WEBVTT

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Good morning!

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(Applause)

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Good morning, everyone!

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(Audience) Good morning!

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Claudine and I are delighted 
to be with you this morning

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to be the first one.

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I left home when I was 13
to go to apprenticeship,

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that was in 1949.

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Actually, home was the restaurant
where my mother was the chef,

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I was already in that business.

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In fact, there was 12 restaurants
through the years in my family

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and 12 of them owned by women,

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I'm the first male to enter 
that business in my family.

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I went into apprenticeship from Lyon,
where my mother had her little restaurant

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to Bourg-en-Bresse, where 
I was born a few miles away.

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Prior to that, when 
we were about 8-9 years old,

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my mother had that little restaurant

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so, my brother and I,
before going to school,

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would walk with my mother to the market,

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the St. Antoine market
along the Saône river,

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and she would walk the market one way, 
about 1/2 a mile, and buy on her way back.

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Buying a case of mushrooms 
which was getting dark,

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maybe for a third of the price or less.

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We carried, of course, 
we didn't have a car at the time.

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She'd get home and start doing 
her vegetables, peeling for the day.

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She did not have 
a refrigerator at that time.

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She had an ice box, that is
a block of ice into a little cabinet,

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so she'd have chicken of the day, meat,

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fish, usually, whiting or mackerel 
or skate -- inexpensive fish,

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and that she has to use it that day.

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And the day after, 
we start all over again.

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Everything was organic, 
everything was local.

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The word organic did not really exist,

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chemical fertilizers 
did not exist either,

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or fungicides, insecticides, pesticides,
all that stuff did not exist,

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so everything was, local and organic.

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I went into apprenticeship, 
I was 13 years old and, at that time,

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it was very structured,
well, still is to certain extend,

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you got to be there on time,
you got to be clean,

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you have to be willing,

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it's discipline, it's structure,
that's the way a kitchen can work.

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We learn through a type of osmosis.

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The chef never really explained anything, 
he'd just say, "Do that".

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And if you say, "Why?", and 
he'd say, "Because I just told you".

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That was about the end 
of the apprenticeship.

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Probably, just as good 
for someone 13-14 years old.

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So, we worked, repeating, and repeating,
and repeating those techniques ad nauseam,

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we were not allowed
to go to the stove for a year.

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So, during that year,
I plucked a lot of chicken,

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eviscerated a lot of chicken, 
scaled fish, chopped parsley,

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all of that type of things,
and then the chef called me --

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My name was "you" at the time,

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then by the time I went to the stove
they called me Jacques, so I got the name.

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He said, "You start tomorrow".

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"I start tomorrow?"
I didn't know how to do it,

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but when I went to the stove,
I knew how to do it.

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It was through that type of osmosis,
things that you show,

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I've got a book called, "La technique",
that I published in 1975

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so, it's 40-year old, and I don't cook
the way I did 40 years ago.

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But the way I did an egg white, 
or sharpen a knife, or bone out a chicken,

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to [inaudible]... it is that kind 
of permanence, that kind of continuity

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that you'll learn in the kitchen.

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To be first a craftman.

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And very often it's very difficult 
to explain in words

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something that you can show --

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It's easier to show --

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than to explain in words --

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You can do that to chocolate as well --

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You'd do that at exactly 
the right temperature --

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and we used to --

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put the butter in
a little container and that on top,

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and now you can charge 20 bucks for it --

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(Laughter)

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Put that in water that's cold --

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(Applause)

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Thank you, Titine.

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For me, first you have to be a craftsman.

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You have to be a craftsman, and 
it's that repeat, and repeat, and repeat,

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that is very important.

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Just like --

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you spend a 1-2 years
in a studio in art school

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and learn the law of perspective
-- it is perfectly fine,

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and you learn how to mix 
yellow and blue to make green,

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what to do with your sand, 
with your spatula, with the brush --

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then you can come out and 
do one painting after another.

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So that makes you a chef? Not really.

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But you're by then, a good craftsman,
and that's very important.

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You have to first know your trade,

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whether you are a shoemaker,
or a cabinet maker, like my father,

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first, you know your trade.

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So, those things that we boned out
I learned as a child --

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Then, I learned this from...
I don't remember where I learn that but

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when you learn something 
you learn it a certain way

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and after a while, you don't remember 
where it comes from,

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and you do it your way, eventually.

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To do a type of lollipop like that 
as we used to do that you --

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So, those techniques, as I said,
first make you a craftsman,

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and if you are a good craftsman
then you can run a restaurant.

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There are about 
20,000 restaurants in New York

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and 100 are well known, maybe 200, 
maybe 300, maybe 400 even,

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but what happen to the 19,500
is that they are run by artisans,

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people who know how to work properly,

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and this is the only way if you become,
in my opinion, a good craftsman,

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if you have that type of knowledge
then you can express yourself.

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This is half of yourself, 
the other half has to do with talent.

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If you happen to have talent like,
if you have taste, a bit of a vision,

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if you have a little bit of creativity,

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then you can express yourself,

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you now have the means
to express yourself,

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if you've gone through those techniques.

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You have to repeat those techniques,
as I said, long enough

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so you can afford to forget it after.

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Here we are, 
half of this, now the filet --

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(Claudine) If you have any questions
you should shout them out,

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it's a good opportunity.

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There's going to be a test.

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(Laughter)

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(Jacques) This way --

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There's my carcass.

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Now, [inaudible] filet,
you remove it here --

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This one here --

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So, you free your hand
by learning those techniques

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and as I said, you can think in term 
of texture and other things

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because, as I said, you free your hand
by repeating and repeating.

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Now, this is one part of yourself,

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half of yourself is there, 
it's the craftsman,

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and the other part of yourself

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will depend on whether 
you have talent or not,

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and even if you have 
a little bit of talent, not too much,

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you can still run a little restaurant
by being a good technician.

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If you have a lot of talent,
then you can take it further,

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but not all the chefs are René Redzepi,
or David Chang, or José Andrés --

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Here we are --

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(Applause)

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(Jacques) At that point 
you really don't want to cut the bone

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because the skin will shrink 
all over the place so, we break it.

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And you know, the interesting part,
if you carve in the dining room,

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or if you do a quail 
or a pheasant or a goose,

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the morphology is the same.

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If you cut a chicken 
in pieces to do a skew,

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you cut exactly in the sample place,
at the shoulder joint, at the hip joint.

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Okay.

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Now, you have to be very proud 
of what you're doing

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but you also have to be humble
to a certain extend

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because there's always someone

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who can think with 
more creativity than you,

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or who can think harder than you do.

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We're all limited 
by the extent of our taste

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and they are different,

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and sometimes you have a food critic
who really doesn't know how to cook

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but maybe can taste better than you do.

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We follow on that 
and sometimes it's difficult to take

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but that's the way it is.

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For me, a young chef should work
with a good chef, in a good place,

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and at that point your [inaudible] is 
to try to visualize what that chef does,

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if he or she works with you
then you try to see --

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Yeah, where there's no bones --

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a little bit here --

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you try to see the food through
his or her sense of aesthetic,

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their sense of taste,

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and even if it doesn't coincide with you,

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most of the time

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it won't coincide with your sense of taste
or your sense of aesthetic,

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but it doesn't really matter 
at that point,

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you have to look at it through that,

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and you do it for a year or two,

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then you work with another chef
for a year or two,

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and again looking at things
from a different point of view,

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different sense of aesthetic,

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and then maybe with a third one
a few more times,

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then at some point 
you're going to give it back.

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You're going to give it back,

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and now you're going to filter it
through your sense of taste,

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through your sense of aesthetic,

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that's how it works

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because ultimately, at some point,
you cannot escape yourself,

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you are who you are, and that's the way
how you are going to do it.

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It's always a bit of a paradox for me

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because I work with young chefs
at Boston University

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and everyone wants to do 
something special and different.

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I do a class which I call a perfect meal,

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which is a roast chicken,
a bol of potatoes and a salad.

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It used to be this way --

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they all go to the stove
to do the same type of things

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and I say, "Don't try to blew my mind
because I know that I have 12 people here

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and I'm going to have 
12 different chicken."

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That's the way it is so --

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you don't really have to 
torture yourself to be different,

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you are different,

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there's no way that you can do

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exactly the same thing
than the person next to you.

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This is a good beef stuffing but --

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just to give you an idea.

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Okay, Titine --

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We have our galantine,
that is if we poach it,

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and our ballotine if we roast it.

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Thank you.

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So, we put it this way --

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(Claudine) No questions?

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(Jacques) Okay.

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- (Jacques) Very quiet here --
- (Claudine) I know --

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(Claudine) Do you want some wine?

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(Jacques) Ah, my daughter knows me --
(Laughter)

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(Jacques) Our galantine, so --

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(Applause and cheering)

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(Jacques) Up to that point --
(Claudine) You have five minutes --

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(Jacques) Oh yeah... okay.

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the technique to do something
remain fairly constant --

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but at that point
this is what it'll change,

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when you're happy with the way 
how you cook it, what you do with it,

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the seasoning and all of that 
become your own.

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Okay --
(Eggs cracking)

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- (Jacques) Pepper, Titine?
- (Claudine) Yep --

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- (Jacques) That's your salt --
- (Pepper mill grinding)

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(Claudine) Everyone needs one of me 
in the kitchen, you all need me --

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(Laughter)

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(Jacques) Now I cook with
my granddaughter as well.

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(Claudine) She's twelve.

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(Jacques) Yes, when I did a TV show 
with Claudine many years ago --

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(Jacques) Why did you 
give me two of those?

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(Claudine) I get... I offer
whatever you want it --

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(Jacques) Okay, good.

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(Jacques) I learned to make 
three different types of omelettes.

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A flat omelette, à la piperade
or omelette basquaise and so forth --

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Western omelette or in the US,

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and then we did an omelette
that my mother would do

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with very large curd, brown,

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and then we did a more 
classic omelette - like this one -

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and loose, we want to make 
very small curds like scramble egg --

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Now there are three different 
types of omelettes that I would do,

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one is not better than the other,
it's just different

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A few weeks ago I did that for television,

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they came to my house and wanted me
to do the three types of omelettes,

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which I did --

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and then they realized they only have 
a minute and a half when they edited,

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so they just took some stuff 
from one omelette to the other,

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to the other, and mix 
the whole thing together --

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(Laughter)

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(Jacques) What a waste!

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Here you bring it back here

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which you're rolling
really like a carpet --

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so you're just bringing one lid --

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one lid here and a half moon --

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nice half moon... 
bring that here --

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bring the other lid on top --

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this is the time 
when you want to stuff it,

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change hands,

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and that omelette should be --

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to the edge --

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Ooooh!

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- The chefs in my kitchen --
- (Applause)

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The chef in my kitchen 
would have seen the pleads on top

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and he would have done some reference
to the behind of his grandmother --

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(Laughter)

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As you can see it should be pale 
right on top, very creamy,

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very soft inside, like scramble eggs,

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and that's what a classic omelette is.

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(Jacques) Yes, Claudine?
(Claudine) Yes, papa!

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(Jacques) Ok, will you drink to that?
(Claudine) I will!

99:59:59.999 --> 99:59:59.999
(Applause)

99:59:59.999 --> 99:59:59.999
(Claudine) Whatever 
you take away from here, I hope --

99:59:59.999 --> 99:59:59.999
and it's so wonderful that 
you're taking the time to be here,

99:59:59.999 --> 99:59:59.999
I hope you share 
your knowledge with everyone

99:59:59.999 --> 99:59:59.999
because that's how the craft continues,

99:59:59.999 --> 99:59:59.999
that's how our trade continues,
that's how it gets better.

99:59:59.999 --> 99:59:59.999
(Jacques) Yeah, I realized quite well,
all of you know those techniques,

99:59:59.999 --> 99:59:59.999
some better than me, 
yet I thank you for coming

99:59:59.999 --> 99:59:59.999
and listening to me, but for me
the permanence is there,

99:59:59.999 --> 99:59:59.999
to teach, to explain and to show
at least the basic structure,

99:59:59.999 --> 99:59:59.999
and at that point, when you have
that type of manual dexterity

99:59:59.999 --> 99:59:59.999
or technical knowledge,

99:59:59.999 --> 99:59:59.999
then you can run a kitchen quite well.

99:59:59.999 --> 99:59:59.999
As I said, if you happen to have talent,

99:59:59.999 --> 99:59:59.999
then you bring it to a another level

99:59:59.999 --> 99:59:59.999
and, like the person who works 
in a studio for a couple of years,

99:59:59.999 --> 99:59:59.999
as I said, after that, you know 
how to mix all your paintings

99:59:59.999 --> 99:59:59.999
and know what you can do with a brush,

99:59:59.999 --> 99:59:59.999
then you step outside you do
one painting after another --

99:59:59.999 --> 99:59:59.999
Does that make you an artist?

99:59:59.999 --> 99:59:59.999
Not really, at that point 
you're a good craftsman.

99:59:59.999 --> 99:59:59.999
If, however, you have talent,

99:59:59.999 --> 99:59:59.999
now you have the means 
to express that talent

99:59:59.999 --> 99:59:59.999
and take it somewhere.

99:59:59.999 --> 99:59:59.999
As I said, you do 
have to transcend that level

99:59:59.999 --> 99:59:59.999
in which you have to concentrate
on the manual task that you're at.

99:59:59.999 --> 99:59:59.999
You see a beginner coming around
and you said: "Do you have any parsley?"

99:59:59.999 --> 99:59:59.999
and he sayd: "Don't disturb me"
- someone is slicing something -

99:59:59.999 --> 99:59:59.999
So you have to transcend that level
you don't have to think about it,

99:59:59.999 --> 99:59:59.999
things are there so you can think
in terms of texture,

99:59:59.999 --> 99:59:59.999
combination of ingredients,
or things like that.

99:59:59.999 --> 99:59:59.999
- Right, Titine?

99:59:59.999 --> 99:59:59.999
(Claudine) Right. 
Do you have any questions?

99:59:59.999 --> 99:59:59.999
(Jacques) I think I was there at 
one and a half minute,

99:59:59.999 --> 99:59:59.999
now I'm back to seven minutes?

99:59:59.999 --> 99:59:59.999
(Laughter)

99:59:59.999 --> 99:59:59.999
(Claudine) Oh, okay.

99:59:59.999 --> 99:59:59.999
(Jacques) Yes, any questions?
No questions... Yes, sir?

99:59:59.999 --> 99:59:59.999
(inaudible speaking from the audience)

99:59:59.999 --> 99:59:59.999
(Claudine) Oh, yeah --
(Jacques) Do I know that man here?

99:59:59.999 --> 99:59:59.999
(Claudine) I gave him 20 bucks before 
to say that. Thank you, Michelle!

99:59:59.999 --> 99:59:59.999
(Claudine blowing a kiss)

99:59:59.999 --> 99:59:59.999
(Jacques) Thank you, Michelle.

99:59:59.999 --> 99:59:59.999
Yes, I know that there are 
great, fantastic chefs here --

99:59:59.999 --> 99:59:59.999
we had an extraordinary, 
extraordinary meal at Noma,

99:59:59.999 --> 99:59:59.999
I'm gratified to be here,

99:59:59.999 --> 99:59:59.999
I know I'm the oldest of the group

99:59:59.999 --> 99:59:59.999
and now that I'm passed 80 years old
I'm supposed to be wise --

99:59:59.999 --> 99:59:59.999
I don't think that I'm wiser
than when I was 30 years old

99:59:59.999 --> 99:59:59.999
but this is what happens when you get old.

99:59:59.999 --> 99:59:59.999
You think I'm wise, Claudine?

99:59:59.999 --> 99:59:59.999
(Claudine) Yes, yes, yes... 
of course, you are!

99:59:59.999 --> 99:59:59.999
(Jacques) Ok, that's a good daughter.

99:59:59.999 --> 99:59:59.999
(Laughter)

99:59:59.999 --> 99:59:59.999
(Jacques) Now I'm doing a show
with my granddaughter, Shorey,

99:59:59.999 --> 99:59:59.999
which we called "Lesson of a grandfather".

99:59:59.999 --> 99:59:59.999
So, little things, 
even how to set up a table,

99:59:59.999 --> 99:59:59.999
eat properly at the table or --

99:59:59.999 --> 99:59:59.999
but no, not enjoying wine yet --

99:59:59.999 --> 99:59:59.999
(Claudine) No, no, no wine yet,
it's just to give us show, so --

99:59:59.999 --> 99:59:59.999
(Laughter)

99:59:59.999 --> 99:59:59.999
(Claudine) Yes, sir?

99:59:59.999 --> 99:59:59.999
(inaudible speaking from the audience)

99:59:59.999 --> 99:59:59.999
It's a very interesting question...
Do you want to repeat the question?

99:59:59.999 --> 99:59:59.999
(Claudine) The question is how 
are the kitchens today different than

99:59:59.999 --> 99:59:59.999
the kitchens my father
was an apprentice in.

99:59:59.999 --> 99:59:59.999
Pretty dramatic?

99:59:59.999 --> 99:59:59.999
- Yes, well, no... but, yes!
- (Laughter)

99:59:59.999 --> 99:59:59.999
There is a permanence there,
the point is that

99:59:59.999 --> 99:59:59.999
you still have to come on time,

99:59:59.999 --> 99:59:59.999
you still have to be ready to work,

99:59:59.999 --> 99:59:59.999
you still work in a place which is 
very structured, very disciplined,

99:59:59.999 --> 99:59:59.999
like in the army,

99:59:59.999 --> 99:59:59.999
you don't say, "Yes, captain!",
but you say, "Yes, chef!",

99:59:59.999 --> 99:59:59.999
it's about the same thing
and you have to --

99:59:59.999 --> 99:59:59.999
you have to so that 
the kitchen works properly.

99:59:59.999 --> 99:59:59.999
You're a member of a team,

99:59:59.999 --> 99:59:59.999
and if you're late or you don't show up
to be part of that team,

99:59:59.999 --> 99:59:59.999
you're going to destroy the structure,

99:59:59.999 --> 99:59:59.999
so that remains the same.

99:59:59.999 --> 99:59:59.999
That being said, when I was a kid,

99:59:59.999 --> 99:59:59.999
when we cut a tomato
we only cut it in one direction,

99:59:59.999 --> 99:59:59.999
we never alternate to the other side
when I worked at the Plaza and in Paris,

99:59:59.999 --> 99:59:59.999
or whatever in the fifties.

99:59:59.999 --> 99:59:59.999
Now, there's a much greater deal

99:59:59.999 --> 99:59:59.999
and innovation is part of yourself too.

99:59:59.999 --> 99:59:59.999
And, of course, 
we, up to 20-30 years ago --

99:59:59.999 --> 99:59:59.999
I've been in the kitchen 65-67 years --

99:59:59.999 --> 99:59:59.999
the cook were at the bottom
of the social scale.

99:59:59.999 --> 99:59:59.999
Any good mother would have wanted
her child to marry a doctor, an architect,

99:59:59.999 --> 99:59:59.999
certainly not a cook.

99:59:59.999 --> 99:59:59.999
Now we are genius! I don't know 
exactly what happened but --

99:59:59.999 --> 99:59:59.999
(Laughter

99:59:59.999 --> 99:59:59.999
this is great, this is terrific, so --

99:59:59.999 --> 99:59:59.999
(Claudine) Papa, he has a question.

99:59:59.999 --> 99:59:59.999
(René) I have a question for you.
(Jacques) Yes.

99:59:59.999 --> 99:59:59.999
(René) You said 
you're more than 80, right?

99:59:59.999 --> 99:59:59.999
(Jacques) Yes.
(René) Yes.

99:59:59.999 --> 99:59:59.999
(René) So, I'm 39 
and I think a lot of cooks

99:59:59.999 --> 99:59:59.999
that deal with this... 
what can I say, like, guilt, sometimes --

99:59:59.999 --> 99:59:59.999
they feel like they should be yearning
for something in the past,

99:59:59.999 --> 99:59:59.999
that in the past 
things were better, kind of --

99:59:59.999 --> 99:59:59.999
Can you please tell us
how it used to be in the kitchen

99:59:59.999 --> 99:59:59.999
in whether you think 
the life in the kitchen is better today,

99:59:59.999 --> 99:59:59.999
and actually, do you think 
that food has become better

99:59:59.999 --> 99:59:59.999
and is becoming better?

99:59:59.999 --> 99:59:59.999
Or, is it better back in the old days?

99:59:59.999 --> 99:59:59.999
(Jacques) No, it is better (but)
there's a cycle also;

99:59:59.999 --> 99:59:59.999
certainly as I said, my mother used 
only organic products too

99:59:59.999 --> 99:59:59.999
but that's what we have,
we didn't have anything else,

99:59:59.999 --> 99:59:59.999
and we're going back to that,
which is a great thing, of course,

99:59:59.999 --> 99:59:59.999
to be in communion with the Earth,

99:59:59.999 --> 99:59:59.999
to be in communion with where you work

99:59:59.999 --> 99:59:59.999
and be local, and so forth.

99:59:59.999 --> 99:59:59.999
Yes, absolutely.

99:59:59.999 --> 99:59:59.999
The cooks now that the same structure
that we used to have

99:59:59.999 --> 99:59:59.999
but you have much more freedom
than we ever had before.

99:59:59.999 --> 99:59:59.999
Certainly, I got kicked in the rear end
a few times by my chefs,

99:59:59.999 --> 99:59:59.999
I mean it was the type of things
that it was supposed at that time --

99:59:59.999 --> 99:59:59.999
it was supposed to be difficult,

99:59:59.999 --> 99:59:59.999
you were supposed to go 
to a rite of passage and all of that,

99:59:59.999 --> 99:59:59.999
which is not really necessary,

99:59:59.999 --> 99:59:59.999
you don't need to be yelled at --

99:59:59.999 --> 99:59:59.999
I've seen a lot of show on television,
certainly, reality show,

99:59:59.999 --> 99:59:59.999
and the kitchen is like mayhem and 
the chef is yelling all over the place.

99:59:59.999 --> 99:59:59.999
This is not conducive 
to good work, certainly.

99:59:59.999 --> 99:59:59.999
There's a great deal of love, a great deal
of yourself that you put in that food,

99:59:59.999 --> 99:59:59.999
and the yelling 
and other people's lack of respect,

99:59:59.999 --> 99:59:59.999
those things are not conducive,
in my opinion, to learning well

99:59:59.999 --> 99:59:59.999
and teaching people how to cook.

99:59:59.999 --> 99:59:59.999
At a certain age, when I was 12-13,
the best way of learning

99:59:59.999 --> 99:59:59.999
was probably through 
that kind of osmotic way:

99:59:59.999 --> 99:59:59.999
you look, you repeat, 
you look, you repeat, and so forth.

99:59:59.999 --> 99:59:59.999
We passed that level now.

99:59:59.999 --> 99:59:59.999
Chefs come from cooking schools,

99:59:59.999 --> 99:59:59.999
they come out from college
to their older time,

99:59:59.999 --> 99:59:59.999
they want to know how to do it,
they want us to explain,

99:59:59.999 --> 99:59:59.999
so it's a different way of teaching
than what we're used to;

99:59:59.999 --> 99:59:59.999
and people are much more in a hurry
than how we were too;

99:59:59.999 --> 99:59:59.999
we had at least three other apprenticeship
without paid or anything,

99:59:59.999 --> 99:59:59.999
so, you know, there are six other
apprentices in front of you --

99:59:59.999 --> 99:59:59.999
so, this is much better now.

99:59:59.999 --> 99:59:59.999
A much greater respect for the chef,
for what we do for our tradition,

99:59:59.999 --> 99:59:59.999
and this is why, I mean, 
we're here today --

99:59:59.999 --> 99:59:59.999
- Yes?
- (Claudine) Wrap it up.

99:59:59.999 --> 99:59:59.999
(Jacques) Wrap it up. Yes, ma'm, okay.
But I still see one minute --

99:59:59.999 --> 99:59:59.999
- (Claudine) Trust me.
- (Laughter)

99:59:59.999 --> 99:59:59.999
(Jacques) I don't know whether 
that's the right answer to your question,

99:59:59.999 --> 99:59:59.999
or if it's specific enough but --

99:59:59.999 --> 99:59:59.999
(René) Can you just say in a yes or no?


99:59:59.999 --> 99:59:59.999
(Laughter)

99:59:59.999 --> 99:59:59.999
(Claudine) You'll be the first one
to ever get that answer, if it's possible.

99:59:59.999 --> 99:59:59.999
If you look back when you were 30

99:59:59.999 --> 99:59:59.999
and you look at kitchens 
and chefs and cooking now,

99:59:59.999 --> 99:59:59.999
do you believe that is better now?

99:59:59.999 --> 99:59:59.999
(Jacques) Oh yes, absolutely, 
no question at all --

99:59:59.999 --> 99:59:59.999
(René) Thank you!

99:59:59.999 --> 99:59:59.999
(Applause)

99:59:59.999 --> 99:59:59.999
(Jacques) No question at all.

99:59:59.999 --> 99:59:59.999
(Claudine) Thank you, of course,
to the MAD team for working there,

99:59:59.999 --> 99:59:59.999
took us all to the extend 
that I find extraordinary

99:59:59.999 --> 99:59:59.999
and rather inspiring so,

99:59:59.999 --> 99:59:59.999
I hope that everyone feels really good
about the work here,

99:59:59.999 --> 99:59:59.999
but, of course, thanks to all of you
for caring so much about what we do

99:59:59.999 --> 99:59:59.999
and about what you do 
and bringing it to the next level

99:59:59.999 --> 99:59:59.999
We hope you have a wonderful,
wonderful couple of days.

99:59:59.999 --> 99:59:59.999
- Thank you!
- (Jacques) We are!

99:59:59.999 --> 99:59:59.999
And drink a lot of wine!

99:59:59.999 --> 99:59:59.999
(Cheering and Applause)

99:59:59.999 --> 99:59:59.999
Thank you very much!

99:59:59.999 --> 99:59:59.999
(Cheering and Applause)

99:59:59.999 --> 99:59:59.999
My daughter, Claudine!

99:59:59.999 --> 99:59:59.999
(Cheering and Applause)

99:59:59.999 --> 99:59:59.999
(Claudine) I'm going 
to bring this in the back for [inaudible]

99:59:59.999 --> 99:59:59.999
(Jacques) Okay, good.

99:59:59.999 --> 99:59:59.999
(Jacques) Hi Michelle!

99:59:59.999 --> 99:59:59.999
(Jacque) Jose is not here?
(René) He's here --

99:59:59.999 --> 99:59:59.999
(Jacques) Okay. Everything I know,
I learned from him, you know.

99:59:59.999 --> 99:59:59.999
(Laughter)