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- Видео 11
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Brasserie Blanc
Добавлен 10 ноя 2015
Food From Our Friends: Watercress Lane Duck Eggs
At Brasserie Blanc we think food is all about relationships . And not just bringing people together around a table but also our relationship with the produce, where it comes from and how it is treated on its journey to us. We have some incredible, long-standing relationships with amazing food producers who are as passionate about quality, provenance, sustainability & taste as we are.
Просмотров: 2 913
Видео
Food From Our Friends : Ford Farm Pt.2
Просмотров 8997 лет назад
We have great friends, that are as passionate about food as we are. We took a visit to Ford Farm, to find out all about how they make their Coastal Cheddar - the key ingredient in our famous BB cheese soufflé. www.brasserieblanc.com
Food From Our Friends : Ford Farm Pt.1
Просмотров 1,3 тыс.7 лет назад
We have great friends, that are as passionate about food as we are. We took a visit to Ford Farm, to find out all about how they make their Coastal Cheddar - the key ingredient in our famous BB cheese soufflé. www.brasserieblanc.com
Raymond Blanc's best ever pan fried pork chops
Просмотров 508 тыс.8 лет назад
Celebrity Chef Raymond Blanc cooks this deliciously easy dish with Brasserie Blanc Executive Chef Director Clive Fretwell. The perfect supper dish.
Raymond Blanc's best ever crumble recipe
Просмотров 27 тыс.8 лет назад
Join Raymond Blanc and our Brasserie Blanc executive chef director, Clive Fretwell, as they cook this deliciously seasonal apple crumble recipe together, and Raymond explains why it is one of his favourites. brasserieblanc.com/recipes-tips/best-ever-crumble/
Brasserie Blanc's How to home smoke salmon recipe
Просмотров 4,8 тыс.8 лет назад
If you love smoked salmon, this is the perfect recipe to try at home, it’s simple to do and you will really taste the difference. This is bound to impress your guests at any dinner party. brasserieblanc.com/recipes-tips-videos/
Brasserie Blanc's How to home smoke beetroot recipe
Просмотров 4,1 тыс.8 лет назад
We like to do food differently so how about home smoked beetroot. Truly delicious! Follow our easy 5 step how to guide here for a quick, easy and different dish. Show us your results by tagging us in social media using #FestivalofFlavour & #FlavourAdventures
Raymond Blanc's best ever gilthead seabream
Просмотров 72 тыс.8 лет назад
Celebrity chef Raymond Blanc cook's a Brasserie Blanc favourite with Executive Chef Director Clive Fretwell: Gilthead Seabream with aromatic vegetables. brasserieblanc.com/recipes-tips-videos/
Raymond Blanc's best ever pancakes
Просмотров 73 тыс.8 лет назад
Simple, best ever pancake recipe from celebrity chef Raymond Blanc & Clive Fretwell of Brasserie Blanc. Enjoy. brasserieblanc.com/recipes-tips-videos/
Raymond Blanc's Best Ever Boeuf Bourguignon recipe
Просмотров 376 тыс.8 лет назад
Celebrity chef Raymond Blanc and our Executive Chef at Brasserie Blanc, Clive Fretwell cook this classic French dish. Boeuf Bourguignon is a delicious rich slow-cooked dish, and is part of our Les Classiques selection of great dishes that we think we do really well at Brasserie Blanc. Pop in to one of our restaurants to try it. Or cook along with Raymond. Let us know how your dishes turned out ...
Raymond Blanc's Best Ever Garlic Snails Recipe
Просмотров 83 тыс.8 лет назад
Celebrity chef Raymond Blanc and Clive Fretwell from Brasserie Blanc cook this great French classic: Snails Bourguignon. As Londoners conquer their fear of snails and become more adventurous eaters, this dish is an increasingly popular choice from the Brasserie Blanc menu. #flavouradventures brasserieblanc.com/recipes-tips-videos/
Bullshit, water no, easy with seasoned stock yes but not just that
That guy isn't as involved as raymond, he's sucking up con tributing nothing. He's an ass licker and the world can see it and hear it what a wanker
Hello, I am writing to inquire about your permission to use a short clip of your video. This is JTBC <Talkpawon 25hrs>, the Korean TV show which is broadcasted on JTBC (Korean TV channel). With your permission, I'd like to use your video to introduce about Garlic Snails Recipe. It will be broadcasted at 9PM on 10 June, 2024. For further information, please contact us through an email.
These aren't 9 Oz pork cutlets
Stunning
85c? Jeez I thought my usual 3.5hrs at 160c was ok 😳
Merci, great demonstration I am going to try this recipe next week, I am going to substitute the bacon lardon with a kosher bacon, and butter with dairy free butter I am sure is going to be excellent👍
Maybe it’s me but I expect more from chefs of this calibre. Seems like what most people do have at home. You go out to have things you can’t do or are a hassle.
Fantastic Thank you very much
Read the recipe, he says to put chicken stock in!!! Did you see him put it in??? I didnt😢
Very nice.
Michel Dumas does it a bit better. Still very good technique
Why does he have an immature side kick? Each one of these he seems on the point of saying something stupidly offensive. I have a better palate with what I do. I don't happen to be in london is all
Stupid if you want bacon you want bacon not pork which is washed out of salt bacon. It's not right
I have done this twice, in fact I am doing it now. It is fool proof and delicious. Incredible
What language is this guy speaker sounds like a mix of what the heck with a dash of English 😂
Yes, and now in English pls...
Too much talking
Should be shown how to since the flour and blanched bacon tastes of nothing so no point
Sadly this video did not work for me, the soundtrack was an exercise in mumbling, the ingredients were not facing the camera so they could be identified at the start, the bottle of whatever? At 1:18 again had its' label facing away from the camera; so between the mumbling, and subtitling overlaying subtitling, these two excitingly capable chefs failed to get any part of their message across....... "exceptionally unprofessional" and obviously disappointing :(
I'm a chef, unfortunately I don't get the time to do this at work but I'll do it at home. Another great use of pork is schnitzel - remove fat and bone and batter it out thin, half a cm thickness. Flour it then egg wash then seasoned breadcrumbs (or/and season the flour) really push the crumbs on it both sides then fry either deep fry or shallow with butter and oil is best. Doesn't take more than a couple of minutes, serve with fries and lemon wedges and maybe coleslaw
I'm almost a year late to reply, but fuck brother that dish you described sounds absolutely phenomenal.
Cooking at 85C on a home oven is too low. I find anywhere between 120-150C optimum, depending on how long the meat has been marinaded. Then around 5 hours cooking time.
'Le vej ze vols..'
Amazing, what a lovely man, with his gentleman chef.
Why would you want to take the salt of the bacon? Also why do French chefs take the fat out of the broths and stews? Not judging just curious
You generally want to control the amount of salt in a dish by tasting as you go, and bacon will often impart too much salt. Taking the fat off a broth or stew will result in a less fatty taste and mouthfeel, allowing the other flavours to come through more.
I wonder can you with lambchop also?
I have watched lots of videos on boeuf bourguignon and made it numerous times myself, and what i find most interesting about this one is that it calles for very little temperature. Almost all recipes i have seen call for something between 140 and 180 C°. I usually do about 120° 3,5 hours and had very good experiences on the final product, as the consistency of the meat is way better, it stays pink and more tender as opposed to a grey inside. They go even lower with 85°, which i will defintely try out. At the end of the day, it is a slow cooked dish anyway and it doesn't make much difference if you wait for 2 or 4 hours, the prep work is the same.
Looks beautiful
Parece bom
I could listen to Raymond all day 😊.
Pierre is such a lovely man. The complete opposite to the obnoxious Gordon Ramsay.
Has appeared in my feed uninvited. How does a guy who’s lived in UK for 50+ years still have a fake French accent??
A quick question please!! He doesn't show when you add the stock. There is a subtitle saying add the stock, This must be a vital part of the process! Do you add it to the pan after the wine? Do you add it to the wine after the wine has been reduced? Thank you!!
He sounds like a pissed up northerner.
Pinot noir changed my opinion on wine
A little more than 30 years ago I had my first introduction to fine dining at the Manoir. I then bought Raymond's first cook book.. at least I think it was his first! I started to learn how to cook properly. Thirty years later, I can now give some justice to the recipes in that book. Today the recipes he shares on RUclips are much more simple. Thank you so much Monsieur Blanc for your wonderful cooking, the complex and the simple!
What just happened? So many ways to make this dish!
I followed this technique exactly as instructed and our pork chops turned out PERFECT. Succulent, buttery, moist---just divine. I've never made a more perfect pork chop. Thank you!
Agreed, it is perfect, no more overcooked pork chops for me
Your great
If you smothered a rat turd in that much garlic butter and chased it with some wine it would taste good. I’ll stick with shrimp or scallops.
I made this in a smaller pot with lots of beef. Took a short cut for the searing process, and ended up with boiled beef. The beef MUST be seared!
The beef MUST be seared 💯 OTHERWISE LOOKS LIKE DOG FOOD HAHAHA So true!
A french cook that manages to cook something simply and straight forward . That’s a first . Well done .
haha was thinking the same thing, however they didnt disappoint on the french technique of serving butter with a garnish of various other types of food
Send this hack BACK to Italy where people can fking underSTAND HIM!!!!! or get that ENGLISH MAN TO SPEAK I dont find it QUAINT or CHARMING I just find it confusing and OPNOXIOUS!!!!!
When is water going IN!!????? 🙆🏻♂️🙆🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤦🏻♂️🤦🏻♂️🤦🏻♂️
1:30 This whole part is just stupid and confusing MARINADE IN WHAT??? put WATER IN OR NOT???? annoying person!!!
Cant understand what hes fking sayin????
Shit peddler tells you shit is good, you know what to do. Water has no flavour, ffs wtf how you became 3 star Michelin chef selling water....
Looking for Kitchen secrets DVD! Can anybody help me?
Saw this several years ago and changed the way I cook pork chops forever
Wow this turned out fantastic, never tried cooking so slow before and the jus was amazing. thank you!