Luticia you are most welcome! If you just substitute the ham by the salmon, just be aware to put less salt in the recipe. Otherwise it may become to salty. If you like salmon, you sure will love it. Just use the same steps as Bruno. If you like it vegetarian, you can use mornay sauce, cover the endives, put some cheese on top and put it in the oven. Good appetite!
You are so kind and again more than welcome. It's up to your personal taste but for the vegetarian option, I like to mix some Gruyère with a small amount of Parmesan. Greetings
Luticia it makes me smile as well, you hit the nail, my passion is chocolates. How could you guess?? By the summer I will have my degree as a chocolatier 😁. Thanks to Bruno for being the one who inspired me. Btw where are you from?
How great to hear we are neighbors, your English is almost like from a native speaker. It's only since a few years we have the opportunity to follow specialized classes in chocolates as well, before you had to be a pâtissier first. Anyway it was really nice getting to talking to you. Have a wonderful day in the company of raw cacao and chocolates. Greetings
I follow this channel partly for the recipes, but mostly for Bruno, because nobody else is as entertaining, or has that same friendly, welcoming warmth.
I prepared this as a side dish for my son's birthday Sunday. I'd never done anything with endive in my life, so was a little unfamiliar. I feel like I over-cooked the endive, they were difficult to transfer from pot to dish without falling apart. Perhaps next time I'll just skip the simmering and just sauté in butter before wrapping and baking. What do you think? I used prosciutto for the ham, otherwise followed your recipe closely. This was a winner! Merci, Chef!
Rice 'N Gravy I had the same "issues" but I would not skip simmering, I think that takes away most of the endive's bitter taste. I fixed them with toothpicks :)
Bruno, its AMAZING!!! Like without any questions!) You have a very BIG talant and look like a hollywood star - not like standart chef)) I've tried repeat quite a few recipes - it wasn't always as easy as it was on your videos)), but it was always pure delight! now family dinners are becoming an attraction! Thank you! And it would be very cool if you will start online broadcasts
Bonjour Chef, J’ai réalisé votre recette, rien à voir avec ma recette habituelle. Nous nous sommes régalés. Merci beaucoup pour tous les conseils que vous nous donnez. 😘😘😘😘😘
i learned this recipe years ago, its really spectacular. love braising it in sugar water for extra flavor. thanks for tip. glad you teaching so many this excellent dish. its certainly worth remembering.
My father is from Belgium, we used to have this growing up (but with the aforementioned béchamel). Will definitely give this version a try with the caramelized endives and cream sauce. Merci, Bruno!
Exactly how my mama makes "hespenrolletjes" or "gegratineerde chicons" I like to use L'Etivaz cheese and a little bit of cognac, but that's my taste ;-)
I am going to cook this tasty dish today for the second time. Absolutely worth to try it if you never ate it before, it is sooo delicious! Thank you Bruno for the recipe! ;)
I do love all your recipes and I did try many of them and it was the way I want And now I count on you to give me the right recipe for chipotle please Thank you very much 😊
les endives c'est amer, et le trick de les rouler dans suc sucré pour les caraméliser est super - je vais essayer ça - moi je les cuis dans du cidre Breton !!
I love gruyere cheese but it is extremely expensive in Australia. Restaurants here (French or European cusine) lie about ingredients by substituting gruyere with Emmental bcz it is affordable for them but a slap in the face for the customer. This recipe looks delicious but one you have to make yourself by using the quality ingredients you showed here. (Endive also nearly impossible to find here) Can’t wait to try it.
Dank je wel voor het idee. Normaal koken/stomen/ blancheren we het witlof en daarna met ham opgerold in de oven. Het bakken en karameliseren kende ik ook maar dit nu gekombineerd dus bakken en in de oven was nieuw. Super lekker!!
I am waiting for the endives to get dry.. and I am thinking what to do until they get dry... I watched all your videos Bruno, so what do you normally do in your waiting time while cooking? :)
Gorgeous sexy dish with the best chef in the world and with a great sense of humor on top of it! What an inspiration and privilege to be taught by you Bruno..
Hi Chef, can you do a proper hot chocolate fudge recipe, the one that when you pour it over icecream solidifies? I know its tricky and most other recipes are chocolate sauce, either too thick or too thin and when you pour them over icecream they break apart...
les chicons au jambon ( les endives sont les chicons dans le nord de la france ) c'est ce que ma grand mere me preparait. En californie pour moi le plus dur c'est de trouver du bon jambon...
That looks awesome. I’ve had endives before and they can be a bit bitter. How did you remove the bitterness from the endives? What’s the purpose of soaking the endives in lemon water?
Endives become more bitter when expose to light for too long. But they are soaked in lemony water first, then cooked through in chicken stock, then caramelized with some sugar, then wrapped in reduced cream and ham .. so in the end things are perfectly balanced :)
What an honour to seeing my most favorite chef, cooking Belgian ''witloof met ham''. Thank you so much Bruno!
luticia yes indeed, you can replace the ham with smoked salmon.
Luticia you are most welcome! If you just substitute the ham by the salmon, just be aware to put less salt in the recipe. Otherwise it may become to salty. If you like salmon, you sure will love it. Just use the same steps as Bruno. If you like it vegetarian, you can use mornay sauce, cover the endives, put some cheese on top and put it in the oven. Good appetite!
You are so kind and again more than welcome. It's up to your personal taste but for the vegetarian option, I like to mix some Gruyère with a small amount of Parmesan. Greetings
Luticia it makes me smile as well, you hit the nail, my passion is chocolates. How could you guess?? By the summer I will have my degree as a chocolatier 😁. Thanks to Bruno for being the one who inspired me. Btw where are you from?
How great to hear we are neighbors, your English is almost like from a native speaker. It's only since a few years we have the opportunity to follow specialized classes in chocolates as well, before you had to be a pâtissier first. Anyway it was really nice getting to talking to you. Have a wonderful day in the company of raw cacao and chocolates. Greetings
In Belgium, we call that "Chicons au gratin". It's a very popular dish!
I often wonder If I watch those videos for the wonderful step by step videos or for that hypnotic voice
It was an absolute hit¡! Everyone liked it ! Even kids😅 Thank you so much Bruno👏👏👏
I follow this channel partly for the recipes, but mostly for Bruno, because nobody else is as entertaining, or has that same friendly, welcoming warmth.
One of my favorites too!!! Witlof in Dutch with ham and cheese:-)
Greetings from ALgiers ,, U Are Top Chef ... ty for sharing ,, Masterpiece.
I didn't even start to watch but I know that I'll cook this today. I love all your recipes so much!
Just freaking delicious! The right ingredients treated the best way. Love it!
This is EASTER special...delicious recipe, great job...👌👍 👍 👍.
This would be nice for Easter brunch, thanks Bruno!
HOLY COW!!! Talk about a homerun!!
Je n’aime pas du tous les endives mais cette recette me donne énormément envie. Merci pour ta vidéo
I'll definitely learn how to make this! Can't wait to try it again!
Nice work , and in France we love Braised Endive .
I prepared this as a side dish for my son's birthday Sunday. I'd never done anything with endive in my life, so was a little unfamiliar. I feel like I over-cooked the endive, they were difficult to transfer from pot to dish without falling apart. Perhaps next time I'll just skip the simmering and just sauté in butter before wrapping and baking. What do you think? I used prosciutto for the ham, otherwise followed your recipe closely. This was a winner! Merci, Chef!
Rice 'N Gravy I had the same "issues" but I would not skip simmering, I think that takes away most of the endive's bitter taste. I fixed them with toothpicks :)
Thanks Bruno. Super 👍👍👍
What a great casual lunch or dinner with a beautiful baguette. Do you think it would be good with leeks?
Bruno, its AMAZING!!! Like without any questions!) You have a very BIG talant and look like a hollywood star - not like standart chef)) I've tried repeat quite a few recipes - it wasn't always as easy as it was on your videos)), but it was always pure delight! now family dinners are becoming an attraction! Thank you! And it would be very cool if you will start online broadcasts
Very touching.. thank you :)
Bonjour Chef,
J’ai réalisé votre recette, rien à voir avec ma recette habituelle.
Nous nous sommes régalés.
Merci beaucoup pour tous les conseils que vous nous donnez. 😘😘😘😘😘
i learned this recipe years ago, its really spectacular. love braising it in sugar water for extra flavor. thanks for tip. glad you teaching so many this excellent dish. its certainly worth remembering.
My father is from Belgium, we used to have this growing up (but with the aforementioned béchamel). Will definitely give this version a try with the caramelized endives and cream sauce. Merci, Bruno!
Cet recette a l'air délicieuse , je vais surement l'essayer , encore une vidéo génial comme a chaque fois!
Exactly how my mama makes "hespenrolletjes" or "gegratineerde chicons"
I like to use L'Etivaz cheese and a little bit of cognac, but that's my taste ;-)
You are making my mouth water, and its 12h30 at night! I am going to have to try this recipe; it's attacking my imagination.
Que seductiva receta! 😍❤️👌🏻
Endive will always love you.
It's like the world of cuisine coming to you, this will be a new experience for me to try this one. Looks fabulous.Thankyou Bruno.
Outstanding yet again Bruno!
Thank you for the great recipe .. Burno I'm a big fan
Keto friendly just change the sugar, perfect for my birthday. Thanks
I am going to cook this tasty dish today for the second time. Absolutely worth to try it if you never ate it before, it is sooo delicious! Thank you Bruno for the recipe! ;)
Those caramelized endives are beautiful!
"Be generous...please." 😍😍
A wirsing-esque sauce with endive instead of savoy. Brilliant!
I’m cooking this tonight! Merci Bruno!
That looks so good. There's no such thing as too much cheese.
Yes there is. Too much cheese is too much cheese. Hence 'too much'
Nah.
I do love all your recipes and I did try many of them and it was the way I want
And now I count on you to give me the right recipe for chipotle please
Thank you very much 😊
Flawless as always.
Exzellent ❤🇩🇪👍🏻
Tellement bon
les endives c'est amer, et le trick de les rouler dans suc sucré pour les caraméliser est super - je vais essayer ça - moi je les cuis dans du cidre Breton !!
Bruno, You really make fantastic looking dishes.
I love gruyere cheese but it is extremely expensive in Australia. Restaurants here (French or European cusine) lie about ingredients by substituting gruyere with Emmental bcz it is affordable for them but a slap in the face for the customer. This recipe looks delicious but one you have to make yourself by using the quality ingredients you showed here. (Endive also nearly impossible to find here) Can’t wait to try it.
Seeing you cooking chef bruno it's a very big pleasure your smile way you cook it's open appetite your great
Yumm 🤞🏾☺️
This looks delicious Bruno. How do you come up with these ideas? Also, can I substitute the ham with anything else? Thank you :-)
Dank je wel voor het idee. Normaal koken/stomen/ blancheren we het witlof en daarna met ham opgerold in de oven. Het bakken en karameliseren kende ik ook maar dit nu gekombineerd dus bakken en in de oven was nieuw. Super lekker!!
I am waiting for the endives to get dry.. and I am thinking what to do until they get dry... I watched all your videos Bruno, so what do you normally do in your waiting time while cooking? :)
Gorgeous sexy dish with the best chef in the world and with a great sense of humor on top of it!
What an inspiration and privilege to be taught by you Bruno..
Your channels are always wow!:O
I’d love to see a recipe of crepes please!
👍👍👍👍👍👍👍👌👌👌👌👌👌👌
What is an endive bruno? What's the flavor like? Looks amazing!
You are just wow.. I was taken by your style
I knew Bruno would have sth extraordinary here, would be at least equivalently gorgeous if aubergine were used here.
Hey Chef, how long do I soak the endive outside in the lemon water?
That looks really tasty.
wow.....this is on the list...thanks...
Wow amazing recipe
oh your voice! it just sell this for me!
Maystro brunou 👍👍👍👍👍👍👍
Looks great Bruno, really wish you would shut me up and just make the sweet-breads but ehhhhhhhh what can I do ? I’m on the pay no mind list
Hi Chef, can you do a proper hot chocolate fudge recipe, the one that when you pour it over icecream solidifies? I know its tricky and most other recipes are chocolate sauce, either too thick or too thin and when you pour them over icecream they break apart...
Who the hell dislike this!?!?!
People who don't like it ;)
les chicons au jambon ( les endives sont les chicons dans le nord de la france ) c'est ce que ma grand mere me preparait. En californie pour moi le plus dur c'est de trouver du bon jambon...
Le plus dur au sud est du Mexique est de trouver les chicons, le jambon, le gruyère,de la bonne crème et du beurre qui ne soit pas rance. Rires...
c'est meme pas facile de trouver du bon fromage
Le Madrange est un bon jambon en Californie. Jambon francais non fumé!
Who needs a sauce when you have that voice?
Superbe !
😍😍😍😍😍😍😍
I've never heard of endives. Do it taste like cabbage?
God23 ok
Tinker Slight Taste like artichoke ,a mature almost bitter taste
That looks awesome. I’ve had endives before and they can be a bit bitter. How did you remove the bitterness from the endives? What’s the purpose of soaking the endives in lemon water?
@frenchustube Hey thanks! Really appreciate that reply, it’s quite informative and helpful.
Endives become more bitter when expose to light for too long. But they are soaked in lemony water first, then cooked through in chicken stock, then caramelized with some sugar, then wrapped in reduced cream and ham .. so in the end things are perfectly balanced :)
The thumbnail was anything but appealing. I thought it was a raw animal tongue before I read the title. Still love watching you cook though!
That looks beautiful
Je vous aime vous etes adorable et jaime bien votre facon de faire la cuisine merci rizdoun du maroc
moi aussi 😋
You are the best
😋😋😋😋😋
Love on a Plate!
YOURE THE BEST!
Only second rate people call it a "sauté pan." Truly first rate people call it a "sautoire!"
Pig's butt is much tastier papa
Merveilleux!
Delicious dish but one of the best to hard burn your tongue lol real ones know
Yummy Bruno 👌
"En-deev" surely, as it is simply a French word in English usage. Otherwise, chicory.
o.m.g 😍
Endive manicotti.
That dish is downright sexy!! Must make this.
bravo !
👅👅oh my oh my....this truly looks fantastic Bruno
Yum!
Niiiiiiice
je mange pas le🐷 peut on faire le breast chiken.
Il y a beaucoup d'options pour remplacer le jambon..
1000 🖒🖒🖒🖒🖒
Good like
U
My God! Food porn!
Hey bruno, are you a freemason?
God23 u mean hes a jesuit?
👍👍👍👍👍👍👍👍👌👌👌👌👌👌👌
👍👍👍👍👌👌👌👌👌