Now with gavroche closed london classic French dining is moving on and won’t be the same

my heartfelt condolences and prayers i lost my dad too last year i can relate

So sad. Such wonderful people. When my grandfather was married, their father who had become a personal friend to Grandpa, agreed to cater his wedding reception free of charge for his service in the United States Navy during WW1 and WW2. He served as Petty Officer aboard U.S.S. Indianapolis

Not too classy to pay your chefs 5.50/hr and expect 70 hours/week. Not classy at all.

They’re a bunch of sell outs, no class, no elegance, just ego. Real chefs won’t be seen on here.

i agree 100%

@@Daized2009 yea but they hold 3 michelin stars for more than 25 yrs. and my friends always eat the waterside inn everytime she and her kids visit london, pricey yes, but foods are extraordinaire.

@ThatOneAsianBroChick Alain never cared of media exposures, but under his wings waterside inn is able to maintain their 3 michelin stars for ages till today. he's a man of less talk more work unlike his cousin mimi but honestly because Mimi likes talking and showing his woks, audiences are able to learn new recipe new techniques, at least it works on me.

beef en croute sounds similar to Beef wellington

@@robinsss it is...

​@@robinsssit is the exact same dish

@@Gamemyster1991which came first ?

@@robinsss the beef en croute came first

not one of them can cook food

@@jorrgfromage9929 say that to Jamie Oliver

@@jorrgfromage9929 What do you mean?

@@jorrgfromage9929 They literally all can...on a level you will never be able to comprehend let alone pull off.

Robert J. Holtz Too tight. Shame the Roux family are far from the best.

@@Daized2009 You don't know what you're talking about. These guys are absolute masters and have been for the best part of a century.

They are his mentors mentors.

You could do worse and try a Heston recipe for roast chicken.

your choice

wrong chef, u want to head over to macro pierre white's cooking videos.

Lord of the pies with soft herbs

@@FLMKane lol

Lol buddy looks like you're down the rabbit hole as well.

there are many french chefs who could beat them to name a few alain ducasse, raymond blanc, and many more in france.

​@@himmel2436don't forget Thierry Henry.

Mbappe can easily score against them

2 incredible chefs & 1 under achiever

Damoskinos Hahahaha. Yeah but make sure you cling it first. And leave it to rest for 2 mins. just like a good pack of super noodles

Damoskinos remember to cover everything with aluminum foil👍

One way to give your dish some pop

Damoskinos yes. Preferably in a metal container

Damoskinos shut up you tart

I love my birds beak knife. My most used paring knife.

Okay?

Work there do you? 🤣

Mm. for that it's perfect. don't want to lose flavor and juice

Emily used to hang around the kitchen shelling peas, picking beans, salads etc during the school holidays when she was 8-9 (when i was working in Gavroche to see). She was already watching her dad on the pass or butcher's block and being taught then. Very polite and pleasant kid.

both this and a beef wellington can be made with a crepe layer, it's to prevent the puff pastry from becoming soggy. Beef Wellington would be the addition of pate coating the beef

But you need them as otherwise the Wellington will be soggy and the consistency of baby food which is not what you want to eat.

It's good though. Why call it an "obsession" ?

what :)

with Marco and Gordon. Tag team battle!

its basically the same really

There some minor differences, such as wellington usin mustard and no spinach. I'd say these are variations on the same dish.

Oded Zimron Mustard? Where?

S. Russell after you sear the fillet u brush it with mustard for wellington

Dynn Never used it and never had it with mustard. No mustard on my filet mignon, thank you! But really, these are just personal touches that each chef can add at their own discretion. Same with the spinach leaves. I prefer, and often use paté instead of duxelles in my Beef Wellington. It is a typical variation. I agree that there's little difference between the two dishes, in actuality. En Croute simply means "in a crust," and both are wrapped in a crust. However, I did notice that wrapping the filet in spinach leaves AND crepes AND pastry is a method employed in the original version of the classic Russian dish, Salmon Coulibiac. There are DOZENS of takes on that recipe, also. Worth noting is that the crepes have been universally dropped over the decades, as they have also been from Beef en Croute. They came to be regarded as an unnecessary over-kill. I tend to agree.

No. If such a dish is served in a restaurant. the components will have been prepared ahead of time.

BeardedDanishViking Are you sure? What about the super expensive restaurants?

No they do all of this ahead of time, think about how busy restaurants like this are, if they had to do all of this to order they would burry themselves in a matter of minutes.

Yeah let me wait 2 hours for my entree please

Same dish, different names

molesticles don’t tell me she makes it well done

Proof?

@@chadodell4887 Google Michel roux tips scandal. There are a few reputable news outlets(the Daily Mail, the Guardian and etc) that reported on this incident. This should suffice your inquiry.

Med rare I think is the above limit for max flavour, beyond that I find too much juice has been lost/flavour, but it's all about what you enjoy, took me a few years to like rare meat tbf

It doesn't have chestnuts traditionally. The differences are the boeuf en croute uses pancake and spinach, no parma ham, and it is served with different garnishes.

@@BeardedDanishViking A beef wellington can be made with crepe as well. Basically the Wellington is English and En Croute is French. They're just slightly different in terms of ingredients but fundamentally the same thing.

Jamie Oliver

Jimmy Jam Nah 😂

Raymond, the poor bugger only has two stars (ignoring the fact Michel jr only has two aswell and Marco gave back his three stars ;) )

hahaha

Haha, me too! Just the way Stephen Fry pronounces it is hilarious.

n there are no difference but the name. It's originally a french dish but the english changed the name after the battle of waterloo

Champignons

a duxelle: pate of mushrooms, onions and seasoning