Merci bien, Chef! I am binging on your videos this evening and smiling, smiling, smiling. Thank you for the quenelles recipe; it was one of my favorite dishes when I was a little kid in France. Daddy had to travel to Paris (from Toulon) for his job every few months, and he would choose a different route each time so we could stop to eat "according to Michelin"! I first had quenelles at Le Nautilus in Toulon (yes, Jules Verne's home) where the chef and my Dad were friends. Their daughter and I hung out all the time and spent a lot of that time in the kitchen where I learned to make mayonnaise using my hands and a big bowl while the sous chef poured the olive oil and squeezed in the lemon juice. This was in the 50's and it's all gone now. Sad. Mais, les memoirs sont splendide, oui?
Hola Vivien et merci! Always a pleasure learning from you. Btw..I think the white chef jacket is nicer than the black one and fits better with your kitchen design…✌️
I am hosting a dinner party and making these as a the first course. If I am running late, is there something to have on the table for people as they wait? What would be traditional...
I love how I could travel anywhere in France and it's guaranteed I'm going to have amazing food.
Fantastic
Merci bien, Chef! I am binging on your videos this evening and smiling, smiling, smiling. Thank you for the quenelles recipe; it was one of my favorite dishes when I was a little kid in France. Daddy had to travel to Paris (from Toulon) for his job every few months, and he would choose a different route each time so we could stop to eat "according to Michelin"! I first had quenelles at Le Nautilus in Toulon (yes, Jules Verne's home) where the chef and my Dad were friends. Their daughter and I hung out all the time and spent a lot of that time in the kitchen where I learned to make mayonnaise using my hands and a big bowl while the sous chef poured the olive oil and squeezed in the lemon juice. This was in the 50's and it's all gone now. Sad. Mais, les memoirs sont splendide, oui?
what a nice memories
I have one word for your cooking and comments: FANTASTIC ;-) I will try this recipe in the coming weeks
Hola Vivien et merci! Always a pleasure learning from you. Btw..I think the white chef jacket is nicer than the black one and fits better with your kitchen design…✌️
I would like the upper half of the jacket to be white and the lower half of the jacket to be black.
Looks like a very yummy recipe, thanks for sharing, Chef 😁😋
Excelent, thank you chef Vivien! I realy enjoy your chanel
Greetings from finland. Looking good, going to try to make this if i manage to get some Pike. :-)
15:55-15:57: Please demonstrate the recipe😊
Wow chef I am from India I am big fan of you after this recipe❤❤
I am hosting a dinner party and making these as a the first course. If I am running late, is there something to have on the table for people as they wait? What would be traditional...
Shrimp butter. I can use that.
Great one. Thanks Chef V
I reckon that it would be great to have an evening on the ale with this chap.
He is so expressive.
respect
Thank you, Chef!
Big fan of the channel. But…get it together, too much nonsense