Rhubarb Souffle with a hint of Raspberry by 3 Michelin Star Chef Alain Roux

Chef Patron Alain Roux is a classically trained french Chef He became Chef Patron in 2000 and took over the Waterside from his Dad Michel in 2002 his food focus is simplicity,purity,flavour and aesthetics The Waterside In has held 3 Michelin star since 1985

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[robtebay]

Lucky chef in the background, tidying, soaking up the knowledge.

[voodoo]

This is the best cooking channel on YouTube.

[michaelmottlau]

Pure gastronomic magic by Alain Roux - such a joy to watch with the smooth music and calmness in the background. Pure craftsmanship and professionalism. Everything is so organized and high class kitchen standards of environment. Thank you so much.

[perseus]

Even in the worst of times, it's good to see there is still elegance and refinement left in the world.

[judihopewell]

Alain is my favourite chef. Un peu serieuse toujours but so thorough and helpful

[THEAETHERMARTIAN]

Michael is my favorite host of the Channel, and Alain Roux is, in my opinion, the most accomplished Chef, in our Universe.
His calm, and tranquil voice is so very therapeutic. It is my divine pleasure to observe him, at work, in the Kitchen.

[OurLastStand]

Beautiful dish and technique. I love watching the Roux family cook. It inspires me want to go crack open one of their books in my library to find something to make.

[paulhanger]

Two amazing chefs at work . Fantastic!

[brucetombs]

your execution of how to make the rhubarb souffle is great. but I need the ingredient measurements. Thanks for you video.

[owen]

Those souffle are amazing!!! Awesome channel and video

[ivahardy]

Just close your eyes, and would swear it was his dad talking <3

[lycheesack]

wow, love every minute of this video, thank you!

[salvatorepirani]

how long before the souflfle can be prepared ?and thank for this great lesson

[crazedrunnerdave]

Nice video to look behind the mind of a Michelin star chef. As a former pastry cook myself at Two Michelin Blue Hill at Stone Barns, I find this dessert is a bit too simple for the caliber. It needs something else to cut through all the sugar you put in. Maybe sprinkle of Fleur de Sel on the top, and chocolate curls to add 2 extra layers of complexity. Regarding comments about recipes, I personally don’t need recipes and can improvise from what I see in your video since I’m a former professional cook. When I made this recipe, instead of putting rhubarb syrup in the middle hole, I put mint chocolate gelato.

[zhexu]

Chef Alain used the same trick as Michel before putting them into oven

[benscanlan]

Where can i find the recipe? It's not on the website 😔

[clarissab]

Could you post the written recipe with ingredient amounts please?

[henrywhite-smith]

Could we possibly have the actual ingredients. (? sticks of Rhubarb/ weight. Sugar weight etc) . It would be so helpful.

[THEAETHERMARTIAN]

#W U N D E B A R ! & M A G N I F I Q U E !

[ddr]

Don't even need cornstarch for the rhubarb paste?