Feeling emotional watching as they’ve now both lost their fathers & mentors....I was so lucky to have met them all and got to worked with Albert Roux, his son and his granddaughter. RIP Chef Michel & Chef Albert
Not only with their recipes but also with the philosophy they taught, Roux brothers inspired many and made a great contribution to the culinary arts. Legendary chefs. RIP.
So sad. Such wonderful people. When my grandfather was married, their father who had become a personal friend to Grandpa, agreed to cater his wedding reception free of charge for his service in the United States Navy during WW1 and WW2. He served as Petty Officer aboard U.S.S. Indianapolis
@@SeeRedz yea but they hold 3 michelin stars for more than 25 yrs. and my friends always eat the waterside inn everytime she and her kids visit london, pricey yes, but foods are extraordinaire.
@ThatOneAsianBroChick Alain never cared of media exposures, but under his wings waterside inn is able to maintain their 3 michelin stars for ages till today. he's a man of less talk more work unlike his cousin mimi but honestly because Mimi likes talking and showing his woks, audiences are able to learn new recipe new techniques, at least it works on me.
Well what can I say....the Roux’s set the standard and we can only be thankful for this. These videos remind me why I’m a chef when I’m feeling down in my job. 👍
It must be amazing for a family to share a passion for something. I'm sure at times it's challenging, but ultimately it likely brings them closer together than most families.
Eye swear to god your preps are perfect. Eye will now do some preps also. *prepares everything perfect also* You also. is a pass, you are also perfect. ahhhh yes..... masters of le perfect. we.....are perfect. STONKS.
Everyone has their own approach. I brush the meat with mustard as soon as it has been browned, never use green leaves or crepes😳 and to avoid soggy bottom, put the meat and the roasting tray on a medium heat for two minutes before going into the oven.
Do you have to use pancakes for every savoury en croute dish, like for your salmon and monkfish Coubilac too, or only for thick fillings? I am a novice home cook!!!! Pancakes are my biggest failure !!!! Thick, thin or medium pancakes here???? So grateful, thank you. xxxxx
Yes. Beef 'en croute' of the French is the same nowadays. Although 'old school' Wellington I learnt 20+ yrs ago from an English chef had chicken liver pate, sliced York ham, duxelles then crepe wrapping the fillet and no spinach. The pastry was also made with beef dripping shortcrust and not butter rough puff as here.
Those starting out might want to trim the detrempe to as close to a perfect rectangle as you can after the first roll out (trimming the minimum amount needed to make all the edges straight). It helps keep the paton from becoming wonky in turns 2-6. If corners become too rounded, a substantial % of the puff will not have the same number of layers as the portion in the center, say 75%, of the paton. Both their fathers were of course, giants.
My Dad who was a Chef and a Sargent Major. Who is with the Lord. My Dad is a very beautiful Dad. Kind generous warm tender respectful Gentleman. A Man of HIGH MORALS. a kind Man. And he is My DAD
Is there any difference between a Beef en Croute and a Beef Wellington? Since they can be made in different ways/different ingridents but still be quite similar? Or is it as simple as Beef en Croute the french name and Wellington the english name? o_O
Dynn Never used it and never had it with mustard. No mustard on my filet mignon, thank you! But really, these are just personal touches that each chef can add at their own discretion. Same with the spinach leaves. I prefer, and often use paté instead of duxelles in my Beef Wellington. It is a typical variation. I agree that there's little difference between the two dishes, in actuality. En Croute simply means "in a crust," and both are wrapped in a crust. However, I did notice that wrapping the filet in spinach leaves AND crepes AND pastry is a method employed in the original version of the classic Russian dish, Salmon Coulibiac. There are DOZENS of takes on that recipe, also. Worth noting is that the crepes have been universally dropped over the decades, as they have also been from Beef en Croute. They came to be regarded as an unnecessary over-kill. I tend to agree.
It's an old dish, probably originating in France. The name "Beef Wellington" is the 19th century equivalent of "Freedom Fries", the english didn't like the idea of making something with a french name, so renamed it
No they do all of this ahead of time, think about how busy restaurants like this are, if they had to do all of this to order they would burry themselves in a matter of minutes.
both this and a beef wellington can be made with a crepe layer, it's to prevent the puff pastry from becoming soggy. Beef Wellington would be the addition of pate coating the beef
Emily used to hang around the kitchen shelling peas, picking beans, salads etc during the school holidays when she was 8-9 (when i was working in Gavroche to see). She was already watching her dad on the pass or butcher's block and being taught then. Very polite and pleasant kid.
It doesn't have chestnuts traditionally. The differences are the boeuf en croute uses pancake and spinach, no parma ham, and it is served with different garnishes.
@@Khazandar A beef wellington can be made with crepe as well. Basically the Wellington is English and En Croute is French. They're just slightly different in terms of ingredients but fundamentally the same thing.
Can someone explain me something, When you cook this and during the service you have to hit it up, doesn't it go overcooked? How can you properly serve it in a dinner a la carte restaurant? I was thinking to make it small but then doesn't look good, if i make for example 3 separate portions and cook them separately..how can i do?
I guess you can do it a la carte. like you said you'll just have to portion your beef/veal/venison fillets or whatever into steak size and then wrap it normally from there, could potentially look good. Try and see Also its just much better and practical to do this a large size like they did here because they're serving several people at once and you can just take slices off it. Hope that answered your question!
mise en place all the components then store them during service. portion size everything. a fillet of beef is a good portion size for one serving. Pop it in the oven or convection oven at a set temp and set time. 10-15mins it's done.
Med rare I think is the above limit for max flavour, beyond that I find too much juice has been lost/flavour, but it's all about what you enjoy, took me a few years to like rare meat tbf
@@chadodell4887 Google Michel roux tips scandal. There are a few reputable news outlets(the Daily Mail, the Guardian and etc) that reported on this incident. This should suffice your inquiry.
beef Wellington is the name the English gave the (originally french) dish during the Napoleonic wars, because they didn't want to associate it with the enemy. Think, like the Freedom Fries shit
Cooked meat should be cut on a yellow chopping board, not a green one, that is for vegetables, thought they would have known that, failed a health inspector test....
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Feeling emotional watching as they’ve now both lost their fathers & mentors....I was so lucky to have met them all and got to worked with Albert Roux, his son and his granddaughter. RIP Chef Michel & Chef Albert
my heartfelt condolences and prayers i lost my dad too last year i can relate
Not only with their recipes but also with the philosophy they taught, Roux brothers inspired many and made a great contribution to the culinary arts. Legendary chefs. RIP.
So sad. Such wonderful people. When my grandfather was married, their father who had become a personal friend to Grandpa, agreed to cater his wedding reception free of charge for his service in the United States Navy during WW1 and WW2. He served as Petty Officer aboard U.S.S. Indianapolis
Proper chefs with elegance and class.
Not too classy to pay your chefs 5.50/hr and expect 70 hours/week. Not classy at all.
They’re a bunch of sell outs, no class, no elegance, just ego. Real chefs won’t be seen on here.
i agree 100%
@@SeeRedz yea but they hold 3 michelin stars for more than 25 yrs. and my friends always eat the waterside inn everytime she and her kids visit london, pricey yes, but foods are extraordinaire.
@ThatOneAsianBroChick Alain never cared of media exposures, but under his wings waterside inn is able to maintain their 3 michelin stars for ages till today. he's a man of less talk more work unlike his cousin mimi but honestly because Mimi likes talking and showing his woks, audiences are able to learn new recipe new techniques, at least it works on me.
Both the Roux brothers were artisans and pure genius in the kitchen, both sons are the same and will carry on the flame of success!
Well what can I say....the Roux’s set the standard and we can only be thankful for this. These videos remind me why I’m a chef when I’m feeling down in my job. 👍
Bearnaise was exemplary. I loved seeing it that thick and set, and not loose and runny which everyone else seems to do now.
Bravo
beef en croute sounds similar to Beef wellington
@@robinsss it is...
@@robinsssit is the exact same dish
@@Gamemyster1991which came first ?
@@robinsss the beef en croute came first
something about Dads never change their both older men and his dad still goes "well done boys!" love it.
British cuisine owes so much to this family.
I'm never getting tired of this video
"Sew ear is da shallange a"....smoothest voice ever
This is really proper cooking by chefs who have dedicated their lives to the highest possible standards
i love watching michel roux.. he is such a calm intelligent chef
Work of art. Amazing chefs.
It must be amazing for a family to share a passion for something. I'm sure at times it's challenging, but ultimately it likely brings them closer together than most families.
Michel Raux a fantastic chef and a real gentleman! RIP sir!
Any of these Roux guys are legends.. experts in every culinary aspect of good food and service.
Such a difficult recipe to master. This was a masterful execution.
Michel Jr. "Looks good? I think it looks beautiful!"
> Sr. "Yea well, that's you... i'm the judge"
#rekt
not one of them can cook food
@@jorrgfromage9929 say that to Jamie Oliver
@@jorrgfromage9929 What do you mean?
@@jorrgfromage9929 They literally all can...on a level you will never be able to comprehend let alone pull off.
It doesn't get any better than the best.
Robert J. Holtz Too tight. Shame the Roux family are far from the best.
@@SeeRedz You don't know what you're talking about. These guys are absolute masters and have been for the best part of a century.
The most beautiful patterning on that pastry OMG
Everyone remarks on their classiness, which they definitely have, but they also seem so pleasant and genial unlike some more clinical, or angry chefs
This is where recipes become art.
Amazing food cooked by masters @ work. And Albert assisting amazing man.
I love the Roux family. Classy classy classy. With a name like that,
it's Got to be good!
Damn, I needed a quick recipe for dinner tonight. Going to give it a try
You could do worse and try a Heston recipe for roast chicken.
The Roux family are incredable have given the chef job another level, equal to Royalty!
needs stockpot
your choice
wrong chef, u want to head over to macro pierre white's cooking videos.
Lord of the pies with soft herbs
@@FLMKane lol
Lol buddy looks like you're down the rabbit hole as well.
Some of these techniques are new to me. Thanks!
Alain's mix of French and English accents is fascinating to listen to. Not really related to the cooking, but fascinating nonetheless.
Masters at work!
Beef Wellington, a very British dish!
Beef very tasty. Excellent
You Cannot beat The Roux as Chefs ... They are the top of their game ... Watching them operate is a dream
there are many french chefs who could beat them to name a few alain ducasse, raymond blanc, and many more in france.
@@himmel2436don't forget Thierry Henry.
Mbappe can easily score against them
They make beautiful dishes
Roux Chefs are the chefs that I really.admire
Fantastic seeing these legends work
Can I cook this in the microwave for 3 minutes at maximum power ?
Damoskinos Hahahaha. Yeah but make sure you cling it first. And leave it to rest for 2 mins. just like a good pack of super noodles
Damoskinos remember to cover everything with aluminum foil👍
One way to give your dish some pop
Damoskinos yes. Preferably in a metal container
Damoskinos shut up you tart
One word for this family.. Legendary
These are some of the only people Gordon Ramsay wouldn’t dare criticise
They are his mentors mentors.
Eye swear to god your preps are perfect.
Eye will now do some preps also.
*prepares everything perfect also*
You also. is a pass, you are also perfect.
ahhhh yes..... masters of le perfect.
we.....are perfect.
STONKS.
Master class! Text book
i need to see this again
Beef is Tasty. AND I LOVE IT
Everyone has their own approach. I brush the meat with mustard as soon as it has been browned, never use green leaves or crepes😳 and to avoid soggy bottom, put the meat and the roasting tray on a medium heat for two minutes before going into the oven.
Alains art is un real. I want to learn from this guy.
3 incredible chefs
2 incredible chefs & 1 under achiever
I saw this in one of my mom's cookbooks. 30 years ago.
I finally found a purpose for my bird's beak knife (impulse buy).....for scoring pastry and bread.
Now I need a round sharpening stone, darn it.
I love my birds beak knife. My most used paring knife.
GENIUS: Just Artwork x
Do you have to use pancakes for every savoury en croute dish, like for your salmon and monkfish Coubilac too, or only for thick fillings? I am a novice home cook!!!! Pancakes are my biggest failure !!!! Thick, thin or medium pancakes here???? So grateful, thank you. xxxxx
... so wellington?
Yes. Beef 'en croute' of the French is the same nowadays. Although 'old school' Wellington I learnt 20+ yrs ago from an English chef had chicken liver pate, sliced York ham, duxelles then crepe wrapping the fillet and no spinach. The pastry was also made with beef dripping shortcrust and not butter rough puff as here.
@@ememe1412 wow it's a timeless piece of cookery
Wow. Good luck to the scholars.
Nice beef wellington
Those starting out might want to trim the detrempe to as close to a perfect rectangle as you can after the first roll out (trimming the minimum amount needed to make all the edges straight). It helps keep the paton from becoming wonky in turns 2-6. If corners become too rounded, a substantial % of the puff will not have the same number of layers as the portion in the center, say 75%, of the paton. Both their fathers were of course, giants.
Work there do you? 🤣
These guys are good!
My Dad who was a Chef and a Sargent Major. Who is with the Lord. My Dad is a very beautiful Dad. Kind generous warm tender respectful Gentleman. A Man of HIGH MORALS. a kind Man. And he is My DAD
Okay?
I want to try that looks lush 😀
Is that beef wellington ?
thats cooking royalty there
Superb!
Wow...art
nice with chips and ketchup mmmmmmmm
Is there any difference between a Beef en Croute and a Beef Wellington? Since they can be made in different ways/different ingridents but still be quite similar? Or is it as simple as Beef en Croute the french name and Wellington the english name? o_O
its basically the same really
There some minor differences, such as wellington usin mustard and no spinach. I'd say these are variations on the same dish.
Oded Zimron Mustard? Where?
S. Russell after you sear the fillet u brush it with mustard for wellington
Dynn Never used it and never had it with mustard. No mustard on my filet mignon, thank you! But really, these are just personal touches that each chef can add at their own discretion. Same with the spinach leaves. I prefer, and often use paté instead of duxelles in my Beef Wellington. It is a typical variation. I agree that there's little difference between the two dishes, in actuality. En Croute simply means "in a crust," and both are wrapped in a crust. However, I did notice that wrapping the filet in spinach leaves AND crepes AND pastry is a method employed in the original version of the classic Russian dish, Salmon Coulibiac. There are DOZENS of takes on that recipe, also. Worth noting is that the crepes have been universally dropped over the decades, as they have also been from Beef en Croute. They came to be regarded as an unnecessary over-kill. I tend to agree.
Looks delicious, the pastry is cooked to perfection, I prefer the meat medium-rare though
Mm. for that it's perfect. don't want to lose flavor and juice
6.09 haha pure class
It's basically beef Wellington right?
0:17 that's 8 michelin stars on the screen right there.
Soooo... Beef Wellington then?
Mack Lee French
Non! Boeuf Avignon!
Boeuf Waterloo!
It's an old dish, probably originating in France. The name "Beef Wellington" is the 19th century equivalent of "Freedom Fries", the english didn't like the idea of making something with a french name, so renamed it
difference between this and beef wellington?
Same dish, different names
Bravo !!
Alain seems more skilled than Michel...and he has such a calm voice which displays someone who's in control...
will be nice if we have the recipe in the description
Hold on, they do all this to order? Like when someone orders they start preparing?
No. If such a dish is served in a restaurant. the components will have been prepared ahead of time.
BeardedDanishViking Are you sure? What about the super expensive restaurants?
No they do all of this ahead of time, think about how busy restaurants like this are, if they had to do all of this to order they would burry themselves in a matter of minutes.
Yeah let me wait 2 hours for my entree please
They make it looks easily done....
Luxurious.
I need to dole out some punishment to my veg man. Omg I was laughing so much. Any chef would find the humour in that
Can somebody comment the word that they call the mushrooms while cutting it?
Champignons
a duxelle: pate of mushrooms, onions and seasoning
2:14 music name pls
Thesajlem Darude-Sandstorm
+frey frahm 😂😂😂😂
Personally prefer Beef Wellington. I can't stand puff pastry and pancakes together. I just feel like it spoils the taste of the beautiful meat.
both this and a beef wellington can be made with a crepe layer, it's to prevent the puff pastry from becoming soggy. Beef Wellington would be the addition of pate coating the beef
But you need them as otherwise the Wellington will be soggy and the consistency of baby food which is not what you want to eat.
amazing !
That Bearnaise needs more tarragon spice
iwatched an episode of him and his daughter. she weant to a prestigious cooking academy....what a legacy
Emily used to hang around the kitchen shelling peas, picking beans, salads etc during the school holidays when she was 8-9 (when i was working in Gavroche to see). She was already watching her dad on the pass or butcher's block and being taught then. Very polite and pleasant kid.
Now this should be starred
Who would win: Roux family, Pierre Koffmann, Raymond Blanch, Marco Pierre White or Gordon Ramsay?
Jamie Oliver
Jimmy Jam
Nah 😂
Raymond, the poor bugger only has two stars (ignoring the fact Michel jr only has two aswell and Marco gave back his three stars ;) )
whoever started making these stuff selling big bucks is genius
The obsession with rare beef continues
It's good though. Why call it an "obsession" ?
What'ts the difference between a Boeuf en croute and a Wellington? Is it just the name? I know Wellington have Parmaham and chestnut w/ mushroom fill.
It doesn't have chestnuts traditionally. The differences are the boeuf en croute uses pancake and spinach, no parma ham, and it is served with different garnishes.
@@Khazandar A beef wellington can be made with crepe as well. Basically the Wellington is English and En Croute is French. They're just slightly different in terms of ingredients but fundamentally the same thing.
La vraie cuisine
They love Jamie Oliver😦😦😀😫
Can someone explain me something, When you cook this and during the service you have to hit it up, doesn't it go overcooked?
How can you properly serve it in a dinner a la carte restaurant?
I was thinking to make it small but then doesn't look good, if i make for example 3 separate portions and cook them separately..how can i do?
I guess you can do it a la carte. like you said you'll just have to portion your beef/veal/venison fillets or whatever into steak size and then wrap it normally from there, could potentially look good. Try and see
Also its just much better and practical to do this a large size like they did here because they're serving several people at once and you can just take slices off it. Hope that answered your question!
The only other way for a la crate would be to do individual tournedos wrapped in pastry, otherwise this would be a dish to serve a large party
Sorry...a la CARTE lol
also you could put it on as a sharing dish and have front of house slice it at the table
mise en place all the components then store them during service. portion size everything. a fillet of beef is a good portion size for one serving. Pop it in the oven or convection oven at a set temp and set time. 10-15mins it's done.
Perfect
Would prefer meat cooked more to med,well...but that's JUST ME...GREETINGS FROM DUBLIN IRELAND...
Med rare I think is the above limit for max flavour, beyond that I find too much juice has been lost/flavour, but it's all about what you enjoy, took me a few years to like rare meat tbf
Isn t this basically a beef Wellington
Basically yes but beef en croute existed long before beef wellington.
beautiful
Michel is one of the most arrogant chefs and one of the greediest. Siphoning gratuity from his staff of servers and they sued him.
Proof?
@@chadodell4887 Google Michel roux tips scandal. There are a few reputable news outlets(the Daily Mail, the Guardian and etc) that reported on this incident. This should suffice your inquiry.
Why is he called Michel Roux Jr, when his dad is Albert not Michel? You're not a junior if it's you're uncle you're named after.
Depends on the culture. In Francophone land, you are.
I can't hear "Sauce Bearnaise" without think of Blackadder lol
hahaha
Haha, me too! Just the way Stephen Fry pronounces it is hilarious.
U r making a beef Wellington
beef Wellington is the name the English gave the (originally french) dish during the Napoleonic wars, because they didn't want to associate it with the enemy.
Think, like the Freedom Fries shit
Noah well if that’s the case they choose the wrong name .
So basically a beef wellington
Cooked meat should be cut on a yellow chopping board, not a green one, that is for vegetables, thought they would have known that, failed a health inspector test....