Interestingly, Raymond's English was far better 30 years ago, you can check very old videos. Now it seems that he's really struggling to find words and the pronounciation is well ... veRRy veRRY FRRRench.

Sorry... hard to watch this video as it really seems that Raymond is being a bit of an ass here. Maybe more than a bit...

Fantastic. So enthusiastic. Eat pancakes !

Bullshit, water no, easy with seasoned stock yes but not just that

That guy isn't as involved as raymond, he's sucking up con tributing nothing. He's an ass licker and the world can see it and hear it what a wanker

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These aren't 9 Oz pork cutlets

Stunning

85c? Jeez I thought my usual 3.5hrs at 160c was ok 😳

Merci, great demonstration I am going to try this recipe next week, I am going to substitute the bacon lardon with a kosher bacon, and butter with dairy free butter I am sure is going to be excellent👍

Maybe it’s me but I expect more from chefs of this calibre. Seems like what most people do have at home. You go out to have things you can’t do or are a hassle.

Fantastic Thank you very much

Read the recipe, he says to put chicken stock in!!! Did you see him put it in??? I didnt😢

Very nice.

Michel Dumas does it a bit better. Still very good technique

Why does he have an immature side kick? Each one of these he seems on the point of saying something stupidly offensive. I have a better palate with what I do. I don't happen to be in london is all

Stupid if you want bacon you want bacon not pork which is washed out of salt bacon. It's not right

I have done this twice, in fact I am doing it now. It is fool proof and delicious. Incredible

What language is this guy speaker sounds like a mix of what the heck with a dash of English 😂

Yes, and now in English pls...

Too much talking

Should be shown how to since the flour and blanched bacon tastes of nothing so no point

Sadly this video did not work for me, the soundtrack was an exercise in mumbling, the ingredients were not facing the camera so they could be identified at the start, the bottle of whatever? At 1:18 again had its' label facing away from the camera; so between the mumbling, and subtitling overlaying subtitling, these two excitingly capable chefs failed to get any part of their message across....... "exceptionally unprofessional" and obviously disappointing :(

I'm a chef, unfortunately I don't get the time to do this at work but I'll do it at home. Another great use of pork is schnitzel - remove fat and bone and batter it out thin, half a cm thickness. Flour it then egg wash then seasoned breadcrumbs (or/and season the flour) really push the crumbs on it both sides then fry either deep fry or shallow with butter and oil is best. Doesn't take more than a couple of minutes, serve with fries and lemon wedges and maybe coleslaw

Cooking at 85C on a home oven is too low. I find anywhere between 120-150C optimum, depending on how long the meat has been marinaded. Then around 5 hours cooking time.

'Le vej ze vols..'

Amazing, what a lovely man, with his gentleman chef.

Why would you want to take the salt of the bacon? Also why do French chefs take the fat out of the broths and stews? Not judging just curious

I wonder can you with lambchop also?

I have watched lots of videos on boeuf bourguignon and made it numerous times myself, and what i find most interesting about this one is that it calles for very little temperature. Almost all recipes i have seen call for something between 140 and 180 C°. I usually do about 120° 3,5 hours and had very good experiences on the final product, as the consistency of the meat is way better, it stays pink and more tender as opposed to a grey inside. They go even lower with 85°, which i will defintely try out. At the end of the day, it is a slow cooked dish anyway and it doesn't make much difference if you wait for 2 or 4 hours, the prep work is the same.

Looks beautiful

Parece bom

I could listen to Raymond all day 😊.

Pierre is such a lovely man. The complete opposite to the obnoxious Gordon Ramsay.

Has appeared in my feed uninvited. How does a guy who’s lived in UK for 50+ years still have a fake French accent??

A quick question please!! He doesn't show when you add the stock. There is a subtitle saying add the stock, This must be a vital part of the process! Do you add it to the pan after the wine? Do you add it to the wine after the wine has been reduced? Thank you!!

He sounds like a pissed up northerner.

Pinot noir changed my opinion on wine

A little more than 30 years ago I had my first introduction to fine dining at the Manoir. I then bought Raymond's first cook book.. at least I think it was his first! I started to learn how to cook properly. Thirty years later, I can now give some justice to the recipes in that book. Today the recipes he shares on KZbin are much more simple. Thank you so much Monsieur Blanc for your wonderful cooking, the complex and the simple!

What just happened? So many ways to make this dish!

I followed this technique exactly as instructed and our pork chops turned out PERFECT. Succulent, buttery, moist---just divine. I've never made a more perfect pork chop. Thank you!

Your great

If you smothered a rat turd in that much garlic butter and chased it with some wine it would taste good. I’ll stick with shrimp or scallops.

I made this in a smaller pot with lots of beef. Took a short cut for the searing process, and ended up with boiled beef. The beef MUST be seared!

A french cook that manages to cook something simply and straight forward . That’s a first . Well done .

Send this hack BACK to Italy where people can fking underSTAND HIM!!!!! or get that ENGLISH MAN TO SPEAK I dont find it QUAINT or CHARMING I just find it confusing and OPNOXIOUS!!!!!

When is water going IN!!????? 🙆🏻‍♂️🙆🏻‍♂️🤷🏻‍♂️🤷🏻‍♂️🤷🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

1:30 This whole part is just stupid and confusing MARINADE IN WHAT??? put WATER IN OR NOT???? annoying person!!!

Cant understand what hes fking sayin????

Shit peddler tells you shit is good, you know what to do. Water has no flavour, ffs wtf how you became 3 star Michelin chef selling water....