Love this! I’m an actor now, but I was a chef for many years too. Fallow is one of my favourite restaurants in London, and I really enjoy these clips and the insights into your techniques. Thanks, team!
@FallowChefs . Off topic question. I have a birthday dinner to make up using just Galician beef fillet off cuts. I'm just going to make a curry. Would I be better just. A. Slicing against the grain into narrowish strips and dropping into the sauce just as I pull it off and allowing it 5 to 8 minutes covered to cook through? Or. B. Using the pieces like a steak to sear, let rest as I make the curry. Slice thinly and drop back in to the curry sauce about 90 seconds before starting to plate? Thank you.
Sorry but No, I saw a sauce with the same color of fish fillet, but in general I apologize but I don't like it, Sous chef here, I think I do 5 times better
47 Comments
Major bonus points for the Pantone reference!!
I like how smaller the portions get the further we go down the courses😂
Do chefs ever do the golden ratio??
Such small portions.
id rather have ugly plating and twice the size though 🤨
Love this! I’m an actor now, but I was a chef for many years too. Fallow is one of my favourite restaurants in London, and I really enjoy these clips and the insights into your techniques. Thanks, team!
@FallowChefs . Off topic question. I have a birthday dinner to make up using just Galician beef fillet off cuts. I'm just going to make a curry. Would I be better just. A. Slicing against the grain into narrowish strips and dropping into the sauce just as I pull it off and allowing it 5 to 8 minutes covered to cook through? Or. B. Using the pieces like a steak to sear, let rest as I make the curry. Slice thinly and drop back in to the curry sauce about 90 seconds before starting to plate? Thank you.
Where's the rest of the steak?
"less is more" is some serious dose of copium when trying to explain why the main course is 3-4 bites of steak…
That is so little steak 😭
Where is the But Her and Car Tooshie?
Everyone is getting 3 sausages from now on. Thank you sir ❤
Nonono a FLARED base is important
Very cool techniques but that's barely a steak
Great breakdown! Took something very hard and made it more attainable
This honestly all looks awful
"Mee-sha-lan"
The pantone injection made me second guess if it was already April 1st
Lovely short
the main course is the best example ever. Very helpful. Spot on!
This is effing brilliant, would LOVE to hear more about these little tips and tactics that elevate the dining experience!
I wonder when your restaurant is gonna get a Michelin star. In my opinion, it way more than deserve a single star.
If I order a steak and got 2 mouthfuls I’d be pissed, no matter how well it’s presented
Just one question, is the main supposed to be smaller than the starter?
Absolutely nothing more than constructive, all plated beautifully!
main looks like starter and hot starter looks like main
This is all wasted on me , It looks impressive but I’d prefer a meal over an art piece
Great knowledge for all the chefs ❤🔥
Meal cost: $600 for three leafs in a salad, one fish fillet and THREE mussels and then a tiny slice of steak lmao 😭
No steam in sight
Taco Bell
"Less is more."
That is literally not true.
Grabbing the food with their hands 🤢.
Is it just me or does the first one feel a bit to much?
If im going out to eat, I want food, not 3 samplers
Send me a steak that takes up the plate, that’s my style sir.
Load of totally bollocks 😂😂😂
I'd love to eat a main at a fancy restaurant and be full. Portions are tiny.
Wonderful. I can cook tasty food but it looks a fucking disaster. This helps, thanks.
Can I plate on a cartouché instead of a plate?
Me with high nachos at 12:15
Different foods next to each other, sauce on top – home cook.
Different foods stacked on top of each other, sauce on the side – chef style.
At least that's what someone explained to me casually
Sorry but No, I saw a sauce with the same color of fish fillet, but in general I apologize but I don't like it, Sous chef here, I think I do 5 times better
If i order egg and chips at the cafe i need the chips on the left and the eggs on the right.
Just put food on the plate and stop faffing about
Where is the steak?
Good video
Impressive 😮