Pratique du Shadowing: I Challenged EVERY YouTube Chef - Apprendre l'anglais à l'oral avec la vidéo
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Nick: Today I brought together the biggest chefs on YouTube with over 250 million followers and tens of billions of views to put them through the hardest cooking challenge they've ever faced.
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Welcome, chefs!
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We're playing my version of "Follow The Leader".
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Chef Rush: "Follow The Leader"? Max: Oh, boy!
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Nick: I'll cook an extremely difficult egg yolk pasta dish, and each of you must copy it exactly.
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Max: Woo! Nick: And when I finish, you'll have one of the world's most famous food judges decide how you did.
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Chef Rush: I feel great. I feel wonderful. I feel like a winner.
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Max: I hope there's steak, but may the best man win.
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Uncle Roger: Uncle Roger really tired. Let's just cook and go home!
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Guga: Little nervous. Chef Rush is a big guy.
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Nick over there looking serious.
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It's intense.
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Bayashi: I'm a little nervous, but...I can do this.
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Nick: Sous chefs, please bring in the ingredients!
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Max: Oh, wow! Chef Rush: Yes! Uncle Roger: Fuiyoh! Bayashi: What?
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Max: This just got real.
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Nick: In front of you is everything you'll need to make this egg yolk raviolo with king crab and Beurre Blanc.
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And your time to cook starts now.
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First...king crab. Grab your scissors!
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Cut off those legs!
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Uncle Roger: Why you move so fast?
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Max: Yeah. Whoa! I haven't used scissors since high school.
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Uncle Roger: What is this? Art and Craft?
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Chef Rush: These are small scissors.
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Bayashi: Ah!
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Guga: Bayashi, all right?
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Bayashi: I'm very scared.
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Max: Hahaha! Guga: Come on, buddy!
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Max: Alright. Legs off.
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Nick: Grab your burner and your pot...
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Bayashi: Whoa! Nick: ...then fill the pot with hot water!
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We're gonna steam the king crab. Crab legs in...cover it up!
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Bayashi: How many? How many?
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Uncle Roger: You move too fast.
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Nick: And set the whole thing off to the side.
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Max: Nick, you're moving fast right now.
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Nick: Keep your workstations clean as you cook!
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Uncle Roger: Okay, Nephew Nick.
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Nick: Next...we need to make our herb oil.
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Grab those herbs and grab your blender!
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Max: Did you say "blender"?
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Nick: Add all your chives and your parsley...and then most of your dill, but save a little bit for plating at the end!
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Bayashi: I already did everything.
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Guga: Hehehehehe!
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Uncle Roger: Hey-ya!
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Nick: Now grab the olive oil!
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Fill some of the bottom of this with olive oil!
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We're making our beautiful green herb oil for plating at the end.
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By the way, remember that Mystery Judge that I mentioned?
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Chef Rush & Uncle Roger: Yes. Nick: They won't be picking the winner.
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They'll help to guide the decision. But the final call is yours...
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Because you're the only-ones watching the full cook.
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At the end of the video, make sure you comment down below to say who you think did it best!
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Lid on! Screw it nice and tight!
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Max: I got oil all over my hands.
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Nick: And then we are going to blend for 2 minutes.
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Go! Guga: Let's go, baby!
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Nick: Take it off! Max: I can't hear you, Nick.
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Uncle Roger: This remind me of my childhood. Talking over my mom and dad...yelling.
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Nick: Grab a small bowl! Grab a piece of cheesecloth and then grab a mini strainer!
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Place it over your bowl, unscrew that blender and strain the herb oil!
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Beautiful. Max: This is the smallest cheesecloth I've ever seen.
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Chef Rush: It is small, isn't it?
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Uncle Roger: Where's the cheesecloth?
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Nick: Use that mini whisk if you want, and help guide it through! Press that herb oil quickly through the cheesecloth! Hurry up! Do not let your crab overcook!
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Uncle Roger: Where the whisk? Where the whisk?
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Guga: It's a fancy one. Look at this!
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Nick: Max, that's not a strainer.
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Guga: Max! Hehehe!
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Uncle Roger: Disqualify!
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Nick: Grab your squeeze bottle! Pour in that herb oil!
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Let's go! Hurry up! Hurry up!
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Guga: Squeeze bottle. Okay.
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Nick: Put that herb oil off to the side!
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Grab your ice bath and bring that in!
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Uncle Roger: Ice bath... Ice bath...
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Guga: Ah! Why does it have to be so heavy?
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Nick: The king crab is done.
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Grab your tongs!
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Guga: Ha! Let's go!
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Nick: Move that king crab straight into the ice bath!
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We need to shock it with that ice cold water right now, so it doesn't overcook.
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Guga: Whoa!
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Uncle Roger: Even crab do cold plunge now.
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Nick: Move that off to the side!
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We need to clean the crab. Grab those scissors again!
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Max: Oh, boy!
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Nick: Crab legs! Max: Ha! Huh! Ow! Nick: You're going to open them up like this.
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Pull out that tendo! Then with your scissors, cut very carefully down the edge of the king crab legs!
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Both sides! Do not damage your king crab!
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The judge and everybody watching will notice.
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Max: Oh! That looks so good.
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Nick: Look at how beautiful this is!
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This is what your king crab legs should look like.
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Bayashi: Can I eat this?
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Max: Oh, it's so spiny. This thing is so sharp.
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Nick: You need to clean 3 of these. Quickly!
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Guga: 3? Uncle Roger: 3?
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Max: Oh, man!
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Uncle Roger: Fuiyoh!
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Look at this! Nice and floppy.
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Max: Hahahahaha! Guga: Ah!
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Nick: Guga, hurry up! Come on!
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Guga: No problem.
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Nick: Legs out. Oh, beautiful.
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Keep moving!
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Uncle Roger: Nephew Nick, you have to relax a bit.
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Time is just illusion.
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Okay, I'm done. You can go now.
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Don't need to wait for them.
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Max & Guga: Hahahahaha!
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Nick: Clean your workstation and get ready to make fresh pasta!
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Max: I don't do fresh pasta.
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Nick: Well, today you do. Flour into the center of your cutting board.
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Guga: Come on, Nick!
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Max: I need something to clean this with.
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Nick: Use the bowl to make a nice well in the flour!
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That's where the eggs are gonna go.
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Guga: Boom! Use the bowl!
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Nick: Listen very carefully!
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I have given each of you 12 eggs.
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You need to use 11 of the egg yolks in the pasta dough.
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One of the egg yolks is for your pasta at the very end.
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There is zero room for error here.
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Now separate out 11 egg yolks into the center of your cutting board!
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Max: I'm covered in eggs.
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Guga: Why are you so messy, Max?
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Max: Dude...I don't know, man.
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Nick: Chef Rush, how are you separating small egg yolks so fast with such big hands?
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Chef Rush: Oh, you know what? I'm delicate. Don't tell anybody!
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Nick: 11 egg yolks. Remember, there is zero room for error, because you need that 12 egg yolk to finish your pasta at the very end.
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Bayashi: Done.
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Guga: Wow! Uncle Roger: Bayashi's so fast.
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Guga: Well, of course...it makes sense. All Bayashi does is use egg yolks on his videos...
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Bayashi: Yeah. Guga: ...so it makes sense.
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Bayashi: Hurry up, guys!
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Bayashi: Come on! Max: Hahahahaha!
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Guga: Bayashi, can you help me?
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Bayashi: Yeah, sure. Guga: Arigato, Bayashi!
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Nick: Grab your fork and mix up those egg yolks!
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Here we go. We all know how to make fresh pasta. Right?
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Max: No. Uncle Roger: No. Nick: Once those egg yolks are mixed up fully, start to pull that flour in from the edges of your well!
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Do not break the outside of the well, or everything will become a crazy mess.
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Uncle Roger: Too late.
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Bayashi: Hahahaha! Guga: Too late. Haha!
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Nick: Grab your bench scraper to help you keep things organized too!
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Uncle Roger: What is bench scraper?
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Nick: Once you've mixed enough, use the bench scraper...
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and then fold everything together here!
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Bayashi: Uh...is this...? Uh... Max: Hahaha!
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Nick: Oh, no. No, it's not. That's your final plate.
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Uncle Roger: Oh, no!
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Bayashi: Oh! Max: That's not good.
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Uncle Roger: This not fair to Bayashi.
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He need translator.
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Guga: Hehehehe!
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Bayashi: No translator here.
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Nick: Get in there with your hands and start to knead!
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Quick! Quick! Quick!
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Max: One thing about Nick is...he moves fast.
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Chef Rush: Uh...can I get some regular man gloves?
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Max & Chef Rush: Hahahaha!
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Chef Rush: What's this, like extra-extra small?
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Max: Oh! Nick: Max, did you just lose a bunch of your pasta?
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Max: Yeah, it just flew off. Maybe I can steal some from the chefs. Can I get like a...?
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Chef Rush: Yeah, of course...you can.
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Max: Just a little bit.
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Chef Rush: Yeah. Of course.
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Go ahead! Chef Rush: No. Take more! Take more! Max: This is fine. Okay.
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Chef Rush: Yeah.
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Max: I thought he was gonna hurt me.
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Chef Rush: That's later.
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Nick: You'll need to knead your pasta dough for about 5-7 minutes at least.
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Make sure it's nice and beautiful and smooth! Okay?
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Uncle Roger: Fuiyoh! Nick: Because of these beautiful egg yolks, it should look nice and bright orange.
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Uncle Roger: Pasta is so exhausting.
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Nick: Chef Rush has a really unfair advantage at this part.
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Chef Rush: You know what? I was just thinking that. Hahaha!
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Max: I just can't get mine to come together.
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I'm gonna try adding a little water.
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Uncle Roger: Little water?
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Max: Oh, it's boiling water.
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Max: Okay. Nick: Hurry up, guys! Let's go!
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Uncle Roger: Uncle Roger so tired.
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Nick: When your dough is nice and smooth like this, cover it up with plastic wrap, and set this off to the side to rest!
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Guga: Ha! Max: Dude...I'm just going right through, man.
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Guga: Here we go.
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Bayashi: Ah!
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Nick: Now...we're gonna move on to make our filling.
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Max: Dude... Bayashi: What? Cheese...
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Nick: Add in some ricotta cheese!
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Guga: How much?
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Nick: Grab a little bit of your dill, and chop that up nice and fine!
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This is where we gotta do those knife skills, everybody.
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Uncle Roger: Fuiyoh!
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Guga: That goes in. Bada bing! Bada bong!
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Nick: Then grab your lemon and a microplane!
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Added some lemon zest. That'll give some nice acidity to the filling.
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Max: Mhm... It smells amazing.
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Guga: Oh, it smells so good.
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Nick: Tiny sprinkle of seafood seasoning...
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Not much. And then salt to taste.
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Uncle Roger: Uncle Roger bring my own special seasoning: "MSG".
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Nobody else have this.
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We gonna beat all competition with this. Fuiyoh!
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Max: What is that, Uncle Roger?
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Uncle Roger: None of your business.
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Nick: Last thing: grab one of the crab legs and chop it up super-super fine!
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This is how we're gonna get that crab meat into that filling.
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Uncle Roger: If Chef Rush "loosey" gonna beat you up, so Uncle Roger "scat".
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Chef Rush: That's a true statement. Everybody go get it!
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Nick: Add that crab filling in! Then mix it all up and season to taste!
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Make sure this tastes delicious!
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It should taste a little on the salty side, on purpose.
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That's one big mistake you can make, if it's not salty enough.
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Uncle Roger: This way, my "MSG" gonna shine.
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Guga: Wait! What?
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Uncle Roger: What? Nothing, nothing, nothing. Guga: What? Uncle Roger: Nothing, nothing.
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Nick: Now...under your station, grab your piping bag, then trim off the tip and add in that ricotta king crab filling! Should look something like this.
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Tie it up! Get it off to the side!
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Uncle Roger: Wait! Wait! Wait!
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Nick: Bring back in that burner! With your pan...
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Guga: Hold on!
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Max: Nick, relax!
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Guga: You said "taste it" to seasoning!
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We gotta taste it.
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Nick: Then while that lightly starts heating up, grab a shallot...
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and chop that shallot nice and fine!
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Uncle Roger: Shallot... Shallot...
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Guga: Oh, come on, Nick!
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Nick: Chef Rush is so quick.
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Guga: Chef Rush's not talking.
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Uncle Roger: Very scary, when he stopped talking.
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Chef Rush: If I don't win this, somebody's in trouble.
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Nick: Chop that shallot up nice and fine!
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Be very-very careful! Nobody cut their fingers here!
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Uncle Roger: Do you want people to not cut themselves?
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But you also want them to be quick?
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Nick: Add a little bit of olive oil! Crank up the heat!
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Grab your wooden spoon!
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Max: Oh, that's hot.
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Nick: Once that oil is nice and hot... shallots in!
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You should hear that nice sizzle.
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Max: Oh, yeah!
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Nick: Hit those shallots with a little more Osmo... and then...watch carefully! Pour this in!
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Then pull your pan back and flambé!
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Uncle Roger: Fuiyoh! Woo!
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Nick: Oh! There we go.
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Max: Yo! Max: Oh, my God! Bayashi: Oh!
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Uncle Roger: Look at this wok! Hey! Fuiyoh!
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Max: Woo! Bayashi: Yeah! Guga: Ha-yeah!
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Just like a dragon baby!
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Bayashi: Mine is small.
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Nick: Now we are cooking.
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Uncle Roger: That was fun. That was fun.
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Max: Do I still have eyebrows?
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Uncle Roger: Yeah...a little bit. Max: Barely?
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Nick: Now grab your white wine and your white wine vinegar, and toss each of these in!
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Then grab your cream and add about half or 3 quarters!
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Bayashi: Half...
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Nick: Right now we are making a beautiful sauce called a "Beurre Blanc".
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Max: That is the hardest sauce ever.
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I've never gotten it right.
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Uncle Roger: Sauce so easy. It's just cream and random stuff.
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Nick: Stir this up for just a minute or 2! We want to thicken it up just slightly, and get all that beautiful sweet shallot flavor in there.
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And once it's thick enough to coat the back of your wooden spoon like this, turn off the heat...
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add in your butter and whisk until fully combined!
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When that sauce is done, taste it!
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Make sure it's perfect!
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Chef Rush: My sauce is perfect.
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Nick: Then use whatever container you have left, and strain that sauce!
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It should be nice and thick and creamy.
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Max: Alright. Let's see here!
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Uncle Roger: Container? Uncle Roger have no more container.
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Uncle Roger: Hey! Oh! There, there, there, there, there. Max: In front of you. It's right in front of you. Uncle Roger: Hey-ya!
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Nick: Now for the hard part: rolling out the pasta.
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Uncle Roger: Wait! Wait! Wait!
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Nick: Open up your pasta now!
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Cut your pasta dough in half!
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Uncle Roger: Cut in half...
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Nick: Then use that olive oil bottle to roll it out ever so slightly!
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Uncle Roger: Oh, no! It's getting stuck to my olive oil bottle.
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Nick: Bring in your pasta roller!
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Max: Oh, God!
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Nick: Go ahead and start rolling it out! We want to roll it out to the thinnest setting possible into a beautiful sheet.
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Max: Mine can't even reach that far.
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Nick: Bayashi, what are you doing? That's too low.
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Bayashi: Watch! I can fix. I can fix.
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Max: Mine is just not coming out. Chef, what is going on?
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How? Dude, I'm putting it through the thing. What's wrong here?
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Bayashi: Whoa! I can fix. There you go.
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Nick: Alright, up to Setting # 3! Let's go!
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Uncle Roger: Wait! 1...jump straight to 3?
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Max: Mine is not going in.
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Nick: Everybody else seems to know how to make pasta.
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Max: I'm "Max The Meat Guy", not "Max The Pasta Guy".
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Guga: We are the meat people. We don't make pasta.
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Nick: The pasta sheet is gonna do most of the work for you if you do this correctly.
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Bayashi: No, no, no!
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Nick: Uncle Roger, what are you doing?
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Max: The wheels are coming off right now, Nick.
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Nick: Finish with Setting #8!
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Max: That looks like a silk scarf, chef.
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Chef Rush: I appreciate it, brother.
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Nick: How is Chef Rush beating all of you guys like this?
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Max: He's a White House chef, Nick.
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What are you talking about?
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Uncle Roger: Yeah. Chef Rush cook for all the Bushes and all the Obama.
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Nick: I am done. Let's go!
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Max: Uncle Roger...
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Uncle Roger: I'm getting stuck. Uncle Guga, I need your help.
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Guga: I got you, Uncle Roger. I got you.
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Uncle Roger: It okay. It okay. It okay.
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Uncle Roger: It okay. Guga: It's coming. It's coming.
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Uncle Roger: It's like making ramen, but different.
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Guga: That's right. But don't push it!
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Uncle Roger: Done, done, done! Fuiyoh!
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Guga: Oh, look at that! There you go. Uncle Roger: Yes!
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Nick: Once you got your beautiful pasta sheet, flour it up a little bit, just to make sure nothing sticks. Take your pasta machine away!
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I'm not stopping for anybody. Let's go! Cut the pasta sheet in half!
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Here we go.
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Max: Wow! Yours looks so good, chef.
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Chef Rush: Thanks, brother! Max: That is beautiful.
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Nick: Listen! You're only making one beautiful egg yolk raviolo.
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It's gonna cut open and spill out with that egg yolk, like a chocolate lava cake.
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Uncle Roger: Wait! What? All this for one raviolo?
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Nick: Grab that bowl of water underneath your station! You're gonna take that piping bag with the crab ricotta filling. You're going to make a beautiful nest in a circle, just big enough for that egg yolk.
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Uncle Roger: Little nest...
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Max: Oh, boy!
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Nick: Take that egg! Separate out a yolk!
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Make sure that yolk does not break! And place that egg yolk into the center of your nest!
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Guga: Aaah!
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Guga: I broke the yolk... Max: Guga! Guga: ...and I don't have any more eggs.
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Come on! Do you have more eggs?
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Guga: Anybody? Max: Ah! Ha! Ha!
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It's barely on there.
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Nick: Now...take your water, and all around the edge, paint some water! We don't want the pasta to dry out here.
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Make another top sheet!
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And very carefully, you're going to lay this sheet of pasta right over the top of the other one!
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Max: This is way too intense.
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Nick: And shape it ever so carefully!
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Do not break your yolk, and do not leave any air bubbles!
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Max: Ah! My dough isn't big enough.
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Nick: Grab a ring mold and use that ring mold to shape the pasta perfectly!
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It must be a perfect circle for our judge and for everybody watching.
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Chef Rush: Ah! I don't think I've ever been this focused before. Locked in.
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Nick: Look at that! Perfectly flat.
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Uncle Roger: Fuiyoh!
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Nick: Take your pasta cutter!
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Cut it into a perfect square!
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You need to be really, really focused and careful when you cut this here.
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Max: Stick for me!
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Uncle Roger: So many equipment Uncle Roger never see before.
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Nick: This is what yours should look like. See it?
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Nick: 3, 2, 1. Good. Bayashi: What? Nick: Put that off to the side!
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Guga: Voila!
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Nick: It's time to cook that pasta.
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Grab your burner! Heat back on!
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Max: Nick... Nick: Grab your pan! Max: Relax! Nick: A little bit of boiling water into the pan.
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We're going to cook it in some shallow boiling water. As I think we all know...
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you cannot forget to salt your pasta water.
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Bayashi: Oh, I messed up.
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Nick: You're behind, Bayashi. Let's go!
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Uncle Roger: Nephew Nick very bossy today.
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Nick: Pasta is going in. We're not gonna cook it for long.
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Just enough that the outsides get nice and warm.
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The pasta cooks, but the egg yolk cannot overcook.
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Guga: Yes, sir!
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Nick: Each of you must decide how long to cook your pasta.
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It must be perfectly cooked for when the judge cuts into that egg yolk.
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If it doesn't spill out like a chocolate lava cake, you failed.
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Guga: Uh-oh!
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Nick: Clean off your cutting board! Grab your plate!
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Now...watch carefully! I'm only gonna do this once.
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And when I finish, you'll have just 60 more seconds, before one of the world's most famous food judges decides how you did. While your pasta is cooking, take a king crab leg! Cut it in a beautiful diagonal angle!
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We need 3 nice pieces like this to go on top of our king crab dish...
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And then cut some really nice, super-super thin pieces of that king crab!
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To plate...ring mold in the center of your plate!
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Then take the small, thin pieces of king crab and place them all down, like a little king crab carpaccio!
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Once that's in, trout roe...into your sauce! Beurre Blanc...all around the plate!
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Herb oil...around the plate like that! And then...pasta! A little bit more lemon zest!
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Over the top, 3 pieces of king crab...
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Place them around as you wish!
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Finishing touch... Just a little bit of dill on top.
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Done. Your 60 seconds starts now.
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Nick: Let's go! Max: What?
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Chef Rush: 60 seconds... 60 seconds... Uncle Roger: Hey-ya! Max: Thin slices in?
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Dude, I'm not even close right now.
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Guga: Ah! Nick: 45 seconds! Let's go!
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Uncle Roger: Trout in...
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Max: All my trout's in.
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Nick: Come on, guys! Quick! Quick! Quick!
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Uncle Roger: I cannot open this trout container.
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Nick: 30 seconds! Get it on the plate!
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Max: Why does mine look so floppy?
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Uncle Roger: Green thing... Where's the green?
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Guga: Yes, yes, yes.
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Nick: 10 seconds!
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Max: What? Chef Rush: Can I get a little of your dill, Max? Just a little piece of it...
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Thanks for that!
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Max: Yes, sir.
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Nick: 5, 4, 3, 2, 1.
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Hands up! Uncle Roger: This the best I can do.
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Max: Ah! Guga: Look good. Give me five!
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Nick: Nice job. How does everyone feel?
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Guga: Nervous.
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Max: Scared.
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Guga: Chef, are you nervous?
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Chef Rush: I don't get nervous.
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Uncle Roger: Chef Rush don't have feelings.
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Guga: Haha!
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Max: So who's the judge?
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Nick: Your judge today is one of the most famous people in food television history.
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She's judged one of my favorite shows, Chopped, for over a decade.
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Max: Wow! Nick: And maybe best of all... she's one of the few "Iron Chefs" anywhere in the world.
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Guga & Bayashi: Oh!
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Chef Rush: Ah!
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Nick: And remember: she's not actually picking a winner. She'll help you make your decision on who did best, in the comments down below. Please welcome our judge...
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Alex Guarnaschelli!
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Bayashi: Whoa!
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Chefs: Whoa!
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Max: Wow! No way!
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Guga: Let's go! Nick: Start over with me!
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Let's see how I did!
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Alex: I'm gonna grade the teacher in front of the students? In case the egg doesn't break...
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May I say how stunning this dish looks?
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Nick: The egg will break.
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Alex: Okay, I'm going for it.
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Come on! Nick: Yep.
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Alex: We have a winner.
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Nick: There you go.
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Alex: Mhm! I would give this a 9.999/10.
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Perfect. I've started with the gold standard.
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And now let's see where everybody else ends up!
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Hi! Bayashi: Nice to meet you.
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Alex: First reaction... I know that you got all the flavors here.
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I can tell by the way it looks. Visually...
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I'd say I wish you had turned these pieces of crab on their side.
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I think the roe could have been spread out a little more. But the real test...
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Is it gonna break?
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Bayashi: Yes.
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Alex: I'm nervous for you.
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Bayashi: Oh! Come on!
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Alex: It probably just got ever so slightly overcooked.
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It's your first time making it.
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Bayashi: Yes.
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Alex: Flavors are really good.
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I'm just missing that dramatic egg break. Might hurt you in the comments a little bit there.
449
Bayashi: Arigato!
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Nick: Um...next is Guga.
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Guga: Hmm...
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Alex: Are you ready?
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Guga: Yes. Yes.
454
Alex: I need you to just exude positivity towards this. Guga: Medium rare!
455
Medium rare!
456
Uncle Roger: Yo! Guga: Whoa!
457
Alex: Oh, wow!
458
Bayashi: Nice.
459
Alex: Literally...perfect. Let's see your filling!
460
Alex: Mhm! Guga: Hm? Alex: Exceptionally seasoned filling.
461
I wouldn't have minded...
462
42 more seconds on the pasta cook.
463
The filling is really the star of your plate for me.
464
Guga: Thank you so much! Coming from you...big deal.
465
Uncle Roger: Hello! Hello, Niece Alex!
466
Alex: How are you? Uncle Roger: Good. Alex: It's nice to meet you.
467
Uncle Roger: This very stressful dish.
468
My life expectancy shorter now after this cooking.
469
Uncle Roger: Okay, I know what you're gonna say: "Crap!". Alex: Hey, hey, hey, hey, hey!
470
Uncle Roger: Oh! Oh! Oh!
471
Alex: Don't judge yourself! Uncle Roger: Okay.
472
Okay. I feel nervous.
473
Alex: Sauce is fantastic. Uncle Roger: Huh! Alex: What do I taste in there?
474
Uncle Roger: It's just salt. Regular salt.
475
Max: I'm pretty sure it's "MSG".
476
Uncle Roger: What? No! No! Don't sabotage me like that!
477
If the yolk not runny, "MSG" cannot save.
478
Alex: Are you ready?
479
Uncle Roger: Yes. Let's do it!
480
Uncle Roger: Oh! Oh! Oh! Alex: Oh! Oh!
481
Uncle Roger: Fuiyoh! Alex: Oh!
482
Beautiful. Bayashi: Nice. Nice. Uncle Roger: It's so sensual.
483
Alex: The cook on your dough is perfect.
484
Uncle Roger: What? Really?
485
Alex: Yeah. I'm surprised. Uncle Roger: Oh! Alex: You don't need the "MSG".
486
Max: How's it going?
487
Alex: Good. Oh, I like you lead with a smile.
488
Good...good job. But...you know... it comes down to the food.
489
Max: Quaking in my boots.
490
Alex: You shouldn't be. It's beautiful.
491
Max: Thank you!
492
Alex: I wish these pieces of crab were thicker.
493
Max: Yeah. I had a whole king crab too to start with. And that's what I put in front of you. I'm...I'm ashamed.
494
Alex: Let's see the cook! It's shell.
495
Max: Oh! Oh!
496
Alex: It's alright. It's okay.
497
Max: How could that possibly be a shell in there?
498
Alex: Are you ready?
499
Max: No. Alex: Look at this! Uncle Roger: Fuiyoh! Alex: Look at this!
500
Come on! That's stunning.
501
Max: Ah! I'm not a "Pasta Guy".
502
Max: I'm a "Meat Guy". Alex: What does that mean?
503
Max: I'm a "Meat Guy". Alex: You're a "Meat Guy"?
504
Max: Yeah. By name.
505
Alex: What is your name?
506
Max: Well...Max...
507
Alex: "The Meat Man" or something?
508
Max: Pretty much.
509
Alex: You have the best tasting dough of any dish here.
510
But I did eat a shell...so I'm gonna let everybody do the math on that.
511
Hi! Chef Rush: Hello!
512
Alex: I'm a little intimidated.
513
Chef Rush: Well...I am as well.
514
Alex: You didn't exactly follow the rules that Nick set.
515
Chef Rush: What's he gonna do about it?
516
Alex: I mean, I'm feeling a little like...
517
I don't even know if I want to judge you. Your dish looks great. Thank you!
518
Alex: I'm not gonna eat it. I'm too scared. Chef Rush: Hahaha!
519
You must. Alex: Okay. Oh, my God! It's perfect.
520
It's so good. I feel like if the...the egg is so afraid, that it's gonna break, even if it's overcooked.
521
Because it's...even the egg is afraid of you.
522
Alex: Oh, a tell tale sign. Yeah... Chef Rush: Perfect.
523
Alex: This is beautiful. Look at this! Look at that! It's like a perfect little triangle in there. This is the best seasoned dish out of all of them.
524
I think you could have been a little neater with your dill and your crab...
525
but the flavors, the seasoning in particular... really tip-top.
526
Alex: Delicious. Chef Rush: Thank you! Alex: Can I go now?
527
Chef Rush: You can go.
528
Alex: Okay. It's so good to meet you.
529
Alex: Yeah. Chef Rush: You as well. Alex: Bye!
530
Nick: Go to the comments down below, and vote who you think did best!
531
Chef Rush & Max: Woo! Bayashi: Me! Me! Woo-hoo! Uncle Roger: Uncle Roger! Me! Me! Me!
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Vocabulaire et conseils d’expression pour cette leçon
Les mots qui reviennent le plus souvent : Nick, Max, Uncle, Roger, Guga. Cette vidéo contient 531 phrases et 4532 mots à répéter en shadowing. La partie parlée dure 19:01. Le locuteur parle vite, environ 238 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 75 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant. 86 de ses 531 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| pasta nom | /ˈpɑ.stə/ | pâtes, pâtes alimentaires |
| crab nom | /kɹæb/ | crabe, tourteau |
| yolk nom | /joʊk/ | jaune d'œuf, jaune |
| shallot nom | /ˈʃælət/ | échalote |
| herb nom | /hɜːb/ | herbe aromatique |
| dough nom | /doʊ/ | pâte |
| hurry verbe | /ˈhʌ.ɹi/ | se dépêcher, se hâter |
| dill nom | /dɪl/ | aneth, aneth odorant |
| overcook verbe | /oʊ.vɚ.kʊk/ | surcuire |
| scissors nom | /ˈsɪzəz/ | ciseaux |
| olive nom | /ˈɑ.lɪv/ | olive |
| cheesecloth nom | étamine à fromage | |
| whisk nom | /ˈwɪsk/ | fouet |
| chop verbe | /t͡ʃɑp/ | hacher, découper |
| flour nom | /ˈflaʊ.ə/ | farine |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
| come off verbe | se détacher, se décoller | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| cut off verbe | /ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf] | tailler, couper |
| dry out verbe | dessécher | |
| end up verbe | se terminer, se finir | |
| hands up | /hæn(d)ˈzʌp/ | haut les mains !, mains en l'air ! |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Let's just cook and go home!
- Can I get like a...?
- What are you talking about?
- Do you have more eggs?
- May I say how stunning this dish looks?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | they've ever faced · haven't used · I've ever seen |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | must be perfectly cooked · have been spread |
Prononciation à surveiller
Le locuteur utilise 113 contractions et formes réduites, comme I'm, gonna, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thicken /ˈθɪkən/, underneath /ˌʌndɚˈniθ/, mathematics /mæθ(.ə)ˈmæt.ɪks/
- Les sons « sh » et « zh »: shallot /ˈʃælət/, workstation /ˈwɝkˌsteɪʃən/, sensual /ˈsɛn.ʃu.əl/, sabotage /ˈsæb.əˌtɑʒ/, illusion /ɪˈl(j)uːʒ(ə)n/
- Mots longs — placez bien l’accent: ravioli /ɹæ.viˈoʊ.li/, acidity /əˈsɪd.ɪ.ti/, diagonal /daɪ̯ˈæɡ(ə)nəl/, expectancy /ɪkˈspɛktənsi/, intimidate /ɪnˈtɪmɪdeɪt/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: herb /hɜːb/, hurry /ˈhʌ.ɹi/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chop /t͡ʃɑp/, plunge /plʌnd͡ʒ/
- /r/ anglais — langue recourbée, sans frotter la gorge: crab /kɹæb/, hurry /ˈhʌ.ɹi/, container /kənˈteɪ.nəɹ/, ravioli /ɹæ.viˈoʊ.li/, ricotta /ɹɪˈkɑtə/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme pasta, crab, yolk.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.