Mostly Martha

I love to

serve them roasted.

It gives them

a more robust taste.

A wonderful

side dish would be ravioli

with boletus

or truffles, per season.

But you need a good pigeon

You could also cook them

in a pig's bladder

in Madeira, cognac and port.

It keeps the pigeon

safe and juicy.

Serve it with tagliatelle

with onions,

truffles and shallots

in a thyme sauce.

Truffles are perfect

for pigeon dish,

because the delicate

pigeon flavor...

Do you feel ill?

-No, no.

Please go on.

Start with crayfish, mussels...

-Martha.

May I change the subject

for a moment?

Yes.

Why do you come to therapy

every week?

Why do you ask?

Well, I thought perhaps...

it might be helpful to know.

My boss says she'll fire me

if I don't go to therapy.

Why do you think your

boss believes you need therapy?

You know what?

I have no idea.

Table 19 has asked

for the cheque.

On with 14!

-When is 6 ready? -4 minutes.

Gregor says the lamb is great.

-The Steinbergs are here.

I'm busy.

-Martha, please.

one without the duck.

Not too long, or...

-I know.

Dry, Lea.

Qualis go dry, not tough.

And hold off table 9.

-Yes

Let's go through next week's menu

later. -Okay. Lea, table 14!

The quails were tremendous!

Amazing! Magical! -I'm glad.

My husband worships you.

I'm jealous!

I worship everyone who tickles

my palate.

Heaven knows why he married me.

He won't allow me

to make a cup of tea.

There's one thing lonelier

than sleeping alone:

eating alone.

And I love you.

Excuse me.

Table 9 asks what this is.

-Lemon thyme.

Should I remove the plate?

-Please.

What is it? -I'll handle it.

-Now what?

I wanna talk to the chef!

-I'm the chef.

Is that so?

Bernd, please!

- You stay out of this!

Your foie gras is undercooked!

Excuse me?

-I'll take it off the bill.

Never!

-My foie gras is not undercooked!

Believe me, dear,

I know what's what.

I am not your dear! This was

perfectly poached at 1 40C in the oven,

and a water temp.

of 80, for 25 minutes.

And it's got the right rose color.

"Comme il faut,"

as the French say.

I don't give a damn!

It's undercooked!

Would you like something else?

Casting pearls before swines

- What!

D'you think you are

at a snack bar?

You want liverwurst,

go someplace else!

Excuse me, please

Why not pour out the wine too!

With all that smoking

you won't taste it anyway!

I'll never cook for you again!

I told you

to pull yourself together!

No, you always

have to make a scene!

He's a barbarian!

-He's a customer!

If he says it's undercooked,

then it is!

It's cruelty to geese!

-Shut it!

It's perfect!

Not a matter of taste.

I know.

But the customer is king.

And who am l? The fool?

If you weren't the second

best cook in the city

I'd fire you on the spot!

Second?

What's that supposed to mean?

What does she mean by that?

She only said it to annoy me

I'm sure she only said it

to annoy me.

One knows a good chef

by simple dishes.

For instance salmon

in light basil sauce.

Most people think it's no big deal

and put it on the menu.

But frying or steaming

it just right

and putting the right amount of salt

and spices in the sauce is difficult

In this recipe

there's no distraction,

no design,

no exotic ingredient.

There's only the fish

and the sauce.

The fish and the sauce

Just a minute!

Yes?

-You're the new neighbour?

Was the music too loud?

-No.

I live in the apartment above you.

And I thought,

as you have only just moved in

You can't have settled in yet.

Yeah, it's all a bit chaotic.

I haven't had time to clear

it all up.

I've made something to eat.

You hungry?

Are you inviting me to dinner?

-No...

I could bring you something.

You don't even know me!

You're Samuel Thalberg.

An architect,

divorced, 2 kids.

Friends call you Sam.

Frau Schumann talks too much.

The gossip in the basement.

Don't listen to her,

she thinks I'm nuts.

And you are?

-A chef.

Martha Klein.

-Nice to meet you, Martha.

If you're hungry...

-I've an appointment.

I'm sorry.

Don't let me keep you.

Maybe some other time.

-Yes, maybe.

What'll I cook?

Nothing, we'll order pizza

or eat out.

No, that's out of the question.

What does Lina like?

-Everything.

Except oysters.

Nothing that's alive.

No oysters, okay.

-Hang on.

Lina, I've told you

a hundred times

to take off

your rollerskates outside!

Sorry. You still there?

-Yes.

Mom!

- I'm talking. What are your plans?

No plans.

-Go to the theatre, the movies.

It's your day off, right?

Call a friend,

have a nice meal,

go dancing afterwards.

-Maybe I will.

But do it,

don't just say you will.

Who is it?

-It's Martha.

I'll see you on Friday.

-Okay.

I'm not compulsive,

I'm precise!

Precision's most important

in a kitchen.

Precision and timing.

Have any idea how complicated it is

to coordinate 47 customers?

Logistics is half the battle.

Can't master logistics?

Forget cooking.

I hope you like mussels.

We agreed you wouldn't

cook for me.

I didn't cook it for you.

I've just tried out something.

You want me to throw it all away

just because you've got principles?

If you'd at least join me,

I'd say that

we're making progress.

That's a good one!

-Calm down!

One with the hair loose,

one tied up.

I just looked at him and said:

"If you're looking for an actress

who strips

"and lets a priest whip her,

"you're wrong!"

-Only in her spare time.

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