Selena + Chef (2020–…): Season 4, Episode 1 - Episode #4.1 - full transcript
- All right.
You guys ready?
- We're ready.
- Ready.
- [laughs] I'm so nervous.
- Let's go on vacation.
[engine revs, knocks]
- Wait, what happened?
[engine revs]
Oh! Okay, we're good.
[tires screech]
Oh, my God.
- Put your blinker on.
- Please don't backseat drive,
Papa.
[upbeat music]
Summer should be filled
with sunshine,
fun, family, friends,
and food.
both: Whoo!
- Whoo-hoo!
- And what better place
to enjoy all of them
than at the beach?
I wanted to go to Malibu
because I feel
like it's one
of our favorite spots,
and we never get
to spend time here.
- Yeah.
- I'm just excited
to be in a different place.
- There it is.
There's our home.
- Oh, this is so nice.
- Oh!
"Selena + Chef" take Malibu.
- ♪ Even in the sun,
you know ♪
♪ I keep it icy ♪
♪ You could take a lick ♪
♪ But it's too cold ♪
♪ To bite me ♪
♪ Love so good ♪
♪ Yeah, love so sweet ♪
♪ Baby, you deserve
a treat ♪
Okay. Great.
This year,
I'm getting out of town
and even more
out of my comfort zone,
continuing to learn
all I can about cooking
from the best chefs
in the world.
Let's see what we got.
- Ugh.
- And if I've learned
anything so far,
it's that you can cook
a great meal together
even if you're apart.
- There's a card.
- Oh, perfect.
- Yep.
- "Very excited to be
"cooking with you today.
Before we get started,
please have your..."
- Mise en place.
- Mise en place.
Oh, I remember that.
- [laughs]
- Why does it just say
"from Chef"?
Normally they tell us.
- I know, but I don't know
who Chef is.
- That's kind of weird.
- They're torturing you.
- "Selena + Chef,"
season four.
- Whoo.
- Yay.
- Surprising us in Malibu.
- Dialing.
I'm nervous.
Here I go.
♪ I'm tryin',
I'm tryin' ♪
♪ I'm tryin',
I'm tryin' I'm tryin' ♪
♪ My feelings on fire ♪
Okay, let's see who it is.
- Good afternoon.
- [gasps]
[both laugh]
- It's Ludo!
- Ça va?
You good, Selena?
- I'm so good!
I'm so happy to see you again.
- Thank you
for having me back, Selena.
- Today I'm excited to have
Chef Ludo Lefebvre
back in the kitchen.
He is a restaurant owner,
a cookbook author,
a James Beard award finalist,
and most important,
my very first
culinary instructor.
I can't wait to show him
how far I've come...
Sorry.
If I have, and see
what he's got cooking.
This is my best friend,
Raquelle.
- Hi.
- Hi, Raquelle.
Comment ça va?
- I heard lots about you.
- Yeah.
- [giggles]
- Yeah?
- Ça magnifique?
Ça bien?
- Yes.
both: Ça va bien.
- Ah, Selena, I see
your French is better now
since you're cooking now.
- I don't know.
You might have to teach me
a few things.
Wait, I want you to see
my grandparents.
They are here again.
- They are here again.
We are back!
Yay! Whole gang's back...
- Hi!
- Back again.
- It's so good to see you.
- Yay!
I can't wait to cook
for you today to see
what new skill you have now.
- Uh, I'm nervous.
Uh, but let's see...
- You are?
- If I do well.
- So today I'm going to
teach you
how to do
a beautiful meal on the grill.
I'm going to show you
how to make
grilled whole sole.
We're going to serve that
with a burned tomato salsa
and sorrel.
And then we're going to do
a whole grilled pineapple
with vanilla,
and a spicy caramel
with banana.
- Okay, that'll be--
- Okay, yeah.
- Okay, okay.
- Bon. Are you ready?
We're going to start
to cook, guys.
- Yes!
- You have your knives,
your cutting board?
You have everything?
You good?
- Yes, yes, yes.
- So first, I want you
find the pineapple.
- Okay.
- By the fish.
Find the vanilla beans.
- Right here.
- Okay, good.
- Ooh, it smells so good.
both: Ooh.
- That smells good, eh?
- Yeah, it's--
- Amazing.
- So...
Try, uh--
Selena, in the kitchen...
- Yes.
- To try a bread knife.
[utensils clatter]
- Ooh!
- That's good, perfect.
So what we're going to do now,
Selena--
we're going to peel off
the skin of the pineapple.
- Okay.
- No, no, look at me first.
- Okay, I'm sorry.
- Okay, Selena,
so you go over there.
You're gonna go over there
and really follow the skin.
Okay, you see like that?
- Yeah.
- You know how to use
a knife now, I heard.
- [chuckles]
- Oh, wow.
- The dance in and out--
Yes, exactly, Selena.
Do you like pineapple, Selena?
- I love pineapple.
- Ça va, it's good.
It's pretty.
- Okay.
- Wow, not bad.
- So clean
your cutting board now.
Clean.
Work clean, okay?
Remember, I teach you
how to work clean.
- What's he saying?
- It's hard to understand.
- Oh, clear the board off.
- Voilà.
C'est bon.
- [mumbles]
- Voilà?
Bon.
Now, Selena,
we're gonna take
the vanilla beans.
- Yes?
- Eh, do you have lardoir?
- A lever?
- A lardoir?
[light music]
- Yes.
- A lardoir.
- [mumbles indistinctly]
- [chuckles]
- Show me what you have.
Show me what you have.
I don't see very well.
Why is--
you is very small.
- [laughs]
- What is that?
- I don't know what to do.
- What we're going to do first,
Selena--
This called a "lardoir."
It's to put the vanilla beans
inside the pineapple.
- Oh, okay.
- So you take
the vanilla bean--
you're gonna cut
the vanilla beans by halfway.
Put in the lardoir.
And now you're gonna go
inside the pineapple.
♪ ♪
Okay?
- Okay.
- And after,
you leave the vanilla beans
and you take out the lardoir.
- Okay.
Okay, guys,
I'm gonna cheat.
- Why is she putting
the vanilla bean
in the pineapple?
- It's gonna give
a lot of flavor
to the pineapple
when we grill it.
- Amazing, wow.
- How many vanilla beans
do you have?
- I have two.
Should I do two more?
- You have two?
That's it?
- I'm...[groans]
I'm--I'm trying.
- You got more than two.
- She's taking
an interesting approach.
- It's just a different
approach, that's all.
- Okay, so we're gonna put
a lot of vanilla beans.
Okay, Selena?
- Okay, okay.
- We're gonna be
very technical to this,
Selena, very technical.
- Okay, very technical.
- What we're gonna do today...
- Pfft!
- Is not easy to do
for my line cook sometimes.
Just so you know.
- Oh, wow.
- Wow.
- Wow.
- Yeah?
- Okay.
- Okay?
- I think I'm making this up.
- Okay, ça va?
Show me your pineapple.
Selena?
[laughs]
[laughter]
- What are we laughing at?
- The little tails hanging out.
[chuckles]
- That's good.
Put that on the sheet tray.
Keep the pineapple, okay?
- Put it on--
Put it on the sheet tray.
You have a sheet tray?
Put it outside.
- Tray. On a tray.
- We'll get to take it
outside later, so...
- I'm taking it. Hi, Selena!
- Hi! What's going on?
- You know, I'm here
to assist him
and to help translate
when there's problems.
- Thank you so much,
'cause I don't know
what he's saying sometimes.
- But that's--
that's the beauty, Selena.
That's the beauty.
- That's the beauty
of being married for 25 years.
I don't know what he says.
- [laughs]
- Don't run off too far.
- Now we're prepping
the sauce for the pineapple.
- We're gonna do
the "carmel" now, the carmel.
Did you ever make a carmel?
- No.
- Seriously?
- I've never done that before.
- You never did a carmel,
Selena?
- I don't know
what you're saying.
- Carmel.
You know the thing,
brown sugar...
- Caramel.
- So--
- Yes, yes, yes.
Okay, yes.
- Bon. Now we're going
to take some ginger,
and we're going to peel
the ginger with a spoon.
Okay?
Like that, Selena, okay?
- Okay.
Oh, I hate this.
- Selena, are you gonna go
surf in Malibu?
- I'm gonna try.
- Please, no.
- [laughs]
My grandparents don't want
me to, though.
- I would love
to see you try to surf.
[both chuckle]
- That's good.
No, that's great.
Okay, Selena.
Now you're gonna take
your banana.
Two banana.
Peel them.
We're going to slice
the banana now, okay?
- Okay.
- Did you see
how nice these knives are?
From--"Selena" season four
has a new knife collection.
- Yeah, thank you.
I did not receive
a collection for me.
- Oh!
- Oh, sorry.
- Aw, touché, yeah.
- Ah...
- It's coming.
It's coming.
- Just slice your banana
1/2-inch thick.
- Okay, inch-thick.
- Alf--alf--half.
- Oh, half.
- Okay?
- Half.
[chuckles]
- Yeah, I know it's good
that she take--
she holding the knife
very well.
I don't have too much
hard time to give you.
- [laughs]
Oh, I'm pretty sure
you'll find something.
- Now we're going to dice
the ginger.
Okay, can you dice the ginger?
- Okay.
- 'Kay.
- Bon. Now,
we're gonna take
the green jalapeño.
- Okay.
Have it. Yes.
- Just take off
the little trim here.
Trim it--trim it both side.
Voilà.
We're going to cut it
in half.
So now we're going
to take out the seed.
Okay, Lena?
- Yes, yes.
- No seed--it's too spicy.
Selena,
we're going to just slice
the jalapeño, okay?
- Okay.
- We'll just slice that
and put it
with the banana and the ginger.
- It's fine.
- Bon. Okay.
Selena, now you're going
to take a saucepan.
- Like this.
both: Yeah.
- Yeah, that's a saucepan.
Yes, exactly.
Yes.
- Good job.
- What do I do?
- You're gonna put the butter
in the saucepan.
- 'Kay.
W--oh, my gosh.
I'm a little rusty.
- Yeah, my God
I mean, I want
to go faster, but--
- No, please don't.
- And now we're going
to take our sugar.
Take the sugar with you.
And now you're gonna go
on the stove.
- Okay, so do this--
- The stove.
You know the stove?
No! No, no, no!
I say we are going to go
on the stove.
Don't put the sugar yet.
- I'm sorry!
I'll try it again.
- Go on the stove.
- No, no, it's okay.
He just wants--no!
- I'm gonna do it the way
Ludo wants it done, okay?
Okay.
- Melt the butter,
and then we add the sugar.
- Try it again.
- You're going to put
on medium heat.
- Okay.
- And once the butter is melt,
we're going to add the sugar.
And we're going to give
a coloration to the sugar.
- Okay.
- I want you to weight
2 cup of water.
Now, 2 cup of water.
We need 2 cup of water.
- Okay, okay.
- No, I want the mineral water,
like very nice water.
- I have never--
You want me to use
bottled water?
- Normally we use
a good water, you know?
- Not everybody
could have that.
- [laughs]
- Just sayin'.
But whatever...
What do I do?
- Okay. Keep one aside.
And bring the banana,
the ginger, and the jalapeño
next to you.
The mise en place.
Don't burn the board, okay,
on the stove.
Be careful.
- Oh, yeah.
This is a little risky
the wood on the--
- Yeah, it's a little risky,
Raquelle? Raquelle?
- [chuckles] I'm living
on the edge over here.
- So good to melt
the butter now.
When the butter is melt,
we're going to add the sugar.
Your butter is melted?
- Yes.
- No, I don't see--
No, is the butter? No.
Oh, yeah, you're right.
Sorry.
Okay, put the sugar.
Don't shake your head!
[laughter]
Now put on a high heat.
And now we're going to cook
the butter
and the sugar together.
You can set up a blender now.
Do you own a blender?
- Yes, I do.
- I see the blender
over here, yeah.
Blender.
- There we go.
- Yes.
I'm dead at your text.
- Oh, my gosh.
- [laughs]
- What are you doing
with your phone, ladies?
- Oh.
- [giggles]
- Boys.
- Boys?
- Yeah, I'm--men.
- Oh!
- Ah!
- I was thinking
you're looking for a recipe
or something
that we're cooking now.
- No. No, no, no.
You do that.
- How did you two meet?
- I was a chef
in the restaurant
and she was a customer.
- I was on a date,
and I fell in love
with the chef.
- Whoo!
- Aww.
- Whoo.
- That's so great.
- Well, you got a hot wife.
- Voilà!
- Thank you.
- Okay.
- Get the caramel.
Pick up the caramel!
both: Oh!
- Pick up the caramel
from the heat.
- It's not on.
- I turned it off.
- Okay--oh, good job, Selena.
Good job.
- Whoo!
Proud of you.
- Okay, Selena, now you put
the banana, the ginger,
the jalapeño in the caramel.
- Into the caramel?
- Yeah.
- Whoa.
♪ ♪
This is odd.
- You stir it very well after,
okay?
Voilà.
So now put back
to your heat.
Put on medium.
Smell good, eh?
Smell good, eh?
- It smells really good.
- You're dripping the sauce
on the floor.
- Sorry. Ugh.
- Now, Selena, you get
to deglaze with your water.
- Oh, I hope
this is big enough.
- Okay, now you're going
to stir and bring to boil.
- You got it.
- We're gonna cook it
for five minutes.
And after,
we're going to blend.
- You got it.
I'm putting it on five minutes.
- Are you texting
your boy again?
- [laughs]
- No!
I'm putting the timer on.
- It is a good excuse
to use a phone, huh?
- "Oh, timer."
Bolts to the drawer.
- Yeah.
- I'm gonna be alone forever.
Anyway.
- So now you're gonna take
your cherry tomato.
We're going to cut
the tomato now by half.
- How many?
- I would say, Selena,
at least 40.
[liquid bubbling]
- Check your sauce.
- Oh, my God!
The caramel's overflowing--
- Oh, no!
- You said put it on high.
- Yeah, good job.
Good catch, Selena.
Good catch.
- Oh, oh.
- That was just in time.
- Two years ago
it would be a disaster.
- Um, it's--but it's been
five minutes, Ludo.
- Okay, so now,
put that in the blender.
- Oh, even with it boiling?
- Yeah, don't burn yourself.
Just be careful.
Don't burn yourself, eh?
- Need me to do it?
- Okay?
- She got it, she got it.
Good job.
- She got it.
- [chuckles]
I did that really fast.
- And she didn't even
burn herself.
- Okay.
- Okay, now we're going
to blend it slowly.
[folksy music]
You good?
- Yeah.
♪ ♪
- Do it a bit faster.
Keep your hand on the top.
If everything is blend
very well...
- Yep.
- How you know that?
You did not test it yet.
- Oh, well,
I didn't know I could.
- All right, test it.
♪ ♪
- Oh, my gosh.
- It's good?
- This tastes so good.
- So now you're gonna put
the caramel sauce
into a saucepan.
- Okay.
- Nice texture, good job.
Nice color, Selena. Good job.
- Thank you.
- And now we're going
to let the sauce
on the stove like that, okay?
- No--don't turn it on.
- No, this for later.
It's for later.
So our pineapple is ready.
- Yes.
- And the sauce is ready.
- Yeah.
- Now we're going to take
a cast iron pan.
Do you have a cast iron pan?
- Yes, I do.
- Now put the high heat
on the cast iron.
- Okay.
- We're going to do
the little
marinade tomato salsa, okay?
Good. So now we're going
really heat the pan,
the cast iron pan,
very, very hot.
- Okay.
- We're going to burn
the tomato.
- So we just have to wait
till it gets hot.
- Yeah, exactly.
Very hot.
- Okeydokey.
- Oh, my God, "okeydokey"?
We retired that word.
- Sorry.
- So now you're gonna take
one shallot.
Voilà, you're going
to peel the shallot.
- Yes.
- Peel?
Peel?
- Yeah?
- Peel the shallot?
- Peel, ah.
Well, son of a [bleep].
Oh, sorry.
[chuckles]
- [laughs]
- Selena.
- Ludo.
- So now you know
how to dice,
we're going to dice
the shallot.
- Okay.
- So you go fast like me.
♪ ♪
- Pffft!
- Let me see
what you're doing over there.
Oh, my God.
- I know, I know.
- You--you look like you're
fighting with the shallot.
- This way?
- Uh-huh.
Yeah, here we go.
- Yeah, girl, you got it.
- And now you're going to take
20 piece of capers.
- Capers.
- 20 piece of capers.
♪ ♪
- No! La la!
- What the--no.
- What?
It works.
- Whoa, the pan is smoky?
- It's hot.
- Okay, so put
all your tomato, okay?
- Okay.
- I want them black.
I want them to caramelize.
- Okay.
I'm gonna--
I'm gonna get some water.
- For what?
- Ugh, for me, Ludo.
- Oh, okay, okay, okay.
Did you try the wine,
Raquelle?
- It's delicious.
I did try it.
- You know why it's good?
- Tell me.
- Well, it's French.
- [laughs] Of course.
- Okay, let me see
the tomato.
- Yes, they're burnt.
- Okay, good.
Turn off the heat.
- Okay.
- Okay?
And we're going to add
the shallot.
- Add the shallots?
Okay.
- Yeah, put the shallot.
- Okay.
Put the capers--
- What do I do with them?
- Well, take them outside
and take them for a walk.
- [snickers]
- You are such a smart aleck.
- You see?
When you want,
you understood me, Selena.
You understand
exactly what I was saying.
You're going to do
a 1/2 tablespoon of sugar.
We're going to put
100 milliliter
of Chardonnay vinegar.
- Ooh, it smells so good.
- Now we're going to put
a little bit of soy sauce.
- Okay.
- 50--50 milliliters.
And now we're going to add
200 milliliters of olive oil.
Ça va?
- Yeah, it's great.
- And now you're going to put
a little bit salt, okay?
Pinch of salt.
- Pinch of salt.
And now first taste it
to see if it's enough salt.
- It smells so good.
- Does smell good.
- Wow.
- That's good, eh?
So now, Selena, you're going
to take the fish, the sole.
♪ ♪
- What? Now what?
- Nah, it's great.
I love your move.
- Oh, okay.
- Should we unwrap your fish?
- Oh, dear.
- Ohh.
- [gasps]
- So make sure you're going
to have some scissors.
You need scissors.
- Is his head on there?
- Scissors.
- Okay, okay.
- Oh, my gosh, Sel.
- So this fish is called
a sole.
- A sole.
- And she's from France.
- Oh, I smell it.
It's really strong.
- Really?
Mine don't smell.
- No.
- I don't smell it.
So now what we're going to do--
we're going to take off
the skin.
So take some scissors
and a knife--
A knife?
Good.
You need two towels.
Two towels.
- One... two.
- So it's very easy.
You're gonna take a knife
and you're going to cut--
you see the tail here?
- Yeah.
- You're gonna cut
a little bit of the tail,
like, a little bit gently.
I'm going to scrape
the skin, now.
Do the same.
- It's got some thick skin.
[chuckles]
- Yeah.
- Okay, now what you need
to do, Selena--
one towel on the tail, okay?
So you need to put pressure.
And with the other towel
you take
the piece of skin you have--
You have a little piece
of skin?
- Let me see.
I don't know
if I did it right.
- Here, let me interpret
for a second.
So he's just trying to--
he's just trying to do it
so you can just pill up
a little piece of the skin.
See? So you get a handle.
Like, you know,
if you were peeling back
your gel on your fingernails.
Have you ever peeled
your gel off?
- Yes.
- Just get the little
edge of it.
You're gonna peel the gel off,
and then you just want
a little handle.
- Yeah, I'm--
I got you with the gel.
- The way that girls
can talk to each other.
- She got it, she got it,
she got it.
- Yeah, vasi!
Yeah, go!
- Whoo-hoo-hoo.
- Go, go.
Yeah, you get it, Selena.
Yeah.
- There it comes, whoo!
- Go strong.
Yeah!
- Whoo!
- Oh, I really didn't think
I could do it.
- I'm so proud.
I think I got fish
underneath my nails.
- Ugh.
- That's the head?
- Yeah, yes.
- Yeah.
Good job, guys.
Good job.
- Oh.
- Are you throwing up?
- No, I'm okay.
I've got it.
- Oh, is she throwing up?
- Ugh.
- [chuckles] You're so funny.
- Okay, so good news, Selena,
is you made it.
- Yeah, but the bad?
- The bad news,
we have to do the other side.
Flip it.
- Okay.
- Flip.
You do a little incision.
♪ ♪
- Okay, come on, Selena.
Come on, come on, come on.
- She's got it.
- She's got it.
- Take a--it's better
if you take a towel
that that is not slippy.
It's not slippy?
Yeah.
Slippery--it's not slippery
with a towel, yeah.
- Give me that.
Hold the tail.
- Oh, my gosh.
There it is!
- Yeah.
Good job, guys.
- Yay!
- Pretty good for a Texan
never done it before.
- Yeah, good job, Papa.
Okay, so now take
your scissors...
- Okay.
- So you see the bone
on the side
and you see the meat?
- Yes.
- You're gonna take
the scissors
and cut out the bone
next to the meat.
You see?
- Yes.
♪ ♪
- It's very satisfying
to watch.
- Voilà.
- You good?
How you feel?
- I feel good.
- Take off the tail.
Wow, you're good.
And now, Selena,
we're gonna cut the head.
[light music]
Okay?
Right, cut the head off.
Yeah, yeah, yeah.
Parfait.
Eh, voilà.
- [gags]
- [chuckles]
- Okay, voilà.
- So now we're going
to reset everything, okay?
- Oh, wait, before we do that,
could you tell us
about the charity organization
we're donating to?
- So you get to donate
the money, thank you so much,
to World Central Kitchen.
It's a charity created
by my friend José Andrés.
And it's a charity
where they are in
the front line
in the community crisis.
They are feeding people.
They're just on the spot
and they're feeding people,
you know, everybody.
- That's so wonderful.
- Amazing.
- We're happy to donate
for sure.
- Did you understand?
- Yeah, of course.
- Oh, yeah, you got it!
So now we get
to head to the grill.
Now we're gonna go outside...
- Okay.
- And we're gonna go ahead
to the grill!
- Whoo!
- The grill!
We're gonna go outside,
take some sun...
- Okay.
- And learn to grill.
It's gonna be fun now.
- Let's take it all outside.
♪ Summer ♪
♪ Oo-whoa-oo-oh ♪
- Did you set your grill?
You good?
- Yes, it's a little cold.
So I put on my jacket.
- Aw.
- Oh, I'm just being a baby.
What do I gotta do?
- Where's Papa and Nana?
Where they are?
- They're on the beach,
relaxing.
- What, they leave you alone?
Seriously?
- Yeah, seriously.
[laughs]
- Wow, okay.
Thank you very much
for staying, Selena.
Thank you very much.
Did you grill before?
- No, I have never grilled
before.
- Oh, my God.
- Oh, my God,
it's making a noise.
I think that's the wind.
- So I want you
to take your sole...
- Yep.
- You should have
some mayonnaise.
Do you have mayonnaise?
- Sure do.
- I want you give
a little bit massage
with the mayonnaise
on the fish.
- I love mayonnaise,
but this is disgusting.
- You need to do both sides,
sweetie.
- Okay.
- Imagine that's the boyfriend
who is texting you.
- [laughs]
- Ew.
Oh, my gosh,
this is repulsive.
- [laughs]
- So what we do in France--
You know what I do, Selena?
I use a brush.
- You see?
- Wait.
I just used my hands.
- I do it with a brush.
It's more easy.
- So you just made me do that
for no reason?
- I want you to feel the fish.
You want to go clean
your hand?
- Yeah, I do.
Thanks for that.
- Now you're gonna put
some salt on the fish.
- Selena--I'll wait
for Selena to come back.
- Okay.
Just--okay.
Just wait for Selena.
Okay, I can.
What she's doing, Raquelle?
She's taking a shower?
- [laughs]
- I'm back.
- Yes.
- Okay, let's go. Focus.
Let's go put some salt.
- Okay.
Salt.
- On both side.
Now put your grill
on low heat.
- It is.
- So now we're putting
the fish on the grill.
You ready?
- Okay.
- Close, close it.
Close, close.
- I did!
- So now we're gonna cook
the fish
around five to six minutes
with this side.
You know, we want to be
very gentle with the fish.
- Of course.
- Okay? That's why
I don't put olive oil.
If you put olive oil
or butter,
it will be, like,
a lot of flame
and the fish will be burning.
- Oh, interesting.
So we use mayonnaise instead.
- Now we do flip the fish now.
- Okay.
- Okay, you ready?
- Oh, gosh.
- Okay, we flip
to the other side.
- I'm scared.
Ah! No!
Just kidding.
- Wow, nice.
What we're going to do now--
we're going to cook the fish
for three or four
more minutes, Selena.
- Okay.
- You have the sorrel, too?
The sorrel?
- The sauce?
- Yes, we do. Yes.
- No, not the sauce.
The sorrel.
- The s--
- The fish. The sole?
- Oh, the sole.
Yes, we have the sole
in the grill.
- No, Selena...
- Yes.
- That.
- Ah.
- Yeah, good, okay.
You have it? Okay, good.
You're gonna take
your pineapple.
Wrap the green.
- Okay.
- In aluminum foil.
- [gasps]
- [laughs]
- All righty.
Doing great.
- How did this happen?
- I don't know.
Why does--how does
anything happen to me?
- So cover the green, okay?
Like that.
♪ ♪
Do you have a little brush
with olive oil?
- Yes.
- I want you to baste
the visible pineapple
with olive oil.
- All over it?
- Yeah, all over it.
Yeah, go ahead.
So now we're going to grill
the pineapple.
Each side we're going to grill
the pineapple five minutes.
- Okay, great.
- I think my fish is done.
- Okay.
- It's coming out.
It's good.
- Yeah, it's great.
- Perfect!
- Bon. You ready?
- Okay, sorry.
I'm just staring at it. What?
- We're gonna clean
the fish now.
- I'm watching.
- So you're gonna take
the spatula--
look what I'm doing.
You follow the bone
and you cut.
- With a knife.
- No, no, with a spatula.
With a spatula.
- Oh, okay.
- Yeah.
So try to go the middle.
Follow the bone.
And do a--
good, like that, exactly.
Lift up the fillet now.
Yeah, yeah, Selena, yeah.
Right, like that.
- I just really--
that was really satisfying.
- Yay! Good job.
Put that on the side.
- Aah!
- Some still attached.
- It's okay.
- Okay, good.
Good job.
So now I want you to--
You're going to--
where the head now.
I'm taking the bone,
and with my spatula
I hold the fish,
and I just take
the bone like that.
Voilà, you get it.
You get it, Selena.
- It's not as pretty,
but I did it.
- Yeah.
- Voilà.
- Good job.
- Okay, but gross.
Can I wash my hands?
- Is not finished yet,
so don't wash now.
So now you have
some little bone here
that I want to scratch
the fillet
with a little spatula
and take off all the bone.
- I heard a "voilà."
- No, it's not done.
- [laughs]
- Sorry.
- Selena,
I'm very proud of you.
It's not easy to do that.
Good job.
- Thanks, I don't know
what I'm doing.
- Put back the top fillet
on top of the fillet.
Like you want to bring back
the fish in the shape.
Yeah, voilà.
Exactly like that, yes.
And now we're gonna put that
on the plate.
You have a plate
you can put the fish?
- Yes. Actually--
Hey, Raquelle?
- Where is Raquelle?
What's she doing?
- I don't know.
Can someone bring me a plate?
- That's what I was doing.
I was upstairs looking
for the plates.
I got--
[screams]
- Whoa!
- I got lost.
Beautiful.
- Nice!
Look at you.
- Yay!
- How's the pineapple?
Rotate.
Baste a little bit
with olive oil.
Baste it again.
Baste.
Let's go finish
the sole now.
And we're gonna put
the tomato on top now.
- Okay.
- You know, it's, like--
almost like
marmalade tomato.
- This is gonna be so good.
- Now I want you to take
another sheet tray.
Put on the grill.
Put it there with olive oil.
And now you're gonna put
the sorrel.
So now you crack
the sorrel like that.
♪ ♪
And put the sorrel
on the sheet tray.
With a little bit salt,
it's gonna give
a lot of acidity to the dish.
- Okay.
- So, Lena, look at me.
I'm going to put
some little leaves
of sorrel on the top.
- Like this?
- Parfait, yeah.
- All of the pineapple
is grilled.
- Yeah, it's good.
It's good. It's good.
You have a cutting board?
A cutting board.
You have a cutting board
or no?
- Yes, I do.
- Okay, so put your pineapple
on the cutting board.
You're gonna take
the pineapple
and we're going to slice
just like that.
Like if you're slicing
a big piece of meat.
- Wow.
- Like, very thin.
So you put a little--
the pineapple slice
here on the plate.
Taking your sauce--
so this is
our spicy caramel
with banana.
And we cover it--I put
a little vanilla ice cream.
- Oh, my gosh.
Now we have ice cream?
- And you're gonna put it
on top.
Voilà.
Voilà.
Good job.
So dish number two
is finish!
- Yay!
- So last time
I cook with you,
was very less,
less mise en place.
- Yeah, definitely.
- It was way more easy.
But today you really cook
like a real chef.
- Thank you so much.
- I'm very proud of you.
It was a very, very complex
dishes today.
Very technical.
Good job on that.
Very proud of you.
- Thank you so much.
I really appreciate it.
- [whistles]
- So now you need to set
a beautiful table
for your family,
and enjoy the meal.
- Yeah, so I think that's
what we're gonna do now.
Thank you so much
for everything.
- Bye.
♪ ♪
- What if we ate dinner
like this every night?
Sunset.
- I was so happy
to see Ludo again.
- You didn't understand
a word he said.
- Because I don't understand
what he's saying,
you're right.
But it means so much to me
because he was the first person
I worked with
when it comes to cooking.
It was a full-circle moment
for sure.
- Yep.
- Mmm.
- The fish is amazing.
- That was worth everything.
- Mm-hmm, it's good.
- I know.
- You did a good job.
- This pineapple dessert, guys?
- This is really good.
- Oh, my goodness.
I think you came a long way.
- Cheers
to a great summer vacation.
- Whoo!
all: Cheers!
- To Ludo!
all: To Ludo.
[upbeat music]
♪ ♪
- I just opened
a new restaurant
in Sherman Oaks.
both: Ooh!
- We'll be there.
- I already have
a restaurant
in Sherman Oaks
called Petit Trois.
- I love Petit Trois!
That's your restaurant?
- Wait, that's yours?
- Why can't you--
yeah, that's me, guys.
You know, you don't Google
my name?
- Oh, my God,
we love that spot!
- We love Petit Trois!
You guys ready?
- We're ready.
- Ready.
- [laughs] I'm so nervous.
- Let's go on vacation.
[engine revs, knocks]
- Wait, what happened?
[engine revs]
Oh! Okay, we're good.
[tires screech]
Oh, my God.
- Put your blinker on.
- Please don't backseat drive,
Papa.
[upbeat music]
Summer should be filled
with sunshine,
fun, family, friends,
and food.
both: Whoo!
- Whoo-hoo!
- And what better place
to enjoy all of them
than at the beach?
I wanted to go to Malibu
because I feel
like it's one
of our favorite spots,
and we never get
to spend time here.
- Yeah.
- I'm just excited
to be in a different place.
- There it is.
There's our home.
- Oh, this is so nice.
- Oh!
"Selena + Chef" take Malibu.
- ♪ Even in the sun,
you know ♪
♪ I keep it icy ♪
♪ You could take a lick ♪
♪ But it's too cold ♪
♪ To bite me ♪
♪ Love so good ♪
♪ Yeah, love so sweet ♪
♪ Baby, you deserve
a treat ♪
Okay. Great.
This year,
I'm getting out of town
and even more
out of my comfort zone,
continuing to learn
all I can about cooking
from the best chefs
in the world.
Let's see what we got.
- Ugh.
- And if I've learned
anything so far,
it's that you can cook
a great meal together
even if you're apart.
- There's a card.
- Oh, perfect.
- Yep.
- "Very excited to be
"cooking with you today.
Before we get started,
please have your..."
- Mise en place.
- Mise en place.
Oh, I remember that.
- [laughs]
- Why does it just say
"from Chef"?
Normally they tell us.
- I know, but I don't know
who Chef is.
- That's kind of weird.
- They're torturing you.
- "Selena + Chef,"
season four.
- Whoo.
- Yay.
- Surprising us in Malibu.
- Dialing.
I'm nervous.
Here I go.
♪ I'm tryin',
I'm tryin' ♪
♪ I'm tryin',
I'm tryin' I'm tryin' ♪
♪ My feelings on fire ♪
Okay, let's see who it is.
- Good afternoon.
- [gasps]
[both laugh]
- It's Ludo!
- Ça va?
You good, Selena?
- I'm so good!
I'm so happy to see you again.
- Thank you
for having me back, Selena.
- Today I'm excited to have
Chef Ludo Lefebvre
back in the kitchen.
He is a restaurant owner,
a cookbook author,
a James Beard award finalist,
and most important,
my very first
culinary instructor.
I can't wait to show him
how far I've come...
Sorry.
If I have, and see
what he's got cooking.
This is my best friend,
Raquelle.
- Hi.
- Hi, Raquelle.
Comment ça va?
- I heard lots about you.
- Yeah.
- [giggles]
- Yeah?
- Ça magnifique?
Ça bien?
- Yes.
both: Ça va bien.
- Ah, Selena, I see
your French is better now
since you're cooking now.
- I don't know.
You might have to teach me
a few things.
Wait, I want you to see
my grandparents.
They are here again.
- They are here again.
We are back!
Yay! Whole gang's back...
- Hi!
- Back again.
- It's so good to see you.
- Yay!
I can't wait to cook
for you today to see
what new skill you have now.
- Uh, I'm nervous.
Uh, but let's see...
- You are?
- If I do well.
- So today I'm going to
teach you
how to do
a beautiful meal on the grill.
I'm going to show you
how to make
grilled whole sole.
We're going to serve that
with a burned tomato salsa
and sorrel.
And then we're going to do
a whole grilled pineapple
with vanilla,
and a spicy caramel
with banana.
- Okay, that'll be--
- Okay, yeah.
- Okay, okay.
- Bon. Are you ready?
We're going to start
to cook, guys.
- Yes!
- You have your knives,
your cutting board?
You have everything?
You good?
- Yes, yes, yes.
- So first, I want you
find the pineapple.
- Okay.
- By the fish.
Find the vanilla beans.
- Right here.
- Okay, good.
- Ooh, it smells so good.
both: Ooh.
- That smells good, eh?
- Yeah, it's--
- Amazing.
- So...
Try, uh--
Selena, in the kitchen...
- Yes.
- To try a bread knife.
[utensils clatter]
- Ooh!
- That's good, perfect.
So what we're going to do now,
Selena--
we're going to peel off
the skin of the pineapple.
- Okay.
- No, no, look at me first.
- Okay, I'm sorry.
- Okay, Selena,
so you go over there.
You're gonna go over there
and really follow the skin.
Okay, you see like that?
- Yeah.
- You know how to use
a knife now, I heard.
- [chuckles]
- Oh, wow.
- The dance in and out--
Yes, exactly, Selena.
Do you like pineapple, Selena?
- I love pineapple.
- Ça va, it's good.
It's pretty.
- Okay.
- Wow, not bad.
- So clean
your cutting board now.
Clean.
Work clean, okay?
Remember, I teach you
how to work clean.
- What's he saying?
- It's hard to understand.
- Oh, clear the board off.
- Voilà.
C'est bon.
- [mumbles]
- Voilà?
Bon.
Now, Selena,
we're gonna take
the vanilla beans.
- Yes?
- Eh, do you have lardoir?
- A lever?
- A lardoir?
[light music]
- Yes.
- A lardoir.
- [mumbles indistinctly]
- [chuckles]
- Show me what you have.
Show me what you have.
I don't see very well.
Why is--
you is very small.
- [laughs]
- What is that?
- I don't know what to do.
- What we're going to do first,
Selena--
This called a "lardoir."
It's to put the vanilla beans
inside the pineapple.
- Oh, okay.
- So you take
the vanilla bean--
you're gonna cut
the vanilla beans by halfway.
Put in the lardoir.
And now you're gonna go
inside the pineapple.
♪ ♪
Okay?
- Okay.
- And after,
you leave the vanilla beans
and you take out the lardoir.
- Okay.
Okay, guys,
I'm gonna cheat.
- Why is she putting
the vanilla bean
in the pineapple?
- It's gonna give
a lot of flavor
to the pineapple
when we grill it.
- Amazing, wow.
- How many vanilla beans
do you have?
- I have two.
Should I do two more?
- You have two?
That's it?
- I'm...[groans]
I'm--I'm trying.
- You got more than two.
- She's taking
an interesting approach.
- It's just a different
approach, that's all.
- Okay, so we're gonna put
a lot of vanilla beans.
Okay, Selena?
- Okay, okay.
- We're gonna be
very technical to this,
Selena, very technical.
- Okay, very technical.
- What we're gonna do today...
- Pfft!
- Is not easy to do
for my line cook sometimes.
Just so you know.
- Oh, wow.
- Wow.
- Wow.
- Yeah?
- Okay.
- Okay?
- I think I'm making this up.
- Okay, ça va?
Show me your pineapple.
Selena?
[laughs]
[laughter]
- What are we laughing at?
- The little tails hanging out.
[chuckles]
- That's good.
Put that on the sheet tray.
Keep the pineapple, okay?
- Put it on--
Put it on the sheet tray.
You have a sheet tray?
Put it outside.
- Tray. On a tray.
- We'll get to take it
outside later, so...
- I'm taking it. Hi, Selena!
- Hi! What's going on?
- You know, I'm here
to assist him
and to help translate
when there's problems.
- Thank you so much,
'cause I don't know
what he's saying sometimes.
- But that's--
that's the beauty, Selena.
That's the beauty.
- That's the beauty
of being married for 25 years.
I don't know what he says.
- [laughs]
- Don't run off too far.
- Now we're prepping
the sauce for the pineapple.
- We're gonna do
the "carmel" now, the carmel.
Did you ever make a carmel?
- No.
- Seriously?
- I've never done that before.
- You never did a carmel,
Selena?
- I don't know
what you're saying.
- Carmel.
You know the thing,
brown sugar...
- Caramel.
- So--
- Yes, yes, yes.
Okay, yes.
- Bon. Now we're going
to take some ginger,
and we're going to peel
the ginger with a spoon.
Okay?
Like that, Selena, okay?
- Okay.
Oh, I hate this.
- Selena, are you gonna go
surf in Malibu?
- I'm gonna try.
- Please, no.
- [laughs]
My grandparents don't want
me to, though.
- I would love
to see you try to surf.
[both chuckle]
- That's good.
No, that's great.
Okay, Selena.
Now you're gonna take
your banana.
Two banana.
Peel them.
We're going to slice
the banana now, okay?
- Okay.
- Did you see
how nice these knives are?
From--"Selena" season four
has a new knife collection.
- Yeah, thank you.
I did not receive
a collection for me.
- Oh!
- Oh, sorry.
- Aw, touché, yeah.
- Ah...
- It's coming.
It's coming.
- Just slice your banana
1/2-inch thick.
- Okay, inch-thick.
- Alf--alf--half.
- Oh, half.
- Okay?
- Half.
[chuckles]
- Yeah, I know it's good
that she take--
she holding the knife
very well.
I don't have too much
hard time to give you.
- [laughs]
Oh, I'm pretty sure
you'll find something.
- Now we're going to dice
the ginger.
Okay, can you dice the ginger?
- Okay.
- 'Kay.
- Bon. Now,
we're gonna take
the green jalapeño.
- Okay.
Have it. Yes.
- Just take off
the little trim here.
Trim it--trim it both side.
Voilà.
We're going to cut it
in half.
So now we're going
to take out the seed.
Okay, Lena?
- Yes, yes.
- No seed--it's too spicy.
Selena,
we're going to just slice
the jalapeño, okay?
- Okay.
- We'll just slice that
and put it
with the banana and the ginger.
- It's fine.
- Bon. Okay.
Selena, now you're going
to take a saucepan.
- Like this.
both: Yeah.
- Yeah, that's a saucepan.
Yes, exactly.
Yes.
- Good job.
- What do I do?
- You're gonna put the butter
in the saucepan.
- 'Kay.
W--oh, my gosh.
I'm a little rusty.
- Yeah, my God
I mean, I want
to go faster, but--
- No, please don't.
- And now we're going
to take our sugar.
Take the sugar with you.
And now you're gonna go
on the stove.
- Okay, so do this--
- The stove.
You know the stove?
No! No, no, no!
I say we are going to go
on the stove.
Don't put the sugar yet.
- I'm sorry!
I'll try it again.
- Go on the stove.
- No, no, it's okay.
He just wants--no!
- I'm gonna do it the way
Ludo wants it done, okay?
Okay.
- Melt the butter,
and then we add the sugar.
- Try it again.
- You're going to put
on medium heat.
- Okay.
- And once the butter is melt,
we're going to add the sugar.
And we're going to give
a coloration to the sugar.
- Okay.
- I want you to weight
2 cup of water.
Now, 2 cup of water.
We need 2 cup of water.
- Okay, okay.
- No, I want the mineral water,
like very nice water.
- I have never--
You want me to use
bottled water?
- Normally we use
a good water, you know?
- Not everybody
could have that.
- [laughs]
- Just sayin'.
But whatever...
What do I do?
- Okay. Keep one aside.
And bring the banana,
the ginger, and the jalapeño
next to you.
The mise en place.
Don't burn the board, okay,
on the stove.
Be careful.
- Oh, yeah.
This is a little risky
the wood on the--
- Yeah, it's a little risky,
Raquelle? Raquelle?
- [chuckles] I'm living
on the edge over here.
- So good to melt
the butter now.
When the butter is melt,
we're going to add the sugar.
Your butter is melted?
- Yes.
- No, I don't see--
No, is the butter? No.
Oh, yeah, you're right.
Sorry.
Okay, put the sugar.
Don't shake your head!
[laughter]
Now put on a high heat.
And now we're going to cook
the butter
and the sugar together.
You can set up a blender now.
Do you own a blender?
- Yes, I do.
- I see the blender
over here, yeah.
Blender.
- There we go.
- Yes.
I'm dead at your text.
- Oh, my gosh.
- [laughs]
- What are you doing
with your phone, ladies?
- Oh.
- [giggles]
- Boys.
- Boys?
- Yeah, I'm--men.
- Oh!
- Ah!
- I was thinking
you're looking for a recipe
or something
that we're cooking now.
- No. No, no, no.
You do that.
- How did you two meet?
- I was a chef
in the restaurant
and she was a customer.
- I was on a date,
and I fell in love
with the chef.
- Whoo!
- Aww.
- Whoo.
- That's so great.
- Well, you got a hot wife.
- Voilà!
- Thank you.
- Okay.
- Get the caramel.
Pick up the caramel!
both: Oh!
- Pick up the caramel
from the heat.
- It's not on.
- I turned it off.
- Okay--oh, good job, Selena.
Good job.
- Whoo!
Proud of you.
- Okay, Selena, now you put
the banana, the ginger,
the jalapeño in the caramel.
- Into the caramel?
- Yeah.
- Whoa.
♪ ♪
This is odd.
- You stir it very well after,
okay?
Voilà.
So now put back
to your heat.
Put on medium.
Smell good, eh?
Smell good, eh?
- It smells really good.
- You're dripping the sauce
on the floor.
- Sorry. Ugh.
- Now, Selena, you get
to deglaze with your water.
- Oh, I hope
this is big enough.
- Okay, now you're going
to stir and bring to boil.
- You got it.
- We're gonna cook it
for five minutes.
And after,
we're going to blend.
- You got it.
I'm putting it on five minutes.
- Are you texting
your boy again?
- [laughs]
- No!
I'm putting the timer on.
- It is a good excuse
to use a phone, huh?
- "Oh, timer."
Bolts to the drawer.
- Yeah.
- I'm gonna be alone forever.
Anyway.
- So now you're gonna take
your cherry tomato.
We're going to cut
the tomato now by half.
- How many?
- I would say, Selena,
at least 40.
[liquid bubbling]
- Check your sauce.
- Oh, my God!
The caramel's overflowing--
- Oh, no!
- You said put it on high.
- Yeah, good job.
Good catch, Selena.
Good catch.
- Oh, oh.
- That was just in time.
- Two years ago
it would be a disaster.
- Um, it's--but it's been
five minutes, Ludo.
- Okay, so now,
put that in the blender.
- Oh, even with it boiling?
- Yeah, don't burn yourself.
Just be careful.
Don't burn yourself, eh?
- Need me to do it?
- Okay?
- She got it, she got it.
Good job.
- She got it.
- [chuckles]
I did that really fast.
- And she didn't even
burn herself.
- Okay.
- Okay, now we're going
to blend it slowly.
[folksy music]
You good?
- Yeah.
♪ ♪
- Do it a bit faster.
Keep your hand on the top.
If everything is blend
very well...
- Yep.
- How you know that?
You did not test it yet.
- Oh, well,
I didn't know I could.
- All right, test it.
♪ ♪
- Oh, my gosh.
- It's good?
- This tastes so good.
- So now you're gonna put
the caramel sauce
into a saucepan.
- Okay.
- Nice texture, good job.
Nice color, Selena. Good job.
- Thank you.
- And now we're going
to let the sauce
on the stove like that, okay?
- No--don't turn it on.
- No, this for later.
It's for later.
So our pineapple is ready.
- Yes.
- And the sauce is ready.
- Yeah.
- Now we're going to take
a cast iron pan.
Do you have a cast iron pan?
- Yes, I do.
- Now put the high heat
on the cast iron.
- Okay.
- We're going to do
the little
marinade tomato salsa, okay?
Good. So now we're going
really heat the pan,
the cast iron pan,
very, very hot.
- Okay.
- We're going to burn
the tomato.
- So we just have to wait
till it gets hot.
- Yeah, exactly.
Very hot.
- Okeydokey.
- Oh, my God, "okeydokey"?
We retired that word.
- Sorry.
- So now you're gonna take
one shallot.
Voilà, you're going
to peel the shallot.
- Yes.
- Peel?
Peel?
- Yeah?
- Peel the shallot?
- Peel, ah.
Well, son of a [bleep].
Oh, sorry.
[chuckles]
- [laughs]
- Selena.
- Ludo.
- So now you know
how to dice,
we're going to dice
the shallot.
- Okay.
- So you go fast like me.
♪ ♪
- Pffft!
- Let me see
what you're doing over there.
Oh, my God.
- I know, I know.
- You--you look like you're
fighting with the shallot.
- This way?
- Uh-huh.
Yeah, here we go.
- Yeah, girl, you got it.
- And now you're going to take
20 piece of capers.
- Capers.
- 20 piece of capers.
♪ ♪
- No! La la!
- What the--no.
- What?
It works.
- Whoa, the pan is smoky?
- It's hot.
- Okay, so put
all your tomato, okay?
- Okay.
- I want them black.
I want them to caramelize.
- Okay.
I'm gonna--
I'm gonna get some water.
- For what?
- Ugh, for me, Ludo.
- Oh, okay, okay, okay.
Did you try the wine,
Raquelle?
- It's delicious.
I did try it.
- You know why it's good?
- Tell me.
- Well, it's French.
- [laughs] Of course.
- Okay, let me see
the tomato.
- Yes, they're burnt.
- Okay, good.
Turn off the heat.
- Okay.
- Okay?
And we're going to add
the shallot.
- Add the shallots?
Okay.
- Yeah, put the shallot.
- Okay.
Put the capers--
- What do I do with them?
- Well, take them outside
and take them for a walk.
- [snickers]
- You are such a smart aleck.
- You see?
When you want,
you understood me, Selena.
You understand
exactly what I was saying.
You're going to do
a 1/2 tablespoon of sugar.
We're going to put
100 milliliter
of Chardonnay vinegar.
- Ooh, it smells so good.
- Now we're going to put
a little bit of soy sauce.
- Okay.
- 50--50 milliliters.
And now we're going to add
200 milliliters of olive oil.
Ça va?
- Yeah, it's great.
- And now you're going to put
a little bit salt, okay?
Pinch of salt.
- Pinch of salt.
And now first taste it
to see if it's enough salt.
- It smells so good.
- Does smell good.
- Wow.
- That's good, eh?
So now, Selena, you're going
to take the fish, the sole.
♪ ♪
- What? Now what?
- Nah, it's great.
I love your move.
- Oh, okay.
- Should we unwrap your fish?
- Oh, dear.
- Ohh.
- [gasps]
- So make sure you're going
to have some scissors.
You need scissors.
- Is his head on there?
- Scissors.
- Okay, okay.
- Oh, my gosh, Sel.
- So this fish is called
a sole.
- A sole.
- And she's from France.
- Oh, I smell it.
It's really strong.
- Really?
Mine don't smell.
- No.
- I don't smell it.
So now what we're going to do--
we're going to take off
the skin.
So take some scissors
and a knife--
A knife?
Good.
You need two towels.
Two towels.
- One... two.
- So it's very easy.
You're gonna take a knife
and you're going to cut--
you see the tail here?
- Yeah.
- You're gonna cut
a little bit of the tail,
like, a little bit gently.
I'm going to scrape
the skin, now.
Do the same.
- It's got some thick skin.
[chuckles]
- Yeah.
- Okay, now what you need
to do, Selena--
one towel on the tail, okay?
So you need to put pressure.
And with the other towel
you take
the piece of skin you have--
You have a little piece
of skin?
- Let me see.
I don't know
if I did it right.
- Here, let me interpret
for a second.
So he's just trying to--
he's just trying to do it
so you can just pill up
a little piece of the skin.
See? So you get a handle.
Like, you know,
if you were peeling back
your gel on your fingernails.
Have you ever peeled
your gel off?
- Yes.
- Just get the little
edge of it.
You're gonna peel the gel off,
and then you just want
a little handle.
- Yeah, I'm--
I got you with the gel.
- The way that girls
can talk to each other.
- She got it, she got it,
she got it.
- Yeah, vasi!
Yeah, go!
- Whoo-hoo-hoo.
- Go, go.
Yeah, you get it, Selena.
Yeah.
- There it comes, whoo!
- Go strong.
Yeah!
- Whoo!
- Oh, I really didn't think
I could do it.
- I'm so proud.
I think I got fish
underneath my nails.
- Ugh.
- That's the head?
- Yeah, yes.
- Yeah.
Good job, guys.
Good job.
- Oh.
- Are you throwing up?
- No, I'm okay.
I've got it.
- Oh, is she throwing up?
- Ugh.
- [chuckles] You're so funny.
- Okay, so good news, Selena,
is you made it.
- Yeah, but the bad?
- The bad news,
we have to do the other side.
Flip it.
- Okay.
- Flip.
You do a little incision.
♪ ♪
- Okay, come on, Selena.
Come on, come on, come on.
- She's got it.
- She's got it.
- Take a--it's better
if you take a towel
that that is not slippy.
It's not slippy?
Yeah.
Slippery--it's not slippery
with a towel, yeah.
- Give me that.
Hold the tail.
- Oh, my gosh.
There it is!
- Yeah.
Good job, guys.
- Yay!
- Pretty good for a Texan
never done it before.
- Yeah, good job, Papa.
Okay, so now take
your scissors...
- Okay.
- So you see the bone
on the side
and you see the meat?
- Yes.
- You're gonna take
the scissors
and cut out the bone
next to the meat.
You see?
- Yes.
♪ ♪
- It's very satisfying
to watch.
- Voilà.
- You good?
How you feel?
- I feel good.
- Take off the tail.
Wow, you're good.
And now, Selena,
we're gonna cut the head.
[light music]
Okay?
Right, cut the head off.
Yeah, yeah, yeah.
Parfait.
Eh, voilà.
- [gags]
- [chuckles]
- Okay, voilà.
- So now we're going
to reset everything, okay?
- Oh, wait, before we do that,
could you tell us
about the charity organization
we're donating to?
- So you get to donate
the money, thank you so much,
to World Central Kitchen.
It's a charity created
by my friend José Andrés.
And it's a charity
where they are in
the front line
in the community crisis.
They are feeding people.
They're just on the spot
and they're feeding people,
you know, everybody.
- That's so wonderful.
- Amazing.
- We're happy to donate
for sure.
- Did you understand?
- Yeah, of course.
- Oh, yeah, you got it!
So now we get
to head to the grill.
Now we're gonna go outside...
- Okay.
- And we're gonna go ahead
to the grill!
- Whoo!
- The grill!
We're gonna go outside,
take some sun...
- Okay.
- And learn to grill.
It's gonna be fun now.
- Let's take it all outside.
♪ Summer ♪
♪ Oo-whoa-oo-oh ♪
- Did you set your grill?
You good?
- Yes, it's a little cold.
So I put on my jacket.
- Aw.
- Oh, I'm just being a baby.
What do I gotta do?
- Where's Papa and Nana?
Where they are?
- They're on the beach,
relaxing.
- What, they leave you alone?
Seriously?
- Yeah, seriously.
[laughs]
- Wow, okay.
Thank you very much
for staying, Selena.
Thank you very much.
Did you grill before?
- No, I have never grilled
before.
- Oh, my God.
- Oh, my God,
it's making a noise.
I think that's the wind.
- So I want you
to take your sole...
- Yep.
- You should have
some mayonnaise.
Do you have mayonnaise?
- Sure do.
- I want you give
a little bit massage
with the mayonnaise
on the fish.
- I love mayonnaise,
but this is disgusting.
- You need to do both sides,
sweetie.
- Okay.
- Imagine that's the boyfriend
who is texting you.
- [laughs]
- Ew.
Oh, my gosh,
this is repulsive.
- [laughs]
- So what we do in France--
You know what I do, Selena?
I use a brush.
- You see?
- Wait.
I just used my hands.
- I do it with a brush.
It's more easy.
- So you just made me do that
for no reason?
- I want you to feel the fish.
You want to go clean
your hand?
- Yeah, I do.
Thanks for that.
- Now you're gonna put
some salt on the fish.
- Selena--I'll wait
for Selena to come back.
- Okay.
Just--okay.
Just wait for Selena.
Okay, I can.
What she's doing, Raquelle?
She's taking a shower?
- [laughs]
- I'm back.
- Yes.
- Okay, let's go. Focus.
Let's go put some salt.
- Okay.
Salt.
- On both side.
Now put your grill
on low heat.
- It is.
- So now we're putting
the fish on the grill.
You ready?
- Okay.
- Close, close it.
Close, close.
- I did!
- So now we're gonna cook
the fish
around five to six minutes
with this side.
You know, we want to be
very gentle with the fish.
- Of course.
- Okay? That's why
I don't put olive oil.
If you put olive oil
or butter,
it will be, like,
a lot of flame
and the fish will be burning.
- Oh, interesting.
So we use mayonnaise instead.
- Now we do flip the fish now.
- Okay.
- Okay, you ready?
- Oh, gosh.
- Okay, we flip
to the other side.
- I'm scared.
Ah! No!
Just kidding.
- Wow, nice.
What we're going to do now--
we're going to cook the fish
for three or four
more minutes, Selena.
- Okay.
- You have the sorrel, too?
The sorrel?
- The sauce?
- Yes, we do. Yes.
- No, not the sauce.
The sorrel.
- The s--
- The fish. The sole?
- Oh, the sole.
Yes, we have the sole
in the grill.
- No, Selena...
- Yes.
- That.
- Ah.
- Yeah, good, okay.
You have it? Okay, good.
You're gonna take
your pineapple.
Wrap the green.
- Okay.
- In aluminum foil.
- [gasps]
- [laughs]
- All righty.
Doing great.
- How did this happen?
- I don't know.
Why does--how does
anything happen to me?
- So cover the green, okay?
Like that.
♪ ♪
Do you have a little brush
with olive oil?
- Yes.
- I want you to baste
the visible pineapple
with olive oil.
- All over it?
- Yeah, all over it.
Yeah, go ahead.
So now we're going to grill
the pineapple.
Each side we're going to grill
the pineapple five minutes.
- Okay, great.
- I think my fish is done.
- Okay.
- It's coming out.
It's good.
- Yeah, it's great.
- Perfect!
- Bon. You ready?
- Okay, sorry.
I'm just staring at it. What?
- We're gonna clean
the fish now.
- I'm watching.
- So you're gonna take
the spatula--
look what I'm doing.
You follow the bone
and you cut.
- With a knife.
- No, no, with a spatula.
With a spatula.
- Oh, okay.
- Yeah.
So try to go the middle.
Follow the bone.
And do a--
good, like that, exactly.
Lift up the fillet now.
Yeah, yeah, Selena, yeah.
Right, like that.
- I just really--
that was really satisfying.
- Yay! Good job.
Put that on the side.
- Aah!
- Some still attached.
- It's okay.
- Okay, good.
Good job.
So now I want you to--
You're going to--
where the head now.
I'm taking the bone,
and with my spatula
I hold the fish,
and I just take
the bone like that.
Voilà, you get it.
You get it, Selena.
- It's not as pretty,
but I did it.
- Yeah.
- Voilà.
- Good job.
- Okay, but gross.
Can I wash my hands?
- Is not finished yet,
so don't wash now.
So now you have
some little bone here
that I want to scratch
the fillet
with a little spatula
and take off all the bone.
- I heard a "voilà."
- No, it's not done.
- [laughs]
- Sorry.
- Selena,
I'm very proud of you.
It's not easy to do that.
Good job.
- Thanks, I don't know
what I'm doing.
- Put back the top fillet
on top of the fillet.
Like you want to bring back
the fish in the shape.
Yeah, voilà.
Exactly like that, yes.
And now we're gonna put that
on the plate.
You have a plate
you can put the fish?
- Yes. Actually--
Hey, Raquelle?
- Where is Raquelle?
What's she doing?
- I don't know.
Can someone bring me a plate?
- That's what I was doing.
I was upstairs looking
for the plates.
I got--
[screams]
- Whoa!
- I got lost.
Beautiful.
- Nice!
Look at you.
- Yay!
- How's the pineapple?
Rotate.
Baste a little bit
with olive oil.
Baste it again.
Baste.
Let's go finish
the sole now.
And we're gonna put
the tomato on top now.
- Okay.
- You know, it's, like--
almost like
marmalade tomato.
- This is gonna be so good.
- Now I want you to take
another sheet tray.
Put on the grill.
Put it there with olive oil.
And now you're gonna put
the sorrel.
So now you crack
the sorrel like that.
♪ ♪
And put the sorrel
on the sheet tray.
With a little bit salt,
it's gonna give
a lot of acidity to the dish.
- Okay.
- So, Lena, look at me.
I'm going to put
some little leaves
of sorrel on the top.
- Like this?
- Parfait, yeah.
- All of the pineapple
is grilled.
- Yeah, it's good.
It's good. It's good.
You have a cutting board?
A cutting board.
You have a cutting board
or no?
- Yes, I do.
- Okay, so put your pineapple
on the cutting board.
You're gonna take
the pineapple
and we're going to slice
just like that.
Like if you're slicing
a big piece of meat.
- Wow.
- Like, very thin.
So you put a little--
the pineapple slice
here on the plate.
Taking your sauce--
so this is
our spicy caramel
with banana.
And we cover it--I put
a little vanilla ice cream.
- Oh, my gosh.
Now we have ice cream?
- And you're gonna put it
on top.
Voilà.
Voilà.
Good job.
So dish number two
is finish!
- Yay!
- So last time
I cook with you,
was very less,
less mise en place.
- Yeah, definitely.
- It was way more easy.
But today you really cook
like a real chef.
- Thank you so much.
- I'm very proud of you.
It was a very, very complex
dishes today.
Very technical.
Good job on that.
Very proud of you.
- Thank you so much.
I really appreciate it.
- [whistles]
- So now you need to set
a beautiful table
for your family,
and enjoy the meal.
- Yeah, so I think that's
what we're gonna do now.
Thank you so much
for everything.
- Bye.
♪ ♪
- What if we ate dinner
like this every night?
Sunset.
- I was so happy
to see Ludo again.
- You didn't understand
a word he said.
- Because I don't understand
what he's saying,
you're right.
But it means so much to me
because he was the first person
I worked with
when it comes to cooking.
It was a full-circle moment
for sure.
- Yep.
- Mmm.
- The fish is amazing.
- That was worth everything.
- Mm-hmm, it's good.
- I know.
- You did a good job.
- This pineapple dessert, guys?
- This is really good.
- Oh, my goodness.
I think you came a long way.
- Cheers
to a great summer vacation.
- Whoo!
all: Cheers!
- To Ludo!
all: To Ludo.
[upbeat music]
♪ ♪
- I just opened
a new restaurant
in Sherman Oaks.
both: Ooh!
- We'll be there.
- I already have
a restaurant
in Sherman Oaks
called Petit Trois.
- I love Petit Trois!
That's your restaurant?
- Wait, that's yours?
- Why can't you--
yeah, that's me, guys.
You know, you don't Google
my name?
- Oh, my God,
we love that spot!
- We love Petit Trois!