I've seen that combination of sweetbreads, morels and chicken mousse many times, starting from the classic stuffing for braised pig's trotters. Wonder where does it come from, and if it is really that good.
I like it (though haven't tasted it) but he says he has simplified his cooking lately! Is this the simplified version?? :) Just a bit over the top.. though I appreciate the effort..
5:24 There is a gap there. After frying the lamb in the pan, the Chef finished cooking it in the oven a few minutes. Then we move to 5:25, resting the meat.
Hywel looks like a young Ian Rush. Duw duw duw mun isnit then look you now whose coat is that jacket I'll do it now later c'mon like aye by fuck what's ewer problem en? Heh.
this is realy not compareable with oure german cuisine. stuff like that we did 10 yeahrs ago. of course its good but not very individual... classic frence cuisine i would say...
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
Beautiful plate of food
agree..was just gonna say that myself.lots of effort and techniques and skill
I've seen that combination of sweetbreads, morels and chicken mousse many times, starting from the classic stuffing for braised pig's trotters. Wonder where does it come from, and if it is really that good.
water bath vension wellington GBM..... lesson learnt thats great to see this guy makes fantastic food i like the style of his plating elegant
I WANT that.... and have to say this is one of the most labour intensive dishes I've seen. Particularly that sweetbread fritter.
Looks awesome that
Wicked dish! So much techniques involved
My food has simplified a lot.
Oh yes sir i think this dish is very simple
I like it (though haven't tasted it) but he says he has simplified his cooking lately! Is this the simplified version?? :) Just a bit over the top.. though I appreciate the effort..
The MEP on that dish alone. Holy fuck
The prep here on this dish, holy shit
Great!!!! Would love to try that
5:24 There is a gap there. After frying the lamb in the pan, the Chef finished cooking it in the oven a few minutes. Then we move to 5:25, resting the meat.
no, the lamb was cooked sous vide before going in the pan. no oven.
Very nice! 💖👍
Very elegant
Super smart, super clever but the kind of food I am learning to detest.
What was the gelling agent?
Agar Agar as it's served warm
camera work is atrocious.
What are the veggies in the pan where he drops the sweetbreads??
Onions carrots and celery or celeriac is the normal Mirepoix.
Lemon Oil??? You had me until lemon oil
The gelling agent is Kappa, he says it
Adam at 2:17 better learn how to carry a blade through a kitchen!!
It's agar agar
Who cleans all those pots and pans?
like 402 goood
I guarantee I would of tipped the sweetbread into the drain
Hywel looks like a young Ian Rush.
Duw duw duw mun isnit then look you now whose coat is that jacket I'll do it now later c'mon like aye by fuck what's ewer problem en?
Heh.
chicken mousse ???!!!
American??
To cheap with the sauce.
this is realy not compareable with oure german cuisine. stuff like that we did 10 yeahrs ago. of course its good but not very individual... classic frence cuisine i would say...
Wilma Wissen have you seen our videos from Sven Elverfeld?
StaffCanteen no i only saw this...
Take a look or search our channel for him
StaffCanteen i know him of course
t.co/RdLL7VNaQf here you go