Seems a pretty pointless dish, to me…..custard and fish eggs

Looks dark not clear

Nice😇

👏

😮😮😮😊😊😊

👍🤘

👍

💪

believe in the legend

I can never like this guy because he looks like T Bag.

That looks hideous mate

So many words for “wellington”.

That dish looks revoltingly disgusting. Serve me a juicy hamburger over this any day. What a huge pile of crap lol.

Evn tho its prolly def Great "Soup", F*CK the Consomme I want the strained out Veg n Beef Mr Michel Roux Jr used to make the stock. I know its maybe the 1st or 2nd course of a 5-6 course meal but The Royale isn't filling enuff. 😅

A joy to watch outstanding cookery by the ROUX SCHOLARSHIP

So annoying when you don’t put the recipe

What an incredible waste of a very rare metal ... oh dear.

I don’t understand……no screaming….no yelling….a five minute video and no underlings humiliated….and I love it!!!

omg the beef wellington is similar

Desde el.ultimo rincon fel.llaneta en Torres del Paine Chile se agradececeste video.

brilliant food

But can this fill up a hungry man

I’m impressed he doesn’t put baking beads or anything to keep the dough from shrinking

I have yet to see anyone do brioche better than this.

Is that beef wellington ?

RIP boss

Can I avoid the beetroot?

I'd made that into a gravy for my mashed potatoes.

There's metal in my soup.

Yes excellent choice. I make that for my children before they get chauffeured off to school.

Absurd

that assistant chef can not wait for that camera to turn off, so he can keep blowing Michel

Ive made ciabatta,tortilla ,wholemeal loaves,all sorts

Slow homemade bread fermentation gives flavour depth ,great texture

Eggs, Bacon, n Toast basically. Sounds like Breakfast to me. n A Wickedly Good, n prolly Expensive as well bcuz of the Burgundy Wine Sauce. YUMMY!!!😊

He's like the Walter White of cooking man. Amazing.

Tried this recipe today The result is superb

Qué delicadeza , casi extravagante !!!! 👍🏻

Some of these techniques are new to me. Thanks!

That other chef had never seen it done before yet said at the beginning no chef could top Mick Roux's soup, backward or what.

Wonderful man, I saw him on a James Martin video where he spoke of his humble beginnings. Sleeping on flour sacks in the first kitchen he worked in and his mother’s wonderful inventive meals to stretch food to feed a large family. A true master and gentleman. RIP sir ❤

Genius! Bless your soul.

Most of that bottle was clearly still not used. Do mushrooms have an ‘aroma’ when chopping them? Why is he pouring cream from a wine glass?

The Roux family are incredable have given the chef job another level, equal to Royalty!

In 2023 it looks so old school but many things to learn

.. so beautiful... this michel roux is delightful!!!!

A lot of work to a consommé. God, what an elegant dish.

Looks like shit- white ppl dnt know what taste is

Formidable. Merci beaucoup, Chef.

Good, basic breads like French baguette, proper rye, wheat, necessarily devoid of American style supermarket plant oils and soy fillers are essential for a a decent life for myself. Having grown up fortunate enough to have my Mum's home made bread and biscuits each and every day, then leaning to make and eating my own breads made using old English, French, German and American recipes and all animal based fats and then moving here in 2008 and finding the worst bread at the highest prices has created a profound sense of antipathy towards Oahu's bread sellers.