Roux Scholarship 2018: Masterclass recipe demonstration with Alain Roux and Michel Roux Jr
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- Опубликовано: 15 янв 2025
- The finalists for the 2018 final were given the recipe for pigeonneaux Valenciennes-style with a vin jaune sauce, which included the tricky task of deboning and stuffing the pigeon. Here the entire recipe is demonstrated by Alain Roux and Michel Roux Jr.
Going to Trafalgar Square to pick me up a few pigeons tomorrow. Can’t wait to try this at home.
Pigeonneaux le Tragalfar. A stunning dish, any homeless chef can be proud of!
I love how classy these guys are. I enjoyed every minute of it.
i watch them every year ! cant wait to join and try out in a few years
You got this 😎😁
I hope you’re a step closer ✊
Do you know what makes my mouth water the most??? It’s how easy it looks!!!! I mean, seriously, it’s like one step, two step, and your done😂
But seriously, I love these videos, please keep them coming!!!!!!! I watch all of them at least twice❤️❤️❤️
I don't know how I made it through all ten minutes of this video with my mouth watering the entire time. The Roux's are all so incredibly gifted. Their food is just amazing.
Watching these guys is like waiting for dinner in heaven. These guys and the Roux Foundation is the best thing that ever happened to cuisine in the U.K.
Im infactuated by the humble and politeness of alain roux , infact obsessed....alain roux ...legend
Infatuated*
I love how one is very British and one is very French haha
Both are French btw haha they are cousins. Just that Michel Roux Jr was educated in Britain.
@@ML-sv5ez Acutally, Michel was born and raised in England and has both citzenships.
Both were born in Britain; Michel grew up in England and Alain in France
@@benbrooker i like how every comment adds just a little more information
@@ajbeute Except yours.....and mine.
Ah, it's that time of the year again. Great video, enjoy it so much
This is the most decedent meal I've ever seen. Salivating 🤤
That’s what I am going to TRY and make for my Thanksgiving this year. Yous guys are brilliant
Cooking royalty right here, amazing dish. Wow dis that look good when it was plated.
Escoffoier would be proud...such classical cuisine from back in the day. Students are lucky to learn from these 2 chefs.
Me in this competition:
Michel Roux: "Why did you substitute every ingredient in this recipe with a pot noodle?"
Me: "It brings out the flavour better. But that's my choice. There is no recipe. Cooking is not a recipe it's a philosophy, unless it's pastry then it's chemistry".
Ahh, this is so easy. I just cooked it yesterday. After I finished I realised I missed a day of school.
Hahahahahaha it means it looks easy but time consuming
i love how michel sounds english but everyone else alain his farther and uncle all sound french. i still think michel is still my favourite chef
Come posso avere il telefono di Michel rouxxxxxxx❤
Love the chemistry between these guys, and also vids with their dad
6:36 "I know uncle doesn't like that"
"Neither does dad"
What?
*plot twist*
They're related
Bay leaves is the answer
@Andro Santos yeah so uncle and dad would refer to the same person
They are cousins, their dads are known as The Godfathers of British fine dining
They Make it look effortless ,love the two cousins cooking together
Little bit of Cayene? Shout outs to FoodWishes
Chef John, I love you if you're watching }{
Lol. He's not even remotely in their league.
Chef johns the bomb
you made my day !
fuck you
In reality this dish doesn’t take three hours but three days to finish! Preparing all the stocks in advance an getting the mis en place ready. Filling the doves with the farce, frying it in butter, having the legs cooked while the breasts are staying pink and make sure that the farce is cooked through and make sure that the sweetbreads are edible: Chapeaux mes amis! Formidable!
I think my fathers kitchen MAY be well equipped enough to pull this off. If we have the skills to do it is another question...
They aren't doves. They're young wood pigeons.
That was awesome, could watch these guys all day.
I wish I could cook that meal. It looked absolutely remarkable. I was salivating profusely!
Bottom line, culinary history. If it wasn’t for there fathers haute cuisine wouldn’t have been a thing outside of France..do the math, it was there forever but the Roux family educated everyone.Thank you for what you have done for every young chef or cook. Really please be proud. And thank you
So Escoffier lived in vain? Bocuse unknown outside of France and with no influence whatsoever? Joël Robuchon - a nobody?
@@larswesterhausen7262 oh my god dude! everyone is influenced by past gone FFS, no one denies that but in modern times the rouxs where the first to have a restaurant in Britain to have 3 Michelin stars so it seems to stand they know what they are talking about plus if you actually look alot of chefs in the world and past have trained under the rouxs who trained under previous masters of the craft. stop being so god damn bitter.
So marvelously professional.
Beautiful! Simply beautiful! Damn, French cuisine is great!
Looks absolutely fantastic!
Looks absolutely fantastic and beautifully explained and prepared. I can just imagine the taste! The stuffed polenta is a lovely accompaniment. My only criticism is that like most French plates, there is not enough variation of texture. There is nothing crispy at all. Perhaps French food is designed for people with poor quality false teeth? But the flavours ... Wow!
Michel Roux gives so much charm to British cuisine.
How's that when all he cooks is French food?
No Knorr stockpots? Rubbish.
it's your choice.
@@jaczekdertuerke brilliant
If you don't like it, you don't have to put it.
It's the same only produced on an industrial scale and made it cheaper for all
it was from a container :)
How many bags of stock did they use lol
Is the blue plaster common related to Gordon Ramsay’s boiling point show?
Magnificent!! What a stunningly delicious looking dish.
Is the blue plaster reference a joke about Gordan Ramsey?
That's what I thought as well!
When does he say that in the video.....and what does it mean/refer to??
Not really, it’s just that all food service plasters have to be blue (more visible in food if it falls off)
Ramsay. Have some respect and at least spell his name right, you fucking idiot.
TadRaunch compete overreaction you look like a pillock
just artists they are a class level all on their own
See you next year
So classic so delightful
one kitchen one chef, Alain ruled the kitchen.
It’s his kitchen-every demo takes place at the waterside inn
Alain sounds eerily like his father in this vidoe
Absolutley loved this video. I'm cooking right away!!!!!
That looks amazing wow I no fa a fact I ain’t got the skill sets to recreate that mainly the bird deboning and plate presentation
I binge watched the whole video lineup. So I’ve tried one dish at a time. Took me a while to find out what double cream was. So one at a time. Poor husband is my guinea pig. Haven’t killed him yet 😂😂
You can kill someone with double cream lol in fact, I only use double cream for cooking (for some cake ok, it is a bit heavy :) )
Brilliant! Thank you.
Buy in the stock?
I get the impression its a more upmarket advertisement for stock a la Marco
Magic. Thanks.
Those polenta sides? Do they have an official dish name I can lean more about?
Blimey lovely
What's up with the bags of stock? And why are y'all aren't y'all showing us every step to the dish? I'm a little disappointed bc these are two great chef's and want to see everything.
It’s a competition demo and the competitors only have 3 hours, not enough time for stock
GRANDIOSE
Superb.
Beautiful
that's a colossal effort...would love to eat it
I wish I had a cousin like this❤
Cutting the mushrooms on the red meat board right next to a raw pigeon? Hmmm
The mushrooms were cooked - that makes a difference. Come on.
The two cousins could work well as comedians
Their fathers are fun to watch when working together.
Wow this is wow.
They use industrial stock?😳
And this is the stuffing?
amazing !
Oh boy I love haggis stuffed small chicken
two of the very best in the world, how lucky are their dads
Two of the best in the world, beyond any doubt. Still cutting open plastic containers every other second and pouring ready made stock into the dish. That's below their own standards. Apprently "True Foods" sponsored it.
@@larswesterhausen7262 i did notice the same thing but when your the best of the best its the technique that matters and the lesson. we cant taste the food they have just made and plus chicken stocks even a basic one people should know how to make
@senior jack If say so ...
Not a massive fan of bayleaf
buon appettit 😊
Wow !
When chefs could cook !!!!
Another sauce or two should do it
Nice!
What a dish!
Sauce makes the dish, does it chef >?
Those polenta 🤤🤤🤤
I love to shine my pigeon.
MRJ - What we are going to do now is... this (long explanation) and this (long explanation) and this and this (long explanation)
Alain - Yes.
MRJ - And what do you think about this (long explanation) and this (long explanation)? I think this about this and this? Do you as well?
Alain - Yes.
Michel, known for keeping his staffs tips, and paying breadline salary.
Alain, total class.
Do you whine like that, every time you get fired?
@@CooManTunes I don't get fired
@@craigwilson9797 Based on your comment, you've been fired many times. Clearly, you're unemployable.
@@CooManTunes you know little but guess much
@@craigwilson9797 Say's you, the guy who whines his way to unemployment, and doesn't even know how to use punctuation. :'D That's rich!
its such a great duo xD
one is more introverted the oher more Extroverted :D
UGH, I wish I can eat it, but my doctor recommended that I stay away from butter.
So I had to use olive oil which is not bad, but I still prefer butter.
Michel is such a pleasant fellow. Must be a pleasure to be around.
I'm surprised they didn't stuff the carrots, too.
Geniuses.
It's your choice. If you don't want to use any of these ingredients, and prefer to substitute with macaroni and cheese then that's fine. There is NO RECIPE.
That's some real cuisine
I wonder what brand of pans do they use- is it Tefal?
The big copper saute is Mauviel and is probably ancient!
Super jammy
So nice to see themcooking love to watch MRJ cook and explain things but i am so bad cant see them using same Red chopping boad to cut raw meat and vegetable and the green boad to keep raw meat but no body cares they are michelin stared chefs love to see more
The cross contamination is brazy
Do you wear a hazmat, when you cook? Moron.
👍👍👌👌👌
Alain sounds just like his dad!
wait the finalist should be making their own stock but you used chicken stock from a plastic bag?? Knorr stockpot please lol
That is what I always said
No they shouldn’t because they only have 3 hours
Looks so good
please post a vegetarian version
Wow
I still struggle toasting bread.
Just remember. The main strategy for toasting bread is to make sure it isn't cold when it's done.
Dynamite drop in Monty.
Awesome… but send the vin Jaune to me please.
nice use of the raw meat board at 1:40
Rex Reckitt Everything on the board was being prepared to be cooked.
Really Rex? You have Whites on, it looks on the profile pic, and this comment? You saw them prep and COOK ALL the components off of that board and you're hung up on the board colour.
There are some who do not understand hygiene and think it's about coloured boards and probably gloves and a hair net.
Sad he didn't show exactly how to debone a pigeon.
RUclips how to bone a whole chicken - exact same thing!
😱😱😱🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤😎👊
I was the person humming in the background @ 7:01.
Nice byt this skin is not crispy...how to eat it?
I want to eat that too
Easy peasy lemon squeezy
Dude I need to eating like that