[CHEF LOUIS] (sung)
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, ÇA C'EST TOUJOURS DELISH

[LOUIS] (spoken)
Hee-hee-hee, haw-haw-haw!

[LOUIS] (sung)
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 THAT MAKES IT TASTE NICE
[LOUIS] (spoken)
Zut alors! I have missed one.

[LOUIS] (sung)
SACRE BLEU, WHAT IS THIS?
HOW ON EARTH COULD I MISS
SUCH A SWEET LITTLE SUCCULENT CRAB?

QUEL DOMMAGE, WHAT A LOSS
YOU BELONG IN THE SAUCE
WITH SOME FLOUR, I THINK JUST A DAB

THEN I'LL STUFF YOU WITH BREAD
IT WON'T HURT, YOU'LL BE DEAD!
AND YOU'LL SURELY BE LUCKY YOU ARE

'CAUSE IT'S GONNA BE HOT (Ooh la la la!)
IN MY BIG COPPER POT
TOODLE LOO MON, POISSON, AU REVOIR!