Omg! This was my exam dish during my intermediate course in le cordon Bleu London. You made its so fun and easy till the end. It was one of the most nerve wracking 2 hrs of my life 😆 I love all your vids. They are all informative and entertaining to watch 👌👌👌
I'm glad that you do. I love him too, but he isn't extra he is teaching us high French cuisine. The very same one in michilline starred restaurants. He used to work in a very famous French pastry shop and then in michilline kitchen as a pastry chef. So it makes sense. I've personally cooked a French onion soup based on a michilline restaurant and it takes about a day and a half for it, but it tastes like nothing else I've eaten.
in Russia I grew up on stuffed cabbage for most part, just not like this. Chef just took a simple dish and elevated it to a 5 star worthy meal ! Boom !
Where I live in Italy, Piedmont region, it's called "capunet" but it's a roll made with a single cabbage leave. Anyway this recipe incredible and the final result is astonishing. People who dislike your videos must be subhumans or jealous chefs
Lovely!! My mother used to call me ‘Mon petit chou’ when she was alive, even when I was in my mid twenties when she was alive still, she still called me that.
To nie jest tylko polskie danie, ja wolę te robione na Węgrzech, używają surowego ryżu i mięsa doprawiają zawijają i duszą w kiszonej kapuście, są dużo lepsze od naszych polskich. Zresztą tradycja zawijanie czegoś w liście jest powszechna w Europie i nie tylko. Na południu zawija się w młode liście winnej latorośli.
@@yakeosicki8965 To nie jest danie ani polskie ani wegierskie. Ono wywodzi sie z Turcji i rozpowszechnilo sie po calej Europie. Turki i kraje balkanskie robia je z kiszonej kapusty, ktora kisza w calych glowkach. Nie znaja golabkow ze slodkiej kapusty. My natomiast nie znamy z kiszonej, jak rowniez Niemcy i Austriacy. Kto lubi golabki delektuje sie obydwiema wersjami. Pozdrawiam.
@@janinamijo1349 ha ja mniej więcej o tym pisałem, nie jestem przekonany co do tej Turcji, bo podobne dania występują i na Kaukazie i w basenie Morza Śródziemnego, gdzie zamiast liści kapusty używa się liści winogron. To tak jak z pierogami, które w różnej formie są rozpowszechnione w wielu krajach, a przywędrowały z Chin.
@@janinamijo1349 Charakterystyczna dla kuchni: greckiej, tureckiej i azerskiej. I to temu ostatniemu krajowi przypisuje się miano ojczyzny gołąbków. Co zostało potwierdzone przez UNESCO. W 2017 roku azerskie dolmy zostały wpisane na listę niematerialnego dziedzictwa UNESCO.
Superbe recette ! Il n'y a pas que les Français qui cuisinent le choux... Merveilleux légume, même si les enfants n'aiment pas trop (surtout quand les parents ne savent pas le cuisiner). Chez nous, le choux a toujours eu une bonne place à table... Bravo pour vos recettes !
You took a well known recipe and justified why it should be made by every household on the planet, ESPECIALLY during this EPIDEMIC 😷 CRISIS!!! I think I’m in love 🥰 🤣😂🤣You ARE theee man of the year!!!
OMG Ca me rappel exactement le chou farci que je mangeais dans mon village back in France ... you are not a chef , u are a kitchen artist , thank you so much for your videos , j’adore ce côté humour au 3ème degres ... great videos , great recipes... I’m gonna try that recipe ASAP Thx 🤟🇺🇸🤟🇺🇸
Great! In the countries of East Europe and around the Black Sea ( Roumania,Turkey), in Greece ... the cabbage rolls "SARMA", "SARMALE" take a long time to prepare, one by one ... But your idea is great, great. You fill everything in a big cabbage and we save a lot of time. Thanks chef! And it also looks spectacular.
Bruno, you just got yourself a new follower. Very impressive video structure. Great voice over (encouraging tone). Easy step by step instructions. For even those that are terrified to touch an oven. Can feel confident in making this dish. They would have no problem winning over the most skeptical mother-in-law.😉
Le Chou word never sounded fancy until the star Bruno said it... you keep on inspiring us definitely trying this recipe.. we'll never get enough of you Bruno Bless you...
Wow vraiment c'est magnifique et super recette, aussi j'aime bien ta façon de parler lorsque vous préparez vos recettes , merci beaucoup chef.Bouchra de L'ALGERIE
Awsome recipe. Note to self....use Savoie cabbage idealy, don t forget the garlic when cooking carrots and onion. 😂. Place your cabbage leaves stem UP before adding the stuffing. When cooking is done, for those fines gueules who don t appreciate much mushy cabbage, brush with olive oil and char in hot oven !!! et le tour est joue. I added a little cream 35 pc to tomato sauce. Mmm mmm goodness!!
I press like automatically only in this channel coz is 100% success the food, the techniques and the presentation and at Davies504 coz otherwise he will call the police..
Oh, I really have been wanting to make this recipe. I'm so glad you made it. It was in a French movie. I forgot the name. It was a woman from Perigord that made it for Pres. Mitterand. This is the kinda food he wanted, I think his favorite recipe. I loved that movie. But that chou farsi that chef from Perigord made for Mitterand was made salmon, that's why I was a little confuse as to why he made it this way. But hey, you can make it any way you like it.
Very cool and creative concept for preparing otherwise commonly considered “boring” food. Nothing boring about this dish at all. I know Chef Bruno is a Master, and I am not, but I wouldn’t added something like turmeric or saffron to the stuffing mixture to avoid that somewhat unappetizing grey color in the final product. For such a visually impressive and fun dish, I think the color should reflect that.
Omg! This was my exam dish during my intermediate course in le cordon Bleu London. You made its so fun and easy till the end. It was one of the most nerve wracking 2 hrs of my life 😆
I love all your vids. They are all informative and entertaining to watch 👌👌👌
I had it in one of my assessments in Le Cordon Bleu Melbourne in superior and later in restaurant service too !
This guy is so extra I love him
Same!
I'm glad that you do. I love him too, but he isn't extra he is teaching us high French cuisine. The very same one in michilline starred restaurants. He used to work in a very famous French pastry shop and then in michilline kitchen as a pastry chef. So it makes sense. I've personally cooked a French onion soup based on a michilline restaurant and it takes about a day and a half for it, but it tastes like nothing else I've eaten.
@@ds15ful by extra I mean his personality, he comes off as a very passionate and a little over the top and fun.
ds15ful Michelin ⭐️⭐️⭐️
Nice
in Russia I grew up on stuffed cabbage for most part, just not like this. Chef just took a simple dish and elevated it to a 5 star worthy meal ! Boom !
Именно так)
Where I live in Italy, Piedmont region, it's called "capunet" but it's a roll made with a single cabbage leave. Anyway this recipe incredible and the final result is astonishing. People who dislike your videos must be subhumans or jealous chefs
it’s really amazing
The words of the day : when u call someone mon petit choux that means a lot and I definitely do !
Aw this makes me think of my mom. She loved stuffed cabbage! I've not had this dish since before she passed ❤️ looks delicious.
Lovely!! My mother used to call me ‘Mon petit chou’ when she was alive, even when I was in my mid twenties when she was alive still, she still called me that.
😘
Stunning attention detail, both in the cooking AND video editing/filming.
I like the chef more than the meal
thats looks incredible, you sir are a masterchef
*This really is the real deal!*
In Poland this dish has a different shape, but is similar and it's called as "Gołąbki" ;)
To nie jest tylko polskie danie, ja wolę te robione na Węgrzech, używają surowego ryżu i mięsa doprawiają zawijają i duszą w kiszonej kapuście, są dużo lepsze od naszych polskich. Zresztą tradycja zawijanie czegoś w liście jest powszechna w Europie i nie tylko. Na południu zawija się w młode liście winnej latorośli.
afro500, in Ukraine, there's a smaller version (just for one cabbage leaf), it's called "golubtsi."
@@yakeosicki8965
To nie jest danie ani polskie ani wegierskie. Ono wywodzi sie z Turcji i rozpowszechnilo sie po calej Europie. Turki i kraje balkanskie robia je z kiszonej kapusty, ktora kisza w calych glowkach. Nie znaja golabkow ze slodkiej kapusty. My natomiast nie znamy z kiszonej, jak rowniez Niemcy i Austriacy. Kto lubi golabki delektuje sie obydwiema wersjami. Pozdrawiam.
@@janinamijo1349 ha ja mniej więcej o tym pisałem, nie jestem przekonany co do tej Turcji, bo podobne dania występują i na Kaukazie i w basenie Morza Śródziemnego, gdzie zamiast liści kapusty używa się liści winogron. To tak jak z pierogami, które w różnej formie są rozpowszechnione w wielu krajach, a przywędrowały z Chin.
@@janinamijo1349 Charakterystyczna dla kuchni: greckiej, tureckiej i azerskiej. I to temu ostatniemu krajowi przypisuje się miano ojczyzny gołąbków. Co zostało potwierdzone przez UNESCO. W 2017 roku azerskie dolmy zostały wpisane na listę niematerialnego dziedzictwa UNESCO.
Superbe recette ! Il n'y a pas que les Français qui cuisinent le choux... Merveilleux légume, même si les enfants n'aiment pas trop (surtout quand les parents ne savent pas le cuisiner).
Chez nous, le choux a toujours eu une bonne place à table...
Bravo pour vos recettes !
You took a well known recipe and justified why it should be made by every household on the planet, ESPECIALLY during this EPIDEMIC 😷 CRISIS!!!
I think I’m in love 🥰 🤣😂🤣You ARE theee man of the year!!!
Made this tonight. My wife said, "It is unbelievable." Thank you, Chef.
Artistry. With a cabbage. And talent.
Bravo. A beautiful thing.
Monsieur Albouze : vous êtes un artiste...! Incroyable.
I love cabbage. I would forever love anyone that made this for me. Maybe I will make it some day.
OMG Ca me rappel exactement le chou farci que je mangeais dans mon village back in France ... you are not a chef , u are a kitchen artist , thank you so much for your videos , j’adore ce côté humour au 3ème degres ... great videos , great recipes... I’m gonna try that recipe ASAP
Thx 🤟🇺🇸🤟🇺🇸
I did the recipe today, the only exception was the cheeses that i skip. Absolutely amazing. Please dont skip any technical step my friends :)
I enjoy your videos very much !!
Excellent chef !! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
MY CABBAGES!!!!
Bonsoir Monsieur.
J'ai fait le choux farci selon votre recette, mes invités ont beaucoup apprécié
Merci pour avoir partagé votre recette. ⭐⭐⭐⭐⭐
Holy smoke... coolest dish i ever saw.. will definitely try making it..
I knew I really liked you for your cooking, but when you said: "Tranquilo Papá.." well, it was great. Greetings from Buenos Aires!
Delicious succulent recepy.😋😋😋😋😋👍👍👍👍
Great! In the countries of East Europe and around the Black Sea ( Roumania,Turkey), in Greece ... the cabbage rolls "SARMA", "SARMALE" take a long time to prepare, one by one ... But your idea is great, great. You fill everything in a big cabbage and we save a lot of time. Thanks chef!
And it also looks spectacular.
OMG Bruno!!! I am in looooove!!! 🥰🥰
With that stuffed cabbage 😆😂
Looks sooo guuuud 😋
Bruno, you just got yourself a new follower. Very impressive video structure. Great voice over (encouraging tone). Easy step by step instructions. For even those that are terrified to touch an oven. Can feel confident in making this dish. They would have no problem winning over the most skeptical mother-in-law.😉
I didn’t think I’d ever hear Chef Albouze say « Dude » hahaha
Cheff, you are an inspiration.
Amazing chef
Le Chou word never sounded fancy until the star Bruno said it... you keep on inspiring us definitely trying this recipe.. we'll never get enough of you Bruno Bless you...
Tranquilo papá 👌 Español .
Saludos de México.
Mannn !!! I can understand you ,!!!!!you are great chef , formidable ,mon chef
I grew up eating savoy cabbage as a dish called wirsing. This looks good!
This man's skills are off the charts!!!
Comedian actor and chef ,I want to see you in a movie. Petit chou bon nuit.
Albouze......Bruno Albouze🤣
It’s amazing 😉
Wish I could taste that 😢😔
Mon petit chou?! I KNEW IT! HE IS THE SPY!!!
Never seen anything like this before. Excellent!
Your savory dishes look so sculptural. You are a pastry chef at heart.
This amazing recipe looks expansive than caviar 😍
Give this man a paper bag and he will still turn it into the greatest dish in the world.
That is complete awesomeness. When I move and my new kitchen is done I'm going to replicate a lot of your recipes and post it on my IG page
so yummy ! Thank you for your food ♥️
"dude, i'm gonna eat the whole thing."
dude, i'll gladly join in!
You are an incredible artist!
Brilliant, as always 💎💎💎💎💎
God bless you, sir!
Yo Amo Tus Recetas y Tu Eres Adorable. Gracias Por Compartir Tus Geniales Consejos De Cocina De Alto Nivel. Eres El Mejor. 😃😍💟🍽️👏👏👏👏👍👍👍🥇
Wow vraiment c'est magnifique et super recette, aussi j'aime bien ta façon de parler lorsque vous préparez vos recettes , merci beaucoup chef.Bouchra de L'ALGERIE
Omg... a cabbage roll brought to the next level! ❤️. I’ll be making this masterpiece 🥰
Bruno, I love it! 👍👍👍❤️❤️❤️
BRUNO ❤ I LOVE TO WATCH YOU WORK! BRAVO 👏👏😊
J'adore ton style, il n'y a pas de motos superflus et c'est apprécié.Mercie
I recently did Russian cabbage rolls and the family loved them, I have to do this version next time, looks amazing, thanks for the recipe ❤️
I need this in my life!!!
my new mantra: Tranquilo papá es mas facil
"Tranquilo, papá, es más fácil" 😎
Chef Bruno Albouze vous êtes sensationnel, super j’aime vos recettes 👍😊
what an honor. FIRST. Thanks Bruno. We learn a lot from your cooking!
You are becoming my new favourite, my friend. Merci!
Bruno, this was outstanding. I modified to use Italian sausage instead of ground pork. 👍👍👍👍👍
Everything you touch turn into a magnificent work of art. You are a genius!
I love the way of cooking and talking, it looks so delicious
،bonjour c'est délicieux repas 🙋 💞👍
Who else loves the spanish?
Bonjour expliquez-nous en français s'il vous plaît, merci beaucoup chef👍👍👍👍👍👌👏🏼💐🌺🌺🌺♥️
That is the most beautiful stuffed cabbage I’ve ever seen! I hope you didn’t eat it all though 💨💨💨☠️🤭😷😂
Brouno sir you recipes very innovative..yes i like and follow your recipes.special thankyou
Yum!! I am totally going to make this!!!
Saw this recipe on the anime show "Food Wars". It's funny how he popped up on my feed. Great recipe.
My mom really like Bruno Albuz shows 🙏👍😄
My son!!!
Looks amazing ! Thank you
bah moi ... mon "chouchou" c'est Bruno - à l'état naturel (pas besoin d'être "stuffed" ! ) - en tout cas cette recette est magnifique !
I love the very end when he's all smiles then the smile is gone cuz he gonna dig in to that cabbage serious.
Everything Bruno does look always delicious!
Handsome recipe and a Handsome Man!
I must make this. I love cabbage.
Un superbe chou qui doit être délicieux et bien équilibré bravo chef et merci
Chef, that is a work of art!
Awsome recipe. Note to self....use Savoie cabbage idealy, don t forget the garlic when cooking carrots and onion. 😂. Place your cabbage leaves stem UP before adding the stuffing. When cooking is done, for those fines gueules who don t appreciate much mushy cabbage, brush with olive oil and char in hot oven !!! et le tour est joue. I added a little cream 35 pc to tomato sauce. Mmm mmm goodness!!
Wow! That looks amazing! I will try that very soon, thanks!
Bruno tu eres el mejor!! I love your videos, I heard you speaking spanish!
This looks absolutely amazing, Bruno! I am defo making this for next dinner. Looks really doable!
Just a few more and we will get to 1m subs!
Wow❤ love you Bruno.. easy to follow and amazing healthy stuffing
Le gros chou me plait beaucoup. Je vais essayer de le faire moi-même. Super. Merci.
man it’s 8:39 in the morning, you can’t drop it his on me like this.
Look delicius....😋😋😋
❤❤❤from Jakarta Indonesia
I press like automatically only in this channel coz is 100% success the food, the techniques and the presentation and at Davies504 coz otherwise he will call the police..
Παναγιωτης Παπας you have to SLAP LIKE you slapper, not press it
@@MismanagedFutures your absolutely right..Epico!!!
HELLO AY FROM UZBEKISTAN👍🏼
Thank you Master Shifu! You are the best!
Chef, you've got an awesome accent! And the stuffed cabbage looks so tasty 😍
Oh, I really have been wanting to make this recipe. I'm so glad you made it. It was in a French movie. I forgot the name. It was a woman from Perigord that made it for Pres. Mitterand. This is the kinda food he wanted, I think his favorite recipe. I loved that movie. But that chou farsi that chef from Perigord made for Mitterand was made salmon, that's why I was a little confuse as to why he made it this way. But hey, you can make it any way you like it.
Bruno definitely has the chou horn.
Very cool and creative concept for preparing otherwise commonly considered “boring” food. Nothing boring about this dish at all.
I know Chef Bruno is a Master, and I am not, but I wouldn’t added something like turmeric or saffron to the stuffing mixture to avoid that somewhat unappetizing grey color in the final product. For such a visually impressive and fun dish, I think the color should reflect that.
Ah la bonne cuisine de terroir, merci Bruno
I think it was modeling of vegetables💘💝👍👌🌶🧀🍅🎬
Sexiest chef voice ever! 💕 great knife skills too 😀
Yum ! Look great and delicious 😋
Thanks for another great dish chef!