My first chef instructor was Paul Gaudette, who worked his way up to night chef at the Ritz in Boston on Newbury Street. His mentor was Charles Banino whom was affectionately called " Mon Pere" by the chefs he oversaw. I think Mr Gaudette taught me the real way to cook and I'll be forever grateful. Amazing talent who seemed to know most of the classical recipes by heart. Just for example, he knew at least 15 different ways to cook peas! Mr. Gaudette has passed away now but before he died, he presented me with his Garde Manager kit including a truffle peeler from Alba Italy. Forever grateful. By the way, I think the Ritz set the standard for fine dining among hotels.
When visiting Berlin in 1998 I stayed at the Ritz located in East Berlin just off from the Brandenburg Gate. The meals were lovely and the live orchestra played in the early evenings. My room was like a touch of heaven. I was there midwinter and the atmosphere was very holiday like.
My first instructor was Chef John Lewis of the famous Olympic Hotel in Seattle. He was classical in training and very French to that tradition. My plug is under his tutalage I managed to "create" a traditional demi glaze. It took 5 days and started out with 10 gal. Stock Point of all the traditional ingredients.
for those unsure, the duck is still cooked to a safe temperature although it appears "bloody" . millions of people eat duck that way without any problems, especially so at such high end restaurants.
I´ve been there and to Savoy and my take is that if you like old fashion dishes done as in the 70´s, 80´s when many of the world cuisines had not arrived to Europe yet, this is the place for you. Plain meat and poultry served with gravy (complex but gravy in the end) and ABC desserts everyone knows. In summary, boring, dated, uninspiring. We know for sure there are plenty of old fashion appetites and first comers to west end who might consider this the tip of the iceberg cuisine, but is far from truth. Go to Roka, Benares, Lucky Cat, StretXo, etc... etc... and delight yourself with a stunning visual presentation and rich varied flavors from the world.
I would only order duck at a high-end restaurant like this. It seems difficult to make properly. Lamb also seems to be difficult. Frequently over or under-cooked in my experience.
Have you tried them? In a place like this, the food is part of the enterntainment. Although I think this would cost £200+ per head just for the duck. But there are some nice "tasting menu" restaurants that do 6+ courses and wine pairings for under £100 per head. It's not for everyone, but I think it's something everyone should try.
Duck doesn't have the same risk of food borne illness as other poultry and so it can be cooked to temp. And like all such meats, it's best enjoyed medium rare or medium.
And there’s a marvelous way to have duck , and they do it in a beautiful way . But the end theory is the evil company that bought and destroyed. That Chef Escoffier built.
I’m sure it was delicious, but did appear quite “rare” for many people’s taste. The eyes are the first sense, and the food’s appearance, presentation, and ultimately texture, affect the dishes appeal. Good flavor is only part. This has been know by chefs for hundreds of years, and separates the Chef from the cook.
No their Roast dinners are pretty good, Yorkshire pudding, a few meat pies and they’ve got pretty good deserts. Good breakfasts too. They can keep the eels n gravy
A lot of people in the comments who obviously havnt tried fine French food because they’re 1. Snobbish 2. Closed minded 3. Don’t work hard enough to afford it
@@CloudianMH oh no i dont. I dont want them to loose their precious star so they kill themselves. As most michelin star chefs love the star more than life itself. LMFAO
So you go out for an extremely expensive meal at the ritz and you get to watch them chop up what is basically a mostly raw duck and then squeeze the blood out of it tableside ....lovely. What a complete waste of time and money.
Every activity can be considered a waste of time and money by those who aren’t interested. If it brings pleasure to some then it’s not a waste of their time or money.
I love seeing people who appreciate food
A dying breed in America. Very few cook in and entertain at home anymore.
My first chef instructor was Paul Gaudette, who worked his way up to night chef at the Ritz in Boston on Newbury Street. His mentor was Charles Banino whom was affectionately called " Mon Pere" by the chefs he oversaw. I think Mr Gaudette taught me the real way to cook and I'll be forever grateful. Amazing talent who seemed to know most of the classical recipes by heart. Just for example, he knew at least 15 different ways to cook peas! Mr. Gaudette has passed away now but before he died, he presented me with his Garde Manager kit including a truffle peeler from Alba Italy. Forever grateful. By the way, I think the Ritz set the standard for fine dining among hotels.
... who* was called
@@einundsiebenziger5488 I stand corrected.!
Excellent to see the most amazing of French Cuisine
Un merveilleux endroit où j'ai déjeuner vraiment excellent 👌🏽
That krk krk krk sounds really gives atmosphere round the dining room!
When visiting Berlin in 1998 I stayed at the Ritz located in East Berlin just off from the Brandenburg Gate. The meals were lovely and the live orchestra played in the early evenings. My room was like a touch of heaven. I was there midwinter and the atmosphere was very holiday like.
That Sauce looks absolutely amazing .. Very Complex indeed ..
Wonderful!!!
My first instructor was Chef John Lewis of the famous Olympic Hotel in Seattle. He was classical in training and very French to that tradition.
My plug is under his tutalage I managed to "create" a traditional demi glaze. It took 5 days and started out with 10 gal. Stock Point of all the traditional ingredients.
Great video
for those unsure, the duck is still cooked to a safe temperature although it appears "bloody" . millions of people eat duck that way without any problems, especially so at such high end restaurants.
Thank you for telling us what we are seeing, makes you seem noble huh.
@@teabaggervance8 shut up. Quit being a pillock
@@teabaggervance8Why are you so childish?
Yeah, duck can be made to-order.
Also, the duck is not alive when it’s put into the press.
Simon felt good that day.
I´ve been there and to Savoy and my take is that if you like old fashion dishes done as in the 70´s, 80´s when many of the world cuisines had not arrived to Europe yet, this is the place for you. Plain meat and poultry served with gravy (complex but gravy in the end) and ABC desserts everyone knows. In summary, boring, dated, uninspiring. We know for sure there are plenty of old fashion appetites and first comers to west end who might consider this the tip of the iceberg cuisine, but is far from truth. Go to Roka, Benares, Lucky Cat, StretXo, etc... etc... and delight yourself with a stunning visual presentation and rich varied flavors from the world.
I like cooking meals in a full suit. I also enjoy running on the treadmill in overalls, steel-toed boots, and a hardhat.
No way this is better than my grandma's meatloaf.
That would be Charles Banino that was called " mon pere" by those he oversaw.
I’ll take a glass of Cakebread Pinot Noir to go along with the duck..
I get this joke!
Nice hat! Do ya get a free bowl of soup with that?
That was course 1
Are those capers or peppercorns?
Peppercorns, green.
Anche il sottoscritto è un discepolo di Escoffier!!!
I prefer a crispy well done duck, e.g., at Great NY Noodletown.
Isn't duck juice just called ... blood?
Where is this Ritz?
On a cracker
This is enough bullshit to be worthy of a politician
I would only order duck at a high-end restaurant like this. It seems difficult to make properly. Lamb also seems to be difficult. Frequently over or under-cooked in my experience.
I always tell them I would like to be suprised and adjust the wines accordingly.
Try it out at any facy restaurant and enjoy the experience.
This is so old fashioned
Forget the drama just bring me my meal
The most satisfying meal is the one you cook yourself.
That press is in sore need of maintenance
I took my step daughter to this restaurant for her 18th. Underwhelming would dilute the experience.
Chippy tea on the way home?
@@britpackdog4545 a road job
@@britpackdog4545 yep 😂
How much would you sell her for?
They are putting cognac everywhere...OMG.
Isn't it a bit annoying to the other guests when someone orders this front cooking experience?
I'm just a philistine. Just a slab of beef and potaoes. Meatloaf is fine for me. Never been impressed by fancy over done dishes.
Have you tried them? In a place like this, the food is part of the enterntainment. Although I think this would cost £200+ per head just for the duck. But there are some nice "tasting menu" restaurants that do 6+ courses and wine pairings for under £100 per head. It's not for everyone, but I think it's something everyone should try.
Looks like it's still has a pulse
its still moo'ing
stick to your plebian chicken breast and pork chops
@@estring123 Ducks do NOT moo, prat head!
@@estring123it’s a duck !
Duck doesn't have the same risk of food borne illness as other poultry and so it can be cooked to temp. And like all such meats, it's best enjoyed medium rare or medium.
French food is too heavy Mediterranean is my favorite
France borders on the Mediterranean Sea, so part of its cuisine is also Mediterranean.
I wonder if Putin has ever been.......
Rich people eat the strangest nasty stuff
I get that duck is a somewhat kind of “red meat”, but a veterinarian could’ve saved that bird
That frogs legs story needs work...
Not a duck person. Gamey flavor in my humble opinion. But more power to people who do enjoy it. Now, a Caesar salad done tableside is divine!
And there’s a marvelous way to have duck , and they do it in a beautiful way . But the end theory is the evil company that bought and destroyed. That Chef Escoffier built.
Normale Standard Soße. Was ist daran nun Komplex.
Escoffier is the Michelle Obama of cooking.
imagine giants did this to humans.
It is a good thing that man is the master of animals.
Dont like Rare ANYTHING......YUK😮
Nah... Ill take some good Texas BBQ over this garbage. This is way too easy to make compared to Texas smoked meat 🤣🤣🤣
the meat is raw
Tell me you don't know food without telling me
stick to chicken breast and pork chops plebian
Where's my hot hamburger with fries and gravy I ordered? I'd love to break wind in that place, just lift your leg and let loud smelly one go! Oh my!
“Somebody step on a duck?” - Al Czervik.
Stick to the Toby carvery
To The People in comments ….scoffing at the temp of the duck … stick to McDonalds
I’m sure it was delicious, but did appear quite “rare” for many people’s taste. The eyes are the first sense, and the food’s appearance, presentation, and ultimately texture, affect the dishes appeal. Good flavor is only part. This has been know by chefs for hundreds of years, and separates the Chef from the cook.
I'm sure the multiple Michelin star winning chefs in the video aren't aware of this.
it was only mostly dead until they squeezed it through the medieval torture device, then even true love couldn't save it. it became delicious though
"many people" simply scoff down hyper processed crap. I would defer to the Michelin chef in this case.
bleeding duck ? uhm .
Duck is meant to be eaten medium rare, unless meant otherwise
@@gavcom4060 "unless meant otherwise"
As in roast duck, the most popular duck dish on this planet and by far the most prevalent way to prepare it.
@@razmatazz9310Duck breast is best served medium rare.
That bird is underdone. It's meat is pink. Uh oh.
Tell us you know nothing about duck w/o saying you know nothing about duck.
@@TedInATL I cannot do so, as I've pointed out the fact already, I know food poisoning even if you don't, Teddy in nowheres land.
@@SKF358 You can definitely eat duck pink. In fact, it tastes like absolute shit if you overcook it.
No puedo con los alimentos medio crudos....
I love how the British do French cuisine at high-end restaurants because traditional British cuisine is such garbage😂😂😂
No their Roast dinners are pretty good, Yorkshire pudding, a few meat pies and they’ve got pretty good deserts. Good breakfasts too. They can keep the eels n gravy
@@citizendissidentiv2488
They have the world's best breakfast too. French breakfast is rather homoerotic, nothing to write home about frankly.
@@alainportant6412 I agree. France is only good at surrendering
@@alainportant6412 Yeah, baked beans out of a can and burnt mushrooms, sounds lovely
All the idiots here crying about a medium rare duck...
Just stick to McDonalds and your Mom's frozen pizza, tyvm.
Kack dich mal nicht ein.
Moms don't make frozen pizza. And I happen to prefer Wendy's
A lot of people in the comments who obviously havnt tried fine French food because they’re 1. Snobbish 2. Closed minded 3. Don’t work hard enough to afford it
Please tell me you wear a monocle in real life, because that's how I picture you.
@@razmatazz9310 I very well may
I've eaten French Fries.. I like them
looks way undercooked
they like raw meat
stick to plebian chicken breast and pork chops
@@joep2590 sorry to have triggered you, I just don't care for food poisoning.
wearing a watch while preparing food is a mark of an amateur
I'm sure these Michelin star chefs appreciate the feedback.
@@CloudianMH oh no i dont. I dont want them to loose their precious star so they kill themselves. As most michelin star chefs love the star more than life itself. LMFAO
@@user-ym7ss6xb3j ... lose* their stars (loose ≠ tight)
Utter nonsense. As a chef you need to watch time permanently, so it's just prectical to wear it on your wrist.
@@einundsiebenziger5488 lol. you ever seen a chef actually use his watch to time anything? HAHAHA
Enough with the artsy fartsy BS already, I'll have a fried bologna sandwich with lots of mustard and not that spicey french crap just regular mustard
So you go out for an extremely expensive meal at the ritz and you get to watch them chop up what is basically a mostly raw duck and then squeeze the blood out of it tableside ....lovely. What a complete waste of time and money.
Every activity can be considered a waste of time and money by those who aren’t interested. If it brings pleasure to some then it’s not a waste of their time or money.
@@hyer339yes it is.
So a sport you are not interested is a waste of time and money?
I’d love to know what foods you consider worthwhile. Hot Pockets? Maybe Taco Bell?
Enjoy your beige food. Boiled potatoes and beans on toast. 😂
It's not that great....over working food for show.....
🤢🤮
🤢🤮🤮