Crêpe Suzette with orange & Grand Marnier by Thijs Vervloet at 2 star restaurant Colette De Vijvers
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- Опубліковано 23 кві 2022
- Colette De Vijvers is one of Belgium’s most promising fine dining restaurants. Chef Thijs Verloet serves classical inspired dishes with outstanding produce in one of the country’s most beautiful dining rooms. The views on the lake and the forest surrounding the restaurant are hard to beat and the chef’s seasonal specialties can’t missed here.
In this video, chef Thijs presents one of the classics of the French cuisine: delicious Crêpe Suzette with orange & Grand Marnier.
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For those of you wondering why he didn't serve the third crepe....If it's not right, you don't plate it.
First, when he flipped it he ripped it. Second, when he opened it to coat it and then re-folded it, he folded it inside out. So it was not displaying the beautiful brown outside like it should. This would have caused it to stick out like a sore thumb on the plate, thus taking away from the beauty of the plating.
Crêpes Suzette ist the best dessert in the world. You can wake me up in the middle of the night for it 😋
Those segmented oranges look unbelievable. 🍊
Supreme d'orange. You peel off the skin to make it even better.
Love your version of crepe Suzette ❤
Thank you, chef!
No Grand Marnier?
Beautiful well done chef
Looks delicious🙂
I feel sorry for the 4th crepe!
Those go to the chef
@@HTMLguruLady2 Good on him!
Great dish!
Thank you 😋
Of the two presentations of crepe suzette so far, this is the more technically superior, but for me, the dining room presentation one, although much sloppier, was entertaining as well.
Amazing!
Yes!!
Wonderful.
Stop scratching the pans. Use wood or silicone spatula. Respect your equipment.
Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.
Take a halve lemmon on a fork
Wow! Wow! 🎉
No cats watching? No flaming orange peel spiral? No way!
BRAVO chef, looks beautiful.
Yep, all chefs have asbestos hands! I've made this, I know how hot that caramel is, in fact caramel is one of the worst burns you can possibly get (yes, even worse than hot oil)
Not sure about this technique, allow the caramel to develop slowly along with orange juice and the crepes added to the pan. But what do I know....
Lekker hoor en wat mag ie kosten?
What crepe pan is used here?
I have see many video of this restaurant, for sure there is only 2 chef?? Where is the other🤔
Great dish indeed - out of curiosity, what camera do you use?
Fujifilm XT-3 👍
That noice in the background 😮
Ahhhh the metal on the Teflon coating brrr...
❤
🎉🎉🎉
did I miss something? what was in the bottle that he squirted on the pan?
Grand Marnier - orange liqueur. Cointreau should also work.
Grand Marnier
I love really thin pancakes.
why use metal utensils on non stick pan?
Better question: why do you use non stick pan instead of carbon steel or cast iron if you are a pro chef?
That whole thing is your name?😳
What about the other two crepes?! 😥
Chef's treat!
...he has no idea...he has right colour for award though
Not exactly how they do it in France
RIP to that pan
Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.
😢😢😢
I made hundreds of them. This is the first time on YT someone shoes the right way how to make them. Well done.
So other professional chefs on YT are not making them right?
@@evgenidimitrov7790Yes, because they’re not serving theirs with any arrogance…
Por favor en español no entiendo nada gracias
Wrong laying. Should start open, fold and fold again. With the colored side up. Not some with and some without.
Cambia lavoro
The editing is getting better too.
You hate to be a pastry chef with this on a la carte, trust me.
Why does every dessert need an ice-cream nowadays?
Props for putting an old cool dish on the menu!
Nope sir, this is not the "good" ones ! Not enough sugar, not enough butter, need also lemon juice, and Grand Marnier, Cointreau and Cognac ! AH too hot heater. Need copper pan on alcohol flammes.
Michelin Star chef? Made a fucking mess of one of the pancakes and didn't wipe up the mess he made on the surface.
The French are playing around with food like as always..
They are Flemish Belgians.
@@Ravencroft81.. it has been spread apparently
Is not a good idea to cook when you are in bad mood!!
Too much of sugar... Looks like you are doing it first time
Your technique lacks carresse, also metal spoon on teflon pan, big no no. And the 2 crepes you wasted would be charged to you in any michelin starred restaurant
You lost me with nonstick poisoning pan and using metal spoon when applying butter-Who the hell gave you Michelin ⭐️
lol
It really won't work, it's all just posing and farting, he has no idea how to turn and what's more, he "murders" the recipe, don't turn the sugar into caramel, that's why everything sticks to him and it's hard to turn.
He should go back to school and learn how to really do it!
Who gave stars to this restaurant ? Hilarious , what this guy is doing. First he still have sugar unmelted on the rimm . Then he scrap the nonstick pan with the spoon. And signature dish? Ha ha ha
Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.
Ottima idea mettere le crepes chiuse, per poi aprirle con lo sciroppo bollente che ustiona. E invece metterle già aperte nella salsa, e poi chiuderle con l'aiuto delle pinze o di forchetta e cucchiaio, non era più semplice e veloce l' operazione?
Well he cocked that up ….!! Worst application of that recipe I’ve ever viewed…..!!