0:00:10 > 0:00:17These are the Pyrenees, stretching from the Mediterranean to the Atlantic Ocean,
0:00:17 > 0:00:20and separating France from Spain.
0:00:20 > 0:00:26You usually see them from the plane on your way to Torremolinos.
0:00:26 > 0:00:31But these mountains profoundly influence the Basques living here,
0:00:31 > 0:00:35as reflected in the highly-spiced cooking of these fiery people.
0:01:24 > 0:01:31These farmers aren't posing for picture postcards. They are essential to this region.
0:01:31 > 0:01:37The landscape is dotted with stacks of fern, like crunchy walnut whips.
0:01:37 > 0:01:40Spanish influence abounds.
0:01:40 > 0:01:45The cooking is highly spiced, gutsy, and simple to cook.
0:01:45 > 0:01:54This place is like a morgue! Nobody here! Forty-eight tables, and not an order in the place.
0:01:54 > 0:01:57Well, it IS January.
0:01:57 > 0:02:02You know how we scrounge things, and inconvenience the "patrons".
0:02:02 > 0:02:07So they have the afternoon off, and I'll cook my own lunch.
0:02:07 > 0:02:15Basque people are proud about their red peppers ` come down here, Clive! ` green peppers, and onions.
0:02:15 > 0:02:20In fact, those are the colours of Pays Basque.
0:02:20 > 0:02:28They're also proud of their jambon de Bayonne, which is an essential part of this chicken dish.
0:02:28 > 0:02:35Maize-fed, free-range chicken ` just the legs, because that's economical. I've seasoned them.
0:02:35 > 0:02:40Some beautiful fresh tomatoes which I've peeled and crushed up.
0:02:40 > 0:02:47One thing we must have is their famous red pimento powder, which is a bit spicy.
0:02:47 > 0:02:51So I'll do a bit of chopping, a bit of cooking...
0:02:51 > 0:02:58a little glass of M Bonnet's special wine ` it's his hotel that we're staying in.
0:02:58 > 0:03:03They say a day without wine is like a day without you-know-what!
0:03:03 > 0:03:10The director says I haven't been doing enough chopping, so we'll put that to rights.
0:03:10 > 0:03:14We'll fry these onions in a moment,
0:03:14 > 0:03:17in some lovely lard.
0:03:17 > 0:03:24You don't use olive oil in the Pays Basque, or butter, or corn oil, as I've said before.
0:03:24 > 0:03:31You use goose fat, duck fat or pork fat. I have to chop these green peppers up.
0:03:31 > 0:03:38Show them, Clive! Come on! I'm doing my best to be jolly sporty on this January afternoon,
0:03:38 > 0:03:41dashing away with the sharp knife!
0:03:41 > 0:03:48People like to watch this, because they hope I'll cut my fingers, but I never do!
0:03:49 > 0:03:53Very elementary, very simple.
0:03:53 > 0:04:01Then we need some Bayonne ham, cut into tiny pieces. I'll explain where all these go in a minute.
0:04:01 > 0:04:05I'll chop those a bit finer, I think.
0:04:05 > 0:04:12Pleased with me so far? I'm quite enjoying myself. I've got the hotel to myself.
0:04:12 > 0:04:19About 800 rooms, and only the BBC crew staying in it ` quite a turn-off for the owners!
0:04:19 > 0:04:24Bit of parsley. Lovely fresh thyme. Look, I've made a rainbow!
0:04:25 > 0:04:29A little bit of pimento.
0:04:31 > 0:04:36Stay on that, Clive. Thank you. I'm going over to the stove, OK?
0:04:39 > 0:04:46OK, into this little pan ` ideal for a meal for one person, but you take what you're given(!) `
0:04:46 > 0:04:54I put chopped onions, little pieces of jambon de Bayonne, which is ham from Bayonne ` get it? OK? `
0:04:54 > 0:04:57and some lovely, lovely lard.
0:04:57 > 0:05:06Next, I put in the seasoned leglets of "poulet de mais" ` chicken raised on corn.
0:05:06 > 0:05:11I hope there's a picture of those corn stores!
0:05:11 > 0:05:14That's why the chickens are yellow.
0:05:14 > 0:05:17Anyway, back to the pot!
0:05:17 > 0:05:24Let those take a nice golden colour in this quite brisk heat. Turn them all over.
0:05:25 > 0:05:29Next, in go my red and green peppers.
0:05:31 > 0:05:39Stir those well in. Let them take the lard, and get well seasoned with the bits of ham.
0:05:39 > 0:05:43Now, if the director... Oh, I can manage.
0:05:43 > 0:05:51Into my little bit of parsley I've put that fierce, red pimento powder, OK? And the garlic.
0:05:51 > 0:05:54Got it, Clive? So that goes in.
0:05:56 > 0:05:59It all takes the heat really well.
0:05:59 > 0:06:04Then, finally, these chopped tomatoes and all their juices.
0:06:06 > 0:06:09Stir it in like that.
0:06:10 > 0:06:13Give it a good...
0:06:14 > 0:06:18..a good shake, like that, and let it simmer.
0:06:18 > 0:06:25That'll take one hour, 20 minutes. I'm going for a stroll. See you in the dining-room.
0:06:25 > 0:06:27Bye, now!
0:06:30 > 0:06:33MUSIC: Ravel's "Bolero"
0:06:33 > 0:06:40BBC research shows that you find these pictures just as exhaus... as fascinating as I do.
0:06:40 > 0:06:48This was the birthplace of Ravel. It's said he hummed "Bolero" on his way down to St Jean de Luz
0:06:48 > 0:06:52for a plate of grilled sardines. Yum yum!
0:06:52 > 0:06:59Seriously, this former whaling port is great in winter. Louis XIV got married here.
0:06:59 > 0:07:04Hemingway liked it, and I like Hemingway. "We had a good meal.
0:07:04 > 0:07:11"Roast chicken, new green beans, mashed potatoes, a salad, and apple pie and cheese."
0:07:11 > 0:07:19Sounds good! ALMOST as good as my brilliant Chicken Basquaise. Isn't that delicious!
0:07:19 > 0:07:24As you can see, it's down to me and Ernest at the moment,
0:07:24 > 0:07:28so I'll get on with my lonely supper.
0:07:28 > 0:07:34If any publishers are out there, I really want to be a novelist.
0:07:34 > 0:07:37Here's a piece I've just written.
0:07:37 > 0:07:43REVERENT VOICE: "The cold air cleared my head, and the snowy mountains looked fine.
0:07:44 > 0:07:49"Jake wanted a drink. I said no, we'd miss the dealing.
0:07:49 > 0:07:56"As we walked, the sun broke the ridge. The horsehair was going good, and men did business."
0:07:56 > 0:08:01Pulitzer Prize for me, I shouldn't be surprised!
0:08:02 > 0:08:07"Pablo was cooking Bayonne ham over charcoal.
0:08:07 > 0:08:13"I watched Clive taking mood shots of men discussing pelote with passion.
0:08:13 > 0:08:17"The women sold hard mountain cheeses on rough tables,
0:08:17 > 0:08:21"and stacked spiced sausages like gold bars.
0:08:21 > 0:08:27"Jake said it was time Clive won an award for his photography.
0:08:27 > 0:08:32"I went to buy a Gateau Basque." Filled with custard. It's good!
0:08:34 > 0:08:39Anyway, back to the real business ` a cooking sketch.
0:08:41 > 0:08:46This wonderful farmhouse belongs to a family of elver-fishers.
0:08:46 > 0:08:50"Come into my kitchen," as we say in the trade.
0:08:50 > 0:08:57I've cooked in some grand kitchens, in five-star hotels, on boats, by rivers, over camp-fires,
0:08:57 > 0:09:04but I've never felt so much in the heart of things ` look at the floor!
0:09:04 > 0:09:12Ancient slabs trodden by generations of people who make these wonderful hams. Look, Clive!
0:09:12 > 0:09:19Superb Bayonne hams which have been salted for a month, allowed to dry for three or four days,
0:09:19 > 0:09:26rubbed in piment rouge, and hung up there to last for a year, to be fried on sticks,
0:09:26 > 0:09:29or cooked over this wood fire.
0:09:29 > 0:09:37Madame's family has been here since 1832. She's about 84, a wonderful lady who's allowed us in.
0:09:37 > 0:09:42I must get down to a little bit of cooking.
0:09:42 > 0:09:47You probably saw the rifles. They shot these pigeons.
0:09:47 > 0:09:55A very simple Basquaise dish called a Salmis de Palombes, a stew of pigeons. Come close!
0:09:55 > 0:10:03Bits of carrot, bits of the same bacon that's hanging from the roof, bits of garlic, onion,
0:10:03 > 0:10:06and the golden-brown pigeons.
0:10:06 > 0:10:14To finish off this wonderful dish, some pepper... Sorry I'm slurring my words. It's very hot here!
0:10:14 > 0:10:19A little salt, fresh thyme, fresh parsley...
0:10:19 > 0:10:24Flame it with the Armagnac of the region, then...oops!
0:10:24 > 0:10:27I knocked over the wine!
0:10:27 > 0:10:32Pour in the wine... SIZZLING
0:10:33 > 0:10:38Get a good look, Clive, 'cos the lid's going on. OK?
0:10:38 > 0:10:42Takes about an hour to cook.
0:10:45 > 0:10:50ROMANTIC PIANO MUSIC
0:11:08 > 0:11:12MATCH BEING STRUCK
0:11:12 > 0:11:18Ah, that's better! I always enjoy a cigar in tranquil moments.
0:11:18 > 0:11:25Yes, the director likes the warp and weft of the elver fishermen. I don't care for elvers.
0:11:25 > 0:11:32I know they're celebrated on the River Severn back home where they make elver cheese.
0:11:32 > 0:11:41These silvery threads swim all the way from the Sargasso Sea to end up cooked in olive oil!
0:11:44 > 0:11:50A brilliant programme, isn't it? Cooking, eel fishing, the coots,
0:11:50 > 0:11:57weary farmers wending their way home on mobylettes at night, and me, watching the river,
0:11:57 > 0:12:02with a pile of stones and a super, simple, Basquaise soup. Clive!
0:12:02 > 0:12:08I've been bubbling up haricots verts, cabbage, goose fat,
0:12:08 > 0:12:13making myself the perfect warming winter snack.
0:12:13 > 0:12:17No tins. We do things properly!
0:12:17 > 0:12:22I made this soup with hard white cabbage very finely sliced,
0:12:22 > 0:12:30a pound of dried haricots, soaked overnight, a dollop of goose fat ` melt it, pop everything in...
0:12:30 > 0:12:35add a litre of water, a bit of ham, pork or sausage to enrich it.
0:12:35 > 0:12:38Simmer for 3-4 hours. Fabulous!
0:12:38 > 0:12:45Now, what you can do while I enjoy myself is ` get on with "Elvers: Part Two."
0:12:45 > 0:12:53Extraordinary! Madame ` walking past ` flatly refused to let me film in her kitchen
0:12:53 > 0:12:57at Chez Pablo in St Jean de Luz.
0:12:57 > 0:13:06Luckily, the chillies were not so bashful. Everyone knows how to cook elvers, or "pibales".
0:13:06 > 0:13:10Toss them in very hot olive oil with finely chopped chillies
0:13:10 > 0:13:18until they turn white like spaghetti, and serve hot. They sizzle in earthenware bowls.
0:13:18 > 0:13:22Fade up the sizzling noises, please!
0:13:22 > 0:13:25SIZZLING
0:13:25 > 0:13:29Thank you. You eat them with small wooden forks.
0:13:29 > 0:13:34They don't conduct the heat. I was surprised to learn
0:13:34 > 0:13:41that British elvers are shipped to the Spanish border where they are enthusiastically consumed!
0:13:41 > 0:13:46?7 a head is quite expensive. Did she enjoy hers?
0:13:46 > 0:13:49I'd rather have a pigeon.
0:13:57 > 0:14:05There, it's cooked. And they, poor souls, whose lives we've disrupted, will have to eat it.
0:14:05 > 0:14:10Messieurs, j'espere que... Il faut que vous goutez un peu.
0:14:10 > 0:14:18C'est un peu trop cuit, parce que...c'est cuit depuis quelques heures, maintenant.
0:14:18 > 0:14:20Mais quand meme...
0:14:20 > 0:14:24Il reste un peu de sauce.
0:14:24 > 0:14:29This is the moment when a busy farmhouse goes very quiet.
0:14:29 > 0:14:37There's something about me and the BBC that turns vibrant, lively Basque characters into statues.
0:14:37 > 0:14:39I wonder if it's my food.
0:14:39 > 0:14:42Ca va.
0:14:42 > 0:14:45Fameux! Oui, oui!
0:14:47 > 0:14:52The pigeons went down brilliantly, naturally!
0:14:52 > 0:14:57Let me introduce you now to my two new chums, Philippe and Martin.
0:14:57 > 0:15:04They have cooked for presidents Pompidou AND Mitterrand. Now they run a restaurant near Biarritz.
0:15:04 > 0:15:07They're very proud of this dessert!
0:15:07 > 0:15:14Add cream to home-made custard, pour it over fresh fruit, and top it with mint ice-cream.
0:15:14 > 0:15:16What I'd really like is...
0:15:16 > 0:15:19to get stuck into some real fish.
0:15:19 > 0:15:24This is a piece of cod that passeth all understanding. I'll explain.
0:15:24 > 0:15:30I'm NOT making an unidentified frying object.
0:15:30 > 0:15:37I'll cook it in a traditional Basque way, in the restaurant of my new chums, Philippe and Martin.
0:15:37 > 0:15:42With these wonderful ingredients... Clive, come on in!
0:15:42 > 0:15:49Finely chopped shallots, salt, some peeled, skinned and de-pipped tomato,
0:15:49 > 0:15:58little pieces of smoked bacon, golden breadcrumbs, baby capers, and the piece of cod itself.
0:15:58 > 0:16:06Off we go, with no further ado! Whack that straight into the poele, sizzle, sizzle sizzle...
0:16:06 > 0:16:13Couple of seconds each side to make it really succulent. We don't want to overcook it.
0:16:13 > 0:16:19While that's cooking ` this is Philippe's recipe `
0:16:19 > 0:16:24I have to put breadcrumbs along just one side of it.
0:16:24 > 0:16:30CLATTER I'm knocking things over. Always the same in a strange kitchen!
0:16:30 > 0:16:35Then it goes under the grill for a second or two.
0:16:35 > 0:16:42They told me to leave it in the pan while I put it under the grill, but I've only got one frying-pan.
0:16:42 > 0:16:45I need to fry this bacon in it!
0:16:45 > 0:16:52While they sizzle away, come over, Clive, to the other important part of the sauce,
0:16:52 > 0:17:00a fish stock ` fish heads, water and white wine, reduced until it's almost a jelly, and strained.
0:17:00 > 0:17:05Add cream and butter, liquidise it, and pass through a sieve.
0:17:05 > 0:17:09Do that in advance of preparing the fish itself.
0:17:09 > 0:17:14Then you add a tiny drop of soya sauce to give flavour,
0:17:14 > 0:17:22a few pieces of chopped shallot, to add flavour again ` they'll be slightly raw,
0:17:22 > 0:17:25also a few pieces of tomato.
0:17:25 > 0:17:31C'est bon, le poisson? Oh, yes. Thank you very much.
0:17:31 > 0:17:34Stir that around a second or two, like that...
0:17:34 > 0:17:38Check our little lardons...
0:17:39 > 0:17:46They should be nicely golden, slightly brown on the edges. Thank you, Philippe.
0:17:46 > 0:17:50Put those over there and turn off the gas.
0:17:50 > 0:17:55With my ladle... a little sauce around...
0:17:55 > 0:18:00like that, with the pieces of tomato and the shallot.
0:18:00 > 0:18:05Then my little pieces of bacon on the top,
0:18:05 > 0:18:13so that they shine through the sauce, like little jewels studded around this island of fish.
0:18:13 > 0:18:16Excuse me, Clive!
0:18:16 > 0:18:19And finally, my little capers.
0:18:19 > 0:18:23He'll probably tell me off for bunching those together.
0:18:23 > 0:18:30Philippe, come and look! How does that seem? That sauce is nice. Can I taste?
0:18:30 > 0:18:37It's very nice. Just a little more salt. A little more salt? It's OK. Very nice.
0:18:37 > 0:18:42I always forget to add a little bit of salt. They always tell me off!
0:18:42 > 0:18:50They've been busy with bits and pieces for a super Basquaise meal, but meantime, a slight slurp...
0:18:52 > 0:18:57I'm trembling! I always do when I cook for people like that.
0:18:58 > 0:19:05Were you fairly happy with the way that I prepared your dish? Yes, you are a good chef, actually.
0:19:05 > 0:19:10Tell me about these other things. This is black pudding!
0:19:10 > 0:19:15But it's different. What is special about it? Explain that dish to me.
0:19:15 > 0:19:20This black pudding was prepared by my father.
0:19:20 > 0:19:26It's normal black pudding with... avec du sang. With blood.
0:19:26 > 0:19:29With blood, yes, and onions.
0:19:29 > 0:19:36Your father killed the pig? Yes. And he made the sausage? He made the sausage. It's superb!
0:19:36 > 0:19:39With deep-fried apples and tomato.
0:19:39 > 0:19:42Very simple, but wonderful!
0:19:42 > 0:19:47Then, a really brilliant dish ` fillet of hake, lightly steamed,
0:19:47 > 0:19:55with a creamy red-pepper sauce ` just fish stock, red peppers and cream, liquidised and strained.
0:19:55 > 0:20:00These are very thin slices of celeriac, deep-fried.
0:20:00 > 0:20:08A little basket of potato with fresh noodles and "piment rouge", typical of the Basque region.
0:20:08 > 0:20:16And there's no need to dwell on the culinary masterpiece I created unaided, brilliantly, earlier.
0:20:16 > 0:20:22But the real thing is Philippe. What is Basquaise cooking all about?
0:20:22 > 0:20:30Basquaise cooking is the three colours, at the beginning ` the red, the green, the white.
0:20:30 > 0:20:36We can say white for the onions, red for the tomato, green for the pepper.
0:20:36 > 0:20:39So with these three things,
0:20:39 > 0:20:45we are making all the time something new, but something from the region.
0:20:45 > 0:20:52With these three things, we have to make something new all the time.
0:20:54 > 0:20:59SCHMALTZY MUSIC: "Ebb Tide"
0:21:02 > 0:21:08I'm not sure about this music. It reminds me of the "B feature".
0:21:08 > 0:21:15I'd rather have my chums, the Stranglers. LIVELY BEAT STARTS
0:21:15 > 0:21:20Ah, that's better! I can do my commentary perfectly now.
0:21:20 > 0:21:23This is Biarritz.
0:21:23 > 0:21:27It's a bit like Bournemouth,
0:21:27 > 0:21:30but the shutters are up against the Atlantic winds,
0:21:30 > 0:21:32waiting for the summer parties.
0:21:32 > 0:21:35This place is synonymous with parties.
0:21:35 > 0:21:43Edward VII, Noel Coward, Sarah Bernhardt, Mrs Simpson ` all used to meet here.
0:21:43 > 0:21:46But times have changed.
0:21:46 > 0:21:55My next victim, Mimi, whose father was the mayor, now gives cookery lessons to TV presenters!
0:21:55 > 0:22:01Pauvre petit! Un peu plus rapide. OK. Voila, voila, c'est comme ca.
0:22:01 > 0:22:07Si les oeufs ne sont pas battus, ca ne sert a rien.
0:22:08 > 0:22:12Nous avons a right one here!
0:22:30 > 0:22:33She says I'm really handsome!
0:22:33 > 0:22:40This is the piperade, made from colours of the Basque countryside. Pas du tout d'accord!
0:22:40 > 0:22:48C'est fait des couleurs du pays Basquaise. Oui. Pas "Basquaise", Basque. Pays Basque.
0:22:48 > 0:22:53Blanche, verte et rouge. C'est ca. Red, green and white.
0:22:53 > 0:23:00The vegetables of the area. Clive, I'll give you a quick run-through.
0:23:00 > 0:23:05Salt, fresh thyme, garlic, pepper.
0:23:05 > 0:23:12Sliced onions, fried in lard. Fresh parsley, fresh tomatoes, and red and green peppers.
0:23:12 > 0:23:15Eggs, and a glass of wine...
0:23:17 > 0:23:24If I don't become an alcoholic after this programme, with la chere madame, Mimi, my friend(!),
0:23:24 > 0:23:27I shall want to know what happened!
0:23:27 > 0:23:35Over to the stove, Clive. Ca brule! It's burning. Ca recommence. Si je mets de la graisse...
0:23:35 > 0:23:38SIZZLING
0:23:38 > 0:23:41Non, mais, c'est tout neuf.
0:23:41 > 0:23:48First of all... It's difficult to know who's cooking. C'est moi ou toi(?)
0:23:48 > 0:23:54Ecoute... Laisse-moi faire a ma facon. Je vais te dire une chose.
0:23:54 > 0:24:02Si les pauvres Basques devaient faire la piperade comme ca ` preparer les petites assiettes...!
0:24:02 > 0:24:07Real Basque people would not go into this ridiculous detail
0:24:07 > 0:24:12to prepare a simple scrambled egg and tomato dish.
0:24:12 > 0:24:18Les pauvres! Toi, tu fais une piperade sophistiquee.
0:24:18 > 0:24:26Mais la piperade, c'est un plat que les paysans font quand ils rentrent des champs.
0:24:26 > 0:24:32I cut it up so that you can see. Non, non, non! Pas du tout! Bon!
0:24:32 > 0:24:38OK, the essential thing is that you get into the pan all these bits and pieces,
0:24:38 > 0:24:46the onions, red peppers, green peppers, now some garlic, pepper, some salt...
0:24:46 > 0:24:54all sizzling beautifully, soft, but not too soft... C'est la Floyd piperade. Oui.
0:24:54 > 0:25:03C'est mon tablier, egalement. Maintenant, c'est le mien. Je regrette. Il m'appartient. OK.
0:25:03 > 0:25:10A little parsley... Je ne rends pas mon tablier a la BBC!
0:25:10 > 0:25:17Let that simmer away for 5 minutes. Non, c'est pas bien, tout ca. SHE says it's no good!
0:25:17 > 0:25:26C'est pas comme ca qu'on fait une piperade. Put the eggs in. Doucement! Je le fais doucement.
0:25:26 > 0:25:29Stir the eggs around.
0:25:29 > 0:25:36Tu es comme ca, comme ca, comme ca. Tu m'enerves, c'est pour ca. Parce que tu fais mal les choses.
0:25:36 > 0:25:45Rien a voir avec une piperade! It doesn't look a BIT like a piperade, she says.
0:25:45 > 0:25:50A lot of restaurants in England make it like that!
0:25:50 > 0:25:56Dans une poele a demi brulee! It wasn't "demi brulee" at all.
0:25:56 > 0:26:04That, with some pieces of fried bread and a good glass of wine, makes a superb snack.
0:26:06 > 0:26:12Ca m'etonnerait. It's lovely! Ah, bon? Goute-le! Je doute.
0:26:12 > 0:26:19Je vais essayer de gouter, mais vue la facon comment tu l'as fait, ca ne donne pas envie de gouter.
0:26:19 > 0:26:27C'est vraiment pas tres fameux. Tu comprends? Oui, je comprends. Alors, traduis!
0:26:27 > 0:26:33She has no interest in eating it because the way I cooked it was so off-putting,
0:26:33 > 0:26:39she knows it'll taste awful. Pas mauvais. Les piments sont crus. The peppers are raw.
0:26:39 > 0:26:45Pas assez de sel. Not enough salt. Pas de poivre. Not enough pepper.
0:26:45 > 0:26:50Ca ne sent pas les herbes, ni le thym, ni le laurier.
0:26:50 > 0:26:57So... Madame, c'est a vous. Allez-y! Fais-le! Fais comme chez toi. OK?
0:26:57 > 0:27:06Je vais essayer de faire comme chez moi. Oui. That's not a piperade, THAT is a piperade.
0:27:09 > 0:27:17Voila. Deja, pour commencer, j'ai tout ensemble, cuit a l'avance.
0:27:17 > 0:27:24She's cooked hers all together, whereas mine were all apart, to remind you of my mistakes.
0:27:24 > 0:27:29Look at that, Clive, not me. I'm embarrassed!
0:27:29 > 0:27:32MUSIC: "Peaches" by The Stranglers
0:28:01 > 0:28:03Merci.
0:28:03 > 0:28:12Je peux dire que tu as oublie le persil? Non. Pas de persil. No parsley. Le persil est dedans.
0:28:12 > 0:28:15Il y est deja, le persil.
0:28:17 > 0:28:25C'est delicieux! Tu as tout a fait raison. La reine de la piperade... C'est moi! C'est toi! Merci. Merci.
0:28:25 > 0:28:32Absolutely true. Look at that rubbish ` heavy, lumpy, nasty, British Rail-style eggs.
0:28:32 > 0:28:42Jolly awful! But this, with these lovely crunchy slices of jambon de Bayonne, soft, ochre colours...
0:28:42 > 0:28:50Magic flavours! We should go off somewhere together. Bye bye! Mimi and I have things to do!