Recreating a legendary 3 Michelin starred dish from Chef Paul Bocuse. Red mullet with crispy potato scales, served with an orange and fish stock reduction, mixed with butter, as well as a veal jus or veal stock reduction. This fish dish is incredibly iconic and is taught in many cooking schools and in cookbooks.
#paulbouse #michelin #frenchfood #finedining #fishrecipe #fishrecipes #butter
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this is the kind of fancy dish I would absolutely go for… looks sizable and satisfying. what's the price of this particular dish?
Omggggg. This looks incredible. Im stealing this potato technique, wow. I feel bad for whoever has to punch out all those potato circles. Tedious, but worth it. That au jux/sauce is just gorgeous, the droplets were perfect, so uniform, i couldn't pull that off if i had 5 hours and a dropper. You're setting the bar high, challenge accepted.
bro it looked sooo good
Dude anyone can make this at home
… George Foreman grill Salmon with crushed Lays Original, and a can of pc turkey gravy.
Those skills are insane
Red mullet taste like clay to me.
Looks good, can only imagine what they charge for that at the restaurant 🤣
Mouth. Is. Watering!!!
All I can think after hearing "French Chef" is "Everyone can cook"
I feel like I could make the fish, but that artistic piece of plating? Nah 🙏
Man what pretentious wankery, I swear
Dayum son….that's fire
I don't know how I feel about that one
A Michelin star *bite of food
Missed an opportunity to use Staub as he was well known to use the cookware and had a collaboration with them as well.
"Lo-EEK" not "Loyk"
make a michelin star protein bar lol
This is probably the first any star Michelin dish that looks appetizing to me
Small ahh portion like all other michelins
Art .. now I need burger at McD’s that’s tiny food … 😂😂
🤔 If you like fish I strongly recommand forgetting about all this BS and have a trip to west indies, it's not that fancy but it sure taste better. Pail Bocuse is a good chef for sure but he's not a child of the sea. Anything you can eat on the west coast should be as good as this fried fish whatever it is always taste the same. The orange sauce is a testimony of not knowing real fish cooking. It's lemon juice not orange and no need for an orange sauce sounds great but unusual. Sure it's fancy and should deserve it's Michelin's ✨. I would not pay for this unless i've something in mind .. i'd rather pay for a travel to West indies and ask my mum or grand ma to cook fresh fishes from known fisherman. And fish is something but many things in the sea like various sort of crabs lobsters. It's fancy here but don't be fooled, actual French fish cooking is even fancier 😂.
Also one special note for Belgium, they have maybe the better fish quality in all Europe, they fish in the North Sea, When I was in Brugs, I had some really nice experience. Fresh fish, very well fried with a light sauce, really tasty.
Not an ounce of seasoning in sight
That's it? Idk man I'm underwhelmed.
That potato topping looks so incredibly tedious. Beautiful but tedious.
Looks delicious and beautiful
Something I never understood is why people wash potatoes in ice water (to remove starch I assume) and then re-add starch to them.
Anyone explain this to me? I'm not an expert chef by any means.
Liking at thumbnail I thought it was a pineapple
There’s a point where the food just becomes genuine art.
Je passe un Cap cuisine et la sauce est tout simplement légendaire aussi OMG
not a speck of seasoning tho ?? not even salt????