Food Legend Chef Andre Soltner's Pike Dumplings Recipe

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Listen up, aspiring chefs: if you want to be the best in the game, then aspire to be like Chef Andre Soltner. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine and receive every food award out there, he missed four days of work. Yes, you read correctly, only FOUR DAYS missed in 34 YEARS.
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Опубликовано:

20 окт 2015

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Комментарии : 123

@jphonevids1065 6 лет назад

when a chef like this says "the best is pike" they really, really know what they are talking about

@theblobfish9614 2 года назад

Pike is such a great fish. I used to release them because they are so boney but now i found a way to fillet them that made it one of my favorite fish. They have a really nice buttery almost nutty aroma that really sets it apart.

@adamtier3263 2 года назад

The school is truly blessed to have a culinary legend like him offering a wealth of knowledge and expertise.

@David-qd3ff Год назад

I adore the reverence that Gabriel has for the chef.

@cozyvamp 5 лет назад

Wow. This is amazing. With everything so "cutting edge" in cuisine these days, you forget how the simple, classic building blocks can go together to make something so delicious and elegant. Just beautiful.

@Mbadly 4 года назад

You mean butter with butter and cream with fish on the side. Nothing can go wrong with that much fat. fking awsome

@briangurka8085 2 года назад

That’s Lyon cuisine for you!! I’ve always called it French comfort food

@internalmartialpath 8 лет назад

I knew about Lutèce. I mean it's French/Roman History, but mostly, it was in Asterix comic books ;)

@thagomizers6329 4 года назад

This man is the embodiment of what every chef aspires to be.

@julienbloggista5155 6 лет назад

I watch this from time to time when I feel a little down... Andre and this very nice lady who interviews him never fail to get my spirits back up. Also I made this recipe doing the sauce the way he does a number of times and it is absolutely amazing. Like he said. It’s a good dish.

@thecook8964 Год назад

Nice lady is Gabrielle Hamilton, a chef in her own right

@joshuamervis 8 лет назад

That man is a MASTER. Watch the presenter's face - she's impressed/psyched at various points in the video. Bravo!

@areujokingme 8 лет назад

+Joshua Mervis the "presenter" is Gabrielle Hamilton, dude. She's a master in her own right. That's why this season is about her.

@TheNomnomnommer 7 лет назад

a little saffron he said

@lancebaker3132 6 лет назад

About $18 worth

@leoselovuori4801 6 лет назад

I literally never used so much saffron

@markwoldin162 3 года назад

I had the pleasure to eat at Lutéce twice in my life. Wonderful. I was treated so well by Madame Solter. She took our coats, stood us to a cocktail while we waited. Perfect, warm, friendly atmosphere.

@tpo1342 3 года назад

Love this video! A true legend. Fyi, the nice lady interviewing Soltner is Gabrielle Hamilton- one of NYC's finest Chefs.

@wilfredruffian5002 3 года назад

The greatest chef of the 20th century, hands down. Lutece was magic on so many levels. I still think fondly of the two sweet ladies who greeted you and incomparable coffee. I now regret that I never ordered the quennelles

@ardentdfender4116 4 года назад

I've seen this first made on the season episode and it was just just such a warming scene. This though has to be one my all time most favorite dish ive ever seen made ever anywhere as there is so much technique at work in making such a rich flavorful dish as this. As well i have to dedicate the time to try and made this dish and there in learn it as my own. Such a Master Chef Andre is.

@trippyvenus6062 7 лет назад

I could watch this twice a day and...I think I will! He's amazing, seems like such a sweet man :)

@alanvonau278 4 года назад

French "gefilte fish" 😋. Those _quenelles de brochet_ look really delicious.

@shawnhampton8503 4 года назад

What a legend!!! Love this man.

@civilizeddiva 4 месяца назад

Informative and Chef was a joy to watch. Thank you.

@jennifercarr7351 3 года назад

I never tire of watching the humble masters of the kitchen. Some of the new chefs are all introspective and intellectual food snobs

@chefjameso 4 дня назад

92 years old and still with us. imagine the food and wine he has eaten ... diet food is a recipe for an early death

@CJDubbs 7 лет назад

This looks absolutely amazing

@GosperTYVS 2 года назад

This lightseed being passing on his knowledge and wisdom , I thank and am grateful for this experience !!! 🌟🌟🌟🌟🌟💚😋😊🙏🏼

@p0giboi 6 лет назад

Speechless.......

@deniseesposito7315 3 года назад

I was lucky enough to get what turned out to be a private lesson from Chef Soltner at The FCI. He showed me omelette making.

@theblobfish9614 2 года назад

Gonna try to recreate this with pike from the river next to my house and crawfish from the same river. Both is easy to catch and appears in abundance and this truly does look like a really great dish. Cant wait until pike season starts

@piobairesicago 6 лет назад

Bravo, M. Soltner. Bravo.

@Imajin 4 года назад

Omg! That looks so good!

@bovko1 7 лет назад

The amounts of butter and cream in this dish are off the charts. It looks, and probably tastes amazing, though!

@saifmanman 7 лет назад

but hey, that's french cooking m i rite? lolol

@TheArtificiallyIntelligent 8 лет назад

"And it's easy to do it."

@sittttam 8 лет назад

+fwapcom thought the same :D

@CavemanTravels 8 лет назад

+fwapcom You know what.. I am going to try and make this dish when I have the money.

@sundarpichai940 8 лет назад

+61third I don't know....it looks like the type of dish you'd spend $200 on for ingredients only to ruin it and make something inedible.

@animaladam5 8 лет назад

Try 30 bucks...

@sundarpichai940 8 лет назад

No, definitely not $30. The recipe calls for two lobsters and a pound of pike. He also tossed in about half a container worth of saffron. Usually when someone cooks with saffron, they count out six threads and bloom it in water, but this guy made it rain saffron.

@orion8835 Год назад

I have no words. ❤

@Goodwithwood69 8 лет назад

Many a good tune to be played on an old fiddle!

@DT-lq1ds 4 года назад

That sauce looks phenomenal

@kevod09 5 лет назад

wow, I remember I had this dish in Lyon,in some local brasserie , Fish quenelles, not sure if it was pike or perch , and I think the glaze was maybe a Sabayon and then gratinated with the local speciality cheese, but could have been a Veloute sauce nape over it and Gratinated , anyway was just amazing , so simple, fresh and clean flavours, not muddled about with, so memorable .

@jeromefleury1060 5 лет назад

It was probably quenelles of pike with Nantua sauce, a recipe typical of Lyon gastronomy. Nantua sauce is a bechamel sauce with crayfish butter. Quenelles are baked in the oven with or without cheese. If there was cheese, it was probably Emmental or Conte, The Conté is more expensive but more tasty.

@WaltzingAustralia 7 лет назад

Well, it's easy to see why I have loved quenelles whenever they have appeared on the menu. So much butter and cream. Wow.

@beehead5661 6 лет назад

Skip the desert and you've made up for it!

@sammyswank 7 лет назад

I think this is my favorite video

@fevronija 5 лет назад

An artist in action..

@rikkiroxx1430 3 года назад

A Cardiologist would love to have this as a last meal..

@markwoldin162 3 года назад

"It IS a good dish. And easy to do." Ha ha!

@curtrochon2732 2 года назад

Wow. Yes, please.

@daswhitney 3 года назад

Wow.

@popcornt111able 7 лет назад

I've never seen a chef use so little butter :O

@TheMiningSock 6 лет назад

gavin zhu it's the old age I bet

@MJC69800 2 года назад

I miss lyon and foods, it looks easy but it’s a long process. So tasty and you need so much bread to dip it in the sauce. we serve that dish traditionally in BOUCHON LYONNAIS. Must have if you visit Lyon.

@briangurka8085 2 года назад

Lyon is one of my favorite food cities. It really blew me away

@briangurka8085 2 года назад

Had this dish in lyon (which is a top 5 food city for me in the world, just my opinion of course)

@flipingboredcritic 7 лет назад

wow

@akos87 2 года назад

does anyone could find the written recipe somewhere? its not available on the link anymore.

@chefjosswiththepot3464 5 лет назад

The master

@heart.. 4 года назад

❤️

@karinekhachatrian4847 4 года назад

receipe site is not working. does anyone have it?

@nope24601 Год назад

The recipe is no longer on your website. How can I get it?

@areujokingme 8 лет назад

Gnarly, down to earth dude. Sexy dish.

@theblobfish9614 2 года назад

My fevorit part is wenn he puts the kriem in.

@wesmaly 4 года назад

I didn't know Helen Pierce from Ozarks was also a chef

@JBugz777 3 года назад

You can tell he can make this blindfolded

@mightisright 3 года назад

It may be easy to do, but few want to put in that much effort.

@lcflcf1 4 года назад

Very good retirement ! Inpiring

@andreibogdan81 Год назад

Nooo, the recipe link is broken :(

@BicudoAlex 4 года назад

The recipe link is broken. Any has it?

@thefishfin-atic7106 4 года назад

www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe

@sebastianng5801 Год назад

Saffron worth my monthly rent in this

@qianqianxing3167 6 лет назад

The link to the recipe is invalid. Is there anyway to find the recipe?

@thefishfin-atic7106 4 года назад

www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe

@yazidelghadari365 4 года назад

Je suis Lyonnais et les quenelle c'est la vie

@CavemanTravels 8 лет назад

6:00

@briankofke 6 лет назад

I thought I could cook. I know nothing.

@lukasnn4363 6 лет назад

were can I find the recepies

@thefishfin-atic7106 4 года назад

www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe

@swedesam 3 года назад

I would toss some pasta in that lobster sauce after baking and top with the finished pike dumplings.

@thanhluu3143 8 лет назад

5:40

@MalakianM2S 6 лет назад

I knew about Lutèce and I'm not even french, I blame Asterix.

@octivesoulyo 3 года назад

Yah .. he dont care how hot it is in there. 👏 and he does it for pleasure 👏👏 thanks for reading

@williambarnett9719 4 года назад

the recipe link is dead

@themusicgym6764 4 года назад

www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe?rq=Pike%20Dumplings

@briangurka8085 2 года назад

Just attempted this and COMPLETELY failed. Sauce was fantastic though. I used crawfish instead (which I believe is traditional) cooked for at least 2 hours and it was as rich and deep as you’re thinking. The quenelles on the other hand, totally ruined them. Maybe my panade was not made correctly. My final product was too loose and they were not maintaining their shape in the water

@themusicgym6764 4 года назад

Divine X for those looking for the recipe link use the below and good luck with the recipe :) www.mindofachef.com/blog/2015/10/07/food-legend-chef-andre-soltners-pike-dumplings-recipe?rq=Pike%20Dumplings

@andrecoltrin 7 лет назад

In the recipe they omitted the Saffron ? any ideas why ?

@MrYoumitube 8 лет назад

Yum but crab and lobster are a little over my budget...

@AromaticVendor 6 лет назад

Then don't make it?

@trefod 2 года назад

Very french to take a cheap fish and garnish in an insanely expensive sauce. It's all about the sauces.

@AkshayGovind 4 года назад

Did he just rip and cut that lobster apart live?

@T.kazuya 4 года назад

This old shef has a nice tarent for cooking

@Benchcreature 8 лет назад

'They don't have blood, so they don't feel anything'........

@Tempest374 7 лет назад

"I'm not sure its true, but...."

@xserenityx7565 5 лет назад

Actually, they do have blood, but it's copper based and they have primitive forms of pain receptors, so technically they don't feel pain, at least not like mammals, birds, etc.

@gillenzfluff8380 6 лет назад

So not pike then.

@frenchie1132 3 года назад

Everything alive feels pain!

@danbert6039 Год назад

it's really not true. there is a very specific way to kill a lobster.

@jpallen719 2 года назад

Young chefs have no idea the level of qaulity and experience these men had, cooking was like the military when they started… no glamour at all. Soultner, Pepin, Franey……don’t make them like this anymore…..

@murielgarbin1961 Год назад

Tu parles trop papy,passe à l'action

@respireparlenez Год назад

Lutece. Such a lack of culture…. Only in America!

@juxbertrand Месяц назад

Beauf - t'es un beauf. Qu'est ce que tu connais à l'inverse de l'histoire des Etats Unis...Premières nations, grandes batailles, explorateurs...rien en fait.