As a Bartender 25+ years, someone said to my son 1 day in the Nightclub “your Mom has an easy job”. Son replied, “No, she has a very difficult job that she has perfected to make it look easy”. BOOM!!! Thanks, Son!!
@@AlvaSuddenso if he had more time he’d be faster?!?!? I don’t think so! You can tell he’s very focused and takes his time - a perfectionist, if I may say - so every piece of pastry he touches he’s sure to not mess it up by doing it quickly!
@@adventuredoods4699 Cause they're a pastry shop not a bread bakery. None of their other stuff are yeast risen; how does it make sense to buy equipment for rising bread if 95% of your menu does not involve yeast-risen bread?
He’s absolutely correct.. pastry might look simple, but it has so many different steps, and each one has to be perfect or you might as well start over. You can tell how well the team works together by how calm everyone is. That service looks absolutely delicious!
I worked in large, 4-5 star hotels wen much younger. We had a German chef who shouted at everyone (even the management), swore, threw stuff around & alienated everybody. He was so rude to staff & customers alike. It was hell 4 the kitchen staff. Wen he left there was a new chef. This bloke showed respect, never swore, never humiliated anyone & appreciated hard work. He got the work done by asking politely, not by ordering ppl around or shouting & swearing. It made a massive difference to the hotel staffs' morale & the work place overall.
James Martin, who trained as a pastry chef, commented that you can overcook the Sunday roast and it'll still taste perfectly okay, but getting pastry correct is another thing altogether.
I went to Claridges for my 50th birthday with the family and it was very special. You have to do it at least once. Not just the food but the service and attention to details is incredible.
I totally agree, but I think Brits have had a long history of loving French food and hiring French chefs for the better hotels and households (Escoffier really made his name in London). They aren't known for the best home grown cuisine (I disagree with that) - but some of the Indian food I had in London rivalled the best I ever had in India. It's wanting to feed the British market that started Port wine, the best houses in Bordeaux, and God knows how many other wines. That's why I want to move to London (someday....)
I'm a professional writer and illustrator, and in my humble opinion, chefs and architects are the highest of artists. The rest of us have to master one or two skills, meanwhile chefs and architects have to know science, math, design, sculpture, composition, and they have to create their art under immense pressure. I have the utmost respect for their professions.
It is so nice to see the chef's smiling at their boss! Naturally you get better results from staff when you mentor them and treat them with respect but the restaurant industry is a whole other animal and notorious for abuse and poor treatment. Hoping the positiveness is more than just for the youtube post. ps I'd love to return to London and attend tea some day! Anyone who assumes the product you prepare is easy hasn't taken a good look at the pastries = it is obvious a ton of work goes into each and every one. An amazing post, truly enjoyed it and thank you for posting! Best, from Colorado!
It's often the things that look the simplest that are the most difficult. Especially in pastry, you only see the end product and not the technique, consistency, and level of skill required to make it.
Around a thousand years ago Imam Muhammad Al Ghazali told story of a man walking in the jungle. A roaring lion ran towards him and the man ran as fast as he could to escape from it. He noticed a well in front of him and he jumped inside hoping to escape from the lion. As he was falling inside the well, he grabbed onto the rope and saved himself. The man was so relieved but when he looked down he saw a big snake at the bottom of the well. It had its jaws wide open ready to swallow him up. The man then looked up and saw two mice nibbling at the rope. A black mouse and a white were both chewing into the rope. The scary lion was still prowling outside the well. The man's heart was pounding as he wondered how he could escape from this. Then he noticed a honeycomb in front of him which had delicious honey dripping from it. He stuck his finger into the honey and put it inside his mouth. It was delicious and for a moment he forgot about the lion, the snake and the two mice chewing at the rope. Imam Ghazali explained that the lion is like the angel of death which is always looming above us. The snake was like his grave which all humans will face. The black mouse and white mouse were like the day and night which are always nibbling at our life (the rope). The honey was like this dunya (this temporal world) which with its momentary sweetness makes us forget the death and the eternal life.
This is one of those rare cases where quantity and quality are both essential. These sweat treats and sandwiches look so exquisite and so skillfully crafted. They're another reason to love afternoon tea
I've only ever had afternoon tea at Fortnum and Mason, but I can say that the experience of an elite tea service is truly unique--an absolute feast visually, aurally, olfactorily...and of course everything is delicious. I'm just a regular old teacher in Northern California, but I really felt like a princess at tea. Serene piano music, luxurious seats with pillows (so cozy), impeccable service, beautiful tablewares, and just feeling so pampered and special. I wish everyone could experience that treatment at least once. Also, I was really impressed by the bathroom (fluffiest hand towels!!!).
It's therapeutic to watch passionate professionals plying their trades. Wish we could impart that passion and pride to melanin kids here in the United States.
I absolutely love pastry and the art of making it. I like the dedication to consistency in the food. I believe there’s merit in making one thing right in things like this. Also I love the atmosphere in the kitchen. I hope the chefs are all enjoying themselves.
I was not sure if I would this video, but it was so well done from the photography to the head chef sitting alone. I also have a new appreciation for all that goes into the pasteries. That this young chef knows what he is doing is an understatement...those are so many moving parts to each pastry and sandwich. Thibault runs an organized kitchen and had broken complicated pastries into almost foolproof steps. I believe the energy of the person preparing the food and place play an integral in the enjoyment of the food. Everyone was calm and focused and I think proud of being part of this staff. I am sure the price of the tea is worth it.
@@silverfox733 over £5500 to stay in a room in a hotel for a week in a mediocre city is expensive in anyone's language. I'm not sure why you're pretending otherwise 🤷🏻♂️.
What a lovely attitude and so professional, no craziness just everyone knowing what they should do, it must be quite stressful but the leading chef was so pleasant, thank you for sharing it with us xxxx
I love this kitchen, I'm sure it's stressful at times but watching them work so calmly and methodically is almost meditative. Also such a nice contrast to the shouty angry chefs we sometimes see. The head chef seems like a guenuiely lovely guy and supportive of his staff
Having an excellent Afternoon Tea from time to time is well worth the price. For those of us not raised in afternoon tea culture it is a fantastic experience (when done right). To date my best experience was in Buenos Aires at the Alviar Palace hotel and on a high end cruise ships. Looking forward to one day having one in London if my travels take me there.
The best thing about afternoon tea is it varies so much seasonally. I don't know if that is the same for Claridge's but I can also say you can get amazing ones for relatively low prices but the lower the prices the more wary you need to be of the quality. I have also seen a new trend for more "Manly" Afternoon Tea with less cakes and things like homemade pies that kind of thing. I like Afternoon Tea and go with my mom and sisters and you don't usually see many other men at them I can't lie.
It is a French chef who makes the best English tea goodies! Yum!!!! Merci! These chefs must have worked for years to achieve such incredible precision in their craft of pastry chefs!!!
i must admit thibault is a fanstastic chef very very smart and cool ,everytime i am there he is very very relaxed and chilled with all my respect for a frenchman or gordan ramsay temper at high level in all honesty claridges are very lucky to have this pastry chef ,all the best
Afternoon Tea is one of my absolute favorite indulgences. I really do appreciate all the intricate work that goes into the preparation and presentation. 🥂
Had HIGH TEA at Herrods…..FABULOUS. Had a simpler afternoon tea EVERYDAY in hotel and it was our dinner! So wonderful and relaxing. Best time in London.
So inspiring to see chef's passion for baking! I can't wait to check out Claridge's high tea next time I'm in London! Until then, I'll have to slum it with my own scones. Maybe I'll try to make one of those passionfruit entremets this weekend at home...
I've been going to Claridge's ever since I was a child with my parents in the sixties. The style has changed over the years but the dedication to being the best hasn't.
One's accent only changes if one changes language before puberty. After puberty it requires either an excellent ear and talent for mimicry or special training to acquire the accent of the country one moves to. You can have a family move to another country and the children over 13 or so never lose their native accent while the children under the age of puberty at the time of relocation sound like natives of the adopted country. It's to do with how the brain acquires language before puberty but must be taught language after puberty.
In Mexico we have the exact same scone, it’s called bisquete ombligudo, all bakeries make it, we cut it in half, spread butter and put it on a pan/grill to melt the butter and caramelize, then we spread jam and have it with either coffee or tea, for bfast or afternoon. I have lived in both countries, exact same scone, one difference, we don’t out raisins in it.
That was a Feist for my eyes! In the early sixties I used to go to a patisserie place in Belgium and it was just like this and Jacques used to get up at 04:00 every morning to make them all fresh! Well done to you and all you team for making such exquisite patisserie!! 👏👏👏👏👏👏👏👏👏👏👌
I worked at a restaurant where the owner/headchef was a canadian and rose up to be a Chef De Parties at Claridge's during Gordon Ramsays time there. He taught me a lot and told many stories about how wonderful it was there and how it was a nurturing enviroment. During christmas service Gordon came in and gave all the cooks and chefs a 100 pound note.
was the sound guy challenged to include every genre and style of background music possible? It’s like they’ve just discovered the sounds on iMovie and decided to put them all in one video 😬
One Big Fault I find in the Kitchen, is WHEN HANDLING FOOD CATER FOR THE CUSTOMERS , IS WEARING GLOVES IS A MUST or make sure hands are washed you hands when handling food for the Public. FOR HEALTH SAFETY. A MUST.
This is where Crown Prince Alexander II of Yugoslavia, now Serbia, was born - in suite 212, back in the day. Churchill declared that suite a sovereign Yugoslav territory for a day, so that the heir to the throne of Yugoslavia would be born on Yugoslav soil. A bit of history about this hotel you probably didn't know.
We went to Claridges for afternoon tea in 2014. We'd been to Golders Green Cemetery to scatter my friend's ashes (there is a beautiful bench for Marc Bolan there), and then to afternoon tea. It was a great experience.
@@urmumsbapsinterestingly, there is a fair bit of research showing that the order in which you season food impacts the final taste. I can easily see how jam first could have a distinctive taste over cream first
what a beautifully made video! i really enjoyed the behind-the-scenes look at the hotel’s afternoon tea preparation. but honestly, i think there are some underrated tea places around that offer just as good, if not better, experiences without the high price tag. i wonder if that luxury really adds anything special or if it’s just the hype. what do you all think?
When I was home educating my boys we were learning about other countries They thought the idea of afternoon 🍵☕ tea to be a wonderful idea. Do I made snacks and tea and we would sit at the table and have discussions about all sorts of topics. One was about Moses from the Bible. They were little and cute and loved tea time at four o'clock
"If you think something is easy, you have to be careful." A true artist speaks this from experience! Humility brings perfection. I love this guy❣️
As a Bartender 25+ years, someone said to my son 1 day in the Nightclub “your Mom has an easy job”.
Son replied, “No, she has a very difficult job that she has perfected to make it look easy”.
BOOM!!!
Thanks, Son!!
@@julieludwig8927 what an amazing response from your son. That is really beautiful. Thanks for sharing.
no shouting and swearing. just pure respect to everyone in his kitchen. this is how a head chef should behave with his team. very refreshing.
Could be just for the cameras. Eric Ripert also seems very nice but he's absolutely ruthless off camera.
I heard that usually pastry part of kitchens are much much more relaxed and chill than the hot food/meal section.
@@rodneydsouza2454 In general, yes. Probably because its less hot, there's less pressure.
When the cameras are turned off, the French chef became français.
I’ve had my fair share shouty sweary head chefs & they didn’t expect me to shout back telling them to F off! There’s no need for it at all. xXx
His little smile when he says "I love piping" twice.
It is one of the most satisfying steps in pastry, a meditation of flow.
He’s smiling as in French that means giving blow jobs 😂
I thought he was saying that to convince himself 😅😂
I got the impression he hardly ever gets to do it. He is quite slow.
@@AlvaSuddenso if he had more time he’d be faster?!?!? I don’t think so! You can tell he’s very focused and takes his time - a perfectionist, if I may say - so every piece of pastry he touches he’s sure to not mess it up by doing it quickly!
i've worked as a waiter there and honestly, the sheer focus on a system and structure to get everything out at the exact same moment is amazing
Did anyoen see your nametag and ask if they wanted more?
@Siris Rangabhasm did once have a VIP table that kept calling me for additional alcoholic refills during a women's health award ceremony of sorts
I worked there as well
Except they’re making sandwich’s with bread from a bag.. how are they not baking it fresh in house?
@@adventuredoods4699 Cause they're a pastry shop not a bread bakery. None of their other stuff are yeast risen; how does it make sense to buy equipment for rising bread if 95% of your menu does not involve yeast-risen bread?
He’s absolutely correct.. pastry might look simple, but it has so many different steps, and each one has to be perfect or you might as well start over. You can tell how well the team works together by how calm everyone is. That service looks absolutely delicious!
I had afternoon tea at Claridges. I can happily confirm it is bliss. Everything just looks incredible, perfection in miniature. Absolutely delicious.
I worked in large, 4-5 star hotels wen much younger. We had a German chef who shouted at everyone (even the management), swore, threw stuff around & alienated everybody. He was so rude to staff & customers alike. It was hell 4 the kitchen staff. Wen he left there was a new chef. This bloke showed respect, never swore, never humiliated anyone & appreciated hard work. He got the work done by asking politely, not by ordering ppl around or shouting & swearing. It made a massive difference to the hotel staffs' morale & the work place overall.
'It is a very challenging job, of course' and 'I plan to do it for the rest of my life, of course' - The commitment and passion >>>>>
James Martin, who trained as a pastry chef, commented that you can overcook the Sunday roast and it'll still taste perfectly okay, but getting pastry correct is another thing altogether.
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.🎁🎁🎁
Baking is a science .
I can therefore conclude that I want a proper afternoon tea experience at least once in my life.
Book it and go, I’m sure it’ll be unforgettable
May your dream come true.
price is good for tea service in twinnings tea house and shangrila hotels.
I went to Claridges for my 50th birthday with the family and it was very special. You have to do it at least once. Not just the food but the service and attention to details is incredible.
The irony of a bunch of French dudes making some of the most iconic British food. 😄
Well done, guys. It looks exquisite. 👍
Not only he's French, but there's also some iconic French patisserie like Paris-Brest
Yeh I was gonna say 😂
I was thinking the exact same thing
I totally agree, but I think Brits have had a long history of loving French food and hiring French chefs for the better hotels and households (Escoffier really made his name in London). They aren't known for the best home grown cuisine (I disagree with that) - but some of the Indian food I had in London rivalled the best I ever had in India. It's wanting to feed the British market that started Port wine, the best houses in Bordeaux, and God knows how many other wines. That's why I want to move to London (someday....)
🤣
A fine memory for me - long exhausting flight from Australia to London, shower and dress up, high tea at Claridge’s Hotel. Awesome.
I'm a professional writer and illustrator, and in my humble opinion, chefs and architects are the highest of artists. The rest of us have to master one or two skills, meanwhile chefs and architects have to know science, math, design, sculpture, composition, and they have to create their art under immense pressure. I have the utmost respect for their professions.
The look on his face when he tries his food is so fun. He really appreciates what he's eating and you can tell. What a cutie!
It is so nice to see the chef's smiling at their boss! Naturally you get better results from staff when you mentor them and treat them with respect but the restaurant industry is a whole other animal and notorious for abuse and poor treatment. Hoping the positiveness is more than just for the youtube post. ps I'd love to return to London and attend tea some day! Anyone who assumes the product you prepare is easy hasn't taken a good look at the pastries = it is obvious a ton of work goes into each and every one. An amazing post, truly enjoyed it and thank you for posting! Best, from Colorado!
I salute Chef Hauchard. Lots of difficult work done with class and confidence. Bravo Chef.
I love seeing how much work and effort goes into something that looks so simple
It's often the things that look the simplest that are the most difficult. Especially in pastry, you only see the end product and not the technique, consistency, and level of skill required to make it.
@@JussiViitanen565 so true! That's what makes it so magical
I had afternoon tea at Claridges years ago and it has ruined afternoon tea for me. No where else compares and the decor and service is amazing!
Go to the Langham, it's even better.
Ok, now I wanna go 😅
@@RE-nv4weno it isn't
Around a thousand years ago Imam Muhammad Al Ghazali told story of a man walking in the jungle. A roaring lion ran towards him and the man ran as fast as he could to escape from it. He noticed a well in front of him and he jumped inside hoping to escape from the lion. As he was falling inside the well, he grabbed onto the rope and saved himself. The man was so relieved but when he looked down he saw a big snake at the bottom of the well. It had its jaws wide open ready to swallow him up. The man then looked up and saw two mice nibbling at the rope. A black mouse and a white were both chewing into the rope. The scary lion was still prowling outside the well. The man's heart was pounding as he wondered how he could escape from this. Then he noticed a honeycomb in front of him which had delicious honey dripping from it. He stuck his finger into the honey and put it inside his mouth. It was delicious and for a moment he forgot about the lion, the snake and the two mice chewing at the rope. Imam Ghazali explained that the lion is like the angel of death which is always looming above us. The snake was like his grave which all humans will face. The black mouse and white mouse were like the day and night which are always nibbling at our life (the rope). The honey was like this dunya (this temporal world) which with its momentary sweetness makes us forget the death and the eternal life.
I can't wait to go the next time I visit London! I went to the Ritz and it was a pretty magical experience. I'm wondering how Claridge's will compare.
This is one of those rare cases where quantity and quality are both essential. These sweat treats and sandwiches look so exquisite and so skillfully crafted. They're another reason to love afternoon tea
Love to see people at the top of their game... so quiet and serene.
The iconic afternoon tea service in a 5-star London hotel is a world of elegance and flavor. This video beautifully captures its essence.
Watching sandwiches being made with bread cut lengthwise was incredible
What an honor to be able to indulge in your beautiful creations. I hope the guests fully appreciate your love and talents in their afternoon tea.
I've only ever had afternoon tea at Fortnum and Mason, but I can say that the experience of an elite tea service is truly unique--an absolute feast visually, aurally, olfactorily...and of course everything is delicious. I'm just a regular old teacher in Northern California, but I really felt like a princess at tea. Serene piano music, luxurious seats with pillows (so cozy), impeccable service, beautiful tablewares, and just feeling so pampered and special. I wish everyone could experience that treatment at least once. Also, I was really impressed by the bathroom (fluffiest hand towels!!!).
That sounds wonderful! 🥰
Tea at the Savoy also lovely…Tiffany windows, Gershwin played on the grand piano, …a precious memory
"If you think something is easy, you need to be careful." good quote
i have been a savory chef for the last 8 years. Im getting into pastry now and it is fascinating. Amazing work chef.
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.🎁🎁🎁
Can we get more of such videos ?? It's so therapeutic to watch these pastry chefs working together creating delicious works of art.
It's therapeutic to watch passionate professionals plying their trades. Wish we could impart that passion and pride to melanin kids here in the United States.
@@henryt9281 🤡🤡🤡
BRAVO to all the pastry artists! Excellent spirits and it shows in their works.
I absolutely love pastry and the art of making it. I like the dedication to consistency in the food. I believe there’s merit in making one thing right in things like this.
Also I love the atmosphere in the kitchen. I hope the chefs are all enjoying themselves.
I was not sure if I would this video, but it was so well done from the photography to the head chef sitting alone. I also have a new appreciation for all that goes into the pasteries. That this young chef knows what he is doing is an understatement...those are so many moving parts to each pastry and sandwich. Thibault runs an organized kitchen and had broken complicated pastries into almost foolproof steps. I believe the energy of the person preparing the food and place play an integral in the enjoyment of the food.
Everyone was calm and focused and I think proud of being part of this staff. I am sure the price of the tea is worth it.
I can only imagine how much time was put into planning, creating recipes and ensuring that the team is always at their best 👏So inspiring
Chef is passionate about his job - food looked fabulous. What a treat to have that afternoon tea.🥰
These are people who KNOW that their hard work is VERY much appreciated. That must give them a warm glow.
The time and effort that goes into baking,assembling and presenting these desserts and sandwiches needs to be appreciated and acknowledged 👏👏👏👏👏👏👏
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram....
I've stayed here for 1 week. Nothing short of perfection. And the breakfast is really really good!
Are you a millionaire?
Yeah, for real. I could really use a loan, buddy.
@@telswood one night stay in hotel is around 800 British pound with food..Yeah it is expensive but not as outrageous as some other places in London..
@@silverfox733 over £5500 to stay in a room in a hotel for a week in a mediocre city is expensive in anyone's language. I'm not sure why you're pretending otherwise 🤷🏻♂️.
@@MrJungle123 Mediocre is a bit harsh but the cost is diabolical, I'd agree.
What a lovely attitude and so professional, no craziness just everyone knowing what they should do, it must be quite stressful but the leading chef was so pleasant, thank you for sharing it with us xxxx
I love this kitchen, I'm sure it's stressful at times but watching them work so calmly and methodically is almost meditative.
Also such a nice contrast to the shouty angry chefs we sometimes see. The head chef seems like a guenuiely lovely guy and supportive of his staff
I like your description, meditative. I often find solace in my kitchen, cooking or baking my favorite dishes.
I love food. But what i really love is perfection in human performance. That's why i love watching these episodes.
Wow! Very impressive. I can not imagine the back pain from bending over the pastries while adding all the ingredients and gorgeous touches.
I love the commitment and care that's gone into each element of the food 👌🏻
Having an excellent Afternoon Tea from time to time is well worth the price. For those of us not raised in afternoon tea culture it is a fantastic experience (when done right). To date my best experience was in Buenos Aires at the Alviar Palace hotel and on a high end cruise ships. Looking forward to one day having one in London if my travels take me there.
An Executive Chef with Class.
Magnificent.🌟
i hope many ppl will apreciate their hardwork to make simple yet delicious cake.
its not simple to make
Bout to start work here in the kitchens, im actually so excited to grow as a chef and deal with the whole process and flow here
It’s good to hear a French person handling pastries and sweets. On the whole, the French are very good at pastries.
Just not much good at anything else.
@@akitas8165 brits aint either
I'm going so far as to say the best at pastry.
@@akitas8165 Thanks, multi-talented akitas 🙂
@@Uncle-Ruckus. then why are you watching videos of British food in a British restaurant
The Artistry is breathtaking. Bucket List 💖💖💖
The best thing about afternoon tea is it varies so much seasonally. I don't know if that is the same for Claridge's but I can also say you can get amazing ones for relatively low prices but the lower the prices the more wary you need to be of the quality. I have also seen a new trend for more "Manly" Afternoon Tea with less cakes and things like homemade pies that kind of thing. I like Afternoon Tea and go with my mom and sisters and you don't usually see many other men at them I can't lie.
It is a French chef who makes the best English tea goodies! Yum!!!! Merci! These chefs must have worked for years to achieve such incredible precision in their craft of pastry chefs!!!
Pastry chefs are a different breed. You need the focus of a serial killer to get to this level, much respect Chef
This is so wonderful. Pure talent - thoughtful, intelligent, artful and i'm sure the most delicious food in the world.
Amazingly talented people. It was so therapeutic watching this, but made me salivate.
i must admit thibault is a fanstastic chef very very smart and cool ,everytime i am there he is very very relaxed and chilled with all my respect for a frenchman or gordan ramsay temper at high level in all honesty claridges are very lucky to have this pastry chef ,all the best
How would anyone think this is not crazy hard to make … it looks amazing
Afternoon Tea is one of my absolute favorite indulgences. I really do appreciate all the intricate work that goes into the preparation and presentation. 🥂
Eater team thank you so much for always sharing such high quality content.
Thank you for watching!
Had HIGH TEA at Herrods…..FABULOUS. Had a simpler afternoon tea EVERYDAY in hotel and it was our dinner! So wonderful and relaxing. Best time in London.
I love him. Very good at control emotion and mood. Love his job and do it 1000%.
So inspiring to see chef's passion for baking! I can't wait to check out Claridge's high tea next time I'm in London! Until then, I'll have to slum it with my own scones. Maybe I'll try to make one of those passionfruit entremets this weekend at home...
I’ve been waiting for more pastry videos from this channel. Finally !
I've been going to Claridge's ever since I was a child with my parents in the sixties. The style has changed over the years but the dedication to being the best hasn't.
Skilled, passionate and handsome chef! God bless this man!
Attention to detail with a capital “A” simply delicious - he’s a head chef who puts love into his work - encouraging his staff in a caring manner 👏
The expertise, artistry and professionalism are inspiring.
Beautiful precise talent. Afternoon tea seems so special. Would love to visit Claridge's some day.
The Chef with his gorgeous looks and heart melting French accent made the afternoon tea more appetizing and delicious 😅😊
i love seeing these videos when it is something hard level and rewarding but also still something i could do.
Omg, everything looks absolutely amazing 😍😍😍
You can literally hear how much free time he has as chef. 15 years living in London and no English accent
most foreigner keep accent in any country
@@samfish6938 nah they actually don’t lol it’s mostly French who keep their hard ugly accent
One's accent only changes if one changes language before puberty. After puberty it requires either an excellent ear and talent for mimicry or special training to acquire the accent of the country one moves to. You can have a family move to another country and the children over 13 or so never lose their native accent while the children under the age of puberty at the time of relocation sound like natives of the adopted country. It's to do with how the brain acquires language before puberty but must be taught language after puberty.
@@FigaroHey This is not accurate. I speak from personal experience.
@@FigaroHeythat's just not true
Whilst the food and environment are spectacular the Claridge's team are a dream
The pastries look delicious! I would love to try every one of those delicious treats😄
How exquisite! This is what dedication & care looks like!
Stunning ,pure art on a plate .so much talent 👏👏😊
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.🎁🎁🎁
In Mexico we have the exact same scone, it’s called bisquete ombligudo, all bakeries make it, we cut it in half, spread butter and put it on a pan/grill to melt the butter and caramelize, then we spread jam and have it with either coffee or tea, for bfast or afternoon.
I have lived in both countries, exact same scone, one difference, we don’t out raisins in it.
Gordon Ramsey's personal hell: no cussing or shouting but just being focused and nice. 🤣🤣🤣
Yess - cream then jam on the scones! Vindicated, I knew this was the correct order! 😆
Wow. You guys are so talented.
A Feast for the eyes as well as the soul! well done!
That was a Feist for my eyes! In the early sixties I used to go to a patisserie place in Belgium and it was just like this and Jacques used to get up at 04:00 every morning to make them all fresh! Well done to you and all you team for making such exquisite patisserie!! 👏👏👏👏👏👏👏👏👏👏👌
I worked at a restaurant where the owner/headchef was a canadian and rose up to be a Chef De Parties at Claridge's during Gordon Ramsays time there. He taught me a lot and told many stories about how wonderful it was there and how it was a nurturing enviroment. During christmas service Gordon came in and gave all the cooks and chefs a 100 pound note.
was the sound guy challenged to include every genre and style of background music possible? It’s like they’ve just discovered the sounds on iMovie and decided to put them all in one video 😬
Needs some death metal
Move on.
Don’t notice
Yeah it was pretty annoying
😂😂
One Big Fault I find in the Kitchen, is WHEN HANDLING FOOD CATER FOR THE CUSTOMERS , IS WEARING GLOVES IS A MUST or make sure hands are washed you hands when handling food for the Public.
FOR HEALTH SAFETY. A MUST.
Such a wonderfully calm kitchen…. Happy relaxed staff produce better food..:-) Pastry is so hard. It’s incredibly complicated..
Going there soon!
I’ve just read up: Afternoon tea at the Claridges is 100£ - and still, there are people coming every week (the chef says), wow😮
Excellent team work and such top end pastries. Worth every penny! 😍Those scones yum yum.
No Gordon Ramsay dramatics.
Now I wanna go there. Great work to all the chefs and workers.
I would love a bag of that crust with a little of the magical stuff inside.
another awesome BOH video, truly fantastic, loving it.... my heart skipped a beat looking at the cakes and nibblies...
This is where Crown Prince Alexander II of Yugoslavia, now Serbia, was born - in suite 212, back in the day. Churchill declared that suite a sovereign Yugoslav territory for a day, so that the heir to the throne of Yugoslavia would be born on Yugoslav soil. A bit of history about this hotel you probably didn't know.
Very well managed kitchen by the chef amazing all the dishes made smoothly on time great planning ☺
We went to Claridges for afternoon tea in 2014. We'd been to Golders Green Cemetery to scatter my friend's ashes (there is a beautiful bench for Marc Bolan there), and then to afternoon tea. It was a great experience.
Good to see the scones prepared in the correct fashion - cream first, then jam 😊
Thanks for the love and support,I got a Gift 🎁 for you⤴️on the above name⬆️on telegram.🎁🎁🎁
Australians and NZers have jam first then cream
Obviously a Devon Style man - I agree with him. Practically the only thing I disagreed with my Mother about - she was Cornwall Style all the way.
Tell us you’re from Devon without saying you’re from Devon… 😂
Literally doesn't make a single difference which goes on first and you're a moron if you think it does
Pure artwork. Loved this. Thanks for sharing.
Chef Thibault has an awesome personality. I'd love to work with him.
He’s a monster behind the camera. Don’t be fooled. I heard he’s notorious in firing so many staff..
I have a reservation for next month and this is making me even more excited!
Being Cornish, it would be jam first on those scones. 😄
I’m from Yorkshire and exclaimed “No, no jam first - I do it the Cornish way!” I love Cornwall.
@@kattytatty7266 tastes exactly the same either way you only believe it makes a difference because you've been told it does.
@@urmumsbapsinterestingly, there is a fair bit of research showing that the order in which you season food impacts the final taste. I can easily see how jam first could have a distinctive taste over cream first
Put the jam on one half, the clotted cream on the other and put them together. Job done, no arguments!! 😋
what a beautifully made video! i really enjoyed the behind-the-scenes look at the hotel’s afternoon tea preparation. but honestly, i think there are some underrated tea places around that offer just as good, if not better, experiences without the high price tag. i wonder if that luxury really adds anything special or if it’s just the hype. what do you all think?
When I was home educating my boys we were learning about other countries
They thought the idea of afternoon 🍵☕ tea to be a wonderful idea. Do I made snacks and tea and we would sit at the table and have discussions about all sorts of topics. One was about Moses from the Bible. They were little and cute and loved tea time at four o'clock
That's hard work. Beautiful food!
From the accent, to the profession, he's a damn eyecatcher