Swamp Duck from Chef Alain Passard

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  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 11

  • @fvrs3411
    @fvrs3411 5 років тому +7

    Wow...a French chef using miso in the 90's. This guy was ahead of his time.

    • @maniswolftoman
      @maniswolftoman 3 роки тому

      There are a lot of French chefs, but this is Alain Passard. His influence stretches throughout basically the entire fine dining industry. Even someone like Magnus Nilsson who didn’t like working with him is partially a disciple of his.

  • @KPho150
    @KPho150 6 років тому +1

    You gonna strangle the duck? Jesus Christ what a fucking lunatic this guy is, I love it!

  • @DMMDwrestler
    @DMMDwrestler 6 років тому +1

    Lol @ strangled duck keeps all of its juices

  • @zsimon21
    @zsimon21 13 років тому +2

    At what point in this video was Sesame oil used? He pours honey over the top at the start not sesame oil.

  • @oneofthemdeals
    @oneofthemdeals 13 років тому +3

    @oneofthemdeals Sesame Oil just killed the dish..too much of it...

  • @ufinc
    @ufinc 2 роки тому

    That looks absolutely sloppy and not appealing at all, seriously how has this guy won any awards??

  • @oneofthemdeals
    @oneofthemdeals 13 років тому +1

    Miso Paste - French Chefs in Japan complain that Japanese -French Chefs dont cook authentic French Cuisine, so what do the French do, copy Japanese cuisine..The French Oh La La...??

    • @Ketutar
      @Ketutar 4 роки тому +1

      I haven't heard of miso glazed fowl in Japanese cuisine, though. As far as I know, miso paste is used differently in Japanese cuisine.
      Also, what some French chefs complain about has nothing to do with what a French chef does. It's not a homogeneous group, you know. Also, there's a huge difference between fusion cooking and traditional regional cuisine. The Japanese have been complaining about how non-Japanese chefs don't cook authentic Japanese cuisine, too. Frankly, people from every culture complain about people not cooking their traditional dishes correctly and properly.

    • @lemons1986
      @lemons1986 4 місяці тому

      ⁠@@Ketutar agree. The way that passard employs miso here is completely outside of the context of its traditional use in Japan. It transcends notions of fusion cooking. It is entirely his own.
      Also worth noting that this video would have been filmed around the time that Pascal Barbot was working at l’Arpege, and you can see the influence that Passard’s cuisine would have on Barbot’s later work at l’Astrance