I love how he could easily try to stretch out these videos but he just gets straight to the point every time. It frustrates me that this channel doesnt get more traffic.
Yes, this is what I hate about many other cooking shows, or really any number of documentary type programs, endless buildup and useless fluff. Five minutes of actual useful information in per half hour seems to be about the norm.
As usual Bruno! Love the versatility of your recipes. Simple ingredients, most of which are available at home in the fridge. Not that hard to make! Love it
Chandler: Ooh, you know, I had a grape about five hours ago, so I better split this with you. Monica: It's supposed to be that small. It's a pre-appetizer. The French call it an amuse-bouche. Chandler: Well, it is amusing.
Bruno is the real Deal !!! he Is soooo inventive and always perfekt in his execution ! Other cooks on the tube teach you how to make thanksgiving gravy with MSG ?! Degoutant
Oh man i gotta make some dish with fish. Haven't got one for a long time and You know what? THIS recipe looks fantastic. what a twist with pate a choux! O_O
Always appreciate every recipes you have load up, thank you🙇♀️🙏. Now, do you have a bigger and longer knife than the one you are using in the video, lol😁😁😄😄 I was afraid you were going to loose a piece of meat or finger🤓😲😲😨😨
Oh Wonderful - a Fish Dish. I love your fish dishes Bruno - I would love to see more as cooking Fish is an under rated skill. This looks so tasty - I cannot wait to try this and that Mayonnaise - looks supreme. Just Curious Mr Albouze, is there a food that you don't like the taste of but still cook with, out of sheer professionalism? I only ask because I can't handle the taste of Coriander... Just wondered as a pro chef whether there is something that you sneakily omit from a dish because you don't like the taste? :D Anyway - thank you again for the brilliance that is this Channel. you have really taught me so much with your uploads. Thank You.
@@hassanbelamine5277 Besides it being common information that most people who know anything about fish already understand, here is something you could have searched for yourself so I didn't have to bother. Read the first paragraph: en.wikipedia.org/wiki/Mahi-mahi And here: www.totalfisherman.com/mahi-mahi/
@@hassanbelamine5277 And then when you search "Sea bream", the scientific articles do not mention "dorado": www.inlandseafood.com/seapedia/sea-bream en.wikipedia.org/wiki/Bream species-identification.org/species.php?species_group=fnam&menuentry=soorten&id=1904&tab=synoniemen www.crogourmet365.hr/en/ingredients/the-gilthead-sea-bream-a-rockfish-that-has-inspired-songs-73 docktodish.com/species/sea-bream/
You ARE “The Chef King of America’s”. I’ve been w you since you had about 100-300 SUBSCRIBERS. YOU CAN CHECK. I APPRECIATE ALL YOU DO FOR US!!! Love always, 🎀Laura🎀 🙏🦋♥️
I love how he could easily try to stretch out these videos but he just gets straight to the point every time. It frustrates me that this channel doesnt get more traffic.
Yes, this is what I hate about many other cooking shows, or really any number of documentary type programs, endless buildup and useless fluff. Five minutes of actual useful information in per half hour seems to be about the norm.
Lovely, but I feel cheated not to see your expression when you eat it at the end. It's an important part of each of your marvellous episodes! :)
As usual Bruno! Love the versatility of your recipes. Simple ingredients, most of which are available at home in the fridge. Not that hard to make!
Love it
"Sixteen to TWOTHOUSAND Cromesquis" lol! :D I love you.
two dozen(s)
@@sprechenderaupe2120 Ah, that's what that was... Accents are funny sometimes.
Chandler: Ooh, you know, I had a grape about five hours ago, so I better split this with you.
Monica: It's supposed to be that small. It's a pre-appetizer. The French call it an amuse-bouche.
Chandler: Well, it is amusing.
Yup , there where learnt the word .
هل من عرب هنا يمرون علي 🥰🦋ويتركون بصمة جميلة 🇩🇿🇩🇿🇩🇿
رانا هنا هههه يطيب توب هاذ البنادم مي مفهمتش حط الفرينة و البيض كلي بات اشو؟؟!!!!!!
@@milenaroz صباح نور انعم صنع بات اشو وصح اطيب فور وقيلا يدي منو افكار شاف هشام تعنا كامل طريقة تعو هه حتى كي يكل اقول اممممممم ههه
@nanooooo ههههه
@@asma.faracha09 ههههه ضحكتيني تاع الشاف هشام يدي منو هههه، انا جربت لاغاتاتوي ديالو ولاو ولادي هوما يقولولي طيبيها
@@milenaroz حطلي وصفة هنا فتعليق نشوفها بلاك تعجبني ختيتو
Its a really work of art!! Bruno is the KING of all chefs
Brilliant idea to utilize pate choux as a binder and a “breaded” outside layer. It’s always panko or some sort of fry batter, this is refreshing.
Master of Master Chef Albuse 👨🍳 the most incredible technique ever
Wow, super tasty
If you like that, you will love his Carbonara video
😂😂😂 The real dill
Puré+ pate à choux+ le rèste c'est juste wow bravo 👌👌👏👏
Chef Bruno, you sir are marvelous..I. Love how you teach us these recipes.❤😄😘🗼
A blast from the past 😊
This looks straight from a brazilian butequim ahha i'd side it with a cold beer! Great recipe!
Отличный рецепт закуски! Браво! Perfetto e molto semplice!
Oh, yummm...so hungry now! 🤤
Its forbidden not to love Bruno ❤
your channel it's just incredible thank you so much merci beaucoup pour moi vous méritez des millions d’abonner❤❤❤👍
Bruno is the real Deal !!! he Is soooo inventive and always perfekt in his execution ! Other cooks on the tube teach you how to make thanksgiving gravy with MSG ?! Degoutant
J'adore le ton décalé
Delicious
un grand merci chef
Absolutely divine, Bruno you rock
Bruno, do you think of releasing your cookbook maybe? I would love if you do :)
😍
It is yummy, thanks chef
That dill-pun at the beginning.
Oh man i gotta make some dish with fish. Haven't got one for a long time and You know what? THIS recipe looks fantastic. what a twist with pate a choux! O_O
So handsome and talented MASTERCHEF. Love this recipe. It is amazing and looks delicious 😋 keep up the great work Bruno. 🙏🏻💯 you have all the support
délicieux
Little bit and you will reach a million .. keep it up
Toujours topisime chef ☺
This looks good af
Love it❤❤
Always appreciate every recipes you have load up, thank you🙇♀️🙏.
Now, do you have a bigger and longer knife than the one you are using in the video, lol😁😁😄😄
I was afraid you were going to loose a piece of meat or finger🤓😲😲😨😨
Yummmmm!!!
Bruno,.how do you clean that huge chopping board?
very onjoyable amuse bush ebizode.
❤
je peux preparer les croquettes la veille et les faire frire le lendemain?
this will make form 16 up to 2000 balls, depending on the size :P
Oh Wonderful - a Fish Dish. I love your fish dishes Bruno - I would love to see more as cooking Fish is an under rated skill. This looks so tasty - I cannot wait to try this and that Mayonnaise - looks supreme. Just Curious Mr Albouze, is there a food that you don't like the taste of but still cook with, out of sheer professionalism? I only ask because I can't handle the taste of Coriander... Just wondered as a pro chef whether there is something that you sneakily omit from a dish because you don't like the taste? :D
Anyway - thank you again for the brilliance that is this Channel. you have really taught me so much with your uploads. Thank You.
Cet homme vit dans ma tête ! 🤩
Je vous conseille un doliprane matin midi et soir pendant une semaine
@@hervedupont6955 ça ne fonctionne pas
Looking so delicious food I m fan of these type of food
sixteen to TWO thousand THIS GUY I CANT
Looks amazing
It’s looking yummy please can you r writing this ingredients😊
This guy is the Jean claude van Damme of cooking
So good
Ooh.. yeah...bebe ..😁
Love you Bruno ♥
Bruno is good!
Delicious .It's amazing Bruno
هل من مترجم للعربية
Heavenly delicious
🅾🅷 🆈🅰🅷 !! 🅱🅰🅱🆈....,😀😀😀😀😀
For someone who is allergic to fish can chicken be used instead?
Bruno ti amo
ok 3rd! not bad
Hey!! There I am 😂🤗
Bruno, BTW, I heard that you guys in France don't normally say bon appetit to each other, you consider it somehow not appropriate. Is that correct?
Not correct
@@BrunoAlbouze Oh, okay, thanks for clarification
Yummy!
It's amazing how in your accent two dozen sounds like two thousand. An appropriate mistaken exaggeration nonetheless.
amazing
Please dear Chef can you give us the ingredients and quantities? so ´ind of you
1:22 Ça serait pas Diego de Johnny par hasard ?
Oui! bravo c'était la devinette 😂
2 die 4 💀 amazing
Nice
ça ressemble un peu à des acras de morue, non ?
🤦🏻♂️🤦🏻♂️
1st! :D HAHAHAAH!
Am I the only one.Often watched but never commented.
Mahi mahi IS dorado.
indeed
drk321Mahi mahi is not dorado!
Dorado is sea bream.
@@hassanbelamine5277 Besides it being common information that most people who know anything about fish already understand, here is something you could have searched for yourself so I didn't have to bother. Read the first paragraph: en.wikipedia.org/wiki/Mahi-mahi
And here: www.totalfisherman.com/mahi-mahi/
@@hassanbelamine5277 And then when you search "Sea bream", the scientific articles do not mention "dorado": www.inlandseafood.com/seapedia/sea-bream
en.wikipedia.org/wiki/Bream
species-identification.org/species.php?species_group=fnam&menuentry=soorten&id=1904&tab=synoniemen
www.crogourmet365.hr/en/ingredients/the-gilthead-sea-bream-a-rockfish-that-has-inspired-songs-73
docktodish.com/species/sea-bream/
You ARE “The Chef King of America’s”. I’ve been w you since you had about 100-300 SUBSCRIBERS. YOU CAN CHECK. I APPRECIATE ALL YOU DO FOR US!!!
Love always, 🎀Laura🎀 🙏🦋♥️
Shouldn’t an amuse Boucher be one bite? Those look like two or three bites.......
avalon449 depending on the size of the mouth