雷蒙德·布兰克的厨房秘密 第一季

赞美雷蒙德·布兰克，主厨风采没得说。而且务实地来讲，他的菜谱大多数真的完全有可操作性。听法国人讲英语真有意思，一句句Viola听着就开心。大厨你从哪里骗来的这样一个Adam，请给我来一打！

1.雷蒙德超可爱，是一个对食物充满热情的大厨，最喜欢讲volia，tri bian 2.无形之中学会很多食物和烹饪的单词 3.最重要的是视觉享受，超级下饭

Voila, bon appetite. And, everyone should have an Adam at home~

Should pesto be made using a food processor or mortar and pestle? Does stone really help against oxidation??

2013.7.26在看。可能看了第一集。2017.12.17看第二集https://www.bilibili.com/video/av11790795/#page=2。还不错，但反对打猎

是我喜欢的大厨风格，Raymond实在太可爱了，听到最多的词是lovely，beautiful，voila，adam哈哈。我想真的是对美食最纯粹真挚的评价。他太爱巧克力啦，我对巧克力一般啦

啊好想看，毕竟miranda里penny为了raymond都要疯了而他一直一脸淡定地看着迷妹//好吧我承认raymond很吸引人但大概two greedy italians珠玉在前所以看起来略无感了就（而且觉得意大利菜就是比法国菜好吃啊sigh

Voila!番茄竟然会有一万多种啊 chef眼睛里经常激动地闪光 对美食的热情真的是非常高了！ 不过甜点真的好多 而且！这些做起来也根本不容易的好嘛 一口一个很容易 Everyone should have an Adam at home.

有着一双大眼睛的萌大厨谁不爱？看得出来老爷子是真心爱料理的而且很幸福，弹幕说Raymond长得像憨豆，越看越不能直视他了…再者就是，能给我一个亚当小天使嘛？

Voila! Tres bien! Everyone should have an Adam at home...主要靠摆盘+熟能生巧（完全没有说的和看起来的这么easy），以及果然还是dessert比较有吸引力…

出镜率最高的配角不是美食而是助手Adam，但是没有一句台词和表情- Raymond：“is that right,Adam”- Adam:"……"

看了这么多大厨的美食纪录片，因为都是bbc制作的，所以基本上都是英国大厨和一些电视竞赛，看了雷萌德德，觉得前面的男大厨都可以略过，只看他和那几个女人nigela, richael, 还有那个意大利姑娘在威尔士的。

Raymond Blanc's BBC2 Series Kitchen Secrets saw the self-taught Michelin-starred chef and star of The Restaurant return to his first love… cooking.


　　Raymond is both a cook and a chef. He served his apprenticeship in Maman Blanc’s kitchen, so he really does know how to cook simple and wholesome food. He is also the inspiration behind Le Manoir aux Quat’Saisons, which is one of the world’s best kitchens.


　　Airing over eight weeks, Raymond Blanc demystified the tricks of haute cuisine, revealing the secret techniques needed to create show-stopping food, using his passion for cooking and enthusiastic approach to encourage viewers to cast off their inhibitions and be creative.


　　Raymond Blanc – Kitchen Secrets was filmed against the dynamic backdrop of Raymond’s working kitchen at Le Manoir aux Quat’Saisons. This unique and natural setting allowed viewers to experience the real life environment of a Michelin starred kitchen; as deliveries arrived, Raymond showed how to pick the best produce and shares his knowledge with young chefs.


　　However this was not a series about complicated fine dining and time consuming chemistry. As Raymond puts it, “something that appears difficult is just a combination of simple elements. This series is about using some of the techniques I use in my professional life to make simple food the best it can be. Most of these dishes are the kind of cooking I do when I’m at home.”


　　Within each programme, Raymond shared his passion and knowledge in order to select the best produce and he will focus on a different ingredient, from tomatoes and eggs to game and fish, and demonstrate four different dishes each week incorporating this ingredient, from a quick meal to prepare after work, to weekend dinner parties. The finale of each episode was be a signature recipe from Raymond’s restaurant, such as the Café Crème. As Raymond says, “it took me six months to perfect this dessert and I will share this recipe with you. You can make it as simple as you want to, as each technique can create dozens of simple desserts