Thin Slices of Beef with Truffles and Spinach by Roger Vergé

Thin Slices of Beef with Truffles and SpinachRoger VergéMoulin des MouginsMougins, FranceEntrée, Great Chefs of the World #212In this elegant French preparation, truffles are layered between slices of beef fillet set upon a bed of GC World 212E

[@SuperBlackted]

Great man, great chef, thanks for the food, recipes and sun.
Rest In Peace Roger.

[@wty1313]

It's great that there's enough translation so one knows exactly what's going on without overwhelming his actual voice

[@Fatmanstan606]

That music, every DAMN time!

[@nicholasgerrish6022]

They DO love the music…….
For me, it doesn’t do anything for the programme!

[@7rays]

There is a fly at 7:13!

[@ridethespiral1219]

This looks phenomenal. Anyone complaining about resting meat probably hasn't worked in a professional kitchen.

[@charlesv3962]

Master mind

[@calebr908]

Resting the meat is an excuse chefs use when they didn't time their meal c9rrectly. If you are in a rush you will doubtfully rest the meat.

[@ridethespiral1219]

Thats not how resting meat works

[@melvinleong3731]

he forgot to rest the meat.. blood running on the plate

[@christianf7740]

Zzzzz