Food Legend Chef Andre Soltner's Pike Dumplings Recipe
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- Опубліковано 16 жов 2024
- Listen up, aspiring chefs: if you want to be the best in the game, then aspire to be like Chef Andre Soltner. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine and receive every food award out there, he missed four days of work. Yes, you read correctly, only FOUR DAYS missed in 34 YEARS.
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I watch this from time to time when I feel a little down... Andre and this very nice lady who interviews him never fail to get my spirits back up.
Also I made this recipe doing the sauce the way he does a number of times and it is absolutely amazing.
Like he said. It’s a good dish.
Nice lady is Gabrielle Hamilton, a chef in her own right
That man is a MASTER. Watch the presenter's face - she's impressed/psyched at various points in the video. Bravo!
+Joshua Mervis the "presenter" is Gabrielle Hamilton, dude. She's a master in her own right. That's why this season is about her.
Wow. This is amazing. With everything so "cutting edge" in cuisine these days, you forget how the simple, classic building blocks can go together to make something so delicious and elegant. Just beautiful.
You mean butter with butter and cream with fish on the side. Nothing can go wrong with that much fat. fking awsome
That’s Lyon cuisine for you!! I’ve always called it French comfort food
The school is truly blessed to have a culinary legend like him offering a wealth of knowledge and expertise.
when a chef like this says "the best is pike" they really, really know what they are talking about
Pike is such a great fish. I used to release them because they are so boney but now i found a way to fillet them that made it one of my favorite fish. They have a really nice buttery almost nutty aroma that really sets it apart.
I knew about Lutèce. I mean it's French/Roman History, but mostly, it was in Asterix comic books ;)
a little saffron he said
About $18 worth
I literally never used so much saffron
I adore the reverence that Gabriel has for the chef.
This man is the embodiment of what every chef aspires to be.
I had the pleasure to eat at Lutéce twice in my life. Wonderful. I was treated so well by Madame Solter. She took our coats, stood us to a cocktail while we waited. Perfect, warm, friendly atmosphere.
Love this video! A true legend. Fyi, the nice lady interviewing Soltner is Gabrielle Hamilton- one of NYC's finest Chefs.
The greatest chef of the 20th century, hands down. Lutece was magic on so many levels. I still think fondly of the two sweet ladies who greeted you and incomparable coffee. I now regret that I never ordered the quennelles
I never tire of watching the humble masters of the kitchen. Some of the new chefs are all introspective and intellectual food snobs
What a legend!!! Love this man.
French "gefilte fish" 😋. Those _quenelles de brochet_ look really delicious.
I could watch this twice a day and...I think I will! He's amazing, seems like such a sweet man :)
The amounts of butter and cream in this dish are off the charts. It looks, and probably tastes amazing, though!
but hey, that's french cooking m i rite? lolol
Informative and Chef was a joy to watch. Thank you.
"And it's easy to do it."
+fwapcom thought the same :D
+fwapcom You know what.. I am going to try and make this dish when I have the money.
+61third I don't know....it looks like the type of dish you'd spend $200 on for ingredients only to ruin it and make something inedible.
Try 30 bucks...
No, definitely not $30. The recipe calls for two lobsters and a pound of pike. He also tossed in about half a container worth of saffron. Usually when someone cooks with saffron, they count out six threads and bloom it in water, but this guy made it rain saffron.
Gonna try to recreate this with pike from the river next to my house and crawfish from the same river. Both is easy to catch and appears in abundance and this truly does look like a really great dish. Cant wait until pike season starts
I've seen this first made on the season episode and it was just just such a warming scene. This though has to be one my all time most favorite dish ive ever seen made ever anywhere as there is so much technique at work in making such a rich flavorful dish as this. As well i have to dedicate the time to try and made this dish and there in learn it as my own. Such a Master Chef Andre is.
That sauce looks phenomenal
wow, I remember I had this dish in Lyon,in some local brasserie , Fish quenelles, not sure if it was pike or perch , and I think the glaze was maybe a Sabayon and then gratinated with the local speciality cheese, but could have been a Veloute sauce nape over it and Gratinated , anyway was just amazing , so simple, fresh and clean flavours, not muddled about with, so memorable .
It was probably quenelles of pike with Nantua sauce, a recipe typical of Lyon gastronomy. Nantua sauce is a bechamel sauce with crayfish butter. Quenelles are baked in the oven with or without cheese. If there was cheese, it was probably Emmental or Conte, The Conté is more expensive but more tasty.
This lightseed being passing on his knowledge and wisdom , I thank and am grateful for this experience !!! 🌟🌟🌟🌟🌟💚😋😊🙏🏼
I was lucky enough to get what turned out to be a private lesson from Chef Soltner at The FCI. He showed me omelette making.
Well, it's easy to see why I have loved quenelles whenever they have appeared on the menu. So much butter and cream. Wow.
Skip the desert and you've made up for it!
Bravo, M. Soltner. Bravo.
This looks absolutely amazing
Many a good tune to be played on an old fiddle!
"It IS a good dish. And easy to do." Ha ha!
I've never seen a chef use so little butter :O
gavin zhu it's the old age I bet
Speechless.......
I have no words. ❤
does anyone could find the written recipe somewhere? its not available on the link anymore.
Wow. Yes, please.
An artist in action..
92 years old and still with us. imagine the food and wine he has eaten ... diet food is a recipe for an early death
I miss lyon and foods, it looks easy but it’s a long process. So tasty and you need so much bread to dip it in the sauce. we serve that dish traditionally in BOUCHON LYONNAIS. Must have if you visit Lyon.
Lyon is one of my favorite food cities. It really blew me away
Omg! That looks so good!
I think this is my favorite video
A Cardiologist would love to have this as a last meal..
receipe site is not working. does anyone have it?
The recipe is no longer on your website. How can I get it?
Had this dish in lyon (which is a top 5 food city for me in the world, just my opinion of course)
The recipe link is broken. Any has it?
www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe
Wow.
The link to the recipe is invalid. Is there anyway to find the recipe?
www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe
Nooo, the recipe link is broken :(
Gnarly, down to earth dude. Sexy dish.
I didn't know Helen Pierce from Ozarks was also a chef
My fevorit part is wenn he puts the kriem in.
I thought I could cook. I know nothing.
Je suis Lyonnais et les quenelle c'est la vie
Saffron worth my monthly rent in this
I would toss some pasta in that lobster sauce after baking and top with the finished pike dumplings.
You can tell he can make this blindfolded
It may be easy to do, but few want to put in that much effort.
wow
The master
6:00
Yah .. he dont care how hot it is in there. 👏 and he does it for pleasure 👏👏 thanks for reading
Just attempted this and COMPLETELY failed. Sauce was fantastic though. I used crawfish instead (which I believe is traditional) cooked for at least 2 hours and it was as rich and deep as you’re thinking. The quenelles on the other hand, totally ruined them. Maybe my panade was not made correctly. My final product was too loose and they were not maintaining their shape in the water
were can I find the recepies
www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe
❤️
Very good retirement ! Inpiring
the recipe link is dead
www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe?rq=Pike%20Dumplings
I knew about Lutèce and I'm not even french, I blame Asterix.
5:40
My dad is a lobster, and he had mixed feelings about this recipe.
Divine X for those looking for the recipe link use the below and good luck with the recipe :)
www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe?rq=Pike%20Dumplings
Yum but crab and lobster are a little over my budget...
Then don't make it?
In the recipe they omitted the Saffron ? any ideas why ?
Very french to take a cheap fish and garnish in an insanely expensive sauce. It's all about the sauces.
Did he just rip and cut that lobster apart live?
This old shef has a nice tarent for cooking
'They don't have blood, so they don't feel anything'........
"I'm not sure its true, but...."
Actually, they do have blood, but it's copper based and they have primitive forms of pain receptors, so technically they don't feel pain, at least not like mammals, birds, etc.
So not pike then.
Young chefs have no idea the level of qaulity and experience these men had, cooking was like the military when they started… no glamour at all. Soultner, Pepin, Franey……don’t make them like this anymore…..
it's really not true. there is a very specific way to kill a lobster.
Everything alive feels pain!
Tu parles trop papy,passe à l'action
Lutece. Such a lack of culture…. Only in America!
Beauf - t'es un beauf. Qu'est ce que tu connais à l'inverse de l'histoire des Etats Unis...Premières nations, grandes batailles, explorateurs...rien en fait.