Video

I saw "Maxim's" in the warmovie "The night of the generals"

Whybwould you salt something that has spent its entire life absorbing salt?!?!

The host has such a fragile ego he can't fathom being inferior to a true MasterChef.

thanks guys

An archaic dish, from an archaic restaurant.

En francais, on dit Canard a l'orange, et meme les Anglais utilisaient encore le terme en francais dans le texte... bon les Americains c'est pas votre truc les langues ;)

Such beautiful homage to Chinese style of lobster, while using beautiful French technique.

I took my family there probably 25 years ago and it was a very special restaurant. It was black tie for the patrons something not seen very often anymore

Amazing chef.

An other American cheef not chef trying to still French food and sale it to Americans and call it his creation

What size moulds did you for the cups? Wow 🤩 Fabulous recipe and explanation! Thanks for the tips can’t wait to try it!

your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.

Incredible that this kind of cooking could earn 3 Michelin stars back then, without any pretentiousness...

I used to adore this series in the 1990's... This one was one of my favourite episodes.

Simple ❤

J'ai rencontrer ce monsieur a Orlando Florida

Two minutes in the oven??? Why? 🤢🤢🤢Nope.

Quel bonheur de revoir et d'entendre Bernard Loiseau.

A fine example of how those who are truly the best do not feel the need to shout it from the rooftops.

She's a dingbat.

What’s this sauce called?

I have a question. Is it considered to be okay, if the soufflè is not level on the top after its baked? I see some of the ones you baked are crooked and i was wondering of that is to be expected when ordering a soufflè at a restaurant?

🎶 "promosm"

Blue chopping board doing poultry 💩

Lucky chef in the background, tidying, soaking up the knowledge.

How lucky I am to sit in my home, watching a 3-Star master chef at work.

Is their a recipe <3

Did he say to add water to wine before reducing it? Someone please explain this to me. I thought the whole point of reducing anything was to remove water.

I wonder if in a few years, the top chefs will look back to what is done now and have the same thoughts I have about this dish. No disrespect at all for what has been done during those times, as it has laid a foundation for what is done now, I'm just putting things in perspective.

Some home cook making steak that was aged in marshmallow fluff gets a million views. And gold like this goes unwatched.

2 cooks, talking at the same time, making it close to impossible to understand what's going on? Why? Were one of them incapable of doing it alone?

Love a good foie dish. Raw, seared, mousse, Pâte, you name it . got to pair with a nice note of floral, fruit, and of course, acid

Love how the Pom is steeling old mates thunder

Any chef who wears his rings when plating or handling cooked/finished foods should be banished to the dish room!!!

ahaahaha middle east 😂

Well done. I am sure all will continue beautifully. Best.

lots of bla bla

Oil in the pan with the duck ? NEVER. A dry pan and heat slowly, sea salt on the duck to release the fat, cook in pan until crispy, and finish in oven 6 minutes.

I don't like anyone poking around my food with their fingers. Horrible,

Wtf this fucking shit that is nasty

Great video, however that's a very stingy serving of sauce! I believe Chef should have drizzled the sauce on the duck and put the extra sauce on the side. After all, it's 'Duck a 'L'ORANGE'', right?

He sounds just his dad. Glad he is continuing the Roux legacy.

The Roux's are just absolute gentlemen . Very very humble . They and MPW have a lot in common . Tbh...... the REAL Gordon Ramsay is the same as the Roux's and Marco away from the camera . Best chefs this country has ever seen . The Roux's , Marco and Gordon .

Great chef and great video. But what is wrong with text translation?

The waiters serving the food are wearing face shields and masks. Yet the kitchen staff are not and also plating food with bare hands.

Hope they leave the rest of the sauce in a little sauce pan on the side because guests will be gagging for more within 5 minutes. Looks awesome.

❤

This testimony brings tears to my eyes. I simply adore the Roux family‼️ Such masters. 🍁🇨🇦

It’s him! Police have been searching for a suspect who has been nicking all the herbs from Covent Garden market . Police have nicknamed him the Chervilator

I don't understand why anyone would use chicken broth in lobster bisque. 🤔