Lobster Ravioli CAGE MATCH: Gordon Ramsay vs. Marco Pierre White

Chef Gordon Ramsay, the former apprentice to Chef Marco Pierre White. Two British legends who have both earned Michelin stars. Wouldn't you know it, they both have sophisticated Lobster Ravioli recipes. I thought what was missing in this world was an 47 and a half minute video dedicated to me making both of these dishes, pitting the two chefs up against each other and seeing which dish is best (IMHO)

00:00 The Brief
04:26 Marco Pierre White's recipe
19:09 Gordon Ramsay's recipe
41:34 Review

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Recipe:
I'll post these soon!

[threadmiser]

It's only a Cage match if it's from the Nicholas Cage region of France, otherwise it's just sparkling bickering.

[SlothfulJim]

The reckless use of bay leaves is really starting to call for an intervention.

[gso]

It's funny in a way, because in the rare instances where White actually critiques Ramsay, his view basically boils down to "He's good, he's diligent, but he keeps making everything into a competition and trying to one-up people, so he takes things too far". Which matches up pretty well with the recipe and how the centerpiece was great, but he added too many extra things.

[draig]

Marco Pierre White never fails to make Ramsay choose to make himself cry.

[RyutaShinohara]

The lobster was like "damn... nice setup you got up in here"

[emilyr]

Over 47 minutes of Anti-Chef? Best Monday present ever!

[kb]

Really appreciate seeing how Jamie incorporates lessons learned from previous recipes. It doesn’t seem like much but it's so nice to see the transformation.

[jakipop]

Starting to appreciate the fact that Cage Matches are basically just double episodes.

[terrylawrence]

I can hardly imagine what one solitary ravioli would cost as an appetizer in a three-star restaurant.

[jacquespoulemer]

Hi Jaime, A couple of cooking tips. One removes the eyes in order to get a clearer stock, it's purely aestheitc. the eyes make the stock cloudy, a kind of culinary glaucoma. removing fish eyes is a scissory matter. you cut AROUND the eye and remove everything making two bit holes on the side of the head. Save the eyes for less fussy stocks. You've been very clever in avoiding the Scylla and Charybdis of MPW and GR and their snares for the unwary.
Empathetically we are all aging along with you, Jaime....like a fine Noisy Prat. All the best Jacques Mexique

[Vandelay]

When Europeans say "A little bit of butter" they actually mean a s*** ton

[lizmalsam]

I never get tired of the “hope everyone is alright!” And adding 2 bay leaves because you aren’t driving comments! 😂Lol

[Hyreia]

Ravioli is one of those things that you want like 12 of them but you get four of them.

Granted, these look substantial.

[bethotoole]

Dear Anti-Chef… please for your own sake, , get some squeeze bottles. If you’re trying to up your game on presentation, they’re a must.
Great cage match!!

[sarahthestitcher]

Not me sitting at home thinking, "Langoustine, hm, weird choice to put with lobster but OK" without realising I'd mixed them up with mangosteens until Jamie pulled them out

[davidp]

Every time I hear someone say they’re cooking with bay leaves I think “I hope they’re not driving.”

[trishaeverton]

Jamie has no hesitation in driving a knife through the “lively” lobster but gets ookie about removing the eyes.

[heyheytaytay]

Marco's demeanor and general aura is what Sir Anthony Hopkins based his performance as Hannibal Lecter on. Only difference is Marco is a non-violent psychopath.

[DralenDragonfox]

Easiest way to get chervil is to grow it in a pot on a windowsill or balcony. You can get the seeds pretty regularly, but it's a very delicate herb, so it doesn't travel well. You typically don't find it in grocery stores. One thing to note if you're growing it yourself, once it starts to go to seed (or "bolts"), it will stop being useful to you as an herb, but you can collect the seeds to replant for the next year. If you notice it starting to flower, you can just pinch the flowers off, but don't do it all summer, 'cause you will want the seeds for the next year.

[ashmouse]

You've come so far from the small kitchen and confused vanilla pod scraping to a serious cook who knows what he's doing. Well done Jamie!