youtube keeps spamming some channel by some faggy brits that make this shit
all michelin recipes are just make some peasant food but cook it with 10 pounds of butter
the guy talks like he has a mouthful of cum

>>21971615
>the guy talks like he has a mouthful of cum
you would know

>>21971615
Look at the impotent rage from this malding faggot. As pussy as it gets.

>>21971597
No. It's like the best French fry you'll ever have, but I would never put in the effort again

>>21971615
fallow?
>just make some peasant food but cook it with 10 pounds of butter
thats all restaurants that aren't either sysco food or dehydrated moss crumb with fermented shrew foam

I think the superior potato is the fondant potato and despite being known as a posh dish, it's pretty simple and easy to make and the payout is great.
Stuff like this where you use a mandolin to cut a thousand fuckign slices and then stack, par boil and then fry twice is genuinely too much of a pain in the ass, it's good but not really worth the effort that goes into it.
I'd rather just make a hassleback potato which is a fraction of the effort, not as good but still delish

>>21971622
>>21971623
The jeets are seething

>>21971731
>hassleback potato
Based

>>21971615
They hated him for telling the truth

>>21972011
On the other hand I am reluctant to be seen as taking the side of "how can I make everything about indians" guy, so I rescind my earlier statement, why do you have a mouth full of cum you cum guzzler

>>21974325
I'm not sure what you're trying to say, but I get the impression that you adore a cock in your gob

>>21971731
>more surface area = more butter
Hasselback in a nutshell

>>21974562
Hasselbeck arnt even good. There is no soft potato innards

>>21971597
Yes. Its so good that I would be co.fortavle.calli g ut an entree.

Go to Des Moines, Iowa. Theres a small restaurant called Alba. Ask for the Potato Pave and chicken gnocchi.

You will thank me.

Also kill yourself.

>>21971615
Kek that's the Fallow channel
I went their last week while in London and it's not worth the money.
Food is good and some dishes are creative, but the service was complete dogshit. Not acceptable at the price point.
Great channel to subscribe to for learning some moderately advanced cooking tho. Wish I had never gone so I could keep watching their channel untainted.

>>21974788
At a restaurant you're not really spending your time, but rather your money, thoughbeit (discounting potential travel time).

>>21971597
Nah I don't want potatoes cooked on asphalt.

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>>21971597
>Potato Pavé, French for “paving stones,” is a culinary technique that transforms simple potatoes into an elegant, restaurant-quality side dish. The dish consists of thin, uniform slices of starchy potatoes, such as russets or Yukon Golds, layered meticulously in a baking dish with cream, butter, and seasonings. After baking, the potato block is pressed and chilled to set the layers, then cut into squares or rectangles and browned on all sides for a crisp finish.

Imagine going to all that trouble while wasting 3/4 of the potato.

>>21974815
nice to know
did you get the mushroom parfait?

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>>21974788
>Its so good that I would be co.fortavle.calli g ut an entree.
what the fuck

I wanna try fondant potatoes.

>>21977022
Yes it was probably the most memorable dish for me. Very good.
We got the following:
>Focaccia with cods roe butter
Enjoyed this one, British classic
>Half dozen oysters
Good, but I don't think they get points for this. It's oysters. They have homemade Sriracha that just tasted like normal Sriracha, which I don't particularly enjoy on oysters anyway. But maybe more exciting if you're a Brit since I don't think it's a common condiment in the UK?
>Mushroom parfait
Good as stated above, I will probably try to recreate at home
>Smoked Cods Head
Again served with Sriracha, but quite good
>Market fish
For us it was halibut. For us this was just okay. Packed salt and acid
>Duck
A breast and leg cooked perfectly served over mash, but under salted. I wanted to like this but it was a pretty plain duck dish and I felt like it was overpriced.
We also tried to order some beef tenderloin, but they only had a 16oz cut left which we did not want. But we found out they never served it when the table of two industry people on a date were brought a few ounces of it to eat about an hour after (they had stopped taking orders by this time). It was a little insulting we weren't offered any.
Had a candied apple and caramel cake for dessert. The apple was awesome, caramel cake also nice.
We had several cocktails but they weren't especially memorable.
All in all not worth the ~475 pounds we spent (three people). Had multiple issues with having to repeat orders, wait staff just kind of slopping dishes on the table with no explanation, and had to ask for the check about three times. The food was already underwhelming but the service made it an outright bad experience. Not worth going if you are in London.

>>21977055
dang thanks so much for the review!
i watch their vids and the other faggots larping sorted ones and i wondered about it

>>21977055
>wait staff just kind of slopping dishes on the table with no explanation,
didn't you know what they were because you ordered them?

I get potato gratin from lidl and air fry them. They're litty.

>>21978236
At nice restaurants, staff usually comes out to explain exactly how the chef wanted you to eat/assemble the dish (unless it's completely obvious, like a steak). In addition, the staff usually has a little script where they give context for the dish beyond just the list of ingredients on the menu: where the idea came from, maybe some information about produce suppliers, why the team thinks it makes sense in context with the rest of the restaurant menu, etc. Its a nice touch that helps the price point feel justified and helps your customers appreciate the food a little bit more.
And the Fallow team clearly had these talking points. They did it for us with only the halibut for some reason, but we saw them occasionally doing it for other tables, sometimes for dishes we ordered! Which was worse, because it made it obvious there was some part of the experience we paid for that we didn't get.
When you're charging $200/pp and it's small details like that that keep me from rolling my eyes at the whole thing; it's easier than ever to learn how to make nice, nutritious food at home with YouTube so it's more important than ever for restaurants to really sell Patrons on the experience. You'd think a restaurant primarily famous because of a YouTube channel that teaches people how to cook would explain this better than anybody.

>>21978586
From the dishes you described, shouldn't have cost you more than 450 in total

>>21971597
the toothpick always hurts to chew