Seeing Chef Raymond so young is awesome. So intense, but so calm. We're losing all of this era's Chefs at a pretty fast pace, considering their age now. It was such a legendary time.
Make this consommé. Just do it. It's so so good. Also very versatile. Serving it room temp, chilled or even warm. Just don't boil it. Stir it in a risotto. Set it as a jelly. Just make it haha!! It's incredible
Set it in jelly.... You gave me a brilliant idea! Thanks Christopher. Probably I would end up drinking it in the summer sun as I can't resist anything tomato favor..
I first watched this on my 12 inch TV after school in '98, and now on YT I can read comments like "LEGIT," "So gangsta ayy," and "ENORMOUS SHALLOTS." I love the internet.
She doesn't have a French accent, you weirdo. She has an American southern ebonics accent. Did you miss the part where she said 'peppa', instead of 'pepper'...?
The pasta was sloppily made but the genius of this dish and the way he wrapped the cheese and pepper in the basil allowed it be sloppy and not spill/ruin the final product. Well done!
Love this dish but Not understanding 1 part of this recipe he said don’t marinate for more than 4 hrs - but then it’s hung together for 24hrs to drip into the bowl surely those flavours are still together for 24hrs so why wouldn’t the flavours over power like he said it would if you left it longer than 4hrs?
@@udcigs No, it's not. I don't know where you got your information. The restaurant only has multi-course menus. Each costing more than 100 euros. The children's menu is the only menu that costs 25 euros, and it doesn't have this recipe, either.
when cooking was about sweating at the stove, not relying in timers and sous vide machines to cook for you. when cooking was a trade and a craftmanship and not a way out for spoilt kids..
Xavier Jones When you're one of the best chef in the world, I don't think that you should give a damn about "cheating" ... He obviously knows what he's doing and even now uses this same clear broth to do tomato risotto and STILL uses tobasco in the recipe. If it works, it works :3
great knife skills but thats an absolute terrible knife to work with. Blade has no height at all and his cutting board cutting area is limited to the lower part where his hand has space outside of the board. And as you can see, this results in the knife always cutting in an angel and never have full contact with the cutting board, which you see when he slices the garlic, those garlic slices arent cut through. What makes chefs like Blanc to use garbage knives like this is just beyond my comprehension
I can understand now what Marco meant when he cooked for Raymond. "Incredibly clean and incredibly fresh" is indeed Raymond's signature style
Seeing Chef Raymond so young is awesome. So intense, but so calm. We're losing all of this era's Chefs at a pretty fast pace, considering their age now. It was such a legendary time.
"Adam!"...
Wow... Cooking shows used to be LEGIT.
Yes. Back when idiots didn't capitalize half-words, like 'legit'. It was a different, simpler time.
This (Great Chefs) is one the singular best cooking shows ever made.
@@CooManTunes You must be fun at parties
Wow he's so young here! amazing!
i'm gonna just start making this consomme in bulk to drink at breakfast, that looks amazing
Make this consommé. Just do it. It's so so good. Also very versatile. Serving it room temp, chilled or even warm. Just don't boil it. Stir it in a risotto. Set it as a jelly. Just make it haha!! It's incredible
Set it in jelly.... You gave me a brilliant idea! Thanks Christopher.
Probably I would end up drinking it in the summer sun as I can't resist anything tomato favor..
this is a michelin recipe, try it dude, they're all amazing
All consommé are great, but the tomato one is the most simple and in my opinion the most fantastic. Just such a light, delicate and refreshing taste.
I made something very similar years ago when I was a baby chef, the sous chef at the restaurant taught me and it is amazing
Raymond is genius!
I first watched this on my 12 inch TV after school in '98, and now on YT I can read comments like "LEGIT," "So gangsta ayy," and "ENORMOUS SHALLOTS."
I love the internet.
Looks delicious!~ I need to start using fennel - this would be a great way to start.
He doesnt waste ANYTHING. Hes amazing
"ENORMOUS SHALLOTS"
7:26 2 tears in the ravioli! Raymond, par dieu!
Jan Vdw ??
Even michelin-starred chefs make mistakes!😂
I though these challots was a chicken breast xD. WTF was that.
well the woman did say enormous challots
It's shallot, ftfy!
I love the way she say "peppa"
Raymond was so ahead of his time
Look at mr generosity there with a whole TWO pasta
I love watching great chefs of america
0:54 Amazing footage of Demel pastry shop before it changed to what it sadly is now...
So gangster ay 9:03
An amazing Chef.....love his style. Just don't go to his expensive restaurant hungry. You would end up going for pizza after.
2:19 this is for the people that scoff at adding sugar to your tomato sauce lmao
Am I the only one who reacted when he put the raviolis in water!?
I want to know the name of the lady that's narrating this I absolutely love her voice in Her French accent
mary lou conroy
She doesn't have a French accent, you weirdo. She has an American southern ebonics accent. Did you miss the part where she said 'peppa', instead of 'pepper'...?
@@CooManTunes ooh, I thought she sounded authentically Tibetan?! Or perhaps Cleveland?
The pasta was sloppily made but the genius of this dish and the way he wrapped the cheese and pepper in the basil allowed it be sloppy and not spill/ruin the final product. Well done!
Followed by a Take away on the way home
I know he knows what he doing but still the way he positions his left hand fingers gee
This is the essence of great French cuisine. Well done chef!
"enormous shallots"
When was this?
1998
Simpler times 😔
Love this dish but Not understanding 1 part of this recipe he said don’t marinate for more than 4 hrs - but then it’s hung together for 24hrs to drip into the bowl surely those flavours are still together for 24hrs so why wouldn’t the flavours over power like he said it would if you left it longer than 4hrs?
How much would that cost??
aSaiyanNamedTomoa £25. It’s still on the menu.
@@udcigs No, it's not. I don't know where you got your information. The restaurant only has multi-course menus. Each costing more than 100 euros. The children's menu is the only menu that costs 25 euros, and it doesn't have this recipe, either.
If you have to ask you can’t afford it
He adds egg whites to the tomatoes to make it frothy
👏👏👏👏👏👏👏
No wonder people leave French restaurants starving.
that was an expensive consomme, so many cherry tomatoes... guess he used the remaining mass for something else...
That is not sea of japan. It is 'East sea'.
He gave me an orange juice once when i deleverd meat to his resturant in Oxford he said i look so hot .should have asked him for a job
sure buddy
Its all "Frossy"
Tut tut split ravioli😷
Holes in the rav
That's a tortellini not ravioli
Yes chef
it is a soup or water)))))best-selling
seper rahmany
when cooking was about sweating at the stove, not relying in timers and sous vide machines to cook for you. when cooking was a trade and a craftmanship and not a way out for spoilt kids..
Still is in some places
That ravioli was torn. That's a bit sloppy for someone like that.
Raymond you had holes in your ravioli
That look gross bra
Fuck.
did I hear tabasco???? lmafo
Xavier Jones Yes. Surprised?
TehStupidBish
yeah tabasco is cheating
Xavier Jones When you're one of the best chef in the world, I don't think that you should give a damn about "cheating" ...
He obviously knows what he's doing and even now uses this same clear broth to do tomato risotto and STILL uses tobasco in the recipe. If it works, it works :3
+Xavier Jones how the fuck tabasco is cheating ????
TehStupidBish
cute authority fallacy clown
great knife skills but thats an absolute terrible knife to work with.
Blade has no height at all and his cutting board cutting area is limited to the lower part where his hand has space outside of the board.
And as you can see, this results in the knife always cutting in an angel and never have full contact with the cutting board, which you see when he slices the garlic, those garlic slices arent cut through.
What makes chefs like Blanc to use garbage knives like this is just beyond my comprehension