Pigeonneaux le Tragalfar. A stunning dish, any homeless chef can be proud of!

Hahahahahaha it means it looks easy but time consuming

Both are French btw haha they are cousins. Just that Michel Roux Jr was educated in Britain.

@@ML-sv5ez Acutally, Michel was born and raised in England and has both citzenships.

Both were born in Britain; Michel grew up in England and Alain in France

@@benbrooker i like how every comment adds just a little more information

@@ajbeute Except yours.....and mine.

You got this 😎😁

I hope you’re a step closer ✊

Infatuated*

Come posso avere il telefono di Michel rouxxxxxxx❤

In that case you need to stack up on ready made stocks in plastic containers.

So Escoffier lived in vain? Bocuse unknown outside of France and with no influence whatsoever? Joël Robuchon - a nobody?

@@larswesterhausen7262 oh my god dude! everyone is influenced by past gone FFS, no one denies that but in modern times the rouxs where the first to have a restaurant in Britain to have 3 Michelin stars so it seems to stand they know what they are talking about plus if you actually look alot of chefs in the world and past have trained under the rouxs who trained under previous masters of the craft. stop being so god damn bitter.

I think my fathers kitchen MAY be well equipped enough to pull this off. If we have the skills to do it is another question...

They aren't doves. They're young wood pigeons.

How's that when all he cooks is French food?

Chef John, I love you if you're watching }{

Lol. He's not even remotely in their league.

Chef johns the bomb

you made my day !

fuck you

it's your choice.

@@jaczekdertuerke brilliant

If you don't like it, you don't have to put it.

It's the same only produced on an industrial scale and made it cheaper for all

it was from a container :)

*plot twist*

They're related

Bay leaves is the answer

@Andro Santos yeah so uncle and dad would refer to the same person

They are cousins, their dads are known as The Godfathers of British fine dining

You can kill someone with double cream lol in fact, I only use double cream for cooking (for some cake ok, it is a bit heavy :) )

It’s his kitchen-every demo takes place at the waterside inn

I get the impression its a more upmarket advertisement for stock a la Marco

Their fathers are fun to watch when working together.

Two of the best in the world, beyond any doubt. Still cutting open plastic containers every other second and pouring ready made stock into the dish. That's below their own standards. Apprently "True Foods" sponsored it.

@@larswesterhausen7262 i did notice the same thing but when your the best of the best its the technique that matters and the lesson. we cant taste the food they have just made and plus chicken stocks even a basic one people should know how to make

@senior jack If say so ...

Not a massive fan of bayleaf

That's what I thought as well!

When does he say that in the video.....and what does it mean/refer to??

Not really, it’s just that all food service plasters have to be blue (more visible in food if it falls off)

Ramsay. Have some respect and at least spell his name right, you fucking idiot.

TadRaunch compete overreaction you look like a pillock

The big copper saute is Mauviel and is probably ancient!

Do you wear a hazmat, when you cook? Moron.

It’s a competition demo and the competitors only have 3 hours, not enough time for stock

The mushrooms were cooked - that makes a difference. Come on.

Do you whine like that, every time you get fired?

@@CooManTunes I don't get fired

@@craigwilson9797 Based on your comment, you've been fired many times. Clearly, you're unemployable.

@@CooManTunes you know little but guess much

@@craigwilson9797 Say's you, the guy who whines his way to unemployment, and doesn't even know how to use punctuation. :'D That's rich!

KZfaq how to bone a whole chicken - exact same thing!