Видео

Note: "Digital Food Network" is not THE "Food Network".

Dont touch anything Ashley

Loiseau c'était un personnage comme je pense il n'en existe plus aujourd'hui dans la gastronomie française malheureusement. Il etait d'une bonhommie extraordinaire et dune sensibilité extrême, malheureusement trop. Il reste dans mon coeur.

Let the chef cook

❤

Most famous 3 stars ever. "Dans l histoire!" Or "pour toujours" simply

This guy is very good.

Quel monsieur !! Il est passionné par son metier

My all-time fav dish.

I was 21 when I first visited Maxim's. Where fun and frolic beams! That was the saying. Just like La Grenouille and other classically French establishments, it was a dream of floral arrangements and delicious food. A little champagne gave the whole night a lovely glow.

Great food porn !

I saw "Maxim's" in the warmovie "The night of the generals"

Why would you salt something that has spent its entire life absorbing salt?!?!

The host has such a fragile ego he can't fathom being inferior to a true MasterChef.

thanks guys

An archaic dish, from an archaic restaurant.

En francais, on dit Canard a l'orange, et meme les Anglais utilisaient encore le terme en francais dans le texte... bon les Americains c'est pas votre truc les langues ;)

Such beautiful homage to Chinese style of lobster, while using beautiful French technique.

I took my family there probably 25 years ago and it was a very special restaurant. It was black tie for the patrons something not seen very often anymore

Amazing chef.

An other American cheef not chef trying to still French food and sale it to Americans and call it his creation

What size moulds did you for the cups? Wow 🤩 Fabulous recipe and explanation! Thanks for the tips can’t wait to try it!

your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.

Incredible that this kind of cooking could earn 3 Michelin stars back then, without any pretentiousness...

I used to adore this series in the 1990's... This one was one of my favourite episodes.

Simple ❤

J'ai rencontrer ce monsieur a Orlando Florida

Two minutes in the oven??? Why? 🤢🤢🤢Nope.

Quel bonheur de revoir et d'entendre Bernard Loiseau.

A fine example of how those who are truly the best do not feel the need to shout it from the rooftops.

She's a dingbat.

What’s this sauce called?

I have a question. Is it considered to be okay, if the soufflè is not level on the top after its baked? I see some of the ones you baked are crooked and i was wondering of that is to be expected when ordering a soufflè at a restaurant?

🎶 "promosm"

Blue chopping board doing poultry 💩

Lucky chef in the background, tidying, soaking up the knowledge.

How lucky I am to sit in my home, watching a 3-Star master chef at work.

Is their a recipe <3

Did he say to add water to wine before reducing it? Someone please explain this to me. I thought the whole point of reducing anything was to remove water.

I wonder if in a few years, the top chefs will look back to what is done now and have the same thoughts I have about this dish. No disrespect at all for what has been done during those times, as it has laid a foundation for what is done now, I'm just putting things in perspective.

Some home cook making steak that was aged in marshmallow fluff gets a million views. And gold like this goes unwatched.

2 cooks, talking at the same time, making it close to impossible to understand what's going on? Why? Were one of them incapable of doing it alone?

Love a good foie dish. Raw, seared, mousse, Pâte, you name it . got to pair with a nice note of floral, fruit, and of course, acid

Love how the Pom is steeling old mates thunder

Any chef who wears his rings when plating or handling cooked/finished foods should be banished to the dish room!!!

ahaahaha middle east 😂

Well done. I am sure all will continue beautifully. Best.

lots of bla bla

Oil in the pan with the duck ? NEVER. A dry pan and heat slowly, sea salt on the duck to release the fat, cook in pan until crispy, and finish in oven 6 minutes.

I don't like anyone poking around my food with their fingers. Horrible,