Recreating Viral Steak & Fries Recipe

[@TTrevolverheldTT]

This channel is turning into my favorite cooking channel fast..

[@Hawester]

Well it already is.

[@BEARMAN-378]

Dude, yes. Inspiring as fuck too. Probably the main reason I’m less terrified to give this career a try. I’ve learned so much from these guys. Jack and Will, one of these days I’m coming across the pond for that cods head! 🐟

[@РусланУдовиченко-ф4с]

They are probably of the best British cookery channels. PS. Fancy to jump into their restaurant the other day.

[@lesliefuller1456]

It’s been mine for a while now. These two just seem to make cooking enjoyable and I learn so much.

[@jagzin6147]

The lads have everything, great personalities and the backing of a world class kitchen

[@swit1905]

This channel is iconic. Famous chefs going to other famous restaurants to learn about and recreate other famous chef's famous dishes. This feels like culinary espionage in the most wholesome way! 👏

[@longtallshorty5791]

Stop using the word "iconic" if you don't even understand what it means.

[@Dionysos640]

@@longtallshorty5791 If you knew what 'iconic' means then you wouldn't have written this comment. Iconic is a subjective label and a YT channel with a unique and distinctive style and content definitely qualifies

[@swit1905]

@@longtallshorty5791 😂

[@EZ-Videos]

@@longtallshorty5791 The dude is just repeating the brainrot that he consumes every day, which obviously makes it both cringe and mean nothing.

[@LarryDanaDavid]

At the end of the day, you have to break down what you’re looking at, steak and French fried potatoes. That’s it, sure there’s a sauce, but come tf on.

[@DaVillain06]

I love that these guys jump right into action and talk while cooking, tired of those channels with 10 mins introduction and talking and zero cooking. I'll try this sauce at home! Guys, amazing as usual!!

[@naomibtw]

Masters at work honestly

[@pejpm]

So crazy how stuff just suddenly goes viral. I’ve been going to the one in Paris for at least 20 years, and I’m sure they’ve had a few in London for at least 10 year now….and then suddenly someone makes some IG posts and it’s ‘discovered’

[@MortadaTheKid]

Worked at Entrecôte for about 3 weeks. The potatoes are pre cooked at start of each service so they don't rest as much. Steaks are pre charred at start of service and finished in a broiler with the sauce. Sauce is pretty much 95% butter. Reste is lemon juice. Parsley. And a "mother" paste which I tasted. Had mainly pepper capres cumin amongst other things they do in factory which are kept secret even from employees. Labor was not fun. 50 hour weeks. With the massive fryer in your face the whole day I honestly though I was dead during a heatwave. Quit after just three weeks cause screw that

[@shoos9315]

Thank you for your service 🫡 Your experience does sound... Suboptimal

[@vogs72]

All makes sense for that business model, but not for you the working person.

[@angrytvrobot6130]

You say 95% butter. Real butter? Cus I know a lot of places would try to sub in margarine to save oodles of money.

[@drxym]

This is like Penn & Teller revealing how magic tricks are done

[@bartman2395]

they found the recipe, no magic at all. And fucked it. You are supposed to cook part of it, not reheat. Not gonna waste more time explaining other nuances. Might be good enough for brittons though. Yikes.

[@Blazuchan]

​@@bartman2395woah, mr hostile force here going all offense for someone being happy

[@lukebarnes3157]

​@bartman2395 you plank

[@lukebarnes3157]

​@Blazuchan he's talking sh*t ignore him

[@samhalliwell9088]

@@bartman2395why you crying 😂

[@maureenjulie4637]

You lads are fantastic! Thanks for sharing all your great knowledge with an extra layer of British banter!

[@georgehelliar]

Guys, please make a video of your mushroom parfait! It was the best thing on the menu, which is saying something. I discovered this channel in November. A couple of days later I booked a table for my trip to the UK, and it was amazing - as good as I hoped. And I absolutely love the channel - this is my kind of food, taken to the next level, and I've learned so much. Not really following full recipes, but loads of little ideas and tips and tricks and inspiration. Keep up the good work; you deserve all your success.

[@trivial50]

They definitely did a video about it but it may have just been a short.

[@OOpSjm]

I have seen them do it. Just need to watch thru some videos

[@ManyGhosts]

kzbin.info/www/bejne/bpLJaYxqo6ljrZI

[@georgehelliar]

Yeah, thanks, I've seen this one, but I want the full explanation, and all the tips!

[@clubrepedd]

I've tried to make this sauce so many times, been to l'entrecote in Bordeaux quite a few times, and every time I try to make the sauce at home. This channel is epic!

[@Ergg08]

The same. As a child I've been many times at l'Entrecote in Nantes. Always thought of this sauce as a bearnaise that's heated a bit too much though.

[@partyxday]

You guys get it quite frequently but I'll add to the praise: Probably one of the best food channels I've ever seen. I think the intrinsic reason why it's so good is that the channel is essentially marketing for their own restaurant. This leads to a distilled experience. No ads, no sponsors, no bullshit. It's obvious the chefs have fun doing it as well. If I ever visit London I'm going to Fallow for sure!

[@PKDionysus]

The organic growth of the channel, as well as the expansion of the type of content is a pleasure to witness. It hasn't even been that long. Hats off to you, Chefs.

[@ashmoshrishon]

honestly, as a husband and dad, the amount of things I have cooked since following your channel last week, this is doing so much good for my soul!!

[@toastymaster4445]

You’re my favorite new cooking channel, your recipe videos are very helpful as well as entertaining, without beating around the bush, and the videos about your restaurant and the gastronomy itself are very informative!

[@markrose1237]

Top top lads,my two favorite English gents and I'm Irish!!! and so refreshing and important during this strange world we're in right now.everything the fallow organization throws out in the world is likeable,honest and needed.there a connection from all the good from the past in food industry and bringing it in 25 with there own refreshing spin.you would absolutely love to work for people like this as a young chef,I get the feeling in years to come we will hear the connection there staff had with them and how positive there influence had on them.when I was starting out in 2003 in the kitchen I was drawn to Garry rodes and especially his cookery year programs on BBC 2 which were so ahead of it's time,I get the same vibe and warmth from these lads with passion and skill just like Mister rodes. Keep it going 👍👌

[@bustermiskin7544]

I love this channel. I first started watching when I started to work in local chain restaurant. I’d get in at 12:30/1am and stand in my kitchen at home eating crisp sandwiches, these videos always help me unwind. Great work lads

[@crustycrustacean4004]

As an avid food channel watcher this is the No.1 for awesome content right now. BIG UP FROM LIVERPOOL BOYS!

[@crimsonfancy]

I'm in south Louisiana, US and easily my favorite food channel. Simplicity and technique realized.

[@CulinaryClown]

I have been trying for years to find a good recipe for entrecôte. I had it in Paris and it blew me away. Thanks for this video I am gonna try it this weekend and post to my channel.

[@ikromtamat1681]

These are chefs at the top of their game.. They can emulate a recipe just by tasting it.. My late father always told me that the greatest weapon of any chef is his/her tastebud..

[@HeavenlyPhantomStar]

Man what an amazing restaurant! Just a salad and the steak and chips dinner on the menu and that's it. Free fry refills as well! That's how you do it, just simplicity at it's best.

[@georgecoles7268]

Long ago was a sauté cook now a home cook this is an amazing channel

[@JuxCordaus]

Fascinating video. My mouth dropped with the splitting technique! You guys are helping me fall in love with cooking all over again.

[@StephenNetherton]

I’m sad that you guys only have 909k, you are one of the best channels on here! I felt early on like Jack didn’t really like Will, but that’s more likely just really talented and dedicated chefs getting used to video production and presenting. Keep it up; I LOVE your channel. Will also get some Sriracha and get booked in when we’re next down.

[@bengallop794]

Proper chefs enjoying themselves doing chef things, keep up the good work lads 💪💪 always a pleasure to watch your videos

[@javierramirez-vs2rz]

Da gusto veros cocinar sigo desde hace tiempo vuestros videos del restaurante unos craks , saludos desde Madrid España

[@britinmadrid]

Love these 'recreating' videos, thanks you!

[@densetsu9907]

I actually love your videos so much

[@BrianGollnick-v7p]

You guys are great and this is one of the best ones yet. So fun to watch super pros admiring other pros and then working it out with a little behind the scenes discussion of how restaurants work through big volumes of prep.

[@jonathanr4160]

This is awesome! I don't think there's any channel I trust more in trying to clone a recipe by taste than this one! Going to have to try that sauce myself next time I make a steak 🥩

[@legitimatelemons]

Love your vids lads, hands-down the best cooking content on youtube

[@lindaengland6521]

Was a Fallow for dinner on Friday 24th had a seat at the bar, saw Will walking around as for the food absolutely phenomenal, favourite dish mushroom parfait, definitely will be going again ❤️❤️

[@chriswright4677]

Loving this. More, please!!

[@munkyfatt]

From London but I moved to Bordeaux 6 years ago- L'entrecôte in Bordeaux does genuinely have a queue out the door and around the corner every time I go past! Didn't realise they had one in London but clearly the simple concept really works! 💪

[@Suddennew]

Fallow is on my bucketlist whenever I come and visit London for sure! good stuff

[@maartenfisher6626]

i love this channel!! every week i get to learn and up my game, and get rewarded with a good meal

[@reignofpie6945]

What an interesting, well done video with absolutely no faff. Loved it.

[@charliehetherton4506]

At last! Thank you guys, been trying to recreate this sauce!

[@Ben_Eagle]

I've got a friend on the inside 🤫 1 chicken liver, finely chopped 1 shallot, finally chopped 1 sprig fresh thyme 1 tablespoon dijon mustard 100ml heavy cream 20g unsalted butter 1 sprig tarragon salt & pepper

[@chipfreedom8598]

Best food channel on KZbin and one of the best channels in general!!

[@ChocoLater1]

Love your honesty and down to earth approach. Nail that sauce in the next video please !

[@JTV0504]

You guys make a fantastic range of content, and I'm a fan of all of it. I think these style of videos, along with the pov stuff might be my favorite. Definitely one of the best cooking/food channels on here.

[@ooo_Kim_Chi_ooo]

You should make this an ongoing series this is awesome.

[@kyrias9391]

Love the format of you two trying food like this then remaking it xD

[@jamewakk]

Truly the best channel on KZbin today.

[@tsminnal]

Boys, you guys are fantastic, and I love everything you do. Please do more videos like this. Cheers

[@WrestleGermainia]

I love this concept for a series, really interesting.

[@PassiveAgressive319]

Love this format❤

[@xydezso]

I guess I have the weekend menu. Thanks guys!

[@lepa319]

Best cooking channel on yt, much love!

[@columbus7950]

I’ve had this in Paris, great food, nothing complicated.

[@nick78447]

These French guys came to Manchester many moons ago with their offer and lasted about a year, despite good reviews. I suspect that says more about Manchester than it does about them.

[@Sol_Divisive]

So glad I found you guys. I know nothing about working on a line but I find your videos fascinating. This specific type of cooking video is why I quit watching all of the normal youtube "home chefs". That and I was tired of every steak they cooked being wagyu. Rock on!

[@Bearded-Rock]

I love this style of cooking video.

[@nikoskom]

And yet again another Epic delivery! Unreal content!

[@leejones2148]

Great method chef's, love your approach and attitude.... ovs why you're doing so well. Keep it up 🙌.... would love to come and visit sometime

[@kennethwu115]

Classic and delectable ❤

[@PassionFlower4599]

Really enjoyed this. Thank you :)

[@imonahorse]

Went for the roast at Fallow last night. Absolutely incredible, best roasties I’ve had anywhere by a country mile. Top notch dirty martinis as well.

[@padders1068]

Yes Chefs! To be able to analyze the ingredients in that sauce, and then try to recreate it, whilst being self constructively critical, is why you are at the top of your game! 🙂😋❤

[@glennstatham960]

I've loved this channel for months now - BUT! Two things I could never have got away with J.C. - chewing with my mouth open and licking the knife! hahaha!

[@t23c56]

Ditto. Love the channel, but chew with your mouth closed.

[@JVCIstvan]

I dont know why did I loose my passion neither when. But I miss it sooo much. Sooo good to watch you guyz.

[@simonmackness403]

I had your steak with XO at Roe a few weeks ago and that sauce is absolute 🔥

[@CJ.1998X.Y.Z]

Ever since I saw the first video from this KZbin channel, I have tried very hard to watch them all particularly the long form content. I read all about how these chefs really came from nothing and have put their money where their mouth is borrowing a lot of money to invest into their restaurant and their social media content. I wish them nothing but success. These gents are the true definition of what capitalism and entrepreneurship are meant to be about so many people these days just borrow money and put it into property hoping someone will pay them rent and make them rich. These guys have taken their money and risk everything to create a brand and a business, so many people depend on them for a paycheck and switching on every time they upload I feel like it’s the least I can do

[@fergalclohessy2233]

Absolutely love this content

[@CondeAlberto]

Excellent, as usual. Nice new type of content there. Keep it coming.

[@shakir4969]

love this new series

[@3djooboy]

amazing channel, so generous with info.

[@Omnis2]

A french journalist named Dominic Dupagne here on KZbin was the original Entrecote sleuth and has had the recreated recipe on this channel for years and yearrs.

[@AlexLondon2]

Yep, seems like they copied it to the letter ! kzbin.info/www/bejne/jobPZ4J5gZaIg8k

[@newnew-u7g]

i love the video length, very easy watch!

[@RayanKhan]

I.wished it was longer 😂

[@mrmoveit26]

By far the best food channel on KZbin

[@Trinifood]

I enjoyed this.

[@jpcoffeii4207]

The recipe of the sauce have leaked and is made with chiken liver, thyme, cream, mustard, butter and shallots, there is an article in Le Monde. Love your videos

[@AlexGoesBoom280]

Looks fabulous! Being from the southwestern US, I was confused that you compared it to a salsa verde which I eat almost everyday in the Mexican style: composed of tomatillos and green chilis and cilantro, etc. Now I see there's all kinds of "green sauces" under that name. Forever learning and appreciative to you chefs.

[@crimsonfancy]

Salsa verde also is or can be an acidic Italian parsley / herb "green sauce" including anchovy, shallot and capers (sometimes almonds, bread crumb) which I'm sure you've familiar with. I love all salsa verde whether Latin-style on a taco, enchilada or Italian-style with steak, fatty fish. The salted or in some cases Spanish marinated anchovy (that I would never consider eating when I was younger) has turned my cooking and eating around. I now show it on as many menus as I can. *Umami glutamates.

[@kayteebeelle]

Texan here and initially thought the same! I'm going to try this one- looks like an excellent addition to the repertoire.

[@sinivalas754]

Surely the fact they're in London at a French restaurant would give you a clue it's not Mexican style!

[@crimsonfancy]

@@sinivalas754 Latin. And technique and flavors has little to do with where we're located, right? Roger Verge offered scallops in curry but not in India. Would Fallow be considered a French restaurant by the owners? Doubt it.

[@warrenroberts1912]

this is what food channels should be. Actual cooking and education!!!

[@larsbreukers]

This is a perfect example of how professionals should use KZbin. Authentic content made for YT. Not a tv show that they air on YT. Love it, makes me want to eat there too haha

[@khaelamensha3624]

The ingredients are known but funny to go the hard way and try to remake it yourselves 👍 Love your channel learn so much from your videos!

[@andersjjensen]

It's kind of a chefs game: Can you recreate it by taste alone? It's basically "industrial espionage" as a sport :P

[@wobbieadam]

I used to order from this place when I lived around here. Absolutely incredible food from here, albeit a little pricey (given context of London prices though, not bad)

[@photovi]

I love this channel hope You guys can travel and shoot on locations more too

[@zachtownsend9885]

More than likely it's either Bintje or Agria potatoes. Agria are used by Bistrot Paul Bert in Paris for their frites.

[@Shane3599]

First heard of you guys from Ben of Sorted Food!! Ever since then, I’ve been a fan and finally subbed. Along with Claire Saffitz’s channel, Fallow are my top 2 cooking channels now! I dreamt of becoming a chef or baker but had to change my career goals due to my disability but I live vicariously through you guys!!

[@IAMpHAM18]

Great job lads. Looks fantastic!

[@MrX-gd8gt]

You guys are a big inspiration for the younger generation on You Tube.

[@Zarzar22]

Cant believe this content is free. Banger video

[@thebiglimey]

Brilliant video! I've seen this dish on the socials and L'Entrecôte is on my list (as well as Fallow et al) for my next trip home to the UK. One thing that I heard a few people mention, and it bares out by the look of the fries, is that they possibly double fry, or even parboil them. Either way, I think I'll have to play with this recipe over the weekend!

[@patrickwilliams1471]

Not trying to compare or anything.. I'll watch other cooking channels and I thought they were pretty good and then I discovered these two and I forgot about all those other channels lol these two are just on a completely different higher level!

[@sonicfactory-uk]

Jack's pronunciation of both "Marylebone" and "Worcestershire" are perfect. 👌

[@HardTimesUK]

Yes chefs. Absolutely love this channel. Won’t watch any other cooking videos anymore.

[@AlpcanAras]

I think this channel’s quality, the content everything feel like it’s a movie. Cooking movie I’d say. Not a video.

[@platonicdescartes]

I love the concept of filming this episode. It's not just about creating a recipe, it's about trying to recreate something that you went out and tasted. My wife considers it magic that I can do this, but I'm going to be showing her this video after she's off work.

[@captaincutoff]

The absolute ambivalence about the original is just delightful

[@TheVas1968]

Grasias por conpartir

[@lukestockwin9505]

i'm tempted to buy a gift card and never go....just obsessed with this channel, they deserve every ounce of their success.

[@scotmclaughlin2113]

This channel rocks it 💪👍👊

[@garyleonardteacher5162]

My father often ate at Cafe de Paris in Geneva. According to him, the recipe for Cafe de Paris sauce for filet or Entrecote, is this: Butter, Parsley, Garlic, and a hint of Curry Powder.

[@JasonAllen-md4cc]

Hey Fallow i saw on Heston Blumenthal restaurant menu a sauce called reform sauce, i need a Masterclass lol 😂 Congratulations on 900K subscribers

[@azerial]

The "Chefs treat" at the end of the slicing of the steak was my favorite part. Lol

[@lebigsquare]

La vraie sauce de l’entrecôte est magique faut aller la goûter …

[@tipsterbl]

Every city, town and village should have one of these Entrecôte restaurants.

[@bacchus8081]

I used too feel the same way about high quality burger places like 10-15 years ago. Then they started popping up everywhere, most were focussed only on branding, almost all of them went under and now the only one left now is a semi-large chain of restaurants that is just McDonalds for hipsters. Just appreciate the local gems in your town for what they are imo.

[@stevesutcliffe773]

i think the one in New York and Canary Wharf closed down, so they tried and it didn't work

[@gauravshukla71]

@@bacchus8081 You bring up a good point in that it seems to me that the restaurant industry is a very tough business. With the food network in the 90s and beyond and now youtube, it's become glamorized. However in NYC e.g. 9/10 restaurants fail in the first year or two. London is probably in that same range. It's a low margin business. The hours can be insane I'm sure for the core cooking staff. Personally I would never invest in one or start one

[@tipsterbl]

@ That’s too bad, but it’s a very tough business especially post pandemic.

[@stevesutcliffe773]

sadly they booth closed pre pandemic, used to love going to the NY one, especially as they would give you half the stake and chips then bring the rest later

[@Romulan1993]

I've been here, several years ago. It was great. I had no idea what to expect, but I have longed for it ever since. I would love the opportunity to go again!

[@donalnixondsouza9360]

Love this channel. Please recreate last dinner served on the Titanic for the first class passengers. Going through the 10 course menu would be epic.

[@dangerousbee]

That was a seriously good video fellas. Top drawer.

[@quack437]

The first thing i tjought when i saw this was cafe de Paris sauce that steak is mouth watering