Not a bad effort. Personally, I would add a stock pot, but it's your choice.
@danielkearney8799
4 жыл бұрын
HAHAHAHA
@PieceofPie7
4 жыл бұрын
Lolololololol
@reytristanjames
4 жыл бұрын
Lmao, Knorr for the win
@barnabyjones3732
4 жыл бұрын
Hahahahaha "it's very simple"
@setgang-ziz685
4 жыл бұрын
Yeeeeeah 🤣🤣🤣🤣🤣🤣
@niamhoconnor8986
4 жыл бұрын
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.
@michaelmonberg142
3 жыл бұрын
That was the most correct comment i have ever witnessed
@jellohooter135
3 жыл бұрын
Gordon: add a TINY nob of butter
@khaelamensha3624
3 жыл бұрын
@@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 :)
@lc9245
2 жыл бұрын
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.
@mxbx307
2 жыл бұрын
Gordon would be stopping after every step to interject with words such as "beautiful", "look at that" and so on.
@khaelamensha3624
3 жыл бұрын
I can watch passionate chef for hours, where they come from and what type of cooking they do is not important... absolutly briliant dish!
@ChefJeanPierre
4 жыл бұрын
Bravo Chef! That is indeed a "Royal" consomme!
@aleksandrkiessling2106
3 жыл бұрын
Can you try to top it on your channel? 0:27 should be the start of a competition
@StarskySTARS
10 жыл бұрын
Add some doritos for that southwestern kick.
@TehStupidBish
9 жыл бұрын
LMFAO.
@TheMaldenc
7 жыл бұрын
This comment is the only thing more golden than that shiny puddin'
@makaniseatlah6612
7 жыл бұрын
agreeed XD
@firouzkarim7842
6 жыл бұрын
Ey shit XD
@uniquename846
6 жыл бұрын
or maybe flaming hot cheetos.. I keep seeing recipes that incorporate that every where... how will that go with the gold leaf
@dennisgreene7164
2 жыл бұрын
I love this guy. Modest, professional, attention to detail and - considering how complex this is - absolute simplicity in how to pull it together.
@paulmallon9292
Жыл бұрын
He took all of his staff tips. He is a Class A, different level, cunt.
@chrisstucker1813
Жыл бұрын
You might wanna read up on his workplace ethics before passing judgement. He’s a c**t
@Marc1996L
4 жыл бұрын
Marco enters: add 1 to 2 beef stock pots but it’s your choice there’s no real recipe
@hgkgiles
4 жыл бұрын
Just a bit of olive oil...
@josephallen9772
4 жыл бұрын
made my day
@MM-hq5qk
4 жыл бұрын
🤣🤣
@TheOneSpurs
4 жыл бұрын
Legend
@gargarcomedy
4 жыл бұрын
🤣🤣🤣
@amightyatom
5 жыл бұрын
Just imagine how good it would be with a couple of Knorr stock pots chucked in
@6GMc
5 жыл бұрын
Marco Pierre White Approves this comment
@keithhayes4978
5 жыл бұрын
amightyatom photo
@BradPow
4 жыл бұрын
It's your choice
@wdai03
4 жыл бұрын
@@BradPow not the stock pot
@wad316
4 жыл бұрын
"If we're being honest..."
@ricardorezler1973
8 жыл бұрын
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.
@linab4901
5 жыл бұрын
Caviar is expensive everywhere ;)
@porp109
5 жыл бұрын
@@linab4901 it's really not
@linab4901
5 жыл бұрын
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
@LateNightSummerRain
5 жыл бұрын
how does it taste then?
@schmidtzcargolbull
5 жыл бұрын
Skipped the caviar, but not the gold leaf
@billykokkinidis
4 жыл бұрын
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”
@EricMukanzi
3 жыл бұрын
Hilarious
@trevorphinnemore7439
3 ай бұрын
😂😂😂 True
@nouprajy
6 жыл бұрын
Beef stockpot with custard
@commodore665
5 жыл бұрын
it's barely a mouthful , while consomme is lovely , I'd be wanting a bit more than that
@gellertperenyi323
5 жыл бұрын
Marco Pierre White agrees.
@elibsf
5 жыл бұрын
not just any beef stockpot, knorr beef stockpot.
@Bragglord
5 жыл бұрын
@@elibsf for that real beef taste
@slappy8941
5 жыл бұрын
_Knorr has entered the chat._
@lougeneflores5188
10 жыл бұрын
The assistant chef is stoned as f**ck
@jaybruz.5688
3 жыл бұрын
we all were
@Cornell851
3 жыл бұрын
@Protocols of Zion Commis cook *
@gr6914
3 жыл бұрын
also probably really annoyed to have to be there doing this bullshit recipe while he is so stoned
@ememe1412
2 жыл бұрын
@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
@BeardedDanishViking
2 жыл бұрын
@@ememe1412 Organised like a military brigade*
@adamspringer2442
2 жыл бұрын
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! ♥️
@rosscannon5834
Жыл бұрын
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
@Ranyth
8 жыл бұрын
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
@meijikenbootes
8 жыл бұрын
Never, ever forget that thin sheet of gold leaf.
@TehStupidBish
8 жыл бұрын
+Valiun wild Hahaha :P I imagine that the reason for small portions is that royalty would normally eat multiple multiple multiple courses.
@faster770301
7 жыл бұрын
Valiun r u forgot truffle & saffron :)
@user-py6qu6hg3k
6 жыл бұрын
So aggressive
@firouzkarim7842
6 жыл бұрын
Valiun r don't forget a wine that cost twice more your house.
@Revels
7 жыл бұрын
I sprinkled some glitter onto my Cup A Soup. Très provençale!
@unemusiqueunjour
5 жыл бұрын
Provençal*
@anonymousx2951
4 жыл бұрын
@@unemusiqueunjour Alright, no need to be pretentious about it.
@chriswright8114
4 жыл бұрын
@@anonymousx2951 lmao. yeah, because OP's comment wasn't pretentious at all.....
@1deagr
3 жыл бұрын
@@anonymousx2951 lmao
@1deagr
3 жыл бұрын
@@chriswright8114 his comment was a sarcastic joke, how dense do you have to be to not get that...
@blech71
4 жыл бұрын
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.
@martinslovak9767
4 жыл бұрын
Yes, yes. Fine dining is amazing. 😉
@gatekeeper88
2 жыл бұрын
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.
@guitarplayer30001
2 жыл бұрын
part of why i left the industry, im in a generally stupid market as well
@marcotte6608
Жыл бұрын
@@guitarplayer30001 u wanna make some weird soup thing? thats ur goal? lol
@guitarplayer30001
Жыл бұрын
@@marcotte6608 did you respond to the wrong person? if you meant to reply to me, you need to elaborate more
@Tennisisreallyfun
Жыл бұрын
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😉
@sniktun1
9 жыл бұрын
bet it goes great with a bit of ketchup
@WobblesandBean
9 жыл бұрын
sniktun1 Hehehe! I would love to say that to the chef, if only to see his face!
@russiasvechenaya58
8 жыл бұрын
+sniktun1 they outlawed ketchup in france, unless its french fries
@amitupadhya90
5 жыл бұрын
@sniktun1 HAHAHA
@Simbabhebhe
5 жыл бұрын
Lol
@ferasalhati8713
5 жыл бұрын
It's really really good
@veetour
5 жыл бұрын
This is something I make as an afternoon snack.
@mightymisery
2 жыл бұрын
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.
@lewisbracken5520
Жыл бұрын
lol what. This is the most pretentious dish I’ve ever seen
@kbholla
4 жыл бұрын
That music is just perfect.
@Foodpermaculture
6 жыл бұрын
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.
@londontrada
4 жыл бұрын
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."
@creepingbert
5 жыл бұрын
Chef John's version would include cayenne...lots of cayenne
@TheRealKhun
4 жыл бұрын
ah, a man of culture i see.
@wad316
4 жыл бұрын
and as aaaalways... eeeeenjoy
@urbanitecrusher5709
4 жыл бұрын
This a European dish. Take your Jew-American and stick him up your fat asses.
@DougZbikowski
5 жыл бұрын
When finished, drizzle with a touch...just a TOUCH....of A-1 Sauce.
@ragayclark
5 жыл бұрын
LOL!!!!
@DavidAndTheDummies
3 жыл бұрын
Best comment here 🤣
@KnowledgeAddicted
8 жыл бұрын
this guy is a delight, i can watch him all day
@Karadjordje2
4 жыл бұрын
14:12 "some say it's an aphrodisiac"... Well when she eats gold on the first date some would say it
@gazlink1
4 жыл бұрын
As a general rule, gold has always tended to have the effect of opening women's legs... so some say...
@fitrianhidayat
3 жыл бұрын
The video is only 5 minutes long, but I get your point
@Mazaveli
2 жыл бұрын
"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.
@Gamemyster1991
11 ай бұрын
Then u don't understand why michel roux jr has maintained 2 michelin stars
@ferasalhati8713
5 жыл бұрын
The look on that junior cook was wonderful. He's desperate and hungry to learn ❤️
@Deadthingsyay
4 жыл бұрын
He is a thirsty boy as well.
@greglinski2208
3 жыл бұрын
He’s hungry for something 😂
@williamhicken1206
9 ай бұрын
He looks out of it.
@ifabbott
Жыл бұрын
Dont think the chef was fed up, more in awe.
@giulianobesio4270
2 жыл бұрын
questa è un'opera d'arte! Michel Roux è eccezionale ! grandissima cucina grazie!
@vygalnix7769
3 жыл бұрын
I really like his intensity and patience.
@jonfaecks1823
4 жыл бұрын
Did someone come from Adam Regusea
@akhiosas
4 жыл бұрын
Jon Faecks yh me and you
@johndelzoppo1366
4 жыл бұрын
Yup
@Matwew21
4 жыл бұрын
👍
@tommurphy3188
3 жыл бұрын
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
@Alex-ux4hg
2 жыл бұрын
no Michelin star restaurant does 150 covers
@tommurphy3188
2 жыл бұрын
@@Alex-ux4hg likely very true but he may of done that many for a banquet at the French royal palace
@Gamemyster1991
11 ай бұрын
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
@smaze1782
5 жыл бұрын
As far as temperament is concerned, Michel seems just a touch more laid back than Gordon Ramsay.
@CooManTunes
4 жыл бұрын
Why are you comparing a classy person, like Michel, to a classless douchebag, like Gordon Ramsay? Get smart.
@joshuajackson7596
3 жыл бұрын
@@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.
@CooManTunes
3 жыл бұрын
@@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.
@joshuajackson7596
3 жыл бұрын
@@CooManTunes neither are corrupt millionaires or buisness owners. Im sure you know him personally.
@CooManTunes
3 жыл бұрын
@@joshuajackson7596 I said the justice system is corrupt, you slob. Not Michel, or Gordon.
@Hellowordp
9 ай бұрын
In 2023 it looks so old school but many things to learn
@thisisyaren
4 жыл бұрын
this is a real top shelf dish! anyone who really knows food knows how good what he has done to this!
@superbayern1389
4 жыл бұрын
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!!
@Gamemyster1991
3 жыл бұрын
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
@marcotte6608
Жыл бұрын
nah its just some broth with some custard and and veggies lol
@thisisyaren
Жыл бұрын
@@marcotte6608 yeh ok lol!
@tedlington
6 жыл бұрын
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!
@williamhicken1206
9 ай бұрын
A lot of work to a consommé. God, what an elegant dish.
@clivem24
4 жыл бұрын
This man is the 'Yoda' of cooking ! What a dish
@fullmoonsociety7463
4 жыл бұрын
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
@greglinski2208
3 жыл бұрын
I’ll tell you the reason. Because they are a load of bollocks.
@shawndurbs
Жыл бұрын
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.
@ashelyjames2478
5 жыл бұрын
Did he just flirt back with the chef the other cook 👀😂
@zzbd1n277
6 жыл бұрын
he is so dedicated to hes work i feel like im watching a psychopath
@lewisbracken5520
Жыл бұрын
*his *i’m
@AntjeCobbett
6 жыл бұрын
Looks great! I think I will make this Consomme Royale, too! Edible gold leaf - brilliant! Thank you for showing this recipe!
@gustafbengtsson6666
4 жыл бұрын
Did I just see a Michelin star chef using a metal spoon to scoop the caviar?
@Andre-mg9pn
4 жыл бұрын
Doesnt the caviar come in a metal package though
@gustafbengtsson6666
4 жыл бұрын
@@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.
@Andre-mg9pn
4 жыл бұрын
@@gustafbengtsson6666 wow you learn something new every day! Thank you friend
@delilahsamsons6503
4 жыл бұрын
Nobody is perfect..
@michelrodrigues110
4 жыл бұрын
The boy is so handsome and gentile. He really loves his work. Rare to spot that look
@deckiedeckie
5 жыл бұрын
Mr....I admire you and your art....may you live long....and cook a lot..
@pt8208
5 жыл бұрын
Now available at COSTCO.
@drottercat
5 жыл бұрын
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.
@annabizaro-doo-dah
5 жыл бұрын
They fancy each other c.2:52
@delilahsamsons6503
4 жыл бұрын
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..
@carolelindagonzalez1087
5 жыл бұрын
Amazing! I certainly appreciate the artistry.
@michaelhusada
3 жыл бұрын
Let them eat cake! What beautiful work and such extravagance!
@wad316
4 жыл бұрын
I love how the MPW comments are raiding this
@ShatteredGlass916
4 жыл бұрын
Who?
@calumbovaird8083
3 жыл бұрын
@@ShatteredGlass916 Marco piere white
@RataStuey
4 жыл бұрын
I have this for breakfast every single day
@johnnydenmark6477
5 жыл бұрын
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 😂
@annebell7274
4 жыл бұрын
Mmmmmmmmmm love this and the Chef tooooooooo. 🌷❤❤🌷
@unseentask
7 ай бұрын
He's like the Walter White of cooking man. Amazing.
@bonzafrog
10 жыл бұрын
That is the ponciest dish ever made!
@TheBaconWizard
5 жыл бұрын
Not even close.
@Jamie-ds1gf
5 жыл бұрын
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
@jonipuig2634
4 жыл бұрын
@chef jamie more like 70£
@mohsinmalik5797
3 жыл бұрын
Looool yh looks horrible too, sometimes I wonder if this stuff actually tastes nice or is it just some acquired taste posh ppl have
@bbdamur17
9 жыл бұрын
wow.. this guy should turn professional..
@arielkang100
9 жыл бұрын
He is one of the most revered chefs in the world
@bbdamur17
9 жыл бұрын
+arielkang100 lol.. i know
@Kindred1a1
9 жыл бұрын
+arielkang100 You couldnt see he was making a joke....
@BlueJazzBoyNZ
8 жыл бұрын
+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
@JenkyBoom
8 жыл бұрын
+yashouberry he's about to hit the big time. any moment.
@ParthaDey97
7 жыл бұрын
I know it's fine dining and all, but there's barely two tablespoons of consommé in that glass :(
@Deimus333
4 жыл бұрын
It's probably a tasting menu. These could go up to 22 courses.
@rmd8873
4 жыл бұрын
difference between how rich people live, vs, people at a food bank! the rich eat expensive soup, the poor go to a soup bank! Thank you celeb chefs!!
@spencerwilton5831
4 жыл бұрын
rmd rmd what's your point? He employs dozens of people, and probably helps support hundreds more across the supply chain. Because rich people are happy to spend on his food he can keep everyone else from having to go to a soup kitchen.
@rmd8873
4 жыл бұрын
@@spencerwilton5831 join me and my ilk in a food bank, serving good people going hungry and with no money for hygiene products, never mind food! you will see what I mean. Peace
@triskerslake3763
2 жыл бұрын
Fabulus tip on clarifying. I never thought to use egg whites. Thank you!
@Tsudoshi09
2 жыл бұрын
Omg...the egg white tip just blew my mind
@davidcameron7597
2 жыл бұрын
I just love the way Michel is so happy. It's no wonder as he has a history of paying his staff below minimum wages.
@meowchubbycat
2 жыл бұрын
And what? He should cry? Bis staff are so lucky, they can learn sth from him. And that is priceless.
@ashvekburman2072
4 жыл бұрын
Wowwwwwwww!!!!! Chef its really beautiful 💯💯💯💯💯
@Coochie_Seasoning
5 жыл бұрын
The other chef wasn’t just staring at that consommé...
@sohamdas7314
4 жыл бұрын
Chef: puts caviar on top Gold : am I joke to you
@nathankennedy4263
4 жыл бұрын
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.
@ParthaDey97
6 жыл бұрын
Love the other chef in the kitchen at 2:50
@Jonbombs
7 жыл бұрын
It's good, but it's not quite Rachel's beef trifle
@anthonynahanee6939
6 жыл бұрын
Jonbombs high five
@MrBeatboxmasta
3 жыл бұрын
@@anthonynahanee6939 Well, it has vegetables, meat and custard... Joey would need 5 portions of it tho.
@xCARNAGE_ASADAx
3 жыл бұрын
You can replace caviar with refried beans just to give it a Mexican twist full of sabor.
@CEO786
Жыл бұрын
Not a bad effort. Personally, I would add a stock pot, but it’s your choice. 😅
@ninjaswordtothehead
2 жыл бұрын
"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.
@benneiberlein1364
Жыл бұрын
The stoned chef sounds like Alfie Solomons from Peaky Blinders.
@s0hlless
5 жыл бұрын
I feel like a bunch of knorr cubes would have been good here
@MrAlexanderLang
4 жыл бұрын
That sous chef is looking like that Consomme is bloody RAW!!!!
@SethHesio
6 жыл бұрын
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.
@BeardedDanishViking
6 жыл бұрын
If you're paid fairly, tips aren't necessary.
@marcr8556
5 жыл бұрын
Tips are a thing in Europe?
@marcinborowski2985
5 жыл бұрын
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.
@delilahsamsons6503
4 жыл бұрын
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 😜!
@eeedee1298
2 жыл бұрын
Wow! Just Wow! Should the custard and consomme be served warm or hot, or even cold? Got to give this a try!
@peterhennig4678
2 жыл бұрын
His father was still in a different class, RIP Albert 🙏
@benjic80
2 жыл бұрын
Not at all. Albert didn't grow up with himself as a mentor.
@derekjeter3654
2 жыл бұрын
This guy was more worried about his consome to be clear that he didn't realize that all that high amount of consome in that pot is bland since he just put like 1 spoon of salt.
@Damoskinos
8 жыл бұрын
If this Slop costs more than £3.99 served in a polystyrene package with a plastic tray & fork, then i'm surprised
@ronaldmoskovitz6630
7 жыл бұрын
Eat some chick nuggets from McDonalds. The man is a Master Chef, not an effin East Coast USA Diner cook.
@LewSyfa
7 жыл бұрын
have fun trying to eat consommé with a fork dumbass
@blackiesun
6 жыл бұрын
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.
@ajisenramen888
5 жыл бұрын
I wonder if that “cake” which is protein and veggies could be consumed as a patty. Fried with bacon on top.
@maxbooth179
4 жыл бұрын
It's boiled egg whites. It's more like an omelette that's been boiling for 15 minutes than a burger.
@AP-dd3xp
6 жыл бұрын
This guy has had long time controversies of not paying his employees wages...terrible.
@porp109
5 жыл бұрын
They're watchin' an learnin
@jervill1
5 жыл бұрын
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.
@chechnya
5 жыл бұрын
@@jervill1 Defending a slave owner.
@ememe1412
5 жыл бұрын
@@chechnya a bit melodramatic. Everyone gets paid. You wanna cry about the government setting lower minimums for under 25s, write your MP.
@ememe1412
5 жыл бұрын
@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.
@HM13895
5 жыл бұрын
Might make this for breakfast before work tomorrow
@stephenfield8637
8 ай бұрын
That other chef had never seen it done before yet said at the beginning no chef could top Mick Roux's soup, backward or what.
@jamesritchie2167
4 жыл бұрын
What a privilege to learn from this incredible chef. I have eaten at La Gavaroche, Waterside Inn at Bray. Always such a special experience!
@greglinski2208
3 жыл бұрын
Nobody gives a shit
@johnrobinson6931
Жыл бұрын
Seems like a nice dude willing to teach you something neat
@mondoprime
10 ай бұрын
Looks like someone downed the rest of their cocktail and accidentally spewed up back into the glass
@chap666ish
Жыл бұрын
I want to have on of these before I die....
@jamesdocherty6805
9 жыл бұрын
I always enjoy watching your videos you are very classical
@camp14dogg
2 жыл бұрын
Beautifully prepared veg.
@rich3222
5 жыл бұрын
Doesn't he know beef stockpot is a naturally a clear consume + one fish stockpot whole balanced straight on the top ,no need for the caviar
@Deimus333
4 жыл бұрын
Please teach Michel Roux Jr. to cook. He is only one of the best chefs in Britain and the world.
@Deimus333
4 жыл бұрын
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world. Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
@Deimus333
4 жыл бұрын
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
@Polybius_Arcade
2 жыл бұрын
I liek how uses the whole egg, the yolks for the custard and the whites to clarify the consomme.
@jimwest7107
7 жыл бұрын
A whole ladel full? How will anyone manage so much of it?.
@blubrin4373
4 жыл бұрын
It is undoubtedly delicious,but would you rather have this or a double cheeseburger if you're hungry?
@angrychef2582
6 жыл бұрын
He constame was a lot redder when he passed it but in class made it look much clearer
@conradkappel9426
2 жыл бұрын
Beautiful!!!
@mchammer74
4 жыл бұрын
I love his style of cooking
@ninjaswordtothehead
2 жыл бұрын
This should be served opposing 'macho salad'. The sheer amount of Marco and stockpot references in the comments has made my day.
@raysonhoyaoyong
4 жыл бұрын
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
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