Bruno I made your Salmon Souffle today it was magnifique!!! My grand-mère would be so proud, she was a caterer for an upscale hotel where I live, merci beaucoup for sharing this delicious recipe!
Now THIS looks like a recipe to try. LOVE using the cake rings and the consistency of the texture of the souffle he was munching on at the beginning is beautiful. What about some dill or other herbs Bruno? Salmon and dill rock. Again this looks special.
MASTERPIECE like always your Mastering techniques are the ones everyone wish love to have in order to perfection, you're a Superb outstanding Master Chef Bruno Albouze ☝ ✌
The single most delicious dish I have ever eaten was a simple bacon, basil and cheddar souffle. Ruined pretty much everything else for me, because I'm comparing everything else to that one dish.
absolutely exquisite..what a Master of cooking you are. and that Voice.. as delectable as the recipe sounds! thank you..I am making this for my 71st Birthday today to share with friends at my Birthday Party...thanks to you! ALOHA from the Heart of Hawaii.
Wow, looks delicious as always! I wonder if a little sauce to go with it would be recommended? I am thinking about a few drops of a very light, citrusy/herby/tangy sauce to scoop up with each spoonful of this gorgeous soufflé. What do you think Bruno?
I would keep it sober with the savory souffles.. A drizzle of Champagne beurre blanc would certainly add you more friends on Facebook.. Mesclun or arugula seasoned with a lemony vinaigrette would work as well 😋
I don't know if I've ever had a souffle. It's the kind of thing I wouldn't order at a restaurant (more attractive options) but also nobody ever makes it at home really.
I have already tried to make some soufflé recipes, but I wasn’t lucky. They come out of the oven and quickly they shrink. I don’t know how to master the technique. Anyway I’m going to try your recipe, because it looks very delicious 😋
Chef, can uncooked chicken breast be substituted for the uncooked salmon, following the same preparation in this recipe? I want to make soufflé volaille.
Hello Mr. Albouze, there are many applications for egg yolks, how many applications are there using egg whites? Maybe I'm not asking the right question....hmmm
Egg whites are used for meringues, pavlovas, macarons, financiers, floating islands (well here you need the yolks for the crème anglaise actually) . And you can freeze egg whites, just defreeze and bring to room temperature before using. There are probably many other egg whites uses our best Chef Bruno could list of course.
I usually download your videos to watch alone at night. Like porn. That's how good i think it is. I don't have wifi at home. So please make it downloadable.
Whoever is giving the thumbs down there must be something wrong with you show some respect to the man top quality as always bruno👨🏻🍳👍🏻🏴
Rod Peterson, I’m with you he is amazing. Even if you don’t like the food show some respect. Some people suck.
must be vegans
no, nothing wrong with admitting youre a jealous fool who can't get things done in the kitchen (them, not bruno!). at least they're honest.
Must be the Vegans or the ones who can't cook - sour grapes. If they can't make this easy dish, there is no hope.
Bruno You're The Real Deal! Everything you cook looks so delicious!
Chef Bruno, each recipe is a profound gift. I think your farro risotto saved my marriage.
Omg LOOL😂 extreme level 10000 love it!
you know shit gets real when Bruno wears his chef's jacket
Roger rtewwr 🤣👍
OMG this is AWESOME i have never seen this before , i never even knew it was possible!
Best chef on the internet for sure
Absolutely mouthwatering souffle. You are such an incredible chef, Bruno. You inspire me so much!
Wow...I'd love that with a glass of champagne.
Most definitely 🍾
"Roxanne roxxane all she wanna do is party all night"
Keerthy Sangeeth Sure 🎉🍾👨🍳
It looks super!
Bruno I made your Salmon Souffle today it was magnifique!!! My grand-mère would be so proud, she was a caterer for an upscale hotel where I live, merci beaucoup for sharing this delicious recipe!
Now THIS looks like a recipe to try. LOVE using the cake rings and the consistency of the texture of the souffle he was munching on at the beginning is beautiful. What about some dill or other herbs Bruno? Salmon and dill rock. Again this looks special.
Bruno, you truly are among the best at what you do. Keep up the great work.
MASTERPIECE like always your Mastering techniques are the ones everyone wish love to have in order to perfection, you're a Superb outstanding
Master Chef Bruno Albouze ☝ ✌
The single most delicious dish I have ever eaten was a simple bacon, basil and cheddar souffle. Ruined pretty much everything else for me, because I'm comparing everything else to that one dish.
alors là ! - je suis soufflée ! : faire un soufflé avec du saumon quelle idée ! - celui là "faut pas l'prendre pour un jambon !"
absolutely exquisite..what a Master of cooking you are. and that Voice.. as delectable as the recipe sounds! thank you..I am making this for my 71st Birthday today to share with friends at my Birthday Party...thanks to you! ALOHA from the Heart of Hawaii.
Wow, looks delicious as always! I wonder if a little sauce to go with it would be recommended? I am thinking about a few drops of a very light, citrusy/herby/tangy sauce to scoop up with each spoonful of this gorgeous soufflé. What do you think Bruno?
I would keep it sober with the savory souffles.. A drizzle of Champagne beurre blanc would certainly add you more friends on Facebook.. Mesclun or arugula seasoned with a lemony vinaigrette would work as well 😋
Bruno your recipes, instruction and techniques have allowed me to vastly step up my game in the kitchen. Thanks for teaching....
salmon is one of my absolute favorite ingredients to cook with! these souffles look AMAZING🤤🤤🤤
Looks delicious, as always!
It’s looking delicious chef..
Foamy... but not grainy. I love that! 😂 Bon app tout le monde...
Cheers from Germany
Il faut m'envoyer un peu je vais goûter 😄😄😄! Merci pour cette réalisation ! C'est simple et rapide !
I love watching you, Bruno! You're an incredible chef and hilarious as heck! You're so darn entertaining! 👍👏❤️
Quelle belle recette, miam, miam! Merveilleux! Merci Chef Bruno!
What a beautiful soufflé, look absolutely scrumptious!
That sure looks good. An awesome salmon dish. Cheers, Bruno!
Bruno the best! If you still have a restaurant I’m gonna go there. 🤩
oh yummy! you make this recipe looks so easy and perfect! i may try this soon! i want to get good ramekins first!
Looks incredible! Will have to try out.
wooooooooooooooooow!best food video of this month!yum!!!!!
I don't know if I've ever had a souffle. It's the kind of thing I wouldn't order at a restaurant (more attractive options) but also nobody ever makes it at home really.
Bruno, ça m’a tout l’air d’être une vraie tuerie ce soufflé! Hâte d’essayer la recette !
Got to try this!
DAAAAAMMMMM!!!!
That looks real good!!!
Eu fiz teu soufle, mas precisei usar almond milk e coloquei metamucil para garantir a estrutura, ficou maravilhoso!
Delicious. Thank-you Chef for your Superb cooking.
Lemon confit? Genius. I used to fantasize about eating salmon souffles for years.
О-о суфле! Ангельская еда! 👏🏻❤️
A must try !!! Bravo et Merci Chef 😉
I have already tried to make some soufflé recipes, but I wasn’t lucky. They come out of the oven and quickly they shrink.
I don’t know how to master the technique. Anyway I’m going to try your recipe, because it looks very delicious 😋
Ur always my fav! ✌🏻
Thank you Chef! What size are the ring molds?
Bruno you are my hero, your accent is subliiiiime
Mmmm, je devine déjà l’odeur et le goût ....avec une belle texture aérée !
Plus qu’à faire un soufflé au Grand-Marnier en dessert 😉
Question: fresh salmon or marinated? Thank you 😊
I think fresh one will do...
I don't think marinated works, especially you marinade with ingredients that doesn't go well with this recipe.
Thank you for giving a chance to learn French cuisine.
I love when he says epi-sode lol
0:41 That subtle knife flip. I wonder how many times Bruno cut himself trying that in the past.
I wont try with my Dalstrong cleaver for sure 😳
It look fantastic suculent dish.😋😋😋😋
AMAZING 🤗🙏🏻🧡🤤
Chef, can uncooked chicken breast be substituted for the uncooked salmon, following the same preparation in this recipe? I want to make soufflé volaille.
William Kroppe Absolutely not.
@@BrunoAlbouze Thank you!
Fantastic👏👏👏
i would like to try this with mushroom or some kind of vegetable...
because fish is gross ;P
still, your work is lovely regardless what it's made of
Erm...
I think fish will more ef-FISH-ient...
Tout simplement impressionnant. Toutefois, le soufflé avait un léger goût d'amertume. Dû à quoi à votre avis ?
And I have been looking for a recipe for home made cat food. Thank you!
Would love that with feuilles de chêne! Yummm!
Those are some serious knifes! What Brand are they?
Criminal that you don't have over a million subscribers.
Next beef soufflé ☺️🤞🏼
Todo lo q cocina es maravilloso.
Dude..
You are awesome...!
You need to put a few of my recipes on your channel....
So I can get popular like you ...
U r the best chef thanks
Would smoked salmon work?
perfect creamy goodness. what else can one say! tres bien, papa!
Waoow awesome #chef... You are best chef....
Gracias Bruno
Oh my goodness ... mercy, I want some!
damn that looks good
You haven’t posted the recipe yet... please hurry!
Omg you are magnificent chef
Best Chef.
Great as always
super chef thank you
You are a sacha great chef in my openion.
Привет/Hello 👍👍👍good.
The first thing I did finish watching this video is to get my salmon defrosted and buy the ingredients I need.
Beautiful. From California with love 💋
Great, arigato~
Damn Chef...that looks legit!!
Hallelujah 😋
سهل التحضير
Hello Mr. Albouze, there are many applications for egg yolks, how many applications are there using egg whites? Maybe I'm not asking the right question....hmmm
Egg whites are used for meringues, pavlovas, macarons, financiers, floating islands (well here you need the yolks for the crème anglaise actually) . And you can freeze egg whites, just defreeze and bring to room temperature before using. There are probably many other egg whites uses our best Chef Bruno could list of course.
Chef,very sharp knife.
Bonjour chef pouvez vous me donnez les ingrédients on français. Merci d d'avance
You are my idol chef
Thank u chef....
Qué delicia más delicada! 👍👏👏👏
Величайше, моё почтение маэстро!
Да пиздец )) - это невероятный Мастер.
@@ДмитрийПопов-г7п мамкин грубиян, ты смотрел его курс лекций в Стэнфорде или прочитал хотябы одну его книгу? Я бы тебя поучил вежливости.
@@КонстантинКонстантин-б5ж я без сарказма сказал)), просто с эмоциями - действительно невероятный мастер. У него есть книги? (что-то не нашел)
@@ДмитрийПопов-г7п я жене твоей дам, пусть передаст тебе (чтобы ты не искал).
@@КонстантинКонстантин-б5ж Да можешь просто сестре своей передать - я у нее заберу потом.
Amazing evrything delicious and well done.
10 out of 10
Bruno you want to go out sometime
Délicieux mon gros lapin! 😀
Is there actually a way to SEE the recipe on the link???? I just gave up after ten minutes of fighting with ads.
I come for the food, I stay for that swauv accent
I usually download your videos to watch alone at night. Like porn. That's how good i think it is.
I don't have wifi at home.
So please make it downloadable.
Begone degenerate.
@ChabChab Try TubeMate ;-)
Nice
Love.
Bruno ti amo
The things down ?
From people who can barely boil eggs !