i remember this series being on TV in the mid to late 90s...my favorite type of cooking show...not in a studio kitchens, but in the kitchens of some of the greatest hotels and restaurants in the world!
I have been cooking pot au feu since I was about 10 and collecting recipes for it for nearly as long. Sadly they were all destroyed in a residential fire in 2017. One of the advantages of the dish is that it allows a lot of flexibility as to ingredients, but this is the first time I have ever seen (or heard of) tenderloin being used as the beef cut. While it does sound and look scrumptious, it completely defeats the purpose of pot au feu. Pot au feu was and is a peasants' dish to be made with the tougher, less expensive and secondarily less appetizing cuts of beef. Obviously long cooking times (2 to 2-1/2 hours depending on beef cut and how it is physically cut) are required. I can see where using tender beef cuts can (almost) turn pot au feu into a menu selection that is cooked to order which is obviously an advantage.
I have to disagree with the comment below. The dish looks lovely to me. The pot-au-feu is basically the national dish of France and the chef is following the tradition. He is punching it up with the tenderloin and beef stock cooked quickly, rather than a tougher cut cooked in water for a long time. It's basically a composed stew without the liquid.
Yeah, I am a bit surprised he does that. I would think he would taste the cuisson, and adjust it. But I guess thats why I am making comments about Chef Joho, and not the other way around. Real food.
Maybe he is Alsacian, like Hubert Keller, from the region on border of France & Germany. Much the same way English and Scots have interchangeable names.
*Alsatian is the correct spelling, sorry. Keller was born in Alsace, France. The Alsace-Lorraine region has a very interesting history, with heavy influences from both countries, 🇫🇷 & 🇩🇪 .
As silly as it looks... it's an effective method of approximating how much seasoning to add (concurrent with the added meat/etc) to a dish that was otherwise satisfactorily-seasoned.
I got really excited when he peeled the asparagus because that is the proper way to prepare it. But then I got sad when he didn’t split the leek to wash it 😭 🤷♂️
i remember this series being on TV in the mid to late 90s...my favorite type of cooking show...not in a studio kitchens, but in the kitchens of some of the greatest hotels and restaurants in the world!
Watched this show religiously as a teen. I even have a quote in my Senior yearbook about my desire to someday be on the show, haha. Wonderful show!
This guy was my first chef ever. The French are hardcore, he sure seems like a sweet heart in this video. 😂
Best food series of all time
It REALLY is.
The Food Network should take notes on how a cooking show should be. It should not be a game show. 🤦🏼♂️
He is my favorite chef. I miss Brasserie Jo. Fantastic food and atmosphere. How I wish they would bring it back.
I have been cooking pot au feu since I was about 10 and collecting recipes for it for nearly as long. Sadly they were all destroyed in a residential fire in 2017.
One of the advantages of the dish is that it allows a lot of flexibility as to ingredients, but this is the first time I have ever seen (or heard of) tenderloin being used as the beef cut. While it does sound and look scrumptious, it completely defeats the purpose of pot au feu. Pot au feu was and is a peasants' dish to be made with the tougher, less expensive and secondarily less appetizing cuts of beef. Obviously long cooking times (2 to 2-1/2 hours depending on beef cut and how it is physically cut) are required. I can see where using tender beef cuts can (almost) turn pot au feu into a menu selection that is cooked to order which is obviously an advantage.
I have to disagree with the comment below. The dish looks lovely to me. The pot-au-feu is basically the national dish of France and the chef is following the tradition. He is punching it up with the tenderloin and beef stock cooked quickly, rather than a tougher cut cooked in water for a long time. It's basically a composed stew without the liquid.
Looks absolutely delicious
how were the veg cooked after just a few minutes?
Chopin's Prelude in E minor, a piece played at his own funeral by his request. Pretty somber for such a quintessential French dish.
Why? He was Hungarian, so what’s the meaning of your comment??
why was this show cancelled?!?! DX I used to watch it a lot!
0:39 no R 🙄
rubbing the lemon on the celery root to prevent browning works. but as soon as you cut it and expose more surface area... just them in cold water.
Thanks Darth..
It will lack the classic seared beef flavor, but the beef is boiled in a heavy duty broth so it is not like it is boiled in water.
This show needs more cowbell!
Yeah, I am a bit surprised he does that. I would think he would taste the cuisson, and adjust it. But I guess thats why I am making comments about Chef Joho, and not the other way around. Real food.
What did she say @2:30 root of what? Anyone?
Celery root, or celeriac
Rutabaga. It’s a vegetable like a turnip.
What's the point of putting salt and pepper on and then boiling?
REALLY !!!! I didn't know that !!!
AMAZING, ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
that hair though
There's more ways to cook beef besides throwing it on a grill.
why does this frenchman have a german accent?
Maybe he is Alsacian, like Hubert Keller, from the region on border of France & Germany. Much the same way English and Scots have interchangeable names.
*Alsatian is the correct spelling, sorry. Keller was born in Alsace, France. The Alsace-Lorraine region has a very interesting history, with heavy influences from both countries, 🇫🇷 & 🇩🇪 .
@@kennethlatham3133 yeah that's what I was thinking too
@@kennethlatham3133 he is from alsace. He was my chef. The accent is really heavy lol
First rule of meat club is never fucking boil it.
omfg asparagus/ bok choy/ brussels sprouts in a pot-au-feu... aw HELLZ naw!
He seriously seasoned the beef then put it in the stock... lmao
As silly as it looks... it's an effective method of approximating how much seasoning to add (concurrent with the added meat/etc) to a dish that was otherwise satisfactorily-seasoned.
I’ve got no meat on my hand , all of em rare😅
Serving beef without color is against my religion
Ark-uh-tip-ul? Geez!
SourPls
needs more marrow bones
Bok choy? Cool
POT Au Feu not Put
Imagine thinking this is right.
How to ruin a perfectly good tenderloin 😂😂😂
…cricket…cricket…cricket…
A sear isn't technically necessary. The main thing for filet is not overcooking; hitting 130-140F internal is paramount.
?
I hate the commentator that sounds like a computer. The pronunciation is not Pot au FEW it is pot au fuh
She had me at "arkatipple"
I got really excited when he peeled the asparagus because that is the proper way to prepare it. But then I got sad when he didn’t split the leek to wash it 😭 🤷♂️
The dish looks bland and unappetizing. What a waste with the beautiful cuts of beef.
this dish looks more english to me than french, english food is basicly BOIL THE SHIT OF ANYTHING.
+armandomex1980 No it fucking is not you phillistine
Ecxept he didn't boli the shit out of it and chose the best ingredients... lol
Its not real pot au feu...sorry thats english method and Style.