Two Michelin starred chef Gary Jones creates lobster on a plancha, potato and caviar recipe

Two Michelin-starred chef Gary Jones demonstrates one of Le Manoir aux Quat Saisons', Oxfordshire, signature dishes. A step by step guide to a fantastic lobster dish.
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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...

[@diannewhitehead739]

What I absolutely adore about Gary Jones is he actually "teaches" how to cook the dishes. He doesn't act as if he is a god who only has been blessed with cooking talent, he shares his knowledge with others. What a great treat this video is. Thank you Gary Jones, you are a really good human being and great chef! Best wishes to you.

[@ericpmoss]

I like how this actually goes into some detail about the preparation. Many of the videos are more about plating than cooking.

[@Everthustodeadbeats]

this is one of the best videos in this series. I am a chef and i just learned a few things about lobster cookery (which i have been doing my whole career). the precision of getting the clws out at 43 C is fantastic. I will be using this technique soon.

[@hendo19742]

Spoke briefly with Gary Jones, very down to earth chef, was a pleasure meeting him in the kitchen, in charge of +40 chefs, incredible!

[@louisabdilla1145]

Great work chef,

[@phanindrakumar6784]

Really awesome,platting is simple and beautiful.

[@Thestaffcanteen]

thanks for your feedback

[@horizon2150]

I agree with many of the earlier posts- The music is outrageous, almost as if the chef is trying to talk over it but not succeeding.

[@Thestaffcanteen]

yeap we agree and have changed our videos now thanks for the feedback though

[@LMTR14]

+StaffCanteen the music didn't exactly improve... you know what would be best? NO music

[@ThePooman666]

To be fair I think it's a massive tune, can I get a song ID?

[@ThePooman666]

@@Thestaffcanteen give us a tune ID lads

[@devinhalim5194]

He's literally proud of training chef, that's great

[@cboonsom]

a great leader.Thank you.

[@PlateauEast]

i wish there wasn't this annoying music playing. otherwise, this is an interesting video.

[@skar5541]

Innit. Be much better to just hear the kitchen.

[@weixiaotiffy]

so cool! want to go there

[@dilinlove]

hi chef,is tonny here from sapin(your little chef)i,m see you here i,m very happy,,

[@eyedropper]

interesting. If you'd like some constructive feedback, I'd dial down the background track

[@MrBeatboxmasta]

Great video of a very charismatic chef. I only have a problem with the fact that they music is way too loud. We should barely be able to hear it..It should be used to set an ambiance. It should not be used to match the volume of the person who speaks. This is not a music video.

[@TheOBOM]

No. It should be left out completely. If I want to hear music, I'll tune in, now I just want to hear what the chef has to say, that's enough for me, thank you kindly.

[@alectravelyan3716]

Thank you for your words. Someone had to say it. My thoughts exactly. Btw, I live in Clermont-Ferrand, where do you live?

[@MrBeatboxmasta]

Alec Travelyan Are you talking to me or TheOBOM?

[@TheOBOM]

Alec Travelyan Same question here: where you adressing me or MrBeatboxmasta. As far as I'm concerned: I live in Den Bosch in The Netherlands (Pays Bas).

[@MrBeatboxmasta]

TheOBOM one thing I envy about the Dutch, is the fact that you are forced to learn multiple languages in school. I wish I was forced to learn Spanish and/or Italian. How many languages can you speak fluently?

[@gsjzy]

handsome chef!!!

[@lizjones3818]

"he will riggle, but we've just cut down through the centre of his brain" , ...standard

[@s.russell1856]

That music is REALLY annoying. It completely ruined this video. What were you thinking? Puleeeeze stop it. We're here for the COOKING.

[@Caesar1312]

Supermarkets are selling lobsters that are way too small...I saw some last week and felt like complaining to the store... That dish looks great and the lobster is the right size.

[@muchachosauce7399]

I’m sorry the creature did not grow big enough to satisfy your purchasing needs. Idiot.

[@kevod09]

how long were those claws blanched or cooked for ??? thanks

[@muchachosauce7399]

😂

[@faster770301]

You're right

[@LMTR14]

damn this is a good one

[@glen91100]

muy bonito y la musica

[@chrisderbyshire9753]

The music is far from pretty!

[@abdallahqaied3661]

Bella

[@gsjzy]

Want to eat!

[@tofinoguy]

Awesome music video, but the cooking stuff in the background is distracting.

[@BadSushi1]

Looks and sounds great. But I'm a bit disappointed that so many French restaurants are turning to Asian flavours. Le Gavourche is serving classic French dishes and dishes with lime leaves, lime, coriander etc. I love Asian food but with all the great Asian and fusion restaurants why can't they modernize French food instead?

[@MB-rq4ss]

Music is no appropriate too loud and wrong for this great video.

[@PrinserneFraFyn]

great vid, but the music is too loud !

[@SethHesio]

I worked at a restaurant at the top of The Oval cricket ground... and we had live lobsters to prepare that were literally all teeming with eggs... I felt like this wasn't the right thing to do, killing them. But it was a job so I had to. It's shame to think that given what this guy said that perhaps they should have been put back if they had eggs.

[@sajjansarkar]

I'm a nobody, but i felt a white plate would've shown off the fantastic red pepper reduction sauce more dramatically..

[@adespade119]

Good point.

[@sivfausto]

Metallic flavor????

[@sirveyer]

Staff Canteen writes "thanks for the feedback", but doesn't change what everybody is complaining about. The damn loud, bad music!

[@Silverlupa]

ai what a pity that I cant eat any crustaceans it would have been so nice to try his dish :(:::

[@Mazwell96]

like iron, if you've ever had flat iron steak its a similar taste

[@jerry303]

@CraigWeir1986 - You nearly made me speechless, if you have ever met either of these two true professional and fantastic Chefs, then you must have been smoking crack whilst writing such bizarre words. Gary is exceptional in his running of a truly great kitchen and leads the way in how to behave in such an environment, watch it again and tell me he doesn't put love and skill into cooking the Lobster? It's all about the taste, not pretty inedible pictures on plates

[@kaeto92584]

I would sell my house, lot and car and fly all the way to Raymond Blanc and learn to cook. sadly i dont have those

[@peeweesherman]

god bless youtube

[@5c4v3ng3r]

Wow good quality for a 9 year old video

[@danielaatgracr9082]

The music is to loud. It is an insult to this chef who is giving a master class. I had to repeat portions several times to hear what he was saying

[@Isaacnjw1]

i thought raymond blanc hated michelin stars

[@fdfd9703]

Dunno about that. He mentioned in a tv documentary that he would put up his prices if he got a third star. Doesn't sound like the words of a man who hates what Michelin has done for him and his business

[@SethHesio]

For me. This is fine dining... but it's not what I'd call something I'd like to eat. I think what they've done to the lobster in this case is take it quite far from its natural state. Personally I think the best way to handle a lobster is to do practically nothing to it. But clearly, that's not what fine dining is about. Still I respect the level of technique and concept you find in dishes like this, but it's not for me. It undoubtedly tastes amazing though.

[@roloruedcalonne9718]

Shame that hé didn't show the viewers how to extract the leg meat

[@devinhalim5194]

Use the rolling pin to role the meat out of the leg

[@weatherbog]

Great video apart from the totally unnecessary music.

[@DimitarNikolakev]

ekselents

[@MikeEswed]

music!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@Strongo-o5p]

Gotta say, if i after 30 years of cooking, come up with a dish, so sloppy looking, i would never cock again. I bet it tastes GREAT, but looks... So bad. So so bad.. great video, to loud music

[@michaelbenenson]

The music is totally ill-matched and a complete obstacle. PLEASE PLEASE PLEASE GET RID OF THE MUSIC - completely unnecessary.

[@SethHesio]

The presentation is just odd for the sake of being odd. Thumbs down.

[@etclarke]

excellent masterclass to aspiring chefs. who needs to attain knowledge first hand, when youtube is here to help. voi-la! cunts

[@Person49]

Fo realz?

[@papagen00]

Did the lobster suffer?

[@DILLIGAF785643]

Not at all. It was very quick the lobster would have felt nothing. Its far more humane than boiling it or drowning it.

[@hans3331000]

DILLIGAF785643 lol drowning a lobster

[@DILLIGAF785643]

Hans Thegerman what's so funny? You drown it in fresh water, it needs salt water to survive.

[@gab.lab.martins]

DILLIGAF785643 Please, say you're joking. And that you know drowning = stopping breath by liquid.

[@DILLIGAF785643]

***** ah yeah did you know a sea creature cannot survive in fresh water?

[@mireillescott3647]

Wisny that impressive..plate up was pretty average. fine dining over kill...not Micheline star,..more 3 star average hotel dish...

[@Lightzy1]

Lobster and boiled potato. Ok.

[@geraldhannibal7654]

Too loud and wrong tempo

[@PepJuice]

shame about the muzak.

[@shaqhinds]

2:12 FATALITY

[@RacerEckss]

Why the stupid "Miami" music?

[@Dina_tankar_mina_ord]

STUPID MUSIC!!!!