[CHEF LOUIS]
La la la, cuisine
La France Elysees
Maurice Chevalier *ahem*

Les poissons, les poissons
How I love les poissons
Love to chop and to serve little fish
First I cut off their heads
Then I pull out the bones
Ah mais oui
Ca c'est toujours delish

Les poissons, les poissons
Hee hee hee, hah hah hah
With the 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 the palate
Prepared in the classic technique
First you pound the fish flat with a mallet
Then you slash through the skin
Gives the belly a slice
Then you rub some salt in
'Cause it makes it taste nice
Ah! Zut alors, I have missed one

Sacre bleu, what is this?
How on earth could I miss?
Such a sweet little succulent crab?
Quel dommage, what a loss
Here we go in the sauce
Now some flour, I think just a dab

Now I stuff you with bread
It don't hurt, well, 'cause you're dead
And you're certainly lucky, you are
'Cause it's gonna be hot
In my big copper pot
Toodle loo mon poisson, au revoir

And now something truly exquisite
The creme of the creme de la creme!
Ho, ho, ho, you may ask, but what is it?
It's a teensy suprise
Crabs, you don't have me beat!
We'll cook them up nice!
Ha, ha, ha, bon appetit!

And now, prepare to fry!
[ENSEMBLE]
Les poissons, Les poissons!
Ooh la, la!
Here they are!

[CHEF LOUIS]
Au revoir to our friends from the sea!
Fish filet!

[ENSEMBLE]
Fish pate!

[CHEF LOUIS]
Fish flambe!

[ENSEMBLE]
Fish tartare!

[CHEF LOUIS]
It's a fish-how you say?-jamboree!

[ENSEMBLE]
Curried bass
Kippered smelt!
Fish-ka-bobs!
Tuna melt!
[CHEF LOUIS]
Little crabs, you'll be grilled to a "t"!

[ENSEMBLE]
Fish lightly toasted and roasted and steamed!

[CHEF LOUIS]
Tossed in the blender and tenderly creamed

[ALL]
Dish after dish
Like you wish you'd have dreamed!

[CHEF LOUIS]
Les poissooooOoOoOoOoOoOooOoons!