Amazing BEEF MILLEFEUILLE by Chef Renaud Dutel at STAY by Yannick Alléno in Dubai

[@nicholascrow8133]

Love this, classical old school techniques, such as the skewer to the lip to test the temp. Proper hands on cheffing!

[@qslyearrhid5606]

I miss working with chef renaud😍 thank you so much for sharing your knowledge and skills when i was still there at STAY.. May you have that 3⭐⭐⭐.. Maybe after 3 years i will be there with you again.. To God be the Glory🙏

[@sushimomma]

I think we would've liked to see how the actual beef millefeuille is prepped :( Looks yummy tho!

[@JohnD357]

Absolutely right.

[@Twobinator]

thin slices of really fat beef, thin slices off mushroom ( big ones probally cepes? ) and pack it tight with foil and use meat glew in between the cepes and meat ( forgot the real name )

[@JohnD357]

@@Twobinator I pretty much knew the beef and mushroom parts. It's the "meat glue" that could be a lot of things. You could use gelatin for that matter, like other terrines.

[@Twobinator]

@@JohnD357the "meat glue" is called " enzym transglutaminase. " its a organism that you should keep at low temperature, we mixed it with powder of any green herb to make rolls of pigeon etc. you can also use it to make steaks of leftover actually aslong as you roll it tight with plastic and let it rest in the fridge for like a day

[@JohnD357]

@@Twobinator Thanks!

[@JK-cz1km]

Like that moment where he licks his fingers (probably out of habit), realizing he is on camera while he goes to grab the seared lettuce, decides to wash it for 1 sec and then can't see a bin for his dirty paper towel, just continues to throw it in the corner next to tge sink behind the wall lol

[@crimsonfancy]

I noticed too but doesn't bother me. Humans are not fragile and touching a door handle or any surface is easily more of a concern to be contaminated. Kitchen are not hospitals but in many cases potentially more sanitary. Food product comes in less "sick" than we're taught (for extra safety) to assume.

[@qslyearrhid5606]

You have no idea how is it working in a michellin starred restaurant.. Very busy and lots of work to do.. We are only humans.. Nobody is perfect

[@nickchannel5364]

Fine dining was always a way to get rich people to eat their vegetables.

[@宥閎程]

雖然是在高雄但是時空機應該是還沒發明創造出來

[@宥閎程]

O的機發射了鱸魚菲利現切去冰箱拿一條魚取魚片兄弟我有看過武松和魯智深現剁漢堡肉會不會BBQ了

[@Sun_Tzu1]

If you would tell me that millefeuille du boeuf existed i wouldn't believe you.

[@qslyearrhid5606]

We served that at STAY.. It really does exist

[@claritean]

just give him a microphone

[@pascalekaiser1396]

What was this then? Horrible prep and plating..

[@qslyearrhid5606]

No, it isn't.. Very simple but very delicious.. That is 2 star michellin do not judge and underestimate his capacity

[@schmidcl77]

2023 and still meat 🥱

[@Williamstanway]

What's wrong with meat ,

[@GeofryMasters]

Go eat some bugs then you muppet

[@qslyearrhid5606]

That is so delicious we served that with perfection..