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Mr Raymond Blanc OBE Cooks A Le Manoir aux Quat 'Saisons Classic Dish
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- Опубликовано: 2 окт 2011
- Raymond Blanc OBE cooks a Le Manoir timeless classic dish, share over 30 years of his passion, please enjoy!
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Fantastic health on a plate. It all starts with the produce from the gardens,fields and farms and Raymond and his formidable team nailed it.
To me as a Chef of many years and no retired due to ill health , he is the greatest Chef , remember totally self taught , since August Escoffier 🙏
raymond = passion.. real passion , i used to idolise marco a lot when i was comming up it seems that the true master was raymond ,. when you consider that he has run his own gardens now for twenty years and the way he articulates his philosiphy of food really inspiring
Marco is darth vader, Raymond is Yoda both are ballers
i like it when remond talking about the salt crust !!! theres alot of emotions
Yes I was thinking the same thing, lol
@@eltonjcasarez2744 What's funny about thinking the same thing???
He is such a happy person! It’s amazing to watch him cook.
I love you Raymond Blanc . . respect you a lot !!
God bless you Raymond. Awesome and most lovely genuine man on earth-
Love the chefs passions
Chingon chef Blanc
Maestro extraordinaire!
FASCINANTE !!!
Blanc is like the French Dr. Alan Grant from Jurassic Park
Eyy my dude adam!
Agree
Voila!
RB is such a class - his dish shows so much skill and actual cooking - yes I can understand the technique and research that's gone into other Michelin star dishes - but its so much science and so little soul,
Yeah now that you mention it, Marco does a similar dish. It even has trumpet mushrooms as well.
what a legend !! his book is an absolute classic !
I hope to visit and eat this dish, someday!
You should!
Miss my boy adam
No its actually very hot temperature, it was actually resting while he was preparing the mushrooms and potato galette, which is approximately 4 minutes not even also the salt crust will help retain heat :o).
Now THATS what i call cooking with passion
its pretty simple, the best chefs are the ones who love it the most
blanc loves it the most
Those squabs come from a breeder near Epping in Essex
yea
They break it open at the table dude. Classic french table service, they will also carve it and silver serve.
King Julien? Nice food too.
Marco Pierre White does a very similar dish in one of the "Marco cooks for...." episodes on here. Given he did a year or so at The Manoir au quat Saisons... he may have got the dish from here. He didn't salt bake his bird though, and it was a pigeon. I don't know what I'm talking about... basically it's allg good cooking.
The editing behind the video is atrocious, but I still get to see and hear Raymond Blanc, so all is forgiven. :D
Dalion Heart thanks for the comments RB is always a pleasure to film
StaffCanteen You're very welcome. Editing aside, it was a wonderful watch, and I love seering RB related content.
Your brother is Adam!!!???
Wait.. is the pigeon "head" made of salt crust or an edible pastry? If it's salt crust, is it wise to serve it on the plate where the customer might try to eat it?
I honestly have no memory of writing that comment... lol but the mushrooms are Chanterelles aren't they?
@MrIscha25 you can eat it that pink???
hahaha funny statement man!
I can't understand it either :(
"This crust [eats a piece] is totally inedible. SO much salt"
You don’t eat the crust 🤦🏻♂️🤦🏻♂️🤦🏻♂️
I know that. Raymond just ate a piece and I thought that was funny
should have waited for the video to end
I like this guy a lot. Sure wish I knew what the hell he was saying though.
Same..
Ofcourse.
With good products like this it would be a shame not to.
Wonderful to watch and learn from Raymond Blanc. But I'll have to make this with something other than squab. I wouldn't eat a disgusting pigeon at gunpoint.
Trompette de la mort?
Oh for fuck sake..... it's a fucking bit o dinner mate!!!!
Froglish