is that you can just go right on it,

是，你可以直接去做。

and the door hasn't moved a bit.

而門卻一點也沒動。

That, I think, is to me the test of a super stove.

我認為，對我來說，這就是對一個超級爐子的考驗。

Herrine Ro: So, what is so special about this stove?

赫林-羅。那麼，這個爐子有什麼特別之處？

Daniel: It's indestructible.

丹尼爾：它是不可摧毀的。

This one is the athanor,

這個人是阿塔諾。

and this stove was customized just for us, of course.

當然，這個爐子是專門為我們定製的。

Here we have a bain-marie.

在這裡，我們有一個貝恩馬利。

The hot plate.

熱板。

Those are the burners.

這些是燃燒器。

The plancha.

Plancha。

We have two ovens.

我們有兩個烤箱。

We have also drawers to rest the meat inside

我們也有抽屜，把肉放在裡面。

at low temperature.

在低溫下。

And then one in the back,

然後在後面的一個。

which is rotisserie and fryer.

這就是旋轉烤肉和油炸食品。

Herrine: How big is this?

赫林：這有多大？

Daniel: This is really what we call sur mesure.

丹尼爾：這其實就是我們所說的Sur mesure。

It is made to fit exactly a specific space.

它是為了準確地適應一個特定的空間。

So, this came in two piece,

所以，這東西是兩件的。

and despite that, we could not pass through the door

而儘管如此，我們還是無法通過這扇門

because of the turn and all that.

因為轉向和所有這些。

So, for the stove,

所以，對於爐子。

we had to, down there,

我們不得不這樣做，在那裡。

it's the hallway coming from the street.

它是來自街道的走廊。

And this is the wall we had to break down

這就是我們必須要打破的那堵牆

to get the stove through.

以使爐子通過。

And right here, in the middle,

而就在這裡，在中間。

they weld the entire stove back together.

他們把整個爐子重新焊接起來。

It's a very basic stove,

這是一個非常基本的爐子。

but the advantage of that,

但其中的好處。

when it's made of one solid plate of steel,

當它是由一整塊鋼板製成的時候。

is then the heat keep carrying in places.

然後，熱量一直在一些地方攜帶。

So, let's say, the meat

是以，讓我們說，肉

we have a tendency to cook in the hotter zones,

我們傾向於在較熱的地區做飯。

but the fish we cook all in the lower zone of heat.

但我們煮的魚都是在低熱區。

I think it's very important.

我認為這非常重要。

Ah, here is my baby.

啊，這是我的寶貝。

[grunts] It require muscle.

[咕嚕聲] 它需要肌肉。

It's very heavy, actually.

實際上，它非常重。

And this is our duck press.

而這是我們的壓鴨機。

Herrine: What do you use this for

赫林。你用這個做什麼？

in, like, the restaurant?

在，比如，餐廳？

Daniel: The duck press is a very simple,

丹尼爾：壓鴨子是一個非常簡單的方法。

mechanical object,

機械物體。

but it has the purpose of creating a dish

但它的目的是創造一道菜

where we roast the duck,

我們在那裡烤鴨子。

push all the carcass, bone, innards,

推開所有的胴體、骨頭、內臟。

inside this container.

在這個容器內。

Put it in, close the door

把它放進去，把門關上

to not have any splatter.

不要有任何飛濺。

Then we start to push down.

然後我們開始向下推。

So, of course, when you get to the carcasses,

所以，當然，當你到了屍體上。

then it get heavier, and heavier, and heavier,

然後它變得越來越重，越來越重，越來越重。

and we have the juices coming out.

而且我們的果汁也出來了。

And of course the juices contain a lot of blood,

當然，果汁中也含有大量的血液。

and then we finish the sauce with that.

然後我們用這個完成醬汁。

I think this is the magic of classic cuisine.

我認為這就是經典美食的魅力所在。

I have four of them, three in this kitchen.

我有四個，其中三個在這個廚房。

Herrine: And how much do they range in price?

赫林。它們的價格有多大差別？

I've seen that they're very expensive, right?

我看到它們非常昂貴，是嗎？

Daniel: Well, this one,

丹尼爾：嗯，這個。

I bargain it, and I bargain it.

我討價還價，我也討價還價。

He wanted $12,000 to $15,000.

他想要12,000到15,000美元。

I said no way,

我說不可能。

so I got it for half price, $7,000.

所以我以半價得到它，7000美元。

C'est bon?

這很好嗎？

Herrine: Yeah, it's great.

赫林。是的，這很好。

Daniel: I love wine.

丹尼爾：我喜歡葡萄酒。

I am French.

我是法國人。

I can't live without good wine.

我的生活離不開好酒。

And this is the next item I want to show you,

而這是我想給你看的下一個項目。

which is, to me,

這對我來說是。

the most incredible discovery

最不可思議的發現

in the wine world.

在葡萄酒界。

So, here we have two bottle of wine.

所以，我們這裡有兩瓶酒。

This was opened about a year ago,

這大約是一年前開的。

and this is a wine where, you know,

而這是一種葡萄酒，你知道。

if I don't have enough friends

如果我沒有足夠的朋友

to open the bottle and drink it,

開瓶飲用。

then I just have a sip for myself.

然後我就為自己喝上一口。

Voilà.

看吧。

So, this machine, it has a gas tank inside.

所以，這臺機器，它裡面有一個煤氣罐。

This is argon gas in the cartridge,

這是在筒內的氬氣。

and that means that that will not affect the wine.

而這意味著這不會影響葡萄酒。

Yeah. So, you see?

是的。所以，你看到了嗎？

Full of gas.

充滿了氣體。

And put that right over the bottles,

並把它放在瓶子的正上方。

push down the needle,

把針往下推。

which is going to go right below the cork.

這是要去正確的軟木塞下面。

So now if I press on this,

所以現在如果我按下這個。

it will bring gas into the wine,

它將把氣體帶入酒中。

and, of course, help the wine come out through the needle.

當然，還可以幫助葡萄酒通過針頭出來。

And so this is fantastic for a restaurant

是以，這對一家餐館來說是非常好的。

where now you can have wine pairing,

現在你可以在那裡進行葡萄酒配餐。

and you can open amazing bottles,

而且你可以打開驚人的瓶子。

and you don't have to, you know, waste the bottle

而且你不必，你知道，浪費瓶子。

because you only had two glass to serve

因為你只有兩杯酒可以喝

or one glass to serve.

或一杯酒上桌。

Herrine: So, I've done the research a little bit.

赫林。所以，我已經做了一點研究。

That thing costs a pretty penny.

那東西要花不少錢。

How much, around, is that?

那是多少，大約是多少？

Daniel: I mean, you don't buy this machine

丹尼爾：我的意思是，你不買這個機器

unless you can afford good wine,

除非你能買得起好酒。

so, you know, it's...

所以，你知道，它是...

[laughs]

[笑聲]

You know, of course it's an expensive toy,

你知道，這當然是一個昂貴的玩具。

but it's one who really give

但這是一個真正給予

a lot of satisfaction at the end.

最後會有很多滿足感。

Herrine: That's good.

赫林。這很好。

I think we can move on to the next thing.

我想我們可以繼續下一步的工作了。

Daniel: I think we should do tools,

丹尼爾：我認為我們應該做工具。

kitchen chef's tools, no?

廚房廚師的工具，不是嗎？

Herrine: Yes.

赫林。是的。

Daniel: You know, when you have a toolbox,

丹尼爾：你知道，當你有一個工具箱。

each tool has a purpose.

每個工具都有一個目的。

And for the knife it's the same as well.

對刀來說也是如此。

Each knife has a purpose,

每把刀都有一個目的。

but it has multipurpose sometime as well.

但它在某些時候也有多種用途。

This was my knife as a young apprentice.

這是我作為年輕學徒的刀。

I have this knife since I'm 14 years old.

我從14歲起就擁有這把刀。

And this is a typical French knife.

而這是一把典型的法國刀。

And so this one I can do butchering, slicing, cutting.

所以這個我可以做屠宰，切片，切割。

I can basically do almost everything with it.

我基本上可以用它做幾乎所有事情。

So, favorite knife?

那麼，最喜歡的刀？

Maybe, but,

也許，但是。

the interesting part is

有趣的是

I have a collection of Japanese knife, quite extensive.

我有一個日本刀的收藏，相當廣泛。

This is a Japanese knife,

這是一把日本刀。

and this one has my name engraved here.

而這個人把我的名字刻在這裡。

This one, a lot of fish butchering.

這個，是很多魚的屠宰。

Fillet, sashimi, the portioning of fish,

魚片，生魚片，魚的分量。

the preparation of fish, the cutting of fish.

魚的準備，魚的切割。

It's very, very fast, flexible,

它非常、非常快，很靈活。

and most of the Japanese chef work with this type of knife.

大多數日本廚師都使用這種類型的刀。

But then there's a French chef in France called Michel Bras.

但後來法國有一位叫米歇爾-布拉斯的法國廚師。

He has a restaurant in Japan, in Hokkaido,

他在日本的北海道有一家餐館。

and very influenced by Japan,

並且非常受日本的影響。

he has created this beautiful knife,

他創造了這把漂亮的刀。

with Michel Bras from Laguiole, France,

與來自法國拉吉奧勒的米歇爾-布拉斯。

but the knife are made in Japan.

但這把刀是在日本製造的。

So, this is kind of the quintessential French knife,

是以，這是一種典型的法國刀。

made in Japan.

日本製造。

Beautiful steel, again.

美麗的鋼鐵，再次。

It's a flexible steel, very strong, very durable.

這是一種柔性鋼，非常堅固，非常耐用。

This is a serrated knife,

這是一把鋸齒刀。

which is very practical to cut vegetables,

這對切割蔬菜非常實用。

peel vegetable with,

剝離蔬菜與。

to peel anything with a crust.

剝去任何有外殼的東西。

And then I like this knife

然後我喜歡這把刀

because this knife has many purpose.

因為這把刀有很多用途。

It can be a butchering knife, but mostly for fish.

它可以是一把屠夫刀，但主要是用來殺魚。

It's basically between the couteau d'office,

基本上是在Couteau d'office之間。

which is the basic small knife in the kitchen,

這是廚房裡的基本小刀。

and the chef's knife.

和廚師的刀。

So it's kind of the three, of the totally French,

所以這是一種三，完全的法國人。

totally Japanese, totally French-Japanese.

完全是日本人，完全是法國-日本人。

Spice is so important in the kitchen.

調味品在廚房裡是如此重要。

And quite a while ago,

而且是很久之前。

a young chef worked for me for many years,

一位年輕的廚師為我工作了很多年。

and that was Lior Sercarz.

那就是里奧-塞爾卡茲。

I call him the spice wizard.

我稱他為 "調料魔法師"。

Anyway, Lior Sercarz developed a spice line.

總之，Lior Sercarz開發了一個調味品系列。

He named it Pierre Poivre.

他把它命名為 "皮埃爾-波維"。

So, Pierre Poivre is a mix of pepper,

是以，Pierre Poivre是一種混合的胡椒。

and it's beautifully fragrant,

而且它的香味很好聞。

with peppers from different country

與來自不同國家的辣椒

and different continent.

和不同的大陸。

It's a trade secret, so I don't know what he put,

這是一個商業祕密，所以我不知道他放了什麼。

but there is definitely Tellicherry pepper,

但肯定有泰利凱里胡椒。

pink pepper, white pepper, green pepper, black pepper,

粉紅色的胡椒，白色的胡椒，綠色的胡椒，黑胡椒。

also Madagascar pepper.

也是馬拉加西的胡椒。

Herrine: What do you use this for at the restaurant?

赫林。你在餐館裡用這個做什麼？

Daniel: So, at the restaurant

丹尼爾：那麼，在餐廳裡

we use it for, of course, meat.

我們用它來做，當然是肉。

Steaks, ducks, roast.

牛排、鴨子、烤肉。

This will bring so much complexity

這將帶來如此多的複雜性

to a simple, basic dish.

到一個簡單的、基本的菜餚。

Herrine: And can a normal person buy this?

赫林。那正常人能買到這個嗎？

Daniel: Yeah. Herrine: Like, at a store?

丹尼爾：是的，赫林。比如，在商店裡？

Daniel: La Boîte aux Epices.

丹尼爾：《書信集》（La Boîte aux Epices）。

Herrine: Great.

赫林。很好。

Daniel: We all know what a mandoline is,

丹尼爾：我們都知道曼陀林是什麼。

basically a slicer,

基本上是一個切片機。

and in the kitchen it's so useful for many purpose.

在廚房裡，它有很多用處。

But, you know, we can only make slice with it.

但是，你知道，我們只能用它來做切片。

And with this mandoline, this is a notch above.

而有了這個曼陀林，這就更上一層樓了。

So, this is a slicer, but as you turn, it move,

是以，這是一個切片機，但當你轉動時，它會移動。

and cut, and cut, and cut,

和切割，和切割，和切割。

and you push into the center.

然後你推到中間。

So let me show you how this works.

是以，讓我告訴你這是如何工作的。

So, here I have put this...

是以，我在這裡把這個...

what do you call that?

這叫什麼？

Herrine: Spark? Nicole Raucheisen: Spoke?

赫林。火花？Nicole Raucheisen: 吐露？

Herrine: A spoke? Nicole: Is it a spoke?

赫林。輻條？尼科爾：是輻條嗎？

Daniel: Spoke.

丹尼爾：說話了。

Nicole: Yeah. Daniel: Yeah.

尼科爾：是的。丹尼爾：是的。

So, I have put the spoke through the apple.

所以，我已經把輻條穿過了蘋果。

Make sure I secure that as well, nicely.

確保我也能保證這一點，很好。

Goes back into the machine,

回到機器裡去了。

and voilà.

和voilà。

And, of course, here, now,

當然，還有這裡，現在。

you have the most amazing

你有最驚人的

apple slice you have ever seen.

你曾見過的蘋果片。

Smell the wine.

聞一聞酒的味道。

It's very special.

這是非常特別的。

Jackie: What do you want to do next, Chef?

成龍：接下來你想做什麼，大廚？

Herrine: Oh, wow, it is very floral.

赫林。哦，哇，它很有花香。

Jackie: Do you want to do the cutting,

成龍：你想做切割嗎。

so that we don't make a mess?

這樣我們就不會搞得一團糟了？

Daniel: Ah, that wine is good too.

丹尼爾：啊，這酒也不錯。