John Williams MBE executive chef- The Ritz London creates a butter poached lobster recipe
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- Опубліковано 20 гру 2010
- John Williams MBE Executive Chef- The Ritz London creates a butter poached lobster recipe from his award kitchens at one of the worlds most iconic and famous kitchens The Ritz London
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur... - Навчання та стиль
One of the true Old school chefs left , between him and Raymond Blanc they are on my bucket lists of chefs to have cook for me , Truly an artist and as an Retired Head Chef myself Of some forty years I think I should know . 🙏
Got to love classical French Cuisine, when John says 'a little butter, a little wine, a little Armagnac and a little cream' he means shit loads !
I ate in the William Kent room at The Ritz last week - truly excellent meal. Their breakfast is the best in London. Love The Ritz - my favourite hotel.
That looks amazing. I have made lobster bisque in the past and it was amazing so I could only imagine this dish.
Thanks John to show us all this
What a work of art!!!
Looks Great. hope to eat there again one day.
Classic Technique///Sous Vides everything.
The best chef !!!!!!!!!!!!!!!!!!
Amazing
I had lunch there in 1985, fantastic!!
37 years ago, and you only just comiment the chef????
A really good chef.
Thank you so much
Hoping to one day dine at Ritz London
You’ll love it ❤️
impressive
At the end of the clip , Chef Williams was angry or pissed off.... But he's great chef... 💪👍
I need to buy a lottery ticket this weekend so I eat this great food one day!
The chef makes me remember chef in ratatouille
Bloody delicious
Excellent, it's a great place for food! They should have a Michelin star, the Ritz in Paris has two stars
They have now
In such huge places the Executive chef is more of an air traffic controller than an actual cook.
No . He’s a Chef first and always
wow
They have 3 Rosettes, Pushing for a Michelin star this year
The Egg Faberge at Claridges we used to do was a great dish.
James Alexander used to 😅 bet you can't even cook toast
Oh, last time I heard when I commented, you have to pay to be Michelin assesed. I can't clarify that but, I assume then that if you don't pay when the inspector comes in you have to provide free meals, free drinks etc.. Is it true?
No
camera shots were cut off too early during the tour segment. no point to having him say "there's the snack area" when we can't actually SEE it
The master chef tasted the soup with the spoon that goes to the main cooking container.
It's not so much the quality of the cooking that is impressive here, it's the coordination of the entire Food department, the chef rankings and authority system, the layout, equipment, skill, it's a well oiled machine at high quality.
very true, that's exactly what amazes me how they can build up the standards the keep them going 24/7
@impressionsbysimon Unfortunally it's not. You have to pay to get Michelin assesed strangely enough. It's a very good hotel, not sure about Rosette. I've ate there, the food is great but very expensive and very small portions
Not sure what your trying to say ?
butter makes it better
Take my money already!
He made almost the exact same thing for the maldon salt channel
he's a scam
I love the Ritz! I feel honoured to have eaten his food, And screw the anarchists; they've got NOTHING on this place.
@2:12:"A little" what? Starts with M, I think?
Lu-Ri Lei Mirepoix
Try having an 8 course dinner and see if you'd like more food ;-)
Does he serve eight courses? I could accept it if I opted for it. However, some people would rather pick three courses from the menu instead of trying the tasting menu. Those people would definitely have to order a pizza after leaving that restaurant.
we never paid to get michelin assesed and weve won a star
its a tiny plate full , i would be asking for all the vegs
did your kid record and edit this?
But what if im actually hungry? Would I have to order like 3 or 4 entrees?
when you go to a fine dining restaurant you dont just order 1 course... either order 3-4 courses a la carte or just take a 7 course tasting menu with wine. the food is small yes but usually very rich and the serving timing is quite fast, maybe 5-7 minutes after each course, trust me you will be full. it will cost money obviously but the finer things in life always do... bon appetit!
hope the lobster comes with five slices of toast.
Actually I'm dining here soon & thankfully they have a Vegetarian Menu daily which also changes :)
Special Ingredient: Vacuum Bag
wait... did he say pigeon?... 0:41
Hopkins (Atlanta) home of the Hopkins Hopkins its a dinosaur hawk with owl like turn of head in Ultimate supreme Football (NFL), Hopkins Hooters in MLBaseball, and Hopkins Junts in PLB (NBA) and a if the Hopkins Crooke red Eleven in PLS (Soccer) so again we heard what the pope said
they can do whatever the hell they want, they cook what they want, they shouldnt be forced to cook vege if htey dont want to
ich liebe gurmet
SweetT79 - It's clear that fine dining is out of your league. Your comments have made that clear. A "Real" chef is not measured by whether or not they choose to cater to vegans. The foundations and long history of French cuisine are simply incompatible with the vegan diet, as are most cuisines. If you do not eat eggs, meat, fish dairy, etc., don't complain, criticize, and make foolish remarks. Just eat elsewhere, like someplace vegan. Can't you figure that out? I would not go to a vegan restaurant and whine and say they are not "Real" chefs because they don't serve steak. You are exactly the type of customer I do not want in my restaurant.
@S. Russell What these idiot vegans don't understand, is that their "movement" is a political one. It is not based in simple, basic science. Humans are not evolved to eat a purely plant-matter based diet. We are omnivores. If we were biologically-oriented to eat plants only, the enamel on our teeth would be 1/8" thick. A solely plant-based diet is one of the most unhealthy for mammalian species, because of the extreme lack of proteins and other nutrients only found in quantity in meat-based diets. And all they can point to are anecdotal, outlier, and limited research to back up their idiot claims.
They are neither qualified to determine what is acceptable as a form of cuisine, nor are they permitted to be critical of any form of food presentation. Vegans are to the food world what flat-earthers and anti-vaxxers are to science and medicine.
If vegan is sooooooooooooo popular, how comes that not even 1‰ = (1/1000 = 0.001) of all the restaurants on this planet are Vegetarian not even talking of Vegan?
Thanks for telling this 'twit' off. I fully agree with you.
does he have any michelin stars?
leungchaan go tell that to Robuchon, the Roux, MPW lol
leungchaan and that means Michelin stars mean nothing nowadays, makes perfect sense >.>
leungchaan I've seen Sitwell's documentary a few times. MPW didn't 'give back' his stars. He retired from cooking at such a high level because he wanted a life outside the restaurant. It wasn't some admonition of the Michelin guide. I'm not saying the guide's perfect incidentally, but if you think it's worthless, you're ignorant. I've been to the Ritz twice (once for tea; once to dine): the food produced is probably worthy of one Michelin star MAXIMUM. While technically sound, it is unfortunately overpriced and rather old hat.
why did you bother typing all that ? he won't get it.
Arnatuile11 I have a lot of free time on my hands (uni. holiday)... and yes, you're quite possibly right.
An excellent chef!.... Quite smug though....
So he's smug according to you. Well, then, you don't belong here. Bye.
No thats not true at all,to get a star u gotta get on there radar,now that could be building a consistant concept that ur then put in the good food guide or by food crictics writing good reviews then when u got that kind of attention michelin will then send out 1 of there scouts if its deemed good enough for a star you will get at least 3 visits sometimes 6 over a 2 year period all differnt michelin staff & then michelin will come to a consenus between the group of people if its worthy of a star
@SweetT79 Yes.Whilst it is true that a "real" Chef "Can" cook Vegan and Vegetarian, We simply don't "want" to. In my experience Vegans and Vegetarians are whiners and have no business coming to restaurants to waste our time and talent having to cater to you off menu when a VIP will happily pay us extra. But I am sure if you had asked at the Ritz, I am almost sure they would have accommodated you. After reading your comment about how they can do traditional French when it is British owned, Has made me realize that I underestimated you as an ignoramus and that really you are just stupid which is a chronic and disgusting condition. Almost all cooking techniques including what we know as "Gastronomy" was in fact invented in France.Which is why even in England the Kitchen brigade will still call out "OUI CHEF!"
American eh??
quando tu vai a pagare ti levano le penne maestre!
ayaayyayyeehh. wtf?! kitchen staff think they're pirates?!
LMTR14 yes. We in the kitchen ARE Pirates.
and low-paid too!
If the lobster dish is definitely the size of a main course, I would hate to see what he considers to be an appetizer.
try out elisabethonfood, a blog where you can see pictures of many many micheline-star restaurants' tasting menus. lobster above is clearly a main course
I think too many flavors for delicate lobster meat.
I was expecting something better not this simple dish...he said that he don't waste anything and so he wasted the most savory part of the lobster meat that were the knuckles and the legs.
Good food dosent have to be complicated, most chefs nowadays tend to over done their dishes in order to impress people, when u have over 10 flavour in the dish, sometimes it's hard for the guest to address the main character of the dish, and this happened the most in those Michelin star want to be restaurants, keep in mind that the more simple the dish is, the more difficult to master!
+SAMR33 dear Sam it looks like you didn't read my whole comment....'cause I made emphasis on the "not wasting".....and I remember when I worked for chef Kuntz...that he teaches the same principle.....about simplicity.....
Lol, in a kitchen it can go to other meals, stocks, etc.
I highly doubt he's wasting it. And I can guarantee you he knows about those parts ;)
nope
It comes from a classical cuisine, now on to the vacuum bag! GTFO
I mean... In classical cuisine they'd use a pigs bladder. What's the difference?
He could be a nice guy for all l know but i thought his station was messy.
It looks awful
A 'real' chef is someone who can prepare cuisines for people who are either Vegan or Vegetarian, all the menus at the Ritz appear to be Meat & Fish based which shows discrimination to non meat/seafood eaters. How can the Ritz have a theme for mainly French cuisine when its British owned?