3 Michelin Star GUY SAVOY Cooks for you his 3 signature Dishes Crispy Sea Bass, Colors of Caviar
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Three-Star Michelin chef Guy Savoy shows us that class, elegance and the best foods in the world can be found in Las Vegas. Guy whisks us away to the Nevada desert where we visit a hydroponic farm. With local ingredients we recreate three of his signature plates in his famed restaurant: an appetizer of Colors of Caviar as well as the main course, Bar en Écailles Grilles aux Épices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding.
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this host always gets into chefs personal space....
They didn’t show it, but at the restaurant the dish is garnished with “chips” made from the chard. The leaves are brushed with glucose syrup then baked in a very low oven, almost like dehydrating. The had to be taken out then while still hot cut into right triangles. You had to work quickly because if they cooled too much they would start to break. You also had to make a lot because no matter what breakage to some degree was inevitable. And you couldn’t cut them before baking because they would misshapen and curl. It took a lot of practice, breaking and yelling to get the process down. Lol. Good times (no sarcasm)
Guy Savoy Is an absolute legend, why has he being belittled in such a big way. Cuisine Culture, please get your act together. after this I need to go to my country residence and need to breathe
He mentored gordon ramsay
agreed 100% annoying host .
If anyone cares, when we made colors of caviar at the restaurant we had to place the glasses on a scale and measure in grams each layer. The caviar sabayon then as topped tableside. If the video goes into this procedure I apologize for being redundant as I like to pause videos and comment as they go along.
I loved the idea of this show. Great restaurants and recipes. If host was more liked this show could’ve gone far. I can bear him being that I learned so much.
We agree!although he is an excellent chef we going to use another Host
The pudding is always on the mignardise cart but sometimes we (the pastry team)did different flavors. My favorite was in spring when we got fresh lavender. Not the little dried pods but fresh flowers. Awesome stuff
I actually stole the recipe and serve it at my restaurant. A hot dog stand. When people ask me for recipe I send them this link. Only difference is I get 3 bucks for 8 ounces 😔. So 2 vanilla beans it is.
I came here to see Guy cooking and listen to him, not an overpowering host. i am gone to find a video where i can see Guy.. bye.
lovely food and Dyan Ng so beautiful :D
Guy is pronounced as GHEE in french and that's what we use in India for cooking.
That's like naming a guy Olive Oil/Grape seed oil :P
The cream has been whipped. Trust me , I’ve made well over a hundred of those colors of caviar.
thank you for your comment you must have been there when we shot this video
DIGITAL FOOD NETWORK no, if this was to celebrate three years anniversary this is before my time. The restaurant is 12 years old now I left right at the 10 year anniversary in 2016
That dessert is very similar to Indian dessert 'Rice Kheer'
I'd prefer if the host wasn't cooking with them.
There are times when Savoy wants to speak but this host keeps showing off by answering for him. If we wanna hear ur voice we'll watch a cooking show. This is a highlight of 'OTHER' chefs so don't be rude by butting in all the time. Can tell Savoy lost interest and piped down. Way to spoil a good show.
what are the spices
You don’t meAn to but you often upstage the star chefs. You are so eager to,prove to them you know stuff that you hardly let them speak without jumping in to,prove you know what stuff is. Let them shine and explain…..sIr….
That fish dish isn’t a one Michelin Star dish’s arsehole, let alone three stars.
7:59.
The show would be much better if not the the host yapping so much. I can't imagine the atmosphere in his own work kitchen.
IF YOU DO NOT KNOW THE HOST, HIS NAME IS ASHLEY JAMES, AND HE IS ALSO AN AMAZING CHEF. HE MUST ASK ALL THESE QUESTIONS IN ORDER TO EXPLAIN TO PEOPLE WHAT GUY IS DOING IN DETAILS. SO ,PEOPLE THAT COMMENT, HAVE NO IDEA OF COOKING AND CLAIM.
Thank you Antonis and the that most of this 3 MICHELIN CHEFS dont speak english so Ashley had to do most of the talking
That has nothing to do with his generally off putting personality
entree is a starter not a main course!
I know that they call it like that, but they should change it :) they're just giving diferent meanings to words. I work in a restaurant and hear that from americans all the time.
@@tashiukas
We really couldn't care any less what you think. Definitions are not prescriptive. Meanings change, even within a single society
Caviar from ?
Andrew Woodcock a fishes anus
Sorry for sam’s reply. People always got jokes. Anyways I believe these caviars come from gold fish. Wild gold fish is always best.
The host need to learn to shut his mouth!!!
Facts
The host looks like he’s got something to prove big time. These are cookery masters and he doesn’t let them speak! Embarrassing. Even at the end he’s introduces his own name first before his guests name. Rude.
This host is not respecting the chef by letting him explain his dishes and technics instead the host is dumb talking over Guy Savoy.
This guy is annoying big time, do not care about his unless comments
Where does he buy Double Cream in Vegas.. hell, for that matter in the UNITED State's
Thomas Shue's World I worked for M. Savoy in that restaurant and despite what may have been said, we whipped the cream. So that cream is whipped.
It’s funny cause M.Savoy never speaks in English in the kitchen unless there is a camera. Lol
Kevin spacey, usual suspect
Keep in mind guy savoy was gordon ramsay's mentor
YOU absolutly right thank you for the remider
Reminder*
a glass has no corners you smelly onion
When someone claims to be the best and i see caviar and truffles they instantly go to the trash list. They are just expensive trash food. The best for me has to do perfect dishes with spices ,legumes, fish,cheese and fruits. Meat, salads and weird stuff are for bad chefs who try to impress with rarity or super simplicity
Rice pudding probably the only impressuve thing i saw in this video