As always I’m blown with the result and with chef Jules attention to details, cleanliness of the process and of course creativity and his genius. One of the chefs that just can’t not to inspire.
Thank you, Chef Jules, I have learned a lot of creative skills from you. In the future, I will follow in your footsteps and develop my own creativity. Thank you very much.
Wooow awesome! I wanna see how you do any fish with a toasted slice of bread attached to the fish and pan fried. They do it in many Michelin star restaurants and it tastes so good.
I am a university student studying French cuisine. I watched almost all of your dishes on UA-cam and Instagram, and I really love your dishes and philosophy. Also inspired me a lot. That is why I really wonder about your team or restaurant. Thank you for always surprising and inspiring me!
Wow, this is easily one of the more particular dishes shown on this channel! The details are impressive and this time you could really see the attention in using everything in the right way (almost like the beautiful one-ingredient series, which I miss a bit) Is there a way to avoid using all that plastic wrap? Asking for wellington recipes as well, it would be nice having some reusable alternative to reduce waste
Thanks! Uploading a new one ingredients video this weekend 😉 Also on the plastic wrap, the one I use is made from corn. This is the one amzn.to/3iRm5Dp But I'm also working on a new way
@@JulesCookingGlobal I called it lol! Cool for the corn wrapping, didn't know it existed! Anyway, I'm not seeing the patreon link, isn't there one? Since UA-cam is pausing the ads when you change the tab I was planning on finally use adblock and a month of patreon to compensate...
Het ziet er echt geweldig uit !! Ik heb laatst de tong met truffel en bloemkool gemaakt. Die was ook echt super van smaak 🤤 En de uitleg is ook heel fijn om te volgen complimenten!!!
@4:05 Guess i'm not expecting a reply for such a stupid question (i'm not a chef so...that's my excuse), but here goes... I thought the "base" of most preparations like "farce" or "mousse" was one part sea bass (in this case) and one part cream (equal amounts) whether it's chicken or fish farce...there's almost always half and half for proportions and great consistency. But here, i see 130gr of the trimmings and only 50gr of cream. Why is that ? Is it just a variation of the base or because it needed to be thicker in this particular case ? Or is it due to the amount of butter used in this preparation ? Thanks.
Haha no worries, this all depends on the consistency you want. The less cream the more firm the farce is going to be. For this preparation I’m looking for a more firm one because otherwise it falls apart way to fast and then its impossible to portion. With this texture it’s already quite difficult
Jules, take the scales inside of a big bag so they won't start a civilization in your kitchen lol. Sometimes I use paper bags, put your knife and fish in and just buy touch do this process
Hi Jules, as usual this is an awesome recipe! your videos was featured on this channel ua-cam.com/video/KHHsh_Y2mQ4/v-deo.html and i was wondering what did you call the finished recipe at 1:45, I think you used some black pasta and filled it with roast peppers - do you still have that video? Thanks!
As always I’m blown with the result and with chef Jules attention to details, cleanliness of the process and of course creativity and his genius. One of the chefs that just can’t not to inspire.
Thanks man! Really appreciate it
Thank you, Chef Jules, I have learned a lot of creative skills from you. In the future, I will follow in your footsteps and develop my own creativity. Thank you very much.
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Thank you chef Jule^^
Wicked dish. Cracks me up you describe it as “comfort food” 😂
Comfort to the rich.
i just love that you make such beautiful and (modern style) dishes with classic techniches like in this video. increddible work!
Thank you so much! Really appreciate it
Your oven setup is dope.
Absolutely fantastic… I hope one day I can meet you and learn from you .
Appreciate the support!
Wooow awesome! I wanna see how you do any fish with a toasted slice of bread attached to the fish and pan fried. They do it in many Michelin star restaurants and it tastes so good.
Без пафоса, без суеты, сразу видно любовь к своему делу, всегда смотрю тебя, успехов тебе💪
Thank you so much! Really appreciate the support
Incredible chef, it's incredible!!!
I am a university student studying French cuisine. I watched almost all of your dishes on UA-cam and Instagram, and I really love your dishes and philosophy. Also inspired me a lot. That is why I really wonder about your team or restaurant. Thank you for always surprising and inspiring me!
My new favorite channel!
Thank you so much!
❤️❤️❤️Tanks Chef
In your opinion what can I use instead cream fraiche in the sauce. Thank u
Nothing to say,.... just Thank you for sharing!
Appreciate it! 🙌🏼
Hi chef thank you so much for you videos! A request, please could you post some recipes to make a nice glaze sauce for steaks classic French style
Wow, this is easily one of the more particular dishes shown on this channel! The details are impressive and this time you could really see the attention in using everything in the right way (almost like the beautiful one-ingredient series, which I miss a bit)
Is there a way to avoid using all that plastic wrap? Asking for wellington recipes as well, it would be nice having some reusable alternative to reduce waste
Thanks! Uploading a new one ingredients video this weekend 😉 Also on the plastic wrap, the one I use is made from corn. This is the one amzn.to/3iRm5Dp But I'm also working on a new way
@@JulesCookingGlobal I called it lol!
Cool for the corn wrapping, didn't know it existed!
Anyway, I'm not seeing the patreon link, isn't there one? Since UA-cam is pausing the ads when you change the tab I was planning on finally use adblock and a month of patreon to compensate...
I don’t have patreon, but I do have UA-cam pro. Find a link in the description. Thanks for the support 🙌🏼
@@JulesCookingGlobal perfect, after my exams I'll make the switch :)
Het ziet er echt geweldig uit !! Ik heb laatst de tong met truffel en bloemkool gemaakt.
Die was ook echt super van smaak 🤤
En de uitleg is ook heel fijn om te volgen complimenten!!!
Super leuk om te horen, dankjewel!
Woooow. U r a pure Michelin chef, but at home it takes a lot
I didn't see when egg whites were added prior to skimming stock with a ladle. Curious to when and how this is added to the stock.
It’s the egg white that come out of the fish. No egg white (🥚) is added to the broth
@4:05 Guess i'm not expecting a reply for such a stupid question (i'm not a chef so...that's my excuse), but here goes... I thought the "base" of most preparations like "farce" or "mousse" was one part sea bass (in this case) and one part cream (equal amounts) whether it's chicken or fish farce...there's almost always half and half for proportions and great consistency. But here, i see 130gr of the trimmings and only 50gr of cream. Why is that ? Is it just a variation of the base or because it needed to be thicker in this particular case ? Or is it due to the amount of butter used in this preparation ? Thanks.
Haha no worries, this all depends on the consistency you want. The less cream the more firm the farce is going to be. For this preparation I’m looking for a more firm one because otherwise it falls apart way to fast and then its impossible to portion. With this texture it’s already quite difficult
@@JulesCookingGlobal Ok thanks Chef ;) Finally ! that mystery is solved ! haha
looks sooo good, nice
Thanks! Glad you like it
Jules, take the scales inside of a big bag so they won't start a civilization in your kitchen lol. Sometimes I use paper bags, put your knife and fish in and just buy touch do this process
👏👏👏👏👏👏👏👏
Hi jules, a friendly tip: eiwit translates to protein in this setting, not egg whites. That'll save some confusion for your viewers.
🔥🔥🔥🔥👌👌
Thanks Kevin!
Hi Jules, as usual this is an awesome recipe! your videos was featured on this channel ua-cam.com/video/KHHsh_Y2mQ4/v-deo.html and i was wondering what did you call the finished recipe at 1:45, I think you used some black pasta and filled it with roast peppers - do you still have that video? Thanks!
geef je ook lessen waarvoor je niet ingeschreven moet zijn bij roc amsterdam
Nog niet, wie weet in de toekomst