and bottled in less than a minute.
Well, good job. We have everything,
visually. There's...
It's clever, too.
You put mint as the leaves.
We'll taste it later. Well done.
-Kisses, Lolo.
-Kisses.
Hanan,
show us what your picnic looks like.
Nailed it!
Are you sure?
I reinterpreted the basket a bit.
I wanted to go for luxury,
jet-setting on Saint-Tropez.
That's why it's shiny, with glitter.
What is that?
Don't you know
the silver-pink sausage variety?
Not at all.
Also, I have the feeling that...
this is a cucumber, actually.
-Clearly.
-Well, I made do with what I had.
That was a bad idea.
-Noémie, what do you think?
-It lacks a little finesse.
I congratulate you
for being creative
with the cucumber, the marshmallows.
The sausages are impressive.
These are marshmallows?
I couldn't tell.
It's a shame,
there are three layers of puffed rice,
so there isn't much cake underneath.
Well, now we are going...
We have a way to go,
off to southern France.
Good job, Hanan!
So,
-Marseilles.
-Yes.
Let's cut to the chase.
Show us
your cake.
Nailed it!
Those hands.
It's on the hands, the forehead, all over.
I don't know if you were baking
or killing people.
Maybe you fought the cake.
There's the cheese!
I see the cheese. Look.
It's aged, too. It probably stinks.
It's a shame
that the basket isn't really
a basket, but all the elements
are indeed here.
For me, unfortunately,
you lost this round
because there's an H in "Artus".
You're eliminated, but well done.
-Thanks.
-Well done, see you. No.
I want to taste your cake,
because it looks well-baked and soft.
But what bothers me is this dirt
-on the table.
-No, it's... When you picnic,
there's always dog poop.
You need to choose your spot carefully
-for a picnic.
-You'll see a disaster live.
There you go.
-The dough is falling.
-It's moving.
-It's moving.
-The cheese will join it.
The cheese follows the bread, of course.
It's exceptional, fabulous.
-Well done.
-Thanks.
Now we are going to taste them,
because looks aren't everything.
Let's go! Let's taste them!
Well,
let's start with Laurent's.
Go ahead.
Yes, there's cinnamon.
We're eating gingerbread.
It's Christmas. I'm telling you.
I feel like throwing snowballs
and drink mulled wine.
What's interesting
is that you used orange again.
Yes.
And chocolate and orange
go well together.
It's good, but it would be even better
with another layer of ganache.
There isn't that much, unfortunately.
-Moving on?
-Moving on.
Hanan.
Now we have something
completely different.
There are actually vegetables
with the cake.
It's a good chocolate cake.
There's no orange, but there's chocolate.
I think it lacks a little ganache.
It's very soft,
but it's still a little dry.
I wonder if there's a chef who ever said,
"I'll make a chocolate cucumber."
How's the cucumber?
It's good,
but I know why nobody's done that.
Well done.
Moving on to Clément.
It's beautiful.
I find it more bitter than the others.
A little dry.
When you use dark chocolate
with that much cocoa,
you need to cut it with...
Maybe a third of milk chocolate,
and there won't be this bitterness
that this cake has.
Otherwise, for me, it's still a good cake.
Obviously, I agree.
If you had added a little syrup,
to make it softer in certain parts...
-But it's still good.
-Thank you.
Well done, everyone.
Who among you will go home
with the 5,000 euros?
Who will win the beautiful trophy
Étienne will bring?
Étienne, bring in the trophy!
Jacques will announce it.
Mister Jacques Torres,
who won the competition? Who is, for you,
the world champion,
the number 10 of this team?
So, the winner
is the person who put in the most effort,
of course, in their cake,
who had the most decorations
and the best taste.
The winner is...
Laurent.
Well done, Laurent.
-Well done, Laurent.
-Well done!
It's a beautiful achievement.
Even if I'm not a good baker.
I actually suck.
But even while I suck, I still made gold.
Well done to all!
Well done, Hanan, Clément!
Come on, let's take a selfie together.
Yes.
It's goodbye from me.
Thank you. I am proud.
Proud to be here, proud to be French,
I am proud to be on Netflix,
I am proud of this team.
I'll be even prouder if you check out
all the episodes! They're all good!
Farewell! I am proud!
I don't know where I'm going!
Bye! I'm off!
Arise, children of the baking land
The day of glory has arrived
Or not.
I'm Artus, welcome to Nailed It! France,
the only baking show where contestants
attempt to make masterpieces...
but we often end up with a bad Picasso.
Today's winner will go home
with 5,000 euros!
And that's a lot. In francs, that's...
a lot!
Let's welcome today's contestants.
NAILED IT! FRANCE
I'm Laurent, everyone calls me Lolo.
I'm 46 and I'm from Cassis.
I've been a winemaker for 23 years.
Walking through the grapevines.
I enjoy good things in life,
my cooking is generous.
It's from the heart, it represents me.
Here you go, girls. The last ones.
Great!
Baking is an exact science, not my thing.
I don't like following recipes,
so I'll probably add my own twist to it.
It's going to be epic.
My name is Hanan, I'm 39
and I'm from Igny in Essonne.
Positivity is my motto in life.
I'm the mother of a 16-year-old
who makes fun of my ugly cakes.
Thing is, I'm not good at it.
I came on the show
so I could show my son
that I can improve my baking.
It kind of sucks.
It looks like a child's cake.
My name is Clément, I'm 25.
I'm a typical guy from Marseilles,
even if I'm from Aubagne.
Everything aperitif, barbecue,
pétanque, contrée, my velodrome,
my soccer team, it's awesome.
Cheers!
My taste for baking comes
from my youth, because I dieted a lot
for taekwondo competitions.
Now I don't diet as much.
I like to enjoy myself and eat sweets.
It's going to be awful.
I hope to be the best of the worst. I want
to be first, I'm competitive at heart.
I have to win, or I won't be happy.
-Hello!
-Hello!
-Laurent, Hanan, Clément, how are you?
-Great.
-Feeling good?
-Yes.
-Hanan, how are you?
-Great.
-Do you bake at home?
-Not so much.
Not so much? That's good,
it means you're at the right place.
The right show.
-Laurent. How are you?
-Yes. I'm great.
-Ninety-eight degrees last time I checked.
-Ninety-eight?
We don't want to know
when you last checked.
-We just hope you washed your hands.
-Yes, no worries.
-Great. Clément, how's it going?
-Awesome. Great.
-Yeah? Hot? From Marseilles?
-Yeah.
I'll introduce you to my companions today.
The woman on my left
is my little Eiffel Tower.
Noémie Honiat!
Hello, welcome.
And on a side note... Okay,
she's one of the best bakers in France.
To my right, ladies and gentlemen,
I have the honor
to stand next to Mr. Chocolate.
The one the whole world envies us for.
As proof, the Americans stole him.
PRESENTER OF NAILED IT!
Mister Jacques Torres!
-Hello, thank you very much.
-Hello.
Are you sad
you left our beautiful country?
Not sad, but I do miss it a bit.
Good bread, good cheese, wine,
good chocolate. But the US has those, too.
He still has his French touch,
that's good.
Let's start the first round,
it's time for "Don't Touch My Cake!"
DON'T TOUCH MY CAKE
Today's theme, you've probably guessed,
is about honoring this jewel, this gem,
our beautiful country, France.
You will have to replicate these!
Symbols of France.
No way!
-No big deal.
-Yeah, sure.
It's nothing. Almost nothing.
-That's hard.
-No, come on, it's easy.
First, we have 2CV,
the legendary French car.
Then there's three little croissants.
They're grumpy,
because they're full of butter
and all fatty.
And the third one, the emblem
of all the French sports teams:
the rooster!
-Okay? How are you feeling?
-Bad!
The pressure is mounting.
Noémie, what's in it?
This is an orange-flavored cupcake
with buttercream.
The hardest part will be the sculpting,
so really the details, the colors.
Enjoy it.
And try to make us enjoy it, too,
when we taste it.
-We eat what you make.
-You have work to do.
Now you have to run
to get the one you want.
One, two, three!
Which one do I take?
I'll take this one.
-I get the car.
-I get what's left.
Look, Laurent is a gentleman.
You made your choices.
Clément, how are you feeling?
I'll figure it out.
Very well. Hey, you'll have
a whopping 45 minutes.
Seriously, easy-peasy.
So, make France proud.
-Okay?
-Okay!
-Are we French? Do we like complaining?
-Yes!
-Are we going to complain? Let's go!
-Yes!
-Let's go.
-So, the orange cupcake.
"A hundred and fifty grams
of salted butter."
Do I put the butter in like that?
So, butter.
Bim, bam, boom. That's what, 250 grams?
So, 150 should be...
Let's see if I'm lucky.
The start is fundamental.
That's when they lose the most time.
-So, Noémie.
-Yes.
What's the recipe?
For this recipe, you start
by making the cupcake batter
and baking it.
Then, prepare the buttercream.
To make the symbols, crumble the cupcakes
and mix them with the cream.
With this dough,
you can make the desired shape,
and, finally, make the details
with sugar paste.
So, Jacques, you are kind of
America's Noémie.
-Yes.
-He does what you do in the States.
It's great. I love it.
It's good, because
you'll taste our cakes today
and you tell us, honestly,
who's the worst.
Because we, the French, have a reputation
of excellence in baking, cooking...
I think the French will be better
than the Americans in baking.
-Hear that, Laurent? That's for you.
-We'll try!
-How are you doing, Clément?
-Great, awesome.
I'm on fire.
You can tell he's from Marseilles.
The accent, everything.
-Were you born in Marseilles?
-No, I was born in Aubagne.
He's heating the bowl
instead of the pot for the bain-marie.
Okay, yeah.
-Well done, Clément.
-A strong start.
You figured out you can't put
a mixing bowl on a hot plate.
Yeah, I'm going to do wonders.
Well, we can't wait.
The butter just won't come down.
-Hanan?
-Yes?
What will you do with the 5,000 euros,
besides invite me out to dinner?
Well, maybe a nice trip with my...
My son, who teases me.
Does he make fun of your cakes?
He just teases me a lot.
-What's his name?
-Sofiane.
Sofiane.
Sofiane, listen, don't make fun of Mom.
She does her best, okay?
It's not her fault.
I'll wash this.
He's washing the oranges, that's good.
-Laurent?
-Yes?
-Good, you washed the fruits.
-Yes.
-That's the way of the winemaker.
-Exactly.
-Where do you make wine?
-In Cassis.
-In Cassis?
-In Calanques country.
I'll visit you from Bandol.
-He'll come buy your wine.
-Yes, you must!
Drink a glass, save a winemaker.
I can tell you I saved more than one.
I'll cheat a little, I'll add some lime.
See that? Laurent put in some lime zest.
This is an orange cupcake,
but he used orange and lime.
-Not bad.
-It will add more freshness.
-It's good.
-Not bad.
-Yes.
-Initiative.
This cake is going to be great.
-Guys, you have 30 minutes left.
-Already?
-Not possible!
-No way!
Laurent's baking molds are too full.
-It will spill over.
-Wow.
Laurent's gentle touch.
Come on, in the oven.
He gave a beautiful emulsion to his work
and now he bangs it on the counter.
Go, live your life.
That's what we say when we fish.
That's my Laurent, a poet.
Baking
is like masonry.
This is a classic mistake.
They overfill the pans.
And then it overflows.
Okay.
I'm going to go see how they're doing.
That's done.
Oh, I have to make the buttercream.
That's not cream.
Ah, yeah, my friends.
Come on, my friend.
My God, they are my babies.
-Hanan.
-Yes?
-How's the cake going?
-Honestly, well.
-Really?
-Great!
-Honestly?
-Yes, I have faith.
-Honestly?
-Ah, yes! Shoot! I forgot!
Yeah, we can see it. It's spilling over.
The cake is inside the oven.
But not in, like... It's all over.
Oh, yeah!
-I'll just leave it.
-Leave it, that's right.
-Oh, no!
-Leave it like that.
That's very good.
If it's not broken, don't fix it.
That's tough.
That's real exercise.
I'm hot. I'm under pressure.
I'm soaking wet.
I'm going to wipe the sweat off,
because I sense you're a little hot.
Here, I might use the entire roll.
He thinks I'm King Tut.
Here. Perfect.
Here you go, nice and dry.
Come on, the sugar paste.
I also need... I'm doing... In black.
-Black, here it is.
-I don't know how much time I have.
-You have one minute left!
-No way!
No, of course not.
-You have 15 minutes left!
-That's not much better.
No way!
No, it's over.
Laurent? Your oven is smoking.
When it smells like burning,
you know it's really cooked.
Now I realize my dough is burning.
I'm panicking a bit.
When it's black, it's baked. That's good.
Unmolding.
Nice, break the glass in it. He knows.
It's too hot.
It'll be the most dangerous meal
ever eaten.
That's impossible.
Why do I bother?
Here.
Here. The spoon.
Perfect.
-Are they baked, Hanan?
-No, they're not.
The bit that fell at the bottom is baked.
I don't know if I can take it.
Take it!
-We're vaccinated.
-You'll tell me if it's good.
Yeah.
Yeah.
Honestly,
I made something really gross.
For one thing, it's well baked.
And it adds some crunch.
This is a bit burnt,
I need to take it off.
It's going to give it more taste.
The hardest part is that they will mix
the hot cake with the buttercream.
Actually, the butter in the recipe
is what will allow them
to shape the figures,
so it shouldn't be melted.
It needs to be a bit creamy.
That's what will... Look, it's steaming.
-No...
-No! Here goes. Tragedy ensues.
-Yes, it's hot.
-I would put it directly into the cold.
-Yeah?
-To reharden the butter a little.
This is super greasy.
This will not be good.
Five minutes left!
-Not much time.
-I don't have time to do anything.
Remember, what you're doing
is symbolic of France.
We want the flags, the details.
-We want to be proud.
-The 2CV is here, Artus.
-Do you see it?
-It's beautiful.
-It's pretty.
-It's only the parts.
It's crazy. I'm not making a Renault 4
but a Formula 1.
-It will fly.
-We can't wait.
Oh, it's so ugly.
An obese rooster.
I'm desperate.
I won't make it.
The butter melted
because the cake was hot.
Come on.
I'll leave this here.
Dear bakers, you have one minute left!
One minute! Don't forget to put
all the details, and then we clock it.
I'm shaking.
It's horrible.
Attention!
Five, counting down! Four,
three, two,
one,
-hands up!
-Time's up!
Hands up!
Yeah, wipe yourself.
Well, listen.
Will Jacques say, "Okay, with what
they've done, I'm staying in France"?
Let's find out.
NAILED IT! FRANCE
Laurent, you had to make
the three croissants on top of each other,
with the flag and a chef's hat.
-Can we see your croissants?
-Of course.
Nailed it!
Well, they're here.
They're jet-setter croissants,
they went to Saint-Tropez.
-That's why they're tanned.
-Okay.
Jacques, what do you think?
It looks like a little animal
with six eyes. it's funny.
But there is no French flag.
-There was a little flag on the right, no?
-Yes. Correct.
That's a shame.
Well, I think your cobblestones
are really well done.
The little hat, too.
You could have shaped the croissants
without the little details,
and then add the decorations.
-Well, why don't we taste it?
-Yes, let's.
-Are you ready?
-No.
-Well, we are tasting it.
-I'm not ready either.
Here goes. There's lots of sugar paste.
You can taste the orange.
And the butter. In terms of taste...
it's good.
I appreciated, and I noticed,
that you added lime zest,
which adds a little freshness.
But then, it's a little gooey.
Besides that,
it's good.
-Jacques?
-It shows you are someone who can
combine tastes,
who knows his way around the kitchen.
The added lime zest, that's good.
Congratulations.
I'm giving you a solemn salute,
in the French style.
See you later.
Attention! March!
-Hanan!
-Yes.
You chose the rooster.
Can you show us if the rooster
is proud to be French?
Nailed it!
Apparently not.
He's dead! The rooster's dead!
No, my God!
Well, he drank too much
and he's napping.
-It makes sense.
-It's coherent.
And apparently, he drank a lot,
because he peed himself.
He actually laid his crest next to him.
This is very creative,
with the beak made of orange,
the claws made of bananas.
You did present something.
It's like he's been autopsied.
Indeed! Well, we'll just make the incision
and open him up again.
Are these burnt bits?
-Yes.
-Right.
-From the bottom of the oven.
-Yes.
Jacques goes for it.
The Americans taught him well.
-He's fearless.
-I came from the States for this.
For this?
It's crunchy,
with the bits that fell in the oven.
It gave some crunchiness.
It's a bit funny.
The texture's unexpected.
You could have avoided the charred bits.
But then, the texture feels
good in the mouth.
People who are watching,
forget baking pans.
The dough... in the oven.
You close and you scrape.
Bye, little parrot.
I want to cry.
-How are you?
-Great.
Great? So, you had to make the 2CV.
Let's see it.
Nailed it!
This isn't bad visually.
NAILED IT!
But you got it wrong.
Look, you wrote "OM 13."
It was hard to write "Paris" on the plate.
It's not the same car. It's a failure.
Come on, let's go.
I love the humor with one headlight
bigger than the other.
You can see the wheels going like this.
There's a Dali feel to it.
Noémie, what do you think?
It lacks a little bit of finesse
in the details,
but congratulations.
So it looks good, but does it taste
like it looks good? That made no sense.
Taking the engine apart.
It's buttery.
I put on two more pounds.
I got a new roll.
-Too much butter.
-But the cake is well baked.
Considering how you started,
and now showing us this,
it's really good.
Now we'll give you
the name of the winner.
Noémie, who won the first round,
who won the beautiful gift
and the golden chef's hat?
We really hesitated between two visuals.
The freshness and the taste of the cake
were decisive.
So, the winner...
is Laurent!
Well done, Laurent!
Well done! Laurent, here is your prize.
Our sponsor "I love fat,"
will award you
a one-year supply of croissants.
For an entire year, you can eat
all the croissants you want.
You will have fresh ones
delivered every morning.
Laurent,
you are officially becoming
the best hat-wearer in France.
Here's the problem,
that's not a normal head.
It's like a mushroom.
-Well done, Laurent.
-Thank you.
I'm delighted.
A year of croissants delivered to my home.
We'll enjoy them.
Moving on to the second round.
It's time for "Top or Flop."
Top or Flop. It's happening here.
TOP OR FLOP
Now it's time for the second round.
You have the golden chef's hat,
but we're starting from zero.
So, for this second round,
you have to replicate... this!
The little rustic picnic basket.
-No!
-It's insane.
Holy cow.
You have to recreate
this beautiful wicker basket,
with its typically French cold cuts.
Don't forget the crusty baguette
and, of course,
this beautiful bottle of wine
from Château Artus.
Yes, a great wine.
What's in the cake, Noémie?
It is made of dark chocolate cake.
Think strategically.
Put your cakes in the oven early on.
Think about the shaping. The first round
should be a lesson for you.
Guys, there are 5,000 euros at stake.
You have one hour and 45 minutes
to make this basket.
One hour 45 minutes, not a minute more.
Don't worry,
you'll have a buzzer on your counter.
When you press this SOS buzzer, Noémie
or Jacques
will come help you for three minutes.
There is a second buzzer that we'll give
to the person we saw struggling the most
in the first round.
That's obviously the owner
of the poor parrot who passed away
in the first round.
Hanan, when you press the second buzzer,
I will come, myself,
to annoy your little friends.
-Great!
-And, believe me,
I am very happy today.
I have a beautiful instrument
and I think it will annoy you nicely
for three minutes.
-Are you all fired up?
-Yeah!
Arise, children of the fatherland
Come on, go!
So...
"Chocolate cake: 450 grams of butter
at room temperature."
I'm giving them a butter overdose.
I'm under crazy pressure.
It's a dreamy cake. I'm going to have fun.
So, Noémie.
Yes.
The other Noémie.
-Noémie.
-Yes?
What's the recipe for this cake?
This recipe is quite simple.
You start by baking the chocolate cakes
and making a dark chocolate ganache.
Then you make the base of the basket
with puffed rice.
Assemble, and sculpt the cakes
into the desired shape.
Then cover it all with sugar paste
to create the wicker.
Use the rest of the cake
to make the baguette.
Finally, make all the other elements
with sugar paste and modeling chocolate.
Have you ever had a picnic
with a basket like that?
Because this is really a movie thing.
Usually, we have a miserable plastic bag
with two bags of chips,
cold cuts still in paper, not good.
-The stinky hard-boiled egg.
-Yes, the hard-boiled egg and the bees...
The bees and the flies.
So, the bottle of wine. How do we make it?
It's tough.
Laurent?
What's up?
There's no bottle-shaped baking pan.
"There's no bottle-shaped baking pan."
Come on, 450 grams of butter.
I'm phenomenal! It's unbelievable.
Unbelievable, man!
The full-on Marseilles guy.
I'm the king of the scales.
Splendid.
Holy cow.
Firing away.
I have to catch up,
since the first round
was a monstrous disaster.
Chocolate-orange, a great match.
I know this is going to be awesome.
I think Laurent is improvising.
He has oranges, limes, fruit.
I need cinnamon.
I'll go check if there is some.
He does have a lot of imagination
and he mixes whatever seems good to him.
In the end, why not?
-What is he doing?
-Oh! That's a lot!
If that's cinnamon, it's way too much.
I'm taking out the eggs.
In a little ramekin,
so the shells don't fall into the cake.
-Come on.
-See, this is very good,
Clément is breaking his eggs
in a little ramekin,
to avoid dropping shells in the batter.
It's perfect!
Clément, your batter...
What?
It's a little scary.
Hanan is teasing me.
It's fair enough, so...
It went over my head.
-Don't badmouth it.
-You got it!
You have one hour left!
Oh, Maryse, if only you knew.
So, next.
The dark chocolate ganache.
Two kilos in grams, how much is it?
-Hanan?
-Yes?
Try to heat your cream inside the pot.
Oh, shoot! I've been watching it, too.
I was on it!
Let's add a little more.
Laurent made a mistake with his ganache.
Heating his cream,
he put the chocolate directly in it.
You should heat the cream
and then add the chocolate.
You think it's being cooked?
Well, I see that it's boiling. See?
He boiled them together.
This really looks like a morning hangover.
I was just thinking the same thing!
Good, Laurent.
Go ahead, lick your fingers.
This is making me a bit hungry.
How about we have our own picnic?
-Please.
-What's this?
-Should I...
-French service.
Wow, look at that!
Well, yes.
Good bread,
good wine.
I'll be back on the show.
Thank you, Étienne.
They're having fun over there.
We are stressing out,
but they're having fun.
They're relaxed.
So, to French hospitality.
-To France.
-And to France.
-Thank you.
-To France.
So, do you want some cheese or something?
It won't bake.
Oh, no! I overfilled it again, I think.
It's not baked.
It's baked! Unbelievable.
A genius.
-It's a masterpiece.
-It's baked already.
A masterpiece.
-It's good.
-It's a masterpiece.
-Right, people are baking.
-True.
They're working
and we're eating in peace and quiet.
Well done! It's delicious for once.
It's cold in there, right?
Of course, he's from Marseilles,
he's never been cold in his life.
You have 45 minutes left!
-Forty-five minutes!
-It's impossible.
Well, then, I'll take my SOS.
-SOS!
-Okay... Jacques.
-I'm coming!
-You're up!
I don't get how to make the base
with the puffed rice, the marshmallow...
That means it's the base.
It gives you height.
On it, you put your cakes, your ganache,
and you cut it
like this, to shape it
-as a basket.
-Right, okay.
Depending on your basket's height,
you can put two layers.
-Okay.
-It's up to you.
So that, with everything,
you will have a good height
to make your basket.
Jacques, I miss you.
It's been three minutes.
-What else?
-My cakes,
they're not baked, I think.
-This one...
-This is baked.
Jacques, please!
Yes, okay, I'm coming.
Here. It sticks.
Should I add a third one?
This is tough. Seriously.
It's 200 degrees in here.
I'm growing a salad under there.
That's good.
I'm glad Laurent won the first round,
because that chef's hat stops the sweat.
When he takes it off, it will...
So, spreading it.
Don't lose this, it can't crumble.
Good job, Clément.
Clément is making good progress.
Oh, no!
Everything I shouldn't have done,
I did it.
Oh, yeah.
It's fantastic,
what you're making, Clément.
-Captain Pain-in-the-Butt!
-That's me!
I am Captain Pain-in-the-Butt
Captain Pain-in-the-Butt
He's coming. The nightmare.
Ladies and gentlemen,
sorry to bother you while you're cooking.
I'd just like to sing a couple of tunes.
-Go on, then.
-I composed them myself. Here goes.
O France
Such a beloved country
France
And me, in the meantime,
I'm building.
I'm not baking, I'm building.
It's laying bricks, really.
Go, Paris
Go, Paris
He's going to blow their concentration.
So, the basket,
I need to cover it.
So long!
Long live France! Long live love!
Artus stressed them out nicely,
and meanwhile,
my basket is almost finished.
You have 12 minutes left!
No, that's impossible.
The basket should already be set up
and most of the decorations finished.
All day, sparkling pickles.
There.
I need to have the basket,
the pickles, everything.
Come on, man!
Come on! It needs a nice tablecloth.
Come on, man!
Okay. That's a tablecloth.
Now I make the baguette.
With rage. It needs to be done.
It will be hard to keep it upright,
because I think it's only sugar paste,
so it will collapse.
You need something in it.
The baguette.
Let's see if it holds.
Go straight!
Don't stick out of the baguette!
Laurent now uses his 87th can.
Laurent has been more toxic on this round
than 17 cows farting at once.
Hey, you know what?
Since you painted your fingers,
put them on the cake as the sausages.
Little Frenchies,
-you have...
-Four minutes.
Four minutes. We want to see
the entire picnic basket.
And make the little flowers, too.
It's so ugly.
I changed the theme.
Now it's "Halloween."
Not "Made in France" anymore.
One minute! It's the last minute.
Let's go, put in all the details.
Last minute!
I haven't done anything.
I'm making the cheese at the last minute.
Watch out.
Five,
four, three,
two, one,
-it's over! Hands up!
-Hands up!
Hands up, everyone!
It's a disaster!
No, good job, everyone!
I hope they're edible.
NAILED IT! FRANCE
-Laurent.
-Yes?
You had to make us a full picnic basket.
A decorated basket. Can we see
-what you've made?
-Let's go.
Nailed it!
-There's everything. It's all sugar paste?
-Yes.
The bread is very well made.
Yes, the baguettes are beautiful.
Nothing's missing?
The cheese, maybe.
Where is the cheese?
-I ate it.
-You ate it?
-It was good.
-Jacques, what do you think?
I'm a little surprised.
You make wine for a living, right?
What happened with this bottle?
This bottle of wine was harvested
and bottled in less than a minute.
Well, good job. We have everything,
visually. There's...
It's clever, too.
You put mint as the leaves.
We'll taste it later. Well done.
-Kisses, Lolo.
-Kisses.
Hanan,
show us what your picnic looks like.
Nailed it!
Are you sure?
I reinterpreted the basket a bit.
I wanted to go for luxury,
jet-setting on Saint-Tropez.
That's why it's shiny, with glitter.
What is that?
Don't you know
the silver-pink sausage variety?
Not at all.
Also, I have the feeling that...
this is a cucumber, actually.
-Clearly.
-Well, I made do with what I had.
That was a bad idea.
-Noémie, what do you think?
-It lacks a little finesse.
I congratulate you
for being creative
with the cucumber, the marshmallows.
The sausages are impressive.
These are marshmallows?
I couldn't tell.
It's a shame,
there are three layers of puffed rice,
so there isn't much cake underneath.
Well, now we are going...
We have a way to go,
off to southern France.
Good job, Hanan!
So,
-Marseilles.
-Yes.
Let's cut to the chase.
Show us
your cake.
Nailed it!
Those hands.
It's on the hands, the forehead, all over.
I don't know if you were baking
or killing people.
Maybe you fought the cake.
There's the cheese!
I see the cheese. Look.
It's aged, too. It probably stinks.
It's a shame
that the basket isn't really
a basket, but all the elements
are indeed here.
For me, unfortunately,
you lost this round
because there's an H in "Artus".
You're eliminated, but well done.
-Thanks.
-Well done, see you. No.
I want to taste your cake,
because it looks well-baked and soft.
But what bothers me is this dirt
-on the table.
-No, it's... When you picnic,
there's always dog poop.
You need to choose your spot carefully
-for a picnic.
-You'll see a disaster live.
There you go.
-The dough is falling.
-It's moving.
-It's moving.
-The cheese will join it.
The cheese follows the bread, of course.
It's exceptional, fabulous.
-Well done.
-Thanks.
Now we are going to taste them,
because looks aren't everything.
Let's go! Let's taste them!
Well,
let's start with Laurent's.
Go ahead.
Yes, there's cinnamon.
We're eating gingerbread.
It's Christmas. I'm telling you.
I feel like throwing snowballs
and drink mulled wine.
What's interesting
is that you used orange again.
Yes.
And chocolate and orange
go well together.
It's good, but it would be even better
with another layer of ganache.
There isn't that much, unfortunately.
-Moving on?
-Moving on.
Hanan.
Now we have something
completely different.
There are actually vegetables
with the cake.
It's a good chocolate cake.
There's no orange, but there's chocolate.
I think it lacks a little ganache.
It's very soft,
but it's still a little dry.
I wonder if there's a chef who ever said,
"I'll make a chocolate cucumber."
How's the cucumber?
It's good,
but I know why nobody's done that.
Well done.
Moving on to Clément.
It's beautiful.
I find it more bitter than the others.
A little dry.
When you use dark chocolate
with that much cocoa,
you need to cut it with...
Maybe a third of milk chocolate,
and there won't be this bitterness
that this cake has.
Otherwise, for me, it's still a good cake.
Obviously, I agree.
If you had added a little syrup,
to make it softer in certain parts...
-But it's still good.
-Thank you.
Well done, everyone.
Who among you will go home
with the 5,000 euros?
Who will win the beautiful trophy
Étienne will bring?
Étienne, bring in the trophy!
Jacques will announce it.
Mister Jacques Torres,
who won the competition? Who is, for you,
the world champion,
the number 10 of this team?
So, the winner
is the person who put in the most effort,
of course, in their cake,
who had the most decorations
and the best taste.
The winner is...
Laurent.
Well done, Laurent.
-Well done, Laurent.
-Well done!
It's a beautiful achievement.
Even if I'm not a good baker.
I actually suck.
But even while I suck, I still made gold.
Well done to all!
Well done, Hanan, Clément!
Come on, let's take a selfie together.
Yes.
It's goodbye from me.
Thank you. I am proud.
Proud to be here, proud to be French,
I am proud to be on Netflix,
I am proud of this team.
I'll be even prouder if you check out
all the episodes! They're all good!
Farewell! I am proud!
I don't know where I'm going!
Bye! I'm off!