Three-Michelin star chef Jocelyn Herland from restaurant Alain Ducasse at The Dorchester, Park Lane, London creates a dish of Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta a signature dish of Alain Ducasse, this is the third recipe in this feature you can watch the previous video here https://www.youtube.com/watch?v=JZpWU0BUQu4
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People complain about the price because you don’t get a lot of good, but
when you have that level of precision and the time and staff you need for
every single bit of each dish along with top quality produce its not going
to be cheap
what is this? food for ant???
Im sure it tastes great…but lol lets face it, u get 2 pieces of lobster
from the tail which in actuality is just 1/5th of the lobster tail, u get
5(!) pieces of whole pasta (whoopie), 3 pieces of chickenbreasts, 2
mushrooms cut into pieces, a shitload of butter. Cost to make:10 bucks.
Charging us for 50 bucks…
Was kinda loosing faith in high end cooking after the last few vids, this
just looks tasty!
my boner is huge
This is beautiful
Want. Lots of work going into that dish.