99.59% of 8.1 Billion people will never taste a dish like this. This is why we need those replicator thingies like they have on star trek. So we can all have perfectly prepared pork wirh raspberries and shallot butter. Looks awesome. Perfect sweet, salt fat and umami all tied together. Yum!
Looks like an olive. Then they said that is butter… Is it supposed to melt? Why is there an r on the end of rocher? Now it looks unappealling and cold.
30 Comments
Why would pork belly need butter (more fat)…
99.59% of 8.1 Billion people will never taste a dish like this. This is why we need those replicator thingies like they have on star trek. So we can all have perfectly prepared pork wirh raspberries and shallot butter. Looks awesome. Perfect sweet, salt fat and umami all tied together. Yum!
Why did I think this was French toast and he was putting peanut butter on it?
perfect short
Listen ere I neeed to come down there an try all these fucking dishes use r crazy
How much
Not appealing 😊
“Now THIS is what i’m paying for!” dumbass customer with zero taste after refusing the vaccine
is there any difference to quenelle and this rocher?
why are chefs doing sebastian. i thought he was married😂😂
What kind of butter?
this looks disgusting lol
Great tips! Whenever I do this at home I always use a spoon that’s a little too hot so this should fix it
Fatty pork belly with added butter.. "but there is fruit." I can hear it now.
Or dip in hot water aswell
Looks like an olive. Then they said that is butter… Is it supposed to melt? Why is there an r on the end of rocher? Now it looks unappealling and cold.
you mean a "quenelle"?
That will be $57.99 please!!!
Pork belly with a gob of butter on top. Does it come with a free angioplasty?
Shallot butter? Whaaat?!
The amount of butter you use in your cooking ia concerning.
Isn’t that a quenelle??
That is a quenelle!!!
American here, no offense inteded with this question: are you Irish or English?
Can we talk about how good the pork looked??
Beautiful not perfect never…
That pork.
Remember to finish with a cartouche
What does the last small scoop do? For aesthetics?
He doesn't tell you the most important part of the technique, how he uses the edge of the nine pan, to stay level..Come on man.