We are breaking down the techniques that The French Laundry, a 3 Michelin-starred restaurant uses to refine shrimp bisque.
📋 Recipe: https://parkerhallberg.com/the-french-laundrys-shrimp-bisque/
🔪Create Michelin-quality recipe in 2 hours (Free workshop)
I will laying out the frame work to cook a Michelin-quality dish during the week and how to become more efficient in the kitchen.
https://go.parkerhallberg.com/workshop-registration
🧑🍳 Recreate Michelin-starred dished without the formal training
I will be launching my first group coaching program where we will be developing the skills and processes to recreate Michelin-starred dishes at home. You can learn more here.
https://group-coaching.scoreapp.com/
Imperia Caviar:https://imperiacaviar.com/collections/caviar
To get 15% off the entire site use code: PARKER15
WATCH NEXT
✔ 3 Michelin Star “Clam Chowder” | The French Laundry: https://youtu.be/PZPg0H9-rs4
✔Michelin Techniques for “Bouillabaisse”: https://youtu.be/-GmsSBWBNOM
✔Michelin Techniques for Pasta | Le Bernardin***:https://youtu.be/1bYGYeNo2sU
Tools for the Recipe
The French Laundry, Per se:https://amzn.to/3Yh68XK
Cryovac container:https://amzn.to/4ha0wav
Hose needed for container: https://amzn.to/4hgGICf
Cryovac Machine: https://amzn.to/48hBoud
Favorite pot:https://amzn.to/48hTlc7
Potato Ricer: https://amzn.to/4eQ84O9
Service trays: https://amzn.to/3Tuu2LY
Favorite Books
The French Laundry- https://amzn.to/3SeBzil
The Professional Chef -https://amzn.to/3tZqXfv
Sauces- https://amzn.to/3u8wbW9
The Flavor Bible- https://amzn.to/3Uncc0q
Must have tools
Mac Chef Knife- https://amzn.to/3JZeu0y
Mac Utility Knife- https://amzn.to/3DRtYjy
Mac Paring Knife- https://amzn.to/3x89tLA
Tweezers- https://amzn.to/3RFuKpv
Cake tester- https://amzn.to/3SxsZt7
Service tray- https://amzn.to/3Tuu2LY
Sauce strainer https://amzn.to/3lgkkAy
Lenin Like- https://amzn.to/3jzRElL
Kunz spoon- https://amzn.to/3u7dsKI
Blender -https://amzn.to/3lkHXrK
Scale- https://amzn.to/3MXW4gb
Saute pan large- https://amzn.to/3XkjVdv
Sauce Whisk: https://amzn.to/4cXZAT9
12 Comments
📋 Recipe: https://parkerhallberg.com/the-french-laundrys-shrimp-bisque/
🔪Create Michelin-quality recipe in 2 hours (Free workshop)
I will laying out the frame work to cook a Michelin-quality dish during the week and how to become more efficient in the kitchen.
https://go.parkerhallberg.com/workshop-registration
🧑🍳 Recreate Michelin-starred dished without the formal training
I will be launching my first group coaching program where we will be developing the skills and processes to recreate Michelin-starred dishes at home. You can learn more here.
https://group-coaching.scoreapp.com/
Imperia Caviar:https://imperiacaviar.com/collections/caviar
To get 15% off the entire site use code: PARKER15
Fantastic video! 🙂
This might be the Frenchest recipe ever 😮
Would be great if you could share some ideas how to use the shrimp butter!
I'm surprised the shells are cooked so much. The flavor compounds in shrimp shells are quite volatile and you actually lose a lot of flavor if you boil for more than 5 or 10 minutes.
WOW what an intense bisque recipe!!!!!! Love it!!!! I definitely will keep this in mind for a 'rainy day' here in LA. Thank you for sharing!!!! I'm hoping you might share with us any of your favorite Thanksgiving dishes!!!!! Please!!!! It's right around the corner, and I'm making a list of the mains and sides I'm planning for our table of friends and family. 🙂 Cheers Parker!!!
Great vid as always! It sure looks delicious and perhaps I could surprise some friends and family with this recipe. Thanks! :- )
Thomas Keller is the man. I’ve made dinners where I’ll make a something that takes 3 days of prep and if I make TK’s creamed corn that takes 12 minutes, that corn is all everyone talks about
Calling Thomas Keller "TK"….
Awesome video again Parker! It really comforts me that even a professional chef like you is sometimes confused by the instructions in the book, some stuff just does not make any sense sometimes like the times, temperatures and stuff like not adding the rice to the blender. Love the inclusion of these things, keep it up 🙂
26 pounds of shrimp??? that's well over 11 kilos! .. Good man, are you sure?
Whats your background? Would love to know how you’re so knowledgeable. Great video…. Honestly the butter recipe was cherry on top!