Marco - episode 1 clip1

country practice but now the first of two new programs with chef Marco in the catering world Marco Pierre White is an infuriating rebel because of his very success defying all the traditions of the profession he's got his own restaurant Harvey's in South West London which now ranks fourth in Britain and at only 28 years old he's been awarded his second leisure and star hello sir I want to make a reservation for 24th and that's to choose the four how many and what I was led to come it's another week starting what is your adrenaline come from lovely Monday me and Jean Christophe count the money we make we work out how much profit we've made and that's where it begins we start all over again okay what is the profit I don't know John Christopher led me to figure just having a Sunday off I mean revitalize you or does it actually make you feel even worse um having a Sunday off it's not really long enough because every Saturday we always get a Chinatown in some of the boys for dinner so he leave here about two o'clock get home about four o'clock like yesterday did you stay in bed all day mikage really TV and evening and then between oh you expect to work again so the first dish we're going to do today is a panache of red scallops and foie gras with a source of Sauternes which is garnished with the carrots and basically what we do there is we roast the scallops rousseff while we need the side of the plate carrots down the middle then we neck with the carrots with a source of Sauternes so the first thing we've got to do is to actually open the scallops and remove the scallop you mourn actual peach rather than breaking out because then we won't get the nice discs so put - 45-degree angle then under this muscle here all we do is take that the top then in between there push out take em down one nice whole piece move the muscle for the sauce there you go the next thing we've got to do is actually wash the scallops incredibly quickly Xzibit if we just left them in the water they're like sponges they just absorb and if that happens then what happens is the flavour of the actual scallop is diluted then they're negative alibies really love the RSB but- harvest so what we do is we take a few out of time very gently you can see if it would just wash them so they'd be in the water about five seconds T and as you can see they're totally clean removed nice and we take smack very quickly they've all been dried they're all been lined up nice and so they retain their shape and when we want one we know we've got a nice firm scallop which is full flavor the next thing you missed was actually cut the ascalaphus I mean some people cut them that thin some people cut them that thin we make a nice wedge nice wedge what a nice is coming so the first thing we're gonna do because it's going to take the longest to cook is a foie gras so let the foie gras so using it nicely that on the stove season that side let that Brown Sauternes sauce through a juicer saw turned down to a glass at the same quantity again bring to the boil Monte over why do that well it's the first reduction reduces you've got a concentrated flavor the second one dilutes it bring it to the boil so it's not too strong whisk in the butter there you are while girls they're ready so right so that's ready now to go in the oven on appetizer okay you can see we we put the second batch of sorta and brought up to the boil and now we just whisk in the butter to texture you want no reduction is a second so just brought to the ball just to burn off the alcohol bit of lemon juice bit of seasoning yeah that's two of them to condemn bingo sources live all scallops as you can see now we're reshaping the carrots just to warm them back up so there's the lull identity Cara's have been cooked in an emulsion it is from scallops are you going the wrong way from how did you arrive at the layout marker the trellis from the edge of the plates that's where we got the idea from the plates did the work for us it's the lattice so we recovered the lattice with the carrots came down Panik worked hard to get it right in service but it took a bit of time let me take the 12010 goes down one side back of the carrots tear the cat's keep on the scallop side there's your panache you foie gras sea scallops Harvey's good morning where would you like to come Madame I can't do you I'm full I've got to do I'll tell you what I can do for you I can do you at 9:30 you're desperate are you would you like to give me your number and your bedroom number it sounds rather nice room 20 I'll have you a nice table bye-bye Harvey's restaurant good morning have you got the right number for the head chef who would you like to speak to yes we've got three of them I could ask you to compound that daily advance on the Monday thank you bye-bye it is mark your wife speaking us bye-bye sir hello out he's who is calling I'm sorry Mac oh he's embarrassed - there he is he will not be back until 2 to the 30th yes you can ask me anything but whether you get an answer is another question finished now hello Harvey's restaurant will you please stop ringing a party's you drive me crazy okay bye bye

Channel: grantmk999

Views: 3,515,618

Keywords: Marco, Pierre, White, Harvey's, Gordon, Ramsay, Stephen, Terry, Kay, Avila

Id: tqU30Qiju0c

Length: 8min 47sec (527 seconds)

Published: Mon Jan 05 2009