My favourite chef ever!! You can tell how happy they are when they are cooking, their faces say it all. I love to watch people do their job when you just know that they love what they do.
It actually is when u think about it. It's all basic stuff, like making the pasta, the sauce, mise en place. The butchering is a bit harder , add some blanched broccoli and voila!
If there was any man in the world who I would quit everything to be taught and mentored it would be Michel Roux JR. He seems like the most amazing man on the planet. I so wish I could move to the UK and spend the rest of my life to cooking with him. So Amazing!
A large piece of meat like that will retain its temperature for a surprisingly long time. The garnish is done at the last minute so nothing goes cold before serving.
all dishes need to come together at once. If you finish something early, than it poses the risk of it going cold. Try to make adjustments in your anticipated times.
Remember that meat should never be served piping hot, it shows that the meat has not been rested and the fibres have not relaxed. Lukewarm is perfectly fine for roast meats. You counter by having your garnish hot and a hot sauce, also making sure that the plate or salver is also nice and hot, though again too hot will have an adverse affect on the meat and will cook it further. A rested piece of steak can also be popped back into a piping hot oven for a couple of minutes before plating, this will not be enough time to cook it further but will allow the surface time to become hotter.
It's mainly down to having different cooks for the different components. That way each person brings his contribution to the plate that the same time. When doing it on your own it's a huge challenge to keep everything hot especially when having 6-8 guests at home when you want to have good presentation for each plate. The professionals "cheat" by using many hands in order to consistently manage excellence.
Ok first of all they were talking about how mistakes can be made on cutting the meat but i kept wondering how in the world they kept their jacket white?!
Not everyone needs colored boards. Hopefully you would have learned that before the first 2 weeks as a commis. If you need to rely on the color of the board to prevent you from cross contaminating your food, you're probably not going to go very far as a chef.
Where the hell did you train? It's a basic bit of knowledge every chef I've ever worked with has been mindful of. After 26 years as a chef it's stuff like that I pass on to my commis from the beginning. Even more important now with food allergies
pillefaxe Hahah really??? Are you brick leayer or electricion. Mate i been doing this for 13 years. And color board been made for a reason. Its first thing you should learn as commis. And next Time when you gonna have Environmental of health in your place try to explain your idea to them!!!
Sous vide enables chefs to produce consistent food; that is perfectly cooked every time. There is nothing wrong with sous vide techniques. Water baths are very helpful, in a michelin star restaurant environment where 'CONSISTENCY' is everything.
Scholarship? If the applicants are able to cook at that level, what do they need a scholarship for? These dishes are the most difficult and pretentious in cooking, so if they can cook them, they are already at the top of their game. It seems like it is just for admission to the "men's club".
The scholarship is huge in the culinary industry. Sort of the ultimate stamp of approval. As well as the money prize, getting to choose a prestigious job anywhere in the world, and so on. There is A LOT involved.
These dishes are certainly NOT the most difficult, or pretentious. They are old classics that any aspiring chef should be able to make quite easily. Especially with 3 hours to do it in.
Pretentious pointless cooking! Who's honestly going to order that over a steak and chips with sauteed onions and mushrooms and a bit of coleslaw? If you would you're for the watching
@@bensonfang1868 it's a French dish. Literally everything about French cooking was supposed to be extravagantly over the top in favour of actual flavour. That's my whole point. Stuff like this was prepared for royalty. I guarantee the majority of people would prefer a good old fashioned burger and chips over this more often than not
I need 100 years of these please
the carcass looks like something out of resident evil
love those thermoblenders and both chefs really show their passion.
I like the fact that they have a friendly banter, just like their parents did, when they did the Roux Brothers series for the BBC.
My favourite chef ever!! You can tell how happy they are when they are cooking, their faces say it all.
I love to watch people do their job when you just know that they love what they do.
very simple!
It actually is when u think about it. It's all basic stuff, like making the pasta, the sauce, mise en place. The butchering is a bit harder , add some blanched broccoli and voila!
That's an enormous hare
If you asked me what it was I'd have probably guessed a very young goat kid!
Type "german giant" in google and click on images. The hare in the video is average size in comparison......
That's a rabbit
@@minkattshatt a rabbit is smaller than a hare. So I think you are wrong there.
Bugs 🐰
just magic... they are the best
If there was any man in the world who I would quit everything to be taught and mentored it would be Michel Roux JR. He seems like the most amazing man on the planet. I so wish I could move to the UK and spend the rest of my life to cooking with him. So Amazing!
Both cousins are brilliant.
Delicious chef
Bloody hell, you chaps are good... so are your Dads.
In all these vids always seems Alain does most of work
Because they were in the Waterside Inn not Le Gavroche.
Because Alain is the most gifted chef. Michel knows it, Alain knows it, everyone knows it.
@@fvrs3411 I have to agree. Plus he's held down the 3 stars
Because michel is more fluent in english,it's better for him to explain, alain was raised on france, michel is british raised through and through
Both Trained a lot differently,sad Le Gavroche is closing the end of the yr 😮
They are adorable, i like the plates they are presenting because you feel it's a decent meal and it's worthy the money.
Just a simple dish...!?!? Looks amazing.
Classical.
All I can say is. Yes Master 🙏
Nice line about the e--card. X
How do they keep everything at the right temperature for serving. My biggest challenge in the kitchen is keeping everything hot
A large piece of meat like that will retain its temperature for a surprisingly long time. The garnish is done at the last minute so nothing goes cold before serving.
all dishes need to come together at once. If you finish something early, than it poses the risk of it going cold. Try to make adjustments in your anticipated times.
Remember that meat should never be served piping hot, it shows that the meat has not been rested and the fibres have not relaxed. Lukewarm is perfectly fine for roast meats. You counter by having your garnish hot and a hot sauce, also making sure that the plate or salver is also nice and hot, though again too hot will have an adverse affect on the meat and will cook it further. A rested piece of steak can also be popped back into a piping hot oven for a couple of minutes before plating, this will not be enough time to cook it further but will allow the surface time to become hotter.
It's mainly down to having different cooks for the different components. That way each person brings his contribution to the plate that the same time. When doing it on your own it's a huge challenge to keep everything hot especially when having 6-8 guests at home when you want to have good presentation for each plate.
The professionals "cheat" by using many hands in order to consistently manage excellence.
4:23
Just gonna add somebody for the sauce
Now, thats is what a called a portion !
Now, for the cost...?
If I seen a hare that size coming for me, I'd run the other way!!
What was the first song that was played? It sounds amazing
Is gluten a problem in France?
What's the animal they use?
Hare
Hair. Ron Jeremy's.
Perhaps a vegetarian gave this video a thumbs down? Two masterful chefs at work here.
So What? what one puts down there throat is mearly choice...and at the end of the day "It's just shit waiting to happen" regards
It was about the thumbs down, not the way people eat and digest...
What they do with organs?
Do the scholars have to make the veal stock too?
I doubt it bro - a good traditional stock from scratch can take 12-24 hrs..
Sometimes even 2 days.
yep!!
And this is the stuffing?
Have you noticed every year the two only make it perfect and the participant they don’t even cook it close
I don't think the contestants are even allowed to see a picture of the final dish, an almost impossible challenge.
@@thesphericalguy9018 Nope, they get a description of the recipe and the list of ingredients.
Yea cause the participants gotta work with a stranger, the cousins have known each other for their whole lives
On red board chopping meat and veg?
This is real cooking, not cooing by numbers or colours!
and the dish kight costs you 500 pounds. saw 1 of waterside inn individual dish for 1 person (relatively small portion) costs US$ 324.
:o
1:53
Basic boning skills
first video ive seen them wearing gloves...there a reason for this im not aware of?
AIDS
Simple? Yes, for you.
michel has a george clooney vibe
Ok first of all they were talking about how mistakes can be made on cutting the meat but i kept wondering how in the world they kept their jacket white?!
That's why they are 3 star chefs....
what happened to his cheeks?
Shrapnel. It's a tough life, being a chef.
Why wasn't I born into this family? For some reason I believe I was meant to be standing next to Michel...
Craig Southgate and have AIDS too
Filmed very chaotic way so it wasn't really possible to learn recepy properly naither repeat the preparation.
This is not an instructional video, this is a demonstration.
Why they put pasta dough on Red board!
Basics chefs!!
And using a green board for cooked meat....
Not everyone needs colored boards. Hopefully you would have learned that before the first 2 weeks as a commis. If you need to rely on the color of the board to prevent you from cross contaminating your food, you're probably not going to go very far as a chef.
Where the hell did you train? It's a basic bit of knowledge every chef I've ever worked with has been mindful of. After 26 years as a chef it's stuff like that I pass on to my commis from the beginning. Even more important now with food allergies
pillefaxe
Hahah really???
Are you brick leayer or electricion.
Mate i been doing this for 13 years.
And color board been made for a reason.
Its first thing you should learn as commis.
And next Time when you gonna have Environmental of health in your place try to explain your idea to them!!!
Mate you Just thick and lack of knowlege
Delicious.....if you’re a vampire!!!!
I very much prefer old classic cooking like this than sousvide bullshit nowadays
Sous vide enables chefs to produce consistent food; that is perfectly cooked every time. There is nothing wrong with sous vide techniques. Water baths are very helpful, in a michelin star restaurant environment where 'CONSISTENCY' is everything.
Alien. It’s grim really.
The dad "jokes" were definitely cringeworthy
Hate beige colour filter!
Still better than a clowdy grey hipster filter, in my opinion.
This is fucking disgusting. How can u eat that and drink blood. Demons
the bandage is gross
I agree, in a way. I know it's sterile, but the idea still sounds hideous. It's something MADE for medical purposes.
I'm sure this tastes fantastic, but it has looked disgusting from start to finish.
Love these guys. But that honestly looks horrid.
Scholarship? If the applicants are able to cook at that level, what do they need a scholarship for? These dishes are the most difficult and pretentious in cooking, so if they can cook them, they are already at the top of their game. It seems like it is just for admission to the "men's club".
It is
The scholarship is huge in the culinary industry. Sort of the ultimate stamp of approval. As well as the money prize, getting to choose a prestigious job anywhere in the world, and so on. There is A LOT involved.
Without the scholarship, most of them couldn’t get a job at a Michelin 3 starred restaurant
These dishes are certainly NOT the most difficult, or pretentious. They are old classics that any aspiring chef should be able to make quite easily. Especially with 3 hours to do it in.
Looks disgusting to be honest.
Always cooking French 😴 try something else! Oh wait, you can't.
This is a French family….
Repulsive dish, repulsive cooks.
Pretentious pointless cooking! Who's honestly going to order that over a steak and chips with sauteed onions and mushrooms and a bit of coleslaw? If you would you're for the watching
Someone who cares for a bit of adventure and refined food
This dish also isn’t meant to be particularly tasty-it’s meant to test as many skills as possible in a single dish
@@bensonfang1868 it's a French dish. Literally everything about French cooking was supposed to be extravagantly over the top in favour of actual flavour. That's my whole point. Stuff like this was prepared for royalty. I guarantee the majority of people would prefer a good old fashioned burger and chips over this more often than not