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Hello, I work for tvN, a Korean broadcasting company. I would like to use your video for our history program. I'm currently preparing an episode about the history of French gastronomic culture and Michelin guides. Could you please let me know if I can use the excerpts from this episode to contribute to your channel? Thanks :)

Excellent narrative and photography, I give full marks for your presentation. Mouth Watering 😊

Disgusting, should have been left in France.

Pretentious crap.

lol now if we get entrees within two hours of appetizers we're expected to tip 25% for minimum service, lol figure it out this is why we're not coming back.

I rather stay with a box of nuggets with BBQ sauce 😂

Canav a le pres, cooked to rare perfection and then taken to be cold pressed with fine cognac and port, in an escoffier patented culinary contraption and served with intense reduction sauces....was something that didn't appear for a long time in West kerry.

how many are here after The Bear?

Beverages served from the guests right, correct yes. Food served from the guests left , correct yes.

Not sure about the 'good job with the sauce' 🤔. Was the pigeon that bad and saved by the sauce 🤔

Any Indian 😂🎉

nice flash on 2:02

In this video the CHEF talks about ESCOFFIER,well I did a term paper on him while I was in high school, because I graduated early,and Escoffier,was born and raised in France and got a job at the SAVOY HOTEL in London and started working on his books like LE GUIDE,among other books,but before him were other great French Chef's before him,and I went up to the UNIVERSITY OF HAWAII main campus to do the research yes he was Great,but now you have other Great French Chef's and usually the majority can be found in NYC, and they are very expensive as I compare there selling prices for every menu item,and I can produce the same item for a fraction of there price as I am French trained as well, and you would not know the difference, on a blind taste test.Other than French food, the other cuisine that can match French food, are Chinese Chef's because of the sheer population and land mass,Chinese cuisine is usually classified by HUNAN,SCHUEAN,MANDARIN,AND CANTONESE, AND TAIWAN AND HONG KONG WHICH is very different than mainland China, same ingredients but different styles as I don't like it. Only wealthy people go to French restaurants, but for the regular person they will pass,and eat at home.Just like going to a Steak house, very expensive, not worth going when you can go to the supermarket and make it at home. And if you talk to any French Chef,when they are at home, they make very simple dishes for there family.

That meat ain't cooked and you wonder why people are sick and demented 😮

We also can say "Au Jous" wow! Stunning!!!

It was good, although extremely antiquated and creates creative clots which suppresses true talent. I like running it like an orchestra, using the egg as the challenge apparatus. Don’t know how an orchestra is managed? Go watch the bear and live in fake Chef land….or go join a kitchen with the brigade system, ask them what the turnover is. If you do get on, it will only be a matter of time before you see the clot in the system. Goodluck. It is ok to improve upon old systems, and we should.

Disgusting food!!

I was in a brigade once... many people died.

I see this then I see Hell's Kitchen. Why are the contestants on Hell's Kitchen struggling so much? It's not that they have never worked this system before because they all did except for that one person in Season 11 who complained about never having worked it.

I’d always apply for a commis, so I could take my time understand how the kitchen works. Cause every kitchen works differently and I’d rather just cook and try to avoid the admin stuff that can be involved.

Anche il sottoscritto è un discepolo di Escoffier!!!

A system that still exists, but only in the best run kitchen. An art form in itself, slowly being lost.

Escoffier had a great bridgaed System for the kitchen in all the culinary arts program

The waiters.... buff...normal pub waiters

I Love this system it works well!

Chef de partie? I accept!

Runner dropped food with wrong hand

It's RAAAAAAAAAAAAAWWWWWWWWW... YOU DONKEYS!!!! WHERE'S THE LAMB SAUCE?!?!?!? LOL sorry, I couldn't resist.

This is enough bullshit to be worthy of a politician

Escoffier is the Michelle Obama of cooking.

I´ve been there and to Savoy and my take is that if you like old fashion dishes done as in the 70´s, 80´s when many of the world cuisines had not arrived to Europe yet, this is the place for you. Plain meat and poultry served with gravy (complex but gravy in the end) and ABC desserts everyone knows. In summary, boring, dated, uninspiring. We know for sure there are plenty of old fashion appetites and first comers to west end who might consider this the tip of the iceberg cuisine, but is far from truth. Go to Roka, Benares, Lucky Cat, StretXo, etc... etc... and delight yourself with a stunning visual presentation and rich varied flavors from the world.

That would be Charles Banino that was called " mon pere" by those he oversaw.

The most satisfying meal is the one you cook yourself.

Pretentious. Disgusting. Tasteless, despite claims to the contrary.

What a disgusting dish

I'm fucking hammered

Escoffier was a fascist POS and I hate what he has done to the culinary arts and the way kitchens are still run today.

Patetic...

Normale Standard Soße. Was ist daran nun Komplex.

That press is in sore need of maintenance

Not a duck person. Gamey flavor in my humble opinion. But more power to people who do enjoy it. Now, a Caesar salad done tableside is divine!

Nah... Ill take some good Texas BBQ over this garbage. This is way too easy to make compared to Texas smoked meat 🤣🤣🤣

1:37 Nasty....juice of uncooked meat...its amazing how fine dining has come out of human stupidity

Are those capers or peppercorns?

j'y ai été invité par ma meuf , une bourgeoise... C'est INFECT et on s'y emmerde un MAX.

Yeah now that nobody wants to work in kitchens anymore and margins on food are so slim this is sadly a very rare sight.

They are putting cognac everywhere...OMG.

Hats off to the show The Bear.

I prefer a crispy well done duck, e.g., at Great NY Noodletown.

My first instructor was Chef John Lewis of the famous Olympic Hotel in Seattle. He was classical in training and very French to that tradition. My plug is under his tutalage I managed to "create" a traditional demi glaze. It took 5 days and started out with 10 gal. Stock Point of all the traditional ingredients.