Midsummer House chef Daniel Clifford demos warm asparagus, hollandaise

[@Gourmet_Goon80]

Highly technical, yet still VERY classical. Brilliant cooking.

[@rogersbros]

great dish

[@Annlej1]

Awesome!

[@jaybhana2391]

What is the name of the equipment the chef used to make the aerated holandaise? Not the espuma gun, but the container that removed all the bubbles from the hollandaise.

[@kennethlin5449]

Not 100% sure but it should be some form of a vacuum chamber.

[@rhiwillmot9106]

awesome edit! Just wondering what the music track is?

[@hospitalitymedia]

HI Rhi, just to say that the music is by Emmett Cooke - Reflections in the Glass, source Royalty Free

[@tommyboy2855]

You put the hollandaise in the freezer then what?

[@danielhorton5814]

I'm sure he goes into the garden in his whites and collects leaves

[@TheCatererNews]

Latest Video - Midsummer House, Cambridge.

[@0401391134]

hi, What that container call the one he put the hollandaise in to freeze?

[@39devonshire]

literally one mouthful.

[@michaelsimon8023]

39devonshire you've got a fucking big mouth then

[@DaRkWuLf013]

Big gob

[@joemaxwell3145]

It’s a tasting menu you spastic, not a la carte

[@9hundred67]

all that for asparagus with hollandaise sauce

[@9hundred67]

deconstructed and semi-reconstructed to recrate the classic dish of asparagus with hollandaise sauce

[@kitchentv3349]

I really want to see you doing 200 covers in this same way...

[@Paingcp]

this is a two-Michelin-starred restaurants not fucking mcdonalds they dont do 200 covers quality over quantity.

[@DaRkWuLf013]

Go to Burger King, you scruffy fucking mess.

[@joemaxwell3145]

Why would they want to do 200 covers? Even if they could/wanted to then they probably could do 200 covers, they’re brilliant chefs

[@dukehuck47]

Only two asparagus? Jeez.

[@SeeMeFlee]

So much asparagus..........

[@DaRkWuLf013]

Phillip Zhong it’s the main element of the dish....