Last Holiday (2006) | at last she met CHEF Didier | American Romantic Comedy Drama film HD

Make me international. We can try. I can't wear this. Think anybody would call me ma'am in this outfit? Definitely not. Table for one, please? Yes. Please. May I take your pashmina? Oh, is that what this thing is? Oh, hello, sister. Chef Didi. Name is Georgia Bird. I... I'm sorry. Water, flat noise. Please serve, everyone. Of course. Now, if you look at the chances of our meeting Chef Didi, Margaret here's got a couple of his books. She's a big fan. Is that right? Arturo! Yes, sir? Uh, make sure Didi comes and says hello to the table. And fire that guy. For the specialties de maison, we have the cassoulette. We have the risotto barolo with truffles. The rouget citrus, beurre blanc with capers. Roast quail with brioche stuffing. And the braised lamb shank with blood orange relish. Ooh, blood orange relish. Now, now, that all sounds so good. Will he have the same specials tomorrow night? No. Chef Didier never creates the same any twice. Well, I guess I better try them all tonight, then. Toute. All. Toute, baby. Toute, sweet. You think he would do a risotto without the dairy? I think I'm gonna have the rouget citrus without the potatoes and the blanc without the beurre. C'est la commande bleue, M. Clagen. Ah, Clagen. Clagen, Clagen. Oh! Oh, la, la, la, la, la. Clagen. No butter, no cream, no wheat, no dairy, no fat. Eh, merde! Why do they bother to eat? Next time, I'll stick this in my neck. Chef, voulez-vous goûter? Ah, pardon. Merveilleux. Personne m'a dit qu'il y avait une table de six couverts. Non, c'est pour un couvert, chef. Comment, une personne? Oui. Qui c'est, cette personne? Je ne sais pas. Ah. La Substitution? J'aime beaucoup, cette femme. C'est une femme, non? Alors, écoutez, une caille, un agneau, un risotto, une langoustine, un goulash, un rouget, un cassoulet. Un cassoulet? I will, I will do it myself. He has got them eating right out of her hand. Oh, she's sure not watching her cholesterol. I wish I could command attention like that. Is that the lamb? Le voisin. Oh, look at that. Good. Everything looks so good. Bon appétit. Get Bob up to speed tomorrow at lunchtime. Yes, Matthew. I'd like to know more about this party. Here he is. How do you find everything here? Hector? Yes, sir? I think you'll be fine. I'll be up in a couple of minutes. Will Margaret join us? Okay, we'll join her. You know where I come from? We do a barbecue quail with an andouille pudding. I think you'll just love it. They don't call me crazy, but am I tasting rendered limes or pork belly here? Oui. Pork belly? Oink, oink. Oh, very sensitive palate. Half clarified butter and half pork fat. I know. But keep it to yourself. You know how some people are about pork fat. Yeah. They don't like the pork. Chef Didier, you're crazy. Matthew, you seem to know everybody. Who is she? Well, I was going to ask the senator the same question. Oh, I don't know her. Really? You sure about that? Well, for your information, I don't know everyone who's black. Apparently, she knows you from New Orleans. Really? Maybe it was last year's Entrepreneur's Adversary. Whoever she is, I'd sure like to have her order in ten plates at a $10,000 plate fundraiser. Why, Bob? Haven't I been contributing enough? Matthew, I didn't mean it that way. You've been very generous, and that's much appreciated.