Cooking Venison with Michel Roux Jr.

[@coolcoconuts4453]

All about that balance of flavour, the pumpkin, the butter, the veal, the butter, the mushroom, the butter. It all just melds together wonderfully

[@ledflaplin2001]

Veal? It’s venison (deer)

[@marcushynes9999]

The butter

[@Old_Gil_Gunderson]

It's his choice.

[@luap89]

Love Michel Roux Jr and cooked Venison for the first time this evening. Watched this video later after a few wines and stouts and have cooked it the way he said. CHUFFED. GOD BLESS THE ROUX's!

[@1983nanenane]

I love classic dish like this one!

[@oliverwan1520]

“If his last name is Roux, the bastard knows how to cook” - Gordon Ramsay (2010)

[@Masterchief23]

And steal staff tips

[@BacktoGood1]

you gotta do the full Roux!

[@JBugz777]

1:44 Hop-La! One for the cook!

[@grantgrant8554]

For those of u who say too little sauce, in fancy restaurant they would dress it with little sauce and serve the rest of the sauce at the table so the guest could pour more if they wished.

[@l.o.3954]

love the simplicity

[@paulinelambert7780]

In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times, and sometimes as little as fifteen minutes for meal times. Booth's Guardian article noted that in response to the exposé, "Roux said ... he was 'embarrassed and sorry' after the Guardian revealed he was paying chefs as little as £5.50 per hour when they were working 68 hours per week." In late-2016, it was revealed that Roux was keeping servers' tips and service charge. In light of this, he vowed to "scrap tips and service charge", instead including them in the cost of a meal. This has garnered backlash from customers and critics alike, as it leaves the customer with no viable way of choosing how much to tip, and encourages the inference that the optional service charge is now mandatory.

[@THEGREEKFAMILY]

Hi. What is the green sause?

[@MM-ob8ti]

Wow, I would love to try that. I have some Michelin Star check list.

[@CooManTunes]

Same here! I'm starting at the bottom and working my way up. First will be a local tire shop, to eat some of their finest Michelin tires, and last will be the Waterside Inn, where I will order an entire fillet of beef en croute. :)

[@lampardhernandezpena7026]

In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.

[@maddierosemusic]

Too bad, they can go work at McDonald's for more, and LEARN NOTHING. A true chef is not in it for the money. Jacques Pepin at age 13 was paid nothing, only a place to sleep, as an APPRENTICE. That's how it goes.

[@ElSkizzle]

Other people go to universities and pay hundreds of thousands for information they can get for free on the internet. They get paid to be taught by one of the best chefs on the planet. No way you can learn that in a library or on the internet.

[@Fingersofjoy]

@@maddierosemusic does not matter...5.50 an hour is slave labour and he is clearly making enough to pay his staff properly...getting experience is great but it does not pay your rent and bills until your are very experienced...I'm doing it 20 years and no phucking way I would have worked for peanuts early in my career no matter what kitchen it was in

[@carolineflanagan4521]

drinking game. take a shot every time he says butter

[@stefanlundin9649]

Are you giving the tips to your staff still

[@gardnerjp1]

I would eat that. Great looking dish!

[@elianeazevedo6336]

Michel Roux Jr sou sua fã.

[@parthadey2415]

THAT PLATING UP!

[@707ridah]

Not gonna lie, I've been a Chef for 16yrs and yes y'all are right, fine dining is beautiful art and you get ripped off with bites of food

[@johnmacdonald4511]

I keep seeing these videos of chefs cooking back straps and calling them loins.

[@ChefJohnPolitteItsOnlyFood]

sweet

[@beingarnav1993]

1.39 shouldn’t he be using the brown chopping board for cooked meat as per color coding? Yellow CB is used for raw poultry

[@AdrianMulligan]

The yellow chopping board is for cooked 'ready to be eaten' meats and charcuterie! The brown CB is for root vegetables grown in the soil! Green is for fruit and salad, red is for raw meat and blue is for raw fish, white is for bread and dairy...I hope you're not a chef!

[@beingarnav1993]

Adrian Mulligan you idiot, i stay in the UAE where the color coding is different , look up!! I just wasnt sure the color coding is globally the same

[@tlakoyoualehekatl3940]

@@AdrianMulligan haaaaaaaaaaaa

[@jcmacpherson8912]

he can cook for me anytime .

[@thumasta666]

they say you eat more with your eyes than with your stomach, but, if i have to stop and get food 30 mins after eating a 100$ meal, i'd say it's not worth it.

[@TWFydGlu]

Does that often happen after you have a $100 meal?

[@riceball23]

well expensive dishes USUALLY arent about filling you up and more about quality over quantity. Usually, not always though.

[@ritvarsstudio9603]

well for 100$ you can get pretty nice 5 course set menu at some good quallity restaurants! I bet you'll be full!

[@jjchef68]

best stick to your big mac then....

[@wanyiren]

People who say they don't feel full after a fine dining experience are ones who've never been to one.

[@josephlubera4345]

Best ever , ever..

[@stevenjohnstone4103]

Legend

[@HoangNguyen-jf9vo]

0:51 what are those? thanks people

[@cammiltaank]

+Hoang Nguyen pumpkin

[@ericpmoss]

Try to find French Musque de Provence, or Cinderella's Carriage pumpkins. Sugar pumpkins also work well -- very sweet and colorful -- partially baking and then sauteeing in butter will cook and caramelize them beautifully. Whatever is left over makes great soup, pie or colorful bits in risotto.

[@delafrontera1]

Title is “How to cook venison”. Video is an ad for this dude’s dish. Lame

[@KishorTwist]

I try to avoid red meat as much as possible but I just can't resist wild meat like venison, boar, etc...

[@frodothehobo9938]

theirs nothing particularly wrong with red meat, it's not as if the color of the meat magically dictates it's health, beef is only not ideal because it's fed corn and wheat which fattens it too quickly, grass fed beef, bison, venison, deck, etc, their fat content is more omega 3 and short chain fatty acids, which gives it a health profile like salmon.

[@KishorTwist]

frodo the hobo *_Wild meat_**, I just can't get enough of that animal protein. It's a good/bad thing there's a premium on it.* *Maybe I should move to Texas and help bring that wild boar population down for (almost) free game.*

[@CocoaNutCakery]

Great food is about how it tastes, not how it looks. I'm just saying. Now, I would expect a chef of Roux's ability to have mastered flavor and start on the artistic side, but not everyone has spent decades cooking as a profession.

[@kh_qft762]

What are you even talking about? Is this the first time you see him cooking or something? This guy puts out some of the best looking food I've ever seen....

[@bertoman1990]

the problem with fine dining is that everything is refined and they quantify every bit that goes on to a plate...you basically pay for the labor and skill that goes into finishing the dish. Every now and then people want to feel above society in terms of gastronomy

[@GladRichGirl]

people willing to pay 12 quid for a fucking gin and tonic , but not willing to pay 22-24 quid for a complex entree that had a lot of labor into it. wheres the fucking logic. theres absolutely nothing wrong with charging the prices fine dining restaurants do.

[@CooManTunes]

@@GladRichGirl Right!

[@tropicalpalmtree]

michel roux is such a genuine guy, if i ever had the option of working for a michelin star chef it would be michel without a doubt

[@stephensmith4480]

+tropicalpalmtree I couldnt agree more.

[@avsynx1]

In the cooking industry, experience is payment far beyond the value of money. Working with a chef like Roux jnr can set you up for life.

[@thatabu]

Mr. Sarkozy Michel is breaking the law and making sure his chefs can’t pay their bills and here you are, rationalizing his actions.

[@maddierosemusic]

@@thatabu NO ONE FORCES THEM TO WORK THERE.

[@thatabu]

@@maddierosemusic That’s like telling the victim of domestic abuse no one forced them to stay in the relationship. That doesn’t justify crap

[@henrywhite-smith3253]

Why is the sauce so pale if it has been made from a reduction of the venison bones ? What has given it that pale colour ?

[@Food_Bev_Fin]

typically when you make bone stock with pork bones it releases a milky broth, which is calcium and marrow from the bones. I think they might have the same result with venison as well

[@THEGREEKFAMILY]

@@Food_Bev_Finwhat is the green sause and yellow?

[@BN1960]

I have 4 Michelin tyres - nerr

[@SeeMeFlee]

1:44 Wasting no food

[@junglesunrise4582]

Tip Snatcher! Lol

[@gordonwhite1518]

with that little sauce on the plate, you may as well omit it altogether. Otherwise the dish looks delicious

[@sjmclean0]

How many stars do you have? Sauce is a compliment, it shouldn't drown.

[@ngiamcw]

he looks rather scary when he's cooking >.

[@TheDave000]

Needs more butter.

[@gilbertwalker3222]

If only he'd pay his staff minimum wage.

[@Nswix]

If they don't like it, they can look for jobs elsewhere. No ones forcing them to work for him and there's plenty of people willing to work for less to get an education.

[@vinnymccabe9269]

Butter

[@ReverendH2687]

That amount of sauce is just piss take. Pure aesthetics. Im sure Pierre Koffmann or even his old man would have something to say about that!!

[@xRubberNinjax]

damn right

[@bigbrain296]

How do you know he doesn't serve some more sauce on the side?

[@ReverendH2687]

@@bigbrain296 I hope he does!

[@DCI-Frank-Burnside]

The absolute best way to do it! Get in cheap exploitable chefs from the old Soviet bloc to do it for you. Et voila!

[@simonlhill-si4sx]

But Brits won’t work there!!

[@hossenahmed1520]

Top shef

[@johnnymassacre]

やばいね

[@khadirkhan7086]

Using bare hands I don't like

[@70194tanner]

Khadir Khan Before i decided to persure a degree in molecular biology I worked as a cook. Every time you go out to eat you run the risk of getting sick from cross contamination. I prefer to cook at home!!! Or just reassure myself that our immune systems are pretty good lol.

[@khadineprice311]

Pretty but it looks raw

[@Matzes]

*rare

[@khadineprice311]

+Matz G . hey I know vthats the chef term but un the Caribbean rare..equals raw... just how we islanders see it

[@BookerTJohnson]

Bro you overcooked it, at least past the point I do with my venison. But nonetheless everything else is better than I could ever.

[@zzbd1n277]

he dont pay hes employments fair wage and he look like he is obsessed about cooking lol. he is some kind of psycho : D

[@khadirkhan7086]

Using bare hands I don't like

[@andipiratechef7134]

In our trade we have a saying.. (At least I do) "Clean hands.. Clean food!" 😏