My deepest condolences to the Roux families for their loss of both Albert and Michel Sr.

I live Michel Roux. I'm surprised this doesn't have more views. He's amazing! He and his cousin. Hopefully his kid talks to the viewers like that as well

I enjoy watching Michel Roux. Jr as he is very calm and informative.

Really really cool to see Michel having a ball, answering questions and demonstrating his flawless technique in preparing some wonderful fresh dishes. He’s a pretty chill guy and excels at sharing his love for food and hospitality. Love to see more.

Could watch this man cook and chat all day. Brilliant stuff.

Thank you for sharing your recipe, knowledge and philosophy in cooking and life.

He's amazing, dexterous and amiable, traits of a great chef and a great man. And firm peaks on camera in less than 3 minutes, truly amazing.

This guy is the bomb! I could watch him and listen to him talk for hours! Super nice and down to earth. Plus, top notch in the kitchen!

Great to see a new video with Roux Jr.! Awesome long beard. It's sad that the Roux Scholarship had to be postponed/cancelled, this year, but all that matters is that he's doing these kinds of videos. Hope to see him team up with Alain again, soon, as well!

am a die hard Roux's family fan, I love all of them they are the treasure of the British\French cooking.

I love this!!! I wish he'd do more of these MasterClasses! I'm very surprised there's not more views for this. Anything with the name Roux on it is worth watching. My heart was broken when I learned of both Sr's passing away. Heart felt sympathies sent to you Michel on the loss of your father and Uncle.

Never seen food done so well, with such enthusiasm.

Well done Michel Cooking Demonstration ! My Condolences to your Uncle !

I am a huge fan of the family. I learn a lot, I mean a lot! Enjoying work is not really work.

So cool that man. Love the food, the soul, the passion. More please.

There's something very sad about this video: it's obvious that MRJ is grieving for his locked-down business, the empty kitchens and dining-rooms, the silent tills, the uncertainty of what comes next . If it's any consolation Mr R, you are not alone.

I love Michel and I always find his humbleness endearing 💙

Good on you Michelle! Thanks for sharing.

one of my fav chefs -- makes this look easy ... tried easy to do badly difficult to cook like that ...

Superb chef, very watchable, congratulations on becoming a grandfather.

Enjoy your recipes and teaching! Also your respect and genuine kindness to your staff. 😊🇺🇸

“Hopefully you've not been on the bottle” and I'm thrown back to Floyd cooking and casually having a sip of two… too many. Sometimes.

condolences for your dad and your uncle. they came together to change food and now went together on another journey.

I love see you whisk those egg whites by hand

tarte à la moutarde. french people here know this is a classic dish our parents and grandparents used to make!!! it's nothing fancy really, so simple and tasty

You bet I am still following you. Such a pleasure!!

Very nice and wonderful presentation of a dish !

Michel Roux Jr, we love you.

Wonderful, semi-informal instruction from such a refined and kind chef. Is the any chance of getting the written recipes?

Spot on about sousvide .

Nice dishes chef! But the most important of all is what you are respectful person as well your family.

Fishing, football and cooking, yea I get you.

That assistant is really on the ball!

Imagine a video from 2020 with only 480p

An honour to watch. Re programme - as with Roux Scholardhip, how about Alain and you together more often? M

I really wish I knew about this when it happened and a somewhere to get recipes.

He's got a higher level of energy .

Read this guy's Wiki entry. Paid his staff under £6 an hour at Gavroche and worked them from 7am until 11pm. He also kept their tips. I can't look at him without feeling disgust.

😂😂😂 that brush !

Chef, what do you use for your wet sanitation cloths, the ones you use while you are cooking to wipe your knives and boards off? Bleach solution or Steramine disinfectant? Thanks.

Was the tart base blind baked in the usual way with beans etc ? thanks

I love u mate u make me laugh. What do u do in your past time?? Go to the football and the rugby, well not at the moment hahaha 🤣

I'll keep using my Victorinox thanks :)

27:06 I think the question is if something valuable is lost or not. The development of technique will always mean the abandonment of the obsolete techniques. It was the same when the induction stoves was introduced, a technique that Michel seems to have accepted. However, I remember that many of the established chefs complained that a "real" chef must know how to use a gas stove and not those "strange and modern magnetic stoves that makes the kitchen go cold and sterile". So if the result is better using water baths instead of a pan to cook a steak, I see no problem with it really. I mean, in 100 years time, when cooks are using "food replicators", I guess they would ask how the chefs the years 2030 could cook the food in hot water (if water baths have become standard then)

Love it! Does any one knows how to get the written recipe?

me thinks souffles for my birthday in a couple of weeks

I was wondering if it is possible to get an answer from Michel is he prefers a straight edge tart tin or if a serrated is a better tin to use? As a chef I still wonder what is best.

Michel proofs you don’t have to shout out people(Ramsey) to get high standards,

By the way my condolences for the lost of your uncle!

Sad to see Le Gavroche close down...

Handles raw shrimp and doesnt immediately wash his hands therefore cross contaminating anything else he touches.

Purple mustard? Learn something new everyday.

Have we got a global knife no, can’t be that good if your not using them

I thought he say “torpedo not tomato…lol

''hopefully its all friends and family helping ........and you havent been on the bottle '' What an odd statement given this was start of covid . Plus think Little Michel was on the vodka . Wasnt water in that glass

Need to change the cutting board veg and fish mixed and the cloth is contaminated .

How does this 'comment' system work? I posted a comment saying that there was something sad about this video - and it has disappeared!

Best chef of our time.

C'mon man, you couldn't even name a traditional pasta dish.

really enjoy watching him and totally respect the man and his career but raw seafood on a yellow board and hes just wiped it around his surfaces with the cloth and on his hands where he is about to make souffle the spreadage!! aaaaaah!!!... .. ahhhhh!! haha

Nooooo leave that rustic looking crust on the pie, don't cut it off!

Hate how he calls the KP area the ''washer uper'' and laughs . So rude . Wasnt this the time he didnt pay his staff ?

Bread is a good one for moody teenagers to make... Kneading the bread...

Michel Jr - best food, best personality, relaxing Marco - most practical recipes anyone can do Gordon - worst temper and painful to watch

This is very slow going

Love this chef he is truly gifted...but it's a shame that even a man as inspirational ashe. Is has completely bought into this covid virus scan... it's a shame...but the video and his abilities are extra ordinary..bravo sir..

This "in season" nonsense is often bandied about but its pretty meaningless given you can get in-season produce like vine tomatoes all year round these days. So no need to wait for summer to make a tomato tart just use in-season ones from another country. We pretty much get them year round. Personally I think far more important is to get the best flavoured sweetest tangiest tomatoes you can find. Those sold still on the green vine tend to be every much as good as the ones taken straight from the vine. Ironically perhaps but the ones grown in greenhouses in places like Spain even the Netherlands tend to have the best flavour as they're grown climate controlled using the sweetest varieties. Sure regional seasonal stuff is always good if available and your there. Yogurt and pistashio mix "smells good" yea right. lol

this bank .. they desperate luv roux though