Wylie Dufresne Joins Eric Ripert | On The Table™ Ep. 12 Full | Reserve Channel
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- čas přidán 6. 09. 2024
- Wylie Dufresne joins Eric Ripert to demonstrate a whole new style of cooking with his poached egg consommé, as well as a summer Rhubarb cocktail on the side. They discuss why Dufresne became a chef, what motivated him to innovate using the science of cooking, and how he found creative inspiration.
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ON THE TABLE:
Celebrated chef and television personality, Eric Ripert, hosts guests such as Anthony Bourdain, Stanley Tucci and Mario Batali in his home kitchen where they prepare a signature dish and discuss food, creativity and life. With great food and a little too much wine, everything is On The Table.
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Wonderful show. Eric Ripert is such a modest and charming person. He really has a great knack for bringing out the best in his guests. Agree with the earlier comment that the best guests are his fellow chefs.
Im in love with eggs this way. I call them Eggs Poached In The Shell. Fabulous. It's also lovely to find hard cooked eggs are very easy to peel even when they are totally fresh!
I have read Harold McGee but missed this bit of information so I am luck to have watched this episode of Eric Ripert.
One of the most Humble, Classy men I have seen, Eric. Only Heaven could have paired him with Anthony B.
Miss this show. Bring it back.
The Beauty of his work I think, is the marriage of classic and technology.
It's exciting!!
Thank you chef
Love that dish. It's always amazing to see a great chef perform their take on an egg dish. Dufresne shows how much traditional cuisine matters to him. Just amazing!
Man I love these. They really deserve a lot more views.
sorry to be so off topic but does anyone know of a trick to log back into an instagram account??
I was stupid forgot the login password. I would appreciate any assistance you can offer me!
@Jonathan Miller Instablaster ;)
I love them both. Wylie is highly sagacious, and Eric is gracious and amenable to new concepts--while he may not manipulate his cuisine as much, he still cooks cleverly.
It must be a joy to cook in such a beautiful kitchen.
Loooooove chef Eric Ripert!
got to try that trick with poaching an egg with baking soda thanks chef WD
*casually talking together*
*food comes out... AMAZING*
I'm so jelly.
I've never seen this show before, fascinating and informative. Made me hungry, and I don't even like poached eggs!
Love Eric!
Awesome episode.
Eric Ripert is one cool mo f'n cat.
'(Joel) Robuchon only asked my opinion if I did something wrong."
Oui, Chef!
Loved this episode. But the best part was when ER put the bowl to his head. I swear I will do that in a fine dining restaurant one day and see how everyone reacts.
I had no idea about the pH of Eggs thing. Now that’s something to remember.
this is a great episode, and I love WD's unique spin on classic dishes... but did anybody else notice that they cooked their eggs with the shells on, and yet called them poached? I always believed that the defining characteristic of a poached egg was that it was cooked out of the shell... wouldn't these have been soft boiled eggs?
What does Eric do with the fantastic boards? Auction them off? Decorate his house? They are really great.
This was great 10/10
Magnifique show Chef!
love this show, how do i hit the thumbs up more?
He said he liked the dish and that to support this (to prove to us he wasn't B.S.ing when he said he liked it) he tells us that he lifted the bowl with two hands to finish his soup "like this" at 20:45 (demonstrating to us what he means by finishing the bowl with 2 hands).
this a beautiful thing. I hope I die watching On The Table.
You sound like a real winner Alexa!
I think Eric Ripert is HOT 🔥!
I love how all chefs are drunks too, just highly functioning ones,
Did they put the tarragon oil on?!
He could have been a pro bowler. :-)
let eric cook!
I agree about interviewing chefs, except for Stanley Tucci....that episode might be my favorite....right behind Mario Batali.
I love this show-- when you stick with interviewing chefs. Random semi-famous people are much less interesting.
talk talk talk
How is this poached? I know this as soft boiled. Poached eggs go on eggs benny.
eric is so drunk this entire episode i love it
As a lizard, this is egg porn!
I ate at wd 50 years ago, great imagination and beautiful plating, unfortunately the flavour profile was so delicate that it bordered on bland.
You can tell Eric Ripert is not completely trusting of “molecular cooking” but it’s almost as if he gets wok over as the episode goes on. WD is cool too
As a Frenchman, I'm amazed by how French Eric Ripert's accent sounds. He really should try harder!
This cat was on Iron Chef America, wasn't he? Also, why the fuck is Eric Ripert not an Iron Chef?
Once did an event with Robuchon. My girlfriend at the time said he spent the whole,time eating Ibirico ham by the fistful, she said he looked like a troll eating a fish because it was sticking out of his mouth when not grabbing her ass.
More comments! What's wrong with you? Bangkok-Johnny, again.
WD-50 not even in same ballpark as le Bern.
I've always seen people just boil the eggs to death. Dark green, nasty eggs, eww. And when I worked fast food, I had to actually teach people how to scramble eggs. WTF.
less talking more cooking
Tooo much talk and not enough cooking
...poached egg.. really? really?! I guess that's the extend of Molecular Gastronomy. Without your high-priced and complicated tool, you just boil an egg.
Do you make your consomme with a centrifuge at home?
ahpadt My guess is, she buys her consomme.
Sorry...I can't stand science tech chefs. Boring
no one cares