INT.
RESTAURANT - DAY
Open with a Close up shot of a clock inside the restaur
ticking until it it strikes 6:30.
The moment it strikes 6:30 restaurant doors open and we see
people rushing to claim their reserved tables at Le grand
confi one of the most astounding restaurants In Lyon,
France.
We see the staff preparing for their guest and the
restaurant host keeping his professionality in tact
considering the fact that he has guest lining up around the
block of the restaurant. He begins to call out reservations
from the list of hundreds.
HOST
Do we have a david !?
Party of two for David!?
INT. KITCHEN - DAY
We see chefs in their uniform rushing around scattering to
different corners of the kitchen to prep for the evening
rush.
Charlie a young chef enters the kitchen after returning
from the freezer. He brought 24 potatoes for the
Vichyssoise ( a soup that is served to each guest with each
meal). As he is peeling the potatoes an older and
experienced chef Pollaf is speaking to Charlie with his
thick French accent.
POLLAF
Listen Charlie today is not like
any day it is a special day today.
CHARLIE
Why is that ?
POLLAF
It is your first day cooking for
the people, it is the first day you
can truly prove if you can cook
here with us.
2.
After peeling about half of the potatoes he brought in, the
kitchen receives its first ticket of the evening, a
bouillaibasse. Charlie stops what he is doing to start the
flame on his stove. Another chef takes over to make the
Vichyssoise.
Another three tickets comes along and three chefs race to
them and start preparing their dishes.
By this point the entire kitchen staff is quiet and the
only thing heard is the noises of their cast iron pans
moving across the stove tops and the sound of sizzling
food.
After about 4 minutes the other three chefs who received
tickets after Charlie had finished before him. He is
falling behind and he knows this. Charlie rushes the final
parts of the dish and sends it off for the waiters to
deliver it to its destined table.
As Charlie receives another ticket for carrot soufflé he
realizes how far behind he is falling from the other chefs.
Charlie begins working on the dish to be perfect.
Charlie however can just not keep up and is undercooking
the dish becuase of how fast he is cooking it.
POLLAF
Throw this away immediately! If
you’re going to continue to rush
and undercook your dishes I want
you out of my kitchen.
Charlie replied immediately as if pollaf is his drill
sergeant.
CHARLIE
Yes chef! My apologies chef!
Charlie begins the dish again but realizes he is out of
carrots and needs to go to the cooler to get them.
He leaves the kitchen for a moment and enters the dining
hall only to find one of the most entrancing women in the
world, Charlie was hooked in by her beautiful looks.
3.
Charlie continued to the cooler and grabbed a row of
carrots for the soufflé.
As he is walking back to the kitchen Charlie notices the
same girl and as they make eye contact Charlie trips on his
shoes falls dropping the carrots.
When he is picking up the carrots Charlie notices the girl
laugh and he Smirks as he is picking up the carrots and
rushing back to the Kitchen.
Charlie continues to make the carrot souflee with a smile
on his face and Pollaf questions him about it.
POLLAF
What is so funny? Why are you not
focusing ?!
CHARLIE
Sorry chef it was nothing.
Charlie finishes the souflee then sends it to the waiter.
He takes this opportunity to peak at the girl in the dining
hall from the kitchen, he has gained a liking to her.
POLLAF
Focus! Your job is in here not out
there.
CHARLIE
Yes chef.
Charlie is eyeing down her table waiting for the waiter to
take her order so he can make her meal.
Eventually the waiter reaches their table and races to the
ticket printing with their order on it. Another chef Henri
also grabs it and argues with Charlie for it.
CHARLIE
Hey this is my ticket!
HENRI
This is a ticket for three Boeuf
Bourguignon you are not ready for
that.
4.
CHARLIE
Fuck you, what do you know about
being ready.
HENRI
I know enough to not let the new
cook make this restaurants
signature dish.
Pollaf screams at them both.
POLLAF
Enough, let him cook henri!
Henri let’s Charlie cook the Boeuf Bourguignon, Charlie
puts all of his focus into not only making the signature
meal of Le Grand Confi but also to make the girl he is
infatuated with a meal to remember.
Pollaf helps Charlie make sure it is perfect, after all it
is a pure representation of how the kitchen is ran.
The other chefs look over in surprise to see how well
Charlie actually did.
As Charlie prepares to send the dishes out to the waiting
staff to deliver he makes a choice to send the dishes out
to the table himself.
This is an unwritten rule for chefs to do.
As he is walking out other chefs take notice.
HENRI
Hey are you crazy!
POLLAF
What the hell is he doing!
As Charlie walks through the door to serve the dishes the
scene transitions to an older Charlie in his kitchen
serving food to his wife.
The candle and overall aesthetic of the dinner table makes
for an extremely romantic mood.
He serves the dish. It is a Boeuf Bourguignon for two, the
dish that first brought them together.
5.
WIFE
Oh Charlie, its absolutely perfect.
Charlie sits across his wife as they hold each other’s
hands from across the table and look in each other’s eyes
with an extremely deep affection.
CHARLIE
Oh it’s nothing, it just been years
since we’ve had this.
