Lobster with Noodles, Basil, and Caviar by Jean Banchet

[@charlesv3962]

In the mid 90’s me and brother would watch GC all the time, brings back memories for me. The squab salad is a classic episode of those days, this is a very rich dish, both in flavor and cost!

[@laroycarter2662]

I'm actually a professional chef now this was my favorite entertainment after high School ended for the the day back in the the 90s I graduated in 01

[@warshipsatin8764]

"i use my fingers, its a professionals touch" hahaha

[@cameronpruitt8339]

Now THIS is expert presentation and delivery.

[@bartelR]

his speed is ridiculous! and the dish he creates looks like you are in heaven!

[@Uribe-studios]

little fish stocks hahah....he's awesome

[@BfS365x]

Your station looks great, Chef!

[@moxievintage1390]

Another Great SINGER!!! THANK YOU!!

[@carolineschoenheim3963]

Amazing man! Sorely missed.

[@coreyzimmerman9782]

Caroline.....i once was picked to wait on him & Paul Bucose when they visited Atlanta. Of course, a great honor,

[@diegoreyes23]

Chef Jean Blanchet waits for no body.. sauce needs five minutes to reduce.. fuck it.. it's ready 🤣😂😅😂 real gold here my friends

[@twallace71a]

that tiny little pepper mill tho

[@SuperOlds88]

People here making comments on Banchet probably don't cook at home, well maybe some hamburger helper and the cooks who say he is messy are dishing up Grand Slam breakfasts at Denny's. They have no idea how his restaurant or any restaurant of this caliber is run. This is only filming, not how it's run day in and day out.

[@7rays]

R.I.P. Chef Jean

[@anabolic_red]

Looks absolutely wonderful, but Christ I hope this guy wasn't that messy when the cameras were off

[@bubsmp]

Chicago; come for the food, stay because you were murdered.

[@TheSeeeTeee]

So decadent.

[@sebastiangluck7793]

Still a great dish but I always dislike when they add some expensive shit at the end just to raise the price. Why not keep it simple? Why would I want to pay for garnish kaviar, garnish gold, garnish saffron etc.

[@SuperOlds88]

A saffron garnish?

[@kcb5150]

At this level, they would be charging you a big premium regardless of whether it was stewed tripe or caviar.. Places like this make their money mostly off the wine list...

[@TH-qt5gb]

so....messy

[@TH-qt5gb]

I have, literally 14 yrs, and that's messy and there's no excuse. Work clean. End of story. At this level it should be cleaner than clean.

[@TH-qt5gb]

I dont care. He's still messy. Plenty of chefs from that era get to that level where shit like that is beneath them. I dont give two shits how successful he was, hes a fucking dirty worker. End of convo

[@LooknJB]

@@TH-qt5gb That kitchen looks like that because of the show, I've been in that kitchen during service it is nothing like what you are seeing. Sad part is that after Chef Jean and Chef Roland, Le Francais never reclaimed it's glory.

[@TH-qt5gb]

see that's some good insider info

[@TH-qt5gb]

@@SuperOlds88 imagine being this determined to defend a person who objectively cooking messy. I would hate to see your station on a Saturday night

[@brucejeanduc841]

I don't think he removed the intestine in the tail.

[@dentatusdentatus1592]

SILENCE CHUMP!!!!

[@ChromaBlue13]

@@dentatusdentatus1592😂