Rhubarb Souffle with a hint of Raspberry by 3 Michelin Star Chef Alain Roux
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- čas přidán 6. 07. 2024
- Chef Patron Alain Roux is a classically trained french Chef He became Chef Patron in 2000 and took over the Waterside from his Dad Michel in 2002 his food focus is simplicity,purity,flavour and aesthetics The Waterside In has held 3 Michelin star since 1985
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Lucky chef in the background, tidying, soaking up the knowledge.
This is the best cooking channel on CZcams.
Thank you so much
@@Digitalfoodnetwork No- thank you.
Even in the worst of times, it's good to see there is still elegance and refinement left in the world.
Pure gastronomic magic by Alain Roux - such a joy to watch with the smooth music and calmness in the background. Pure craftsmanship and professionalism. Everything is so organized and high class kitchen standards of environment. Thank you so much.
Merci beaucoup Alain
Alain is my favourite chef. Un peu serieuse toujours but so thorough and helpful
your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.
The confidence of that man to open the oven and to start turning those things is of the charts. My souffle doesn't even rise like that with oven closed. Looks yummy btw.
Michael is my favorite host of the Channel, and Alain Roux is, in my opinion, the most accomplished Chef, in our Universe.
His calm, and tranquil voice is so very therapeutic. It is my divine pleasure to observe him, at work, in the Kitchen.
Thank you for your kind comment
your description of Alain Roux is absolutly perfect and Michael is the sweetest guy
Great energy
Thank you so much for your comment i agree 100% about your beautiful comment about Chet ALAIN ROUX
Those souffle are amazing!!! Awesome channel and video
Incredible, thank you
Love this channel!
Two amazing chefs at work . Fantastic!
They are!
Thank you
Wow 👍
Beautiful dish and technique. I love watching the Roux family cook. It inspires me want to go crack open one of their books in my library to find something to make.
Thank you i will pass on your message
@@Digitalfoodnetwork I was inspired enough to make this dish last night. Used strawberry and rhubarb for the souffle and made the rhubarb sauce. I guessed at most of the sugar amounts so it was a bit sweet for my taste, but still a very great dish. Thanks again for sharing.
👍 Great 💞
Just close your eyes, and would swear it was his dad talking
super
Thank you for watching our channel
wow, love every minute of this video, thank you!
Thank you John!!!!
Chef Alain used the same trick as Michel before putting them into oven
Nice video to look behind the mind of a Michelin star chef. As a former pastry cook myself at Two Michelin Blue Hill at Stone Barns, I find this dessert is a bit too simple for the caliber. It needs something else to cut through all the sugar you put in. Maybe sprinkle of Fleur de Sel on the top, and chocolate curls to add 2 extra layers of complexity. Regarding comments about recipes, I personally don’t need recipes and can improvise from what I see in your video since I’m a former professional cook. When I made this recipe, instead of putting rhubarb syrup in the middle hole, I put mint chocolate gelato.
Yes mate let’s tell one of the greatest chefs to ever live that it needs changes to improve it. Simplicity is the key
how long before the souflfle can be prepared ?and thank for this great lesson
Thank you 🙏
#W U N D E B A R ! & M A G N I F I Q U E !
Could we possibly have the actual ingredients. (? sticks of Rhubarb/ weight. Sugar weight etc) . It would be so helpful.
we will try to relay your question to the CHEF Thank you for watching
Could you post the written recipe with ingredient amounts please?
Hi Clarissa i will ask the Chef
Where can i find the recipe? It's not on the website 😔
you need to ask Chef Michael Nizzero for the recipe go to his website
Is their a recipe
HI unfortunatly yo need to ask Chef Alain Roux for the receipe you should mention that you watched this episode and will give it to you
Don't even need cornstarch for the rhubarb paste?