Michel Roux Jr Favourite Family Dishes in MasterChef: The Professionals | Full Episode

Michel Roux Jr returns showcasing his most renown and favourite family dishes on season 4 of MasterChef: The Professionals. Michel Roux Jr, double Michelin-starred and world renown chef shares his favourite dishes in his restaurant kitchen.
Season 4 of MasterChef The Professionals beings starring, double Michelin-starred chef Michel Roux Jr and `MasterChef' dining expert Gregg Wallace, joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar.
Welcome to MasterChef UK! This channel highlights the best moments from the world's favourite cooking television show. MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef UK to find out!
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[@jennifermiller7813]

I think he shows such kindness with just the way he cooks. It's almost a calming effect.

[@carolking6355]

What a privilege to be able to watch this. That meal in the glass with gold leaf and caviar has to be the most beautiful work of art I have seen and that includes my visits to the Louvre in Paris. Thank you.

[@angeldark8812]

WOW... what an amazing privilege to watch this Michelin star chef at work from start to finish for each dish. The way he treats his ingredients with finesse and care like they are works of art is phenomenal. Such a divine pleasure to watch. Many thanks 💕🤗🌟

[@Taureanfitness]

Listening to Michele talk is amazing because he speaks with such immense passion. He's a man who truly met his calling.

[@40950999]

17:40 Pierre Koffmann’s classic 🎉

[@aminuaidara8601]

The respect he give the food is amazing you can see the passion and the love he hav for food ❤❤❤❤❤❤❤❤❤

[@tianxiaozhang]

Tried the calamari dish today. Everybody loved it. Merci, chef.

[@JohnDoe-ji8dq]

I made this yesterday !, but allowed to simmer for 5 hours !. It sits in my fridge awaiting the coup de grace !. Solid gelee !.

[@CooManTunes]

Very inspirational! I want to try making the squid and mussels dish and the raspberry-chocolate tart.

[@Dwyane1st]

Thanks for finally re-uploading this! Personally I do prefer the music in the original version tho, but still

[@paulshannon1917]

Amazing

[@jpjpvds]

Whilst stuffing a whole chicken in a pigs bladder; "in France we have strange NAMES for our food". Love you chef, youre one of the g.o.a.t's.!

[@Jennythmoon]

This chief really loves to cook❤❤❤❤❤it’s an honor to work for him.

[@m.theresa1385]

I like how respectfully Michel treats his ingredients.

[@Tennisisreallyfun]

That looks so delicious🤩🤩🤩

[@Belfastman1993]

That cockney geezer really adds that extra bit of class to the dishes

[@m.theresa1385]

My late mother cooked her pigs trotters in the pressure cooker, then finished it as a stew with butter beans. It was very tender and delicious. Though, definitely not as fancy as stuffing it ;)) Mum served up her sweetbreads in a wine sauce.

[@spikespiegel9713]

Quelle classe et quel charisme, je suis cuisinier et ça me donne envie d'ouvrir un restaurant 😂❤

[@robtebay2]

A Master at work.

[@TheWingus]

Ah yes, all my favorite “family dishes” involve 10 components and gold leaf!! That said I love Michel and have made an at home version of his seafood pasta which was unreal

[@william5159]

Amazing, inspiring, wonderful. Wow. And… silly question but; in a restaurant, how does one prepare for/plan for items like this on the menu allowing people to order as they choose? Unless the menu is set?

[@charliequinn9508]

After working with a certain menu for a while you get a pretty good idea of how much each item will sell. you always make more then you expect to sell and everything is prepared intill the last step, example would be having all the squid stuffed and ready to be poached but only poached and sliced to order . I'll keep like that for a day or two so you don't waste any . hope that helped

[@kh40yr]

I don't have time to make a good Consomme so I give in and use the Campbells Beef Consomme in the slow cook Crock Pot roasts I make. Once the roast comes out You can convert the leftover beef consomme to a gravy or a Au Jus sauce really quick and easy. Delicious!.

[@katherinetongue2572]

Does anyone know if Adam opened his own restaurant or where he cooks now?

[@Taureanfitness]

Wow That is absolutely gorgeous

[@ikvangalen6101]

This is so old! Any chance for a new season? This is the ONLY series that’s watchable! Any other “ masterchef series” no matter what country is an absolute monstrosity !

[@minimaltrace]

I would actually like to objext a little to that in that i find the Masterchef Australia format very fun to watch , with masterclasses and learning experiences being praised over money and drama like that Masterchef US and others.

[@mrnumba154]

The new series starts Monday 23rd of October at 9pm and Monica is back.

[@ikvangalen6101]

Yes!!!! Nice to see Monica back! Was trolled by those excessive facial expressions from her replacement! Turned it into a toddler’s program!

[@rainzerdesu]

After binging videos of Michel Roux, the only thing that makes me go "?????" is why he always insists on pouring stuff from a wine glass. Surely his kitchen has a better vessel for pouring liquids.

[@GK-il3fn]

Probably just for the cameras!

[@saffronlealle464]

He's starving me half to death! I want to have every single dish!

[@goldjellyfish2452]

We need him back on masterchef

[@Egonomical]

If the beef consume and veg balls are a bit of a push, just crumble an oxo cube into water and if you can't do the veg balls Aldi do a combined chopped veg bag you can add then you can spoon out an egg custard for the custard and paint it gold then wack it in the microwave on full for 5 to 10 minutes and its done. If you havent got caviar frogs spawn will do or just a few baked beans. Michelin tyre star cooking in itself right there. I thank you 👳👳🏻

[@jimwest7107]

Adam sounds like he walked in off the street after a night out

[@tititichirca8250]

He even looks like that😂

[@user-vh7my6pj8p]

What are the bets that he is the hardest worker in that kitchen!?

[@aeroAdvocate]

Cleaning these dishes, especially after making that raw chicken puree must be a nightmare.

[@plusspus]

Only fore "Kings" ...

[@Marshmallow_Trees]

9:35 what’s up with this music??🤣 calm down.

[@rogerg8352]

This is the kind of cooking I like to watch. I could care less about the drama of reality TV shows. I want to see an expert show me something expertly. Not, "Will Dave think to use the suprise gummy bear ingredient in his chicken marsala!? It cheapens an artform.

[@tofinoguy]

"A tiny drizzle" of the sauce. Why, why, why? Why would you not be more generous with that sauce, or better yet, serve it on the side?

[@Tennisisreallyfun]

Usually boats of sauce are served on the side at classic French restaurants in Europe like Le Gavroche after the waiter puts the usual amount on so you can add more if you wish.

[@ZoTea-wq9lg]

Engthil nge a siam a,hrethiam lo

[@ricatkins4918]

Yes ,! Michel roux is a great cook.But only ever cooks French food?!

[@arabdickreignsbacktoglory]

I watch your show on tv. But I have a question michel do you count one by one how many fries you will serve for your guests? Life is short 😂

[@jimwest7107]

Serves 0.1 person

[@notnote1581]

mostly in michelin restaurants there is a consistent number of things going on on the plate like the weight per serving for starch, protein, etc on ala carte or in set menu...

[@arabdickreignsbacktoglory]

@@notnote1581 thank you, you changed me for better

[@notnote1581]

@@arabdickreignsbacktoglory no probs brother, i remember when i was still working in a 3 michelin star restaurant before i need to count the rocks and sort them according to their sizes for the bedding of oyster that goes to the plate for presentation lol

[@Donddanno]

Eat the rich.

[@elnico135]

He can be all fancy and calm, but he underpay his staff

[@pandjiaryopoerwono3789]

still get paid tho

[@Taureanfitness]

How do you know did you work for him?

[@davidex24x88]

Most chefs are underpaid and we still work cuz, we love our job, also his chef de partie in the video didnt look sad to me, and also you would be learning so much about the classics and a chef like him that you should really be paying him.

[@hammalamiri12]

I dined at La Gavroche and many of the staff were with him for many years and gave us an over and beyond level of service. Best meal of my life. Also no silly service charge on the menu which should be adopted across the UK. It’s a shame after its legacy Le Gavroche has had to close :(

[@SuperP37]

Some of the staff are being trained and they’re paid less versus hired staff that are fully skilled who are paid above market rate. Their servers make over £150,000 per year. You hv no idea what you’re saying

[@robbie_]

This is what I would call the ultimate in global elitist food poncery.

[@indian2003]

The amount of hand contact with the food seems too much for me.

[@GURASOLO]

French or English man

[@johnfitzpatrick6544]

You don't get much consommé for your money.

[@user-do4ly8hz7o]

Worst chef ever

[@mountainboyoakley3119]

This Chef has an EGO too big for me to watch this show,,, not for me.

[@notnote1581]

bet you are american, i think you still believe that gordon is the greatest chef in the world lol.

[@minimaltrace]

It's not really ego if you spent 45 years learning to be THAT damn good, just saying.

[@jackyboygee777]

Totally over the top, crap fancy food, that no one cooks at home, and certainly does not appeal to people who are not millionaires.

[@monstermun]

If I wanted food one cooks at home, I would have cooked it at home.

[@Tennisisreallyfun]

This comment actually depresses me. Like, here is a person that would happily deprive himself of something utterly delicious and mind blowing just because he thinks it’s “cool” to hate on fine dining. Whelp, can’t help you there bud except hope that you change your mind eventually🤷🏻‍♂️

[@KinkyLettuce]

13:58 ok wtf is truffle juice? we all know you cant literally run truffle through a juicer so is it a blended liquid?

[@Tennisisreallyfun]

These are preserved truffles, so “truffle juice” is the liquid they are kept in. Lightly salted water, cognac maybe. Sometimes they are kept in oil, but obviously this is not oil.