Michel: Consommé de Boeuf à la Royale Marco: Add stock pot and a bit of olivol. Gordon: Add a "touch" of seasoning and a "touch" olive oil. Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space. Jamie: Just chop the whole fing up innit.
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
Sr. Michel Roux Jr. I did this Beef Consomme in a few minutes ago here in my house, with my family. Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it. I want to say thank you very much about your recipe. Thanks a lot. ricardo m l rezler.
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'. French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
2:51 "You look fed up?" "Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
"you look bored" I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.
I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.
I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
+yashouberry Do you think his dad and uncle might have taught him a thing or 2.. I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊 I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.
All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.
Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world. Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
First a little bit of olive oil. Grab a Knorr beef stock cube and you just want to crumble it in with the oil... mix it well make a paste and then massage it in with the beef consumme. Now Just let it sit for approx 10-12 mins and what I like to do is just finish it with a dash of Knorr touch of taste and if we’re being honest here... it does the job better than salt and it tastes better.
Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel. Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks. Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.
@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.
3:24 Asked for a Muslim cloth in the shop, but they only had Jewish ones. Hope it still works. Also I’m assuming it’s ok to use tinfoil rather than gold leaf? And if I can’t find a cockney to watch me, will a Scouser do instead? Goodness me, cooking is so stressful.
What is he pouring into that consomme in the meantime? Is it wine? I cannot hear what he's saying in this part clearly. Also - what was inside the pot before he threw beef and all the vegetables inside?
Had a practice run at this this evening minus the gold leaf and caviar. I am surprised in the change in flavour when stock is made in to consommé. For the special lady who is keen on crab, I might make the custard in to crab custards, if it does not clash with the caviar. I am impressed how well the beef consommé and the custard work together, not something I would have thought of doing. Some of the vegetables floated which spoiled the appearance. For me it is a work in progress.
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
Something isn't right about this demonstration, at 3.44 the consommé is purplish color from beet root in the soup mixture. And it ends at 4.52 a perfect golden hue in the crystal stemware? What happened to purple color, it ended up in cheese cloth?
Not a bad effort. Personally, I would add a stock pot, but it's your choice.
HAHAHAHA
Lolololololol
Lmao, Knorr for the win
Hahahahaha "it's very simple"
Yeeeeeah 🤣🤣🤣🤣🤣🤣
Michel: Consommé de Boeuf à la Royale
Marco: Add stock pot and a bit of olivol.
Gordon: Add a "touch" of seasoning and a "touch" olive oil.
Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space.
Jamie: Just chop the whole fing up innit.
That was the most correct comment i have ever witnessed
Gordon: add a TINY nob of butter
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
Gordon would be stopping after every step to interject with words such as "beautiful", "look at that" and so on.
Add some doritos for that southwestern kick.
LMFAO.
This comment is the only thing more golden than that shiny puddin'
agreeed XD
Ey shit XD
or maybe flaming hot cheetos.. I keep seeing recipes that incorporate that every where... how will that go with the gold leaf
Marco enters: add 1 to 2 beef stock pots but it’s your choice there’s no real recipe
Just a bit of olive oil...
made my day
🤣🤣
Legend
🤣🤣🤣
Just imagine how good it would be with a couple of Knorr stock pots chucked in
Marco Pierre White Approves this comment
amightyatom photo
It's your choice
@@BradPow not the stock pot
"If we're being honest..."
Bravo Chef! That is indeed a "Royal" consomme!
Can you try to top it on your channel?
0:27 should be the start of a competition
bet it goes great with a bit of ketchup
sniktun1 Hehehe! I would love to say that to the chef, if only to see his face!
+sniktun1 they outlawed ketchup in france, unless its french fries
@sniktun1 HAHAHA
Lol
It's really really good
Beef stockpot with custard
it's barely a mouthful , while consomme is lovely , I'd be wanting a bit more than that
Marco Pierre White agrees.
not just any beef stockpot, knorr beef stockpot.
@@elibsf for that real beef taste
_Knorr has entered the chat._
I can watch passionate chef for hours, where they come from and what type of cooking they do is not important... absolutly briliant dish!
I sprinkled some glitter onto my Cup A Soup. Très provençale!
Provençal*
@@unemusiqueunjour Alright, no need to be pretentious about it.
@@anonymousx2951 lmao. yeah, because OP's comment wasn't pretentious at all.....
@@anonymousx2951 lmao
@@chriswright8114 his comment was a sarcastic joke, how dense do you have to be to not get that...
Sr. Michel Roux Jr.
I did this Beef Consomme in a few minutes ago here in my house, with my family.
Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it.
I want to say thank you very much about your recipe.
Thanks a lot.
ricardo m l rezler.
Caviar is expensive everywhere ;)
@@linab4901 it's really not
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
how does it taste then?
Skipped the caviar, but not the gold leaf
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Hilarious
😂😂😂 True
The assistant chef is stoned as f**ck
we all were
@Protocols of Zion Commis cook *
also probably really annoyed to have to be there doing this bullshit recipe while he is so stoned
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'.
French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
@@ememe1412 Organised like a military brigade*
I love this guy. Modest, professional, attention to detail and - considering how complex this is - absolute simplicity in how to pull it together.
He took all of his staff tips. He is a Class A, different level, cunt.
You might wanna read up on his workplace ethics before passing judgement. He’s a c**t
This is something I make as an afternoon snack.
2:51 "You look fed up?"
"Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
"you look bored"
I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.
Then u don't understand why michel roux jr has maintained 2 michelin stars
how to "royale" food
step 1 : set it up in a small portion
step 2 : give a fck placing ingredients
step 3 : caviar , always fucking caviar
Never, ever forget that thin sheet of gold leaf.
+Valiun wild Hahaha :P I imagine that the reason for small portions is that royalty would normally eat multiple multiple multiple courses.
Valiun r u forgot truffle & saffron :)
So aggressive
Valiun r don't forget a wine that cost twice more your house.
When finished, drizzle with a touch...just a TOUCH....of A-1 Sauce.
LOL!!!!
Best comment here 🤣
I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️
Also it's dirty long hours no life exhausting no money after 10 years exactly why I left Bellshill industry that gets glamour up too much by tv
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
Yes, yes. Fine dining is amazing. 😉
Chef John's version would include cayenne...lots of cayenne
ah, a man of culture i see.
and as aaaalways... eeeeenjoy
This a European dish. Take your Jew-American and stick him up your fat asses.
14:12 "some say it's an aphrodisiac"... Well when she eats gold on the first date some would say it
As a general rule, gold has always tended to have the effect of opening women's legs... so some say...
The video is only 5 minutes long, but I get your point
Did someone come from Adam Regusea
Jon Faecks yh me and you
Yup
👍
this guy is a delight, i can watch him all day
i love the fact that he noted that the gold leaf doesn't add any flavour. He doesn't try to feed us any pretentious bs. Such humble honesty.
lol what. This is the most pretentious dish I’ve ever seen
This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.
part of why i left the industry, im in a generally stupid market as well
@@guitarplayer30001 u wanna make some weird soup thing? thats ur goal? lol
@@marcotte6608 did you respond to the wrong person? if you meant to reply to me, you need to elaborate more
I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉
Wow! Just Wow! Should the custard and consomme be served warm or hot, or even cold? Got to give this a try!
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
That music is just perfect.
Dont think the chef was fed up, more in awe.
Let them eat cake!
What beautiful work and such extravagance!
The look on that junior cook was wonderful. He's desperate and hungry to learn ❤️
He is a thirsty boy as well.
He’s hungry for something 😂
He looks out of it.
As far as temperament is concerned, Michel seems just a touch more laid back than Gordon Ramsay.
Why are you comparing a classy person, like Michel, to a classless douchebag, like Gordon Ramsay? Get smart.
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
@@CooManTunes neither are corrupt millionaires or buisness owners. Im sure you know him personally.
@@joshuajackson7596 I said the justice system is corrupt, you slob. Not Michel, or Gordon.
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
They fancy each other c.2:52
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
I really like his intensity and patience.
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
I know it's fine dining and all, but there's barely two tablespoons of consommé in that glass :(
It's probably a tasting menu. These could go up to 22 courses.
This man is the 'Yoda' of cooking ! What a dish
Looks great! I think I will make this Consomme Royale, too! Edible gold leaf - brilliant! Thank you for showing this recipe!
wow.. this guy should turn professional..
He is one of the most revered chefs in the world
+arielkang100 lol.. i know
+arielkang100 You couldnt see he was making a joke....
+yashouberry Do you think his dad and uncle might have taught him a thing or 2..
I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
+yashouberry he's about to hit the big time. any moment.
questa è un'opera d'arte! Michel Roux è eccezionale ! grandissima cucina grazie!
he is so dedicated to hes work i feel like im watching a psychopath
*his *i’m
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
no Michelin star restaurant does 150 covers
@@Alex-ux4hg likely very true but he may of done that many for a banquet at the French royal palace
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people
So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
A custard in beef broth? Does it actually taste good or is it one of those acquired taste sort of things
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊
I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
Wowwwwwwww!!!!! Chef its really beautiful 💯💯💯💯💯
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
I’ll tell you the reason. Because they are a load of bollocks.
In 2023 it looks so old school but many things to learn
It's good, but it's not quite Rachel's beef trifle
Jonbombs high five
@@anthonynahanee6939 Well, it has vegetables, meat and custard... Joey would need 5 portions of it tho.
A lot of work to a consommé. God, what an elegant dish.
It is undoubtedly delicious,but would you rather have this or a double cheeseburger if you're hungry?
The boy is so handsome and gentile. He really loves his work. Rare to spot that look
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
yes it is, often done in the restaurant business
That is the ponciest dish ever made!
Not even close.
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
@chef jamie more like 70£
Looool yh looks horrible too, sometimes I wonder if this stuff actually tastes nice or is it just some acquired taste posh ppl have
I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.
If you're paid fairly, tips aren't necessary.
Tips are a thing in Europe?
All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.
Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!
I wonder if that “cake” which is protein and veggies could be consumed as a patty. Fried with bacon on top.
It's boiled egg whites. It's more like an omelette that's been boiling for 15 minutes than a burger.
I love how the MPW comments are raiding this
Who?
@@ShatteredGlass916 Marco piere white
Mr....I admire you and your art....may you live long....and cook a lot..
He's like the Walter White of cooking man. Amazing.
Did he just flirt back with the chef the other cook 👀😂
Mmmmmmmmmm love this and the Chef tooooooooo. 🌷❤❤🌷
this is a real top shelf dish! anyone who really knows food knows how good what he has done to this!
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
Michel roux jr and his family are chef royalty here in the uk 🇬🇧
As a chef I would love to learn under him and his family
nah its just some broth with some custard and and veggies lol
@@marcotte6608 yeh ok lol!
I have this for breakfast every single day
Doesn't he know beef stockpot is a naturally a clear consume + one fish stockpot whole balanced straight on the top ,no need for the caviar
Please teach Michel Roux Jr. to cook. He is only one of the best chefs in Britain and the world.
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world.
Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
Amazing! I certainly appreciate the artistry.
Fabulus tip on clarifying. I never thought to use egg whites. Thank you!
And how much is an order of this delicious consumme may I ask Mr. Roux? 😁
First a little bit of olive oil. Grab a Knorr beef stock cube and you just want to crumble it in with the oil... mix it well make a paste and then massage it in with the beef consumme. Now Just let it sit for approx 10-12 mins and what I like to do is just finish it with a dash of Knorr touch of taste and if we’re being honest here... it does the job better than salt and it tastes better.
This guy has had long time controversies of not paying his employees wages...terrible.
They're watchin' an learnin
Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel.
Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks.
Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.
@@jervill1 Defending a slave owner.
@@chechnya a bit melodramatic. Everyone gets paid. You wanna cry about the government setting lower minimums for under 25s, write your MP.
@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.
That sous chef is looking like that Consomme is bloody RAW!!!!
Omg...the egg white tip just blew my mind
3:24 Asked for a Muslim cloth in the shop, but they only had Jewish ones. Hope it still works. Also I’m assuming it’s ok to use tinfoil rather than gold leaf? And if I can’t find a cockney to watch me, will a Scouser do instead? Goodness me, cooking is so stressful.
😂😂😂, that's a good one..!
Wonderful! I have to make a consommé for my exam but i guess im not as calm as you when you make it.
There's more custard / caviar than there is consommé
Yeh its not a well thought out dish
This dish is more like an appetiizer not a stand alone consomme soup
is there a recipe for champagne consomme? once upon a time i tasted it and ever since can't forget it,but unfortunately can't find any recipe,
I always enjoy watching your videos you are very classical
Nice!!!Such a fan of him, what is the wine he put in the consommé?
Nice thanks ;) i did it, it's such an amazing recipe
Damien Maire blue nun
"You look fed up."
"What? I didn't eat nuffin. Huh?"
'Watching and learnin' my ass; my man can hold his smoke, I'd let him cook for me any day.
Chef: puts caviar on top
Gold : am I joke to you
What is he pouring into that consomme in the meantime? Is it wine? I cannot hear what he's saying in this part clearly. Also - what was inside the pot before he threw beef and all the vegetables inside?
Its stock inside the pot (beef stock i assumed), and he add madeira
What’s for the second mouthful
You can replace caviar with refried beans just to give it a Mexican twist full of sabor.
How much you charge for that soup?
Might make this for breakfast before work tomorrow
Had a practice run at this this evening minus the gold leaf and caviar. I am surprised in the change in flavour when stock is made in to consommé. For the special lady who is keen on crab, I might make the custard in to crab custards, if it does not clash with the caviar. I am impressed how well the beef consommé and the custard work together, not something I would have thought of doing. Some of the vegetables floated which spoiled the appearance. For me it is a work in progress.
The stoned chef sounds like Alfie Solomons from Peaky Blinders.
Now available at COSTCO.
Not a bad effort. Personally, I would add a stock pot, but it’s your choice. 😅
If this Slop costs more than £3.99 served in a polystyrene package with a plastic tray & fork, then i'm surprised
Eat some chick nuggets from McDonalds. The man is a Master Chef, not an effin East Coast USA Diner cook.
have fun trying to eat consommé with a fork dumbass
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
his skill and presentation is amazing.
Explains how and why things are achieved.
What is the name of the music at TIME MARKER 3:30 ? thank you
Gold dust. Shy fx remix
You also need a Knorr stock pot. Oops, wrong chef.
Beautiful!!!
I liek how uses the whole egg, the yolks for the custard and the whites to clarify the consomme.
Something isn't right about this demonstration, at 3.44 the consommé is purplish color from beet root in the soup mixture. And it ends at 4.52 a perfect golden hue in the crystal stemware? What happened to purple color, it ended up in cheese cloth?
Just out of curiosity, how much does this cost as a menu item?
£1000000000000
Can Anyone tell me what the piano music
Is in the middle of the video???
A whole ladel full? How will anyone manage so much of it?.
Love the other chef in the kitchen at 2:50