Bang bang. Haha. Yeah bang bang. Yeah tempo. Rapida! We need quick I have to cook! Actually it is the second time that we cook in Seoul. And also this time is was amazing. Every day a different place. 200 or 300 couverts. And two times a four-hands dinner with the both 3-star chefs in Korea. So it’s amazing to do this. It is 6 o’ clock in the morning. My friend JP was looking for some special oxalis. And he asked me if I can provide some special oxalis for Emmanuel Renaut. That’s why he came here and started picking the oxalis by himself. We use paleron boeuf and carrot. It’s a really traditional French dish. But we use only local products from Seoul. We need to put oxalis on the dish, because it’s a bit acid. It’s nice because we have a beef quite heavy cooked. So we need the right acidity to add some power. It’s nice to kick the beef. Actually I came here and heard from Emmanuel Renaut that Jean Pierre was finding it. So I called him and asked if he could find some flowers there. You have to use the product that you can find here. In this dish that you have here. You see two major ingredients that we have seen in the jiang factory. We have seen doubanjiang, which is soya been paste. The brown one. And the red one is called gochujang. Because gochu means chili in Korean. The chef who made the dish is a really famous chef in Korea. He’s called Kim Sung-Il. And he is a three Michelin star chef from The Shilla Hotel. Yes we just nicked the fridge. That’s how we roll. It was really hot there, so we took a fridge upstairs. We put it upstairs in the main hall. We placed the items in the shock freeze, then the fridge upstairs to keep it cool. So yeah. That’s how it’s done. Sarah? Yeah the whole team. Yes even the translator is helping us. Because it is really needed. 250 couverts. But we are almost there. Can almost go with the service. I’m really happy to be here. First time in Korea. We are going to make scallops with egg yolk. With truffle, toasted cauliflower and Parmesan foam. This is the signature dish of Caprice. The restaurant I’m working in in Hong Kong. No stress. If we have stress the guests will feel it in the dish. That’s not what I want. We make this signature dish with lobster. Tonight I think it’s going to be like a bit of a mess. But we are all enthusiastic for this event. And I think we can feel the energy. And we are really pleased to help everybody here. We are making something with salmon. Because Korean people like salmon. Is there no salmon anymore? F&*.. there where 250 you said. A few persons where a no-show and then arrived late. At the beginning there where 240. And at the end there where 250. I open the fridge and slice four pieces of salmon straight away. Ah it’s the way to help a friend. It’s life. It’s life. It’s a good time. I’m sure the last four where even better than the 245 before. It’s one big family and it’s nice to see that they speak the same language. And in one second they help you. You saw it already tonight. It’s fantastic to work like this. The Seoul Food Festival is so great. Because the local chefs from Seoul are here. They cook with us. It’s quite nice to combine all the chefs together. You see all the young boys that I bring here. They get new contacts, ingredients, recipes. It’s one big family.