The Waterside Inn itself doesn't have these dishes on their current menu. The point of these recipes is that they contain all the skills necessary for being a great chef, which the Rouxs have fostered.
It's much deeper than that. These are OLD FRENCH CLASSICS. They use these dishes to test the chef's IQ. These dishes aren't on anyone's menu. Recollect those giant reference books the young chef's bring w/them?
I just love the warmth and passion Michel Jr possesses. I'm an intermediate homecook and haven't really cared at all about the more elaborate kinds of dishes, but Michel Jr has this ability to make me interested with his enthusiasm.
This reminds me of a Victorian era presentation. I love watching it and appreciate the precision. Although I'm a decent cook, you'd never find me cutting veg like that :) I don't have that kind of patience
Like the vast majority of us watching this video cooking is an expression of our love to please others. That may be as close to being a true chef as we ever get and that is good enough.
I love watching this stunningly beautiful cooking but one thing I find upsetting is that you amazing chefs don't think the UK has their own fantastic recipes from way way back when.
15:03.............Cezanne would`ve whipped out a canvas.............and started to paint, the second he saw that dish..........wow that looks scrumptious...........
You'd waste five hours of your life, watching a stupid tv show, but you wouldn't spend five hours, preparing a dish that provides awesome leftovers, for days? You idiot.
Its funny how they wont use the gavroche kitchen. Those roux robots are still there albeit a new generation but nonetheless they don't muck around they even push michel around...haha...sorry chef roux jr but marco set the bar so high
They all did a great job. Well done chefs! I would eat it. I am so happy that Gordon Ramsey wasn't a judge. I sure would like to see Gordon make one if these. I doubt he could do it. I do not believe Gordon is as a great a chef as some think he is. He is a promoter and a business man. A chef? Not so much.
Well if you heard, one of the judges is Angela Hartnit. She is one of Gordon’s protégés. She worked for him for years. So if she is selected as a judge, I would imagine he could do the same.
He has three stars. You dont get three stars just being a promoter and business man. He's good, trained by Albert and Marco Pierre White. I suspect that has a lot to do with why he isnt a judge. There was bad blood between Albert and Marco due to Marco's drug use.
Gordon Ramsay is a good chef, especially when he led his kitchen filled with legends like Angela hartnett, Marcus wareing, and Paul ainsworth to win his 3rd Michelin star back in those days
That dish is just to display your skills in a competition, which is not profitable to have it in a restaurant's menu because time wise; moreover, paying wages to a chef spending the whole prep-time doing it would be a financial disaster!
How so. Maybe in a small restaurant it can't happen yet the Roux family has cooked this dish to success. And many hands make light work chef. I guess if you cant prep properly, delegate tasks and organize yourself it can't happen
@@phoenixmarizzle5059 I agree with you, however not many restaurants have Roux's reputation, nowadays kitchen brigades are shorter than before, here in Australia in a 25 tables fine dining 1 hat restaurant you'll find no more than 4 chef doing mine en place.
Hey i feel like this dish or plate looks like it is comming straight out of the 1920 not from 2020.... personaly would never ever go into a restaurant to order a chatruese. i know it is for competition but you know what? you can make a competition out of every dish. why it has to be a dish my grandmother wouldn't even order ? i mean commmmon guys.
It's amazing how the sons' personalities ended up exactly like their respective uncles instead of their respective dads
neither of them can cook.
@@jorrgfromage9929 dont be so fucking stupid
@@BoshSoldierCarp take no notice he is always slagging off the rouxs don't know why he watches them.
True lol Grumpy Alain & Albert then Cheerful Michel & Michel. Check out their Names lol
you prolly touched a sore point in their dynasty
The Waterside Inn itself doesn't have these dishes on their current menu. The point of these recipes is that they contain all the skills necessary for being a great chef, which the Rouxs have fostered.
Sam Hersch k
It's much deeper than that. These are OLD FRENCH CLASSICS. They use these dishes to test the chef's IQ. These dishes aren't on anyone's menu. Recollect those giant reference books the young chef's bring w/them?
I just love the warmth and passion Michel Jr possesses. I'm an intermediate homecook and haven't really cared at all about the more elaborate kinds of dishes, but Michel Jr has this ability to make me interested with his enthusiasm.
I love the passion they both show, especially michel when preparing the food.
This reminds me of a Victorian era presentation. I love watching it and appreciate the precision. Although I'm a decent cook, you'd never find me cutting veg like that :) I don't have that kind of patience
@ThatOneAsianBroChick :)
@ThatOneAsianBroChick or possibly Carême . He definitely had an elaborate style and the time period fits :)
Chef,
Hotel needs 71 of those by tonight.
Up at 4:30am!
Like the vast majority of us watching this video cooking is an expression of our love to please others. That may be as close to being a true chef as we ever get and that is good enough.
I love watching this stunningly beautiful cooking but one thing I find upsetting is that you amazing chefs don't think the UK has their own fantastic recipes from way way back when.
The details are just off the charts
Lol Scott's dish looks like something you'd buy premade at the supermarket
Let's be real premade stuff looks at least a little bit nicer than what he made.
Delicious chef.
It's would be a blessing to even try to get a scholarship. Especially a scholarship with the family!
Is there any entry to chefs from other UK countries?
Imagine what they could do with some delicious Knorr Chicken Stockpots or even Knorr Beef stockpots. But then again, there's no real recipe.
Those vegetables in the mould look absolutely bloody amazing
Amazing
10:27 peeling grapes....oh my.
@QuickQuickSlowSlow55 1
You could replace the grapes with Sultanas
@@vikramkrishnan6414 I replaced them with uranium.
GRANDIOSE !!!!!!
RIP gary Rhodes and michel roux snr
очень круто)как называется блюдо?
15:03.............Cezanne would`ve whipped out a canvas.............and started to paint, the second he saw that dish..........wow that looks scrumptious...........
Easy😂😂😂🎉love you chefs
WOW. TRUE MASTERS!!!
This dish is a fucking spectacle on its own! Amazing!
Wow amazing
Watching the reveal at the end, is just... wow.
No HD?
where's the 2012 one?
I really dont think quail and grapes is something i would spend 5 hours making
typical french dish and one of ma favourites
You'd waste five hours of your life, watching a stupid tv show, but you wouldn't spend five hours, preparing a dish that provides awesome leftovers, for days? You idiot.
This is my goto recipe when I need a quick tasty late night munchie. Except i substitute hovis for the choux bun and cheesy beans for the big thingy
So talented but what a load of old bollocks
Then you ought to try it once to see!
It reminds me of the music box from Camberwick Green.. (if anyone is old enough to remember! 🤣)
16:50 I would be very nervous with Chef Albert gazing over me...
Me too seeing as he sadly passed away in January
I wonder if they get to work in pairs as they did.
The contestants have the assistance of a commis chef
Quail? Grapes? Lettuce? ...did Rachel Green invent that dish!?
Victorian era french gastronomy was quite... Special xD
2 days later....
scholarship 14..finally waiting so long for that :DD
And behind the scenes……..😜
a true classic
Been following this chef for years. Just figured out that he speaks English with no French accent more than all his family members. Why?
He's English not Frenchman.
He was born and raised in England.
when you watch Micher Jnr and Emily, then you will not see any of French decent by the way they speak.
Both Michel and Albert have passed away, within a year of each other. Alain and Michel Jr. have become the patriarchs.
RIP Michel Roux
rediculously technical food done very beautifully
anybody know what the chef put on top of the choux?
just more choux pastry :)
@@fredrikeis yeah more choux pastry and egg wash. Looked great didn't it
Alain sounds just like his dad
Presumably it would cost a bit to order a la carte
Rip
those roux guys really arent bad... I could see them becoming good chefs one day
this is a serious ass dish to make wow
That's slot of work in 2 hours timr
Lol. "Regional heats in London and Birmingham"
Its funny how they wont use the gavroche kitchen. Those roux robots are still there albeit a new generation but nonetheless they don't muck around they even push michel around...haha...sorry chef roux jr but marco set the bar so high
it looks so 80s
Alan doesn't seem a presentation kind of guy, to me. More about technique.
I doubt that anyone one this show has ever tasted wild quail.
Yuk!
Pay your staff the proper rate yfgc
thats so....old...
I think you mean classic....
They all did a great job. Well done chefs! I would eat it.
I am so happy that Gordon Ramsey wasn't a judge. I sure would like to see Gordon make one if these. I doubt he could do it. I do not believe Gordon is as a great a chef as some think he is. He is a promoter and a business man. A chef? Not so much.
Well if you heard, one of the judges is Angela Hartnit. She is one of Gordon’s protégés. She worked for him for years. So if she is selected as a judge, I would imagine he could do the same.
Ramsay trained under Albert Roux for a period. So yeah, he could've been a judge, but he's probably too busy.
He has three stars. You dont get three stars just being a promoter and business man. He's good, trained by Albert and Marco Pierre White. I suspect that has a lot to do with why he isnt a judge. There was bad blood between Albert and Marco due to Marco's drug use.
Gordon Ramsay is a good chef, especially when he led his kitchen filled with legends like Angela hartnett, Marcus wareing, and Paul ainsworth to win his 3rd Michelin star back in those days
That dish is just to display your skills in a competition, which is not profitable to have it in a restaurant's menu because time wise; moreover, paying wages to a chef spending the whole prep-time doing it would be a financial disaster!
How so. Maybe in a small restaurant it can't happen yet the Roux family has cooked this dish to success. And many hands make light work chef. I guess if you cant prep properly, delegate tasks and organize yourself it can't happen
@@phoenixmarizzle5059 I agree with you, however not many restaurants have Roux's reputation, nowadays kitchen brigades are shorter than before, here in Australia in a 25 tables fine dining 1 hat restaurant you'll find no more than 4 chef doing mine en place.
This is one of the most ridiculous recipes I've ever seen lmao...
Raw meat on cooked meat board mr roux you should know better
Someone was cutting herbs on a red chopping board. Disgusting!...
Why do the French have this compulsion to always turn everything into puree?
Very few teeth!!
To use all of the produce, even the trimmings, which would have otherwise just been thrown out
This food is ridiculously outdated and I would say almost twee. Definitely not fine dining anymore - I see why he closed the restaurant!
How come Alain always gets to do the more technically challenging parts of the job?
He has more michelin stars than michel
I am surprised they would serve sweetbreads because of the Mad Cow Disease they had there and here.
looks like shit, would never eat that
говорять ,як собаки кашляють...
Michel Roux Jr has been living off his Father and Uncles name for years.
Some of this is just ridiculous. Lol peeling grapes....
If you can cook 1970s cuisine your good. Old farts
That is some sentimental crap!
What a waste of time, it's only food, you eat it and the toilet takes it.
Hey
i feel like this dish or plate looks like it is comming straight out of the 1920 not from 2020....
personaly would never ever go into a restaurant to order a chatruese.
i know it is for competition but you know what?
you can make a competition out of every dish.
why it has to be a dish my grandmother wouldn't even order ?
i mean commmmon guys.
Because it shows of important cooking skills? The dish is not for eating
What a load of bullshite .. grapes and quails .. it looks to me like carnival just eat it as it is for god sake, no need all this famxy pancy