Portobello Abalone by Chef Renaud Dutel at STAY by Yannick Alléno in Dubai

[@ydocmit]

You can tell a lot about a chef by the way they treat the simplest thing. I remember watching Paul Bocuse prepare a leek, which he treated with as much care as you would treat a truffle. This is mushroom, bread and butter, but prepared with love and expertise. Wonderful!

[@qslyearrhid5606]

I miss working with chef renaud🥺 and the rest of the team ..

[@crimsonfancy]

Love it as I love pretty much every one of these from WBPStars. My only wish is that there would be better sound. Perhaps a lavalier / lapel mic or fix in post. Thanks for the video.

[@nickchannel5364]

These videos are almost too advanced. I would like to learn how to make the ingredients as well.

[@EduardoBlancOH]

This dish it's boring, passion kind of but failed in deliver, what' is it exactly the chef was looking in this dish? I have a name for this course, "laziness"

[@KevinT318]

He didn’t describe much. Don’t see any recipes