Foie Gras in Savoy Cabbage from Chef Alain Senderens

[@fan8low]

Cooking is complicated, meaning that when a chef marries 3 - 5 ingredients it isn't for lack of talent or nefarious greed, it is a showcase of excellent quality and careful thought. Plain is not bad, simple can be worth a million dollars you just have to believe food is truly worth that much. If you don't believe in food like this don't patronize it, but a food producer and chef are underpaid and undervalued - think how many people your bill has to reach before any restaurant makes a profit.

[@doggieGZ]

So many haters on youtube...they're just cooking videos, relax.

[@dondonmofo99]

HUHHUHUHU IM FREHNCHHH!

[@nickb8755]

I love cabbage. Wouldn't blanch it, myself, but it is my favorite vegetable. Intro is a little full of itself, huh? Anyway, what I came here to say is that I can't believe you or anyone could ever be disgusting enough to eat something as sickening as that fois grois. Horrible video. Dislike.

[@franckchef8771]

You don’t have a clue what you talking about.

[@nickb8755]

@@franckchef8771 Fois Grois: a mistake.

[@panxoavilla2497]

@@nickb8755 you're the mistake. "foie gras"