Chef Magnus Nilsson and Pascal Barbot Make A Rhubarb, Strawberry and Elderflower Dessert

As a mentor to Magnus Nilsson's early career as a chef, Pascal Barbot took him under his wing, showing him the importance of great produce. In this exclusive clip, Pascal creates a delicious dessert consisting of rhubarb, strawberry and elderflower.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The last eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday December 9.
Google Play:
bit.ly/1qcS6Cz
Amazon Instant Video:
amzn.to/1qcSscr
iTunes:
bit.ly/1ArtYMN
Magnus Nilsson bio: to.pbs.org/1yGtDGI
Check your local listings for air times here: to.pbs.org/Z0rfcq

[@xRubberNinjax]

his plating is hypnotic

[@magicmonster22]

Magnus looks so excited. I love this

[@seth8877]

I wish I could like this more than once I watch it all the time

[@johnbonds2003]

3:49 best part

[@azertyqwerty4528]

Môsieur Pascal Barbot, quelle classe avec trois fois rien, c'est sublime.

[@CookingPool]

Awesome !

[@_CoasterNinja]

"pound for pound, best chef in the world"

[@noodlegrannybill]

from 3:05 on.. stuck in another dimension

[@_CoasterNinja]

There needs to be a Mind of a Chef in France. Pascal maybe?

[@barbaramurphy5606]

French Cooking Academy (in Melbourne) - Stephan is very good, very French and the dishes are very do-able at home. Give him a try!

[@davidle7899]

Next level,

[@tioluis1337]

"easy to understand"
Man i've never felt so dumb

[@GroguSlayer69]

Amazing :)

[@yuenr1]

does anyone know the music that starts at 3:05?

[@toadle77]

😍😍😍

[@Gourmet_Goon80]

What it must have been like to be in the kitchen when those two worked together @ L'Astrance.

[@ridethespiral1219]

Pascal is a fucking master

[@jh9875]

Is this before or after he beats Ricky Bobby in the race?

[@jadrankamartinovic900]

Where is possible to buy those silicone mat for pate a cigarette ?

[@andreblock6028]

it’s some kind of plastic mold sheet on top of a silpat

[@merricks4234]

what is the name of the round "cracked" thing that he put it in the middle? something choux i reckon. please need help

[@MarcoDossena]

He calls it tarte au sucre but the look it's quite different from the traditional french one probably to the high percentage of butter he uses.

[@kormsd]

uaaaaaau

[@KKC97ful]

whats that red flour that you dusted on the dessert?

[@user-fc4sr6ks7q]

My guess would be freeze dried strawberry powder.

[@Warhammer416]

Kim Kozak dehydrated rhubarb

[@lxpang]

Pascal Barbot seems really down to earth and warm compared to Alain Passard.

[@calbastian]

Hey guys I baked some brownies.... want a tas...te....oh never mind.

[@wilfridnimes5650]

Douceur Britannique

[@markkannon884]

what does he do to the rhubarb overnight?

[@lucyj2573]

i thought he said he soaked the rhubarb in some kind of sugar overnight.

[@SaurabhKumar-3809]

He soaked them in Sugar Overnight! So that it turns more sweet and a bit soft too!

[@markkannon884]

thanks peeps!

[@BenRangel]

1:10 - Okay from now on I'll be a bit more skeptical of whenever an experimental chef does some new dish with weird flowers, mold or stuff like that and says "meh, it's fine".
He actually had no idea the flowers were toxic and had never bothered to check

[@yoghurtgames]

i'd still eat it tbh

[@RiamsWorld]

Doesn't just apply to experimental chefs. The overwhelming majority of home cooks do things that are just as, if not more risky, with that attitude of "meh it's fine" or "never had a problem so far", whether it's undercooking chicken, eggs, or burgers, leaving food out too long (thinking just reheating it will destroy all the toxins produced), etc.
He said he's used it before fresh and didn't seem to have a problem, which makes me wonder what the toxic dosage is. Almond extract, nutmeg, rhubarb stems are all toxic in sufficient quantities, but as they say, "the dose makes the poison"

[@SWEMartin]

A basic principle in toxicology is "Sola dosis facit venenum", i.e. the dose makes the poison, which basically means that a substance with toxic properties is only harmful if it reaches a certain dose. Water for instance, has a leathal-dose to 50% of the a population of about 6 liters.
And Pascal even points this out in the very next sentence in the video.

[@11219tt]

“The leaves, stems and unripe berries of both red and black elderberry species contain cyanide-inducing glycosides which can cause a toxic buildup of cyanide in the body. When using elderflowers, be sure to remove them from all but that smallest stem attachments to keep these toxins out of your food.”
Seems to be poisonous sort of? By that definition.

[@ooOnymphetOoo]

Sooooo much work for a tiny tiny dessert?

[@100nujabes]

Nilay Engin most likely for a tasting menu. You shouldn't eat a huge portion of this anyway.

[@pauldaum6513]

@@100nujabes you should not eat huge potions of desserts anyway

[@MHBales]

In fine dining restaurants you get as many as 30 or more different courses so if each course was any more than two bites you wouldn't be able to hold it all!