Lyra: Ugh… I’m home…
Bon-Bon: Hi, Lyra!
Lyra: Hey, Bon-Bon…
Jacques: Bonsoir, Lyra.
Lyra: Hey, Ja-oh what the [omitted]…

Bon-Bon: Sit down and eat this.

Lyra: What is it?

Bon-Bon: It’s food. You put it in your mouth? I’m told sometimes you use a utensil to do this. … Well?

Lyra: I mean, it’s pretty good.

Bon-Bon: How good is pretty good?

Lyra: Not as good as last night.
Jacques: But of course.
Bon-Bon: But better than what you usually eat, right?

Lyra: Yeah, sure.

Bon-Bon: Jacques, tell the mare how much that cost to make.

Jacques: Three bits; as much as one of your microwavable freezer-burns.

Lyra: This? This only cost three bits?
Bon-Bon: Scaled down per portion, yes. We made more than just that. And in only twenty minutes.

Lyra: That’s… incredible.

Bon-Bon: That’s the mark of a real chef. When you have only the best ingredients, the food speaks for itself. It takes skill and experience to make do with less.
Jacques: Education and connections to cultivate as well.
Bon-Bon: This is what I wanted to show you. Economics. Not the best food, but for the cost? Well, you said it yourself: pretty good! This is my goal for you. I want you to be able to do this.

Lyra: I have just one question.
Bon-Bon: Yes?
Lyra: Who is this colt?!
Jacques: I am… Jacques.