How-To Make Harissa with Le Verre Volé
Вставка
- Опубліковано 29 січ 2018
- Le Verre Volé chef Thomas Vicente tells us how to make his famous Harissa, deified amongst Parisian chefs such as Septime's Bertrand Grebaut.
Subscribe to Munchies here: bit.ly/Subscribe-to-MUNCHIES
Check out munchies.tv for more!
Follow Munchies here:
Facebook: / munchies
Twitter: / munchies
Tumblr: / munchies
Instagram: / munchiesvice
Pinterest: / munchies
Foursquare: foursquare.com/munchies
More videos from the VICE network: www. vicevideo - Розваги
These are the videos that caught my eye years ago when I first subscribed. Well done. Looks ridiculously tasty.
So much passion. Really inspiring, and looks delicious.
amazing recipe. just sad to see a lot of people that have no clue about cooking hating on here for no reason
Whenever my family comes back to Tunisia we bring a tub of Harissa back. You just can't find that kind of flavour in the U.S
Youssef Higgins tunisian harissa is the best! Le phare du cap bon is everyone's favourite with the very cool tin can design!
Tara Kitchen in Schenectedy, New York does it just fine.
This recipe is outstanding. Ginger and rosebud connection.
More videos like this please.
he seems so passionate about this dish
Ah un Français sur cette chaîne, je suis content c'est ouf haha keep it going guys
Je pense que ce sera bien de votre part de dire d'où vous avez eu l'idée et d'où vient cette harissa, tajine et couscous. Hariissa sa sauce traditionnelle TUNISIENNE.
I think it will be nice form your part to say from where you got the idea and where did this harissa, Tagine and couscous come from. Harissa its TUNISIAN traditional sauce.
Wow looks so good
I shouldn't have been watching this on an empty stomach...
does anybody know the last song? shaazam cant find it.
la couleur est intéressante, ça à l'air bon !
Anyone knows what gyuto is the chef using to slice the peppers?
i always google the restaurants with a view to visit the but weirdly enough this place has so many reviews i'm surprised?
Beautiful
This is actually a very interesting video.
You don't see French cuisine use hot peppers all that much. Unique.
It's not french cuisine, it's just a french chef. Harissa is from north africa and the final dish looks like a mix between spanish and north african food.
Very Nice
It is a little odd that they never mentioned where Harissa is from given that not a lot of people know what it is. I guess it's a little more common than it used to be though.
Awesome
J'ajouterais un peu de la carotte pour un goût sucré, ou peut-être des tomates/des champignons pour "l'umami"(?)
need to know that ending song
Angelou Lagua-an yeah me too
Where can I go to try this
AbraslamLincoln tunisia
actually man whole foods has great harissa. Cava is the brand name. It's very spicy but its one of my favorite foods. I made homemade harissa before (this recipe is too much) and it tasted just as good as the whole foods one. Try it out.
Vegetarian peppers? Damn it I was hoping for meat peppers.
Make bigger subtitles my eyes are bad
So we aren't going to make store-bought harissa?
Why would you wash a pepper after roasting it? Bad technique
RENEKTON
that doesnt look at all filling
It would've been better if it was an Algerian/Tunisian/Moroccan grandma from the mountains showin us the real deal,but oh well...
I like how you put all three countires! respekt!
Of course bro !
Maghreb United ! :D
Lazyass Indigo inchallah!!
and end up pay 30$ for the dish and fill up on bread
greenviper46 man if you pay 30e for a dish in a bistro, you got scammed. If he sells this more than 15e, it would be already very expensive
this is originally a tunisian sauce
oussama dimassi north African in General but mostly morocco and Tunisia
and Algeria :)))
Yes but it's not the traditional recipe. It's like a modern twist of it. He is using carrabiean and Italian chili..
@@ZakarRuss It's a Tunisian sauce , has nothing to do with Morocco.
Gloves and blue platter is big no no.
do u know how spicy those peppers are? the juices stick to your fingers and then youre done for
One of the best chicken marinades ever made
No one cuts garlic like that lmao
amaru250? Actually most people do, especially if you want thin pieces and if you want to do it quickly.
o i'm sorry
This guy ain’t Matty, wtf?
A white guy makes harissa lmfao
Adam Sebaa shut up racist yankee. Continue to watch TV and to vote for trump
Watching him put on gloves was the most frustrating thing
gloves too small or hands wet
man it's super spicy you crazy or wat ?
munchies, you'r making harissa looks like a french dish ,don't forget that its origins are from the other side of the mediterenian
abdou td0k people can work that out by themselves though, you don't see them giving props to India whenever someone who isn't from there makes a curry because it's a non issue.
it is an issue since France had colonized most of the countries that it got these recipes and many other aspects of it's current culture from, yet still treats the people from those areas as backwards and third rate. have some respect for where you appropriate your shit, y'know?
calm down man
Dontbescaredhomie92 Harissa isn't as well known as curry though. It's pretty common knowledge that curry is from India and the surrounding areas. Not so much with Harissa.
Capn Sebastian there are plenty French with Maghreb origins, including myself. When I say plenty I mean really a lot, probably 10%, including pieds noirs, jews and Muslims. Maghreb and France have a common history and our culture is mixed for hundreds of years.
Oriental cuisine is a daily and very common cuisine in France. The favorite dish in France (there was study about it) is couscous.
There is nothing wrong to present some oriental cuisine in Paris and some restaurants in Paris are indeed as good as one from Algiers, Tunis or casa.
Don't give lessons about how France treats Maghreb you don't have any clue about it except your SJW cliché
All good but Le chef got the peppers mixed up, Scotch bonnet are the hottest peppers in his group by a distance, followed by the 'pepperoncini' which appear to be Bird's Eye or Thai followed by the 'Cherry Bombs'
but they aren't the regular Scotch Bonnet, he said "piments végétariens" (vegetarian chili peppers) like we call them in France and the French Caribbean, the translator got it wrong because they are hybrids of scotch bonnet they smell and taste similar but don't burn at all. I love scotch bonnets but because I ate too much of them throughout the years and destroyed my intestines lol I can only eat the "vegetarian" type now.
Absolutely correct, it is a poor translation and I didn't look further into it (my bad)
Those preserved lemons make the closest food cooked alongside them taste metallic and wrong.
This man butchered harissa
Worst plating job ever.
Washing the pepper... smh
Harissa is red not this..
Culture vulture...
This guy just discovered chili and Harissa!
Harissa come from Tunisia, Munchies should ask a Tunisian how to make real harissa with chili from Cap Bon
gay
I hope!
Please don't notify me unless it's Matty, Frank, or Action in a new video lol
Don't worry, I won't fuckface.
wtf was that. Worst recipe they ever put on munchies
You ever had harissa? It's crazy good, dude.
The audience are a bunch of animals.
Lol there's more out there than pizzas and cheeseburgers
Aloha you are annoying