Ep 2. Piccolo Teatro

Ramsay's Kitchen Nightmares (UK Version) season 7 episode 2 is titled "Piccolo Teatro." The episode follows Gordon Ramsay as he steps in to help a struggling Italian restaurant in Paris. Piccolo Teatro, which means "little theatre" in English, is run by owner and head chef Philippe, who is passionate about traditional Italian cuisine but has struggled to attract customers. Ramsay is taken aback by the restaurant's outdated decor and dusty atmosphere but sits down to taste the food anyway.

The first dish Ramsay tastes is a risotto that is too salty and overcooked, and he immediately recognizes that Philippe's cooking technique is in need of improvement. Ramsay also speaks with Philippe's wife and co-owner, who admits that her husband is stubborn and resistant to change. Despite this, Ramsay decides to start with a revamp of the restaurant's menu, eliminating dishes that don't work and presenting Philippe with new ideas for Italian classics.

The next day, Ramsay takes Philippe to a local market to source fresh ingredients and show him how to properly choose and prepare them. He then returns to the restaurant to teach Philippe new techniques for cooking pasta and risotto, which Philippe struggles to master at first due to his ingrained cooking habits. Ramsay's team helps with the restaurant's renovation, updating the decor with new furniture, lighting, and a fresh coat of paint.

On reopening night, the new menu is a hit with customers, and Philippe's improved cooking skills shine through as Ramsay compliments his new dishes. The episode ends with the restaurant having a complete transformation both in terms of its menu and atmosphere, with Philippe now motivated to continue to improve his cooking and revitalized to keep Piccolo Teatro going.

Overall, the episode highlights Ramsay's ability to bring struggling restaurants back to life by improving their food, atmosphere, and management techniques. It also shines a light on the difficulties that small business owners face as they try to keep their establishments afloat in the competitive world of the restaurant industry.