Эмили в Париже: Ресторан Габриэля

Oh. Hi.

oʊ. haɪ.

So this is where you work.

soʊ ðɪs ɪz wɛr ju wərk.

You're early.

jʊr ˈərli.

I was a bit nervous I'd be late. This is a big deal for me. A marketing firm behind my restaurant opening. I mean...

aɪ wɑz ə bɪt ˈnərvəs aɪd bi leɪt. ðɪs ɪz ə bɪg dil fər mi. ə ˈmɑrkətɪŋ fərm bɪˈhaɪnd maɪ ˈrɛˌstrɑnt ˈoʊpənɪŋ. aɪ min...

Chef Gabriel. Nice to see you again. We are all so excited to be handling your opening. Okay, that one came out wrong.

ʃɛf ˈgeɪbriəl. nis tɪ si ju əˈgɛn. wi ər ɔl soʊ ɪkˈsaɪtɪd tɪ bi ˈhændəlɪŋ jʊr ˈoʊpənɪŋ. ˌoʊˈkeɪ, ðət wən keɪm aʊt rɔŋ.

So to recap. Phase one is creating awareness. I plan to direct social content from Maison Lavaux's Instagram, which has increased 30% since I started,

soʊ tɪ ˈriˌkæp. feɪz wən ɪz kriˈeɪtɪŋ əˈwɛrnəs. aɪ plæn tɪ dɪˈrɛkt ˈsoʊʃəl ˈkɑntɛnt frəm ˈmeɪzən lavaux's instagram, wɪʧ həz ˌɪnˈkrist 30 sɪns aɪ ˈstɑrtɪd,

to the newly launched Chez Lavaux account. That will help build excitement for the restaurant's debut. What?

tɪ ðə ˈnuli lɔnʧt ʧɛz lavaux əˈkaʊnt. ðət wɪl hɛlp bɪld ɪkˈsaɪtmənt fər ðə ˈrɛˌstrɑnts ˈdeɪbju. wət?

Um, nothing. It's great. I just never... Please continue.

əm, ˈnəθɪŋ. ɪts greɪt. aɪ ʤɪst ˈnɛvər... pliz kənˈtɪnju.

Yeah, but not for much longer, please.

jæ, bət nɑt fər məʧ ˈlɔŋgər, pliz.

Okay. So, cards on the table, this is my first restaurant account, so just thinking out loud, would you prefer a soft opening to get the kitchen up to speed,

ˌoʊˈkeɪ. soʊ, kɑrdz ɔn ðə ˈteɪbəl, ðɪs ɪz maɪ fərst ˈrɛˌstrɑnt əˈkaʊnt, soʊ ʤɪst ˈθɪŋkɪŋ aʊt laʊd, wʊd ju prɪˈfər ə sɔft ˈoʊpənɪŋ tɪ gɪt ðə ˈkɪʧən əp tɪ spid,

or do you want to start with a bang?

ər du ju wɔnt tɪ stɑrt wɪθ ə bæŋ?

Bang! In my opinion.

bæŋ! ɪn maɪ əˈpɪnjən.

We don't want our customers coming to a dress rehearsal, do we?

wi doʊnt wɔnt ɑr ˈkəstəmərz ˈkəmɪŋ tɪ ə drɛs rɪˈhərsəl, du wi?

Good point, yeah, probably not.

gʊd pɔɪnt, jæ, ˈprɑbəˌbli nɑt.

Okay, so that's decided. The last thing to discuss though is building more content on social. So, Gabriel, I'm going to have to come to the restaurant

ˌoʊˈkeɪ, soʊ ðæts ˌdɪˈsaɪdɪd. ðə læst θɪŋ tɪ dɪˈskəs ðoʊ ɪz ˈbɪldɪŋ mɔr ˈkɑntɛnt ɔn ˈsoʊʃəl. soʊ, ˈgeɪbriəl, əm goʊɪŋ tɪ hæv tɪ kəm tɪ ðə ˈrɛˌstrɑnt

and get some behind-the-scenes footage of you at work.

ənd gɪt səm behind-the-scenes ˈfʊtɪʤ əv ju æt wərk.

Of course. You're welcome any time.

əv kɔrs. jʊr ˈwɛlkəm ˈɛni taɪm.

Was that good?

wɑz ðət gʊd?

Maybe loosen up a little, and smile?

ˈmeɪbi ˈlusən əp ə ˈlɪtəl, ənd smaɪl?

While I'm cutting squash? It feels weird.

waɪl əm ˈkətɪŋ skwɑʃ? ɪt filz wɪrd.

Well, take another sip then.

wɛl, teɪk əˈnəðər sɪp ðɛn.

Okay.

ˌoʊˈkeɪ.

Okay, ready?

ˌoʊˈkeɪ, ˈrɛdi?

Ready.

ˈrɛdi.

Okay. Go!

ˌoʊˈkeɪ. goʊ!

No. You have to cut that bit. I look ridiculous on this one.

noʊ. ju hæv tɪ kət ðət bɪt. aɪ lʊk rɪˈdɪkjələs ɔn ðɪs wən.

No! I think you look great. It was candid!

noʊ! aɪ θɪŋk ju lʊk greɪt. ɪt wɑz ˈkændɪd!

Come on, no, please. Please. Delete it.

kəm ɔn, noʊ, pliz. pliz. dɪˈlit ɪt.

It's my account! You have to trust me.

ɪts maɪ əˈkaʊnt! ju hæv tɪ trəst mi.

It's my face.

ɪts maɪ feɪs.

You have to trust me.

ju hæv tɪ trəst mi.

[in French] Hi, sorry. I'm here for the interview.

[ɪn frɛnʧ] haɪ, ˈsɑri. əm hir fər ðə ˈɪntərvˌju.

Right. The bartender job.

raɪt. ðə ˈbɑrˌtɛndər ʤɑb.

Has the position been filled?

həz ðə pəˈzɪʃən bɪn fɪld?

No. I was just here to get some content for social. And I think we got everything we needed.

noʊ. aɪ wɑz ʤɪst hir tɪ gɪt səm ˈkɑntɛnt fər ˈsoʊʃəl. ənd aɪ θɪŋk wi gɑt ˈɛvriˌθɪŋ wi ˈnidɪd.

Uh, almost.

ə, ˈɔlˌmoʊst.

Yeah. Happy... Happy interview.

jæ. ˈhæpi... ˈhæpi ˈɪntərvˌju.