@@TinaHani-qh4lp look at some old french recipes - moderation and fat where two things that did not go together. Some recipes basically push the limit of how much Butter you can add while still keeping the food palatable. It's pretty amazing tbh.
I got my grandmother's original Julia Child cook book, and set about making chocolate mousse. I was a new cook, not too experienced, so I thought (back then) that it was very hard. It was EXPONENTIALLY superior to any other chocolate mousse I have EVER had. (Why haven't I made it in years? I'd forgotten how AMAZING it was.)
As a teenager in the early 70’s, I was asked to make dessert so decided on chocolate mousse. I had very little cooking experience and remember leaving the kitchen to ask my mom how to beat a mousse. My dad had no Idea what I was doing and wanted to know why I wanted to beat a moose since none lived where we were and found it hilarious. I was teased for years.
@@Tristan.Raymond As am American resident here in France since 2004, all I can say is, dis donc ! Putain !! 👀 See, I know better, that's the worst part, must remember to check before I click send. How embarrassing. I'm glad my daughters can't see this. 🙄
I saw a neighbor throwing out bags of older books, the gems i found were amazing, they had a cookbook from a man where my grandfather was from and anytime i make a meal from any one of my old cook books its amazing! If you see older cookbooks take em u can always give em away or throw out later
@@holyexperience1976 library wont take em they have double triples even 5 of thr same books out public libraries in my town suuuuuuck gotta go to other parts of the city for good ones
I’ve seen the chef owner make this in a separate video, and they joy he has in making it is such a beautiful thing! He said that Queen Elizabeth would order it when she would go there for dinner. I’ll have to make it when it gets cold out and it’s the right weather for a rich cheesy soufflé!
@@angelbulldog4934 It’s not about it being hot… it’s too rich to have a cheese, butter, egg yolk, and heavy cream laden dish. If you find that not to be the case, you do you!
@@eldiabloblanco3167 that comment you read saying that was a *joke,* bestie. you weren’t supposed to take it seriously. please learn to make either of these dishes before being so loud
I just (jokingly) commented above asking if there was a vegan version… I’m waiting for the backlash from people with no sense of humor. Those people LOVE to reply to comments!
Much of my lockdown was spent watching the old Roux Brothers program on RU-vid and learning their recipes, like chicken ballottine and of course Albert’s signature, Soufflé Suisesse. I’m not really into eating these old fashioned French classics really but the technical challenge was really fun and gave me so much respect for professional chefs who can churn these out perfectly all night in service. Thanks for bringing back that memory, Sonny. I still feel like lockdown was just last week 😂
Yes, yes they are that great. Absolutely the very best the blueprint to the future chefs up and coming!!! Very grateful for this informational channel!!!
@@1482speedy Yes, really good, but I'm talking about Western-European cooking. Obviously there's no one best cuisine in the world. Kind of depends on what you're in the mood for and what ingredients you have access to.
I wish I had some of my mom’s old cookbooks. As a Gen Xer that’s how we learned to cook. Going thru old cook books and card recipes. Those were the best times
Old French recipes were created by the combined wisdom of Europe's oldest grandmothers and jilted geniuses feuding with each other to make the best dish for a king.
“Fold egg whites gently” proceeds to vigorously stir egg whites. “Fill ramekins 3/4s full” proceeds to fill them 90% of the way… That turned out better than I expected, honestly.
Le Gavroche was a two Michelin-starred French restaurant opened by Albert and Michel Roux Snr in 1967. It closed in 2024, but you can still find its name on pop-ups and in Michel's other ventures.
You know what I hate? People always saying “butter and cream is so bad for you” what I love saying is that you have to spoil yourself sometimes. Of course you can’t eat eat this night and day but you must learn to balance, like everything else in your life. It’s all about balance
Add lots of butter and cheese to anything and it'll taste heavenly. That's one thing the French got right. Their food could use some more flavour though.
Escoffier still does and will always stand up. The foundation of why French cuisine is world renowned… is it any good? Well yeah that’s how it got there. Technique can be intimidating but the payoff is sooooooo delicious and it makes you a better cook.
I’ve dined at le gavroche for my birthday a few years ago. Honestly the best meal / service of my life. I’ve been to other Michelin starred restaurants since and none have hit that high
It's so labor and time intensive. That's what makes it good. I'm not surprised someone tried to stop making it. You can't just get that fast food. And I'm sure people want it cheap because it's just some dairy, flour and salt. It has to be a logistic headache.
