Chef Louis (voiced by Rene Auberjoinois) of Eric's castle takes a turn at singing while cooking
his seafood speciality before an unexpected audience (i.e. Sebastian). A completely pointless song
plotwise, but fun to watch and even more fun to sing.
Nouvelle cuisine
Les Champes Elysses
Maurice Chevalier
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound ze fish flat with a mallet
Zen you slash through the skin
Give the ze belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
And some flour, I think just a dab
Zen I stuff you with bread
It don't hurt, cos you're dead
And you're certainly lucky you are
Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
This video was not uploaded by me. Feel free to let me know if the embed is not working.
In an older draft of the song performed by Howard Ashman, which was featured in "Music Behind the
Magic" and the "Legacy Collection" album, Louis sounds less an egotistical French cook and more like
Beauty and the Beast's Lumiere who's taken over the kitchens. The draft features some very different
delivery (which is utterly terrifying or not frightening at all, depending on your point of view).
Attention, le class. Today we will discuss ze preparation of zat favourite food, fish.
Or as we say in my country, les poissons.
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound z fish flat with a mallet
Zen you slash through the skin
Give ze the belly a slice
Zen you rub some salt in
'Cos zat make it taste nice
Oh, for a special treat, you must try ze shellfish. Oh, ze shellfish. They are
being noblest of ze sea's creatures.
That's right, we are.
Ze clam is excellent, ze lobster is extraordinary, but best of all, best of all is
ze crab. Ah, ze crab.
Oh, crab.
Ah, ze crab.
I give you a demonstration
Of my special preparation
First you nab ze crab
Zen you grab ze crab
Zen you stuff ze crab
What?
This video was not uploaded by me. Feel free to let me know if the embed is not working.
This is another early version of the song, performed by Howard Ashman and featured in the
"Legacy Collection" album, which is closer to the final version in lyrics and energy. The
music also extends past the end of the lyrics for the chase scene between Chef Louis and
Sebastian.
Nouvelle cuisine
Les Champes Elysses
Maurice Chevalier
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound ze fish flat with a mallet
Zen you slash through the skin
Give the ze belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
Now some flour, I think just a dab
Now I stuff you with bread
It don't hurt, cos you're dead
And you're certainly lucky you are
Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
What is this?
This video was not uploaded by me. Feel free to let me know if the embed is not working.
The musical revue "On the Record" includes a performance of "Les Poissons", where it's combined
with Lady and the Tramp's "Bella Notte" for a culinary-based medley.
Nouvelle cuisine
Les Champes Elysses
Maurice Chevalier
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound ze fish flat with a mallet
Zen you slash through the skin
Give the ze belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
And some flour, I think just a dab
Zen I stuff you with bread
It don't hurt, cos you're dead
And you're certainly lucky you are
Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
This video was not uploaded by me. Feel free to let me know if the embed is not working.
The Karaoke Series album has a cover by Craig Toungate.
Nouvelle cuisine
Les Champes Elysses
Maurice Chevalier
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound ze fish flat with a mallet
Zen you slash through the skin
Give the ze belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
Now some flour, I think just a dab
Now I stuff you with bread
It don't hurt, cos you're dead
And you're certainly lucky you are
Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
The Broadway workshop of "Les Poissons" has the very enthusiastic vocalist working the hilarity of the
song to their benefit.
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound the fish flat with a mallet
Zen you slash through the skin
Give the the belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one.
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
Now some flour, I think just a dab
Now I stuff you with bread
It don't hurt, 'cos you're dead
And you're certainly lucky you are
'Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
This video was not uploaded by me. Feel free to let me know if the embed is not working.
The Original Broadway Cast recording of the stage musical features a very energetic John Treacy Egan
performing Louis' song with relish.
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack zem in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in ze classic technique
First you pound the fish flat with a mallet
Zen you slash through the skin
Give the the belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
Zoot alors! I have missed one.
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
Now some flour, I think just a dab
Now I stuff you with bread
It don't hurt, 'cos you're dead
And you're certainly lucky you are
'Cos it's gonna be hot
In my big silver pot
Too-da-loo mon poisson au revoir!
This video was not uploaded by me. Feel free to let me know if the embed is not working.
I shouldn't be surpised that "Les Poissons" would get a reprise in the Broadway version of the show,
since that's what they do to fun musical numbers. Here Chef Louis gets some back-up help in the form
of a whole troupe of his fellow Chefs.
Chef Louis: And now something truly exquisite
The créme of the créme de la créme
Ho-ho-ho, you may ask, but what is it?
It's a teensy surprise
A delectable treat
One I'm sure you'll just love
Allez, bon appetit
Chefs: Les poissons, les poissons
Ooh la la, here they are
Say bonjour to our friends from the sea
Chef 1: Fish fillet
Chef 2: Fish paté
Chef 3: Fish flambé
Chef 4: Fish tartare
Chef Louis: It's a fish - how you say? - jamboree!
Chef 5: Curried bass
Chef 6: Kippered smelt
Chef 7: Fish-ka-bobs
Chef 8: Tuna melt
Chef Louis: If it's grilled, it's been grilled to a T
Chefs: Fish lightly toasted and roasted and steamed
Tossed in the blender and tenderly creamed
Chef Louis & Chefs: Dish after dish like you'd wished to have dreamed
Chef Louis: And now for the grand finale
La pièce de résistance
A delicacy, by golly
You won't find in restaurants
A tidbit to tease your tastebuds
With that certain je na sais quios
Voilà
This video was not uploaded by me. Feel free to let me know if the embed is not working.
John Stamos, who's played the role before in concert versions of "The Little Mermaid",
has the time of life as Chef Louis in "The Little Mermaid Live!". This staging combines
both parts of the Broadway version of the song, and it's a fun exaggerated romp throughout.
A nice, small touch is the lyric change from "silver" to "copper" pot, because hey, they're
using a copper-coloured pot prop!
Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut of zeir heads
Zen I pull out zeir bones
Ah mais oui ca c'est toujours delish
Les poissons, les poissons
Hee hee hee, haw haw haw
With ze cleaver I hack them in two
I pull out what's inside
And I serve it up fried
God, I love little fishes, don't you
Here's something for tempting ze palate
Prepared in the classic technique
First you pound the fish flat with ze mallet
Zen you slash off the skin
Give the the belly a slice
Zen you rub some salt in
'Cos that makes it taste nice
Zoot alors! I have missed one.
Sacre bleu, what is zis?
How on earth could I miss
Such a sweet little succulent crab?
Quelle domage, what a loss
Here we go, in ze sauce
And some flour, I think just a dab
Now I'll stuff you with bread
It won't hurt, 'cos you're dead
And you're certainly lucky you are
'Cos it's gonna be hot
In my big copper pot
Too-da-loo mon poisson au revoir
And now something truly exquisite
Ze créme of the créme de la créme
Ho-ho-ho, but you may ask, what is it?
It's a teensy surprise
Crabs! You don't have me beat
I'll cook you up nice
Bon appetit
You shellfish are so selfish. I'm gonna get you my little crustacean. And now prepare to fry!
Chefs: Les poissons, les poissons
Ooh la la, here they are
Say bonjour to our friends from the sea
