01x01 - Omelette

[bunniefuu]

Paul, darling, please refrain

from drowning our guests

in vino,

and come here a moment.

Now, how did that get

so empty so fast?

I'll be right back.

That looks good enough to eat.

Yes, I could say

the same about you.

Mm.

Oh. Voilà.

Ah, it's perfect.

Mm.

Now, stop stalling and get out

there and read it to them.

Really, Paul.

What?

It seems braggy.

Don't blame me.

I tell one person

at the embassy,

and it spreads like gonorrhea.

We're celebrating you tonight,

my darling.

That's why they're all here.

Yes, I know.

But still, we don't need

to make a meal out of it.

Woman: That fish

looks wonderful.

Bon appétit.

Love the capers.

Fabulous sauce.

So, when are we going to

hear this famous letter?

Paul can't stop

talking about it.

I know he's your boss,

Heidi, but you must take

everything he says

with a grain of fleur de sel.

Oh, this gravlax is better

than my mormor's,

and if she wasn't already dead,

she would die if she knew

it was made by an American.

From Pasadena, no less.

Please, Julia, read it to us. Yes.

Please, Julia, read it to us. Yes.

We're all so proud of you.

Yes.

Yes, alright.

More Riesling, Anders?

Oh, why not?

I know, it's a little fruitier

than I expected,

but it's still got ba*ls, and

it's wonderful with the fish.

That's perfect.

"Dear Mrs. Child"

Judith: "We have spent months

looking over your superb"

French cookbook studying it,

cooking from it

"And we have come to

the conclusion that it is a"

"a unique book

that we would"

drumroll please

"be very proud

to have on the Knopf"

Is it K-nopf or Nopf?

No one k-nows.

K-nopf.

Yes, it turns out my time

in France was put to good use.

Paul worked like a dog spreading

American goodwill across Europe

whilst I ate.

Ha!

Oh!

Oh!

I'll get it.

Keep reading.

So proud of you, kitten.

Oh.

"I have been authorized"

Hello?

Here we go.

"We consider it the best

and only working French cookbook

to date"

"which will do for

French cooking here in America"

what Rombauer's

'The Joy of Cooking'

"once did

for standard cooking"

"and we will sell it

that way."

When do we get it in Norway?

"It is certainly

a beautifully organized,"

clearly written, wonderfully

instructive manuscript.

"You have already

revolutionized my "

Is everything alright, my love?

That was D.C., summoning me

back for a meeting.

Oh, do you think

Oh, Paul, does that mean?

We could be back in Paris

in a month.

We will miss you.

Yes.

Back to Paris!

Hoorah!

Ah, Paris!

- Mmm!

- Mmm!

Good morning. Mm-hmm. Good morning.

Mm-hmm.

A law was made a distant ♪

Da-da dee dum ♪

July and August

cannot be too hot ♪

In Camelot ♪

Oh, fudge.

Little devil.

Mmm!

Coffee's wonderful.

Thank you, dear.

You look lovely this morning.

I sure hope so.

I'm not camera ready,

as they say.

Nonsense.

Mmm. What are you

gonna talk about?

I guess the book.

That's why I'm there, isn't it?

To promote the book

before everyone forgets

about it completely.

Such an old gasbag, that man.

WGBH is a fine institution.

It's still television.

Public television.

It's television. Not everyone agrees with you, darling.

It's television. Not everyone agrees with you, darling.

Avis loves her TV. She's a widow.

Avis loves her TV. She's a widow.

She needs company.

Maybe I tell

the sole meunière story

and really milk the part

when I cried

from its sheer deliciousness

and you didn't know

what was wrong.

Don't besmirch it. Oh, come now.

Don't besmirch it. Oh, come now.

I've told that tale

a thousand times.

It's sort of become

my signature.

It's almost like you took

my virginity twice.

First by f*cking me

and then by feeding me.

It's mildly depressing, taking

something so seminal to you,

to us, and turning it into

a television anecdote

for Prince Albert

and his ghastly show.

But you'll watch?

I wouldn't miss it

for the world.

That was delicious, darling.

Now, wish me luck.

An empty canvas awaits

on the slow train towards death

that is forced retirement.

Yes, you and me both.

Yes, you and me both.

Has it really only been a year?

Ooh.

Hello.

I'm Julia Child.

Yes, Mrs. Child.

If you head down the hallway,

you'll find the green room.

Thank you. I look

forward to watching.

Oh, that's awfully kind of you.

How lovely.

I've made a dozen or so

of your recipes so far.

Never been to France, but now my

husband says we don't have to.

Tell your husband

that Julia Child

says he must take you to France.

Yes, and that's an order.

Come in, come in.

Mrs. Child?

I just wanted to come by

and say hello.

Ooh.

It was my small idea

to have you on the show.

Ooh, how lovely.

And your name, dear?

I'm Alice Naman,

associate producer.

If there's anything I can do

for you, please let me know.

It's funny you should say that.

You wouldn't happen to have

a hot plate, would you?

Come in.

Do we have a hot plate?

Julia Child is asking

for a hot plate.

Of course she is.

The BBC is making docs

about prize-winning scientists

while we're peddling cookbooks.

So, we don't have a hot plate?

I have a hot plate.

I use it to boil water

for my tea.

Right.

- Okay.

- camera two.

Your usual comb.

And we're live in five,

four, three

Hello. And welcome to

"I've Been Reading."

Class is now in session.

I'm Albert Duhamel, of course,

associate arts professor

at Boston College,

and today, we're going

to do something

a little bit different.

Instead of, say, Steinbeck,

Capote, Heller,

or even Rand,

my guest this afternoon

writes cookbooks.

Yes, you heard that correctly.

Cookbooks.

Though, to be frank,

it would be rather disingenuous

for me to say

it's what "I've Been Reading,"

as I have never

actually read a cookbook.

Maybe for today, we'll

rename our little program

"What My Wife's

Been Reading."

No, but seriously, folks,

please welcome my guest,

Cambridge's own,

Mrs. Julia Child.

Duke, what a lovely introduction.

Uh, Duke?

Yes, isn't that what your

students call you at the college?

It's très charmant.

Now, not to hijack

the conversation,

but would you happen to know

where the outlet is?

The outlet?

Yes, to plug something in.

Well, I don't understand.

To plug what in?

Well, this hot plate, Duke.

Ooh.

There it is.

What is she doing?

Nothing to it but to do it.

So, I thought I'd make

a classic French omelette.

Are you alright down there?

Mm. Just a second.

I'm not sure the cord's

quite long enough.

That Ooh.

Heavens.

Got it. There.

Where were we?

Uh, omelettes?

Omelettes.

Yes. Of course.

I just need this sucker

nice and hot.

A sizzling hot no-stick pan

is essential.

Eh, for making an omelette?

Well, yes, of course.

Keep up with me, Duke.

Do you like a good omelette?

Sure. Why not?

Yes, I just love them.

Nothing more, really,

than lightly coagulated eggs.

It's a perfect meal

and a lovely lunch.

Why is she so out of breath?

What did you have

for your lunch?

Uh, a tuna fish sandwich.

Oh, dear. Well,

I've come just in time.

They're just lovely

and tender and soft,

and, well, they take

barely half a minute.

Oh.

For you, let's do three.

You look like

a three-egg man to me.

And then some some salt.

Fresh-ground pepper.

Fresh-ground pepper.

Don't be shy.

Give it a good whisk.

Would you like to try?

Pardon?

Oh, I'm going to teach you

to whisk

the way I was taught

at Le Cordon Bleu.

Like this?

Oh, put some elbow grease

into it!

Yes. Exactly that.

You're a natural.

I'm French-Canadian.

Yes, well, golly, it shows.

Oh.

Oh.

See, a great omelette needs

a great amount of butter.

I'd say a full tablespoon.

And don't be stingy, baby.

I like to use an inexpensive

no-stick pan.

Don't be fooled by what

I like to call status pans.

Boys!

You've got to see this!

Aunt Julia's on TV!

Let the butter generously

coat the entire surface.

And just before the butter

begins to brown,

we add the eggs.

Fabulous.

And then just gradually

jerk the pan towards you.

Et voilà!

Over she goes.

And there you have it

An omelette baveuse.

Salivating practically,

just like you are, Duke.

Shall we give it a try?

Mmm!

It's quite good. Mmm.

It barely takes seconds.

In fact, I'm going to enjoy it,

if I do say so myself.

I suggest you get cracking

and do the same.

Oh!

Oh, cracking.

This is Albert Duhamel.

Thank you, and good day.

Class dismissed.

And we're out.

- Oh, what fun that was!

- Oh, what fun that was!

Oh, dear, I forgot

to talk about the book.

Oh, well.

Que Sera, Sera.

Well, that was utterly silly.

Now, if you'll excuse me.

So, I guess

no one's been reading.

Avis: To Julia. Paul: To Julia.

Avis: To Julia. Paul: To Julia.

Ooh! To me.

Oh!

It was marvelous fun, really.

You could tell, honey.

You were radiant, just glowing.

Honestly, you seemed so relaxed.

Ha! I'd have been

shaking in my boots.

Hell, I was, sitting

in my g*dd*mn armchair.

Good God, you were

a treasured guest

in living rooms all over Boston.

Ah! I'm a little jealous

to have shared you.

But I couldn't be more proud.

Me, too. Me, too.

Here, here.

That sole meunière story

gets richer and richer

each time she tells it.

What are you talking about?

She didn't tell the f*cking

sole meunière story, Paul.

She made an omelette

with a hot plate

on a coffee table.

I mean, if it wasn't

so g*dd*mn illuminating,

it would have been theatre

of the absurd.

But the table

was staggeringly low.

I We We don't have

a television, Avis.

Oh. And I was in the midst Oh.

And I was in the midst

of a burst of creativity

in my studio.

No excuse.

Shame on you, Paul.

Waiter:

Escargot, madame.

Say it's alright ♪

It's alright ♪

Say it's alright ♪

It's alright ♪

It's alright ♪

Sorry.

Have a good time ♪

'Cause it's alright ♪

Whoa, it's alright ♪

We're gonna move ♪

What is it, Paulski?

You've barely said two words

since we left the restaurant.

Honestly, I don't care

that you didn't see it.

Really.

You'd know if I was upset.

I'm upset, darling.

Me.

I just feel so damn guilty

about it.

Missing it or lying

about missing it?

Both, you devil.

Oh, forget about it, Paul.

I have, long ago.

And getting a talking-to

like that from Avis.

Honestly.

If we had a television, I would

most definitely have watched it

and been proud, to boot.

She had no right.

Then let's just buy one.

What?

A TV, Paul.

We're not suckers, Julia,

falling for the latest fad.

Well, maybe TV's not a fad.

Good lord, it has to be.

I know I'll never buy one.

Well, good night.

Kiss?

Doctor Goldlist:

Deep breath.

I was covered in sweat again

this morning. Just covered.

It is the most peculiar feeling.

Deep breath.

And

Oh, what the heck.

We're both grownups.

I haven't been in the mood,

or, you know, feeling frisky,

but I guess I can chalk that up

to boredom,

retirement in Boston, Paul lying

about watching me on television.

You have no idea

what I'm talking about.

You're absolutely fine.

You're just going

through menopause.

Night sweats,

reduced sex drive

It's all completely

natural and normal.

Of course.

How embarrassing.

I have to tell you, I feel lucky

to be the benefactor

of all your hard work.

My wife has your cookbook.

How wonderful.

Paul: Hello?

Darling

I've just come

from the doctor's office.

Oh, not your back again?

Damn.

I really thought raising

the counters in the kitchen

would make all the difference.

No, it's not my back.

My back's fine.

Oh.

Then what?

Are you alright?

Tell me, kitten.

I'm right here.

Nothing. It's nothing.

Silly me.

Fit as a fiddle.

Strong as an ox.

Yes, everything's

all as it should be.

I just I actually called

because I'm off to Savenor's

to pick something up for dinner.

Any requests?

I trust you.

See you later, then.

Julia!

Oh.

Dorothy.

What a delightful surprise.

I saw you the other day

on "I've Been Reading."

Oh, you're kidding.

You watched that?

It is sort of awful, but it

coincides nicely with nap time.

You were so funny.

Plugging in that hot plate

with your tush right in my face?

Hilarious.

It's nice to see you.

Oh, I made a French omelette

for Norman this morning.

It came out perfect.

She's magnificent.

I could just eat her up.

Well, if you cooked her,

I bet she'd be delicious.

I saw Dorothy Zinberg today

coming out of Savenor's

as I was going in.

Was she with that awful baby?

Oh, Paul, she was precious.

And you'll never guess.

She saw me on TV.

Even made Norman an omelette.

That's nice. Isn't it? That's nice.

Isn't it?

I thought so.

"Dear Ms. Naman,

this is Julia Child writing,"

co-author of 'Mastering

the Art of French Cooking, '

and whom you so kindly

had as a guest

"on 'I've Been Reading.'"

"Well, no use beating

around the bush."

I've had a recurring thought

that I'd like to propose

to you

"An educational cooking show

hosted by myself."

Paul: Julie?

Is that you?

Yes, darling.

Oh, Paulski, it's marvelous.

And to think my pear clafoutis

helped inspire you.

Get outta here.

"A cooking show that would be

informal, easy, conversational,"

and yet timed to the minute.

Because the French

have treated cooking

as a serious profession

as well as an art,

they are far more precise

about their methods.

As I conceive of cooking,

the whole business

comes down to a series of themes

and variations

in which one learns

and then varies the technique.

I look forward to

hearing from you.

"Yours"

Julia Child?

It feels flimsy to me.

Not substantive.

This is public television,

for God's sakes.

Not to sound crass, but if we

were doing an educational show

involving cooking and food,

shouldn't we go with someone more relatable? More attractive.

shouldn't we go with someone more relatable? More attractive.

With a more camera-friendly look

and a less distinctive sound.

Shorter. Let's face it. Look who's on television.

Shorter. Let's face it. Look who's on television.

I

Well, I see that,

but the truth of the matter is,

we've gotten 27 letters

from hungry viewers

who want more Julia Child.

Really?

That many?

Are you sure

about those numbers?

They're on my desk, Russ.

I can go get them for you

right now if you want.

I'm surprised 27 people

watch us.

That joke is a no-no.

You know that.

27, huh?

Oh, I did the craziest thing.

I sort of sent in a proposal

to WGBH

about doing a show of my own.

A cookery show. What's a cookery show?

A cookery show. What's a cookery show?

Oh, I was hoping you'd tell me.

Oh!

You get a drop of that on me,

and I'll k*ll ya.

Oh. Well

What were you thinking?

Well, that's just it.

I wasn't.

Don't you have a cookbook

to write?

Well, to be frank,

I think Simca's lost interest,

like the rest of the world.

Oh. Why we thought

that "Mastering"

needed a follow-up

We're desperately behind.

And yet you're out here,

washing your car.

Yes, well, it wasn't

going to wash itself.

You have a living,

breathing husband.

Who would turn this

into the restoration

of the Sistine Chapel,

and I need the car this year.

Oh! Julia!

Damn it.

Cookbooks need lots of

chocolate recipes, Simca.

The moment of truth.

Simca:

Superb.

sh*t.

I've just taken it

out of the oven, Simca.

It looks

subpar.

I don't know what you did.

Mine looks incroyable.

What I did is follow

your directions

to the letter, my dear.

Your measurements

have not yielded.

Miss Julia, you know this.

It's not French to be

so exact, huh?

Well, I couldn't disagree

with you more.

It is the exactitude

that is what makes

French cuisine so elevated.

Yes, but you are are forgetting

the je ne sais quoi.

I can't very well instruct our

readers to have je ne sais quoi.

No?

Oh, Simca, we can't use a recipe

that I'm not utterly convinced

American women can make

if they precisely follow

the directions.

That's what people love

about the first book

Its dependability.

Is it humid out?

No. Not a cloud

in the sky.

Then I don't know.

Make it again.

I will make it again!

I'll make it 100 times

until I get it exactly right.

It's only one recipe, ma cherie.

Oh, it's not one recipe,

ma cherie!

And I am starting to lose

my patience

with your unwillingness

to see that.

- Imbecile.

- Imbecile.

f*ck a duck!

Oh, thank goodness

you called back.

I didn't mean to hang up, Simca.

I just Well, I lost my cool.

It happens.

I'm a healthy girl

with loads of steam, and

At this rate,

I'm just deeply concerned

that we'll never finish

our big little project.

Alice: Hello?

Hello?

Who is this?

This is Alice Naman

calling from WGBH.

Alice.

It's so good to hear from you.

What gives me the pleasure?

Well, I received your letter

a few days back, and

And I was wondering

if you'd be willing to come in

so we can talk face-to-face?

That sounds lovely.

Good morning.

Mrs. Child.

Alice is expecting you.

She's the first door on the left.

Thank you.

When's your husband

taking you to France?

Alice: Come in.

I have a cake.

Would you mind?

Goodness.

It's called

the Queen of Sheba cake.

Sounds so exotic.

Oh, it's not really.

It's actually quite simple,

which is one of the reasons

I adore it.

It's made primarily of lots

of yummy chocolate and almonds,

and if you ask me, it's the best

darn chocolate cake

you've ever tasted.

Walk with me to the kitchen.

I read it right away,

and I could see it, but I'm

the only girl here, Julia.

It's hard for me,

and you have to understand,

it was a challenge just to

get them to take you seriously,

which they barely did.

But we've gotten 27 letters.

Is that a lot? Yes. Is that a lot?

Yes.

Really?

Sounds rather meager.

For us.

People, women especially,

want to hear from you.

They do?

They do.

Oh.

I'm afraid that is the end

of the good news.

Oh, I see.

They're all such snobs.

I'm sorry I dragged you

down here for this.

I just

I wanted to tell you in person.

Well, thank you.

I'm not giving up.

I'm going to keep pushing.

You're onto something so big.

I'm just sorry

that my colleagues

don't have the vision

to see it yet.

Oh.

Where are these gentlemen?

Come.

Is that everyone?

Yes. Yes, it is.

Wonderful.

Then I'll begin.

I've heard from Miss Naman.

Alice.

Alice gave me the diagnosis.

Dead on arrival.

I get it.

I look in the mirror every day.

But I'm not giving up so easily.

One of the advantages

of looking like me

is that you learn at a young age

how not to take no

for an answer.

I'm sorry?

Make a trial episode,

and I'll pay for all of it

Food, equipment,

the whole kit and caboodle.

Air it, and if it gets traction,

well, we'll go from there.

What kind of cake is that?

Well, say yes, and not only

will I tell you,

but I'll give you

a most generous serving

of the most delicious gateau

you've ever tasted.

And I'll even share the recipe.

You see, what makes this dessert

so absolutely wicked

is its simplicity.

Your wife could whip it up,

and it would turn out

just like this one

on her first try.

I'm not married.

Oh, well, then I'll share

the recipe with you.

A trial episode, huh?

I think it's a brilliant idea.

Oh, really?

Yes.

I wish I had thought of it.

With Mrs. Child

covering the cost,

we have nothing to lose.

Look, we've gotten more letters

for this woman

than any other guest in the

history of "I've Been Reading,"

and that includes

some blue chip authors.

I just want to say, for the

record, I'm against this.

No offense.

But is this really what we think

public television

should be doing?

Cut me a slice.

Hallelujah!

And?

Mm-hmm.

That's my happy boy.

A funny thing happened.

Mm?

You'll never guess

who I got a call from.

James Beard.

Mm. No.

Though I like the way

your mind works.

And just out of the blue.

Well, who called, Jul?

WGBH.

Or rather, Alice Naman,

one of the producers there.

Hmm.

Anyway,

it's the craziest thing.

They want me back.

On "I've Been Reading"?

Mm.

To promote what?

It'll be years before you and

Simca finish that damn book.

Exactly.

Always two beats ahead of me. Mm.

Always two beats ahead of me. Mm.

Apparently, they've gotten

an enormous response

from my little omelette-making

performance.

Enormous?

How enormous?

27 letters. Mm. 27 letters. Mm.

They want to test giving me

my own show.

Naturally, I was surprised,

but it seems awfully fun,

and I did love doing it.

But, Paul,

I need you here

to be my partner,

to navigate all of this for me.

So, I'm forced to retire

and you go back to work?

Darling, darling.

I won't do it

if you don't want me to,

but maybe, together,

and if you don't like it,

even if WGBH chooses to take it

forward, I won't do it.

It'll be your call.

I'm awfully proud of you.

Truly.

Oh.

But as merrymaking as it sounds,

I think it's ultimately

going to end up a distraction

from the serious work

you are doing with Simca.

Oh. You are changing the way Americans eat.

Oh. You are changing the way Americans eat.

That's God damn huge.

Maybe, when you finish

If we finish.

You asked me to be your partner.

And as your partner,

it would be shameful of me

not to tell you

how I really feel.

And how I really feel

is this, darling

I don't think it's a good idea.

Thank you, Paul.

Thank you for being honest

with me.

He didn't think

it was a good idea?

Apparently not.

The proposal you pitched

to them?

Kick me while I'm down,

why don't you?

So, you see,

I'm in rather a pickle.

A Paul pickle.

It's always a Paul pickle.

Oh.

How much longer?

Well, it's another mile.

Oh!

Where'd you pick up

this nasty habit?

Shanghai.

Oh.

They want to sh**t a trial

episode, next week, no less.

Oh, sh*t.

And I do so want to do it.

I can hardly explain it.

When I try to put it into words,

it sounds rather banal,

even to me,

but there was something

about being in front of a camera

like that that just felt right.

It was

as if I came into focus.

That's f*cking beautiful. Oh.

That's f*cking beautiful. Oh.

You may need to help Paul see

what you've articulated

so artfully.

Don't look at me, honey.

I'm the third wheel

that crashes your dinners.

Oh, nonsense.

You're the one who figured out

how to get

"Mastering" published.

You know what you need?

You need someone Paul really

respects to rally his troops.

It's time to bring out

the big g*ns.

Did you grow?

Oh. Oh, girl,

I think you shrank.

Thank you.

Mmm.

That's just lovely.

And that's the thing, Judith.

We worked on God damn

Part One 10 years,

and we're already fading

from the discussion.

What discussion?

The discussion of how we eat.

That's not a discussion.

It's never been a discussion.

Your book made it seem like

we could start

having that discussion

for about five minutes.

But it's not a discussion,

as yet, we have in this country.

Well, it ought to be.

Right.

Oh.

Mmm!

Thank you.

Thank you.

I'm not wearing one of those.

Oh, Judith, really.

Part of the fun.

For you, fine.

Sometimes, when I think,

the choices I made

and the choices Paul made,

the choices life made for us,

I fear, at the end of the day,

that it's all going to add up

to nothing more than lying flat

on a shelf of remainders.

Julia.

Ooh, but at this

stage of my life,

I don't want to feel invisible.

I want to feel relevant.

I want to be relevant.

Well, then, you have to do it.

Mmm.

Ooh, that drawn butter

is criminally good.

Why, Judith,

a more liberal dipping

will really bring out the

sweetness of the lobster meat.

Allow me.

Mm. Ha. Mm. Ha.

There's more flesh in there if

you're willing to suck it out.

So, how can I be of service?

So, you came all the way

to Boston for that?

Sometimes, it's better to have

difficult conversations

face-to-face.

Oh, come now.

Egads!

They were that disappointed?

They were really hoping

you'd consider their offer,

especially as, as they see it,

you have nothing to lose.

Dinner is served.

Ooh. Dark meat? Of course. Ooh.

Dark meat? Of course.

Mmm. Yum.

It's just one episode.

Our answer is no.

sh**t it next week,

and then you can walk away.

No questions asked.

I said no.

I'm beginning to think the trip

was to see us, not them.

Oh, Paul.

Look, Judith,

I have enormous respect for you,

for Anne Frank alone,

but how can I be so base

as to let my good wife

hock her wares like

a door-to-door salesman

on television?

Bon appétit, everyone.

It's public television, Paul.

Its mandate is to educate.

As yet, it hasn't figured out

how to do that

without putting people to sleep.

But this this amorphous thing

they're proposing

could be anything.

You two can make it anything

and do something

to better this still-young

country while you're at it.

You were a diplomat

for so many years.

Think of it

as cultural diplomacy.

And Julia as our attaché.

Diplomacy?

That's what it is, isn't it?

Our time in France changed us

both in such a profound way.

What we eat is

so deeply connected

to how we see ourselves,

to our our role

in our society.

Imagine

So true.

And yet, I've never heard it

articulated so beautifully.

Ow!

I can almost see it.

Earthen, yet international.

A budding rose in

a forest of dandelions.

A beacon shining her light

into the darkness

of the American kitchen.

It's too much, Paul.

I really think your original

impulse was the right one.

Can't even fathom it

at this point of our lives.

But you're a star.

So, should we say yes?

It has to be rarefied.

And Francophile.

Of course. Absolutely. Of course.

Absolutely.

If she's going to do it,

she needs to do it right.

Keep it smart.

Keep it true.

At the same time, my love,

I do think it should be a show

where any old American housewife

in the country

can make whatever it is

I'm making.

Brilliant.

French food for everyone,

not just the White House.

And yet, at the same time,

highly discerning.

Highly.

You can see it, can't you?

Nope.

Yes.

- Yes, I can Yes.

- Yes, I can Yes.

To Julia.

And her Michelin chicken.

To Julia.

To us.

We should show it

to some people.

A gallery.

This is your moment, Paul.

Paul. Paul. Dear.

Hmm? Oh.

Mm. Mm. Mm.

Mm. No. No.

What?

Ooh.

What? I'm just a little warm. What?

I'm just a little warm.

Perfect.

♪ Out of the tree of life ♪

♪ I just picked me a plum ♪

♪ You came along ♪

♪ And everything started'in to hum ♪

♪ Still, it's a real good bet ♪

♪ The best is yet to come ♪

♪ Best is yet to come ♪

♪ And, babe, won't that be fine? ♪

Hello, dear.

I'm hoping you can help me

deposit this royalty check.

You think you've seen the sun Is it a

crime if I ask where the royalties come from?

♪ But you ain't seen it shine ♪

My cookbook.

I wrote a cookbook.

Must be some book.

♪ A-wait till the warm-up's under way ♪

♪ Wait till our lips have met ♪

♪ And wait till you see that sunshine day ♪

You ain't seen nothing yet ♪

♪ Hello, young man. The best is yet to come ♪

♪ Hello, young man. The best is yet to come ♪

And, babe, won't that be fine? If you

wouldn't mind helping an old lady like me,

I'd like to buy a television.

If you'll follow me.

♪ Best is yet to come ♪

♪ Come the day you're mine ♪

♪ Come the day you're mine ♪

♪ I'm gonna teach you to fly ♪

♪ We've only tasted the wine ♪

♪ We're gonna drain the cup dry ♪

♪ Wait till your charms are ripe ♪

♪ For these arms to surround ♪

♪ You think you've flown before ♪

♪ But, baby, you ain't left the ground ♪

♪ A-wait till you're locked in my embrace ♪

♪ Wait till I draw you near ♪

♪ A-wait till you see that sunshine place ♪

♪ Ain't nothing like it here ♪

♪ The best is yet to come ♪

♪ And, babe, won't it be fine? ♪

♪ The best is yet to come ♪

♪ Come the day you're mine ♪

♪ Come the day you're mine ♪

♪ And you're gonna be mine ♪