Fig Clafoutis from The Essence of French Cooking

[@40950999]

RIP the legend. He was one of a kind.

[@sianwarwick633]

The fantatic-ness of the food makes me laugh. Chapeaux à M Alain Roux

[@Croydondms]

Put simply, this is a master at work. I can tell the video has been edited, I would love to see a longer version of these videos.

[@sianwarwick633]

Easily available at the KZbin account of The Waterside Inn

[@Chrisbernstein]

All those ASMR videos need to come here learn how its really done

[@CooManTunes]

Fuck you, MORONIC LOSER. You watch this, and that's all your DUMB ASS can come up with???

[@wtsang1]

​@@CooManTunes clearly the MORONIC LOSER is you because your DUMB ASS can only come up with such insults towards someone who just wanted to comment on what he wants.

[@tyiffpeijc8702]

@@CooManTunes whoa! XD

[@rvic11]

Brilliant chef.

[@Stevros999]

I want that book

[@0142Jason]

I just brought the book. It is very good.

[@kathymaxted9485]

Wonderful man

[@AGNETHAFALTSK0G]

I glad river water side inn is open again!

[@CooManTunes]

Are you sure? Their website indicates otherwise.

[@telcr7224]

We miss you

[@spwicks1980]

My chocolate mousse always comes out gritty and grainy. I wish he would show how to make it!

[@cartouchator]

www.bigoven.com/recipe/michel-rouxs-chocolate-mousse/2308446 Make sure you use good quality DARK CHOCOLATE, otherwise, if will create crystals and have an unpleasant texture.

[@sianwarwick633]

​@@cartouchator the amount of the chocolate in the recipe for the chocolate curls is incorrectly doubled here - 250g - 275g is sufficient. Also, you may wish to include 1part of cream to 2 parts rather than use only whole milk for the mousse.

[@sianwarwick633]

@spwicks It sounds like the sugar is not completely melted when you make the mousse base. Perhaps try using finer grained castor sugar for the mousse. If you are fine chocolate of 55% - 85% or even 90% cocoa solids, you may wish to temper the chocolate in a bain-marie or double boiler, or even an oven proof pyrex dish overboiling water first, before cooking with the chocolate.

[@spwicks1980]

@@sianwarwick633 thanks for the advice!

[@rogerrtewwr4723]

that mousse ...... ommmfg

[@boriserjavec6470]

Shame on you

[@sianwarwick633]

​@boriserjavec6470 it's okay. I think M Roux sache trés bien que sa cuisine soit plus que magnifique, c'est éblouissante. À vous à essayer de même

[@kendallwi]

RIP

[@zaaxi7424]

As a Brit I've been pronouncing Clafoutis all wrong

[@illegalinfluence]

Grandpa??!!!!