Three Michelin starred chef Alain Roux, smoked haddock souffle poached free range egg recipe

Three Michelin Star Chef Alain Roux from the Iconic Waterside-Inn Bray Berkshire, Alain cooks a classic Waterside-Inn dish of Smoked Haddock Souffle with Poached Free Range egg
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...

[@GarryAndrews_]

Amazes me how each son has each other’s uncles’ personality.

[@the-everyday-athlete]

^- - - This!

[@mikey380sx]

Brilliant dish executed perfectly by a brilliant chef. I hope to dine at the Waterside Inn one day 😃

[@Thestaffcanteen]

Alain Roux is Michel Roux's (senior) son Michel Jnr is Albert son, Michel Jnr and Alain are cousins . I hope that makes sense guys thanks for the comments

[@jonahmad7237]

StaffCanteen One day...I'd love to dine there. The Roux family - a family of food scientists.

[@Chilax]

The Staff Canteen the ironic part though Michel jr looks like Michel and Alain looks like Albert

[@GarryAndrews_]

Each son has the uncles personality

[@jackgibson5912]

These videos are a real missed opportunity. Great chefs, really interesting dishes, but terribly edited. Very difficult to follow the process with so much cut out.

[@bigguscurlyus]

If his voice was about forty octaves lower he'd sound just like his Dad!

[@marksadventures3889]

there's time yet ..lol

[@FLMKane]

Wait 30 years

[@realblackgoku3078]

Hes a Great Chef!

[@flosscake]

he's totally got his dad's voice.

[@slan7]

Has a very deep voice like his father's.

[@Thestaffcanteen]

well spotted fishNguitars

[@antant06]

not sure how much they charge, but im sure this would be factored in.

[@ententrainer0]

very good if you aren`t a chef you can´t follow !!!!!!!!!!!!!!!!!!!!!!!!!

[@Thestaffcanteen]

It's aimed at chefs sorry

[@Grufian]

Do you bring your stove, pots and provisions with you when you attend a Jazz concert? If not, then why are you distracting from what could be an interesting presentation by having non-stop distracting noise in the background?

[@Thestaffcanteen]

Grufian thanks for the comments

[@Dinckelburg]

My best friend worked here for a year and he said the wastage is phenomenal.

[@jadeclothier8587]

That's probably part of why the prices at his restaurant are so high, and the whole 3 star thing he has going on.

[@pierremossersfoodculturefr4021]

❤

[@pedrosalcedo7380]

Vodvaaria!, muy rico

[@sirveyer]

Why isn't this recipe on your website?

[@joewojcik258]

Unfortunately all I heard was more background noise than anything. But the souffle did look ok

[@joshlewis575]

Well it is a busy kitchen during prep time

[@aligman07]

What does he do with the chicken eggs?

[@hobied62]

Its the egg whites!

[@tranquility321]

Camera work and angles are terrible.

[@derekk45]

alain is michel's and michel is alberts

[@Dinckelburg]

I'm just repeating what he said to me. I'm a chef too so it's hard to believe but it wouldn't surprise me if it was true.

[@flosscake]

nope, jr is albert roux's kid.

[@josh9220]

"Qwal eggs"

[@dontgetittwizted]

😅

[@simonlhill-si4sx]

He’s French mate, that’s what French people sound like

[@craigwilson9797]

the massiah

[@aviratausend]

lol ye

[@padstar999]

roux is a son of albert's jnr, therefore jnr albert must be michel Sr's jnr roux....

[@IngeBall]

Obviously,, excess..

[@Dinckelburg]

When I say wastage, I mean it. Not just a couple of quails eggs thrown in the bin, he told me he saw racks of lamb (racks, more than one) thrown away after 3 days of being in the fridge because it was 'no longer fresh'. Money doesn't really come in to it, it's just such a wasteful mentality.

[@chefsimon9170]

I wouldn’t want to eat food that’s older than three days old, especially in a three star mate

[@boriserjavec6470]

Who is he?

[@Dinckelburg]

@@chefsimon9170 not for you to eat but it could have been staff food for the dozens of people who work there

[@simonlhill-si4sx]

@@Dinckelburgperfection is perfection, fuck off you imbecile

[@Damoskinos]

I would be surprised if Alain was charging more than £2.99p per portion

[@marksadventures3889]

your decimal point is in the wrong place

[@crazycool1128]

fish souffle? eeeww