Well said...

You can do it too buddy. I'm rooting for you.

Two2onefive thanks dude!

notably that he is Alex the electrical engineer, enthusiastic cook who is a youtuber as a profession. In no way a restaurant cook or chef, maybe that is what lets them share their secrets more easily :D

This is the feeling that you get when you fully meet your parent's expectations and they are proud of you

Add 1/2 kg of salt and then squeeze a lime over the top.

You're gender projecting 😒

welcome to french cuisine!

@@michaelschwarz5907 Michael Schwarz, that does sound like every woman I've ever met in life. A bit too salty, always sour, and just a tinge of sweetness.

Pfft lol

palate

Le Louvre being bang in the middle of Paris, when going from East to West, as Alex is doing, it's logical.

haha he definitely took a videogenic route :-D :-D

C'est Paris ! Not all routes are famous, but most routes are photogenic. It all depends on where you aim the camera.

I know I certainly would.

THIS IS INSANEEEEEEE AHHHHHHHHHH ALEX WAS WORKING ON THIS FOR ONLY A COUPLE MONTHS AND HE GOT 2 FUCKING STARS ALMOST 3 AHHHHHHHHHHHHHHHHH

@@RNG-999 Well, having all the time on his own terms, using all the knowledge available when needed, not rocket science. IRL is a bit different. And not saying this as criticism. I like All of his videos.

if that was me my family would never hear the end of it id literally never shut up about it

spoilers dude 😩

@@mndkv2747 yeah, it's a whole other thing to produce under pressure and with the limitation in time and producing quantity. Nonetheless he's a great home cook, nothing to take away from at that point.

All the elements of this video are french bro

His whole channel*

For now. He's hinted at other sauces :-)

That's part of why it's good... France is a country with a lot of regional cuisine. I'm French, Italian and British, so I can appreciate what 2 of my countries brought to the world (no I'm not talking about the Fish and Ships one). In times of stupidity and ignorance, it's important to preserve and transmit that culture so we can continue to build on it.

@@IronFreee agreed

Can only get better through criticism, and cooking is such a wide broad thing. 1 can love it another to sweet or tart. I personally don't have a palat that sensitive. I will agree throwing your self outt there is terrifying, but in the end its in the face of growth and becoming better.

let's reheat it in the microwave, and use it to glaze my carrot*

"use less vegetables it makes it to sweet.. thats probably from the carrots.." "lets glaze carrots with it" ...

@@Svendrys What's your point? The sauce being a little too sweet has nothing to do with glazing the carrots with it. It can still be great for that.

Nothing wrong with that. Some of the most fantastic food I have eaten was just incredibly well prepared, simple things.

@@red_dll You're 100% right but i think it was meant more like a joke/funny "contradiction"

I do think that when you have passion for something the best part of it is sharing it. Le Squer must be passionnate

So generous of Chef Le Squer to allow himself to be celebrated and appreciated in front of the nearly 1.6 million subscribers of Alex's channel. I wish I had such class. ;-)

most chefs are like this but the reason why many hate on chefs is because they only see them in their professional environment.

That's a pretty cool apartment, I have to say, I guess being the chef of the George V restaurant pays well.

@@pouetgiigle4178indeed indeed. I do believe all the great Masters got to where they are because of their passion and because someone who was passionate also taught them at some point. The mentor and mentee tradition is a wonderful thing is what keeps traditions alive and evolves the art. Someone pointed out the chef did it for youtube fame I absolutely disagree, a 3 star michelin star chef couldnt care less what random people in the interent think .he did it because Alex intentions were pure. Also Alex has gotten the attention of other greata like famous Pizziaolos, Jaqurs peppin etc etc not because of his youtube subrscriber count but his love for cooking

Seriously! That chef and his CdC have earned my respect. It's great to see how positive and encouraging they both were

It’s the only acceptable way to judge or criticize something. Very well done. Someone once said: if you can’t say something nice, don’t say anything. I think this aplies to criticism especially . He clearly said Alex overused thyme, and it was a bit sweet, but praised his palate as well. He balanced his praise/ criticism very well. All negative points raised were things Alex , i am sure, immediately tasted the moment they were expressed, and can act upon later iterations of the jus. Chef could have easily dismissed the sauce by saying it is sub par, he didn’t like it, Alex should put in more work, which would accomplish absolutely nothing, as it contained only negativity

Keep in mind, Le Squer has run a 3 star restaurant successfully for over 15 years. You only do that with great aspiring people under you. People like Alex that strive to understand everything and work on perfecting every flavor. Those people are rare enough to come by and even rarer to master their skills. They only develop with training and honest feed back. Alex is the type of guy Le Squer would be looking to hire so it's no surprise he would be giving Alex feed back and direction.

He always uses the formal “vous”, even though the informal “tu” is becoming more and more commonplace. Interesting!

@@laundromatjones4337 "more and more commonplace" ? we use them in different contexts but these contexts are fairly well defined - "tu" for someone that you know and are on equal grounds with and people fairly close to you - "vous" for the rest, for groups of people, or for someone close but for whom you have some form of particular respect If anything when someone uses "tu" even tho he doesn't knows you its either an attempt at closing the distance by implying friendliness or a mark of disrespect (context matters a lot obviously). Although it is true that specifically on the internet "vous" is strangely not used as the default for someone you don't know, but thats something I usually pin under the fact that people on the internet are generally less civilized, with throwing comebacks at each other being "the way" to communicate, and falls under the whole disrespect thing

@@laundromatjones4337 To add to the very good comment by @billy77860, I'm not really sure why you would think that it becomes more commonplace, as I have not noticed any sort of switch. The Internet is the Internet, but in real life the vous is here to stay.

@th th2 Pareil

You cannot use the "tu" to speak to a Grand Chef in public, even if he is your intimate friend.

yeah, but did you see how delicious those carrots looked?

@@Zeigabibblez yeah they looked like damn good carrots

you forget that dinner is a real deal in all restaurants, so give him a visit for dinner time :)

Tbh it's not as cool as it seems! My flatmate is a top chef in a prestigious italian restaurant and most of the time he's so tired after work (yet he loves it) that he mostly eats fast food at home (like McDondald's or KFC)

2 michelin star grade sauce nourished those carrots...

Some of the best content period

Your The Lab series though is just as interesting to me. I honestly think that with more practice(not cooking, but editing, filming, and maybe one day a bigger set with better lighting and better equipment), you will be even better (in your own way). Not only are your experiments interesting, and you truly creative, but your content is brought to a whole new level by your delightful sense of humor. Keep it up Chef PK, you are underestimating just how good your content is I think (classic creator problem)

Completely agree. But that doesn't mean our chief protagonist isn't making fantastic content as well!

Alex did not (yet ?) reacted to Food Wars though. I loved the whole serie and adapted dishes ChefPK :p

WHERE IS THE LAMB SAUCE.

It has a small wizard that just makes it the perfect temperature.

That would be chef mike with 3 michelin stars.

It's a Miele combination unit with a steam oven, really nothing special.

Definitely a Miele, maybe one of the older 6000 series microwave / convection combo ovens

Me too

Totally! Go Alex!

WHERE IS THE LAMB SAUCE.

Hahaha 😂

Math is math and when you're right, you're right.

You , really love your commas , don’t you

@@Ballin4Vengeance and spaces

In fact i think Alex can join a 1 Michelin star restaurant, bcoz he puts a lot of time and effort just to perfect one dish.

If I've learned anything from this channel, cooking is about obsession. With the right technique, time and ingredients, anyone can do it. My god, he spent a month on mashed potatoes to replicate a 2 star restaurants mashed potato!

cant agree more congrats alex

technique technique technique

@@Pistonrager it's the exact same recipe used in Robuchon's 3 star restaurants as well.

Don’t forget his engineering skills

@@fnhs90 the way he hacked the pizza oven lol guys a fucking mad scientist

He made his own hacked pizza oven then made a 2 star jus a short while later

Could not have said it better myself.

Yeah it's no wonder many michelin star restaurants struggle to turn a profit despite their prices

I think it is physically impossible to cook a 3 star dish as the amount of contingencies required is far below feasible. So '3 star' restaurants only serve 2.5 stars MAX

because the environment is brutal, the competition is absolutely insane. If you want to keep a high level harsh words have to be spoken sometimes

I think he was referring to the process of switching out vegetables rather than just keeping them. He said the sauce was 2 star good.

He is helping Alex reduce his workload, instead of slicing veggies each time, he can just reuse the same veggies

Actualy it didn't sound that brutal in French, I didn't even realize you was mentioning this part 😂

​@@robinou57same 💀

Your level of appreciation is worthy of sharing secrets with :)

Hm, bet that is where the extra sweetness came from.

Vinegar is a good way to cut sweet, but the BV has a lot of sweetness already. He should have skipped it.

It has natural glutamate, bumping up all the flavours, even sweet gets more pronounced in the overall picture.

​@@robertohlen4980 It came from adding fresh vegetables. Once the vegetable juices are cooked they can't add any more sweetness, but if you add fresh vegetables, it means new caramelisation, which adds more sweetness. The Balsamic Vinegar wouldn't have added much sweetness, since Alex didn't fry it, but put it in at the end.

@@kenreynolds1000 the good old balsamic is very syrupy and sweet. Not sour

Love this comment 🔥

🤣

And…with a chef like that…that’s as good as it gets. If it had been sub standard, he would have spat it out. No carrots!

I browsed all comments just to find this one!

Not quite so much for living, though. Well, unless you are extremely rich and can afford to live in one of the "good quarters". Paris is an interesting place but it is very different from the romanticized version you see in the movies. I am glad I am living one hour from there - close enough to visit when I need something but far enough to not have to deal with the huge city problems, like huge livings costs (I have a 3 room family flat for the same rent you would get a tiny dark studio in Paris), enormous traffic jams, huge crowds everywhere, crime, everything being filthy, bad air (and some places literally reek!), etc. And that's the center of Paris, don't get me started on the poor suburbs like St. Dennis, Sarcelles or Grigny in the south ...

I'm very glad I never resorted to be in the suburbs... I had a 2 br for 900 EUR close to Montmartre, never needed a car in my life, could be at friend's place in less than 15 min and shop fresh products on a daily basis

@@transfixit that was both lucky and relatively cheap. Have a friend that lives near Montparnasse and there a small 1 bedroom flat was 1500 eur/month - double of what I am paying for 2 bedroom 65sqm outside of Paris.

*Life of Boris has entered the chat*

Scarborough Fair lol

Sage was definitely the missing "sexy."

@@junkieshere MY MAN!

you got me dyiing xDD...actually I kinda appreciated how humble and shy he was..like he hardly say what he thought. He seems like an extremely focus and hardworking guy

youtubeurre* ;)

@@KPopsicleSNSD ahahaha :D

Probably just camera shy

imagine a tiny amount of fresh ginger grated in near the end, for that sexy kick.

i think chantrelles will ad to heavy unami but try it:D

@@sandrajohansson1516 it's about balance. They will add some, but they also have a different profile than the chicken or other veg. I would consider a small addition

Leek is sweet too. Same problem.

i think leek would be too sweet. you need something more mild, and the more things you add you risk overcomplicating things

Keep on striving and your efforts will all pay off. Maybe not in the short term, we all feel a little cheated at times. But hard work and dedication will take you miles ahead of the stragglers :)

Probably more like after months of communication. Honestly I would attribute this opportunity for Alex to even do this outside of attending some expensive cooking school to KZfaq.

@@JohnyScissors Definitely, he puts a lot of work into those videos and honestly they are one of the best out there.

I'd like to think that the chef and the saucier live together :)

That was on point. The man is so stressed even when he is not stressed

@@florenceandthemakeup lolol

I think he's eyeing to get Gordon on board. He was now favourably reviewed by a 3-star genera.... chef, so it could just be a smart way to get Gordon to jump in. :)

He said what we've all been thinking. Lol

Bahahahahaha

What a rollercoaster

It wasn't that relevent , it was a joke kinf of

But the Saucier was the one he worked with mostly in the original video :/

Yeah, he was really pushed to the background. I really liked him last time.

I think he said they were goind to add a bit a fresh herbs to the carrots in the end. (I hear "et des herbes fraiches à la fin")

I wondered the same thing. Then again, it may have been considered too sweet as a stand alone jus, however, the sweetness was expected when it was used with the carrots.

You simply haven't met a lot of french folks in your life ! Many of my teachers are french and this is a normal thing for them to do.

@@mouadboutarta6476 to contradict themselves? What is the "normal thing that they do" of which you are speaking?

He's giving feedback, anyway it's 'just' a sauce. A extremely difficult one, of course, but there's no offense in glazing carrots with that because it's not the project of a life. He's not contradicting himself

Great answer. I believe you are correct.

At the cabinet

At the cabinet

At the cabinet

At the cabinet

At the cabinet

With Putin as his assistant.

@@recoil53 these comments man I can't 😂😂😂😂😂😂

Yes, we need this. I tried looking up some recipe for chicken jus and cannot find some techiques.

A 3 star chef just told him he is barely off of his 3rd star. All he is missing is that lifelong passion.