Thank you so much for sharing this delicious recipe, Chef Gerard! Your step-by-step instructions and tips were incredibly helpful. I can't wait to try this at home and improve my cooking skills. Your passion for food is truly inspiring.
Dear Mr Juan - A big thank you for your delightful comment on the LOUP en CROUTE. It is true it is a magic dish delicious and who can impress your guess. Good on you Mr Juan for trying to do this difficult dish. 👍🗼👨🍳🥇👄
@TheFrenchChef Chef Gérard, your tutorials have transformed my cooking skills. From humble scrambled eggs to Beef Wellington with Chef Robuchon's mash potatoes and Chef Bocuse's Bordelaise sauce, I'm eager for the next challenge. Paupiette de Poulet, which I recently enjoyed at a restaurant, would be an incredible addition to your repertoire. Would you consider sharing your expertise?
Thanks again! IT WAS A GREAT PLEASURE FOR ME TO present this video. Thank you so much for your encouraging comments. Have a great week end. and see you in my next video. Cheers 👍🗼🏆😊🥪👄
That looks amazing. I love the pastry work. I love buerre blanc too. I like to use lots of dill and a bit of lemon juice in mine. Now I need to grow some tarragon. Great idea.
Great idea! Thank you Sammy for your great comments. I got some tarragon plants from Bunning if you are interested. It grows very well. Becareful in summer most of my herbs start to seed. Have a great day and Great Christmas. 👍🍾😁🗼😊🏅👄❤️
Thank you so much for sharing this delicious recipe, Chef Gerard! Your step-by-step instructions and tips were incredibly helpful. I can't wait to try this at home and improve my cooking skills. Your passion for food is truly inspiring.
Dear Mr Juan - A big thank you for your delightful comment on the LOUP en CROUTE. It is true it is a magic dish delicious and who can impress your guess. Good on you Mr Juan for trying to do this difficult dish. 👍🗼👨🍳🥇👄
@TheFrenchChef Chef Gérard, your tutorials have transformed my cooking skills. From humble scrambled eggs to Beef Wellington with Chef Robuchon's mash potatoes and Chef Bocuse's Bordelaise sauce, I'm eager for the next challenge. Paupiette de Poulet, which I recently enjoyed at a restaurant, would be an incredible addition to your repertoire. Would you consider sharing your expertise?
With so many recipes, l feel hungry.I am sure it tastes as good as it looks.
Thank you chef Bismillah for your great comment. you too creates some amazing video. Well done.
Wow ,well,done 👍
Welcome back to my channel Alexander I am glad you enjoy this great recipe. Cheers. 🗼👨🍳👨🍳🙋♂️🙋♂️😀😀
Magnificent as always Gerard! Thank you!!
Thanks again! IT WAS A GREAT PLEASURE FOR ME TO present this video. Thank you so much for your encouraging comments. Have a great week end. and see you in my next video. Cheers 👍🗼🏆😊🥪👄
That looks amazing. I love the pastry work. I love buerre blanc too. I like to use lots of dill and a bit of lemon juice in mine. Now I need to grow some tarragon. Great idea.
Great idea! Thank you Sammy for your great comments. I got some tarragon plants from Bunning if you are interested. It grows very well. Becareful in summer most of my herbs start to seed. Have a great day and Great Christmas. 👍🍾😁🗼😊🏅👄❤️
Super Gégé comme d’habitude 🎉
Thank you Mr Gerard vos commentaires sont tres appreciés et m'encouragent beaucoup. Merci fidèle lecteur. Merci et trés bonne journée. 👍🗼😊🏆👄
ua-cam.com/video/kzLUO5T78eQ/v-deo.html original version.
I love to watch all the old recipes made by the Master.
Le dressage est un massacre
Commentaire acceptable merci. Mais c'etait delicieux quand meme 👍👍🙋♂🙋♂
Je suis d'accord ! Mais la recette semble très appétissante !