Doesn't look burnt to me. Just well caramelized. Nothing wrong with a well caramelized flavor on something like liver. Also he balances it with all that sweetness and acidity and sour flavor from the rhubarb.
stupid conversation, this chef chose to cook the foie gras this way, there are many ways to cook foie gras... what he does here is he cooks the foie gras so that it tastes grilled, and there is so much heat on the foie gras that he doesnt cook it throughout, so in the middle it's still 20-30'... another way to cook foie gras is by cooking it on middle heat for a longer time which will caramelize it nicely and cook it throughout... This guy has 3 stars, he knows what he is doing 100%
Chefs have a saying...If it's brown it's cooked, if it's black, it's fooked. That my friend is black. That's why he is looking round sheepishly at 0:39.
Ce couteau c'est un JCK gekko sujihiki en VG10 damas, c'est exactement celui qui me fais de l'oeil depuis un moment. Par contre MOF 3 étoile qui brûle le foie gras , bof pas mof.
why would i do research on such an unimportant number that doesnt change anything about the fact that foie gras melts if you keep it in the pan for too long.
Did u clean the duck liver ? Oui chef ..did u cook the duck liver ? No chef the hostess did. She did? Oui chef . did you do the dishes ? No chef ..get started please .
If you look up a video on it it shows them with a tube down their throat and think its cruel but what do these animals eat? Fish right? Do they have any teeth ? No so guess what they do....they swallow it, the tubes aren't even half the size and idk when the last time giving anything all the food they wanted being listed as cruel. You see back a few years ago this was true the farmers treated them like shit. They figured it out, happy animals mean better product,which means more money. :)
Oh, well then please chef (I’m sorry, how can I forget that you are also a MOF), you must tell me how I can get a reservation at your three-star restaurant so I can then learn the correct way to cook foie gras!
thats a beautiful dessert!!!!!!!!!!!!!!
Doesn't look burnt to me. Just well caramelized. Nothing wrong with a well caramelized flavor on something like liver. Also he balances it with all that sweetness and acidity and sour flavor from the rhubarb.
What is the white Dome made up of?
@@akhilhajare6624 meringue
stupid conversation, this chef chose to cook the foie gras this way, there are many ways to cook foie gras...
what he does here is he cooks the foie gras so that it tastes grilled, and there is so much heat on the foie gras that he doesnt cook it throughout, so in the middle it's still 20-30'...
another way to cook foie gras is by cooking it on middle heat for a longer time which will caramelize it nicely and cook it throughout...
This guy has 3 stars, he knows what he is doing 100%
I can't believe that i live on the other side of the world and i have the exact same french made frying pan as this chef. Well, that's a start..
Good lord. I like this chefs knife.
IT'S FUCKING RAWWWWWWW!!!
PaulD cest des americain
i believe its called caramelized?
Would love to know what brand of knife he's using on that foie gras!
foie gras pairs great with acidic and sweet.
Dish or dessert ?
You sound very sure...is it deffo a Kai Shun?
Foie gras fraises ?
he knife is a Ohish of the VG-10 series. Does all American thinks its Shun cause they seen one to many commercials with Alton Brown?
Fredrik Edman And they shop at william sonoma.
What does that mean? Liver is liquid?
Chefs have a saying...If it's brown it's cooked, if it's black, it's fooked.
That my friend is black. That's why he is looking round sheepishly at 0:39.
Bravo!!!
Ce couteau c'est un JCK gekko sujihiki en VG10 damas, c'est exactement celui qui me fais de l'oeil depuis un moment. Par contre MOF 3 étoile qui brûle le foie gras , bof pas mof.
By the look of how the knife itself is formed, it might be custom made :/
Gilles Goujon et un magicien*****5
no, its 90% fat.
if you keep it in the pan for too long it just melts.
imagine the foie gras is a little bit like butter.
It's called caramelized
3 Stars Chef ? This is 3 Tyres Michelin.. 🍩🍩🍩
why would i do research on such an unimportant number that doesnt change anything about the fact that foie gras melts if you keep it in the pan for too long.
might be a Kai Shun knife
Did u clean the duck liver ? Oui chef ..did u cook the duck liver ? No chef the hostess did. She did? Oui chef . did you do the dishes ? No chef ..get started please .
It's fat... not meat or veggies... You can't burn fat... It just melts away!
he said it was cooked before.
If you look up a video on it it shows them with a tube down their throat and think its cruel but what do these animals eat? Fish right? Do they have any teeth ? No so guess what they do....they swallow it, the tubes aren't even half the size and idk when the last time giving anything all the food they wanted being listed as cruel. You see back a few years ago this was true the farmers treated them like shit. They figured it out, happy animals mean better product,which means more money. :)
It's like butter... It CAN burn... but it'll be liquid!
It's liver actually. And you can burn liver. Have you ever cooked liver?
Kikuichi knife
Very fancy.
I don't understand why he is putting foie gras on something that appears to be a dessert....
Because u need something sweet with foie gras
yeah wht would tht 3 star chef know....you clearly know more ANONYMOUS internet troll =)
Je n'ai paraît...
plates a bit big.. haha
It is Burnt....!!! absolutely no go...., stop this kind of vdo
To me it seemed like the foie was under cooked and slightly burned. I guess I'd try it, but I've never seen it done that way.
Kann der selber fressen!!!
3 Michelin stars burned foie gras.....
Center of foie is stone cold.......
it's already cooked probably sous-vide so nope it's not cold
Is foie gras chicken in france? Cause he didnt cook that enuf. You know it costs alot tho cause hes got the special sause in the squirt bottles.
Chrille Krokodil All i know is if they put difrent color squirt on the plate it makes it cost more.I bet you nobody even eats that decoration stuff.
+haywood jeblome it means goose liver
Giel .antonise Not cooked?
no you can make a terrine of it , or you can bake it really fast, because it will melt really fast
Giel .antonise Well they didnt even cook it.
The confusion dish!!!
sorry but that's burnt
3 Michelin Stars....Never!!!! Looks like Kids meal....
I thought you were dead, chef Bocuse!
french old style boring cooking
too much foie gras for one dish
no...
Its a platter
its burnt ,
disgustorama
I'm sorry, I know it tastes lovely, but foie gras is cruel.
no...
Just by looking at this guy he can't cook. And... that is probably the worst way to cook the foie..
Oh, well then please chef (I’m sorry, how can I forget that you are also a MOF), you must tell me how I can get a reservation at your three-star restaurant so I can then learn the correct way to cook foie gras!