@@Enkarashaddam Yep, I'm still surprised he used that much though. I guess I most be much more of a coward when I temper egg yolks because I always add much smaller amounts in several batches and whisk in between. 😊
I suppose the food is fair when they aren't that busy, but when it gets busy the quality of the food goes way down. Surprisingly they overcook a lot of the items, the salmon is a joke. I guess Arizona people have no idea what real French food is suppose to taste like, this is French food, just using southwest ingredients.
I absolutely love his restaurant , it’s one of my favorite places in the world. Merci, Vincent!
3:50 "Pour a liiitle bit of the milk in there."
(Pours half of the milk in the bowl.)
I suppose it makes sense since it was to temper the yolks. Ultimately everything ended up in the hot milk anyways
@@Enkarashaddam Yep, I'm still surprised he used that much though. I guess I most be much more of a coward when I temper egg yolks because I always add much smaller amounts in several batches and whisk in between. 😊
why aren't they called vanilla crepe souffle?
I suppose the food is fair when they aren't that busy, but when it gets busy the quality of the food goes way down. Surprisingly they overcook a lot of the items, the salmon is a joke. I guess Arizona people have no idea what real French food is suppose to taste like, this is French food, just using southwest ingredients.