we did the old school version of this with truffled scrambled egg and caviar, the biggest pain in the arse is cutting the egg shell, awesome technique on display here! Like most masters, makes it look simple beyond what it really is...
I made this and it was so elegant, so delicious. I sous vide the yolks instead so I could get the consistency absolutely perfect. I highly recommend making double because you'll want more! My only complaint is cutting the egg top. It's not as easy as his looks - mine were atrocious. Will use a Dremel next time.
Passard’s Egg, Adria’s spherification, and the famous Gargouillou by Michel Bras are among the most copied dishes in the world. I get people like Andy Hayler when they feel compelled to point out the origin of every dish they taste, but it’s unnecessary to me. Nobody owns food, and they barely own recipes. If that were the case, pretty much every tasting menu would have separate pages for references, since when you break down dishes, every component has its predecessor😂
it's a scissor used for trimming Bonsai three's These, in particular, are made by a very famous Japanese Bonsai scissor's master ( Hirakawa) these are very expensive and can run u up to a 1000$ easy but u can pick up cheaper ones for many other brands that are mass produced
Could somebody explain me how to do the créme? I do not get it :( I saw the pbs website too, but somehow i do not get it... somebodyd write me down plz step by step What does he do with the lemon?
It looks like he took one Meyer Lemon and peeled it, blanching the yellow parts of the peel twice to remove bitterness, and throwing away the thick, white pith. Then he cored it and added the flesh, juice, and peel to a pot, cooking it down with water to make a paste. Whip that together with equal parts whipped cream and creme fraiche and you have your sauce😊
Dude the chives, always need a perfect edge on knife and have to be consistent, no choo choo trains. Shows the big picture of what you care for as a chef *cook
Tyou have to be on drag to try an egg with creme and a drizzle of maple syrup. Its basically like a creme brulee or flan. Yummy. Its not like its raw bull testicles or slugs or something from FEAR Factor.
+Fred S I kinda liked Nilsson, then he served potatoes with mostly rotten leaves, kinda hard to take him seriously after that +rima1815 Rima no one said he invented anything, hell the video itself credits the dish to someone else, they just said he's skilled
@@jb76489Have you ever eaten at Faviken? Hard to be considered such a top restaurant if its really as bland as you make it out to seem with "rotten leaves and potatoes"
Le seul intérêt est que cet oeuf est qu'il est servit dans une coquille bien coupée, comme celui de Passard! Deux conneries dessus pas de jeux de texture, rien. 100 euros merci au revoir, les glands.
+Jorge Gaytan Not really. Farm eggs are not cheap at all. Then you have to buy buttermilk and heavy cream to make creme fresh, then buy the meyer lemons (expensive as well), sel gris, chives, honey, coriander, and coriander flowers. Not to mention all the people that need to wash/prep/serve it. All for like 2 bites.
+Francisco Leyva I don´t know what kind of country you live in but in sweden you can buy all of those things for less than 2$ each and that makes for like 12 eggs, which makes it about 1-2$ each egg, that´s definetly not expensive.
gp vs thisss people fail to understand this...when Marco pierre white had other people recipes in his restaurant...he made sure to put their names on the dish...it's called respect....this guy right here talking to the camera as if he was the one who invented the way it floats and all
Kinch makes me happy. like a Bob Ross of cooking.
What a wonderful technique. So elegant and beautiful.
this recipe and presentation is beautiful! It feels timeless - I can see this as part of an elegant meal, be it the 18th or the 23rd century.
What a wonderful thought 🥹
we did the old school version of this with truffled scrambled egg and caviar, the biggest pain in the arse is cutting the egg shell, awesome technique on display here! Like most masters, makes it look simple beyond what it really is...
this one is incredible ; the apparent simpleness and the hidden beauty and creativity
When I was served this, I only got 93 chives but it was still pretty good
I made this and it was so elegant, so delicious. I sous vide the yolks instead so I could get the consistency absolutely perfect. I highly recommend making double because you'll want more! My only complaint is cutting the egg top. It's not as easy as his looks - mine were atrocious. Will use a Dremel next time.
Ha ha ha!When I saw recipe for Arpege egg,Dremel was also my first thought. 😀
love this and the trubuite to a legendary chef.
Woooooooow *eats the egg shell and all*
Perfect combination of softness and crunchiness.
the guy seems so nice and fun.
That's really lovely.
This always one of my favorite videos to watch
This clip was better than all of season 3
+Allen Wing I think that that's pretty silly. Ed Lee "Kentucky" and Magnus Nilsson "Creation" were fantastic episodes.
+Allen Wing ... kinch is my favorite by far, but it is a little extreme to say that.
That is one hell of a dish right there
WOW! that's all the words I have.❤
Awesome
Amazing!
it was beautiful
So, so, so DELICIOUS.
Im here from The Menu
Damn it is, it is a perfect dish.
Dam, that is delicious looking!!!
Passard used a few drops of maple syrup. I must try the honey.
a fucking master at work
do people eat the flower? does it have any good flavor?
Tastes like coriander
The most elegant of techniques with the most refined flavors but the egg still has the print from the breeding facility... Struck my eye...
you sir are a badass!!!
I'll just take some creme brulee` but that does look yummy.
Nice
He should quote Alain Passard as he slightly twisted his famous recipe of hot cold truffle egg...
His first words in the video clip were, "What I'm making is a tribute to Chef Passard".
Passard’s Egg, Adria’s spherification, and the famous Gargouillou by Michel Bras are among the most copied dishes in the world. I get people like Andy Hayler when they feel compelled to point out the origin of every dish they taste, but it’s unnecessary to me. Nobody owns food, and they barely own recipes. If that were the case, pretty much every tasting menu would have separate pages for references, since when you break down dishes, every component has its predecessor😂
What kind of scissors was he using for the coriander flower?
Same ones he trimmed his pubes with right before this.
it's a scissor used for trimming Bonsai three's These, in particular, are made by a very famous Japanese Bonsai scissor's master ( Hirakawa) these are very expensive and can run u up to a 1000$ easy but u can pick up cheaper ones for many other brands that are mass produced
@@Monke_BoyTR Thank you!
God damn it this one's pretty good.
Beutiful! What tool is used to make the cut on the shell? And how can i do this at home?
+Josefs Tiselius Exacto Knife it looks like
+Ki11ers0da turning knife
+Josefs Tiselius its and egg topper www.cooksillustrated.com/equipment_reviews/1397-egg-toppers
The boss
Could somebody explain me how to do the créme? I do not get it :(
I saw the pbs website too, but somehow i do not get it...
somebodyd write me down plz step by step
What does he do with the lemon?
You just whip it
It looks like he took one Meyer Lemon and peeled it, blanching the yellow parts of the peel twice to remove bitterness, and throwing away the thick, white pith. Then he cored it and added the flesh, juice, and peel to a pot, cooking it down with water to make a paste. Whip that together with equal parts whipped cream and creme fraiche and you have your sauce😊
It's copying if the recipe is down to the dot.
It's an inspiration if you make something new.
It's an homage if you touch it up.
The technique is the same, the flavors are different.
th-cam.com/video/j3taIkxFj68/w-d-xo.html&ab_channel=GreatChefs
This is the original
where the heck can we get the printed recipes from these shows.......sooooooooooo frustrated to the point of not watching these shows...........
+terry kenney PBS has the recipes online
www.pbs.org/food/recipes/farm-egg-coriander/
Hey camera guy! *STOP ZOOMING IN*
So beautiful
If I could afford to eat at Michelin restaurants I would get so tired of picking those stupid flowers off of my food.
Technique? My ass, just business!
🥰
98 motherfukkn chives
Dude the chives, always need a perfect edge on knife and have to be consistent, no choo choo trains. Shows the big picture of what you care for as a chef *cook
His restaurant is in front of my house. $300 per person haha
That's not for one dish though.
I assume you have to be ever so gentle with eating it. Don't want to get a bunch of shell in your bite.
+MrBluesun1 i assume its like eating a boiled egg.. no worries there..
Wait...how do you eat your boiled eggs...?
Matt Harper with a spoon, a bit of salt, and im golden :)
Need about 6 of those for the app, what's for dinner?
15 more courses
I'll leave it to you to do. This is why I go to a restaurant. I'm not going to go to all this trouble. I would have to be all drugged-out to try it
Tyou have to be on drag to try an egg with creme and a drizzle of maple syrup. Its basically like a creme brulee or flan. Yummy.
Its not like its raw bull testicles or slugs or something from FEAR Factor.
No hats?
Throughout the seasons, Kinch is the only one with real technical ability... others are just rustic bistro chefs... Nilsson is too gimmicky
all of the episodes of the Kinch season had dishes that absolutely blew my mind. they were definitely on another level compared to the other seasons.
Fred S Go sleep, this man has nothing invented, this is à french old technik : th-cam.com/video/j3taIkxFj68/w-d-xo.html
+Fred S I kinda liked Nilsson, then he served potatoes with mostly rotten leaves, kinda hard to take him seriously after that
+rima1815 Rima no one said he invented anything, hell the video itself credits the dish to someone else, they just said he's skilled
@@jb76489Have you ever eaten at Faviken? Hard to be considered such a top restaurant if its really as bland as you make it out to seem with "rotten leaves and potatoes"
@@SuWoopSparrow hardly my fault, I'm not the one who served boiled potatoes with partially decomposed leaves at a top restaurant
That looks amazing, but damn that's a lot of work for one bite.
That's will be 80 USD please sir hope u enjoyed.....
Lmfaooo I was thinking the same thing
Le seul intérêt est que cet oeuf est qu'il est servit dans une coquille bien coupée, comme celui de Passard! Deux conneries dessus pas de jeux de texture, rien. 100 euros merci au revoir, les glands.
SO PRETENTIOUS!
Cheap dish if you really think about it.
+Jorge Gaytan Not really. Farm eggs are not cheap at all. Then you have to buy buttermilk and heavy cream to make creme fresh, then buy the meyer lemons (expensive as well), sel gris, chives, honey, coriander, and coriander flowers. Not to mention all the people that need to wash/prep/serve it. All for like 2 bites.
+Francisco Leyva jorge is misinformed, you are not!
+Francisco Leyva I don´t know what kind of country you live in but in sweden you can buy all of those things for less than 2$ each and that makes for like 12 eggs, which makes it about 1-2$ each egg, that´s definetly not expensive.
+Francisco Leyva you dont need a lot of people to prep food at home....
:D
bet you this guy charges $20 at least for one of those
How much would you charge for it if you had a restaurant?
$25
lol
You can't buy it alone. It's part of a multi-course dinner.
wait till u see the bill , u will start doubting everything in life including ur existence
Far away from the original.
He said they're not copying but rather an homage to the original.
Puff Of Smoke that's just a clever way not to be called a copy cat. Alain Passard is the one and only to serve this.
gp vs thisss people fail to understand this...when Marco pierre white had other people recipes in his restaurant...he made sure to put their names on the dish...it's called respect....this guy right here talking to the camera as if he was the one who invented the way it floats and all
Gp doesn’t know respect.
I think the changes were to the worse. It's still a good dish, and very pretty, but - nah.
and its worth 60$..
what a bunch of pretentious bs seriously smh
Its just a egg ffs probably charge 30 bucks for it aswel ill scrable mine with some cheese at hime thanks