ROUX SCHOLARSHIP 2015

Behind the scenes of the Roux Scholarship 2015 - the final cook off & awards ceremony. Watch all the excitement as six brave young chefs battle it out cooking ‘Turban of sole and salmon à la marinière’. Includes a masterclass by Michel Jr & Alain, interviews with the judges & sponsors. Film by Cactus TV.

[@_Xerius_]

That young cheff who won the competition was the only smart one to use Knorr stockpot.

[@Akm_699]

Marco would be proud

[@_Xerius_]

@@Akm_699 There's no real recipe.

[@mikey380sx]

It was his choice

[@_Xerius_]

​@@mikey380sx The recipe is for guidence. Never allow it to dictate you.

[@jeremybeadleslefthand480]

It seasons in a way that salt just can't do. Made just like his mother used to make

[@Tennisisreallyfun]

Honestly, that has to be the most delicious thing I've ever laid eyes on. Lovely, buttery prawns and mussels, perfectly cooked fish, all beautifully accented by the acidity present in the luscious sauce and mousse (what a great mouthfeel!) and just that gentle hint of truffle aroma running through ;) Just sublime🤩

[@danielwalker6672]

Aye awryt Gordon Ramsey

[@opheriayu]

15:51 Now we can make our own Roux chef ✌🏽😅☺️ Lovely chefs, couldn’t stop smiling watching them 🙃 And the food 🤤🤤🤤🥇

[@robertholtz]

Extraordinary dish. Wish I could reach through the screen and taste it. I shall have to rely on my imagination.

[@detrexninja1334]

Robert J. Holtz don't wish do and achieve grate ness

[@mendonrohan]

love the music

[@vipinanandcpp]

this is much better than watching Gordon Ramsey tearing apart contestants in Hell's Kitchen

[@Khazandar]

You have to remember that Hell's Kitchen is an american show, and as such, they crank up the drama and the yelling, because that's what the audience over there wants. They call it reality tv, yet it is anything but real xD

[@prodigypenn]

@@Khazandar also the type of competition and contestants is totally different, these are cooks that work at high end restaurants cooking classic french cuisine for a chance to work at any Michelin star restaurant of their choice.

[@spwicks1980]

Alain: "Think of Albert" Michel - wields hammer like Thor wields Mjolinir :D

[@Khazandar]

Probably flashbacks to how Albert "tricked" Michel into taking over Le Gavroche xD

[@daniellundin6807]

Fantastic video

[@DominicPannell]

Outstanding.

[@ping5580]

looks like a 1950's aspic dish

[@devinhalim5194]

Only rich people who ever think about cutting shapes out of truffles 😂😂

[@reginaldmarselus4742]

A question I have always wondered about. Q) What is the most complicated sauce in the world?

[@Woamduscher]

i cant think of a sauce that is hard to make. classicly cooked sauces just take forever (48h)

[@CooManTunes]

Rosemary-lamb infused covid jus.

[@danielalves3848]

Is hard to make a great demi glace

[@Tennisisreallyfun]

Maybe an Albufera

[@00610228]

Michel Jr is a joker! love him

[@Nanorisk]

Their family name is a constituent ingredient of French cooking, it's like a shoe maker with a family name of Shoemaker, you gotta trust them no matter what.

[@Annlej1]

Would like the written recipe ..would be fun to try and cook ..

[@beeble2003]

It's from Escoffier.

[@horseless666]

before anyone bites my head off, i have the utmost respect for these two. that said, i have to ask why the prawns were not cleaned??

[@guyspence4908]

They where probably already clean

[@kh_qft762]

you really think they didn't clean the prawns?

[@sianiswack633]

It's the editing. When some dishes are prepared, there are steps that are omitted from the broadcast version. I have seen this in the preparation of Coulibiac of Salmon, Alain and Michel Roux. But I hope you also look at that programme too

[@Martinitsme]

Well done

[@alonidias]

where do i watch full videos ?

[@patrickjamesbissett2910]

Incredible.

[@DominicPannell]

Superbe!

[@Tutts93]

Gavin Edney is my old Sous Chef at Cliveden.

[@BDT31]

what is buqee garnie or what ever they call it??

[@narna9964]

Tom Turner bouquet Garni, basically a package packed with flavour which you fish out when whatever you're making is done for example a soup

[@timnunayabznss8710]

Herbs wrapped together to flavour soups, stocks and sauces etc. Bouquet Garni

[@jonty536]

A piping bag would have been effective for the mousse

[@beeble2003]

5:46 And, now, the Michelin-starred chefs crush your sole.

[@aty1085]

Little bit of truffle in the sauce, not much, just, you know, like a 100 quids worth...

[@jbirdgolf6331]

Mcdonalds are going to put this on there menu 😅😅😅😅

[@Wxyne_yt]

Wow

[@havu2236]

The sauce alone could be a soup dish on it's own.

[@MbisonBalrog]

Fish skin is really tasty. Shame they not use for something

[@SamBrickell]

Alain's voice is slowly turning into his father's!!! :)

[@davdwang6919]

This is the true master chef work,,, the art,,, But not the Fword. U know what I mean lol

[@billandyeng]

they didn't remove the crap from the prawns.. :-(

[@shoutenry]

Depends on what the prawns eat. The intestine can be more than fine if their diet is controlled. Much like how escargot often don't have internals removed because they're fed a strict diet to begin with.

[@dlbgamez7568]

They removed beforehand without removing shells, very common practice especially this level

[@happy8kiddo]

cant believe that is how you eat your fish... LOL... just throw it out..

[@jamesbagshaw8251]

I think I could cook that ok in my kitchen, with the Roux brothers marking it maybe not. I'm surprised there is no champagne in the sauce, it's downmarket to rely on truffles🤯

[@EC2019]

Obviously I who can barely poach an egg have very little room for criticism here. But I do notice that the "classic Roux style" has a very dated appearance and presentation compared with some of the other top Michelin star chefs' offerings. The childish, cringe-inducing stars and diamonds, the wilted, faded colour palette of this dish, or in other cases the ridiculous rabbit crouton poking through the "grass" and watching you eat your dinner, or the cheese soufflé which looks like a big blob of stodge. It all calls to mind the faded photographs in my mother's 1960s cookbooks. If they were not called Roux, would this still be looked upon as masterwork? One wonders.

[@haroldfrogspawn]

The food they serve in their restaurants is nothing like this recipe. I think this test is just to outline knowledge of classical french basics. I also suppose the recipe being put into this context has many processes and a silly amount of extra effort to make it look dated like this, and having all of these extra points of process allows the judges to judge which contestant executed this dated style better.

[@timnunayabznss8710]

So you admit you have no insight to offer, yet offer your insight? Stick to fast food.

[@roburus72]

To know where you are going, you must first know where you are from... frankly, surprised that needed explaining 🤭

[@prodigypenn]

They are recreating an old style dish including the presentation

[@harryjohnson189]

The dishes the contestants cook in the final of the scholarship are usually classic Escoffier recipes. They are testing the contestants on their knowledge of classic French cooking technique. The food served in the restaurants is very different.

[@duijvelduijvel]

shameless advertisements, but great cooks !

[@delki69]

I bet they don’t tolerate any vegan rubbish

[@Martinitsme]

Where’s your blue fish chopping board

[@zer00rdie]

Not a fan of pretentious food rbh.

[@zer00rdie]

@Abefroman1812 Deep in your mom.

[@LampofmyGod]

wrong chopping board, Alain roux

[@gkgyver]

Alain Roux looks and behaves like he either suffers from depression, or like he's not happy being a chef. Or both.

[@214senna]

Why? Would like to know...thx

[@LampofmyGod]

wrong chopping board, Alain roux

[@rossguidi5632]

Fuck off its Alain Roux he can do what he likes, hes probably forgotten more than you know!