3 Michelin Star Signature Dish | The French Laundry

[@ParkerHallberg]

Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com 3 Michelin Star pasta for $4 at home: kzbin.info/www/bejne/aGHGl3tqhJ6pl5Y

[@williamcunningham8339]

Only thing that is missing for me is a good shot of the finished plate and taking a bite and giving a quick sentence or two with your thoughts on the final result. Love the channel.

[@seantaylor2046]

You took the words right outta my mouth!

[@ParkerHallberg]

Thanks for the feedback!

[@HavenUpsurge]

I feel like the cook on camera can never objectively critique there own dish and when they inevitably say it’s good it comes across weird, to me at least

[@Nicosdayinthelife]

yesssir

[@billblackstone6040]

How about at the end of the demo the cook tastes it, closes their eyes in ecstasy, then spits the whole mouthful at the camera lenses. 😮

[@stephenschenider4007]

Not a long time watcher but binging tonight after subbing and absolutely love the no bs editing/writing/delivery.

[@ParkerHallberg]

Thank you, I am glad you are enjoying them

[@richsims6870]

Thomas Keller is my kitchen hero 🙌

[@ParkerHallberg]

Nice, I have meet him a couple of times

[@sidnalshaw9192]

You are doing a great job, keep it up!

[@ParkerHallberg]

Thank you

[@greencasper7707]

I’m so glad I found this channel. Amazing work man, I hope the channel grows rapidly.

[@ParkerHallberg]

Glad you like it. Thank you, I appreciate that!

[@qxinstrapped]

Chef, could you please advise where you get your dining ware? Specifically the stoneware…

[@ParkerHallberg]

Hi, yeah the link for these plates : amzn.to/3OYWlzP The bone china is mostly Mikasa, I usually get it at Homegoods but Amazon also sells it.

[@qxinstrapped]

@@ParkerHallberg Amazing, thank you! I also have a couple of bowls from Mikasa. They have some beautiful commercial pieces.

[@trexaz19]

It would be nice if there were close-in shots of the oysters when you are trimming them so we can see exactly how you are cutting.

[@ParkerHallberg]

Thanks for the feedback, I use a lot closer shots now.

[@MrFashion4eva]

Amazing work - keep the videos coming!

[@ParkerHallberg]

Thank you, glad you like them!

[@adamschneider868]

you make me want to do a tasting menu at home. I honestly think you have the potential to do a Zero to Michelin Star technique type series. Where you break down a universal technique and how it is applied in many dishes.

[@ParkerHallberg]

That’s a good idea, thanks for the feedback!

[@PlantBasedTracey]

I love how you started the video and the step by step way you share how to make the dish. The video moves at a nice pace and youre very likable and knowledgable. Great job!

[@ParkerHallberg]

Thanks Tracey, I appreciate it!

[@danielasoria88]

This was so good

[@ParkerHallberg]

Thank you

[@arthurford829]

Great video! I would’ve given it two likes if I got a serving of the oysters and pearls.

[@ParkerHallberg]

Haha, it was by far my favorite TFL dish

[@bbebee3524]

What is the texture of the finished oysters? I suppose I mean, how “cooked” are they? Solid and tender or more like when they are served on the half shell?

[@ParkerHallberg]

It is just warmed. The outside is just set with the inside being similar to a raw oyster.

[@xocoworld6331]

Great video

[@ParkerHallberg]

Thank you

[@barbaracovey]

Nice video. Would have been nice if you tasted the finished recipe and commented on what it taste like.

[@ParkerHallberg]

Thank you. I started doing that in recent videos. This dish was my favorite out of all The French Laundry dishes that I made.

[@anthonypanneck7388]

Great choice on knives.

[@ParkerHallberg]

Thanks dude, kind of an obsession

[@TonyClarke1]

Hope your channel does well, really enjoyed the walkthrough of this dish Had it when French Laundry did a popup in London, as part of their tasting menu, so, great to see how it is made

[@ParkerHallberg]

Thank you, glad you enjoyed. That must have been an awesome experience!

[@lauriehamilton2436]

Attention to detail much!?! Awesome sauce!!!!!💜From one ex Chef to another, I salute you

[@ParkerHallberg]

Haha, thank you!

[@Nicosdayinthelife]

you have your own restaurants in you, if i was your frd i will eat at your place everyday lol

[@ParkerHallberg]

Haha, thanks. Hopefully one day!

[@markkindermannart4028]

I watched a neurotic youtuber spend 30 minutes of video time making this recipe...thanks for keeping it short and sweet - dont forget your cream next time tho!

[@JennysDLiciousKitchen]

*so great how it is made amazing keep it up*

[@ParkerHallberg]

Thank you

[@000DAAN000]

Great content bro you just need to make some good shots of your food like how "NOT ANOTHER COOKING SHOW" is doing it, I bnet that will look awesome!

[@ParkerHallberg]

Thanks, I appreciate it. This is actually an older video and the newer content has changed a lot. Not Another Cooking Show is a great channel!

[@000DAAN000]

@@ParkerHallberg Ah I just got it in my feed, I was already subscribed to you. Keep it up! you definitely have an unique take and the experience to back it up

[@ParkerHallberg]

Aww, thanks for clarifying. I get quite a few people commenting on the older videos still that haven’t watched the newer ones. Thanks, I appreciate it!

[@Maplecook]

Awwww, yiss!

[@ParkerHallberg]

Thanks homie

[@Maplecook]

@@ParkerHallberg I gotchu, fam!

[@tommyharmon214]

Interesting Fact, Thomas Keller has never tasted this dish due to being allergic to oysters.

[@ParkerHallberg]

That is interesting, thanks for sharing

[@deardaughter]

What a great channel.

[@ParkerHallberg]

Thank you

[@johnathonpak3139]

If we wanted to make this on a budget, what would be a good replacement for the caviar?

[@ParkerHallberg]

The best replacement would be Hackle back roe or paddlefish roe. I haven't had either , but what I know about them, I would go for the Hackle back which is actual caviar while paddlefish is a good alternative. Best place to order them would be online or maybe Whole foods. I just added links in the video description from the place I get my roe. If you get some, let me know what you think!

[@johnathonpak3139]

​@@ParkerHallberg Thanks! I will try it out. After tryin this dish at FL, I was floored. It was my first time at a 3 star and it was amazing. Went to many since then!

[@ParkerHallberg]

@@johnathonpak3139 Nice, that is a great first!

[@gundropmusic]

eat it for us! tell us what it tastes like

[@ParkerHallberg]

Will do next time! BTW, this is the best tasting TFL dish so far.

[@gundropmusic]

@@ParkerHallberg oh nice, yeah want to try it. it's hard for me to imagine what the tapioca and oyster juice base is like. cool vids :)

[@ParkerHallberg]

The tapioca mostly is texture. It cares the oyster flavor well.

[@Jacksirrom]

I appreciate all the trouble and especially the quick edit, but this bourgeoisie blob food looks really kinda nasty.

[@ParkerHallberg]

I get how you could see it like that, but this is hands down one of the best bites I’ve had, but I love oysters and caviar

[@presidentoxford]

More coffee QUICK.

[@ParkerHallberg]

Yeah, I edited that video fast.