What a star studded cast! Historically significant! The Chefs that guided Marco! Raymond Blanc, Albert Roux, Pierre Koffman. Such amazing comments by all, my thumb cant hit the "like button enough! It's good to know there is such brilliance out there!👍
i could watch these chefs for hours .. imagine how rough the top kitchen world was back then , and these chefs conquered it with their talent and passion for cooking !!!
@@BD-ze3ys he knows his culinary craft and people rightfully respect him for that. As far as interpersonal skills with staff goes, not so much! Also he despises his customers.
His unfazed demeanor and presences on the line, As he diligently works he's station during service while chef is sweating bullets on the pass, says a lot.
it is so amazing and so inspirational that 2 of the greatest chefs have become who they are with no issues to say that they were not prepared to become great chefs, while nowaday everuone seemes to be a chef ready out of the tin. I truly love these men, individuals with great personality, beyhond the fact to be great Chefs, but firstly being real men and real leaders
Guardian writer who grew up being served by her Zulu servants. Here reduced to 3500acre estate in Oxfordshire dealing with her frivolous salads. Can’t make that shit up….roll on Ramsay.
The asparagus mouse is Marcos recipe, he decided it needed something extra so added chicken, when Raymond tasted it he ran into the kitchen asking who made it and how, so the story goes. He (MPW) also served this film crew lasagna, but under cloches to give the impression they would receive something extraordinary, just to wind up Raymond.
That's nice there's something on a TV show of Raymond Blanc and his wife Jenny. She was the daughter of the owners of the pub Raymond worked at, and she sold the house she had before she met him, to set up their first restaurant.
Purchased as a VHS!! Thanks for the upload, fantastic unpretentious (except Marco) TV and a wealth of knowledge for any cook. Kay looks "saucy".... hmmmmmm....
Raymond's English accent was pretty good, back then, thus giving credence to the naughty rumour that he hams up ze cod-French accent something rotten, these days!! Voila! Tres Bien!!
they look like old school french knives , which have been adapted and updated by a lot of Japanese manufacturers and are very popular now. im not talking about damascus patterned santokus but more the western style knives made by people like misono and tojiro.
If Fanny Craddock married David Weir would that make her Fanny Weir 🤷♂️. And if Theresa Jolly married David Goodfellow would that make her - Theresa Jolly Goodfellow .... 🆘❌❗️
This is food ! Modern cuisine is just too much ! Yes , I am sure it tastes great and is visually good to look at but it seems it is not about having a pleasurable meal of 3 or 4 courses with family or friends . It is supposed to be an "Experience" these days . Far too many elements . It is like an assault on the senses . Now , this is just my opinion but restaurant topped for with Marco at Harvey's , then everyone was in a rush to find the next thing not stopping to think should they .
As much as I love Marco Pierre White. I really admire how Raymond interacts with the interviewer in a friendly calm manner. Something Marco could definately not do haha
mikey380sx don't forget that whenbhe ran harveys marco was a broke rebel 24 year old with nowhere to go in life and suddenly was catapulted abruptly on his own inthis very fine dining world where he was used to be the follower, the underdog and not the leader
Not quite true am afraid. His number 2 held him up against a wall for over coloring something. Not burnt just too much colour. I do like Raymond though. That chef though is so so talented he has excelled in two further places and had his own place last time I saw him.
@@nancyjackson3909 I understand what you're saying, but when you work in such places at that level, you put up with a lot of 'abuses', simply because you want it on your CV. Or it used to be that way- top-end kitchens now seem devoid of atmosphere, characters and emotion.
Raymond Blanc shown here smoking a cigarette while speaking to the invisible interviewer. How did that affect his palate, I wonder. Marco Pierre White once said he had never known anyone with a great palate like Raymond Blanc. Thank you for this classic of all classics video.
For reference and anybody who is interested in watching that MPW interview, MPW said that Raymond has the greatest palate on his interview at Oxford Union: title: Marco Pierre White | Full Address and Q&A | Oxford Union
Twice-baked souffle, dear heaven how hideous! The color of that sauce with cooked pear, yikes! Impressive that he is self taught. Total respect. Amazing how food tastes change over time.
That first chef could've at least changed the utensils when he was serving the ladies for the taste test. When he said to his Boss ,he would not change the dish. I found that rude from him to be defiant on camera like that. I would've checked him. He was flexing a a bit. The moderator clapped back and told him . The peaches looked like it came out of a Tin. I saw his face. That was funny. Pompous arrogant jerk. Really? Culinary experience should be logical and taste well. Raymond Blanc seems to care. I lie Marco Pierre White. He's the most practical.
Raymond Blanc and Marco Pierre White, working the same kitchen, at the same time. The ground shakes with such talent.
Insane seeing MPW earning his stripes before he was a house hold name
Is that Marco on 26.45?
34:55
Too much of fiddling around going on with Raymond Blanc food.. no doubt it’s 2 star ..but jeez that’s a lot of work for one dish ..
Boot licking stooge.
What a star studded cast! Historically significant! The Chefs that guided Marco! Raymond Blanc, Albert Roux, Pierre Koffman. Such amazing comments by all, my thumb cant hit the "like button enough! It's good to know there is such brilliance out there!👍
37 years later Raymond Blanc is still the chef Patron at Le Manoir aux Quat'Saisons, that's incredible
Young Raymond looking exhausted and an even younger Marco. Oh man, thanks for this.
I didnt see marco
@@massmuertos7472 34:56
mf marco works hard and fast
@TheOneFromFuture Probably a rough upbringing
Insane seeing MPW earning his stripes before he was a house hold name
I love how all the classic michelin chefs have such great wisdom to share about hard work and success, inspiring.
i could watch these chefs for hours ..
imagine how rough the top kitchen world was back then , and these chefs conquered it with their talent and passion for cooking !!!
Highly enjoyed this. The nostalgia, the fine cuisine, the European arts, fantasic!
Loved these old shows brings back the lovely past
What a lovely, pleasant, and genuine gentleman Raymond is.
Having worked for him in my youth, I can tell you that description is far FAR from the truth.
@@marquisbois990 was he really mean or abusive? He seems nice in this video
@@BD-ze3ys he knows his culinary craft and people rightfully respect him for that. As far as interpersonal skills with staff goes, not so much! Also he despises his customers.
Finest distillation of 80s...love it
Oh my goodness Raymond is just adorable . Big respect to this amazing man .xx
Marco has the presence of a leader even back then.
His unfazed demeanor and presences on the line, As he diligently works he's station during service while chef is sweating bullets on the pass, says a lot.
Marco rated Raymond as a Great Cook and not a great chef. Read or listen to 'Devil in the Kitchen' by MPW. Highly recomended
Anyone's else miss electronic intros like that? I also enjoyed the following intro to the program.
it is so amazing and so inspirational that 2 of the greatest chefs have become who they are with no issues to say that they were not prepared to become great chefs, while nowaday everuone seemes to be a chef ready out of the tin. I truly love these men, individuals with great personality, beyhond the fact to be great Chefs, but firstly being real men and real leaders
Guardian writer who grew up being served by her Zulu servants. Here reduced to 3500acre estate in Oxfordshire dealing with her frivolous salads. Can’t make that shit up….roll on Ramsay.
Brilliant... are there other episodes to this on TH-cam? Thank you so much for posting this. A beautiful time capsule of British cooking.
I love the accents and much appreciate the plant knowledge. I hope the garden is being looked after to this day.
They recently did a show about it you can watch on Netflix
This is the same person that interviewed marco. he hates her.
Wow. The great Raymond Blanc in his prime. Do you have vids of the other legends from this series?
These guys were Genius ! Makes me laugh when i see the likes of floppy tongued Jamie of that goon Heston do their hideous Fry ups😁😁😂😂😂
This is seriously amazing!! Please post more! Please!!
The asparagus mouse is Marcos recipe, he decided it needed something extra so added chicken, when Raymond tasted it he ran into the kitchen asking who made it and how, so the story goes.
He (MPW) also served this film crew lasagna, but under cloches to give the impression they would receive something extraordinary, just to wind up Raymond.
I see u have read "the devil in the kitchen"
Incidentally, l just finished the Raymond the Oxford Don chapter
@@heehaw968 Was wondering if someone would call me out :) Very cool book but as always take any anecdote with a pinch of salt. PUN.
@@clevernotwise9142 or with a soup ladle ;) (if you know what l mean)
34:56 ahhh you see sous chef Marco there cool piece of history!
Wow Prue is gourgious! And knows her shit!!
More like bourgeois!
@@-xirx- You're both right.
34:56´thats Marco Pierre White right there. Wow cool footage.
The premises that housed Leith's is now home to Core, Clare Smyth's Michelin three-star restaurant.
Raymond Blanc was the person that made the person that made Gordon Ramsay choose to cry
Amazing. Raymond Blanc is Marco's mentor. He is so humble and soft- spoken
You can even see Marco in this at 34:55
Damn those waiters are wearing some damn nice fitting suits
Are you damned?
That's nice there's something on a TV show of Raymond Blanc and his wife Jenny. She was the daughter of the owners of the pub Raymond worked at, and she sold the house she had before she met him, to set up their first restaurant.
Absolute amazing, the contents in this video is a pure treasure.
A joy to watch, time and time again.
Thank you for the uploading. I’m appreciated.
raymond blanc and michel roux jr my favorite chefs to learn from and i work for thomas keller whos a legend but not my favorite
david adan you work for Thomas keller? Wow
Manoir’s kitchen has barely changed in 40 years
Plating and presentation sure as come along way since the 80s.
Gotta love 80s intros.
when you find footage of Prue Leith! she's one of the queens of the kitchen! and her school still exists!
32:55 crazy
80's hors d'oeuvres: atrocious
80's vegetables: no longer here
Zulu Servants
Yep, the lettuce is a disaster.
Anyone know the beautiful music at 26:51? so nice
+FloMonKish what about shazam???
Vivaldi - Concerto in D major, RV 93. Largo
@@Astorte thank you 😉
Literally thought I was the only one lol
Purchased as a VHS!! Thanks for the upload, fantastic unpretentious (except Marco) TV and a wealth of knowledge for any cook. Kay looks "saucy".... hmmmmmm....
Raymond's English accent was pretty good, back then, thus giving credence to the naughty rumour that he hams up ze cod-French accent something rotten, these days!! Voila! Tres Bien!!
Hard to believe one of them was a serial killer.
Who? 🤔
Fantastic - thank you! Hope there's more to come
I know right...I've been looking for this clip forever!!!
Thank you for this video!
If you happen to have more videos of this series and could upload them, I'd greatly appreciate the trouble. :D
This guy is a legend. Love those little knives of his. So many chefs are into giant German steel these days.
they look like old school french knives , which have been adapted and updated by a lot of Japanese manufacturers and are very popular now. im not talking about damascus patterned santokus but more the western style knives made by people like misono and tojiro.
They’re just fillet knives.
The paring knife?
If Fanny Craddock married David Weir would that make her Fanny Weir 🤷♂️.
And if Theresa Jolly married David Goodfellow would that make her - Theresa Jolly Goodfellow .... 🆘❌❗️
😂😂
26:44 Is that Marco Piere White?
+Classic Chillout Probably. He is there. It's definitely him at 34:55
yeah i thought that too.
Yeah i think it is. Raymond even says "come on Marco move it when it gets sent" (something like that).
It's from 1985. Just in case anyone was wondering.
Raymond...Marco...Gordon..
5:53 A cat the size of a badger
I wonder why Prue Leith was invited to this program?
Anyone know what year this is ?
The salmon tartar is probably Michelin star of its day, including spit.
He uses a different finger each time he test-tastes it.
Wait til you see how chefs cook your food 😂
I love MPW, but bravo.
Raymond made Marco, Marco made Ramsay, Ramsay changed TV chefs
When asked what did Raymond Blanc teach you about cooking Marco replied, “Nothing”.
@@TheIkaika777 source?
French loves creme
Round about this time Ramsay was being kicked out of Rangers F.C.
In his dreams . Rangers youth team reserves.
incredible 🙂
Adaaaaaaam... oops, not yet :))
The camera quality was oof
What year is this?
1985 I believe :)
They don't make them like this anymore
This is godans grandfather wow
Love raw chicken
How rude to pick apart the dishes 🙄
This is food ! Modern cuisine is just too much ! Yes , I am sure it tastes great and is visually good to look at but it seems it is not about having a pleasurable meal of 3 or 4 courses with family or friends . It is supposed to be an "Experience" these days . Far too many elements . It is like an assault on the senses . Now , this is just my opinion but restaurant topped for with Marco at Harvey's , then everyone was in a rush to find the next thing not stopping to think should they .
you're gonna get slaped in the clap
You're not making a very good point at all
In my opinion catering doesn't make you a chef. Also "those who can't do teach."
Leith's section was so boring
Did u notice Marco working behind Raymond?
they give michelin stars to anyone lmao
I have Raymond Blanc autograph
I have a nice letter he sent to me in the 90s
I still have it today
Who elses mind has been destroyed by the internet and read the title wrong?
LMAO ME!!!
As much as I love Marco Pierre White. I really admire how Raymond interacts with the interviewer in a friendly calm manner. Something Marco could definately not do haha
mikey380sx when was this filmed
1985
Marco's still the GOAT.
mikey380sx don't forget that whenbhe ran harveys marco was a broke rebel 24 year old with nowhere to go in life and suddenly was catapulted abruptly on his own inthis very fine dining world where he was used to be the follower, the underdog and not the leader
Tho Raymond never achieved Marco’s success 😉
give us more!!! more twelve cooks!
upload! please!
Raymond's attitude is so refreshing - he doesn't have a god complex, he doesn't yell at his staff.
He did
Lemond Ads and got physical.
@@coyhutt8022 I know can u imagine I'm a chef a if that rat start getting physical with me I would of sparked him out
Not quite true am afraid. His number 2 held him up against a wall for over coloring something. Not burnt just too much colour. I do like Raymond though. That chef though is so so talented he has excelled in two further places and had his own place last time I saw him.
@@nancyjackson3909 I understand what you're saying, but when you work in such places at that level, you put up with a lot of 'abuses', simply because you want it on your CV. Or it used to be that way- top-end kitchens now seem devoid of atmosphere, characters and emotion.
Raymond Blanc shown here smoking a cigarette while speaking to the invisible interviewer. How did that affect his palate, I wonder.
Marco Pierre White once said he had never known anyone with a great palate like Raymond Blanc.
Thank you for this classic of all classics video.
For reference and anybody who is interested in watching that MPW interview, MPW said that Raymond has the greatest palate on his interview at Oxford Union:
title: Marco Pierre White | Full Address and Q&A | Oxford Union
@@panathasg13 Just watched it, that man can speak all day and I would listen
Shane Pasha Marco smoked aswell
You can interpret anyway you like, I took inspiration from it and you obviously didn't. Each to their own.
It obviously doesn’t affect the palette as a lot of great chefs smoke.
19:18 the look of " I hate you bitch!"
7:00 she has a dig at her pants 😁
She never stopped, she was uttrrly insufferable
28:20 when you see someone you don’t like so you run and hope they didn’t see you lol
Oh shit, it's Chef
This takes me back, wish we could find the original one's with Richard Shepherd and the incredible John Huber in, can't find them anywhere.
"Za steam is overing over the little mousses". Love this chef.
This is gold!..More please..
so Pruetentious !
That chicken liver salad she made sure was. As was the tasting she had with her chef
Twice-baked souffle, dear heaven how hideous! The color of that sauce with cooked pear, yikes! Impressive that he is self taught. Total respect. Amazing how food tastes change over time.
Raymond Blanc - the Uncle Iroh of the culinary world. Marco Pierre White - its Zuko.
Count how many times Prue can say Pretty or frivolous
I misread the title... don't even ask what I've read...
For Me Raymond Blanc will always be the best chef ever , followed by David Evans 🙏
38:44 the fucking camera man walked over and started patting the fish himself lmaoooo
“Men are Chefs! Women just Cook” Gordon Ramsay
That first chef could've at least changed the utensils when he was serving the ladies for the taste test. When he said to his Boss ,he would not change the dish. I found that rude from him to be defiant on camera like that. I would've checked him. He was flexing a a bit. The moderator clapped back and told him . The peaches looked like it came out of a Tin. I saw his face. That was funny. Pompous arrogant jerk. Really? Culinary experience should be logical and taste well. Raymond Blanc seems to care. I lie Marco Pierre White. He's the most practical.
Ah, when food was fussy and overworked.
This was THE golden era
38:35 bruh
Idk I’d say it defeats the purpose by puncturing the butter paper
that salmon with sour cream looks absolutely vile.
anyone know what knife is Chef Blanc using? its sexy.
Aahhh so this is the lady that marco snapped at ...
26:44 is that Marco Pierre White?