Gérard Bertrand : Hello everyone, welcome this evening to the Château L'Hospitalet, for the 12th live and very special, I ask you to welcome Mr Pierre Richard. How are you doing, Pierre?
Pierre Richard : It's going well, why special?
Gérard Bertrand : It's very special because it's the first time we've ever done a live show where everyone's in the kitchen.
Pierre Richard : It's true!
Gérard Bertrand : Chef Laurent Chabert is here.
Chef Laurent Chabert : Hello everyone!
Gérard Bertrand : And Pierre Richard, when I talked to him about coming to do this live show, he told me, I want to be in the kitchen. So we did and then, as you know he's a wine-grower, at Château Bel Évêque in Gruissan, he's a neighbour so it was original so we've got a few surprises for you tonight as there's going to be music too and we can say Pierre, music is a part of your life.
Pierre Richard : Yes, it's for me La Madeleine de Proust par excellence, I hear music and I say to myself, this is such a film that 35 years ago, I was in such and such a place and on top of that I love jazz and on top of that my sons have become musicians.
Gérard Bertrand : I saw, double bass player and?
Pierre Richard : And saxophonist, but the double bass player, suddenly got caught up late, but ...
Gérard Bertrand : Is that Christophe?
Pierre Richard : It's Christophe, he suddenly took an interest and a love for wine, I'm not talking about drinking it but about making it, and he's the one who went back to work.
Gérard Bertrand : Yes, that's true. So, in fact, Pierre's an actor, he's a musician, he writes, he makes wine, what else do you do that I haven't said?
Pierre Richard : Oh but I do everything, everything, but everything badly ... no, no! What else is there? That's not bad at all...
Gérard Bertrand : It's a lot, it's fantastic. So in fact, Pierre, I've known him for 30 years, even more, because I discovered him first as a winegrower, he is in the commune of Gruissan at Château Bel Evêque, which is an extraordinary wine, and you remember, Pierre, at the beginning of my career with your sister, I sold you wine and I had a very good relationship, so at the beginning it was necessary to earn it, not to sell your wine but to sell Corbières wines and make them recognized in Paris, it was complicated.
Pierre Richard : Yes, it still is a bit.
Gérard Bertrand : It's a lot less anyway, so we take the opportunity to tell our Belgian friends and Tera, what's your friend and what's mine too.
Pierre Richard : Who takes care of importing my wine to Belgium.
Gérard Bertrand : That's it, who's important at Vasco in Belgium, who told us: "I can't do the live show if Pierre doesn't call back" because, in fact, I've known them for 20 years and they told me, there's only one non-negotiable product in our portfolio, and that's Château Bel Evêque.
Pierre Richard : That's nice, thank you.
Gérard Bertrand : It's beautiful! And so all that to say that we also have a mutual friend called Marc Dubernet.
Pierre Richard : My oenologist
Gérard Bertrand : Who is a wonderful man who is one of the greatest onologists in the world and who taught you how to make wine.
Pierre Richard : You know that before I bought the property as I knew I knew nothing, I'm not crazy, before I bought it I phoned and I asked who was the best, they told me Dubernet and I called him and I asked him: "if I buy a property do you follow me? " There was 20 seconds of silence, that's a long time, and he said YES! I said thank you, hung up and bought. If he had said no, I wouldn't have done it.
Gérard Bertrand : So, in fact, he is a man who knows all the terroirs of our region very well and, above all, he seeks to enhance the value of the winegrower in the sense that he leaves responsibility to the winegrower because the soul of the wine must be the soul of the winegrower. That's it, and that's hard for an oenologist, because having the humility to leave the winemaker at the end, to guide, to decide, is a whole art.
Pierre Richard : Not at the beginning because at the beginning we don't understand anything, in February we were looking at the pipettes and everything ... ah this one is very interesting, but not at all, it's clever but in 6 months there will be nothing more. From time to time, I say, so this one I have the impression that he's telling me: "no, that's the one we have to keep" and I didn't understand anything. It's like chess players, he's 35 moves ahead, I don't have any.
Gérard Bertrand : That's true, so do you smell like it? I'm interrupting you. So, Chief, what are we doing today?
Chef Laurent Chabert : We'll start with a small tomato-based starter, with shellfish, a little chorizo, a potato siphon with a little parsley in it and potato chips and parsley chips then we'll go on Loup, fished by my friend, Benjamin Besse in the pond of Ayrolle, eggplant caviar with almonds, eggplant, capers, an almond emulsion. I've already started the chicken supreme.
Gérard Bertrand : He's handsome! Is this one Cathar? Next to Carcassonne.
Chef Laurent Chabert : Next, girole DPO and the trouffe.
Gérard Bertrand : Is it melanosporum or summer truffle?
Chef Laurent Chabert : It's the summer truffle.
Gérard Bertrand : Ah, it's summer truffle, you see the difference is that it's white, because in fact, the winter truffle is black. We're going to enjoy it, Pierre.
Pierre Richard : So I said, I said, from today I'm going to go on a diet ...
Gérard Bertrand : But that's it, that's the case, it's the Mediterranean diet. On the other hand, we could have a drink, couldn't we? Because tonight we're only going to taste the wines of our friend Pierre Richard. So the wines are available at Château Bel Evêque, you only have to go there in the evening, because that's where he loves to receive guests, but also on the website www.vinspierrerichard.com Pierre, we'll start with Château Bel Evêque, which is the first one I tasted, which exists, it's a bit the historical vintage. It's this one, you can't miss it, it's a gold medal as well, isn't it ?
Pierre Richard : He got a gold medal.
Gérard Bertrand : It's great, you're still a medalist since you had the Molière this year, you're doing the Grand Slam. Cheers!
Pierre Richard : I'm cracking up because I'm afraid of your comment. I'm nervous.
Gérard Bertrand : Cheers! You've seen the temperature, it's perfect and there are spicy aromas of garrigue. What's that? Grenache, Carignan, Syrah?
Pierre Richard : It's the 4, Grenache, Carignan, Syrah and Mourvèdre.
Gérard Bertrand : I remind you that Pierre is next to the pond of Gruissan and it is the best place for the Mourvèdre. We have a surprise Pierre, we have musicians.
Musicians : Hello, nice to meet you, nice to meet you.
Gérard Bertrand : How are you doing?
Musicians : Very very well!
Gérard Bertrand : So what do we do? The Chief is here, Pierre Richard is here! So, what are they doing to us? A little piece of music? Let's go !
Gérard Bertrand : Wonderful! Bravo !
Pierre Richard : Thanks you very much!
Gérard Bertrand : Then you are entitled to a small glass of wine, Pierre, I think we can serve them.
Musicians : Thanks you so much, delicious.
Gérard Bertrand : You see, tonight it's live, it's improvisation, it's jazz and jazz is improvisation and with Pierre Richard I'm telling you, we're never at the end of our surprises.
Musicians : You so welcome, we are watching you in Florida.
Gérard Bertrand : Yes I know. So, we're ready Chef for the first course? because with Pierre we're hungry.
Pierre Richard : In addition to that, the smells breathe, they breathe the smells. Oh my God, you're going to explain to us before what it is?
Gérard Bertrand : So, are we going to take it with the spoon or not? We're under orders!
Pierre Richard : We mustn't do anything stupid.
Chef Laurent Chabert : So I put the tomato compote, the potato and parsley siphon, then the potato chips, parsley chips that we just fried in the deep fryer and I added the sunflower flowers. And then you have to take a perfect bite with everything inside.
Gérard Bertrand : We're going to move around a bit, that's it, so bon appétit friends, so here we are looking at how beautiful it is, it's magnificent.
Pierre Richard : In general, when you eat, you don't speak, it's difficult to speak with a plain mouth.
Gérard Bertrand : I manage to do everything at the same time. It's delicious!
Pierre Richard : What's green?
Chef Laurent Chabert : Potato and parsley all mixed together and then we put in a siphon, the siphon it is!
Pierre Richard : That's a fine thing!
Gérard Bertrand : The difference is the crunchiness of the chorizo, don't you agree, Pierre? It's extraordinary! Because at the same time, it gives character to your wine. That's what's key, because with the Bel Evêque 2017, it gives this side, this character and it's spicy.
Pierre Richard : Even with Mourvèdre, because it is also very spicy and of course with rosé, you are right.
Gérard Bertrand : In fact, you're greedy anyway. Gourmet, gourmet?
Pierre Richard : I'm not a gourmet, I'm a gourmet. When I am no longer hungry, I am no longer hungry. Whereas the gourmand, when he's hungrier, he's still hungry.
Gérard Bertrand : Is there a mould or a bottom?
Chef Laurent Chabert : Hull and knives.
Gérard Bertrand : Ah voilà!
Chef Laurent Chabert : Hull, knife, chorizo, stewed tomato, parsley siphon, potato chips, to bring crunchiness too.
Gérard Bertrand : Honestly, it's extraordinary!
Chef Laurent Chabert : Thank you
Pierre Richard : Who taught you how to cook?
Chef Laurent Chabert : I did an apprenticeship for the CAP (vocational training certificate) around the house, I'm from the Allier, my parents are farmers. And then I went to the Alps, Haute-Savoie, Savoie where I was second to a Michelin-starred chef, in Corsica, and I arrived here 7 years ago.
Pierre Richard : How old was he 7 years ago?
Gérard Bertrand : He was 18 years old, he didn't even have a licence, no, a little more anyway. I told him, if you come from Corsica, if you've spent six months in Corsica, it's all right, you can come to the Languedoc. So, before we spoke, Pierre, I had a more serious question, because you have a commitment, you're an environmental activist, you could say, and you love nature. Did the fact that you lived in Gruissan give you something extra for your connection with nature and respect for biodiversity? Because you are fighting for it.
Pierre Richard : Yes, I am fighting in a rather important way, with the deforestation of the Amazon, I must say I have a wife who is Brazilian, so I have a double title, the Amazon concerns me, but it has always concerned me even before, I even wonder if it is not because of the Amazon, that I loved my wife. I'm really more than dismayed by the way things are going in Brazil, I'm really more than dismayed by the way things are going in Brazil, the forests are getting deforested, but it's not just in Brazil.
Gérard Bertrand : No, but above all.
Pierre Richard : But above all, well, that said, we can talk about it for hours, we won't spend the whole evening on it, but to answer your question, I was a city dweller and then suddenly I acquired a wine estate and for the first time instead of looking at the sky, since they always say I have my nose in the stars.
Gérard Bertrand : You looked at the sea and the vines.
Pierre Richard : I knew the sea, but I looked at the soil and I was, it's true that before I couldn't see, how I have a great admiration for the vines, they are warriors, I understood one thing, they are resistant and valiant because you have to find water, so they go looking far and a little water is vital for them.
Gérard Bertrand : Exactly
Pierre Richard : And so I found, I understood that it was an extremely interesting plant, both strong and fragile at the same time. Secondly, it's true, and this brings us back to ecology, I realized in 35 years, I who wasn't paying attention to that, that more and more we are subjected to anarchic climates, it doesn't rain when it should rain, it doesn't rain when it should rain, when it rains it rains too much, in short, and these are things that escaped me and before. When I hear Parisians in January saying it's great 30 degrees in January I said oh là là là là là là it's horror, at the moment in Siberia it's 35 degrees, it's not possible. And then I became aware with the earth, that we have duties towards it.
Gérard Bertrand : Exactly, the Pachamama, as our friend Jean Cormier used to say, he's a great man, and so, is that in your life as a winegrower because even I don't find what I'm saying there because in fact when you taste Pierre Richard's wine, at the beginning I remember it very well, because he used to put his photo on the bottle as well, but now, he puts it on more because he doesn't need it anymore and also because Château Bel Evêque has become a recognized brand and the wine, Pierre, I say it because I am an expert in this profession and Pierre Richard, has become a real winemaker, that is to say the land that he speaks about, and so you told me at the beginning when you were listening to Dubernet, how long did it take you before it all spoke to you?
Pierre Richard : Oh, several years, of course, from two to three years I started to understand certain things, but even last year when Dubernet told me I like to have conversations with my winemaker, because if I feel that he is attached to my work I am attached to his work, but I am more and more attached because I realize that it is an art that I possess, and sometimes I read reports on certain winemakers from the west, the east or the northeast, it is poetic too.
Gérard Bertrand : It's beautiful, but the poetry in wine is something, because wine transcends, it opens the heart and allows exchange.
Pierre Richard : But maybe that's also why, in the end, sometimes I'm told, what's the connection with cinema? I say, there's a relationship that's absolutely the same, cinema like wine is made to be shared and therefore it's a vector of brotherhood, of empathy with people you don't know, and then the person you don't know says, oh that's right, and you also think that therefore you like the person.
Gérard Bertrand : And we find out.
Pierre Richard : And we discover it, in the end, cinema is the same, it's consumed, cinema is in theatres where there are 800 people who are moved together or who laugh together and well, wine is the same, you need to be several, nothing worse than having a drink alone in front of the TV.
Gérard Bertrand : And with your friend Depardieu, do you taste your respective wines or not?
Pierre Richard : In the old days, we even used to call them glasses of experience, we used to buy beautiful glasses and we used to make chromatic rises, so we started with lighter wines and then we ended up with great Bordeaux wines.
Gérard Bertrand : And then you end up with great Corbières.
Pierre Richard : And then I ended up in bed mostly. He was the one who taught me a bit too.
Gérard Bertrand : So tell me, let's finish with that, yes, so what did Gérard Depardieu teach you?
Pierre Richard : He taught me this philosophy because he wasn't yet a winegrower. Strangely enough, I was before him, he was still in the region. Oh yes, he taught me one thing, he told me that when you make a chromatic rise, you start by drinking two spoons of olive oil. Is that true? Have you ever tried that?
Gérard Bertrand : I've had several tastings with Gérard Depardieu and when he holds the glass, and he smells like a glass, he's like that.
Pierre Richard : But because he can no longer stick his nose in.
Gérard Bertrand : He puts the glass at an angle.
Pierre Richard : But because now he has a nose that has grown bigger.
Gérard Bertrand : So one day I was drinking, I was tasting Place des Quinconces in Bordeaux and we had a great Sauternes, and then I told him, it's volatile. He said: "Oh yes, Gérard, this wine is volatile".
Pierre Richard : He is not!
Gérard Bertrand : So, chef, first we're going to taste now, Pierre, tell us a little bit about the Cardinal cuvée because that's what's important to him, it's the top of the range at Château Bel Evêque, there are only great wines at Bel Evêque, but this one is the prestige cuvée, so for us it's a little bit of the Cardinal.
Pierre Richard : It's Mourvèdre and Syrah.
Gérard Bertrand : Here! I'll get you a drink.
Pierre Richard : The Syrah brings me the vanilla side and the mourvèdre brings me the vanilla side. Spliced too, especially. I remember when I started to buy the property, I had met a specialist who said to me: "you have Château? "and I told him that I did, because if you're a Château, you're a Château. He told me: "You do what you want but you will have precise instructions, whereas if you are not a Château, you do what you want".
Gérard Bertrand : You did well to stay Château. So Chef, we're hungry, so what are we going to taste now?
Chef Laurent Chabert : Then we will taste the Loup de Gruissan caught by Benjamin who works on the Ayrolle pond.
Pierre Richard : That's my place! He's stealing my fish.
Chef Laurent Chabert : Eggplant caviar with almonds, on top we have the leftover eggplants with capers and a chip of eggplant and a small juice of crest with passion fruit, which will bring a little pep to the juice and then I add an emulsion, here with almond milk.
Gérard Bertrand : You did well to come, Pierre!
Pierre Richard : So I swear, yesterday I said from tomorrow, diet.
Gérard Bertrand : So, we're going to taste Pierre? with this Cuvée Cardinal.
Gérard Bertrand : I say to myself, friends, it's Friday, and from 7 to 7:30 p.m. I do the best job in the world, because it's actually wine food pairing with our friends. How does he cut it?
Pierre Richard : So it's incredible!
Chef Laurent Chabert : We cut it with a slicer.
Pierre Richard : It looks like a language.
Gérard Bertrand : It suits you, look how beautiful it is!
Pierre Richard : I'm sticking out my tongue because it's so good.
Gérard Bertrand : So I think we're waiting for the band, don't you want to open the door, Chef? because it's hot. A mais voilà Julie comes back from time when we're having a bit of a snack, so Julie what do we do now?
Musicians : How is everything ?
Gérard Bertrand : Wonderful! So, what are we doing here?
Musicians : We want to sing an original gospel song by Miss Brooks I met in Atlanta, Georgia.
Gérard Bertrand : I love Atlanta.
Musicians : It's a beautiful song by a very valuable woman.
Gérard Bertrand : Thank you! We'll leave you the place
Musicians : It's called "you're going to have rain in your lives."
Gérard Bertrand : We need rain for Pierre's vines and mine.
Gérard Bertrand : Thank you Julie, see you later.
Musicians : Yes! See you later!
Gérard Bertrand : Because I'm here tonight Château l'Hospitalet from 8.30pm to later, so if you still have time and if you feel like it, I'd love to come but places are very limited tonight, in any case, you're in good shape now, you've done the rehearsal. See you later!
Musicians : Good food! Thank you!
Gérard Bertrand : You saw, it's going a bit all over the place.
Pierre Richard : What's extraordinary is that I looked at it, and no matter how much I typed, I was always out of step because even so, jazz, I know I was always out of step, they'll say, for a guy who loves jazz, he doesn't know anything!
Gérard Bertrand : but it's normal that you're out of step because you have a mayor in Gruissan who was the king of out of step, Didier Codorniou, you know, he used to do framing and overflows so it caught up with you. We couldn't catch him, he was the Maradona of Rugby.
Pierre Richard : An extraordinary eel.
Gérard Bertrand : Hello Didier, if you're listening to us we're greeting you from the kitchens of L'Hospitalet.
Pierre Richard : We had a great time!
Gérard Bertrand : With the wolf at the Ayrolle pond, so next door to Pierre Richard's house.
Pierre Richard : It borders my house.
Gérard Bertrand : In fact, I don't see why you're going back to Paris, because you've got everything you need at home. Besides, I've never understood why guys come here and go back to Paris from time to time.
Pierre Richard : Now you're playing in the theatre.
Gérard Bertrand : There is the Théâtre de la Nature at Narbonne beach, but it is not open every day.
Pierre Richard : I must not rely on wine to feed me.
Gérard Bertrand : Well, that's great, because we've just arrived and I had a question about your musical tastes, Pierre, because I saw Pierre last year on the piano with our friend Jeff Sénégas at the Salins de Gruissan, which we're all very happy to see, at the Salins de Gruissan, so you've been very, very good, you've been keeping score and singing a bit.
Pierre Richard : I was telling you some things about Jean Yanne here, of course I don't know...
Gérard Bertrand : But what are your musical tastes?
Pierre Richard : My musical tastes are quite broad.
Gérard Bertrand : If you name 2 or 3 people
Pierre Richard : Are you talking about singers? I'm going to quote Nougaro because I loved him, but I can quote Brassens because I knew him well, I can quote Brel and I can quote 15 of them.
Gérard Bertrand : What about foreign singers?
Pierre Richard : And among foreign singers then, we also have quite a few, ah my God it was Frank Sinatra, my God it was Frank Sinatra and Dean Martin I'm talking about a certain period.
Gérard Bertrand : You meet her and Frank Sinatra?
Pierre Richard : No, never
Gérard Bertrand : Did you see her on stage?
Pierre Richard : No more
Gérard Bertrand : You could have!
Pierre Richard : And now I love Matthew Chedid, for example. Matthieu Chedid, I saw him alone at the winter circus, I said to myself he goes alone with a guitar and not at all, he had pedals everywhere.
Gérard Bertrand : I love it, you know who? James Brown, he's got a voice that when he's on stage he's an animal, the voice, the physics, he's dead now and so what impresses me the most and I'll say it is when he sang with Pavarotti, he was moved to tears so much because he prepared himself to sing with Pavarotti. And so, when they sing together it's a moment, when you mix like that soul with opera, you have to look at that it's extraordinary!
Pierre Richard : I'm going to watch this!
Gérard Bertrand : Because we're in a Food Wine & Music restaurant and so we invited someone who, on the other hand, hasn't told us what kind of food you like to cook.
Pierre Richard : I'm very bad, even though God knows I like cooking, but I'm very bad, I don't have the hand to cook.
Gérard Bertrand : But do you like to cook or not?
Pierre Richard : I don't think so.
Gérard Bertrand : Who are your chefs in Paris?
Pierre Richard : L'Arpege, at Passart's, the king of vegetables. And as I am now more vegetable than meat. There's also fish, which I also love, at ...
Gérard Bertrand : Is it Savoie?
Pierre Richard : Voilà! Guy Savoie
Gérard Bertrand : My boyfriend
Pierre Richard : Plus he's a lovely guy.
Gérard Bertrand : Absolutely, say hello to him because I know you're opening your restaurant today, and we also say hello to all the chefs in France, because we're here with you and Chef Chabert is here, I brought him the video for two months because I actually asked him to create a dish for each day for tonight, so he's treating me to it, but above all because we were doing live shows and we got a taste for it, didn't we, Chef?
Chef Laurent Chabert : Absolutely!
Gérard Bertrand : And so, it's good that Les Chefs are reopening and we need you because that's the French specificity and we, as Pierre winemaker, we need these sublime chefs who sublimate our products, so that's very important.
Pierre Richard : Because there is a complementarity between a dish and a wine, if you drink a good wine with a mediocre dish, your good wine will not be appreciated.
Gérard Bertrand : Exactly, and I think Chef Goujont is opening soon, so Chef Goujont, if you can see us, if you can hear us, have a good start and we'll see you soon. Pierre, we're going to taste the Mourvèdre, tell me a little about this wine because I don't actually know this cuvée.
Pierre Richard : Because my thing was Syrah, so one day I asked Dubernet to make some Syrah for me. And the following year, he told me that's it, I made you a thousand bottles, I said I'm not going to drink a thousand bottles.
Gérard Bertrand : That's good!
Pierre Richard : I started with Syrah because one day I went to a restaurant in Pezenas, and I tasted Mourvèdre and I came back to Dubernet and I said, make me some Mourvèdre.
Gérard Bertrand : You're the one who makes Mourvèdre, Dubernet, he helps you put him to music, because he knows the score, but you're the one who plays the piano.
Pierre Richard : But yes, because I want to make Mourvèdre.
Gérard Bertrand : So what I'm saying is that Pierre's lucky, What he didn't know when he bought the property was that the best place for Mourvèdres is when they are at the water's edge because they have the sea entrances and it's a grape variety that is very, very sensitive to sea entrances because the fog that comes at night, especially when there is a little sea breeze, has allowed the leaves to pump out this moisture and feed the plant, whereas this is not quite the case with Syrah or Grenache, so Mourvèdre is the grape variety you have to have at the water's edge, that's why our friends from Bandol have a lot of wine with Mourvèdre.
Pierre Richard : Do you like it?
Gérard Bertrand : This is my favourite, my friends, because I already knew the first two, and this one I recommend it to you because I think that with the poultry we're going to have the pleasure of tasting here, it's a wonderful food and wine pairing, but we're going to try it anyway.
Pierre Richard : It is very fine.
Gérard Bertrand : What I like about this Pierre wine, which you can find in the vineyards by the sea or on board of the state, is the iodized side, so in this country it has an iodized side and that's very good because it goes very well with dishes that are Mediterranean dishes and we put on dishes like chicken from the salt flora of Gruissan. The salt flora of Gruissan is 300 meters away from Pierre's and so a little wink to our friends from the saltworks we salute you.
Pierre Richard : Nice bar!
Gérard Bertrand : Nice bar yes, and also a restaurant where I like to go for a walk, and you have water that changes from blue to pink depending on the rain, there you go!
Pierre Richard : You don't want to become my representative because you talk about it very well.
Gérard Bertrand : I've already tried to get back into the business because I've actually done the intermediation
Pierre Richard : Or instead of taking care of it from here, I give you Europe.
Gérard Bertrand : Is that true? Well, it's OK, if you give me that Europe I can go to the United States to take a walk. What are you preparing for us, Chef? Because Pierre told me if there are truffles, I'm staying here.
Chef Laurent Chabert : we have my friend Serge Verzini's poultry, the white truffle, the DPO chanterelles, the mushroom siphon, and I add the set of carcass that we had slightly reduced.
Gérard Bertrand : You know that here you mustn't make a nuisance of yourself or you'll end up in the carcass juice.
Chef Laurent Chabert : That's it! And also, of course, the Gruissan fleur de sel.
Gérard Bertrand : We're going to taste the game of carcasses, not Carcassonne, put yourself in place Pierre! So it's already a landscape, isn't it?
Pierre Richard : Oh yes really, because it's interesting too when it's nice to see.
Gérard Bertrand : I like chicken because it's not dry at all, it's firm.
Pierre Richard : Girole is one of my favourite mushrooms.
Gérard Bertrand : Will you be back?
Pierre Richard : Tomorrow!
Gérard Bertrand : Dear friends, I don't know if you're having a good time, but I can tell you that we're enjoying ourselves.
Pierre Richard : Really!
Gérard Bertrand : The only thing Pierre misses is that he didn't play rugby, but I can tell you that I often saw him in the stands in Narbonne because at the time of Pech de Laclause, you came to the mache and I remember well because I still play in Narbonne and I saw you many times at the stadium.
Pierre Richard : You know, I was at one time very, very good friends and, besides, we didn't tell each other when we would see each other, we said, see you tomorrow.
Gérard Bertrand : Jean Pierre we salute you
Pierre Richard : It's the same thing, it took me a bit, and it's true that I love rugby, but I'm in rugby country.
Gérard Bertrand : I'd like to remind everyone that from July 21st to 26th if you want to see Pierre Richard, not on stage but among us we have the jazz festival which will be there I remind you, July 21st to 22nd Patrick Bruel, 23 our friend Cali, 24 Kimberose, 25 Christophe Maé and the 26th Jean-Baptiste Guegan. There are still a few places left, not many.
Pierre Richard : 4?
Gérard Bertrand : 4 and a half, hurry up and we'll be very happy to welcome you because in complete safety you'll be able to have dinner for those who wish to attend the concert and afterwards our friend Dominique Rieux has made a remarkable jazz cellar so it starts at 7pm sharp and it ends when you're tired, so there you go, unfortunately it's time to leave us but Pierre said he was coming back tomorrow, so maybe we'll pass on some information between now and then, in any case Pierre thank you.
Pierre Richard : I am the one who thanks you.
Gérard Bertrand : We don't kiss each other, but our hearts are there, so I remind you of www.vinspierrerichard.com or Château Bel Evêque, and in all the fine establishments in the region, it really makes great wines. See you soon and have a good weekend!
Chef Laurent Chabert : Bye Bye!