Scallops In Pernod Sauce, Ratatouille, Herbed Potatoes - Bruno Albouze
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- Опубліковано 30 вер 2024
- Here is the perfect marriage between sea and vegges. A doable entree that you would find in rated bistros and restaurants. The Pernod sauce bring this dish to the next level.
To get the full recipe go to brunoalbouze.com
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The quality, skill and the humour are outstanding.
And his whole vibe is so charming too !
I say this in every video. I really appreciate the fact that a so elaborate recipe is explained in only 5 minutes. No long intros, no unnecessary chat... right to the point. Thanks a lot again
He is showing us how to make $500 meals for free, he is a real champion.
@Christopher Billy both of you are scambots, and I should say this is the lowest form of click baiting I've seen.
Wow, the original ratatouille video was uploaded 9 years and 1 day ago.
Haute cuisine and heavy metal hell yeah.
Hi Bruno you know I love you from Africa right.
Anyway I subscribed to your brother's and nephew's channels.
You are magic.
I would go out of my mind if served such a gloriously prepared dish... incredible, Bruno!!
Hey Bruno, you're really getting quite good at this whole cooking thing. You should do it for a living!
Perfection as always
Este Bruño es realmente un chief de alto nivel con platos interesantes, originales y deliciosos. Muchas gracias.
Incredible dish. Many thanks.
I follow so mannnyy food channels but you are most talented one ...such a wonderful cook ❤️❤️ love from India
Thank God; English is a second language for you Chef, after I view your well crafted videos I say to myself “Huh, what did he say,!”. This is all second nature to you but intimidating for some of us!
Watch again and take notes :)
@@tomf3150 watch several times, visit website, copy, paste and save meticulous notes and STILL be intimidated! This Chef as other YT chefs have declared “is the Real Deal”!
La sauce au Pernod ça doit être super - ça se marie bien avec le fenouil ... qui a un goût anisé - moi je prends des comprimés de fenouil, ça aide la digestion, mais euh ... pas le sujet ...! - et quelle belle recette ! - (je retiens le trick sel sur le fond poêle pour empecher que ça colle - c'est bien
de le redonner ) - vu le bronzage : y'a du soleil et des nana ou des nono à San Diego (ça me rappelle une chanson du club Med : y'a du soleil et des nana dirladada !) - Salut de Bretagne !
You need the pan to be smoking when you sear scallops before you add oil, this is what creates the non stick effect.
Ça a l'air sublime ! Et tellement bien présenté, comme toujours. Vous êtes époustouflant de professionnalisme ! Merci beaucoup
LEGIT. BEAST.
Your standard and skills belong in the high echelons on earth. Everyone is on different paths and levels of awareness. Understanding and a sense of value is acquired. Don't be sad.
That’s enough mdma for you
This looks INCREDIBLE!! Can’t wait to try it. Where did you get the little flambé saucer with wooden handle??! I must have it!!! Did you make it? If not, please let me know where I can find it. Thanks for being generous in sharing your amazing talent.
Bruno and Gordon should go head to head in a challenge.
The one thumb down is from someone who hates to cook or has scallop allergy🤣
Ha ha ha ,good!
It's definitely Andrew's dad from Big Mouth
Impecable as usual...big up from Mtl
I'm like everything. You do
(Unexpected I'm live on 4-4,5 Eur for one day I'm can choose only one of the products during 1 or 3 days - usually I'm shoose fruits, or potatoes chips. (also I'm no have my own kithcen). I'm need extremely fast improve my TECH skills.
I'm no have 3-years bachelor degree, and have only English language TESOL certific - Not easy to find work with English only.
I'm wish to apply for Tourism tech programm in France and NOW looking adress in France Paris. (In theory - Also looking participants Tourism, Catering providers which I'm can promote or presented in framework of my Tourism Tech programm).
Beautiful! Just BEAUTIFUL!
I'd pay to cook with you.
Brunos videos look so pretentous and real at the same time i love it, dudes a huge meme for me
more food chef! Btw: Nice tan
Sun & Food
Sacré Bruno !!
May the people who lost their lives due to the corona, peace be upon their soul🙏, Jai Hind. 🇮🇳
Especially to the many more who did from taking the experimental "emergency authorized" jab.
3:18 His trademark stare as always.😄
What's your websites. Your an amazing cook. Cooking is my Hoby & will like to get your recipe.
that knife must be very sharp :P
Bruno
It’s unfair that you are not “THE” judge in master chef tv show
This is my opinion, i will keep saying this till it becomes real.
Please Bruno, teach the chefs with “big” names how to cook and bake
God bless you from Tbilisi
Simple et efficace, toujours la classe à la française, Merci pour tes vidéos depuis la bretagne🤘
I made this a few years ago and think about it WEEKLY haha but scallops can be so expensive
What is a good wine pairing for this dish? I would think a buttery Chardonnay like Rombauer, but I ask because I wonder about the use of Pernod in the sauce.
Ramsay who???😂
Gordon we still love you 👍🏻
Bruno is single-handedly obsoleting every chef on UA-cam.
I love you
Top chef Bruno Albouz
look delicious...but small portion in the plate ...not enough for me...
Mister Albouze, thank you so much for your recipes, they are a real inspiration! Yesterday I made your Maximus Quiche, and it came out just perfect. One of the best cooking channels on youtube for sure!
Bruno now to pay your receips is dificult here i Sudamérica too expensive
Everybody tell their family and friends about Bruno's vids, let's get him above 1 million subs soon!
Faridah&Eddie Marzuki love this channel
what can you say, besides...Awe and wish you could taste that now...
Ce que j'ai remarqué le plus sur cette recette c'est bien ton doigt blessé que tu cache ... j'aime bien ton savoir faire 👏🙏💪
But is your bussines it'right you are working, have a good time!
Bravo chef et l'accent frenchy est au top👍👏👏👏par contre la crème pour le beurre blanc !!!WTF??😕
The scallops are large but I feel the cooking times will leave them to be over cooked.
Hot damn, this recipe is fire. Straight to the point. Thanks for sharing
Omg...wish I had money and you can be my personal chef
This guy is gorgeous. And he can cook! There is a lucky lady out there!
¡Excelente tu canal! Gran calidad en la producción de los videos, las recetas y la técnica culinaria. Aplausos.
2:05 watch your little finger Bruno🤪😗😜
Where can I get that little pitcher thing for flambé? What is it called?
Bruno t’es vraiment un champion de la présentation! Tu présentes trop bien en video et tes plats aussi sont super bien présentés. Exquis 😋
C’est superbe. Challenge au niveau du timing. Mieux vaut faire la ratatouille la veille non?
Just Amazing😊....❤ from UAE
👌🏻soo great to watch and fun to listen to
2:22 you must be an expert at the Fruit Ninja game! 😃
Try a 3-bowl prep method.
0:44 whoes eyes you want us to remove hehe... he he he...
:D
What brand of tableware does he have?
Best chef of all time, when will u come and explore West Africa to be specific Ghana......
That is fine dining!
😋👍
I'm coming over for lunchtime!
Omg he’s so charming. And I’m not even gay but still
Your comment is everyone who lays ears upon Brunos silky ear-tickling voice. MMMMMMMMM
The way he's cooking is 🔥
This looks amazing, Bruno!
Bonjour je suis tombée amoureuse de cuisine est ce que vous vendez les livres de cuisine ou les trouves ton .
votre est ce que vous avez livres de cuisine si oui dites moi où on peut les trouver
My wife is just going to have to get over her dislike of scallops because I may never cook anything else for dinner ever again.
If James Bond was French and a Chef!
Delicioso ☺☺☺
You hurt your finger. Pls take care
I believe that’s part of the secret ingredients!!!
with some fava beans and a nice Chianti
Merci infiniment Chef Bruno pour cette recette!
Incredible performance
pls chef San Sebastian cheese cake
At 2:00 he LITERALLY chops off a piece of his pinky tip and takes it like a champ!! 💪
Good catch! I noticed that he had a bandaid at the tail end of the video
Delicious as usual dear Bruno.
I love you bruno sir
Brunos kitchen > restaurant
This is some Michelin star rated dishes!! And can be made at home with your generous turorial!!
Wonderful recipe !!!
This is wonderful, I love the addition of the fennel. Chef, would you consider making a Coquilles Saint-Jacques gratin recipe?
Thank you for this wonderful recipe! Can you tell me please what type of pans you are using at 3:01? I like the depth and the handle looks comfortable. Thank you again!
Veal Sweet Bread’s !?
Yes, in deed explained perfectly and to the point, amazing Chef and with skeels in social media also, I admire him very much...but don't get it twisted... there's a BIG difference between the Chef explaining it in 5 minutes and actually doing the dish😂 like an hour or two difference 😍
He is Rambo of cooking
my god your food and presentation and skill are out of this world. I wish I could wave a magic wand and turn the videos into real edible stuff....or be the sweeper in your kitchen to eat up all that yummy stuff. you've made.. you're no doubt up there with the very best that have ever cooked.....
Get ya a man like Bruno 🙌
Im following you since 9 years ago. And still amaze by your video. Lovee
Extra flavour comes from the fingertip you cut off when dicing the pepper
Bruno, you make everything so right, so perfect. Include your skills and humor ❤️
I made this today minus the potato only because my husband forgot to get them from the supermarket but this was outstanding! I did confit the ratatouille in the oven for a few hours. The only note I would make is that I had a lot of the Pernod cream sauce left. I only drizzled each plate and was delicious but you don’t need a lot of it so next time I will make 1/2. This may be what I serve for Mother’s Day dinner since we have a few relatives coming over. Who needs to eat out when you make amazing meals using Bruno’s recipes?!! Thanks again for giving us another winner!!!
Si les st Jacques sont fraîches elles n'ont pas besoin de sauce, le goût iodé suffit à lui seul. Si vous voulez servir la sauce pernod (je n'ai jamais trouvé de Richard à Sacramento). Réserver la sauce sur le côté de l'assiette. Kenac'henta.
that little wink that says it all #Legend
I have to make these...
Are you good chefs