Transcript (en)

This place is so nice. This is supposed to be one of the best French places in town. I did not realize that you were so cultured. You're sweet. My French is pretty good, so I can order for both of us. Oh, well, well, well. Bonjour. Welcome to Chez de la Montrembre. I am your waiter for this evening. My name is Jean-Luc Delapira-Renonte, but you make a new Jean. Bonjour Jean. Look at you! If you have any questions about anything at all, I'm more than happy to assist you. Jean, I got it. Merci beaucoup. Très bien. Well, our first special tonight is our Poisson du Jean. It's a loop de merplu en versant, served with a plumeur verte de cochon de pleu-monte. that is served on a bed of Jeune Dame de Filisseau-Pin and also served a luminetre rouge and soufflé petit de fiertre du Pont-Crenier. Oh, yum. Our soup today is a boulain au sainte with just a dash of chintain-bâtre and served with melted pissanton chabâtre-fleur. Soup. Yeah Our other seafood today we have a very nice flintain de Pont the Gouton Mousson Valley in Vezantin It is served with the side of Colombon de la Matin du Garde premier coulomb sauce Oh man, it's just, I'm a little bit overwhelmed. Oh man, yes. Oh God, I'm so glad you said that. I was about to say the same thing. So you would recommend getting the Flontant Pant Grand d'un petit plan Pissé Valle with the, um, oh, I'm sorry, is the Blu-reté de Pissé Roulant in a heavy Flontantant sauce? Oh, no, no, no, it's more like a Cochon de Conte Venge sauce. What do you think? I'm gonna defer to him on this one, because he knows this stuff way better than I do. Monsieur? What? What? Um, yeah, we'll have the... ...sonde... ...de... ...de... ...de... ...sonde... ...sonde... ...we'll try the flumeur. ...de flumeur. It's been nice knowing you have a lovely dinner.