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25 Comments
If you don’t like vinegar then why are you using it?
As he described it, I can almost taste it in my mind's mouth.
Merci Chef.
Sauce Bercy. Oui!
Absolute legend.
I don’t like vinegar as it kills the taste (so why did you use it then wait until it evaporates)? 🤔
I really like that pan / I wonder how much it cost or where to get one
For all those who were asking about the pan, try "Mineral B Element" of de Buyer.
No knorr veal stock?
Pierre Koffman is not just “this chef”
me: ah he's seasoning the pan at the very start
chef: s h a l l o t s
me: pikachu face
Lovely 👌
It says a lot for Pierre’s love of the classics that he still added the vinegar even though he thinks it’s shit
Great idea, adding chocolate. Like in several mole sauce varieties.
What is in the pan when he starts the shallots? Oil?
I have always used bitter chocolate in dried beans instead of a meat. This is real french merde.
What percentage cocoa would be considered ‘bitter?’
Why use the vinegar?
Damn this dumbass said I can make you a secret sauce but it doesn't tell me what's the name of the sauce
oh , just a little super common veal stock? no problem.
Vinegar is in most of the good dishes we have, except alot of Italian I guess. I feel like he just meant to say too much vinegar kills taste, because the irony of using vinegar and also saying it kills flavor is palpable
Vinnigga
That's the biggest "drop" of vinegar I've ever seen!
chocolate in savory hits differently. If you ever try chicken mole its the chocolate that makes that dish stand out.
Thats not the secret ingredient to a perfect sauce… its just a particular sauce