Foodnut.com - Guy Savoy - Paris, France - Duck Carving

[MrEZCooking]

Now don't get me wrong I am not a world class chef yet I have been cooking since I was 13 and I know how to carve a chicken and a duck and I know how to make a galantine/ballotine! I must agree that an establishment of this caliber needs to have servers of the same! Knife skills are a must in the culinary world! I stress this all the time! This demonstration does not lend itself well to an establishment with 3 Michelin's!

[rjwhiting]

That is unacceptable for a restaurant of this supposed caliber! And for the price of the duck (while I am certain its quality is top-notch) his expertise should match! Shame on them for charging such an exorbitant fee for such poor service.

I had a similar dish at Daniel in NYC (one of the city's best) for a fraction of the cost and their servers were completely competent with a knife and a fork!

[jeanclaude4]

couldn't this rookie carver practice at home with a chicken? this is painful to watch. at $150 a duck, i expected the server/captain to be quite adept with that fowl!

[kelvin88tan]

clearly its a practice duck everyone's gotta learn from somewhere. looks hard to do

[Tobudz]

This guy's carving sucks! And a 3 Michelin Star Restaurant with this guy carving your duck with a blunt knife? He needs a Eloquent Japanese knife to get the job done. He's carving that duck into a pile of mess.

[tagsey94]

@Tobudz yeah what a cunt