I’ve seen countless French chefs make the basic sauces, but THIS guy’s in a league of his own. His explanations for any unorthodoxies have already made me rethink my own approach after decades. This guy is a champion. Nuff said. 🤷♂️😮💨
This looks fantastic! Again, you explained it so well. And the clarified butter. Everyone else makes it such a process: you’ve shown how simple it can actually be. Great 👍 teaching chef Ty
Chef Vivien, tx for your clear tutorial. years ago I worked as apprentice with French Chef but you are clear and precise. I have better understanding of making top class Hollandaise sauce now.
Sir, I hope you will continue to make videos in 2024! You have the best explanations! Tonight I made the best sauce of my life, thanks to you! Thank you!
I was just curious of how to make bearnaise from scratch... now I'm here. I have successfully poached eggs for the first time in my life and made hollandaise for the first time in my life. The kitchen is a mess. I ate it all. No regrets.
Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.
I don't personally like eggs benedict. But the pure skill and precise technique behind it that you showed in this video are amazing! Very glad to have found your channel Vivien!
Hi chef. You inspired me to start cook french food. I have done alot of your recepies with great results. I come from Sweden and i can se that our cousine is really inspired by the french kitchen. Do you recomend any cookbooks that cover the basics of french cousine? Thanks
A request. At a restaurant in Chicago i had what I call spicy beans (green beans). I cook as good a version of this as I can do regularly. Par boil green beans, drain off the water and pull the beans to one side in the pot. Add butter to the other side and toast sesame seeds in the butter. Generously apply white pepper, ginger powder, and a pinch of chili to the beans. Add honey to the sesame seeds while toasting. When the seeds are ready sprinkle some flour on the beans, then while still on the heat stir it all together, next take of the heat and serve. The flour and butter make the seeds stick to the beans, and it is delicious. I would love the see how the finesse of a chef would turn this into a master piece.
great instructions all in all, but what i am missing is how you get it all done at the same time without cutting the video. i don't have a 40°C place where i can keep the sauce, so i fear my sauce will get cold before i get everything else done. any advice?
Our breakfast chef at the Clifton-Ford Hotel in Marylebone London used to make at least five poached eggs at once in a deep cylinder sort of thing, don’t ever recall him adding vinegar?
I tried to make this, it didn't turn out this well. My sauce just tasted like butter and lemon. My egs were a mess but at least they tasted good. I need to practice a lot more :)
Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.
🔥Best playlists chefvivien🔥:
French classics:
ua-cam.com/play/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv.html
Sauces:
ua-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
ua-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
ua-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
ua-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
ua-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
I’ve seen countless French chefs make the basic sauces, but THIS guy’s in a league of his own. His explanations for any unorthodoxies have already made me rethink my own approach after decades.
This guy is a champion. Nuff said. 🤷♂️😮💨
0:51 "for us, just butter," you could not roast us more politely 😂 this was amazing!
This is the best video I’ve seen for this dish!!! Good job chef
Sharing this recipe with my family now thank you for sharing it with the world.
I live in Australia, and it's always been difficult to see real French food cooked professionally, Merci Chef
With energy and enthusiasm ☺️
Thanks for your professional guidance. I'll make this tomorrow morning!
I could watch this fellow make hot pockets! One of my favorite chefs
i think this must be the most elegant looking egg benedict i have seen in my life!
This looks fantastic! Again, you explained it so well. And the clarified butter. Everyone else makes it such a process: you’ve shown how simple it can actually be. Great 👍 teaching chef Ty
love to viven! My favourite chef for french recipes!
Excellent Chef Vivien. Arne
Chef Vivien, tx for your clear tutorial. years ago I worked as apprentice with French Chef but you are clear and precise. I have better understanding of making top class Hollandaise sauce now.
This looks beautiful, I hope you continue making videos, I enjoy your video format. Great chef!
Sir, I hope you will continue to make videos in 2024! You have the best explanations! Tonight I made the best sauce of my life, thanks to you! Thank you!
😋😋😋 Delicious!!!
Merci, amazing videos
Fantastic. Thank you, Chef.
Superb presentation! The best! Thank you!
Bravo chef! Perfection ☝️☝️
That's just perfect. Thank you Chef.
I was just curious of how to make bearnaise from scratch... now I'm here. I have successfully poached eggs for the first time in my life and made hollandaise for the first time in my life.
The kitchen is a mess. I ate it all. No regrets.
TRES BIEN FAIT
Very nice. I'm a big fan of eggs benedict. I like to use smoked Salmon instead of bacon usually.
Hard work but it's worth it👌👍👏👏👏😋😍👋
Thank you ❤
I would love to see a video on pommes fondant!
Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.
Thank you, can't wait to try and make this.
I would love to see how you would prepare brasserie style classic Steak frites
Awesome!
Thank you chef vivan
💯
I don't personally like eggs benedict. But the pure skill and precise technique behind it that you showed in this video are amazing! Very glad to have found your channel Vivien!
Beautiful!! I love watching your videos ❤
Such perfect poached eggs!
Absolutely beautiful dish.
Thanks for sharing, looks utterly amazing!
Wonderful explanation of making the sauce. My hollandaise has always been not quite right. I see now that I use too much heat.
That looks so perfect and delicious. I didn’t think I was going to learn anything, but I did, many points. Thank you, Chef Vivien.
Hi chef. You inspired me to start cook french food. I have done alot of your recepies with great results. I come from Sweden and i can se that our cousine is really inspired by the french kitchen. Do you recomend any cookbooks that cover the basics of french cousine? Thanks
Wow! Great! I will try!
A request. At a restaurant in Chicago i had what I call spicy beans (green beans). I cook as good a version of this as I can do regularly. Par boil green beans, drain off the water and pull the beans to one side in the pot. Add butter to the other side and toast sesame seeds in the butter. Generously apply white pepper, ginger powder, and a pinch of chili to the beans. Add honey to the sesame seeds while toasting. When the seeds are ready sprinkle some flour on the beans, then while still on the heat stir it all together, next take of the heat and serve. The flour and butter make the seeds stick to the beans, and it is delicious. I would love the see how the finesse of a chef would turn this into a master piece.
Thank you
great instructions all in all, but what i am missing is how you get it all done at the same time without cutting the video. i don't have a 40°C place where i can keep the sauce, so i fear my sauce will get cold before i get everything else done. any advice?
Our breakfast chef at the Clifton-Ford Hotel in Marylebone London used to make at least five poached eggs at once in a deep cylinder sort of thing, don’t ever recall him adding vinegar?
❤️🔥
Crepe Suzette? Do you know that one?
I tried to make this, it didn't turn out this well. My sauce just tasted like butter and lemon. My egs were a mess but at least they tasted good. I need to practice a lot more :)
You shold put the egg in centr of watr circle
Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.
Amazing!