Lucky chef in the background, tidying, soaking up the knowledge.
@463voodoo3 жыл бұрын
This is the best cooking channel on KZbin.
@Digitalfoodnetwork3 жыл бұрын
Thank you so much
@463voodoo3 жыл бұрын
@@Digitalfoodnetwork No- thank you.
@THEAETHERMARTIAN3 жыл бұрын
Michael is my favorite host of the Channel, and Alain Roux is, in my opinion, the most accomplished Chef, in our Universe. His calm, and tranquil voice is so very therapeutic. It is my divine pleasure to observe him, at work, in the Kitchen.
@chefmichaelnizzero10353 жыл бұрын
Thank you for your kind comment
@Digitalfoodnetwork3 жыл бұрын
your description of Alain Roux is absolutly perfect and Michael is the sweetest guy
@konne16 Жыл бұрын
Great energy
@Digitalfoodnetwork Жыл бұрын
Thank you so much for your comment i agree 100% about your beautiful comment about Chet ALAIN ROUX
@michaelmottlau5941 Жыл бұрын
Pure gastronomic magic by Alain Roux - such a joy to watch with the smooth music and calmness in the background. Pure craftsmanship and professionalism. Everything is so organized and high class kitchen standards of environment. Thank you so much.
@perseus9428 Жыл бұрын
Even in the worst of times, it's good to see there is still elegance and refinement left in the world.
@brucetombs90234 ай бұрын
your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.
@judihopewell2499 Жыл бұрын
Alain is my favourite chef. Un peu serieuse toujours but so thorough and helpful
@OurLastStand3 жыл бұрын
Beautiful dish and technique. I love watching the Roux family cook. It inspires me want to go crack open one of their books in my library to find something to make.
@Digitalfoodnetwork3 жыл бұрын
Thank you i will pass on your message
@OurLastStand3 жыл бұрын
@@Digitalfoodnetwork I was inspired enough to make this dish last night. Used strawberry and rhubarb for the souffle and made the rhubarb sauce. I guessed at most of the sugar amounts so it was a bit sweet for my taste, but still a very great dish. Thanks again for sharing.
@giorgosarifoglu953 Жыл бұрын
Merci beaucoup Alain
@owen71853 жыл бұрын
Those souffle are amazing!!! Awesome channel and video
@ivahardy48852 жыл бұрын
Just close your eyes, and would swear it was his dad talking
@paulhanger72423 жыл бұрын
Two amazing chefs at work . Fantastic!
@Digitalfoodnetwork3 жыл бұрын
They are!
@Digitalfoodnetwork3 жыл бұрын
Thank you
@rank1839 Жыл бұрын
Incredible, thank you
@julyan2137 Жыл бұрын
Love this channel!
@lycheesack3 жыл бұрын
wow, love every minute of this video, thank you!
@Digitalfoodnetwork3 жыл бұрын
Thank you John!!!!
@iggypop45363 жыл бұрын
super
@Digitalfoodnetwork3 жыл бұрын
Thank you for watching our channel
@sans2domicilefixroberts4282 жыл бұрын
👍 Great 💞
@neil50062 жыл бұрын
Wow 👍
@crazedrunnerdave2 жыл бұрын
Nice video to look behind the mind of a Michelin star chef. As a former pastry cook myself at Two Michelin Blue Hill at Stone Barns, I find this dessert is a bit too simple for the caliber. It needs something else to cut through all the sugar you put in. Maybe sprinkle of Fleur de Sel on the top, and chocolate curls to add 2 extra layers of complexity. Regarding comments about recipes, I personally don’t need recipes and can improvise from what I see in your video since I’m a former professional cook. When I made this recipe, instead of putting rhubarb syrup in the middle hole, I put mint chocolate gelato.
@cameronholt76322 жыл бұрын
Yes mate let’s tell one of the greatest chefs to ever live that it needs changes to improve it. Simplicity is the key
@salvatorepirani8250 Жыл бұрын
how long before the souflfle can be prepared ?and thank for this great lesson
@foodmaster1475 Жыл бұрын
Thank you 🙏
@zhexu17273 жыл бұрын
Chef Alain used the same trick as Michel before putting them into oven
@henrywhite-smith32533 жыл бұрын
Could we possibly have the actual ingredients. (? sticks of Rhubarb/ weight. Sugar weight etc) . It would be so helpful.
@Digitalfoodnetwork3 жыл бұрын
we will try to relay your question to the CHEF Thank you for watching
@clarissab84813 жыл бұрын
Could you post the written recipe with ingredient amounts please?
@Digitalfoodnetwork3 жыл бұрын
Hi Clarissa i will ask the Chef
@ddr803 жыл бұрын
Don't even need cornstarch for the rhubarb paste?
@anjaa53478 ай бұрын
Is their a recipe
@Digitalfoodnetwork8 ай бұрын
HI unfortunatly yo need to ask Chef Alain Roux for the receipe you should mention that you watched this episode and will give it to you
@THEAETHERMARTIAN3 жыл бұрын
#W U N D E B A R ! & M A G N I F I Q U E !
@benscanlan63622 жыл бұрын
Where can i find the recipe? It's not on the website 😔
@Digitalfoodnetwork2 жыл бұрын
you need to ask Chef Michael Nizzero for the recipe go to his website
@biggusdickus27952 жыл бұрын
The confidence of that man to open the oven and to start turning those things is of the charts. My souffle doesn't even rise like that with oven closed. Looks yummy btw.