I am so glad that I was lucky enough to experience this restaurant just months before Covid.
@jamesberggren90292 ай бұрын
In english what do we call it??? Shit of course.
@jamesberggren90292 ай бұрын
You couldn't pay me to eat that garbage.
@IrishAndy852 ай бұрын
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. 💙
@danielapagliaro80252 ай бұрын
What a great soothing voice this gentleman had!
@nicholasgerrish60223 ай бұрын
Do lets keep Lenny Henry out of it!
@nicholasgerrish60223 ай бұрын
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!
@marioalbertoerazo15253 ай бұрын
Legend
@gc78203 ай бұрын
Absolutely hypnotic voice
@agrontogani34884 ай бұрын
One of my favourites
@SvedskiKuvar4 ай бұрын
No plastic gloves?
@EvelcyclopS4 ай бұрын
RIP. Awesome chef
@lavoltare63074 ай бұрын
So rare to see a MOF at work RIP :(
@tuberjr7 ай бұрын
on my pension all i can afford is spam so this gaff is out of my league..............................................spam and tripe on TUESDAYS
@AlexGrom8 ай бұрын
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.
@AlexGrom8 ай бұрын
Yesterday I cooked it and today youtube recommended me this. Is that a hint that I should make another one?
@nilsbrown79968 ай бұрын
The scarcity of food actually served in these settings is always alarming. It’s it’s own kind of poverty.
@asgharnowrouz38539 ай бұрын
Très formidable monsieur. Merci.
@atteljas9 ай бұрын
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
@themishmish1019 ай бұрын
Poisson Wellington. Must be a french British fusion dish .
@1cleandude9 ай бұрын
Vest tres manifique charmant!🙏🙏🙏
@zhdlot10 ай бұрын
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 !
@smallsmalls388911 ай бұрын
Pretentious over priced crap.
@petrus666love11 ай бұрын
So much love for the Roux brothers in these comments, richly deserved and it says a lot about them .
@Andrew-le4bg11 ай бұрын
Just watching a true god cooking is inspiring and the French accent adds to this master at work 👌
@ekspatvos626411 ай бұрын
Wow it looks divine!!
@SuperP37 Жыл бұрын
ha ha ha...old men go through a second toddlerhood
@oliviatormacouture6776 Жыл бұрын
Beautiful, thank you for sharing ❤
@marioalbertoerazo1525 Жыл бұрын
I can watch this legends all day long if I could! So relaxing and inspiring! Thank you! ❤
@aircraft1974 Жыл бұрын
Thank You so much.
@yerda5464 Жыл бұрын
I guess Michele got all the charisma .
@THEAETHERMARTIAN Жыл бұрын
Absolutely stellar Chef Michel … I jus’ love to watch you professionals cook at Waterside Bray INN … I thank you for the tranquil cooking session …
@jamesberggren9029 Жыл бұрын
Handles raw fish and doesnt wash hands before handling other things. And they are teting to act like they are professional.
@BrunoAlbouze Жыл бұрын
Beautiful 🤩
@gerardbonner6464 Жыл бұрын
Take your thumb off the plate!
@klefdnb Жыл бұрын
The pain in Alain eyes is remarkable.
@ChefKevinRiese Жыл бұрын
You should of put beans in there and call it a fish burrito!
@z0rgMeister Жыл бұрын
The economics of this level of cooking always blow my mind. 24 highly-trained chefs working tirelessly for around 50 covers and producing top-tier cooking for every single one of them consistently and without fail. Add to that the acquisition of the best ingredients nature can provide and the tools to apply the techniques honed by perfectionist chefs...this is what people can't understand when they see the price tag and put it off as too expensive. And I didn't even mention location and other overheads...it's mind-boggling.
@onkelmarvin8360 Жыл бұрын
It´s really impressive, that a small, obsure little town like Bray, contains two, three Michelin starred restaurants...........
@michaelpiccone219 Жыл бұрын
To those that don’t know, vermouth (in this case dry vermouth) is a fortified wine, so think of it like wine but with more flavor/body. That being said, yes, you could use a dry white wine in this receipt but dry dry vermouth takes it to a whole new level; gives that restaurant quality in the sauce. Another analogy would be you’d prefer to use stock versus water in a soup or in a sauce. White wine versus dry vermouth; it’ll give more flavor. Noilly Pray is inexpensive, but you could also use Dolin (if you really had to). Martini dry vermouth is an absolute no! It’s gross and I wouldn’t even use it to make a martini.
@kidkique Жыл бұрын
How did French cuisine & Italian cuisine get such a following but you don't hear a whole lot about Spanish cuisine or Albanian cuisine. It's the same Mediterranean same climate what's so different?
@MrJvchef Жыл бұрын
Classic. But I was freaking out when he put the hot pan from the oven on the cutting board. Rookie mistake.
@taceyrosolowski7793 Жыл бұрын
It's a great basic technique, but did anyone else notice that at 17:04 you can clearly see that the pastry is gummy and undercooked?
@stevenstallabrass3819 Жыл бұрын
I have only just seen this video and it brought a tear to my eye seeing them working together! I’ve always loved watching Michel on tv, he was an amazing chef but also a wonderful ambassador and inspiration for cooking for generations of people and a true gentleman! My wife and I both shed tears on his passing. RIP Michel Roux you are missed x
@benjcwitts Жыл бұрын
I am proud of working at the Waterside Inn, I only started in December of this year but felt like I been working here for years. Alain Roux is one of the best mangers I have had working in hospitality, I have never worked in a Michelin restaurant before I am proud to work for the Roux family.
@kanagawa2008 Жыл бұрын
What's it like working in a three star Michelin restaurant? I'm almost more fascinated by the discipline, dedication and hard work in the kitchen than I am eating at it. Long hours and low pay but an education of a lifetime I imagine.
@simonlhill-si4sx Жыл бұрын
Keep pushing mate
@petrus666love11 ай бұрын
Good for you , as a retired head chef I’ll tell you you’ve learnt two good lessons, loyalty and happiness in your work !😊
@karenrogers903410 ай бұрын
As an Ex Roux Manager it was an amazing time I spent working in the contract catering we worked as a Family Only one problem is when you leave its In the Plounge with you I was Lucky i left to go on Maternity leave Best Place I have ever worked even if the Pay was Not great
@sheiladaugherty480 Жыл бұрын
Absolutely loved this video. 2 of the worlds best.