 Thank you, thank you. A few months ago I received an invitation from Rene to cook to come to Noma to Mad, sorry. And I said that's fantastic. I have four days holidays in Denmark. Absolutely brilliant. But next was, you know, you got to cook at the same time. I said, what can I cook? You know, I'm not in the same style as I knew. He said, why don't you do an omelette? I said, okay, an omelette is fine with me, but don't ask me to put in worms or ants here because it's not my type of cooking. I cannot do that. I can put some truffles if you want. He said, that's too much expensive. We cannot work with that. So he said, just stick to the simple omelette. So that's what I'm going to do. So to do an omelette, I think everybody knows how to make an omelette. It's just eggs and that's it. You know, but you cannot add anything. You like an omelette and it works, you know. It's something you eat at home. Maybe most of the restaurants don't do an omelette anymore. Maybe because it's too simple. So today, we do the most simple omelette. The thing is, you don't make any omelette without breaking any eggs. So a good portion is three eggs each. That's why we have it. The most important when you do food, omelette or any type of food is the seasoning. Because I always say to my chef, you know, the difference between good food and bad food is always a pinch of salt. So you break your eggs. You beat your eggs to incorporate some eggs, some air inside. Some people will put a drop of milk, a drop of creams, anything you like. You could try to adjust that machine. I suppose it will take a few minutes before the butter is ready. I suppose omelette is one of the oldest food you eat. Eggs or omelette is all the same. And if you look on all cookery books, you can find hundreds of different omelettes from bacon, potatoes, anything like that. So we use only butter. We never use oil. Oil is a bit more indigent than butter. And other Frenchman butter is perfect. I got to tell you, you know. So you make sure it doesn't burn. That's the only thing you make sure. As soon as bubbling like that, you drop your eggs in a pan. Turn it. Don't stop. Bring the side back in the middle. Always find it difficult to doke and work at the same time. So I'm not that good at it. But I hope just with the camera is perfect. So I love my omelette when there are a bit runny inside. In France, we said baveuse. Some people like it hard in the middle. But not us. You put a bit more butter. I suppose the Danish people have got Danish butter. You're famous for your butter and your pigs. So the pan is sticking a little bit. So I can blame the pan. It's not perfect. So you make it come back on the side there. Fold the side, the ends, both in back in the middle. And omelette should have a little bit of color to be appetizing. If it's too bland, too no color, it's not so appetizing. So you make sure you give it just a little bit of color. I think with that far, maybe we'll take a long time and then we'll put it back. They won't be so pleased if I spend too much time here. But that's it, I feel.