I Got Schooled by a French Master 'Saucier'...

Big thank you to Chef Le Squer and Executive Chef Romain Mauduit for teaching me so much during that cooking session. I've definitely upped my Sauce game !

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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
Producer : Eva Zadeh
Camera Operator B-CAM : Antony Gomes

Planning a foodie trip to Paris ? Here are my favorite spots :

Salut,

Alex

[jpjapers]

Just taking a moment to appreciate the foot sensor on that door.

[tomatosoup]

It was but a matter of time until Alex would eventually mention the cinematic masterpiece Ratatouille in one of his videos.

[Steelmage]

I really liked Romain's "I'll walk you out" at the end. Service and attention to the very end.
I of course respected him before, but that little

[MaskofPoesy]

That was like 10 minutes which felt like 2. Can only imagine what it felt like actually being there.

[yussefzaid]

"I don't have a copper pan, I will need to work on that."
So wonder when we get to watch his pan making series. At least an episode.

[AHG]

The kitchen setup alone is stunning, and the dining room is pure opulence. Thank you Alex for getting such access into a legendary 3 Michelin Star restaurant and for sharing the entire experience. We know your journey to produce high level sauces will end in well earned success.

[NippleTitMD]

Hello, I worked at Four Seasons Lion Palace St.Petersburg at Percorso restaurant. Here is how we did beef jus:
First of all you do lot of beef stock, main thing here it shouldn't be boiling at any point, just slightly simmer. We did stock from beef knees, little vegetables and tomato paste. You don't need to roast anything because it will have dark colour by itself. It was done in very huge french pan (prob more than 200 liters) and simmered for 36 hours. You must remove all fat that collecting on top of water. By the time its done it was pretty reduced.
Then you need a lot of beef trimming, little bones and all that stuff. You can use whatever left from cutting beef but do not use fat.
Also little amount of vegetables. You fry vegetables in butter, then you add beef trimming and you fry them untill they are dry and dark brown. After that you turn off pan and add more butter, thyme, rosemary and garlick. Let it bubble for 5 mins. Then you strain all fat and butter and save it for next use (you don't need to use new butter next time, also this butter is good for frying meat). You take out all of that trimmings and put it in big saucepan and you deglaze pan that you was frying in with white wine (use red if you want more sweet taste). Put deglazed mixture with fryed trimmings and add stock. Simmer very slowly utill its thick, remove all foam and fat that are going to show up. Strain. Done.
The secret to have nice texture is simmering slowly on every stage and removing fat and foam, if you do that you will have very good colour and consistency of the sauce.
Hope someone will find that comment handy
Recipe
For stock:
Beef knees - 40kg
Carrot - 1kg
Celery - 1 bunch
Onion - 1 kg
Tomato paste - 500gr
For jus:
Beef trimmings - 20kg
Butter - 1.5 kg (1kg at start and 0.5 at the end of frying)
Shallots - 1kg
Carrot - 0.5 kg
Celery - 1/2 bunch
Garlick - 1 head
Rosemary - 1 bunch
Thyme - 1 bunch
White wine - 4 liter
In the end you'll have around 7 liters of Jus

[grant]

Romain seems to be such a disciplined and talented individual, clearly mastered his craft through years of hard work.

[shyamarama]

An incredible inside look! World class kitchens are almost military-like operations

[TheVeguti]

This dude just casually eating 3 michelin star courses inside the kitchen itself
WHAT A FLEX

[LuxusBro]

Casually drives to the front door of the four seasons xD

[LyricWulf]

When you learn more about sauces you become saucier… 🤔

[canberradogfarts]

My wife concurs. George's V is a destination unto itself. On one of her many "jaunts abroad" for work, her client (foolishly) suggested she stay in Paris at this very hotel Alex visited in this episode. Of course on such sojourn, all meals/expenses were covered.

She made a point of eating four meals a day, as was the custom of her employer, at the hotel restaurant.

She had NO DESIRE to see or do anything else while in Paris. She informed me that her "foodgasms" were "entertainment enough to last a lifetime."

Lucky Alex.

[cheftekard]

This is amazing. I lost my corporate chef job in May and since then I started a catering business. I just started making all my own stocks. How I’ve missed it. I trained in French and Italian restaurants in Chicago where everything was always from scratch. For the first time in 15 years, I made “glace de poulet”...ohh my sweet love how I missed it. It was like that jus. Shiny, thick, delicious...French cooking is still king. I don’t care what anyone says

[bassam]

I would cry tears of joy by just stepping a foot into that kitchen and having this experience, but even just watching this video and having this inside look is amazing. Thank you so much!

[TheBigMafiosi]

I often do consider myself pretty good at cooking, especially when I compare myself to my friends. It is frightining in a thrilling way to see how much there is still to learn. It is just like getting transefered from a pond into the big blue sea, just to learn there are fishes you could have not dreamed of of their sizes! Truly one of the most passionate YouTubers out there, not just in his genre but in general. Keep this up, Alex. You are not just brightining up our days, but our minds as well!

[francescaiannuzzi]

I can't express how much I love your videos, I'm a culinary student in south america, and your content makes me want to push myself to be better, also you provide amazing information, it's amazing!!!

[davelowinger]

I like the way that cook is looking at you. he doesn't care what you say about what you're tasting he cares about how you look about how you were tasting."what a artist"

[ibgoneagain]

I was really looking forward to this series. But now that you started off at Le Cinq, Wow! We stayed at the Goerge V for our honeymoon and it was mind-blowing. I still have dreams about the croissants for breakfast. My bank account still hasn't recovered, but it was worth it!

[fabroargaez]

Your passion for learning and improving your culinary knowledge is admirable, the quality is great too!
keep up the great content, Alex!