lol

Most people at MacDonalds get paid more than these guys. How can someone incompetent and foolish who can't do any labor, skilled or unskilled, be paid any money at all? Thanks to Liberal laws in the United States, foreign MIGRANTS get paid more than New York stockbrokers (who lost).

@@sixzerozero3187 lol you had me in the first half.

😂

Damoskinos Hahahaha I would choose a lovely bottle skol or tenants super strength for each course and always have some orangina in the fridge for the next morning to get rid of a ragin hangover but not in a carrier bag cos I can't afford one

I would prefer Buckfast tonic wine. If the food was sub par, after a bottle or two, wrecking the restaurant would be an easy and enjoyable task.

@@jamescarr9495 Buckfast is the true choice of the connoisseur. Nothing quite hits the spot like a bottle of Buck.

@@rebellion2054 and a wee bit of hash

+Annlej1 If you go to Michel's website there are a few seasonal recipes www.michelroux.co.uk/foodinseason.html Suzanne (administrator)

Cycling didn't work out so good?

Take me

Die Scheister, Die!

Are you a lawyer yet?

omg yea I just realized that--Emily looks so much like her grandpa

It's a technique called "confit" for anyone wondering

B/c it's a Fwench Twadition

That's a part of how you enjoy the wine experience as a whole mate - the inhalation of the aroma. Every serious wine drinker does that. Hell, you do that with Whiskey, and countless other alcoholic drinks as well. The aroma is part of the experience. It's like foreplay before the real action - the tasting, which is where it of course gets very wet, swishy, flavoursome, intense. You don't want to prematurely rush to the end you see.

The don't do carry and rice. You better stay home.

друг Параферналия they don’t do Vodka or your sister . Best you stay home also .

She had intensive training as a chef so i have no idea what you meant when saying a "free pass".

@@ML-sv5ez because she's the daughter🙄

@@hanspayeur8464 and so? Doesn't matter whose daughter she is, a chef's quality will always be determined by the last meal he/she served to the customers. If she is bad, she will never make it to the top of the industry. The fact that she has trained under multiple Michelin starred restaurants at her age and now owns a successful and popular restaurant with her husband only testifies about her innate capabilities. Not the fact that she is Michel Roux Jr's daughter.

@@ML-sv5ez 😶 ok

@@hanspayeur8464 He's the son of the original owner... Do you think that if teaching your kids the family business and having them take over wasn't a successful way of running a family business that they wouldn't already be on the 3rd generation at the restaurant?