Off Menu with Ed Gamble and James Acaster - Elle Fanning

Episode Date: November 5, 2025

Emmy and Golden Globe-nominated actor Elle Fanning – star of ‘The Great’, ‘Super 8’ and the new ‘Predator: Badlands’ movie – is this week’s dining guest. But is her new film better than ‘The Nutcracker in 3D’? ‘Predator: Badlands’ is in cinemas from Fri 7 Nov. Follow Elle Fanning on Instagram @ellefanning Watch the video version of this episode on the Off Menu YouTube on Thu 6 NovOff Menu is now on YouTube: @offmenupodcastFollow Off Menu on Instagram and TikTok: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Produced, recorded and edited by Ben Williams for Plosive.Video production by Megan McCarthy for Plosive, and Felipe Franco. Artwork by Paul Gilbey (photography and design). Hosted on Acast. See acast.com/privacy for more information.

Hello, I'm Lucy Beaumont. And I'm Sam Campbell, as a matter of fact. Hope you don't mind. We're just sneaking in really quickly at the end of the off-menu podcast, just to really quickly promote something. Hope you don't mind, really sorry. Yeah, we'll just be in and out really quick. You notice we've been here.

Don't mind us. Don't mind us. Yeah, it's just to say we have a podcast as well called, you might like it. They might not. Yeah, yeah. Sorry, we don't want to force it down your throat. Like who was on this episode,

like Rishi Sunak's Casserole, listen to this podcast. It's called Lucy and Sam's Perfect Brands. Yeah, we're really proud of it. Perfect Brains will be back on Friday, the 3rd of October. Mark out this date. This date will change your life. This date will go down in history.

Please listen to this. Welcome to the off-menu podcast, taking the raw steak of conversation, chopping it up. with the capers of humour, adding an egg yolk of friendship, mixing it all up, maybe add some mustard of great chat, put it on a plate, a sort of steak tartar, I think I'm going for there. Sometimes I don't know when to interrupt because I don't know what the dishes. Sometimes I don't know what I'm going to. You didn't know what that was?

Raw steak with all those things in it? I thought you might be about to cook the steak, maybe. No, man. No man. No man. Raw steak. Raw ta-ta-ta-ta-ta-ta-ta. Ugly do-kly, neighbouringos, that's, oh, that's Ed Gamble. What? My name, I thought I talked like Ned Flanders for this one. No? Okay.

Ned Flanders from the Simpsons. For the, you know it for the intro, but when we have a guest done, I'd rather you spoke like yourself. Time will tell. That's Ed Gamble. My name is James A-Casters together. We own a dream restaurant every single week. We invite in a guest. And we ask them, guest, and we ask them their favour ever.

Start a main course. Dessert. I'm home, I'm home, I'm home. And this week, our guest is El Fanning. El Fanning, a wonderful actor, of course. Such a good actor. An actor for the majority of her life, James. Yeah, and do you know what, Ed?

It shows. So natural on screen, can play any character thrown at her. El Fanning. Such a great actor. It was so lucky to have her on this podcast. Yes, and she will be in Predator Badlands, James. Absolutely. This Friday, it's out, if you're listening to it when, this now, when it goes out.

Nov 7th, 2025. Nov is short for November, of course. And seventh is full for seventh. Very excited. Hopefully we'll talk about Predator Badlands a bit. I'd imagine we will because I'd imagine that's part of the deal with getting Elle on the podcast. I don't know. We imagine.

We don't know. We cope ourselves out at the business side of things. That's Benito's domain. Yes. It's a new entry into the Predator franchise. All we do know is that if Elle says the secret ingredient, which is an ingredient we deem to be unacceptable, we will have to kick L out of the dream restaurant. Yes. And this week, the secret ingredient is green eggs and ham.

Green Eggs and Ham, James. I think it's his Elle's first film. It's I Am Sam. I am Sam. Sean Penn and her sister, Dakota. Yes. So I think this is Elle's first film, which is she playing Dakota Fanon's younger self.

Yes. Well, we've worked out she must have been like three or four when she did this. So you've got to imagine it was her first film. You've got to imagine it. I mean, we can't be far off someone having a role in a film while they're still in the womb. And Green Eggs and Ham, which is the Dr. Thuss story. Hello. It's a big part of I am, Sam.

Sorry, am I a fucking ghost in this room. Why is no one talking to me? He reads that story a lot. So that's a big part of my food's here. It's been delivered, it says, on my phone now. So that must have gone quite well. I really wish people could see this intro, because we clearly have to just finish the intro before we eat the food.

Yeah. On his very kindly got the meal, and she put it out there. Yeah. But you lent round to look at the meal like you were the most distracted man in the world. I'm so hungry. But we've got to finish. this and then we'll eat. Yeah, yeah, but that's why I didn't entertain your ghost's tangent.

I was like, my food's nearly here. I haven't got time for this riff. That's going to last another. I didn't say anything about ghosts. Two minutes at least. Oh, then you said you were a ghost. It wasn't a tangent. I thought, I felt like a ghost because I made a brilliant point about the future of Hollywood

that eventually there will be a movie star who's still in the womb. Yes. It's possible that will happen. Yes, thank you. Right, green eggs and ham is a secret ingredient. Yeah, he reads it a lot in the film I am Sam, reading to his kid. Yeah.

which Al played at one point during the film. So, like, you know, that's the earliest food reference in her film career, her acting career, I believe. Yes. So if I'll just say I'd like green eggs and ham, she's out of the dream restaurant. Yes. And this, if you want to watch it, we'll be on YouTube tomorrow. Oh, man.

I can't believe we've got on YouTube. Yeah, we're finally on YouTube. We had a lot of meetings with those guys. We were like, how do we get on YouTube? We've got a good product. And then every meeting they'd say, you just put it, you just put it on there. and Benito would be like, no, we want the official nod.

One day, maybe a child in the womb will be on YouTube. Hey, that's a good point. That's a good point. This is the off-menu menu, menu of El Fanning. I genuinely, before you stop recording, nearly shouted James Acaster. I nearly shouted James A-Caster. This is the off-Menu!

Of James A-Caster. That's what I nearly did. What the hell. It's El-Fan. It's El-Fan, me. Welcome, Elle to the Dream Restaurant. Thank you. Welcome, Elfan into the Dream Restaurant.

We've been expecting you for some time. Oh, man, I'm happy to be invited. Thank you for my reservation. There's no reservation. This is a walk-in only. Oh, that's right. Yeah, you can just stroll in whenever you like. Oh, good.

Do you prefer that? Is it better to... know that you've got a reservation, you're looking forward to it, you've taken care of it, or do you like the feeling of like you just wandered in and, oh, there's a table? That's funny. I've never thought of that before. I kind of like knowing that that's the plan. I'm like knowing where I'm going and like having the reservation. Yeah, I think I prefer that because then you don't know if you, you might not get the table. You have to wait and thank you. And I completely agree with you. And then there are some restaurants too and they're

like, we don't take reservation. You're like, oh gosh. Then what are you? I know. You're supposed to be a restaurant. Like reservations are basic. Yeah, it's them wanting to be cool. It's wanting to be cool. I also understand that there's a big problem with people reserving tables and then canceling maybe. That's true. But this whole, this whole, just show up and queue for two and a half hours and then you get this, whatever it is. No, I'm never going to stand in like a long line to get something.

It's good meaning. I know. I don't want to. When you see a long line, sometimes I'll see like a long line for a place that maybe I queued for once and it was disappointed. to. And then I'll go past it and see the line. And I want to shout at the everyone in the queue and go, it's not worth it. You're wasting your time. Exactly. I get that. Yeah, because I'm in New York a lot and there's these little like pop up places that people obviously like have seen on TikTok or whatever like these bagel spots. And it's like,

I don't think this is worth it. I have to say. But those TikTok places are never actually good food. It's like, there'll be fun colors. Yeah. But I do look at, I do love looking at, them on TikTok. And I save them thinking that I'm ever going to go to the place. I'm like, oh, I got to remember that, you know, taco spot. But they do make them look good on the videos. Well, that's their job, you know. I know. Every time I fall for it, I feel absolutely so disappointed with myself. As I meet in the thing that looked amazing, you know, someone showed me an Instagram thing. I'm like, look at that. I thought, we've got to get it. I know. And then as I'm eating it, I'm like, of course, of course it tastes rubbish.

Of course it, like, this is disappointing and rubbish. I just felt for it because it looked good. on the gram. I know. I know. And then the top ranking, you know, the spots in the city and people rank the spots. Yeah. That's okay. That one, when people just go here are the best places or here are the best things to eat and it's just stuff that they've had and this was delicious. Yes. I trust those people. Yes. The ones that are just because it looked good in a photo and they're just getting clicks and all of that. That's when I'm disappointed. That's when I'm like, what, are you five, James? What have you fallen for this? I know. It's a lot. It's a lot. It's a A lot of, yeah, it tends to be like donuts, pancakes, bubble tea.

Freak shakes. Yeah, freak shakes. Slicer cake and a milkshake. See, and I'm like a cent, like I, we're going to get into this, but I love fast food so much. But I love a mix. Like, I'm like a high and low. I'm a really adventurous eater, so I will try anything. Like, I will try anything.

I love food. But I do, I love fast food and I love donuts, but I don't like the fancy ones. I don't want a fancy donut. Like, I love crispy creams. I love Dunkin' Donuts, like Boston creams, love those. I love like a hole in the wall donut shop, you know, like a classic donut shop, like pink box place. But like when it's fan, like those don't get me because I'm like, it just doesn't look good. I don't want bacon and fruit loops on my donut.

And it's normally, the donut's always cakey and too thick anyway, you know? You just want the pure sugar of like a cream. Krispy cream. I could eat a whole dozen. I've like eaten on sets or I would order donuts like a lot and or like night like for dinner. I'm like I'm just going to eat a box of Krispy Kremes tonight. And I'm like a postmates or like deliveroo. I know that's here like fiend.

I love looking through and just ordering. All the different donut places. I also just do the looking through sometimes. Tell me if you think this is weird. Sometimes if I'm in a new area, I will look at the delivery and imagine what it would be like to live in that area. Oh, yeah. Just to check to be like...

He said to tell him if you think it's weird. No, I get that. You can put any address in. Yeah, yeah. That's fun. I haven't tried that. I've done it where I've been, like, looking for a house, like, thinking about getting a new house, put the address into the delivery straight away and go, I'm not moving

there. Yeah, you can't get anything. It's so basic. I'm not, I'm not moving there. Do you ever, I mean, I know, like, you're not, like, you don't go method when you do, when you act but when you're ordering food do you ever imagine like ed imagines what if i lived here do you imagine what my character to order oh what my character to order on delivery tonight i've no i've never done that i mean i've definitely had to eat some crazy things like in movies

before i did a show here in london called the great and it was a period piece like uh 17th century and on the menu we're supposed to eat like chicken hearts and like it was like this kind of period food or you know back the day and we're like oh yeah normally they would make something look like it was a chicken heart but it actually wasn't

and like Nicholas Holtz in the show and we like we both have to like put the whole thing in our mouths like toast and whatever and we're like we put it in we're like oh my God they actually made it like it was exactly the recipe it was like the rosemary the chicken heart and we're like okay guys we can't do this many takes eating like a full like chicken liver heart like whatever this is every time. I'm like I'm adventurous

and like it's fine but like that's a little that was a little extreme. They really took it. Hey, the precision, the detail orientation. They've got to give you a heads. They've got to give you a heads up. Yeah. Because if you're expecting like a fake chicken heart, if your mouth's ready for something and then the chicken heart goes in, you're like, oh, holy shit. That was, yeah, that was a lot. That's mad they didn't want. Also, I've had chicken huts before. They are nice, but you do feel like you eat one chicken heart and you're like, that is the entire chicken's heart.

Yeah, exactly. They didn't have another one of those. Yeah, because they are kind of small, right? Yeah, they're tiny. Yes, so that's what we had. That is the only chicken heart, that chicken had. With chicken breasts, you're like, there's another one, but you've eaten their entire quotient.

So if you have like four of them, you're like, that's four chickens. That's four chickens, yeah. Yikes. And then how many takes were they thinking, you know, how many chicken hearts did they have lying around on set? Oh my gosh. And then we have four of them.

had ice cream in a scene, which because of the melting aspect of it, they used lard as like a fake ice cream. And so you wouldn't give us real ice cream. You've turned it and it was like a lard that we had to eat that was, it was so bad. You had to eat the lard. Yes, I did. And then Nick, I actually heard he requested, he was like, just give me real ice cream. And I like, but I was like, Oh, I just did what they said, you know. I was like, I'll just take lard. You don't want that rap on the scene, right? I know.

You heard about El Fanny? She demands real ice cream. I should have. Yeah, refuses to eat lard. I had the lard. She's such a diva. She refuses to eat a bucket of lard in every take. I know.

How dare she? What do you think your character in Predator would order on a food app? Well, this is interesting. This is interesting because she is not a human. So in this film, it's kind of a mashup of our Predator world, which I like, this isn't Predator, but it's giving Predator, but it's giving Predator vibes, you're sure. Yeah, a little Predator vibes, thank you. Yeah, a lot of guests say that about Ed. Giving Predator.

Please don't clip that up, Benita. But I play, so I play Thea and she, it's a kind of, our film is a little mashup of the alien universe. So that means I am an Android. synth from Whalen Yutani, who is in the alien universe. So she, it's also talked about in the film, she doesn't eat. She doesn't eat any food. She's completely like mechanics all underneath. I think this is going to be the problem when cyborgs come around.

They don't eat. Yeah. That food's going to go down? Because they, well, everyone says, oh, there's going to be these humanoid cyborgs, but if they're not eating, I don't think they're human. Oh. You know. Yeah, that's true.

You need a cyborg that sits down and eats for. Yes. Yeah. We have to eat. We're fucked. Yeah. Yeah, she doesn't eat. So I don't know, I don't know what that would.

She would have nothing. She would have nothing. That's it. I mean, you can't do that on a film really can. You can't go. Oh, no. If you were a method actor. Oh, no.

Oh, my. I'd shrivel away. And we were filmed in New Zealand, which I'd never been to before. And it actually, New Zealand has incredible food. Yeah. It's great for food, New Zealand. Yeah, I wasn't. We were filmed in the North Island, so I never went to the South Island. I didn't make it there, unfortunately, but I really want to go. But the pastries are really good there. Like the breakfast, the pastry, there's, like, there was, they would bring around these, like, fresh, like, pastries, like croissants, kind of with, like, ham and cheese, rolls. So I was eating a lot. Not method at all on that one. Australia and New Zealand, they know how to do breakfast and brunch.

They do. They really nail it. Yeah, it's great. And fast food-wise as well, I think, like, New Zealand does fast food really well. Like, even, like, little, just, like, independent places popping up. They know how to do, like, burgers and fries and really go for it. Yeah, that's true. And make, like, good quality stuff.

Yeah. Rather than just, like, yeah, stuff that's going to make you feel regretful afterwards. I know, which that's all the stuff I like. But the buzz while you're eating it is so good. It is so good. It is so good. I know I'm going to feel. I'm absolutely dreadful after this, but let's enjoy the ride.

Exactly. And we were, like, in the film, too, were, it was very physical. So we were, like, quite hungry a lot because we were on these locations, and it's Demetrius who plays the Predator in the film. He's, like, in this full Predator's suit, and we're hooked back to back because I play a robot backpack, essentially, and I'm cut in half. So I had these, like, blue tights on, and we're flying through the air together. and hooked on these wires together.

So it was a lot more physical, I feel like, than I'd ever had to be in a role before. And so, yeah, you have to fuel yourself. Yeah. When you're doing something like that, and you are like, so you're just pretending to be half yourself. I know. Is there anything different that you do playing that role

that you wouldn't have done in another film that you're actually just trying to get in a different headspace? Yeah, I mean, definitely. Because, I mean, we had training before. for a couple, well, maybe, maybe a month or a little less than a month that I worked with, like, the stunt team and we would, like, work out together and also kind of physically figure out how we wanted her to move because also it's, she's not a human so it's, she can move quickly on her hands, you know, it wouldn't be the, it wouldn't be the same way as like a human would

if they didn't, if they were, you know, cut. So, kind of just learning the physicality of that was something... When you're working out for that role. Yeah. Do you skip leg day? Yeah. Yes. No point.

I know. It was really not needed. I do... I play also another character as well in it. She's another synth, kind of like her sister or counterpart, and she does have legs. Okay. She's only legs. Yeah.

She's just a pair of legs. Exactly. It was quite funny because we had all these, you know, dolls made of me where it'd be, sometimes it would just be my legs, or it would be like these dolls and plushy dolls or ones that look more realistic or that they would put on the back. And so it's like thousands of me's just like lying around. I took a lot of photos. What happens to that?

How does that feel when that's happening? Creepy. Yeah, really creepy. Very scary. I think there's two answers to that and you gave the right one. Good, good. If you'd been like, I loved it. No.

Looking around, there were so many versions of me. That'd be problematic. Yeah, no, it would like scare me. Like, oh, right. Where are they now? What's happened to them? That, I wonder. You should know that.

I know. I do not know. They're in the hands of... Yeah, you've got to find out. The studio. I don't know. Yeah. I'm going to call someone after this.

You got to find out where they are. That's a good idea. Because I wouldn't like that in the back of my head, not knowing where they are. No way. No, I need to ask. Especially if they announce a sequel and that you've not been told and then it's just a plug. They're just using one of the plushes. That's scary, right?

Yeah. I know. We're fucked. I totally fucked. We got AI, you know. I watched an interview with this guy, this AI guy. He's working in AI safety, and he's trying to make it safe. Was he AI?

No. Not that I know of. He might have been. He might have been. He started to, I mean, he went bananas. It is crazy the videos that they don't, sometimes they get me. Sometimes you're like, is this video AI that I'm looking at or not, you know? And then you're like, oh, they have like six fingers, never mind.

Yeah, I have to check with my wife. Yeah. That's the, our whole day is me going, is this real or not? I feel like an old man. Yeah. It's, uh, anyway. It's scary. Let's talk about food.

I know. Let's talk about our dream restaurant, though. Maybe AI can create our dream restaurant. Oh, no. Probably just, though, Al. You could project in this room, the dream restaurant. Ben, look into it. Maybe it already has.

Yeah. This guy on the interview was saying, we live in a simulation at one point. And I know, I'm aware of simulation theory, but I've never heard, like, someone talk about it. In a serious way. So seriously before. And I was like, oh, my God. Although he didn't convince me on that, to be honest.

Yeah. It didn't really make sense. Well, you can't be convinced about simulation theory because the simulation would never let you be convinced about simulation theory. Mm. Is that true? It's like if it's the Truman show that we're living, I mean, we don't know. Yeah.

Oh, well. I mean, I'd love to be in the Truman show. That's a nice version. Yeah, Truman Show seems nice. but like Don't start thinking about the Truman Show because whenever you do it's another 20 minutes

for chat about the Truman Show Is that one of your favorites? Love it, love the Truman Show He gets obsessed with the Truman Show Yeah, I'm 40 So like I grew up with all the Jim Carrey Comedy films And then just when I was the right age

You started doing stuff like Truman Show Yeah And then when I was the right age You did Eternal Sunshine I mean now he's bananas You need to have him on the show You need to have him on the show I would love to have Jim Carrey

thinks he doesn't exist You heard him talking He says Jim Carrey doesn't exist How do you book him? Being at the Truman Show is going to fuck you up, man How do you even book him? Yeah, you have to figure out his code name, I guess. Yeah, he's playing a character

who is living in a world that's being filmed all based on him and he is an actor in a film and everyone's filming him because he exists. That's going to mess with your head. It's going to mess with your head. Totally.

And we live in a simulation. James, let's start the podcast properly. Yeah. Would you like still a spark in water? Oh, oh, okay. I know that it's probably like classier and shaker to say sparkling, but I don't. It's still, still all the way for me. Respect.

I think that is classier and shaker. You think it is? To reject the sparkling. Okay. Yeah, because it's not the obvious choice when you're thinking classy and chic. Yeah. So still, I think that's a good option. Still, I know, and I'm just, when they're like, oh, bottle, I just say, normally just tap.

Oh, yeah? Yeah. If it had to be from a specific place, city, is there somewhere where the tap water is? New York. New York. The water is the best there. Another vote for New York. It's good for your hair.

Is it? Yes. Your hair feels better in New York. And that's why the bagels also taste different. And I've heard that in other states, there are some bagel places that get the water transported to their bagel shops to make the bagels because the water, that's what makes it so good in New York. They've got to get in New York. You need to get it over. Some people get New York water just to wash their hair as well.

I'm sure there are people who fly out New York water. I'm sure, right? I'm sure. There's someone right now in L.A. building a pipeline from New York to L.A. 100%. To get the water, yeah. A hundred percent.

Brad Pitt. I bet Brad Pitt. Or Jim Carrey. Yeah, yeah, yeah. Carrie isn't washing his hair. He doesn't believe in it. He doesn't believe in it. He's not trying.

Brad Pitt, George Clooney, DiCaprio. They're getting the water pumped to him from New York to L.A. Yes. They're all doing that, those three. Yeah. I think Clooney probably lives in Italy or something. Yeah, I think he does. I don't know.

Or maybe I'll just believe in the Nispros. It's a bit too much. Yeah, you're believing in the conspiracy. Yeah, yeah. He's getting New York water flown out for his Nisbroso. Yeah, yeah. Just a little bit each time. Yeah, yeah.

And that's the only amount he orders each time. Flies it over. Just enough to fill a time. tank on the small espresso machine. Yeah. You met Clooney? You know, I have, but it was in, it was like at an event. It was like kind of in a quick way.

I don't know him super. I don't know him super well. Do you ever get starstruck? Totally. I totally do. I remember, so I went to the Metball when I was, I was 12 or 13. I think I was like the youngest. Wow.

I think I was 13, like one of the youngest. like attendees, but and I was with my sister which was really great. So I had like a buddy, but everyone, and I was a big like fashion nerd. I mean, I still am, but like especially when I was young and all I wanted to do was

meet Alexa Chung at the Metball because I was like, as a 13 year old girl, I was like, I just loved her style. Like, I just wanted to meet her. And on the red carpet I, and I kind of wore an outfit that like Alexa would probably have worn, you know, at the

time. Bate Alexa Chonnerner's coming over. And then I turned around and she was there and she was like, I like your outfit. And I was like, I can't believe that. And Beyonce was there. Beyonce I've met and that is pretty, you know, you're in the presence of like a goddess. As British people, it's very funny for us to hear Alexa Chung listed before Beyonce. We've done hundreds of episodes of this podcast.

That's the craziest thing that anyone has. Well, I was thinking, hey, we're in London. Yeah, because before Alexa Chung did all the fashion icon stuff, she did. She was a host of like a TV show here. Yeah, on T4, which is like the youth channel. Yeah. So we know her as a TV presenter, really. Yeah, she was, you know, I think like there was something exotic about her, me being from L.A.,

like this London girl, you know. Yeah, yeah. She's very cool. Very cool. Yeah, and I have, I got to know her a little bit now that I'm older, but yeah, we've, a little bit, super nice and, you know, it's cool. But I'm trying to think, oh, there's actually another funny one that I, again, it was at the Metball, but I was, I was a little bit older. And Billy Elish and Cardi B were like talking and I was sitting down and I kind of, I got up and I was, you know, you're wearing giant shoes. of course, and you're like, have this long train,

and everyone's always trying to, like, outdo each other with, you know, the crazy offense. And so I got up, and I slipped, like, completely fell off my ass. And, like, in front of Cardi Beach, she's like, whoa, like, she looks over, like, in her peripheral, she just sees me, like, just go down. And I was mortified. But she was like, oh, like, are you okay? I was like, girl, are you okay?

I'm like, yeah, I'm all good. Like, don't mind me. Like, so that, you know, your star struck. I was like, that was an embarrassing moment. You should just pretend that you're doing like a drag-race death drop sort of style. Yeah, I should have. No, I wasn't that quick, but I was like, oh, sorry. Pop-l-l-lop-l-bred!

Pop-l-Nor bread, Al-Fadding! Pop-l-absor bread! Oh, my God, what? Bread? Bread, is my, like, I'm more savoury than desserts. I don't, I'm not a sweet person, actually. Well, we can rewind the podcast. You just said you eat entire boxes of crispy creams.

That's true. No, but I mean, well, okay, I have an exclamation for this. It's not like, I don't like restaurant desserts, like brownies or, I'm not really a chocolate person or like molten chocolate cake or like anything's like that. I'm like, eh, like I could take it or leave it. But I love like bread and like creamy, pastries, things like that. Love bread, love cheese. So I'm going with, this is going to be, I was thinking hard about it. But I don't know if you guys have ever had this, but have you ever been to a red lobster?

No. No. We're so aware of it as a cultural type. Touchstone. Yes. Because we hear about it in so many, in so many films and TV shows. Yes. Red Lobster.

Where else is there? Chili's. Chucky cheese. Chucky cheese. Yes. Wendy's. Yes. The kid's place.

Chucky cheese. Yeah. I think Red Lobster is a little. A bit fancier? Olive Garden. A little fancier. I mean, it's more like a, it's more like a, I guess, Chili's, TGI Fridays, more like that than, it's not like a fast food place. Like, it would be a place, like, families would go and likes it.

But, you know, it's like this chain. Yeah. But they have. Like the best bread ever, it's a, but it's a biscuit, not a cookie biscuit, like a flaky biscuit, American biscuit. And they're called cheddar bay biscuits. And so I would like kind of a cheddar bay biscuit, but maybe a little bit more upscale than maybe the red lobster, like a little bit flakier, has to be warm. And I want whipped butter, cold whipped butter, and honey.

So the cold whipped butter is going to melt on the biscuit. you're like, cut it in half, a little honey, and like, that's what I want. So this is like your invention, they don't do this at Red Lobster, but you're saying like, start with that Red Lobster biscuit. Yes. And make it. Yeah, and they have butter. You could ask for honey if you wanted.

It's awesome to whip the butter, though, at Red Lobster. No, and I don't, I don't, I'm trying to remember. I don't think it's not whipped in the way that I'm like. Yeah, you're like really light, fluffy whip with salt, you know, like flaky salt on there. I love a salt and sweet. The salt, the honey. Yeah. Yeah.

That does sound good. How cheesy is it, this biscuit? It's not crazy cheesy. It's just a little touch. Yeah. But there's like pieces of, it's like it's baked with cheese in it. Yeah. And I love biscuits.

But I don't, I'm trying. When I was here, you all don't really have biscuits. No, it's not really a thing. Like you can probably find somewhere in London that does it and it would be like, yeah. These are American biscuits. Yes. And it'd be a big thing.

Because then it's like, they're like, oh, it's like a scone. It's like, it's not a scone. No, it's something completely, it's different. They look like, they kind of look like that, though. They do. They're the closest thing that we can imagine being like. Yes, they're just very buttery and flakier. But I also love like a Popeye's biscuit.

You ever had Popeye? Y'all don't have Popeye's either. We do. There's a few Poppies now. Really? They've opened quite recently. Oh, I wonder if they have biscuits there. They opened a Poppies in Shepherd's Bush this year.

Oh, I've got to go. Well, well, well, you're here. You've got to go to Popeyes. I must, yeah. I know, like, the English pop-eyes. I don't know what that's going to be like. They're a Louisiana brass band on the opening day out the front. Oh, really?

Yeah, because I was in Ships Bush. It's like a Louisiana chain. I was like, oh, this is exciting. What's going on? It's like, it's a fried chicken shop. But like I thought this is going to be like there's a hot band in town or a really cool busker. It's this new, new restaurant that's opening up. You're like, oh, you're like, I'm going to need a reservation for this one.

It's just corporate America. Yeah. It's nothing to do with Popeye the Sailor Man, is it? It's not. No, it's not. I don't think it is. No, it's not. I could be wrong.

I mean, it could. He's not. If you're using the Popeye name and you're connecting it to Popeye the Sailor Man, you're putting spinach on the menu. I know. And you're putting him on the logo. Yeah, and he's not on the logo. No, it's orange.

Poppies is an orange logo. Yeah. Yeah. I think it was maybe the person who started the chain originally. Because I'm from, I'm from Georgia, so I like, Like, that's why I say, like, y'all. And I have, like, there's, like, a southern, you know, skewing for me with, like, the biscuits and the, all that stuff. But, and also, like, KFC here has French fries, which we do not at home.

Oh, really? Really? What? You don't. No, fries at KFC? No, you would have, like, mashed potatoes and gravy. Uh-huh. But we don't have fries, I don't think.

Was there somewhere local to you growing up that was, like, the best fried chicken, And like, because I do like whenever going to the South of America, like, you know, having like a good fried chicken, like local fried chicken place and trying to hit those spots. I wish I don't have an exact place from back home because I don't, I kind of, I moved out of there when I was young. But I would say it's like, so my grandmother, she's very southern and she lived with us growing up even when, because I moved out to L.A. when I was like three. But my grandmother would go with me on all my film sets when my, and my mom would go with myself. sister a lot of the time when we were working when we were little and she's quite southern and she lived with us and she still lives with my mom and so she it would be like her fried chicken like all the stuff that she makes um which it's i know i need to get the recipe she did make me like a

recipe book of it was a nice christmas gift for the grandkids of like her recipes um which was really nice yeah and i don't have a exact fried chicken place do you cook from it because my my mom did that for me she was like, here's all, when I went to university, she was like, here's all the things you like that I cook. Oh, that's nice. Here's how to cook them. Did you do it? No, of course.

Yeah, I know. Because I'm an absolute free reign to just order pizza all of the time. Exactly. I'm not going to cook it. I read it like a novel. Yeah. I'd be like, yeah, this is what I used to have. Yes.

Yeah, you're like, there it is. Just imagine it. You'll want it, you know. Yeah, one day, one day. Yeah. Totally. No, I haven't cooked from it either. But I also feel like, well, he's around. I'm like, yeah.

cooked from it. You can get from it. Exactly. It's nice to know what goes into, how much work goes into it, but yeah, you're still cooking it for me. Yeah. I do love to cook, though. I do. I go in phases. Like, there was a time where I was like, I would cook a lot and like, oh, go to the market. And like, it's so, that's like, what am I going to get and look up recipes and things? And then right now I'm in a phase of, like, strictly not cooking. Yeah, yeah.

It's like working out. I'm like, I'm either in or I'm out. Like, there's no, like, consistency. It's like all or nothing for me with everything. I do the same thing. Do you, when you're in one phase, think about how much you want to be in the other phase, and then as soon as you get into it, you think about how much you want to stop doing the things. Yes, definitely. Yes. I know.

It is. Possibly, Ed, reading his mother's recipes, is the saddest thing he's ever told on the podcast. That he used to just sit there and read a book of his mother's milk. One of them homesick. Here's all the things you like. Read about the chicken noodles. Oh, ginger. There was ginger in it.

Lovely. Read it like a book. You weren't watching TV. You weren't reading the recipe book. Let's read the recipe book. Just read a cut-out recipe from the Goof-Skeping magazine. Yes. No, it'll come in handy.

It's a sweet thing. Yeah, we'll get to that because one of her things is on my. Oh, great. Well, let's start the menu proper then, your dream starter. Okay. So, I mean, I'm also like, what restaurant is this place? Because it's a, we're going to get eclectic here. So, okay, so we've had the, we have still water, right?

That's, we have the cheddar bay biscuits. Now, for starter, it could be a couple of things. Because I also, I'm trying to think of the mood of the restaurant, but then also, I don't know if the mood really goes with any of the food, but I'm like, who cares? It's my dream. It's your dream. It doesn't matter, right? But yeah, I definitely want, like, a place with, like, a good vibe.

And, like, I want the place to be very populated. I don't, and I like kind of getting dressed up a little bit. It doesn't have to be fancy, but I want, like, the occasion of, like, feeling like you're going to, you know, a place. And do you want, when you walk in and your outfit, do you want Alexa Chung to walk like her and say... She has to be there and say, I like your outfit. Yeah, yeah. Yeah.

Yeah. She's the matri-D. Oh, yeah, that's great. And, okay, and so then for starter, which this is, like, not upscale, I'm going mozzarella sticks. Oh, great. Huge choice. Yeah, with marinera sauce. But it has to be, again, like, I love cheese.

But, like, I want the panko crumbs. Also, this is the same thing. I have with onion rings, where I'm like, it's a toss-up. I'm like, okay, I'm going to order onion rings, but I don't want like a beer battered. I don't want a smooth onion ring. I want the, I want the bumpy pinko-crumb, crunchy one. Yeah. You know what I mean? So I want the same with the mozzarella stick. And I also, I would eat, I mean, I want to be warm and you want the cheese to be soft, but I also kind of like when it gets rubbery and like kind of cold. I know what you mean. You shouldn't like it. It's the, because that's when they're,

I'm fine with it. I'm fine with it. Yeah, yeah. I don't care. I did this movie when I was like nine. It actually is the worst. It's the, it has zero percent on rotten tomatoes. Yes, that must be a point of prize.

Yeah, it is, because it is the lowest ranked movie. It's like, call it's the nutcracker in 3D. Don't want, I mean, I haven't see that. I was a child. I had nothing to do with it. Sure. None of it's on your shoulders. Yeah, yeah, yeah.

We're not blaming you for this. But, yeah, zero. You know what we need in 3D? The Nogh. Was this at the time... Nathan Lane was in it. John Totoro was the rat king. Wow.

It's a pretty great cast. Yeah. I know, but it just didn't work out. Was this at the time when 3D technology, they were like, we've, everything's got to be in 3D? Yeah, it was kind of that time. Yeah. Well, also, because, like, when Avatar came out, you know, it's like... And all it meant was you go and watch the film and then occasionally one of the characters would do this.

Whoa. Yes, yeah, for no reason. Yeah. You're like, okay. But there's a point to this, because we filmed in Hungary. And in Hungary, and it's called something, I can't pronounce it, it's in Hungarian, but there's a cheese dish. It's basically a giant triangle of a mozzarella stick. And I would eat that every day there.

Like when I was nine, they would have it at the catering. Yeah. And I would just, I would eat it every day. I was like, I wanted that thing. It was a huge triangle of cheese. Yeah. And they used a specific cheese in Hungary. It wasn't mozzarella.

I forget what it was, but I love that. I love mozzarella sticks. We can throw one of them in. Do you want the triangle? Sure, we could, yeah. The truck of 3D. Yeah, let's throw that in. Why not?

Yeah. We could do that and like maybe a clam chowder. Hold on a second. I said, we're getting a collectant. We almost fell for that. And everything is. And everything is extremely fattening on this menu. Good.

But it doesn't matter. Like, we're living in a dream reality. Yeah. Yeah. I don't know. I was just thinking I don't have clam chowder. I love it so much. And it's a good one is hard to come by. And it's not always on a menu. So like when there is one, I want it. And I'm so disappointed when it's, when it's big potatoes, small clams. Hate that. I want big clams. I want big clams. And I don't want much potato in there. Small potatoes? Well, yeah. I don't want to be chopped, big chunks of potatoes in there because they're tricking you.

They're like, ooh, you think it's a clam. And it's like, that's a potato. I don't want that. I want the clam. Well, as an actor, I don't think you can get annoyed when things pretend to be things that end up. That's true. Okay. I think you have to just take it.

Oh, poor potato. You have to respect it. Respect that potato. The potato is doing his job. It's doing really well. It's pretending to be a clam. Yeah. No, I agree with you.

I think if it's going to be called clam chowder, that's the headline. Yeah, I mean, potatoes are fine, but, you know, with the oyster crackers. Uh-huh. Yeah. That's another thing we don't have much here. Yeah, we don't see the oyster crackers. Do you have a lot of clam chowder here, too? No, not really.

I know. I know. I mean, I'm trying to decide if we're going to throw in the clam chowder, because that's two starters, really. You don't have to. I like the thought of all the mozzarella sticks with the triangle from Nutcracker 3D. Perfect. On set, would you call it Nutcracker 3D? I think it was called like the Nutcracker, like the Untold Story in 3D or something.

It was like a long title. So was it a different story from the... No, but it was a weird take on it. Because the Nutcracker's told. It is, yes. I don't know what they thought they were doing, reinventing the wheel. I know maybe they shouldn't have. But I like that I have zero percent.

Yeah. Nine though. Yeah. Do you know what? Here's an observation. I think every, every time, like, I've met an actor who has been an actor since they were very, very young, they're the most well-balanced actors ever. Oh. They're just very, like, just normal people who are very easy to talk to.

Is there, do you find that as well? Do you, Nicholas Holt? Yeah. It always comes across like that. Has he been on here? No, we would love him to be on here. But, like, is there something about just like, just. From day one, you're doing it and you're used to it and you're kind of like, you're learning

how to cope with it all. Is it not as big and crazy? Yes, there is something to that. I also think, like, I was really lucky because either my mom or my grandmother, like, was on set. And so, you know, I was, like, very much kept in line of, like, you have to be on time. You have to, you know, be polite, like, respect everyone around you. So, like, I had that through that lens.

And also, I didn't. go to, like, drama school or anything like that or never did any classes. I actually wasn't allowed to do plays at my school that I went to in L.A. because they told me, well, you already act, so, like... That's harsh. I know. That feels hard. I know. I was like, oh, okay, but... What, to save the other students' blushes. Yeah, I guess it's like, give them an opportunity. I'm fine. But, so I didn't have that. So I learned on the job, you know, of just learning from directors and other actors. And, like, I was lucky that I worked with people. that like really took me under their wing and like helped me and um yeah i but i think i i just

i'm very comfortable and like feel the most at home like on a on a film set and it's that the film set's also something it's grown with me like as i've grown and so i've got to discover myself through that and then you know how roles change as you get older and how your choices change and what you like changes so yeah i don't i don't know but i mean also i had my sister, she was, you know, young when she started to. My first thing was technically, it was playing her at a younger age. And I am Sam. Yeah. And I am Sam. Yeah. And that's right. Why are you hitting me, man? Ed doesn't like it when I just say someone's films at them. No, but that was, that, that felt natural. That felt natural. Rather than what he normally

does, Elle, is he'll just say Nutcracker 3D and then go, Nutcracker 3D and then just wait, wait for the guest to say something. With the hand gesture. And they go, yeah? Yeah. Do you have a question about it? You know what I'm sorry? Or he'll just quote something. Well, that was like a fill in the blank in a way just now.

That was smooth. That was smooth. Super smooth. But now what he's done is he's brought it up and he's killed the smoothness. And he's so proud of himself for being a bad, let's be honest, a bad interviewer. Well, you have your, you know, you've done your research. I've done my research. Yeah.

I don't know. Well, I'm talking in circles now. But yes, that was my first. But I also had like a built-in role model, I guess, with my sister. Because I, you know, could look up to her. And so that was great for me. But I love that you kind of said that because normally people always ask the question of like child stars, like they're off the rails. But I'm also like, but there's also so many examples that I could say of ones that are, you know, Scarlett Johansson, Natalie Portman.

Like Nick, like you said, there's examples of totally the opposite. Yeah, but people don't want to talk about it. They don't want to talk about it. It's not as juicy for them. They're not really thinking about what they think when they say that. I think it's just like an acquired opinion. And then actually, if you sit down and think about it, it's not true at all. But like, but they just like to.

Yeah. I love, because I also, it's like I got to find what I love to do from a young age. It's like, what's better. My family's all, they're all athletes. So we were supposed to be tennis players, my sister and I. But I think the athletic, like, athletic, like, discipline that's in my family, there is something to acting that I feel like is like a, it is very athletic. Like there is a discipline to it or like the adrenaline that you get.

It's like that feeling before a game. It's like there's a lot of the same. You have to nourish yourself. Like there's a lot of similarities in the way that I work. I feel like it does feel like. And it's like a team sport, you know? It feels like an athletic event. Clum chowder allowed?

Clum chowder allowed? He's not allowing it. It was just a mention. It was just, you know, it's a food show. I think we should allow the clam chowder. Yeah? Yeah, clam a louder. Come on.

Clam alouder. Clam alowder. I'm just trying to sneak that in. I'll allow clam chowder. I'm not allowing clam alowder. Holy smokes. When did you start? You're saying Holy smokes a lot today.

Well, I said it earlier. Holy smokes. I bet the lady from Disney earlier. I shout at Holy smokes. He's trying, and when he says it, he looks right in the camera. Yeah, yeah, yeah. Holy smokes. cameras to choose from him.

And he's going to get Ben to put up holy smokes below it. Yeah. Yeah. Yeah. Yeah. I've got to have new little catchphrases as it's going on. You've got to keep something going. Bloody L.

Yeah. Yeah. People like saying that to me here. Oh, what? A bunch of wankers. Because they say bloody L. Like instead of bloody. I know.

I'd hate that. They'd do it. It wouldn't make sense to you. No, it might sense for me. My name's James. Clam a louder. Clam a louder. New catch frame.

Okay, okay. Well, I'll alouda the chowder, but that's, come on, that's good. Alouda the chowder's better. Yeah, but we workshopped that. A louder the chowder, yes, we workshopped it. I wouldn't have got there without you. It's a team sport. Podcasting, it's a team sport.

Yes, your main course. Okay, okay, we're going to do something from my grandmother's recipe book. And it is something called, chicken divan. I don't know if you ever heard of it. No. If you look it up, it is, it is something that, it's kind of, I don't know if it's Southern. I'm assuming it is almost like a take on like a curry, but like a Southern curry. So it, when I describe it, you're going to think it sounds so gross. But it is made with cream of mushroom, like soup. Oh, the soup. Yeah, but like cream of mushroom in the can.

Um, mayonnaise. Oh, my God. Yeah. I'm pretty sure we can say this is something. This has never been said on this show, chicken dye fan. No, no, no. Never. No, no, no.

And curry powder. Like bought in the store. It's like, you know, generic curry powder. Yeah, like yellow curry powder, I guess. I'm trying to think exactly, because I've actually never made it, but it is in that book. But it's a, it's a casserole. Yeah. So you boil chicken.

You boil the chicken. This gets better and better with every time. I mean, it is one of my favorite. It's like so comfort for me. I mean, because it just also makes me think of home because she would make it so much growing up. And she's still like, oh, can you make chicken dive-man. So then like the curry, the mayonnaise, the cream of mushroom,

like all that's like mixed together. That's put in a casserole dish with broccoli. Because can't guess the next one going into the next. We're going to top it off. So then the broccoli. in there, it's like a layering. We're going to top it off with... Can we guess?

Yeah, yeah, yeah. Both have a guess. Yeah, have a guess. Well, I mean, we've already got mayonnaise and cream of mushroom soup, but are we putting cheese on top of it? Yeah, we are. Oh, I'm obviously going to go so obvious.

What were you going to say? I was just going to say marshmallows. Yeah, yeah, yeah, yeah. At this point, who knows? That could have been, that could have been as well. Jello. Yeah, that could have been too. No, like yellow cheddar cheese.

Yes, yeah, yeah. Yeah. So then that goes. on it, then you bake it in the oven, and that cheese gets, like, really crispy. Like, I like a, it has to have a crisp layer on it. And then the curry, it's like a, it doesn't taste like mayonnaise. It just has that, like, consistency. But I also, I love mayonnaise and condiments and stuff.

Like, some people are, like, revolted by it, but, like, I, more condiments, the better, like, on anything for me. But, I mean, this is a casserole. But, yeah, and you have it with, like, white, fluffy rice. I'm not selling it I'm not selling this but it also it's like if you look up chicken dive in

there's a lot of recipes for it people eat it as you were describing it it sounded like the sort of thing you'd see on diners drivings and dives yeah yeah don't you think like Guy Fieri would be going in there and doesn't look

bad when you see it it's actually it's colorful I can imagine it it's colorful because you got the orange you got the bright green of the you know of the broccoli and then the The chicken is like a nice yellow, so it's not like sloppy looking. It like looks nice. I think the bit that upset me the most was boil the chicken.

Boil the chicken really upset me. Yeah. I think once the, I can, because I can imagine the soup. That's a quick way of doing something. You know, just put the soup in. I was even on board with the mayonnaise, but boiling the chicken. I know, because it's not, you don't, you're not trying to get a brown on the chicken or anything. You don't want that extra flavor. No, no. You don't. Because a lot of that's coming from the soup. Yeah. And it's the whole chicken. It's like chicken breasts.

So you just buy the chicken bread. They got two of those, okay. Two, yeah. Made with only chicken hearts. Yeah, yeah. No, it's chicken breasts. Yeah, and you kind of, does she shred it up? I don't know.

Well, it's not really shredded. It's kind of put in there. I know. I need to revisit. I haven't had it in a little bit. But then my sister the other day, because I'm here in London, She was in L.A.

And she said that Gaba, that's what I call my grandmother Gaba. She was like, she made Chicken Dive Ann the other night. I'm like, I wish I was there. I missed it. Yeah. So it had me thinking. I'm like, I'll put it in my dream restaurant. When people have like, here's something.

I respect. We talked about this. I said here's something. You can't flag what you're going to say with his something because now we're all expecting something. Yeah. But you're going to say something, right? He'll say something, but he said that here's something as if this is going to

going to be good stuff. Good, right. Yeah, yeah. I tend to use it when it's not good stuff. Okay. To try and like, got it. Got it. But Elle doesn't know that. Yeah. Try and get it. Well, so I'm getting used to it now. Yeah. Yeah. It's really nothing. Guess take a while to get used to James. But eventually they do. Not really by the end of the podcast, though. They're usually on the way home they get and go, I could probably do that podcast now. Put up with that guy. Like, can we do it again? Yeah. Yeah. I always respect when people use they have a specific name for a grandparent that is like

no one else would know that name it's based on someone not being able to say it when they were a kid or whatever that's what it is when they still just will say it to everyone else because when I was a kid at my school everyone called their grandmother

nan everyone to say my nan and I called mine granny and felt like an idiot and I still feel like an idiot did you get bullied for that no because I just said nan at school I was trying to blend in I go my nan, and I remember I have a distinct memory as a kid of my mom picking me up

and me talking to a kid in front of her about my granny, but saying, getting to the point when I'm like, oh my God, I've got to say nan now. And what she sells me out. Right. What if she goes, what did you just say? Yeah. And then your mom is like, nan. That's not, he calls her granny, like a little, like a little baby.

That's what I felt like. So whenever anyone, Papa just goes with their own name, which is like so specific to their family. I'm like, respect. So self-assured. I wish I was that brave. Thank you. That's a cool name though. That's like an individual name for grandparents. Yeah. I was just grandma, grandpa, nanny and granddad. Those are mine. Yeah. Yeah. Yeah. Was it? Solid. Did they decide it or did you? Because like, I don't remember a moment where I decided it. Yeah. And it's like family wide as well, those names. Oh, okay. Yeah. Because now, like, I have to remember like with my, my nephews and stuff. Yeah.

different grandparents, and different grandparents' names change with. My parents are not known as the same thing to both sets of nephews, and I've got to remember that. And if I get them muddled up, I get corrected. Big time. Oh, wow. This is like childhood trauma for you at this, keeping the grandparents straight. I don't know why they can't just cut it off after the parents.

Why do we have grandparents to confuse everything? Their first names. We should know our grandparents were their first names. Yeah. It'd be much easier. Because uncles and aunties. Yeah. They're closer in age.

And we'd just call them by their names, right? You wouldn't call your uncle, uncle. No. But I'd call them Uncle, like, full name, Uncle Billy. But you wouldn't call Uncle Billy, Uncle Billy to his face, would you? Yeah. Hello, Uncle Billy. Used to when I was a little kid.

Oh, what a loser. What a loser. Hello, Uncle Billy. Well, that's what I should have been self-conscious about. Oh, my God. I'll say that to everyone. I'm going to go and see my Uncle Billy this way. It's not Uncle Billy in the rhyme, is it?

No, it's not. No, it's my friend Billy. Yeah, it's wife and Bailey El isn't need to know that way What's the rhyme? It was like a school yard It's like a school yard, I apologize for this in terms of I can't believe he's brought this up

That we all learned And I don't know how these things spread Because me and James went to school In completely different places in the UK But we all know my friend Billy had a 10 foot Willie Etcetera Hell, I'm sorry Yeah

Ellen, I'm just so sorry I won't go through the whole rhyme, I won't go through the whole rhyme Elle but it ends up being cut off with a rake by the girl next door Oh, my God. She thought it was a snake. In her defense, in her defense, she thought it was a snake. She thought it was a two-foot-four.

And that is your uncle. Yeah, yeah. I can't believe it. I'm going to think that's my uncle now. Everyone expects him to be sad, but he's like, it's still two-foot-four, go. Yeah, yeah. If anything, it's easier to manage. Yeah, exactly.

She did him a favor. Yeah, yeah. God. Oh, Elle, I'm so sorry. I mean, it seems inappropriate to segue into your dream side dish now. So you've got rice with it. Uncle Billy's Willie's side dish. Oh, no.

Oh, God. Well, we had rice. Yeah, put in there. But I do also, I mean, this is funny. We were talking about Popeye earlier. But, like, people call, like, I love spinach. Like, so I need a side of spinach. Like, if there's a side and, like, spinach is on there,

I'm always getting it. I think that'd be good with that main course, actually, by the sound of things. It'd be quite nice. Yeah, like mixed in there maybe. And like, you know, would you get it involved with the... No, I wouldn't get it involved. No. But I...

No way. No. That was so quick. No, no, no, no. No way. For the people who were just listening, I got a finger wank of you. No. But yeah, just like simple, steam, spinach.

Uh-huh. Yeah. Salt. Like, but yeah, not too watery. Not too dry. I really hate when it's really dry. I had that last night, actually, at the hotel, I was, like, ordered some spinach, like a side. And it was like, oh, no.

Too dry. I need it too dry. Do you ever complain? No, never complain. You can't, can you? I mean, also, it was room service. So what are you going to do? And it's going to go through the whole rigmarole again.

I've been coming up with another, you know, they'll bring a whole table up for the side of spinach. Yeah, yeah. And it's really drying on the way up is the problem as well. True. So next thing you know, there's someone with like a spritz bottle on the way up. Being like, we've got to keep the spinach moist. Oh, no. The fanning's in town, everybody.

That's what they'd say. Keep the spinach moist. Like a whales washed up onto the beach. They're just trying to keep it moist. The other day, I was on tour. I was in Norwich. You know, Norwich in the UK? I do not.

That's a little, little city. And I ordered some room service in the evening. And there was like a kind of a charcutory board type. There was a meze. Yes. So I said, I'll get that. Yeah. Comes up, deliver it.

They leave. I look and realize, oh, they've forgotten the falafel isn't on there. But actually there's quite a lot of stuff on here. So I won't complain. I'm just going to leave it. 10 minutes later, maybe even five minutes later, knock on my door. They bought the falafel up. But in the five minutes, since they delivered it and left, I was now just in my boxes.

So then I had to go, hold on a second. Yes. And then they're thinking. What's you doing with the mezzay? We just dropped out for a second ago. It's getting freaky with the mezzar. And then I answer it and now I'm just in a dressing gown. Same lady.

Yeah. He's like, okay. Yeah, what are you doing? So you answered, I do want to know. Yeah. So you answer the door, you got the room service. You immediately took off your clothes to eat. See, I understand James.

I understand all this. Yeah. I get ready for bed. Yeah. It's just me in there. I get ready for bed. I'm not. You know, I'm not about to do anything.

When you eat in restaurants. With the hummus? Never. So when you eat in restaurants, are you like, I can't believe I've got to have my clothes on for this. It's the worst part of a restaurant. Yeah. Yeah. I'll just sit there with my clothes on.

I've never coming to your dream restaurant. I know. Like, I am, I can be gross. Like, I, like, eating in bed or eating in the tub. Yeah. And then sometimes as you look and you're like, this is disgusting what I'm doing. Yeah, never look. Never think about what you're doing.

Like, why am I doing this? But then it's. Like, have your, like, laptop. Like, if you order pizza, like, you have... I once, like, had a full setup, like, on the, you know, bath tray thing that goes across. All fell down. Like, full pizza in the water. I mean, that is gross.

Still eat it? Still eat it? No. Oh, my day. But I am... I'm someone I will eat off the floor. Like, there's, like, five-second rule. Like, I'm, like, it really doesn't bother me.

I think if you're willing... If you're willing to eat off the floor, I think five second rules out the window. Yeah. You just find stuff, because it doesn't make any different room. I won't find stuff, I guess. It's foraging. Yeah, I know. It's like, if it drops, it's like, okay, it's fine.

Yeah. It keeps my immunity up. When the pizza fell in the bath, are you then having to run a whole new bath? Because obviously then you're basically sat in pizza. Oh, God, yes, yes, yes. Yeah, then you, yeah, 100%. And order another pizza.

Yeah. Yeah. Would you ever do pizza in the shower? No, but I have. Just heard someone laugh outside It's always good to get a laugh outside Just want to do a shout out to the outside crew We don't shout them out enough on the pod

So we appreciate your support There are people outside Yeah just so you know I think I have eaten When I'm like in a rush I wouldn't put it past me that I've like leaned out the shower And like had something

You've got to lean out You can't be having pizza in the shower No or like a burger Yeah. Yeah, yeah, yeah, burger in the shower. If you got one of those like, you know, rainforest big shower heads, you could put the food on top of that like a place. Yeah. And just like have it there and then put it on.

That's the driest place, really, on the top of the shower. That's the driest place in the shower, yeah, for sure. That's the driest place in the shower, I think. Yeah. Is it? On top of the shower. Yeah, yeah. Or the fridge, actually, the fridge very dry.

Yeah. Or the little soap tray. Mm-hmm. Oh, yeah. You could have some fries on there. Yeah, yeah. Yeah. I've done a beer in the shower before.

Is that sad? Hmm. Yes. It was on holiday. Okay, that's all right. I like the idea of it. Depends if it was like a depressed. It wasn't a, it was like... Holiday starting, baby. Great. I'm getting clean and I'm getting tipsy.

I like that. Yeah. I like that. Yeah, yeah. But then it got, did it make it hot? The beer hot. A little bit. I love a beer with like a cold beer.

Yeah. Yeah. But it was never as hot as the shower. So it was perfect, actually. And I'm going to do it again. Well, let's get on to your dream drink from that. Oh, yeah, a drink. Is it a beer?

Is it a nice, cold beer? Oh, my gosh. It could be. That would actually kind of go good with my southern curry. Or normally I order a Nogroni. That's like my drink. Yeah, I think I'll say Nogroni. That's what I was coming in here with.

Now I'm dreaming of like a medello. When did you get into Nogonis? Because I consider Nogroni's to be a very grown-up taste. Really? Yeah. I remember when I was like, hang on, I love. like Negronies now. Yes. Yeah. I know what you mean. I saw a Nogroni fridge magnet the other day. It was a picture of a Nogroni and it said, I didn't

like you at first either. Oh, really? Sassy. Oh, I didn't know that this was the lore. Well, neither did I. Apparently the takes I bring to this podcast are already on fucking fridge magnet. Right. Hot post in the podcast with a fucking fridge magnet, Elle. I'm saddled to this fridge magnet, motherfucker. And you know what I always say, Elle? Live Love, Love. Yes. That's mine. Shit happens. I think, well, so apparel spritz, you know, that's like sweet. So it's like the grown-up apparel sprits in a way.

It's like much more bitter. But I got, it was here in London, I would say, because the showrunner, again, of the great, the show I did, because I did that show for like three years. And I think I turned, I started when I was like 20 and then till 25. Like, that's how long with like the pilot and the whole thing. So it was a lot of like formative years. my life. And the showrunner, Tony McNamara, he wrote the favorite. He wrote poor things. And he wrote our show as well. He's a genius. And he's a huge foodie beyond. And he drank a lot

of ngronies. So I was like, oh, like, I like that I'm going to order a Nogroni. Like we would all go out to dinner a lot. And he would get a Nogroni. And so I would. And so then I just started to really like the taste. And I like that it's bitter. Like now when I drink like an Apparel Sprits, it's just too. I'm not someone that normally says. says, ooh, it's too sweet, but like when I want to drink, I want it to taste like alcohol. Yeah, yeah. Do you know what I mean? Yeah, you're having a drink.

Yeah, and I've heard that a Nogroni, because all three parts are alcohol, that's the sure bed at the bar, like if you don't want a water down drink, like any bar in the world, get an agroni because it's not, they're not going to, they can't water it down. It's not like a tequila soda or like. They're not shaking it around. They can't because it's not, yeah, there's nothing else in it. And then, they put a massive ice cube in it. True, which I do like that.

You like that? You like that? Yeah, I do. That winds me up. Really? Why? Because it like hits your nose? Yeah. A. There's nothing good about it. It hits your nose. Yeah.

And it takes up all the real estate in the glass. And you're like, how much drink is really in here? But I think this is a difference between... It's not like a yorce pudding because you can put something at yorkshire pudding. In like Americans and Brits, there is an ice difference. Oh, there's a big ice difference. Yeah, because I love a lot of ice. Like, I don't care about, oh, I'm not getting enough drink.

I want my... I want my soda or, like, Coke. I want it like crisp. I want tons of ice. Like, I'm okay with it. But that's because you're getting free refills. True. At my fast food joints. Yeah, yeah.

We don't get that. So if we get, if we order a Diet Coke or something, we're not, we have to pay for another one. So we don't want any ice in there? I'll say no ice. But that's the experience of drinking a Diet Coke. Don't you think it's better when it's really cold and has the ice? I'm not in it for pleasure.

I'm in it for value for money. Yeah. That's our life. Yeah. Yeah. That's your life. Do you think, did Tony Mac know that you were copying his drink? Or were you keeping it on the low?

Were you acting like you always drink the gronies? And this is what you've always done. Yeah. Or were you saying, oh, Tony, what's that? I like the sound of it. Maybe I'm going to get one as well. Yeah, he probably knew. He probably knew that I wasn't acting cool.

Because, again, I was still kind of young. I mean, because obviously you could drink earlier here, but I was, I don't think I had turned 21, like on the show. So I was still like, you know, when you're at like parties and things, when you're not drinking Nogronis, you know. So I was open to that of like, oh, I'll try this because you're trying it. So yeah, you probably knew. Honestly, probably. Yeah, probably.

But I always think of that, was it that restaurant here that you all have, like St. John's. Oh, yeah. Yeah, that's, right? He loves that. Yeah. Yeah. I like it too a lot, but that, I like had sweetbreads for the first time. I'm like, whoa, they'll do everything.

And I try it all. I mean. Yeah, it's nose to tail, so they're literally like, everything goes on there. I know. It doesn't bother me. I know people can be really grossed out by it, but I'm like, I'll try it. That's great. They doigan and a groaning.

It's better, I mean, it's better for, if you're going to, as you say, kill an animal, it's only got one of every thing. Yeah. Or two of it. You've got to use all of it. It's more respectful, isn't it? Yeah, I think so. Well, you say that, but then. Less wasteful.

Yeah, it's less wasteful. That's what you feel less, less, more respectful. Also, you're not using everything. There's some bits I'll be like, come on, guys, throw that away. Exactly. Not me. No. Not Uncle Billy.

I have all of it. Yeah. If it's 10 foot, I'll eat at all. We arrive at your dream dessert. Okay. You said you didn't have much of a sweet tooth, but then we had the donut chat at the beginning. I know. Which, like, James is worried because James is a dessert guy.

This is where we differ. I'm more of a savoury guy At the beginning I felt like Kindred Spirit because I've only really just got Like I've changed my donut habits And now I love Dunkin so much I used to think

Do you guys have Duncan here? Yes but not as good as you've got it So here's something In a Last November I was in America for a month And I didn't have much to do and I went big on Duncan.

I didn't know you went big on Duncan. I went big on Duncan. I suddenly discovered that I loved it. I mainly told Stuart Law as our mutual friend because he's always been a Duncan evangelist to me. I've been like, you're high as a kite. And also, I don't really like Krispy Creams anymore because I saw Stuart eat just too many of them during the tour

and it made me go, I don't know how this guy is eating Krispy Creams at midday. Also, Krispy Creams here is like every service station on the motorway has like a cabinet of crispy cream. I know, which is so crazy. Like in Tesco, they have them. Yeah. Like out, which is like not like it is at home because they're the best when they're hot. Yeah.

And at home it's like hot donuts now and then you go in and you can get them fresh. But I like them from them. Well, not Stuart Laws. Stuart Laws, if he's listening and he will be. He is, he can't walk past a cold Krispy Cream donut without eating it immediately. Wow. He loves it. Yeah.

And he was always saying to me, are Dunkin's the best. And I was like, you know, I had a Dunkin donut in London and was like, I know what you're talking about. And it's just a very boring donut. Yeah. In America, you've got different ones that we don't have here. But it is still just like so straight down the line, nothing fancy. Yeah. But I have so many favorites there.

And on my next trip to America, I was so excited to go to Dunking. Because when I got back to London, I was like, I'm just going to Dunkin all the time now. No, forget it. Not as good. Can't. Yeah. But in a way, I was relieved because I was like, that would be the end of your life. That would have been the end of your life.

Yeah, exactly. So actually, thank you for making Dunkin not as good in London. Yeah, it can be a treat. That's so good over there. Yeah, it is. He's flying to America about six times, six times a work. For Duncan. Yeah, yeah, yeah.

You need to get in the commercial. You're a Dunking. Oh, I am a Dunkin. You're a Dunkin. You need to get him a Christmas gift, the Dunking shirt. Yeah. And a crown. And the crown.

Yeah. Yeah. The Bin Affleck, you know, you can be in the Super Bowl. commercial. Yeah, I could be in the Super Bowl I actually know about that now because I stayed up for the last, well, for the Kendrick one to watch.

Yeah. Because I wanted to watch the halftime show. The commercials are a big deal. So I now understand the commercials are insane. Yeah, yeah. It's like the curse of the nutcracker 3D in every single commercial. It's mad.

It is. It is. It is. It is. It really is. You got some royal blood in you? I do. You're a...

Yeah, I mean, You're related to our royal family. Yes. On my mom's side, someone did some Ancestry.com, and it's, who is it? It's King Edward, the third or something like that. There's been a few of those guys, yeah. But there is like apparently some royal bloodline. Someone did an Ancestry.com.

We didn't even do it ourselves. Like a fan did it or something. And there was like, so I don't know, but apparently that is true. I don't, yeah. You can go on one of those shows. and find out if it's definitely true. I could. I could.

Yeah, I probably should. But then I always, there's something about those like swabs and stuff. Then I'm like, then my DNA's out there. Yeah, you don't want to commit a crime. You might not want to have that. I mean worried that someone will frame you for a crime. I don't know, but you're just like, well, it is out there. You're giving it over.

I don't know. He's that nice man who presents that ancestry program is going to thank you for a crime. And it could be a crime from way back in the past because he knows everything about history. Exactly. So he could get you. Exactly. Okay.

Yeah, we could, Ed. You go, they never caught the person who did this. Yeah. So when's the crime you're thinking of that I was going to be framed for? Because it would have to be within El Zodiac. Zodiac. They never caught Zodiac. That was me.

Sorry. Huge exclusive for the podcast. Yeah. This is huge for you guys. Yeah. And thank you for bringing this to us. No. But for the listeners, we all know it's Arthur Lee Miller. Oh, no. Please don't. He's the number one suspect.

Are you a huge? So you're a huge crime guy. He loves Dunkin' Donuts and the Zodiac killer. Just those two. Yeah, the Zodiac. I'm not a crime guy, but Zodiac. Okay, so Dunkin' Donuts, though. See, I have, I'm just going to explain myself on the dessert front. Because I don't feel that donuts are a dessert in what I think like. You know what I mean?

Like, donuts, they're not going to be on the menu at a restaurant for, like, a dessert. They could be maybe a cinnamon donut or like a chur. I love a churro. But there's certain, like, I call it like restaurant desserts. I'm just, like, not interested. I know exactly what you mean. You know what I mean? The brownie and the molten thing and tiramisu, it's like, I like it, crumbullet.

I like it fine, but it's not, I could take it or leave it. It's not, it doesn't call me like, ooh, I really want that. Like a donut is, I know, I'm so sorry I had donuts as a dessert recently Does that change it? I was in Bristol at a place called Other Okay And they used to have another restaurant

That Ed had gone to They ran a restaurant called Casimir in Bristol And their donuts, they have sourdough donuts That are toasted That are, I mean, I think they used to be in lamb fat Yeah And then, but it's got like vanilla sugar on it

And salt, definitely. I don't know, it's like, say, very fat on the outside of the I'm sure. It's one of the best desserts I've ever had. It was mind-blowing. I would like that. I would like that.

Yes. But that's not what, but you're not, but you're not, I'm trying to delay the inevitable. Of what I'm going to say. You're going to like what I'm going to say, I think. Well, you're going to think one is really weird, and I'm having two. You can't stop me. I won't stop you.

But I, one is like an ice cream, so. Okay. We're good, we're good. But we're okay, we'll start with one that I think you might like. There's this place. place called Lady M in New York. Yes. And they make meal, they're called meal crepe.

Yeah. Cakes, like 20 layers of cakes with the cream. It's like pillowy soft, and they have all different flavors, and they're like really pretty. And I like the strawberry one. I love strawberries. So that, it's pretty exceptional. I think that's the first thing you'd eat at my restaurant. Crete cake.

Yeah. Crate cake is what they're called in a... I'm saying crepe cake, because that's what we say here, but it does sound like I'm saying crap cake. So I don't know if I'm really helping anyone there. Yeah, crap cake. But no one's chosen that yet. Relatively a new thing, is it relatively new thing?

I don't know. I don't know. I think it's one of those things that has obviously been around for ages, but someone has gone, let's make this trendy now. Yeah, let's get it out there on the algorithms. I know that Lady M in New York, they kind of are like the iconic place for doing it. So maybe they've been doing it for a long time. and then some TikToker put it on, you know what I mean?

Because I do look incredible. Yeah. And it was the first time I had one. I did have that, like, you know, oh, I've been done here. They look amazing in the photos. James is so worried about being done at every opportunity. I get done all the time. And then, like, I was eating it and going, I'm not that fussed about it, actually.

And then I wanted another one in the future. And actually, I find that as long as I'm not being a gentleman about it, and I just go nuts. Yeah, it's good. And cram it and have huge mouth. of it and really go undignified. But why do you want to do that? Delicious.

Oh, it's really nice and you have loads of it. But the whole point is that of the layers is you get like a fork and you cut down and you can see all the layers inside. No, no, if you pick out on them and you just go like a massive mouthful and you get it all, all the cream and the crept and everything in your mouth at once, it just fills your mouth. Yeah. It's delicious. It's not a dainty. But it is, that's what it is. Yeah, but that's the thing.

That's where they get you. That's the con. El, how are you eating it? Do you have to go, I'm not. going like crazy, I don't think, but... In a jacuzzi, maybe? On the top of the plane, I have to be skydiving, eating them. I, yeah, no, I just, I think, like normal person.

Yeah, probably. Like a human, sure. But I like... But the strawberry one is really good. With the strawberry, like, pastry cream, that, that is really good. I think I've had matcha before. Oh, yeah, I don't know, but I like matcha as a job. drink, but I don't know if I would like it. See, again, if it was a chocolate, like one of the

the crepe cakes, I don't know if I would like it as much. It's funny. It's like I love like custard and cream and I like white cake and I do like that. But and then we're having, okay, so we're having that, this doesn't go with this at all. It does in color. But I have to mention it because it's my favorite ice cream in life. And it was recently discontinued. It's at Baskin Robbins. It was recently discontinued. Or, well, not recently, for like a couple years. And I thought, wow, I'm never going to have this taste.

It's like the taste of my childhood. I'm like, I'm never going to have this taste again. And it's the bubble gum at Baskin Robbins. It's pink, and it has pieces of, like, square pink bubble gum in it. And it almost tastes like milk. Like the ice cream itself kind of tastes like milk. And then you have these really frozen, rock, hard pieces of gum that you, you chew at the same time as you're eating

the ice cream. Yeah. So then it's like it could break a tooth. I mean, the gum is so hard. Like, for kids. Like, I mean, it's definitely like a choking hazard. But it's so, it tastes so good. It's like my, it's my favorite thing. And my mom is

very good friends with, there's a Baskin Robbins, like a local one around where she lives. And she goes there and gets like a milkshake like once a week. Like, and she is very good friend, Bruce. who works at Baskin-Robbins, Bruce and her like this. He knows how to make her milkshakes.

She likes chocolate syrup extra. She has to be thick. There's a whole thing. And, like, Bruce knows how to do it. And so, like, he sees Joy. My mom, like, walking in. And he's like, all right, like, he knows. And for my birthday, this last year, my mom surprised me.

Bruce called the company and ordered a gigantic drum, like a drum. It's like this big of bubble gum. So they made one up for you. Yeah, but they make it, but you have to like, because no one likes the ice cream. So it's a terrible seller. It's like the worst seller of their ice cream. So they're like, the stores have to buy it or call it in to be like, and no one is doing it anymore because they're like literally no one eats this. And so Bruce was like, well, no one eats it, but I can call it in if you buy the big drum, but we can only do it by like the bulk.

And he did, which was amazing. So I got to eat that. Are you swallowing the gum? Yeah, well, this is what I'm thinking. Are you trying to keep it in your mouth with each mouthful, chewing it up, and then blowing a huge bubble? You can't blow a bubble with this gum. No. It's too.

Well, there's also something great about the gum kind of freezes while you're chewing it because the ice cream's so cold, and I like that. Like, it's kind of like drinking really cold water with gum. Yeah. There's something there. Or drinking, like, eating like a chocolate bar and drinking cold water. I know what you mean when you drink cold water with a gum in, and then you can feel it hard and get hardened. That's what happens with the ice cream. And then you're swallowing the bubble gum.

No, you just chew it and once you're done, you spit it out. Yeah. Yeah, you can't eat it. It's bubble gum. You can't swallow it. But that's crazy to put it in ice cream. I know. I know. I've seen it at the Baskin-Robbins and thought, like, never in a million years would I get that. Exactly. That's why it. No one orders it. I didn't know how it worked like that.

Yeah. But shout out Bruce, Bruce, Bruce Kinrobin. You're going to calling Bruce Ginn-Robbins from now on? Yeah, I think you have to. He's got to be called Bruce Good Robbins. Oh, my God, what is this? Oh, my. I'm going to read you your menu.

Yeah, this is your menu now. The most disgusting menu. Oh, no. Not to me. No, trust us. Yeah, this is a nice menu compared to so many that we've had. You would like still New York tap water. You would like the red lobster chitter bay biscuits, but like upgraded with cold whipped butter and honey.

You would like the panco crumb, mozzarella. plastics with marinar sauce, Hungarian cheese triangle chucked in there and we did Aloud of the Chowder. We allowed at the chowder. Yeah, that's right. Main course, the chicken divan.

Yes. Made by your grandmother. How are you spelling divan? It's D-I-V-A-N, I think. Lovely. Yeah. Side dish, steamed spinach with salt, not too watering, not too dry.

Drink a ngroni and dessert, strawberry crepe cake from Lady M in New York and a bubble gum, Baskin-Robbins ice cream that will kind of you won't have it together you'll probably go back and forth

exactly one after the other I think you gotta have the bubble gum last haven't you yeah you do top it off it's an imperative I think that sounds good

yeah it's good you would want to I think you would like it I actually do want to try the main I want to try the chicken guy I want to show you a photo of it yeah

I bet it looks exactly as I'm imagining I think it does and hers looks a little like it's you know so Ben's holding up oh there he is yeah I'll be honest

that's pretty much it but the cheese is a thicker layer on ours and more, um, crispy. Yeah. Yeah. It sounds like something someone made up when they were stoned. Totally. They put it together.

They're thrown in a load of soup. They're like, what else we got? Yeah. Fuck a load of cheese onto the top. And then they're like, great. Exactly. This is a tradition now. Some accusations leveled it with the grandmother there.

Yeah. Yeah. Not specific. And guess what her name is? Mary Jane. No way. Yes, it is. Well, that's exactly what's happened.

It's the pronunciation of her, what do you call her? Gabba. Is that because she was the one who couldn't say? Yeah. Hi as a kind, Mary Jane. Yeah. Elle, thank you so much for coming to the Dream Restaurant. Thank you.

Thank you, Elle. I loved it. Thank you, guys. This is so much fun. Well, there we are, James. What a great episode. Terrific. What a delightful lady.

Absolutely fantastic. A pleasure to chat to Elle Fanning. Absolutely. I kind of do want to try the dovin. Yeah, I would like to try the chicken divan. I mean, I said to you off mic that Elle was so nice and we were getting on with us so well that I didn't put the boot in on that dish as much as I wanted to.

Restrained. A lot of listeners would have thought Ed's been remarkably restrained. Yeah. The idea of dumping a mushroom soup into something is upsetting to me. But I bet it is comforting and warming, and it obviously held a lot of nostalgia. Yes. And significance for Elle, so I didn't put the boot in, but it does not sound nice. Well, you know, I like it.

I might start dumping it in a tuna mushroom soup and everything that I eat. Yeah, you should do that. It sounds comforting and nice, yeah. Yeah. Elle did not say green eggs and ham. So you got to stay in the dream restaurant. Got to say the dream restaurant. I was very happy for that, actually.

and Predator Badlands November the 7th this Friday if you listen to it when it goes out 2025 2025 of course Yes

And this is on YouTube tomorrow Yeah this is on YouTube tomorrow November 6th 2025 Yeah we'll be on YouTube Wow Our life's gonna change Yeah

We're all doing well Elle's got a new Big hit franchise film Yeah We're on YouTube We're on YouTube now Man What are you gonna do

With all your YouTube money I think I mean It's gonna be a house in cash. Yes. Yeah. And then probably

another property in New York, maybe somewhere in Tokyo, and then probably a lot of properties around London and I'll just get into the property game.

I'm going to buy Josh Whitacom's big house that he's got in Cornwall that he puts on Instagram. I'm going to buy that off of him and then

keep and then take over the Instagram account and then level it on Instagram and everyone will see that I just leveled the house. But dressed as blobby so he's like

oh no, he's coming for his other house. I mean, dressed as blobby. Yeah, yeah. That's what I'm going to do. So then we're more YouTube money. Yeah.

Benito, what are you going to do with your YouTube money? Theme parks, he says. He'd spend it on theme parks. Yeah, yeah. Well, thanks, Elle. Thanks for coming in. Thank you so much for coming in,

Al. What a wonderful menu. What a wonderful conversation. And everyone should go and see Petit Abadans. Bye. Goodbye. Thank you.