I Got Schooled by a French Master "Saucier"...

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 1.5K

  • @jpjapers
    @jpjapers 4 ปีที่แล้ว +1372

    Just taking a moment to appreciate the foot sensor on that door.

    • @rsmaster5637
      @rsmaster5637 4 ปีที่แล้ว +48

      Lets not underestimate the professional execution

    • @Jellobello72727
      @Jellobello72727 4 ปีที่แล้ว +4

      What foot sensor?

    • @nezuhs
      @nezuhs 4 ปีที่แล้ว +5

      @@Jellobello72727 1:33

    • @EnycmaPie
      @EnycmaPie 4 ปีที่แล้ว +30

      Why can't they put for that toilet doors, i don't want to touch the nasty door handle after i cleaned my hands.

    • @AntithesisDCLXVI
      @AntithesisDCLXVI 4 ปีที่แล้ว +6

      @@EnycmaPie well she didn't touch it, just got her foot close, so she's probably equipped with an RFID chip or wire and that door won't open for just any foot.
      If this were to become the standard, such devices would have to be standard as well. They would need to be issued at or within a few years of birth, like a Social Security Number, and would be wearable or implanted surgically.
      Forgoing all that, a simple manual touch button or lever would work, however being for the foot could be a problem. Legs are very powerful and many people would undoubtedly kick, which would probably result in it frequently being broken.
      So it's just not something that's practical for use by the general public at this time, and the only thing changing that would be a government mandate, which would be met with considerable resistance by a portion of the population who are having their profit margins and bottom lines affected, who will then foment unrest amongst the working population by making them feel like they're being told how to live.
      It's gonna take awhile.

  • @Steelmage99
    @Steelmage99 4 ปีที่แล้ว +646

    I really liked Romain's "I'll walk you out" at the end. Service and attention to the very end.
    I of course respected him before, but that little touch.....awesome.

    • @puggirl415
      @puggirl415 4 ปีที่แล้ว +57

      That is the kind of stuff that lets you know the food will be superb. I read that when Thomas Keller interviews interns and cooks that they walk around the grounds and parking lot while talking. Keller observes the interviewee and is looking for what they will show about their attention to detail. The anecdote ends with hiring the person because they picked up random cigarette butts in the parking lot. No job is too small or beneath you. You are invested in every aspect of the restaurant not just the food. If anything isn't just right then you are responsible. Everyone there is responsible. Your attention to detail and how much you care are among the most important character traits.

    • @Scodiddly
      @Scodiddly 4 ปีที่แล้ว +7

      Steelmage99 also big kitchens tend to be somewhat of a rabbit warren, easy to get lost.

    • @locotx215
      @locotx215 4 ปีที่แล้ว +6

      Actually it was security making sure he wasn't gonna steal anything . . .well . .in the US it is

    • @nkyryry
      @nkyryry 4 ปีที่แล้ว +20

      It’s taking pride in the restaurant. Nobody there has a “job”. They have a restaurant. They all share in the quality. You can’t be a 3 star Michelin restaurant without every single employee living and breathing excellence.

    • @Dggb2345
      @Dggb2345 4 ปีที่แล้ว +1

      Felt the same way. Hubris, all the greats have it.

  • @AHG1347
    @AHG1347 4 ปีที่แล้ว +467

    The kitchen setup alone is stunning, and the dining room is pure opulence. Thank you Alex for getting such access into a legendary 3 Michelin Star restaurant and for sharing the entire experience. We know your journey to produce high level sauces will end in well earned success.

  • @grant1133
    @grant1133 4 ปีที่แล้ว +229

    Romain seems to be such a disciplined and talented individual, clearly mastered his craft through years of hard work.

    • @Atomkukac1
      @Atomkukac1 4 ปีที่แล้ว +24

      There is a reason for his nickname: War Machine.

  • @tomatosoup44
    @tomatosoup44 4 ปีที่แล้ว +3469

    It was but a matter of time until Alex would eventually mention the cinematic masterpiece Ratatouille in one of his videos.

    • @ReignCharger
      @ReignCharger 4 ปีที่แล้ว +45

      Real Recognizes reaaal

    • @gandralf
      @gandralf 4 ปีที่แล้ว +16

      One thing that I was thinking about: it was too easy.
      Maybe some years should have pass at the Gaston's cuisine.
      This is a hard, consuming, obsessive, long work, even for the genius. Well... specially for them.

    • @Blue4Skies1
      @Blue4Skies1 4 ปีที่แล้ว +11

      It’s probably because it’s awkward to bring up the fact that you are indeed being controlled by remy. Alex = irl ratatouille

    • @EnlightenedSavage
      @EnlightenedSavage 4 ปีที่แล้ว +21

      Here's a story you might like. My former boss is a chef/owner of a local french restaurant and a saucier. When disney was doing research for the movie ratatouille they went to his restaurant for inspiration and background on how it all works(Disney Orlando is about a thirty minute or less drive). There was coverage from local newspapers about it as well.

    • @oskarelysee9076
      @oskarelysee9076 4 ปีที่แล้ว +27

      Linguini is also half french and half Italian, like Alex. And he has curly hair and lives in Paris, like Alex.

  • @canberradogfarts
    @canberradogfarts 4 ปีที่แล้ว +468

    My wife concurs. George's V is a destination unto itself. On one of her many "jaunts abroad" for work, her client (foolishly) suggested she stay in Paris at this very hotel Alex visited in this episode. Of course on such sojourn, all meals/expenses were covered.
    She made a point of eating four meals a day, as was the custom of her employer, at the hotel restaurant.
    She had NO DESIRE to see or do anything else while in Paris. She informed me that her "foodgasms" were "entertainment enough to last a lifetime."
    Lucky Alex.

    • @za1231in
      @za1231in 4 ปีที่แล้ว +23

      helluva job she's got

    • @jamestimlin856
      @jamestimlin856 4 ปีที่แล้ว

      What were the four meals a day called?

    • @MatthewWaltonWalton
      @MatthewWaltonWalton 4 ปีที่แล้ว +5

      I am incredibly envious now. I am clearly in the wrong job.

    • @nmyhv1
      @nmyhv1 4 ปีที่แล้ว +6

      what is the career though

    • @lordiust962
      @lordiust962 4 ปีที่แล้ว +2

      nmyhv1 food sampler

  • @MaskofPoesy
    @MaskofPoesy 4 ปีที่แล้ว +1414

    That was like 10 minutes which felt like 2. Can only imagine what it felt like actually being there.

    • @tomyrottman8012
      @tomyrottman8012 4 ปีที่แล้ว +10

      totally, it ended so fast

    • @ozen3348
      @ozen3348 4 ปีที่แล้ว +14

      It's an editing trick, but always keeping the camera moving.
      If you watch Harry potter and the prisoner of Azkaban, the movie is long but there are no still shots so it feels shorter because you feel like you're always moving too.

    • @yronas2
      @yronas2 4 ปีที่แล้ว +7

      @@ozen3348 So thats why it felt like the best movie

    • @patatedouce1186
      @patatedouce1186 4 ปีที่แล้ว

      A few seconds x)

    • @howlravensong3297
      @howlravensong3297 4 ปีที่แล้ว

      Hey Joe

  • @yussefzaid1026
    @yussefzaid1026 4 ปีที่แล้ว +336

    "I don't have a copper pan, I will need to work on that."
    So wonder when we get to watch his pan making series. At least an episode.

    • @RedmarKerkhof
      @RedmarKerkhof 4 ปีที่แล้ว +3

      He probarbly meant investing in buyin one but you're right, making a pan would make great content!

    • @dingdingdingdiiiiing
      @dingdingdingdiiiiing 4 ปีที่แล้ว +6

      @@RedmarKerkhof Yes, I'm sure it would pan out.

    • @kruks
      @kruks 4 ปีที่แล้ว +2

      Smelting isn't the most casual of hobbies. The pizza oven was one thing - Alex is an electrical engineer - but a copper pot should definitely be purchased. Even if he had the means, a copper pot needs to heat evenly and be defect free. There's a reason the best copper pot brands are so expensive and it isn't just the choice of metals.

    • @kruks
      @kruks 4 ปีที่แล้ว +1

      @James Arc - I'd prefer that sponsor to Squarespace or NordVPN.

    • @EGOCOGITOSUM
      @EGOCOGITOSUM 4 ปีที่แล้ว

      when learning how to make mother sauces, a copper pan is the last thing you would be worrying about

  • @shyamarama
    @shyamarama 4 ปีที่แล้ว +768

    An incredible inside look! World class kitchens are almost military-like operations

    • @000Goran0001
      @000Goran0001 4 ปีที่แล้ว +47

      Some off them are even worse then military.

    • @futseb
      @futseb 4 ปีที่แล้ว +56

      Professional cooking and hostel industry are actual real job opportunities for former military personnel searching for reconversion.

    • @000Goran0001
      @000Goran0001 4 ปีที่แล้ว +1

      @@lostmoose7352 You took an extreme example. We all know what is North Korea and what kind of life they have. But if you take Europe, from where I am from its not like that.

    • @thearchibaldtuttle
      @thearchibaldtuttle 4 ปีที่แล้ว +6

      To be successful and stay at the top you have to be very disciplined and very innovative every day!

    • @TheBaconWizard
      @TheBaconWizard 4 ปีที่แล้ว +30

      Its FROM the military. Modern kitchens tend to based on the methods of Escofier who was military, and it's why we wear a double-breasted jacket.

  • @TheBigMafiosi
    @TheBigMafiosi 4 ปีที่แล้ว +82

    I often do consider myself pretty good at cooking, especially when I compare myself to my friends. It is frightining in a thrilling way to see how much there is still to learn. It is just like getting transefered from a pond into the big blue sea, just to learn there are fishes you could have not dreamed of of their sizes! Truly one of the most passionate TH-camrs out there, not just in his genre but in general. Keep this up, Alex. You are not just brightining up our days, but our minds as well!

    • @b3ns902
      @b3ns902 4 ปีที่แล้ว +5

      It's like everything my friend... First you don't know anything, then you learn and think you know a lot... Then you keep learning and find our that there is much more to it and that you still don't know much although you know already a lot more than at the beginning... :) Your friends probably think you know everything though :D

  • @TheVeguti
    @TheVeguti 4 ปีที่แล้ว +221

    This dude just casually eating 3 michelin star courses inside the kitchen itself
    WHAT A FLEX

    • @alwaystheirtocomment
      @alwaystheirtocomment 4 ปีที่แล้ว +1

      popus ass hats decide what is their lame rating. Normal people can cook better then any of them.

    • @zhint9355
      @zhint9355 4 ปีที่แล้ว +11

      @@alwaystheirtocomment i disagree. home cooking is amazing when you put effort and love in it. for a fraction of the price, yes. But what was displayed here is a big difference. this is a passion lived every day for up to 12 hours in the kitchen if not longer. and this level is achieved over years and years of trying, failing and getting up again. if you have 3 stars and become part of the avant garde you deserve lots of respect. I shared a flat with a cook at a restaurant with 16 GM, and he is by far the hardest working man i know.

    • @dzfz2100
      @dzfz2100 4 ปีที่แล้ว +9

      @@alwaystheirtocomment Yeah, I'm not really sure you're all that well informed about what kind of dining experience a top level restaurant can offer...

    • @DanielUnterrainer
      @DanielUnterrainer 4 ปีที่แล้ว +6

      @@alwaystheirtocomment I disagree completely. For years I work in the best restaurants around the world and you can not compare home cooking with 3 Michelin star cooking. And just for the record, the main difference here is skill and dedication.

    • @jonatanluna1061
      @jonatanluna1061 3 ปีที่แล้ว +3

      @@alwaystheirtocomment
      Assuming you're just saying that you think eating home cooked food is more enjoyable than eating food prepared by an accomplished chef, I think dismissing the hard work and effort that a proffesional chef goes through to get to where he is just because you enjoy your mom's chicken noodle soup more, is just some very aggressive wilful ignorance. (no offense to your mom's food though i'm sure it's great)
      Similar to how just because you enjoy looking at cartoons or comics more than an award winning artist's painting is no excuse to dismiss the work and passion that they put into their work.
      I don't think anyone should dismiss and especially not insult a proffessional's work just because they're not as strict of a critic.

  • @cheftekard7165
    @cheftekard7165 4 ปีที่แล้ว +157

    This is amazing. I lost my corporate chef job in May and since then I started a catering business. I just started making all my own stocks. How I’ve missed it. I trained in French and Italian restaurants in Chicago where everything was always from scratch. For the first time in 15 years, I made “glace de poulet”...ohh my sweet love how I missed it. It was like that jus. Shiny, thick, delicious...French cooking is still king. I don’t care what anyone says

    • @theodoremarkovic9158
      @theodoremarkovic9158 4 ปีที่แล้ว +2

      Thanks for sharing your story, it deserves recognition. A lot of us are going through tough times, and reading you can find joy in this big change is both comforting and inspiring! Keep it up, I wish you the best

    • @CarlGeers
      @CarlGeers 4 ปีที่แล้ว

      Hmmmmm... I prefer everything boiled and nearly flavorless. JK

    • @Yetete
      @Yetete 4 ปีที่แล้ว +4

      There are more than 7 billion people who don't care about French cuisine and tens of thousands of products all over the world not available to it. French cooking is good but it's the king of only you.

    • @darcos7535
      @darcos7535 3 ปีที่แล้ว +2

      Japanese is pretty amazing too

    • @luisgarciamejia4366
      @luisgarciamejia4366 3 ปีที่แล้ว +1

      Lol european cooking can never amount to Asian or Latin American

  • @bassam2375
    @bassam2375 4 ปีที่แล้ว +47

    I would cry tears of joy by just stepping a foot into that kitchen and having this experience, but even just watching this video and having this inside look is amazing. Thank you so much!

  • @joshualoreto3025
    @joshualoreto3025 4 ปีที่แล้ว +188

    Romain Maudui has the poise of a person I wouldn't want to disappoint, and if I do disappoint I'm not disappointing him I'm disappointing myself.

    • @locotx215
      @locotx215 4 ปีที่แล้ว +9

      The word you looking for is . . . inspirational

    • @Philphy
      @Philphy 4 ปีที่แล้ว +5

      Commands respect

    • @aluminiumknight4038
      @aluminiumknight4038 2 ปีที่แล้ว +1

      Yeah he looks like a boss

    • @sarahrene9798
      @sarahrene9798 2 ปีที่แล้ว +1

      This comment is awesome 💯

    • @method341
      @method341 2 ปีที่แล้ว

      very well articulated - he really comes across as someone you would not want to disappoint if you were working under him.

  • @francescaiannuzzi9577
    @francescaiannuzzi9577 4 ปีที่แล้ว +15

    I can't express how much I love your videos, I'm a culinary student in south america, and your content makes me want to push myself to be better, also you provide amazing information, it's amazing!!!

  • @davelowinger7056
    @davelowinger7056 4 ปีที่แล้ว +8

    I like the way that cook is looking at you. he doesn't care what you say about what you're tasting he cares about how you look about how you were tasting."what a artist"

  • @LuxusBro
    @LuxusBro 4 ปีที่แล้ว +202

    Casually drives to the front door of the four seasons xD

    • @rjfaber1991
      @rjfaber1991 4 ปีที่แล้ว +6

      Well, he was invited.

    • @mrclueuin
      @mrclueuin 4 ปีที่แล้ว +7

      On his bike no less!
      (Who does Alex know? I mean he's a Genius and all but an Amateur nontheless!)

    • @JohnyScissors
      @JohnyScissors 4 ปีที่แล้ว +5

      @@mrclueuin I imagine its really just him having such a large channel devoted to fine cooking along with living in one of the capitals of cooking

    • @mrclueuin
      @mrclueuin 4 ปีที่แล้ว +3

      @@JohnyScissors Possible.
      After all this is France!
      (Why all of sudden do I have the song; "Be Our Guest", playing in my head? 😏)
      Anyone, I'd give almost anything to have half of Alex's talent and drive! 😊

    • @mrclueuin
      @mrclueuin 4 ปีที่แล้ว +1

      @Evi1M4chine Really just wanted to know who Alex knows to be able just Bike into the drive of The George V with aplomb and get a tour to boot! LOL
      I know Alex's background in Engineering. I also know that he is highly talented and loves cooking.
      Just wanna know where all that cute swag/swagger come from. 😉

  • @ibgoneagain
    @ibgoneagain 4 ปีที่แล้ว +36

    I was really looking forward to this series. But now that you started off at Le Cinq, Wow! We stayed at the Goerge V for our honeymoon and it was mind-blowing. I still have dreams about the croissants for breakfast. My bank account still hasn't recovered, but it was worth it!

  • @edwardquan
    @edwardquan 4 ปีที่แล้ว +129

    I love the fact Alex said "I'm not easily impressed" ... next word ... "woah" - ROFL. This is 3 Michelin starred food baby - you have to earn that accolade with blood, sweat and tears

    • @rjfaber1991
      @rjfaber1991 4 ปีที่แล้ว

      And what sauce is that? :D

    • @johnluujl
      @johnluujl 4 ปีที่แล้ว +2

      @@rjfaber1991 It's virtually the one they made:D blood = chicken, sweat = onions, tears = liquid

    • @Duiker36
      @Duiker36 4 ปีที่แล้ว

      Mmmm French Onion Soup... with chicken.

    • @Engineeredengineer
      @Engineeredengineer 4 ปีที่แล้ว +1

      @@johnluujl i think it should be tears = onions lol

    • @MikeUK47
      @MikeUK47 3 ปีที่แล้ว

      ‘Blood, sweat, tears’ ....and years!

  • @CHEFPKR
    @CHEFPKR 4 ปีที่แล้ว +206

    Such an awesome video, Alex.

    • @mwoakill09
      @mwoakill09 4 ปีที่แล้ว +3

      Its the anime chef souma himself. Hello!

  • @fabroargaez
    @fabroargaez 4 ปีที่แล้ว +30

    Your passion for learning and improving your culinary knowledge is admirable, the quality is great too!
    keep up the great content, Alex!

  • @GeorgeZacharopoulos
    @GeorgeZacharopoulos 4 ปีที่แล้ว +19

    "We use garlic and thyme to wake up the sauce"
    I do love it when my sauce is proper lively and up and about being productive.

  • @valourstadt338
    @valourstadt338 4 ปีที่แล้ว +12

    All that work getting into a 3 star Michelin to watch one sauce ! Alex really does care. I so appreciate it my friend

  • @OuijTube
    @OuijTube 4 ปีที่แล้ว +32

    The sauce is only half as intense as the saucier. That dude had the look of an inquisitor.

    • @InXLsisDeo
      @InXLsisDeo 4 ปีที่แล้ว +6

      He definitely commands respect. The guy was selected to work in one of the world's best kitchens and has his 40 000 or 50 000h of cooking there under his belt while still being young. He doesn't have to elevate his voice to tell you what to do.

    • @julienteychene6022
      @julienteychene6022 3 ปีที่แล้ว +1

      DM: It's DnD night, what do you play ?
      Romain: I'm a Cook Paladin
      DM: ...
      Romain: I can stare you longer

  • @mayankshah7005
    @mayankshah7005 4 ปีที่แล้ว +14

    I can't even explain to you how happy it made me seeing the notification of you posting a new video.

  • @pedromaziluprata6712
    @pedromaziluprata6712 4 ปีที่แล้ว +12

    Went to have lunch here invited without really knowing about it . When I entered the hotel with my t-shirt I was immediately given a beautiful blue blazer that was a perfect fit. lol what I remember the most was 2 things: first, the waiters moving... were the best ballet I've seen in person, just a perpetual dance moving between tables. Also, not being a wine lover till this day, when i tasted the red wine we were given, 1 though just came to mind and stuck there : "i could have this nectar for breakfast for the rest of my life. " Amazing.

    • @Dggb2345
      @Dggb2345 4 ปีที่แล้ว

      And I’m assuming this has inspired you in your own work too.

  • @dani4ever
    @dani4ever 4 ปีที่แล้ว +35

    Can't wait for your take on this.
    Some parts were hard to understand how the steps were done and Im sure you ll explain them perfectly.
    So, brown the chicken, add aromatics like herbs oniion and carrots. Remove the liquid/fat.
    Saute everyting again and add garlic and a herb arrangement. Remove liquid once again.
    But then what? How much water did he add? When? At a certain moment it looked like he was adding a previous stock. I got lost.

    • @captainsubtext7446
      @captainsubtext7446 4 ปีที่แล้ว +7

      he didn't add any water, he added chicken stock.

    • @3darkn1t
      @3darkn1t 4 ปีที่แล้ว +13

      Basically, you're looking to add enough liquid to deglaze the pan and scratch off the caramelised bits of veg and meat on the bottom of the pan without letting it burn, approx 1/3 the height of the pan from the bottom for a pan sauce or up to your desired volume for a jus. A jus thickens as it reduces due to the presence of proteijns within the stock.

    • @0giba0
      @0giba0 4 ปีที่แล้ว

      This was Alex getting information. You will probably have an in-depth 3 part tutorial on sauces from this channel very soon.

  • @LyricWulf
    @LyricWulf 4 ปีที่แล้ว +2181

    When you learn more about sauces you become saucier… 🤔

    • @shadrackakinkunmi6949
      @shadrackakinkunmi6949 4 ปีที่แล้ว +75

      When you learn more about meats you become meatier... 🤔

    • @schwig44
      @schwig44 4 ปีที่แล้ว +78

      When you learn more about papers you become papier... 🤔

    • @francescaiannuzzi9577
      @francescaiannuzzi9577 4 ปีที่แล้ว +49

      Actually yes, in french poisson means fish, and a chef expert in fishes it's called poissonner

    • @scottcampbell96
      @scottcampbell96 4 ปีที่แล้ว +45

      How does one become the sauciest?

    • @Avanstarwa
      @Avanstarwa 4 ปีที่แล้ว +7

      As long as you don't become les' saucie...

  • @LeFrench307
    @LeFrench307 4 ปีที่แล้ว +5

    This makes me so happy to be French. Great job capturing the art of french cuisine! I can smell my grandmother's cooking from watching this

  • @berelinde
    @berelinde 4 ปีที่แล้ว +1

    I love that you leave the French language in, with subtitles. I'm not fluent, by any means, but when I hear the French language, it makes sense in my brain, on a level that isn't always immediate through subtitles. I don't claim special understanding or anything, but it works for me. I'm glad that it works for you too!

  • @saritshull3909
    @saritshull3909 4 ปีที่แล้ว +11

    The visual comedy of him rolling up to the George V on a bicycle 🤣

  • @dpsheals
    @dpsheals 4 ปีที่แล้ว +2

    Reduction depends on the stock. If the stock is rich and more concentrated you may only have to simmer your stock a few hours, clear the top layer of fat and foam, then strain using cheese cloth. My love for stocks grew when I found out everything they’re used for. I used to make chicken, beef, veg and fish fume. All can be used for pretty much everything to deepen flavors and when done well you notice the difference.

  • @theGamer93
    @theGamer93 4 ปีที่แล้ว +7

    Before the question arises: No, of course the chefs do not use the guided cooking function in the Thermomix. But the Thermomix is an extremely good and powerful mixer. It is also a good tool to e.g. to boil and stir constantly at the same time. :)

  • @TheBeefTrain
    @TheBeefTrain 4 ปีที่แล้ว +2

    The quality of this video is amazing. The shots you get are incredible. Whatever equipment you use is great because the detail on this video is also breathtaking. You're crushing it and I'm subbing and I'm here for the ride bro.
    It's so cool to see someone explore elite high-end style cooking on TH-cam instead of the usual lazy stuff we see such as "here's how to make a chocolate cake in a mug with only an egg and a sponge."

  • @robbroome5933
    @robbroome5933 4 ปีที่แล้ว +9

    When you're excited about watching someone else tasting a freshly made chicken jus at a 3 star

  • @minorityjustice8640
    @minorityjustice8640 4 ปีที่แล้ว +20

    -"Pourquoi vous avez dégraissé ??"
    -"Pour enlever la graisse."
    -"ok"

    • @Lostouille
      @Lostouille 9 หลายเดือนก่อน

      😂😂😂

  • @ali.aljishi
    @ali.aljishi 4 ปีที่แล้ว +25

    When you spend a lot of time on making something, you know it will be amazing. Alex clearly demonstrates that.

  • @Word187
    @Word187 4 ปีที่แล้ว +2

    So much information in just 10 minutes. As a home chef it just looked like art. Cant wait for the next episode!

  • @brenbiancalana
    @brenbiancalana 4 ปีที่แล้ว +11

    So excited for the rest of this series.

  • @andrewmathewson441
    @andrewmathewson441 4 ปีที่แล้ว +3

    Alex, what a wonderful experience! I can only image and dream of such an opportunity. As I've gotten older, I've become more bold with flavors in cooking. I am blown away with how dark and rich that chicken sauce became.

  • @mmero22
    @mmero22 4 ปีที่แล้ว +17

    As soon as I finished part 1 I got the notification for part 2
    I swear it felt like unlocking a new character 😂

    • @julesmo323
      @julesmo323 4 ปีที่แล้ว

      Now, your stuck with the rest of us, waiting for part trois!

    • @mmero22
      @mmero22 4 ปีที่แล้ว

      @@julesmo323 hopefully it's next week

  • @Joelmonterrey
    @Joelmonterrey 4 วันที่ผ่านมา

    That was incredible! Of course, I hope the culinary team can have a sense of our gratitude for this video! It was very kind of them to do this. Thank you!

  • @andrepaper9816
    @andrepaper9816 4 ปีที่แล้ว +5

    Wow the way this was filmed and put together was amazing! Can't wait for the next video!

  • @AbsoluteXero
    @AbsoluteXero 4 ปีที่แล้ว

    I love it, the hospitality these guys show is insane. They're so friendly and helpful. Thank you for showing this side in the kitchen!!

  • @Polygoon_BE
    @Polygoon_BE 3 ปีที่แล้ว +5

    I love how at 6:26 they have 2 thermomixes just casually laying around.

    • @shazaly
      @shazaly 3 ปีที่แล้ว +1

      Exactly! Was going through the series to prepare my own sauce using TM6. What a coincidence 😅

    • @Polygoon_BE
      @Polygoon_BE 3 ปีที่แล้ว

      @@shazaly Looking for proper channels on the TM. You know any?

  • @Joe___R
    @Joe___R 4 ปีที่แล้ว +3

    That looked like a great experience, you are lucky to get to learn from such an incredible array of chefs.

  • @kishanusarkar5258
    @kishanusarkar5258 4 ปีที่แล้ว +3

    Just beautiful ❤️❤️ learnt a lot and why French cuisine is so important that every chef learns that first ❤️❤️❤️

  • @axollner6722
    @axollner6722 4 ปีที่แล้ว +1

    This was by far one of the best series starting videos you've ever made!!

  • @Atomkukac1
    @Atomkukac1 4 ปีที่แล้ว +3

    I really love these moments, when the romantic and extremely unrealistic picture of being a chef is broken to pieces. The head chef is the creative genius all the others below are machines, who need to execute several times a day exactly the same thing over and over again like robots. Any deviation from the original recipe, taste, texture or look is a failure.
    On the other hand, this is professional cooking and people should know, 3 Michelin stars are not only about creativity but also about execution.
    Respect to all the underdogs in this place, they are true heroes!

  • @Zw1d
    @Zw1d 4 ปีที่แล้ว +1

    you're onto something mate, this kind of video is what i'm impatiently waiting for, beautiful cinematography, excellent quality and solid informational value, I wasn't a fan of yours in the past (whenever I tumbled into your vids) but this got me on board.

  • @go20alex
    @go20alex 4 ปีที่แล้ว +5

    Looking at this chart in awe, when we serve almost a 100 guests a night with only 2 cooks. Granted we are oceans away from michelin stars, but in these dire times of needing staff i woukldnt say no to a commis or 2 :)

  • @rakkazoid
    @rakkazoid 4 ปีที่แล้ว

    those chefs seemed so friendly and helpful. was real nice to see them share their tips, thanks for sharing it with us

  • @Azalynnnn
    @Azalynnnn 4 ปีที่แล้ว +4

    This is beautiful. The Saucier is so masterful. I'm excited for the next vid

  • @michaelolin2219
    @michaelolin2219 4 ปีที่แล้ว

    You putting the sponser at the end of the video made me watch the entire ad out of appreciation for doing so. Thanks and great job as always!

  • @nienke7713
    @nienke7713 4 ปีที่แล้ว +17

    Chefs often have a tendency to know what works but misunderstand why it works on a scientific/molecular level. He says the sauce isn't thickened but just reduced, but that simply isn't the case, you can clearly see that reducing it causes it to become thicker, but think for example of a salt solution, no matter how much you reduce it, you won't really thicken it, you'll concentrate the salt, and eventually the salt concentration becomes so high that it falls out of solution, but the liquid portion of it will remain just as viscous as it was before. The reason why the sauce thickens as it is reduced is because the sauce already contained thickeners naturally present in the ingredients, and as the water evaporates, their concentration increases and there will be a more noticeable effect from them compared to the unreduced stock. Meat contains collagen (which can be converted into gelatin during the cooking) which is a thickener in itself and can also function as an emulsifier, and every cell contains tensioactive molecules which can also function as emulsifier; so add some water and oil/fat to the equation (to some degree already present in the meat and veg, but usually additional fat/oil and water are added when making a stock as well), and you'll have the elements for an emulsion, which is exactly what we have here.

    • @hlsmurderer6531
      @hlsmurderer6531 4 ปีที่แล้ว +4

      In this case when he says the sauce isn't thickened, I'm almost positive they are just talking about adding a thickening agent such as flour or cornstarch, as that is a culinary technique often called thickening, vs just reducing it. What you say is still true, however, as it relates to the mechanics of reduction.

    • @samnathan2709
      @samnathan2709 4 ปีที่แล้ว +1

      You’re right. The chef may or may not understand the science of it but they know the sauce is becoming thicker. What they mean is, they’re not artificially thickening the sauce with the addition of flour or cream for instance.

    • @greaterFool3765
      @greaterFool3765 4 ปีที่แล้ว +2

      I'm sure the chef knows, that the sauce gets thicker by reducing it. In non scientific cooking speech, thicken means adding something to make in thicker (i.e. flour) and reducing means evaporating water. In Germany we have a word for that: Wortklauberei.

    • @quetzalcoatl8167
      @quetzalcoatl8167 4 ปีที่แล้ว

      so when they reduced the sauce in the pan what happens there is not only the reduction of the stock to enhance the flavor, but the breakdown meat collagen that turns into gelatin after being cook and that causes the stock to thicken into the consistency of a sauce?

    • @vaenya5190
      @vaenya5190 4 ปีที่แล้ว

      I think you're just misreading it. His main intention for cooking it down was to reduce the sauce, not to thicken it. He wasn't using reduction as a means to thicken it, it just happens to get more thick as it's gets reduced.

  • @marcus75531
    @marcus75531 4 ปีที่แล้ว +2

    Love the way he said “perspective” just like the food critic from ratatouille. Made my whole night

  • @wolfingitdown2047
    @wolfingitdown2047 4 ปีที่แล้ว +5

    Wow talk about an opportunity. Beautiful insight from true experts, mon dieu. Merci pour ca. J'ai beaucoup appris!
    Also, that hidden door in the beginning, though

  • @thomasdore3941
    @thomasdore3941 4 ปีที่แล้ว +1

    Crazy moment to be involve of one of the best kitchen in Paris. I'm so glad that i followed this channel a year ago, to discover, see, learn, something that i would not expect, how difficult it's to cook at a this level. Thank you so much Alex for this video, cant wait for the others.

    • @recoil53
      @recoil53 4 ปีที่แล้ว +1

      Surprising too - the restaurant and chef have nothing to gain either. He is just choosing to have Alex in his working kitchen.

  • @sicboi
    @sicboi 4 ปีที่แล้ว +3

    Cooking is just delicious chemistry.

  • @francescogrimandi9052
    @francescogrimandi9052 4 ปีที่แล้ว

    This is one of the best food related channel on TH-cam. The level of research, work, learning and explaing is superb. Chapeau!

  • @WiihawkPL
    @WiihawkPL 4 ปีที่แล้ว +359

    this is one weird-ass anime. these guys aren't even speaking japanese

    • @megadeth116
      @megadeth116 4 ปีที่แล้ว +17

      In italian anime the characters aren't in school but in kitchen. That might have thrown you off

    • @ecliptix1
      @ecliptix1 4 ปีที่แล้ว +73

      And Alex kept his clothes on after tasting the sauce

    • @megadeth116
      @megadeth116 4 ปีที่แล้ว +19

      @@ecliptix1 I see a man of culture

    • @workshop9091
      @workshop9091 4 ปีที่แล้ว +4

      TH-cam has a lot of rules... however if you look close after the first tasting, he did fly into the ceiling where they had to pull him out why is legs where kicking

    • @ThinkyPain
      @ThinkyPain 4 ปีที่แล้ว +1

      IKR? Why are they not screaming at each other?

  • @andrewaway
    @andrewaway 4 ปีที่แล้ว +1

    We went to Paris with a wonderful friend about 10 years ago. He took us for dinner and lunch several times over several days. Every meal was three star Michelin and incredible. I can’t even remember exactly what we ate even with notes from my diary. Every single bite was outstanding.

  • @meptalon
    @meptalon 4 ปีที่แล้ว +32

    Alex Potter à l'école des sauciers :)

    • @ShamWerks
      @ShamWerks 4 ปีที่แล้ว +1

      1/ ce commentaire mérite 100x plus de likes.
      2/ je m'en veux à mooooooort de ne pas y avoir pensé moi même.

    • @Colinou13490
      @Colinou13490 4 ปีที่แล้ว +4

      Haha j'étais sur le point d'écrire "Tu es un saucier Alex"

    • @chourineur9250
      @chourineur9250 4 ปีที่แล้ว

      Elle est trop bonne ta vanne!

  • @danagboi
    @danagboi 4 ปีที่แล้ว

    Great episode, Alex; one of my favourites so far. What a delight to see the hospitality shown by one of the finest kitchens in Paris. I wish both them and you ongoing success.

  • @reichhopprivatwatch1406
    @reichhopprivatwatch1406 4 ปีที่แล้ว +7

    6:30 when he‘s gone - switch back to thermomix

  • @cynthiaboyd3347
    @cynthiaboyd3347 4 ปีที่แล้ว

    Wow! Huge Thank You to the experienced chefs, time and space the restaurant gave to you. Your video captured so much knowledge and techniques and showed how much skill is involved in building the foundation of a sauce. The difference between the stock and the sauce was beautiful footage. I love your work!

  • @dolphinboi-playmonsterranc9668
    @dolphinboi-playmonsterranc9668 4 ปีที่แล้ว +48

    That dude looks like he can kill you with his thumb

    • @AlasdairGR
      @AlasdairGR 4 ปีที่แล้ว +1

      I bet he’s robbed a few large banks in France as well.

  • @josh2045
    @josh2045 4 ปีที่แล้ว

    Love this guy. Always willing to go the extra mile, on his bike, for his viewers.

  • @darioiii9773
    @darioiii9773 4 ปีที่แล้ว +16

    Notification chefs are here Alex!!

  • @kyrios0307
    @kyrios0307 4 ปีที่แล้ว

    I always love content where people tour / learn in a 3 Michelin-star restaurant. Years of culinary research, trial and error is presented to us common cooks / food enthusiasts. The kitchen and dining room are amazing as well! Would love to go to France to experience authentic French cuisine.

  • @abhinavgirish1609
    @abhinavgirish1609 4 ปีที่แล้ว +17

    I involuntarily started singing Champs Elysees when he mentioned it :)

  • @TheJacklwilliams
    @TheJacklwilliams 2 ปีที่แล้ว

    So, five minutes into this, as I’m in reverie over my only trip into Paris, day trip at that, out of Brussels, and in memorie of the first Chef I ever worked with… His Alma Matter? Le Cordon Bleu, Paris. This man above them all, gave me the passion I have today for food. He opened my eyes and he sits at the high table in my soul. He gave me a deep appreciation for what food does, to expose us to other cultures, people and when raised to the highest level, what defines an artisan. My heart is split between France and Italy and a great piece of me resides in Asia Pacific, between Japan and Thailand and most recently, what a demure little Nepalese girl has shared with me from her homeland. Food is in my mind, the biggest celebration of us as humans and the beauty of this planet. The entire experience I believe, has given me immense joy and depth as a result. Alex, man you are spot on with this channel and I can see why, you’ve the subscribers you have. Pushing me, to create again, after a long time lost in the “meh” of eat, drink sleep…. Thank You.

  • @fladder1
    @fladder1 4 ปีที่แล้ว +4

    "one of the few 3 Michelin star chefs in Paris".... Let me fix that for you: "one of the few 3 Michelin star chefs period."

  • @user-rf9wm3bv4f
    @user-rf9wm3bv4f 4 ปีที่แล้ว

    So awesome to see people so dedicated to the quality of the food and atmosphere they put out in their restaurant

  • @CallMeMSL
    @CallMeMSL 4 ปีที่แล้ว +10

    6:35 they use thermomix in a 3 star kitchen?

    • @Parazeta
      @Parazeta 4 ปีที่แล้ว +4

      Of course they do. Not for the automatic recipes most home cooks would use, but for the machine itself (powerful blender, heating, etc.)

    • @sebastianwr719
      @sebastianwr719 4 ปีที่แล้ว +2

      ​@@Parazeta True. It's supposed to be excellent at blending and heating (and also doing both at the same time, of course). That's why it's a staple in many professional kitchens

    • @RealitaetsverlustTV
      @RealitaetsverlustTV 4 ปีที่แล้ว

      Actually I can't see the use of that thing in my home kitchen for more than twice a month. But in a professional kitchen? It would be one of the first things I'd want. Just the part of cooking and reducing sauces over hours, without them sticking to the pot? Worth the price.

    • @recoil53
      @recoil53 4 ปีที่แล้ว

      A thermomix can hold a constant temperature while stirring.
      Not the only high end restaurant to do it.

    • @swisski
      @swisski 4 ปีที่แล้ว

      Many top restaurants use them, including Heston Blumenthal, Rene Redzepi and David Chang.

  • @sidthesloth12
    @sidthesloth12 4 ปีที่แล้ว

    That looks like a dream come true! You are so lucky to be working with people of that caliber! I hope you enjoy your time in that kitchen, and learn more than you could ever want about the most wonderful part of cooking...sauces!

  • @BestROTMGofAllTime
    @BestROTMGofAllTime 4 ปีที่แล้ว +4

    "With a little bit more... Perspective" -> Antone Ego, Ratatouille

  • @simonlah6734
    @simonlah6734 4 ปีที่แล้ว +1

    Amazing series! Even myself as a young chef apprentice this is something amazing too learn from and we get an amazing insider from 3 michellin restuarant cant wait for more!

  • @rvlaar
    @rvlaar 4 ปีที่แล้ว +51

    Why doesn't this channel have 57 million subscribers, excusez: ABONNÉS....???

    • @83hjf
      @83hjf 4 ปีที่แล้ว +1

      because the cinematics get boring after a while and you realize everything is a "series" and takes 2-3 months to show you something that someone else does better in a 10 minute video

    • @lewismaddock1654
      @lewismaddock1654 4 ปีที่แล้ว +1

      ​@@83hjf To be fair, in the past he was much more direct and it was actually a cooking channel, now he has the luxury to do what ever he wants and expand on cinematography and general interests. Now people just watch it for Alex being "The French Guy Cooking (sometimes)".
      Like Chef's Table, zero actual technique but nice food porn and stories about chefs. Just good ol' entertainment tv. Like Myth Busters, they did all those gadgets but they never actually taught anyone to make the stuff, just an overall idea of how the stuff worked.
      But you're right, if you want recipes or straight forwards techniques, go somewhere else. Much better cooking channels.

    • @83hjf
      @83hjf 4 ปีที่แล้ว

      @@lewismaddock1654 yeah I get that part. he lost me as a subscriber though. but anyways, for relatively good "food porn" shots, great storytelling, very high practical and educational value, see Adam Ragusea's channel. it's like Alex without the wannabe shonen anime style. alex feels like he's trying too hard to tick every box of some sort of "tried and true formula on how to win on TH-cam", and if you've ever watched shonen anime on "boy wants to be the very best at something" you'll see where he got his style, down to the sound effects.

    • @lewismaddock1654
      @lewismaddock1654 4 ปีที่แล้ว

      ​@@83hjf Adam is more on point and has great didactic and quite a lot of pointers and philosophical questions, and he's a lot more political too. But like you said, while Adam is trying to be more educational, Alex is trying to be more of a documentary story teller.
      What you boiled them down too is pretty good. One wants to be an educator while the other wants to be the protagonist of his art.
      Anyway, they're both past the whole "Recipe culinary channel." But one theme they share is: "Try and cook things yourself and improve." But Adam says it's ok to "do your best, and that's ok as long as you enjoy it and make friends and family happy."
      You should defiantly see "Glenn and Friends" He's a great experimentalist.

    • @83hjf
      @83hjf 4 ปีที่แล้ว

      @@lewismaddock1654 I'm fine with Alex's style - i just hate the fact that he makes EVERYTHING into a series. I think the youtube format is not really suited for "series" but more for "one video per subject". That's pretty much the standard in Netflix too - very rarely a single subject extends for 5 videos. It would actually be refreshing to see a video from Alex that covers one subject in ONE video.

  • @jarodsmith9042
    @jarodsmith9042 2 ปีที่แล้ว

    What's super impressive to me about the jus, is when he is making the stock. you can see from the snippet at 6:07 that the stock has no little bubbles of fat, and the clarity is incredible. Im sure the taste and consistency is incredibly smooth.

  • @jimraynor4383
    @jimraynor4383 4 ปีที่แล้ว +4

    Can we talk about how Alex got 3 michelin star restaurant experience but he had to eat it sitting on a floor in a kitchen 😂

    • @ColeHerning
      @ColeHerning 4 ปีที่แล้ว +5

      That's the cook experience. Sitting on a milk crate while trying not to get in the way.

    • @midom9143
      @midom9143 3 ปีที่แล้ว

      best place for eating, no manierisme

  • @jnwoodard8764
    @jnwoodard8764 3 ปีที่แล้ว

    Props to the Chefs for letting him in their kitchen. Gorgeous work.

  • @everestacademy3600
    @everestacademy3600 4 ปีที่แล้ว +17

    Boyle's Law:
    *Volume Decreases, Pressure Increases.*
    Alex's Law:
    *Volume Decreases, Concentration Increases*

  • @angrylittlespider_9701
    @angrylittlespider_9701 4 ปีที่แล้ว

    Always striving to improve... And taking us along for the ride! Thank you again for your excellent work, Alex!

  • @jediineducation
    @jediineducation 4 ปีที่แล้ว +10

    in regards to the presented hierachie of the kitchen and the name of the hotel George V i have to mention:
    freedom, equality and brotherhood need a value placed abouth them. its authority.
    if u build a kitchen like this with just freedom equality and brotherhood without authority, u cant get these results.

    • @graciouscompetentdwarfrabbit
      @graciouscompetentdwarfrabbit 4 ปีที่แล้ว +1

      In Portuguese we (those who agree that the French Revolution was a mistake) have a beautiful saying:
      Fraternité, égalité, fraternité, vaisefudê.
      Basically, the motto is finished with a "go f yourself" directed towards all the architects of that shit show.

    • @3run632
      @3run632 4 ปีที่แล้ว +4

      Lol you guys need to chill. Hierarchy was stifling French society before the revolution, and as everyone knows, it’s not like all power dynamics disappeared afterwards; hierarchy was just all the more explicable, rational, and consented to because it wasn’t set before birth. As Pierre-Joseph Proudhon astutely observed, the revolution maintained many institutions of the old regime, private property being the main one, and in this sense was not entirely a revolution, but what it changed, it changed for the better

    • @MA-zg2pz
      @MA-zg2pz 4 ปีที่แล้ว

      A lot of times it goes from some sort of noble bs to straight up hazing those at the bottom.

    • @jediineducation
      @jediineducation 4 ปีที่แล้ว

      ​@@graciouscompetentdwarfrabbit i recognised it more as a yellow card, to judge the oversteppings of authorities. there are teachings in the book of ezekiel that there will be times again of monarchy.
      democracies like we have are indeed inspired and triggered by masons, that play architects. a very unpleasent overstepping of boundaries, because this tends to build risks of collapsing buildings.
      authorities in the form of monarchs where overstepping certain rights of people and pleoples also. and so did some churchauthorities. the church got saved, some monarchs did not. a complicated orchestre. i believe this is grounded in the value of prayer to the one god, the father of jesus christ.
      u will find this in history, if u know what to look for.
      and i tell you more: what will we do, as the heavenly installed monarchs fell(see the inspiration on the buildings), great pain arised in form of ww2. when the good deeds of the people are no more, what authority can save us than? and how rude are people nowadays toways authority?
      this can bring the wise back on track, the one who really wants to contribute to a good life:.
      respect your father, respect you countries politicans and authorities, respect your christian church authorities and respect god
      if u think you know it better, ask god.
      if you are in a stage of understanding answers, tell it respectfull and wait for your time to come. this has reasons.
      and one! reason is: if u have a garden, u dont want a single bean to be the treasure of you garden, u want the whole garden to blossum.

    • @ericpmoss
      @ericpmoss 4 ปีที่แล้ว +1

      That motto is about how people fit into political life, not a professional kitchen catering to the well-off. The America equivalent is that "if you are wealthy, you can have more cars and more houses, but not more than one vote". It's a nice thought, but trampled by the reality of concentrated wealth corrupting politics.

  • @quentinrichard1252
    @quentinrichard1252 4 ปีที่แล้ว

    La qualité de cette vidéo, tout ses intervenants, la photographie, la cuisine, ... tout est vraiment incroyable!

  • @Leonsimages
    @Leonsimages 4 ปีที่แล้ว +43

    Yeah, he might know a lot about sauce, but does he know where the lamb sauce is?

    • @Fangschrecke90
      @Fangschrecke90 4 ปีที่แล้ว +4

      At 3 Stars, I'm pretty sure he does ;)

    • @Elliriah
      @Elliriah 4 ปีที่แล้ว +2

      Fangschrecke that’s a quote from Gordon Ramsay, but you know it, right ?

    • @Fangschrecke90
      @Fangschrecke90 4 ปีที่แล้ว

      @@Son-Of-Gillean na man. I know the Meme. It was just a pseudo-clever quip about how good the Chef is :)

    • @Fangschrecke90
      @Fangschrecke90 4 ปีที่แล้ว

      @@Elliriah ya :)

    • @recoil53
      @recoil53 4 ปีที่แล้ว

      @@Fangschrecke90 I assume they only watch Ramsey for giggles.

  • @MrOneTech
    @MrOneTech 4 ปีที่แล้ว

    altough i am nowhere near your talent nor am i even remotely close. as a chef i feel inspired the more i watch your videos. wish i could meet you to teach me your methods in person. your character is just amazing too bro. thank you for your videos.

  • @PracticalMinimalist
    @PracticalMinimalist 4 ปีที่แล้ว +4

    Wow. How did you manage to get this opportunity? I imagine the restaurant doesn’t need promotion. They even partnered you with their head guy, as well as gave you the full culinary experience!! Did you pay them, or were they just fans of the show and extremely nice?

    • @demonslet
      @demonslet 4 ปีที่แล้ว +1

      Alex please we must know the secret.

    • @ifsck
      @ifsck 4 ปีที่แล้ว +3

      At that level it's all for the love of the craft. Someone like Alex with a large TH-cam channel asks them for a demonstration of the basics to educate people about what makes good food and their consideration isn't promotion, it's sharing that love.

    • @InXLsisDeo
      @InXLsisDeo 4 ปีที่แล้ว

      It definitely gives them some promotion. Alex has a million subscribers, they know him.

    • @demonslet
      @demonslet 4 ปีที่แล้ว

      @@InXLsisDeo im pretty sure more then a million people know about the four seasons though.

    • @InXLsisDeo
      @InXLsisDeo 4 ปีที่แล้ว

      @@demonslet it's not called the Four Seasons, it's called the George V. Four Seasons is the american group that bought it, but nobody in France calls this hotel the Four Seasons. If you tell a taxi "I'm going to the Four Seasons", he'll likely tell you that he doesn't know this hotel.

  • @MaxOnTrack
    @MaxOnTrack 2 ปีที่แล้ว

    hi alex its a brit across the water - really love watching your videos - i appreciate you doing subtitles! it's super cool you delving into the methods of pure michelin chefs - love it

  • @BM03
    @BM03 4 ปีที่แล้ว +6

    3:09 But but...!! He looks so young!! Did he start in the restaurant in his diapers??
    Is French genes the secret to eternal youth?!

    • @ifsck
      @ifsck 4 ปีที่แล้ว

      He probably did start as a teenager.

    • @InXLsisDeo
      @InXLsisDeo 4 ปีที่แล้ว +1

      They can start at age 13 or 15. Now he probably has 40,000 or 50,000 hours of experience in the kitchen.
      Jacques Pépin started at around that age if I remember well.

    • @TeeloSeyna
      @TeeloSeyna 4 ปีที่แล้ว

      Most cooks starts apprenticeship at 14 and can specialize becoming pâtissier or saucier for example pretty quick

  • @looppp
    @looppp 4 ปีที่แล้ว

    Wow what an honor, to have one of the best chefs in the world teach you. Congrats Alex

  • @afonsotorre
    @afonsotorre 4 ปีที่แล้ว +4

    This video most of all teaches people why dining at restaurants like this costs what it costs. It's not expensive, it's just a lot of money, for most people.

  • @prodigalus
    @prodigalus 4 ปีที่แล้ว

    one last thing: Alex, i love your studio, and it is *_amazing_* to see what it has become today. that being said...
    is anyone else enjoying this 2160p quality as much as i am?? i have a 4kTV as my primary computer monitor, and i am able to read the labels of the spice shelf.. i'm also judging his pans way in the back...

  • @FedericoSpada13
    @FedericoSpada13 4 ปีที่แล้ว +3

    First difference between Italy and France: in Italy we speak English even if we don't know it properly... In France they always speak French even if they know English!!!

    • @1Popooo
      @1Popooo 4 ปีที่แล้ว +1

      Why would they speak English while they both speak french :()

    • @julesmo323
      @julesmo323 4 ปีที่แล้ว

      @@1Popooo For the viewers.

    • @ThisIsMyFullName
      @ThisIsMyFullName 4 ปีที่แล้ว

      lol this is true, French people speak French to everyone. I've been in France a few times, and even when you ask a question in English you will often get an answer in French.

  • @michaelsotomayor5001
    @michaelsotomayor5001 4 ปีที่แล้ว

    Good pointing out copper pans.. now I have to research the difficulties of cooking with such pans.
    I'm aboard to the new series. Very happy being subscribed to your channel

  • @coffeeiskey2176
    @coffeeiskey2176 4 ปีที่แล้ว +8

    I'd love to hear more about the degreasing without losing the flavors...

    • @jonanderson5137
      @jonanderson5137 4 ปีที่แล้ว +1

      I assume with so many fat soluble things, flavor is lost, but more flavors are added. I think it's about ratios of flavors more than keeping all the original flavors that are out of proportion.
      Just a guess, I'm a simple home cook.

    • @fran6b
      @fran6b 4 ปีที่แล้ว +1

      probably to avoid the sauce being to fat for nothing, plus, it leaves room to add another kind of fat to finish the sauce, like fresh butter on the last minute

    • @vinuthomas2814
      @vinuthomas2814 4 ปีที่แล้ว

      At the moment they mentioned degreasing, there was so little liquid in the pan - how does one even degrease without having a lot of liquid!?

    • @homasas4837
      @homasas4837 4 ปีที่แล้ว

      When you degrease, you don't loose flavour, it's the opposite, you concentrate it. Even when you casually cook a steak or whatever, always degrease your pan, that's where all the flavour is (les sucs in French).

    • @homasas4837
      @homasas4837 4 ปีที่แล้ว +3

      @@vinuthomas2814 you don't need a lot of liquid to degrease, you just need to cover the bottom of the pan. Degreasing is more due to the temperature of the liquid than its quantity

  • @FailCommando
    @FailCommando 4 ปีที่แล้ว

    It's so nice that you are back! I just recently started exploring the world of sauces, so it was quite a pleasant surprise that "sauces" are the topic of your next series!

  • @SebSenseGreen
    @SebSenseGreen 4 ปีที่แล้ว +5

    I'm a native French speaker learning cooking through a French guy, speaking English, and when they speak French, I read the English subtitles and translate it in french in my head.... What am I doing?

    • @markmozer3340
      @markmozer3340 4 ปีที่แล้ว

      well if you read English and try to translate it in your head to French you are already doing it wrong

  • @thenormanfair
    @thenormanfair 4 ปีที่แล้ว

    I love that these chefs take the time to show you how they make food.