La, la, la, cuisine, la France l'Elysée, Marie Charbelier, les poissons, les poissons, how I love les poissons, love to chop and to serve little fish. First I cut off their heads and I pull out their bones. Ah mais oui, c'est toujours délice. Les poissons, les poissons, hi, hi, hi, ha, ha, ha. With a cleaver I *** them in two. I pull out what's inside and I serve it up. Ah, God, I love little fishes, don't you? Here's something for tempting the palate. Prepared in the classic technique. First you pound the fish flat with a mallet. Then you smash off the skin, give the belly a slice. Then you rub some salt in because it makes it taste nice. Ah, the claw! I have missed one. Sacre bleu, what is this? How on earth could I miss such a sweet little succulent crab? Kale, the marsh, what a loss. Here we go, the sauce and some flour. I think just a drop. Now I stuff you with bread, it don't hurt, well, because you're dead. And you're certainly lucky you are. Because it's going to be hot in my big copper pot. Tout à l'heure, mon poisson. Au revoir. Ha, ha, ha. And now for something truly exquisite. The crème of the crème. De la crème. Ho, ho, ho, you may ask, but what is it? Well, it's a teensy surprise. You don't have me beat. We'll cook them up nice. Ha, ha, ha. Bon appétit. And now, prepare to fry. Au revoir to our friends from the sea. Fish fillet. Fish au thai. Fish flammé. Fish au thai. It's a fish, how you say, jamboree. Curry fat. Kippers felt. Fish kabob. Crabs will be grilled to a thai. Fish lightly toasted and roasted and steamed. Toss in the blender and tenderly creamed. Dish after dish, like you wish you had dreamed. Le poisson au revoir.