The only way to describe chef roux is a true master of haute cuisine a classic french chef who is truly the world's greatest chef and a master of his craft
i thought i was on my own when i thought mackerel was some of the top fish you can serve, very surprised and validating to see it on a Roux plate. Folks, if you go to a good sushi place, always ask for mackerel
looking at some of the negative comments this guy is a master trust me I've been a chef 20 years and I'm no where near on this guy level 2 and 3 michelen stars is the highest Accolade you can get
Even in Japan unpickled mackerel sashimi is only eaten in season, and even then, hours after catching. Same with anchovies and sardines. Mackerel probably in the top three home cooked fish though.
I'm surprised with mackerel sashimi. There are three fishes Japanese don't eat it raw. first is cod, because it goes bad extremely fast, second is eel, because their blood is poisonous, and the third is mackerel, because it goes bad quickly and it's a cozy home for harmful parasites like anisakis. Perhaps European mackerels has fewer chance of infected by anisakis than Asian mackerel
I always think the "_ three ways" dishes are kind of boring, but it sure is a good way to prove yourself to the judges, if you have the skill to try different techniques.
As a Chef, this guy is one of my heroes for sure. But Mackerel is not a delicate flavored fish. It's actually super 'fishy' in a very assertive way. I reckon people that grew up eating all sorts of oily, strong tasting fish, probably don't feel the same. But even after preparing a few thousand Mackerel for various dishes that I obviously had to taste, it's always been way too strong for me.
Soo... I saw an easily obtainable mackerel fish, green apple, japanese rice wine, ginger, carrot, and maybe a few other things. WTF are you talking about?
every time i hear one of these 'chefs' say 'at this level', it reminds me of all the pretentious in the world, give me a break, there is nothing like standards that don't exist
I just wish he concentrated on the food and didn't ham up the 'jeopardy', in his tone, for TV. The music doesn't help. These things might be perfectionist and difficult, but they should also be cheerful and delightful. I wouldn't want to eat at a place where the brigade were under threat. I'm totally sick of bogus tension in British TV.
This is a preview to the challenge set to chefs competing for the Roux scholarship. The challenge is tense and competitive therefore the show attempts to recreate that tension while Michel Roux expertly completes the dish. It is appropriate that the producers use this music and Michel speaks as seriously as he does.
his dishes are actually not extremely difficult to prepare- but attention to detail is key!
easier said than done...
The only way to describe chef roux is a true master of haute cuisine a classic french chef who is truly the world's greatest chef and a master of his craft
A True Master Chef. No Howling or Shouting. No Attempt At Intimidation. Just Asks For The Best Effort From His Charges And Himself.
Does underpay the fuck out of his employees though, the least he could do is to not shout at them ;)
Sadly, I read the article on the Gavroche underpaying staff. No Excuses for this Fraud.
Underpayment and no tipping
@@TehStupidBisheveryone did that mate
Holy Mackerel, that looks good.
I am not a chef but love food cook every day bcoz I love it
i thought i was on my own when i thought mackerel was some of the top fish you can serve, very surprised and validating to see it on a Roux plate. Folks, if you go to a good sushi place, always ask for mackerel
Très joli travail.
such a master!!!
Agree with the delicate flavours, We Bengalis love fish would love to give chef a master class
Omg dont compare bengali traits with michel jr...wow
looking at some of the negative comments this guy is a master trust me I've been a chef 20 years and I'm no where near on this guy level 2 and 3 michelen stars is the highest Accolade you can get
Mast chef yes, tutor no
Mackerels are the vultures of the ocean. Here in Norway, we didn't eat them for a long time as we thought mackerel ate the people lost at sea.
They probably do.
Even in Japan unpickled mackerel sashimi is only eaten in season, and even then, hours after catching. Same with anchovies and sardines. Mackerel probably in the top three home cooked fish though.
Did he just double dip?
He just double dipped the chip!!!
Who gives a fuck
Because he ate that dish himself,of course he wasn't gonna do it if he serves it to the customers
Anyone know the music when he plates up?
David Emmerson Psy- Gangnam Style
amazing! fine knife skills
Good to see Michel Jnr updating his father's recipe.
Can someone named the three dishes he made...I know the said it in videos...
Escabeche (pan-fried and marinated), sashimi (salted and marinated raw) and tartare (sliced finely and acidulated).
Zzyzzyzzs thank you very much....
Boom 👌
Making mackerel 3 ways, and pronouncing the word marinade 2 ways.
I'm surprised with mackerel sashimi. There are three fishes Japanese don't eat it raw. first is cod, because it goes bad extremely fast, second is eel, because their blood is poisonous, and the third is mackerel, because it goes bad quickly and it's a cozy home for harmful parasites like anisakis. Perhaps European mackerels has fewer chance of infected by anisakis than Asian mackerel
I like mackerel.... but the wax content always makes me have a really bad aftermath.... so I always just eat a bit at a time...
the salt and vinegar cure the mackerel (saba) which is the traditional way in Japan they serve it as sashimi or sushi
I always think the "_ three ways" dishes are kind of boring, but it sure is a good way to prove yourself to the judges, if you have the skill to try different techniques.
no mackerel tartare 4 me please...good spanish escabeche welcomed any time.
As a Chef, this guy is one of my heroes for sure. But Mackerel is not a delicate flavored fish. It's actually super 'fishy' in a very assertive way. I reckon people that grew up eating all sorts of oily, strong tasting fish, probably don't feel the same. But even after preparing a few thousand Mackerel for various dishes that I obviously had to taste, it's always been way too strong for me.
What's the name of the song at the beginning?
Who TF cares?
What is it with every f7+’ing video there’s some sad sack asking “what’s the song?” Or “what camera do you use?”
Only problem with Roux's videos is the high high higher end ingredients. Too complicated for us amateurs to follow
Soo... I saw an easily obtainable mackerel fish, green apple, japanese rice wine, ginger, carrot, and maybe a few other things. WTF are you talking about?
@@SamBrickell I'm talking about in general, you need to watch more
Now if only he paid his staff the service charge they earnt! Or at the very least advertised on the bill that he kept it.
every time i hear one of these 'chefs' say 'at this level', it reminds me of all the pretentious in the world, give me a break, there is nothing like standards that don't exist
I just wish he concentrated on the food and didn't ham up the 'jeopardy', in his tone, for TV. The music doesn't help. These things might be perfectionist and difficult, but they should also be cheerful and delightful. I wouldn't want to eat at a place where the brigade were under threat. I'm totally sick of bogus tension in British TV.
This is a preview to the challenge set to chefs competing for the Roux scholarship. The challenge is tense and competitive therefore the show attempts to recreate that tension while Michel Roux expertly completes the dish. It is appropriate that the producers use this music and Michel speaks as seriously as he does.
He fucked up in so many levels, how is this guy a chef?
+Jason Lee give examples please
Das ist absoluter Mist