Roux Legacy: Father & Daughter at work in the kitchen of Le Gavroche

so Emily uh is learning to be a flame in fact she's she's had a little bit of practice at home haven't you I think I think so yeah you could say that so what I'm doing is I'm just taking the salmon this is organic salmon and cutting it up I like my cut out quite chunky I like texture and data don't like it when it's chopped to a pulp I think food it's not just about flavors it's also about textures would you agree Emily yes and the visual aspect at the end visually yes you're right because we food first of all with our eyes now do you like tough our spicy Emily yes Cal spicy spicy spicy we've kept on Chile Chile Chile see I'm not gonna put chilli in mine I'm gonna put some horseradish my might a size more French classical how's my egg doing it's fine what's the secret to a good poached egg then I'm testing you here you see thank you daddy into ice water so it stops the cooking process so you are learning something hmm and you're draining it the removal water why did you put vinegar in the water then Emily and to keep the color nice and white and I think it's to keep the texture it the texture of the egg as well that's right the vinegar helps the egg white to coagulate and then you can get a really nice shape on the egg again it's all about presentation so I'm using spring onion in my top half right so I've got my salmon how's that well that's perfect well done thank you and you only used one yes and it's nice and runny yes not hard no super bit of grated horseradish and this is gonna give us a real kick but not a chili kick I want a little bit of cream in here - a quick - not just a drop roll up a little bit more this is double cream yep that's lovely when I opened the tin of caviar for me that's French caviar farm caviar see you've owned a few of those things before and then a squeeze of lime juice in there want to put the crushed ice in our cocktail glass so now this is a little bit of lemon puree it so lemons that I've boiled ten times and then pureed with a little bit of stock syrup just to give a sharpness and it's a bit of a surprise when you get to the bottom of the cocktail glass when you're digging in so then the tartare now I think it's important at a tower should be loose and it shouldn't be packed in here so I'm just shaking it in very gently as a family the room family we've all got our own ideas I think that's fair to say yes and you're pretty headstrong on you yes I'm sure that you're looking at this and saying to yourself I wouldn't do it this way I am i oh keep that thought so poached egg on top mmm it'll be fun it'll be fine I think it could have been cooked for another 30 seconds more ya know I've got a couple of toast little melba toast works really well with caviar and of course generous generous dollop of caviar on top and I'm gonna be even more silly and more generous you know what this is gold leaf pure edible gold me it's very expensive but I think you're worth it now looks rather now you first you're gonna break the egg wow that looks lovely that's beautifully cooked well done it's nice nice I don't know if I like nice I love that and that's gorgeous as it's your taste um it's missing bellyful kick and punch so what's a missing bit of Chile Chile Chile and maybe a bit of oil as well so that's what the oaks fall in the creams for you don't right drink would you prefer an asian-style tap down it's not cut very well either the salmon o come believe I'm taking this from you yeah you see how we are in the family the roof up we can we all know how we want things done we're all aiming for perfection but enroute to that perfection we have our own way of doing it I think that I'm already she's really good some rich kids it would peak no not even yeah oh well next time next time dad you can do better you

Channel: MichelRouxLeGavroche

Views: 164,683

Keywords: RL9

Id: kUY8hurQESI

Length: 6min 18sec (378 seconds)

Published: Tue Apr 17 2012