7 minutos con Cristophe - Gracias Por Venir

and we are not going to know a little more in this case when we have that bell and we start this report with a taste it is not going to be like it was in the case of Donato or in the case of Germán a taste of childhood is the taste of a place I am ready to do a report for you because I really believe that tonight all the viewers who week after week chose more trans efe are getting to know the treasures, the values, the affections and the tastes of the three chefs who fall in love with this place I approach Julissa.

You can cover that. I can tell her what that dish sounds like. I'm looking for Acer Inc. Limit if there is French music. A song that Edith Piaf immortalized is going to be played today in Luna Pérez's voice. Help me with the pronunciation. sener regrette rien allied ml 0 look at me d we give them irregular well old man return river and hunger lennon m I do not resort to terror your generation juliet of plate that we are about to uncover sounds that before starting the 7 minutes I want you to tell me what is your Poland, a gratin onion soup is as simple as it is complex, it requires all the simplicity that Germán and the corner mentioned, the excellence of a well-crafted product, a simple chicken carcass with the right and before, although they are good and a lot of love when it comes to cut this onion in a program pen to achieve that dish you want to try it look I'm ready if you're ready Gerardo your 7 minutes start from now - next time I'm happy because I didn't want to be a cook and destiny all the time I said crazy, you're going to be a cook because I know the line's job, sorry when I'm little, next time less noise, my parents separated and we had to go live at my grandmother's hotel for a while, a very simple, very decent country hotel with a kitchen.

My grandmother told me better that she was a queen in the kitchen because of her simplicity and her kindness as a person. A person who made today's glass is her, she is her in her bar, that photo must be 70 years after the Second World War, surely a woman How strange and if that woman in that kitchen still makes you emotional today and if in that simplicity you went through everything that you later developed as a cook I know why I didn't want to be a cook that I resisted I'm not a rebellious young man it's something that I still maintain rebellion sometimes I regret being the way I am my companions know by changing it the participants discovered it they lived it for the rebellion is the eternal creation putting oneself at stake knowing that day after day we have to learn something new not being satisfied with what there is always looking for more in the kitchen and in life when was the first time that you felt that you no longer had to escape I say it that way because you were taking other jobs signed up in the navy and always ended up in the kitchen when was the first time that you felt that you no longer had to escape that you were a cook, a trait that people don't know about me is the very big insecurity that I still have as a professional today, I mean that I never knew or understood what it was like to be a really cool chef, that I have to cook whether for you or for a client. normal or for my friends the fear is the same it always makes you afraid it's scary I'm afraid that it will go wrong but a video controlled with experience a fear that I also that fear that also allowed me to be the perfectionist that I am and when I left the military service I went away for two months to sell paintings good paintings and it went very well but I got bored I went back to cooking and since I didn't know if I was going to be good at cooking after two months without cooking Andrew like the bacopa in a restaurant At the moment, after three months I was in charge of everything that was fish in the restaurant and the chef was the boss, well, they are the head of fish in the restaurant, I told him I must have some passion and talent so that to reach in such a short time where it was and the first time you have seen a dish or tried a dish made by them one that saved you from the fear that the vasta made you feel that that fear was worth it because the dish was delicious the first time you had it my grandmother's hotel at five or six in the morning I got up I was five years old six years old and I got up to make bread and croissants that must have been disgusting I probably don't know but I wanted to make them for my mother, my grandmother and my sister and I I remember my mother's emotion and I said because one day I will be a cook but I saw the joy in my mother's house and the emotion of the women who were around me back surrounded by women that is important not also in my life at the age I was four years old and a half, like all of them you are counting, it was about five years out of the five years there are croissants you made pan tailor tradition or also yes and an enchastre five years old you had but yes it has continued not once to several times in the return that your mother gives you and your grandmother said this is fine if it was always perfect for them of course I still have two minutes left and I have three more questions to ask a talented guy like you to cook and I don't ask because there are many other talented ones who don't cook and tires who are carpenters who go on the subway a talented guy comfortable when phenomena like 2001 come the papers also burn of course everyone the same way but you had to develop your restaurant 2001 and 2003 2003 2003 but one of the return christophe lovis and third after a bad experience, I was overwhelmed with work, I took on a bad partner who knew how to scam me and rob my restaurant in 2003 and that was from the left of the first cosmopolitan millo restaurant in the center but Christophe continued, sorry, Cristal continued until 2008 2009 and what did you learn, it's very easy to make mistakes it is very easy to make mistakes and to lose everything it is very easy to put a lot of effort into it if one wants to persist in a good goal such as having a restaurant or being a chef I consider myself simply a chef because you do not have to be the owner of a restaurant to be a chef and I think he would insist In an objective, a goal is fundamental, you should never lower your arms under any pretext.

The 30 seconds I have left could be 40. I want you to tell me as if it were a story, the night in which the guest whom you are already going to see everything stops with The most bastard of those I had saw on the moon the place that maybe he was finding a homeland. I realize it was on June 1st, 1989, I arrived at the lines to visit Guyana after there were no mountains in Argentina, he was a boy who I didn't have internet, it didn't exist, well, I came from a trip to the Caribbean, a fabulous year in Martinique, when I arrived that night that they left me shining, all of me, I'm looking at the staff building at the sign, it's called Chinatown, go to the mountain, it's left behind, it's left behind. in my window and the moon would reflect on this beautiful mountain and it had such an impact on me that I said that it was a place to stay and live where there were so many wonders on a mountain in such a short time being there makes me excited and every time I travel all over the country, something that I do a lot, I have little left to know, I marvel in the same way, let's go to Argentina, Kristof, thank you for coming, thank you for being there.

It has been a night of grandmothers, rich food, talent of teachers and friends who sometimes give the push. In this case it is Martín Pittaluga ha ha he brought you to Argentina he is the one who wants so much Francis Mallmann follow correct look he has enough to tell you YouTube is a great friends and little sense of humor sarcastic ironic but also deeply sentimental I think he has a for good and bad then a great cook and moody temperamental but with a lot of profession vocation name of seasons which I think is the most important thing here I met in 1986 he is younger than me 56 although he doesn't look like the guy who worked in the He cooks slowly and beatings.

I have worked at the bar and the truth is that we became friends in portions after seeing each other for a while, let's say, connecting and I found him again a year or two later, these are doing for Morocco and the truth is that I told myself It seemed absurd to me that because he came with us to the laws at that time in the lines that he was French as director I was deputy director and we managed all the gastronomy and well because he came with us I think that in the winter of 88 one thing was the take from Quito so that the guy Christ I send you a huge hug at every distance they respond like this I want to have you here and we miss I hope this kitchen comes from now a little bit here