after hearing his death on the 10th september 23 thought i would see this again he was one of the greats along with the roux brother, pierre koffman and raymond blanc. may he rest in peace
I absolutely agree. My hope is that some of them started rather late in life just like me - after almost 2 decades of self-teaching I just finished my basic formal training this July and I am 35. Way to go :)
Totally agree. When I read "White Slave", Marco mentioned that Pierre was running (i.e. cooking ALL of the food) La Tante Claire between himself and one other cook...all of the cooks that had came to La Tante Claire at the beginning of every week would leave by Thursday of the same week, because of how demanding it was in his kitchen.
Nico Ladenis: "Anarchic and unemployable" Pierre Koffman: "Pierre will never do anything in catering" I'm a teacher so I'll be sure to never predict my students' futures!!!
Interesting... I know that Egon Ronay's review is what made Harveys popular, from MPW's autobiography, but he never mentioned that it was Nico's recommendation that made it happen.
@@September2004 he does in an interview at a university on UA-cam. Can’t remember which uni is was in the uk but he says Nico was responsible for telling him to come. So credit where credit is due. He didn’t chase every rabbit down the hole. But the truth is known - people like you and other sources etc reveal more and it’s fascinating.
I read about David Cavalier - Daniel Clifford, Graham Garrett especially. Every young chef wanted to work in his kitchens, and from legend it was like going to war every service.
@71chunky Wow. That's so awesome. Having watched the "Marco cooks for..." series and the two episodes of "Marco" I really have a great admiration and respect for what Marco Pierre White was doing at that point. He seemed at the absolute peak of his game, but still only in his late twenties. What did you have? I take it the food was exceptional? (dumb question really)
I’m trying so hard to find the original Kay Avila series she did on Marco Pierre White in the late 80s. Does anyone know a way to find these? I’d love to buy them on dvd
raw meat isnt about pallete .Its about an idea that the meat isnt good if it's not well cook.Some people think blood is full of bacteria.Wich is true but not bad ones that can make you sick.
For those interested, I have a copy of Nico's book, "My Gastronomy". If you would like a copy of the recipe(s), send me message. There are recipes for (what is shown in these videos of "Take 6 cooks"): 1 - Coq au Vin Jaune ("Poulet au Vin Jaune"); page 37 2 - The Mediterranean fish soup ("Soup de Poisson"); page 62 3 - The cooked Vinaigrette ("Vinaigrette de Legume"); page 239 4 - Mushroom Consomme with Madeira ("Consomme de Champignons au Madere") - page 59
Yeah I get him 100% when he's talking about those annoying customers! Burn a good steak yeah maybe you need to do it to please odd customer but it will piss the chef off big time lol!
3.26 i understand what he's saying and that its probably a great shame for him to see a piece of food 'completely ruined' in his eyes, but you have to accept that everyone's pallete is different. too salty for one may be under salted for another.
but you dont... you dont have to accept it... they are coming to you to taste YOUR food. you would not buy a painting and then start changing the colours on it.... you choose something from an artist and accept it for what it is, or dislike it and walk away
@p3rs0nan0ngrata OMG Marco and Nico got 3 michelin stars the same day..... that's a little harsh of the guide. Almost to take away some of their thunder.
Sad that these chefs are driven by the Michelin star ideology, something that is irrelevant to culinary, I mean their food was good to begin with and they have successful restaurants, so they are given a star by a tire company and all of a sudden these chefs drop to their knees as if their talent/experience/inspiration/skill came from the tire company
after hearing his death on the 10th september 23 thought i would see this again he was one of the greats along with the roux brother, pierre koffman and raymond blanc. may he rest in peace
I absolutely agree. My hope is that some of them started rather late in life just like me - after almost 2 decades of self-teaching I just finished my basic formal training this July and I am 35. Way to go :)
how are you doing now?
Mskismuki What are u up to these days? Open a restaurant?
Beautiful keep going 🖤🔪
This man is an inspiration. Just like Heston the fact that he is self taught is such a ray of hope for some people, myself included.
The difference between he and Heston is that Heston had a great brigade to help him along the way. Heston never cooked.
RIP Nico.
My favourite chef. I love his 2nd cook book. If it was released now
It would still be modern and of the time.
Pierre Koffman was not slow...He is famous for being one of the fastest and most efficient chefs of all time.
Totally agree. When I read "White Slave", Marco mentioned that Pierre was running (i.e. cooking ALL of the food) La Tante Claire between himself and one other cook...all of the cooks that had came to La Tante Claire at the beginning of every week would leave by Thursday of the same week, because of how demanding it was in his kitchen.
Brilliant stuff old school chefs ❤
Nico Ladenis: "Anarchic and unemployable"
Pierre Koffman: "Pierre will never do anything in catering"
I'm a teacher so I'll be sure to never predict my students' futures!!!
He wanted to do it with an all English Brigade as well
he had a massive influence on marco..
Is this the Nico Ladenis who told Egon Ronay to visit Harveys thereby saving it from going bust?
there is only one Nico , great man and a great chef
That's was Nico? Wow, didn't realise that!
Interesting... I know that Egon Ronay's review is what made Harveys popular, from MPW's autobiography, but he never mentioned that it was Nico's recommendation that made it happen.
@@September2004 ua-cam.com/video/U-xCIstDBaI/v-deo.html
Marco goes over the time Egon Ronay visited Harveys upon Nico's recommendation.
@@September2004 he does in an interview at a university on UA-cam. Can’t remember which uni is was in the uk but he says Nico was responsible for telling him to come. So credit where credit is due. He didn’t chase every rabbit down the hole. But the truth is known - people like you and other sources etc reveal more and it’s fascinating.
This was also David Cavalier restaurant for a while in late 80s early 90s
I read about David Cavalier - Daniel Clifford, Graham Garrett especially.
Every young chef wanted to work in his kitchens, and from legend it was like going to war every service.
God, heaven will have some fine dining now
what year is this from btw?
These people don’t have to chase silly Michelin stars, they’re already masters of their craft.
They never chased them back then, got given out like sweets but take a look why, society was better then but there are some who think it was worse
Does anyone know where to find this full series?
you can get the VHS tapes on ebay
@71chunky Did you eat at Harveys in the late 80s then?
@71chunky Wow. That's so awesome. Having watched the "Marco cooks for..." series and the two episodes of "Marco" I really have a great admiration and respect for what Marco Pierre White was doing at that point. He seemed at the absolute peak of his game, but still only in his late twenties. What did you have? I take it the food was exceptional? (dumb question really)
Can u unlock the rest
I’m trying so hard to find the original Kay Avila series she did on Marco Pierre White in the late 80s. Does anyone know a way to find these? I’d love to buy them on dvd
www.dailymotion.com/video/x5uuita
I was the guy who asked nico to char my steak :D
hha
hahaha
What has happened to Nico Ladenis now?
He's dead
It is amazing how slow these chefs are compared to the next generation.
He retired. There was a rumour recently that he was opening a bistro in London again
What a man!
@SethHesio
Yes I ate at Harveys. I still have an original copy of the menu
71chunky
Not sure if you’re still active on this account, but was the food amazing? :)
In today's world, how many times would Nico have been sued for sexual harassment?
He wouldn’t
why you say that?
how was it?
raw meat isnt about pallete .Its about an idea that the meat isnt good if it's not well cook.Some people think blood is full of bacteria.Wich is true but not bad ones that can make you sick.
Good one Brian x
For those interested, I have a copy of Nico's book, "My Gastronomy". If you would like a copy of the recipe(s), send me message.
There are recipes for (what is shown in these videos of "Take 6 cooks"):
1 - Coq au Vin Jaune ("Poulet au Vin Jaune"); page 37
2 - The Mediterranean fish soup ("Soup de Poisson"); page 62
3 - The cooked Vinaigrette ("Vinaigrette de Legume"); page 239
4 - Mushroom Consomme with Madeira ("Consomme de Champignons au Madere") - page 59
+malayrojak Can I please have the recipe to his "Coq au Vin Jaune" ?
Sure, I just have to go find the book now... How to send it to you?
How about the lemon/egg recipe? That looked amazing.
+Nick Talbot Hi Nick. Unfortunately his Avgolemono recipe isn't in the book. Google yields a good number of recipes though.
+malayrojak OK thanks! I'll let u know if I locate his specific recipe.
3:37 Real Boss 💪
Yeah I get him 100% when he's talking about those annoying customers! Burn a good steak yeah maybe you need to do it to please odd customer but it will piss the chef off big time lol!
3.26 i understand what he's saying and that its probably a great shame for him to see a piece of food 'completely ruined' in his eyes, but you have to accept that everyone's pallete is different. too salty for one may be under salted for another.
but you dont... you dont have to accept it... they are coming to you to taste YOUR food. you would not buy a painting and then start changing the colours on it.... you choose something from an artist and accept it for what it is, or dislike it and walk away
I bet you don't cook
Wali Binzali or
Kuku Banika
@gordon16663 my old man has one of his books. got it for £20, but its upwards of £100 now. collectors item
@p3rs0nan0ngrata OMG Marco and Nico got 3 michelin stars the same day..... that's a little harsh of the guide. Almost to take away some of their thunder.
Is Nico the chef that throws people out of his restaurants for asking for table salt?
@hsphouse
I ate at La Tante Claire. I didn't think it was that great. Harvey's Chez Nico where better
Franco Taruschio was a finer chef and more talented than any of them.
He always talks about himself.
Sad that these chefs are driven by the Michelin star ideology, something that is irrelevant to culinary, I mean their food was good to begin with and they have successful restaurants, so they are given a star by a tire company and all of a sudden these chefs drop to their knees as if their talent/experience/inspiration/skill came from the tire company