- Видео 126
- Просмотров 184 499
Chez Lionel
Франция
Добавлен 23 июл 2021
Bienvenue sur ma chaîne ! Je vous invite à découvrir les riches traditions culinaires de la Provence, tout en explorant celles qui sont inspirées par mes racines et mon enfance dans le magnifique Sud-Est de la France. Au programme, vous trouverez des recettes végétales simples et savoureuses qui subliment l'essence même de la cuisine provençale. Je suis enthousiaste à l'idée de partager cette aventure gastronomique avec vous et j'espère qu'elle éveillera vos papilles et nourrira votre passion pour la cuisine!
Ciao! Lionel
Welcome to my channel! I invite you to discover the rich culinary traditions of Provence, while also exploring those inspired by my roots and my childhood in the beautiful Southeast of France. On the agenda, you will find simple and delicious plant-based recipes that elevate the very essence of Provençal cuisine. I am excited to share this gastronomic adventure with you and hope it will awaken your taste buds and nurture your passion for cooking!
Ciao! Lionel
Ciao! Lionel
Welcome to my channel! I invite you to discover the rich culinary traditions of Provence, while also exploring those inspired by my roots and my childhood in the beautiful Southeast of France. On the agenda, you will find simple and delicious plant-based recipes that elevate the very essence of Provençal cuisine. I am excited to share this gastronomic adventure with you and hope it will awaken your taste buds and nurture your passion for cooking!
Ciao! Lionel
Le Cake au Citron de Cyril Lignac Vegan | The Lemon Pound Cake from Cyril Lignac made Vegan 🌱
🇫🇷 🌟 **Cake au Citron Vegan : La Recette Iconique de Cyril Lignac Réinventée !** 🍰🌱
🍋✨ Bonjour à toutes et à tous ! Aujourd'hui, je suis ravi de partager avec vous une délicieuse adaptation d'une recette classique : le fameux cake au citron de Cyril Lignac, mais en version 100% vegan ! 🌱
Je me suis inspiré de l'authentique recette du chef pour créer un dessert qui allie moelleux et fraîcheur, tout en respectant nos choix alimentaires. Ce cake au citron est parfait pour tous les gourmands, que vous soyez vegan ou simplement à la recherche d'options plus saines. Avec sa texture légère et son goût acidulé, il saura vous séduire à chaque bouchée!
Les citrons de Menton: www.lamaisonducitron.com
Ch...
🍋✨ Bonjour à toutes et à tous ! Aujourd'hui, je suis ravi de partager avec vous une délicieuse adaptation d'une recette classique : le fameux cake au citron de Cyril Lignac, mais en version 100% vegan ! 🌱
Je me suis inspiré de l'authentique recette du chef pour créer un dessert qui allie moelleux et fraîcheur, tout en respectant nos choix alimentaires. Ce cake au citron est parfait pour tous les gourmands, que vous soyez vegan ou simplement à la recherche d'options plus saines. Avec sa texture légère et son goût acidulé, il saura vous séduire à chaque bouchée!
Les citrons de Menton: www.lamaisonducitron.com
Ch...
Просмотров: 268
Видео
Reinventing My Channel: News | Réinvention de ma chaîne: Cuisine Française Végétale et Plus Encore
Просмотров 18416 часов назад
🌟 Hey everyone! 🌟 I’m thrilled to be here with some exciting news! 🎉 Starting now, all my videos will be in French , my native language. 🇫🇷 I’ve decided that French is the best way to express the richness and love I have for French cuisine . 🍽️✨ But that’s not all! 🎈 I’ll also be incorporating my plant-based twist 🍃 , reimagining traditional recipes and bringing you dishes inspired by Provençal...
Coffee culture, beach bath and ancient civilisation| My personal Vlog in Vietnam
Просмотров 932 месяца назад
Join me, Lionel, on a delectable exploration of Danang's vibrant vegan food scene, from sunrise to sunset. Discover a symphony of flavors in traditional Vietnamese dishes, bask in the beauty of My Khe Beach, savor innovative coffee blends at Tan Cafe, and immerse yourself in Cham culture at the Museum of Cham Sculpture. Experience the lively nightlife of Da Nang, including a walk on the iconic ...
Szechuan Pepper FOCACCIA: When Italy and China come together on the plate.
Просмотров 1632 месяца назад
Welcome to our culinary escapade, where flavors dance between continents to birth a masterpiece. Today, we're merging the essence of Italy with a dash of China in our Spicy Szechuan Pepper Focaccia-a union that sets taste buds on a thrilling voyage. Envision the allure of freshly baked focaccia intertwined with the tingling embrace of Szechuan pepper. This fusion isn't merely unique; it's a viv...
Top 3 Best Fusion Food restaurants in Danang | My personal Vlog in Vietnam
Просмотров 2032 месяца назад
Embark on a culinary journey with Lionel in Danang, Vietnam, as he explores the vibrant vegan food scene. Discover three top fusion cuisine vegan eateries, each offering a unique blend of international influences and local flavors. From iVegan's holistic approach to health to Loving Vegan's authentic Vietnamese dishes and ROOTS Plant-Based Café's creative delights, immerse yourself in a world w...
Provençal Apricot-Lavender Clafoutis: A Traditional Pudding Cake with Xinjiang Apricots
Просмотров 4023 месяца назад
Provençal Apricot-Lavender Clafoutis: A Traditional Pudding Cake with Xinjiang Apricots
My Top 3 Best Local food Eateries in Danang | My personal Vlog in Vietnam
Просмотров 2593 месяца назад
My Top 3 Best Local food Eateries in Danang | My personal Vlog in Vietnam
When life gives you LAVENDER, you make LEMONADE! | Healthy and refreshing natural beverage
Просмотров 5203 месяца назад
When life gives you LAVENDER, you make LEMONADE! | Healthy and refreshing natural beverage
A boat trip to Thailand's magnificent Phang Nga Bay
Просмотров 983 месяца назад
A boat trip to Thailand's magnificent Phang Nga Bay
My vegan Dinning experience in a Beach Resort | My holidays in Thailand Ep.2
Просмотров 723 месяца назад
My vegan Dinning experience in a Beach Resort | My holidays in Thailand Ep.2
Follow me to extraordinary Paradise Koh Yao Noi Resort | My holidays in Thailand Ep.1
Просмотров 5843 месяца назад
Follow me to extraordinary Paradise Koh Yao Noi Resort | My holidays in Thailand Ep.1
How I make Vegan NOUGAT with crystallized Roses petals.
Просмотров 5145 месяцев назад
How I make Vegan NOUGAT with crystallized Roses petals.
Make CRYSTALLIZED ROSE PETALS to decorate your deserts | Easy and cheap [Egg free]
Просмотров 5075 месяцев назад
Make CRYSTALLIZED ROSE PETALS to decorate your deserts | Easy and cheap [Egg free]
🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]
Просмотров 3,8 тыс.6 месяцев назад
🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]
✈️ The amazing emerging vegan LOCAL FOOD in SINGAPORE | A change is coming
Просмотров 8777 месяцев назад
✈️ The amazing emerging vegan LOCAL FOOD in SINGAPORE | A change is coming
🐣What to make for Easter when you are Vegan, but everyone will love?
Просмотров 4078 месяцев назад
🐣What to make for Easter when you are Vegan, but everyone will love?
☕The Secrets and Art of making Oolong Tea 乌龙茶
Просмотров 28610 месяцев назад
☕The Secrets and Art of making Oolong Tea 乌龙茶
🇮🇹 Vegan Amaretti Cookies | Gluten-free and eggless ☕
Просмотров 94311 месяцев назад
🇮🇹 Vegan Amaretti Cookies | Gluten-free and eggless ☕
🇫🇷 The secret to Elevate Dishes to Gourmet Status: PISTOU Sauce🌱
Просмотров 98011 месяцев назад
🇫🇷 The secret to Elevate Dishes to Gourmet Status: PISTOU Sauce🌱
🇫🇷 Roasted Peaches with Amaretti | Simple Summer dessert from the past 杏仁烤桃子 | 过去简单的夏季甜点
Просмотров 295Год назад
🇫🇷 Roasted Peaches with Amaretti | Simple Summer dessert from the past 杏仁烤桃子 | 过去简单的夏季甜点
🇫🇷 Authentic French-Style Vegan Butter: Dairy-Free Recipe for Realistic Taste & Texture
Просмотров 1,9 тыс.Год назад
🇫🇷 Authentic French-Style Vegan Butter: Dairy-Free Recipe for Realistic Taste & Texture
✈️ A Gastronomic Week End in Beijing | 跟我一起逛北京餐厅:踏上美食之旅
Просмотров 1,3 тыс.Год назад
✈️ A Gastronomic Week End in Beijing | 跟我一起逛北京餐厅:踏上美食之旅
A Glimpse into My Vegan Provence | Channel Highlights 😁
Просмотров 432Год назад
A Glimpse into My Vegan Provence | Channel Highlights 😁
🇨🇳Mastering Vegan Pizzas in Beijing: One Night as a Chef in China's Capital!
Просмотров 681Год назад
🇨🇳Mastering Vegan Pizzas in Beijing: One Night as a Chef in China's Capital!
✈️ Exploring Taiwan's Incredible Vegan food Scene
Просмотров 3,9 тыс.Год назад
✈️ Exploring Taiwan's Incredible Vegan food Scene
🇫🇷 Provence's Best-Kept Secret: How to Make Carnival Fritters with Orange Blossom & Lemon Zest!
Просмотров 400Год назад
🇫🇷 Provence's Best-Kept Secret: How to Make Carnival Fritters with Orange Blossom & Lemon Zest!
✈️ Is Singapore the Ultimate Vegan Paradise? | Exquisite Vegan Delights in the Garden City. Part.1🌱🍴
Просмотров 6 тыс.Год назад
✈️ Is Singapore the Ultimate Vegan Paradise? | Exquisite Vegan Delights in the Garden City. Part.1🌱🍴
🍾Vegan Roast Feast: Celebrate New Year's Eve 2022 with a Delicious Plant-Based Dinner!
Просмотров 302Год назад
🍾Vegan Roast Feast: Celebrate New Year's Eve 2022 with a Delicious Plant-Based Dinner!
🇫🇷 Vegan French Galette des Rois: Easy Puff Pastry & Almond Cream Recipe | Epiphany Cake
Просмотров 515Год назад
🇫🇷 Vegan French Galette des Rois: Easy Puff Pastry & Almond Cream Recipe | Epiphany Cake
🎄Continental Christmas Feast: Cooking a Festive Dinner at Home 🌲| Holiday Recipes
Просмотров 268Год назад
🎄Continental Christmas Feast: Cooking a Festive Dinner at Home 🌲| Holiday Recipes
Fine by me - I could listen to you speak in French all day!
Thanks! I’m glad that many of you like my French voice 😁
Thank you this is wonderful❤😊 Yvonne mullion Cornwall England
Hello Yvonne. Hello Cornwall! You’re very welcome 😊
I love your recipes 😊
Thank you so much 😊
Wonderful recipe; I can almost smell the lemon through my screen! Thanks so much for veganizing this cake!
My pleasure 😊 and it’s easy to make. And so satisfying
Ça a l'air dingo, merci ! ❤
C’est super bon!
I love lemon cake. Thank you for this wonderful recipe
You are going to be mad with that one!!! 😂The lemon flavor is beyond any lemon desert I know of!
Why did you not use potato starch this time?
Potato starch and corn starch have slightly different properties. The corn starch is better for that kind of batter.
Seduced by lemons I haveeeeee to try this recipe. Merci
It's so good!
So glad u are back...and with one of my favorite cakes!!! ❤ and I can practice my French 😅
Thanks! You can do it!
awesome. I have made it from soy before but never cashews or almonds. I will now have to do some experimenting! great video ! thx for this.
Hope you enjoy! The almond one is quite unique.
Tried this method during experimentations for Pate a Choux. The results are typically a tough product due to the extra gluten. The shape comes out well though.
Thanks for sharing! Yes, it’s not exactly the same but filled with cream, it’s almost indistinguishable
Thank you for this. I needed this but supermarkets don't have it.
I know. It’s hard to find. But so easy to make
Love this, thank you! so wonderful in baking and behaves like real butter. Better than Miyokos because it doesn’t have the strange aftertaste. I put in 4oz canning jars in the freezer. That way I have a stick amount when needed. Bravo.
You are so welcome! I’ve never tried Miyokos version. Maybe the funky taste comes from the lecithin in high Content in their product.
Wow, back to the roots 💐
Yeah!
WAAAHOUUU merveilleux Lionel ❤ Merci beaucoup pour ton engagement et tes partages culinaires 😊 Bisous 😘
Coucou Hélène ! Ça me fais trop plaisir de te lire ici! Les recettes à venir vont j’espère t’allécher puis te surprendre. Le plaisir sans violence et sans cruauté.
Love hearing you speak in French! Would you be able to react to the vegan cooking show Top Vegan. They are slowly releasing season 2. I don’t know your background as a chef, but I’d love your two cents.
Hi! Is it the show that features vegan French chef Alex Gauthier that has a Michelin star restaurant in London?
Looking forward to more of your wonderful travel vlogs and recipes.
Yay! Thank you! New video is coming soon. A desert from a French Grand Pâtissier
Trop cool !
ouais!
Ah, how wonderful!
This way, my American friends could brush up their French ;)
Nos vemos en el próximo video chef Lionel! Ojalá tenga la opción de subtítulos en español porque éste no la tiene...😢 Saludos cordiales desde Cancún Mexico 💚🌱👍
Hola amiga! There are Spanish subtitles available. You need to go to the bottom right of your screen. Click in the wheel/gear icon and select Spanish subtitles. Then activate them in rectangle icon beside. For the ingredients list, you could translate them from the comments section. Maybe I will add Spanish in the comment section, in the future : )
@@chezlionel-t6r Only english subtitles... Maybe this option Is for PC. For mobile no yet.
On the computer I can choose any languages for subtitles. On the phone, I don’t have the same choice. Has it been always like that? Did you watch my videos before and had Spanish subtitles? Is it me who restricted languages on the phone?
@@chezlionel-t6r don't worry, english and " un peu du française" Is 🆗!!! I practice...☺️
Félicitations cher Lionel! J'attends avec impatience les nouvelles recettes, bonne chance avec le rebranding!
Merci! A dimanche!
How to make with less sugar please?
It's very tricky. I don't know. the sugar is what hardens the product. I don't know how to make it differently.
China is a vegetarian paradise if one knows.
absolutely.
@ChezLionel : You said that you would use the almond recipe for dessert. Would that be a good base for a cheesecake? And, if so, might we trouble you for a recipe, for that?
I’ve never done cheese cake. I’ve seen recipes online where they use cashew. But I’m certain that almonds will certainly be great too. Maybe not as close to the original. But certainly delicious.
Indian food in Air china?💀
Yes, surprisingly.
Bonjour Lionel, I made this recipe today and noticed a few things. First, my burgers did not stay round and broke easily. I wasn't able to make burgers. Could it be because I did not press hard enough on them while shaping them? or should I put more gluten flour? (I followed the same dosage as you) Second, I read that shitake mushrooms are not to be eaten undercooked for health reasons, but when cooking patties, the inside does not get cooked much. Should I maybe cover them while cooking? I am afraid it will bring too much water out of the patty. Third, I liked the taste very much but my family members thought the mushroom flavor was too strong. What could I add to it? I see that you added other things to it to make a burger but you do not share what are those ingredients. I saw fried onions, parsley.. Thank you So much!
Hi. I didn’t know about the cooking point of shiitake. What you could do is cook the mushrooms first before mixing it to the other ingredients. When I pressed them, they stay together. So maybe you can add 1 tablespoons or 2 more of gluten. You could use other type of mushrooms like oyster mushrooms and do a 50/50 mix. I added parsley, indeed. But really the flavor I was looking for came from the wine addition and the shiitake. 😁I hope that helps.
So yummy. Why would people eat a beyond meat burger.
I’m wondering too 😂
Can I use same amount of water , and seed if I use quinoa? V
Yes, absolutely
Hi! Beautiful video! I' d like yo ask One questione: I have seen that you leave everything at room temperature. Here I have 20°C . Do you think It Will work? Thanx a lot for sharing your knowledge 🙏
Hi. Yes you can! It might take a bit longer. Just watch and smell it 😸
I also have a fermentation Chamber. I can set It tò the temperature I want. 22°/24°c May be Better? Eich temperature di you suggest?
24 degree looks good
Your content & way of presentation is amazing. But I think your videos are not getting much more engagement because of proper optimization. I think that I can help you in this field. Can we discuss further?
Working on it!
@@chezlionel-t6r Great! Appreciate Your sincere passion for your channel. As I'm an expert, can I help you by RUclips SEO? It is fundamental factor for growth.
❤❤❤
: )
Au Sénégal 🇸🇳nous les appelons "oreillettes" 😂 Souvenirs d'enfance 💓🙏🏽
Ah oui? Formidable! Ils auront voyager loin et séduit même les Sénégalais et sénégalaises! On a effectivement aussi les oreillettes. C’est aussi une autre recette. Très proche mais un parfum et une texture un peu différente. Et partout en France, ces beignets ont des noms différents en fonction des régions.
C’est des bugnes pas des beignets 🤦🏻♂️🤦🏻♂️
Les Bugnes, c’est encore une autre recette. 😁
Love your videos! So glad I found your channel! Following from Portland Oregon United States.
Welcome aboard!
I hate the annoying music in the background. It is distracting.
You are right. I listened to it again and wonder why I chose those tracks 😂. I tend to put less and less music in the videos.
@@chezlionel-t6r Thank you
I'm gathering the ingredients to make this but I'm stumped at the "ferment for yoghurt". Is that the same as a yogurt starter or culture? Thanks!
Yes, exactly
Great as an alternative to almonds on my apple cake ( nut allergic relative)
Thank you for this lovely channel❤
My pleasure!
Bonjour j'aimerais mieux que tu parles français au lieu de l'anglais (pas terrible)
J’y pense depuis quelques temps, déjà. Merci de ton retour honnête.
which area did you stay in. if you dont mind me asking please? or where would you recommend?
Hi! I stayed at Road at Orchard Rendezvous hotel. Great location. Very central. www.google.com.sg/maps/place/Orchard+Parade/@1.3064651,103.8278272,15z/data=!4m2!3m1!1s0x0:0x93e6d4d1bfd50e3
@@chezlionel-t6r thank you
Wow how great was that?? Thank you very much
My pleasure.
Chick pea water is quiet smelly i dont know how it will be ok in this
The smell is undetectable!
Thanks for sharing. I was wondering if you had tried with aquafaba instead of seitan to replicate albumin and if so, what were your results?
Great suggestion! I haven’t tried aquafaba specifically for pate a choux. In other deserts yes. Aquafaba give you aeration but not to the point of retaining gas to that point. The coagulation property of egg yolks, plays a large part in making choux, is remarkable. It’s hard to replicate. Also how to incorporate the whipped aquafaba in the détrempe? The water/flour/fat cooked dough that starts the pate a choux. Any suggestions ? I found a more traditional recipe that uses one action baking yeast. It’s a yeast that is activated only with heat. Traditional baking yeast are double action. The activation starts when you add liquid to the batter and reacts to acid. I can’t find this yeast anywhere where I live. 😭
Great video! I absolutely must make this sometime.
You should!😄
Me encantan. 😊
Me too 😄
Merci Chef! 👊🏽Appreciate yr DIY tutorial on this as I want to elevate my cake design & remember in Pastry Culinary school in 🇮🇹earlier this year how this can be made at home as an alternative instead of using store bought hard pearls. Plus, it tasted way better & brings texture to Italian or French buttercreams.
You are so welcome!
Can you use cows milk or only soy milk?
Hi! I make videos to free us from cow milk usage.
Delicioso. Gracias por compartir!😊
😄
Beautiful and delicious!😊
Thank you 😋
Bonjour, quel est le temps de sèchage approximativement ?
Bonjour. Quelques heures. Ça dépend de l’humidité ambiante. Je le laisse sécher toute la nuit pour qu’il soit bien sec.
@@chezlionel-t6r Merci beaucoup :))
Can this butter be used to make vegan croissants, etc?
Yes, you can.