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Admirație și mult respect din România

Il admir pe Raymond și il urmăresc de ani Alt comentariu nu mi permi t să fac Nu mă impresionează nimic Doar Raymond si Adam Respect și admiratie din România

The Chives look like someone cut them with a blunt knife

I would love to see him cook with Chef John from Food Wishes. The deep respect for the food would be Bob Ross level reassuring. Also I would be willing to bet he would kill Marty Matheson with a shovel within 5 mins.

Jean-Pierre says you should grate it the other way so you can see where you’re going

MNOGO MI JE SIMPATICNO KADA VI KAO FRANCUZ PRICATE ENGLESKI JEZIK, IMATE ONAJ ŠARMANTNI FRANCUSKI NAGLASAK👍 VELIKI POZZ IZ DIVNOG SARAJEVA, BOSNIA&HERCEGOVINA, I LOVE YOU🙏♥️

👍👍♥️♥️🍀🍀🙏🙏🥰🥰🥰😋

Toliko mahanje rukama iritira.Uzas! Ne znam za sta je dobio Miselin zvjezdu.Bezveze.👎

Dear Raymond, whatever happened to the butter, please?

Respect Raymond Blanc! This is the man who taught Marco Pierre White how to teach Gordon Ramsey how to make himself cry.

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Too much talking

ALLONZ Y

Raymond Blanc in my favourite chef!! But I feel this cake might have been better on a lower heat, personally I like to make holes in mine for the lemon drizzle to sink in, maybe this would then become too lemony with this much lemon zest. Anyway I will try this recipe because I feel I should. Raymond has the most wonderful kitchen garden I have ever seen !! I just love him.😊

Absolutely gorgeous place!

What a wonderful garden!

No other chef is more deserving of this achievement.

This is the man who taught Marco Pierre White how to cook.

most famous serbian brandy is made of plums, it's called sljivovica, or how german stole it from use and call it slivovitz, while word sljiva actually means plum in serbian. there is an idea for you guys, you brits like to drink don't you?

The secret to French cooking…first some butter, later a bit more butter then at the end some more butter😋

Does anyone know what make of pressure cooker he's using?

Raymond Blanc Chicken Fricassee with Vinegar & Herbs In cover pot on low heat simmer for 20 minutes 4 chicken thighs & 4 chicken drumsticks. Combine with 1 Tbsp butter and 1/4 cup oil for cooking chicken skin. Season with: 1 tsp salt 1/2 tsp black pepper 2 tsp Tarragon Top Chicken 4 garlic cloves and 2 large tomatoes, diced for braising Add 5 Tbsp red wine vinegar 100 ml dry white wine Reserve Chicken and garnish with 1 Tbsp parsley. Puree French soup.

Very good

Chef blanc is a french man i thought he would be making french omelet, maybe not. But it looks more appetizing than marco and gordan combined.

I have had traditional French food and worked with people from Thailand and it always amazed me the opposite take they have on not just how they cook but ingredients, except for base sauces.

Love it

I think people who r criticising him forget that he is showing a dish for home cook he is not showing of his “skills”.

Around 4:50 looks like he catches himself in the head with the spoon

Wait a minute... "six minutes on one side and then six minutes on the other"? That means the beans were steaming hard for at least 12 minutes. That's ridiculous.

Interesting idea to bake the glaze onto the cake. Like a confectionarie

yo i met this guy

One of the 3 Mortal Gods I respect, love and watch with joy in my heart. The other two, are David Attenborough and Alan Titchmarsh..Hope they live another 100 years🥂🍾

Lemon drizzle cake is best done in (what we in the UK call) a swiss roll rin i.e a traybake. That way there is more surface area to take the glaze. Also best to apply the glaze when the cake is still warm in the tin - it seems to absorb it better, and you can get more into the cake! You then cut rhe cake into squares.

One of the greatest chefs in the world. I would be honored to work for him.

Amazing!! One of the greatest chefs . And as always very simple ! Very good !! . So many simple plates that are spectacular ! They keep the fine standard of the more you add the more you take away from food

Dreamy day at the Manoir. It only seems like yesterday we parked our very modest cars at the Manoir for lunch and stayed for dinner and we were all embarassed to have our rust buckets washed and cleaned whilst we were inside. It was the start of our love affair with Raymond,his food and genius by the way, and his warmth and that of his team throughout the years. The design of the Manoir came with much oohing and aahing!

Are you French? Nice recipe. Thank you

The recipe doesn't match what Raymond made? If you follow the recipe you're going to get a very vinegary dish. It's not 5 Tbsp of red wine vinegar, it's only 2 Tbsp...Odd that a master chef like Raymond would let a recipe changing mistake like that slip through the cracks? Also, "rapeseed oil" is the way Raymond's accent pronounces "grapeseed oil."

I make this cake weekly, Thank you Raymond - stay safe

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Monsieur Blanc, with all due respect & consideration, please, can you tell us, the curious ones: why haven't you considered to take those chicken chunks through flour at first ? I usually find that most chefs tend to do this when they are stewing and the motivation is "the perfect golden colour". Though, you didnt. Please enlighten us about the disadvantage of flouring the meat at first. Thank you and keep up the good work ! (and my thanks to Marco Pierre White's book that certified you as one of his mentors, thus automatically earning me as a full time subscriber to your channel :) )

Not very good camera work and/or editing.

wow, awesome. would love a slab of haddock on that

If he served that at his restaurant, he would lose a star

Fantastic. I enjoy your presentations Raymond and good on you and all those helping.

He is so beautiful. And his big arms were stupidh0t before he started doing all the arm stuff at the end.

My favorite chef

This is horrible

My fav omlette