Especially when the chef isn’t good enough. If we’re talking starred, established chefs then of course the looks is another talented element in their repertoire, but if you can’t cook well.... learn how to cook before trying to create modern art pieces with your garnishes lmao
THANK YOU!!!! Didn't count on losing this vid when someone who posted had his account terminated. I have made this a couple of times but never noted the steps down and so this is just perfect! This recipe is awesome btw everyone. Try it!!!
Made this a couple of weeks ago. It's a nice, simple dish. I do think that the sauce is a tad dominant but the confit tomatoes work beautifully with the salmon.
Bois Bourdran ...great classic vinaigrette..also u can replace the semi confit tomate w diced tomates (skinned & seedless). A must have vinaigrette..for chef !!
@James Cunico Actually Marco spent very little time under Raymond Blanc according to interviews, at the time, Macro was a young nameless cook in the brigade. (If I'm remembering correctly.)
It was brilliant at the time. London in the 60's. Know your history and understand the importance of these recipes and the style of the time. This food is not boring as you state. The presentation is by no means modern but miles better than any other place at the time.
+Dave Knight You're absolutely correct. It's an amazing recipe cooked by a master. I'd much rather eat this than something plated up by the likes of some other 3 Michelin starred chefs.
.... It is easy, but how many pans did he use? 1 pan for poaching tomatoes 1 pan for poaching salmon 1 pan for poaching broccoli couscous (otherwise you could re-use one of the previous pans) 1 container for the sauce Also, you have to deal with the poaching oil for clean up. That's a lot to clean for a meal. If you're going to use that many pans, just commit to something crazy.
The removal of the salmon skin actually hurt me. Not to criticize but I feel some crispy salmon skin is an element of texture that wouldn't be missed from this dish.
dude it doesn't really matter, that amount of sauce, a couple of drops won't make a difference, he's just eye balling it... you can always adjust to your liking...
RIP to the man whose voice and joie de vivre made me smile every time I watched him (:
RIP to one of the greatest chefs in history hope everyone is keeping safe well and covid free
lol Covid free
Most refined, skilled, and best voiced chef to have walked the Earth in the last 100 years.
"Flavour is more important than looking at the food"
That was so gratifying for someone who hates places that just give you instagrammable food
Especially when the chef isn’t good enough. If we’re talking starred, established chefs then of course the looks is another talented element in their repertoire, but if you can’t cook well.... learn how to cook before trying to create modern art pieces with your garnishes lmao
"Because taste is so important, I'm going to eat it." - - Can't argue with that.
I came here just to listen to his voice... You will be greatly missed, Monsieur Roux!
THANK YOU!!!! Didn't count on losing this vid when someone who posted had his account terminated. I have made this a couple of times but never noted the steps down and so this is just perfect! This recipe is awesome btw everyone. Try it!!!
Awesome Chef Roux, remember eating this simple and fabulous dish when I was growing up.
Wonderful... I loved this man
Close your eyes, and you're listening to French Tywin Lannister.
True...😆
Quick, grab a crossbow 😵
He looks more like Tywin than he sounds, so closing your eyes makes no sense
I can't wait to try this way of serving Salmon. Looks beyond delicious and I'm hoping to try it with the freshly caught Salmon.
Omg the og of og chefs!! Respect to the grandfather!!!
YOU ARE THE BEST AND WILL ALWAYS BE THANK U
I Wish You A Very Happy New Year! 🍀Thank you very much. Must try this. Im sure its delicious ❤
Just tried it, and this dish was magnificient! «I’m going to eat it» again.
Genius! Bless your soul.
Made this a couple of weeks ago. It's a nice, simple dish. I do think that the sauce is a tad dominant but the confit tomatoes work beautifully with the salmon.
Bois Bourdran ...great classic vinaigrette..also u can replace the semi confit tomate w diced tomates (skinned & seedless).
A must have vinaigrette..for chef !!
CookiesJunky
Skinned and seedless tomato is called concasse when cut into a dice.
So simple and yet so perfect.
RIP to a Culinary Master and Legend in his own right!
This guy is the mentor of Marco Piere White, the mentor of Gordon Ramsay.
And he said Marco is on a different level to Gordon
Marco didn't work at the Waterside Inn, but rather at Le Gavroche. That was Albert Roux, Michel's brother.
@James Cunico it did. It is my one bucket list... to stage there
@James Cunico Actually Marco spent very little time under Raymond Blanc according to interviews, at the time, Macro was a young nameless cook in the brigade. (If I'm remembering correctly.)
@@Velascaactually it was Albert who said that
Made it yesterday. Outstanding.
such a gentle soul
I'll make loads of your great dishes in the coming months Michel, in loving memory! Merci beaucoup.
Nice😇
What a,voice!
A pair of french led like bullock’ makes the voice box strong like the bull ox
He is the Tywin Lannister of cooking
confit tomatos, who does that anymore.... brilliant
It was brilliant at the time. London in the 60's. Know your history and understand the importance of these recipes and the style of the time. This food is not boring as you state. The presentation is by no means modern but miles better than any other place at the time.
+Dave Knight You're absolutely correct.
It's an amazing recipe cooked by a master.
I'd much rather eat this than something plated up by the likes of some other 3 Michelin starred chefs.
The restaurant that I work at does. I love making them, so delicious.
@Rock McThornberry If you would honestly throw that olive oil out after using it to confit tomatoes, then I honestly don't know what else to say
@@SuWoopSparrow Just bottle it and use it to confit more tomatoes.
Or maybe some pheasant legs
I love salmon cooked like that. For me it's more interesting than pan fried.
The master.
part of the cooking ROYAL FAMILY
Perfection!!
This guy makes a basic dish look like it would take me ten years working in a fine dining kitchen to learn it....
2:02 are those bones still in there, just before he does the bösching??
You remove the bones before cooking
5 drops of the Tabasco
*Starts counting after 6 drops already in*
*12 drops later one, two, three, four, five*
Who did he work for? I didn't quite catch it ...
Cecil Rothschild
RIP to an absolute legend
Rothshilde family loved how they were cooked. 3/4 of vid
RIP, Michel!
Love to use this recipe !
Truly fit for royalty. Let's eat! 🍽️😋
What a chef.
Came for the food, stayed for the music. Can anyone give me an advice?
he is the only one i know who pronounce Worcestershire sauce so naturally as it is
The three hardest things to say:
1. "I'm sorry."
2. "I was wrong."
3. "Worcestershire."
Did he say "grapeseed oil or shit oil" lmfao
Bring that table closer to the stove!
believe in the legend
Rest in peace micheal roux
RIP Chef😔
His voice is great but what native english speaking people think about his accent ? Is it not too thick ?
I can try this with a thawed boned salmon, and fresh tomatoes a diluted strong-flavoured vinegar, or light vinegar. I do not eat steak
Rest in peace, legend.
thought michel was cooking poached salmon with the bois....
😮😮😮😊😊😊
👍🤘
Now I know why I hate poaching things, I'm not a psychotic.
I love that
.... It is easy, but how many pans did he use?
1 pan for poaching tomatoes
1 pan for poaching salmon
1 pan for poaching broccoli couscous (otherwise you could re-use one of the previous pans)
1 container for the sauce
Also, you have to deal with the poaching oil for clean up. That's a lot to clean for a meal. If you're going to use that many pans, just commit to something crazy.
💪
👍
👏
RIP Michel
WOW!
Rest in peace Chef x
The removal of the salmon skin actually hurt me. Not to criticize but I feel some crispy salmon skin is an element of texture that wouldn't be missed from this dish.
Crisp it up after peeling off of the filet. Grapeseed oil makes no colour while frying. High smoke point.
RIP LEGEND
wow
Marco di pierre teacher....
I was doing it all wrong.
You worked for the Rothchilds and didn't poison?? I hope you are happy.
They most likely financed all his restaurants too ...
RIP boss
Ketchup!? Ketchup?! On salmon?!
Walter Plinge the best bbq sauce I ever tasted had tomato ketchup in it.
Shout out to my mam! 😀😘😘
Wow calm down you lot ,it's food !
IT NEEDS A KNORR STOCKPOT
No .. a lamb sauce
No, it's his choice to not use it.
I'm all for legal fishing I don't condone poaching salmon
😂😂👨🍳👨🍳
Rip chef
Ear we are
Complete novice here, is the oil he used for the tomato’s virgin
what's the point of the broccoli? lol
The French are not utilitarians
5 drops of the tabasco... puts in 7 drops...
It's filmed with two cameras and edited.
I believe that there were only 5.
dude it doesn't really matter, that amount of sauce, a couple of drops won't make a difference, he's just eye balling it... you can always adjust to your liking...
wow just want yourself; "nice vinegar, my vinegar"
It gave me diarrhea.
you have to use fresh fish
Ketchup? Tabasco? A bit low class for a trillionaire war criminal isnt it?
background music is distracting, annoying an unnecessary.
Such a dull dish
This sauce is called Bois Boudran Sauce RUclips? No punctuation? Learn how to write proper titles. Easy dislike.
That is not a nice dish with all respect