New Tricks2003

[first lines]

Genevieve:
You must, uh, go slowly at first, and, uh, gradually you can increase the speed. You need to, uh, keep going until it's, um, stiff.

[Gerry and the Cookery School Man exchange glances]

Genevieve:
Voila. Ferme to the touch like this is parfait.

[she eats some and sighs with pleasure; Gerry and the Cookery School Man react again]

Genevieve:
[she looks at the Cookery School Man's work] Salut.

Genevieve:
[looking at Gerry's work] C'est chouette, ch?ri.

Gerry Standing:
Sorry?

Genevieve:
Ah, I said uh, is, ah, very good.

Gerry Standing:
Ah, thank you.

Genevieve:
But you know, French food isn't just about, uh, cooking the ingredients in the right order. It's about a lot more than that.

Gerry Standing:
Is it?

Genevieve:
Why, yes! It is about, uh, France itself. It's about, uh, the passion, the, the culture. The language. This you must remember.

Gerry Standing:
All right, I will. Yeah, thank you.

[she moves off to check other students]

Cookery School Man:
She's right. You have to immerse yourself in the whole experience.

Gerry Standing:
How much French do you speak?

Cookery School Man:
[staring at Genevieve's backside as she leans over a table] Va-va-voom!