ขนาดวิดีโอ: 1280 X 720853 X 480640 X 360
แสดงแผงควบคุมโปรแกรมเล่น
เล่นอัตโนมัติ
เล่นใหม่
The dishes are a stunning, simplicity makes it amazing
Thanks Pete, Claude is an outstanding chef
he doesn't admit it looks dark, but it tastes amazing and is cooked very differently to most, that's the beauty of being there and tasting it though
Glad you enjoyed it thx for the feedback
Amazing dishes
great simplicity!
Thanks for all the comments and no the other part of bream didn't go in the bin the film crew ate it :-)
stunning chef thank you
Mouth watering
Nice technique with fish..
Fuck !! that is just pure geniality from Claude, a great concept on fish.
what is that technique called when he sear the sea bream on a baking papper?
It's called the sea bream on a baking paper sear technique
洪祚閬 al cartouche
does the other piece of bream go in the bin?
no we ate that bit
Millefeuille looks fantastic
but...what he put between the fish??
meat glue, to help to stick the protein together
StaffCanteen so that "faux" risotto was made with white asparagus...?
Ace
i dont understand why when he just make a nice fillet of sea bream and he just served half of it lol
It's actually two fillets joined together with stuffing in the middle, so half of that equals to one fillet.
LizardJesus you must have watched a different video- it was one fillet.
damn
he is a great chef, but that sea bream looked still raw to me under the stuffing. definitely not a cuisine for everyone. you do that dish in your highstreet bistro and no one would eat it.
jeans..
Pants
The dishes are a stunning, simplicity makes it amazing
Thanks Pete, Claude is an outstanding chef
he doesn't admit it looks dark, but it tastes amazing and is cooked very differently to most, that's the beauty of being there and tasting it though
Glad you enjoyed it thx for the feedback
Amazing dishes
great simplicity!
Thanks for all the comments and no the other part of bream didn't go in the bin the film crew ate it :-)
stunning chef thank you
Mouth watering
Nice technique with fish..
Fuck !! that is just pure geniality from Claude, a great concept on fish.
what is that technique called when he sear the sea bream on a baking papper?
It's called the sea bream on a baking paper sear technique
洪祚閬 al cartouche
does the other piece of bream go in the bin?
no we ate that bit
Millefeuille looks fantastic
but...what he put between the fish??
meat glue, to help to stick the protein together
StaffCanteen so that "faux" risotto was made with white asparagus...?
Ace
i dont understand why when he just make a nice fillet of sea bream and he just served half of it lol
It's actually two fillets joined together with stuffing in the middle, so half of that equals to one fillet.
LizardJesus you must have watched a different video- it was one fillet.
damn
he is a great chef, but that sea bream looked still raw to me under the stuffing. definitely not a cuisine for everyone. you do that dish in your highstreet bistro and no one would eat it.
jeans..
Pants