>> MING: Hey, Ming Tsai here with Simply Ming.

I have one of my great, dear, dear, old friends, Jacques Pépin in the house.

He is one of 13 chefs of his family, 12 of the restaurants in his family were run by women.

He was the first male chef.

Think about that.

What are we cooking today?

Arctic char.

It's all about fish.

He's going to sear a piece of char.

Make some very cool mini savory cheesecake, with a little raw tomato sauce.

>> Conventionally, when I do that, I put that into a bowl.

And I put that in the microwave oven for, like, one minute and then... >> MING: A microwave oven!

Just to heat.

Jacques Pépin uses a microwave oven.

Wow, well, I won't tell anyone.

I'm going to do the same char, but olive oil poach it, and serve with sushi rice cake.

In French, we call this tomate fondue.

>> Yeah.

>> MING: Which means you can charge $29 for it.

We're cooking up fish, coming up right now, here on Simply Ming.

♪ ♪ >> MING: Jacques, toujours, my pleasure to have you here.

>> My pleasure to come here, especially if you give me a drink.

>> MING: I'm going to give you a drink.

This is going to be... a version of a Negroni.

But we actually use a rye, it's called, you know.

>> I like.

>> MING: A boulevardier... oui.

(Jacques speaking French) >> MING: Le grand boulevard.

>> I remember the Grands Boulevards in Paris.

>> MING: Where did you work?

>> You work...

I worked at La Maxim, which was a big brasserie, you know, there.

And you worked in the Napoleon?

>> MING: Right.

I worked at, I worked at Bowmann, yeah, Hotel Napoleon.

So it's three ounces of the rye.

Three ounces, this is a vermouth, sweet vermouth.

>> Okay.

>> MING: Yeah, two flags of orange would be great.

>> You have enough ice in there?

>> MING: Yeah... no, just a touch more.

>> A little more?

Okay.

>> MING: And then we're just going to go an ounce and a half of Campari.

>> An ounce and a half of Campari.

Okay, my wife would probably like that one.

She likes Campari.

>> MING: Oh, she would.

>> And you want a thing of... >> MING: Yeah, two flags.

Perfect.

So I've been trained 30 times, and I've also been trained one ice cube out for good luck.

So, do you miss cooking in restaurants?

I mean that's... you did that for how many years?

(Jacques sighs and laughs) 40, 40 years?

>> Yeah, well I've been in the kitchen over 70 years, now.

>> MING: 70, wow.

>> Yeah, 1949.

Ay yi yi...

I'm going to be 94 in ten years.

(Ming laughs) >> So, I'm old.

>> MING: What I love is, we celebrate Jacques 80th birthday for seven years straight.

>> Yes.

>> MING: That was hilarious.

All right.

>> That looks really good.

>> MING: Actually, that, Julia Child's birthday we celebrated her 80th birthday for ten years, practically.

>> (laughing): I know.

>> MING: All right, this should-- This should get us going here, Jacques.

>> I should really cook well after that, you know?

Skoal.

Chin-chin.

>> MING: A les santé.

>> To you... happy drinking.

(smacks lips) Well... good stuff.

>> MING: Es tu bon?

Not bad?

>> Good stuff!

>> MING: Will this make you cook your char okay?

>> Gee... oh yes.

I'm going to cook the whole... but maybe I won't drink the whole thing now.

>> MING (laughing): Okay.

We're going to cook some char.

On y va. >> On y va. >> MING: All right, Jacques, what is your dish, my friend?

>> Well, you know, here we do a cheesecake with the cream cheese and the vanilla, and then sugar and... >> MING: Sweet, right.

>> And in France, I remember going to Alsace, I did a tarte au fromage.

And they use the white, the white cheese.

>> MING: Yep, yep.

>> But with the shallots in it, and then salt and pepper, too.

A kind of savory one, so, I did something like that here.

>> MING: Okay.

>> Yeah, a kind of souffle.

So, you know what you can do for me?

>> MING: Yup.

>> I'm going to put, usually you do a dough, I don't want to put a dough, but we put breadcrumb, fresh bread crumbs.

Fresh bread crumbs make a big difference, you know, so.

(whirring) >> MING: Se bon?

>> Takes a long, takes a long time to do it.

>> MING: Yeah, a long time.

All right.

>> MING: That's it or in the bowl?

>> No, here.

>> MING: Okay, so I learned this...

I learned this ten years ago from you.

So, fresh bread crumbs is better.

Because it's twice the volume of a dry bread crumb.

>> Oh yeah, oh yeah.

>> MING: Okay.

>> So, we're going to butter that, too.

So I put a bit of butter on here.

>> MING: So this, you're just, you're making your kind of not souffle mold, but your coating.

>> Yeah, so, you know, it's time to practice when you do that, so you can practice.

(Ming laughing) >> Yeah, so.

>> MING: Because we all do that at home at breakfast time for my English muffin... >> Yeah, yeah.

>> MING: I make rosettes all the time.

(laughing): Oh my God.

>> Here, see that?

So, you can, you can sell that in the restaurant for 20 bucks.

>> MING: You could, you could.

>> All right, so, yeah, you want to butter that?

>> MING: Okay.

>> Nicely buttered, you know, put a lot of it... the crust.

And then we're going to press some bread crumb all around.

>> MING: Okay.

>> Good.

And in there, I'm going to put the... my cream cheese.

This is whipped cream cheese, so it's a bit softer.

More than this... put it in there.

>> MING: And you put this in the fridge for a while?

>> Yes, yes, yeah, you can do that.

So I have a quarter of a cup of... of... sour cream here, and salt.

Pepper... >> MING: So, here's two that have been chilled.

>> That's great.

>> MING: Okay.

>> And, you want to break me the eggs in there, two eggs.

>> MING: Oui.

>> So, you know, this is the mixture that you would do for a cheesecake.

Except you don't have vanilla, you don't have sugar... the sweet ones.

So, you can also do that in the food processor.

Okay.

>> MING: Voila.

>> That's all right.

>> MING: Voila.

>> You know what?

You could cut a little bit of parsley, maybe.

Or chives or whatever.

So this is pretty easy to do if you have a large quantity, as I say, you do could do it in the food processor.

>> MING: Yeah, but à la main, right?

>> À la main, yes.

Some people jog and do all of that.

I don't, but I beat egg whites.

I beat everything.

(Ming laughs) Okay, good.

So we have enough mixture, you could do a large one in here.

You can do that in a tart, you know you can do that as a garnish.

For us, we've going to do that in a a kind of soufflé mold, like this.

>> MING: Oh, so simple.

>> Yeah.

>> MING: So, soft cream cheese and then... >> Sometimes I do a big one.

>> MING: Right.

>> Sometime we do some smaller one.

>> MING: And this, this goes in the oven for how long?

>> I would say about 20 minutes.

I should actually.

It'd be better if it was totally full.

>> MING: See, I love Jacques.

Jacques doesn't waste anything.

And I saw you do a show once, even on egg...

Even when you break eggs, you take your fingers, Take the egg whites out.

>> We used to do that.

Breaking the egg and putting the shell, with our thumb, cleaning the inside.

>> MING: Okay, so this, how long do we cook this for?

20, you said?

>> I would say like, 20 minutes, you know.

350, 375.

>> MING: Okay.

>> Whatever, something like this.

And, during that time, you can have another three cocktail, by the time it cooked.

In 20 minutes, we should be able to.

>> MING: So, chin-chin.

>> MING: Okay, so in the oven, your cakes, here's some char.

>> Yeah, that is beautiful char.

>> MING: Voila.

>> Look at that.

>> MING: Love char.

>> You can do that with salmon or char.

This doesn't have any scales.

>> MING: Scales, yeah.

>> So we have two steaks, two nice steaks here.

I like to cook this... remember Troisgros, the very famous in Roanne?

They used to cook the salmon like that with a sorrel sauce.

It's a little bit of the same idea here, I do it only on the skin.

Here it is, a non-stick pan.

I put it in there, the pan is cold.

>> MING: The pan is cold?

>> Yah, it doesn't matter.

>> MING: No salt, no pepper?

>> Nothing, no, I'm going to put a bit of salt on top of it.

(pilot clicking) >> MING: Okay, how high?

>> High.

>> MING: Med.. high?

>> Yes.

(Ming speaking French) >> Yup, that's set.

>> MING: Okay.

>> One for you, one for me, right?

So, a little bit of salt on top.

>> MING: No oil, nothing, in a cold pan.

>> Well, no oil, no, no, no.

This is a non-stick pan, right?

>> MING: It is.

No pepper?

>> Yeah, put a bit of pepper on top, okay.

>> MING: Awesome.

I love how simple that is.

>> So, I cook... (speaking French), on one side here.

It is enough, I would say a good five minutes on high heat, to have a nice crust.

And, because I cover it from the beginning, I will get enough steam to cook the top without turning the fish.

You don't turn the fish.

You cook five minute, that's it, it's done.

During that time, we do a sauce for that fish, a sauce which is just as easy as this.

I need a ripe tomato.

Those are pretty ripe.

So maybe I'll use those, you know, a small tomato, there.

>> MING: So you can use heirloom tomatoes, you can use anything.

>> You want to put some pepper in there, too?

>> MING: Yeah, oui.

>> Yeah.

>> MING: So, this is kind of... this is our fresh tomato sauce, if you would.

>> Yes, sauce, yes, it's like a raw tomato sauce.

>> MING: So just buzz this?

Voila.

(blender continues whirring) >> A couple of tablespoons of olive oil.

(increases speed) (whirring stops) >> MING: Okay.

>> If you let it rest for a while too it's going to get redder because here we put a lot of air by beating it.

>> MING: Oh, look how red that is.

>> But you see, you have...

I used that as a soup, sometime.

Just a plain soup.

But I do, conventionally, when I do that.

I put that into a bowl and I put that in the microwave oven for, like, one minute.

And then I-- >> MING: A microwave oven, just to heat.

>> Yeah, yeah, just so that it's not cold.

So it's, like, lukewarm.

And I serve the fish right on top of it.

>> MING: Jacques Pépin uses a microwave oven.

Wow.

>> Sure.

>> MING: Well, I won't tell anyone.

I know... (speaking French) >> Nothing wrong with it.

>> MING: Anything I need to do with this?

So, we don't have a microwave.

>> We're just going to warm it.

>> MING: Okay.

>> When the... the thing are ready.

>> MING: All right, so we have our cheese... mini cheesecakes in, they're going to take another about ten minutes.

We have the char going, we have the sauce done.

Ten minutes back, we're going to have Jacques' char dish.

>> Yeah.

>> MING: Stick around.

>> MING: All right, Jacques, it's been... oh la la... Look at these!

They look like cheese soufflés.

>> Those are... but they are soufflés.

You can serve them like this, you know.

I mean, look-- they are cooked.

>> MING: Wow.

>> You know, so if you want to serve them like this then you serve them right away now.

>> MING: Right, hot.

>> That's one way of serving them, if you want to serve them another way that I do, I do a salad, like arugula, too.

Let them cool off, like five minutes, so they shrink a little bit.

Unmold them and serve them on them lukewarm.

That's a nice way of doing it.

>> MING: I'll let them rest.

>> Let them rest.

Maybe we'll take them out of this.

>> MING: Okay, I'll do that.

>> So that they cool off.

>> MING: Okay... they are beautiful.

And they're very... they're very stable.

>> And, again, those are relatively large for one, but with the same quantity, you can do smaller.

But as you see when they shrink... >> MING: You've got a crust, yeah.

>> When they shrink, they're going to shrink a little bit, and hopefully they're going to unmold.

>> MING: Oh, of course they are.

>> I'm going to let them unmold, if they don't unmold that's your fault.

>> MING: Say my fault.

Let me just say, it's never Jacques Pépin's fault.

All right, so... >> All right, so here... >> MING: Because I don't have a microwave... you just wanted to take the coldness off, right?

>> Yeah, this is just the sauce we did.

(sizzles) And you know, okay, what I want to do with the tomato sauce and that's it.

You know, it's enough now, I want it just lukewarm, I just don't want it cold.

>> MING: Okay.

>> That's about it.

So... it's a beautiful tomato sauce that you do fresh like this.

We come back here?

>> MING: Yup, please.

This is so simple, just... beautiful.

>> Yeah.

>> MING: Beautiful.

That is such a pretty sauce.

>> The fish on top.

As you can see, the fish now, could be crusty a little more.

We put a bit of parsley on top.

A little dash of... a little bit of that on top.

>> MING: Beautiful.

Parsley.

>> That's it, so you know-- >> MING: County cooking, right?

>> The fish is cooked only on one side.

>> MING: Right.

>> A little covering, so that cooked the top and that's it.

You can do any fish like this, which is a nice way of doing it.

Remember, we didn't put any fat or anything in it.

No butter, nothing, and so... >> MING: It's beautiful... it's so fresh, right?

>> Yeah.

>> MING: All right, and then you have the salad?

>> Okay, so we have a bit of arugula salad here, have a bit of parsley left so I will leave it in there.

Maybe a bit of... a bit of... lemon juice, there?

>> MING: Salt, pepper?

>> Oui, yeah.

>> MING: Okay.

>> Put a dash of olive oil in there.

>> MING: Okay.

>> You want to mix it?

>> MING: Oui.

(cutlery rattling) >> Good.

>> MING: All right.

>> You're good with those baguettes, you know.

>> MING (laughing): Yeah, about 55 years of training.

(Ming laughs) >> Ay yi yi, so... Oop.

>> MING: Those are pretty hot, Jacques.

>> So, we can put-- (Ming speaking French) >> There and there, yeah.

>> MING: Okay.

>> Oh, let's see.

This is really a bit too hot, still.

But as you can see, they kind of shrink a little bit, so... >> MING: Oh, yeah... Well, with your bread crumbs, it's not... it doesn't stick.

>> Yeah, so, you know, I would unmold them on my hand, and put them this way.

And put that back the other way.

(Ming speaking French) Look how pretty those are.

Wow, Jacques.

>> If you want, we don't even have to do it, we put a little bit of the blue cheese.

>> MING: Oh, I want... oh yeah.

>> A little bit of the blue cheese on top.

>> MING: So, the heat will just melt it?

>> Yeah, a little bit.

>> MING: This looks so good!

>> You can see, that thing is... is still quite, quite soft.

>> MING: It's bouncy and hot, on the salad with this.

>> Would you like to open it, and test it, or you want to wait?

(Ming chuckles) >> MING: I want to eat it but we have to wait, apparently.

But maybe we shouldn't.

(cutlery clanging) Because you know what, just try one.

Because we can.

>> So here, the opening here.

>> MING: Look at that.

(Ming speaking French) >> Mm!

>> MING: That is so good!

You're a master.

You can make a soufflé out of anything.

I could give you a turkey sandwich, you can make a soufflé.

>> Yeah, it's a nice... that's a good idea.

(Ming laughs) Turkey sandwich soufflé!

Wow!

>> MING: We'll do it fast casual.

>> All right.

>> MING: Jacques, très génial, you're a genius.

So, can you stick around and cook with me real quick?

>> Of course!

>> MING: I'm going to do an olive poached Arctic char.

>> Can I help you?

>> MING: Yes, I need your help.

Stick around.

♪ ♪ >> MING: Monsieur, that bite of that cheese soufflé?

>> Oh, good.

>> MING: So good, you're... >> Sort of cheese soufflé, but it can be served as... >> MING: But it looks like a soufflé!

Everything you always do becomes a soufflé.

It's ridiculous!

I can't wait to try your turkey sandwich souffle.

>> Oh, yeah, yeah, yeah.

>> MING: So, I'm using the same char you did, although I took the skin off.

>> Okay.

>> MING: And I'm going to olive poach it, all right?

So, I'm just going to season it with salt and pepper.

If you could take, I don't know, like 12 tomatoes, and just cut them in half.

We're going to cook them in the olive oil towards the end.

I'm going to salt and pepper both sides.

>> MING: And I know you know the olive poaching technique.

For those that don't, you actually just take olive oil and you bring it to-- I like salmon, like around 140, right?

'Cause you go-- the salmon-- Arctic char.

I call this salmon because it looks so much like salmon.

So this is at 140, which means you can put your finger in it because if it's 200 my finger would be burning, right?

Just lay them in softly like that and do nothing.

Just let it sit there.

Just poach it softly.

>> I think Thomas Keller does-- and many chefs do now-- the lobster.

>> MING: Yeah, butter-poached lobster.

It's so good.

>> In melted butter like this, yes.

>> MING: All right, so.

>> So I have a dozen of those.

>> MING: And if you could pick some leaves.

You're so fast, Jacques.

You want me just to take... >> MING: Yeah, just pick whole leaves.

I'm gonna put a few of those.

>> Whole leaves, okay, great.

>> MING: All right, that's...

I'm going to take those.

You're going to put them in the same oil?

>> MING: I am.

I'm going to actually spank 'em, right?

Release the oil.

And lay them in, in the... in the same oil, just to flavor the oil a little bit.

All right, so here we have sushi rice, right, this is short grain rice, all right?

So we're going to take some of the short-grain rice out.

And it's so hot.

So when you make proper sushi rice, I don't even need all of this.

>> Oh, okay.

I'm eating with you tonight.

(Ming laughs) >> MING: When you make proper sushi rice this is too hot to mix with the su.

I need this to chill, so I'm gonna let this sit here.

Now I'm going to make the su.

A su is a Japanese mixture of vinegar, mirin, and sugar.

All right.

>> Okay.

>> MING: So this is some vinegar.

>> So the mirin is a wine?

(pilot clicking) >> MING: Mirin is a sweet... is a sweet sake.

So it's about four to five parts of vinegar to only one part of mirin.

Just a little bit.

>> And is the mirin made with rice?

>> MING: It is, yeah.

It's like a sweet sake.

And then... sugar, white sugar.

>> Sugar.

>> MING: I don't want it too sweet.

>> You also have some sesame seeds.

>> MING: Sesame seeds will be after we make the cake.

So I need to bring this to a simmer.

This salmon is going to take probably about six to eight minutes.

So we're going to come back.

This is going to be hot, and I'm going to be able to get this rice mixed in with the su, but I can't do yet, cause this isn't to the temp of that.

The secret of good sushi rice is the temperature of the su has to match temperature for the rice.

So when you added together, it doesn't get mushy.

So this has to come to a simmer.

That's going to cook six minutes.

We'll make some sushi rice cakes and sear 'em with sesame seeds.

So six minutes we're going to put this dish together.

Stick around.

>> I'm learning something.

>> MING: All right, Jacques.

You see, so the sugar's all dissolved.

And you don't want to boil it hard.

You just want to get it to steaming.

So now this temperature of the rice is the same as this, right?

So what you do is you pour a little of the su, as it's called, off of this spoon.

>> Oh.

>> MING: And then you first... (places pot down) ...then you mix it and you gently lift it up and mix it.

What you don't want to do is smash it.

>> Pour the whole thing in.

>> MING: Yeah, you don't want to pour the whole thing in.

What you... you're trying to make a glaçage, if you would.

You're trying to glaze the rice, right?

And because the rice is hot and the su is hot, it doesn't get gelatinous, right?

And you just keep adding the su until you kind of have a shininess to it.

So right now, this is basically the classic rice you would use to make nigiri and maki sushi.

This is a secret.

This is why, when people eat sushi like, "Wow, that fish is so sweet.

It's actually the rice, which on purpose makes the fish taste sweeter, right?

See how it's kind of a little shinier?

So just a touch more.

And I like this because the char has a good oily fattiness to it.

Plus, it's olive oil poached, so this little bit of acidity will, will help blend it together.

>> Wow, I'm going to do that for my wife.

She's gonna like it, she loves sushi.

>> MING: All right, so now this, you need to let just rest a little bit.

If I was in a Japanese restaurant you would actually... >> Spread it out or... >> MING: You would actually take a wet cloth and cover it.

You can never have these kernels of rice.

When I trained in Osaka they claimed that if a sushi piece of rice is by itself it will die.

And you can't do that.

So you always bring all the rights together.

>> You don't want any dry rice around.

>> MING: Exactly, because if there's one separate, it's going to dry out.

So what we're going to do is normally just let it rest.

But my hands are tough, so I'm going to show you how we're going to get some sushi rice cakes.

Secret one: is all water has flavor.

So add just a touch of vinegar because then now the flavor, the water, is vinegar.

>> Oh you mean you're cleaning your finger?

>> MING: I'm not cleaning my finger, I'm wetting my fingers so I can take this and make kind of a sushi rice cake, right?

A little triangle like that.

Okay.

>> A triangle like that.

Wow, look at that.

>> MING: Right, but wet hands, so it doesn't stick.

It's really hot-- try.

So you kind of make a mold like this, and you go on, and then you flip it around.

See... >> Like this?

>> MING: Comme ça.

So you make a triangle and you come on this side and you do it twice on that side.

Then you flip it because you got to get the other side.

>> Oh, boy.

>> MING: I've done a thousand of these.

I've done 10,000 of these.

>> You're going to fire me.

>> MING: That's not bad.

That's good for apprentice.

(Ming laughing) >> Not bad for a Frenchman.

>> MING: All right, not bad.

So here we have a sesame seeds.

>> Okay.

>> MING: So we're going to take this...

Both sides like that.

>> I love sesame seeds.

>> MING: Right, obviously untoasted.

>> Yeah, untoasted.

>> MING: Because now I have my pan right here.

(pilot clicking) We're going to add a little butter because we can.

(sizzling) That's some pretty hot butter.

So don't despair, we add a little oil.

Add oil to cool pan down, don't add butter, 'cause it will burn way too much.

Then we get a butter now.

(sizzling) Okay.

Merci.

Like that.

Boom.

Boom.

All right.

So it's already getting crispy on one side pretty quick, which is good.

So now we can take this.

>> I don't think I ever seen that Until now.

>> MING: Okay, so now we have the sushi rice cake.

So now the salmon.

So this is still medium rare inside, right?

Just what I want.

>> Yes.

I... >> MING: Right.

>> Oh, yeah.

It's going to be nice and pink inside.

>> MING: We want it pink inside, Extra oil doesn't matter.

Do just a touch... like that.

So now my sushi rice cake is going to be nice and brown on that side.

Flip it again.

Now your wonderful tomatoes, please, Jacques.

>> Now you want the tomato.

>> MING: And the shallots.

>> Okay.

>> MING: So now in this same pan-- can do it one pan-- merci.

We're just going to cook some shallots and tomatoes... in here.

I'm going to get these nice and soft.

>> You need to some salt?

>> MING: Merci.

A little pepper, please.

Voila.

All right, we are close now.

I just want to fold it, right, I just want these to melt.

These are going to take about two minutes, guys.

Want to get it nice and soft.

We'll come back, we'll plate this up, all right?

Stick around.

>> MING: All right, Jacques, look at these sushi rice cakes, right?

G.B.

and D-- like that.

>> You want a couple of those leaves on there?

>> MING: Yeah, yeah, put some on some salmon, will you please?

>> You know you could do that with the Arctic char, you could do that... >> MING: I've been, I've been calling this salmon all day.

This is char, Arctic char.

So again, in this same pan, this is just shallots with a little bit of that oil.

I just melted the tomatoes.

Just a little bit of... in French we call this tomate fondue.

Which means you can charge $29 for it.

>> Yes, or fondue tomate, yes.

Beautiful.

>> MING: With a little échalote, little bit of shallot.

Voila.

>> This is splendid.

>> MING: It's time to eat.

>> Congratulations.

>> MING: Congratulations to both of us.

À table.

Bon appétit.

Come on, let's go.

>> I learned something.

>> MING: Chin-chin.

>> Chin-chin.

To the best of all-- eating now.

>> MING: By the way, this is how you toast.

(glasses clink) Not like this.

>> MING: That's a Jacques Pépin method.

À votre santé.

>> Thank you.

I know a lot about drinking.

>> Oh Jacques, this looks so good.

(laughing): Yes, you and I are both pros.

All right, let me get you... >> This I can't wait to do that.

I know my wife is going to like that.

You know, those are simple recipe, very elegant, quality ingredient.

You know, simplicity of recipe, that's what we want.

>> MING: All right, let me try.

>> Now let me see that.

Now look, the inside of that fish-- perfect.

>> MING: Mm!

Yours as well.

Oh, my God.

That's so good.

That sauce is so simple.

But it makes the salmon sweet-- >> Can I take that with my hand?

>> MING: Oui.

Please.

>> Mm... Gloria is going to like that one.

>> MING: Gloria's going to like that?

>> I may do it...

I may not do a perfect triangle, but... >> MING: I tell you what, Polly is going to love these.

Going to love this.

All right, I'm going to try this.

>> Okay, now this is good.

>> MING: Mm.

>> Very good.

Food is to please.

Food is to bring people together.

You know, conversation around the table prevent war... >> MING: I'm glad you said that!

We need... we need more people dining at the table.

'Cause then we won't have time to go to war.

We need to talk and break bread and share a bowl of rice, right?

(laughing): Jacques, I'm glad you're liking the... the char.

I finally called it char, not salmon.

I toast to you.

(glasses clink) To you.

(Ming speaking French) >> Happy cooking.

>> MING: Happy cooking and, as always, peace and good eating.

♪ ♪