Gordon Ramsay & Steve Carell Compare Fine Dining Standards | The Jonathan Ross Show

you must have a lot of bankers in your restaurants and i'm not using my ming there um but you must meet a lot these high-end guys do you find so are they sometimes out of control or do you find them yeah i mean i think just before um 2008 you know we had a group of bankers that blew thousand uh petrus wow yeah and the weird thing about that was they had a big collection of wine so there's seven or eight different bottles and then cheese with like six bottles of beer so why drink all that wine and then finish it with beer didn't make sense and what so the wine how much was the that expensive wine in a bottle if they were if they got through that animated oh 1970 protruce uh these things were yeah in sort of nine to fifteen thousand pound bottle wow yeah wow and i think when you've got three or four different blends it spoils the nice ones so you don't want to you don't want to taint that finish it off with beer seems a weird thing to do and then maybe some deep pan pizza on the way home there is nothing uh maybe i just don't have an enough of a refined pallet but nothing to me is worth that kind of money are you a foodie though are you someone who seeks out kind of high end stuff are you fairly straightforward in your taste i'm fairly straightforward yeah i won't lie okay so i'm a meat potatoes kind of so a big night out for you and the mrs before the the jiggly pokey before you be when you go out what would be a a a night would do you still have a romantic date evening we'd start with the diggery pokery it's jiggly not diggery [Music] [Applause] oh yeah oh i'm glad for you we go where where do we go we went to an extremely fancy meal um outside of san francisco and it was lost on us just you know the duck foam confit i was like i don't know i don't know i i i'm sure as duck foam goes this is fantastic but how late is burger kicking yeah yeah they'll come out on different plates like like they went and shopped at completely different stores for every play for every day so none of it matched it wasn't from the same set um i don't it was just again it was part of the experience it was part of the allure oh there's a there's a square plate and now there's a tiny square plate with an enormous dish and a huge plate with a prawn and and it became it really we were trying to guess the next course like what size plate is this going to be so important are you you're listening to all this feedback you're going to change what you do you must have gone a bit there must be things you've served and you thought you know what that was we were swept up in the duck foam fever there but now that bubbles burst i mean there are so many things you've put on plates over the years which you regret i think back when i first started when i came back from france i went open to my first fashion aubergine back in 1993 it was the phone sort of era but i love the phone why did people go nuts for the phone back i i mean it's a weird texture and you know tanner eats what is this thing is a mouthful of air so it looks weird and then after two or three minutes when it sits there after your partner's staring at it it just it looks it looks it looks gross it's like sort of toxic scum on a stagnant pool that was actually what it was called [Music] you

Channel: The Jonathan Ross Show

Views: 2,573,447

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Id: uqFt3ssT0QM

Length: 3min 39sec (219 seconds)

Published: Fri Oct 08 2021