@@waxhead2632 Ha, ok, sorry if I offended you, David. Understanding the anatomy of an egg is important. There's an air cell between the membrane and the shell. If you top the small end, the air cell remains until you'll pierce it with your egg spoon. Then it peels away from the shell. It's not appealing. However, if you "top" the end with the air cell (aka the wide end) the membrane holds to shell without peeling off so there's no need to remove it beforehand. www.exploratorium.edu/cooking/eggs/images/eggcrosssection.gif
I will never understand the fuss over French haute couture. Basically you're half poaching an egg and adding whipped cream and maple syrup. You take something that was by nature healthy and then load it down with fat and sugar. Viva la diabetes!
Alain Passard preparing his fabled l'Arpège hot/cold egg? Phenomenal! Thank you!
Lets be real he had a lot of egg yolk and cream left over from making meringues.
His whole job is turning ingredients into cash removal.
genius dish
@MissLibertea ...the name of the tool is called an egg topper. I saw one online for as little as $20. I might just get one...lol.
ive ever met him when he met all of his customers and surprise them all
Royal what?
Ou my gooood
ça date de 2009 cette vidéo ?
Someone tell me, flavours description
Correct me if I'm wrong, but there was no mention of removing the membrane inside the shell?
David Chang's recreation calls for it
David Chang and David Kinch both do it wrong! It's hilarious. Watch closely to which end of the egg Passard tops. It makes all the difference.
tomelko okay cool you act so smart so please educate us on what and why. Aka don’t be a dick.
@@waxhead2632 Ha, ok, sorry if I offended you, David. Understanding the anatomy of an egg is important. There's an air cell between the membrane and the shell. If you top the small end, the air cell remains until you'll pierce it with your egg spoon. Then it peels away from the shell. It's not appealing. However, if you "top" the end with the air cell (aka the wide end) the membrane holds to shell without peeling off so there's no need to remove it beforehand. www.exploratorium.edu/cooking/eggs/images/eggcrosssection.gif
fleur de sel = french sea salt
Not all french sea salts are "fleur de sel", it is a layer on top of the evaporated sea salt.
@@williamdeschamps5804 Correct. It is a very fine, powdery layer of salt that forms on top of the evaporated sea salt.
They managed to voice-over the chef's naming the actual dish in original French. :(
He was so pompous and pretentious in his youth. He has chilled out so much over time.
I will never understand the fuss over French haute couture. Basically you're half poaching an egg and adding whipped cream and maple syrup. You take something that was by nature healthy and then load it down with fat and sugar. Viva la diabetes!