Almost as good as my home made lunch today of bacon sarnie and some reheated chips from the chip shop. And to finish, cold custard, rice pudding and jam
Why you capitalizing Michelin? I've been to many of these political driven awarded restaurants and they were absolute trash and over priced. Don't get too big for your britches mate – most of the stuff you make I wouldn't pay $5 for.
When he started adding all the pre-prepared items I just said, Iβll just find out his restaurant(s), save up, and go there when I make it that way. Whew, loads of work but amazing results. T/y
46 Comments
cheers
Big flex on the chives there chef!
βPortβ getting subtitled as βporkβ is gonna lead to misunderstandings
I made this today, using a slightly different recipe of course, but everyone has their own style. My recipe is as follows:
Pour cornflakes in bowl
Add milk
Throwing all the most expensive ingredients together does not make you a better chef, this dish looks mediocre
To be successful making cooking videos online you need to be likeable and not boring.
fantastic, i would eat this at any time of day, envy the chefs making such beauty.
I've been wanting a recipe to use up my truffles poached in port, thanks mate
Almost as good as my home made lunch today of bacon sarnie and some reheated chips from the chip shop. And to finish, cold custard, rice pudding and jam
how the hell do you pre sautΓ©? what fresh hell/madness is this misuse of language
Truffles, truffle oil and liver. Ingredients nobody actually likes but pretends to. Perfect of Michelin bollocks.
And on step 1 I canβt replicate the recipe – Iβm never happy with my mousse.
This… is ridiculous in the best way possible
M8 read the room, beautiful but weβre nobody here is purchasing that π’
BUSSIN
Wonderful! Thank you for sharing
Ate at Trinity on Friday β absolutely fantastic meal, one of the very best I've had in London.
Fantastic but itβs your talent that makes it look simple.
Stunningβ€
This looks incredible! Did you say cocoa beans?
Got nothing on my Friday night pickled onion monster munch butty on a bed of plate
You the the duck liver was pre sauted and βsealed offβ
What does that mean?
β€οΈ
This guy is a real dope.
Where is this restaurant.
Does this sound good to anyone? Whenever chefs use ANYTHING truffle flavored on the Food Network, they almost instantly lose. Duck liver?
I feel like Michelle chefs cook for other chefs, not average people
This is the first "little knob of butter" from a chef I've seen that's actually little.
Fantastique!
Can I suggest mandolin truffle "scales" & a petit bouquet of green for bite?
Chef have you ever thought of going on master chef? I reckon you could get to the semi finals at least. Or maybe the great british menu?
Got enough flavors?
Those chives are a thing of beauty. Ratemychives eat your heart out.
Unreal .
Marvellous
I'd eat it, but wont pay more than 10 bux for it.
Anyone fancy a pizza ?
Why you capitalizing Michelin? I've been to many of these political driven awarded restaurants and they were absolute trash and over priced. Don't get too big for your britches mate – most of the stuff you make I wouldn't pay $5 for.
βDuck liverβπ
I dare you to put one in a hot dog bun with some ketchup
Chef, how did you make the mousse?
Could you explain more about the truffled cocoa beans? Are those a type of bean, or the seeds from the cocoa fruit? Beautiful dish
Iβm glad to see that he actually made the jump out of Narkina 5.
Only time Iβve seen a chef say a little knob of butter and then not use a metric ton
How many beard hair in that sausage sir?
I can't stand this microplane truffle. It's ruining the texture of the truffle and probably the dish…
When he started adding all the pre-prepared items I just said, Iβll just find out his restaurant(s), save up, and go there when I make it that way. Whew, loads of work but amazing results. T/y
GENTLE oil