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@jamiemacphail245 7 күн бұрын
It’s odd how they’re using a blue board, in the uk we use them for raw fish only
@pilot8303 21 күн бұрын
100 grams of butter for the mould are u serious
@leeschloss4840 26 күн бұрын
Note: "Digital Food Network" is not THE "Food Network".
@toddevans5731 Ай бұрын
Dont touch anything Ashley
@AGPO4468 Ай бұрын
Loiseau c'était un personnage comme je pense il n'en existe plus aujourd'hui dans la gastronomie française malheureusement. Il etait d'une bonhommie extraordinaire et dune sensibilité extrême, malheureusement trop. Il reste dans mon coeur.
@toddevans5731 Ай бұрын
Let the chef cook
@stevejouniaux9167 Ай бұрын
❤
@stevejouniaux9167 Ай бұрын
Most famous 3 stars ever. "Dans l histoire!" Or "pour toujours" simply
@stevejouniaux9167 Ай бұрын
Juste the product and technics. Simple. Just le tour de main, l œil du chief
@patricktatro162 Ай бұрын
This guy is very good.
@FStreaming-h5q 2 ай бұрын
Quel monsieur !! Il est passionné par son metier
@robertwood5276 2 ай бұрын
My all-time fav dish.
@RasheedahNizam 2 ай бұрын
I was 21 when I first visited Maxim's. Where fun and frolic beams! That was the saying. Just like La Grenouille and other classically French establishments, it was a dream of floral arrangements and delicious food. A little champagne gave the whole night a lovely glow.
@Bercy-xl8hx 2 ай бұрын
Great food porn !
@rolfagten857 3 ай бұрын
I saw "Maxim's" in the warmovie "The night of the generals"
@jamesberggren9029 3 ай бұрын
Why would you salt something that has spent its entire life absorbing salt?!?!
@Tennisisreallyfun 2 ай бұрын
This is a joke, right💀
@3starskiwi 3 ай бұрын
The host has such a fragile ego he can't fathom being inferior to a true MasterChef.
@alexandermethven 4 ай бұрын
thanks guys
@chefluke 4 ай бұрын
An archaic dish, from an archaic restaurant.
@Tennisisreallyfun 2 ай бұрын
I mean, that’s definitely the Waterside Inn for you🤷🏻♂️ It’s supposed to be all about classic, French cooking. I don’t know about you, but that looks delicious to me, nothing wrong at all with classic cooking. One doesn’t always need a bunch of gels, smokes, and snows on their plates, so I wouldn’t call it archaic, just classic, against the modern grain.
@greglorison7827 4 ай бұрын
En francais, on dit Canard a l'orange, et meme les Anglais utilisaient encore le terme en francais dans le texte... bon les Americains c'est pas votre truc les langues ;)
@mogulsw654 4 ай бұрын
Such beautiful homage to Chinese style of lobster, while using beautiful French technique.
@samshepard6235 4 ай бұрын
I took my family there probably 25 years ago and it was a very special restaurant. It was black tie for the patrons something not seen very often anymore
@hkslowhand 4 ай бұрын
Amazing chef.
@janotrogers 4 ай бұрын
An other American cheef not chef trying to still French food and sale it to Americans and call it his creation
@eatdrinkbemerry3456 4 ай бұрын
What size moulds did you for the cups? Wow 🤩 Fabulous recipe and explanation! Thanks for the tips can’t wait to try it!
@brucetombs9023 4 ай бұрын
your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.
@cioccolateriaveneziana 5 ай бұрын
Incredible that this kind of cooking could earn 3 Michelin stars back then, without any pretentiousness...
@cioccolateriaveneziana 5 ай бұрын
I used to adore this series in the 1990's... This one was one of my favourite episodes.
@djtvfdukjysjndnuyud 5 ай бұрын
Simple ❤
@MohamedElcora 5 ай бұрын
J'ai rencontrer ce monsieur a Orlando Florida
@jheitor10 6 ай бұрын
Two minutes in the oven??? Why? 🤢🤢🤢Nope.
@randomguy2447 2 ай бұрын
It was 5
@rodolphenavarro4253 7 ай бұрын
Quel bonheur de revoir et d'entendre Bernard Loiseau.
@danagboi 7 ай бұрын
A fine example of how those who are truly the best do not feel the need to shout it from the rooftops.
@bakerman1971 7 ай бұрын
She's a dingbat.
@DatsDoodoBaby 7 ай бұрын
What’s this sauce called?
@Digitalfoodnetwork 7 ай бұрын
Hello can you please adress the question to Chef Nizzzero Thank you
@rasmuskjaerpoulsen 7 ай бұрын
I have a question. Is it considered to be okay, if the soufflè is not level on the top after its baked? I see some of the ones you baked are crooked and i was wondering of that is to be expected when ordering a soufflè at a restaurant?
@lindabradtke 7 ай бұрын
🎶 "promosm"
@nicolasmts3264 7 ай бұрын
Blue chopping board doing poultry 💩
@robtebay2 8 ай бұрын
Lucky chef in the background, tidying, soaking up the knowledge.
@robtebay2 8 ай бұрын
How lucky I am to sit in my home, watching a 3-Star master chef at work.
@anjaa5347 8 ай бұрын
Is their a recipe <3
@Digitalfoodnetwork 8 ай бұрын
HI unfortunatly yo need to ask Chef Alain Roux for the receipe you should mention that you watched this episode and will give it to you
@johnbieker2348 8 ай бұрын
Did he say to add water to wine before reducing it? Someone please explain this to me. I thought the whole point of reducing anything was to remove water.
@SPsilentplayerSP 8 ай бұрын
I wonder if in a few years, the top chefs will look back to what is done now and have the same thoughts I have about this dish. No disrespect at all for what has been done during those times, as it has laid a foundation for what is done now, I'm just putting things in perspective.
@cioccolateriaveneziana 5 ай бұрын
I have similar (yet different) thoughts when I see this. None of the dishes shown in the series would be cooked by any restaurant that aspires for 1 Michelin star. Those were 2-3 star restaurants! Yes, the style of food changed but is it for the better? The comprehensible, simple food of those days was enough to be awarded stars, so what exactly was awarded? Probably the quality. Today it's the showiness. Today's dishes in fine dining restaurants look definitely better but I personally don't need 40 ingredients and 10 different textures in one plate (which is only one course out of 6 or 12...).
@guapodel 8 ай бұрын
Some home cook making steak that was aged in marshmallow fluff gets a million views. And gold like this goes unwatched.
@SverreMunthe 8 ай бұрын
2 cooks, talking at the same time, making it close to impossible to understand what's going on? Why? Were one of them incapable of doing it alone?
@CarsCatAliens 8 ай бұрын
Love a good foie dish. Raw, seared, mousse, Pâte, you name it . got to pair with a nice note of floral, fruit, and of course, acid
@wozza77able 9 ай бұрын
Love how the Pom is steeling old mates thunder
@dustyflair 9 ай бұрын
Any chef who wears his rings when plating or handling cooked/finished foods should be banished to the dish room!!!
@grupposcar 9 ай бұрын
ahaahaha middle east 😂
@williambrown5966 9 ай бұрын
Well done. I am sure all will continue beautifully. Best.
@BlacktulipSF 9 ай бұрын
lots of bla bla