Grande Maison Paris (2024) Movie Script
Obana, I'm putting you in
charge of the gala dinner.
Prove yourself. I'm counting on you.
Where's Obana?
Chef's not here yet.
I'm not a magician!
Excuse me.
What is this?
A faux-fillet of beef.
I can't serve this at my restaurant.
Good meat is hard to come by
because of the extreme climate.
I'm sure you have the best meat.
The best meat is for the best restaurants.
If you don't like it,
buy it somewhere else.
Go!
What's the matter?
That chef is impossible.
Michelin called.
We got two stars again this year.
We secured our stars.
Okay, our guests are waiting.
Focus on tonight!
Oui, Chef!
Rinko, are you alright?
You may not have fully recovered.
I'm okay.
Where's the aged beef?
Not here yet, I think.
The main faux-fillet? I'll check.
Chef is getting it replaced.
Good morning, chef.
Morning. How did it go?
I couldn't get it replaced.
We'll use Wagyu.
No way.
We're not even used to this kitchen.
The aged meat is in awful condition.
We'll have to use Wagyu.
All right.
Gilles, we go with Wagyu. Sauce Prigueux.
From now?
Hurry! Get moving!
Oui, Chef.
Morning.
Tonight, we're going traditional.
No adding twists.
But the vegetables we got aren't ideal.
The twists are the reason
we don't get three stars.
All right, all right.
No twists.
I'll take over. Why?
Needs more salt.
But I'm your sous-chef.
I can't trust you with this.
Where's Yuan?
He's preparing the dessert at his lab.
I can't wait for this gala dinner
at Boucheron.
Linda. Nice to meet you.
Linda, what a pleasure meeting
the world's top food influencer!
Pascal Blancan, the three-star chef!
I heard you strongly recommended Obana
for this gala dinner.
You're very well informed.
He did secure two stars this year.
But missed the third star again.
Isn't it a bit harsh sending him here
to cook right now?
A chef must delight his guests at any time,
even when he's having hard times,
don't you think?
Besides, I didn't recommend him.
Good evening Pascal, Linda.
Welcome.
My father did.
Okay
Ladies and gentlemen,
this is Crab Tartare with
Smoked Eel Geland Watercress Coulis.
Hurry upChef.
Hurry, Rinko.
Oui, Chef.
Grilled Wagyu Filet with Sauce Prigueux.
What do you think of this sauce?
10 coffees 8 teas 6 herbal teas, please.
How lively in here.
Yuan.
Get it ready in five minutes.
Easy.
Tarte au chocolat. Take it.
No.
I told you to make
vacherin glac, not tarte.
Try it.
It tastes like heaven.
No need for a dessert that
doesn't match my menu.
I swear this is better.
Make vacherin glac. There's no time.
Kogure, make meringue.
We're not prepared for that.
Go! It'll melt.
Hurry!
Take it!
Okay, go.
Good evening. I am the chef, Obana.
I am honored to welcome leading figures
of French gastronomy.
I hope you enjoyed your dinner.
May you have a wonderful evening.
Thank you.
Have a nice evening.
Inform the drivers. The guests are leaving.
It was nice meeting you. See you again.
Thank you for coming.
Having trouble getting ingredients?
We understand that ability is essential
for a good chef.
I'll write exactly as I felt.
Of course.
Kyono, if I had to pick one,
it would be the dessert.
Thank you. I'll tell that to our patissier.
Thank you very much.
Tell Obana the rest was superfluous.
Sure.
Thank you very much.
Monsieur Blancan!
I'm sorry. Things didn't go as planned.
I wonder what you've learned from me.
I am very sorry.
Where's everyone?
I made them go home.
We haven't prepared anything for tomorrow.
They worked really hard in spite
of the Michelin news.
They should have a rest.
Drink that and go home.
I don't need you
if you can't meet my expectations.
I'm going to leave your restaurant.
You never listen to anyone.
No use being a sous-chef for you.
That's good.
Because I was about to fire you.
Go on an Onsen tour back in Japan.
Auguste Escoffier laid the foundations
for modern French cuisine.
Being called King of Cooks
and Cook of Kings,
he published a book of 5000 recipes and
cooking techniques in 1903.
In the introduction of this
French culinary bible,
Escoffier says that cooking
changes with times, tools and tastes
and this book is just one reference,
not a dogma.
Even today, many cooks keep this book
in the corner of their kitchen
and refer to it whenever they need
to get back to basics.
And that's how they invent new recipes.
By reinterpreting, they create new dishes.
French cuisine, considered
the best in the world,
never stays the same.
Its ability to renew itself
is its essence and strength.
Yeah.
Okay. I'll see you later.
The chef himself goes to source ingredients
at 3 a.m. every day.
I know he's eager to make good dishes, but
isn't he selfish that he has to do
everything himself?
I know how you feel, Kogure.
But you have to understand Obana
is struggling, too.
Of all Michelin Guides published
around the world,
to be listed in the French version
is the most difficult.
Bonjour
Bonjour
There's about 30 three-star
restaurants in France,
10 of them competing fiercely in Paris.
Alain Ducasse, Yannick Allno,
Alain Passard, Pierre Gagnaire.
To compete with these legendary geniuses,
you'll need exceptional originality.
Obana has so much pressure on him.
But he could trust us a little more.
I'm his commis chef.
I can get ingredients for him
and have them delivered.
Getting ingredients is not so easy for us,
you know.
I don't understand what you're saying.
Wait, sir!
There he goes.
Do something.
It's always like this.
Good morning. Good morning.
Mr. Blancan wants us.
What?
Bonjour, Pascal.
Do you have a reservation?
We're here for lunch with Mr. Blancan.
This way, please.
Bonjour, sir bonjour
Please go ahead. Merci.
You used to see this every day.
Blancan, a dynasty of great French chefs.
Two generations,
securing three stars for 29 years.
It's impressive.
Soon it will be 30 years if
everything goes well.
I'm in charge of your lunch.
I can't wait to taste it.
Son of Blancan.
Bonjour
Good Morning. Good morning, monsieur.
The kitchen is now in my son's hands.
Old father does the accounts.
You're planning to open a new restaurant
in Sydney?
Yes, it's amazing.
I never imagined our little restaurant
would expand worldwide.
Turbot I'Amiral.
Your signature dish.
I thought it was taken off the menu.
Yes. It's a secret dish
only for our loyal patrons.
The temperature of the plate is calculated
so residual heat brings
the dish to perfection
45 seconds after it's served to the guest.
Okay, let's eat.
Precisely cooked.
He is my worthy successor.
In the past, French cuisine was
all about grilling meat
or fish until burnt and
drizzling sauce over it.
All the plates were brown,
no matter what the dish was.
When I ate sashimi in Japan,
it was a revelation.
It gave me the idea for this recipe.
I have great admiration
for Japanese cuisine.
That's why I hired Obana as a commis chef.
And when you came back
to Paris for another try,
I rented you the place.
We're very grateful for that.
But you have wasted your chance.
Gastronomie France
has never really believed in you.
And that gala dinner was a disaster.
The final blow for us
was hearing that Rinko,
your best asset, has left you.
People are telling me to rent the place
to another talent.
I can't protect you any more.
You're throwing us out? Sorry but
The next tenant wants to evict you. Wait.
That's too sudden.
Please give us some time
Until the announcement
of the next Michelin Guide.
And then what?
I will get the three stars.
Sorry, but I'll need more than
your dreams of success to convince them.
The next tenant is an important figure
in Gastronomie France.
What will you do if you don't win
the three stars?
I'll leave France.
Obana.
Really?
Yes.
They may like that,
rather than having you continue elsewhere.
All right.
Okay. I'll wait until the next
Michelin announcement.
Now, let's enjoy our lunch.
The Michelin rating process takes place
throughout the year.
For the third star rating,
multiple inspectors
visit the restaurant several times.
There's still time. We'll
renew our entire menu.
Until now,
I've tried creating dishes with
Japanese ideas and techniques.
But that,
didn't get me three stars.
From now on,
I'll emphasise the tradition
and formality of French cuisine.
But
If we're not using Japanese methods,
what's the point of us
doing French cuisine in Paris?
Um, I think so too.
Huh? Sorry.
When we were running a restaurant
in Paris some time ago,
there was a Japan craze in France.
Parisians loved Japanese-style dishes.
Some chef even used dashi powder.
Yeah.
So I actively used Japanese techniques
and ingredients
to become the first Japanese
to win three stars in France.
But I had one big weakness.
As a Japanese, my dish
was delicate and subtle.
It lacked the weight of this country's
tradition and culture.
I can't get three stars if I rely
on the Japanese style.
I need to make a dish that has
the techniques, the tradition,
the framework of French cuisine.
So I'll go head on with authentic
French cuisine,
excluding any other culture.
Shall I make tricolor gelato then,
in the shape of Eiffel tower?
No time to waste. Get started.
Wait a second.
You mean if we don't get three stars,
we lose this restaurant?
Yes.
We might lose our place of work,
so I'm telling this to you now.
If you don't believe in me, leave.
Obana, mind your words!
Sorry.
Can I have a word?
Me too.
Yeah. Do you want to talk inside?
Okay.
If we get three stars from here,
it'll be a miracle.
Well, I'm going for a drink.
What about the prep?
I'll do it at my lab, it'll be fine.
Who are they?
He seems to be hanging out with thugs.
Chef, thank you very much for everything.
It was nice working here.
Good night.
Thanks.
Do we have enough wait staff?
No.
Then hire some now.
Finding the right people isn't easy.
I do the cooking,
you take care of the staff, right?
They seemed kind of hostile.
Should we call the police?
Stop, please.
Wait a moment. Please. Stop.
Hey, that's enough!
If you hurt him,
he won't be able to pay back his debt.
Don't borrow what you can't repay, right?
Leave him alone.
I'm recording this.
Let's go.
I figured he was a debt collector.
I had been chased by them once.
Are you all right?
Here.
Leave me alone.
I don't want the police involved.
People are recording.
That must hurt.
I know you can speak Korean.
I know you can speak Japanese.
They're still here. Let's go this way.
Wow
Don't touch anything.
Hundreds of herbs, spices,
dried fruits and nuts.
And liqueur.
Inside your professional refrigerator
Hey, don't
Dozens of types of eggs, milk and cheese.
Even wines for pairing with your desserts.
This is a treasure trove.
I see.
This is why you borrowed money.
Why didn't you ask us?
Don't bother. I do this as a hobby.
Then why are you wearing our chef jacket?
About ten years ago,
I had a patisserie in Paris.
The shop became popular,
but I never received any major awards.
That's because
Because I'm Asian, I thought.
Then,
an Asian chef received two stars in Paris.
When I tried his
dishes, I got really upset.
Why do I never get the chance?
Talk to Kyono about money.
Why the hell do you keep a rebel like me
in your kitchen?
About personnel matters,
I leave it all up to Kyono.
Ask him to bring Rinko back.
No one will follow your lead.
I don't understand you.
Feel free to taste whatever you like.
All right. Thank you.
I've saved the best for you.
How's the radish?
Not good?
Hi, everyone Oh?
Ah, you're back.
I'd like to introduce our new wait staff.
Ms. Rinko Hayami.
Rinko!
Surprise!
Welcome back. Thanks.
What are you doing here?
I won't cook with you any more,
but I love everyone here.
So I thought I could
work as front of house.
I fired you.
Do you have the authority?
I take care of the staff, right?
No.
Does everyone agree with me?
Rinko!
Yuan!
Ugh, you look terrible.
Kyono did it on his own.
Welcome back. How's it going?
Good evening.
Welcome to Grand Maison Paris.
I can't wait.
Ladies and gentlemen, an amuse-bouche.
Cake au chorizo.
Madame is a vegetarian.
Grilled Wagyu, please.
Oui, Chef.
Are you enjoying your meal?
Excellent. It's delicious.
I'm pleased.
Hi, Joel.
The pork loin you gave us was excellent.
Today, my recommendation is
this faux-fillet.
No juices, beautiful shine.
This is perfect!
And entrecote.
Any good lamb?
Yes, there is.
Look at his smile.
Incredible, right?
It's beautiful!
Obana's had a hard time getting good meat.
So good!
Why is Joel suddenly
supplying us good meat?
That's because
I've come here so often.
Way to go, Aizawa!
Now we regularly get quality meat,
but not quality seafood and vegetables.
The biggest challenge for a Japanese
chef aiming for three stars in Paris is
sourcing the best ingredients.
Yuan.
Tarte au chocolat, great. Of course it is.
The restaurant has come alive again
with Rinko's return. Sh!
See you tomorrow. Good night.
Good night.
See you tomorrow.
You'll be leaving France if
you miss three stars?
Well, you're over 50.
You're on the edge anyway.
Will you let me focus, old lady?
What's your plan to get three stars,
Chef Obana?
Ouch!
You're responsible for
everyone's livelihood,
so please explain your vision.
First, I'll improve the
quality of our ingredients.
You seem to be getting quality meat.
What's next?
Caviar.
Each three-star restaurant
has its own world-class caviar,
that is unique to them.
We must have it too.
We only do business with top restaurants.
I promise I'll make a fabulous dish
with your caviar.
Everyone says so.
But we have a brand to protect.
I can't trust someone I've just met.
Then, can I use your kitchen?
And some caviar that
hasn't been vacuum-sealed.
One before compression? Please.
Large roe!
After compression,
caviar loses its elasticity.
This is exactly the
texture I was looking for.
How will you use it?
Fried Lobster with Caviar
and Sauce Gribiche.
Caviar only keeps for two weeks
if not vacuum-sealed.
Your caviar will be one
of our signature dishes.
How much do you need per week?
Two kilograms.
Sorry but no.
Why?
You're a talented chef.
But we have a close relationship
with our customers.
We can't make them unhappy.
You can't work with outsiders like us?
If a Frenchman opened a
sushi restaurant in Tokyo,
would he get the best tuna?
He loves this country.
He's trying very hard
to please people here.
That's enough. But
Stop.
Thanks anyway.
This is the best caviar I've ever had.
We received the wrong scallops.
Smaller than the ones I saw.
No, Aizawa is saying the scallops
he saw were bigger.
The scallops are small.
How's it going?
Can't we get Meyer lemon?
I see.
But it's hard to come by right now.
How do the artichokes taste?
Mmm Slightly bitter.
The sweetness of paprika
Contrasts with bitterness of artichoke.
Artichoke sauce.
Not new.
A bit more basil flavor.
Gilles.
Oui, Chef!
Look at this.
It's turned black.
They didn't bleed the fish.
I'll call them.
I told you not to use
your cultural flavors.
My dishes show who I am.
You need to make them for me.
I make them for our guests.
The guests come to eat my menu.
Make a dessert that captures my intent.
I'm the patissier!
What about my intent?
Not important. Do as I say.
Someone's asking for you.
Let's go outside.
Yuan!
You haven't paid us back.
You're the chef? Oui.
You pay instead.
Leave them alone!
You don't want your pastry
chef to get hurt, do you?
Hey! Get out of here!
Stop!
Wait, wait!
You can't come in here!
Are you all right?
Getting three stars? It's
never going to happen.
Get a job that pays.
Who are you to crush my dream?
You will never know!
I don't understand you.
You will never know!
Gilles, are you all right?
Stop, stop!
Let's take this.
Seems expensive.
Don't you touch that.
You awful thug!
Stop! Calm down!
You can't do that!
You can go. Thank you.
You all right?
Monsieur Blancan got you out.
The restaurant?
Aizawa's putting things in order.
You're still here?
That thug
Hey, stop!
He's a dangerous man. Be careful.
Kyono, Rinko.
Make us Wabimeshi.
Wabimeshi?
A forgive-me meal for the staff
to make up for all the trouble you caused.
That's silly.
Tomorrow, Yuan
Gonna beat you up if it's bad.
All right.
I'm here. Come in.
Try this.
Okay.
Perfect.
I'll take this. Okay, great.
For dessert?
No. For Wabimeshi.
What's that?
I'll make croque monsieur.
See you. Okay. Thank you.
Bye.
Your house is full of rubbish.
Armand! Damn you!
Don't touch my things!
Where's my money?
I'm asking you, where's my money?
You fail to pay it back, you get killed.
Right?
He doesn't answer. Is he all right?
Gilles, set things up for me.
Oui, Chef!
Aizawa, make the sauce.
You're going?
He scared me. What's going on?
I'll be right back. Be careful!
Help!
Anyone?
Help!
Come on!
Yuan!
Let's go.
Yuan!
Get up!
Let's go!
Wait.
What are you doing?
You're gonna die!
Are you Monsieur Rick Yuan's family?
Yes.
Please come with me.
Sure.
What time is it?
10 p.m.
Don't worry about the restaurant.
Kyono said they managed
to get through the service.
What was that back there?
Which is more precious,
your life or cooking?
They're both precious.
You understand.
I wished and I wished,
but in vain.
I thought
maybe I could make my
dream come true with you.
But it's over.
Everything I treasure is gone.
We'll take you to radiology.
Please come with me.
Yes. Let's go.
I'm going back. I need to talk to you.
The fire damaged
the air-conditioned storage
of a nearby cheese shop.
All their cheese will spoil.
It's our fault.
We'll buy all of them.
I knew you would say so.
Wait. One more thing.
The next tenant formally
requested our eviction.
And that person is Pascal.
No, it's still not right
Chef, someone's here for you.
What are you doing here?
I've come to ask you
to withdraw your eviction request.
You really think
you can get three stars now?
Yes, absolutely.
Don't underestimate French cuisine.
You always looked down on me
as Louis Blancan's son,
that I did nothing to earn my place.
And being Asian,
you thought you had to work harder than me.
But you're wrong.
Do you understand the pressure
to maintain three stars?
It was so scary taking
my father's signature dish off the menu.
But I had to do it because
French cuisine must renew itself.
Three stars isn't just a title,
it's a responsibility.
We must continue to prove that
French cuisine is the best.
You don't understand
the weight of three stars.
I'll ask Monsieur Blancan.
Rinko's there.
Why?
Don't you see?
She wants you to get three stars.
She's the one who quit.
Why do you think Joel suddenly
began supplying us good meat?
Rinko always said,
with the best ingredients,
you'll be a match
for the other genius chefs of Paris.
So she worked at Joel's.
Only Aizawa and I know.
She earned Joel's trust.
That's why we're getting
first-grade meat now.
She worked damn hard
so you can get three stars.
Please let us continue our restaurant
until the Michelin announcement.
Why do you care, Rinko?
Because
I love Obana's cooking more than
anything in the world.
It's no use.
Obana won't be able to get three stars.
What is he missing?
He has lost the sense.
What is French cuisine?
That is the question.
Maybe I didn't teach him well.
I always want to see French
cuisine reinvent itself.
So,
I entrust the restaurant to someone
who would break new ground.
But
And it's not Obana.
He still has time.
Rinko.
You should tell him that sometimes,
you just have to give up.
There are better things to do in life
than going after three stars in Paris.
Brother Jacques, Brother Jacques
Brother John, Brother John?
Ring the bell, ring the bell.
Sunny-side up, sunny-side up.
Same song, but lyrics vary by country.
Interesting!
Good morning!
Good morning.
We always do this before prep.
Kogure.
Yes?
What am I missing?
Huh?
To get three stars,
what is it that I need?
I'm not
Tell me.
Well, honestly,
um, three stars is too big for me
to understand.
How about we all sit down
and have a meal together?
Can we talk?
Shiny like a mirror.
What a relief.
It was here.
You said you'd make me get three stars.
This time,
I wanted to make you get three stars, but
Did Monsieur Blancan tell you
to give up?
We should give up.
We won't make it.
Instead of fixating on Paris,
we can try for three stars
in New York or Singapore.
Right.
You think I would say that?
You're the one who said
you wouldn't let all this fun end.
I knew you would say so!
I won't end it.
Drink that.
Rinko.
Let's get three stars.
Oui, Chef!
Runny nose
Package delivery.
Yes?
Oh, Yuan! Hey, Kogure.
Look this.
Package delivery.
Yes?
Package delivery.
Hold on a sec.
Hugo! I'm coming.
The police called me.
The thugs have been arrested.
Now,
I'm going to leave your restaurant.
Sorry for all the trouble I've caused.
About ten years ago,
I heard a rumor and went to a patisserie
in central Paris.
An Asian patissier was taking on
a bold challenge there.
I still remember the
rum baba I ate that day.
The melting texture, the balance
It was perfect.
A scent of rum was beautiful.
I was so upset.
It was so much better than our dessert.
After that, I messed up.
I started over in Tokyo
and came back to Paris.
And then, I looked for that patissier.
To get three stars,
I knew I needed Rick Yuan's dessert.
We must prove that cooking has no borders.
Yuan.
Let's get it.
The three stars.
Get the plates.
This is Wabimeshi from me.
If you prefer one without ham, ask Chef.
Comt cheese croque monsieur. Enjoy.
This is unusual.
Let's eat!
Thanks for cooking.
So good.
Listen while you eat.
While eating? Sure.
Thank you, chef.
You are all here to win three stars.
Even though people say we can't do it,
you believe in me.
But all the three-star chefs in Paris
are monumental geniuses.
I can't compete with them alone.
8 kitchen staff, 6 wait staff.
There are 14 of us.
If we come together,
we have a shot at matching them.
I want our guests to have
an unforgettable experience.
So,
please.
Help me once again.
I beg of you.
You can consider our skills as yours.
That's what we're here for. To contribute.
We all love your cooking.
You suck at depending on others.
That is what we're here for.
Yes.
Once again, my suggestion is
to add elements of our
culture to our dishes.
We respect France and its cuisine
from the bottom of our hearts,
and it will show.
Ah, this may sound cheeky,
but I agree with Aizawa.
You are cheeky.
May I, too?
Sure, chef.
We should serve this Comt cheese.
Perhaps before dessert.
Yuan,
take charge.
Oui, Chef.
Aizawa, Gilles, and Sarah.
Create an hors d'oeuvre.
Bring out the natural flavors using ideas
from your cultures.
Oui, Chef.
I'll create the main dish.
Rinko, help me.
Me?
Kyono, can I have her for the kitchen?
Oui, Chef.
Let's start by giving our guests
an unforgettable moment tonight.
Oui, Chef!
Let's start eating
Hello. How's it going?
You bought all the cheese in Gaston's?
We owed him that much.
Come and see.
Langoustines from Scotland.
Lobsters from Brittany.
Want them?
If you don't We do, we do!
We'd love to have them.
And this is for you.
This caviar
Lambert says he can't
forget the dish you made.
Talk with him about maturation.
Let me taste it another time.
I promise. Thank you.
Thank you very much.
Yes!
Obana, hey! What is it?
Come!
I've saved you the best of the best
of our vegetables.
Try this.
Well?
We can even serve them as they are!
I'm ashamed of the Frenchmen who set fire.
Count on me for vegetables.
Thank you. Look.
If you need to load, use the devil.
The devil He says to use that.
We have cleared the first hurdle.
Now we have to decide
how to cook them and serve them.
Let's start.
Oui, Chef.
We also use Japanese
ingredients and techniques.
Our goal is to combine our sensibility
with the French tradition.
I'll take any idea you have if it's likely
to impress our guests.
Let's put all our knowledge
and skills to work for our guests.
One is sour, the other is sweet.
This one.
Rinko, try this.
This one?
Ouch!
What was that for?
Michel Bras' Gargouillou is a salad
like a beautiful painting.
It was a game changer.
I'm going to change the game again.
Instead of scattering the vegetables,
I'll put them together as one.
What about the texture?
I'll prepare each vegetable
so that its texture stands out.
The taste won't be simple?
The sourness, the bitterness,
the sweetness
It has them all.
Is that possible?
We must create a speciality that will be
remembered for 100 years
to open a new door.
Do it as you like.
Thank you.
Obana.
Vacherin glac lacks impact.
I tried spices, but it's no good.
Miso?
Miso?
Soybean paste?
You know it.
It may bring out the flavor of the dessert.
Kogure, hold this.
Maybe, with sake?
Miso and sake for dessert?
Yeah.
You two should come up
with the main dish soon.
I know.
I'll cook meat.
Mixing the salad is interesting,
but it has less impact than Gargouillou.
Too much sweetness from the sugar.
I like white miso soup.
It has a gentle sweetness.
Rinko.
Genius!
You are a genius after all!
Thank you so much.
Yuan.
Genius.
You're a genius!
Genius? Genius
We are responsible for serving a dish
in its best condition.
Plates heated to 75C
will gradually cool down.
But we can't serve them too soon.
We calculate the best
time to serve the dishes.
We have to be a little faster.
We also need to improve our service,
dish washing, and cleaning.
If our guests are completely satisfied,
we will get the three stars.
We won't give the Michelin inspectors
special treatment.
We will do our best for
all our guests every day.
So many good meats.
I can't decide which one to use.
Tell me what's in it.
Chicken, shrimp, and Pernod?
You've got your sense of taste back.
You knew.
Aizawa noticed it first
and told me privately.
You had Covid before you quit.
That's when it started, right?
Now I see why Aizawa wanted me
to taste everything.
He assured me.
You have your absolute palate back.
You don't have to comfort me.
I know how hard it will be to get back
the refined palate that a cook needs.
But
For this restaurant,
I'll do whatever I can.
Hey, if you knew I'd
lost my sense of taste,
why didn't you stop me quitting?
I was angry that you
gave up so easily.
That's why I went to Joel's.
I didn't know that. You could've told me.
Do I have to Get back to work!
Do I have to tell you
Of course I do, for him
to know my feelings.
Hey.
Let's use all these meat.
All of this?
We'll put our hearts into the main dish.
But, how?
How about pithiviers?
The sweet pie? Yeah.
Usually, it's filled with an almond cream.
Instead,
we fill it with all this meat.
A pithivier filled with
meat?
It has a wheel pattern of king's carriage.
Charles IX loved the pie he ate
in the town of Pithivier,
and confectioners
have drawn the wheel pattern ever since.
Our multicultural sensibility
and the French tradition!
We'll carry in the oven-fresh pie,
and cut it in front of our guests.
They will enjoy the sound,
look, and smell.
When they put a crispy
piece in their mouth,
they'll taste all the different meats.
A dish to be enjoyed with all your senses!
Simple look, aggressive taste.
It's filled with the heart
and soul of the entire staff.
The three stars.
We'll get them together
with this main dish.
Let's do it. Okay.
That hurts.
Have we stuffed it
with too many international cultures?
It's all right.
Hasn't French cuisine always evolved
by incorporating different cultures?
I just remembered.
That's why I started with French cuisine.
Sushi, tempura, sukiyaki
They're all delicious.
But they're not so
different from 50 years ago.
French cuisine is always changing,
taking in different cultures.
I found that fascinating and
became a French cook.
The announcement's in one month.
Did you convince Obana?
I see, he didn't give up.
But he needs to leave.
Would you come
and eat one last time
at Grand Maison Paris?
Madame Linda, Monsieur Blancan.
Good evening.
Welcome.
Good evening. May I take your coat?
Although I've eaten in many
of the best restaurants
in my career as a food influencer,
I will never forget the miracle
I experienced that night.
I was deeply moved,
not only by the inspiration of the chefs,
but the producers, connecting
us to land and life.
Monsieur Blancan is here.
Shall we treat him differently?
Let's get started.
Oui, Chef!
First, enjoy Red Shiso Granit.
Straight from the spoon, please.
A granit of shiso extract and basil oil.
The pure,
sweet-sour taste left a vivid impression,
filling us with anticipation
for the menu to come.
Frothy Smoked Yogurt Mousse Tartlet.
Thin tartlet covered with fragrant
yogurt mousse with a smoky aroma
presented with sardine con fit from Spain.
The pungent accent of fresh red onion
stimulated my appetite.
Yukhoe-style Scallops.
The perfect combination of
thick-sliced quality truffles
with tender raw scallops from Brittany.
Seasoned with garlic, ginger,
chili bean sauce,
roasted sesame, sweet sake,
and soy sauce.
Now he remembers.
A playful dish from the Asian players
fighting in France.
Langoustine and Bloody Mary.
The langoustine from Scotland
is covered with a coulis of shellfish
accompanied by
tomato-vodka mayonnaise.
Underneath was a bold laye
of large caviar roe.
Creepy and cute.
Where is this caviar from?
Ossetra. Not Petrossian.
Cavijoux?
Remarkable.
The saltiness of the caviar contrasts
with the sweetness of the langoustine.
Sprinkles of fried quinoa
accentuate the fun texture.
Aizawa.
Garden of Vegetables. Please mix well.
Mix, mix, mix.
This is a salad?
Apparently, a new salad has been born.
What's in this salad?
Nasturtium flowers, mustard, beet
Dandelions
Dandelions, red beet, white beet
An amazing salad.
It has about 40 kinds of
local, wild tasting vegetables and herbs.
Prepared with tapenade, rocket mousse,
and tomato sauce to be mixed and savoured.
The bitter, sweet flavors
are exquisitely balanced.
The texture of each vegetable evokes
thoughts of the earth.
Mix it more.
I'm mixing, I'm mixing.
The artichoke's coming.
Artichoke Tempura.
Black charcoal batter.
When cut in half, hot steam escapes.
Creamy filling.
There's ham and truffles inside.
Together with the truffles
hidden in the sauce,
two different styles of
truffles can be enjoyed.
Gnocchi with Parmesan Cream.
This gnocchi enhances the natural flavor
of the potatoes.
Warm grated black truffles
mix well with melted
Parmesan and the gnocchi.
How is everything?
It's excellent.
Not as good as my wife's.
Wow.
I'll have to see your wife sometime.
Enjoy your evening.
Thank you.
Seabass with Grilled Scales.
This is where a Japanese chef cannot fail.
May I take your jacket?
Are you getting hot?
No, why?
Just asking.
The change in texture from moist flesh
to crispy scales was flawless.
With two sauces, Genovese with
squid ink or petite tomato con fit,
we can also enjoy the change in flavor.
This is Hay-Smoked Lobster.
It has a smoky aroma of burnt organic hay.
Obana constantly
entertained us with many ideas.
Let me serve it for you.
He made my heart dance.
Excuse me.
Can I see the menu again?
Of course, ma'am.
Smoking was originally a method
of preserving food,
but here it was used as a new way
of cooking to add flavor.
The combination of lobster sauce,
extracted from the shells and head,
and the plump lobster meat was superb.
The life of sea and land
harmonized in my mouth.
Now you finally meet Wara-yaki,
the Japanese straw-grill technique.
I've heard that story many times.
I'll never forget that Japanese dish
for the rest of my life.
Well?
Chef.
Rinko, two minutes to go.
Check the sauce. No need.
But
I trust my sous-chef.
Oui, Chef.
Ten seconds, everyone.
Oui, Chef!
Ready?
Get set
Go!
The main meat dish is Pithivier.
While respecting tradition,
Obana has added his own unique twist.
However, it's risky.
You won't know how
it's cooked until you cut it.
This is Pithivier. I'm
going to serve it to you.
Perfect.
They must have calculated the timing
and practiced serving it many times
between the kitchen and the dining room.
But they make it look effortless.
Pigeon, foie gras, pork
Seasoned with sauces and stuffed inside.
Pan-fried, marinated, reduced,
baked, smoked, salted
They're all cooked differently.
Amazing.
The sauce was surprisingly light.
Everything from pigeon breasts,
thighs, and entrails
all harmonize with a delicate balance
and perfect flavor.
It's like the multicultural staff
coming together as one.
It symbolizes French cuisine,
which absorbs different cultures
and continues to evolve.
It's magic.
Yuzu sorbet with 24 months Comt cheese.
Enjoy the harmony with sake.
Kyono, a little more, please.
While basking in the afterglow
of the main dish
they invited us to spend a relaxing moment
with this one.
Bringing together yuzu sorbet with
green yuzu and basil puree sauce.
Aged Comt cheese is gently sprinkled.
The acidic taste of the oxalis leaf
pairs well with the refreshing clear sake.
It makes us happy.
Go easy on the sake.
I'm not twenty anymore, you know.
Well, that's right.
Obana.
Good.
Let's surprise them!
Now for the last bit of fun.
Raspberry and White Miso Vacherin Glac.
Our patissier collaborated
with our chef to create this.
Please enjoy. Thank you.
Ball-shaped meringue made
with red berries
and subtly sweet white miso ice cream.
The aroma of black sesame paste
gives a sense of Korean imagination.
When we eat, we receive life
from all over the world.
To respect the cook is to praise the life
of the ingredients.
The Michelin star symbolizes this.
Thank you for dining with us tonight.
Did you enjoy your time?
About the eviction,
I suggest we hear
what the next tenant has to say.
You've just been using me
to get Obana to show his true potential.
As for the eviction, it's up to you.
The criteria for 3 Michelin stars
is an exceptional cuisine,
that it's worth the journey.
But your cuisine does
not meet the criteria.
It is worth much more.
Thank you for the meal.
Securing 3 stars will be harder.
This is the beginning.
It was delicious.
Honestly?
Good night.
Thank you very much.
Chef!
Thanks to all of you,
our guests
Our guests had a wonderful evening.
Thanks again.
The Michelin Guide 2026 list of winners
has just been announced!
For the first time,
a Japanese chef wins 3 stars.
Grand Maison Paris, Natsuki Obana!
Yuan!
From the bottom of my heart, I am grateful
to France and to the French cuisine.
You taught me there
are no borders in cooking.
If you wish, it comes true.
Thank you.
Thank you very much.
Bravo!
Bravo!
charge of the gala dinner.
Prove yourself. I'm counting on you.
Where's Obana?
Chef's not here yet.
I'm not a magician!
Excuse me.
What is this?
A faux-fillet of beef.
I can't serve this at my restaurant.
Good meat is hard to come by
because of the extreme climate.
I'm sure you have the best meat.
The best meat is for the best restaurants.
If you don't like it,
buy it somewhere else.
Go!
What's the matter?
That chef is impossible.
Michelin called.
We got two stars again this year.
We secured our stars.
Okay, our guests are waiting.
Focus on tonight!
Oui, Chef!
Rinko, are you alright?
You may not have fully recovered.
I'm okay.
Where's the aged beef?
Not here yet, I think.
The main faux-fillet? I'll check.
Chef is getting it replaced.
Good morning, chef.
Morning. How did it go?
I couldn't get it replaced.
We'll use Wagyu.
No way.
We're not even used to this kitchen.
The aged meat is in awful condition.
We'll have to use Wagyu.
All right.
Gilles, we go with Wagyu. Sauce Prigueux.
From now?
Hurry! Get moving!
Oui, Chef.
Morning.
Tonight, we're going traditional.
No adding twists.
But the vegetables we got aren't ideal.
The twists are the reason
we don't get three stars.
All right, all right.
No twists.
I'll take over. Why?
Needs more salt.
But I'm your sous-chef.
I can't trust you with this.
Where's Yuan?
He's preparing the dessert at his lab.
I can't wait for this gala dinner
at Boucheron.
Linda. Nice to meet you.
Linda, what a pleasure meeting
the world's top food influencer!
Pascal Blancan, the three-star chef!
I heard you strongly recommended Obana
for this gala dinner.
You're very well informed.
He did secure two stars this year.
But missed the third star again.
Isn't it a bit harsh sending him here
to cook right now?
A chef must delight his guests at any time,
even when he's having hard times,
don't you think?
Besides, I didn't recommend him.
Good evening Pascal, Linda.
Welcome.
My father did.
Okay
Ladies and gentlemen,
this is Crab Tartare with
Smoked Eel Geland Watercress Coulis.
Hurry upChef.
Hurry, Rinko.
Oui, Chef.
Grilled Wagyu Filet with Sauce Prigueux.
What do you think of this sauce?
10 coffees 8 teas 6 herbal teas, please.
How lively in here.
Yuan.
Get it ready in five minutes.
Easy.
Tarte au chocolat. Take it.
No.
I told you to make
vacherin glac, not tarte.
Try it.
It tastes like heaven.
No need for a dessert that
doesn't match my menu.
I swear this is better.
Make vacherin glac. There's no time.
Kogure, make meringue.
We're not prepared for that.
Go! It'll melt.
Hurry!
Take it!
Okay, go.
Good evening. I am the chef, Obana.
I am honored to welcome leading figures
of French gastronomy.
I hope you enjoyed your dinner.
May you have a wonderful evening.
Thank you.
Have a nice evening.
Inform the drivers. The guests are leaving.
It was nice meeting you. See you again.
Thank you for coming.
Having trouble getting ingredients?
We understand that ability is essential
for a good chef.
I'll write exactly as I felt.
Of course.
Kyono, if I had to pick one,
it would be the dessert.
Thank you. I'll tell that to our patissier.
Thank you very much.
Tell Obana the rest was superfluous.
Sure.
Thank you very much.
Monsieur Blancan!
I'm sorry. Things didn't go as planned.
I wonder what you've learned from me.
I am very sorry.
Where's everyone?
I made them go home.
We haven't prepared anything for tomorrow.
They worked really hard in spite
of the Michelin news.
They should have a rest.
Drink that and go home.
I don't need you
if you can't meet my expectations.
I'm going to leave your restaurant.
You never listen to anyone.
No use being a sous-chef for you.
That's good.
Because I was about to fire you.
Go on an Onsen tour back in Japan.
Auguste Escoffier laid the foundations
for modern French cuisine.
Being called King of Cooks
and Cook of Kings,
he published a book of 5000 recipes and
cooking techniques in 1903.
In the introduction of this
French culinary bible,
Escoffier says that cooking
changes with times, tools and tastes
and this book is just one reference,
not a dogma.
Even today, many cooks keep this book
in the corner of their kitchen
and refer to it whenever they need
to get back to basics.
And that's how they invent new recipes.
By reinterpreting, they create new dishes.
French cuisine, considered
the best in the world,
never stays the same.
Its ability to renew itself
is its essence and strength.
Yeah.
Okay. I'll see you later.
The chef himself goes to source ingredients
at 3 a.m. every day.
I know he's eager to make good dishes, but
isn't he selfish that he has to do
everything himself?
I know how you feel, Kogure.
But you have to understand Obana
is struggling, too.
Of all Michelin Guides published
around the world,
to be listed in the French version
is the most difficult.
Bonjour
Bonjour
There's about 30 three-star
restaurants in France,
10 of them competing fiercely in Paris.
Alain Ducasse, Yannick Allno,
Alain Passard, Pierre Gagnaire.
To compete with these legendary geniuses,
you'll need exceptional originality.
Obana has so much pressure on him.
But he could trust us a little more.
I'm his commis chef.
I can get ingredients for him
and have them delivered.
Getting ingredients is not so easy for us,
you know.
I don't understand what you're saying.
Wait, sir!
There he goes.
Do something.
It's always like this.
Good morning. Good morning.
Mr. Blancan wants us.
What?
Bonjour, Pascal.
Do you have a reservation?
We're here for lunch with Mr. Blancan.
This way, please.
Bonjour, sir bonjour
Please go ahead. Merci.
You used to see this every day.
Blancan, a dynasty of great French chefs.
Two generations,
securing three stars for 29 years.
It's impressive.
Soon it will be 30 years if
everything goes well.
I'm in charge of your lunch.
I can't wait to taste it.
Son of Blancan.
Bonjour
Good Morning. Good morning, monsieur.
The kitchen is now in my son's hands.
Old father does the accounts.
You're planning to open a new restaurant
in Sydney?
Yes, it's amazing.
I never imagined our little restaurant
would expand worldwide.
Turbot I'Amiral.
Your signature dish.
I thought it was taken off the menu.
Yes. It's a secret dish
only for our loyal patrons.
The temperature of the plate is calculated
so residual heat brings
the dish to perfection
45 seconds after it's served to the guest.
Okay, let's eat.
Precisely cooked.
He is my worthy successor.
In the past, French cuisine was
all about grilling meat
or fish until burnt and
drizzling sauce over it.
All the plates were brown,
no matter what the dish was.
When I ate sashimi in Japan,
it was a revelation.
It gave me the idea for this recipe.
I have great admiration
for Japanese cuisine.
That's why I hired Obana as a commis chef.
And when you came back
to Paris for another try,
I rented you the place.
We're very grateful for that.
But you have wasted your chance.
Gastronomie France
has never really believed in you.
And that gala dinner was a disaster.
The final blow for us
was hearing that Rinko,
your best asset, has left you.
People are telling me to rent the place
to another talent.
I can't protect you any more.
You're throwing us out? Sorry but
The next tenant wants to evict you. Wait.
That's too sudden.
Please give us some time
Until the announcement
of the next Michelin Guide.
And then what?
I will get the three stars.
Sorry, but I'll need more than
your dreams of success to convince them.
The next tenant is an important figure
in Gastronomie France.
What will you do if you don't win
the three stars?
I'll leave France.
Obana.
Really?
Yes.
They may like that,
rather than having you continue elsewhere.
All right.
Okay. I'll wait until the next
Michelin announcement.
Now, let's enjoy our lunch.
The Michelin rating process takes place
throughout the year.
For the third star rating,
multiple inspectors
visit the restaurant several times.
There's still time. We'll
renew our entire menu.
Until now,
I've tried creating dishes with
Japanese ideas and techniques.
But that,
didn't get me three stars.
From now on,
I'll emphasise the tradition
and formality of French cuisine.
But
If we're not using Japanese methods,
what's the point of us
doing French cuisine in Paris?
Um, I think so too.
Huh? Sorry.
When we were running a restaurant
in Paris some time ago,
there was a Japan craze in France.
Parisians loved Japanese-style dishes.
Some chef even used dashi powder.
Yeah.
So I actively used Japanese techniques
and ingredients
to become the first Japanese
to win three stars in France.
But I had one big weakness.
As a Japanese, my dish
was delicate and subtle.
It lacked the weight of this country's
tradition and culture.
I can't get three stars if I rely
on the Japanese style.
I need to make a dish that has
the techniques, the tradition,
the framework of French cuisine.
So I'll go head on with authentic
French cuisine,
excluding any other culture.
Shall I make tricolor gelato then,
in the shape of Eiffel tower?
No time to waste. Get started.
Wait a second.
You mean if we don't get three stars,
we lose this restaurant?
Yes.
We might lose our place of work,
so I'm telling this to you now.
If you don't believe in me, leave.
Obana, mind your words!
Sorry.
Can I have a word?
Me too.
Yeah. Do you want to talk inside?
Okay.
If we get three stars from here,
it'll be a miracle.
Well, I'm going for a drink.
What about the prep?
I'll do it at my lab, it'll be fine.
Who are they?
He seems to be hanging out with thugs.
Chef, thank you very much for everything.
It was nice working here.
Good night.
Thanks.
Do we have enough wait staff?
No.
Then hire some now.
Finding the right people isn't easy.
I do the cooking,
you take care of the staff, right?
They seemed kind of hostile.
Should we call the police?
Stop, please.
Wait a moment. Please. Stop.
Hey, that's enough!
If you hurt him,
he won't be able to pay back his debt.
Don't borrow what you can't repay, right?
Leave him alone.
I'm recording this.
Let's go.
I figured he was a debt collector.
I had been chased by them once.
Are you all right?
Here.
Leave me alone.
I don't want the police involved.
People are recording.
That must hurt.
I know you can speak Korean.
I know you can speak Japanese.
They're still here. Let's go this way.
Wow
Don't touch anything.
Hundreds of herbs, spices,
dried fruits and nuts.
And liqueur.
Inside your professional refrigerator
Hey, don't
Dozens of types of eggs, milk and cheese.
Even wines for pairing with your desserts.
This is a treasure trove.
I see.
This is why you borrowed money.
Why didn't you ask us?
Don't bother. I do this as a hobby.
Then why are you wearing our chef jacket?
About ten years ago,
I had a patisserie in Paris.
The shop became popular,
but I never received any major awards.
That's because
Because I'm Asian, I thought.
Then,
an Asian chef received two stars in Paris.
When I tried his
dishes, I got really upset.
Why do I never get the chance?
Talk to Kyono about money.
Why the hell do you keep a rebel like me
in your kitchen?
About personnel matters,
I leave it all up to Kyono.
Ask him to bring Rinko back.
No one will follow your lead.
I don't understand you.
Feel free to taste whatever you like.
All right. Thank you.
I've saved the best for you.
How's the radish?
Not good?
Hi, everyone Oh?
Ah, you're back.
I'd like to introduce our new wait staff.
Ms. Rinko Hayami.
Rinko!
Surprise!
Welcome back. Thanks.
What are you doing here?
I won't cook with you any more,
but I love everyone here.
So I thought I could
work as front of house.
I fired you.
Do you have the authority?
I take care of the staff, right?
No.
Does everyone agree with me?
Rinko!
Yuan!
Ugh, you look terrible.
Kyono did it on his own.
Welcome back. How's it going?
Good evening.
Welcome to Grand Maison Paris.
I can't wait.
Ladies and gentlemen, an amuse-bouche.
Cake au chorizo.
Madame is a vegetarian.
Grilled Wagyu, please.
Oui, Chef.
Are you enjoying your meal?
Excellent. It's delicious.
I'm pleased.
Hi, Joel.
The pork loin you gave us was excellent.
Today, my recommendation is
this faux-fillet.
No juices, beautiful shine.
This is perfect!
And entrecote.
Any good lamb?
Yes, there is.
Look at his smile.
Incredible, right?
It's beautiful!
Obana's had a hard time getting good meat.
So good!
Why is Joel suddenly
supplying us good meat?
That's because
I've come here so often.
Way to go, Aizawa!
Now we regularly get quality meat,
but not quality seafood and vegetables.
The biggest challenge for a Japanese
chef aiming for three stars in Paris is
sourcing the best ingredients.
Yuan.
Tarte au chocolat, great. Of course it is.
The restaurant has come alive again
with Rinko's return. Sh!
See you tomorrow. Good night.
Good night.
See you tomorrow.
You'll be leaving France if
you miss three stars?
Well, you're over 50.
You're on the edge anyway.
Will you let me focus, old lady?
What's your plan to get three stars,
Chef Obana?
Ouch!
You're responsible for
everyone's livelihood,
so please explain your vision.
First, I'll improve the
quality of our ingredients.
You seem to be getting quality meat.
What's next?
Caviar.
Each three-star restaurant
has its own world-class caviar,
that is unique to them.
We must have it too.
We only do business with top restaurants.
I promise I'll make a fabulous dish
with your caviar.
Everyone says so.
But we have a brand to protect.
I can't trust someone I've just met.
Then, can I use your kitchen?
And some caviar that
hasn't been vacuum-sealed.
One before compression? Please.
Large roe!
After compression,
caviar loses its elasticity.
This is exactly the
texture I was looking for.
How will you use it?
Fried Lobster with Caviar
and Sauce Gribiche.
Caviar only keeps for two weeks
if not vacuum-sealed.
Your caviar will be one
of our signature dishes.
How much do you need per week?
Two kilograms.
Sorry but no.
Why?
You're a talented chef.
But we have a close relationship
with our customers.
We can't make them unhappy.
You can't work with outsiders like us?
If a Frenchman opened a
sushi restaurant in Tokyo,
would he get the best tuna?
He loves this country.
He's trying very hard
to please people here.
That's enough. But
Stop.
Thanks anyway.
This is the best caviar I've ever had.
We received the wrong scallops.
Smaller than the ones I saw.
No, Aizawa is saying the scallops
he saw were bigger.
The scallops are small.
How's it going?
Can't we get Meyer lemon?
I see.
But it's hard to come by right now.
How do the artichokes taste?
Mmm Slightly bitter.
The sweetness of paprika
Contrasts with bitterness of artichoke.
Artichoke sauce.
Not new.
A bit more basil flavor.
Gilles.
Oui, Chef!
Look at this.
It's turned black.
They didn't bleed the fish.
I'll call them.
I told you not to use
your cultural flavors.
My dishes show who I am.
You need to make them for me.
I make them for our guests.
The guests come to eat my menu.
Make a dessert that captures my intent.
I'm the patissier!
What about my intent?
Not important. Do as I say.
Someone's asking for you.
Let's go outside.
Yuan!
You haven't paid us back.
You're the chef? Oui.
You pay instead.
Leave them alone!
You don't want your pastry
chef to get hurt, do you?
Hey! Get out of here!
Stop!
Wait, wait!
You can't come in here!
Are you all right?
Getting three stars? It's
never going to happen.
Get a job that pays.
Who are you to crush my dream?
You will never know!
I don't understand you.
You will never know!
Gilles, are you all right?
Stop, stop!
Let's take this.
Seems expensive.
Don't you touch that.
You awful thug!
Stop! Calm down!
You can't do that!
You can go. Thank you.
You all right?
Monsieur Blancan got you out.
The restaurant?
Aizawa's putting things in order.
You're still here?
That thug
Hey, stop!
He's a dangerous man. Be careful.
Kyono, Rinko.
Make us Wabimeshi.
Wabimeshi?
A forgive-me meal for the staff
to make up for all the trouble you caused.
That's silly.
Tomorrow, Yuan
Gonna beat you up if it's bad.
All right.
I'm here. Come in.
Try this.
Okay.
Perfect.
I'll take this. Okay, great.
For dessert?
No. For Wabimeshi.
What's that?
I'll make croque monsieur.
See you. Okay. Thank you.
Bye.
Your house is full of rubbish.
Armand! Damn you!
Don't touch my things!
Where's my money?
I'm asking you, where's my money?
You fail to pay it back, you get killed.
Right?
He doesn't answer. Is he all right?
Gilles, set things up for me.
Oui, Chef!
Aizawa, make the sauce.
You're going?
He scared me. What's going on?
I'll be right back. Be careful!
Help!
Anyone?
Help!
Come on!
Yuan!
Let's go.
Yuan!
Get up!
Let's go!
Wait.
What are you doing?
You're gonna die!
Are you Monsieur Rick Yuan's family?
Yes.
Please come with me.
Sure.
What time is it?
10 p.m.
Don't worry about the restaurant.
Kyono said they managed
to get through the service.
What was that back there?
Which is more precious,
your life or cooking?
They're both precious.
You understand.
I wished and I wished,
but in vain.
I thought
maybe I could make my
dream come true with you.
But it's over.
Everything I treasure is gone.
We'll take you to radiology.
Please come with me.
Yes. Let's go.
I'm going back. I need to talk to you.
The fire damaged
the air-conditioned storage
of a nearby cheese shop.
All their cheese will spoil.
It's our fault.
We'll buy all of them.
I knew you would say so.
Wait. One more thing.
The next tenant formally
requested our eviction.
And that person is Pascal.
No, it's still not right
Chef, someone's here for you.
What are you doing here?
I've come to ask you
to withdraw your eviction request.
You really think
you can get three stars now?
Yes, absolutely.
Don't underestimate French cuisine.
You always looked down on me
as Louis Blancan's son,
that I did nothing to earn my place.
And being Asian,
you thought you had to work harder than me.
But you're wrong.
Do you understand the pressure
to maintain three stars?
It was so scary taking
my father's signature dish off the menu.
But I had to do it because
French cuisine must renew itself.
Three stars isn't just a title,
it's a responsibility.
We must continue to prove that
French cuisine is the best.
You don't understand
the weight of three stars.
I'll ask Monsieur Blancan.
Rinko's there.
Why?
Don't you see?
She wants you to get three stars.
She's the one who quit.
Why do you think Joel suddenly
began supplying us good meat?
Rinko always said,
with the best ingredients,
you'll be a match
for the other genius chefs of Paris.
So she worked at Joel's.
Only Aizawa and I know.
She earned Joel's trust.
That's why we're getting
first-grade meat now.
She worked damn hard
so you can get three stars.
Please let us continue our restaurant
until the Michelin announcement.
Why do you care, Rinko?
Because
I love Obana's cooking more than
anything in the world.
It's no use.
Obana won't be able to get three stars.
What is he missing?
He has lost the sense.
What is French cuisine?
That is the question.
Maybe I didn't teach him well.
I always want to see French
cuisine reinvent itself.
So,
I entrust the restaurant to someone
who would break new ground.
But
And it's not Obana.
He still has time.
Rinko.
You should tell him that sometimes,
you just have to give up.
There are better things to do in life
than going after three stars in Paris.
Brother Jacques, Brother Jacques
Brother John, Brother John?
Ring the bell, ring the bell.
Sunny-side up, sunny-side up.
Same song, but lyrics vary by country.
Interesting!
Good morning!
Good morning.
We always do this before prep.
Kogure.
Yes?
What am I missing?
Huh?
To get three stars,
what is it that I need?
I'm not
Tell me.
Well, honestly,
um, three stars is too big for me
to understand.
How about we all sit down
and have a meal together?
Can we talk?
Shiny like a mirror.
What a relief.
It was here.
You said you'd make me get three stars.
This time,
I wanted to make you get three stars, but
Did Monsieur Blancan tell you
to give up?
We should give up.
We won't make it.
Instead of fixating on Paris,
we can try for three stars
in New York or Singapore.
Right.
You think I would say that?
You're the one who said
you wouldn't let all this fun end.
I knew you would say so!
I won't end it.
Drink that.
Rinko.
Let's get three stars.
Oui, Chef!
Runny nose
Package delivery.
Yes?
Oh, Yuan! Hey, Kogure.
Look this.
Package delivery.
Yes?
Package delivery.
Hold on a sec.
Hugo! I'm coming.
The police called me.
The thugs have been arrested.
Now,
I'm going to leave your restaurant.
Sorry for all the trouble I've caused.
About ten years ago,
I heard a rumor and went to a patisserie
in central Paris.
An Asian patissier was taking on
a bold challenge there.
I still remember the
rum baba I ate that day.
The melting texture, the balance
It was perfect.
A scent of rum was beautiful.
I was so upset.
It was so much better than our dessert.
After that, I messed up.
I started over in Tokyo
and came back to Paris.
And then, I looked for that patissier.
To get three stars,
I knew I needed Rick Yuan's dessert.
We must prove that cooking has no borders.
Yuan.
Let's get it.
The three stars.
Get the plates.
This is Wabimeshi from me.
If you prefer one without ham, ask Chef.
Comt cheese croque monsieur. Enjoy.
This is unusual.
Let's eat!
Thanks for cooking.
So good.
Listen while you eat.
While eating? Sure.
Thank you, chef.
You are all here to win three stars.
Even though people say we can't do it,
you believe in me.
But all the three-star chefs in Paris
are monumental geniuses.
I can't compete with them alone.
8 kitchen staff, 6 wait staff.
There are 14 of us.
If we come together,
we have a shot at matching them.
I want our guests to have
an unforgettable experience.
So,
please.
Help me once again.
I beg of you.
You can consider our skills as yours.
That's what we're here for. To contribute.
We all love your cooking.
You suck at depending on others.
That is what we're here for.
Yes.
Once again, my suggestion is
to add elements of our
culture to our dishes.
We respect France and its cuisine
from the bottom of our hearts,
and it will show.
Ah, this may sound cheeky,
but I agree with Aizawa.
You are cheeky.
May I, too?
Sure, chef.
We should serve this Comt cheese.
Perhaps before dessert.
Yuan,
take charge.
Oui, Chef.
Aizawa, Gilles, and Sarah.
Create an hors d'oeuvre.
Bring out the natural flavors using ideas
from your cultures.
Oui, Chef.
I'll create the main dish.
Rinko, help me.
Me?
Kyono, can I have her for the kitchen?
Oui, Chef.
Let's start by giving our guests
an unforgettable moment tonight.
Oui, Chef!
Let's start eating
Hello. How's it going?
You bought all the cheese in Gaston's?
We owed him that much.
Come and see.
Langoustines from Scotland.
Lobsters from Brittany.
Want them?
If you don't We do, we do!
We'd love to have them.
And this is for you.
This caviar
Lambert says he can't
forget the dish you made.
Talk with him about maturation.
Let me taste it another time.
I promise. Thank you.
Thank you very much.
Yes!
Obana, hey! What is it?
Come!
I've saved you the best of the best
of our vegetables.
Try this.
Well?
We can even serve them as they are!
I'm ashamed of the Frenchmen who set fire.
Count on me for vegetables.
Thank you. Look.
If you need to load, use the devil.
The devil He says to use that.
We have cleared the first hurdle.
Now we have to decide
how to cook them and serve them.
Let's start.
Oui, Chef.
We also use Japanese
ingredients and techniques.
Our goal is to combine our sensibility
with the French tradition.
I'll take any idea you have if it's likely
to impress our guests.
Let's put all our knowledge
and skills to work for our guests.
One is sour, the other is sweet.
This one.
Rinko, try this.
This one?
Ouch!
What was that for?
Michel Bras' Gargouillou is a salad
like a beautiful painting.
It was a game changer.
I'm going to change the game again.
Instead of scattering the vegetables,
I'll put them together as one.
What about the texture?
I'll prepare each vegetable
so that its texture stands out.
The taste won't be simple?
The sourness, the bitterness,
the sweetness
It has them all.
Is that possible?
We must create a speciality that will be
remembered for 100 years
to open a new door.
Do it as you like.
Thank you.
Obana.
Vacherin glac lacks impact.
I tried spices, but it's no good.
Miso?
Miso?
Soybean paste?
You know it.
It may bring out the flavor of the dessert.
Kogure, hold this.
Maybe, with sake?
Miso and sake for dessert?
Yeah.
You two should come up
with the main dish soon.
I know.
I'll cook meat.
Mixing the salad is interesting,
but it has less impact than Gargouillou.
Too much sweetness from the sugar.
I like white miso soup.
It has a gentle sweetness.
Rinko.
Genius!
You are a genius after all!
Thank you so much.
Yuan.
Genius.
You're a genius!
Genius? Genius
We are responsible for serving a dish
in its best condition.
Plates heated to 75C
will gradually cool down.
But we can't serve them too soon.
We calculate the best
time to serve the dishes.
We have to be a little faster.
We also need to improve our service,
dish washing, and cleaning.
If our guests are completely satisfied,
we will get the three stars.
We won't give the Michelin inspectors
special treatment.
We will do our best for
all our guests every day.
So many good meats.
I can't decide which one to use.
Tell me what's in it.
Chicken, shrimp, and Pernod?
You've got your sense of taste back.
You knew.
Aizawa noticed it first
and told me privately.
You had Covid before you quit.
That's when it started, right?
Now I see why Aizawa wanted me
to taste everything.
He assured me.
You have your absolute palate back.
You don't have to comfort me.
I know how hard it will be to get back
the refined palate that a cook needs.
But
For this restaurant,
I'll do whatever I can.
Hey, if you knew I'd
lost my sense of taste,
why didn't you stop me quitting?
I was angry that you
gave up so easily.
That's why I went to Joel's.
I didn't know that. You could've told me.
Do I have to Get back to work!
Do I have to tell you
Of course I do, for him
to know my feelings.
Hey.
Let's use all these meat.
All of this?
We'll put our hearts into the main dish.
But, how?
How about pithiviers?
The sweet pie? Yeah.
Usually, it's filled with an almond cream.
Instead,
we fill it with all this meat.
A pithivier filled with
meat?
It has a wheel pattern of king's carriage.
Charles IX loved the pie he ate
in the town of Pithivier,
and confectioners
have drawn the wheel pattern ever since.
Our multicultural sensibility
and the French tradition!
We'll carry in the oven-fresh pie,
and cut it in front of our guests.
They will enjoy the sound,
look, and smell.
When they put a crispy
piece in their mouth,
they'll taste all the different meats.
A dish to be enjoyed with all your senses!
Simple look, aggressive taste.
It's filled with the heart
and soul of the entire staff.
The three stars.
We'll get them together
with this main dish.
Let's do it. Okay.
That hurts.
Have we stuffed it
with too many international cultures?
It's all right.
Hasn't French cuisine always evolved
by incorporating different cultures?
I just remembered.
That's why I started with French cuisine.
Sushi, tempura, sukiyaki
They're all delicious.
But they're not so
different from 50 years ago.
French cuisine is always changing,
taking in different cultures.
I found that fascinating and
became a French cook.
The announcement's in one month.
Did you convince Obana?
I see, he didn't give up.
But he needs to leave.
Would you come
and eat one last time
at Grand Maison Paris?
Madame Linda, Monsieur Blancan.
Good evening.
Welcome.
Good evening. May I take your coat?
Although I've eaten in many
of the best restaurants
in my career as a food influencer,
I will never forget the miracle
I experienced that night.
I was deeply moved,
not only by the inspiration of the chefs,
but the producers, connecting
us to land and life.
Monsieur Blancan is here.
Shall we treat him differently?
Let's get started.
Oui, Chef!
First, enjoy Red Shiso Granit.
Straight from the spoon, please.
A granit of shiso extract and basil oil.
The pure,
sweet-sour taste left a vivid impression,
filling us with anticipation
for the menu to come.
Frothy Smoked Yogurt Mousse Tartlet.
Thin tartlet covered with fragrant
yogurt mousse with a smoky aroma
presented with sardine con fit from Spain.
The pungent accent of fresh red onion
stimulated my appetite.
Yukhoe-style Scallops.
The perfect combination of
thick-sliced quality truffles
with tender raw scallops from Brittany.
Seasoned with garlic, ginger,
chili bean sauce,
roasted sesame, sweet sake,
and soy sauce.
Now he remembers.
A playful dish from the Asian players
fighting in France.
Langoustine and Bloody Mary.
The langoustine from Scotland
is covered with a coulis of shellfish
accompanied by
tomato-vodka mayonnaise.
Underneath was a bold laye
of large caviar roe.
Creepy and cute.
Where is this caviar from?
Ossetra. Not Petrossian.
Cavijoux?
Remarkable.
The saltiness of the caviar contrasts
with the sweetness of the langoustine.
Sprinkles of fried quinoa
accentuate the fun texture.
Aizawa.
Garden of Vegetables. Please mix well.
Mix, mix, mix.
This is a salad?
Apparently, a new salad has been born.
What's in this salad?
Nasturtium flowers, mustard, beet
Dandelions
Dandelions, red beet, white beet
An amazing salad.
It has about 40 kinds of
local, wild tasting vegetables and herbs.
Prepared with tapenade, rocket mousse,
and tomato sauce to be mixed and savoured.
The bitter, sweet flavors
are exquisitely balanced.
The texture of each vegetable evokes
thoughts of the earth.
Mix it more.
I'm mixing, I'm mixing.
The artichoke's coming.
Artichoke Tempura.
Black charcoal batter.
When cut in half, hot steam escapes.
Creamy filling.
There's ham and truffles inside.
Together with the truffles
hidden in the sauce,
two different styles of
truffles can be enjoyed.
Gnocchi with Parmesan Cream.
This gnocchi enhances the natural flavor
of the potatoes.
Warm grated black truffles
mix well with melted
Parmesan and the gnocchi.
How is everything?
It's excellent.
Not as good as my wife's.
Wow.
I'll have to see your wife sometime.
Enjoy your evening.
Thank you.
Seabass with Grilled Scales.
This is where a Japanese chef cannot fail.
May I take your jacket?
Are you getting hot?
No, why?
Just asking.
The change in texture from moist flesh
to crispy scales was flawless.
With two sauces, Genovese with
squid ink or petite tomato con fit,
we can also enjoy the change in flavor.
This is Hay-Smoked Lobster.
It has a smoky aroma of burnt organic hay.
Obana constantly
entertained us with many ideas.
Let me serve it for you.
He made my heart dance.
Excuse me.
Can I see the menu again?
Of course, ma'am.
Smoking was originally a method
of preserving food,
but here it was used as a new way
of cooking to add flavor.
The combination of lobster sauce,
extracted from the shells and head,
and the plump lobster meat was superb.
The life of sea and land
harmonized in my mouth.
Now you finally meet Wara-yaki,
the Japanese straw-grill technique.
I've heard that story many times.
I'll never forget that Japanese dish
for the rest of my life.
Well?
Chef.
Rinko, two minutes to go.
Check the sauce. No need.
But
I trust my sous-chef.
Oui, Chef.
Ten seconds, everyone.
Oui, Chef!
Ready?
Get set
Go!
The main meat dish is Pithivier.
While respecting tradition,
Obana has added his own unique twist.
However, it's risky.
You won't know how
it's cooked until you cut it.
This is Pithivier. I'm
going to serve it to you.
Perfect.
They must have calculated the timing
and practiced serving it many times
between the kitchen and the dining room.
But they make it look effortless.
Pigeon, foie gras, pork
Seasoned with sauces and stuffed inside.
Pan-fried, marinated, reduced,
baked, smoked, salted
They're all cooked differently.
Amazing.
The sauce was surprisingly light.
Everything from pigeon breasts,
thighs, and entrails
all harmonize with a delicate balance
and perfect flavor.
It's like the multicultural staff
coming together as one.
It symbolizes French cuisine,
which absorbs different cultures
and continues to evolve.
It's magic.
Yuzu sorbet with 24 months Comt cheese.
Enjoy the harmony with sake.
Kyono, a little more, please.
While basking in the afterglow
of the main dish
they invited us to spend a relaxing moment
with this one.
Bringing together yuzu sorbet with
green yuzu and basil puree sauce.
Aged Comt cheese is gently sprinkled.
The acidic taste of the oxalis leaf
pairs well with the refreshing clear sake.
It makes us happy.
Go easy on the sake.
I'm not twenty anymore, you know.
Well, that's right.
Obana.
Good.
Let's surprise them!
Now for the last bit of fun.
Raspberry and White Miso Vacherin Glac.
Our patissier collaborated
with our chef to create this.
Please enjoy. Thank you.
Ball-shaped meringue made
with red berries
and subtly sweet white miso ice cream.
The aroma of black sesame paste
gives a sense of Korean imagination.
When we eat, we receive life
from all over the world.
To respect the cook is to praise the life
of the ingredients.
The Michelin star symbolizes this.
Thank you for dining with us tonight.
Did you enjoy your time?
About the eviction,
I suggest we hear
what the next tenant has to say.
You've just been using me
to get Obana to show his true potential.
As for the eviction, it's up to you.
The criteria for 3 Michelin stars
is an exceptional cuisine,
that it's worth the journey.
But your cuisine does
not meet the criteria.
It is worth much more.
Thank you for the meal.
Securing 3 stars will be harder.
This is the beginning.
It was delicious.
Honestly?
Good night.
Thank you very much.
Chef!
Thanks to all of you,
our guests
Our guests had a wonderful evening.
Thanks again.
The Michelin Guide 2026 list of winners
has just been announced!
For the first time,
a Japanese chef wins 3 stars.
Grand Maison Paris, Natsuki Obana!
Yuan!
From the bottom of my heart, I am grateful
to France and to the French cuisine.
You taught me there
are no borders in cooking.
If you wish, it comes true.
Thank you.
Thank you very much.
Bravo!
Bravo!