Chicken and Olives Roulades With Tomato Sauce and Thyme by Roger Vergé

Chicken and Olives Roulades With Tomato Sauce and ThymeRoger VergéMoulin des MouginsMougins, FranceEntrée, Great Chefs of the World #202Roulade is a French term for a thin slice of meat rolled around a filling. Here the roulade is GC World 202E

[@Detroitmamma]

Mmmm will definitely give it a whirl! Love how he pronounced basil 😆 Detroit Mamma ❤️

[@Calbenmike]

Absolutely fantastic cooking show. I grew up in the 90s watching GC, GC and then this show. Thank you for so many great memories.

[@Wvk5zc]

Classic cooking is always better than nowadays gastronomy bullshit

[@JBugz777]

Beautiful Old-School!

[@johndonohoe3778]

these programs Great Chefs were on the discovery channel in the states. Now we honey boo boo on discovery. the dumbing down of America!

[@Landon_Lucas]

This dude is such a treasure

[@zekelucente9702]

Some of this cooking from Great Chefs is timeless and at the same time pretty dated. It reminds me of the days when I watched these shows originally.

[@jasonhamon8005]

Looks delicious.

[@roman14032]

albert roux and roger verge
it dosent get better than those guys

[@alexanderfoelkel8316]

Real chef knife skills!

[@rwatts2155]

I watched this episode twice in order to see if I missed the mixture of herbs used in the mousse. I didn't see it. My guess is parsley and maybe a little fresh thyme. I'm going to experiment with this recipe. Looks great !

[@christianf7740]

Chives

[@Skz79-q7q]

Wow..

[@lugaretzia]

A legend no doubt but his knife skills are shocking.

[@kcb5150]

He had to be in his 60s here and he could have had arthritis in his hands, who knows. He was also diabetic and may have had stiff hand syndrome so I don't feel this is representative of his true potential.. Here and there you see some tremor in this video. He came up in an age where he would have been accountable for his skillset.

[@civilizeddiva]

kcb5150 Interesting point. The sous chef was in step with Chef every step of the way👌

[@michaellupu2080]

I don't understand something: is the chicken in the mousse and tapenade raw?

[@roman14032]

while making it yes its raw of course or it would not make a mousse that holds together
but after they are steamed they are fully cooked

[@michaellupu2080]

@@roman14032 Thank you, I now notice that he steams both mousses. This detail escaped me initially.

[@inept0]

So say we all.