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Lolywood
  • 2 days ago
Interprété par :
Charles Falque-Pierrotin, Emmanuel Gandon, Ugo Marchand, Lola Dubini et Laëtitia Legrix.

✍🏼 Écrit par :
Arnaud Boivin, Charles Falque-Pierrotin, Emmanuel Gandon, Ugo Marchand et Raphael Samzun

🎥 Réalisé par : Raphaël Samzun

Produit par : Matthieu Mares-Savelli

ÉQUIPE DE PRODUCTION
Chargé de production : Siméon Richer
Secrétaire de production : Madeleine Jarrosson
Stagiaires de production : Christophe Laplace & Lucas Brossard

ÉQUIPE TECHNIQUE
Régisseur général : Julien Bertrand
Régisseur adjoint : Dorian Duchon
Directeur de la photographie : Thomas Haudouin
Assistants OPV : Maxime Gobin, Maxime Picoche & Quentin Sylvain
Chef opérateur son : William Samzun
Électriciens : Marc Droumaguet & Kevin Ramalho
Chef.fe décorateur.trice : Laetitia Zukgraf & Benoit Etienne
Cheffe maquilleuse : Aurélie Bachoux
Habilleuse : Salomé Brussieux

ÉQUIPE DE POST-PRODUCTION
Directeur de la post-production : Thibaut Mentil
Assistant de post-production : Alexis Carlier
Monteurs : Eliott Doyle, Clément Marouzé, Guillaume Namur, Marion Lagier & Mathieu Nieto
Etalonnage : Vincent Fawaz, Kamehouse
Effets visuels : Johan Rosigue
Community Management : Alix Clicquot
Mixage audio: Point 12 - Swann Chevalier

Merci LE COQ SPORTIF pour le décor de ce sketch !

Category

😹
Fun
Transcript
00:00Transcription by E.W.
00:05How many of you, your wedding婚 ?
00:06Ah, you declared it ?
00:09Yeah, I understand.
00:10That's just that I'm open space.
00:11But the note is very good.
00:12It's just that it's not bad.
00:13You don't have the coconut milk?
00:15But the one.
00:15Top.
00:16You still go on Facebook ?
00:17You are also in the Lille de Ré, you?
00:19It's time to catch up.
00:20In the moment, I have to buy 100 balles of restos per week.
00:22It's 4.
00:23Are you vaccinated at Astral, then ?
00:24Mm-hmm.
00:26I'm not racist.
00:27I just say that the Philippines,
00:28They will eat the food that the Portuguese, it's all, it's actual.
00:31Ah, you're in the house, you?
00:33There's a lot in the house.
00:34So, at the place of the shoe kale, I can have a sweet potato?
00:37I prefer it.
00:38You didn't understand, it's net?
00:39I'll explain, it's very simple.
00:41You don't have a little kevist at home?
00:42No, it's top.
00:43Top, top, top, top.
00:44Ah, yeah.
00:45Ah, but you also, yeah.
00:46I thought you'd have to buy it.
00:47I'm going to try January.
00:49You should try, it's just on it.
00:50Yeah, we have to buy it.
00:52That's it?
00:53Yeah, it's a connection.
00:54It's a gadget, but it's a change of life.
00:55In addition, it's not too expensive, 20-30 balles.
01:00I'm going to buy it at home.
01:01It takes 2 hours, but it's ultra simple.
01:03And in Juillet, you're doing what?
01:04Ah, the Corses.
01:05I'm going to buy Parker, I'm going to go every summer.
01:07Well, in this moment, I'm going to buy it.
01:08The crypto, the crypto, the crypto.
01:09After, just the Corses are a bit...
01:11The crypto-money.
01:13Yeah.
01:14Wait, you don't have an insurance?
01:15You don't have a bag at compost.
01:16Wait, you don't have a turbo mix?
01:17There?
01:17In Africa?
01:18Yeah, we have a deal.
01:19Yeah, of course.
01:20Of course, it's the base.
01:21Nouvelle-Zéland?
01:22Yeah, we have a deal.
01:22I bought my milk in the 14th, they have a little truce on the top, it's super nice.
01:25Yeah, I've got to buy an electric vehicle.
01:26The time is exceptional.
01:288000,2 meters.
01:29It's not cheap.
01:30That's bad.
01:31America, where do you go?
01:31Where do you go?
01:32Well, there's an experience in it.
01:33It's an abricot, my potager associative.
01:36But it's like the LSD, it's not an addiction.
01:39It's not a champagne, it's a creamer.
01:40It's a restaurant with Langouste Gris last week.
01:42A TURY.
01:43Oh, it's a champagne?
01:45It's true?
01:45Wait, you can see.
01:48You're going to eat this shit.
01:49You're going to really eat it?
01:50I'm sure that the Langouste, it's better than the Omar.
01:53Oh, there's a lot.
01:54Well, it's good to have the Birman.
01:55It's beautiful, the Birman.
01:57Well, after, it's good to have the Omar.
01:59The Three Etoiles, no, I haven't made the Three Etoiles.
02:02On the other hand, I've made a lot of two.
02:03Cuba?
02:04Yeah, it's a lot of change, Cuba.
02:06Plus que 7.
02:07I discovered recently that I was HPI.
02:09A pot?
02:10A potentiel.
02:11It was a shock.
02:12Excuse me, excuse me, I'll put my ears.
02:14Ah, allo?
02:15Yeah.
02:16I'm doing a little shit in the evening, so I'll soon go.
02:19Marrakech, yeah.
02:20For a day, not more.
02:21Apart from the soup, there-bas.
02:22Ah, I'm not.
02:23I'm not, I'm not at the hotel.
02:24It's just that I keep them because it's more practical.
02:26Ah, you've never eaten of Wagyu?
02:27Well, after, the top of the top, it's really the beef of Kobe.
02:30Ah.
02:31Ah, you see encore des clopes?
02:32Ah, if you go, if you go, you could take me a little cendrier, you know, in terre cuite?
02:35La truffe, je n'en peux plus.
02:40Ah, tu négocies par contre, sport national là-bas.
02:42Fais donc ça à foutre.
02:43Ah, mais moi je vous le dis, saffran is the new truffe.
02:46Chapeau.
02:47Yo, merci beaucoup d'avoir regardé cette vidéo.
02:51On se retrouve dimanche prochain pour un nouveau sketch.
02:53Et si c'est pas encore fait, abonne-toi, active la cloche et dis-nous en commentaire
02:57si tu veux absolument couper les cheveux de choux par...
02:59Allez, à la semaine prochaine.