Mushroom Soup by Bernard Loiseau
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- Опубліковано 14 жов 2024
- Mushroom SoupBernard LoiseauLa Cote d’OrSaulieu, FranceAppetizer, Great Chefs of the World #205This soup is based on sauteed mushrooms and chicken stock -- no cream. Chef Bernard Loiseau enriches the flavor with garlic puree, but kGC World 205A
So honored to have worked with Bernard. One of if not the best I have ever worked with... R.I.P Bernard..
You NEVER worked with Bernard, don't lie
@@blokin5039 And you did?
@@aleks8888noand you can't handle someone calling someone else out?
The interpreter here really nails the enthusiasm of the chef 😂
I don’t think anyone could translate the enthusiasm Bernard Loiseau had for cooking.
Best cooking show ever. great chefs trumps everything since
Obviously you never watched guy fieri. 🔥
A great cook. I was sad when he passed away.
Even doe he was a bit crazy, he had a talent.
Me will miss you.
Seriously such a great chef such simple cooking
Rest In Peace Chef Bernard
This is a thing of beauty.
we add a little garlic puree... puts 2 full table spoons in. hope is roasted garlic puree
He’s known for boiling the garlic 5-7 times and then puréeing them.
Rest in peace Bernard Loiseau
So it was perfect au natural...no butter and cream? Then adds milk?
RIP big homie ✊️
RIP Chef !!
Little garlic puree 🤣
RIP Chef
Too bad we lost a chef who had such a playful love for food,
i couldnt understand which stock is used - did anybody got that?
Chicken
It's so bizarre that 'entrée' means 'main course' in America.
A few years late to reply, but if anyone is interested, Dan Jurafsky has a chapter on this in "The Language of Food: A Linguist Reads the Menu." Off the top of my head, I can't remember why entrée changed meanings, but I think it might have had something to do with the way dishes were listed on menus for banquets, like, hundreds of years ago. I'm probably misremembering, but I *think* it had something to do with entrée referring to the bringing out of the meat dishes (that is, the entrance of the main courses) as opposed to the entry point of the meal (that is, the appetizers), so when entrée moved into English it kept the original, although less logical, meaning.
In any event, it's a really interesting book and a fine read.
for a soup without cream there is a strange addition of cream at the end
It was milk.....
Milk from a happy cow :)
@@carlosmendezmojica2239 Happy Bull!
Hoe to make the crispy mushrooms they use at the top of soup as garnish?
do you mean sunflower oil?
Well they are really thinly sliced, almost like a mandolin, I don't think fresh muahrooms could be that crispy when fried, I think this is dried mushrooms that have been fried.
parfait pour...chier en spray...
dat garlic Puree was definitely not pure garlic, Creme Fraiche....?
joe jan it is most probably a creation of his. you put garlic cloves in fresh water and bring it to a boil. Then drain and repeat 7 Times. I find that 4 Times is enough for home kitchen ;)
It keeps the garlic's flavor, and some of it's kick, but it is lighter for both taste and stomach.
joe jan he probably added some fresh garlic too tho.
joe jan came back to bring further details : just learned from another video from the same show, that it was 5 times ans not 7 as I was thaught. The video is called "frog legs with parsley and garlic puree" which was Loiseau signature dish.
Nemaš ti pojma 👍
Et nek ti znas
the dish almost made me want to throw up
Go and eat your regular burger
Have you try it?? No, so go away
And you got your three Michelin stars as chef de cuisine where?
way too much garlic , let the mushrooms swim on there own
Have you try this dish? No, so f.ck off
@@mehmetelturco7402 Hahahahahaha
The chef showed us elsewhere how to make quite mild garlic puré; cooking the cloves five (!) times. That explains the volume here.
I'll pass.