Marco - episode 1 clip1

In the catering world, Marco Pier White is an infuriating rebel because of his very success. Defying all the traditions of the profession, he's got his own restaurant, Harvey's, in southwest London, which now ranks fourth in Britain. And at only 28 years old, he's been awarded his second Michelin star. Hello, sir. I want you to make a reservation for the 24th. And that's a Tuesday evening. So how many? And what time would you like to come? It's another week starting. Where does your adrenaline come from? Well, every Monday, me and Jean-Christophe count the money. We work out how much profit we've made, and that's where it begins. We start all over again. Okay, so what is the profit? I don't know. Jean-Christophe will never be able to figure. Does having a Sunday off, I mean, revitalise you, or does it actually make you feel even worse? Um, having a Sunday off, it's not really long enough. Because every Saturday, we always go to Chinatown and some of the boys have dinner. So we leave here about 2 o'clock, get home about 4 o'clock. Like yesterday, we just stay in bed all day. Might watch a bit of TV in the evening. And then before you know it, it's back to work again. So the first dish we're going to do today is a panache of roast scallops and foie gras with a sauce of sauternes, which is garnished with the carrots. And basically, what we do there is we roast the scallops, roast the foie gras. We leave the side of the plate, carrots down the middle, then we map out the carrots with a sauce of sauternes. So the first thing we've got to do is to actually open the scallops. And remove the scallop in one actual piece rather than breaking it up, because then we won't get the nice discs. So put the knife in, 45 degree angle. Down. Then under this muscle here. What we do is take that at the top. Then in between there, push it out. So it comes out in one nice whole piece. Remove the muscle from the sauce. There you go. The next thing we've got to do is actually wash the scallops incredibly quickly. Because if we just left them in the water, they're like sponges. They just absorb. And if that happens, then what happens is the flavor of the actual scallop is diluted. And then they're no good to man or beast, really. Well, they are, I suppose, but no good to harvest. So what we do is we take a few at a time, very gently. As you can see, Philip, just wash them. So they've been in the water about five seconds. And as you can see, they're totally clean, removed. We take some out very quickly. They've all been dried. They've all been lined up nice, and so they retain their shape. And when we want one, we know we've got a nice, firm scallop, which is full flavor. The next thing we must do is actually cut the scallops. I mean, some people cut them that thin. Some people cut them that thin. We make a nice wedge, a nice wedge. We want the nicest scallop. So the first thing we're going to do, because it's going to take the longest to cook, is the foie gras. So get the foie gras. So we're using it nicely. Put that on the stove. Season that side. Now we let that brown. Sauté the sauce. So reduce the sauté down to a glass. Add the same quantity again. Bring it to the boil. Montez au beurre. Why do that? Well, the first reduction reduces, so you've got a concentrated flavor. The second one dilutes it. Bring it to the boil, so it's not too strong. Whisk in the butter. There you are. Foie gras there, ready. So. Right, so that's ready now to go in the oven. On a butter paper. Okay, you can see we've put the second batch of sauté and brought it up to the boil, and now we're just whisking the butter to texture. You want no reduction in the second sauté? No, just brought to the boil, just to burn off the alcohol. A bit of lemon juice. A bit of seasoning. Yeah. That's two of the condemned ingredient sauces. Olive oil. Scallops. As you can see now, we're re-shaping the carrots, just to warm them back up so they're still al dente. Carrots have been cooked in an emulsion. What we do is the scallops. Are you going the wrong way? How did you arrive at the layout, Michael? The trellis from the edge of the plates. That's where we got the idea from. The plates did the work for us. It's a lattice, so we copied the lattice with the carrots. Came down, found out it worked. Hard to get it right in service, but it took a bit of time. Then we take the foie gras. The foie gras goes down one side. Back with the carrots. Straight over the carrots. Keep that on the scallop side. There's your panache of foie gras and scallops. Harvey's. Good morning. When would you like to come, madam? I can't do you. I'm full. I've got to do you. I'll tell you what I can do for you. I can do you at 9.30. You're desperate, are you? Would you like to give me your number? And your bedroom number. That sounds rather nice. Room 20. I'll have you a nice table. Bye-bye. Harvey's Restaurant. Good morning. Have you got the right number for the head chef? Who would you like to speak to? Yes, we've got three of them. I could ask you to confirm that day in advance. On the Monday. Thank you. Bye-bye. It is Marco White speaking, yes. Bye-bye, sir. Hello, Harvey's. Who is calling? I'm sorry, Marco is in Paris today. He is. He will not be back until Tuesday the 30th. Yes. You can ask me anything. But whether you get an answer is another question. It's finished now. Hello, Harvey's Restaurant. Will you please stop ringing up, Harvey's? You drive me crazy, OK? Bye-bye.