Loubet makes his signature Provençal Lamb

[@steveshanyaski5076]

That shirt. He came straight from the historical re-enactments society meeting to cook us dinner. So thoughtful.

[@guapodel]

Thought I seen that shirt on Seinfeld. It’s to help bring awareness to clothe the homeless.

[@steveshanyaski5076]

@@guapodel it’s one of the only two ever made. So he either got it from Seinfeld, or Jack Sparrow?

[@indraneelroy5566]

"So little people in the world can do simple".......truly said. A very honest recipe, really infusing the lamb with the essence of provencale cuisine......amazing how there was no ratattouille style vegetables, heavy garlic and tomato infused sauce......just plain and simple, Cooked and flavoured to perfection.👏🏻👏🏻👏🏻👏🏻

[@timothydavey2406]

I love the broken Le Creuset knob.

[@theoneyouwantedsnuffed4640]

This guy is absolutely a genius. He's cooking is superb

[@DianeHonegger]

My cat can walk across the keyboard and make more sense than the transcript provided here. It's like reading something a 2-year-old typed on a cellphone.

[@Williamstanway]

The lamb is cooked fine , the shirt is amazing , if he is drunk .....so what !!!!!

[@poubcool]

@@smallwonder4465 hey man, buy a decent book of French cuisine. Lamb is supposed to be cooked "rosé", which is exactly the case

[@SLOtsuji]

I love the mix of delicacy and intensity in this cooking

[@jeromebuthello9318]

That sauce was super quick.and the chef doesn't yell.nice.

[@brusselssprouts560]

Magnificent! You are so lucky to live in Provence. I think it it one of the most beautiful parts of the World. Bon appeitit!

[@Hermes3megisto3]

I love the chef's jacket he's wearing. It's probably from the year 1700....

[@Lightzy1]

Man I love the guy. Why this is the best? Cuz this is simple!

[@hpholland]

Closed captioning on point as always

[@deancuisine2571]

Loubet, you are good man!

[@August222]

Loubet is the boss at the end of the last level. And he rocks that shirt. The technique of blowtorching the thyme for a quick smoking is just genius. KZbin needs a take-the-knee button.

[@BjE1173]

He’s obviously not familiar with Seinfeld or the “puffy shirt”.

[@bartelR]

or he just doesn't give a shit :D

[@christianf7740]

Seinfeld sucks ass

[@gerhardklein9377]

vor vielen Jahren bei Loubet in der Moulin de Lourmarin gegessen, mit sehr viel Freude

[@diptastik5651]

How the hell has he got 2 stars ? I was cooking like that and not even Rosette standard ! No reduction to his sauce ! Didn't reduce the wine when he deglace the pan . I am apalled that there are many , many chefs around who cook so much better than that and cannot get that recognition !

[@julianturner9819]

Buffsbeard hes a disgrace to classic french cooking! Im classically trained and it was painful to watch him disgrace the art, his culture and himself!

[@zoesdada8923]

The Michelin star system is like the oscars. Political.

[@cdb5001]

Zoes Dada so true.

[@nastynate838]

i feel he same way about photography . lots of "fluff" everywhere

[@faded743]

Buffsbeard well said bro .

[@jersino1]

lamb was perfectly done . pink I have never seen your smoking at the end before ... awesome

[@ebalim]

he is speaking french with english accent

[@belfi5951]

Genius, you are a genius

[@ebalim]

@@belfi5951 thanks

[@flipballaz93]

Loool

[@polyesterparties9283]

That was superb or as the French might say...superbe! Just watching is like a form of therapy 😊❤️👍

[@peterg1239]

Heaven on a plate! Love his simplicity comment!

[@JK-cz1km]

So many fine dining places are pretentious af. It's litteraly nothing else than food processing with finesse. Mother nature is the true artists, we as cooks are just the tiny gateway, but nowadays it's the otherway around in most fine dining places. Props to any chefs out there that keep it simple

[@ferdinandpio9535]

That's right, simple cooking is good.

[@ballisticcranberrypeat7777]

"But I don't wanna be a pirate!"

[@snukkelpuppie]

The low talker

[@OnenessVoices]

Good work chef! You are approved to entry to Le Cordon Bleu in London. ;) Need to work in France? Sorry, only outside and only after complete studying...

[@georgewbushcenterforintell147]

As the shirt says on tv .take me to flavor town this guys the real deal chef of the decade.

[@Zerokun1013]

“In the oven for 7 minutes at 220 degrees” pulls it out after 5 seconds ...

[@deanhankio6304]

obviously this was cut. did you want to wait 7 mins for nothing ?

[@bkeene12]

Lots of good ideas in this vid! I like the tip of carmelizing the sugar and also setting the dried herbs ablaze in the pot. Thanks Chef

[@boriserjavec6470]

ainsley harriot in the back washing pans haha

[@nicklaskowalski]

Looks great but couldn’t help noticing the double-dipping of the spoon in the sauce when tasting for seasoning

[@Robert_030]

Haha me too 😂😂

[@BobertJunior1025]

Clearly never worked in a kitchen before.

[@smonge98]

So what? It’s boiling. No bacteria is gonna survive that for a second.

[@nicklaskowalski]

smonge 98 I agree but I have actually graduated from catering school in France and that’s a no no regardless. You should taste for seasoning for sure but you would have a pot with clean spoons and the used ones go to the plongeur (dishwasher person in French). However it’s true that what we see in the video happens often or sometimes the tasting spoon goes into a pot with water kept on the side of the cooking range. It’s just jarring to see it on a video.

[@ciarankelly4338]

A chef with Passion for food- keep it simple and not complicated garnishes!

[@chefnig]

This guy is all over the shop!

[@tomyates2533]

Do you notice how he trusts, is in complete harmony with that burner... Please can I work for you

[@peytonphillips4922]

Can someone tell me what herb he put in after the rosemary

[@labarone8910]

Haha there's a lot of pissy KZbin chefs here.. The recipe looks fantastic. Please don't mistake a classic French accent for being "drunk".

[@thegreatamor9148]

@@g1g72 btw how many stars does the restaurant your working in have??

[@josecepeda5167]

@@thegreatamor9148 I dont care how many stars he have, the way he do things its just wrong. He got french accent yes, he looks drunk, yes. The gratin looks terrible.

[@xzseng4524]

im sure its fantastic. But if hes gonna show a video of his "expertise" at least do it right! He shoves the lamb for "7" minutes which is still raw, then cooks its again to showcase, and then when he serves its.. its still so obviously raw. But yeah i get what hes doing. Fact is hes drunk and ... why why showcase if hes drunk

[@nicklaskowalski]

He isn’t drunk and even if he is, he still cooks better than most!

[@misocriallo4379]

He's definitely tipsy. I say that because he overdosed on the 2nd round of sugar when making the sauce and he double-dipped & contaminated the entire batch on camera. Has nothing to do with his accent, monsieur.

[@darioteich]

The quickest 7' i've experienced in my life. But nice recipe.

[@cristianbratosin1433]

The plate is empty

[@jaczekdertuerke]

@@cristianbratosin1433 so is your brain and wallet.

[@errolcan1864]

The puffy shirt from Seinfeld?

[@samuelluria4744]

What the hell is 7'???

[@mariahelenatietjen5427]

Samuel Luria , he said the lamb should cook 7 minutes and it took only two or three seconds

[@tripi39]

Good one👌👌going to try it with ur permission

[@princejacksoniv6049]

Where did you buy those saute pans from?

[@moncada7112]

6:19 doble dip, french saliva, the hidden ingredient, voila!

[@TKM11370]

I've seen a few open kitchens over the years, that was NOTHING. I've seen fingers dipped in sauces multiple times and licked then dipped in again, licked and then dipped. Even a steak being sliced, chef licking fingers and then picking up the meat with said fingers.

[@andrewcooper3388]

Cornstarch 😬 I never thought he'd use cornflour to thicken his sauce

[@engc4953]

He lost me with the cornstarch, totally unnecessary when sauce is reduced and if using Demi glacé, not to mention all that sugar.

[@rbettsx]

My kind of dish. Simplicity. But I'd be tempted to thicken with a little buerre manie made with roasted flour.

[@oliverm2077]

@@engc4953 where's your two Michelin stars? Chump

[@engc4953]

Cornstarch and sugar lost me too.

[@leonardostucchi8391]

wonderful dressing gown!

[@Thejoker-im1xn]

He’s on the sauce 😂😂

[@Petsublak]

Yes that also crossed my mind.

[@misocriallo4379]

😂😂💯 When he kept on going with the 2nd round of sugar on the sauce...that's when I knew he was lit.

[@shwackthenoobsac]

Ahhhh..... that double dip though

[@eldadyamin]

Please, turn the captions (translation) on!

[@chrisp5526]

Looks delicious! I’d order it!

[@joshuam2154]

What kind of Chef coat is that???? I want one.

[@gabmano4877]

He's the Napoleon of chefs

[@torbjornwiken]

So many experts.. have any of you read about this chef on Wikipedia!? Bet he knows his stuff! en.m.wikipedia.org/wiki/Édouard_Loubet

[@luizgtrigo]

i did not know that a 2 Michelin star chef use corn starch to thicken up the sauces!!!

[@kunt1969]

Not corn starch, it's rice flour

[@MrPlanx]

Chefdicedfoot - No, it is not. He specifically SAYS corn starch - and the idea of not using corn starch is very recent.

[@mikestuhlmuller2603]

I didn't know that you are the executive chef Le Cirque, now since you have my attention, why can't 2 * Chef use cornstarch?

[@gkgyver]

It destroys flavor. Simple.

[@vladimirlazarevic9792]

@@gkgyver It doesn't even have flavor, how can it destroy it?

[@generalmart0k]

The video was about food, not the jacket.

[@Skipnamethistime]

the title of the video was... the video itself was about the jacket

[@generalmart0k]

@ERR1988 haha you're replying 7 years after I commented something I don't even remember anything about. Aren't you precious..

[@hpholland]

Video is great I just wish we could see the frenching of the lamb as well

[@neillbaxxter7640]

what did he use after the whine, lemon juice or lamb juice?

[@marconovo2292]

Lamb juice. That quantity of lemon juice would be disgusting

[@thomashammertr9427]

is that a carbon steel pan?

[@JrotheChef89]

That was fucking pimp. And 10:12 - 10:20... could not be more true. Merci Chef. Merci.

[@chrisp5526]

What was the herb added after rosemary when caramelizing the sugar?

[@mariahelenatietjen5427]

Chris P , the name is SERPOLET . He said the name in French; it is a wild herb , the so-called cousin of the thyme . In Latin is called Thymus serpyllum . There are two types of thymus serpyllum coccineus and thymus serpyllum albus . Voilà .

[@mariahelenatietjen5427]

Chris P , I think the name in english is thyme magic carpet

[@chrisp5526]

Maria Helena Tietjen thank you. I think I’m actually growing it. I have different types of thyme plants. That particular one isn’t very flavorful, and I use it for looking pretty; doesn’t. Grow tall like other thyme plants. I just grow it in the garden to blanket the floor and look nice.

[@mariahelenatietjen5427]

Chris P , you are so lucky . I can not grow so many plants because the temperature here in Berlin doesn’t allow it and I only have one ballkony . Such wild herbs in the Provence smell and taste much more intense because they have a mediterranen climate. Greetings.

[@gplunk]

C'est magnifique!

[@Hudjimin]

now thats a chef

[@Welleremmanuel]

I have to say after 14 years of learning in michelin restaurant and 5 stars hotels than seriously, I love this techniques, I am french and that is how we learn back there but there is actually many techniques or thinks which are a bit useless at the end and we just do it by tradition... Rosemary picks on a gratin? Not going to give any flavors like this... double infusion of herbs? Nop... useless too... oil + butter on beginning teachers always say it will keep the butter from burning, bullshit haha you can see his butter turning brown after 10 secondes which is logic (butter burning at 80 and oil at 120 around) make it slower but will still burn, butter should be used at the really end for an extra flavor. Any how, this chef is better than me by fare I am sure and he could teach me a lot but I’m just pointing out some useless tradition than we keep doing even today in French cooking... :) look at eric frechon cooking and you’ll see an hold chef cooking old recipes in a real modern way :)

[@simontja]

well said, so much of this guy is just bullshit and wrong and believe of his superior, i really hope the next generation won't learn from people like this who teach mostly inferior techniques and just untruths. the oil + butter thing is a catastrophy, the butters milk solids still has the same burning point, nothing changes with the addition of oil except that you have less butter.

[@mr-black-sheep]

Chef cooking in his pyjamas

[@edzymods]

I bet that tastes amazing!

[@phillipmartinez8474]

I don't wanna be a pirate!

[@leorochadesign]

he double dipped it!!!!

[@sandmann1638]

Leonardo Rocha who gives a fuck

[@mustafaocal4256]

people used to dip with their fingers in the 80s... get over it.

[@BChan1991]

Y'all are disgusting. I don't want your fingers or your mouth in my fuckin food. PERIOD

[@JamesSmith-qv9qo]

B. Chan Don’t ever eat at a restaurant then...

[@philr3291]

@@JamesSmith-qv9qo why the heck are you not against double dipping or similarly non ettiquitte behavior? Is it the fact that you do it yourself and can't drop the disgusting habit or that your respect for a French chef ,that can't seen to even be properly dressed in the kitchen, is higher than the moral standards of society?

[@davidetedeschi4487]

nice night gown

[@stormy7543]

Is that a chefs blouse? I've never seen a chef cook in a blouse..

[@Colin-kh6kp]

Every comment: “this Chef with two fucking michelin stars sucks”...

[@lehnrik]

Wine is a nice drink.

[@Mofo0434]

His spoon in his mouth and back in the sauce lol he’s a drunk chef

[@Gourmet_Goon80]

I guess it was pajama day at work that day. Gotta keep that collar popped, chef! Lol, I kid. The food looks superb. I'm a huge fan of regional French cuisine oitside if Paris and Lyon.

[@Eeppoonn]

And..... Some (1 L !!! ) lamb juice! Which is 2 hours to cook and will cost you nearly the same as this piece of lamb or more. 😂

[@dfgndfghdfghdfgh]

Lamb stock doesn't cost a lot, meat suppliers at restaurants sell you lamb bones for cheap.

[@Yermawsrat]

Your a fucking embarrassment bruv

[@cheflev9884]

This guy is dressed like Seinfeld with the puffy shirt

[@strongfp]

I didn't know Le Creuset made non enameled pots.

[@shawnwhite5478]

This guy might wanna think about watching daddy jack’s cookin’ with the blues.

[@000DAAN000]

What a guy

[@mattdickey2717]

What’s happening with the shirt?

[@toi_techno]

It was a relief to see he had trousers on under that smock

[@TheKinoKitchen2001]

Where does the lamb juice come from?

[@smallwonder4465]

from lamb 😏

[@edwardcurtis53]

@@smallwonder4465 I think he must have roasted and reduced lots of lamb bones to make a stock, then reduced it, but if he has that much stock to devote to a single serving -- maybe he has somebody else make the stock!

[@Author_Director]

Looking good, chief.

[@Elektero]

French Chef: :"We have a wonderful 3 months old lamb with a delicate and delicious meat" French chef again : "allow me to drown it in some sauce with Crème fraîche so you cannot taste it anymore" Rest of the world " Superbe!" Me: WHY?

[@Yermawsrat]

Yeah and who tf are u ?

[@a.j.120]

He like wine

[@petemorbius3936]

he used his spoon to taste & double dipped!

[@unnargunnarsson3074]

its boiling so who cares

[@petemorbius3936]

@@unnargunnarsson3074 next time i will lick it & see if u dare? dont jz talk. walk it

[@petemorbius3936]

@@unnargunnarsson3074 kan le ma cibai

[@deckiedeckie]

Is he wearing a maternity shirt??

[@johniii9130]

yummy ! like this style

[@rachelm7525]

Anyone catch what that third herb was?

[@MrHulphond]

yes

[@poubcool]

serpolet, google for translation. not easy to find

[@mariahelenatietjen5427]

poubcool , sand Thyme , the wild cousin of thyme . I think it is called Thyme magic carpet . Thymus serpyllum coccineus .

[@mariahelenatietjen5427]

Rachel M , thymus serpyllum . Sand thyme

[@ManfromJapan12]

The corn flour did surprise me . No demi. No de glaze or reduction.. the bones were frenched nicely but maybe would be better off. I would say that this is a lunch offering .

[@steve3370]

Idk maybe the guy made it fast for demo purposes, being pretentious and pretending every knows not to use corn starch and de glaze plus do a proper reduction. "Oh recipe's simple" it not that hard but it's certainly not "simple". Dudes like searing, baking, smoking and making a sauce. I did expect better aswell tbh.

[@JrotheChef89]

There is always room for nit picking i do it too. But in his defense i can say a lot of our observational assertions are assumptions because there isn't a neccesary need for demi in every pan sauce... Especially since demi is classically 50/50 espagnole and brown veal stock reduced by half. . or even modern (straight brown veal stock with natural reduction.) Lamb is the star. Not veal. And there was a deglaze it happened by means of addition of wine and lamb jus... the lamb jus could have been very heady. It had a nice depth of color but we can't really know without tasting. Im sure the quality spoke for itself. .. Maybe. And lastly if its a 2 star michelin kitchen i think you are absolutely right about the "lìe" he did use a slurry but he most likely used arrowroot. Its more expensive than cornstarch but more importantly it offers clarity. Cornstarch tends to be cloudy and american chinese food esque. But i enjoyed the video. And yes sometimes simplicity is excruciatingly....well.. Simple. But in that lies the true beauty. Honestly. It's almost impossible to find superb hot wings... At least around my parts... I end up making them myself half the time but. That's the point. Something so simple is often overlooked. And not given the respect it deserves. PS. The pan was pretty hot when he added the wine. Alcohol evaporates at low temps. The lìe helps because if you reduced that pan sauce to the point where it would coat something you would have nothing left. The slurry adds elegance to the plate up and coats. It needs to have just the right amount of body sparingly. And jús is typically made with trim of proteins meaning you pretty much need to thicken due to the mere absence of collagen.

[@josecepeda5167]

@@JrotheChef89 nah alcohol didnt evaporate. Proteins like lamb does have quite a lot of colagen, plus you use a stock as a base for the jus make out of bones

[@chodon6868]

Why would everyone use a veal base stock for a lamb dish on this video ?

[@durtdigler8551]

He double dipped the spoon..

[@bartelR]

like about every chef in any kitchen in the world....

[@guapodel]

That jus was at a boil. Pretty sure all his coodies were destroyed

[@stephanoutdoor9650]

What the fuck! Nice Shirt! 😂

[@manuelele69]

I like a divorced shirt to cooking

[@JC-ub8mh]

Is this the shirt Jerry Seinfeld was forced to wear?

[@koronci]

double dips the spoon, overcooks the lamb and puts a piece of inedible thyme flower peace on a plate

[@afarro]

From chaos to order ..

[@ISSUfoWatch]

classic french? why he didn't thicken it with roux?

[@djangoklos2109]

anomaly That would ruin the sauce. Horrible choice.

[@ISSUfoWatch]

@@djangoklos2109 I think this ruind the sauce not just bc I have been working in 2 stars( classic french) restaurant, and we were not using it, but bcause it's not classic... you dont have to use much, rather just reduce it

[@andreblock6028]

you dont use a roux for a reduction sauce. you reduce it.

[@theodore6548]

@@andreblock6028 Which the chef did not do, surprisingly.

[@andreblock6028]

Theodore yea u dont rly see slurry used for jus/wine reduction, idk if hes just being lazy? usually u make the sauces b4 service then heat in the pan with cold butter or sumn

[@RPOG1]

vualla....120 euro

[@UmarRosyad]

LMAO

[@jaczekdertuerke]

voila you cretin

[@Robert_030]

That looks great ! I

[@julioblazquez1265]

Este se acaba de levantar..

[@oskarhocstrasser]

maestro

[@WaledKamal1902]

super lamb

[@kungpao9635]

Are we certain that thyme wasn't pulled from his head? Odd color...

[@erkanzultan]

Love it

[@gkgyver]

When it's brown it's cooked, when it's black it's fucked.

[@IlGattoGialloCucina]

I need subtitles

[@ChefBardo]

Yeah he’s had a few. Cornstarch is hashy af.