This is insane. I'd love a video in which you go through your process on coming up with a dish. How does it work? How do you come up with the components, and the plating? It's pure art.
I’ve always called them (and seen in recipes) quenelles. Lately though, rocher has become more common with ice cream, with the person scraping a spoon across the top. Like you said, quenelle is two spoons, rocher one to be hyper precise.
Have yet to meet a single cook that calls it a rocher, although that would be the correct term. A quenelle is the three-sided shape that you indeed make using two spoons.
What kind of ice cream machine do you have? I have the Ninja Cremini, which really only works with Pacojet recipes. I need to get a vacuum chamber, though. So much you can do with them. I love the channel and your creations. I will definitely attempt some elements of this dish, as there is a lot to it. Mainly the rhubarb gel, crumble, and ice cream, as rhubarb is my favorite dessert, and I have a magnolia tree that annoys me because it drops all of its leaves on my lawn!
Not as powerful as a vacuum chamber, but there are some vacuum machines that can be used with a plastic straw-like pipe to make vacuum in compatible containers, it probably works up to a certain extent.
Hi Jules. I have been subscribing and watching your channel for a long time and I am glad that you are constantly gaining new viewers. I am glad also that you share your knowledge and experience with us and that over the years you still have a lot of fun with it. While watching this video, a thought occurred to me. How do you manage to ensure that none of your materials are sponsored in a world full of commercialism and "easy money"? Almost 90% of channels, regardless of content, charge more or less money for broadly understood product placement. This is not the case with you and I admire you for sticking to it scrupulously. However, I wouldn't mind if one day you advertised product X or Y. I wish you good luck and perseverance in creating the channel. I put a lot of it into my own cooking, both at home and at work. P.S. I'm still waiting for videos about knives and pork dishes. Good luck my friend
Thank you so much! I really appreciate it! I have a couple of partners and I'm proud to be working with them, but I always try to keep the focus on the recipes and dishes. For me this is the most important thing. And yes I could make more money if I did more adds etc, but I hate those channels, so I really try to stick to my vision. Hope you have a great day!
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Dude, there are so many food channels yet so few with this level of quality. Really happy you´re getting a new studio!
what are others on this level? i don't know any that's even close...
Facts
This is insane. I'd love a video in which you go through your process on coming up with a dish. How does it work? How do you come up with the components, and the plating? It's pure art.
Stunning, just stunning
Pure art and science combined into a work of excellence ❤
Looks delicious. Congratulations on your new addition to your family!
Next Level! best chef J, you rock
Congratulations on the birth of your son, and new studio. As always thank for sharing your amazing recipes.
Simply amazing
Since Easter is next Sunday, I'd LOVE to see you do a lamb recipe. Maybe something with the saddle?
I dont think it matters what you call it, as long as it tastes awesome 👌👌
love this channel so much high quality as hell and I'm glad you don't edit in some nonsense background music
True artistic chef ❤
hello chef amazing cooking very inspiring ! can you make some arabic or middle eastern flavors twist fine dining ? thank you chef
Definitely would say quenelle!!! BTW I can't get enough of your creations I have never seen someone so unique! Brovo to you 👏💛
Canal or Roger.. either one will do as long as you keep the good recipes coming all year long
Quenelle,all the way J!🫡
Quenelle all the way also!
Another great video, Borther.
Behind the scenes content would be awesome wanna hear about your career and experiences in the industry, great content very inspiring
Realy nice Desserts 🙏🏻 1 Question how long can I keep the Magnoliasirup?
Nice 🎉
Incredible!
I’ve always called them (and seen in recipes) quenelles. Lately though, rocher has become more common with ice cream, with the person scraping a spoon across the top. Like you said, quenelle is two spoons, rocher one to be hyper precise.
Excuse me chef , for the tuilli 150 degrees for 20mins is it gonna burn or maybe it’s just for home ovens not industrial ovens?
Incredible
Amazing!
Pretty cool chef amazing
Have yet to meet a single cook that calls it a rocher, although that would be the correct term. A quenelle is the three-sided shape that you indeed make using two spoons.
Finaly, its been so long. Thanks for the vid
Hai is there any alternative for eggs please
What kind of ice cream machine do you have? I have the Ninja Cremini, which really only works with Pacojet recipes. I need to get a vacuum chamber, though. So much you can do with them. I love the channel and your creations. I will definitely attempt some elements of this dish, as there is a lot to it. Mainly the rhubarb gel, crumble, and ice cream, as rhubarb is my favorite dessert, and I have a magnolia tree that annoys me because it drops all of its leaves on my lawn!
Not as powerful as a vacuum chamber, but there are some vacuum machines that can be used with a plastic straw-like pipe to make vacuum in compatible containers, it probably works up to a certain extent.
Jules uses the Magimix Gelato Expert
Sooo gorgeous
Hi Jules.
I have been subscribing and watching your channel for a long time and I am glad that you are constantly gaining new viewers.
I am glad also that you share your knowledge and experience with us and that over the years you still have a lot of fun with it.
While watching this video, a thought occurred to me. How do you manage to ensure that none of your materials are sponsored in a world full of commercialism and "easy money"? Almost 90% of channels, regardless of content, charge more or less money for broadly understood product placement. This is not the case with you and I admire you for sticking to it scrupulously.
However, I wouldn't mind if one day you advertised product X or Y.
I wish you good luck and perseverance in creating the channel. I put a lot of it into my own cooking, both at home and at work.
P.S. I'm still waiting for videos about knives and pork dishes.
Good luck my friend
Thank you so much! I really appreciate it! I have a couple of partners and I'm proud to be working with them, but I always try to keep the focus on the recipes and dishes. For me this is the most important thing. And yes I could make more money if I did more adds etc, but I hate those channels, so I really try to stick to my vision. Hope you have a great day!
I would say quenelle here in Germany I’ve never heard the term Roger 🤷♀️
oh also, there's some audio glitching around 10:30
didnt hear others call it roger
Chef! I suppose you save all the egg whites after you separate them!
this is too much... I'm exhausted,..
i'm so jelous of the knowledge you posses