[Music] foreign [Music] [Music] T finds it hard to keep out of the headlines he's 27 half Italian half Yorkshire his talent his volatile temperament and his phenomenal energy have combined to produce a controversial star in the world of cooking to get where he is today Marco had to cook his way through the kitchen so the best chefs in the country in this series he invites four of those chefs back to his own restaurant Harvey's here in Wandsworth today he welcomes Raymond Blanc of La Manoa or katzezel in Oxford and however controversially Maybe I think he's
a dumb good chef and he has underneath a pretty good heart Raymond I'm going to give him a fondant of leeks and lobster and that's with the water vinegar act and then he's going to have the pig Strutter Pierre Kaufman and then for budding is going to have the Fountain of pear and honey the start of treatment is is a a fondant of leeks and lobster uh it's lots and lots of leaks which have all got to be trimmed and then the lobster tails and lobsters claws have got to be cooked in a couple Young
and then they're all assembled in a Terrain and they're pressed for about two hours two and a half hours that's served with the water vinaigrette looks like some some sort of uh Italian floor and it's actually finished it's like a tremendous Mosaic of green and reds and pinks and whites um then that's garnished at the end with caviar or truffles and now they've they've been poaching in the Corby on for three minutes [Music] they do need to cook uh well most people overcook things so I suppose that's why people are amazed by how short of
time they require foreign we have approximately five pounds of trimmed leeks and they're going to be poached for about 10-15 minutes depending um and then we we drain them but we don't refresh them when they're put into the Terry and hot layered with lobster seasoned and then pressed [Music] [Applause] [Music] thank you [Music] that's wonderful as you can see it's it's quite remarkable when you think go back an hour and a half ago that large box of leeks all those lobs in their shells if I'd have said to you I can fit all this inside
this turn you'd never believe me the main reason I suppose why I've chosen this leaks one because Raymond likes leaps secondly he he likes things which are incredibly clean incredibly fresh and with the leaks and the lobs that is incredibly clean and very fresh and it's very simple it's not heavy friends Saturn of League and lobster with caviar and water vinaigrette they're tearing up yes with a knife let's go let's go long stick on for the Fly Guy wondering for the next table it's about time she's only two minutes doesn't anyone want to help me
no you've all got better things to do well [Music] the personal cost a lot of pain a lot of suffering no social life no real time to yourself missing out on a lot of the things I could have done like a lot of young boys I've been to France yet I haven't done anything apart from cook for the last 10 years I think it is my favorite fish of all time I just love the pig swotter I think it's the cleverest dish I've ever seen and so I choose that program because Raymond loves Concepts love
Simplicity but at the same time it's got to be complicated apart from soaking the Trotters in the preparation is actually to singe them to remove all the little hairs and then what we do is just you can see just scrape them off funny how dishes develop isn't it you saw that first it's yeah that's right he got there I'm sure he got the idea from somewhere else Pierre stuffed it with chicken and with sweet rice I just stuff it with the sweet buds so now I'm going to burn them out to the first get this
in you push your knife under out you've got to be incredibly careful not to actually put the knife through the skin otherwise during cooking what happens is skin just sort of opens foreign they've been boned they're ready for cooking so we have our Mirror part here which is carrots onions and celery our white wine our stock bed even time so now our shot has been cooking for three hours as you can see they they've cooked and they've caramelized and after three hours they they're they're very sort of tender and they're golden brown like Oak they
are delicious here we have the basic ingredients for the filling for our Trotter we have the veal sweet breads which have been which have been trimmed the membranes being removed by using the word trimmed and they've been cut into cubes not too small nice sized mouthfuls we've got the onions and we've got the morels all these are going to be roasted together into the parachute oil which is fairly neutral roasted until they're nice and golden brown then they'll be drained the fat will be removed they'll be left to cool when they're cooled then we bind
with a chicken Canal which a chicken Canal is basically a museum it's slightly heavier and you just put enough of the mixture together just to hold it together you don't want massive mousse you just want baking the sweet breads the onions and the morels Raymond's a man of who likes tastes and textures is going to have textures and taste in this meal um it's one of those as I said I've said many times and I've said to many people not just yourselves but this is the most amazing main course I've edited in my life and
that's why I have it on my menu and it says just simply baked big picture because it's his dish and why should I pretend that it's mine it's a great dish and so I'm going to give it to a great man you put these into the fridge and leave them to set for an hour or two or a day it doesn't really matter and then we poached them in boiling water 10 to 12 minutes depending on the size of the Trotter to be a good Chef all you've got to do is lots of little things
well and that is a great philosophy and so all those little things in making this sauce are roasting your chicken pieces off beautifully until they're nice and golden adding your mushrooms and your shallots until they're caramelized as well deglassing with your vinegar until all this it is being removed by by reduction and that natural sweetness of the vanilla has come through deglassing with the cognac the same process again and then finally adding your Madeira and reducing down and then you had your veal stock and your chicken stock and your morels and cook for 20 minutes
and then it must be passed several times through Muslims remove all those solids which kill the freshness if you remove the solids when you're reducing your sauce you're retaining freshness we don't remove those solids then it kills your sauce three and a half minutes that's right foreign ERS the most important things you've got no fingers no food perfection and then in the final part is spoon we don't have to have confidence do you think this there's our little piece and that's thank you very much Pierre coffee Adam you can see the damn stuff this is
breakfast lunch and dinner when you've done that you can clean down the table and get ready for music [Music] at this moment in time I haven't found myself as a cook I'm still sort of in the middle of a revolution with myself I didn't want my ideas of cooking are every so often I I make a new dish and I think that's me I didn't want my abilities are yet and that's when I'm still trying to understand is myself my link with Italy is my dream that is the only place in my life where I
was a very happy boy and if I can get out of the profession in 10 years time because that's where my next goal is is to be in Italy in 10 years so I'm not in Los Angeles in Italy then I'll go there that's when I want to go now because that's when I had happiness as a child and that's the only place on this Earth I've ever really had 100 happiness maybe it's all a dream who knows what are you going to serve him for running uh pears roasted pears with honey ice cream uh
it's very simple dish very very light as well at the end of the meal and it's got lots of different textures so now what we do next is we actually poach the pears in a syrup of uh she's two to one of sugar and water and it's flavored with a little lemon juice little banana pot no approach for how long it's approximately eight minutes you can't really time them I mean you've got some testing with a knife but next what we must do is actually make the little basket which is the vanilla ice cream sits
in and so we have like a little almond paste here how is that made flour glucose eggs and sugar which is mixed together and then what we do is we actually just take a little bit we make a ball let's make a ball and that's exactly the same mix as the 34 tweels it is one of them yeah they're good fun to make actually well they are nice but I don't like Sticky Fingers I can't stand Sticky Fingers and that's why I would have never been a pastry chef you just press down and they'll be
cooking the oven and as you'll see during the cooking process they'll actually spread and then we cut them out with our cutter but there they are what we'll do is let them just cool a little bit put the cover on them cut them out and then we'll take them off and sit them inside the little mold [Music] the making of the honey ice cream is very simple it's a classical cremon glaze which is or English custard which is egg yolks milk and sugar now when your crevon glaze is made you pass into another bowl and
left to cool that is when you put your honey in while it's still hot then you leave it to cool it's a nice big slices so they look like lilies pad size now what we do is we dust them fairly heavily with cash to show them then we glaze them with the blow torch it gives it that Top Apple effect [Music] [Applause] foreign great well Bon Appetit nice big Welsh leagues and they are delicious it's so the flavors are very very clear very delicate and the mix of textures between the lobster and the leek is
absolutely stunning absolutely yeah lovely dish lovely conception the marriage of the Sea and the Earth and moving into this lovely sharp Taste of the peppers in my life it's got many textures and it's not the scene it's not the earth I mean but there's many Textures in my life I think to me I don't know how you feel about cooking but it's giving relish it's of course a great pleasure of course of cooking this wonderful ingredients then giving them to your guests and for them to share you you see this wonderful fortunate that's an idealistic
at the end of the day how many of our customers understand and appreciate what we do here okay you can be kind to the camera chef but no I I think we're lucky we've got five percent at the end of the day I mean they don't really understand what it's all about they think it's just So Glamorous because what appears in front of them is very nice but it's not good no but it's dirty I expressed my phone badly Market success as good a price personally I I know a very a very large price I
have paid a price where basically my family life has been pretty much uh uh destroyed and so on once we're divorced and very and I think maybe it doesn't need to have his price and maybe a young shop you just got married you've got a one apparently your wife is pregnant it's beautiful so I'm just telling you one single little message love what you're doing but somehow be able to share it sometimes it's possible they always feel second to your work and at the end of the day they don't understand that it is your work
that pays the mortgage pays the bills pays for those little luxuries in life and it's very hard for them to ever understand unless they've actually worked in the kitchen and been obsessed with food like we are well look Michael I think for the guy who has the repetition I'm not doing too bad it's delicious it's a lovely well-balanced dish very well balanced thank you chef maybe we should all learn something I don't see this dish that basically the merge of poverty and richness does work for example the league which is called the others of the
pool and the lobster basically the thing of the witch works together and the textures and the flavors and things I'll agree with you there because I came from poverty and now I live a rich lifestyle well done congratulations vegan dude this is my favorite dish of all time in the picture I mean you know if I had to have one main course before I died tomorrow yeah it would be a pig strotter it really would I think I don't think of dying yet but uh what I think about it you know My Philosophy about because
you know like textures and different tastes but I would find maybe it's likely um Difficult about Tuesday she's that is it's a very rich dish yeah okay it's delicious but it's very rich sure lovely little shallots so it will give that kind of freshness and different texture you know there's nothing wrong in taking someone's dish if you do the dish the way they taught you how to do it and then you put their name on the menu like this yeah my menu says that's right you know this is a compliment to Pierre but at the
end of the day you can't reinvent the wheel no the wheel has been in re is being invented and all we can do is put our own Hallmark on it now well my cult is a pig are you calling me a piggy you're still training [Music] with an ice cream well that looks absolutely stunning it's beautiful those lovely slice of pears I think I'll go for the pair well when you've tested you want more although it's a good sound it's delicious I felt a very that you have grown up a lot as you know before
you had always his gift to throw things on the plate and they would always look marvelous okay that's one gift that's a cosmetic of food but what was your slight problem was the test and I think by the mill I had today I must say it was absolutely selling in every way I think now you don't lie because to me food is a lie if it is presented in such attractive way the package is so tempting and so beautifully cosmetically so stunning but then after the test is missing somehow this is something missing it's that
little something which you can't write into a cookery book it's not it's that inner feeling which comes from within and that understanding of what you're working with and I'd never been shown this before and so therefore when you used to bang on at me I I suppose I was incredibly ignorant about it all I just think what's this Wally going on about because I didn't think you were a Wally um when you were talking about this and and one day it clicked on a Sunday lunch and you said that's right marker for the first time
ever I think England will prod itself to have the very best young chef just the same level as friendships you know no bad feeling about it you know the complex no complex about it and that is wonderful that is three star material that means that England can be proud of and this was a wonderful to see that first on the mystery really is that it was an English Chef if you have the discipline you will go all the way good food to the pleasures of the table to friendship and your success thank you [Music] 30
seconds 30 seconds 30 seconds 10 seconds stressing 10 seconds Simon stops gonna wrap the back [Music] now you try every night [Music]
