He is a product of his time and this was made a long time ago. Criticising for that is like watching the old Star Wars and cringing at the special effects. Presentation is only ever a serving suggestion; you are obviously allowed to do what you want. And who knows? Everything is cyclic; that style of presentation might come back in a few years, once everyone gives up on monogramming their initials in gold leaf and serving food on roof tiles.
My inspiration to cook from roux family to Gordon ramsay to Jamie Oliver and to every chef I grew up Michel roux will be remembered for the talent chef of all England and France 1967 la gavoche opens 1985 the waterside Inn 3 Michelin stars 30 years plus thank Michel yotlir legacy will live on forver
It's so simple, though! I mean, the rabbit is simply cooked, the sauce is just a reduction of a few basic ingredients, and the onions and celeriac can simply be done if you use your eyes every now and then to look at the pan🤣The seasoning is also quite simple, just salt, pepper, and a few nice herbs, with that touch of Armagnac (notice, just a spoon, not half a bottle!) in the sauce to finish it. As much as I love innovative cooking and indulgent flavors, it's nice to cook the simple, delicious things, at home just for fun!
The rabbit crouton garnish is definitely something one can only get away with in their dotage. But I absolutely love that he's in a position to have some childish fun with his professional flavours.
chef michel you are very good but on the other hand, you didnt use salt at all, not in even in marination, thats what in thinking how would be the taste without salt.
@@nicolasmts3264 Dear Mr Pink i would like to thank you for your reply. sauce is there, but it also didnt have salt component, chef added only the plain water. any how i am not here for arguing with the big chef . i put only my observatiuon. thnak you
@@MrRajeev117 No problem I'm not that kind of guy who puts shit in the comments. Anyway I understand what you mean but in the sauce he has done even he used water the carcasses are full of flavor and trust me you don't need any salt. If you noticed at the end he added veal reduction which is very tasty.I'm a a cook too and I know these basics ( not pretending to better than him or something). Hope it helped!
"Michel's life is still dominated by food and wine."
Same.
RIP Michel, a culinary genius and inspiration for an entire generation of chefs around the world.
The mans voice is up there with Attenborough and Freeman, love him, the man is a food god
Unrivaled mastery. Total control with a nod of whimsy.
Robert J. Holtz Pure class!
Emil Pindur Indeed. ^^
I love your description Robert! Spot on
Michel roux is such a cool old chef...rabbit crouton....
Amen, JFbabe.
He is a product of his time and this was made a long time ago. Criticising for that is like watching the old Star Wars and cringing at the special effects. Presentation is only ever a serving suggestion; you are obviously allowed to do what you want. And who knows? Everything is cyclic; that style of presentation might come back in a few years, once everyone gives up on monogramming their initials in gold leaf and serving food on roof tiles.
My inspiration to cook from roux family to Gordon ramsay to Jamie Oliver and to every chef I grew up Michel roux will be remembered for the talent chef of all England and France 1967 la gavoche opens 1985 the waterside Inn 3 Michelin stars 30 years plus thank Michel yotlir legacy will live on forver
8:34 "so here is the little rabbit"
It's so simple, though! I mean, the rabbit is simply cooked, the sauce is just a reduction of a few basic ingredients, and the onions and celeriac can simply be done if you use your eyes every now and then to look at the pan🤣The seasoning is also quite simple, just salt, pepper, and a few nice herbs, with that touch of Armagnac (notice, just a spoon, not half a bottle!) in the sauce to finish it. As much as I love innovative cooking and indulgent flavors, it's nice to cook the simple, delicious things, at home just for fun!
old school plate, in a good way
The food, the voice, the accent... THIS is food porn.
Well said.
Those people are have mastered every single tehnique to perfection.
Obviously with different rabbits lol
Such a display of knowledge and experience. Can someone tell me what the name of this tv show/program is? Id like to watch all the episodes.
The roux legacy episodes
So much whimsy, if only more chefs could learn not to take themselves so seriously.
MASTERCHEF
"I love to look at my rabbit while im eating it"...... ummm ok
10:28 editor included a sound effect. oops!
The rabbit crouton garnish is definitely something one can only get away with in their dotage. But I absolutely love that he's in a position to have some childish fun with his professional flavours.
CZcams thinks that, after watching this, I'll probably want to watch _The Nazi Temple of Doom_. Buuuuh?
OYYYYYYYYYYYYY VEEEEEEEEEEYYYYYYYYYY
good idea and good school is good idea he has plenty experience
chef michel you are very good but on the other hand, you didnt use salt at all, not in even in marination, thats what in thinking how would be the taste without salt.
you have the sauce which is full of flavor so you don't need salt.
@@nicolasmts3264 Dear Mr Pink i would like to thank you for your reply. sauce is there, but it also didnt have salt component, chef added only the plain water. any how i am not here for arguing with the big chef . i put only my observatiuon.
thnak you
@@MrRajeev117 No problem I'm not that kind of guy who puts shit in the comments. Anyway I understand what you mean but in the sauce he has done even he used water the carcasses are full of flavor and trust me you don't need any salt. If you noticed at the end he added veal reduction which is very tasty.I'm a a cook too and I know these basics ( not pretending to better than him or something). Hope it helped!
Am I trippin or did he not season anything?
Rabbit season.
What are the fluids at 4:30? Couldnt understand :(
Veal stock.
@@geoffreydawson5430 Thanks, do u know second too?
@@karlarsch1627 Armagnac (brandy)
If you don't have argmanac, use equal portions of port and brandy and it will mimick it quite well
Why cook chicken, when you could cook rabbit? Fine dining logic.
Damn, that plating its an insult
It's so so so so dated. I'm sure it tastes good but it's laughable in presentation.
É Caoimhe dont talk such utter rubbish
É Caoimhe There is nothing at all wrong with the presentation & I think you are missing the point. Your comment is particularly silly.
Prat
I couldn't agree more!
I must confess I burst out laughing when I saw that. Do you think people will have a similar opinion of our drips, foams and smears in twenty years?