for those unsure, the duck is still cooked to a safe temperature although it appears "bloody" . millions of people eat duck that way without any problems, especially so at such high end restaurants.
Duck doesn't have the same risk of food borne illness as other poultry and so it can be cooked to temp. And like all such meats, it's best enjoyed medium rare or medium.
I would only order duck at a high-end restaurant like this. It seems difficult to make properly. Lamb also seems to be difficult. Frequently over or under-cooked in my experience.
And there’s a marvelous way to have duck , and they do it in a beautiful way . But the end theory is the evil company that bought and destroyed. That Chef Escoffier built.
A lot of people in the comments who obviously havnt tried fine French food because they’re 1. Snobbish 2. Closed minded 3. Don’t work hard enough to afford it
I’m sure it was delicious, but did appear quite “rare” for many people’s taste. The eyes are the first sense, and the food’s appearance, presentation, and ultimately texture, affect the dishes appeal. Good flavor is only part. This has been know by chefs for hundreds of years, and separates the Chef from the cook.
My first chef instructor was Paul Gaudette, who worked his way up to night chef at the Ritz in Boston on Newbury Street. His mentor was Charles Banino whom was affectionately called " Mon Pere" by the chefs he oversaw. I think Mr Gaudette taught me the real way to cook and I'll be forever grateful. Amazing talent who seemed to know most of the classical recipes by heart. Just for example, he knew at least 15 different ways to cook peas! Mr. Gaudette has passed away now but before he died, he presented me with his Garde Manager kit including a truffle peeler from Alba Italy. Forever grateful. By the way, I think the Ritz set the standard for fine dining among hotels.
I´ve been there and to Savoy and my take is that if you like old fashion dishes done as in the 70´s, 80´s when many of the world cuisines had not arrived to Europe yet, this is the place for you. Plain meat and poultry served with gravy (complex but gravy in the end) and ABC desserts everyone knows. In summary, boring, dated, uninspiring. We know for sure there are plenty of old fashion appetites and first comers to west end who might consider this the tip of the iceberg cuisine, but is far from truth. Go to Roka, Benares, Lucky Cat, StretXo, etc... etc... and delight yourself with a stunning visual presentation and rich varied flavors from the world.
My first instructor was Chef John Lewis of the famous Olympic Hotel in Seattle. He was classical in training and very French to that tradition. My plug is under his tutalage I managed to "create" a traditional demi glaze. It took 5 days and started out with 10 gal. Stock Point of all the traditional ingredients.
In this video the CHEF talks about ESCOFFIER,well I did a term paper on him while I was in high school, because I graduated early,and Escoffier,was born and raised in France and got a job at the SAVOY HOTEL in London and started working on his books like LE GUIDE,among other books,but before him were other great French Chef's before him,and I went up to the UNIVERSITY OF HAWAII main campus to do the research yes he was Great,but now you have other Great French Chef's and usually the majority can be found in NYC, and they are very expensive as I compare there selling prices for every menu item,and I can produce the same item for a fraction of there price as I am French trained as well, and you would not know the difference, on a blind taste test.Other than French food, the other cuisine that can match French food, are Chinese Chef's because of the sheer population and land mass,Chinese cuisine is usually classified by HUNAN,SCHUEAN,MANDARIN,AND CANTONESE, AND TAIWAN AND HONG KONG WHICH is very different than mainland China, same ingredients but different styles as I don't like it. Only wealthy people go to French restaurants, but for the regular person they will pass,and eat at home.Just like going to a Steak house, very expensive, not worth going when you can go to the supermarket and make it at home. And if you talk to any French Chef,when they are at home, they make very simple dishes for there family.
When visiting Berlin in 1998 I stayed at the Ritz located in East Berlin just off from the Brandenburg Gate. The meals were lovely and the live orchestra played in the early evenings. My room was like a touch of heaven. I was there midwinter and the atmosphere was very holiday like.
Have you tried them? In a place like this, the food is part of the enterntainment. Although I think this would cost £200+ per head just for the duck. But there are some nice "tasting menu" restaurants that do 6+ courses and wine pairings for under £100 per head. It's not for everyone, but I think it's something everyone should try.
No their Roast dinners are pretty good, Yorkshire pudding, a few meat pies and they’ve got pretty good deserts. Good breakfasts too. They can keep the eels n gravy
So you go out for an extremely expensive meal at the ritz and you get to watch them chop up what is basically a mostly raw duck and then squeeze the blood out of it tableside ....lovely. What a complete waste of time and money.
Every activity can be considered a waste of time and money by those who aren’t interested. If it brings pleasure to some then it’s not a waste of their time or money.
@@CloudianMH oh no i dont. I dont want them to loose their precious star so they kill themselves. As most michelin star chefs love the star more than life itself. LMFAO
