Marco Cooks For Raymond Blanc pt1

[Dez13040287]

Ramsay is practically following Macros footsteps to a T

[MrDarkTides]

An excellent televisual treat

[peacefrog1916]

they all look so young!

[prophetchannel]

This cooking is very old fashioned. The elaborate presentation with the chives, the misuse of a good ingredient like lobster which is so good on its own,and the use of an electric bread knife. Very 1978.

[nimrod379]

@prophetchannel that's what so great about this vid - it's history. Amazing to see how styles change.

[cyfarwyddiadau]

@prophetchannel This show was made in the late eighties. Misuse? And who are you to say that exactly?

[jjay75]

@prophetchannel Difficult to dismiss it as misused lobster. Are you arguing that the only way to use Lobster is served bare?

[myaclick]

@prophetchannel i see what you mean

[whatsinmadrid]

lol at 2:10 - the comment was so n00b marco didn't even know how to reply to it.

[smokin999uk]

Pigs trotter or a nice double cheeseburger? To be honest I know what I'd prefer

[raizumichin]

@smokin999uk Good thing there's place in the world for both then, and more. Would be a terrible place if that was the only choices.

[MrDarkTides]

@smokin999uk So wrong X

[CuisineKitchen]

what are those things he put around the terrine?

[chespioo1]

@CuisineKitchen chives

[korvlada]

haha i saw gordon ramsay

[aucifer1001]

don't see any knorr stock cubes here...

[HumaneAnon]

@aucifer1001

didn't see Marco cooking before he started cooking....(shall we stay as static beings without change?)

[Darkshadowside]

@aucifer1001 FUCK YOU!!!

[PlatoJaspers]

Water vinaigrette?What's that? Maybe I didn't understand...

[Zephilindrum]

@PlatoJaspers It's a basic vinaigrette with water added to it to lighten the texture of the oil so that it's not so cloy on the tongue. What makes it even better is that because water and oil don't mix, it appears as separate pearls of oil and water on the plate which gives it a very nice aesthetic quality.

[PlatoJaspers]

@Zephilindrum Thank you! I didn't know that. I will google for a good recipe. Do you know if the maitre (Raymond Blanc) has put out a recipe for that? I find it hard to find really nice vinaigrettes anyway.

[Zephilindrum]

@PlatoJaspers There's no "recipe" for it. If you wanna do it the Marco way at least. 3 parts oil to 1 part vinegar, season with salt and -flavor- with pepper if you wish(notice I said flavor and not season with pepper). Then start with a teaspoon of water, whisk it together and then taste it. Adjust the amount of water according to -your- palate.

[Zephilindrum]

@Zephilindrum Sorry, forgot to mention something. Whisk your vinaigrette together first to form the emulsion. Add the water after it's done so that it creates that pearl effect.

[PlatoJaspers]

@Zephilindrum, Great, I will definitely try that! Thank you.

[Damoskinos]

thats Rik Mayall

[MrMGD92]

Sorry I ment @5:39 killer stair.

[MrMGD92]

@5:45 killer stair.

[mymentor]

The same terrine that Marco threw at Ramsay some time later.

[ejfhayes89]

garnish of caviear and truffles. thats unreal.

[ejfhayes89]

@wiggy77 which one is that iv only read devil in the kitchen

[Awlo81]

Gordon Ramsay as a simple cook in front of Marco... this is way out of what I expected... AD1988.. WOW

[FrodoDojo]

Good God I wish I had the wallet for food like that.

[MrLearntoread]

Funny, I dont see any Knorr stock pots being used here!

[matteinoX2]

wash your hands after touch you hair Marco....porco dio

[BBNiceNEasy]

How old is Marco in this video?

[uberathlete]

@BBNiceNEasy 27

[knottytrevor]

Marco is God. The End.

[hearts76100]

The man is an artist!

[frickadele]

3:00

Touch your food much Marco?

Excuse me...touch MY food much, Marco?

How disgusting.

[knottytrevor]

@frickadele You're a fucking idiot. How dare you even have the nerve to question this man's technique. Go back to Burger King, Troll.

[frickadele]

@knottytrevor

Whilst your head was up his keester,

did you notice any polyps?...

you brown-nosing, unsanitary little peasant. lol.

[Zephilindrum]

@frickadele Please do try to make a proper terrine without handling it in the same fashion. Upload a video of it.

[ChineseProletariat]

I saw this guy on a bouillon cube commercial!

[duckiesv]

what i have learnt from marco pierre is that you should never let a recipe dictate your cooking, you must always reinvent and try to make it better, that is why i'm only 17 and won 1st prize on a cooking tournament, hopefully this year i will again..

[MrMGD92]

@duckiesv Show off lol :P

[dragonheart86]

Marco the kitchen Mafia in all time!! Love his passionate to the food!

[l1412kh]

i see ramsay

[FlyingSqui]

I want to see Marco and Gordon go head to head on Iron Chef!

[flappospammo]

@FlyingSqui

marco would wipe the floor with him

[hushabomb]

@Tom. seriously Beshitten was talking total shit. Honestly, Marco is one of the best chefs to ever grace a kitchen. Best there was, best there ever will be. Marco, Gordon, Steve Terry are passionate chefs who care about the food they put up, the customers they look after and the staff that work for them. And when you dine at their restaurants, you don't pay for food, you pay for standards. Beshitten has no taste, no standards regarding food. Go to one of their restaurants and see the difference

[ozybest]

if there ever would be a movie about marco, i can really see james franco as marco. they are too look alike

[impeatus]

Metal fork for caviar....fail.

[SethHesio]

Hate to say it, but he's got a nice arse at the end of this video, lol.



[BlackNemo1]

Ramsay was so young and look at him now... but still Marco has the touch!!

[honda1241]

there is only one marco pierre white, u dont see that type of passion these days im in the great british culinary team and ive not seen anything like his drive, that was the generation for great chefs and unfortianatly today it seems more the time for tv celebrity chefs. shame.

[MrIscha25]

6 people are on a diet

[hallnoats4ever]

what's the name of this piano piece

[poordiogen]

@hallnoats4ever carl philipp emanuel bach solfeggietto in c minor

[hallnoats4ever]

@poordiogen thanks 

[Arnatuile11]

can someone tell me what the name of his three star restaurant was?

[manhoot]

@Arnatuile11 harveys



[Annie1962]

Weird seeing Ramsay in the background.. so young.

[Nzdrovya4life]

"Most people overcook things." Truth.

[Ashbigbear]

2:41 Leek Spin lol. Marco did it way before it became a meme!

[darrenburns123]

Hahahahahahhaha i rememeber Gordon Ramsay mentioning, Marco asked him to make this once, GR's commi hadn't cooked the lobsters correstly and MPW went apeshit lmao.

[p0giboi]

its funny at 5:09 its all hustle and bustle get shit done marco, then at 5:30 hes like FUCKING HELP ME YOU BASTERDS marco, THEN at 5:40 hes like whats up face expression all calm like nothing happend hahaha c:

[talhahrich]

i wish i can cut his hair lol

[malayrojak]

It is just me or did he say "water vinaigrette"?

[uberathlete]

@malayrojak yes he did. Water vinaigrette is just vinaigrette lightened with water. Gordon does it as well.

[luheedandjohnbria]

that presentation is so time consuming.

if you were on the starters and got 3 on order you'd be deep in the shit.

[gpizzle123]

@luheedandjohnbria i was just thinking the same thing.

kinda looks that way for just about all the food they show actually.

just tedious as all hell.

[quivalla]

I wanna eat this pig foot thang

[FireballKid]

Drink up Gordon you little Pansy!

[loganfoos]

wat type of venigrette did he use for the lobster and leek?

[gordon16663]

@loganfoos water vinegarette , a basic vinegarette with a little water added at the end to give it a pearl effect.

[HheadHhammer]

lol, ramsey dont seem to be so cocky here

[jdu6]

he is a rockstar

[classicdinner]

shit they still look the same!!!

[keflar5]

tie your fucking hair back

[nighterjay]

I have prepared and cooked this dish many times, I have followed every direction to the letter and it is quite magnificent. The sauce is mind blowingly good,even My Wife says it is wonderful, and she is very sceptical about anything other than a roast Chicken Breast...............But I have so much trouble removing the Bone from The Trotter!! I soak it, I pull the skin back behond the toes and the Knuckle, but I can't find the tendons to cut that make it easy to break the knucle back...!

[Rereman4]

gordon ramsay is quiet here but as the years go on he became (my opinion) better than marco...what a talent

[miller434]

mauviel pans i think???? i was looking at new pans, my first good ones anyways, just out of college....any suggestions from those with a good bit of cooking experience?

[nighterjay]

@miller434 The name on the pan is of no consequence!! If it has steel sides and a copper base it is great, if it has copper sides and a copper base it is magnificent!!! Germany make great pans and so do France..In England Pestige are without doubt the best, Pay good money and they will last forever..

[The85woody]

wo how ugly does ramond look lol WTF!!!!!!!

[goose003]

im just thinking did his customers ever tell him that they've found a hair in their dishes. or would he just made at the customer? i dont know just wondering.

[knottytrevor]

Sometimes I dim the lights, turn off everything with a plug but the computer and sit at my desk with a bottle of Fernet Branca and drink and watch this man work and cry about how I'll never be as good as him. Ever.

[jeroen123bleiksloot]

nice one

[lebreuxr]

whats this series called

[pedrojoaow]

So these is where gordom gets his shit hole attitude lol great

[Zephilindrum]

@pedrojoaow In his autobiography, Gordon says that working for Joel Robuchon was a nightmare, and that he hated it.

[dasnypa10]

beeshitten, you're talking about the greatest chef of all time. You obviously think that happy meal is the best meal of all time. Seriously get a clue and fuck off. Its pretty obvious that that you know nothing about cooking and being a chef. Shut the fuck up and get a happy meal

[TomValedro]

@dasnypa10 happy meal is delicious.

[TomValedro]

the bun, the beef, the ketchup. what else could you ask for?

[Beeshitten]

UGH!!! Is it too much to ask if he can shampoo his hair.... and NOT have it hanging over the food????

[Zephilindrum]

@Beeshitten Why do shitheads like you make a big deal about his hair hanging over the food? It's not like it sheds right into whatever he's cooking and he picks it out just before sending it out. 3 Michelin stars at the time was difficult to achieve, and if people were to complain about hair in their food Marco would have never achieved the highest combination of awards for cooking.

[brianyplanb]

nice to see gordon ramsay busting his nuts in the background

[EpicPoseidonBeard]

@brianyplanb iloled

[Nosensefornonsense]

LOL at 1:00 it sounds like he said "he is a dumb good chef"

[Zephilindrum]

How they would serve 80-100 covers of that starter with that kind of presentation in time is waaaaaaay beyond me.

[oldranker]

@5.55 missing out on a lot of things "I haven't been to france yet". That is unbelievable, around this time the sun had booze cruise tickets go to france for a quid. I rekon the French chefs that trained him put him off. Bet you he's been to Italy though.

[71chunky]

@oldranker

It was more to do with the fact that he had worked non stop all of his adult life.

[simontja]

@71chunky Since he was 17 he worked around 12 hours a day, later on when he started his own 18 hours. And this is actual real hours.

[wiggy77]

@71chunky its actually more to do with how he felt that he should go to france to cook with the great french chefs as what he says would be his "finishing school", but he became the chef of harveys sort of by chance, so he never got the oppotunity to go to france. read his autobiography, its all in there, and a very good read too.

[71chunky]

@wiggy77

For the 20th time I have read his autobiography

[Zephilindrum]

@oldranker At the time all he did was work 16-18 hours a day, 6 days a week, and slept on Sundays. Total workaholic.

[jas0609]

@oldranker Marco became great because his passion for cooking was far more superior than anyone's in the industry.

[The85woody]

@oldranker dont forget alot off chefs dont get alot off time off cause you think how many buissens people casnt be arsed to cook lol thats why marco didnt get to go lol

[SethHesio]

@oldranker You missed the point.

[loggats]

@oldranker he went to italy every summer for the first six years of his life (before his mother died)

[jayminreed]

@oldranker obviously he's kicked ass regardless, having gained the respect of all food people, unlike that Ramsey

[ORDLMG]

This is why Marco is/was Britain's only 3-star chef.

[MichaelBickford]

@ORDLMG he was the only British 3 star chef not the only 3 star in britain

[simontja]

@ORDLMG Heston got 3.

[Stevebromley]

Pause around 3:46.....hilarious!!

[iheggis86]

ok so i attempted the leek terrine...epic fail, my baby leeks were more like shallots anyone know if marco sets this with aspic?

[taconazi71]

@iheggis86 This recipe is in Marco's book White Heat......I made it for my Masterchef audition about a month ago and had pretty good success with it. It doesn't say it has aspic in it, but i recommend that you press it overnight, and not just a few hours. But I wouldn't be surprized if there was a tad bit in it.

[ORDLMG]

@iheggis86

A fondant wouldn't normally be set with aspic, but who knows what White did between camera shots.

[iheggis86]

@ORDLMG why do you call it a fondant?

[ORDLMG]

@iheggis86

why do you call it a fondant?

Well actually I didn't Marco did when he described the dish. I know a fondant is usually understood to be a type of cake icing, but if you look up "leek fondant recipe" on Google, you will see that this term refers to a pressed dish that is not set in aspic. It is still a bit confusing to me because I am an American, but you can clearly hear Marco refer to it as a Leek-Lobster Fondant". Maybe it's a French usage?

[scoobeedu]

yeah thats why gordons a cunt because he worked for a cunt so thats what you become . Yeah should call it pigs trotter with slop sauce !

[hallnoats4ever]

@scoobeedu is the leeks and losbster a hot or cold dish

[scoobeedu]

@hallnoats4ever Its a cold dish called a terine basically ingredients set in aspic jelly. then you get a slice on your plate .its nothing flash but quite nice. the pig trotteres just look discusting though .Im sure the pig would rather have kept them . poor piggy!

[ORDLMG]

@hallnoats4ever

It's a "cold" dish, which means room temperature. It is actually a fondant, not a terrine, but it is hard to tell how MPW gets it to set so beautifully. If you decide to make this, press it overnight. Trust me, it will not look so good as MPW's. ;)

[scoobeedu]

yeah thats why gordons a cunt because he worked for a cunt so thats what you become .

[SethHesio]

Still one of the finest cooking shows ever made in my opinion.

[valdezmiguel2]

this food is pretty pretentious. i'd prefer a fucking sadwhich, asshole.

[flennin]

@valdezmiguel2 get yourself a nice sandwich then, simmer down man!

[ruud76]

@valdezmiguel2 Ah, ignorance is bliss.

[muffinshmn1]

What is the chef in the background doing at 7:44 to 7:53?...looks like his vomitting or something

[muffinshmn1]

wow....gordon didnt even have any wrinkes on his forehead yet....XD...the stress and pressure from marco must have done so

[nuttingbounce]

gordon looks like a lamb here

[reacharlie]

I thought chef ramsay was tall... damn marco is even taller

[at1212b]

Marco is one bad arse mofo and is the Godfather of today that nobody can mess with.

Funny how lil ol Jamie Oliver tried to start something with him.

[flappospammo]

@at1212b

true dat

marco rules

[SethHesio]

@at1212b What did Jamie Oliver do?

[cliffcox66]

moment 0:01, gordon getting ready for the day with vodka.

[TheHockeyCentral]

@cliffcox66 It's water.

[cliffcox66]

@TheHockeyCentral im sure. just kidding.

[fallen021angel]

2:41 mad genius = playful child, spinning his bowl of leeks :)

[thasnaps]

did he put the leeks in the loaf tray in sheets? or where they put in in bunches, im guessing the leeks kinda fell apart when he poached them? and does anybody know how the terrine was pressed for 2 hours would he have left a weight on it and kept in the fridge ?

[brasco934]

1.) Thank you very much 71chunky for posting this, i keep watching this videos over and over again.

2.) If anyone knows from the recipe in "White Heat": when it's all done, at what temperature does the terrine needs to rest? I understand i should leave it for about an hour and a half but do i refrigerate it or just leave it at room temperature? Thanks in advance...

[COAbrand]

@brasco934 You need to rest it for at least 3 hours via White Heat.. also suggests you leave it over night. Another important factor- the recipe calls for draining the terrine and repressing it every hour. Also make sure you puncture holes on the top layer of the cling film so the liquid can escape.

Cheers

[brasco934]

@COAbrand

Thanks a lot mate. God bless!

[jestrogooool]

Gordon doesn't do much here.

[croce76]

this is SARDINIAN ASTICE! NO ITALY ASTICE! SARDINIA IS NOT ITALY,,

[a101force3]

What is the name of this television programme? Where did u get it? Are there more people he cooks for other than raymond, pierre, koffman, and albert?

[SethHesio]

Judging by the beautifully white trotters I'd say this was free range piggy. As they all should be. Poor fuckers.

[71chunky]

@ChasinTranes

I don't know but the recipe is in his book White Heat

[gordon16663]

@71chunky it's called court bullion it's a poching stock mostly used for fish.

[rahdmg]

 Gordan Ramsey is a cock!!

[quityojibbajabbaa]

@rahdmg its Ramsay retard

[rahdmg]

@71chunky Gordan Ramsey is a cock

[fixxx0r]

@ChasinTranes

He said court boullion its a liquid made for poaching delicate kinds of food for a short time

[MrJimmyguitar]

@ChasinTranes @ChasinTranes Hey there he cooks the lobster in a Court-Bouillon which is 3Leeks 1Carrot 1Stalk of Celery 4Shallots 3Onions 1Whole head of Garlic 1.75 litres of water 1 leaf of a Fennel Bulb sprig of Thyme sprig of Tarragon few stalks of Parsley 8 Peppercorns- Could use white 20g of salt Zest of Lemon 1 Star anise 250 ml dry white wine

[MrJimmyguitar]

@ChasinTranes @ChasinTranes Hey there he cooks the lobster in a Court-Bouillon which is 3Leeks 1Carrot 1Stalk of Celery 4Shallots 3Onions 1Whole head of Garlic 1.75 litres of water 1 leaf of a Fennel Bulb sprig of Thyme sprig of Tarragon few stalks of Parsley 8 Peppercorns- Could use white 20g of salt Zest of Lemon 1 Star anise 250 ml dry white wine

[SethHesio]

@ChasinTranes It's court Bouillon, as others have said. Also remember that if you follow how Marco does it here, layering it with hot leeks, the heat from the leeks will take the lobster to where it needs to be, cooking wise. Good luck!

[savvvvvvvvvvy]

@ChasinTranes It's a court bouillon; essentially a base for stock [except with a little more acidity]. It generally consists of water, white wine, salt, mirepoix, bouquent garni and pepper. It's just used for poaching foods, nothing too elaborate.

[carletto1981a]

No Hats in the kitchen???

[kalamungr]

It's good to see Gordon when he's not a boss. .

[irbenson]

i don't get it...how did it just form into a rectangular block? o.o

[landis69]

@irbenson in a terrine mould. usually cast iron coated in ceramic, rectangular shaped.

[hsuanstr]

damn shit back then def wasn't as fancy as today

[glennopd]

I love Marco's plates...Villeroy & Bosch?

[SethHesio]

This restaurant is now called Chez Bruce and has the same style of cooking but nowhere near to the level you see here. Marco is the greatest Cook this country has ever produced in my opinion. He's a mad genius.

[thatsMrSmileytoyou]

Mmmmm, caramelized pig flesh

[Albeleo]

"Most people overcook things, so I supposed that's why people are amazed by how short a time they require."  This guy rules.

[johnniwonton1976]

How's the way White always plays with his hair while he also plays with his food! MMMMmmmmm!

[Necroticpus]

That leek log looks gross as hell.

[DasDeutcheKind]

Its so old school I love it!!!

[hallnoats4ever]

@DasDeutcheKind is the leeks and lobster server cold

[DasDeutcheKind]

@hallnoats4ever room temperature

[moonphoenix1]

Marco was a hottie. Yummy, I bet his food is yummy too ; )

[VelvetBettie]

does anyone know the name of that plate he made for raymond blanc? it looks soo good... lobster and leafs.....

[pinoyjapan]

Wow Gordon didnt change in appearance one tiny bit

[MrEzPanda]

@pinoyjapan Yep, you can still see the stress marks on his forehead...

[vlnpiggy]

love the way he twirls that bowl of leeks...

[Fred87976]

He's a gippo

N chance ofm going to that gippos cafe of sweatshop wharever he has - PIKEY