Monkfish Medallions with Red Bell Pepper Coulis by Roger Vergé
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- Опубліковано 5 вер 2024
- Monkfish Medallions with Red Bell Pepper CoulisRoger VergéMoulin de MouginsMougins, FranceEntrée, Great Chefs of the World #240Creamy monkfish medallions, steamed, then seared with spices, are lined up down the center of plates sauGC World 240E
I wonder if the tandem skiers are all great worldly chefs on vacation together?
The presentation was fine. There's just a lot of negative nellies on here.
What brand of knife he used to run through those bell pepper
looks like a japanese style knife. doesn't need to be japanese when it's sharp :)
Well sharpened French Knife, steel, of course…..
bien
that plating...
Sloppy
I'm wary of carcinogens and don't like the idea of wrapping anything in plastic to cook it. Also that portion is way too small except as a starter and even then would need something to go with it. Salad maybe.
He should of retired 20 years ago .
Chef should've retired 20 years ago.
+Viana de León His food is fantastic. But I think Vladimir was alluding to the fact he is not presenting in media well at all. Most people don't when they think they do, but I couldn't watch the whole thing either.
The Lone Comic TM
Chef Roger Verge is to old to cook anything ,just a name with old reputation and old looking recipes with lousy presentation , strange that he is still in business !
Right, if you just talking about home , but in commercial kitchen its very different . Most of the old chefs just control kitchen stuff and right menu changes, if you don't , you will be dated !
***** True all you said. I was just pointing out that when you go into media, production values matter. If people choose to ignore them, that is their production value choice. But that doesn't mean they are meeting any kind of standard except what they consider doing and that is not usually objective.
I rehearse before I make a performance, sometimes dozens of times, to not only weed out the amateurishness, but also to raise the production values so I present better quality entertainment than my competitors (if possible, they work hard too) and meet a certain basic standard of the media form I choose to present in.
UA-cam has been around a long time now, and evolution of quality is inherent in media over time. As a professional in one occupation, it does not necessarily translate into professional media presentations, and cooking shows are about as hard to f up as anything mediafied.
Just to make a point on your side of the view so you don't take me for a debater only - which I am not - I do make several jokes about chefs popular in the media.
Anthony Bourdain specifically, and Mario Batalli in the same routine for contrast.
If one is to step into media, one ought to consider one of the main five production values and literally get your act together. Otherwise, you are not going to stand out or differentiate, and then why are you going to the trouble?
Food for thought.
The Lone Comic TM
Defender of Creativity and Entertainment SM