Sorry this is an unpopular opinion but here it goes. I respect French tradition, they created the kitchen brigade etc. French cuisine isn't that great though.
I don't get this vibe often, but that is one chill dish. Confident, understated. I could fall in love, or just come 'round for a chat. Either way, that monkfish is there for me.
It’s wrong what you say in the beginning. I’m French and cuisinier. In France we use beef jus with fish or chicken jus also too… It’s not fish fond with fish, beef jus beef etc… Learn before posting.
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Just some add some cream and butter. Of course it tastes good
rules are meant to be broken, truly, but it's also just fun (and easy) to piss off the french
Monkfish is one of the best looking fish. I always feel bad eating such a beautiful specimen.
Looks pretty amazing!
I want to like monkfish but honestly, it's overpriced lobster bait. There's far nicer fish at a better price.
I like the idea of “eff the French, I’m doing this my way”
My date of visiting London is coming near I’m going to visit Fallow and I honestly can’t wait ❤❤❤ do i need a reservation???
Roasted chicken gravy literally beats out almost any other sauce because of its versatility
When I went to Behind a few years ago, the only meat based thing on the memo was the chicken bone sauce that went with the cod. It was so so so good
Once you understand the rules and why they were used, you can break them.
Pre bought stock, id never go that route.
Nobody cooks better than America! Yall too worried about being posh and how it looks instead of enhancing the taste to its apex
Tell the frenchies I'll use any stock I want, the raging bells.
Your fish dishes looks so good.
Yes, chef. Hyperbole, is hyperbole, chef.
Fish is meat tho
Sorry this is an unpopular opinion but here it goes. I respect French tradition, they created the kitchen brigade etc. French cuisine isn't that great though.
What fish has the least amount of worms in its flesh (preferably none). 😢
I bet that tastes AMAZING! Curious why the chicken stock looks pinkish, was wine added or is my screen wrong lol
I don't get this vibe often, but that is one chill dish. Confident, understated. I could fall in love, or just come 'round for a chat. Either way, that monkfish is there for me.
Buy a new sieve… That thing makes it look like you are not respecting your own kitchen.
Actually, Reese from Malcolm in the Middle already thought us this 🤓
How much butter do you think your restaurant uses in a day
you just know that chinois has seen some shit.
Now I gotta try this
I’m not sure which rulebook you are referring to, we’ve been using chicken stock for fish sauces for centuries mate.
With my allergy to chicken, that dish would harm me
For 30 years I'm using chicken stock for fish. Just tastes better…
he did not put the paper.
It’s wrong what you say in the beginning.
I’m French and cuisinier.
In France we use beef jus with fish or chicken jus also too…
It’s not fish fond with fish, beef jus beef etc…
Learn before posting.