SILVER LOBSTER PRESS preparation at 2 Michelin star Pressoir d’Argent GORDON RAMSAY!

​​Unique tableside preparation with the very rare and exclusive Silver Lobster Press, made by Christofle, at Pressoir d’Argent Gordon Ramsay in Bordeaux. In this video we show you how the amazing sauce from the crushed shell and carcasses of the blue lobster is made with the silver lobster press. The flesh of the lobster is cooked with a regional kitchen tool which dates back to the Middle Ages: « le flambadou ». This long steel utensil has a cone on the end that drips hot fats, giving the meat a smoky and full flavour. The delicate meat of the blue lobster is accompanied by potato from Eysines, Oscietra caviar from Maison Sturia, and, of course, the amazing sauce. Restaurant Pressoir d’Argent Gordon Ramsay is located inside the Intercontinental Bordeaux Le Grand Hotel in Bordeaux, France.

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[wouterhoogers]

such a vibrant and welcoming environment

[nothsim]

I do wish I could sit down with this professional server. I think his take on the food he serves would be fascinating. Also I’m not sure how to eat the course.

[jules]

This looks amazing, but the only gripe I would have is lighting the burner at the table with a match. Have you ever smelled the room after a match was lit? It smells like a burnt piece of wood. I would recommend that they use an arc lighter to light it instead, since it gives off no smell, and therefore does not interfere with the smells that are coming off of the dish, and/or the ambient smell of the dining room.

Other than that, this looks amazing.

[jayremiahYT]

i have an idea for the Michellin give this restaurant its 3rd stars... period!

[crimsonfancy]

Cool and a smart throwback to the duck press that has been special in the past. Unfortunately, dining room seems empty showing no bustling action and the shame is in with costs of goods to execute high-level cuisine / haute cuisine.... Finest dining may be considered dead in the water lately. Service is smart and so nice here with pretension vague; I hope it doesn't stifle tradition.
Nonetheless, the majority of diners aren't studied or aware enough in this historical mindset and I'm afraid that tradition can be disappeared.
Best of luck, Pressoir d’Argent. Thankfully additional houses or restaurants in the group / umbrella can carry the fine dining at Pressoir d’Argent until it fizzles and no longer viable.

[Aenygma_]

So that's why it's called Le pressoir d'argent, I thought it was just a random pompous French name lol

[angiecameron]

There's nothing on the damned plate

[crimsonfancy]

The place is dead, guys. And not for the cuisine as I'm certain it's special. But because we've moved on to a new era of dining and even the very wealthy will visit a bouchon or brasserie for a fantastic experience.

[_TravelWithLove]

Donate the money for this whole restaurant to people in need of normal healthy foods !! 👽🛸🌈

[sypialnia_studio]

That's unnecessary and over the top. I dont think this dish is better in anyway by being prepared at the table like this. Pure theater, just to justify the 4 digit price of this whole meal. That's too much for me.

[suppaath]

So pretentious and the quantity was tiny. I could down it in one single bite

[Matt-qvzj]

Restaurant, silver, decor, and presentation looks dated and depressing

[jmg]

“I don’t like it!! Send it all back!!” Lol

[Ornette]

Plates came out too early - food cooled as the sauce was made.

[GeofryMasters]

Looks great but that's only one fork full of food lol