our story of savoir faire, our story of craftsmanship, our story of how many hours goes into making this jacket, like 100 hours, all hand-made, is still the core of our story, our craftsmanship, our savoir faire. it is still how people engage with luxury, the quality of it, the beauty of it. a thing of beauty gives us all joy. so that is still a very, very big reason how people look at luxury, the quality, the savoir faire, being part of that. and the story of gabrielle chanel, and the story of her dna, and what she means for us, her spirit of constantly innovating in radical ways. because, when she designed clothes, it was about the freedom of movement. it was about anticipating the needs of the modern woman. it was about creating trousers, cross-body bags, so that women could ride bikes, ride horses. so it was about supporting women to be and become whoever they wanted to be and become. it was about being on this journey of self-discovery with women, and that core part of our story doesn't change. it is the story of being -- supporting women to be and become the best versions of themse

opened a training center in leatherwork where 400 graduates a year are schooled in the art of “savoir-faire >> when you have a carriage which is pulled by five horses, you better make sure that all the equipment you're using is going to be strong. so saddle stitching techniques were not about trying to be hidden. they were about being strong and functional. >> today, it is a hallmark of the hermÈs bags. >> and here is a stitch. >> dumas learned to saddle stitch as a boy, upstairs at the faubourg, in the workshop where they still build saddles today. he thought it was the perfect place for a lesson. >> you're gonna hold by applying a gentle pressure with your legs. >> with my thighs. >> yes, with your thighs. you're gonna be able to hold it, that little piece of leather, so that your hands are free to stitch. >> okay. >> with needles in both hands, you're supposed to pull a strong linen thread coated in beeswax into precise loops. >> so i have to have the hands of a heart surgeon and the thighs of a professional wrestler, right? >> that's a very extreme, but, yes, if you manage to do that, y

faire. sous la terre. parfaitement. l'assassinat de an animator des missions. donc nous avons notre cognac, champagne et le savoir santÉ de satan pour l'ÉternitÉ. >> they said they'd cook lunch, which sounded like a sweet deal considering what's on the menu. >> are. >> good. start with a heaping spoonful of the finest au set caviar. so when you work for maurice, on a scale of 1 to 10, how good are minus two, minus two? and you only ended up in the kitchen because you were such a waiter, right? yeah. >> no, but i wanted to be in the kitchen after graduation. i was in paris with my suitcase. i was 17 years old. and then i see that guy. >> maybe some asparagus, upon which one nestles a poached egg, a freshly frothed sabayon, and an obscenely generous pile of black truffle shavings. >> i, i like a lot of sabayon. >> egg on egg, man. nothing beats it it's ridiculous. >> i don't know why people mistake me for you because they see us on tv together. >> we both have the white hair and people can say, oh, i love your restaurant. it's so good. la bernardine, la bernardine, i love your restaurant. it's great. the fish. it's