notably that he is Alex the electrical engineer, enthusiastic cook who is a youtuber as a profession. In no way a restaurant cook or chef, maybe that is what lets them share their secrets more easily :D
The best part of the whole video IMO was the complement the chef gave Alex " You have a wonderful Pallete, keep up the hard work." I think that's something no one can take from you when a pro in his field gives you those words of praise and encouragement.
So if this sauce is worth 2 Michelin Stars, and if this series is worth an Oscar, then this channel is worth this year's Shorty Award. Makes sense to me...
@@RNG-999 Well, having all the time on his own terms, using all the knowledge available when needed, not rocket science. IRL is a bit different. And not saying this as criticism. I like All of his videos.
@@mndkv2747 yeah, it's a whole other thing to produce under pressure and with the limitation in time and producing quantity. Nonetheless he's a great home cook, nothing to take away from at that point.
Can only get better through criticism, and cooking is such a wide broad thing. 1 can love it another to sweet or tart. I personally don't have a palat that sensitive. I will agree throwing your self outt there is terrifying, but in the end its in the face of growth and becoming better.
Chef Le Squer is a world class chef. He really didn't have to do that. So classy and nice of him to be still so approachable and even invite you to his place to taste your sauce and have a bit of fun with you. Chef Le Squer = Great guy. :-)
So generous of Chef Le Squer to allow himself to be celebrated and appreciated in front of the nearly 1.6 million subscribers of Alex's channel. I wish I had such class. ;-)
@@pouetgiigle4178indeed indeed. I do believe all the great Masters got to where they are because of their passion and because someone who was passionate also taught them at some point. The mentor and mentee tradition is a wonderful thing is what keeps traditions alive and evolves the art. Someone pointed out the chef did it for youtube fame I absolutely disagree, a 3 star michelin star chef couldnt care less what random people in the interent think .he did it because Alex intentions were pure. Also Alex has gotten the attention of other greata like famous Pizziaolos, Jaqurs peppin etc etc not because of his youtube subrscriber count but his love for cooking
My French, despite eight years of it in school, is artrocious. Not artrocious enough to notice Alex talks a whoooole lot fancier to these gentlemen than he does any other guest stars he's featured before, though.
@@laundromatjones4337 "more and more commonplace" ? we use them in different contexts but these contexts are fairly well defined - "tu" for someone that you know and are on equal grounds with and people fairly close to you - "vous" for the rest, for groups of people, or for someone close but for whom you have some form of particular respect If anything when someone uses "tu" even tho he doesn't knows you its either an attempt at closing the distance by implying friendliness or a mark of disrespect (context matters a lot obviously). Although it is true that specifically on the internet "vous" is strangely not used as the default for someone you don't know, but thats something I usually pin under the fact that people on the internet are generally less civilized, with throwing comebacks at each other being "the way" to communicate, and falls under the whole disrespect thing
@@laundromatjones4337 To add to the very good comment by @billy77860, I'm not really sure why you would think that it becomes more commonplace, as I have not noticed any sort of switch. The Internet is the Internet, but in real life the vous is here to stay.
I loved how kindly they treated him and the way they took his effort seriously enough to be honest and offer detailed feedback. I'd happily watch him bring this guy anything for judgement over and over!
It’s the only acceptable way to judge or criticize something. Very well done. Someone once said: if you can’t say something nice, don’t say anything. I think this aplies to criticism especially . He clearly said Alex overused thyme, and it was a bit sweet, but praised his palate as well. He balanced his praise/ criticism very well. All negative points raised were things Alex , i am sure, immediately tasted the moment they were expressed, and can act upon later iterations of the jus. Chef could have easily dismissed the sauce by saying it is sub par, he didn’t like it, Alex should put in more work, which would accomplish absolutely nothing, as it contained only negativity
Keep in mind, Le Squer has run a 3 star restaurant successfully for over 15 years. You only do that with great aspiring people under you. People like Alex that strive to understand everything and work on perfecting every flavor. Those people are rare enough to come by and even rarer to master their skills. They only develop with training and honest feed back. Alex is the type of guy Le Squer would be looking to hire so it's no surprise he would be giving Alex feed back and direction.
Your The Lab series though is just as interesting to me. I honestly think that with more practice(not cooking, but editing, filming, and maybe one day a bigger set with better lighting and better equipment), you will be even better (in your own way). Not only are your experiments interesting, and you truly creative, but your content is brought to a whole new level by your delightful sense of humor. Keep it up Chef PK, you are underestimating just how good your content is I think (classic creator problem)
Wowww , one thing I love about french is way they talk , no yelling , shouting , but really descriptive , analytical , putting forward options , alternatives , finally concluding , very very informative overall , I think it permiates arts , music, culinary arts, i think that is why french people are such artists , i love the way the michelin star chefs analyzed the sauce 🥰🥰 , it is soo inspiring , Congratulations Alex for 2 stars ⭐⭐love from india
Alex, you're the best of France! As for the two chefs, their generosity with their time was truly a class act. A breath of fresh air in a world of conspicuous mediocrity.
That's part of why it's good... France is a country with a lot of regional cuisine. I'm French, Italian and British, so I can appreciate what 2 of my countries brought to the world (no I'm not talking about the Fish and Ships one). In times of stupidity and ignorance, it's important to preserve and transmit that culture so we can continue to build on it.
2 Michelin star⭐⭐ Jus, that you made at home, is no small thing. In fact, that's quite an impressive accomplishment! You should be very proud of yourself, indeed. Well done, Alex!
If I've learned anything from this channel, cooking is about obsession. With the right technique, time and ingredients, anyone can do it. My god, he spent a month on mashed potatoes to replicate a 2 star restaurants mashed potato!
Just imagine how much work it takes to maintain a restaurant with 3 Michelin Stars. This was just the sauce they talked about but a dish consists of so many other ingredients and everything needs to be perfectly prepared and work well together. And then your menu has to change every now and then and you need to come up with new stuff. It is just fascinating to me.
I think it is physically impossible to cook a 3 star dish as the amount of contingencies required is far below feasible. So '3 star' restaurants only serve 2.5 stars MAX
Tbh it's not as cool as it seems! My flatmate is a top chef in a prestigious italian restaurant and most of the time he's so tired after work (yet he loves it) that he mostly eats fast food at home (like McDondald's or KFC)
Alex' cooking skills are only surpassed by his social skills. Simply one of the most charismatic people around, who is humble in the presence of greatness, but still able to be proud of what he can accomplish. Don't forget Alex, you might always be able to find someone who is a master of their specific trade, but very few have the range of skills, the motivation and the energy to do what you do!
What a pleasure it is to see these two chefs in a more casual environment. The beauty of them sharing their knowledge, extreeeeme knowledge of food is an incredible privilege even to the viewer. That master saucier, Romain Mauduit looks like hides the biggest secret, he's very discreet and shy, God what I would give for a day with him talking about food.
Its weird. I don't know you. Like I watch your videos but don't know you. However I felt an immense sense of pride for you. Like watching a close friend achieve something great. Congratulations homie
This video made me tear up. As an artist, I know that feeling of receiving good feedback from someone at the top of their game. So happy for your happiness, Alex!!
@@robertohlen4980 It came from adding fresh vegetables. Once the vegetable juices are cooked they can't add any more sweetness, but if you add fresh vegetables, it means new caramelisation, which adds more sweetness. The Balsamic Vinegar wouldn't have added much sweetness, since Alex didn't fry it, but put it in at the end.
This is a valuable lesson for anyone with a career. When you to advance in your profession, find the best people in that profession. Contact them, ask for their help, their opinion, their guidance. When they see that you appreciate and respect their skills and experience, they will certainly help you and offer you advice.
"This is not something you can take away from me now." A true statement about true accomplishment. Thank you for sharing your thoughts, knowledge, and skills with us all Alex
This is the best channel on the entire platform of RUclips. Informative, well-edited, fun to watch, and a charismatic face in front of the camera. Everything about it is brilliant.
Not quite so much for living, though. Well, unless you are extremely rich and can afford to live in one of the "good quarters". Paris is an interesting place but it is very different from the romanticized version you see in the movies. I am glad I am living one hour from there - close enough to visit when I need something but far enough to not have to deal with the huge city problems, like huge livings costs (I have a 3 room family flat for the same rent you would get a tiny dark studio in Paris), enormous traffic jams, huge crowds everywhere, crime, everything being filthy, bad air (and some places literally reek!), etc. And that's the center of Paris, don't get me started on the poor suburbs like St. Dennis, Sarcelles or Grigny in the south ...
I'm very glad I never resorted to be in the suburbs... I had a 2 br for 900 EUR close to Montmartre, never needed a car in my life, could be at friend's place in less than 15 min and shop fresh products on a daily basis
@@transfixit that was both lucky and relatively cheap. Have a friend that lives near Montparnasse and there a small 1 bedroom flat was 1500 eur/month - double of what I am paying for 2 bedroom 65sqm outside of Paris.
That was some high praise, Alex. Congratulations! I love that the criticism was essentially that you overkilled on the process a little bit (with the veg) and that you could focus more being creative instead. I would find that incredibly encouraging!
I like the distinction between the two and the three star sauce. The last star is really based on the creativity and the individuality of the chef, or the saucier, after of course the mastering of the technics combine with good ingredients. Very inspiring.
@@sandrajohansson1516 it's about balance. They will add some, but they also have a different profile than the chicken or other veg. I would consider a small addition
Epic interaction. Seeing the interaction with the professional chefs and there pallets and critiques. I love French technique it’s unparalleled . I love these videos that go deep with critique and create a feedback loop to improve.
2 Stars is an incredible achievement in such a short period of time. Congrats! I'm sure he's excited to see more from you in the future. You got your foot in a good door.
Man and to think just a few short years ago you were the ramen master, now you’re just a chef master. It’s been great watching you improve and seeing these videos where you get very acclaimed chefs to taste your cooking and seeing that progression in skill in your craft has been a great time. I’m honored to have been watching you since your ramen videos ❤️
The Chef's saucier seemed so grumpy like "I've put in so much time with this chef. I've slaved away for so long doing excellent work day after day. And here's zis youtuberre wiz all ziss attention suddenly. mon dieu!"
you got me dyiing xDD...actually I kinda appreciated how humble and shy he was..like he hardly say what he thought. He seems like an extremely focus and hardworking guy
This is just utterly beautiful. First of all the constructive kindness they show, secondly the easygoing passion when they talk about food. It doesn't hurt that they also speak french. :D
So happy for you Alex. What wonderful praise he gave you. PS, The "Working For a Butter Future" magnet just arrived, after being held up for like 2 months in Swedish customs ^_^
that moment when you dont know if their heads are going to explode from tasting the atrocity or if they are going to like it.. very heartworming video!!
"I'm a saucier...", says the character in "Apocalypse Now" just before he confronts a wild tiger in the jungle of Vietnam. Vous, Alex, affrontez en quelque sorte de tigre!
It is so satisfying how you PERFECTLY line up the sounds of your video/ your voice with the backing track, a small detail and I'm not sure how many people notice it but man, it makes your videos so much cleaner as a result
When they were all sitting at the table and the video slowed down as the verdict was coming in I was legit holding my breath. Why am I so emotional about sauce now. What have you done Alex.
You are honored by the comments of a 3 macaron chef and you display some level of appropriate humility etc. At the same time, you realize YOU are the one with 1.6 million subscribers. So I really hope they are plenty grateful for the publicity you provide.
Seriously, this is some of the most wholesome content on all of youtube, let alone cooking youtube. Such a wonderful interaction with great chefs, such lovely and constructive feedback - everything Alex does is an absolute delight to watch. Thanks for making 2020 that much brighter!
Will you be doing a summary/recipe video on what you've learned about Jus from these experiences? It's hard to try to pick up all the bits of knowledge given by the Chefs with all of the quick edits.
Great video... 3 years ago my wife bought me the best present ever.... 3 hours with the head of a great cooking school...one on one ...introducing me to the world of reductions..... there is so much to learn but it has elevated me and Ive impressed many friends... I continue to study but these videos is inspiration ....and what friends you have to drop in and critique your sauces....Keep it up Alex...
"Balsamic vinegar. I can't see why this wouldn't work." had me sweating for over half the video. I kept thinking "The acidity shouldn't denature anything in there. The flavours will combine well. Dammit, Alex, what'd you do wrong??" Then the thyme and the fresh carrots were the problem. Chekhov's Jus.
I spend 3 weeks perfecting the hollandaise sauce on my eggs benedict for a school cooking competition. I lost to a guy who made spaghetti with cheap pesto sauce and pan fried chicken, served cold.
Keep on striving and your efforts will all pay off. Maybe not in the short term, we all feel a little cheated at times. But hard work and dedication will take you miles ahead of the stragglers :)
Alex, I find you closer to me than any other cooking channels. I think your approach to food is just awesome. Some engineering, some food science, some cooking... As an electrical engineering student that loves cooking, Thank you, and keep up the good work.
That's our boy Alex! I'm smiling with pride for you. How discerning and intense these chefs are- they consider their food creations high art, and to receive that kind of feedback is phenomenal. Keep rocking it out! We'll keep watching.
I think he's eyeing to get Gordon on board. He was now favourably reviewed by a 3-star genera.... chef, so it could just be a smart way to get Gordon to jump in. :)
I got all weepy when he said 2 stars. The joy you must have felt! Wonderful! Congratulations. I have been trying to rediscover the joy of cooking for myself and your show has really helped show me the way to take pride in the simple meals I make during the week when my partner isn't around. I've mastered a simple soup that's truly delicious and I'm really proud of and my pesto game is getting better. Neither would be Michelin starred but they're solid, flavourful meals. Next on the menu is lifting my ramen game. Thank you for helping me rediscover joy in food and in myself.
Loved the shows. Never went to any cooking school but I love cooking. We had an exchange student from Brazil stay with us in Alberta Canada and his passion is to be a pastry chef. He is in Paris right now learning and I'm so excited for him. Well, I thought I didn't have to up my stock and demi glaze but clearly my demi glace needs more work. Cheers and looking forward to the next video!
Waauw Alex, your discount on Nordvpn is really good! Even in christmas times (with a lot of discounts already) and 2 year after this video, the discount is still quite significant! Thanks man!
Probably more like after months of communication. Honestly I would attribute this opportunity for Alex to even do this outside of attending some expensive cooking school to RUclips.
"Too much carrot" "It needs something else to make it 3 star" "I will glaze carrots with it" Not sure if I'm too much of a peasent and don't understand or if Alex got made fun of.
I wondered the same thing. Then again, it may have been considered too sweet as a stand alone jus, however, the sweetness was expected when it was used with the carrots.
He's giving feedback, anyway it's 'just' a sauce. A extremely difficult one, of course, but there's no offense in glazing carrots with that because it's not the project of a life. He's not contradicting himself
I discovered you last night and am still watching through your fantastic videos. I cannot not subscribe to someone who is so obviously passionate about what they do! Thank you for sharing that with everyone.
Thanks Alex. Your videos have everything I love in RUclips content. Heart, humour, momentum, amazing locations shots and substance. Loving the narrative of your mother sauce journey. Congrats on the 2 Michelin Star jus!
You breathe life into me. I love food, and because of who I am and where I live, and where I started, I will never be able to be what you are so close to being. Thank you for allowing us to live vicariously through you.... and I love listening to you talk. It's like Chocolate/Caramel to my ears.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
The fact that Alex is even sitting at a table with some of the best chefs in the world is very inspiring. Keep up the great work Alex!
Well said...
You can do it too buddy. I'm rooting for you.
Two2onefive thanks dude!
notably that he is Alex the electrical engineer, enthusiastic cook who is a youtuber as a profession. In no way a restaurant cook or chef, maybe that is what lets them share their secrets more easily :D
This is the feeling that you get when you fully meet your parent's expectations and they are proud of you
The best part of the whole video IMO was the complement the chef gave Alex " You have a wonderful Pallete, keep up the hard work." I think that's something no one can take from you when a pro in his field gives you those words of praise and encouragement.
palate
So if this sauce is worth 2 Michelin Stars, and if this series is worth an Oscar, then this channel is worth this year's Shorty Award.
Makes sense to me...
Totally! Go Alex!
WHERE IS THE LAMB SAUCE.
Hahaha 😂
Math is math and when you're right, you're right.
Do you think he always takes the direct route to his destinations or does he take a detour by the Louvre just to flex?
Le Louvre being bang in the middle of Paris, when going from East to West, as Alex is doing, it's logical.
haha he definitely took a videogenic route :-D :-D
C'est Paris ! Not all routes are famous, but most routes are photogenic. It all depends on where you aim the camera.
I know I certainly would.
Mans just been told his jus is 2 stars thats MENTAL
THIS IS INSANEEEEEEE AHHHHHHHHHH
ALEX WAS WORKING ON THIS FOR ONLY A COUPLE MONTHS AND HE GOT 2 FUCKING STARS ALMOST 3 AHHHHHHHHHHHHHHHHH
@@RNG-999 Well, having all the time on his own terms, using all the knowledge available when needed, not rocket science. IRL is a bit different. And not saying this as criticism. I like All of his videos.
if that was me my family would never hear the end of it id literally never shut up about it
spoilers dude 😩
@@mndkv2747 yeah, it's a whole other thing to produce under pressure and with the limitation in time and producing quantity. Nonetheless he's a great home cook, nothing to take away from at that point.
Takes some balls putting yourself out there for criticism, and sharing for the whole world to see.
Thank you
Can only get better through criticism, and cooking is such a wide broad thing. 1 can love it another to sweet or tart. I personally don't have a palat that sensitive. I will agree throwing your self outt there is terrifying, but in the end its in the face of growth and becoming better.
Chef Le Squer is a world class chef. He really didn't have to do that.
So classy and nice of him to be still so approachable and even invite you to his place to taste your sauce and have a bit of fun with you. Chef Le Squer = Great guy. :-)
I do think that when you have passion for something the best part of it is sharing it. Le Squer must be passionnate
So generous of Chef Le Squer to allow himself to be celebrated and appreciated in front of the nearly 1.6 million subscribers of Alex's channel. I wish I had such class. ;-)
most chefs are like this but the reason why many hate on chefs is because they only see them in their professional environment.
That's a pretty cool apartment, I have to say, I guess being the chef of the George V restaurant pays well.
@@pouetgiigle4178indeed indeed.
I do believe all the great Masters got to where they are because of their passion and because someone who was passionate also taught them at some point.
The mentor and mentee tradition is a wonderful thing is what keeps traditions alive and evolves the art.
Someone pointed out the chef did it for youtube fame I absolutely disagree, a 3 star michelin star chef couldnt care less what random people in the interent think .he did it because Alex intentions were pure.
Also Alex has gotten the attention of other greata like famous Pizziaolos, Jaqurs peppin etc etc not because of his youtube subrscriber count but his love for cooking
My French, despite eight years of it in school, is artrocious.
Not artrocious enough to notice Alex talks a whoooole lot fancier to these gentlemen than he does any other guest stars he's featured before, though.
He always uses the formal “vous”, even though the informal “tu” is becoming more and more commonplace. Interesting!
@@laundromatjones4337 "more and more commonplace" ? we use them in different contexts but these contexts are fairly well defined
- "tu" for someone that you know and are on equal grounds with and people fairly close to you
- "vous" for the rest, for groups of people, or for someone close but for whom you have some form of particular respect
If anything when someone uses "tu" even tho he doesn't knows you its either an attempt at closing the distance by implying friendliness or a mark of disrespect (context matters a lot obviously).
Although it is true that specifically on the internet "vous" is strangely not used as the default for someone you don't know, but thats something I usually pin under the fact that people on the internet are generally less civilized, with throwing comebacks at each other being "the way" to communicate, and falls under the whole disrespect thing
@@laundromatjones4337 To add to the very good comment by @billy77860, I'm not really sure why you would think that it becomes more commonplace, as I have not noticed any sort of switch. The Internet is the Internet, but in real life the vous is here to stay.
@th th2 Pareil
You cannot use the "tu" to speak to a Grand Chef in public, even if he is your intimate friend.
I loved how kindly they treated him and the way they took his effort seriously enough to be honest and offer detailed feedback. I'd happily watch him bring this guy anything for judgement over and over!
Seriously! That chef and his CdC have earned my respect. It's great to see how positive and encouraging they both were
It’s the only acceptable way to judge or criticize something. Very well done. Someone once said: if you can’t say something nice, don’t say anything. I think this aplies to criticism especially . He clearly said Alex overused thyme, and it was a bit sweet, but praised his palate as well. He balanced his praise/ criticism very well. All negative points raised were things Alex , i am sure, immediately tasted the moment they were expressed, and can act upon later iterations of the jus. Chef could have easily dismissed the sauce by saying it is sub par, he didn’t like it, Alex should put in more work, which would accomplish absolutely nothing, as it contained only negativity
Keep in mind, Le Squer has run a 3 star restaurant successfully for over 15 years. You only do that with great aspiring people under you. People like Alex that strive to understand everything and work on perfecting every flavor. Those people are rare enough to come by and even rarer to master their skills. They only develop with training and honest feed back. Alex is the type of guy Le Squer would be looking to hire so it's no surprise he would be giving Alex feed back and direction.
The chef is really very generous and kind to participate in this.
Alex, your videos are what I aspire to be. Seriously, absolutely some of the best cooking content on RUclips.
Some of the best content period
Your The Lab series though is just as interesting to me. I honestly think that with more practice(not cooking, but editing, filming, and maybe one day a bigger set with better lighting and better equipment), you will be even better (in your own way). Not only are your experiments interesting, and you truly creative, but your content is brought to a whole new level by your delightful sense of humor. Keep it up Chef PK, you are underestimating just how good your content is I think (classic creator problem)
Completely agree. But that doesn't mean our chief protagonist isn't making fantastic content as well!
Alex did not (yet ?) reacted to Food Wars though. I loved the whole serie and adapted dishes ChefPK :p
WHERE IS THE LAMB SAUCE.
Wowww , one thing I love about french is way they talk , no yelling , shouting , but really descriptive , analytical , putting forward options , alternatives , finally concluding , very very informative overall , I think it permiates arts , music, culinary arts, i think that is why french people are such artists , i love the way the michelin star chefs analyzed the sauce 🥰🥰 , it is soo inspiring , Congratulations Alex for 2 stars ⭐⭐love from india
You , really love your commas , don’t you
@@Ballin4Vengeance and spaces
"Make the sauce more sexy, more feminin"
Probably the frenchest thing anyone can say about a sauce :D
Add 1/2 kg of salt and then squeeze a lime over the top.
You're gender projecting 😒
welcome to french cuisine!
@@glashausAimz2 Michael Schwarz, that does sound like every woman I've ever met in life. A bit too salty, always sour, and just a tinge of sweetness.
Pfft lol
Alex, you're the best of France! As for the two chefs, their generosity with their time was truly a class act. A breath of fresh air in a world of conspicuous mediocrity.
Everyones talking about Alex’s Michelin stars and I’m here wondering what kind of special microwave Chef has
It has a small wizard that just makes it the perfect temperature.
That would be chef mike with 3 michelin stars.
It's a Miele combination unit with a steam oven, really nothing special.
Definitely a Miele, maybe one of the older 6000 series microwave / convection combo ovens
Me too
“For three Michelin stars your gonna need more passion and less veg...“ only in France
This series is aggressively french.
All the elements of this video are french bro
His whole channel*
For now. He's hinted at other sauces :-)
That's part of why it's good... France is a country with a lot of regional cuisine. I'm French, Italian and British, so I can appreciate what 2 of my countries brought to the world (no I'm not talking about the Fish and Ships one). In times of stupidity and ignorance, it's important to preserve and transmit that culture so we can continue to build on it.
@@IronFreee agreed
Alex: "oh yeah, I'm super happy about that"
Dude, I'd be friggin' SKIPPING out of that aparment.
Tres Bien, chef! Tres Super!
2 Michelin star⭐⭐ Jus, that you made at home, is no small thing. In fact, that's quite an impressive accomplishment! You should be very proud of yourself, indeed. Well done, Alex!
In fact i think Alex can join a 1 Michelin star restaurant, bcoz he puts a lot of time and effort just to perfect one dish.
If I've learned anything from this channel, cooking is about obsession. With the right technique, time and ingredients, anyone can do it. My god, he spent a month on mashed potatoes to replicate a 2 star restaurants mashed potato!
cant agree more congrats alex
technique technique technique
@@Pistonrager it's the exact same recipe used in Robuchon's 3 star restaurants as well.
Just imagine how much work it takes to maintain a restaurant with 3 Michelin Stars. This was just the sauce they talked about but a dish consists of so many other ingredients and everything needs to be perfectly prepared and work well together. And then your menu has to change every now and then and you need to come up with new stuff. It is just fascinating to me.
Yeah it's no wonder many michelin star restaurants struggle to turn a profit despite their prices
I think it is physically impossible to cook a 3 star dish as the amount of contingencies required is far below feasible. So '3 star' restaurants only serve 2.5 stars MAX
I wondered what amazing food these chefs eat in daily life.
Chef: For lunch, I made carrots.
yeah, but did you see how delicious those carrots looked?
@@Zeigabibblez yeah they looked like damn good carrots
you forget that dinner is a real deal in all restaurants, so give him a visit for dinner time :)
Tbh it's not as cool as it seems! My flatmate is a top chef in a prestigious italian restaurant and most of the time he's so tired after work (yet he loves it) that he mostly eats fast food at home (like McDondald's or KFC)
2 michelin star grade sauce nourished those carrots...
Dang brutal honesty with the chefs. “It’s useless” stabbed in the heart.
because the environment is brutal, the competition is absolutely insane. If you want to keep a high level harsh words have to be spoken sometimes
I think he was referring to the process of switching out vegetables rather than just keeping them. He said the sauce was 2 star good.
He is helping Alex reduce his workload, instead of slicing veggies each time, he can just reuse the same veggies
Actualy it didn't sound that brutal in French, I didn't even realize you was mentioning this part 😂
@@robinou57same 💀
Alex' cooking skills are only surpassed by his social skills. Simply one of the most charismatic people around, who is humble in the presence of greatness, but still able to be proud of what he can accomplish.
Don't forget Alex, you might always be able to find someone who is a master of their specific trade, but very few have the range of skills, the motivation and the energy to do what you do!
Don’t forget his engineering skills
@@fnhs90 the way he hacked the pizza oven lol guys a fucking mad scientist
He made his own hacked pizza oven then made a 2 star jus a short while later
Could not have said it better myself.
Love how affirmative the Saucier is about tasting Alex’s sauce: “yes. You got too.”
What a pleasure it is to see these two chefs in a more casual environment. The beauty of them sharing their knowledge, extreeeeme knowledge of food is an incredible privilege even to the viewer. That master saucier, Romain Mauduit looks like hides the biggest secret, he's very discreet and shy, God what I would give for a day with him talking about food.
Your level of appreciation is worthy of sharing secrets with :)
“This is not something you can take away from me now”
Truer words brother. Well done
Its weird. I don't know you. Like I watch your videos but don't know you. However I felt an immense sense of pride for you. Like watching a close friend achieve something great.
Congratulations homie
Love this comment 🔥
Alex: *makes 2 Michelin stars sauce
Chef: lets use it to glaze my carrots
let's reheat it in the microwave, and use it to glaze my carrot*
"use less vegetables it makes it to sweet.. thats probably from the carrots.." "lets glaze carrots with it" ...
@@Svendrys What's your point?
The sauce being a little too sweet has nothing to do with glazing the carrots with it. It can still be great for that.
Nothing wrong with that. Some of the most fantastic food I have eaten was just incredibly well prepared, simple things.
@@red_dll You're 100% right but i think it was meant more like a joke/funny "contradiction"
This video made me tear up. As an artist, I know that feeling of receiving good feedback from someone at the top of their game. So happy for your happiness, Alex!!
So now we know, everytime Alec holds up two fingers at the end of his videos he's been saying "Two Michelin stars."
Alex: I'm not gonna innovate
also Alex: Balsamic Vinegar!
Hm, bet that is where the extra sweetness came from.
Vinegar is a good way to cut sweet, but the BV has a lot of sweetness already. He should have skipped it.
It has natural glutamate, bumping up all the flavours, even sweet gets more pronounced in the overall picture.
@@robertohlen4980 It came from adding fresh vegetables. Once the vegetable juices are cooked they can't add any more sweetness, but if you add fresh vegetables, it means new caramelisation, which adds more sweetness.
The Balsamic Vinegar wouldn't have added much sweetness, since Alex didn't fry it, but put it in at the end.
@@kenreynolds1000 the good old balsamic is very syrupy and sweet. Not sour
This is a valuable lesson for anyone with a career.
When you to advance in your profession, find the best people in that profession. Contact them, ask for their help, their opinion, their guidance.
When they see that you appreciate and respect their skills and experience, they will certainly help you and offer you advice.
"This is not something you can take away from me now." A true statement about true accomplishment. Thank you for sharing your thoughts, knowledge, and skills with us all Alex
This is the best channel on the entire platform of RUclips. Informative, well-edited, fun to watch, and a charismatic face in front of the camera. Everything about it is brilliant.
Subtle but huge flex when you're riding past the Louvre. I can just imagine you saying "Yes, I live here." My god Paris is amazing.
I browsed all comments just to find this one!
Not quite so much for living, though. Well, unless you are extremely rich and can afford to live in one of the "good quarters". Paris is an interesting place but it is very different from the romanticized version you see in the movies.
I am glad I am living one hour from there - close enough to visit when I need something but far enough to not have to deal with the huge city problems, like huge livings costs (I have a 3 room family flat for the same rent you would get a tiny dark studio in Paris), enormous traffic jams, huge crowds everywhere, crime, everything being filthy, bad air (and some places literally reek!), etc. And that's the center of Paris, don't get me started on the poor suburbs like St. Dennis, Sarcelles or Grigny in the south ...
I'm very glad I never resorted to be in the suburbs... I had a 2 br for 900 EUR close to Montmartre, never needed a car in my life, could be at friend's place in less than 15 min and shop fresh products on a daily basis
@@transfixit that was both lucky and relatively cheap. Have a friend that lives near Montparnasse and there a small 1 bedroom flat was 1500 eur/month - double of what I am paying for 2 bedroom 65sqm outside of Paris.
"It's a little sweet. Probably the veg."
*Alex not mentioning the balsamic vinegar. : Ha ha! great episode, though. Love this channel.
That was some high praise, Alex. Congratulations! I love that the criticism was essentially that you overkilled on the process a little bit (with the veg) and that you could focus more being creative instead. I would find that incredibly encouraging!
5:08 that smile on Chef le Squer is bring my smile up
I like the distinction between the two and the three star sauce. The last star is really based on the creativity and the individuality of the chef, or the saucier, after of course the mastering of the technics combine with good ingredients. Very inspiring.
Alex: makes 7 episodes, and puts hundreds of hours into perfecting his jus
French Chef: I want to glaze my carrots for lunch
What an honor 👍🤣
🤣
And…with a chef like that…that’s as good as it gets. If it had been sub standard, he would have spat it out. No carrots!
All this intense frenchness....
For a pot 'o' sauce
Just how I like it
10:04 I love how the editor made it look like Alex is talking to the pigeon like a lunatic
Truly fantastic! And to get confirmation that the chef would use it in his own food? Definitely a huge success!
congratulations!
Alex, an idea: cut the carrots down, replace them with chantrelles and you could swing it a bit more savory by using a touch of leek.
imagine a tiny amount of fresh ginger grated in near the end, for that sexy kick.
i think chantrelles will ad to heavy unami but try it:D
@@sandrajohansson1516 it's about balance. They will add some, but they also have a different profile than the chicken or other veg. I would consider a small addition
Leek is sweet too. Same problem.
i think leek would be too sweet. you need something more mild, and the more things you add you risk overcomplicating things
Epic interaction. Seeing the interaction with the professional chefs and there pallets and critiques. I love French technique it’s unparalleled . I love these videos that go deep with critique and create a feedback loop to improve.
Great job. The Saucier is a hard station to master, well done on your 2 stars. Keep up the great content.
2 Stars is an incredible achievement in such a short period of time. Congrats! I'm sure he's excited to see more from you in the future. You got your foot in a good door.
"Parsley, thyme, rosemary, bay leaf."
*Paul Simon has left the chat*
*Life of Boris has entered the chat*
Scarborough Fair lol
Sage was definitely the missing "sexy."
@@junkieshere MY MAN!
Man and to think just a few short years ago you were the ramen master, now you’re just a chef master. It’s been great watching you improve and seeing these videos where you get very acclaimed chefs to taste your cooking and seeing that progression in skill in your craft has been a great time. I’m honored to have been watching you since your ramen videos ❤️
You can't even imagine know how much I was waiting for this
The Chef's saucier seemed so grumpy like "I've put in so much time with this chef. I've slaved away for so long doing excellent work day after day. And here's zis youtuberre wiz all ziss attention suddenly. mon dieu!"
you got me dyiing xDD...actually I kinda appreciated how humble and shy he was..like he hardly say what he thought. He seems like an extremely focus and hardworking guy
youtubeurre* ;)
@@KPopsicleSNSD ahahaha :D
Probably just camera shy
I'm sad the other chef didn't get to put his input he even tried to say something 9:25
It wasn't that relevent , it was a joke kinf of
But the Saucier was the one he worked with mostly in the original video :/
Yeah, he was really pushed to the background.
I really liked him last time.
I think he said they were goind to add a bit a fresh herbs to the carrots in the end. (I hear "et des herbes fraiches à la fin")
This is just utterly beautiful. First of all the constructive kindness they show, secondly the easygoing passion when they talk about food. It doesn't hurt that they also speak french. :D
The tension build-up from 7:10-7:46 is genius, and executed so well, I felt my blood pressure rise. Well done! And not JUST on the sauce!
What a lovely compliment they are very generous with their time and their willingness to share with you which is nice to see.
So happy for you Alex. What wonderful praise he gave you.
PS, The "Working For a Butter Future" magnet just arrived, after being held up for like 2 months in Swedish customs ^_^
that moment when you dont know if their heads are going to explode from tasting the atrocity or if they are going to like it.. very heartworming video!!
"I'm a saucier...", says the character in "Apocalypse Now" just before he confronts a wild tiger in the jungle of Vietnam. Vous, Alex, affrontez en quelque sorte de tigre!
It is so satisfying how you PERFECTLY line up the sounds of your video/ your voice with the backing track, a small detail and I'm not sure how many people notice it but man, it makes your videos so much cleaner as a result
When they were all sitting at the table and the video slowed down as the verdict was coming in I was legit holding my breath.
Why am I so emotional about sauce now. What have you done Alex.
You are honored by the comments of a 3 macaron chef and you display some level of appropriate humility etc. At the same time, you realize YOU are the one with 1.6 million subscribers. So I really hope they are plenty grateful for the publicity you provide.
It's been a pleasure watching your content just get better and better over the years Alex! I really wish there was a part 2 to this :)
Seriously, this is some of the most wholesome content on all of youtube, let alone cooking youtube. Such a wonderful interaction with great chefs, such lovely and constructive feedback - everything Alex does is an absolute delight to watch. Thanks for making 2020 that much brighter!
Will you be doing a summary/recipe video on what you've learned about Jus from these experiences? It's hard to try to pick up all the bits of knowledge given by the Chefs with all of the quick edits.
Yes, we need this. I tried looking up some recipe for chicken jus and cannot find some techiques.
Great video... 3 years ago my wife bought me the best present ever.... 3 hours with the head of a great cooking school...one on one ...introducing me to the world of reductions..... there is so much to learn but it has elevated me and Ive impressed many friends... I continue to study but these videos is inspiration ....and what friends you have to drop in and critique your sauces....Keep it up Alex...
"Balsamic vinegar. I can't see why this wouldn't work." had me sweating for over half the video. I kept thinking "The acidity shouldn't denature anything in there. The flavours will combine well. Dammit, Alex, what'd you do wrong??" Then the thyme and the fresh carrots were the problem. Chekhov's Jus.
What a rollercoaster
Love the enthusiasm and spirit of teaching of Chef.
This is my favorite series yet.. the taste test reminded me of Ego trying the ratatouille.
Honestly idk why but i’ve been so invested in this series and i’m actually so proud 2 fu*king stars well done man
"Gordy bouncing around like he needs to make a wee"
Them's fightin' words Alex!
Congratulations! A compliment from such a Chef is very high praise! You are right to be proud.
I spend 3 weeks perfecting the hollandaise sauce on my eggs benedict for a school cooking competition. I lost to a guy who made spaghetti with cheap pesto sauce and pan fried chicken, served cold.
Keep on striving and your efforts will all pay off. Maybe not in the short term, we all feel a little cheated at times. But hard work and dedication will take you miles ahead of the stragglers :)
Alex, I find you closer to me than any other cooking channels. I think your approach to food is just awesome. Some engineering, some food science, some cooking... As an electrical engineering student that loves cooking, Thank you, and keep up the good work.
Alex: Has handmade saucepan from Turkey.
Also Alex: is defatting with a spoon. (OXO fat separator on amazon is like $12)
That's our boy Alex! I'm smiling with pride for you. How discerning and intense these chefs are- they consider their food creations high art, and to receive that kind of feedback is phenomenal. Keep rocking it out! We'll keep watching.
Math: 1+1=2
Cooking: Sauce + "Cocaine"= Thumbnail
I’m glad they didn’t just say it was perfect. The feedback seemed sincere. Great job, Alex!
"It F***ing wrong you donky!" Im cry laughing at that omg 🤣🤣🤣
What woul it need to go to 3 stars?
The answer is always the same: Emotion. Passion.
Love it.
*Makes video about sauces*
Alex: "We'll Ketchup in the next one"
Me: *hehehehe*
I'm proud of you Alex. Thank you for all of the wonderful lessons you have made available to the world.
This guy is so happy its infectious. I find myself smiling cause of his smile and outlook.
"Gordon bouncing around like he needs to take a wee." - Alex
That was on point. The man is so stressed even when he is not stressed
@@florenceandthemakeup lolol
I think he's eyeing to get Gordon on board. He was now favourably reviewed by a 3-star genera.... chef, so it could just be a smart way to get Gordon to jump in. :)
He said what we've all been thinking. Lol
Bahahahahaha
I got all weepy when he said 2 stars. The joy you must have felt! Wonderful! Congratulations.
I have been trying to rediscover the joy of cooking for myself and your show has really helped show me the way to take pride in the simple meals I make during the week when my partner isn't around. I've mastered a simple soup that's truly delicious and I'm really proud of and my pesto game is getting better. Neither would be Michelin starred but they're solid, flavourful meals. Next on the menu is lifting my ramen game.
Thank you for helping me rediscover joy in food and in myself.
‘I’ll pass by with a bottle every morning so that you can glaze your carrots’ 😂😂😂
That was a good video ✌🏻
Loved the shows. Never went to any cooking school but I love cooking. We had an exchange student from Brazil stay with us in Alberta Canada and his passion is to be a pastry chef. He is in Paris right now learning and I'm so excited for him. Well, I thought I didn't have to up my stock and demi glaze but clearly my demi glace needs more work. Cheers and looking forward to the next video!
Waauw Alex, your discount on Nordvpn is really good! Even in christmas times (with a lot of discounts already) and 2 year after this video, the discount is still quite significant! Thanks man!
So happy to see this video. The Chef was so humble and nice. Alex was so thankful and in awe. Excellent video.
No one:
Alex: Casually walks into a 3 Michelin Star Chef's Apartment
Probably more like after months of communication. Honestly I would attribute this opportunity for Alex to even do this outside of attending some expensive cooking school to RUclips.
@@JohnyScissors Definitely, he puts a lot of work into those videos and honestly they are one of the best out there.
I'd like to think that the chef and the saucier live together :)
You are so fortunate to have such friends, mon ami. Keep up the great work. You inspire me to try new things.
But Alex..... WHERE IS THE LAMB SAUCE!!
At the cabinet
At the cabinet
At the cabinet
At the cabinet
At the cabinet
Your editing at 7:35 is almost masterchef level
"Too much carrot"
"It needs something else to make it 3 star"
"I will glaze carrots with it"
Not sure if I'm too much of a peasent and don't understand or if Alex got made fun of.
I wondered the same thing. Then again, it may have been considered too sweet as a stand alone jus, however, the sweetness was expected when it was used with the carrots.
You simply haven't met a lot of french folks in your life ! Many of my teachers are french and this is a normal thing for them to do.
@@mouadboutarta6476 to contradict themselves? What is the "normal thing that they do" of which you are speaking?
He's giving feedback, anyway it's 'just' a sauce. A extremely difficult one, of course, but there's no offense in glazing carrots with that because it's not the project of a life. He's not contradicting himself
Great answer. I believe you are correct.
I discovered you last night and am still watching through your fantastic videos. I cannot not subscribe to someone who is so obviously passionate about what they do! Thank you for sharing that with everyone.
Really great Alex keep it up!🙏
Thanks Alex. Your videos have everything I love in RUclips content. Heart, humour, momentum, amazing locations shots and substance. Loving the narrative of your mother sauce journey. Congrats on the 2 Michelin Star jus!
I can't believe he got Creed from The Office to taste his sauce.
With Putin as his assistant.
@@recoil53 these comments man I can't 😂😂😂😂😂😂
You breathe life into me. I love food, and because of who I am and where I live, and where I started, I will never be able to be what you are so close to being. Thank you for allowing us to live vicariously through you.... and I love listening to you talk. It's like Chocolate/Caramel to my ears.
2 Michellin star quality is some serious shit. Amazing job!