A little bit of sugar about 1/4 pound A little bit of butter about 1 full stick A little bit of grand manier about 1 liter A little bit of fire until it reaches 300 C. Then finish with the cognac about half of liter
Don’t know how this video is both over edited and under edited at the same time, but ribs aside this was smooth operation. Caramel is a deceptively tricky skill w i t h o u t people staring at you
Agreed, but I am sure it is included in the price, which is currently converted to $113.00 US per person, going up to just under $145 US per person on January 03, 2025.
That was the most civilised crepe suzette cooking I’ve ever seen. 0:50 Even the cascading sugar from the spoon had a delightful pattern. Man has sophisticated skills.
Might be expensive but hey, what an amazing and iconic dessert in a World temple of Gastronomy. I've experienced this a few times at the Ritz and it's a stunning dessert and not as simple as it looks. The flavours are superb and the theatre is magical. Nice one Luigi , you're an absolute star and hope to see you again very soon.
crep=10 cents, sugar=2 cents, butter=30 cents, orange peel and juice =20 cents, high spirits= a few euros. selling price over 60 euros according to some comments. this is a scam😂
Heavenly!!! I forgot exactly who it was that this dish was originally made for (I think the Prince of Wales, actually, as far as the legend goes), but I believe the story was that he ordered crepes in an orange sauce at a cafe in Paris and a bartender or waiter with some Cognac was walking by the chef with his hot pan on his way from the cellar to the restaurant and they bumped into each other, the alcohol splashing into the pan by accident!!! A good thrashing later for the poor bartender by what was surely a very stereotypically angry Parisian chef and, voila, the sauce was pronounced delicious by said chef and it was served to the Prince who named it after his female companion (wink wink😂). Is the story true? Probably not, but it’s fun!!! Anyways, this looks amazing, and I love the theater of the table side preparation. It’s especially amazing when the alcohol is poured down a twisted orange peel like they do at Taillevent🤩
My favorite dessert, and I even learned to make it almost like Luigi ! But it's so expensive. I have to buy a bottle of Grand Marnier, a bottle of Cognac, then after a few months and that disappears, I start thinking of Crepe Suzette again, and a little voice in my head says 'that's $180 Australian' ! Okay. Tub of ice cream.
It's awesome because it gave birth to modern fine dining, was the main stage of Auguste Escoffier, the father of all modern fine dining, and César Ritz, the father of the modern 5* hotel.
@@ThestaffcanteenThe sauce is skillfully built from its ingredients in front of the customers eyes and double flambéed - it is 90% of the dish, imo. The “pancake” is premade, and not really the focal point other than to act as a delicious sponge for the double flambéed orange caramel sauce aka Crepe Suzette Sauce.
Been seeing this stuff for so long and always turn my nose up at it for giving 2 bites of food makes me wonder if I'm actually missing out because people are always willing to pay so much for this
you would have thought the ritz would be embarrassed by how scratched and beaten up that trolley looks, a brown ink marker pen costs about 50p and would be a temporary fix until they have time to get it re-lacquered but cant be bothered to do that. its a shame as the front of house seem very good at their jobs, the management on the other hand....
@@Thestaffcanteen yeah it is, its all scratched and they dont seem to mind showing that, so imagine what they dont want you to see! go look at other tableside service videos at other places the equipment isnt old and tired looking.
I understand the Pageantry of having something performed in front of you, but if you go to resteraunt based on the idea of what is produced by the expert chef / chefs in the kitchen, I don’t care for a £30 pancake cooked by a waiter who has rehearsed a routine - part of it is the placebo effect which enhances the experience … ‘Gus’ making a crepe with caramel look difficult would just irritate me and kill the idea that this is something special.
