Video

I am so glad that I was lucky enough to experience this restaurant just months before Covid.

In english what do we call it??? Shit of course.

You couldn't pay me to eat that garbage.

amazing life, amazing influence and role model for all chefs in the past present and future. he was a culinary God along with Albert. Rip Mr. Roux. thank you for tge love and guidance you gave to all chefs in this world. 💙

What a great soothing voice this gentleman had!

Do lets keep Lenny Henry out of it!

We tend to see scallops cooked on a high heat, and ‘seared’ these days, and here we have a recipe in which they are cooked very gently, and not right through. The sauce covers the scallops…… No searing required!

Legend

Absolutely hypnotic voice

One of my favourites

No plastic gloves?

RIP. Awesome chef

So rare to see a MOF at work RIP :(

on my pension all i can afford is spam so this gaff is out of my league..............................................spam and tripe on TUESDAYS

Interesting, not the way I used to cook this (and the recipe I follow is more of a traditional I believe). To start of, there is no sea bass involved, just salmon (although that's already quite uncommon already) Then there are no pancakes on top of the pastry, although this is a small thing and I do think an improvement. The layers are instead (top to bottom): -pancakes- fresh green onion and dill hard boiled egg (I don't split yolk and whites) salmon -pancakes- mushrooms duxelle rice (I do without saffron) dough Also I usually put all the ingredients closer to one side of the dough so than you can fold the dough and cover all the layers with your second part dough, or just second sheet of puff pastry. This way you also don't need egg wash on the inside as the glue, only outside for the crust. Cherry on top, excess dough can be used for decorations, I like to roll them into thin sausages and put them over the top of the coulibiac, it looks nice when it's done.

Yesterday I cooked it and today youtube recommended me this. Is that a hint that I should make another one?

The scarcity of food actually served in these settings is always alarming. It’s it’s own kind of poverty.

Très formidable monsieur. Merci.

About 20 yrs ago I was a head chef in a small restaurant nearby serving gourmet food. I met Michael Roux in a booksigning in Maidenhead. I asked if I could come and work free at the Waterside inn. He was delighted and asked me to contact his secetary (?) about the date. As I was head chef with obligues to my work I couldnt do just any day. I gave them date I could work and in return I got this very nice letter kindly saying they give the time Id be allowed to come to their kitchen. He wished me all the best fot the future and wished me well. Would have been very nice to experience that but on the other hand I have a letter signed for me by Michael Roux

Poisson Wellington. Must be a french British fusion dish .

Vest tres manifique charmant!🙏🙏🙏

Your food arrives cold but because it's 3 star you dare not complain , instead you smile and say it's the best thing I've ever eaten !

Pretentious over priced crap.

So much love for the Roux brothers in these comments, richly deserved and it says a lot about them .

Just watching a true god cooking is inspiring and the French accent adds to this master at work 👌

Wow it looks divine!!

ha ha ha...old men go through a second toddlerhood

Beautiful, thank you for sharing ❤

I can watch this legends all day long if I could! So relaxing and inspiring! Thank you! ❤

Thank You so much.

I guess Michele got all the charisma .

Absolutely stellar Chef Michel … I jus’ love to watch you professionals cook at Waterside Bray INN … I thank you for the tranquil cooking session …

Handles raw fish and doesnt wash hands before handling other things. And they are teting to act like they are professional.

Beautiful 🤩

Take your thumb off the plate!

The pain in Alain eyes is remarkable.

You should of put beans in there and call it a fish burrito!

The economics of this level of cooking always blow my mind. 24 highly-trained chefs working tirelessly for around 50 covers and producing top-tier cooking for every single one of them consistently and without fail. Add to that the acquisition of the best ingredients nature can provide and the tools to apply the techniques honed by perfectionist chefs...this is what people can't understand when they see the price tag and put it off as too expensive. And I didn't even mention location and other overheads...it's mind-boggling.

It´s really impressive, that a small, obsure little town like Bray, contains two, three Michelin starred restaurants...........

To those that don’t know, vermouth (in this case dry vermouth) is a fortified wine, so think of it like wine but with more flavor/body. That being said, yes, you could use a dry white wine in this receipt but dry dry vermouth takes it to a whole new level; gives that restaurant quality in the sauce. Another analogy would be you’d prefer to use stock versus water in a soup or in a sauce. White wine versus dry vermouth; it’ll give more flavor. Noilly Pray is inexpensive, but you could also use Dolin (if you really had to). Martini dry vermouth is an absolute no! It’s gross and I wouldn’t even use it to make a martini.

How did French cuisine & Italian cuisine get such a following but you don't hear a whole lot about Spanish cuisine or Albanian cuisine. It's the same Mediterranean same climate what's so different?

Classic. But I was freaking out when he put the hot pan from the oven on the cutting board. Rookie mistake.

It's a great basic technique, but did anyone else notice that at 17:04 you can clearly see that the pastry is gummy and undercooked?

I have only just seen this video and it brought a tear to my eye seeing them working together! I’ve always loved watching Michel on tv, he was an amazing chef but also a wonderful ambassador and inspiration for cooking for generations of people and a true gentleman! My wife and I both shed tears on his passing. RIP Michel Roux you are missed x

I am proud of working at the Waterside Inn, I only started in December of this year but felt like I been working here for years. Alain Roux is one of the best mangers I have had working in hospitality, I have never worked in a Michelin restaurant before I am proud to work for the Roux family.

Absolutely loved this video. 2 of the worlds best.

180C for 30-35 mins

The Man. RIP Brother