Sad that the senior Rouxs are no longer with us , but it is very clear that the scholarship is safe in the hands of these two . An absolute joy to watch with a great balance of learning and humour . Thinks these two need a tv show of their own . Thank you
Very much so do they need their Own Show. U can tell their Blood Family with the little inside jokes and humor. Love watching these Very Cool men enjoying their work.
Always love watching you boys cook in these videos. Can tell how much you enjoy cooking these classic dishes and it shows on the plate. Looks amazing !
"A little roux" God Bless you men in your time of loss. No doubt there is a huge void left by the passing of Michel and Albert. Bravo and onward with the craft we give all to.
A showcase of elegance and class. Working at the highest level and looking effortless it's a sign of mastering one's skill. So glad to be able to enjoy the story behind these dishes. Cheers!
The absolut art of cooking, apparently effortless presented, demanding the highest standards sems to be Roux philosophy. I really look forward to tasting it next time in London.
That finished plate is a perfection of skills. Mastering these skills inspires other modern dishes which may become future classics. (I’m thinking of something crafted with turkey, cranberry and savory stuffing/nuts for Thanksgiving)
You know what would be truly amazing? These are such beautiful, classic recipes! So how about we start another tradition of maybe posting the recipes online somehow? Of course we amateur home cooks are not such amazing chefs as Alain and Michel, but I think if we’re given maybe a few extra years of time (😂) we might be able to create some cool attempts of our own, and it might be fun to see other people posting about their own attempts! Just something to think about😉
As Michel said, these classics would be in Escoffier and similar technique books. The dish title is posted 00:21 ‘Canard À L’Orange (et petit chartreuse d’asperges)
Just waiting on a delivery from Truefoods (master makers of stocks and sauces from Yorkshire) - the wife always questions why I spend so much money on these things rather than make my own; The Roux brothers use the same company. That's why.
I'm afraid any respect I had for Michel Roux Jr disappeared when it was reported that the serving staff at La Gavroche did not receive the service charge. Not a penny. He didn't even apologise after his grubby habit was exposed. He just increased his prices by twelve and a half percent and then said the tips would be shared between the staff.
Well, it's good to know that your view of Michel means absolutely nothing. Where are those staff, now? Working at a chip shop, most likely. Don't bite the hand that gives your career some value.
CooManTunes - where in the job description does it tell you that your boss will keep your tips? And even if it did tell you, he’s still exploiting his staff. Greedy wanker
@@Khazandar I'm well aware of that, I was a qualified college lecturer; my point is this stuff died out years ago, and I repeat, far too much playing around even using tachniques involved.
I love how the sons have the same comradery as their dads. What a wonderful family.
Sad that the senior Rouxs are no longer with us , but it is very clear that the scholarship is safe in the hands of these two .
An absolute joy to watch with a great balance of learning and humour .
Thinks these two need a tv show of their own .
Thank you
Very much so do they need their Own Show. U can tell their Blood Family with the little inside jokes and humor. Love watching these Very Cool men enjoying their work.
I look forward to these videos every year. And I watch them over and over again ❤️
just wow, honestly you boys have the skill, the attitude, the patience you are the full package. what a dish
Absolutely two legends of gastronomy!
Senior Rouxs was my inspraion to become a chef.respect to them and thank you for what you have done for the community
They are great like there fathers. Love the humor also.
You know these guys are good they laughed the whole way threw and look how awesome it is gorgeous 😂😮
Always love watching you boys cook in these videos. Can tell how much you enjoy cooking these classic dishes and it shows on the plate. Looks amazing !
"A little roux" God Bless you men in your time of loss. No doubt there is a huge void left by the passing of Michel and Albert. Bravo and onward with the craft we give all to.
OMG the attention to detail is incredible
How nice! Three consecutive masterclasses, in a matter of months! It's always a special moment, when these two cook together.
A showcase of elegance and class. Working at the highest level and looking effortless it's a sign of mastering one's skill. So glad to be able to enjoy the story behind these dishes. Cheers!
What an incredible show of mastery in a jovial mood, away from the seriousness and agitations of the usual 'celebrity-chefs'
If I get this dish, I will put it on my living room center table !! This is a piece of art ... how can you eat something so beautiful !!!
Hello Roux... always good to see you. Love the passion 👍
Incredible as always gentlemen
True classic cooking ...cannot be better...
Two very great Chefs in the Culinary Cosmos ;-)
Skills. Hats 🎩 off.
Beautiful dish and a masterclass in skill
Perfect as always. So informative .
I can cook "normal" dishes fairly well, but this is a higher dimension of cooking: watching them cook felt like going from 2D to 3D, just amazing.
The absolut art of cooking, apparently effortless presented, demanding the highest standards sems to be Roux philosophy. I really look forward to tasting it next time in London.
Outstanding, and that's an understatement!
This is no longer masterchef level, it's perfection level.
these are actually master chefs, not "masterchef".
These two are so wholesome
Looks so 70s but in fact it's much older. The attention to detail and care is clear.
Greatest Job!!!! Bravo 👏
Fathers would be proud. This is the essence of cooking. Enjoyment
Wonderful. Just waiting for the chips!
I love that dish ..
I wait every year for these
i missed you guys, beautiful dish
Absolutely brilliant video - pure class from these two culinary legends
It is an honour for us to have a personal lesson from a three star chef like Alain and Michel….always learn so much from them.
Bravo!
"There is a class among them and within themselves."
That finished plate is a perfection of skills. Mastering these skills inspires other modern dishes which may become future classics. (I’m thinking of something crafted with turkey, cranberry and savory stuffing/nuts for Thanksgiving)
This is old school!
Pure craft !
Awesomeness
I will always respect the sr. brothers they are missed
Brilliant legacy
Food like this looks incredible. Great entertainment this video- thank you! Who won the competition btw?
It's like the cooking show their dads had back in the 80s, except they're both playful and energetic.
Impressive
Tremendous cooking, how do we get to see the chefs try make this ?
The duck joke is a classic xD
increible!
Knife skills and the state of the blade edge tell me all I need to know about a cook or Chef.
Good luck to every chef entering!
Both born in England but Alain has a French accent and Michel an English? Is 8 years training in France enough to impart such a strong accent?
while i can certainly make this dish with proper research and preperation, 30 min only sounds insane😂
some really amazing chefs out there
Any chance of some spuds with this ?
comment vous s'apelle?
Now I love me a good ol Marco Pierre White *Knorr* stockpot video but the banter between these two...🤣🤣🤣
#TopNotch
I hope you show us the finalists plates,and get your comments.
Is there going to be retroactive 2020 and 2021 challenge too?
ua-cam.com/video/XBejOUMJup4/v-deo.html
There was one
You know what would be truly amazing? These are such beautiful, classic recipes! So how about we start another tradition of maybe posting the recipes online somehow? Of course we amateur home cooks are not such amazing chefs as Alain and Michel, but I think if we’re given maybe a few extra years of time (😂) we might be able to create some cool attempts of our own, and it might be fun to see other people posting about their own attempts! Just something to think about😉
As Michel said, these classics would be in Escoffier and similar technique books. The dish title is posted 00:21 ‘Canard À L’Orange (et petit chartreuse d’asperges)
Class
Just waiting on a delivery from Truefoods (master makers of stocks and sauces from Yorkshire) - the wife always questions why I spend so much money on these things rather than make my own; The Roux brothers use the same company. That's why.
Who won?
a great dish, no longer seen often in Restaurants here in France.
Joyful
Bugger I am allergic to duck, unless I am behind a shotgun
Alain Roux seems quite tipsy in a positive way.
Nevermind the duck, MRJ is a great big ham.
Pfas due to bain Marie ?
I'm afraid any respect I had for Michel Roux Jr disappeared when it was reported that the serving staff at La Gavroche did not receive the service charge. Not a penny.
He didn't even apologise after his grubby habit was exposed. He just increased his prices by twelve and a half percent and then said the tips would be shared between the staff.
Well, it's good to know that your view of Michel means absolutely nothing. Where are those staff, now? Working at a chip shop, most likely. Don't bite the hand that gives your career some value.
Michel is on _something_... 🤣
Too short..
It feels like Alain is a little more skillful than Michel, or am I wrong?
Right couple of knobs
🤔
The cooperative clutch epidemiologically alert because gray potentially face behind a stormy soybean. psychotic, harmonious equinox
Pay your workers and stop stealing their tips you scrubs
Some white hair there, Chefs! Time passes!
toomuch gelatine
Man.....
KFC anyone?
Blutige rohe Ente!
Of course you made it to 2020. Underpaying your staff illegally really helps.
Do you not read the job description, whenever you apply for a job? Try it out. It could land you a wage, someday.
It's hilarious, whenever one of your family members croaks. :'D
CooManTunes - where in the job description does it tell you that your boss will keep your tips? And even if it did tell you, he’s still exploiting his staff. Greedy wanker
Why do they stay?
Then don't work there.
This isn't hard.
Too much f'king around, chaud froid died out in the 80's...
It's not about the dish itself, it's about the techniques involved.
@@Khazandar I'm well aware of that, I was a qualified college lecturer; my point is this stuff died out years ago, and I repeat, far too much playing around even using tachniques involved.
@@timothywilliams4089 it's a competition not a suggestion for a restaurant menu
@@Steve992.1 That's a relief, the customers would have walked two hours ago.
That looks ridiculous
Unappetising tbh
So wholesome
Alain Roux (Gentlemen) with class and 3 star chef.
Michel Roux?? (Keep your staff tips and underpaid them seriously dude?? No wonder you lost 1 star!
Relax, ha lfabr ain. No need to try and bring down a well-known, top chef, just because you've done nothing admirable with your life.
@@CooManTunes 1982 to 1993 they have 3 star stupid!
@@Masterchief23 Oh, I'm sure he lost one star because his staff felt undertipped. :'D I don't expect much else from you, ha lfabr ain.
Yes… the finalist need to have good skill to steal staff tips…
Alain would want to smack you.
Terrible man, laughing at his own stupid jokes. Laughing is also staged not spontaneous at all