Considering the very high standard of food you guys produce, I love how via these videos you come across as very grounded, explaining things in layman's terms and taking away a lot of the pretentiousness usually associated with fine dining. As soon as the first suggested video came up, I watched, thoroughly enjoyed and subscribed immediately.
@@FallowLondonknowing you're doing any of Pierre's dishes is something to look forward to. Cheers from FL Edit: just realized this may not be in reference to MPW, regardless your content is top notch
Yum on the pig trotters. I find them in my local market as we have many European families in the area. My late mom would cook them when we lived in England. Mom made a stew with them using giant white Lima beans. Mum cooked cows feet too and made a sweet gelled dessert with the broth after cooking them.
Blown away by the quality of content you guys keep putting out! Became a huge fan in the last month, and it’s truly inspiring to see the effort you all put in. I was in London for the first time recently and had the chance to try both Fallow and Fowl-easily some of the best food I’ve ever eaten! Keep up the amazing work! Cheers from Canada!
Honestly, that Marco documentary changed my life, and I wasn't even born at the time that it aired. I saw a man who was so obviously miserable, but in his eyes had a fire that couldn't be quenched or tamed. When he spoke about why he would kick customers out of his restaurant, that shit resonated with me and it still does to this day. The little bits of culinary wisdom he imparted through his autobiography has been some of the best cooking advice I've ever heard in the last 25 years.
‘Marco cooks for’. There’s also a great series called ‘Take 6 Cooks’ from around the same era, filmed with Pierre Koffman, Raymond Blanc, amongst others. Both on YT
And Marco rode Gordon to the point of tears. Years ago when Gordon was considered (by those unfamiliar with professional kitchens) the epitome of tough on his cooks, this true story was more entertaining. Nowadays, chefs aren't so loud as far as discipline concerned.
As someone who runs a kitchen on the opposite spectrum of what you do in healthcare / institutional cooking, I find this fascinating and I appreciate the history, efforts, techniques, processes and cleanliness of your operation.
This is quickly becoming my favorite YT channel. I love the no-nonsense approach to it all. And, as a Swede, I find it wonderful to hear proper English being spoken.
Gary Rhodes doesn't get the respect he deserves for his impact on British cookery. Not enough people are cooking his dishes and keeping his legacy alive.
Gary's book was the first my parents ever bought me when I showed an interest in cooking as a child and would always watch him whenever his show was on. RIP Gary ❤
I worked for Rhodes and his attention detail is legendary. I will never forget when he taught me how to make jam roly poly and bread and butter pudding.
Thank you so much for your films. As an amateur cook, I am so inspired by your passion, knowledge, patience and the way you give away your hard earned tradecraft to those of us wanting to reach your stratospheric levels, as we take our nervous steps towards the edge. So much better than the static books I pored over as a younger cook.
I'm unlikely to be alone in appreciating your humble approach to cooking at the highest level and your educational way of conveying your knowledge. Merry Christmas from Sweden.
Especially given he was hit by a van in Amsterdam as a young man and had an 8 hour operation to remove a blood clot from his brain. He lost his sense of smell temporarily. He was one of my earliest inspirations to cook
This is such a cool format lads please do this focusing on a few countries watching the history and the link from chefs from different generations is so fascinating!
Loved the video! I appreciate how you've chosen a succession of chefs who've influenced the next in line, but I do wonder how Noma fits into this storyline - given its long standing as arguably 'the best' restaurant in the world.
Man I can't get over how good this channel is. I want to fly out just to try your restaurant. Everything you put together on here seems absolutely amazing and I really walk away learning something every time. I also really, really appreciate that you don't baby your audience. You'll use a term like gratination and expect people to keep up, where other channels might just say to cook the sauce. It may not seem like a big deal, but hearing those terms gives us the ability to Google on our own. If someone doesn't use actual culinary terms when describing something, then the audience is limited to learning a dish when they could be learning a technique to apply across situations. Can you do some sort of video on how to know what makes a good quality ingredient? Or maybe what you look for in meat/poultry/produce/etc.? It would also be great to see something on plating or maybe even dish design?
Continue with your videos.. I must say, I have watched thousands of hours of cooking content and even graduated from professional culinary school and worked in a 2 Michelin star restaurant (in the US, hopefully you get to us one day). You all are becoming the best cooking show I have ever seen. Awesome.
Think I disagree with 1970’s 1980’s 2010’s 1970’s: salmon in sorrel sauce from Troigros 1980’s: Pierre koffman’s trotter 2010’s: Probably a Noma dish considering how influential their approach was. Something like deer brain jelly or hen and the egg, which had the rebelliousness of molecular gastronomy but grounded it more in Nordic style.
You guys deserve 3 Michelin stars for your videos alone! Awesome! That was one of your best videos. It was truly educational to hear how people like Marco influenced modern day British cuisine. Many thanks!
The scandinavian influence in recent years is my favourite for me. Best places I have dined at in recent years, Noma, Geranium, Amass (RIP,) and Frantzén.
Smashing it chaps! I won't be the only one using these videos as mental health/therapy sources. I love all your traditional, classic, French dishes. I would love to see an episode dedicated to the late, but magisterial Anthony Bourdain..
How disappointing that Michelin couldn't offer more information. Thank you for your work in putting this together. It was very interesting to learn some of the food culture associated with each dish, and I enjoyed your analysis.
Well guys , you pulled out all the stops and finished the year with your best video of 2025 easily.... absolute classic. I'm very very blessed to have experienced EVERY dish on that video and have to say I'm so bloody impressed that you cooked all those classics perfectly. Chicken in half mourning.... wow. That was my last dish at the BEST restaurant in the UK, The London Ritz , amazing. Love it guys, you've given me so much pleasure this year with your stunning videos. I'll really make the effort to come down and visit next year, I feel like I know your restaurant so well now... amazing ❤ Ohhh and you're asking for requests for next year so here's my 2. 1, Anything by my fave all time chef , Nico Ladenis. 2. The stuffed Duck Neck. Happy new year to you all ❤🙏
Dish I would request you recreate! The single most mind blowing thing I have ever tasted was about 20 years ago when Jason Atherton was head chef for Ramseys Maze restaurant. It was a duck and iron bark pumpkin soup ! It was so amazing that after my first spoonful, my immediate reaction wasn’t to scoff it all down but to say to my parents (was a birthday treat) “you HAVE to try this” I think truely special food makes you want to share it with others you love rather than be selfish and have it all for yourself If you could recreate this and post the recipe, not only would I be eternally grateful (I have always wanted to taste it again) but I promise I will book a table for myself and the wife at Fallow asap!
I just want to say how much I appreciate you guys. It is really damning how different this channel is to basically every other cooking channel out there. I love what you're doing and I wish you fantastic success in 2025.
My favourite chef has to be Ana Roš from Slovenia (I might be biased, I’m also from Slovenia). She’s one of the best female chefs today and her restaurant Hiša Franko*** has been on the top 50 a couple of times in a row now. I’ve been to her restaurant 2 times and had her signature dishes - corn beignet filled with sour alpine cottage cheese and trout roe. And a hay crust baked potato with cultivated cream and caviar. Just incredible, but to be fair everything i had was 12/10 😮💨
while other chef's are travelling the world to find the best croissants and stopped cooking, im glad the chefs from fallow decided to give us the best of the best content out there. Thank you, chefs
Was a bit disappointed with the 2020s dish.... I do agree that vegetable dishes are the future. I`d love to see you make Michel Bras`s " La Gargouillou" or Enrico Crippa`s "21-31-51" The other dish I would love to see you try is Christian Le Squer`s "Spaghetti timbale" as I will probably never have enough money to dine at Le Cinq! 😅
These videos are absolutely outstanding. There's not enough superlatives to describe the content and quality, especially seeing the passion, the channel is putting out there. I hope there will be a Fallow book with some recipes coming in 2025!
Great video! I love all these dishes and am such a sucker for the classic dishes. A few of my favorites are Troisgros Salmon with Sorrel Sauce and Bocuse's Truffle and Foie Soup!
That glimpse of history was a really nice insight into people of the era and the excellence in the people behind modern cuisine. Those were some great mentions at the end...
Love videos like this that go into the history! For people interested there's an great episode of Anthony Bourdain: Parts Unknown in Lyon that you can find on youtube that goes into the earlier stuff in this vid in more detail, including an interview with Paul Bocuse talking about training under Eugenie Brazier. Really worth watching!
Would absolutely love to see you traveling & cooking in Asia, Africa & South America with unique ingredients instead of the regular run of the mill ingredients found in Europe.
This video was amazing. I love this type of content so much and you guys execute it perfectly. Extremely entertaining and educational. I can't wait for this to become a series. Recreating and explaining the importance classic dishes. Origins, influence, such a great video.
Awesome video! Would love to see you guys make more old school AND new school dishes. As far as the omissions you mentioned at the end, for me the biggest omission from the 2000s onward isn't America (although Thomas Keller does seem to dominate the 2000s) but Japan! Japan and the US were the first countries outside of Europe to get Michelin-starred restaurants, and the Japanese influence on fine dining is so great. The flavors and techniques are found all over the world now (e.g. the kombu in many of your dishes!), and Japan never went ultra wild for the molecular gastronomy, new-school stuff, it's a lot of ingredient-driven food with simple techniques. That's very much the style these days. Can't wait for more of these!
@@DonClapo it’s going pretty crazy, to be fair! Most videos getting hundreds and thousands of views, their recent video on mother sauces has gone pretty damn viral, they were on a BBC One cooking show the other week too - defo hitting 1mil subs in 2025.
Recently discovered your channel, love it. The quality information and cooking technique talk is really appreciated. I think it would be awesome if you cover things that René Redzepi has done with Noma getting into the rating world at a young age.
10:35 "Fois Gras .. cruel the way they do it." I'm a bit surprised at a chef saying this. Fois Gras got a bad rep about 15 years ago from city greenies who don't understand birds or farming. Birds can't chew their food, so when they eat a fish, say, they jam the who thing down their gullet, and they have evolved to do this. Unlike us mammals, they have separate breathing tubes and stomach tubes. Search on youtube for "bird swallows fish" to see this. So when these greenies who had never been out of a city saw the fois gras feeding - filling the gullet - they anthropomorphised the process and imagined themselves choking. It's no crueller than any other farming method (i.e. the "cruelty" depends a lot on the quality of the farmer, not the process.)
goodness me looking forward to this from Fallow. Are they the best in the UK? I think they are. I,m not fortunate enough to have experienced their food but from what I have watched their amazing. Stevie in Fife.
@@FallowLondon And a Very Merry Xmas to you both too. Remarkable channel you have. I have honestly never seen skills and knowledge from a you tube restaurant that high ever, I'm ex Army and standards still stay with me 24 years on. Stevie.
@@gethboy For sure these Gents have it spot on. No nonsence, no snobbery and such a captivating channel. Bet their Restaurant is full everyday without effort. Stevie.
I’m an apprentice from the eighties in Alsace , first jobs skin eels ,wild boars ,dears ,kill and gut trouts , make Savarin , in charge of the garde mangé and dessert section … I’m a child of the Heaberlin Westerman Jung era , I love watching you broadcasting the technics the detail it’s all genuine makes me feel nostalgic. This is a great channel ,clean as it is but please before you go yanks cover more of the old continent there is so much more over here to explore …. go medieval !people need to know where it all began Taillevant would be great and a wowzer challenge , you guys would have a blast at it … Anyway Kauffman and Ripper are French no point covering French exiled chefs who exported our gastronomy its a bit of a dead end … Cant wait for your next video, did Gary take the bones home ? I love a good honest review … he needs a drink… I have truly enjoyed this countdown to the 2020s but I must agree with other replies Northern Europe has great dudes so does eastern and North Africa the med and anything but the states is a greater idea , we don’t need more pulled pork try a persillade de jambon or à rillettes de porc instead … You guys Rock Freddie.
Loved every second of this, especially as it outlined a lineage of chefs over the decades from influence and training in British cuisine. From Paul Bocuse through the Roux Brothers, Marco, Gordon, and Claire.
La poularde demi deuil (half grieving chicken) is named as at the time for widows they must first grive in black clothes and after a period they were in half grieving. In half grieving Grey clothes were possible or not completely black. The poularde is Grey with the truffes under the skin hence the name. Great channel and videos! Regards from France!
It’s kind of amazing to see the evolution. Because these ingredients have always existed abd yet there has to be someone’s bizarre spark of inspiration to create some of these dishes. I might attempt the 60s mullet dish just to see if I can make something like that. Amazing video.
Jean Louis Palladin was my inspiration to start cooking French. I was too young to have worked for him, but I tracked down 3 key players of his former army and worked w/them.
a great series would be to explore the work of a particular chef who is just below the mass market radar. Not as famous as the Gordon Ramsays and the Thomas Kellers, and take an overview of their style, then in depth on their signature dish. I would watch the hell out of that, especially if it was longer format and designed to let the watcher cook along with you, in the way you did the recent Tortilla video which may be the best piece of culinary youtube I have ever watched. In fact, when coupled with Makinson's reaction video, I think it is THE best culinary video I have ever seen. Anyway, this was an absolute banger, and a merry solstice to all of you, your families and friends, and of course your exceptionally talented kitchen elves.
What. A. Video! Top class, lads. But you've opened Pandora's Box now, haven't you? Time to go continent by continent, region by region with this idea. Brilliant work, sincerely
Chef Marco is the man and he proves my point on how Michelin stars don’t make a Chef great it’s the drive, creativity, love and passion that you have for your craft. The respect for the Farmers, the people who actually grow your beef, pigs, fowl and the fishermen who are out there making you the best product and produce and harvesting the best quality seafood because they love what they do and as Chefs we value and appreciate the hard work that they put in so we can create the best food for diners. Michelin stars don’t mean anything. Cheers
You’ve put an amazing amount of effort into this video. Much appreciated. Well, you did get to enjoy the dishes you made which I’m slightly jealous about. 😅
Considering the very high standard of food you guys produce, I love how via these videos you come across as very grounded, explaining things in layman's terms and taking away a lot of the pretentiousness usually associated with fine dining.
As soon as the first suggested video came up, I watched, thoroughly enjoyed and subscribed immediately.
The amount of work you put into this is unbelievable! I would love to see you cook Pierre's pigs trotters and some desserts...Custard Tart etc.
You may be in luck in the new year...
@@FallowLondonknowing you're doing any of Pierre's dishes is something to look forward to. Cheers from FL
Edit: just realized this may not be in reference to MPW, regardless your content is top notch
Yum on the pig trotters. I find them in my local market as we have many European families in the area. My late mom would cook them when we lived in England. Mom made a stew with them using giant white Lima beans. Mum cooked cows feet too and made a sweet gelled dessert with the broth after cooking them.
@@FallowLondonhonestly amazing guys. Great content. Just made your Christmas roast, so good!
Blown away by the quality of content you guys keep putting out! Became a huge fan in the last month, and it’s truly inspiring to see the effort you all put in. I was in London for the first time recently and had the chance to try both Fallow and Fowl-easily some of the best food I’ve ever eaten! Keep up the amazing work! Cheers from Canada!
A hommage to some of the greatest chefs by two chefs that deserve a hommage themselves.
Honestly, that Marco documentary changed my life, and I wasn't even born at the time that it aired. I saw a man who was so obviously miserable, but in his eyes had a fire that couldn't be quenched or tamed. When he spoke about why he would kick customers out of his restaurant, that shit resonated with me and it still does to this day. The little bits of culinary wisdom he imparted through his autobiography has been some of the best cooking advice I've ever heard in the last 25 years.
Mind sharing the name of the documentary and autobiography?
‘Marco cooks for’. There’s also a great series called ‘Take 6 Cooks’ from around the same era, filmed with Pierre Koffman, Raymond Blanc, amongst others. Both on YT
I've got them all on video. Hope to get them in my channel soon @@elpencil2920
And Marco rode Gordon to the point of tears. Years ago when Gordon was considered (by those unfamiliar with professional kitchens) the epitome of tough on his cooks, this true story was more entertaining. Nowadays, chefs aren't so loud as far as discipline concerned.
@@elpencil2920 The autobiography is called White Slave in the UK or The Devil in the Kitchen in the US. It's a great read.
This is a *great* idea for a video.
Man, the content keeps on getting better. Glad I found you guys channel.
This was so much work and effort... highly appreciated!
As someone who runs a kitchen on the opposite spectrum of what you do in healthcare / institutional cooking, I find this fascinating and I appreciate the history, efforts, techniques, processes and cleanliness of your operation.
This is quickly becoming my favorite YT channel. I love the no-nonsense approach to it all. And, as a Swede, I find it wonderful to hear proper English being spoken.
Gary Rhodes doesn't get the respect he deserves for his impact on British cookery. Not enough people are cooking his dishes and keeping his legacy alive.
Gary's book was the first my parents ever bought me when I showed an interest in cooking as a child and would always watch him whenever his show was on. RIP Gary ❤
I worked for Rhodes and his attention detail is legendary. I will never forget when he taught me how to make jam roly poly and bread and butter pudding.
My dad used to make his clear ham soup with pea pancakes with the christmas ham leftovers and it was awesome
Cheese and onion courgettes by Gary is a family favourite a wonderfully simple dish but so delicious
Thank you so much for your films. As an amateur cook, I am so inspired by your passion, knowledge, patience and the way you give away your hard earned tradecraft to those of us wanting to reach your stratospheric levels, as we take our nervous steps towards the edge. So much better than the static books I pored over as a younger cook.
I'm unlikely to be alone in appreciating your humble approach to cooking at the highest level and your educational way of conveying your knowledge. Merry Christmas from Sweden.
Wish Gary Rhodes was on the list. What he did for British cuisine. The attention to detail in the bread and butter pudding is legendary
Especially given he was hit by a van in Amsterdam as a young man and had an 8 hour operation to remove a blood clot from his brain. He lost his sense of smell temporarily.
He was one of my earliest inspirations to cook
Naughty Austrian has to be the most dry British description of the bad man I ever heard lol. "he was a bit of a jerk" - Norm MacDonald.
Amazing amount of work going into this video. Really enjoyed it. I’m glad you mentioned Joel Robuchon at the end. That mash is off the charts!!
This is such a cool format lads please do this focusing on a few countries watching the history and the link from chefs from different generations is so fascinating!
might be the best cooking channel on UA-cam right now... you guys are great. cannot wait to visit.
Loved the video! I appreciate how you've chosen a succession of chefs who've influenced the next in line, but I do wonder how Noma fits into this storyline - given its long standing as arguably 'the best' restaurant in the world.
Man I can't get over how good this channel is. I want to fly out just to try your restaurant. Everything you put together on here seems absolutely amazing and I really walk away learning something every time. I also really, really appreciate that you don't baby your audience. You'll use a term like gratination and expect people to keep up, where other channels might just say to cook the sauce. It may not seem like a big deal, but hearing those terms gives us the ability to Google on our own. If someone doesn't use actual culinary terms when describing something, then the audience is limited to learning a dish when they could be learning a technique to apply across situations. Can you do some sort of video on how to know what makes a good quality ingredient? Or maybe what you look for in meat/poultry/produce/etc.? It would also be great to see something on plating or maybe even dish design?
Continue with your videos.. I must say, I have watched thousands of hours of cooking content and even graduated from professional culinary school and worked in a 2 Michelin star restaurant (in the US, hopefully you get to us one day). You all are becoming the best cooking show I have ever seen. Awesome.
The Rebuchon mash is an all timer. Ludicrously good and how easily it can be made at home
I'm literally going to attempt it tomorrow for xmas mash
This is absolutely fantastic. Maybe the best video I've seen from a channel that I already think is one of the best out there
Think I disagree with 1970’s 1980’s 2010’s
1970’s: salmon in sorrel sauce from Troigros
1980’s: Pierre koffman’s trotter
2010’s: Probably a Noma dish considering how influential their approach was. Something like deer brain jelly or hen and the egg, which had the rebelliousness of molecular gastronomy but grounded it more in Nordic style.
Noma was only 2 star until 2021
You guys deserve 3 Michelin stars for your videos alone! Awesome! That was one of your best videos. It was truly educational to hear how people like Marco influenced modern day British cuisine. Many thanks!
The scandinavian influence in recent years is my favourite for me. Best places I have dined at in recent years, Noma, Geranium, Amass (RIP,) and Frantzén.
Smashing it chaps! I won't be the only one using these videos as mental health/therapy sources. I love all your traditional, classic, French dishes. I would love to see an episode dedicated to the late, but magisterial Anthony Bourdain..
What a fantastic idea for a video. Merry Christmas guys!
Great video guys, but a bit of a crime not to have Noma included.
Yes! Nordic cuisine was overlooked and I would love to see that as well
yup
How disappointing that Michelin couldn't offer more information. Thank you for your work in putting this together. It was very interesting to learn some of the food culture associated with each dish, and I enjoyed your analysis.
Well guys , you pulled out all the stops and finished the year with your best video of 2025 easily.... absolute classic.
I'm very very blessed to have experienced EVERY dish on that video and have to say I'm so bloody impressed that you cooked all those classics perfectly.
Chicken in half mourning.... wow. That was my last dish at the BEST restaurant in the UK, The London Ritz , amazing.
Love it guys, you've given me so much pleasure this year with your stunning videos. I'll really make the effort to come down and visit next year, I feel like I know your restaurant so well now... amazing ❤
Ohhh and you're asking for requests for next year so here's my 2.
1, Anything by my fave all time chef , Nico Ladenis.
2. The stuffed Duck Neck.
Happy new year to you all ❤🙏
Really enjoyed this video boys, you should do more in this format!
Dishes I'd love to see:
Fillet Rossini
Omelette Arnold Bennet
Tarte Tatin
Oyster Rockefeller
Bouillabaisse
Keep it up you guys are legends.
Awesome history lesson! Great job Fallow fellas! Noticed that somehow all these 3 stars are not crossing into Central and Eastern Europe techniques.
Dish I would request you recreate!
The single most mind blowing thing I have ever tasted was about 20 years ago when Jason Atherton was head chef for Ramseys Maze restaurant. It was a duck and iron bark pumpkin soup !
It was so amazing that after my first spoonful, my immediate reaction wasn’t to scoff it all down but to say to my parents (was a birthday treat) “you HAVE to try this”
I think truely special food makes you want to share it with others you love rather than be selfish and have it all for yourself
If you could recreate this and post the recipe, not only would I be eternally grateful (I have always wanted to taste it again) but I promise I will book a table for myself and the wife at Fallow asap!
The combination of shown skills and humble attitude is legendary!
I just want to say how much I appreciate you guys.
It is really damning how different this channel is to basically every other cooking channel out there.
I love what you're doing and I wish you fantastic success in 2025.
Random American: "I want a Waldorf Salad! It's celery, apples, walnuts, grapes!
In mayonnaise!"
Fallow: "Well, I think we just ran out of Waldorfs!"
Don't forget Fanny Cradock - probs the first celeb chef UK
My favourite chef has to be Ana Roš from Slovenia (I might be biased, I’m also from Slovenia). She’s one of the best female chefs today and her restaurant Hiša Franko*** has been on the top 50 a couple of times in a row now. I’ve been to her restaurant 2 times and had her signature dishes - corn beignet filled with sour alpine cottage cheese and trout roe. And a hay crust baked potato with cultivated cream and caviar. Just incredible, but to be fair everything i had was 12/10 😮💨
while other chef's are travelling the world to find the best croissants and stopped cooking, im glad the chefs from fallow decided to give us the best of the best content out there. Thank you, chefs
Banging video and list as always. For 1970s though, I felt that the Salmon and Sorrel dish from Troigros could also be a contender.
Was a bit disappointed with the 2020s dish....
I do agree that vegetable dishes are the future.
I`d love to see you make Michel Bras`s " La Gargouillou" or Enrico Crippa`s "21-31-51"
The other dish I would love to see you try is Christian Le Squer`s "Spaghetti timbale" as I will probably never have enough money to dine at Le Cinq! 😅
What a great video that was. Thanks guys.
These videos are absolutely outstanding. There's not enough superlatives to describe the content and quality, especially seeing the passion, the channel is putting out there. I hope there will be a Fallow book with some recipes coming in 2025!
This video was amazing. Thanks guys.
Great video! I love all these dishes and am such a sucker for the classic dishes. A few of my favorites are Troisgros Salmon with Sorrel Sauce and Bocuse's Truffle and Foie Soup!
Loved this format. More classic dishes please ❤
Excellent video. So much skill and effort from everyone involved. Love it.
Such a fun video! Definitely should do something like this again.
I remember eating at La Meridian in London
Very Under rated…..
But Marco Pierre White still the Godfather of British Cuisine and classic cooking.
Good job you guys. I definitely appreciated this episode.
That glimpse of history was a really nice insight into people of the era and the excellence in the people behind modern cuisine. Those were some great mentions at the end...
Love videos like this that go into the history! For people interested there's an great episode of Anthony Bourdain: Parts Unknown in Lyon that you can find on youtube that goes into the earlier stuff in this vid in more detail, including an interview with Paul Bocuse talking about training under Eugenie Brazier. Really worth watching!
Could watch you guys cook for hours. Amazing video. Thanks.
Best food content on youtube hands down
This was incredible. Thanks for all the hard work on this channel.
Would absolutely love to see you traveling & cooking in Asia, Africa & South America with unique ingredients instead of the regular run of the mill ingredients found in Europe.
I noticed that he's used some Asian ingredients, like konbu and miso, but still treats them using French cooking techniques.
Love seeing proper cooks putting in the real work for the content. Subscribed.
I know different amino acids can be used to produce sensations of taste, but texture matters because it is the conductor of flavor.
This video was amazing. I love this type of content so much and you guys execute it perfectly. Extremely entertaining and educational. I can't wait for this to become a series. Recreating and explaining the importance classic dishes. Origins, influence, such a great video.
Absolutely top notch video, so informative, so interesting, so quality
Awesome video! Would love to see you guys make more old school AND new school dishes. As far as the omissions you mentioned at the end, for me the biggest omission from the 2000s onward isn't America (although Thomas Keller does seem to dominate the 2000s) but Japan! Japan and the US were the first countries outside of Europe to get Michelin-starred restaurants, and the Japanese influence on fine dining is so great. The flavors and techniques are found all over the world now (e.g. the kombu in many of your dishes!), and Japan never went ultra wild for the molecular gastronomy, new-school stuff, it's a lot of ingredient-driven food with simple techniques. That's very much the style these days.
Can't wait for more of these!
You guys are awesome! Some of the best content on UA-cam! Don't know where you find the time! But thank you!
This is a magnificent video! From start to finish!
dont know how ur channel isnt going crazy rn, awesome videos keep em coming. Love from UK
last year they had 10k followers ...
@@DonClapo it’s going pretty crazy, to be fair! Most videos getting hundreds and thousands of views, their recent video on mother sauces has gone pretty damn viral, they were on a BBC One cooking show the other week too - defo hitting 1mil subs in 2025.
One of the best videos on this channel. Amazing stuff.
We had to wait until 24 Dec for the best cooking video of the year but it was worth waiting for. Thanks
Not including Noma is criminal
The shtick of Noma is growing and fermenting their own ingredients
loved this. Please do a part two!
This is one of your best videos, and you guys have made some pretty amazing videos.
entertained start to finish, well done!
Would love to see a by country breakdown video with this format. For Italy, America, Japan, etc.
I think this is your best vid yet, the history was fantasticating. I would love a mini series of dishes with rich history.
Recently discovered your channel, love it. The quality information and cooking technique talk is really appreciated. I think it would be awesome if you cover things that René Redzepi has done with Noma getting into the rating world at a young age.
Awesome video guys, really enjoyed this.
10:35 "Fois Gras .. cruel the way they do it." I'm a bit surprised at a chef saying this. Fois Gras got a bad rep about 15 years ago from city greenies who don't understand birds or farming. Birds can't chew their food, so when they eat a fish, say, they jam the who thing down their gullet, and they have evolved to do this. Unlike us mammals, they have separate breathing tubes and stomach tubes. Search on youtube for "bird swallows fish" to see this. So when these greenies who had never been out of a city saw the fois gras feeding - filling the gullet - they anthropomorphised the process and imagined themselves choking. It's no crueller than any other farming method (i.e. the "cruelty" depends a lot on the quality of the farmer, not the process.)
goodness me looking forward to this from Fallow. Are they the best in the UK? I think they are. I,m not fortunate enough to have experienced their food but from what I have watched their amazing.
Stevie in Fife.
Thanks Stevie, Merry Christmas! 🎄
@@FallowLondon And a Very Merry Xmas to you both too. Remarkable channel you have. I have honestly never seen skills and knowledge from a you tube restaurant that high ever, I'm ex Army and standards still stay with me 24 years on.
Stevie.
Best cooking channel on the tube! Currently in the middle of preparing the turkey recipe for Chrissy day. Im sure it will be amazing!
@@gethboy For sure these Gents have it spot on. No nonsence, no snobbery and such a captivating channel. Bet their Restaurant is full everyday without effort.
Stevie.
I’m an apprentice from the eighties in Alsace , first jobs skin eels ,wild boars ,dears ,kill and gut trouts , make Savarin , in charge of the garde mangé and dessert section … I’m a child of the Heaberlin Westerman Jung era , I love watching you broadcasting the technics the detail it’s all genuine makes me feel nostalgic.
This is a great channel ,clean as it is but please before you go yanks cover more of the old continent there is so much more over here to explore …. go medieval !people need to know where it all began Taillevant would be great and a wowzer challenge , you guys would have a blast at it …
Anyway Kauffman and Ripper are French no point covering French exiled chefs who exported our gastronomy its a bit of a dead end …
Cant wait for your next video, did Gary take the bones home ? I love a good honest review … he needs a drink…
I have truly enjoyed this countdown to the 2020s but I must agree with other replies Northern Europe has great dudes so does eastern and North Africa the med and anything but the states is a greater idea , we don’t need more pulled pork try a persillade de jambon or à rillettes de porc instead …
You guys Rock
Freddie.
Loved this - can see you put effort into the research and preparation
This really it the best cooking channel I found so far.
Loved every second of this, especially as it outlined a lineage of chefs over the decades from influence and training in British cuisine. From Paul Bocuse through the Roux Brothers, Marco, Gordon, and Claire.
would be fun to watch this as a series. Thank you for the education chefs!
La poularde demi deuil (half grieving chicken) is named as at the time for widows they must first grive in black clothes and after a period they were in half grieving. In half grieving Grey clothes were possible or not completely black. The poularde is Grey with the truffes under the skin hence the name. Great channel and videos! Regards from France!
Awesome ❤ Demi Deuil
Keep up the good work chefs, very knowledgeable videos
This is unbelievably good on a various different levels. Such a Christmas gift.
It’s kind of amazing to see the evolution. Because these ingredients have always existed abd yet there has to be someone’s bizarre spark of inspiration to create some of these dishes. I might attempt the 60s mullet dish just to see if I can make something like that. Amazing video.
Jean Louis Palladin was my inspiration to start cooking French. I was too young to have worked for him, but I tracked down 3 key players of his former army and worked w/them.
You way boys are going with your channel and your restaurant you will be the 2030 entry of the next 100 year list.
a great series would be to explore the work of a particular chef who is just below the mass market radar. Not as famous as the Gordon Ramsays and the Thomas Kellers, and take an overview of their style, then in depth on their signature dish.
I would watch the hell out of that, especially if it was longer format and designed to let the watcher cook along with you, in the way you did the recent Tortilla video which may be the best piece of culinary youtube I have ever watched. In fact, when coupled with Makinson's reaction video, I think it is THE best culinary video I have ever seen.
Anyway, this was an absolute banger, and a merry solstice to all of you, your families and friends, and of course your exceptionally talented kitchen elves.
Such an amazing line up. Thank you for bringing a small group of fantastic dishes to the screen
What. A. Video! Top class, lads. But you've opened Pandora's Box now, haven't you? Time to go continent by continent, region by region with this idea. Brilliant work, sincerely
What a trip down memory lane. Show us the first non European 3 star dish next!
Part 2 must come soon 🤔
I wish you guys every success in life, the effort and heart you pour into everything is palpable.
Nice one, Chefs, this is the best video yet 👏
Chef Marco is the man and he proves my point on how Michelin stars don’t make a Chef great it’s the drive, creativity, love and passion that you have for your craft. The respect for the Farmers, the people who actually grow your beef, pigs, fowl and the fishermen who are out there making you the best product and produce and harvesting the best quality seafood because they love what they do and as Chefs we value and appreciate the hard work that they put in so we can create the best food for diners. Michelin stars don’t mean anything. Cheers
That was amazing thanks guys ❤
Superb - this Channel will grow into a Mighty oak.
Love your longer form videos guy. Appreciate the time and effort. 🤙
You’ve put an amazing amount of effort into this video. Much appreciated. Well, you did get to enjoy the dishes you made which I’m slightly jealous about. 😅