- Great Chefs
- Rhubarb Compote with Bavarian Cream
Rhubarb Compote with Bavarian Cream
Albert Roux, the famed French chef, had opened his Le Gavroche restaurant in London with his brother Michel in 1967. The restaurant, which was the first restaurant in the UK to win three Michelin stars, had entered the Guiness Book of Records for serving the most expensive meal per head after three diners spent almos 21,000 dollars in one sitting. In this video, Albert Roux is teaching us how to make Rhubarb Compote with Pepper Tuiles, a great dessert that can be done in advance, and served easily while entertaining guests. As always, his didactic presentation is full of his famous sense of humor.