Tronconnettes de Homard by 3 Michelin Star Chef Alain Roux

[@yinshengwilsonyeo3906]

No fuss, no drama.. just calmness, class and skills.

[@maryagner9153]

This testimony brings tears to my eyes. I simply adore the Roux family‼️ Such masters. 🍁🇨🇦

[@tommyholmes3749]

1 of the greatest chef's on earth...He carries his father's traditions with style. The Roux family changed the way the British eat food.

[@Digitalfoodnetwork]

Thank you for the compliment i will forward the message to Chef Alain

[@zzebowa]

Nah, that was Iindians did that

[@michaelberringer8595]

@@zzebowa because we have curry on a friday night?

[@francisdelaney2228]

To the Family Roux, my deepest condolences for the passing of both, Michel Sr. & Albert.

[@Digitalfoodnetwork]

Thank you very much i will forward your message to the Roux family

[@petrus666love]

@@Digitalfoodnetworkmy thoughts too, the Godfather’s of fine dining, who inspired and mentored so many great chefs of today .

[@rosscannon5834]

Absolute brilliant Chef to watch. He has done his Father and Uncle proud.

[@joshlewis575]

Alain praising his former apprentice at the beginning was great. Surprised that dude didn't tear up

[@boater_rob]

How lucky I am to sit in my home, watching a 3-Star master chef at work.

[@THEAETHERMARTIAN]

I cannot thank the both of you enough, for this professional and divine experience watching the both of you prepare Tronconnettes de Howard … How exquisite!

[@rank1839]

Thank you so much for bringing us into the kitchen of The Waterside Inn.

[@manousosbabiolakis6356]

Love watching you chef cooking. Such an inspiration. Thank you

[@danagboi]

A fine example of how those who are truly the best do not feel the need to shout it from the rooftops.

[@netweed09]

It's feels like a Royal privilege just watching these Masters at their craft.

[@johng94x]

He sounds just his dad. Glad he is continuing the Roux legacy.

[@mchammer74]

It’s amazing how Alain‘s voice is similar to his father’s voice

[@Pughhead]

Yeah it's crazy, almost like they are related somehow!

[@LBStirlo]

Very much so

[@mrstamp5121]

It’s brilliant I can hear his Dads voice! Wow

[@edwardlee4628]

Everything comes to passion of cooking.. the knowledge of food and produce.

[@MrChefgiannis]

Even the dust of their shoes if you get. It's a treasure! My condolences for the lost of dad. The community of cooks it's going to be poorest now.

[@Digitalfoodnetwork]

Thank you

[@michaelmottlau5941]

Pure magic to watch, thank you.

[@stephentimyoung5116]

I enjoy watching the Roux brothers and Roux cousins cooking.

[@mogulsw654]

Such beautiful homage to Chinese style of lobster, while using beautiful French technique.

[@gregjohnson720]

Fantastique!

[@roguekoala71]

What amazes me is the attention to detail on everything! Knowing the difference of where the lobsters were caught making the difference.....just wow :)

[@CookinginRussia]

That's actually normal for any chef.

[@463voodoo]

Perfect.

[@CraigWeir-q5v]

The Roux's are just absolute gentlemen . Very very humble . They and MPW have a lot in common . Tbh...... the REAL Gordon Ramsay is the same as the Roux's and Marco away from the camera . Best chefs this country has ever seen . The Roux's , Marco and Gordon .

[@bill6698]

steamed and then grilled briefly w butter isn't a bad way to go.

[@sylviamorice5310]

Inspiring - and a wonderful place to be!

[@Andrew-le4bg]

Truly world class cooking 🌎

[@williambrown5966]

Well done. I am sure all will continue beautifully. Best.

[@CooManTunes]

This last year has brought the deaths of two great pioneers, Michel and Albert Roux. We will now see new sides of Alain and Michel Jr., that will manifest into their true greatness, over the next thirty years.

[@truman0725]

I'm not a cook, and not really interested in cooking. But his calmness was so cool to watch, and I really like how he took his time to explain how you kill the lobster in a humane way. I have to eat here some day!

[@bolinlu8424]

so amazing

[@Digitalfoodnetwork]

Glad to hear

[@maninashedandyp]

A master class thank you very much

[@mohammedkhan4990]

RIP Michel......😢😢

[@Digitalfoodnetwork]

thank u

[@randyranderson2807]

i wish i had the opportunity to work for a chef of his caliber i don't even care about the michelin stars only the excellence and passion towards the food, i probably wouldn't be a burnt out cowboy of a chef by the age of 30. R.I.P. Albert & Michel Sr.

[@zzebowa]

For example, I am doing boned quail stiffed with fig, pistachio, onion, mushroom, coriander in a cranberry and orange red wine and port sauce, with some coriander spinach and mash. This is just a normal meal for me to cook most nights!.

[@judihopewell2499]

More alain please.

[@neil5006]

Awesome 👍

[@bensonfang1868]

7:57 wow this dish does have so many similarities to Chinese style stir fry lobster

[@RomainVanAelst]

"... it's been a pleasure to have you back. And now, go do the disches!"

[@gregjohnson720]

What nationality is the young chef?

[@Digitalfoodnetwork]

Michael Nizzero is french from Italien origin

[@domcheech]

Incredible, I love the recipe you chose. So amazing and simple, up to the quality of the ingredients. But! Ok enjoyed it. Thank you.

[@Thesilverthunder777]

MEGA

[@artmoreabderrahim8844]

nice lovely 👍👍

[@antoined94]

La tronconnette sauce mon petit chef 😂😊😊😊 Rip Michel and thanks you 😢😢

[@chefmichaelnizzero1035]

A great chef and Gentelman indeed

[@iggypop4536]

❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@evilclownatwork]

i don't know where he bought his global knives but i have never seen them take that kind of abuse and not break :)

[@flappospammo]

I wonder if ketchup would improve it

[@joangabrielmoi9987]

Rip My favorite chef of all chefs Paris Cecile de Rothschild had the best lunches , dinners ❤😊

[@chefluke]

An archaic dish, from an archaic restaurant.

[@Tennisisreallyfun]

I mean, that’s definitely the Waterside Inn for you🤷🏻‍♂️ It’s supposed to be all about classic, French cooking. I don’t know about you, but that looks delicious to me, nothing wrong at all with classic cooking. One doesn’t always need a bunch of gels, smokes, and snows on their plates, so I wouldn’t call it archaic, just classic, against the modern grain.

[@jamesberggren9029]

Why would you salt something that has spent its entire life absorbing salt?!?!

[@Tennisisreallyfun]

This is a joke, right💀

[@willembotha113]

The waiters serving the food are wearing face shields and masks. Yet the kitchen staff are not and also plating food with bare hands.

[@christianhennessey1191]

Classy....except the cheesy lobster plate :)

[@Ronie792]

Gorden should take classes from this man on how to have class and compassion

[@zzebowa]

Mind you this kind of cooking is easy, the problem is taking yourself seriously while you ponce about with the food! Seriously, it is a bit embarrassing sometimes!

[@Tennisisreallyfun]

“Taking yourself seriously”🤷🏻‍♂️ I don’t get it, they’re cooking food, delicious food too, how is this any different than cooking a good steak or making delicious tomato sauce for pasta? Would you say this nonsense if this were a video of some lumberjack smoking a brisket out in the woods, taking ten different steps to inject his meat with fat and wrap it in paper, then foil and all that other pretentious nonsense when, in reality, smoked brisket is usually the driest, chewiest piece of meat you can eat? I bet you’d pronounce it as heavenly, not that you cook, of course. Your comment shows your lack of respect not just for good tasting food, but for the time it takes to produce it, and there is a process behind even the simplest things.

[@zzebowa]

@@Tennisisreallyfun It is easy, and isnt rocket science! No Musk, with Falcon 5, that IS impressive!

[@horses4555]

I cannot believe they choose to boil it alive rather than kill it humanely.

[@alangeorgebarstow]

horses4555, I cannot believe that you didn't listen to Chef and assimilate and understand what he clearly said. It was killed painlessly and instantly after being chilled into unconsciousness. As for "humanely", whatever that idiotic non-word means, I neither know nor care.

[@Tennisisreallyfun]

I mean, like the first guy who replied to you said, the lobster was already unconscious. But I might agree with you and I understand where you’re coming from, I would probably use my knife just for the ultimate assurance.

[@Tennisisreallyfun]

@@alangeorgebarstowRelax, I think it’s a valid concern! And you don’t know or care what the word “humane” means? Okay, not something I’d be proud to admit but…

[@alangeorgebarstow]

@@Tennisisreallyfun Where do I start? 1. 'Humane' is a nonsensical word invented by a species that thinks it is more intelligent than anything else: it is not! Humans are the most clever species, but the least intelligent. 2.Anyone commencing a statement, or comment with the banal words "I mean" or "So" deserves derision. 3. I hate lawn tennis: I prefer the gladiatorial and more cerebral sport of cricket (as do members of other intelligent nations such as: Australians, New Zealanders, West Indian, Indians, Pakistanis, etc.). Also, don't tell me to 'relax'. Just go and play your silly tip-tap game.

[@Tennisisreallyfun]

@@alangeorgebarstow Okayyy😂 Idk, not much of this gibberish made sense, but I will say this, clever or intelligent, if humans supposedly possess an ounce of either one of those qualities (as I believe they generally do), then you must not be human😉

[@thepsyentwist8452]

The prices you charge, I'd need to sell a kidney to be ever able to enjoy and honestly I'd probably consider it good value