E pronto. Cosa succede? What's going on here? We're eating. Oh, my God. Look... OK! Very...
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E pronto. Cosa succede? What's going on here? We're eating. Oh, my God. Look... OK! Very nice acidity there.
Yeah? Very strong. He uses a white wine vinegar. It's quite sharp. Yeah.
And it works with the fish, I think. So, what is brilliant, Fred,
is he's experimenting and trying all the time. So he doesn't know what he's going
to cook until he cooks it! He has his recipes, obviously, but,
you know, every day he's going to decide whether he cooks it
like this, the turbot, whether he cooks it like... Oh, my God, so come un pittore, no? You just get your canvas
and you start painting. You don't know what you'll get
until you finish. Once Bruno's finished trying things
out in the kitchen, he's ready to go
through the menu with Luca - and it's less than an hour
before they open! Oh, sardines. A little experiment. Is it a main course, or is it an...
Starter. ..appetiser? Antipasto. Starter? OK. And you serve it with some polenta,
or...?
Yeah? Very strong. He uses a white wine vinegar. It's quite sharp. Yeah.
And it works with the fish, I think. So, what is brilliant, Fred,
is he's experimenting and trying all the time. So he doesn't know what he's going
to cook until he cooks it! He has his recipes, obviously, but,
you know, every day he's going to decide whether he cooks it
like this, the turbot, whether he cooks it like... Oh, my God, so come un pittore, no? You just get your canvas
and you start painting. You don't know what you'll get
until you finish. Once Bruno's finished trying things
out in the kitchen, he's ready to go
through the menu with Luca - and it's less than an hour
before they open! Oh, sardines. A little experiment. Is it a main course, or is it an...
Starter. ..appetiser? Antipasto. Starter? OK. And you serve it with some polenta,
or...?
Full Transcript
00:00:01.000 --> 00:00:02.024
E pronto.
00:00:02.024 --> 00:00:04.028
Cosa succede? What's going on here?
00:00:04.028 --> 00:00:05.076
We're eating.
00:00:06.084 --> 00:00:09.000
Oh, my God. Look... OK!
00:00:10.068 --> 00:00:13.028
Very nice acidity there.
Yeah? Very strong.
00:00:13.028 --> 00:00:15.024
He uses a white wine vinegar.
00:00:15.024 --> 00:00:17.088
It's quite sharp. Yeah.
And it works with the fish, I think.
00:00:17.088 --> 00:00:20.028
So, what is brilliant, Fred,
is he's experimenting
00:00:20.028 --> 00:00:21.044
and trying all the time.
00:00:21.044 --> 00:00:23.088
So he doesn't know what he's going
to cook until he cooks it!
00:00:23.088 --> 00:00:26.092
He has his recipes, obviously, but,
you know, every day he's going to
00:00:26.092 --> 00:00:29.998
decide whether he cooks it
like this, the turbot,
00:00:29.998 --> 00:00:30.052
whether he cooks it like...
00:00:30.052 --> 00:00:32.000
Oh, my God, so come un pittore, no?
00:00:32.000 --> 00:00:34.998
You just get your canvas
and you start painting.
00:00:34.998 --> 00:00:36.036
You don't know what you'll get
until you finish.
00:00:36.036 --> 00:00:39.998
Once Bruno's finished trying things
out in the kitchen,
00:00:39.998 --> 00:00:41.072
he's ready to go
through the menu with Luca -
00:00:41.072 --> 00:00:44.056
and it's less than an hour
before they open!
00:00:44.056 --> 00:00:46.000
Oh, sardines.
00:00:46.000 --> 00:00:47.088
A little experiment.
00:00:47.088 --> 00:00:51.064
Is it a main course, or is it an...
Starter. ..appetiser? Antipasto.
00:00:51.064 --> 00:00:53.028
Starter? OK.
00:00:53.028 --> 00:00:56.999
And you serve it with some polenta,
or...?
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
