Beautiful. I made it today for Christmas tomorrow I used calf cheek and neck. I added some demi Glace. I love all the true technical knowledge including French terms you teach. Thank you so much!
I look forward to every recipe now. Thank you for sticking with the channel, for demonstrating classic French recipes, and teaching/ reminding us of the classic methods and terms.
My new favorite channel. Can you show us how you make your stock and maybe a demi glace? I know you explained how you make it but I'd still love to see a video of you doing it.
The great thing about boeuf bourguignon is that it rewards how much effort you put into it. As a home cook, given the right ingredients, I can make a 3,5 hour boeuf bourguignon that's a rustic, one pot, low effort, and a decent meal. Give me three days and I'll make one of the best things you ever eaten. I can make it €7 per portion, I can make it €50 per portion, and the range will be rewarding. Chef Vivien is definitely a golden standard.
As I stated elsewhere commenting on Chef Vivien’s unique approach to sharing his absolutely brilliant content: the sign of a true expert is his ability to explain most complex concepts in such a way that anyone can feel inspired and confident that they can do it too. He teaches without snobbery and in a very approachable way. Where else can you learn high cuisine in this way? Thank you, chef, for sharing your knowledge.
🔥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
You are a hidden gem on youtube
Best 20+ mins of UA-cam I’ve watched in a while .. Well done Chef .
This content is gold
Beautiful. I made it today for Christmas tomorrow I used calf cheek and neck. I added some demi Glace.
I love all the true technical knowledge including French terms you teach.
Thank you so much!
I look forward to every recipe now. Thank you for sticking with the channel, for demonstrating classic French recipes, and teaching/ reminding us of the classic methods and terms.
My new favorite channel. Can you show us how you make your stock and maybe a demi glace? I know you explained how you make it but I'd still love to see a video of you doing it.
The great thing about boeuf bourguignon is that it rewards how much effort you put into it. As a home cook, given the right ingredients, I can make a 3,5 hour boeuf bourguignon that's a rustic, one pot, low effort, and a decent meal. Give me three days and I'll make one of the best things you ever eaten. I can make it €7 per portion, I can make it €50 per portion, and the range will be rewarding. Chef Vivien is definitely a golden standard.
Best cooking channel on UA-cam
Thank you for sharing the classic techniques so simply, makes it much less intimidating to try.
This is how to cook Michelin style😊. Fantastic channel, so glad I discovered chef Vivien!
Great. Thanks!!
As I stated elsewhere commenting on Chef Vivien’s unique approach to sharing his absolutely brilliant content: the sign of a true expert is his ability to explain most complex concepts in such a way that anyone can feel inspired and confident that they can do it too. He teaches without snobbery and in a very approachable way. Where else can you learn high cuisine in this way? Thank you, chef, for sharing your knowledge.
i cannot wait to try this! i love the litte secret you shared here to make the sauce!
I have never seen anything like this. Absolutely brilliant Chef. Thank you.
Excellent teacher!
Brilliant! I also watch his russian channel. But this one is great!
Take a bow chef, that is a beautiful dish.
Bravo! Well done I will definitely try this fantastic French recipe.
Wow. That looks delicious
Very inspiring - thanks a lot!
👍👍 The children approve
Wow! This is so much more interesting than versions I have seen that are just beef stew with wine. Perfect for a family special occasion.
Well explained and demonstrated looking forward to attempting this really tasty dish!
Very good your channel!
Which wine recommend for this ??
👍👍👍
😋😋😋
Made your ratatouille and steak with my 16 year old stepson last night. Delicious. From Australia
„Don‘t put all your meat in once.“
-Chef Vivien
кулинарная некромантия
sad thing it is prohibited alcohol drinks in our religion