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00:00 ♪ ♪ ♪
00:04 - Moore Park, en Californie,
00:06 port de portée pour le vingt-mille,
00:07 des cours de golf luxueux et de l'achat de l'achat de l'achat,
00:10 un excellent endroit pour un restaurant.
00:13 Mais le jardin secret est en pleine ruine financière.
00:17 - Merci de m'appeler au jardin secret.
00:18 Je peux t'aider?
00:20 - Mon nom est Michel.
00:22 Je suis le chef et l'owner du jardin secret.
00:25 Suis-je un bon chef?
00:26 Je pense que oui.
00:28 - Il est français. C'est son problème le plus important.
00:30 Il est français.
00:31 - Donc, vous devez m'excuser de mon arrogance.
00:33 ♪ ♪ ♪
00:35 - Je ne cuisine pas avec ce qui est là.
00:37 - Quand j'ai perdu mon temps, c'est le moment pour vous de courir.
00:40 - Vous m'avez déjà dit que vous alliez venir
00:41 et que vous deviez partir.
00:42 - Michel peut juste se faire exploser et dire
00:45 "Qu'est-ce que vous faites?"
00:46 - Vous voulez me pousser dans la cuisine?
00:47 Je vais crier. Allez, tout le monde!
00:50 - Michel est arrogant. Il est français.
00:51 Il est chef. Tous les chefs sont arrogants.
00:53 - Tu sais quoi? Arrête de répéter, OK?
00:55 - Les Français apprécient la qualité de la vie
00:57 un peu plus que les Américains.
00:59 - Ha! Ha! Ha! Je déchire.
01:01 - Michel peut être très, très difficile à travailler avec.
01:04 - Jane! - Michel!
01:06 - Serve that!
01:07 - That cannot sit.
01:08 - Il a un ego de la taille de la France.
01:10 - As soon as it's ready!
01:11 - Come on, I need that too!
01:12 - Let's fix it! - No, no, no, no, no, no.
01:14 - I'm getting frustrated!
01:15 (explosion)
01:16 - The atmosphere here is definitely geared
01:19 toward a more mature crowd.
01:22 ♪ ♪ ♪
01:23 This is the kind of restaurant
01:25 that you take your grandma out for a nice meal.
01:28 It's not really the happenin' Saturday night spot.
01:32 - Michel is having a tough time making ends meet.
01:34 I can only imagine what his books must look like.
01:38 - We need $200.
01:40 That's not gonna pay the bills again.
01:41 I have about $300,000 to $320,000 in debt.
01:46 That's a lot of money to pay back.
01:47 This is depressing. Look at that.
01:50 If the restaurant keeps going the way it's going,
01:52 I won't be able to keep the doors open.
01:54 I need help.
01:55 ♪ ♪ ♪
02:00 - The Secret Garden, fine dining.
02:03 - Gordon Ramsay has just one week to uncover the problems,
02:07 to devise a plan, and to turn this restaurant around.
02:11 ♪ ♪ ♪
02:13 - Place is locked.
02:16 Where's the entrance?
02:18 ♪ ♪ ♪
02:23 That's locked as well.
02:26 God.
02:29 Hey, door, rise.
02:31 ♪ ♪ ♪
02:34 God. Bloody hell.
02:36 (gunshot)
02:37 ♪ ♪ ♪
02:44 God.
02:45 ♪ ♪ ♪
02:49 Where is everybody?
02:52 Hello? Is anyone here?
02:54 (bells ringing)
02:57 Who wants to sit and eat in front of that fat little bastard?
03:01 Morning.
03:04 Hello. How are you?
03:06 And you are? - Jane.
03:07 - Jane. Good to see you.
03:08 Where's Chef? - Chef's here.
03:10 - OK. - Michelle.
03:11 - Good morning. Welcome. How are you?
03:13 - Michelle, how are you? - Yes. Nice to meet you.
03:15 - Good to see you.
03:16 Well, I finally got in. Couldn't find the front door.
03:17 - The front door is up the parking lot.
03:19 - Well, I mean, I couldn't find it.
03:21 - So it's a best-kept secret in Moor Park.
03:25 And you've been running the restaurant for seven years?
03:27 - Seven years, yes.
03:28 - And how long has it been quiet for?
03:30 - Seven years.
03:33 - OK. Well, I'll go sit in the restaurant.
03:37 I feel like I'm at Buckingham Palace.
03:40 Um, Jesus, what is that?
03:42 - That's, uh, it's--it's, uh, doily.
03:45 People love those.
03:46 - People love those? - Mm-hmm.
03:47 - Really? You've got all that fancy crap on there,
03:49 and yet the glass is dirty.
03:51 - Oh, God.
03:53 - Bread is almost ready, Jane.
03:56 - I feel like inviting my grandma in for lunch.
03:58 Could you not have got a bigger basket?
04:00 I feel sorry for that poor, lonely bread roll in there.
04:03 Let me just have a look at it before you serve it.
04:04 - Oh, Christ.
04:05 - I feel like saying a prayer.
04:07 So, um--
04:09 - A lunch menu and a dinner menu.
04:10 - Ooh-la.
04:12 - Dave and Ms. Greens with sunflower seeds,
04:13 dried cranberries, and Montrachet cheese.
04:15 God, is there anything plain on here, Jane?
04:17 - I think it's all good.
04:19 - Thank fuck for that.
04:22 Is the crab fresh?
04:23 - No, it's canned.
04:24 - It's canned? - Mm-hmm.
04:25 - We'll can that one, then.
04:26 Baby spinach salad with strawberries,
04:27 goat's cheese, asparagus, hard-boiled egg,
04:29 and grilled garlic shrimp.
04:31 Strawberries and shrimps?
04:32 - Mm-hmm.
04:35 - I'll start with that, please, as my appetizer.
04:37 - Absolutely.
04:38 - I've got to think about a chef's perception of food
04:41 when he starts to put strawberries
04:43 with fresh garlic shrimps.
04:44 - We'll see how he likes it.
04:48 - He's a customer.
04:49 Customer is almost always right.
04:51 - I think I forgot to receive, "May the Lord
04:53 not kill me with food poisoning."
04:55 - Oh, Jesus.
05:01 - That's disgusting.
05:03 I'll wait for the next course.
05:06 - Eden?
05:07 - Yeah, I'm-- yeah.
05:09 Sadly, the prawns are stone cold and undercooked.
05:12 - OK.
05:13 Your prawns are undercooked and cold.
05:16 - When he sent the first dish back,
05:18 I knew that we were going to have a little problem.
05:20 - Thank you.
05:25 - OK, bon appétit.
05:25 - It's tough as old boots.
05:42 - God.
05:43 Damn.
05:48 - Raw carrot.
05:49 Fine if you're a fucking rabbit.
05:50 - How was your steak?
05:54 - Carrots were raw.
05:55 Steak was tough.
05:57 And that was just a big ball of grease.
06:00 The plate was interesting, especially with the chip.
06:06 - Gordon gave us a gazing reaction.
06:09 - Gordon gave us a gazing review.
06:12 - Thank you.
06:15 It's lazy, it's dirty, and it's just bad.
06:18 I mean, really crap.
06:19 - Your carrots were raw.
06:21 Your steak was tough.
06:23 And your shoestring potatoes was a big ball of grease.
06:26 - Big ball of grease?
06:28 - Nightmare at grandma's house.
06:29 Fuck me.
06:32 Thank god she's dead.
06:34 - Michel definitely does not respond to criticism.
06:37 He likes to be the man.
06:39 - You seem proud of that food.
06:40 You seem quite--
06:41 - Yeah, I like it.
06:42 - You like it?
06:42 - I think it's good.
06:44 - Don't take this personally.
06:45 - Yes.
06:46 - I thought your food was crap.
06:49 Tasteless, bizarre.
06:51 Your food was long-winded, boring, and just badly done.
06:56 - Honestly, I've never seen anyone talk to Michel
06:59 in the way Ramsay talked to him.
07:00 - As a waitress, I don't get complaints about the food.
07:03 The only complaint I might get is a food cold.
07:07 - Jane, I'm not asking you to blow smoke up his arsehole.
07:11 I've just sat there for the last hour
07:12 and had one of the worst meals I've ever eaten.
07:15 - That's a matter of opinion.
07:16 - Oh my god.
07:18 - You know--
07:19 - Are you that fucking arrogant?
07:20 A matter of opinion?
07:21 - No, I'm not being that arrogant.
07:22 - If you're such a passionate chef,
07:24 then you are a natural because you're French
07:26 and you love cooking.
07:27 - Yes.
07:28 - Why are you serving tin crab meat?
07:31 - Tin crab, the main reason is because the restaurant is quiet.
07:35 I buy fresh crab.
07:36 It goes bad really fast.
07:38 So I have to buy this crab.
07:40 - I'm trying to get inside your mind
07:42 so I can start breaking down--
07:43 - OK.
07:44 - --to how stupid you are.
07:47 - I don't think he likes Michel.
07:49 - We've got a lot of work to do in a very short period of time.
07:51 - OK.
07:52 - All I need is not some form of French arrogance.
07:54 I just need your support and, more importantly, your honesty.
07:58 But I don't feel you're honest.
07:59 - I'm honest.
08:00 - Thank fuck for that.
08:02 - Thank you for the critique.
08:04 - What an arrogant twat.
08:05 He's so far up his own ass, he can't
08:07 even fucking breathe anymore.
08:09 - Day two.
08:15 After being disappointed with the food,
08:18 Gordon now inspects the kitchen.
08:20 - OK.
08:21 Michel's not here.
08:22 I want to have a good look around and just find
08:23 out what's in the fridge.
08:24 He is.
08:24 [music playing]
08:26 - Oh, bless you.
08:27 Oh.
08:28 When was the last time that was clean?
08:30 Oh, my god.
08:32 It's dirty.
08:34 Oh.
08:35 Oh.
08:44 Fuck.
08:46 My goodness me.
08:49 Mold everywhere.
08:51 The food's been in this fridge for so long,
08:53 even the fridge has now started to get moldy.
08:56 Look, just here, there's like mold caked on.
09:02 This thing hasn't been cleaned for years.
09:05 Look.
09:06 It's real mold.
09:09 It's been here that long?
09:10 Even the bottle's moldy.
09:13 The place is a health hazard.
09:14 Mold is festering, so potentially dangerous in terms
09:17 of poisoning someone.
09:18 This place can't stay open.
09:21 The place is disgusting.
09:24 Maggots.
09:25 Oh, the maggots.
09:27 Oh, god.
09:27 Jesus Christ.
09:44 Hi, Gordon.
09:45 Michel.
09:46 How are you doing?
09:47 Who organizes this place?
09:49 The cooks and myself.
09:50 When was the last time it had a really good sort out?
09:52 Um-- um-- yesterday.
09:56 Yesterday?
09:57 Yes.
09:58 Look, underneath here, the amount of mold is growing.
10:02 Look.
10:04 It's really important that you're honest with me.
10:07 Every time I say something to you, all you do is smile at me.
10:10 Because I'm not--
10:12 When are you going to get serious, Michel?
10:13 I-- I-- I am serious.
10:15 Well, show me some fucking seriousness then, will you?
10:17 Because if you were serious, you wouldn't
10:19 be having this up there.
10:20 What the fuck is that?
10:24 That's the dark chocolate tearing and white chocolate
10:26 marquage.
10:27 There's finger marks in there where someone's
10:28 gone in with their hands.
10:30 That's how you work?
10:31 Sometimes, yeah.
10:32 Sometimes?
10:33 You don't care anymore, do you?
10:35 Is everything perfect?
10:37 Even in your kitchen? I don't think so.
10:39 It's fucking clean.
10:40 Wait a minute.
10:41 This guy with the attitude that has no idea what's going on,
10:43 insults me, tells me that he doesn't have to, you know--
10:48 his restaurant, bullshit.
10:49 I don't want you to come and tell me everything is awful.
10:52 You hate the truth.
10:53 No, I don't hate the truth.
10:54 You hate the truth.
10:55 You tell me that everything is awful.
10:56 You know what?
10:57 I can give the fuck where to.
10:58 I work for Thomas Keller.
10:59 I know how the kitchen goes. - How long ago?
11:00 I work for-- for Gary Kosta.
11:01 Listen.
11:02 Thomas Keller doesn't run a kitchen like this.
11:04 No, he doesn't.
11:06 Thomas Keller's one of the most amazing chefs in America.
11:08 He'd be fucking embarrassed if he saw this shit.
11:10 Maybe, maybe not.
11:11 This is a strawberry.
11:12 It was good for him to be humbled.
11:15 Michel was of the opinion that, hey,
11:17 if I want to serve dog shit on a plate and the customer
11:19 doesn't like it, too bad.
11:21 The restaurant is not doing that bad, OK?
11:23 I make decent money.
11:24 How much money have you made in seven years?
11:27 How much money have I made where?
11:29 In the restaurant in seven years.
11:31 What-- what do you mean?
11:32 How much money have you made in seven years?
11:36 Ah, sorry.
11:37 It's a big question.
11:38 You need to make it smaller.
11:39 How much profit have you made in one year?
11:41 You're hiding from me.
11:46 No, not really, but--
11:47 You don't want my help.
11:49 Yeah, I want your help.
11:51 I want your help, but, you know, I want good help.
11:53 Don't fucking dare start lecturing me what
11:56 you want me to tell you.
11:58 I'm here to help.
11:59 The quicker you understand that, the better for all of us.
12:02 Right now, every time I tell you something,
12:03 it's the man that's just fucking ignoring everything I say.
12:06 I've met some stump fuckers in my time, but you take the piss.
12:09 [music playing]
12:13 [musique]
12:17 For the rest of the day, the secret garden
12:19 was busier than usual--
12:21 not cooking, but cleaning.
12:23 Clean kitchen, clean food, yeah?
12:25 I want it spotless.
12:28 I think that the kitchen looked gross.
12:30 [music]
12:34 It's good to see Michel scrubbing.
12:36 He's beginning to show some skills in a kitchen.
12:38 [music]
12:42 [musique]
12:45 Now that the cleanliness of the kitchen
12:46 is up to Gordon's standards, it's time for him to check
12:49 out a full dinner service.
12:50 [music]
12:53 Well, maybe not a full dinner service.
12:56 The feeling when you walk in and there's nothing,
12:59 it's kind of like a slap in the face.
13:03 Good.
13:04 Customers, a little on the stale side,
13:06 but customers nonetheless.
13:09 What the hell kind of puny appetizer is that?
13:13 What is that, Michel?
13:14 This is a canopy.
13:16 Canopy?
13:17 Yes.
13:18 Strawberry's aren't even ripe yet.
13:20 We've been doing it for a while.
13:21 People love it.
13:23 Perfect.
13:24 [musique]
13:26 Do you want to decide?
13:28 I will take sweet potato bisque.
13:30 OK, I'll get those for you.
13:31 Thank you.
13:34 Can I have a potato bisque, please?
13:35 Yeah, OK, couple minutes.
13:36 We need to cook it.
13:38 The food all takes too long to cook.
13:40 So when I take my order, it will be at least 25 minutes
13:43 before it's on the table.
13:44 My belief is, you know, it's nice to sit down
13:46 and enjoy yourself, spend two, three hours in a restaurant.
13:49 That's the difference between America and France.
13:52 People eat a lot slower in France than in America.
13:55 OK, now.
13:55 God bless America.
13:58 As customers continue to wait, Gordon's
14:01 discovered Michel's overcomplicated dishes
14:03 are taking too long to prepare.
14:06 Michel, you're fascinated by crusted items
14:10 and stuffing things, aren't you?
14:13 A little bit of everything.
14:14 Look at the menu.
14:17 Macadamia nut, maï-maï.
14:19 Crusted.
14:20 The scallops.
14:21 Crusted.
14:23 I have the chili garlic crusted salmon.
14:25 Crusted.
14:26 Soft chicken.
14:27 Crusted.
14:28 The pork chop.
14:29 Crusted.
14:30 And then the filet, that's stuffed.
14:32 I like good food.
14:33 I like rich food.
14:34 I think it's great.
14:35 It's a little spicy, but not too spicy.
14:38 It's a matter of opinion.
14:39 Nobody likes everything everybody does.
14:40 Go for it.
14:45 Oh, dear, it's going to be a long night.
14:48 God, this guy is fucking unbelievable.
14:51 You know, there's one thing about being bad.
14:53 That's solvable.
14:54 But being in complete denial throughout, it's extraordinary.
14:58 I've never met such a fucking hard-ass, stubborn,
15:02 bullshitter in all my life.
15:03 I'm going to be way overcooked.
15:05 Nope. Medium rare.
15:07 Cooked perfect.
15:08 Even with few diners in the dining room,
15:10 Michelle's stubbornness continues to create
15:12 problems in the kitchen.
15:13 What table?
15:15 Actually, what table is it on that filet piquant?
15:17 That's the soup you ordered.
15:18 Are we picking up seven?
15:20 Oh, my god.
15:21 Michelle wants to be the star of the show.
15:24 Let me worry about it, please.
15:25 Understood, chef.
15:26 I could have been doing so much more,
15:28 but Michelle wouldn't let me.
15:29 I got you.
15:30 I'm going to be the star of the show.
15:32 I'm going to be the star of the show.
15:33 I'm going to be the star of the show.
15:35 I got you.
15:36 I got you.
15:37 I got you.
15:38 I got you.
15:39 If a chef is too good, Michelle does get a bit jealous.
15:41 I'm going to go see what's happening in the dining room.
15:43 With Michelle headed towards the dining room,
15:48 sous-chef Devin takes over.
15:50 I know what I'm doing.
15:52 I'm a machine, and I'm all over the place.
15:56 And the food is finally getting out.
16:00 First time, or you've been here before?
16:02 First time?
16:04 I like to go to the customers, because it's great for my ego.
16:08 What are we drinking?
16:09 Oh, Pinot Noir, yeah, I forgot.
16:11 I think I know the guy that sells that wine.
16:13 Michelle does tend to talk an awful lot.
16:16 I have a glass of wine waiting for me.
16:18 I hope it's good.
16:20 Nothing's consistent.
16:21 No one's tasting anything.
16:22 No one's got any passion.
16:23 And if one thing the French have got is passion, here, zero.
16:29 After observing dinner service, Gordon
16:31 has come to a conclusion.
16:33 OK.
16:35 So let me tell you what I have seen and witnessed all day.
16:40 I've seen a man that I think is far more in love with himself
16:44 than he is with his restaurant.
16:47 Tomorrow, we start working together.
16:48 No arguing, clear understanding, chef to chef,
16:51 and I want to see some passion.
16:53 Do you understand the word passion?
16:54 Because I haven't seen any of it.
16:56 It tells me that I don't give a shit about people.
16:59 I care only about myself.
17:00 This is all bullshit.
17:01 You can do much better.
17:03 This is all bullshit.
17:05 Day three, Gordon is determined to get
17:11 through to this stubborn chef with help
17:13 from a little shock therapy.
17:15 OK, new day, and I'm determined that this guy is going to finally
17:23 start listening to what I'm trying to say.
17:24 So this morning, I've shut the place down.
17:26 I've bought it up.
17:27 I'm going to make him understand if he doesn't start changing
17:29 and listening to what I'm trying to say,
17:31 that's for the end result. And that's a sight
17:34 no restaurant wants to see.
17:35 How do you turn up to work so late?
17:40 What's going on?
17:51 I'm not closing down.
17:53 This is bullshit.
17:54 Good morning.
17:58 This is not funny.
17:59 I'm pissed.
18:00 Good.
18:00 Good.
18:02 You've got every reason to be pissed.
18:03 I'm glad you're angry.
18:03 Yeah.
18:04 Finally, you've woken up.
18:05 Now, I've done this for a reason.
18:07 Just think how bad it would be for your business to close.
18:11 I don't see anything constructive here.
18:13 It's a small town.
18:15 10 people drove by, and guess what?
18:16 They're going to be advertising on TV,
18:17 oh, the restaurant is not doing well.
18:20 OK, let's go, big boy.
18:22 If the restaurant were to close down,
18:24 I don't know what I would do.
18:25 That would feel almost a shame.
18:28 But for this restaurant to truly turn around,
18:30 it starts with the menu.
18:32 Simple food, no frills, straightforward, good flavor,
18:36 and getting customers coming back once a week, not once a year.
18:39 Everybody, every time we touch anything tonight,
18:44 we're going to be tasting.
18:45 Yes, Chef.
18:46 Everything.
18:47 Now, Gordon is going to teach Michelle
18:49 some simple money-making specials to put on the menu.
18:52 OK, so first dish is going to be a roast chicken.
18:54 Roasted, simple, and bang out, yeah?
18:56 Nothing fancy.
18:58 Nice and easy.
18:59 There's a lot of things just because we've
19:01 been doing them forever does not mean we've
19:03 been doing them the right way.
19:04 Nothing too expensive.
19:06 That's not difficult, is it, guys?
19:09 Trying to simplify how we work faster, cleaner, and better.
19:15 There are the four specials.
19:17 Onion gratin, tuna niçoise, roasted chicken,
19:21 and a fresh, local asparagus, warm tart.
19:25 Yes?
19:26 Any questions?
19:27 Is he the great cook?
19:29 No, I was voted best chef in Connaire-en-Vallée.
19:31 Saturday night is the one night that the secret garden is
19:43 busy, and a perfect time to test Gordon's new specials.
19:47 I've got some fantastic specials to tell you about.
19:50 Tuna niçoise.
19:51 A warm asparagus tart.
19:52 A roasted chicken.
19:53 It's very moist, very good.
19:55 It's all crisp, and it's very delicious.
19:58 We've got some customers in under the age of 50.
20:01 It's exciting.
20:02 What can I get for you, sir?
20:03 The French Indian soup, the special.
20:05 The special, the asparagus tart.
20:07 Mm, music to my ears.
20:09 Right here, please, right away.
20:11 Table 43.
20:12 How was everything?
20:13 It was excellent.
20:14 It was so good.
20:15 It was the perfect tenderness, and it was the perfect size.
20:19 How does everything taste for you?
20:20 Very good.
20:22 Gordon Ramsay's brilliant, because the responses I
20:25 get off all my customers is the food is great here.
20:28 We love it.
20:29 Cheers.
20:32 Over an hour into meal service, and the specials are
20:35 proving to be very popular.
20:37 But orders are starting to back up in the kitchen.
20:39 Where's four?
20:40 No, no, no, not yet.
20:41 Is this table four?
20:43 Is this table four?
20:45 Table four.
20:46 What is table four?
20:47 Is this table--
20:47 I don't know.
20:48 No.
20:49 People were making mistakes on which
20:52 tables to run the food to.
20:53 This is not right.
20:54 This is not right.
20:55 Are they communicating with you, Michelle?
20:56 No.
20:57 They're talking too much.
20:58 Not communicating.
20:59 No.
21:00 All right.
21:01 Table 16, they want something else, OK?
21:03 Let me worry about it.
21:04 You told me already earlier you were going to come,
21:06 but then they have to leave.
21:07 We've been here for like an hour and a half,
21:09 and haven't eaten.
21:10 I know.
21:11 I'm going to say--
21:12 the communication wasn't quite there from the kitchen.
21:14 There's not enough potatoes for the special.
21:17 There's not enough eggs for the special.
21:18 And no one's communicating.
21:20 We're telling you you have nothing left,
21:21 and you're still ordering them.
21:22 Yeah, I don't know what happened.
21:23 I've got some specials to tell you about.
21:25 We've got a warm asparagus tart.
21:27 It's topped with a mixed green.
21:29 Very delicious.
21:30 Specials they sold out within 40 minutes of being on the menu.
21:32 And now, Michelle's not communicating.
21:34 They're ordering food, and we haven't even got it.
21:37 I have an asparagus tart that was ordered for table two.
21:41 I don't have it.
21:44 I ate it 60 20 minutes ago.
21:46 What else is 86 I don't know about?
21:48 Let me worry about it.
21:51 Who's in charge of that dining room out there?
21:55 Chaos in the kitchen has resulted in angry customers
21:58 in the dining room.
21:59 How was your appetizer?
22:01 I never received it.
22:02 Oh, you haven't received it.
22:03 Why not?
22:04 No?
22:05 I keep asking.
22:06 I'm getting a little cranky.
22:08 Even though it's the kitchen's fault,
22:09 we take the brunt of it, and we take the brunt of the anger.
22:12 I can only hope that you forgive us.
22:14 I know that you haven't had your entree yet.
22:15 Customers were pissed.
22:17 They were really, really pissed at us.
22:19 He's calling the center manager.
22:21 Center manager, I'm here.
22:22 I'm calling the manager.
22:23 Center manager.
22:24 This is cold.
22:25 Listen, all I can do at this point is give you food.
22:29 I can't do anything else.
22:31 Table four is demanding that their food is confirmed.
22:34 And now, instead of turning a profit with their new specials,
22:37 they're giving food away.
22:39 Yeah, you know what?
22:39 You're going to have to hold back five minutes.
22:42 It was just chaos.
22:43 Everybody panicked.
22:44 [interposing voices]
22:45 I'm getting frustrated.
22:47 You want to push me in the kitchen,
22:48 I will scream at everybody.
22:50 So wait five minutes.
22:51 When I lose my temper, it's time for you to run.
22:54 I can make one, Chef.
22:55 You want me to do it?
22:56 Let me worry about it.
22:58 You know what? Serve the food.
23:00 I don't care.
23:01 Serve that.
23:02 Michel, he was just like glaring at me all damn day.
23:05 And I didn't deserve it.
23:06 Jane, you know what?
23:07 Save your words.
23:08 [musique]
23:10 I don't have any more.
23:11 It's a bit demoralizing when he's like that.
23:14 As soon as it's ready, OK?
23:17 You all get out.
23:18 Go in the dining room, take care of the customers.
23:19 It is, quite frankly, the most disorganized
23:22 restaurant in America tonight.
23:24 Pick up.
23:25 Jane, let's go.
23:26 Let's go.
23:27 They're walking out.
23:28 I'm loaded over.
23:29 No, no, no.
23:30 Dammit.
23:31 Come here.
23:32 You have no guts.
23:33 Where's Jane?
23:35 I can't do it.
23:37 Jane's not OK.
23:38 It all got blown up in our face today.
23:40 I just am a little bit overwhelmed.
23:42 What table?
23:43 Whatever the table is--
23:44 They were getting their asses handed to them.
23:47 I'm mad, because everyone's gotten their entree,
23:49 and I haven't gotten anything.
23:50 It's tough.
23:51 [musique]
23:53 No.
23:54 You know, because I'm going to find a manager--
23:56 I think the kitchen is closed.
23:58 To me, this is the lowest day of this restaurant's life.
24:01 Pick up now.
24:02 [interposing voices]
24:04 The kitchen is closed.
24:05 [interposing voices]
24:08 Jane.
24:09 Jane's not OK.
24:10 No, no, no, no.
24:11 Where's Jane?
24:13 To me, this is the lowest day of this restaurant's life.
24:15 Kitchen is closed.
24:16 Come on.
24:17 Out.
24:18 [explosion]
24:20 Even though Gordon's new specials
24:22 got them off to a good start, the dinner service
24:25 ended in disaster, and Michel and his staff were exposed.
24:29 I observed tonight, and I was watching everything.
24:33 Waiters were picking up food that didn't belong to them,
24:36 taking orders with specials on them that we no longer had.
24:40 Communication, Michel, was zero.
24:42 [musique]
24:45 I think everybody can communicate
24:47 properly over here.
24:48 There was no control, Michel.
24:51 This is all bullshit, OK?
24:52 My restaurant is doing better than this asshole over there.
24:55 Do you think this is a fucking game?
24:59 Let me tell you.
24:59 Now, my thing is--
25:01 Shut up.
25:02 --I'm not going to shut up.
25:04 Enough of tonight.
25:06 I want to move on.
25:08 We will make this a success.
25:10 [musique]
25:13 Day four, relaunch day, and time for Gordon
25:26 to start implementing his plan, starting with the Secret
25:29 Garden's outdated decor.
25:31 [musique]
25:35 This is like walking into a funeral parlor.
25:37 [musique]
25:39 What does this do in a restaurant?
25:41 Look at the mess of it.
25:42 I think it gives the charm of the antique.
25:45 It's not.
25:46 This is going.
25:47 That is going.
25:48 I want to get rid of that stuff.
25:50 Here we go.
25:50 Chef, right behind you there.
25:52 I'm opening up your eyes.
25:54 I'm making the room more spacious.
25:55 I don't like it.
25:56 You don't like it?
25:57 No.
25:59 Bye, Grandma.
26:00 [musique]
26:03 Next step, Gordon's design team moves
26:05 in to bring the restaurant into the 21st century,
26:08 redecorating the dining room, replacing the old-fashioned
26:11 sign, and restoring the main entrance.
26:13 [musique]
26:17 OK, good.
26:18 New menu, unstuffy dining room, big, big, big night tonight.
26:22 Now get in here, Chef Michel, with your team,
26:25 and look at your new decor.
26:26 [musique]
26:30 Very pretty.
26:31 Oh, my goodness.
26:33 This is gorgeous.
26:34 [musique]
26:38 The room is bigger.
26:42 We've got depth, and we've got clarity.
26:45 There's no clutter.
26:46 How beautiful.
26:48 Michel, first impressions?
26:50 Completely different.
26:53 It's not the secret garden anymore.
26:55 It's a totally different restaurant.
26:58 Do you think the dining room looks younger?
26:59 Yes, it does.
27:00 Are you worried about that?
27:02 Big time.
27:03 I don't want to destroy what I have.
27:04 I want to improve what I have.
27:06 Can you give me two minutes, please, with Chef Michel?
27:08 The few customers that we have, I think they're going to come in,
27:11 they're going to go, you know, this is different.
27:12 I don't like it.
27:14 Instead of helping my business, you might hurt my business.
27:16 Give me a chance.
27:17 Give me fucking chance.
27:19 I'm not too crazy about the changes,
27:21 but let's see what he can do, what
27:23 he can bring to the restaurant.
27:25 With only a few hours to the relaunch of the restaurant,
27:28 Gordon unveils the most important part of his plan,
27:31 the menu.
27:32 We'll go through it together.
27:33 For tonight's dinner service, gone
27:35 are the crusted dishes, stuffed dishes, and the garlic, shrimp,
27:39 and strawberry salad.
27:40 And in their place are--
27:42 I've done the filet mignon, the tuna niçoise,
27:44 the local beet salad, the pan roasted chicken breast,
27:47 and then the double cut pork chop.
27:48 Any questions on the menu?
27:50 That's brilliant.
27:51 That's a brilliant idea.
27:53 I was concerned with that menu because, you know,
27:56 I'm used to my old menu, and I'm sure
27:58 people are going to ask for it.
28:01 For tonight's grand reopening, Gordon
28:04 has invited local celebrities and dignitaries
28:07 and one very influential guest.
28:09 Big, big, big night, yes?
28:11 Tonight is the beginning of a new chapter
28:13 in Secret Gardens, yes?
28:14 Tonight is the night.
28:15 We set the standards tonight, yes?
28:17 If we do get busy, we do not panic.
28:21 Now, there's a food critic in tonight.
28:25 [musique]
28:27 Knowing that there was a food critic, I was nervous.
28:30 I mean, this is not going to be Michel.
28:33 This is different.
28:34 What are they going to say?
28:35 How are they going to like it?
28:37 You don't know.
28:38 Good luck, everybody.
28:39 [musique]
28:44 Now that Gordon's plan has been put into effect,
28:47 it's up to Michel and his staff to execute.
28:51 [interposing voices]
28:55 Finally, some life in this place.
28:57 Hallelujah.
28:58 Table seven, two onion soup, let's go.
29:00 I was nervous.
29:02 This is an important night.
29:04 We have important people in the restaurant.
29:06 Miss California has just turned up.
29:08 Wow.
29:10 Mike, table six, only half of the appetizers are gone.
29:13 It is so important to keep our cool in the kitchen
29:16 because that's when it's difficult.
29:18 Are you listening, Mike?
29:20 That's when you make the mistakes.
29:23 With a sudden rush of customers, Michel's nerves
29:27 are being put to the test.
29:29 We got a bus of 24 people that came.
29:31 Unexpectedly, a large bus has turned up from a local vineyard.
29:34 So it's called pandemonium.
29:38 Michel, can you make sure they don't start panicking now
29:40 when we're right in the middle of this crucial fucking night?
29:43 Let's go over there and get cooking now.
29:44 Thank you.
29:45 Not tonight, guys, yes?
29:46 Not quiet in the kitchen tonight.
29:49 If Gordon gets in my way--
29:50 Give me the knife.
29:51 I'll take care of it.
29:52 I promise I'll make him suffer.
29:53 It's relaunch night at the Secret Garden.
30:01 And the onslaught of new customers
30:02 is putting Michel and his team to the test.
30:05 Mike, come right here, please.
30:07 Right away.
30:08 This is an important night.
30:09 We have food critics.
30:10 We have important people in the restaurant.
30:12 We can't let it fall apart.
30:14 Unexpectedly, a large bus has turned up from a local vineyard.
30:17 So it's called pandemonium.
30:19 It's a bus of 24 people that came.
30:20 It's craziness.
30:25 It's happening.
30:27 Devin, onion soup order in.
30:29 Onion soup order in.
30:30 Michel has cleared his first hurdle.
30:36 And the rush of customers has been taken care of.
30:39 But the Secret Garden faces another challenge.
30:42 Jane, have you spotted the food critic yet?
30:47 Any idea who she is, no?
30:48 Yeah, she's actually--
30:50 she's actually on a table of five now.
30:52 She joined four other people.
30:53 Oh, really?
30:54 Is that table 10?
30:55 Yes.
30:57 That is the one we give the biggest shit about.
31:00 Order in, chef.
31:01 Bring it here.
31:02 That's for the food critic's table.
31:04 OK, in one minute.
31:05 Take that out.
31:15 OK.
31:15 Do you have any feedback for me?
31:39 They're going to ask.
31:41 Yes, the fish itself was very salty and over seasoned.
31:46 And it was just over seasoned.
31:48 Thank you very much.
31:50 Thank you.
31:52 Table 10 hates the food.
31:54 Oh, no.
31:54 No, no, fuck off.
31:55 No.
31:56 It was salty and--
31:57 What's that, the tuna?
31:58 The tuna.
31:59 Michel, I don't know what happened.
32:01 Come on, guys.
32:02 When some of the food came back, the tuna was over salty.
32:05 I was sweating.
32:06 I was shivering.
32:07 No, but let's offer them something else instead.
32:09 I did.
32:10 I didn't want anything else.
32:12 The new menu, it's good.
32:14 But it's not good enough.
32:15 We have to make it good enough.
32:16 I apologize for that.
32:17 If I give you one of my signature dish,
32:20 is that going to make you feel a little bit better?
32:22 Yeah, something just to balance the tartness.
32:25 Uh-huh.
32:26 Thank you very much.
32:27 Thank you for giving me another chance.
32:28 You know, I'll get a little more used to the menu.
32:30 It's a brand new menu for me also.
32:31 Not an excuse, but it's always a little harder.
32:33 So thank you.
32:34 Thank you.
32:35 Thanks.
32:36 I'm pissed.
32:37 Come on.
32:38 That's his food.
32:39 He's sending it out.
32:41 Remember, Devin, when there's a will, there's a way.
32:44 Gordon, your menu is not better than mine.
32:46 Oh, fuck him up.
32:49 After over seasoning the tuna,
32:51 Michel is abandoning the new menu.
32:53 He's now preparing to send his stuffed filet of beef,
32:56 and Gordon is not happy.
32:59 Hey, come on, please.
33:00 Yes, yes.
33:01 No, no, no.
33:02 I can see it on your face, but I am not going to start here
33:04 and let you send shit.
33:05 Not tonight, no way.
33:06 I'm getting frustrated.
33:08 Oh, come on.
33:09 Mr. Big Chef shouldn't be in the kitchen.
33:13 The guy's not a chef.
33:14 Fucking hell.
33:15 With the restaurant on the verge of success,
33:17 Chef Michel is insisting on reverting back to his old ways,
33:21 and Gordon has reached his breaking point.
33:24 Thank you very much. I think it's great.
33:25 Cut the shit.
33:26 You don't care anymore, do you?
33:27 Get straight to the fucking answer.
33:29 No, I'm not cutting no bullshit.
33:30 I'm telling you how it is.
33:31 Get straight to the fucking answer.
33:32 - All right? - OK.
33:33 All right, good.
33:34 Your menu is not better than mine.
33:35 You know? - You're a donkey.
33:36 I'm a donkey.
33:38 I'm a donkey.
33:39 My food has been voted best chef in Ventura County.
33:42 What?
33:42 Yeah, listen.
33:43 Hold on, hold on, hold on.
33:45 Let me finish.
33:46 Don't push with the finger.
33:47 Keep your fucking hands up here.
33:48 Listen to me.
33:49 You run a shit hole of a kitchen.
33:51 Fuck yourself. - No.
33:52 OK? - No.
33:53 Fuck off.
33:54 Who the fuck are you to turn around and tell me
33:56 when you were like a pig?
33:58 You French pig.
33:59 Yeah, you know what?
34:00 You lazy pig.
34:01 You're a big word.
34:02 You're so full of shit.
34:03 Open your eyes. Don't look around.
34:04 Big mouth.
34:05 You're not happy?
34:06 You can get out. - Fuck yourself.
34:07 You can get out.
34:08 This is my fucking kitchen.
34:09 Yeah, is it?
34:10 Well, if it's your fucking kitchen,
34:11 then clean it, you lazy cunt.
34:12 No.
34:14 It's relaunch night at the Secret Garden.
34:16 And Chef Michel is insisting on reverting back to his old ways.
34:20 And Gordon has reached his breaking point.
34:22 You don't care anymore, do you?
34:23 Get straight to the fucking answer.
34:25 No, I'm not cutting no bullshit.
34:26 I'm telling you how it is. - Get straight to the fucking answer.
34:27 OK? All right?
34:28 OK. - All right, good.
34:30 Your menu is not better than mine.
34:31 You run a shit hole of a kitchen.
34:33 You French pig.
34:34 You can get out. - Go on.
34:35 You can get out. - Fuck yourself.
34:37 You can get out.
34:38 This is my fucking kitchen.
34:39 Yeah, is it?
34:40 Well, if it's your fucking kitchen,
34:41 then clean it, you lazy cunt.
34:42 No.
34:44 I've got to get some air before I do something I really regret.
34:48 I don't want him in my kitchen.
34:51 The way Ramsay did this incredible diatribe on Michel,
34:55 and he was just blown away, flabbergasted.
34:59 An extraordinary day today, but I've never seen anything
35:01 quite as shocking as that.
35:03 And that guy clearly doesn't care about his customers,
35:05 his food, or his dining room.
35:07 He just cares about himself.
35:09 One selfish French fucker.
35:11 Where's the train station?
35:14 I seriously thought about walking away,
35:16 but there were other people relying on me.
35:18 I had to finish the job.
35:22 After cooling off, Gordon decides
35:23 to return to prevent the old menu
35:26 dish from leaving the kitchen.
35:27 OK, Chef Michel.
35:28 Yes?
35:29 Hey, I don't want to look at you in a month's time
35:31 and say you've got screwed, slammed, food critic.
35:33 I just want everything to be fucking perfect.
35:35 I agree.
35:36 And you want that to be as well, yes?
35:37 Yes.
35:38 Every table's a VIP table, yes?
35:40 Yes.
35:41 Jane, can we get rid of that food, please, finally, yeah?
35:44 For the fifth time.
35:46 Good.
35:47 Michel, please don't panic.
35:49 No.
35:50 Jane, no one's panicking, yes?
35:52 No.
35:53 Please keep it together.
35:54 Up, up, and away.
35:55 Let's go, yeah?
35:57 That's for the VIP table.
35:58 That's for the food critic's table.
36:01 Finally, the food critic was given a proper dish
36:04 from the new menu.
36:05 Perfection.
36:11 Beautiful.
36:14 Compliments to the chef.
36:15 The food is delicious.
36:16 Thank you.
36:17 [speaking french]
36:21 Even though the food critic was happy with the dish
36:23 from the new menu, Michel was still not convinced.
36:26 You're going to go out there and see them.
36:28 I'm going to go to every table.
36:30 When I go to the customers, they're my real critics.
36:34 Let's see what people think about Gordon's new menu.
36:37 Oh, it's fantastic.
36:38 And the salmon is the best I've ever had.
36:41 Really good.
36:42 Was everything to your liking this evening?
36:43 Yes.
36:44 Very good.
36:45 How do you like the new dining room?
36:47 It's beautiful.
36:48 When I asked the customers, they said they love it.
36:50 The food was exquisite.
36:52 It was delicious.
36:54 Now I'm wondering what I do wrong.
36:56 How was the people when they left?
36:59 Everyone loved it.
37:00 Everyone-- not an angry face.
37:02 OK.
37:03 But I want to make sure that--
37:04 not angry doesn't mean they loved it.
37:06 I want to make sure that they left and they
37:07 say everything was great.
37:08 But if Michel needed a little more convincing,
37:15 the answer was in the cash register.
37:17 You know, for 60 customers, we did $50 per person.
37:20 So we did a little bit more than $3,000 of revenue.
37:23 This is great.
37:24 It was great to have the business.
37:27 After an evening of ups and downs,
37:29 the relaunch was a success.
37:31 But there is still one question left unanswered.
37:34 Did Gordon truly get through to Michel?
37:37 It is difficult to do changes.
37:38 And maybe not for everybody, but for me.
37:41 I'm like so wrong.
37:43 Are you just saying that?
37:44 No, no. I mean it.
37:45 I mean it.
37:46 The customers love the changes.
37:48 I like the way the food came out.
37:50 It was clean.
37:51 And we made a profit.
37:53 I think it's exciting.
37:54 I know how stubborn you are.
37:56 Yes.
37:57 And it's not the first time in my career
37:58 I've come across someone as stubborn as you.
38:00 However, tonight was much better than the other nights.
38:05 You put your first foot on the ladder.
38:07 Now you've got to keep on climbing.
38:09 Yes.
38:10 When I'm wrong, I'm wrong.
38:12 Well done.
38:13 Now that you know, don't stop.
38:16 I won't.
38:18 With Gordon's help, the secret garden was functioning
38:21 as a restaurant should.
38:22 And as the week progressed, changes
38:24 clearly began to take hold.
38:25 If we all spend half an hour cleaning,
38:28 this kitchen becomes spotless.
38:31 Michelle is committed to kitchen hygiene.
38:33 He also promoted Jane to manager.
38:36 I think she needs the keys of the restaurant
38:37 with the manager title.
38:39 Congratulations.
38:39 Now I'm the manager, I am the bitch of the place.
38:45 Gordon's plan was a success.
38:47 And now the secret garden is no longer a kitchen nightmare.
38:50 And more importantly, customers are leaving happy.
38:53 I'm feeling the love.
38:54 Cheers.
38:55 You really do have something special.
39:00 Please, do not screw it up.
39:03 The restaurant has improved immensely.
39:06 Ramsay succeeded.
39:07 Dude, manager.
39:10 If we can't be successful now, then we're all idiots.
39:14 Thank you so much.
39:16 Well done.
39:17 It was very sad to see Gordon leave.
39:19 He's really helped us.
39:20 I think we are at the beginning of a very,
39:23 very successful year.
39:25 No regrets. - Thank you.
39:26 No regrets. - Promise?
39:27 Promise.
39:28 Still hate me? - Oh, yes.
39:29 I do. - Yes?
39:29 Good.
39:30 It was a very stressful few days.
39:32 But I think we all survived.
39:35 I think it's all for the better.
39:36 The secret is out.
39:40 Michelle finally learned the cardinal rule
39:41 of being a restaurateur.
39:43 You serve your customers, not yourself.
39:47 [MUSIQUE]
39:50 [Bruits de la machine à l'envers]