when u look at this meat sear or how this wort write im german sometimes words gone :D LUL but man gordan beef wellington was looking hella sad not brown at all or do you know the channel fallow ? dammit or others it give tonns
ONE MILLION subscribers. Congratulations, Chef! I have been watching your channel since the very beginning at its inception. I thoroughly enjoy your distinctive creative artistry and exceptional world class technique. Thank you so much for sharing these truly beautiful dishes. Continued success to you. 👏
Hello Chef, I had an opportunity to be mentored by two accomplished sauciers from a repatuble program, and I'm a huge fan of your food. Whenever I have questions I come to you. You're unmatched, and doing it exactly the way you want.
Congratulations! 1 million followers! You've inspired me for years. Absolutely perfect. I've already cooked some of it. Today you drove me crazy again. A fantastic recipe! I will try it. Dankeschön! Wunderbar!👍🏻🇩🇪
Ok now this is a Michelin star dish both in flavor and plating!!!! Bruno’s ratatouille is absolutely delicious!! I can only imagine what my family will say when I make this. Wow!!!
stuning... this is someone in love with his Job.... Contagious the Contain... the quality of Video... the accuracy for the Recipes are The Best.. Look at Bruno Web page and recipies in Details you dont need cookbook anymore Please Keep Us Salivating You lead by example
Your Ratatouille video led me to your channel ages ago and here you are today at 1M subscribers, congratulations! So is Remy still not in the kitchen today? Haha
1:49 "but more sophisticated approach" ????? Did I hear that right, you think your version of Ratatouille is more sophisticated than what Thomas Keller did for the actual movie????? Avec tout le respect que je vous dois chef, mais le vôtre est plutôt brasserie, Kellers est plutôt Michelin!
Congrats on 1M, I’ve been a fan since 2016!!
Bruno, you are an absolute delight. You're as much an artist as you are a chef.
This honestly looks like one of the most delicious plates of food I have ever seen.
thats not it give nice channels but gordan or jamie LUL u noooo coook man not approoooved
when u look at this meat sear or how this wort write im german sometimes words gone :D LUL but man gordan beef wellington was looking hella sad not brown at all or do you know the channel fallow ? dammit or others it give tonns
Bruno is on a roll with the new videos! 🎉😂
Congrats on 1.000.000
braised short ribs is one of the best comfort foods ever.
ONE MILLION subscribers. Congratulations, Chef! I have been watching your channel since the very beginning at its inception. I thoroughly enjoy your distinctive creative artistry and exceptional world class technique. Thank you so much for sharing these truly beautiful dishes. Continued success to you. 👏
Hello Chef, I had an opportunity to be mentored by two accomplished sauciers from a repatuble program, and I'm a huge fan of your food. Whenever I have questions I come to you. You're unmatched, and doing it exactly the way you want.
i love france❤
Congratulations! 1 million followers! You've inspired me for years. Absolutely perfect. I've already cooked some of it. Today you drove me crazy again. A fantastic recipe! I will try it.
Dankeschön! Wunderbar!👍🏻🇩🇪
Ok now this is a Michelin star dish both in flavor and plating!!!! Bruno’s ratatouille is absolutely delicious!! I can only imagine what my family will say when I make this. Wow!!!
Hello ohhhh my lord, unbelievable tasty short Ribs, I love it sooooo much, you gonna be the biggest star in the sky for ever and ever, Bruno
stuning... this is someone in love with his Job.... Contagious
the Contain... the quality of Video... the accuracy for the Recipes are The Best..
Look at Bruno Web page and recipies in Details you dont need cookbook anymore
Please Keep Us Salivating
You lead by example
Is it wrong that I'm licking my phone? Nah.
That looks amazing - as always - and surely tastes even better than it looks.
Congrats to 1m,Cheff Bruno
Congrats on reaching 1 mill. I Will be the 1mil n 1 . Excellent u inspired be in my pastry making
i love your cook style master bruno😍
Oh Boy ! Another show stopper meal ! Master Chef you did it again ! Bravo 👏🏼
I still remember years back when you first did the robuchon potatoes 😊😊😊
Oui 😌
Your Ratatouille video led me to your channel ages ago and here you are today at 1M subscribers, congratulations! So is Remy still not in the kitchen today? Haha
As always Epic quality cooking.
Ratatouille, that's gonna be fantastic, you'll see what I'm talking about. (shoutouts to all the oldschool Bruno Albouze subscribers 😛)
Roh oui c'est beau !
Tastier than any steak
"Puree muslim"? Sounds like an explosion of flavor…
That plate of food looks *amazing*
Like the video! I want to eat the video!!
Excellent
Beautiful
🤤🤤🤤🤤
👍
🔥🔥🔥
Man that Confi BLD is sick, effect of pino noah i guess😅
It is amazing chef
1:49 "but more sophisticated approach" ????? Did I hear that right, you think your version of Ratatouille is more sophisticated than what Thomas Keller did for the actual movie?????
Avec tout le respect que je vous dois chef, mais le vôtre est plutôt brasserie, Kellers est plutôt Michelin!
❤
Bravo!
Beautiful!! 👍
😊
Supperrr💯👏👏👏👏❤❤❤💯👍👍👍👍👍💯
👍👍
Aimer!
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en français, cela se nomme travers de porc braisé ...
Pas vraiment. Boeuf en Français.. Si t'avais traité Peggy la cochonne de grosse vache, elle t'aurai remis a ta place 🤐
Et alors c'est travers de bœuf du coup svp ? 😂
@@BrunoAlbouze princess523 a anticipé ma réponse ; ça reste du travers de Boeuf braisé ...
As always...amazing!! Merci Bruno!
That looks fabulous! I can almost smell the richness.
Ah les toutes dernières images !!!!!
Every time I think you are at the top of the culinary mountain, you go higher, thank you B
Congrats on 1M! Definitely will keep this in mind, probably something I'd make some someone I'm in love with, I'm sure lol
You are an amazing chef
Thank you very much for sharing take care All the bes
Maître Bruno, merci beaucoup ^^!
The Top Chef, Bruno Albouze.
A dish to impress, indeed.
Fantastic, this is really a winner, a classic made elegant for todays palats, bravo chef. I will definetly make this one.
Looks great. Definitely want to try this recipe when l will have time to do so.
Very, very French! Fantastic! Loved the tian!
One million! Well done Bruno.
OMG
🌟🍽✿
Beautiful dish as always.
Where can I get the mold for the vegetable puree? :)