Former Executive Chef Xavier Boyer makes a dish at L’Atelier de Joël Robuchon in New York. Read and see more at www.wbpstars.com – only about the best restaurants in the world!
Xavier Boyer makes Joël Robuchon’s signature dish
This post may contain affiliate links.
16 responses to “Xavier Boyer makes Joël Robuchon’s signature dish”
A spoon of mashed potatos. Thanks. Very generous.
1. Chicken is similar to quail , so they still match even though a Quail
Jus could of been done. That said, the jus had a lot of oil as mentioned
(i.m.o)
2. I hate chefs that use tweezers on everything instead of their hands,
people been eating without utensils for hundreds of years and mixing a
salad with tweezers will more than likely bruise leafy vegetables.
3. Nice neat kitchen, should be applauded as an example to those who work
in restaurants.Mate…..that chicken jus at the end killed the dish..flashy but do not
forget the basics…..that chicken jus is full with oil …. lol ~~
the quail was crispy on the outside and very moist inside. the little salad
had a very unique taste and the mashed potatoes were as smooth as anything
i’ve ever had. 10/10 mindblowing dishJust use the pan at the beginning as well. OMG!
both of you are correct. it’s quail, but he topped it with chicken jus.
Might as well do.away with.the skimpy mash.potatos and leafs.
i think so too …
nope, thats the way joel wants this jus!
What an insult!!!
How they keep their jackets lint free
Split
I had that pomme puree before, it’s as smooth as soft serve ice cream….
0:04 listen carefully WE’RE GOING TO DO THE QUAIL DISH. and he says it 50
times after that. Now let’s talk about how you like to call people names?
Please tell me how sophisticated you are.it wasn’t chicken, he said quail 50 times.
Leave a Reply