I've seen that combination of sweetbreads, morels and chicken mousse many times, starting from the classic stuffing for braised pig's trotters. Wonder where does it come from, and if it is really that good.
5:24 There is a gap there. After frying the lamb in the pan, the Chef finished cooking it in the oven a few minutes. Then we move to 5:25, resting the meat.
I like it (though haven't tasted it) but he says he has simplified his cooking lately! Is this the simplified version?? :) Just a bit over the top.. though I appreciate the effort..
Hywel looks like a young Ian Rush. Duw duw duw mun isnit then look you now whose coat is that jacket I'll do it now later c'mon like aye by fuck what's ewer problem en? Heh.
this is realy not compareable with oure german cuisine. stuff like that we did 10 yeahrs ago. of course its good but not very individual... classic frence cuisine i would say...
water bath vension wellington GBM..... lesson learnt thats great to see this guy makes fantastic food i like the style of his plating elegant
Beautiful plate of food
agree..was just gonna say that myself.lots of effort and techniques and skill
The MEP on that dish alone. Holy fuck
I WANT that.... and have to say this is one of the most labour intensive dishes I've seen. Particularly that sweetbread fritter.
I've seen that combination of sweetbreads, morels and chicken mousse many times, starting from the classic stuffing for braised pig's trotters. Wonder where does it come from, and if it is really that good.
Wicked dish! So much techniques involved
The prep here on this dish, holy shit
Looks awesome that
My food has simplified a lot.
Oh yes sir i think this dish is very simple
5:24 There is a gap there. After frying the lamb in the pan, the Chef finished cooking it in the oven a few minutes. Then we move to 5:25, resting the meat.
no, the lamb was cooked sous vide before going in the pan. no oven.
I like it (though haven't tasted it) but he says he has simplified his cooking lately! Is this the simplified version?? :) Just a bit over the top.. though I appreciate the effort..
Great!!!! Would love to try that
What was the gelling agent?
Very elegant
Very nice! 💖👍
Agar Agar as it's served warm
Lemon Oil??? You had me until lemon oil
Super smart, super clever but the kind of food I am learning to detest.
camera work is atrocious.
The gelling agent is Kappa, he says it
What are the veggies in the pan where he drops the sweetbreads??
Onions carrots and celery or celeriac is the normal Mirepoix.
It's agar agar
Adam at 2:17 better learn how to carry a blade through a kitchen!!
Who cleans all those pots and pans?
I guarantee I would of tipped the sweetbread into the drain
like 402 goood
Hywel looks like a young Ian Rush.
Duw duw duw mun isnit then look you now whose coat is that jacket I'll do it now later c'mon like aye by fuck what's ewer problem en?
Heh.
chicken mousse ???!!!
American??
To cheap with the sauce.
this is realy not compareable with oure german cuisine. stuff like that we did 10 yeahrs ago. of course its good but not very individual... classic frence cuisine i would say...
Wilma Wissen have you seen our videos from Sven Elverfeld?
StaffCanteen no i only saw this...
Take a look or search our channel for him
StaffCanteen i know him of course
t.co/RdLL7VNaQf here you go