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ข้อมูลที่เกี่ยวข้องกับหมวดหมู่water side restaurant
Diego Masciaga เตรียมเป็ดกด (Canard a la Presse, Caneton Tour D’Argent) ที่ The Michelin Three Star, Waterside Inn Restaurant, Bray, Berkshire
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นอกจากการเรียนรู้เนื้อหาของบทความ Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse.mp4 นี้แล้ว ติดตามบทความเพิ่มเติมได้ที่ด้านล่าง
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Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse.mp4.
water side restaurant.
หวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอขอบคุณสำหรับการดูข้อมูลwater side restaurantของเรา
Undisputed World Gravy Champion for over 30 years
It was interesting to see.
The young guy is like " One day old Man..One day"
very delicate dish and looks very royal
Oh I wish I could taste this…
Two people for one hour to make a duck , how many you need on the floor ? Should have put sauce on side
Bravo.
Dinner and a show!!!!
That's a place I most certainly wouldn't be passing wind.
I don’t go to restaurants so failed actors can cook my food, blimey
Nothing like eating cereal and pretending it was this
I'd rather have beans on toast and a can of Carling lager.
Man this is look delicious seriously.. a very good job there. So masterpiece
Burger and chips please. Now!!!!
Is it vegan
Have dined there but would highly recommend Maison au quatre saisons instead!! This was dope though.. just not as good at all as Maison.. the food was so good we were laughing and crying.
Salmonella and other parasites for all! Yaaaaay!!
I wanna hang out with the assistant. I 100% guarantee you that guy has some stories to tell.
somewhere on some other planet an alien is pressing a person in a giant version of this press.
How much cooler would it be if it was the Waterslide Inn.!
“Today, we make-a da sauce for the duck.” So what’s in the sauce? “The duck.”
Y’all got any Big Macs
Que vaina tan aburrida parce!
Guy pretending to talk metallurgy all the while hastily and some what nervously hacking apart some duck perfectly cooked for this dish… as someone who is a welder for his career and also is a rather well read, and proficient home cook. I was not really impressed.
I saw a TV presentation with Anthony Baudouin that gave a much better presentation. Or, I could wager this mans lead hand in this situation would have given a much better show.
Very unique and prestigious dish tho.
Looks and feels dated .
Just one word: Wonderful !
A celebration of grand cuisine – thank you for sharing this. Just delicious!
Wow great job sir
And this people is why there is not a single Michelin star in all of Australia. The customer service is non existent in this country.
This is not on the menu, but as soon as someone sees it, of course everyone would want it. Very nice!
Many moons ago, when I was growing up in Ireland, my parents would take me to the local hotel restaurant, The Grand. And it really was, Victorian building with chandeliers, finest Wilton carpet, Egyptian cotton napkins and full silver service. The maître d, James, would wheel out his magnificent trolley equipped with gas burner, steaks of your choice, seasoning, stock, spirits etc, then proceed to cook you the most incredible Steak Madagascar or Diane, all the time keeping up an interesting dialogue with us the customers, exactly how Diego explained it. The flambé was always done with a flourish and pomp that only enriched the fine dining experience. Heady days of which, sadly, I doubt we shall ever see again.
Welcome to the 80s
This is carving was one thing. The sauce making? Chefs cook, waiters serve. This is cooking, not service
wow gorbachev became a chef