Watch legendary chef Marco Pierre White demonstrate how to prepare pommes boulangère, revealing the simple techniques that bring depth and flavour to this classic French potato dish.
Find out more:
Discover more in Marco Pierre White’s BBC Maestro course, where he teaches timeless cooking techniques and restaurant-quality dishes.
Useful Links:
See all courses on our Home page: https://bit.ly/bbc-maestro-yt
Check out our YouTube memberships: https://bit.ly/bbc-maestro-membership
🤳 Stay connected with BBC Maestro
Facebook: https://www.facebook.com/bbcmaestro
Instagram: https://www.instagram.com/bbcmaestro
TikTok: https://www.tiktok.com/@bbcmaestro
34 Comments
I'm trying to jot down the recipe as the video plays. So far, I've only got: 4 gallons melted butter, 75 lbs. onions (sliced). I guess I'll have to watch this again a few more times. 🫤
I too throw salt and pepper all over my kitchen. It's my choice. There we are.
Butter the pan… Butter the potatoes… Butter the tin foil… Butter your butter… Butter the oven…
I want to eat all the Scoffier dishes. I rather go back in time.
I'm very excited. I turn 30 next week and have a reservation at a one star Michelin restaurant!!!
Best oven
Everyone hates on this mans glasses. Fair enough. But they were his choice
"YouTube has always been my mistress and my therapist. It's that simple"
A couple of my mates worked in your kitchens. They’re hard bastards.
They walked away.
You noticed Marco dried the sliced potatoes without washing them, he’s kept the starch to bind the dish
His choice
There we are 😁
Looks lovely that
Why hasn't Marco got an OBE? Revolutionised British gastronomy
I have thyme indeed Marco, it's my most precious herb. It's very simple, so there we are.
We butter the tin foil, why? To remove the water content. There we are.
What no Korrs
remove the water content
I will never get bored of Marco explaining to me why he fries the onions
It was my choice to be terrified watching him using the mandolin. There we are
One day late, there we are
Stop with the whispering. Total d head
His food never looks appealing to me.
Please please use a guard on that mandolin
I peeled a potato today,i cried,i was consumed by the brilliance that was a potato.After i washed away the tears i decided to marry the potato.
Did he make that stock with a knorr stockpot?
Butter your tin foil folks. Always butter the tin foil. Butter the box too. Maybe even butter the oven itself.
Food has always been my mistress too and she has taught me a lot to be fair.
Drain the butter. Now add more butter. Now cover me with butter. It's my choice.
Where is everybody? ….. There we are.
I'm always generous with the amount of Marco I watch. That's what I want. I watch one. Then another. The process starts all over again. I use the most valuable ingredient… Time. There we are
Don't let the old man in chef, move young, speak young. You're allowing your voice to get weak and whispery, it's a slippery slope, trust me. Always move and speak like you're 25.
If ever I want to feel food, it’s Marco PW. He gets it at every level.
You can be your own personality you know, if you have one. You don’t have to try to mimic Gordon Ramsey who is a crap chef anyway, in every part of your persona 🙄. Typical BBC 🙄
If this dish was anymore British it would be the subject of a tabloid editorial. 🇬🇧
Marco Pierre letting out the ASMR " Aww my god " at the end there threw me off completely
We're reaching new levels