5 Michelin-star chefs reveal secrets of French cuisine

[@ChefJeanPierre]

What a great channel! Amazingly produced video that capture the love, passion and talent that is needed to be one of the best of the best! Thank you for taking the time.

[@WatchRayPlay]

Hey Chef! We must have the same video suggestions on youtube! Que'st-ce que c'est ton secret du cuisine francaise??

[@THEsecretsOf_FoodFrench]

Hey chef 👩‍🍳 your also must video baiv 😊😊

[@terrybear5398]

This took my breath away. Such dedication, passion and pure Love for their creations, at each and every step, leaves me awe struck. Can one only imagine if each of us took that depth of approach to what we create?

[@smokeymcpot69]

In the words of Sam Cooke what a wonderful world it would be

[@Mistanyycguy]

Beautiful how this documentary gives me a deeper awareness and appreciation of the natural beauty, art and connection that exists in this industry. So much life and creativity involved, not just pretentious chefs and overpriced food.

[@sandrastrabeikaite1034]

The last shefs words were so true and beautiful it made me cry. Amazing documentary

[@server.bay.Walter]

I grew up on a farm and we use to cater for people. Then I went to cooking school and now I find myself wanting to grow all my food ingredients so I can flavor them with love. Then cook them for everyone.

[@Ursaminor31]

That sounds divine. I dream of the same thing. Much love to you in your dream.

[@zed4225]

Absolutely beautiful fresh produce in France, the peaches and melons are devine. Perfect growing mediums, perfect weather, perfect land and lovely people, Vive La France!

[@tecnetcom]

Go to Colombia and then you will see really beautiful, rich lands, variety of fresh products like nowhere else. The country with the most variety of fruits, the most biodiverse in the world by Km², with the best coffee in the world, etc.

[@catheline51]

I lived in Paris for 4 yrs. It does not take long to become a food snob after living there. I've never had such 1st class food experiences since.

[@gregjohnson720]

I would love to watch this with the audio in the original French language.

[@abdulbasit4011]

You can not give respect to the plate Unless have respect for the produce where it comes from...well said

[@austinreeves5221]

Yeah

[@MobileAura]

Any chef can cook good meals with the worlds best ingredients, it’s almost always about the ingredients.

[@2804Freedom]

This documentary was eye opening, what great craftsmanship. Greetings from Germany, your neighbour.

[@aquarius4953]

I'm French. Three starts restaurant are certainly exceptional, I have never been, but unfortunately nowadays too many restaurants in France are mediocre or even bad. Some pseudo chefs don't prepare anything ,they make do with grated carrots bought in plastic boxes in the nearest supermarket at 1 euro and they sell that 5 euros 10 euros or more. I don't call that "restaurant." The big problem is : most youngsters are unable to recognise good products nowaday. You can fool them so easily. Present them a veal escalope and a turkey escalope they won't see any difference. Who are able to recognise real sausages and industrial ones ? Who knows which part of a beef give the better steak ? Who really cook at home everyday instead of eating take away food or frozen food, salad in plastic bag.You must educate the taste buds are a very young age, show the difference between great products and not so great products. The difference between a pasteurized cheese that tastes like plaster and an unpasteurized Brie or Camembert. Mashed potatoes made home. Etc. Well I stop. It's dinner time now and I'm a bit hungry. I'm also a bit angry because if we don't pay attention our cuisine will lose it reputation and that will be a pity.

[@janjay913]

Definetly you are right , not many people pay attention what they are actually are putting in their mouth, as long as it looks good , if we start talk about wine I don't know how these people would recognise Merlot from Cabernet , but first they should learn their food I guess , I used to work in a Michelin Star Restaurant in London, really famous one ,Modern European cuisine , as a head waiter , we had a lots of classic french dishes as well , for the wine only sommelier was allowed to touch them , most of them were french guys of course (we had great time btw )and we had a case on a table with a vegetarian lady who was served by one of our new waitresses , almost the whole meal was perfect from the beginning to the nearly end , but I sad ALMOST , cause we messed up BIG TIME at the end , and I sad WE, cause whenever there is a mistake in the restaurant in front of the house - it will be taken by the whole staff, so the lady order was some classic vanilla pannacotta with some berry compote ,nothing so pretentious , nothing so new , but unfortunately the panna cotta is made with jelatin and a vegetarian person cannot have it , so the lack of food knowledge of the young waitresses as you sad (and of course the inattention of the rest of the team including me ) put us in a very bad situation for a restaurant of that calibre ,it was so embarrassing ,that we had to welcome the guest again with a free meal , we all hope this will not go into the trip advisor's reviews and many more troubles u can imagine....so yes I agree with you, nowadays , before you "put something on your table" better find first what exactly is , cause somethimes could cost you a lot , for real , Im sure this girl will remember it her whole life as I do....😀 ...ups my mac'n cheese looks ready ... take care and go visit some 3 Michelin star restaurant buddy , you will be amazed, especially as french im sure you appreciate the good food ,🙂btw 5 star I never heart of 5 star Michelin by the way , however have a good one..

[@zed4225]

I love that grated carrot bought in a punnet from French supermarkets, I always asked for it to be brought home from my Mum and Dads day trips to France. I miss France and I miss that grated carrot in that lovely dressing it comes in. And I miss my Mum and Dad too.

[@cioccolateriaveneziana]

@@janjay913 Well, the lady should have known what panna cotta is, I mean it's general knowledge that it's made with gelatine. But your approach (never to blame the guest) is a sign of a good customer service!

[@cioccolateriaveneziana]

Hm, I read somewhere that nowhere in Europe is the popularity of McDonald's as high as in France... What does it say about the shift in the society?

[@janjay913]

@@cioccolateriaveneziana Thank you, it is truth, it's the main thing you actually learn in those type of restaurants , as my menager still love to say : "You can go and be a waiter or bartender or to get any kind of job in this industry, it's full with restaurants, brazzeries and eateries, especially on the Highway, but if you work here in this restaurant with me - I want you to know something-we are Different and that's what makes us who we are today and why we are full everyday! " .... (attention to the details, let's see how "simple" is that🙂).

[@honglee6100]

one of my greatest satifactions working as a cook is working for a hard ass chef and hes says somethings good and adds you name in a way u know u nailed it ..gj jerry

[@zazuzungu1334]

So many lessons about life through food.

[@arno222444]

Exactly, glad you noticed it

[@peterstroncek6340]

After watching this video a few minutes I realizedI that, thats that restaurant is just on a perfect place!....just corresponding your passion about a food u make...amazing!

[@louiselincoln]

I am so massively impressed with the translation of this, it is so intuitive and true to the original message that the experts are communicating. Thank you.

[@mediclimber]

I'm very impressed, such attention to detail, even when setting the table.

[@Apaurie]

I remember what my uncle told me one day: "Learn, learn and learn all the time! That's the key of success". In cuisine, you have to learn the way the veggies are made, to appreciate them, you have to know some butcher technics, you have to know how the spices work, how the sauce work, how to bring an unforgettable ambiance/atmosphere in your restaurant. You also have to learn about art in some aspect to appreciate the colours, the goemetries.....And much more. You never stop learning. Im not a chef, i don't even work in Cuisine, but I do love it. i cook almost every day and even if I will never get the same experience as the pple working with chef have, I know, by investing a lot of time, I will be able to create something. not in the same professionnal standard but far beyond what you could expect when you are not a pro. Since im cooking: Im learning the plants (aromatic kind), the veggies, the fruits, the dried fruits, meat and fish......Plus, when my family is letting me know it's good or not bad, it's a faillure. These lessons in this video are more than gold or jewelry: learning, a good taste for failure, criticism mind, motivation, curiosity, open minded, creativity and technique. Soft skills common to many other fields.

[@richardfitoussi6276]

add one more thing: LA RIGUEUR DE LA DISCIPLINE, first with your self and then throughout the team.

[@benzzoy]

@23:02: It's interesting that the fishermen did not appear to use the Ikejime method to dispatch the fishes, for optimal freshness preservation. I originally thought this video was old enough, but the credits showed that it was released in 2013.

[@fleurarkesteijn5122]

I looked it up because I never heard of it, vox did a good piece on it, so educational!

[@Anna-be8pd]

Merci pour cette expérience incroyable, j'adore la cuisine française 🇫🇷 Vive la france!!!!!

[@daveg9000]

Great piece...another excellent example of the importance and respect paid to food culture in France...

[@laurentlavigne1851]

Food is life

[@kato2531]

I notice one thing watching this video... And that's is every in the video wether farmer , fisherman , or chief they are all passionate about what they do.

[@gronkiusmaximus]

Hmmm, if you're right, I wonder why people are not eating your food or other low tier/low rank cooks, but instead, they choose to go for what these high rank michelin star chefs make... Because it's better lol, if the rich man that asks for the best of the best chooses it, you can clearly see why lmao, because it's good, if people didn't like it so much, they wouldn't blow hundreds on it, maybe some pretentious people would, but there's still many people that go to these places simply because they know they can get great food out of it, and they have 0 care for the atmosphere or the expensive feel to everything

[@Paul_Sleeping]

lin juan So true. I've watched so many shows like this one. All Michelin chefs are ultra passionate about what they do. And all of them always source their food locally and freshness is overall key. And some of them actually have their own farms that grow produce they need.

[@Furn427]

I think you just had a bad experience. It's true some chefs get very despotic (I have been through it) but you have to respect the quality they come out with, and they are perfectionists @@DogmanCastroJ

[@Furn427]

@@DogmanCastroJ what video?

[@theric66]

@Lia Flexx no not always because a lot of people work only for the money and not because of passion, it's unfortunate but not many can earn a living from what they like doing.

[@Beachcomber95]

Thank you for uploading this !

[@paulh7589]

Keep it fresh, clean, simple and you can't go wrong. Usually if something tastes flat it just needs salt.

[@renaelovett9559]

Me but I really enjoyed this there were a lot of ingredients that I love to experiment with and gave me some new ideas to try!!!

[@alejandrolegra4543]

dude living in the beautiful mountain landscapes with his goats making cheese loving every second.

[@fleurarkesteijn5122]

A real mood honestly

[@diegovelazquez9461]

Those mountains are beautiful

[@fmilton20]

Customer, "This dish is wonderful" Jean Sulpice, "No, it isn't good enough"

[@123234345jack]

Jean Sulpice: “Here’s your refund, get out.”

[@martinhenry7284]

@@123234345jack xD

[@lore.keeper]

The passion and vigor these people have, both the chefs and farmers, is so inspiring. They deserve to be prosperous as they are 🌻

[@lorandoane118]

You guys make me so happy. What a great video!!!

[@VcassCsoto]

Immediately proud of the English narrator giving those emphatics good job

[@wincentchngwinnshern1826]

Its a meditation for me watching this masterpiece

[@valeria-militiamessalina5672]

More Chins than a Chinese phone book

[@LocalFood4553]

Nice your videos,. thanks for showing.

[@messrsandersonco5985]

It's true. The markets in the villages breathe life into them, especially in the winter! After all, a major supermarket may be 10km or more away.

[@lukelucy1980]

Interesting, great to see such passion. Impossible if you can't get such ingredients.....

[@lore6803]

These guys are talking about art. It just so happens the medium is food.

[@jbar2.048]

My thoughts as well.

[@anthonyjohngarcia4455]

thank you for this great video ..

[@eliottsamson7715]

Loving this overdubbing!

[@Processor609]

>When the quality of the video and editing matches the quality of the food and content of the video, it's absolutely pleasing. Thank you, seriously top tier quality here.

[@terrybear5398]

Simply Fascinating!

[@thefrenchgardener1865]

I admire the personal interest each chef has in the producers of the ingredients each uses.

[@Dubai1066]

A lot of hard work goes on to serve Michelin-star Food .

[@JustAThought155]

Wow! I am loving this show! Can we purchase it?

[@carlosfigueroa790]

Greetings from Central America. Guatemala city.

[@dzenisalickovic5868]

These guys are living the life....

[@angeleusebio9451]

AMAZING CHEFS

[@AlanHope2013]

Hilarious when the fisherman had a Geordie accent. Nice touch of local colour there.

[@emzgotchannel9887]

Whooah it's really amazing i wish I'd could be a great chef someday 😍

[@iCircleKi]

60 covers, that sounds like a dream.

[@murilocruz7752]

Secret of French cuisine: Butter. :D

[@elisannem5685]

Non, la patience...prendre le temps de choisir ses ingrédients, prendre le temps de cuisiner, prendre le temps de manger... c'est long mais c'est bon, miam ! :)

[@unemusiqueunjour]

@@elisannem5685 On y pense pas assez mais le temps est l'ingrédient le plus important en cuisine

[@brandonle6236]

Cheese a d wine

[@crazyjackfr]

@@brandonle6236 only good one's.. ;)

[@aquarius4953]

Not only. Crème fraîche in Normandy, salty butter in Britany, goose fat in Perigord, olive oil in Provence etc.

[@michaelovrutsky5927]

The best food in the world!!!

[@cedarpoplar7443]

I never took in to the business although my pops was chef for 25 years in the the great plaza hotel across the street from Anaheim's Disneyland. I still have a knack for cooking, and I think I would've made a good cook. Today, my main objective is psychology and playing old Gospel songs on the piano. But, I will always love to cook. It runs in my veins... Pozole, ceviche, puerquita chivil, tamales Salvadoreños, and my favorite: Guadalajara's pipian - with it's marinated cuttings of onions in lime juice. I miss my grandma 😢😭😭

[@robertronning7016]

Appreciate all the best secrets for last

[@piwkoD]

"I have 150 goats and i know all their names"

[@piwkoD]

6:43

[@DogmanCastroJ]

Yeah i think its bullshit too i dont remember 150 people 🤣🤣🤣🤣

[@victoremmanuell_ptbr1902]

The secret of the REAL French cuisine: uniqueness, talent, refinement, innovation, sense of proportion, style, and very good taste. The French invented much of the culinary techniques that other countries use in their national foods. I'm not French, by the way!!!!

[@victoremmanuell_ptbr1902]

@Elena Reyes The french cooking methods can include, but not only, flambéing, sautéing, poaching, broiling, grilling, braising, and baking who was VERY copied by the British, Americans, Italians, etc, etc

[@victoremmanuell_ptbr1902]

@Elena Reyes WTF........ I can tell dozens of things that France taught to other countries in the world, from cuisine to dance, from literature to philosophy and science, etc. France is an ancient country, my dear !!!

[@victoremmanuell_ptbr1902]

@Elena Reyes Perhaps a very few ones in Africa or Asia, but All Americas and most parts of the world were indeed influenced at any moment by Europe in terms of culture, language, clothing, etc. For example, you are talking to me with a language originated in EUROPE (England)......

[@Processor609]

@@victoremmanuell_ptbr1902 >I definitely agree to the French contribution in humanity and society, but to discredit America and directly say that all of these styles were "stolen" from or used because of the French is intentionally discrediting everybody who has worked in every aspect for these other countries like as if it wasn't for these ideas, the world wouldn't spin. Please do NOT discredit ANY countries because you definitely did NOT have to say that.

[@Processor609]

>You are clearly just bragging and glorifying. How can you expect to be respected by having an attitude like that? Why even comment publicly about that and nothing else or even being informative? You have to be more open minded and and considerate. Be more thoughtful with your words.

[@chefhomeboyardee8]

The real secret of French cuisine. Butter. Butter. Butter.

[@kathleensmith644]

Also wine, brandy and cream.

[@vervor]

Frenchman with irish accent is my fav :)

[@jonathanfinan722]

There is literally no one with anyone approaching any kind of Irish accent in this whole show.

[@conorhughes6018]

He means the fisherman with the Newcastle accent!

[@FreemanGamingHD]

he's from my neck of the woods. Newcastle (Geordie)

[@willemp6432]

This should have been 3 hours long.....I wish I can give this a 100 likes..Merci.

[@drummerlovesbookworm9738]

💕 I enjoy this channel.

[@randomstuff3285]

"Cooking like a chef I'm a 5 star Michelin"

[@nissabelk1486]

MHR stray kids

[@chefbrigstv3754]

I watched this movie it makes me motivated and giving me a new ideas of experimenting different kinds of sauces and dishes as a cook on greatest achievements if i earn a michelin star is hard work, dedication and reinventing a dish so that you can earn stepping stone for 1 star

[@gamestv4875]

No wonder the French are good chefs and cyclists. They think about new recipes and ideas while cycling. I think michelin quality recipes originate from the Tour De France.

[@Furn427]

and Michelin is a tyre company

[@ennio9230]

as far as i know, french are not good in cycling

[@Hugo-yd9tj]

@@ennio9230 They are among the best in mountain biking. Does that count?

[@ennio9230]

@@Hugo-yd9tj Le patriotisme c'est bien, mais de là à qualifier les français de grands grimpeurs aujourdh'ui... Thibault et Romain ont des performances en dents de scie, non ? Cela n'enlève rien à leurs qualités, bien sûr !

[@Hugo-yd9tj]

@@ennio9230 En disant "mountain bike" je me référais au VTT. Barel, Vouilloz, Bruni, Pierron, Nicole, Cabirou en descente; Clementz, Oton, Ravanel, Courdurier en enduro; Absalon, Ferrand Prevot en xc... entre autres. Je ne connais rien au vélo de route :)

[@elisannem5685]

Le secret ? La patience...prendre le temps de choisir ses ingrédients, prendre le temps de cuisiner, prendre le temps de manger... c'est long mais c'est bon, miam ! :)

[@whatchamacallit70]

elisanne M I don’t know what you said but it sounds good!

[@martinhenry7284]

@@whatchamacallit70 The secret ? Patience...take time to choose ingredients, take time to cook, take time to eat... somewhat long but good, yum ! :)

[@pauluss1053]

watching this during COVID-19 lock down at home and could just fancy some fish n chips :(

[@ginalai5401]

Very good ❤❤❤👍👍👍

[@Sifezekile_N]

High quality and high quality produce

[@TenzinRigsel007]

France = world class food.

[@ertac7459]

Gsr Badell = jealousy and haters but we love u still 😘😘

[@nanderlizernanderlizer684]

@@ertac7459 not really, french food in cafes and home cooked french food is nice. but, food in french restaurants can be very mediocre and often pretentious.

[@ertac7459]

Nanderlizer Nanderlizer Whatever you see, you know nothing about it! neither in French cuisine nor in French themselves, stay in your jealousy! you are uneducated and you made yourself that on your prejudging on the French it is lamentable! But success attracts the jealous it is well known, France is a victim of its success;) (last answer) ( english translation)

[@triffle69]

Gsr Badell Prove it ? Big mouth !!

[@gringologie9302]

@@nanderlizernanderlizer684 dont go in restaurant for tourist.

[@MissJudyJetson]

If only we had more chefs like this in America.

[@zemekiel]

Why? So they could ask "Do you want cheese with that" in a french accent?

[@gringologie9302]

A lot of french chef work in US. They are very well pay

[@MissJudyJetson]

@@gringologie9302 .... I'm sure some do. But they are still restricted by the government on what products they can and can't use. Like if one wanted to go and forge for ingredients to serve in their restaurant and make money off it they can't. If no money was to be exchanged one could forge for ingredients to serve. The people in the government here just want to control everything they can. In Europe telling someone they can't forge for a restaurant is like slapping them in the face. It's in their ancestry. It's in ours also but most Americans as a whole are to caught up in technology to know even know nature exists. The government makes sure of that.

[@ssb1389]

What is the music at the end? Can anyone tell the name?

[@manjulachandrababu7655]

Excellent Kerala spaces from India 🇮🇳 🙏🏻💕💐

[@fasteddylove-muffin6415]

@ 27:00 in...I take it the "secrets" are all given towards the end?

[@marypoppins9461]

LOL @ the dubbing english accent for the fisherman

[@premacharitra1]

i would like to Come and dine here..for sure before i get old....

[@TheFrenchscot]

For everyone complaining about prices and quantities. This is not mcdonald's. It's all about the quality and art of cuisine. Behing every plate there is chemistry and products of quality. You can find quantity and good cuisine in traditional restaurants far from touristic areas (where they serve medium quality food most of the time). Also, don't take for arrogance seriousness that derives from years of discipline and passion.

[@didiermeurgues4267]

At 23:45 the fish seems more "stressed" by his intrusive fingers... that he thinks !

[@zed4225]

Thats passion

[@J35h13]

Farming, cooking, eating. It's biblical stuff.

[@boriserjavec6470]

Jesus Christ is Lord and saviour

[@valeria-militiamessalina5672]

If you are a biblical kind of person..

[@pengwings1562]

MPW always say that respect the produce having fresh and good ingredients is the key. Cause mother nature is the greatest artist. But using fresh , canned or Knorr it's your choice

[@andrewv.9142]

gotta love that voiceover for the fisherman lmao

[@zzebowa]

Anyway, as some one said, French butter, President is the best, is key, but also good sea salt. You can use a lot and it never has that chemical taste. Carmargue salt form Aigues Mort is my favourite.

[@suarehanafoods5244]

Very good nice I subscribed you

[@salifsoumah3774]

Très bien

[@Processor609]

>The translations are actually very beautifully translated, and also, they translate the emotions well. They overlap each other like if it was live conversation, and it's extremely pleasing to listen to when just left on in the background. Great job. Great music, quality, and levels of actual audio.

[@ivonekvapil4185]

Please tell us the price is it such a big secret?

[@AkkiDk8]

My secret? Knorr Stockpot!

[@Furn427]

OMG the Marco trend is everywhere !! This completely shattered my nature video stroll

[@Khrist75]

That's why you always will be visited for your near Burger King...;-). Tasty from France...

[@boiledfrog5739]

These french speaks very good English

[@FreemanGamingHD]

lol

[@WookieChewie13]

lol

[@Jdalio5]

It was a translatoure

[@AceofDlamonds]

The Masters!

[@AEPMUSlC]

Great video but the dubbing is a bit awkward to listen to... I don't get why this is a thing, subtitles are much better.

[@ruthhevia9217]

GRACIASSSSSSSSSSSSSSSSSSSS . SALUDOSSSSS

[@LA_Viking]

Apparently the first featured chef made a frittata and not an omelet. That's okay by me as I prefer the texture of a frittata. And admittedly I am fascinated by the hard goat cheese mentioned. I have not yet had the opportunity to sample such a cheese. Anyone producing one, feel free to send me a sample LOL. Who knows, you might gain a regular customer!

[@edtaggart9779]

The Best

[@eligenovese783]

Subtitles would of been way better

[@peterstroncek6340]

18:11...please how is called that terrine?

[@killmelemmy2170]

Peter Stroncek I’d say it’s foie gras with truffles.

[@BabyBoomersDoomer]

Respect the produce

[@Revelwoodie]

I'm enjoying the video, but WHY use dubbing? Can't you just use subtitles? I'd rather hear the voices of the people who are actually in the show.

[@fbidonuts1702]

They be like: ""cooking like a chef imma 5-star Michelin"

[@jennyange59000]

Félix 😂

[@tetesdeveaux9550]

one problem with all the wocomo vids translation is inaccurate and annoying. wish it was subtitled.

[@amitupadhya90]

tetes de veaux totally agree with you

[@yodachef]

oui, moi aussi c'est penible

[@chambinabi9646]

Subtitles would be better though in my opinion

[@abcxyz-cx4mr]

I completely agree

[@adeferranti4610]

Key ingredient is the passion

[@rastajuan7]

And butter, lots and lots

[@cioccolateriaveneziana]

"A town with no market is a town without soul." And: "A market brings oxygen to the town." :-)

[@GrowingDownUnder]

I'd like to see more about how they prepare the food, not where the food comes from

[@camembertdalembert6323]

where the food comes from is the most important thing. When the food is good, you don't need a lot of fancy stuff, you can even eat it raw, it will be good.

[@Leijona321]

@@camembertdalembert6323 Yeah I'd prefer cooked pig, raw meat really isn't humans food..

[@camembertdalembert6323]

yes meat must be cooked

[@B0KZY]

All prep is just portioning out meats and anything else that needs to be pre weighed. You will also need to top up your ingredients you will be needing the whole night before hand ex: veggies, sauces topped off, salad bar full for the night. Checking expirary dates on stuff that might or might not be able to use to avoid anyone getting sick. Alot more stuff aswell. Its a highly stressfull job. Being a cook is great though. 10 hour days/5 days a week is an easy 50 hour week not to mention tips are great. And they add up quicker than you think im getting $1000 plus tips every 2 weeks. So about $1200 bucks every 2 weeks. Roughly 2400 bucks a month. Its worth it for someone who has a passion for it.

[@shadoshahad1546]

I agree.

[@maggieretzvlogs6771]

wow..........