TV chefs in crisis as Raymond Blanc admits: ‘Mostly we just make sauce’

The television chef industry is ‘in crisis’ after one of its leading figures admitted that ‘most of our dishes are just fancy sauces’.

French pan-wrangler Raymond Blanc, 64, made the confession at his restaurant in Oxfordshire when a diner insisted on asking what was meant by the term ‘jus’ on the menu. ‘But of course, this is just a fancy way of describing sauce,’ M Blanc retorted. ‘It’s all bloody sauce, from jus to pistou to remoulade. Sauce, sauce, sauce.’

TV cookery show fan Doreen Milne, 47, ┬áspoke of her ‘anger’ at Blanc’s revelation. ‘I always liked to watch Ainsley Harriot boiling up a mousseline, demi-glace or what have you and I really believed in him. My husband prefers that Nigella Lawson, but I don’t think she can tell a sorbet from a mirepoix, myself.’

Miniaturised oven-botherer Anthony Worrall Thompson, 59, savagely criticised Blanc for his comments. ‘That French bastard,’ he said. ‘He’s never deserved those Michelin stars. If he ever comes to of my restaurants I’ll beat him to a bloody reduction, so help me God.’

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Posted: Mar 25th, 2010 by

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