@@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
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.
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.
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.
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.
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.
@@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.
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!
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.
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
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!
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.
From my own homecooking journey I've learned the most from going through Daniel Humm's recipes, so it would be intriguing to see you tackle something of his. Or something from Magnus Nilsson, Rasmus Kofoed or Esben Holmboe Bang for a modern Scandinavian dish.
On the eastern seaboard of North America it was commonly served in prisons. Mind you I expect it was also pretty nasty. If you've ever tasted lobster that's a bit off, then overcooked, you will know lobster is at that point far from good.
Raymond Olivier has a bit of a cult status in our home because of his boozy pancake recipe which everybody laughs at because it is just DROWNING in liquor. But according to the people who actually tried it it’s the best they ever had. If you have a basic understanding of French I warmly recommend the video.
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.
The road maps would have been more helpful than people think. The Allies, with their huge Industrial might, made the strategic decision to destroy French/German rail infrastructure, denying it to the Germans since the Allies knew they could fall back on using trucks.
Do some Nordic food. Having tried some of the greats in France and close by I feel that the farther (geographically and cuisine wise) from France the restaurant is the harder it is to get Michelin stars. I'm of course very biased but I feel that even the local Bib Gourmand places here in Helsinki serve better food than the one Michelin star places in France.
to have a Salamander at home 🙄 how to recreate / make do with a flippin' standard oven ?? Help me out , please ( Not for Lobster, grin , more for how to best flash broil whatever ? ) Suggestions , please 🤔
So. If you don't have any restaurants with Michelin stars in your area. It doesn't mean you don't have good restaurants, it means you aren't a tourist destination. Because Michelin only reviews travel destinations. Food for thought.
That is what the Michelin guide used to be. There are restaurants with multiple stars located in rural or remotes regions that are not touristic at all. Like KOKS in the Faroe Islands.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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
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.
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.
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 a *great* idea for a video.
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.
This was so much work and effort... highly appreciated!
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.
What a fantastic idea for a video. Merry Christmas guys!
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.
Could watch you guys cook for hours. Amazing video. Thanks.
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.
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!
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.
Part 2 must come soon 🤔
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
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!
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.
More of this epic journey
Excellent content lads well done
You way boys are going with your channel and your restaurant you will be the 2030 entry of the next 100 year list.
From my own homecooking journey I've learned the most from going through Daniel Humm's recipes, so it would be intriguing to see you tackle something of his. Or something from Magnus Nilsson, Rasmus Kofoed or Esben Holmboe Bang for a modern Scandinavian dish.
Fun fact, lobster used to be poor man food. One of the first labor unions of housemaids explicitly fought to outlaw paying in lobster
On the eastern seaboard of North America it was commonly served in prisons.
Mind you I expect it was also pretty nasty. If you've ever tasted lobster that's a bit off, then overcooked, you will know lobster is at that point far from good.
Great vid!
Superb - this Channel will grow into a Mighty oak.
I 100% have to eat at fallow or one of your spots next year, the best in the UK by a long shot, great vid as always.. merry Christmas chefs 🙏🏾
Ate at Roe restaurant in October
Very lovely place. Awesome food and even better service
Awesome history lesson! Great job Fallow fellas! Noticed that somehow all these 3 stars are not crossing into Central and Eastern Europe techniques.
My fav chef is 100% Magnus Nilsson from Fäviken. In my opinion made modern Nordic cuisine less pretentious.
Amazing.
God I love this channel
Wicked video! So interesting.
Don't forget Fanny Cradock - probs the first celeb chef UK
great video
Can you make Gary Rhodes bread and butter pudding? That shit is incredible
Herve This should be mentioned!
Raymond Olivier has a bit of a cult status in our home because of his boozy pancake recipe which everybody laughs at because it is just DROWNING in liquor. But according to the people who actually tried it it’s the best they ever had.
If you have a basic understanding of French I warmly recommend the video.
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.
you are legends !
The road maps would have been more helpful than people think. The Allies, with their huge Industrial might, made the strategic decision to destroy French/German rail infrastructure, denying it to the Germans since the Allies knew they could fall back on using trucks.
How about the boys remake of the dishes in their individual styles, showing how they would do it differently 🎉
Is it just me or did the dishes from the 1920-1960s look better/more appetising?
time to get hungry again
Without homemade stock is this kind of cooking even worth doing? It seems so important
Do some Nordic food. Having tried some of the greats in France and close by I feel that the farther (geographically and cuisine wise) from France the restaurant is the harder it is to get Michelin stars. I'm of course very biased but I feel that even the local Bib Gourmand places here in Helsinki serve better food than the one Michelin star places in France.
to have a Salamander at home 🙄 how to recreate / make do with a flippin' standard oven ?? Help me out , please ( Not for Lobster, grin , more for how to best flash broil whatever ? ) Suggestions , please 🤔
guys you missed p Kaufman's trotter dish
Get a McDonald’s advert before as Fallow vid! RIP
Would love to see you gents presenting Masterchef: The Professionals.
29 pounds a kg !!!!
I'm a lobster fisherman we are barely getting 12 pounds a kg most of the time.
It didn't start with Marco and Gordon, it started with Fanny and Johnny.
gordon ramsay Love
Co-host?? 😂
👍👍👍👌👌🙏🙏🇬🇷
what are you making
So. If you don't have any restaurants with Michelin stars in your area. It doesn't mean you don't have good restaurants, it means you aren't a tourist destination. Because Michelin only reviews travel destinations. Food for thought.
Eh, I don’t think any restaurants in my town deserve a Michelin star
@Android480 😆 well that's always a possibility too
No.
Nord Italy le calandre 3 star Michelin ⭐⭐⭐
That is what the Michelin guide used to be. There are restaurants with multiple stars located in rural or remotes regions that are not touristic at all. Like KOKS in the Faroe Islands.
Why over power the best chicken in the world with truffles !!!!!!
You boys are the best