2 Michelin starred chef Olivier Limousin's Foie Gras with Peaches and Hazelnuts
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- เผยแพร่เมื่อ 22 พ.ค. 2013
- www.todaysworldkitchen.com
Chef Olivier Limousin's Foie Gras with Peaches and Hazelnuts
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It was over 2 years ago now when I was in London and scheduling video shoots for my web site, www.todaysworldkitchen.com
The site at the time was really just a static page though the content was adding up quickly and there were some really positive signs.
Being a new and unique web site I understood some chefs reluctance to participate in my project but I also understood that were we to get a few big 'names' on board that the site would earn some credibility making it appealing to other chefs to contribute.
When I received an email from Peggy Li at L'Atelier in London that chef Olivier Limousin was willing to contribute to the site I was absolutely elated.
I can remember quite clearly walking into L'Atelier at our prearranged time and thinking to myself that it was like walking into a super cool temple or place of worship.
Everything about L'Atelier was stylish and full of class, the attention to detail phenomenal.
Of course I was nervous but once I was introduced to Olivier the nerves just disappeared. Here was a guy who was just cool, confidant, totally relaxed and incredibly talented.
The following are just a few snippets from the web;
Full Name: Olivier Limousin
Restaurant: L'Atelier de Joel Robuchon
Resides: London
Trained: Michelin Star Restaurants in Paris
Favourite Chef/s: Joel Robuchon Who would you be nervous cooking for? No one, I like to treat everyone the same, as if they were first-time diners
Do you have a favorite ingredient? No, but I like to try and find the best quality by working with small suppliers
What inspires you? Robuchon's style, travel
Hobbies: Motorcycling
Philosophy: The best quality of product cooked simply -- not too many ingredients
Award-winning chef Olivier Limousin has been with L'Atelier de Joël Robuchon London since its launch in 2006. Born and raised in Vendée, France, Olivier began his career as a trainee at "Le Grand Turc" in L'Oie. To fine-tune his culinary skills, Olivier moved to Paris and worked in several renowned Michelin-star restaurants, including Le Bellecour and Le Taillevent.
While working at L'Amphyclès in Paris, Olivier was mentored by head chef Philippe Groult. He went on to perfect his craft at La Table de Joël Robuchon upon the recommendation of Philippe Groult, who had worked with the great chef in previous years.
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989[1] and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France.[2][3] He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Taipei, and Tokyo, with a total of 28 Michelin Guide stars among them -- the most of any chef in the world.[4][5] His restaurant Robuchon au Dôme ranked 43rd in the Elite Traveler World's Top Restaurants Guide 2012,[6] with Le Chateau de Joël Robuchon ranking 54th, and L'Atelier de Joël Robuchon 55th.
Follow Cooking Playlists:
1 - bit.ly/ParisChefsRestaurants
2 - bit.ly/LondonChefsRestaurants
3 - bit.ly/AustralianChefsRestaurants
4 - bit.ly/NewYorkChefsRestaurants
5 - bit.ly/WorldKitchenRestaurants
#OlivierLimousin #foiegras #foiegrascook #cookingvideos - แนวปฏิบัติและการใช้ชีวิต
I am a chef as well. The quality of this foie is amazing. If I were to leave a slice of foie on the heat for that long there would be nearly nothing left. That's amazing. Thus, a pro tip for anyone watching this without access to such high quality: do not leave the foie on the fire for this long. You will have to be significantly quicker then he is in this video.
Foie of that quality rarely makes it to the United States, and if it does only in three star restaurants.
I assume what is being used is foie gras cru or in worst case foie gras frais. What most people get hold of and I assume what is available in the US is mi-cuit or conserve, liver that is heated or already cooked. A can of foie gras entier is already cooked and do not have the same cooking properties as foie gras cru, raw liver.
@@Jonsson474 We in the US have access to fresh Foie Gras, but it is Duck Foie, Goose Foie is not available as far as I know, and it also has to be ethically raised, no force feeding.
Also save the fat that’s rendered and add it to any sauce to enhance it.
Absolutely correct . I cook a piece like that a lot shorter . Hot pan , no oil or butter . Maybe 30 seconds each side , and it’s perfect .
Wow never heard an accent so strong,(speaking English) Nice dish and i am now saying to my French wife Donnez moi some Peeshes please !! Vivre les continentales !!!
Thanks for the hint on the quality of the liver, excellent
looks like a superb dish to me........merci
superb....quite generous portion too, considering it may be part of a tasting menu
Now that looks delicious!
Beautiful
Looks great.
Wow so delicious 😍
Amazing cooking and I’ve never cooked fois gras of this quality
Mine turns to fat
super
VOICI LA CUISINE DE MA GRAND MERE ET MES ANCETRES. NE JAMAIS OUBLIER QUE LES FRANCAIS SONT LES MAITRES DE LA CUISINE!
Well, I’d say we Italians are right there with you guys, but let’s compromise and say that we both sit at the pinnacle of all things delicious😂
Nothing to see in this comment section. Only crusty vegetarians and vegans and wannabe cooks who never stepped a foot into a fine dining kitchen.
I couldn't have said it better
I'm with JuMar lmao
gotta say chef marco whites style of cooking duck liver looks waaay.better.. but that was for a different dish. . still it was mouthwatering to see. wish i could.taste em both
I wish there was more information in this video like med or low heat. It looks great but doesn’t have much info to really help me recreate it.
I love D'Artagnan, but if they've ever had the quality of foie in the video I've never gotten it. I'd love to know his supplier. I'd fly that in from anywhere in the world.
You are so completely correct. D’Artagnan is one of the only suppliers I see that sells Foie Gras in the USA, and it is not nearly of the quality that this is. Lately, I have become dissatisfied with the quality of D’Artagnan. For example, I use Heritage for all of my meats. As for Foie, I’m thinking of trying Regalis next.
Goddamn i wanna try that
Absolutely fuckin beautiful lookin dish and not a pair of tweezers or a silly amount of flavourless micro herbs in sight
smoos😂
This looks amazing if only I could understand what he was saying
We get it, apologies! This is actually one of our oldest video's shot but still one of our favourites, favourite chef too and we'll be reaching out to him again soon...watch the space...channel!
I understood him perfectly.
Perfect comment.....we agree!
nice englando
c'est quoi le glaçage sur le foie gras ????
réduction de peche de vigne et liqueur de peche
its not peche its peeche lol
Piche
He should get a job flipping burgers on a burger van they way he handles those tongs.
4:05. Lol. When its coming in your mouth.....👍😳😁😁😁
How come his one less oil
Foie Gras is mostly fat, so like bacon, when it is applied to heat, the fat instantly starts to render and creates its own basting liquid. In other words, neither oil nor butter is needed to add flavor and prevent the foie gras from becoming dry.
How do you Juice a Duck? actually...I don't wanna know.
jus, not juice.
its the the french word for juice it means roasting juices
Societe generale
How much money is that dish going for?
I'm sure it tastes great but I dislike fussy, fussy food. And, this is it.
Wha Wha Wha - SHUT THE F UP snowflake!
How is this dish fussy? Prepping and cooking yes it may be fussy because specific methods need to be used to keep up with certain quality standards, but it is in no way fussy for the consumer. Especially for a highly renowned restaurant...
What was fussy?
He cooked a piece of foie gras, simply.
He cooked some peaches with nuts.
And put them all on a plate.
Nothing fussy about it.
Try watching The Waterside Inn serving duck, after compressing the carcase at the table.
THAT is fussy.
and some euh euh raisins mdr
Lol
omfg
_pich_
I found his english is more interesting compared to his cook 😂✌🏻
The plating is the pits. And the foie looks like boaaah!
Very nice peeshh
not enough gravy
let me guess, you are American
@@danielgreen5803 Let me guess, in your speed to insult someone and imply a whole nation is idiotic you never understood he was clearly making a joke. Who's the thick headed one now? You absolute fool.
Cats Meal
4:05 coming in your mouth
grow up loser.
Ooooh MAYTRON
poor animals
Il est sérieux avec son accent ?
+vincentfigueroa19 Si tu reconnais le décor, c'est L'atelier, à Paris, donc oui, il vas avoir un gros accent français ;)
Des piches!
You are commenting in French, so how can you have a problem with his accent which, by the way, seems perfectly understandable to me. In fact, I’ve heard much worse in my life.
is he really 2 mich starred? i mean. look at that plating
not enough finesse on plating maybe a bit lazy
For fuck sake leave it alone, stop moving it!
Dude… get an interpreter !
Good food, terrible plating....
this dish so boring...
+ The ISO Buster and jinny8801..... At which Michelin-starred restaurants are you two at the helm? Shit talking millennial shoe-makers.
Way too pretentious.
To all and sundry. It was a slice of goose liver. Not the ground pork/duck liver mousse pink slime you've been eating. The geese line up and clamor to be fed. Just like you faced with a pint of ice cream. As to the plating....what? It seemed pretty damn fussy to me. You didn't like the abstract Pollock sauce? The peeeshes should have been in a circle with the hazelnuts in the middle? The verbena should have been rolled in the center of each nut? What? If they gave stars for plating, your corner sushi bar would have one or two. It's one thing to make an attractive presentation, another to get out the spirograph set for the damn sauce. On behalf of chefs everywhere I say vas te faire ecule, putain!
Crude, commoner comments. I will review your TH-cam videos and see if they are --- ..., oh. Wait. You have none. Hum, backseat driver. Though so.
it looks like poop.
dat punk Michelin starred poop.
a very expensive shit if you ask me.
And I bet you could make it better, right?
Looks rubbish
He rendered that foie gras almost to nothing. That entire thing is fat, better be careful
very bad - do you know, how it is produced? No respect on animals!!!!
+we73 Dan Barber: A surprising Parable of Foie Gras. That is all cutie pie
Ah yes, one in every video - let's make a deal: I put Foie Gras in my mouth, and you can stick a sock in yours. I eat my Foie Gras and Ortolan, and you do whatever the hell you like with yours. Sounds like a fair deal?
fuck off pleb it's delicious
now, you should be feed in same way...
+we73 naah... he shouldnt. but the duck should :))
No respect or awareness on how this is made. These animals are force fed often dying in this labor. It is disgusting to watch a chef have no empathy.
Openurize06 Who cares
He is a chef not an animal rights activist
He is payed to prepare food to humans not to care about some ducks