Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse.

Рет қаралды 711,602

12 жыл бұрын

Diego Masciaga Prepares Pressed Duck (Canard a la Presse, Caneton Tour D'Argent) at The Michelin Three Star, Waterside Inn Restaurant, Bray, Berkshire. ‪@finediningguide‬

Пікірлер: 776

@dominikorlowski566 Жыл бұрын

in the alternate universe: birds show how to cook people.

@FluffyHawk13 10 ай бұрын

Fascinating!😮

@bearlh40 3 ай бұрын

Birds aren't real.

@hillhead11 6 жыл бұрын

That's wonderful, but I ordered the fish

@flappospammo 5 жыл бұрын

hahaha

@hatsijoe8150 5 жыл бұрын

Made my day

@mini_worx 5 жыл бұрын

All the thumbs up in the universe for you.

@Daized2009 5 жыл бұрын

Imagine how this guy would explain a trout. It would be the most glorified trout ever 🙄

@vima8680 5 жыл бұрын

dumb comment

@rickloginname 6 жыл бұрын

It is a pleasure to watch someone who takes his job so seriously - it is more than a job to him.

@henryreese7236 5 жыл бұрын

exactly what I was thinking.

@MidnightGrizzly 5 жыл бұрын

Full of shit, but a pleasure.

@tb9489 4 жыл бұрын

It's a passion

@vivekrao13 3 жыл бұрын

@@MidnightGrizzly you dont have passion for food. Stop watching these kinda Vids then you bland fuck

@luigidimeo8749 3 жыл бұрын

@@MidnightGrizzly fuck.

@kevinjackson7539 2 жыл бұрын

The young guy is like " One day old Man..One day"

@TLZ78 3 ай бұрын

😂

@keithpatrick156 3 жыл бұрын

Add an extra gold star for explaining what and why he's doing each step. I feel like I'm a duck press away from being able to make this at home (which isn't really the case, but I've never seen someone explain how to make pressed duck this well)

@skandal6703 3 жыл бұрын

Had the pleasure of eating at this restaraunt a couple of years ago, me and my party were obviously not from the economic class they normally serve but Diego and the rest of the staff still treated us like royalty, not an ounce of snootiness. Top class restaurant

@skandal6703 3 жыл бұрын

@Abe Froman you've got a keen eye for grammar!

@SuWoopSparrow 3 жыл бұрын

Most fine dining places wont be snooty. The ones that stay around a long time tend to treat everyone the same

@TheScouseassassin 2 жыл бұрын

@@skandal6703 As have you, beginning a sentence without a capital letter.

@cct7558 8 ай бұрын

⁠

@wideeyedraven15 8 ай бұрын

And well they should. They are not made to serve one class or another. They are there to serve all who come. So glad they honored that moral truth and traditions and that you enjoyed it

@jamesmatthews291 2 жыл бұрын

Undisputed World Gravy Champion for over 30 years

@psjasker 9 ай бұрын

I could watch this over and over again. Excellence is ALWAYS in fashion!

@spdykat 11 жыл бұрын

I have had the pleasure of enjoying this at the Waterside and it was superb. Diego is a showman with his presentation and a master at what he's doing, and so charming.

@sookymbo179 6 жыл бұрын

How fortunate you are. That would be memorable. A master and he seems very nice too.

@binko969 3 жыл бұрын

Pressed Duck is one of Georges Escoffier’s most famous & prolific creations. His methods are considered fundamentals in French cuisine, every culinary student begins by learning Escoffier, at the good schools that is

@FLMKane 3 жыл бұрын

@@binko969 it predates escoffier.

@ka-boom2083 Жыл бұрын

Rest in piece, I heard he died in 2019

@Im2Old4ThisShite 10 ай бұрын

@ka-boom2083 Not true. He is still very much alive and well. He retired his position at the Waterside after 30 years, in 2018.

@RivetGardener 4 жыл бұрын

This was beautiful. So nice to watch a person take their job so seriously and professionally! I want to visit The Waterside.

@TheScouseassassin 2 жыл бұрын

Diego left Waterside Inn in 2020 to join Claude Bosi at Bibendum, as a front of house ambassador. I believe he is now a fine dining consultant, which makes absolute sense.

@S2Sturges 5 жыл бұрын

Cooking table side is a lost art, along with other sorts of classical dining, le voiture comes to mind immediately, and the dessert and brandy trolleys. Waiters and maitre des were highly skilled in silver service and carvery. The good old days

@CookinginRussia 5 жыл бұрын

It is still alive in fine restaurants in Asia and Europe. The reason it died out in America is primarily because insurance companies don't like live flames in the dining room and won't issue policies. Of course the other reason is that you can't find properly trained waiters for $8 an hour.

@S2Sturges 5 жыл бұрын

@@CookinginRussia I worked with a fantastic older Italian chef, who used to talk fondly about tableside service and such, back in Italy... When he went to America, he was told no one did that anymore, as other diners didn't want to smell like some one else's dinner.... pity, it is a graceful and classy experience when done right...

@TheScouseassassin 2 жыл бұрын

What's "le voiture"? That translates to "The car", do you mean dining car?

@S2Sturges 2 жыл бұрын

@@TheScouseassassin It is actually the trolley they are preparing the dish on, I know it means "car" .... In the old days, many restaurants would have a couture that had the roasts, chicken, beef, whatever and they would be carved table side, sauced and given to the diner, the veg was always presented in the centre of the table in a bowl. The was also the sweets trolley and a liqueurs and cigar trolley. This was obviously all pre ala carte days. It's a novelty now to see anything more than say Caesar salad or crepes suzette prepared table side

@brownhues 8 ай бұрын

House of Prime Rib in San Francisco still uses the trolleys to serve the main from and the salad is prepared table side as well. Very old school and extremely popular still.

@tommyjoestallings855 8 ай бұрын

Such a professional. Dressed to kill. Knowledgeable. Well spoken. Just absolutely perfect. Personally i didn't find the dish something id order but his skill and confidence was outstanding

@cs512tr 5 жыл бұрын

wonderful to watch and appreciate the effort they put in

@COLDMKULTRA 6 жыл бұрын

SUPERB ... & difficult to find nowadays. Splendid upload ... Thank you.

@TheScouseassassin 2 жыл бұрын

Many moons ago, when I was growing up in Ireland, my parents would take me to the local hotel restaurant, The Grand. And it really was, Victorian building with chandeliers, finest Wilton carpet, Egyptian cotton napkins and full silver service. The maître d, James, would wheel out his magnificent trolley equipped with gas burner, steaks of your choice, seasoning, stock, spirits etc, then proceed to cook you the most incredible Steak Madagascar or Diane, all the time keeping up an interesting dialogue with us the customers, exactly how Diego explained it. The flambé was always done with a flourish and pomp that only enriched the fine dining experience. Heady days of which, sadly, I doubt we shall ever see again.

@nojyeloot 4 жыл бұрын

I can't afford this stuff, but man do i like watching it.

@Jamboliner 3 жыл бұрын

Yes you can. You just chose not to.

@solwen 3 жыл бұрын

@@Jamboliner You could do it at home but you need a press ..

@JSFMD 5 жыл бұрын

Diego, you are a treasure, and I am thankful that this glimpse of your technique and dedication is enshrined on the www for us and future generations.

@harleyboy90210 9 ай бұрын

Get your head out of his ass! Good grief it's a bloody restaurant

@intranquiltiming 9 ай бұрын

Duck is phenomenal. I have always loved duck. It has such a great flavor profile.

@EvilSean62 5 жыл бұрын

vocation is key to success in any endeavour i have found ... and this is looking like a life quest right here ... wonderful

@charlesvanderhoog7056 3 жыл бұрын

Brilliant! Real craftmanship has become rare, these days. Congratulations to Mr. Masciaga.

@vissitorsteve 5 жыл бұрын

Such a great video...a touch of the old world from obviously a master.

@rosegeaber7533 Жыл бұрын

Good God I don’t think I could wait that long to eat even if I could afford this place 😂

@TheTonyrolling1 5 жыл бұрын

Thank you for posting!!!!

@florianwolf9380 2 жыл бұрын

A celebration of grand cuisine - thank you for sharing this. Just delicious!

@n.y.9894 3 жыл бұрын

i have mixed feelings about this level of servitude but the pride and dedication is a display of true passion, beautiful.

@kgscomedyproduction1747 3 жыл бұрын

Service doesn't equal servitude

@mmasque2052 3 жыл бұрын

This in particular is hardly servitude. This is pride in a hard-won skill. This is on the same level of a top gymnast who seems to defy the laws of gravity with a smile that never leaves the face. It is hard work hidden by gracefulness, training and dedication to a craft. Cooking might of b m time-consuming than hard, but doing it hidden away in a kitchen, or even in a studio for a television show, can cover a multitude of sins. He’s doing this in front of an audience and carrying on a conversation with that audience w hike doing it. This is not servitude. This is art.

@n.y.9894 3 жыл бұрын

@@mmasque2052 agreed. As I said originally, it is beautiful. This is art.

@polemeros 8 ай бұрын

Servitude? What are you talking about? This is high art.

@jackmilan74 5 жыл бұрын

What a piece of art! bravissimo !

@Ursaminor31 Жыл бұрын

Even the knife cuts had a lovely fan texture on the finished slices.

@Milordbovarobernese 6 жыл бұрын

Davvero un bel lavoro Diego, estremamente professionale e con quel tocco Italiano che è eccellente

@kristy77a 3 жыл бұрын

That was delightful. Thank you for sharing that!

@martinwiren3085 8 ай бұрын

My fathers favourite restaurant and also he was a friend to the great Chief Michael Roux, who also passed away some years ago. Michael Roux learned me to cook a special Lamb shoulder in out house in Mallorca 1997 with a Bernaise sauce based of Lemon...He cooked the Haricots verts and I was ready with the Ice cubs so we got them instant Crispy...Mixed with Mint Leaves 🍃..What a dinner!

@RGK147 8 ай бұрын

He taught you not learned you

@mruepp 3 жыл бұрын

Real mastery! Thank you for sharing!

@jeffreysmarr613 5 жыл бұрын

Masterful, wonderful presentation.

@Del-pp3gn 8 жыл бұрын

A beautiful restaurant....with lovely rooms too......Bray is a lucky, lovely place.

@CEB1896 4 жыл бұрын

Del2012 The very same town, or perhaps village, has The Fat Duck .

@whall6101 5 жыл бұрын

Very informative and a beautiful presentation.

@RedShirt230 9 ай бұрын

Americas contribution to a fantastic, elegant dish. Tabasco. That's fantastic.

@beatrihs9185 9 ай бұрын

The dish looks really delicious 😋. But the young man is just mesmerizing. I will certainly prepare this sauce at home. Regards and best wishes from 🇨🇭

@vima8680 5 жыл бұрын

beautiful video. thank you

@MOOSEDOWNUNDER 3 жыл бұрын

Takes balls to prepare and cook this table side. Well done Diego.

@electrix10 3 жыл бұрын

Nope, only practice.

@MrOptik1 3 жыл бұрын

Though my cooking service ended nearly four years ago, as an ex grill and sous chef I feel nothing short of privileged to have seen this short but deeply fascinating video. Absolutely superb. The bone compression machine was something else. This whole video was WOW.

@FLMKane 3 жыл бұрын

Hmmm... Think hydraulic press guy could get more juice out?

@nafe65 8 ай бұрын

Bet you had your head stuck firmly up the head chef's arse didn't ya.... brown nose.

@tmenzella 5 жыл бұрын

The pinnacle of culinary achievement. Almost 30 year 3 star speaks for itself. Roux brother and cousin are gods in the kitchen - Diego is front of house which it under the spotlight.

@the_snicklefritz 3 жыл бұрын

He used tabasco lol

@TheScouseassassin 2 жыл бұрын

@@the_snicklefritz And?

@autotalon 8 ай бұрын

you can tell he has carved this duck thousands of times, having carved birds at home i can say he makes it look quite a bit easier than it is, thats the years of experience he has.

@Sr19769p Ай бұрын

I've been a chef for over 20yrs and I'd make a pig's ear of this behind the scenes, let alone in front of a customer - my hands trembling, sweat dripping off my forehead into the sauce! It's not as easy as it looks, as you say

@trissloan663 3 жыл бұрын

Perfection in craftsmanship.💎💎💎💎💎💎💎💎🌹🌹🌹🌹🌹🌹🦆🦆🦆🦆🦆🦆🍽️🍽️🍽️🍽️🍽️🍽️🔪🔪🔪🔪

@cuisined 5 жыл бұрын

The final sauce will cook it to Perfection. Genius!

@McDark84 8 ай бұрын

This is a very very high standart. Perfectly executed. This way of dining and the kind of dishes like Canard á la Presse should never die. Its cultivated and skillbased. Just wonderfull!

@jankan4979 8 ай бұрын

lol

@JBT42884 2 ай бұрын

He calls myoglobin blood. 😮

@mirceadimian4048 2 ай бұрын

Fabulous ! Absolutely Fabulous !

@obie4366 8 жыл бұрын

Competent man! Great service!

@thorne_101_7 3 жыл бұрын

All of that fancy stuff, and he added TABASCO? Didn't expect that one.

@CooManTunes 3 жыл бұрын

Yeah. What a crime, to add a bit of pepper sauce... -__-

@vinnygi 3 жыл бұрын

Why? Tabasco is renowned for excellence.

@RomainVanAelst 3 жыл бұрын

Was wondering too, the classic recipe is with ketchup.

@omfriend 7 жыл бұрын

this man loves his job

@Jamboliner 3 жыл бұрын

He is his job!

@Dkazakis84 2 жыл бұрын

This is not on the menu, but as soon as someone sees it, of course everyone would want it. Very nice!

@Birdylockso 7 ай бұрын

Had the pleasure of eating this dish some years ago at the La Couronne, in Rouen, France. I like Diego's showmanship here much better, and the color of the sauce looks way more appetizing!

@user-im9xq7fp5r 5 жыл бұрын

Now, that s real FRENCH SERVICE !!

@KevinThomascolorado 3 жыл бұрын

very nice job, excellent tableside service

@kondrat112003 3 жыл бұрын

What can I say, Vivaldi on the plate!! Classic recipes never grow old!!

@dp6436 3 жыл бұрын

The Vivaldi I found actually a bit cheesy.

@Avidcomp 5 жыл бұрын

I was fortunate to have this dish at La Tour d'Argent in 2003, and still remember the incredible taste and texture. The whole afternoon was a complete taste sensation. It was complimented with an 85 Margaux.

@xMallNinjax1 5 жыл бұрын

Yeah I had the same dish, but it was paired with a nice Mountain Dew Baja Blast from 08.

@ronaldneehao9723 8 ай бұрын

Thanks for your great work 😅

@blatinobear 10 ай бұрын

Wow, so beautiful!!!

@alanohashi224 Жыл бұрын

Beautiful work.

@gl3110 10 ай бұрын

Germans: No one wants to see how the sausage is made. French: Lets butcher a duck carcass and squeeze the juice from its bones right there on the table in front of the dinner guests. Magnifique.

@gianpierofiorani9605 2 ай бұрын

Finalmente un vero cameriere, mi fa tornare indietro di 60 anni "Savini Milano". Grazie

@Daneel56 3 жыл бұрын

Classe e professionalità. Chiedo scusa, ma non posso fare a meno di sentirmi orgoglioso di essere un Italiano. Grazie al Maestro Masciaga e saluti a tutti.

@thierryrebillard6432 3 жыл бұрын

È una ricetta 100% francese . Anatra al sangue alla Rouennaise .

@mr.c8033 3 жыл бұрын

I take it this place doesn't have a two-for-one, early bird special.

@dtuliao 3 жыл бұрын

Lol...No, but they take EBT Cards

@mr.c8033 3 жыл бұрын

@@dtuliao Now THAT'S funnie. I don't care who you is.

@djhart25 3 жыл бұрын

@@mr.c8033 you have to actually try to seem this stupid right?? "Funnie" and "I don't care who you is" ..... really?

@mr.c8033 3 жыл бұрын

@@djhart25 Lighten up, snowflake.

@andiedrums1 3 жыл бұрын

They have a Sunday eat all you like buffet, 12.95 per person.

@florianwolf9380 2 жыл бұрын

Just one word: Wonderful !

@tridentmaple 5 жыл бұрын

Perfection! 👌

@wilmetteentwistle9242 3 жыл бұрын

Superb love it!

@jonathancortes104 3 жыл бұрын

A master who domain his work perfectly

@theusher2893 8 ай бұрын

Any time Vivaldi's Spring starts playing, you know it's time to tie the cravat and lift the pinky

@henrik3141 7 ай бұрын

"can you please just bring the finished dish? I am hungry"

@danielfuller4129 3 жыл бұрын

I’m glad a lot of people appreciate what this all means and entails

@stephencallaghan6620 4 жыл бұрын

Wow Diego, What a masterclass of excellence and preparation. How do you follow that? Fantastic.

@yollalzgo 3 жыл бұрын

Just leave the duck on my plate, my good Sir. Don't bother the cutlery, I'll go bare handed, thank you.

@papagen00 8 ай бұрын

This is like serving Peking Duck tableside. I think I like the crispy skin of Peking Duck better.

@rikkygaliendez 3 жыл бұрын

“The food is to be tasted and not only to be looked at” ... I mean.. I .... I guess I never knew.

@bill6698 3 жыл бұрын

Beautiful!

@jemandjemand2362 7 ай бұрын

the moment he chopped off the first leg, i was impressed already. wow

@GeorgeDaymondLush 7 жыл бұрын

In April I visited the Railway Museum in Buenos Aires (Av. Libertador) and walking around upstairs I saw a duck press in with all the Mapin and Webb silver. The young manager was behind me and told me it was a grapefruit press. No said I it is a duck press. No he said "how can you have a duck press". After a few minutes of argument when he clearly thought `I was mad I asked him if he had a lap top. "Of course" Then Google the Tour d"argent restaurant Paris. After about 5 minutes there was a shout from his desk when he said "you 'ave made my f ing day' I did not believe you." He had found the origins and a photograph of the Tour d'Argent Canard a la presse. He was thrilled to bits and so was I. Remember that in the day Argentina had a vast and very sophisticated rail system. It was also 7th most prosperous country in the world.

@alifadaei2217 6 жыл бұрын

GeorgeDaymondLush good story bro

@interqward1 6 жыл бұрын

Wonderful story - deserves to be told. Thank you.

@das81 4 жыл бұрын

As an Argentinian I apology for the mánager...

@maximatosis654 3 жыл бұрын

You sound like a right pain in the arse!

@georgeclayton 3 жыл бұрын

What A Wonderful Video.mp4

@beedabike 8 ай бұрын

I love this because as opposed to the Chef who has to make a variety of entrees, this guy is EXPERT at making just this and maybe a couple other things.

@jimtalor7971 3 жыл бұрын

For me fine dining means when the gentleman who is preparing the duck whatever is wearing a suit that cost more than what I make in a month!

@Jamboliner 3 жыл бұрын

This is what experts call fine dining. It's not only the food, it's the place and the people too. Back in my teen days, I had the oportunity to work on a place like this as an apprentice and trust me, most maitre will make sure you won't mess up his performance, much like a stage actor, which was intense to say the least! Thanks Maitre Diego for that!

@bennythepooh4905 3 жыл бұрын

They don’t do this cosmopolitan style dining in the old days. I could picture this on a cruiser heading to the Mediterranean 1950s.

@bmolitor615 8 ай бұрын

what an utter perversion of culinary technique... just a particularly grotesque emperor's new clothes pulled over everyone's eyes.

@monitorlizard1 2 жыл бұрын

kudos to the 2 assistants standing at the ready.

@leonmatthias321 3 жыл бұрын

That is what they call, a Class Act

@slottyken 9 ай бұрын

What a satisfying video 😊

@dupiol 2 жыл бұрын

service parfait 👍👍/ i didn'nt know this version with tabaso, grand marnier an orange, pretty interesting, looks delicious

@tombonomy 5 жыл бұрын

Last meal would be this served with some 20 year old Hermitage Syrah. Anyone wanna guess the bill for that? I’ll bet ~$500-$600

@rob2326 Жыл бұрын

The highest level of professionalism

@aleezakitchenireland929 2 жыл бұрын

very delicate dish and looks very royal

@thatoneguy9028 Ай бұрын

It's amazing how little actual meat he manages to get out of a whole duck

@ShotsandPranks 2 жыл бұрын

Nothing like eating cereal and pretending it was this

@dearelbulli 5 жыл бұрын

Wonderful only a great restaurant conserve the tradiction of the preparation at table..

@ludolfebner6839 5 жыл бұрын

Fantastic

@vonpfrentsch 10 ай бұрын

I tried for the past 40 years to buy a canard presse at auction; they are very rare, first of all, and they cost no less than 6-8000 euro.

@guerlinesaintlouis4471 9 ай бұрын

Gorgeous 😍

@StarWarsSurvivalist 3 жыл бұрын

One word: Classy

@kurttheden912 9 ай бұрын

That looks soooooo good thank you

@chiarapedrinelli3485 8 ай бұрын

I grandi personaggi che hanno appreso l' arte quando STRESA sfornava il meglio dell'hotellerie mondiale e nel servizio NESSUNO ERA PARAGONABILE AGLI ITALIANI!!!!