Oysters Rockefeller - Bruno Albouze
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- Опубліковано 27 жов 2016
- An exceptional dish right from the ocean!
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Damn man, you should have your own TV series by now, exquisite food, and the ladies will drip all over you. Respect fella.
James Bond of Kitchen !!
The chef legend is back.
We all missed you and your great recipes.
Thank you so much for the tip on how to open oysters. I will be eating more oysters now, because of your tip! Also your recipes looks amazing!!
Oysters Rockafeller...even when they are not great...they're pretty freaking amazing.
Bruno, you are so amazing!! These look fantastic... you're my favorite chef on youtube.
I heard it is called Oysters Rockefeller because the compound butter used in the dish is the color of money.
Thanks for another great recipe and a great tip on how to open oysters.
I am going to make both! Thank you! Is the bed of salt entirely necessary if you don't have it?
I have to say your so real that’s what I love about your videos and it really Emanates through your every reaction of your cooking and your recipes are flawless your a class act !!!
Another D'lightful Presentation Bruno....you are so Special to Humanity cause you are a Chef who really cares about Humanity enjoying great food!!! Me looooooved the Seagull video at the beginning of the clip...so cute...he is a Foodie like us....but I really do think that he is not into cooking or doing dishes for that matter!!! Hope you are Nourishing your Soul today!!!!
I don't understand why everyone likes basic fried foods from Tasty, this is a fantastic cooking channel, I love your videos, I think if your video production gets as high quality as your food you get much more recognition, thanks ....
My boyfriend made OR and they were perfect!!!!! Thank you Chef! It's a lot of work
J'ai faim..... Comme ça sans réfléchir, avec le Sauvignon Touraine de Vincent Delaunay !
Mince, j'ai soif aussi maintenant...
me encantan tus recetas. acá en Perú, las comemos frías con limon, vinagre, granos de choclo, tomate concasse cebolla en brunoise y un poquito de perejil, pruébalas almejas a la Chalaca!!
OMG! MY favorite dish! Thank you! Thank you!
Wow i will try this recipe. Thank u
Bruno count me as your fan from India
merci Bruno pour ces délices qui apportent bcp de bonheur .
Great vid as always. I particularly enjoyed the way you pronounce Rockefeller.
Bruno! Love the variation done with chard. Really like the compound butter. Thank you for sharing this delicious episode. blessings ChefMike
Bruno, what brand of fry pans do you use?
Definitely going for the second way! Thanks for the amazing video 😉
i missed you..thank you for yet another amazing recipe.
Amazing recipe i've ever seen
Oh my God it looks so amazing and we are missing you where are you👏🏻😍
bloody hell --- why the devil am i viewing this absolute deliciousness so late in the evening??
Hey Bruno you a great chef I've watched all the videos and love them all.
Just wanted to know if you could make tabbouleh salad it's a middle eastern salad also do you have a video for pasta?
Wow... fantastic ! Love this version of Oysters Rockefeller . Perfection as per usual with each and every recipe prepared via your amazing Chef skills. * ( I only wish that the restaurant offering your supremo Chef creations.. was located closer to my location ).
i cant wait to try your take on this classic dish
like Always Perfect chef
I'm so gonna make it this weekend.
Hey Bruno, I have a suggestion, could u sometime make a pan seared and basted Côte de Beouf with maybe a sauce bordelaise. thanks :)
Hey! i have a few videos about beef already ;)
I would love to know what knives you use. Looking for a great knife set. Thanks
Dalstrong
@@pmue437 thanks
You never cease to amaze me
Bruno, Ilove all your videos and i also love how clean are all the pots, kitchen and instruments where you cook, do you have any secret that you maybe want to share?
I dont really have any secret.. just clean a bit every time as you cook, so it will never get so dirty that you wont want to clean anything anymore.. I was trained in order ;)
I am really a female…I love this guy….he is a great chef…he is sexy..he really has great technique…his dishes are works of art truly beautiful
Hey Bruno, your video is fabulous. Can you make a video about baking a turkey for this Christmas please?
if you can't get the Malaspinas, will Kumamotos work with this recipe?
Yes thanks for the tip on opening oysters. Used to be scary
Brilliant! Thank you
we love you chef!
That looks amazing! Just saw that UA-cam had unsubscribed me for some reason, which explains why I have seem to have missed your last few videos. Anyone else having these problems with their subscriptions?
BA this is me living vicariously .
what does the salt do?
I really like your videos. One remark I have: What about slowing a bit down and explaining a bit slower so that your viewers can follow better? Than you avoid showing a step while already explaining the next one.
So elegant 👌🤗
wow amazing recipe
Real chef!!!!!!!!
Soo Delicious! I am in Aaaaaw!
yea. mouth is watering!!!! 😓
My goodness how delicious !
amazing chef.....!!!!!!
Gorgeous! The food looks nice, too.
Odothuigon Hahahaha this comments a win 😁👍👍
just perfect*!!!! as always.....a small request though.....could u make 1000 islands dressing????????? please????⏬⏬
Perfect!
Hi Bruno, can you make a nice chicken liver Pate?
now this is how you cook them
Could you make a sugar cookie's video?
Oyster infused BUTTER!
TOP WORK!!!
my favorite 😍
Esquis Chef !
Vous pourrez faire une FAQ lorsque vous allez atteindre les 300 000 abonnés, sous titré en français, si possible bien sûr
A real chef!
Oh gosh. Not sure how much more I can take. Lol
Fantastic!
like it, amazing😊
YOU ARE AMAZING.
thanks Bruno ;)
Nice video, would love to see more videos but I know your busy
what a food.
miami, very nice, cograts & respect chef come and wach my recipes! have a nice day!
Bruno, you committed a crime! Throwing away the liquor!!! Good recipes but it is a capital sin! Vous êtes un vrai chef, mais...
verri gudd.
A la prochaine...
💕😊🇨🇦
DEL-I-CI-O-US
Where is garlic?
you can add some but optional..
Bruno you are a great cook/presenter and I love most of you'r recipes but, you got this one wrong. No spinach or cheese and when you steamed the oysters open you lost the precious oyster liquor. For "Oysters Rockefeller" it's simply your basic escargot recipe(flat leaf parsley,tarragon,shallots,garlic,white wine,Pernod, S&P and softened butter) mixed with a sauteed holy trinity(brunoise of softened green bell peppers,celery,onion and garlic)with creole seasoning and folded into a roux(equal parts butter and flour) .Put the mixture in a piping bag and pipe on top of your freshly shucked oysters. Place under broiler until the topping has browned. "Antoine's" restaurant in NOLA is not happy I posted this, I'll promise you. I'm sure what you made taste great but, it is not "THE REAL DEAL". Yes I know my trinity has four ingredients, you'll have to take that up with them Cajuns.
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❤👨🍳🔪🦪
you didn't again lovely
Marry me ..
Jesus loves you!