Chef Banchet Came to Brasserie Perrier and spent a month with us to teach us the art of charcuterie. He was good friend of our Chef Georges Perrier. He was a very great and nice man.
This chef clearly knows what he is dong and anyone who would comment in the negative is an ass my friends...This kind of reminds me of the marco white videos and he is using the same china as mpw was using at harveys in england..... oh btw did you hear him say "hot oven 400-500...500 is bettah.,...!!
are you actually joking? you have no idea what you are talking about. i can't actually take seriously what you're saying. where do you work? i would be very interested to know, because from what you've said here alone i wouldn't hire you as an apprentice.
Now this is a chef!!!! A true master/madman of his trade!!!! :))
Chef Banchet Came to Brasserie Perrier and spent a month with us to teach us the art of charcuterie. He was good friend of our Chef Georges Perrier. He was a very great and nice man.
Did you work at Le Bec-Fin?
@@RataStuey I did
This is amazing. Also, this is the most French thing I have ever seen haha 🇫🇷⚜️
Beautiful dish
that's one expensive dish nowadays with the huge portion of sweetbreads and the even larger portion of fresh truffles. That dish would cost hundreds.
sweetbread is not that expensive the only thing expensive is truffles.you can sub truffles with mushrooms and drizzle some white truffle oil .enjoy :)
@@nadia59 lol no you can't , truffle oil tastes like fucking petrol
You are buying poor quality truffle oil. C
That’s true huge amount of delicacies here
This guy has been influenced by Marco Pierre white or vice versa. Same plates...same way of tasting with each finger
That looks rich, and delicious. Now I’m off to watch some bushman make mosquito burgers.
Heavy luxurious meal.
Can't eat that too often.
The gout would be awful 😖
2000 dollars plate those days 😂 😂
It’s canned truffle
Sweet bread sounds better that Banana bread
Rip chef how bout one more order of the oysters Rockefeller ; )
Chefs from every generation will defend and prefer the chefs of their generation. This food is dated af but that isnt the point
Rip chef
1983
this must be a cheap dish.........
guess ill be omitting those truffles lol
1000$ worth of truffles in todays market……
This chef clearly knows what he is dong and anyone who would comment in the negative is an ass my friends...This kind of reminds me of the marco white videos and he is using the same china as mpw was using at harveys in england..... oh btw did you hear him say "hot oven 400-500...500 is bettah.,...!!
He does know what hes doing but honestly. Want some food with your cream?
Hilarious
are you actually joking? you have no idea what you are talking about. i can't actually take seriously what you're saying. where do you work? i would be very interested to know, because from what you've said here alone i wouldn't hire you as an apprentice.
how about now?
il est MOF jean Banchet???
Je pense oui
Gross...he puts his fingers in your food...adds a bit of saliva to your dish.....
I wish there was a way to delete the woman's narration in the background. She ruins the video. Hearing the actual chef talk is so much better.
worst knife skills ever! what were you thinking chef?!