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Crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, ....
the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low ....
truffle soup elyssee. i can t tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never did i think i would get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted crust. this is a great moment. the fish is filled with a delicate lobster mousse and tarragon and wrapped carefully in pastry. notice the careful and tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. ....
Three cook in the back of the truck and she would put the case of green beans or something and the cook will be sitting down making the beans, not to waste time. truly a terrifying figure. truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and ....
Vinaigrette using a little bit of light olive oil, couple peppercorns, freshly squeezed lemon juice. bring this to the plate. we have here, a little bit of micro sisho, that is japanese mint. you can use basil. you can use any kind of fresh herb, tarragon. i m going to sprinkle this around. we serve this with a lemon mayonnaise. just dab it a little bit. just dabbing. can i show you how to make some tempura pearls? sure. traditional tempura batter. right in the deep fryer. shake my hands. so, we have our tempura pearls, which are actually still warm and we re going to drizzle this all over. nice, smooth fish and the crunchy tempura. okay. here we go. mm. this is phenomenal. i can taste that lemony, zesty, smoothness of the fish, the crunchy of the tempura. ....