Executive Chef Francky Semblat prepares a caviar dish at L’Atelier Joël Robuchon Shanghai, China.
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Outland · August 11, 2018 at 5:35 pm

Did…. did he say cauliflower quim ?

Chao Zhu · August 11, 2018 at 5:35 pm

Mandolin and pipette chefs, no Jedi skills.That french cooking!

abril · August 11, 2018 at 5:35 pm

56 balls 😊

Raaron · August 11, 2018 at 5:35 pm

Is this a joke? So not cool – poor cooks who have to do the goddamned dots like that. The gelee with cauliflower and caviar is a classic Rubichon dish – usually there is a beef element there I think. Not a good iteration here – whoever came up with the dots is a sociopath (and therefore perfectly at home working for Joel Rubichon)

hdzz · August 11, 2018 at 5:35 pm

Imagine being the chef de partie that has to complete this soul destroying task 30 times every night

modersitzki90 · August 11, 2018 at 5:35 pm

look at the woman in the background is she joking about the chef xD ?

duffdeluxe · August 11, 2018 at 5:35 pm


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