Відео

How do you make the sauce? What else did you put in the blender? Easy but you need to mention what you are doing.

Great video Francois. Correct me if I'm wrong but I thought daubes were supposed to cook in a minimal amount of liquid. Couldn't you skip the marinade and tomatoes and cook it in its own juices? Almost like a Moroccan tajine. Fennel have a lot of moisture and are delicious when caramelized and concentrated. You've got my creative juices flowing here, pun intended. I think I'm going to try this in my Dutch oven. I'll let you know how it goes.

Thank you for showing us your technique. Looks delicious. Can't wait to try.

Nice job!! Your videos are of great help when im getting my friends and family over for our monthly cooking nights. Thank you! And please have a good day!

Pluck the head in your finger gut will come out while plucking and no need to remove bone as it is healthy.. in India we follow this..

is it safe po ba to eat the bones of anchovy?

What a spectacular video: the implementer, the recipes, the ingredients, the techniques. Makes my day with also included Nikki Haley signing Israeli bombs for Gaza with the note "finish them." and dreadful trumps stormy Daniels trial. That is how it is in these United States.

I love anchovies! I grew up on them. ❤️❤️

The TGV is so rock steady smooth at 180 mph while you eat your Blanquette de Veau.

This is served on the TGV in France instead of hotdogs and hamburgers.

I've never tried lamb in a cassoulet before.

I love your cookbook.

Just found your channel and you are absolutely amazing. Going through your recipes at the moment and can only say so inspired .❤❤❤

Can you dry without hanging by turning often on a tray?

Oh yes and block the sink

Had panisses in a restaurant a few days ago… they blew me away! I’m going though a chickpea “fetish” at the minute as I’m looking to get my blood glucose down, panisses are my new go-to 😀

thanks for the video, but please don't let the water run like that next time

Merci, je découvre votre recette à l’instant et elle me rappelle la recette de l’anchoiade du restaurant les Arcades à Biot. Ma fille souhaite manger ce plat et j’aurai un immense plaisir à suivre votre recette.

Looks superb.

🎉delicious

Love that crunch! Awesome!

Thank you for the explanation, and demonstration! Great video!

Is that oil for frying?

is that oil for frying?

I like the technique of drawing the knife toward the center of the pastry for the outer decorative cuts. Much neater than the downward cutting I was doing before. Thanks!

Haha! We could also use a turbofan engine! 🎉

Is there a difference in drying it in your home / sun drying? What would be better?

Wow, amazing! Thank you!

Thank you! I'm going to try this recipe. I loved that crunch when you bit one.

This looks exactly like what I’m looking for - a new go to fave summer salad :) Also I totally approve of the triple taste test method

It‘s a shame that you didn‘t incorporate a gastrique in the sauce, which is merely caramalized sugar and red wine vinegar reduced by half. It gives the orange sauce such a nice sweet and sour note.

What size tart pan do you use?

Really great dish.. What knife is that your using..?

amazing!! potatoes will never be the same

Instructions start at 0:19

Thank you for sharing I will change my style God bless you

Warum nicht auf französische

Love this.thanks for explanations.

Love your video, looking good!

Can you please share the quantity of: Pork Belly & Pork Shoulder

Good ideas I'm going to try surely

Where did you buy you fire tajine? I have one for the oven but I thought it will crack with a fire.

This sounds like a wonderful cookbook!

Very interesting. I have never heard of chickpeas fries. This looks absolutely delicious. I’ll probably use the air fryer, instead of frying. I’m definitely going to give it a shot. Thank you chef, for sharing this amazing recipe. It’s so simple to cook.🙏🏽🙏🏽🙏🏽

Need shorter video…takes too long to watch 😢

gnyan pdin po b pglilinis sa sobrang liit n dilis??

I am so happy to have found your recipe. The way I see it, it’s like in Nice. It was always my favorite treat when we went to the market. A must go, a must eat, and now I am going to make it at home. Thank you.

Nice video, I wish I had local ramps where I live. Can you post a video on how to make Steamed mussels with fries. Its a dish that I've made in many restaurants. Love to see your take on it and incorporate in my clients homes. Maybe Linguine an mussels or Linguine and clams. Thanks. Keep posting videos please.

Have to try it, but a baked version.

Making your duck l’orange a second time and I bought your book I love it!! Thanks for these videos!!