❤

It is utterly charming to see Father and Son working in the kitchen together. And such a beautiful dish!

Delightful.

Lovely but the pastry doesn't look done on the inside

None of their dishes are really cooked very hard. Very light touch on the heat, fresh aromatics, citrus, light onion, light on the pepper.

The fantatic-ness of the food makes me laugh. Chapeaux à M Alain Roux

That cooking surface is hot. Thd decoration of thd puff pastry... preparation of the dish, so good. Maybe next time don't edit the decisions of the chef to trim the fish etc

Lovely

What is the purpose of placing those four steel rings on the tray with the Coulibiac when placed in the oven?

Rip Michelle what a chef a true inspiration for young chefs

Maestro

I get the impression from Alain that his dad does his head in , in the kitchen 😂😂

Beautiful food from a beautiful man 😢 i just love watching and listening to him 😊

Wonderful man

I am so glad that I was lucky enough to experience this restaurant just months before Covid.

In english what do we call it??? Shit of course.

You couldn't pay me to eat that garbage.

amazing life, amazing influence and role model for all chefs in the past present and future. he was a culinary God along with Albert. Rip Mr. Roux. thank you for tge love and guidance you gave to all chefs in this world. 💙

What a great soothing voice this gentleman had!

Do lets keep Lenny Henry out of it!

We tend to see scallops cooked on a high heat, and ‘seared’ these days, and here we have a recipe in which they are cooked very gently, and not right through. The sauce covers the scallops…… No searing required!

Legend

Absolutely hypnotic voice

One of my favourites

No plastic gloves?

RIP. Awesome chef

So rare to see a MOF at work RIP :(

on my pension all i can afford is spam so this gaff is out of my league..............................................spam and tripe on TUESDAYS

Interesting, not the way I used to cook this (and the recipe I follow is more of a traditional I believe). To start of, there is no sea bass involved, just salmon (although that's already quite uncommon already) Then there are no pancakes on top of the pastry, although this is a small thing and I do think an improvement. The layers are instead (top to bottom): -pancakes- fresh green onion and dill hard boiled egg (I don't split yolk and whites) salmon -pancakes- mushrooms duxelle rice (I do without saffron) dough Also I usually put all the ingredients closer to one side of the dough so than you can fold the dough and cover all the layers with your second part dough, or just second sheet of puff pastry. This way you also don't need egg wash on the inside as the glue, only outside for the crust. Cherry on top, excess dough can be used for decorations, I like to roll them into thin sausages and put them over the top of the coulibiac, it looks nice when it's done.

Yesterday I cooked it and today youtube recommended me this. Is that a hint that I should make another one?

The scarcity of food actually served in these settings is always alarming. It’s it’s own kind of poverty.

Très formidable monsieur. Merci.

About 20 yrs ago I was a head chef in a small restaurant nearby serving gourmet food. I met Michael Roux in a booksigning in Maidenhead. I asked if I could come and work free at the Waterside inn. He was delighted and asked me to contact his secetary (?) about the date. As I was head chef with obligues to my work I couldnt do just any day. I gave them date I could work and in return I got this very nice letter kindly saying they give the time Id be allowed to come to their kitchen. He wished me all the best fot the future and wished me well. Would have been very nice to experience that but on the other hand I have a letter signed for me by Michael Roux

Poisson Wellington. Must be a french British fusion dish .

Vest tres manifique charmant!🙏🙏🙏

Your food arrives cold but because it's 3 star you dare not complain , instead you smile and say it's the best thing I've ever eaten !

Pretentious over priced crap.

So much love for the Roux brothers in these comments, richly deserved and it says a lot about them .

Just watching a true god cooking is inspiring and the French accent adds to this master at work 👌

Wow it looks divine!!

ha ha ha...old men go through a second toddlerhood

Beautiful, thank you for sharing ❤

I can watch this legends all day long if I could! So relaxing and inspiring! Thank you! ❤

Thank You so much.

I guess Michele got all the charisma .

Absolutely stellar Chef Michel … I jus’ love to watch you professionals cook at Waterside Bray INN … I thank you for the tranquil cooking session …

Handles raw fish and doesnt wash hands before handling other things. And they are teting to act like they are professional.

Beautiful 🤩