Michel: Consommé de Boeuf à la Royale Marco: Add stock pot and a bit of olivol. Gordon: Add a "touch" of seasoning and a "touch" olive oil. Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space. Jamie: Just chop the whole fing up innit.
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'. French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Sr. Michel Roux Jr. I did this Beef Consomme in a few minutes ago here in my house, with my family. Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it. I want to say thank you very much about your recipe. Thanks a lot. ricardo m l rezler.
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
2:51 "You look fed up?" "Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
"you look bored" I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.
This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.
I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
+yashouberry Do you think his dad and uncle might have taught him a thing or 2.. I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊 I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
@@Andre-mg9pn Yes they are. But that metal is covered with a food varnish to keep the caviar from any direct contact with the metal. In some cases you use a thin layer of gold but usually it's just an inert varnish.
I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.
All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.
Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!
First a little bit of olive oil. Grab a Knorr beef stock cube and you just want to crumble it in with the oil... mix it well make a paste and then massage it in with the beef consumme. Now Just let it sit for approx 10-12 mins and what I like to do is just finish it with a dash of Knorr touch of taste and if we’re being honest here... it does the job better than salt and it tastes better.
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel. Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks. Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.
@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.
Not a bad effort. Personally, I would add a stock pot, but it's your choice.
HAHAHAHA
Lolololololol
Lmao, Knorr for the win
Hahahahaha "it's very simple"
Yeeeeeah 🤣🤣🤣🤣🤣🤣
Michel: Consommé de Boeuf à la Royale
Marco: Add stock pot and a bit of olivol.
Gordon: Add a "touch" of seasoning and a "touch" olive oil.
Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space.
Jamie: Just chop the whole fing up innit.
That was the most correct comment i have ever witnessed
Gordon: add a TINY nob of butter
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
Gordon would be stopping after every step to interject with words such as "beautiful", "look at that" and so on.
Bravo Chef! That is indeed a "Royal" consomme!
Can you try to top it on your channel?
0:27 should be the start of a competition
Add some doritos for that southwestern kick.
LMFAO.
This comment is the only thing more golden than that shiny puddin'
agreeed XD
Ey shit XD
or maybe flaming hot cheetos.. I keep seeing recipes that incorporate that every where... how will that go with the gold leaf
Marco enters: add 1 to 2 beef stock pots but it’s your choice there’s no real recipe
Just a bit of olive oil...
made my day
🤣🤣
Legend
🤣🤣🤣
Beef stockpot with custard
it's barely a mouthful , while consomme is lovely , I'd be wanting a bit more than that
Marco Pierre White agrees.
not just any beef stockpot, knorr beef stockpot.
@@elibsf for that real beef taste
_Knorr has entered the chat._
Just imagine how good it would be with a couple of Knorr stock pots chucked in
Marco Pierre White Approves this comment
amightyatom photo
It's your choice
@@BradPow not the stock pot
"If we're being honest..."
I can watch passionate chef for hours, where they come from and what type of cooking they do is not important... absolutly briliant dish!
The assistant chef is stoned as f**ck
we all were
@Protocols of Zion Commis cook *
also probably really annoyed to have to be there doing this bullshit recipe while he is so stoned
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'.
French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
@@ememe1412 Organised like a military brigade*
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Hilarious
😂😂😂 True
how to "royale" food
step 1 : set it up in a small portion
step 2 : give a fck placing ingredients
step 3 : caviar , always fucking caviar
Never, ever forget that thin sheet of gold leaf.
+Valiun wild Hahaha :P I imagine that the reason for small portions is that royalty would normally eat multiple multiple multiple courses.
Valiun r u forgot truffle & saffron :)
So aggressive
Valiun r don't forget a wine that cost twice more your house.
I sprinkled some glitter onto my Cup A Soup. Très provençale!
Provençal*
@@unemusiqueunjour Alright, no need to be pretentious about it.
@@anonymousx2951 lmao. yeah, because OP's comment wasn't pretentious at all.....
@@anonymousx2951 lmao
@@chriswright8114 his comment was a sarcastic joke, how dense do you have to be to not get that...
bet it goes great with a bit of ketchup
sniktun1 Hehehe! I would love to say that to the chef, if only to see his face!
+sniktun1 they outlawed ketchup in france, unless its french fries
@sniktun1 HAHAHA
Lol
It's really really good
This is something I make as an afternoon snack.
I love this guy. Modest, professional, attention to detail and - considering how complex this is - absolute simplicity in how to pull it together.
He took all of his staff tips. He is a Class A, different level, cunt.
You might wanna read up on his workplace ethics before passing judgement. He’s a c**t
Sr. Michel Roux Jr.
I did this Beef Consomme in a few minutes ago here in my house, with my family.
Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it.
I want to say thank you very much about your recipe.
Thanks a lot.
ricardo m l rezler.
Caviar is expensive everywhere ;)
@@linab4901 it's really not
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
how does it taste then?
Skipped the caviar, but not the gold leaf
When finished, drizzle with a touch...just a TOUCH....of A-1 Sauce.
LOL!!!!
Best comment here 🤣
Chef John's version would include cayenne...lots of cayenne
ah, a man of culture i see.
and as aaaalways... eeeeenjoy
This a European dish. Take your Jew-American and stick him up your fat asses.
I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️
Also it's dirty long hours no life exhausting no money after 10 years exactly why I left Bellshill industry that gets glamour up too much by tv
14:12 "some say it's an aphrodisiac"... Well when she eats gold on the first date some would say it
As a general rule, gold has always tended to have the effect of opening women's legs... so some say...
The video is only 5 minutes long, but I get your point
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
Yes, yes. Fine dining is amazing. 😉
2:51 "You look fed up?"
"Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
Amazing! I certainly appreciate the artistry.
"you look bored"
I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.
Then u don't understand why michel roux jr has maintained 2 michelin stars
this guy is a delight, i can watch him all day
questa è un'opera d'arte! Michel Roux è eccezionale ! grandissima cucina grazie!
That music is just perfect.
This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.
part of why i left the industry, im in a generally stupid market as well
@@guitarplayer30001 u wanna make some weird soup thing? thats ur goal? lol
@@marcotte6608 did you respond to the wrong person? if you meant to reply to me, you need to elaborate more
I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉
Looks great! I think I will make this Consomme Royale, too! Edible gold leaf - brilliant! Thank you for showing this recipe!
As far as temperament is concerned, Michel seems just a touch more laid back than Gordon Ramsay.
Why are you comparing a classy person, like Michel, to a classless douchebag, like Gordon Ramsay? Get smart.
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
@@CooManTunes neither are corrupt millionaires or buisness owners. Im sure you know him personally.
@@joshuajackson7596 I said the justice system is corrupt, you slob. Not Michel, or Gordon.
i love the fact that he noted that the gold leaf doesn't add any flavour. He doesn't try to feed us any pretentious bs. Such humble honesty.
lol what. This is the most pretentious dish I’ve ever seen
Mr....I admire you and your art....may you live long....and cook a lot..
I really like his intensity and patience.
Dont think the chef was fed up, more in awe.
Wowwwwwwww!!!!! Chef its really beautiful 💯💯💯💯💯
Mmmmmmmmmm love this and the Chef tooooooooo. 🌷❤❤🌷
Let them eat cake!
What beautiful work and such extravagance!
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
I always enjoy watching your videos you are very classical
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
no Michelin star restaurant does 150 covers
@@Alex-ux4hg likely very true but he may of done that many for a banquet at the French royal palace
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people
So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
Did someone come from Adam Regusea
Jon Faecks yh me and you
Yup
👍
The look on that junior cook was wonderful. He's desperate and hungry to learn ❤️
He is a thirsty boy as well.
He’s hungry for something 😂
He looks out of it.
he is so dedicated to hes work i feel like im watching a psychopath
*his *i’m
Fabulus tip on clarifying. I never thought to use egg whites. Thank you!
This man is the 'Yoda' of cooking ! What a dish
Wonderful! I have to make a consommé for my exam but i guess im not as calm as you when you make it.
this is a real top shelf dish! anyone who really knows food knows how good what he has done to this!
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
Michel roux jr and his family are chef royalty here in the uk 🇬🇧
As a chef I would love to learn under him and his family
nah its just some broth with some custard and and veggies lol
@@marcotte6608 yeh ok lol!
That is the ponciest dish ever made!
Not even close.
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
@chef jamie more like 70£
Looool yh looks horrible too, sometimes I wonder if this stuff actually tastes nice or is it just some acquired taste posh ppl have
Amazing!! 💓
In 2023 it looks so old school but many things to learn
I love his style of cooking
Great channel and nice video! Bravo
wow.. this guy should turn professional..
He is one of the most revered chefs in the world
+arielkang100 lol.. i know
+arielkang100 You couldnt see he was making a joke....
+yashouberry Do you think his dad and uncle might have taught him a thing or 2..
I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
+yashouberry he's about to hit the big time. any moment.
I have this for breakfast every single day
Did he just flirt back with the chef the other cook 👀😂
I love how the MPW comments are raiding this
Who?
@@ShatteredGlass916 Marco piere white
Might make this for breakfast before work tomorrow
Love the other chef in the kitchen at 2:50
A lot of work to a consommé. God, what an elegant dish.
Now available at COSTCO.
Beautiful!!!
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
Chef: puts caviar on top
Gold : am I joke to you
It's good, but it's not quite Rachel's beef trifle
Jonbombs high five
@@anthonynahanee6939 Well, it has vegetables, meat and custard... Joey would need 5 portions of it tho.
Omg...the egg white tip just blew my mind
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
I’ll tell you the reason. Because they are a load of bollocks.
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊
I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
The boy is so handsome and gentile. He really loves his work. Rare to spot that look
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
They fancy each other c.2:52
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
He's like the Walter White of cooking man. Amazing.
Wow! Just Wow! Should the custard and consomme be served warm or hot, or even cold? Got to give this a try!
He constame was a lot redder when he passed it but in class made it look much clearer
Did I just see a Michelin star chef using a metal spoon to scoop the caviar?
Doesnt the caviar come in a metal package though
@@Andre-mg9pn Yes they are. But that metal is covered with a food varnish to keep the caviar from any direct contact with the metal. In some cases you use a thin layer of gold but usually it's just an inert varnish.
@@gustafbengtsson6666 wow you learn something new every day! Thank you friend
Nobody is perfect..
I’d like to see a HTB version
Sublime 👌
The other chef wasn’t just staring at that consommé...
I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.
If you're paid fairly, tips aren't necessary.
Tips are a thing in Europe?
All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.
Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!
A custard in beef broth? Does it actually taste good or is it one of those acquired taste sort of things
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
yes it is, often done in the restaurant business
"You look fed up."
"What? I didn't eat nuffin. Huh?"
'Watching and learnin' my ass; my man can hold his smoke, I'd let him cook for me any day.
I want to have on of these before I die....
I know it's fine dining and all, but there's barely two tablespoons of consommé in that glass :(
It's probably a tasting menu. These could go up to 22 courses.
You can replace caviar with refried beans just to give it a Mexican twist full of sabor.
Perfect!
I feel like a bunch of knorr cubes would have been good here
Not a bad effort. Personally, I would add a stock pot, but it’s your choice. 😅
Beautifully prepared veg.
Just learned egg white trick
Thank you Sir
First a little bit of olive oil. Grab a Knorr beef stock cube and you just want to crumble it in with the oil... mix it well make a paste and then massage it in with the beef consumme. Now Just let it sit for approx 10-12 mins and what I like to do is just finish it with a dash of Knorr touch of taste and if we’re being honest here... it does the job better than salt and it tastes better.
That sous chef is looking like that Consomme is bloody RAW!!!!
Looks amazing. So strange for a poor university student like me to see them use beef just to make a soup though
If this Slop costs more than £3.99 served in a polystyrene package with a plastic tray & fork, then i'm surprised
Eat some chick nuggets from McDonalds. The man is a Master Chef, not an effin East Coast USA Diner cook.
have fun trying to eat consommé with a fork dumbass
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
his skill and presentation is amazing.
Explains how and why things are achieved.
What is the name of the music at TIME MARKER 3:30 ? thank you
Gold dust. Shy fx remix
does Lidl carry this?
where is this clip from?
This guy has had long time controversies of not paying his employees wages...terrible.
They're watchin' an learnin
Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel.
Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks.
Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.
@@jervill1 Defending a slave owner.
@@chechnya a bit melodramatic. Everyone gets paid. You wanna cry about the government setting lower minimums for under 25s, write your MP.
@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.
Can Anyone tell me what the piano music
Is in the middle of the video???
Give me a beef wellington any day of the week
The stoned chef sounds like Alfie Solomons from Peaky Blinders.