Gérard Bertrand: You know what we are, by the way? We're a Liverpool and we're celebrating the championship at the same time because you've seen it's been 30 years since they've won.
Michael Jones: Because Manchester United are lost!
Gérard Bertrand: It's so beautiful and the coach and said I'm overwhelmed with emotion and they started in a cellar in Liverpool all your friends there.
Michael Jones: So they started at the cave.
Gérard Bertrand: You know, I have a small advantage over you today: I'm going to be able to taste what the chef does when you can taste the wines. I'm sorry. The chef made a beef maquis, it's magnificent.
Chef Laurent Chabert: Beef maquis, aubrac of course with oysters from Tarbouriech I added an avocado guacamole and some herbs.
Gérard Bertrand: So are the beauf the oyster mixed or not?
Chef Laurent Chabert: Everything is mixed.
Gérard Bertrand: That's great!
Chef Laurent Chabert: There are hazelnuts and a little bit of chives and seasoned with blackcurrant pepper.
Michael Jones: Are the oysters done?
Chef Laurent Chabert: No, everything is raw, it's like a tartar.
Gérard Bertrand: I love Michael, you have to try this because mixing beef, beef tartare, with an oyster is delicious because it brings the dirty and iodized side of the oyster, you don't need to salt the meat.
Michael Jones: I have a little problem with iodine, so I usually eat the oysters baked in the oven.
Gérard Bertrand : I love rosé wine. It's very good! Tell me, what did you do during this period of confinement there, did you create a little?
Michael Jones: No, actually I had moved a few weeks before and I had planned to build a studio at home and so I had received all the materials but the workers didn't come and so I did it all by myself not alone with my girlfriend we both did it and we were able to get it up and running for rehearsal last week because we absolutely wanted to have a live music party.
Gérard Bertrand: Anyway, I don't know if the control room can hear me, but if you can hear me when you want, you can send the images to me because Michael, he's been celebrating music at the Hard Rock Café.
Gérard Bertrand: It's wonderful, I think you're coming back to rock more and more, is that what inspires you the most? Because you've done pop, you've done blues, you've done rock, is that what's flowing in your bag?
Michael Jones: No, but the music is good when it's good.
Gérard Bertrand: In fact, I saw that in the band Ta¨Phong when they replaced Jean Jacques Goldman in 1981 - that's incredible! You were already friends when you were both at the very beginning of your careers.
Michael Jones: Totally, plus we were already in our thirties.
Gérard Bertrand: Yeah, but Jean-Jacques started out in the 80s and that's when he really exploded.
Michael Jones: Yeah, I know we were 30.
Gérard Bertrand: Because you were already playing together before? Where is that where you took his place?
Michael Jones: We met in the group Taï Phong.
Gérard Bertrand: Did you try to recreate the group for a concert or something?
Michael Jones: The band still exists, but without us.
Gérard Bertrand: And what are they still playing rock?
Michael Jones: They continue to do symphonic rock like they did back then, they continue to do the same songs but I've moved on.
Gérard Bertrand: What's another thing?
Michael Jones: What I'm doing now you can see that the band split because Jean Jacques and I didn't agree with the direction the band was taking, we were listening to AC/DC while the others were listening to Genesis.
Gérard Bertrand: I love it because I was 14 or 15 years old when I started doing village fêtes and we'd put on this because I was being taken away by my friends in the car, we'd put it on loud and clear, and when we got there we'd get a headache because the music was already blaring on the radio.
Michael Jones: French beer is stronger than British beer. A British beer is about 3 degrees, so they drink a lot of it, but it's less of a headache.
Gérard Bertrand: And I'm friends with John Bon Jovi because we're actually doing a rosé together in the States and you know a bit about their incredible career. He comes on holiday to France because it's only in France that he's not known in the world. Because when I go to New York with him to a restaurant he can't go ten minutes without someone bothering him.
Michael Jones: He's known in France, but it's the band that's known.
Gérard Bertrand: But it's incredible because it's almost 60 years ago too and then he's got a real kick to it and it's really in rock until he's 40 you can afford all the eccentricities but after that the guys are careful.
Gérard Bertrand: So chef, what are we going to do? We are going to to toast with this magnificent wine called Art de Vivre Languedoc, bottles in clay, Languedoc 2015, which was elected in the top 100 best wines in the world, which is vinified and aged in oak barrels for 12 months, which is a Languedoc with Grenache, Syrah, Mourvèdre, old vines and a small yield.
Michael Jones: It's not very far from the Côte du Rhône?
Gérard Bertrand: They are more or less the same blends, with 50% Grenache, Syrah and Mourvèdre. The sweetness, smoothness and spicy taste, and above all, the scrubland.
Michael Jones: He's quite sweet.
Gérard Bertrand: Yes, it's called the sweetness of Grenache, a sweetness that goes well with Grenache, you know, with a rib steak with pepper or even a duck, you know, it goes very well.
Michael Jones: And with a prime rib, it has to be mature.
Gérard Bertrand: So chef, how many days is the prime rib?
Chef Laurent Chabert : 28 days
Gérard Bertrand: 28 whole days, a cycle of the moon.
Michael Jones: I prefer 30, 40 days.
Gérard Bertrand: After you develop a little stronger aromas and so cooking is fundamental, my friend Gilles Goujon who is Laurent's friend too, he has a Galician beef that he raises for 12 weeks. But I'm like Laurent, I prefer 28 days.
Michael Jones: Because you eat bleeding?
Gérard Bertrand: Yes exactly.
Michael Jones: I eat medium.
Gérard Bertrand: That's normal, you're Welsh, so nobody's perfect.
Michael Jones: It's less fattening.
Gérard Bertrand: Yes that's true.
Michael Jones: I grab it and then I put it in the oven to relax the meat so it spreads out a little bit and then I grab it again before serving. I put it in the oven when we eat the starter and as soon as we're done I serve it.
Gérard Bertrand: It's 20 minutes. Whereas when we make a rare meat, what's two three minutes?
Chef Laurent Chabert: It's the same thing, in fact, there's a rest time we had it seized.
Gérard Bertrand: How well do you cook the meat? For our friends who are listening to us.
Chef Laurent Chabert: The blood must be at 56 58 degrees, we had it seized and we're going to put it in low temperature at 120 degrees and for 10 minutes.
Gérard Bertrand : His parents are breeders and therefore Laurent he took care of the cows during all his adolescence so he likes it he has a passion he raises the meat himself so I recommend you if you come to your Château l'Hospitalet restaurant to ask us for beef.
Michael Jones: I'll go to the festival but I'm not playing!
Gérard Bertrand: You're invited, come and spend a few evenings with us. For those of you who are here, I'm rehearsing from July 21 to 26, including Patrick Bruel two evenings ago, Cali, Kimberose, Christophe Maé and Jean-Baptiste Guégan, who are welcome to join us for more than just a few tickets, since there are already three full evenings, but you'll have Michael Jones in the front row, who's going to raise the temperature.
Gérard Bertrand: So Chef, what did the Chef do to us?
Chef Laurent Chabert : I made the cuttlefish Sète style so there I just made some, quickly seize the white cuttlefish here in the potato in farsi with Sète teille so that is to say we believed for four hours there the tentacles of cuttlefish with the fish soup beyond the tomato so then broadcast potatoes an aïoli broadcast a crispy potato and I added parsley seeds that summer in flower.
Gérard Bertrand: Creativity is good!
Michael Jones: It's beautiful!
Chef Laurent Chabert: Thank you!
Michael Jones: So the problem is that to accompany that dish I would have had to sing a song, but the problem is I wouldn't be doing Brassens any favours if I did.
Gérard Bertrand: But you can do something else for us, I like rock. What are you doing? A little something that's moving because it's Friday night at 7.20pm, come on !
Michael Jones: That I do because it's an honor to Little Richard who passed away a few days ago. We just lost one of the greatest records of all time.
Gérard Bertrand: Do you like soul music?
Gérard Bertrand: What do you think, beyond the threat of technology's contribution to music, is it a plus or is it just something you have to use like salt and pepper?
Michael Jones: So I'm using modern technology but like it's the old fashioned way, I let the computer replace the accompaniment so I just replaced the digital and the analog tape with the digital but I kept playing my instruments as I've been playing for a long time now the problem is that the problem or not the difference is that in my day you had to learn how to play an instrument, you had to learn how to make music, today anyone can connect to a computer he can make music without knowing anything so it leaves sometimes masterpieces but sometimes things of quality a little bit ... We don't need to know music today to make it but on the other hand we could in any case a lot of young artist today not there knowledge of everything that was happening before they have they do not have the same culture as us the big difference it is there.
Gérard Bertrand: Did you work in an academic way when you learnt to play solfège or were you pretty much on your own on your guitar learning to play?
Michael Jones: So both, I learnt music theory at school because I'm Welsh and the first thing you learn is how to sing. For example, everyone thinks it's the national anthem sung at the stadium.
Michael Jones: All Welsh people learn to sing at school so you learn the solfège to sing low but for the guitar I had to learn on my own who got both.
Gérard Bertrand: You play all the instruments a bit today, you play the piano. When you compose, do you compose on the guitar?
Michael Jones: Both, I've got a lot of songs that I've done on the piano so there's no actually a lot of times it's in your head first it's the music and the art of melody in your head and then I'm looking for an instrument or whatever. On the other hand the instrument I use when I'm looking for the arrangement will give the direction I'm going to take.
Gérard Bertrand: And in general you do the music and the lyrics afterwards where do you get the lyrics and then put the music behind it?
Michael Jones: There's all three, so there's the music first and then I try to do the lyrics sometimes it's a lyric that comes to me and I do the music to it and sometimes both come at the same time.
Gérard Bertrand: Is it improvising while drinking a glass of red wine and means in the chefs cooking and an idea that comes to you?
Michael Jones: I actually feel like cooking myself some food.
Gérard Bertrand : So while the chef is finishing, he is preparing his dessert, and we are going to taste an incredible grape variety, the white. We are going to finish with a Clairette from the Languedoc d'Adissan, you can see the magnificent bottle because it is in fact a tribute to the Greeks, they arrived in Narbonne-plage 24 centuries ago with an amphora and they also brought a few wines from their own region and its grape varieties called Clairette. We decided to bring this grape variety up to date. The Chef dared because he wants to put this same wine with a small dessert, in the wine there is a little residual sugar especially there is a unique taste that you see this taste of Clairette which is very good very typified with a good acidity.
Michael Jones: In honor of Leonor.
Gérard Bertrand: That's right, because Léonor d'Aquitaine contributed to the spread of Clairette, didn't he? So Chief!
Chef Laurent Chabert: I prepared a raspberry millefeuille, with a Tonka bean ganache and a raspberry reduction as well.
Gérard Bertrand: So I'm going to taste this with this special instrument called the Georgette, so it's a little wink because it's a spoon that makes a fork that can make a knife on the slice that comes from Ariège and that is sold today all over the world in all the most beautiful restaurants. You see, the Georgette is very beautiful and it goes very well with different dishes but with the dessert in particular.
Michael Jones: I'm already salivating in my mouth because raspberry is my favourite red fruit.
Gérard Bertrand: It's incredible, and the good idea of the chef is that the raspberry and the very acidic ones so there it tones up the mouth and makes you want to drink a little wine behind it, that's why only a white wine that with a little residual sugar it works very well with.
Michael Jones: It must be very good with cheese too.
Gérard Bertrand: With blue-veined cheeses, it's divine, and I recommend Clairette du Languedoc d'Adissan. They are wonderful winemakers with whom we are working in partnership and with whom we have revolutionized the way this wine is made and who have found, I would say, a new youth.
Michael Jones: I'd even say it can't be bad with foie gras.
Gérard Bertrand: So, with foie gras in fact everything is possible, it's like with music, because you can have a natural sweet wine, you can have a full-bodied red wine or you can have a slightly mellow white wine, so it depends on how the foie gras is prepared, I like it half-cooked if you like, but it goes very well with foie gras. Which is your favourite French dish Michael?
Michael Jones: I'm going to say banal, stew.
Gérard Bertrand: You're going to please Mummy Genevieve because for 20 years I had a stew every Saturday lunchtime and it's true that every time I go to eat at her place, I tell her, can you make me a stew? Now the Jerusalem artichoke and the rutabaga are back in fashion and the Jerusalem artichoke is good but it's a little taste of artichoke so it's not my thing.
Michael Jones: The turnip's collapsing a little bit.
Gérard Bertrand: So I would like to say two words, because we met last year for the Camins del sol with an extraordinary person in Narbonne. Anne Marie whom you know well and I would like to give her a little wink because we take care of children who have some health problems and it's true that you contributed a lot to take care of this association there was Patrick Fiori who came with you and I congratulate you and I thank you because solidarity is an example and when you can give of yourself for that it's for childhood it's great so thank you.
Michael Jones: Thanks to you, because without you, that won't be possible either.
Gérard Bertrand: That's nice, if you want we can also contribute and help so that the associations that take care of children can continue to be of service, that's the most important thing and above all give a glimmer of hope when we're tired or when we're not in good health, so we'll drink a toast to health because it's important, and to rebirth and sharing and to the next live music festival, we're counting on you.
Michael Jones: The wine, they're very good, they're wines that are created with respect for the environment and that's very important, I came here and I saw how you make wine on site and you have to preserve the environment. I hope that the confinement will encourage people to change their behaviour, that we make food, and that we think about bees, it's very important.
Gérard Bertrand: It's nice of you to pass me the ball as they say because we are in fact the world leader in organic and biodynamic farming and we have developed a new range called bee friendly, so it respects the bees in a wonderful valley east of Nîmes. So it's important to carry this message of biodiversity.
Gérard Bertrand: So what are you doing to us before we split up? Unfortunately, time has already run out and with the chef and all our friends here, we're ready to receive this last message.
Michael Jones: I have to say...
Gérard Bertrand: Thank you and see you soon Michael and see you next week at the same time! And see you very soon for the festival. Chao!
Chef Laurent Chabert: Chao!
Michael Jones: See you soon, chao!