I've had this exact dish once, many years ago. It was fantastic and I never knew what it was except for the leeks. I wish I could have it again. Maybe... Maybe I should buy a flamethrower...
What chinois are they using? I need to get one in the kitchen but umming and arrring about if the Matfer one... Not sure if it's actually worth it or not.
Holy shit ive been looking for something to do with all the onion skins/scraps i end up with. This sound so easy and tasty.
You don't garbage them?.
@jad2290 nah. Usually I'll make a stock with them when I have the time, but this looks alot better.
@@jad2290 a good technique is to freeze ur veg waste to make veggie stock later on
If you have a garden you could do a compost also
I chop em up and just toss in the garden soil, doesn't stink or anything.
You can also boil them for stock.
Keep doing what you're doing! Always learning something!
I may never actually make them but these sauces always look delicious!
I've had this exact dish once, many years ago. It was fantastic and I never knew what it was except for the leeks.
I wish I could have it again. Maybe... Maybe I should buy a flamethrower...
Rothenberger blowtorches are amazing for cooking and would be perfect for this at home!
Really enjoy your style of teaching, man. Keep it up. Quality content.
I'm German and have known for cooking for 35 years now. Your channel is getting me to the next level ❤❤❤
Hi German
Nbc germ
@bertdevries5998 how young are you? 16!
You’re a great chef. UA-cam cooks are rarely this high quality 👍
Velvety sounds like the perfect description. Flavorful, I'm sure it is 😋👍
wow this looks incredible, wouldnt have ever thought to infuse the cream with burning leeks
Thank you for giving me a new cooking idea I didn't think of before. It's difficult to find anything new of value :)
Excelente receta
This is an education
Trim is looking sharp
You boys are great. Need a chef de parti
You make it look very easy, great teacher!
Wow that looks great! Have a nice day!
Never heard of this sauce, but feel inspired to try it 👌🏻♥️
Subscribed a few weeks ago, really like your vids.! Just got into the fine dining game, it's a different world 🌎
I've had this, it's so good
Amazing
Brilliant, looks delicious
Looks soo good!
I like this one!
This is pretty high level
Looking good Will! 💯
Increible
Used to serve this at mangal with pearly barley I believe and pumpkin. Absolutely delicious sauce
When the local welder starts cooking from scraps in his fridge.
Yes chef!
Super talented 👌🏻
❤
I’d love to try it, but I would set off the smoke alarm at my apartment trying this!
Amazing im 100% giving this a go
Saved.
Looks banging!
Oh yes! Served over roast salsify or parsnips & I'm in a very good place.
😍✨
Rip my fire alarm
how can I actually smell that? 😂😂😂 amazing as usual
CRUSTACEAN SAUCES! FISH STOCK BASED SAUCES! THANKS CHEF!
That's looks amazing, well done from ex chef
Romesco sauce with cod and parsley oil!
There’s probably enough onion flavor there to make me sing the onion song
This sauce could go sooooo wrong.
hi chef how long does this sauce hold in tye fridge/freezer
What chinois are they using? I need to get one in the kitchen but umming and arrring about if the Matfer one... Not sure if it's actually worth it or not.
Damn would never thought of burn the veggieskin
🤤🤤🤤
I thought the sauce on the plate was a tortilla or crepe until the second watch.
Never waste your onion skins, they're handy for vegetable broth too.
I just found your channel and I love it! I’m feeling saucy😉
I watch your shorts and then go practice them at work
I watched another chef use the scraps to make a seasoned salt. I tried it myself and it’s delicious!
Love the videos but everything is too close to the camera, move back a bit 😭
Also what’s the green sauce in the beginning?
some kind of herb oil
Doesnt the sauce get ashy?
You would need like half a cup of ash to really feel it
these are food trims like onion skins which produce nearly no ash
There’s not really any ash in there. Also it gets passed off twice after flaming.
Hell no
Oh no! All those good healthy animal fats elsewhere and then you use vegetable oil here 😭😭😭
The chronic disease sauce
This restaurant actually originated in LA but when they introduced this sauce they had to relocate to London
Tastes like a burnt out house
a restaurant is supposed to restore ppl, not serve burned crappy food
That's exactly why you aren't a restaurant owner buddy. Obviously you have the palette of a child and no experience in cooking.
Pure cancer nutrition here. Check latest scientific research on food and cancer.
Do not smoke food no more. Stay strong
Fish = not meat