Thank you Stephane, the camera angles, the descriptions you give are miles above anything else that can be found on UA-cam. Furthermore your passion and love for food is amazing and we can feel it!
I made this today accompanied with goose fat sautéed potatoes. Absolutely delicious. My fussy five year old, who rarely eats her meat, loved her chicken with her own pot of this sauce. Thanks again for a great meal Stephane.
The only criticism I have of this channel is that it doesn't have a trigger warning for hungry people. Its torture. Looks amazing, thank you. Can't wait for the book.
i really like this kind of pro cooking books, you get all information you need. The amounts of ingredients and technique are on your own disgression...I have a have one handy book with alot receipes i thingk 12.000 - only max. 10 lines in 2 columns each. It quite liberates you from those step-by-step instructions demanded by the very beginner. I feel many hobbyist cooks do not know about the real use of reductions at all. So please keep having those basics in your channel. It is much more valuable than to be able cooking some "special" receipe with strict advice how to...
Merci beaucoup d'avoir partagé le livre! 📕 Je ne le connaissais pas et c'est très instructif et utile. Parce que j'apprends la langue française, je n'ai pas acheté la version néerlandaise 🇳🇱 mais la version française. 🇫🇷🤩
Hi Stephane. I've been a fan of your channel since first coming across it and I love your videos. I grew up with French Canadian grandparents and one of the comfort dishes in Quebec is poutine. I hope this isn't disrespectful of your culinary credentials, but I was wondering if you would make an elevated poutine with a classic French sauce.
Another fine video. Fortunately i have just eaten or I would be hungry as 10 bears. I tried to look at your courses but was denied due to USA regulations as I live in Cuba But I will enjoy what I can view. Thanks for making French cooking simple and wonderful
Please forgive my ignorance in asking this question. In the UK you have traditional Pork Pies, Steak & Kidney, Cornish Pasties, etc. I cannot find any French pies and pasties with Pork, Chicken, Mutton, etc fillings. Please help, I am looking for recipes that can be made, frozen and baked or re-heated when required.
add some vegemite, i reckon it might give that little salt-vinegar one two punch (and is an australian shortcut for sauce umami). besides vegemite gravy/pan sauce is an australian institution. give it a go.
Unfortunately, I have found the choices of vinegars at my local French grocery stores to be extremely disappointing. Three large stores (two Auchans and an Intermarche) near me didn't even have white wine vinegar. Had to go to high end epiceries and still couldn't find sherry vinegar.
Thank you Stephane, the camera angles, the descriptions you give are miles above anything else that can be found on UA-cam. Furthermore your passion and love for food is amazing and we can feel it!
thanks a lot 🙂🙂
I made this today accompanied with goose fat sautéed potatoes. Absolutely delicious. My fussy five year old, who rarely eats her meat, loved her chicken with her own pot of this sauce. Thanks again for a great meal Stephane.
This is ‘rendered’ so well! Sauces seem to be the glue to a meal! Admiration & Respect from Nashville!
thanks 🙂🙂
Rediscovered this channel after a break but watched religiously during the pandemic. Thanks for the content and inspiration!
I am learning so much from this channel. Thank you.
Me too - big time!!!!
With carnivore and keto it’s wonderful learning the beautiful French sauces. Makes such a difference to a meal.
Thank you from Australia 🇦🇺
Bravo. You are getting better with time, which I think is the ultimate goal!
I love your recipes and I really like your English ❤❤
The only criticism I have of this channel is that it doesn't have a trigger warning for hungry people. Its torture.
Looks amazing, thank you. Can't wait for the book.
thanks a lot for watching 🙂🙂 excited for the book too 🙂🙂
I love your videos, thank you!
i love your show & receipes ! J'adore Merci :)
i really like this kind of pro cooking books, you get all information you need. The amounts of ingredients and technique are on your own disgression...I have a have one handy book with alot receipes i thingk 12.000 - only max. 10 lines in 2 columns each. It quite liberates you from those step-by-step instructions demanded by the very beginner.
I feel many hobbyist cooks do not know about the real use of reductions at all. So please keep having those basics in your channel. It is much more valuable than to be able cooking some "special" receipe with strict advice how to...
learning and
Merci beaucoup d'avoir partagé le livre! 📕 Je ne le connaissais pas et c'est très instructif et utile. Parce que j'apprends la langue française, je n'ai pas acheté la version néerlandaise 🇳🇱 mais la version française. 🇫🇷🤩
good sauce
Hi Stephane. I've been a fan of your channel since first coming across it and I love your videos. I grew up with French Canadian grandparents and one of the comfort dishes in Quebec is poutine. I hope this isn't disrespectful of your culinary credentials, but I was wondering if you would make an elevated poutine with a classic French sauce.
I'm going to have to work on my demi glace and work this up in the next few weeks!
i have posted an easy 30 minutes demi glace method last week if you are keen ua-cam.com/video/qpQ2gAzTLXc/v-deo.htmlsi=8sBb4xaJfRzK512g
👍👍
? Should the fond on the sides of the pan be incorporated back into the sauce as it's reducing?
This is awesome. Thank you. Can you do daube? I’m unable to find a good recipe.
Another fine video. Fortunately i have just eaten or I would be hungry as 10 bears. I tried to look at your courses but was denied due to USA regulations as I live in Cuba But I will enjoy what I can view. Thanks for making French cooking simple and wonderful
thanks and sorry about those regulations
Perfect, I am curious to all the sauces one can make with demi glace :)
a lot 🙂
Cuisine parfaite! Chaque recette que tu nous donnes, j"apprends une nouveauté! Merci!
🙂👨🏻🍳 merci
What's the name of that reference book at the beginning? Is there any English versions available?
it’s called le repertoire de la cuisine
www.amazon.com/Repertoire-Cuisine-Renowned-Classic-Experts/dp/0812051084
Where can I find these gourmet wine vinegars???
online is the easiest option
You were really going to town on the chicken lol
What kind of dishes can be served with this sauce ?
Shallots are hard come by where I live. Can dehydrated or freezed dried or powdered shallots be used in the recipes?
Red onions would be better than dried or powdered shallots imo
5:12 Mouiller avec du vin: literally translated as wet the onions with some wine
Please forgive my ignorance in asking this question. In the UK you have traditional Pork Pies, Steak & Kidney, Cornish Pasties, etc. I cannot find any French pies and pasties with Pork, Chicken, Mutton, etc fillings. Please help, I am looking for recipes that can be made, frozen and baked or re-heated when required.
I have a book bro many Vanderbilt from 1960 that’s my reference book but you are a lot better chef thank you
How much vinegar? Or is it tt?
Je regarde la vidéo en mangeant et mon plat devient meilleur ^^
😁
add some vegemite, i reckon it might give that little salt-vinegar one two punch (and is an australian shortcut for sauce umami).
besides vegemite gravy/pan sauce is an australian institution. give it a go.
I once made a Lyonnaise by chance for beef. It goes very well with beef too.
Sauces are evrything! Do you have a video to make demi-glace?
yes we did this last week ua-cam.com/video/qpQ2gAzTLXc/v-deo.htmlsi=U3Xac3gGHX2CfJrq
Unfortunately, I have found the choices of vinegars at my local French grocery stores to be extremely disappointing. Three large stores (two Auchans and an Intermarche) near me didn't even have white wine vinegar. Had to go to high end epiceries and still couldn't find sherry vinegar.
yeah i know i usually go online for that sort of things
Super market vinegar is trash. The high end ones make all the difference
My wife is addicted to parsely as well! Every bloody sauce, meal, soup, breakfast or dessert… in it goes…
Crazy people parsely addicts…
🥰👏👏
You don't know anything...