Smoked Salmon Omelette by Raymond Blanc

[@sonny12681]

This is the man who taught Marco Pierre White how to cook.

[@ABWEndon]

Raymond, you are a wonderful chef. I wish I could be your student because I'm sure I would do you proud!

[@ruthparin779]

Love your passion.

[@vesnaramljak9369]

MNOGO MI JE SIMPATICNO KADA VI KAO FRANCUZ PRICATE ENGLESKI JEZIK, IMATE ONAJ ŠARMANTNI FRANCUSKI NAGLASAK👍 VELIKI POZZ IZ DIVNOG SARAJEVA, BOSNIA&HERCEGOVINA, I LOVE YOU🙏♥️

[@Over_Lando]

Amazing!! One of the greatest chefs . And as always very simple ! Very good !! . So many simple plates that are spectacular ! They keep the fine standard of the more you add the more you take away from food

[@wurlitzer895]

What a gentleman! Such a refreshing change from some British chefs whose language would make a stoker blush.

[@rosep1914]

love it, can the camera go more to what raymond is doing,

[@yazbethtorreblancahernande5678]

Aw Raymond Blanc I miss your programs I ustetl watch you a lot while living in the UK, and I actually worked for your first company Maison Blanc, wish I would have been part of your team... Greetings from Mexico

[@CEB1896]

Amazing! No swearing and no bitterness even though he’s a famous chef.

[@BigBADSTUFF69]

They are never mad at the food, chefs are mad at the employees and customers

[@fakename6658]

​@@BigBADSTUFF69sometimes i get mad at vegetables and curse at them.

[@shubhamtripathi3362]

I think people who r criticising him forget that he is showing a dish for home cook he is not showing of his “skills”.

[@marianadinu2446]

Admirație și mult respect din România

[@wparo]

Always baffles me why 99% of youtubers add music to their videos. If I waned to watch a song video clip I'd have clicked on a different video. But I am here to see a reciepe. Do I need to turn the bass up?

[@Baghuul]

Yes you need the bass! otherwise you wont understand the recipe

[@ReusStyle]

eactly, for me the music is extremely annoying

[@fraderz]

Raymond Blonc a youtuber 🤣🤣

[@filipedasilva6941]

une magnifique omelette comme ma mère fait. bravo RB.

[@henryb1923]

Great video! Can't wait to make my smoked salmon omelette this weekend! :-)

[@chaldeanketolowcarbrecipes9303]

Awesome recipe. Just subbed you,. Happy cooking,🙌🏼

[@aidasousa71]

Sempre gostei das comidas que ele faz tanto em salgados como em doces pena que já não dá na televisão pois ele vive o que está a fazer.

[@petergreen5337]

Very good

[@gregwesterlund]

I would love to see him cook with Chef John from Food Wishes. The deep respect for the food would be Bob Ross level reassuring. Also I would be willing to bet he would kill Marty Matheson with a shovel within 5 mins.

[@Hegemony_of_man]

Chef blanc is a french man i thought he would be making french omelet, maybe not. But it looks more appetizing than marco and gordan combined.

[@GandalftheGrey19880]

My fav omlette

[@robinson8888]

Adonized

[@d1mcho]

Love it

[@Gcarnage88gr]

great omelette

[@leexyz6398]

Raymond, do you use your own cookware in your restaurants?

[@BigBoss7777777]

Haha great question. Does he even use them in his own home? Probably not.

[@CooManTunes]

If they're provided, then I'm sure he does. Otherwise, he probably spends a lot more money, on more expensive, luxury cookware. See what I did? I used logic and critical thinking, to come up with a plausible answer.

[@googo151]

JP, IS STILL THE MAN WHEN IT COMES TO THE OMELETTE.

[@cesteres]

Anyone know if these pans are any good?

[@carpii]

cameraman needs to show the pan more, instead of focusing on his face all the time

[@Sparkz868]

So the salmon is raw or rawish?

[@robertoflores9080]

I believ its smoked

[@jrd33]

Smoked salmon is already cooked. all you are doing here is warming it up.

[@__5036]

It's advertising for the frying pan. Why is the stove on after the omelette is off?

[@bigunderdog5403]

I'm way to drunk to make this

[@fafafooey4126]

Hey raymond, big fan and even own your book! I was wondering, i have an immense passion for cooking and everything about food. From growing it, the preparation, cooking, and then plating. Its just something my mother taught me and i grew up with the foodnetwork. I know how hard it is though to work as a chef and how much work it would take.. which i dont feel like id fit were well in a kitchen ran professionally. Any advice?

[@zhbvenkhoReload]

Paradox The Vegabond Show up at a Restaurant and hope for the best

[@stewartberger7734]

Looks good......I guess this was more about the pan than anything else

[@adamchurvis1]

I love you to death, Raymond, but I didn't come here for a six-minute commercial for a frying pan -- that barely shows you doing what I came here to watch you do.

[@braytakfirstprime4880]

The video is only 5 minutes and 55 seconds long. Have you ever been able to count to 10 in your life?

[@adamchurvis1]

@@braytakfirstprime4880 I promise you, this turned out to be nothing more than a six-minute commercial for a frying pan he's selling. The cooking content is entirely an excuse for hawking the product. And what do you mean by the "count to ten" comment? It's very vague.

[@braytakfirstprime4880]

@@adamchurvis1 My question asking whether you are able to count to ten is not vague, if anything it's numerical . Giving inaccurate figures about time is vague. To repeat: Raymond's video is 5 minutes, 55 seconds long. In addition: Raymond stops talking about the skillet around the 2 minute 20 second mark, which by the way is intermingled with the recipe information and him preparing the dish, so in total he's spoken about the skillet for around 1 minute. You can include roughly another 1 minute at the end of the video (around the 4 minute 50 second mark) when he speaks about Meyer. So in summation that's around 2 minutes of product, and around 4 minutes of food preparation. Please explain your "barely shows you doing what I came here to watch you do" comment?

[@adamchurvis1]

@@braytakfirstprime4880 It was vague because I didn't understand what you meant by it. Were you seriously having a problem with me rounding-up the time from five seconds before six minutes to a full six minutes in my description of how long the video lasted? And my opinion is different from yours because this is a subjective judgment, and I suppose I am more triggered by this sort of thing than you are, and consider more of what Raymond did in the video to be marketing. And also by the structure of the video I have judged -- again, subjectively -- that it is more a marketing-centric piece than a cuisine-centric piece. Simple as that.

[@braytakfirstprime4880]

@@adamchurvis1 There is nothing subjective about numbers, they are absolute, which is what brought about my initial reply to your post. There is no opinion about the length of the video, it seems you have a problem with numbers. Whether you understood what was asked of you or not, does not make the question vague, and so, along with your under-developed mathematics, it seems your English has now come into question. I'd advise you look up the word "vague" in the dictionary, and consider carefully what you type next before you reply to this. Also, I asked you a question, which you've left unanswered.

[@yosell]

Raymooooond! U didn't cut it! Raymooooooooond!

[@gregjohnson720]

Mon cher chef, Tous les autres chefs sont enfin en train de craquer des œufs sur le bord du bol et de les casser sur une surface plane comme la planche à découper. Même certains chefs étoilés ont changé. L'un de mes chefs héros Jacques Pépin n'a jamais cassé d'œufs sur le bord du bol.

[@אדוארדבלומנטל]

To chef with love♥️❣️🌹

[@arum236]

If you can't find three minutes in life to cook yourself an Omelette then you are certainly living wrong.

[@rachelm7525]

I always worry about food getting cold. The salmon didn't have time to heat up, so won't that be cold inside? Also, taking time to garnish on the plate looks lovely but you must be using a very hot plate, Monsieur, non? I love the double-fold, though, and the paper-towel tip, I will definitely use those. I always have trouble folding over, my omelletes break!

[@markyochoa]

Those slices of salmon are thin enough that they'll immediately get warm when the eggs is turned on itself. And I'm sure the time taken to garnish was just for educational purposes.

[@cesteres]

Smoked salmon shouldn't be cooked.

[@rastamon5403]

Skip to 1:30 where it starts

[@laseyerina]

I justamente love you

[@garyredmond6873]

Jacques Pepin’s french omelette is the best.

[@CooManTunes]

Quit bitching.

[@vesnaramljak9369]

👍👍♥️♥️🍀🍀🙏🙏🥰🥰🥰😋

[@Brian1369]

Too much talking and not enough footage of the omelette itself

[@SuperOlds88]

Nice and overcooked just like truckers like it.

[@guycalabrese4040]

Actually this chef failed miserably... A french omelette has no color. I once watched an interview with a very famous chef who said that before he employed a cook he asked them to make a french omelette. If there was any color whatsoever on the omelette, he didn't hire them. It's a huge difference in taste. A proper omelette has a soft, buttery, almost zabaglione like, taste, compared to the bitter and nutty tones when the omelette has color from being prepared on too high heat.

[@jonners69]

"this chef" just happens to be one of the most celebrated chefs of all time having held 2 Michelin Stars for 37 years as well as training 28 (yes 28!) Michelin-starred chefs such Heston Blumenthal, Marco P-W etc. I wouldn't challenge his cooking technique!

[@creepingbert]

0:27, we all love those curvy lips, don't we fellas??

[@David_Jones8112]

If they're his, then yeah.

[@AzelProd]

and if u put the salmon into the omelette, the salmon will cook inside and lose water which destroys the omelette and the texture of the salmon. its so much better to put the salmon 5mins before u eat him out of the fridge to have an hot omelette with that cold salmon on the side. that temp difference gives such a freshness to this dish

[@mezzafinook]

cooking can be subjective as you're cooking to your own taste and preferences boii

[@AzelProd]

@@mezzafinook yes the last sentence was my pref, but the salmon will lose water inside the omlette which doesnt taste good. subjective cooking...YES PLS.

[@mezzafinook]

AzelProd oh okay dude okay yeah sure i'll like totally take your priceless advice over the chef that happens to have two michelin stars

[@AzelProd]

@@mezzafinook just try it out and you will see which is better...and...psst...this recipe is not on the restaurants menu. :D

[@RizzoKingPrawnRat]

warra drip

[@philipbowden8065]

soin partout.

[@irapower1921]

looks overcooked

[@sniperbojy]

I wish I could work under you

[@TheRaymondBlanc]

Maybe you will! We have several roles available at Belmond Le Manoir! Have a look at our careers section at www.belmondcareers.com/career_list.asp?bu=olem

[@Gaggingonacorpse]

Raymond Blanc Hello Chef. I'm an aspiring chef, loved cooking since I was a little boy and always thought it was the coolest thing seeing chefs and what not cooking behind the line. The passion, love, energy, its amazing and I was wondering if you offered a cooking school? or a culinary academy, in order to teach the fundamentals of cooking so I can extend my knowledge and maybe one day work for a top chef and in time, possibly be one myself. (:

[@stefanEf]

@@TheRaymondBlanc great video! Thanks for sharing your knowledge with us! Where can I get your fantastic series "kitchen secrets" DVD? I can't find it in the internet!

[@David_Jones8112]

@@TheRaymondBlanc I wish I could w**k under you. This is when you still had dark hair and your big arms were stupidh0t before you started doing the arm stuff at the end. All the h0ttest guys ever are exactly 5'7". Literally every molecule of them is beyond description beautiful and everything about them is just flat-out brilliant. With their own unique voices and everything else.

[@tombooze74]

This was just a sales pitch for a pan

[@jillapplegate8207]

That's the worst omelette I've ever seen.

[@childoftime9964]

I'd eat it

[@harryangel4822]

So I guess you just put raw salmon on there? He didn’t say anything about how to cook the fish?

[@childoftime9964]

It's smoked salmon, it's not raw

[@brittle1]

If he served that at his restaurant, he would lose a star

[@philipbowden8065]

omission d'interroger le poulet. honte a lui!

[@auniquehandle]

could you pls stop with the slow motion sometimes lol

[@auniquehandle]

+Hiep Ha Le yeah do u live in Ha Noi?

[@auniquehandle]

+Hiep Ha Le cuz i would like to ask where can i get thyme, rosemary and etc

[@FredMaHead]

Who is this charlatan?

[@RicktheRecorder]

Not very good camera work and/or editing.

[@jacek20]

you liar you added milk to your omlette without showing it. no egg will foam this way without milk. you are a liar.

[@xMAGIKZ]

X-Cell shut up stupid

[@adityasrinivasulu]

Free range, fresh, room temp eggs will foam like crazy if you whisk them for a while