Mr Raymond Blanc OBE Cooks A Le Manoir aux Quat 'Saisons Classic Dish

Raymond Blanc OBE cooks a Le Manoir timeless classic dish, share over 30 years of his passion, please enjoy!
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[@justjacqueline2004]

Fantastic health on a plate. It all starts with the produce from the gardens,fields and farms and Raymond and his formidable team nailed it.

[@MrMyz123]

raymond = passion.. real passion , i used to idolise marco a lot when i was comming up it seems that the true master was raymond ,. when you consider that he has run his own gardens now for twenty years and the way he articulates his philosiphy of food really inspiring

[@petrus666love]

To me as a Chef of many years and no retired due to ill health , he is the greatest Chef , remember totally self taught , since August Escoffier 🙏

[@znarcuss]

i like it when remond talking about the salt crust !!! theres alot of emotions

[@eltonjcasarez2744]

Yes I was thinking the same thing, lol

[@CooManTunes]

@@eltonjcasarez2744 What's funny about thinking the same thing???

[@danielaatgracr9082]

He is such a happy person! It’s amazing to watch him cook.

[@MDIS]

I love you Raymond Blanc . . respect you a lot !!

[@MOOSEDOWNUNDER]

God bless you Raymond. Awesome and most lovely genuine man on earth-

[@michaelbenenson]

Maestro extraordinaire!

[@chefaaronsanchez]

Love the chefs passions

[@MrDJCoulton]

RB is such a class - his dish shows so much skill and actual cooking - yes I can understand the technique and research that's gone into other Michelin star dishes - but its so much science and so little soul,

[@eduardofreitas8020]

FASCINANTE !!!

[@uberathlete]

Yeah now that you mention it, Marco does a similar dish. It even has trumpet mushrooms as well.

[@jimifreeman7229]

what a legend !! his book is an absolute classic !

[@chefaaronsanchez]

Chingon chef Blanc

[@lycheesack]

No its actually very hot temperature, it was actually resting while he was preparing the mushrooms and potato galette, which is approximately 4 minutes not even also the salt crust will help retain heat :o).

[@MrIscha25]

Now THATS what i call cooking with passion

[@CooManTunes]

I hope to visit and eat this dish, someday!

[@Thestaffcanteen]

You should!

[@TheBankruptSoul]

Voila!

[@kapap7098]

Miss my boy adam

[@justaqua8711]

Eyy my dude adam!

[@user-wh6sp6st8s]

Blanc is like the French Dr. Alan Grant from Jurassic Park

[@roman14032]

its pretty simple, the best chefs are the ones who love it the most blanc loves it the most

[@Thestaffcanteen]

Agree

[@SethHesio]

Marco Pierre White does a very similar dish in one of the "Marco cooks for...." episodes on here. Given he did a year or so at The Manoir au quat Saisons... he may have got the dish from here. He didn't salt bake his bird though, and it was a pigeon. I don't know what I'm talking about... basically it's allg good cooking.

[@simonjackson7269]

Those squabs come from a breeder near Epping in Essex

[@spriggo786]

They break it open at the table dude. Classic french table service, they will also carve it and silver serve.

[@SethHesio]

I honestly have no memory of writing that comment... lol but the mushrooms are Chanterelles aren't they?

[@gstung]

Wait.. is the pigeon "head" made of salt crust or an edible pastry? If it's salt crust, is it wise to serve it on the plate where the customer might try to eat it?

[@andrewsalmon100]

King Julien? Nice food too.

[@Will140f]

"This crust [eats a piece] is totally inedible. SO much salt"

[@Thestaffcanteen]

You don’t eat the crust 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

[@Will140f]

I know that. Raymond just ate a piece and I thought that was funny

[@kamalsutra]

Your brother is Adam!!!???

[@hallnoats4ever]

@MrIscha25 you can eat it that pink???

[@Chucky306]

yea

[@DalionNeilHeart]

The editing behind the video is atrocious, but I still get to see and hear Raymond Blanc, so all is forgiven. :D

[@Thestaffcanteen]

Dalion Heart thanks for the comments RB is always a pleasure to film

[@DalionNeilHeart]

StaffCanteen You're very welcome. Editing aside, it was a wonderful watch, and I love seering RB related content.

[@piericuya]

hahaha funny statement man! I can't understand it either :(

[@smctunes]

I like this guy a lot. Sure wish I knew what the hell he was saying though.

[@user-wh6sp6st8s]

Same..

[@spriggo786]

should have waited for the video to end

[@s.russell1856]

Wonderful to watch and learn from Raymond Blanc. But I'll have to make this with something other than squab. I wouldn't eat a disgusting pigeon at gunpoint.

[@MrIscha25]

Ofcourse. With good products like this it would be a shame not to.

[@L.SPARROW58]

Oh for fuck sake..... it's a fucking bit o dinner mate!!!!

[@SethHesio]

Trompette de la mort?

[@FordyHunt]

Froglish