The soup is probably served to the table separate from the whipped cream and caviar. The chef was demonstrating the final presentation as a client would see it.
paul elephant I’m more concerned that the same spoon he used to taste the milieu he then uses to shape the caviar. 🤮 Same for the oyster sauce in the next chef 🤮🤮🤮🤦♀️🤦♀️
I have no doubt that he is great chef. It makes me cringe when he bangs the metal spoon on those copper pots though. Over time metal shavings could get in the food.
you professional home cooks read a couple of books , a few sentences here and there, memorize a few words and you have the audacity to make comments when in reality you could not even breath next to this Chef.
![Pineapple Juice🍍 අන්නාසි බීම එකක් හදමු - Annasi Beema | Pineapple Juice | Pineapple Recipe [4K]](http://i.ytimg.com/vi/tBFMW1v_1EQ/mqdefault.jpg)
Great Chefs and Bob Ross - the original unintentional asmr's
Millennial idiot.
18:00 love the wooden drum sieve.
And his beautiful brows 😍
Yeah, a lite oversized - or i derfilled - for the job 😅
Old school is the best! Bravo 👏
"salt and peppuh is added"
xdanpaloozax we
That caviar quenelle just rolled off the cream and *boop*. Gone.
Awesome Technique
You know it's true French cooking when every pot in the kitchen gets used! 🤣
This is why they feed the dishwasher so well!
8:20 -- Get a whisk!
Not watching to entertain but to learn as a Next generation professional cooks.
not reading to read but to say: who cares
Dessert looked amazing. I'd go for granny Smith's every day though 😊
Never clicked a video so fast in my life
Agreed
In the first dish, why bother carefully shaping the caviar with spoons just to submerge it in the soup?
The soup is probably served to the table separate from the whipped cream and caviar. The chef was demonstrating the final presentation as a client would see it.
@@dontbugmeatthistime That makes sense, a lot of this sort of French food has a table side presentation by waiters as part of the dish.
paul elephant I’m more concerned that the same spoon he used to taste the milieu he then uses to shape the caviar. 🤮
Same for the oyster sauce in the next chef 🤮🤮🤮🤦♀️🤦♀️
@@augurcybernaut4785 Imagine this in the era of Covid !!!
It would be a measure I suppose instead of just scooping up an amount you can't necessarily measure, although they could weigh it, idk
Hotel George "Sink". Outrageous. This narrator should have at least taken French 101. Unbelievable.
@1:58: "George Sink in 1995."
My God, did she butcher the pronunciation of those words!
George Sank would have been more à propos.
@ u r the asshole here
Everybody who writes negative reviews never worked in French restaurant for sure
15:06
I have no doubt that he is great chef. It makes me cringe when he bangs the metal spoon on those copper pots though. Over time metal shavings could get in the food.
Double dipping ? Tasted the soup and then there is cut.
you professional home cooks read a couple of books , a few sentences here and there, memorize a few words and you have the audacity to make comments when in reality you could not even breath next to this Chef.
@@painterpainting7056 truth
The Italians heavily influenced French cooking.
Why would anyone puree oysters. Ridiculous.
ALL BULL CRAPOLA TO FEED ONE PERSON ALL NONSENSE
You are one.....angry.....elf!
This is cooking for Gates, Bezos and Warren.
schlecht gemacht
lol