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.

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