I Got Schooled by a French Master "Saucier"...
HTML-код
- Опубликовано: 25 сен 2020
- Mother Sauces Ep2 : I went to Four Seasons Hotel George V to learn how to make 3 Michelin Star Sauce. SquareSpace : 10% off your 1st order using www.squarespace.com/frenchguy
Big thank you to Chef Le Squer and Executive Chef Romain Mauduit for teaching me so much during that cooking session. I've definitely upped my Sauce game !
Support my work on : / frenchguycooking
Get My cookbook : smarturl.it/FrenchGuyCooking
Get my posters and t-shirts : www.dftba.com/frenchguycooking
Become a member now ! / @frenchguycooking
Submit subtitles here : ruclips.net/user/timedtext_cs_p...
Music by Epidemic sound : share.epidemicsound.com/sLDCS
Music by Artlist : artlist.io/artlist-70446/?art... ( Get 2 extra months on your Artlist subscription)
My other social accounts :
/ frenchguycooking
/ frenchguycooking
/ frenchguycookin
Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
Producer : Eva Zadeh
Camera Operator B-CAM : Antony Gomes
Planning a foodie trip to Paris ? Here are my favorite spots :
www.frenchguycooking.com/wtf/...
Salut,
Alex 
Развлечения
It was but a matter of time until Alex would eventually mention the cinematic masterpiece Ratatouille in one of his videos.
Real Recognizes reaaal
One thing that I was thinking about: it was too easy.
Maybe some years should have pass at the Gaston's cuisine.
This is a hard, consuming, obsessive, long work, even for the genius. Well... specially for them.
It’s probably because it’s awkward to bring up the fact that you are indeed being controlled by remy. Alex = irl ratatouille
Here's a story you might like. My former boss is a chef/owner of a local french restaurant and a saucier. When disney was doing research for the movie ratatouille they went to his restaurant for inspiration and background on how it all works(Disney Orlando is about a thirty minute or less drive). There was coverage from local newspapers about it as well.
Linguini is also half french and half Italian, like Alex. And he has curly hair and lives in Paris, like Alex.
Just taking a moment to appreciate the foot sensor on that door.
Lets not underestimate the professional execution
What foot sensor?
@@Jellobello72727 1:33
Why can't they put for that toilet doors, i don't want to touch the nasty door handle after i cleaned my hands.
@@georgiegan well she didn't touch it, just got her foot close, so she's probably equipped with an RFID chip or wire and that door won't open for just any foot.
If this were to become the standard, such devices would have to be standard as well. They would need to be issued at or within a few years of birth, like a Social Security Number, and would be wearable or implanted surgically.
Forgoing all that, a simple manual touch button or lever would work, however being for the foot could be a problem. Legs are very powerful and many people would undoubtedly kick, which would probably result in it frequently being broken.
So it's just not something that's practical for use by the general public at this time, and the only thing changing that would be a government mandate, which would be met with considerable resistance by a portion of the population who are having their profit margins and bottom lines affected, who will then foment unrest amongst the working population by making them feel like they're being told how to live.
It's gonna take awhile.
Hello, I worked at Four Seasons Lion Palace St.Petersburg at Percorso restaurant. Here is how we did beef jus:
First of all you do lot of beef stock, main thing here it shouldn't be boiling at any point, just slightly simmer. We did stock from beef knees, little vegetables and tomato paste. You don't need to roast anything because it will have dark colour by itself. It was done in very huge french pan (prob more than 200 liters) and simmered for 36 hours. You must remove all fat that collecting on top of water. By the time its done it was pretty reduced.
Then you need a lot of beef trimming, little bones and all that stuff. You can use whatever left from cutting beef but do not use fat.
Also little amount of vegetables. You fry vegetables in butter, then you add beef trimming and you fry them untill they are dry and dark brown. After that you turn off pan and add more butter, thyme, rosemary and garlick. Let it bubble for 5 mins. Then you strain all fat and butter and save it for next use (you don't need to use new butter next time, also this butter is good for frying meat). You take out all of that trimmings and put it in big saucepan and you deglaze pan that you was frying in with white wine (use red if you want more sweet taste). Put deglazed mixture with fryed trimmings and add stock. Simmer very slowly utill its thick, remove all foam and fat that are going to show up. Strain. Done.
The secret to have nice texture is simmering slowly on every stage and removing fat and foam, if you do that you will have very good colour and consistency of the sauce.
Hope someone will find that comment handy
Recipe
For stock:
Beef knees - 40kg
Carrot - 1kg
Celery - 1 bunch
Onion - 1 kg
Tomato paste - 500gr
For jus:
Beef trimmings - 20kg
Butter - 1.5 kg (1kg at start and 0.5 at the end of frying)
Shallots - 1kg
Carrot - 0.5 kg
Celery - 1/2 bunch
Garlick - 1 head
Rosemary - 1 bunch
Thyme - 1 bunch
White wine - 4 liter
In the end you'll have around 7 liters of Jus
So cool! Thanks for writing this out
Oh men i love your comment
Valuable comment, Thank you very much.
@@andarenbici "Crack on then"
How much water?
I really liked Romain's "I'll walk you out" at the end. Service and attention to the very end.
I of course respected him before, but that little touch.....awesome.
That is the kind of stuff that lets you know the food will be superb. I read that when Thomas Keller interviews interns and cooks that they walk around the grounds and parking lot while talking. Keller observes the interviewee and is looking for what they will show about their attention to detail. The anecdote ends with hiring the person because they picked up random cigarette butts in the parking lot. No job is too small or beneath you. You are invested in every aspect of the restaurant not just the food. If anything isn't just right then you are responsible. Everyone there is responsible. Your attention to detail and how much you care are among the most important character traits.
Steelmage99 also big kitchens tend to be somewhat of a rabbit warren, easy to get lost.
Actually it was security making sure he wasn't gonna steal anything . . .well . .in the US it is
It’s taking pride in the restaurant. Nobody there has a “job”. They have a restaurant. They all share in the quality. You can’t be a 3 star Michelin restaurant without every single employee living and breathing excellence.
Felt the same way. Hubris, all the greats have it.
That was like 10 minutes which felt like 2. Can only imagine what it felt like actually being there.
totally, it ended so fast
It's an editing trick, but always keeping the camera moving.
If you watch Harry potter and the prisoner of Azkaban, the movie is long but there are no still shots so it feels shorter because you feel like you're always moving too.
@@ozen3348 So thats why it felt like the best movie
A few seconds x)
Hey Joe
An incredible inside look! World class kitchens are almost military-like operations
Some off them are even worse then military.
Professional cooking and hostel industry are actual real job opportunities for former military personnel searching for reconversion.
@@lostmoose7352 You took an extreme example. We all know what is North Korea and what kind of life they have. But if you take Europe, from where I am from its not like that.
To be successful and stay at the top you have to be very disciplined and very innovative every day!
Its FROM the military. Modern kitchens tend to based on the methods of Escofier who was military, and it's why we wear a double-breasted jacket.
"I don't have a copper pan, I will need to work on that."
So wonder when we get to watch his pan making series. At least an episode.
He probarbly meant investing in buyin one but you're right, making a pan would make great content!
@@RedmarKerkhof Yes, I'm sure it would pan out.
Smelting isn't the most casual of hobbies. The pizza oven was one thing - Alex is an electrical engineer - but a copper pot should definitely be purchased. Even if he had the means, a copper pot needs to heat evenly and be defect free. There's a reason the best copper pot brands are so expensive and it isn't just the choice of metals.
@James Arc - I'd prefer that sponsor to Squarespace or NordVPN.
when learning how to make mother sauces, a copper pan is the last thing you would be worrying about
My wife concurs. George's V is a destination unto itself. On one of her many "jaunts abroad" for work, her client (foolishly) suggested she stay in Paris at this very hotel Alex visited in this episode. Of course on such sojourn, all meals/expenses were covered.
She made a point of eating four meals a day, as was the custom of her employer, at the hotel restaurant.
She had NO DESIRE to see or do anything else while in Paris. She informed me that her "foodgasms" were "entertainment enough to last a lifetime."
Lucky Alex.
helluva job she's got
What were the four meals a day called?
I am incredibly envious now. I am clearly in the wrong job.
what is the career though
nmyhv1 food sampler
The kitchen setup alone is stunning, and the dining room is pure opulence. Thank you Alex for getting such access into a legendary 3 Michelin Star restaurant and for sharing the entire experience. We know your journey to produce high level sauces will end in well earned success.
This dude just casually eating 3 michelin star courses inside the kitchen itself
WHAT A FLEX
popus ass hats decide what is their lame rating. Normal people can cook better then any of them.
@@alwaystheirtocomment i disagree. home cooking is amazing when you put effort and love in it. for a fraction of the price, yes. But what was displayed here is a big difference. this is a passion lived every day for up to 12 hours in the kitchen if not longer. and this level is achieved over years and years of trying, failing and getting up again. if you have 3 stars and become part of the avant garde you deserve lots of respect. I shared a flat with a cook at a restaurant with 16 GM, and he is by far the hardest working man i know.
@@alwaystheirtocomment Yeah, I'm not really sure you're all that well informed about what kind of dining experience a top level restaurant can offer...
@@alwaystheirtocomment I disagree completely. For years I work in the best restaurants around the world and you can not compare home cooking with 3 Michelin star cooking. And just for the record, the main difference here is skill and dedication.
@@alwaystheirtocomment
Assuming you're just saying that you think eating home cooked food is more enjoyable than eating food prepared by an accomplished chef, I think dismissing the hard work and effort that a proffesional chef goes through to get to where he is just because you enjoy your mom's chicken noodle soup more, is just some very aggressive wilful ignorance. (no offense to your mom's food though i'm sure it's great)
Similar to how just because you enjoy looking at cartoons or comics more than an award winning artist's painting is no excuse to dismiss the work and passion that they put into their work.
I don't think anyone should dismiss and especially not insult a proffessional's work just because they're not as strict of a critic.
Romain seems to be such a disciplined and talented individual, clearly mastered his craft through years of hard work.
There is a reason for his nickname: War Machine.
The visual comedy of him rolling up to the George V on a bicycle 🤣
Casually drives to the front door of the four seasons xD
Well, he was invited.
On his bike no less!
(Who does Alex know? I mean he's a Genius and all but an Amateur nontheless!)
@@mrclueuin I imagine its really just him having such a large channel devoted to fine cooking along with living in one of the capitals of cooking
@@JohnyScissors Possible.
After all this is France!
(Why all of sudden do I have the song; "Be Our Guest", playing in my head? 😏)
Anyone, I'd give almost anything to have half of Alex's talent and drive! 😊
@Evi1M4chine Really just wanted to know who Alex knows to be able just Bike into the drive of The George V with aplomb and get a tour to boot! LOL
I know Alex's background in Engineering. I also know that he is highly talented and loves cooking.
Just wanna know where all that cute swag/swagger come from. 😉
When you learn more about sauces you become saucier… 🤔
When you learn more about meats you become meatier... 🤔
When you learn more about papers you become papier... 🤔
Actually yes, in french poisson means fish, and a chef expert in fishes it's called poissonner
How does one become the sauciest?
As long as you don't become les' saucie...
-"Pourquoi vous avez dégraissé ??"
-"Pour enlever la graisse."
-"ok"
😂😂😂
I love how at 6:26 they have 2 thermomixes just casually laying around.
Exactly! Was going through the series to prepare my own sauce using TM6. What a coincidence 😅
@@shazaly Looking for proper channels on the TM. You know any?
"We use garlic and thyme to wake up the sauce"
I do love it when my sauce is proper lively and up and about being productive.
I love the fact Alex said "I'm not easily impressed" ... next word ... "woah" - ROFL. This is 3 Michelin starred food baby - you have to earn that accolade with blood, sweat and tears
And what sauce is that? :D
@@rjfaber1991 It's virtually the one they made:D blood = chicken, sweat = onions, tears = liquid
Mmmm French Onion Soup... with chicken.
@@johnluujl i think it should be tears = onions lol
‘Blood, sweat, tears’ ....and years!
I often do consider myself pretty good at cooking, especially when I compare myself to my friends. It is frightining in a thrilling way to see how much there is still to learn. It is just like getting transefered from a pond into the big blue sea, just to learn there are fishes you could have not dreamed of of their sizes! Truly one of the most passionate RUclipsrs out there, not just in his genre but in general. Keep this up, Alex. You are not just brightining up our days, but our minds as well!
It's like everything my friend... First you don't know anything, then you learn and think you know a lot... Then you keep learning and find our that there is much more to it and that you still don't know much although you know already a lot more than at the beginning... :) Your friends probably think you know everything though :D
This is amazing. I lost my corporate chef job in May and since then I started a catering business. I just started making all my own stocks. How I’ve missed it. I trained in French and Italian restaurants in Chicago where everything was always from scratch. For the first time in 15 years, I made “glace de poulet”...ohh my sweet love how I missed it. It was like that jus. Shiny, thick, delicious...French cooking is still king. I don’t care what anyone says
Thanks for sharing your story, it deserves recognition. A lot of us are going through tough times, and reading you can find joy in this big change is both comforting and inspiring! Keep it up, I wish you the best
Hmmmmm... I prefer everything boiled and nearly flavorless. JK
There are more than 7 billion people who don't care about French cuisine and tens of thousands of products all over the world not available to it. French cooking is good but it's the king of only you.
french and italian cuisine*
Japanese is pretty amazing too
Romain Maudui has the poise of a person I wouldn't want to disappoint, and if I do disappoint I'm not disappointing him I'm disappointing myself.
The word you looking for is . . . inspirational
Commands respect
Yeah he looks like a boss
This comment is awesome 💯
very well articulated - he really comes across as someone you would not want to disappoint if you were working under him.
I like the way that cook is looking at you. he doesn't care what you say about what you're tasting he cares about how you look about how you were tasting."what a artist"
The sauce is only half as intense as the saucier. That dude had the look of an inquisitor.
He definitely commands respect. The guy was selected to work in one of the world's best kitchens and has his 40 000 or 50 000h of cooking there under his belt while still being young. He doesn't have to elevate his voice to tell you what to do.
DM: It's DnD night, what do you play ?
Romain: I'm a Cook Paladin
DM: ...
Romain: I can stare you longer
Went to have lunch here invited without really knowing about it . When I entered the hotel with my t-shirt I was immediately given a beautiful blue blazer that was a perfect fit. lol what I remember the most was 2 things: first, the waiters moving... were the best ballet I've seen in person, just a perpetual dance moving between tables. Also, not being a wine lover till this day, when i tasted the red wine we were given, 1 though just came to mind and stuck there : "i could have this nectar for breakfast for the rest of my life. " Amazing.
And I’m assuming this has inspired you in your own work too.
I was really looking forward to this series. But now that you started off at Le Cinq, Wow! We stayed at the Goerge V for our honeymoon and it was mind-blowing. I still have dreams about the croissants for breakfast. My bank account still hasn't recovered, but it was worth it!
I would cry tears of joy by just stepping a foot into that kitchen and having this experience, but even just watching this video and having this inside look is amazing. Thank you so much!
Such an awesome video, Alex.
Its the anime chef souma himself. Hello!
Before the question arises: No, of course the chefs do not use the guided cooking function in the Thermomix. But the Thermomix is an extremely good and powerful mixer. It is also a good tool to e.g. to boil and stir constantly at the same time. :)
I can't express how much I love your videos, I'm a culinary student in south america, and your content makes me want to push myself to be better, also you provide amazing information, it's amazing!!!
All that work getting into a 3 star Michelin to watch one sauce ! Alex really does care. I so appreciate it my friend
I love it, the hospitality these guys show is insane. They're so friendly and helpful. Thank you for showing this side in the kitchen!!
This makes me so happy to be French. Great job capturing the art of french cuisine! I can smell my grandmother's cooking from watching this
Can't wait for your take on this.
Some parts were hard to understand how the steps were done and Im sure you ll explain them perfectly.
So, brown the chicken, add aromatics like herbs oniion and carrots. Remove the liquid/fat.
Saute everyting again and add garlic and a herb arrangement. Remove liquid once again.
But then what? How much water did he add? When? At a certain moment it looked like he was adding a previous stock. I got lost.
he didn't add any water, he added chicken stock.
Basically, you're looking to add enough liquid to deglaze the pan and scratch off the caramelised bits of veg and meat on the bottom of the pan without letting it burn, approx 1/3 the height of the pan from the bottom for a pan sauce or up to your desired volume for a jus. A jus thickens as it reduces due to the presence of proteijns within the stock.
This was Alex getting information. You will probably have an in-depth 3 part tutorial on sauces from this channel very soon.
When you spend a lot of time on making something, you know it will be amazing. Alex clearly demonstrates that.
That looked like a great experience, you are lucky to get to learn from such an incredible array of chefs.
Great episode, Alex; one of my favourites so far. What a delight to see the hospitality shown by one of the finest kitchens in Paris. I wish both them and you ongoing success.
So excited for the rest of this series.
Your passion for learning and improving your culinary knowledge is admirable, the quality is great too!
keep up the great content, Alex!
Reduction depends on the stock. If the stock is rich and more concentrated you may only have to simmer your stock a few hours, clear the top layer of fat and foam, then strain using cheese cloth. My love for stocks grew when I found out everything they’re used for. I used to make chicken, beef, veg and fish fume. All can be used for pretty much everything to deepen flavors and when done well you notice the difference.
The quality of this video is amazing. The shots you get are incredible. Whatever equipment you use is great because the detail on this video is also breathtaking. You're crushing it and I'm subbing and I'm here for the ride bro.
It's so cool to see someone explore elite high-end style cooking on RUclips instead of the usual lazy stuff we see such as "here's how to make a chocolate cake in a mug with only an egg and a sponge."
Wow the way this was filmed and put together was amazing! Can't wait for the next video!
I can't even explain to you how happy it made me seeing the notification of you posting a new video.
you're onto something mate, this kind of video is what i'm impatiently waiting for, beautiful cinematography, excellent quality and solid informational value, I wasn't a fan of yours in the past (whenever I tumbled into your vids) but this got me on board.
Wow! Huge Thank You to the experienced chefs, time and space the restaurant gave to you. Your video captured so much knowledge and techniques and showed how much skill is involved in building the foundation of a sauce. The difference between the stock and the sauce was beautiful footage. I love your work!
Chefs often have a tendency to know what works but misunderstand why it works on a scientific/molecular level. He says the sauce isn't thickened but just reduced, but that simply isn't the case, you can clearly see that reducing it causes it to become thicker, but think for example of a salt solution, no matter how much you reduce it, you won't really thicken it, you'll concentrate the salt, and eventually the salt concentration becomes so high that it falls out of solution, but the liquid portion of it will remain just as viscous as it was before. The reason why the sauce thickens as it is reduced is because the sauce already contained thickeners naturally present in the ingredients, and as the water evaporates, their concentration increases and there will be a more noticeable effect from them compared to the unreduced stock. Meat contains collagen (which can be converted into gelatin during the cooking) which is a thickener in itself and can also function as an emulsifier, and every cell contains tensioactive molecules which can also function as emulsifier; so add some water and oil/fat to the equation (to some degree already present in the meat and veg, but usually additional fat/oil and water are added when making a stock as well), and you'll have the elements for an emulsion, which is exactly what we have here.
In this case when he says the sauce isn't thickened, I'm almost positive they are just talking about adding a thickening agent such as flour or cornstarch, as that is a culinary technique often called thickening, vs just reducing it. What you say is still true, however, as it relates to the mechanics of reduction.
You’re right. The chef may or may not understand the science of it but they know the sauce is becoming thicker. What they mean is, they’re not artificially thickening the sauce with the addition of flour or cream for instance.
I'm sure the chef knows, that the sauce gets thicker by reducing it. In non scientific cooking speech, thicken means adding something to make in thicker (i.e. flour) and reducing means evaporating water. In Germany we have a word for that: Wortklauberei.
so when they reduced the sauce in the pan what happens there is not only the reduction of the stock to enhance the flavor, but the breakdown meat collagen that turns into gelatin after being cook and that causes the stock to thicken into the consistency of a sauce?
I think you're just misreading it. His main intention for cooking it down was to reduce the sauce, not to thicken it. He wasn't using reduction as a means to thicken it, it just happens to get more thick as it's gets reduced.
Just beautiful ❤️❤️ learnt a lot and why French cuisine is so important that every chef learns that first ❤️❤️❤️
those chefs seemed so friendly and helpful. was real nice to see them share their tips, thanks for sharing it with us
Superb UpLoad!
Thank You Alex.
As soon as I finished part 1 I got the notification for part 2
I swear it felt like unlocking a new character 😂
Now, your stuck with the rest of us, waiting for part trois!
@@julesmo323 hopefully it's next week
Alex, what a wonderful experience! I can only image and dream of such an opportunity. As I've gotten older, I've become more bold with flavors in cooking. I am blown away with how dark and rich that chicken sauce became.
It's so nice that you are back! I just recently started exploring the world of sauces, so it was quite a pleasant surprise that "sauces" are the topic of your next series!
So much information in just 10 minutes. As a home chef it just looked like art. Cant wait for the next episode!
When you're excited about watching someone else tasting a freshly made chicken jus at a 3 star
Looking at this chart in awe, when we serve almost a 100 guests a night with only 2 cooks. Granted we are oceans away from michelin stars, but in these dire times of needing staff i woukldnt say no to a commis or 2 :)
That looks like a dream come true! You are so lucky to be working with people of that caliber! I hope you enjoy your time in that kitchen, and learn more than you could ever want about the most wonderful part of cooking...sauces!
That was incredible. So much information with chaotic editing yet entertaining and enjoyable to watch. Hopefully he will expand on some of what he experienced in future videos.
This is beautiful. The Saucier is so masterful. I'm excited for the next vid
Wow talk about an opportunity. Beautiful insight from true experts, mon dieu. Merci pour ca. J'ai beaucoup appris!
Also, that hidden door in the beginning, though
I love that you leave the French language in, with subtitles. I'm not fluent, by any means, but when I hear the French language, it makes sense in my brain, on a level that isn't always immediate through subtitles. I don't claim special understanding or anything, but it works for me. I'm glad that it works for you too!
I always look forward to these videos and they always inspire as I am on my own journey into the culinary world! Keep them coming Alex!
I really love these moments, when the romantic and extremely unrealistic picture of being a chef is broken to pieces. The head chef is the creative genius all the others below are machines, who need to execute several times a day exactly the same thing over and over again like robots. Any deviation from the original recipe, taste, texture or look is a failure.
On the other hand, this is professional cooking and people should know, 3 Michelin stars are not only about creativity but also about execution.
Respect to all the underdogs in this place, they are true heroes!
6:30 when he‘s gone - switch back to thermomix
This is one of the best food related channel on RUclips. The level of research, work, learning and explaing is superb. Chapeau!
These are the types of experience I could never get on my own. Thank you so much for sharing your culinary journey!
Now, this is how you learn something. From masters to masters. love this series.
cant wait for the next video.
Cooking is just delicious chemistry.
Always striving to improve... And taking us along for the ride! Thank you again for your excellent work, Alex!
you're doing amazing content, I've just started a cooking and also just started learning about les jus, les fonds blanc, brun and everything !!! Your videos are really inspiring and pushes me to get better at these, thank you.
I love seeing the 3 michael star dishes 🤩
Alex Potter à l'école des sauciers :)
1/ ce commentaire mérite 100x plus de likes.
2/ je m'en veux à mooooooort de ne pas y avoir pensé moi même.
Haha j'étais sur le point d'écrire "Tu es un saucier Alex"
Elle est trop bonne ta vanne!
Amazing series! Even myself as a young chef apprentice this is something amazing too learn from and we get an amazing insider from 3 michellin restuarant cant wait for more!
That looked like an amazing visit. Can’t wait for the next episode, thanks Alex!
Amazing and informative, as per usual. Thank you for the work!
That dude looks like he can kill you with his thumb
I bet he’s robbed a few large banks in France as well.
Thank you for this series.
I love cooking but have known for years that my sauce game was weak.
I enjoy the methods and the science behind your teaching.
Thank you.
Amazing work as always, very interesting to see what's going on in such prestigious kitchens. Thank you for the incredible work!
this is one weird-ass anime. these guys aren't even speaking japanese
In italian anime the characters aren't in school but in kitchen. That might have thrown you off
And Alex kept his clothes on after tasting the sauce
@@ecliptix1 I see a man of culture
RUclips has a lot of rules... however if you look close after the first tasting, he did fly into the ceiling where they had to pull him out why is legs where kicking
IKR? Why are they not screaming at each other?
Notification chefs are here Alex!!
Again, a superb quality video! Really can't wait for the next one
I'm already loving this series. Thank you Alex!
I involuntarily started singing Champs Elysees when he mentioned it :)
"With a little bit more... Perspective" -> Antone Ego, Ratatouille
You putting the sponser at the end of the video made me watch the entire ad out of appreciation for doing so. Thanks and great job as always!
Crazy moment to be involve of one of the best kitchen in Paris. I'm so glad that i followed this channel a year ago, to discover, see, learn, something that i would not expect, how difficult it's to cook at a this level. Thank you so much Alex for this video, cant wait for the others.
Surprising too - the restaurant and chef have nothing to gain either. He is just choosing to have Alex in his working kitchen.
Why doesn't this channel have 57 million subscribers, excusez: ABONNÉS....???
because the cinematics get boring after a while and you realize everything is a "series" and takes 2-3 months to show you something that someone else does better in a 10 minute video
@@83hjf To be fair, in the past he was much more direct and it was actually a cooking channel, now he has the luxury to do what ever he wants and expand on cinematography and general interests. Now people just watch it for Alex being "The French Guy Cooking (sometimes)".
Like Chef's Table, zero actual technique but nice food porn and stories about chefs. Just good ol' entertainment tv. Like Myth Busters, they did all those gadgets but they never actually taught anyone to make the stuff, just an overall idea of how the stuff worked.
But you're right, if you want recipes or straight forwards techniques, go somewhere else. Much better cooking channels.
@@lewismaddock1654 yeah I get that part. he lost me as a subscriber though. but anyways, for relatively good "food porn" shots, great storytelling, very high practical and educational value, see Adam Ragusea's channel. it's like Alex without the wannabe shonen anime style. alex feels like he's trying too hard to tick every box of some sort of "tried and true formula on how to win on RUclips", and if you've ever watched shonen anime on "boy wants to be the very best at something" you'll see where he got his style, down to the sound effects.
@@83hjf Adam is more on point and has great didactic and quite a lot of pointers and philosophical questions, and he's a lot more political too. But like you said, while Adam is trying to be more educational, Alex is trying to be more of a documentary story teller.
What you boiled them down too is pretty good. One wants to be an educator while the other wants to be the protagonist of his art.
Anyway, they're both past the whole "Recipe culinary channel." But one theme they share is: "Try and cook things yourself and improve." But Adam says it's ok to "do your best, and that's ok as long as you enjoy it and make friends and family happy."
You should defiantly see "Glenn and Friends" He's a great experimentalist.
@@lewismaddock1654 I'm fine with Alex's style - i just hate the fact that he makes EVERYTHING into a series. I think the youtube format is not really suited for "series" but more for "one video per subject". That's pretty much the standard in Netflix too - very rarely a single subject extends for 5 videos. It would actually be refreshing to see a video from Alex that covers one subject in ONE video.
Boyle's Law:
*Volume Decreases, Pressure Increases.*
Alex's Law:
*Volume Decreases, Concentration Increases*
Bravo on this video! The editing of the dishes with the jazz drumming. Chef air kiss.
Brilliant! And so helpful to understanding sauces! Merci!
Can we talk about how Alex got 3 michelin star restaurant experience but he had to eat it sitting on a floor in a kitchen 😂
That's the cook experience. Sitting on a milk crate while trying not to get in the way.
best place for eating, no manierisme
"one of the few 3 Michelin star chefs in Paris".... Let me fix that for you: "one of the few 3 Michelin star chefs period."
5-6 I believe?
137 is a "few" now
@@altumurnemtzra2026 they're restraunts
this new series is quickly becoming one of my favourites!! well done Alex!!
Fantastic video, felt short, can't wait to see more
Yeah, he might know a lot about sauce, but does he know where the lamb sauce is?
At 3 Stars, I'm pretty sure he does ;)
Fangschrecke that’s a quote from Gordon Ramsay, but you know it, right ?
@@Fangschrecke90
That dumb lamb sauce joke has been repeated for cheap likes so many millions of times that I'm suprised there is a single person in the world who would miss it.
Genuinely amazed, but here we are.
r/wooosh
@@Son-Of-Gillean na man. I know the Meme. It was just a pseudo-clever quip about how good the Chef is :)
@@TsukyShiro ya :)
6:35 they use thermomix in a 3 star kitchen?
Of course they do. Not for the automatic recipes most home cooks would use, but for the machine itself (powerful blender, heating, etc.)
@@Parazeta True. It's supposed to be excellent at blending and heating (and also doing both at the same time, of course). That's why it's a staple in many professional kitchens
Actually I can't see the use of that thing in my home kitchen for more than twice a month. But in a professional kitchen? It would be one of the first things I'd want. Just the part of cooking and reducing sauces over hours, without them sticking to the pot? Worth the price.
A thermomix can hold a constant temperature while stirring.
Not the only high end restaurant to do it.
Many top restaurants use them, including Heston Blumenthal, Rene Redzepi and David Chang.
So awesome to see people so dedicated to the quality of the food and atmosphere they put out in their restaurant
Love this Video and your work! I try to unriddle the mystery of magnific sauces for years now! I´m so excited which way you will take in this maze of turning stock into sauce... Bon voyage from Germany!
I'm a native French speaker learning cooking through a French guy, speaking English, and when they speak French, I read the English subtitles and translate it in french in my head.... What am I doing?
well if you read English and try to translate it in your head to French you are already doing it wrong
3:09 But but...!! He looks so young!! Did he start in the restaurant in his diapers??
Is French genes the secret to eternal youth?!
He probably did start as a teenager.
They can start at age 13 or 15. Now he probably has 40,000 or 50,000 hours of experience in the kitchen.
Jacques Pépin started at around that age if I remember well.
Most cooks starts apprenticeship at 14 and can specialize becoming pâtissier or saucier for example pretty quick
I love that these chefs take the time to show you how they make food.
Always really enjoy the content and the editing! Really loved the edit of the drumsolo during the food-tasting, super Alex!