Michel: Consommé de Boeuf à la Royale Marco: Add stock pot and a bit of olivol. Gordon: Add a "touch" of seasoning and a "touch" olive oil. Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space. Jamie: Just chop the whole fing up innit.
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'. French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Sr. Michel Roux Jr. I did this Beef Consomme in a few minutes ago here in my house, with my family. Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it. I want to say thank you very much about your recipe. Thanks a lot. ricardo m l rezler.
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
2:51 "You look fed up?" "Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
@@Andre-mg9pn Yes they are. But that metal is covered with a food varnish to keep the caviar from any direct contact with the metal. In some cases you use a thin layer of gold but usually it's just an inert varnish.
+yashouberry Do you think his dad and uncle might have taught him a thing or 2.. I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊 I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world. Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
Not a bad effort. Personally, I would add a stock pot, but it's your choice.
HAHAHAHA
Lolololololol
Lmao, Knorr for the win
Hahahahaha "it's very simple"
Yeeeeeah 🤣🤣🤣🤣🤣🤣
Add some doritos for that southwestern kick.
LMFAO.
This comment is the only thing more golden than that shiny puddin'
agreeed XD
Ey shit XD
or maybe flaming hot cheetos.. I keep seeing recipes that incorporate that every where... how will that go with the gold leaf
Beef stockpot with custard
it's barely a mouthful , while consomme is lovely , I'd be wanting a bit more than that
Marco Pierre White agrees.
not just any beef stockpot, knorr beef stockpot.
@@elibsf for that real beef taste
_Knorr has entered the chat._
Bravo Chef! That is indeed a "Royal" consomme!
Can you try to top it on your channel?
0:27 should be the start of a competition
Michel: Consommé de Boeuf à la Royale
Marco: Add stock pot and a bit of olivol.
Gordon: Add a "touch" of seasoning and a "touch" olive oil.
Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space.
Jamie: Just chop the whole fing up innit.
That was the most correct comment i have ever witnessed
Gordon: add a TINY nob of butter
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
Gordon would be stopping after every step to interject with words such as "beautiful", "look at that" and so on.
Just imagine how good it would be with a couple of Knorr stock pots chucked in
Marco Pierre White Approves this comment
amightyatom photo
It's your choice
@@BradPow not the stock pot
"If we're being honest..."
Marco enters: add 1 to 2 beef stock pots but it’s your choice there’s no real recipe
Just a bit of olive oil...
made my day
🤣🤣
Legend
🤣🤣🤣
The assistant chef is stoned as f**ck
we all were
@Protocols of Zion Commis cook *
also probably really annoyed to have to be there doing this bullshit recipe while he is so stoned
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'.
French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
@@ememe1412 Organised like a military brigade*
how to "royale" food
step 1 : set it up in a small portion
step 2 : give a fck placing ingredients
step 3 : caviar , always fucking caviar
Never, ever forget that thin sheet of gold leaf.
+Valiun wild Hahaha :P I imagine that the reason for small portions is that royalty would normally eat multiple multiple multiple courses.
Valiun r u forgot truffle & saffron :)
So aggressive
Valiun r don't forget a wine that cost twice more your house.
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Hilarious
😂😂😂 True
I sprinkled some glitter onto my Cup A Soup. Très provençale!
Provençal*
@@unemusiqueunjour Alright, no need to be pretentious about it.
@@anonymousx2951 lmao. yeah, because OP's comment wasn't pretentious at all.....
@@anonymousx2951 lmao
@@chriswright8114 his comment was a sarcastic joke, how dense do you have to be to not get that...
bet it goes great with a bit of ketchup
sniktun1 Hehehe! I would love to say that to the chef, if only to see his face!
+sniktun1 they outlawed ketchup in france, unless its french fries
@sniktun1 HAHAHA
Lol
It's really really good
I can watch passionate chef for hours, where they come from and what type of cooking they do is not important... absolutly briliant dish!
This is something I make as an afternoon snack.
Sr. Michel Roux Jr.
I did this Beef Consomme in a few minutes ago here in my house, with my family.
Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it.
I want to say thank you very much about your recipe.
Thanks a lot.
ricardo m l rezler.
Caviar is expensive everywhere ;)
@@linab4901 it's really not
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
how does it taste then?
Skipped the caviar, but not the gold leaf
Chef John's version would include cayenne...lots of cayenne
ah, a man of culture i see.
and as aaaalways... eeeeenjoy
This a European dish. Take your Jew-American and stick him up your fat asses.
That music is just perfect.
When finished, drizzle with a touch...just a TOUCH....of A-1 Sauce.
LOL!!!!
Best comment here 🤣
2:51 "You look fed up?"
"Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
14:12 "some say it's an aphrodisiac"... Well when she eats gold on the first date some would say it
As a general rule, gold has always tended to have the effect of opening women's legs... so some say...
The video is only 5 minutes long, but I get your point
Dont think the chef was fed up, more in awe.
Did someone come from Adam Regusea
Jon Faecks yh me and you
Yup
👍
I really like his intensity and patience.
Amazing! I certainly appreciate the artistry.
this guy is a delight, i can watch him all day
Now available at COSTCO.
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
Yes, yes. Fine dining is amazing. 😉
questa è un'opera d'arte! Michel Roux è eccezionale ! grandissima cucina grazie!
Looks great! I think I will make this Consomme Royale, too! Edible gold leaf - brilliant! Thank you for showing this recipe!
That is the ponciest dish ever made!
Not even close.
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
@chef jamie more like 70£
Looool yh looks horrible too, sometimes I wonder if this stuff actually tastes nice or is it just some acquired taste posh ppl have
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
Mr....I admire you and your art....may you live long....and cook a lot..
As far as temperament is concerned, Michel seems just a touch more laid back than Gordon Ramsay.
Why are you comparing a classy person, like Michel, to a classless douchebag, like Gordon Ramsay? Get smart.
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
@@CooManTunes neither are corrupt millionaires or buisness owners. Im sure you know him personally.
@@joshuajackson7596 I said the justice system is corrupt, you slob. Not Michel, or Gordon.
The look on that junior cook was wonderful. He's desperate and hungry to learn ❤️
He is a thirsty boy as well.
He’s hungry for something 😂
He looks out of it.
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
This man is the 'Yoda' of cooking ! What a dish
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
no Michelin star restaurant does 150 covers
@@Alex-ux4hg likely very true but he may of done that many for a banquet at the French royal palace
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people
So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
A lot of work to a consommé. God, what an elegant dish.
Let them eat cake!
What beautiful work and such extravagance!
I always enjoy watching your videos you are very classical
he is so dedicated to hes work i feel like im watching a psychopath
*his *i’m
Did I just see a Michelin star chef using a metal spoon to scoop the caviar?
Doesnt the caviar come in a metal package though
@@Andre-mg9pn Yes they are. But that metal is covered with a food varnish to keep the caviar from any direct contact with the metal. In some cases you use a thin layer of gold but usually it's just an inert varnish.
@@gustafbengtsson6666 wow you learn something new every day! Thank you friend
Nobody is perfect..
Wowwwwwwww!!!!! Chef its really beautiful 💯💯💯💯💯
In 2023 it looks so old school but many things to learn
wow.. this guy should turn professional..
He is one of the most revered chefs in the world
+arielkang100 lol.. i know
+arielkang100 You couldnt see he was making a joke....
+yashouberry Do you think his dad and uncle might have taught him a thing or 2..
I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
+yashouberry he's about to hit the big time. any moment.
Wow
I love how the MPW comments are raiding this
Who?
@@ShatteredGlass916 Marco piere white
Mmmmmmmmmm love this and the Chef tooooooooo. 🌷❤❤🌷
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
I’ll tell you the reason. Because they are a load of bollocks.
Did he just flirt back with the chef the other cook 👀😂
this is a real top shelf dish! anyone who really knows food knows how good what he has done to this!
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
Michel roux jr and his family are chef royalty here in the uk 🇬🇧
As a chef I would love to learn under him and his family
nah its just some broth with some custard and and veggies lol
@@marcotte6608 yeh ok lol!
He's like the Walter White of cooking man. Amazing.
Wonderful! I have to make a consommé for my exam but i guess im not as calm as you when you make it.
I have this for breakfast every single day
Amazing!! 💓
I love his style of cooking
Might make this for breakfast before work tomorrow
Great channel and nice video! Bravo
The other chef wasn’t just staring at that consommé...
The boy is so handsome and gentile. He really loves his work. Rare to spot that look
Chef: puts caviar on top
Gold : am I joke to you
I feel like a bunch of knorr cubes would have been good here
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊
I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
It's good, but it's not quite Rachel's beef trifle
Jonbombs high five
@@anthonynahanee6939 Well, it has vegetables, meat and custard... Joey would need 5 portions of it tho.
Love the other chef in the kitchen at 2:50
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
I know it's fine dining and all, but there's barely two tablespoons of consommé in that glass :(
It's probably a tasting menu. These could go up to 22 courses.
That sous chef is looking like that Consomme is bloody RAW!!!!
wow such generous portions, lol
Must admit - doesn’t appeal.
Would rather have a bacon sarnie with some brown sauce tbh
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
They fancy each other c.2:52
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
I want to have on of these before I die....
He constame was a lot redder when he passed it but in class made it look much clearer
You also need a Knorr stock pot. Oops, wrong chef.
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
yes it is, often done in the restaurant business
Perfect!
Just learned egg white trick
Thank you Sir
You can replace caviar with refried beans just to give it a Mexican twist full of sabor.
I’d like to see a HTB version
Not a bad effort. Personally, I would add a stock pot, but it’s your choice. 😅
Fishy, custard beef soup. Mmmmmmm.
Something smells fishy.
Seems like a nice dude willing to teach you something neat
Sublime 👌
the dark horse of cooking
There's more custard / caviar than there is consommé
Yeh its not a well thought out dish
This dish is more like an appetiizer not a stand alone consomme soup
Take a shot every time he says "Consomme" !!!
You can start your car w that since it resembles a battery , who the fuck craves this shit.
less custard/caviar, more consomme
A custard in beef broth? Does it actually taste good or is it one of those acquired taste sort of things
And there we have a shot of beef consommé
His father was still in a different class, RIP Albert 🙏
Not at all. Albert didn't grow up with himself as a mentor.
If this Slop costs more than £3.99 served in a polystyrene package with a plastic tray & fork, then i'm surprised
Eat some chick nuggets from McDonalds. The man is a Master Chef, not an effin East Coast USA Diner cook.
have fun trying to eat consommé with a fork dumbass
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
I wonder if that “cake” which is protein and veggies could be consumed as a patty. Fried with bacon on top.
It's boiled egg whites. It's more like an omelette that's been boiling for 15 minutes than a burger.
Give me a beef wellington any day of the week
That sous chef sounds one he’s straight outta eastenders
Looks like someone downed the rest of their cocktail and accidentally spewed up back into the glass
Doesn't he know beef stockpot is a naturally a clear consume + one fish stockpot whole balanced straight on the top ,no need for the caviar
Please teach Michel Roux Jr. to cook. He is only one of the best chefs in Britain and the world.
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world.
Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
his skill and presentation is amazing.
Explains how and why things are achieved.
What is the name of the music at TIME MARKER 3:30 ? thank you
Gold dust. Shy fx remix
I feel like such a peasant now