Tronconnettes de Homard by 3 Michelin Star Chef Alain Roux

Chef Patron Alain Roux is a classically trained french Chef He became Chef Patron in 2000 and took over the Waterside from his Dad Michel in 2002 his food focus is simplicity,purity,flavour and aesthetics The Waterside In has held 3 Michelin star since 1985
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[@yinshengwilsonyeo3906]

No fuss, no drama.. just calmness, class and skills.

[@robtebay2]

How lucky I am to sit in my home, watching a 3-Star master chef at work.

[@joshlewis575]

Alain praising his former apprentice at the beginning was great. Surprised that dude didn't tear up

[@francisdelaney2228]

To the Family Roux, my deepest condolences for the passing of both, Michel Sr. & Albert.

[@Digitalfoodnetwork]

Thank you very much i will forward your message to the Roux family

[@petrus666love]

@@Digitalfoodnetworkmy thoughts too, the Godfather’s of fine dining, who inspired and mentored so many great chefs of today .

[@danagboi]

A fine example of how those who are truly the best do not feel the need to shout it from the rooftops.

[@maryagner9153]

This testimony brings tears to my eyes. I simply adore the Roux family‼️ Such masters. 🍁🇨🇦

[@tommyholmes3749]

1 of the greatest chef's on earth...He carries his father's traditions with style. The Roux family changed the way the British eat food.

[@Digitalfoodnetwork]

Thank you for the compliment i will forward the message to Chef Alain

[@zzebowa]

Nah, that was Iindians did that

[@michaelberringer8595]

@@zzebowa because we have curry on a friday night?

[@user-qx3eb2jx1p]

The Roux's are just absolute gentlemen . Very very humble . They and MPW have a lot in common . Tbh...... the REAL Gordon Ramsay is the same as the Roux's and Marco away from the camera . Best chefs this country has ever seen . The Roux's , Marco and Gordon .

[@MRGTR-94]

He sounds just his dad. Glad he is continuing the Roux legacy.

[@rosscannon5834]

Absolute brilliant Chef to watch. He has done his Father and Uncle proud.

[@netweed09]

It's feels like a Royal privilege just watching these Masters at their craft.

[@mogulsw654]

Such beautiful homage to Chinese style of lobster, while using beautiful French technique.

[@stephentimyoung5116]

I enjoy watching the Roux brothers and Roux cousins cooking.

[@THEAETHERMARTIAN]

I cannot thank the both of you enough, for this professional and divine experience watching the both of you prepare Tronconnettes de Howard … How exquisite!

[@CooManTunes]

This last year has brought the deaths of two great pioneers, Michel and Albert Roux. We will now see new sides of Alain and Michel Jr., that will manifest into their true greatness, over the next thirty years.

[@rank1839]

Thank you so much for bringing us into the kitchen of The Waterside Inn.

[@MrChefgiannis]

Even the dust of their shoes if you get. It's a treasure! My condolences for the lost of dad. The community of cooks it's going to be poorest now.

[@Digitalfoodnetwork]

Thank you

[@edwardlee4628]

Everything comes to passion of cooking.. the knowledge of food and produce.

[@mohammedkhan4990]

RIP Michel......😢😢

[@Digitalfoodnetwork]

thank u

[@manousosbabiolakis6356]

Love watching you chef cooking. Such an inspiration. Thank you

[@mrstamp5121]

It’s brilliant I can hear his Dads voice! Wow

[@463voodoo]

Perfect.

[@truman0725]

I'm not a cook, and not really interested in cooking. But his calmness was so cool to watch, and I really like how he took his time to explain how you kill the lobster in a humane way. I have to eat here some day!

[@bill6698]

steamed and then grilled briefly w butter isn't a bad way to go.

[@gregjohnson720]

Fantastique!

[@michaelmottlau5941]

Pure magic to watch, thank you.

[@maninashedandyp]

A master class thank you very much

[@sylviamorice5310]

Inspiring - and a wonderful place to be!

[@bolinlu8424]

so amazing

[@Digitalfoodnetwork]

Glad to hear

[@RomainVanAelst]

"... it's been a pleasure to have you back. And now, go do the disches!"

[@neil5006]

Awesome 👍

[@Andrew-le4bg]

Truly world class cooking 🌎

[@williambrown5966]

Well done. I am sure all will continue beautifully. Best.

[@roguekoala71]

What amazes me is the attention to detail on everything! Knowing the difference of where the lobsters were caught making the difference.....just wow :)

[@CookinginRussia]

That's actually normal for any chef.

[@zzebowa]

For example, I am doing boned quail stiffed with fig, pistachio, onion, mushroom, coriander in a cranberry and orange red wine and port sauce, with some coriander spinach and mash. This is just a normal meal for me to cook most nights!.

[@randyranderson2807]

i wish i had the opportunity to work for a chef of his caliber i don't even care about the michelin stars only the excellence and passion towards the food, i probably wouldn't be a burnt out cowboy of a chef by the age of 30. R.I.P. Albert & Michel Sr.

[@judihopewell2499]

More alain please.

[@artmoreabderrahim8844]

nice lovely 👍👍

[@Thesilverthunder777]

MEGA

[@antoined94]

La tronconnette sauce mon petit chef 😂😊😊😊 Rip Michel and thanks you 😢😢

[@chefmichaelnizzero1035]

A great chef and Gentelman indeed

[@bensonfang1868]

7:57 wow this dish does have so many similarities to Chinese style stir fry lobster

[@chefluke]

An archaic dish, from an archaic restaurant.

[@iggypop4536]

❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@domcheech]

Incredible, I love the recipe you chose. So amazing and simple, up to the quality of the ingredients. But! Ok enjoyed it. Thank you.

[@evilclownatwork]

i don't know where he bought his global knives but i have never seen them take that kind of abuse and not break :)

[@joangabrielmoi9987]

Rip My favorite chef of all chefs Paris Cecile de Rothschild had the best lunches , dinners ❤😊

[@gregjohnson720]

What nationality is the young chef?

[@Digitalfoodnetwork]

Michael Nizzero is french from Italien origin

[@flappospammo]

I wonder if ketchup would improve it

[@christianhennessey1191]

Classy....except the cheesy lobster plate :)

[@Ronie792]

Gorden should take classes from this man on how to have class and compassion

[@willembotha113]

The waiters serving the food are wearing face shields and masks. Yet the kitchen staff are not and also plating food with bare hands.

[@jamesberggren9029]

Whybwould you salt something that has spent its entire life absorbing salt?!?!

[@horses4555]

I cannot believe they choose to boil it alive rather than kill it humanely.

[@alangeorgebarstow]

horses4555, I cannot believe that you didn't listen to Chef and assimilate and understand what he clearly said. It was killed painlessly and instantly after being chilled into unconsciousness. As for "humanely", whatever that idiotic non-word means, I neither know nor care.

[@zzebowa]

Mind you this kind of cooking is easy, the problem is taking yourself seriously while you ponce about with the food! Seriously, it is a bit embarrassing sometimes!

[@thepsyentwist8452]

The prices you charge, I'd need to sell a kidney to be ever able to enjoy and honestly I'd probably consider it good value

[@mchammer74]

It’s amazing how Alain‘s voice is similar to his father’s voice

[@Pughhead]

Yeah it's crazy, almost like they are related somehow!

[@LBStirlo]

Very much so