love the way he cooks..so calm..handle the ingredients with such a professional touch..amazed by the simple plating yet beautiful...hope to be a chef like him..always be my mentor chef michel roux jr..
@@Slashbag69 Its a joke. No wonder the hospitality industry is on its arsd in this country. Greedy owners taking advantage of people to line their own pockets.. you wouldn't see that in any other trade and it would have been put up with.. a union would have stepped in. Oh what.. we dont have one.
Impeccable, although I would have served it sans chili. I'm now 61 and I've been cooking ever since I can remember, and I'm still striving to achieve this level of perfection, even though it's "only" a starter.
Very surprised to learn that Monsieur Roux Sr wasn’t a fan of coriander! It’s my favourite herb by far! The taste, smell, colour and depth coriander brings to a dish is unmatched!
It tenderizes the octopus. There is an outer membrane on it and massaging the octopus with salt breaks down that tough outer membrane. Over working the octopus will however toughen the meat so there is a set amount of time to massage it for.
too many hateful comments. i think this dish is simple and beautiful. keep up the good work chef! these people have nothing else to do but bash when they don't know shit about anything.
I've recently had poached octopus and it wasn't prepared/ tenderized. The thick outer membrane (when cooked turns a dark purple) was present and made chewing almost impossible. It formed a hard, rubbery "skin". Judging from how the cooked tentacles look (not rubbery or stiff), I think the octopus was in fact correctly prepared prior to cooking.
@@barristanselmy2758 So, are you the new Michelin starred chef on CZcams here? I would like to know on what basis is it 'retarded' to freeze the octopus?
For all those giving this dish negatives, go down to Le Gavroche and try it, its unbelievably good and quite possibly the best restaurant dish I have ever had
Interesting. I wonder how thick that membrane is. The Chinese like to make many shallow cuts when preparing squid. I wonder if the same thing could be done to octopus as a way of "breaking down" this membrane.
Mind blowing !! This is why they are pioneers of Modern Gastronomy... something so rich on taste and well balanced. You could say that there is an influence of the famous South American "Ceviche dish" but is how Michel Jnr works his magic that makes these dish unique and well presented. Love the idea of choosing Octopus rather than any other fish, I really do...otherwise would not be fucking typing these much.
I like Michel Roux, great french chef. You dont like his food...go to Mc Dnlds! A great person, human and emphatic, see his videos althe Uneversity College of Cambridge. He is sensible with the student´s, and sees real talent and vocation, where it is.
Francisco Zahradnik I love McDonalds. Great business guy:) it’s all around the world. Who wouldn’t like hamburger when they are freakin hungry? Think about it!
His talent and ability aside he's a bit of a shady character according to a Guardian expose on he little he paid staff and took serving staffs' tips. His response was to apologise and scrap tips 😂 imagine that.
@@connorpoole2194 the thing is, I had that too for quite a while until I acquired a taste for it and now I know how delicious it is. I think every proper chef should make some effort to expand their palette, instead of just dismissing an ingredient.
Sorry, I hate that people kill octopus. One of the most intelligent animals on earth, sad. I'm not a PETA fan, I just would feel the same if you were cooking Dolphins. Just don't.
Over the last 10 years it has become increasingly difficult to find restaurants to go and eat in. I have a very strong allergy to chilies so I can't have them anywhere near my food or me. Why oh why does nearly everything have to have chilly in it these days? Traditional British food didn't use chilly (with the exception of curry) and it was still delicious. I'm not alone many people who don't have allergies still can't stand heat and chilly in their food. It's time we went back to good, old fashioned British dishes in top class restaurants.
It's not just as easy as that, my allergy is so bad that I can't have even a trace of it anywhere near my food, that means that if the kitchen uses chilly in a lot of other dishes I can't eat there, so I have to check before hand. As I say increasingly over the last 10-20 years it has become increasingly difficult to find restaurants to eat in that don't use lots of chilly.
If you are a chef should have you know that the octopus is boiled without any water. When the boil in plenty of water throughout the taste and aroma remain in the broth. The octopus boiled in his own fluids and enough time at low temperature. Greetings from Greece...!!!
Heston would have raised that octopus is an aquarium for three years and braised it for six months.
You could add a Knorr stockpot, you might not, it’s your choice.
Marco was trained by the roux brothers funnily enough
like my dear old mother used to do it
All that palm fat and potato starch. Delish.
But then my mother was Italian
Such a cringe comment
love the way he cooks..so calm..handle the ingredients with such a professional touch..amazed by the simple plating yet beautiful...hope to be a chef like him..always be my mentor chef michel roux jr..
I bet that calm is wrong word during regular shift. Amount of stress has to be enormous.
Ridzuan Samat he's calm counting the tips he takes from his staff
It's a pity he pays his chefs less than minimum wage.
@@Slashbag69 Its a joke. No wonder the hospitality industry is on its arsd in this country.
Greedy owners taking advantage of people to line their own pockets.. you wouldn't see that in any other trade and it would have been put up with.. a union would have stepped in.
Oh what.. we dont have one.
Man I love watching chef michel roux cooking. I could just seat and watch him cook the whole day.
if you want to maintain those mitchilin stars you need to embrace the new kid on the block ,knor stock pot
lol
🤣
Learn to spell first...its michelin
As already stated, is Michelin. And you realize that MPW gave back his stars way before the endorsement, right? Failed buffoons are just sad, buddy.
It’s really up to you how to use it. Cooking should be all about how you feel.
Ramsay: Is the octopus frozen?
Waiter: Yes
Ramsay: Jesus Christ!
The Guy With The Piano
Lol 😂
I'm 99% sure the crab was frozen too
Slapping it in the freezer to harden it up to work with it is a bit different than buying "frozen octopus"
Its also got lime cordial in the sauce.
And that soft shell crab is undercooked....dreadful!
I don t know how many times I saw this video - is a real classroom thank you Michel!
He´s very attractive, calm voice, fine eyes - some kind of a very positive feeling when I see this
The dreaded coriander, would make a good band name!
a simple masterpiece
What a likable charismatic guy!
Ha brought le gavroche down to its knees ….. he is the reason it closed !!
Real deal food video! Not focused on being silly like most of them now days
Absolutely Brilliant.....thank you
"It looks pretty monstrous and scary"...he for got to say "..and disgusting"...
The French and Japanese, absolute respect for their ingredients, and yes, you can turn any monstrosity into fine cuisine, divide and conquer. 😊😊
Michel Roux JR is amazing. Simply said!!!
Impeccable, although I would have served it sans chili. I'm now 61 and I've been cooking ever since I can remember, and I'm still striving to achieve this level of perfection, even though it's "only" a starter.
He’s the chef version of Michael Rosen
Marco with knorr, Heston the long time cooking method, Gordon with atom camera shot. Everyone got their style, but again, it’s your choice!
This is so old school and basic but still wonderful
Such a pleasure to watch.
Love that at 6:06.... he still loves what he does.
Definitely can see his passion
Brilliant plating
Very surprised to learn that Monsieur Roux Sr wasn’t a fan of coriander! It’s my favourite herb by far! The taste, smell, colour and depth coriander brings to a dish is unmatched!
It's said that some people have a genetic aversion to coriander - to them it tastes like soap! Unlucky so and so's!
So you are happy that someone likes a really popular herb 😂😂😂
It tenderizes the octopus. There is an outer membrane on it and massaging the octopus with salt breaks down that tough outer membrane. Over working the octopus will however toughen the meat so there is a set amount of time to massage it for.
2:15 "it sort of shrunk a bit" lol
Lim Xuan Ting that's what she said...
Daaaaaa ahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha !!!! Das wha sheee sed
@@georgeharrison4195 LMAO!
Yeah, it's like half the bloody size! lmao
6:07 Mmmmm....lol!
too many hateful comments. i think this dish is simple and beautiful. keep up the good work chef! these people have nothing else to do but bash when they don't know shit about anything.
It's nice to see the people of the internet tell this successful chief how to do things right!!!😂😂😂
I did this 20 years ago...
Nice technique and presentation. Would like a bite of that.
That’s great dish.
Master at work!
I've recently had poached octopus and it wasn't prepared/ tenderized. The thick outer membrane (when cooked turns a dark purple) was present and made chewing almost impossible. It formed a hard, rubbery "skin".
Judging from how the cooked tentacles look (not rubbery or stiff), I think the octopus was in fact correctly prepared prior to cooking.
There is nothing braised about that octopus
Sure, it looks good, but it's fucking frozen. Yeah yeah, he's michelin star, but freezing it just for the the look is a bit retarded.
Shut tha fuck up
@@barristanselmy2758 So, are you the new Michelin starred chef on CZcams here? I would like to know on what basis is it 'retarded' to freeze the octopus?
*clicks tongue*
N O I C E
Your father doesn’t know food if he doesn’t like coriander
I was curious from well came fashion for ,octopus carpacio, among brazilian chefs. Great dish.
I’m surprised all these goodness without a grain of salt or paper!!, the taste coming from the chemical reaction of the natural ingredients!! Superb!!
You must've totally missed him seasoning the food and also mentioning cooking it in salted water... did you even watch the same video? Lmfao
What I would pay to see Gordon’s opinion on this
They worked in the same kitchen before when Gordon apprenticed under his uncle
4:40 …. You could but when you see different thickness and knife marks you are reminded that hands made your food
That looks delicious
Great knife
So elegant...
I want to try.........
high level technique
Off to Tesco now to buy an octopus
Anyone know what kind of chili pepper that was that he used? I wanna say fresno or, maybe, serrano, but I'm not sure.
Legend
For all those giving this dish negatives, go down to Le Gavroche and try it, its unbelievably good and quite possibly the best restaurant dish I have ever had
Durnerz Subtle flex
Use nitrogen and a water bath on the octopus in a three stage process over two days.
i always cleaned the crab before deep frying, but he used it whole, does someone know how it taste like ? skins etc
3:00 cylinder actually
Interesting. I wonder how thick that membrane is. The Chinese like to make many shallow cuts when preparing squid. I wonder if the same thing could be done to octopus as a way of "breaking down" this membrane.
Fascinating. I wonder what the scientific explanation is for why this method works.
it doesn't. most chefs use gelatinated octopus water to bind the carpaccio
Bravo!
They don't give you all there secrets he didn't tell you to make a cross on the 🍅 so you can peal it
There's so much food out there to eat, can't we leave the octopus alone?
This is not a salad. It is a seafood entree/plates
Shouldn't the lungs be taken out of the crab. They are poisonous???
Tiny bit of olive oil
wow , i bet that's amazing
No knor stock pot no Michelin stars mate. Amateurs
Mind blowing !! This is why they are pioneers of Modern Gastronomy... something so rich on taste and well balanced. You could say that there is an influence of the famous South American "Ceviche dish" but is how Michel Jnr works his magic that makes these dish unique and well presented. Love the idea of choosing Octopus rather than any other fish, I really do...otherwise would not be fucking typing these much.
This guy makes me realize I'm poor AF.
why he never season the crab?
Nice until he put the tarantula ontop
It's a crab.
lol......
Vundabar
I like Michel Roux, great french chef.
You dont like his food...go to Mc Dnlds!
A great person, human and emphatic, see his videos althe Uneversity College of Cambridge. He is sensible with the student´s, and sees real talent and vocation, where it is.
Francisco Zahradnik I love McDonalds. Great business guy:) it’s all around the world. Who wouldn’t like hamburger when they are freakin hungry? Think about it!
Love your food. But please learn your shapes! Sphere??
I'd pay for that.
Sooo it's basically an octopuss ceviche?
Is he having Neptune round for dinner!? Fucking hell
What is the name/brand of that knife?
Global Knives, they are great we have some.
le poulpe pas besoin de l' eau pour le cuir.............avec de l' eau devein dure....
His talent and ability aside he's a bit of a shady character according to a Guardian expose on he little he paid staff and took serving staffs' tips. His response was to apologise and scrap tips 😂 imagine that.
The entire industry’s business model is based on grossly underpaying staff. They all do it, he just got caught.
cold AND hot seems kinda weird
Whats the music that starts up at 4:30?
Burn
Sandstorm by Darude
This guy is cooking with a 2 rivet pan? For real? Did I miss something?
Jim Jones your point?
it doesn't need the crab
$800 for some shit that cost pebbles. Haha!
It's fresh frozen..... Good job ramsey not there
Not a very sharp knife
in ur opinion :)
NINOOOOOOOOOO
the only thing that is beautiful is the plating
what kind of chef hates corriander??
A small percent of people have this weird thing that makes coriander basically taste like soap. He probably has that.
@@connorpoole2194 the thing is, I had that too for quite a while until I acquired a taste for it and now I know how delicious it is. I think every proper chef should make some effort to expand their palette, instead of just dismissing an ingredient.
@@connorpoole2194 No. He was mocking his father, who disliked coriander. Michel Jr. loves it.
Sorry, I hate that people kill octopus. One of the most intelligent animals on earth, sad. I'm not a PETA fan, I just would feel the same if you were cooking Dolphins. Just don't.
Loose the crab for something else and it's a winner. That crab is horrible. Looks like a dead spider.
makes all the other "chefs" look like bartenders
Such a beutifull dish without the crap .. that I did not understand at all .. it looked horrible rest was art
fuck coriander indeed
shrunk a bit??
Can u be my mentor? Omg... I want to be your student
Over the last 10 years it has become increasingly difficult to find restaurants to go and eat in. I have a very strong allergy to chilies so I can't have them anywhere near my food or me. Why oh why does nearly everything have to have chilly in it these days? Traditional British food didn't use chilly (with the exception of curry) and it was still delicious. I'm not alone many people who don't have allergies still can't stand heat and chilly in their food. It's time we went back to good, old fashioned British dishes in top class restaurants.
Why not just mention it to your wait staff prior to ordering? Any good restaurant will accommodate you easily.
It's not just as easy as that, my allergy is so bad that I can't have even a trace of it anywhere near my food, that means that if the kitchen uses chilly in a lot of other dishes I can't eat there, so I have to check before hand. As I say increasingly over the last 10-20 years it has become increasingly difficult to find restaurants to eat in that don't use lots of chilly.
Hmm? To me the crab on the dish looks like spider's legs? Not very appealing...
A horror movie dished up to you for dinner. Nah, not for me, not ever, horrendous.
See people what REAL tomatoes look like?😠
If you are a chef should have you know that the octopus is boiled without any water. When the boil in plenty of water throughout the taste and aroma remain in the broth. The octopus boiled in his own fluids and enough time at low temperature. Greetings from Greece...!!!
How do you boil without water?
different methods mate. How the fuck do you boil without water?
Z Jones Low heat. The octopus releasing a lot of water. Even better is to start with no water but with a glass of red wine.
X Z Seng use wine 50-25-25 with water +octopus juices
Ah the internet where some one would tell the head chef of Le Gavroche how to cook.