Gérard Bertrand : Hello everyone, welcome tonight to Château L'Hospitalet, for the 12th live and very special live show, I'd like to ask you to welcome Mr. Pierre Richard. How are you, Pierre?

Pierre Richard : Ça va bien, pourquoi particulier?

Gérard Bertrand : It's very special because it's the first time we've 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 when I asked Pierre Richard to come and do this live show, he said, "I want to be in the kitchen. So we did, and then, as you know, he's a winemaker, at Château Bel Évêque in Gruissan, he's a neighbor, so it was original, so we've got a few surprises for you tonight, because there's going to be music too, and we can say, Pierre, that music is a part of your life.

Pierre Richard : Yes, for me, it's La Madeleine de Proust par excellence. I'd hear music and say to myself, this is such and such a film that 35 years ago, I was in such and such a place, and what's more, I love jazz, and what's more, my sons have become musicians.

Gérard Bertrand : J'ai vu, double bassist and?

Pierre Richard : And saxophonist, but the double bassist, suddenly caught himself late in life, but ...

Gérard Bertrand : Is that Christophe?

Pierre Richard : It's Christophe, he's suddenly taken an interest in and a love of wine - I'm not talking about drinking it, but making it - and he's the one who's taken over the work.

Gérard Bertrand : Yes, that's true. So, in fact, Pierre is an actor, he's a musician, he writes, he makes wine, what else do you do that I haven't mentioned?

Pierre Richard : Oh, but I do everything, everything, but everything badly ... no, no! What else is there? Well, it's not bad ...

Gérard Bertrand : It's a lot, it's fantastic. In fact, I've known Pierre for 30 years or more, because I first discovered him as a winemaker. He's in the commune of Gruissan at Château Bel Evêque, which is an extraordinary wine, and as it happens, Pierre, you remember that at the beginning of my career with your sister, I sold you wine and I had a very good relationship with you.

Pierre Richard : Yes, it still is to some extent.

Gérard Bertrand : It's a lot less than that, so we'd like to take this opportunity to say to our Belgian friends and to Tera, who is your friend and mine too...

Pierre Richard : Who takes care of importing my wine to Belgium.

Gérard Bertrand : That's who imports from Vasco in Belgium, who told us: "I can't do the live show if Pierre doesn't call back" because, in fact, I've also known them for 20 years and they told me, there's only one product in our portfolio that's non-negotiable and that's Château Bel Evêque.

Pierre Richard : That's kind of you, thank you.  

Gérard Bertrand : It's beautiful! And all that to say that we have a mutual friend called Marc Dubernet.

Pierre Richard : My oenologist

Gérard Bertrand : Who is a wonderful man who is one of the world's greatest onologists and who taught you how to make wine.

Pierre Richard : You know, before I bought the property, as I knew I didn't know anything, I'm not crazy, before I bought it I phoned and asked who was the best, they told me Dubernet and I called him and asked: "if I buy a property will 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'd said no, I wouldn't have done it.

Gérard Bertrand : So, in fact, he's a man who knows all the terroirs in our region very well and, above all, he seeks to enhance the value of the winemaker in the sense that he leaves responsibility to the winemaker, because the soul of the wine must be the soul of the winemaker. And that's what's hard for an oenologist, because having the humility to let the winemaker guide and decide in the end is quite an art.

Pierre Richard : Not at first, because at first you don't understand anything, in February we were looking at the pipettes and everything ... ah that one's very interesting, but not at all, he's being clever, but in 6 months there'll be nothing left. From time to time, I'd say, well this one, I have the impression that he's telling me: "no, this is the one to keep" and I couldn't understand a thing. It's like chess players: he's 35 moves ahead, I'm not.

Gérard Bertrand : That's right, so do you smell it? You're breaking up. So, Chef, what are we doing today?

Chef Laurent Chabert : We're going to 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're going to start with Loup, caught by my friend Benjamin Besse in the Ayrolle pond, eggplant caviar with almonds, eggplant, capers, an almond emulsion. I've already started on the chicken supreme.

Gérard Bertrand : He's beautiful! Is this one Cathar? Near Carcassonne.

Chef Laurent Chabert : Next, DPO girole and de la trouffe.

Gérard Bertrand : Is it melanosporum or summer truffle?

Chef Laurent Chabert : This is the summer truffle.

Gérard Bertrand : Ah! It's a summer truffle, you see the difference is that it's white, because in fact, winter truffles are black. We're in for a treat 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. But we could have a drink, couldn't we? Because tonight we'll be tasting only the wines of our friend Pierre Richard. The wines are available at Château Bel Evêque, which you should only go to in the evening, because that's where he loves to entertain his guests, but also on the website www.vinspierrerichard.com Pierre, starting with Château Bel Evêque, which is the first one I tasted that exists, it's a bit like the historic cuvée. It's this one, you can't miss it, it's a gold medal too, isn't it?

Pierre Richard : He won a gold medal.

Gérard Bertrand : Formidable, of all things you're always a medallist since you won 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've got stage fright.

Gérard Bertrand : Cheers! Let's have a drink first... You've seen the temperature, it's perfect, and what's more, there are spicy aromas of garrigue. What's in it? Grenache, Carignan, Syrah?

Pierre Richard : It's the 4: Grenache, Carignan, Syrah and Mourvèdre.

Gérard Bertrand : I'd like to remind you that Pierre is next to the Etang de Gruissan, which is the best place for Mourvèdre. We've got a surprise for you Pierre, we've got musicians.

Musicians : Hello, nice to meet you, nice to meet you.

Gérard Bertrand : How are you?

Musicians : Very good!

Gérard Bertrand : So what do we do? The Chef is here, Pierre Richard is here! So, what can we do? A little piece of music? Let's go!

Live music

Gérard Bertrand : Fantastic! Bravo !

Pierre Richard : Thanks you very much!

Gérard Bertrand : So you're entitled to a small glass of wine, Pierre I think we can serve them.

Musicians : Thanks so much, delicious. 

Gérard Bertrand : As you can see, tonight's show is live, it's improvisation, it's jazz and jazz is improvisation, and with Pierre Richard 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 Pierre and I are hungry. 

Pierre Richard : Besides, odors breathe, they breathe odors. Oh, are you going to explain to us first what it is?

Gérard Bertrand : So, are we going to take this with a spoon or not? We're under orders!

Pierre Richard : Don't do anything stupid.

Chef Laurent Chabert : So I put the tomato compote, the parsley potato siphon, then the potato chips, parsley chips that we just fried in the deep fryer, and I added the sunflowers. And then you have to take a perfect bite with everything inside.

Gérard Bertrand : We're going to move around a bit, so bon appétit, folks, so here we are, looking at how beautiful it is, how magnificent.

A moment for tasting...

Pierre Richard : Generally speaking, when you eat, you don't talk. It's hard to talk with a flat mouth.

Gérard Bertrand : I manage to do everything at the same time. It's delicious!

Pierre Richard : Green, what's green?

Chef Laurent Chabert : Potatoes and parsley blended together and then put in a siphon - that's what siphons are for!

Pierre Richard : It'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 Bel Evêque 2017, it gives this side, this character and it lifts the wine.

Pierre Richard : Even with Mourvèdre, because it's also very spicy, and obviously with rosé, you're right.

Gérard Bertrand : In fact, you're a gourmet all the same. Gourmet, gourmand?

Pierre Richard : I'm not a gourmand, I'm a gourmet. When I'm full, I'm full. But when a gourmand is no longer hungry, he's still hungry.

Gérard Bertrand : Is there a mussel or a bottom?

Chef Laurent Chabert : Shells and knives.

Gérard Bertrand : Ah voilà!

Chef Laurent Chabert : Coque, knife, chorizo, tomato compote, parsley siphon, potato chips, to add crunch too.

Gérard Bertrand : Honestly, it's extraordinary!

Chef Laurent Chabert : Thank you

Pierre Richard : Who taught you to cook?

Chef Laurent Chabert : I did an apprenticeship in the CAP (vocational training certificate) around the house, I'm originally from the Allier, my parents are farmers. Then I moved to the Alps, Haute-Savoie, Savoie, where I was second-in-command 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, he didn't even have a driver's license, no, he had a bit more. I told him, if you're from Corsica, if you've spent six months in Corsica, it's all right, you can come to Languedoc. Now, before we talk about Pierre, I did have a slightly more serious question, because you're committed, you're militant ecologists, so to speak, and you love nature. Has living in Gruissan given you something extra in terms of your connection with nature and respect for biodiversity? Because that's what you're fighting for.

Pierre Richard : Yes, I'm involved in a fairly major battle, with the deforestation of the Amazon. I have to say that I have a Brazilian wife, so I have a dual role, the Amazon concerns me, but it's always concerned me, even before that. In any case, I'm really dismayed by the way things are going in Brazil, by the forests that are being deforested, but it's not just in Brazil.

Gérard Bertrand : No, but mostly.

Pierre Richard : But above all, well, having said that, we can talk about it for hours, we won't spend the evening on it, but to answer your question, I was a city-dweller and then all of a sudden I acquired a vineyard and for the first time, instead of looking at the sky, as we always say, I had my nose in the stars.

Gérard Bertrand : You looked at the sea and the vineyards. 

Pierre Richard : I knew about the sea, but then I looked at the soil, the earth, and I realized - it's true that before I didn't see it - how much I admire the vines, they're warriors, I understood one thing, they're resilient and valiant, because water has to be found, so they look far and wide, 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. Secondly, and this brings us back to ecology, over the last 35 years I've come to realize that we're increasingly subject to anarchic climates, that it doesn't rain when it should, that it doesn't rain when it should, that when it does it rains too much, in short, and these are things that used to escape me. When I hear Parisians in January saying that it's great to have 30 degrees in January, I say oh my, that's terrible, right now in Siberia it's 35 degrees, it's not possible. And that's when I realized that we have a duty to the earth.

Gérard Bertrand : Exactly, the Pachamama, as our friend Jean Cormier used to say, he's a wonderful man, and so, in your life as a winegrower, because I don't find what I'm saying here, 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, but now... he doesn't put it on anymore, because he doesn't need it anymore, He doesn't put it on anymore because he doesn't need it and also because Château Bel Evêque has become a recognized brand and Pierre's wine, I say because I'm an expert in this field and Pierre Richard, has become a true winemaker, that is to say, the land speaks to him, and so you said to me at the beginning when you were listening to Dubernet, how long did it take before it spoke to you?

Pierre Richard : Oh, several years, of course, over the last two or three years I've begun to understand certain things, but even as recently as last year, when Dubernet told me I like to have conversations with my winemaker, because if I feel he's attached to my work, I'm attached to his work, and sometimes I read reports on certain winemakers from the west, east or northeast, and it's poetic too.

Gérard Bertrand : It's beautiful, but poetry in wine is something else, because wine transcends, it opens the heart and allows for exchange.

Pierre Richard : But perhaps that's also why, in the end, people sometimes say to me, what's the connection with cinema? I say, there's a relationship that's absolutely the same, cinema, like wine, is meant to be shared, and as a result it's a vector of fraternity, of empathy with people you don't know, and then the person you don't know says, oh that's good, and you think you like the person too.

Gérard Bertrand : And we're discovering it.

Pierre Richard : And we're discovering that, in the end, cinema is the same, it's consumed, cinema is in cinemas where there are 800 people who are moved together or laughing together, and well wine is the same, you need to be with others, there's nothing worse than drinking a glass alone in front of the TV.

Gérard Bertrand : And with your buddy Depardieu, do you taste each other's wines or not?

Pierre Richard : In the old days, we used to have what we called experimental glasses. We'd buy beautiful glasses and do chromatic ascents, so we'd start with lighter wines and then finish with great Bordeaux.

Gérard Bertrand : And then you end up with some great Corbières.

Pierre Richard : And then I'd end up in bed. He taught me a bit too.

Gérard Bertrand : So tell me, let's finish with this. What did Gérard Depardieu teach you?

Pierre Richard : He taught me this philosophy, because he wasn't a winemaker yet - oddly enough, I was before him - but he was in the region. Oh yes, he taught me one thing. He told me that when you do a chromatic rise, you start by drinking two spoonfuls of olive oil. Is that really true? Have you ever tried that?

Gérard Bertrand : I've tasted several times with Gérard Depardieu, and when he holds the glass and smells it, he's like that.

Pierre Richard : But because he can't put his nose up anymore.

Gérard Bertrand : He sets the glass at an angle.

Pierre Richard : But because he now has a bigger nose.

Gérard Bertrand : So one day I was drinking, tasting at Place des Quinconces in Bordeaux, and we had a great Sauternes, and I said to him, "It's volatile. He said, "Oh yes, Gérard, this wine is volatile".

Pierre Richard : He's not!

Gérard Bertrand : So, chief, first we're going to taste it now, Pierre, tell us a little about the Cuvée Cardinal, because 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 tell us a little about the Cardinal.

Pierre Richard : It's Mourvèdre and Syrah.

Gérard Bertrand : Here! I'll pour you a drink.

Pierre Richard : The Syrah brings me the smoke and the Mourvèdre brings me a little vanilla. Spliced too, especially. I remember when I started buying property, I met a specialist who said to me: "Do you own Château?" and I told him yes, because if you're Château, you're Château. He said, "You do what you want, but you'll have precise guidelines, whereas if you're 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?

Chef Laurent Chabert : So we're going to taste the Loup de Gruissan caught by Benjamin who works on the Etang de l'Ayrolle.

Pierre Richard : That's my home! He's stealing my fish.

Chef Laurent Chabert : Eggplant caviar with almonds, on top of which we have leftover eggplant with capers and eggplant chip, and a little bone juice with passion fruit, which adds a little pep to the juice, and here I add an almond milk emulsion.

Gérard Bertrand : You were right to come, Pierre!

Pierre Richard : So I swear, yesterday I said starting tomorrow, diet.

Gérard Bertrand : So, let's go and taste Pierre? with this cuvée Cardinal.

 A moment for tasting...

Gérard Bertrand : I say to myself, friends, it's Friday, and from 19 to 19:30 I'm doing the best job in the world, because in fact it's wine food pairing with our friends. How does he cut it?

Pierre Richard : So that's incredible!

Chef Laurent Chabert : We slice it with a slicer.

Pierre Richard : It looks like a tongue.

Gérard Bertrand : It suits you, look how handsome it is!

Pierre Richard : I'm sticking my tongue out 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 but Julie comes back from the weather when we're having a bit of a snack, so Julie, what are we going to 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, whom I met in Atlanta, Georgia.

Gérard Bertrand : I love Atlanta.

Musiciens : This is a beautiful song by a woman of great worth.

Gérard Bertrand : Thank you! We'll let you take your 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.

Live music

Gérard Bertrand : Thanks Julie, see you later.

Musicians : Yes! See you later!

Gérard Bertrand : Because I'm here tonight at Château l'Hospitalet from 8:30 p.m. until later, so if you still have time, and if you feel like it, I'd be delighted to come, but places are very limited tonight. In any case, you're looking good, you've done the rehearsal. See you soon!

Musicians : Good cooking! Thank you!

Gérard Bertrand : As you can see, things are a bit all over the place here.

Pierre Richard : What's extraordinary is that I watched, and no matter how hard I typed, I was always out of step, because jazz, I know, I was always out of step, they'll say, for a guy who loves jazz, he doesn't know a thing!

Gérard Bertrand : but it's normal for you to be out of step, because you have a mayor in Gruissan who was the king of out of step, Didier Codorniou, you know, he was into framing and outbursts, 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 we'd like to say hello from the kitchens of L'Hospitalet.

Pierre Richard : We had a ball!

Gérard Bertrand : With the wolf from the Ayrolle pond, near Pierre Richard's home.

Pierre Richard : It borders my home.

Gérard Bertrand : In fact, I don't see why you go back to Paris, because you've got everything you need at home. In fact, I've never understood why guys who come here go back to Paris from time to time.

Pierre Richard : But you're playing in a theater.

Gérard Bertrand : There's the Théâtre de la Nature at Narbonne plage, but it's not open every day.

Pierre Richard : I mustn't rely on wine to feed me.

Gérard Bertrand : That's great, because we're on our way, so I had a question about your musical tastes Pierre, because I saw Pierre last year, playing piano with our friend Jeff Sénégas at the Salins de Gruissan, whom we salute by the way, so you were very, very good, you do accounts, you sing a bit.
Pierre Richard : I was saying things about Jean Yanne of course, I don't know...

Gérard Bertrand : But what are your musical tastes?

Pierre Richard : My musical tastes are pretty 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, I can quote 15 of them.

Gérard Bertrand : What about foreign singers?

Pierre Richard : And in the foreign singers category, 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 era.

Gérard Bertrand : You met her and Frank Sinatra?

Pierre Richard : No, never

Gérard Bertrand : Have you seen her on stage?

Pierre Richard : No more

Gérard Bertrand : You could have!

Pierre Richard : And now, I adore Matthieu Chedid, for example. When I saw Matthieu Chedid alone at the Cirque d'hiver, I thought he was going to be alone with a guitar, but no, he had pedals everywhere.

Gérard Bertrand : I love, you know who? James Brown, he's got a voice that when he's on stage, he's an animal, the voice, the physicality, 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 soul with opera like that, you've got to look at it, it's extraordinary!

Pierre Richard : I'll look into it!

Gérard Bertrand : Because this is a Food Wine & Music event, we've invited people from all these different worlds, but you haven't yet told us which dishes you like to cook.

Pierre Richard : I'm really bad at it, although God knows I love cooking, but I'm really bad at it, I don't have the knack of cooking.

Gérard Bertrand : But do you like cooking or not?

Pierre Richard : I don't think so.

Gérard Bertrand : Who are your Paris chefs?

Pierre Richard : L'Arpege, at Passart, the king of vegetables. And now I'm more into vegetables than meat. There's also fish, which I love, at ...

Gérard Bertrand : Is this 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're also saying hello to all the chefs in France, because we're with you and Chef Chabert is here, I brought him the video for two months because in fact I asked him to create a dish for each day for this evening, so he regaled me, but above all because we were doing some live cooking 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 is reopening, and we need your help because it's the French way of doing things, and as winegrowers Pierre, we need these sublime chefs who sublimate our products, so that's very important.

Pierre Richard : Because there's a complementarity between a dish and a wine. If you drink a good wine with a mediocre dish, your good wine won't appreciate it.

Gérard Bertrand : Exactly, and I think Chef Goujont is opening soon too, he's opening tonight, so Chef Goujon, if you see us, if you hear us, have a good recovery 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 Syrah for me. And the following year, he said, I've made you a thousand bottles, and I said, I'm not going to drink a thousand bottles.

Gérard Bertrand : Now 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 de Mourvèdre, Dubernet helps you put it to music, because he knows the score, but you're the one who plays the piano.

Pierre Richard : Yes, because I want to make Mourvèdre.

Gérard Bertrand : So what I'm saying is that Pierre is very lucky, what he didn't know when he bought the property is that the best place for Mourvèdre is when it's by the water, because it's a grape variety that's very, very sensitive to sea breezes, because the mist that comes in at night, especially when there's a bit of a sea breeze, allows the leaves to pump out this moisture and nourish the plant, whereas that's not quite the case with Syrah or Grenache, So Mourvèdre is the grape variety to have by the water's edge, which is why our friends in Bandol make a lot of wine with Mourvèdre.

Pierre Richard : Do you like it?

Gérard Bertrand : This is my favorite, friends, because I already knew the first two, and I recommend this one because I think that with the poultry we're going to have the pleasure of tasting, it's a marvelous food and wine pairing, but we're going to try it anyway.

Pierre Richard : He's a very fine man.

Gérard Bertrand : What I like about Pierre's wine, and what you find in vineyards by the sea or by the state, is the iodized side, so in this country 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 Gruissan salt flora. La flore de sel de Gruissan is just 300 meters from Pierre's home, so we salute our friends from the salt flats.

Pierre Richard : Nice bar!

Gérard Bertrand : Nice bar, yes, and also a restaurant where I like to walk around, and you have water that changes from blue to pink depending on the rain, that's it!

Pierre Richard : You don't want to become my representative because you talk about it so well.

Gérard Bertrand : I've already tried to get back into this business, because I've actually done the intermede

Pierre Richard : Or instead of taking care of it from here, I'll give you Europe.

Gérard Bertrand : Really? Well, if you give me Europe, I'll be able to go to the United States for a walk. What are you up to Chef? Because Pierre told me if there's a truffle, I'm staying here.

Chef Laurent Chabert : we have the poultry from my friend Serge Verzini, the white truffle, the DPO cloves, the mushroom siphon, and I add the carcass set that we've slightly reduced.

Gérard Bertrand : You know you can't get sick here, or you'll end up in the carcass juices.

Chef Laurent Chabert : That's it! And, of course, Gruissan fleur de sel.

Gérard Bertrand : We're going to try a game of carcasses, not Carcassonne, so get in place Pierre! So, it's already a landscape, isn't it?

Pierre Richard : Oh yes, really, because it's also interesting when it's pretty to look at.

A moment for tasting...

Gérard Bertrand : I like chicken because it's not dry at all, it's farmhouse, it's firm.

Pierre Richard : The wallflower is one of my favorite 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 we're having a ball.

Pierre Richard : Really!

Gérard Bertrand : The only thing he misses about Pierre is that he didn't play rugby, but I can tell you that I often saw him in the stands in Narbonne, because back in the Pech de Laclause days, you used to come to the stadium, and I remember well because I still play in Narbonne and I've seen you many times at the stadium.

Pierre Richard : You know, there was a time when I was very, very good friends, and we didn't say when we'd see each other, we said, "See you tomorrow".

Gérard Bertrand : Jean Pierre we salute you

Pierre Richard : It's the same thing, he took me in a bit, and it's true that I love rugby, but I'm in a rugby country.

Gérard Bertrand : I'd like to remind everyone that from July 21 to 26, if you'd like to see Pierre Richard, not on stage but among us, we've got the jazz festival which will be here, July 21 22 Patrick Bruel, 23 our friend Cali, 24 Kimberose, 25 Christophe Maé and on the 26 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 delighted to welcome you, because you'll be able to dine safely for those who want to, and for the others, you'll be able to watch the concert, and afterwards our friend Dominique Rieux has made a remarkable jazz cellar, so it starts at 7 p.m. sharp and finishes when you're tired, so there you go, it's unfortunately time to leave us, but Pierre has said he'll be back tomorrow, so maybe we'll pass on some information before then, in any case, thank you Pierre.

Pierre Richard : Thank you.

Gérard Bertrand : We don't kiss, but our hearts are in it, so I'll call you back at www.vinspierrerichard.com or Château Bel Evêque, and in all the fine establishments in the region, he really does make wonderful wines. See you soon and have a great weekend!

Chef Laurent Chabert : Bye Bye !