'Take your time' was not something I ever heard when an order for this soufflé came in lol. A CDP on the garde manger will have the mix ready within seconds of the egg white being ready from the mixer. Speaking of egg whites, tested every batch that was lined up for service. The service took a turn for the worst if the whites didn't rise predictably. Two portions soufflé made for every order just in case...
I did a whole lot of Souffles Grand Marnier (my secret - use Cointreau instead). I had been doing them for a whole year w/no sweat (I even used to get them ready up to 10 min in advance if we were slammed). Then one Sat. night they would not work right. I sent out one after the other mediocre souffles . I never did figure out why, but after that I took them dead seriously. I do private chef work sometimes now, and people in general love souffles
Quite nice if you line the soufflé mould with breadcrumbs. Pre bake in a Bain Marie 135c 26 mins. De mould then place in a dish with cream and thyme, but more cheese on top then bake 180c for 8/9 mins. A classic and delicious when executed correctly.
Gavroche make scores of different soufflé variations. One special was a savoury chestnut soufflé served served on chestnut veloute garnished with sauteed bacon cubes drizzled with the bacon fat. The mould was lined with crushed chestnuts...
"Chefed" ? Nobody Chef's ! They cook , they don't chef ! hehehehehehe . It never ceases to amaze me the snobery and really smelly BS that abounds in the culinary world .
RIP Chef
"My little bunny" Chef Rouxs pet name for marco white. The man the boss the master. Albert.Roux
never more doesn’t that look like Marco in the background at 6:36
@@johnsilva3347 he looks nothing like Marco Pierre White 😂
This is so easy to make at home, (if you already have a little skill) and is a crowd-pleasing favorite. I so miss Great Chefs on the TV!
Im sorry for your last trip in heaven ........ you will nake the angels happy whit you soeciaktis like you did whit us 🙏
You can understand the comments that Le Gavroche got through 1/2 pint of double cream per cover, but boy is this a classic!!
'Take your time' was not something I ever heard when an order for this soufflé came in lol. A CDP on the garde manger will have the mix ready within seconds of the egg white being ready from the mixer. Speaking of egg whites, tested every batch that was lined up for service. The service took a turn for the worst if the whites didn't rise predictably.
Two portions soufflé made for every order just in case...
I did a whole lot of Souffles Grand Marnier (my secret - use Cointreau instead). I had been doing them for a whole year w/no sweat (I even used to get them ready up to 10 min in advance if we were slammed). Then one Sat. night they would not work right. I sent out one after the other mediocre souffles . I never did figure out why, but after that I took them dead seriously. I do private chef work sometimes now, and people in general love souffles
I made this the othernight after watching this video, holy smokes it was rich, beautiful but so very rich.
Quite nice if you line the soufflé mould with breadcrumbs. Pre bake in a Bain Marie 135c 26 mins. De mould then place in a dish with cream and thyme, but more cheese on top then bake 180c for 8/9 mins. A classic and delicious when executed correctly.
Even better if you line the mold with finely grated parmesan cheese.
Gavroche make scores of different soufflé variations. One special was a savoury chestnut soufflé served served on chestnut veloute garnished with sauteed bacon cubes drizzled with the bacon fat. The mould was lined with crushed chestnuts...
@@ememe1412 Did you work there?
Can I have the recipe please?
the master himself!
Soufflé Suisesse is an appetiser? Wow
It just happens to be a small portion so they serve it in the beginning
After watching the roux scholarship.. goddamn he looks the same as in the roux scholarship 17 how old is he in this video
About 65. This was filmed 1999-2000
@@HJM49125 You sure about that? Albert Roux retired from Le Gavroche in '91.
Is that a young 'Rachel Humphrey?
Eddie Gooden I’m sorry?
@@jonnysiddle4064 , Yes it's and the dishwasher, can't remember his name anymore, still there...
@@photography1332 Joao...
@@nbr190 that the one.
its not pronounced Albert, its AlBER
I've chosen that for my last meal on earth .
Put it under the salamander?
Le Peejon it's basically a broiler but for a commercial kitchen typically
@@seankeady8928 Grill*
"Chefed" ? Nobody Chef's ! They cook , they don't chef ! hehehehehehe . It never ceases to amaze me the snobery and really smelly BS that abounds in the culinary world .
Say the person who probably has not spend day one in a real kitchen.
Hahaha there is no snobs working in the kitchen. 90% of chefs come from humble backgrounds
@@scottmcgeachie5146 But they are as nasty as they come!
But that is the nature of the business.