Відео

Very nice

so how many mins do you sous vide fish?

One of the very best wedge salad recipes/videos I've ever seen. Kudos to you for your creativity! 🎉

Is it possible to get recipe please!?

I always love watching this video

My supermarkets locally do not sell veal. Could i sub in chicken or turkey thigh instead? Or any other ideas? Yours looks beautiful, much more spreadable than ones i have made without bread.

There’s a criminal amount of nutmeg in this recipe…especially if you’re grating it fresh (which takes forever to accumulate 6g). Also, as I probed for temp, I got a wildly varied reading from top to bottom…ranging from 136° to 165° from top to bottom (not a false reading from touching the bottom btw). The flavor of this is very nutmeg forward.

That monotonous music though!

You cook. Looks very yami.

Mine has pink intestines!

Very nice

is there any particular reason you use 2 different oils?

Did u steal the plate?

Your French laundry videos are invaluable a decade later. I've just heard of the book and I'm starting my journey making them and seeing you make it is very helpful to understand the technique. They will keep helping people for a long time to come.

Very good instructions

Where have you been all my life ?

Hello! Do you mind sharing the full recipe please? Thank you!

I would slap my mother in the face to get to eat this with the almighty sean collins on the grandest Michelin star stage of them all

Yeahhhh I missed you bro. I have been watching your vids 10 y ago. Happy that you are back. French Laundry influences rocks

I am mexican and I found this versión super appetizing

I found on your channel a way to be at the french laundry...I havent be there but this is an aproach. Congrats for coming back

That’ll be $355.67.

Ive been a foodie since the beginning of youtube. I wish I had found your channel sooner. :)

awesome work well done. dont give up keep pushing material.

This video was incredibly helpful, you did a fantastic job chef. Appreciate you!

why all purpose flour?

i hate gatekeeping but if you haven't tried edmond fallot mustard you haven't lived.

GREAT WORK

Nice work!

Proud of u Sofia!!!

Looks delicious.

Great salad recipe! Interested and would like to know which knife you are using? Thank you!

Cure number two is for cured meats that are dried over 30 days. Use cure number 1.

great and amazing video overall, but the music is way too loud

Love this guy!!! Stilk watching him after many years thanks!!!

Dude glad to see you back! Can’t wait to make this,looks delicious 😋

Knife technique on point

Love your stuff!

Nice to see you back chef 👍🏽👍🏽👍🏽

Why do people always say ghee or clarified butter? Aren't they the same thing? I've never known the difference if there even is one.

Liked that super trooper reference.

Brings back memories...

Dusty balls. Snort

Chef, I love your videos and appreciate your skills!

I watch one video of The French Laundry and im here.

Perfect for my 2022 resolution to lose the LBs

How do you clean the cast iron after using non-stick spray without using soap?

My limited experience with pate' recipes (usually a way to use pheasants in my freezer) is that they don't include the bread-and-milk. That must smooth the pate' - but isn't pate' de campagna supposed to be chunky (at least with more bits that a goose liver pate', for example). Eggs make perfect sense.

Great video Sean! Although I probably wouldn't add pineapple to my fried rice, 😂! But, having said that, I do like pineapple on my pizza, 🤣.

its great to see that after 10 years of watching your og tfl videos, you still use the green tape. I'm now a subscriber for life! I cooked at the bistro for 15 months about 7 years ago in Vegas and I still use the green tape! good luck man