in just a few hours we have got some very special
guests about to arrive many of you may already know Stephanie and philli from chat de Stephanie
has her own YouTube channel chatau Diaries and she was actually the original chatau YouTuber
and paved the way for the rest of us so thank you Stephanie we haven't seen them for 2 years
the last time we saw them was at chat deand for Easter it's been a little while we have a lot
of catching up to do but we also have a lot to get ready before they
arrive it's going to be a
busy day first up I am going to make the dessert for this evening and the plan is to make crepe
a kind of Normandy style crep susette so that's basically like a sweet crep with which will be
kind of doused in Calvados this is my fail safe recipe it's super super simple just chuck all
the ingredients in together 150 g of flour one egg 325 mil of milk I also melt 50 g of butter in
a pan and then you add the melted butter to the mix it basically means that
your creps
are not going to stick to the pan so the butter is already in the mix Here Comes Phillip hello hey hey did you manage
to get the fish yes not from the market though because the they only had Sal they only had
these flat fish which is which is really good but I couldn't imagine a recipe that would not
take forever to make so I went to the fish shop yeah and I bought this look two beautiful
dad ooh or gold in German or in Italian and in English I don't know wow that looks amazing
yeah that lo
oks delicious so I'm going to make this in salt crust Philip you're you're a bit
the chef in the family I'm The Patisserie chef and you are the chef and here are the oysters
I got some oysters because it's um it's nice some oyers and there oysters from isi number
three so they should be really really meaty and yummy meaty that's not really the right way
of saying uh talking about an oyster yeah that's what you say about oysters me a bit more Che
consistency these are good you're not really
selling them I'm not sure that they are meaty
and nutty that's what you say with oysters not slimy and not so slimy not too slimy okay I put
your oysters here and the fish as well okay well I'm almost done in the kitchen and then you
can get preparate well I need to do the lawn because it's it's not looking good and I want
an impeccable lawn for Stephanie and Philip okay yeah [Music] you can see here from last
week's hedge trimming all these sleeves I left them there hoping that my wife wou
ld
see them and decide to clean up but she didn't [Music] whenever we have guests Anna
wants everything to be perfect and my question is how much perfect
is too [Music] perfect but I do what she wants me to do because I
don't want to sleep on the [Music] sofa I just left the mix
in the fridge for about 20 minutes the first crepe is never good I don't know why this is the second crap and look it's so
much better than the first do you see what I mean what is that what is with the first
crep
e anyway these this is how it's meant to look okay so the next part of my dessert recipe
is going to be some baked pears cuz I think that will be really delicious with the Calvados
flambay creps so I'm going to it's super easy all I'm going to do is take some pears peel
them half them Co them and put them in this baking [Music] tray just going to squeeze some lemon juice
[Music] and actually there's no kind of quantities for this recipe it's a little bit
like do it by I this is probably a d
essert for Phillip there's no precise measurements maybe
one chunk per half a pair sort of this size and I'm just going to pop that over each one and
I'm going to put some vanilla seeds into it as well and the last thing to do is just sprinkle
with some soft brown sugar Chuck it in make sure everything looks like it's covered okay so this
is how it's looking now it's ready to go into the oven for 30 minutes and that's at 200° Centigrade
which is about 400° fah so the next thing I was commis
sioned to do sort out the situation here
this is a tree that I adore it's a ASA palmatum a Japanese maple we also planted these skimmer
and this beautiful I can't remember what but the grass is coming it's invading the
the bed and you know I have to sort that out I think it looks nice is he a
perfectly round shaped no does it need to be a perfectly round
shaped I don't think so I hope that Philip and Stephanie see it at one
point so I can tell them I did [Music] it time I just went off so
the pears have been
in the oven for half an hour and they are looking really good I'm going to try and turn them over
like this carefully without breaking them now I'm just going to spoon over the butter vanilla
mix over the pears and then I'm going to pop them back in the oven for another half an hour and know your
Ps amazing thank you I'm pretty happy with them actually can I have one no they're for
tonight where did you get the recipe from um well there's this new Young chef and I found
her
recipes online and I love all of her recipes can I see yeah wow beautiful Chic but sophisticated
fresh who are you talking about her the web page H her I'm talking about the web page of course
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[Applause] [Music] domain [Music] e [Music] I prepared already this and it's just something
very easy it's a Forno in Italian or in German obviously it's often f um or in English I don't
know in French it's fenu Fu and in English I think it's something with oven fennel baked roasted
roasted f
enel anyway it's very easy you just cut fenel in slices like this just make sure don't cut
off the bottom part otherwise it falls apart slice it once and if they are still too big you can
make an additional slice well this is probably all right now well let's cut this as well you
cook them in water about 10 minutes 10 minutes cooking time not more and then you put them into a
baking tray baking tray and bake them for another 20 to 25 minutes with a little bit of butter and
parmesan cheese M
that's it yeah I don't even need to show that because so easy isn't it don't forget
to Salt the water whenever you cook vegetables use a lot of salt it needs a lot of salt more than
you would think so I'm going to use the big salt one more thing when you have
fanel you also have this little green thing and you actually don't have
to throw it away what you can do because it has contains a lot of flavor
what you can do you can just cut it and use it as a spice you put this on the fanel befor
e you
put the parmesan on it makes a nice little crusty layer okay apparently they're coming
in 15 minutes so I have to hurry up I haven't made a fish I'm making so salt crust means the
fish will be covered in salt and also lying on the salt so we can put them here one here and
the second one so the only thing we need is a lemon slice of lemon oh that knife doesn't
cut dangerous so bit of lemon we can just push these lemon into the fish here did he
clean them are they cleaned oh yes good j
ob in cleaning them without cutting off too much
wow good so they're empty good we can also put a lemon here why not um a bit of parsley never
know where things are yeah where they should be and now and that deserves a closeup
we need to cover the fish completely with salt obviously this is not a recipe for you if
salt is expensive in your area because you need a lot I'm not sure if there have many places where
so is expensive so so I'm just going to sprinkle a little bit of water on top no
w this goes into the
oven 220 to 240° CI I don't know what that is in your Fahrenheit world you will find out there's
Google you're welcome and 40 minutes for a fish this size approximately 40 minutes that's one of
the advantages in the sold even if you cook it a little bit longer a little bit shorter it's
going to be fine just waiting for them when they come then we have the starter and then I put
it in it's all about timing it's timing oh this I need to do this as well so what I'm going
to do now here I need some Parmesan and some butter done well a little bit of
Parmesan now and then we are [Music] done [Music] [Applause] [Music] is okay so yes I I think it's looking you know I'm
not the hostess with the mess I think we've got a lot to learn from Stefan I don't know the
vultures the vult but do you recognize these plates yes these were the plates that you guys
gifted us so we're very excited to be using them tonight we've got like a yogurt and garlic um
dressing at the bo
ttom and then they are brazed leaks oh with a butter and um parsley and garlic
and pine nut dressing no pine nuts [Music] for it's looking really good but you just said it
looks like a mass well if I film over here off camera um if I film here it does look like a m
well that's how it looks that's how it looks when you when you make the fish like this it look it's
all about the taste the flavor yes exactly it's not about the Aesthetics what are you putting on
now for just some really yummy o
live oil a little bit a little bit of pepper I see that's it with
all the chatting we completely forgot to film the main course but we did film my dessert yeah I've
made a crap and I want to FL it but with Calvados yeah cuz that's a local drink I've never done this
and because Philip is the chef in this family I'm assuming he knows what to do and I know everything
of course I know how to flbe actually when I first met Phillip that was one of the things
that seduced me was his cooking skills
so all right oh my God philli that look dangerous
my God okay is it it's still burning still burning wow you can't see it but it is there
is a blue flame yeah I mean it's very good no it looks good I'm happy with that yeah and
then I'm going to put my little baked pear on it oh they look so good they do they cuz they're
like all a bit falling apart now but this is the caramel so you got to get some of the caramel
actually forgotten about that of course we're in Calvados region again I've g
ot a whole bottle
for you so you can take some back with you yeah so Philip Philip is doing his thing it's very
dangerous so that's why I'm letting him do it but actually it's not we standing really far
away like honestly I think it's safer to do that because earlier it was almost like an explosion
the game look at it it looks dangerous it looks so dangerous no so dangerous have you done
this often never yeah this this is the life of chatlin oh my God Phillip oh that was
crazy that was the
best Philip best one philli I think you might have actually like
singed the paint workor you almost we have a cheap painter you have somebody who does
it for free that was me if you had singed it you would be painting that I think you got your
thumbnail though Philip set the the shut on fire you we had such a good time with Stephanie
and Phillip and if you want to know what we were up to make sure to tune in to shat Diaries
thank you so much for watching and see you soon
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