Michel: Consommé de Boeuf à la Royale Marco: Add stock pot and a bit of olivol. Gordon: Add a "touch" of seasoning and a "touch" olive oil. Heston: Add some liquid nitrogen and use edible cocktailglass made of sugar from outer space. Jamie: Just chop the whole fing up innit.
@@jellohooter135 As a french, it is always a tiny nob of butter... tiny nob is a scientific amount, very precise that may be betweend 20 to 175 grammes :)
Coincidentally Heston has a show where he made consommé. What he did for chicken consommé is he make a stock, freeze the it then let it melt through muslin cloth.
@Damage in a French kitchen, 'commis chef' Is non sensical. 'Chef' is literally 'chief' or 'boss' in English. The rank is 'commis cuisinier', literally 'assistant cook'. French kitchen is organised like a mafia family. From top down: Chef (Boss), sous chef (lit. Under boss), chef de partie (captain of a crew, boss of a section), commis cuisinier (assistant cooks, made guys that finished apprenticeship), apprentice (associates, pledges wanting to join the family). Lol
Hestons beef consommé would take about 3 years to make. “First, you’ll have to pluck the whole cow with a little tweezer, the pinching feeling will give the meat that extra flavour”
Sr. Michel Roux Jr. I did this Beef Consomme in a few minutes ago here in my house, with my family. Here in Curitiba, Paraná, Brazil the caviar cost expensive. So, I don´t put it. I want to say thank you very much about your recipe. Thanks a lot. ricardo m l rezler.
Ok just exclude the few fishing regions somewhere in Russia but in most of the world it is a luxury item. Maybe it differs in costs around the world but still it is not cheap at the most majority of places. @@porp109
2:51 "You look fed up?" "Yea alright Michel, give it a rest mate. I was out me nut last night and only had an hours sleep coz you wanted me to come in and help."
"you look bored" I am, honestly Michel I am sick of being held captive here against my will, simmering consommes and using a baller to waste 95% of a carrot.
I Love how Beautiful, and Artistic, and Romantic Culinary can be! It's wonderfully charming and exciting all on its own. Thank you for sharing this! ♥️
Nah there is a lot poncier dishes than that but I get what you mean he probably charges at least £25-£30 just for that considering the amount of caviar on it
I had a similar consumme over a stack of these really amazing tomatoes in a French restaurant and the sauce made the tomatoes taste like pieces of beef. It was so weird yet so amazing at the the same time. Definitely a memorable experience for sure.
@@CooManTunes so classy that he was involved in a class action lawsuit for stealing his employees tips or not paying them. Still a great chef but I don't think Gordon's had that done to him. Plus classless idiots don't usually 3+ Michelin stars.
@@joshuajackson7596 Classless idiots do get 3+ stars. Case and point = Gordon Ramsay. That 'class action lawsuit' was unjustly forced against Michel, as if his employees didn't know the job they applied for. :'D Loser. It doesn't mean he was wrong. Corrupt justice systems are no secret.
This man is one of my most treasured inspirations to cook, along with MPW and others.... AND the reason why I left the industry. It's really not worth it unless you're doing stuff like this often for celebs paying thousands. There's no market for dishes like this except for the extreme elite (Gates, Zebos, #1 actors/musicians/artists etc) - Yet and I can say there is hope, this dish is recreatable at home.. minus the gold and caviar, unless you have and can afford it. But on the whole it's a home dish, just ultra advanced.
I’m sorry, but I’m afraid I have to disagree with you here. I’m an amateur home cook who, while well off I suppose, is also not a millionaire. So yeah, maybe I have to save restaurants like Le Gavroche for only special occasions and maybe I have to save up to dine there, but that doesn’t mean I can’t do it! You don’t have to be a billionaire to either eat or attempt to recreate beautiful dishes like this Consommé! There is a market. So many chefs these days are taking the best of classical, “Royal” cooking and bringing it to a more approachable environment for the younger generation of diners, of which there are many. They may not all be billionaires, but that doesn’t stop them. Or, should I say, it doesn’t stop us😉
I'm almost ashamed to write this due to modern cuisine. If king was hungry he would eat scrambled eggs and regular soup. Feedeing someone who is not actually hungry is really worth medals. A big praise to chef roux for being a good personality and enoying his work, and being verry god at it.
Impressive! Though I kind of matched it with a ferrero roche, a sprinkle of skittles, then topped with a piece of toblerone and a splash of lemonade. Pukka!
I love how when he does it, the process is slow and meticulous. I would love to see them do 150 of these for a service. Absolute beautiful chaos I’m guessing
Tommurphy3188 they would do alot of prep over the 2 days before the banquet of 150 people So the custard would be cooked the day before and the beef consume would be prepped the day before aswell
+yashouberry Do you think his dad and uncle might have taught him a thing or 2.. I think I might have gotten a deep fried mars bar from them. Roux Bro's Chippie... Cardiff
Possibly so, even more so if one was to do this at a banquet as he mentioned previously. The time and preparation involved prior to service then the plating up and being under pressure too!!
@@Andre-mg9pn Yes they are. But that metal is covered with a food varnish to keep the caviar from any direct contact with the metal. In some cases you use a thin layer of gold but usually it's just an inert varnish.
For whatever reason I still don't know, nobody ever makes royales anymore, there's only two videos online despite there being dozens of royale recipes in Escoffier's Le Guide Culinaire
Its because fat binds to proteins. You can also just use eggwhite to cleanse a beef stock. But the beef adds more flavour to the consommé 😊 I made a beef consommé at first 6 months of culinary school for The eksam as the starter. Top grades (had to do a starter and a main course) 😊✊ nowhere near this level tho 😂
Read the misleading articles again. They quote the minimum wage for people over 24 yrs old. But, they don't mention that the average age in that kitchen is 22 (I was there from 23-25yrs.old and there were only three other people older than me, including the Chef) making it sound like they were flouting the law. They didn't even give the age of the 'whistle-blower' when he worked in Gavroche. A couple of staff did not have their rate brought in line when they turned 25 as an oversight in the accounts department and every dick with half the story gets on Michel. Chef Michel is one of the best and fairest chefs I've had the pleasure to work under in over 2 decades in the kitchen. I've seen this man wash pots and pans, work the section for service, cook food for staff, be in the kitchen at 8am with us (some other 'celeb' I worked for, stroll in at 11 and be gone by 2... to reappear at 7pm and spend most of the evening service on the phone...) and finish at 11pm-11.30pm with us. Every morning he's on the butcher's block preparing the day's meat. Every recipe coming to him in small plates for approval. How he keeps trimmed? He's running around Hyde Park for 2 hours on the break while us guys half his age sleep, or at least try, anywhere we can get comfy. The man's rich (he was driving a TVR TUSCAN when I worked under him), he doesn't need to do these but he's a working man that worked for his place and respect amongst chefs and professional cooks. Sorry for the rant but I CAN'T BEAR slander on this man. He's a good guy.
@Sinsearach you know him personally? Let me guess, your one of the young cooks that had the daydream blasted out of your head of what it takes to be a proper chef in the kitchen. It's ok, no need to be bitter. Plenty like you. You didn't get shafted, just not for you.
I just wish they paid their staff better. I know this is an industry wide thing, especially in Michelin starred restaurants but it still shouldn’t happen. Servers deserve their tips and workers should be paid fairly.
All the places I used to work paid good and tips always for staf. In Michelin star restaurants the knowledge is best salary even if they do not pay some special wages.
Sometimes, a warm & conducive working condition that is nothing like Hell's kitchen is so much worth staying & overlooking the tips part..coz, any place with a world class chef, offering you room to learn & grow is so vital for yr career development, and that is the required knowledge you actually need for an even bigger pay packet, if you are looking into mainly the remuneration part of yr job..honestly, I would love to work with Michel Roux Jr..look at how relaxed his staffs are..the atmosphere in his kitchen is so welcoming, you'd probably don't ever want to stop working with him 😜!
I have made consommé many times but alway cut the vegetables into long julienne then mix them with egg white to make a web like structure to pick up the impurities. I never used beef. I like this version more dicing the vegetables and the addition of beef.
OK my impressions and questions: 1) Will the consomme melt the custard if this is served hot (is it?) 2) The crystal clarity of the consomme is lost in the abundance of the other stuff in the glass. 3) The chef is cute with his French/British accents. 4) Hot how he and the apprentice leered at each other.
Me thinks this is served not piping hot..the custard is quite like a creme brulee & will hold its shape..the consomme clarity does not get lesser coz the vegetables added are not mushy balls..and they both did not give leering looks, it's just an innocent look betwn a teacher to his student, or even a father to a son, since Michel Jr only has one child, a daughter..so let's not read more into something which is innocent by nature just coz we are increasingly living in times that is fast losing its innocence with social media & the internet..so I hope, that answers ur questions..
@Nosferatu Zodd you should do some reading, because you're talking out of your ass. London has some of the best restaurants in the world. Some of the most iconic chefs in the world. Britain has produced some of the most innovative and decorated chefs in the world including: Gordon Ramsay, Marco Pierre White, and Heston Blumenthal. Also, the Roux family is French.
The stockpot is the container, not the liquid. Fish stock will not have the texture and flavor of caviar. Not everything fish tastes the same. There's a reason the cost is quite high.
Go away. It's some beef stock with a posh French name. Just pretentious crap that morons pay good money for in posh restaurants. Give me an entrecôte any day over this. It doesn't even look appetising as a broth as it has barely any colour to it.
