三ツ星グランメゾン「アルページュ」仕込みのスペシャリテ ショーフロワ ｜La Biographie... 滝本シェフ×樋口 直哉

Chauffroy: The Artistic Cuisine of French Cuisine In this video, Chef Masahiro Takimoto of "La Biographie..." delves deeply into his specialty, chauffroy. After his experience at the three-star restaurant "Arpège," which could be considered the chef's starting point, he uniquely refined this dish in Japan. Together with author and chef Naoya Higuchi, we unravel the secrets of this specialty. Please take a look at the philosophy and story embedded in each dish. The story behind the creation of Chef Masahiro Takimoto's specialty from "La Biographie..." is now available in a members-only video! [The Story Behind the Creation of a Specialty]    • 料理人を目指していたわけではなかった男のスペシャリテが誕生するまでの道程 | スペシ...   [Check out the featured chef's YouTube channel! 】 ★Writer/Cook Naoya Higuchi    / @naoya-cooking   "A cooking channel run by Ryori Oukoku, where you can learn the secrets and tips for making delicious meals from professional chefs." Become a member of this channel to receive exclusive videos you can only see on Ryori Oukoku!    / @fooverjapan   ★Chapters 0:00 Opening 0:51 What is Chauffe? 2:20 Ingredients 3:13 Cracking the Top of an Egg 7:35 Making the Cream 11:22 About the Temperature of a Double Boiler 12:50 Adding Eggs to the Water 14:57 Cooking in the Middle 16:58 Core Temperature at Finished 17:39 Tasting 19:15 Summary 21:37 Store Information ■Recommended Videos for Viewers of This Video ★Recommended Videos on the Channel ・Uncover the Secret of Chef Yoshimi Hidaka's Delicious Acquapazza!    • 一流シェフのスペシャリテを徹底分析！日髙 良実シェフのアクアパッツァの美味しさの秘密...   ・Digging Deeper into the Story Behind Its Creation! ~This is how Chef Hidaka Yoshimi's specialty was born~    • 誕生秘話について深堀り！  ～日髙良実シェフのスペシャリテはこうして生まれた～ 【ス...   ・"Hey, is this okay?" What's the secret to making unconventional dashi?! [The Essence of Japanese Cuisine] | Specialty Dissection Part 2 |    • 「オイオイ、大丈夫？」 常識破りな出汁の取り方の極意とは！？【日本料理の真髄】 【ス...   ・[Unappetizing Deliciousness] What is a "Dry Dashi"? | Tenoshima Owner Ryohei Hayashi's Ultimate Dashi    • 【美味しくない美味しさ】出汁の抜け感とは？｜てのしま 店主 林亮平氏 が考える究極の...   ・Tempura Basics: How to Make Batter    • 【てんぷら近藤流】式と答えで一つの料理が出来上がる 天ぷらの基本 【衣作り編】｜スペ...   ・How to Fry Vegetable Tempura    • 【天ぷらのイメージが覆される！？】素材を引き立たせる揚げ方の秘訣に迫る |てんぷら近...   ・How to Fry Fish Tempura    • 天ぷらのパイオニア直伝！江戸前天ぷらの定番メニュー「キス」の揚げ方 ｜てんぷら近藤 ...   ・Superb Chinese Knife Techniques    • 豪快な料理だけじゃない！中華料理の超越した包丁さばきが炸裂する豆腐の料理 | 刀工技...   ・"Hodo" (Fire Poison) - A Cooking Method Exclusive to Mapo Tofu    • 「火毒」という麻婆豆腐でしか使われない調理法で作られる中華料理のスペシャリテ ｜スペ...   ・Raffinage Chef Takara's Secret of Cooking    • 試行錯誤を重ね至高の火入れに辿り着いた ラフィナージュ 高良シェフの火入れの秘密｜ス...   ・Biryani Osawa "Mutton Biryani"    • 【ビリヤニ大澤】“美味しい”だけを追求し続け、辿り着いた本気のインド料理「マトンビリ...   ・Rabiography: Chef Takimoto's "100-Minute Grill"    • 加熱の原点。内外均一の温度で火入れが出来る超アナログな手法【100分焼き】｜La B...   ◇La Biographie... (La Biographie) https://presquile.jp/ 422-1 Tanaka-cho, Kamigyo-ku, Kyoto City, Kyoto Prefecture ・1,029m from Nijo Station ・2-minute walk from Senbon Marutamachi Kyoto City Bus Stop ↓Google Map↓ https://maps.app.goo.gl/bbLddhafuvM6R... Lunch 12:00-15:00 / Dinner 6:00 PM - 10:00 PM ◇Cuisine Kingdom Website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cuisine Kingdom Cooking Studio in Umeda, Osaka) 　https://foover.jp/ ◇Apply for a "Cuisine Kingdom Annual Subscription" here (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★For business or interview requests, please contact us here. 　[email protected] ■Instagram 　　Cuisine Kingdom 　　  / cuisinekingdom   　　Cuisine Kingdom Cooking Studio FOOVER 　　  / gourmetstudio.foover   　■Facebook 　　Cuisine Kingdom 　　  / cuisinekingdom   　　Cuisine Kingdom Cooking Studio FOOVER 　　  / fooverofficial