@@bley99 level 1 is having a secret and not giving it away for fear of others replicating it and stealing your thunder. Level 1000 is having a secret and it being open to the world since you are so good no one can even replicate it even if they know it
@@bley99 It's not exactly a secret, a lot of recipes call for port wine. Any chef would know the technique, possibly Alex did too, but it's interesting for us amateurs.
About a year or two ago I learned how to make this and it has been something my family has requested consistently for birthday meals. I'm so excited to learn more about building on this dish!
It's a really fun recipe to make too, even if ny recipe is no where near what you get in Paris it's still amazing to eat especially with chips or mashed potatoes.
If all vegetables are cooked separately is it still beef bourguignon or is it slow cooked beef cheeks with a vine reduction sauce and sauteed vegetables? Idk, but i feel like it's not the same dish
I hope the chefs that participate in these series find it worthwhile too, there have been so many world-class chefs that have been so generous with their time! I mean, I am now definitely going to this bistro (and Utopie from the eclair series) next time I am in Paris... but who knows when that will ever happen!
Same. I have had boeuf bourguignon at several bistros but while quite good, none have really wowed me. Now I can go to Le Petít Célestín and have a standard to compare to. This, Utopie, La Maison d'Isabelle, and so many others! Finding gems like this just in Paris can be a challenge. Kudos to Alex for making this possible!
Finally! This is my favorite dish since I was a boy. I’m so excited for this series, and for the moment when I can try to replicate what I’m assuming will be a godly recipe!
This is the one dish where you could actually see the care and depth of flavor emanating from the plate. Like a great croissant I know I could never replicate this recipe. That’s why I’m booking a trip to Paris soon!
Beautiful. I know we Brits & you French have a friendly rivalry. We lovingly call you frogs & you call us roast beefs [rostbif]. Though we are famed for our beef cooking... a good Beef Bourguignon is not only a delight but rivals any beef dish we cook up. As an aside, I do a recipe I make for the Traditional Scottish New Years Day [Hognamay] steak pie. My friends all ask me to make them one & they call it "Black Pie" as the filling is so rich & dark. To get the sauce so rich I chop up liver & kidney finely so it melts into the gravy & use oxtail [I remove the bones afterwards] to add a thick mouthfeel & add gloss. Coupled with the porter or stout [Guinness] plus a few other things like cep powder it makes for a glorious eat. Looking forward to the next instalment of this.
Ptin le bistro tenue par des Jaïs et Yannis qui passe du scred co’ en faisant un boeuf bourguignon de tueur c’est vraiment la meilleur version de la France ca ! Vous êtes des boss d’avoir cette amour de la table et de le partager si bien ! Force a vous et merci encore a Alex de nous faire découvrir ces adresses, ces chefs, ces plats !
I'm going to Paris for the first time, for three days, in about a month... Just the last few videos alone on this channel got me drooling, and I already know exactly where I'm going for lunch and breakfast. Time to binge Alex's videos to plan get the rest of my cuisine experience!! Is there already a list of "Alex's favorites"??
I'm a huge fan of your work.... but.. It looks and sounds like a fantastic meal but it's not beef bourguignon. Declare that beef bourguignon is a wrong headed way to prepare beef cheek but this is not that. This is something wonderful but it is something else. In the same way that I agree there's no way to stuff a turkey and make good stuffing and good turkey so too there may not be a good way for beef and vegetables to cook together. But but beef and vegetables cooking together in wine sauce is beef bourguignon. So say that. Say one pot is an afront to good cooking.
Watching your videos just amplifies the love for amazing dishes and beautiful settings in me. Your eye for details, the power of your storytelling, the teaching … It amazes me in every episode and I’m looking forward for many great dishes and many great featured artisans to come. Keep up the joyful und inspiring work 🙌🏻 Greetings from Munich to beautiful Paris 🇩🇪🇫🇷
I went there last week on a visit to Paris. But the boeuf bourguignon is no longer on the menu. 😢 On a whim ordered the rognon de veau without knowing what is was 😅
Despite being far far away from Paris, I can barely feel with that warmth and coziness going from your videos! I really enjoy how you show us your researches in French kitchen and how you explore the very best edges of it. Looking forward to the next video! You're awesome!
Boeuf bourguignon is a very special place in my heart. It was the first meal made by wife (then girlfriend) in our first apartment. Also you're making me miss Paris.
Just noticed you hold the knife with your left hand. :P (I get asked often why I hold the knife with my left hand, I feel I have to call it out when I see someone else who does the same.)
No doubt! He is the best 🎉 I’ve been cooking beef bourguignon for quite sometime and tried so many techniques but this one the glaze and sauce texture are beyond any recipe. 1 : 2.5 / Port : Red wine = mirror. Now I can play with this. Dying to taste !!! 👏👏👏👏✅
Two days ago the words boeuf bourguignon popped into my mind. I remembered when I worked in an industrial food service factory. They made 'Burgundy Beef' for airline menus. Imagine cooking this in massive vats. Boiling Gallo Burgundy wine, which we Californians dubbed mafia wine. Then twenty or thirty chunks of chuck. But I wondered how how it was really made. Et voilà! Alex is feeling the vibes. Avance!
My advice is to avoid this restaurant on a Sunday evening if you want a pleasant dining experience. Try it another time perhaps. Music blares out turning into a disco party, which is very off putting when one is expecting something very different. Unfortunately, we waited over 30 minutes for our pre-booked table without being offered an apology or a complimentary drink. A waiter tried to force us into the corner of the restaurant, which we resisted because we didn't want tabacco smoke wafting in on top of us. Another major disappointment was a Saint Joseph we ordered. A Vivino search revealed it was hugely overpriced. 65 euro mark up is a rip- off. Finally, I would like to say that the actual beef bourguignon the three of us ordered was delicious so compliments to the chef.
Forgive me as my French is terrible. But I still love the passion & animation of hearing/watching two French people excitedly talk about food. I only get a few words in every ten... but you can still hear the love.
I'd love a video on how to properly behave and eat at a fancy restaurant. I never learned how to eat lobster, fish or shellfish and i don't dare to order it because i would feel awkward not nowing what to do in a restaurant... perhaps its a bit off-topic but it might help people to try new things
I remember my first time having boeuf, was right around when i started culinary school it really opened my mind to how good food really can be The little extra the chef added was these mini pickled pearl onions that added a nice sweet and fresh pop Outside of fine dining it's my favorite dish to make
After years of practice, I make an excellent Beef Bourgignon every Christmas. I'm eager to see your versions! Frankly, I think that the long-cooked vegetables, the taste of which melt into the whole, are essential to my conception of the dish. Still, I'm willing to try another approach if you recommend it. (Do they not even use bacon fat to brown the meat? I do that, but I eat the crisp bacon separately!)
Yeah there's something to be said for the fresh taste of quickly sauteed mushrooms, but the ones that have just been stewing in that wine-broth for hours? Just miles better imho.
I adore your videos, Alex. I hadn't watched one in a while and then accidentally (forgive me) clicked on this one and you're just the very best. Thank you for what you do, this was so lovely to watch (and now I have to pop to Paris for lunch one day to try that spectacular boeuf bourguignon)! Merci !
This is sacrilegious, but every time I make boeuf bourguignon I put fish sauce and dried shiitake mushrooms in my braising liquid, it really ramps up the umami in the already very savory dish.
You're an endless inspiration, Alex - thank you for everything you do - your videos keep going up and up and up in quality and content, and it's incredible to watch
Now that is a Chef you know you can trust. I know Chefs work very hard so it's always within the realm of possibilities to be a good chef and skinny. But when I see a portly Chef I know the food will be tasty.
When I've been to Paris, I've asked people where to eat well, but they all tell me that Lyon is the best place to eat. Could this series be extended to Lyon one day?
Ahh Julia Childs favorite dish. Alex introducing us to the finest cuisine worldwide one delicious dish at a time. That sauce looks Devine I cane almost taste it from here.
I just came back to London from Paris and visited Le Petit Celestine after watching your this video. Can confirm this is the best beef bourguignon in Paris and all the dishes this restaurant serves are exceptional
That's the best pornfood I've ever seen. You inspired me to cook this dish for Christmas. Thank you for your efforts in your videos. Keep this way. I love it
My god this video makes me hungry. The best French tourism videos out there. I also appreciate you speaking with someone in French--it's a good opportunity to keep my French listening skills from rusting away entirely.
C'est un de mes plats préférés. On voit tout de suite que celui-ci est très bon : la viande est comme braisée avec une belle couleur à l'extérieur, l'intérieur est cuit mais encore rose au lieu de gris. Les champignons ont de belles couleurs également.
Adding port (or even replacing wine with port altogether) is my dad's "secret" for any wine-braised dish. It's cool to see a restaurant do the same. It makes so much sense when you do a reduction, it is already strong in flavour and syrupy. It's like a "cheat code" to a sauce that tastes like you boiled down a bottle of burgundy for hours. Doing the vegetables seperately is a neat trick for a more visually appealing dish that isn't a brownish-purple mush, but I think it takes away from the taste experience a bit. There's just nothing better than those mushrooms that have been soaking up wine for hours.
You could do an episode on schiacciata, and I would love to see you visit Lantico in Florence! It would be very tasty, and I think you (and the audience) would love it!
Alex, I love that you are examining all the Bistro Classics, keep it up!
Steak Frites would be a solid dish to examine, especially with that wonderful peppercorn sauce.
That would be 🔥
Chef seems like a legend, what a great personality!
really surprised me he gave away the port and wine reduction secret
@@bley99 level 1 is having a secret and not giving it away for fear of others replicating it and stealing your thunder. Level 1000 is having a secret and it being open to the world since you are so good no one can even replicate it even if they know it
@@bley99 It's not exactly a secret, a lot of recipes call for port wine. Any chef would know the technique, possibly Alex did too, but it's interesting for us amateurs.
Couldn't click this faster
I was a few minutes late :(
Kiss
About a year or two ago I learned how to make this and it has been something my family has requested consistently for birthday meals. I'm so excited to learn more about building on this dish!
It's a really fun recipe to make too, even if ny recipe is no where near what you get in Paris it's still amazing to eat especially with chips or mashed potatoes.
Love the new-ish refreshing editing style on this video. Amazing job, Alex! Cheers
I am glad you post more regularly now, you really set the standard for quality content creation
If all vegetables are cooked separately is it still beef bourguignon or is it slow cooked beef cheeks with a vine reduction sauce and sauteed vegetables? Idk, but i feel like it's not the same dish
I hope the chefs that participate in these series find it worthwhile too, there have been so many world-class chefs that have been so generous with their time! I mean, I am now definitely going to this bistro (and Utopie from the eclair series) next time I am in Paris... but who knows when that will ever happen!
Same. I have had boeuf bourguignon at several bistros but while quite good, none have really wowed me. Now I can go to Le Petít Célestín and have a standard to compare to. This, Utopie, La Maison d'Isabelle, and so many others! Finding gems like this just in Paris can be a challenge. Kudos to Alex for making this possible!
Do go to Le Petite Celestin. The food is amazing and I enjoyed myself there.
Good luck. Service staff doesn't seem to like tourists.
J'adore que tu nous montres plus de Paris récemment 🥰
Finally! This is my favorite dish since I was a boy. I’m so excited for this series, and for the moment when I can try to replicate what I’m assuming will be a godly recipe!
Je viens de faire une marmite de Bœuf Bourguignon façon Julia Child.
Je vais devoir refaire une deuxième marmite maintenant!
Oh bummer, 😄
I like these later videos. I was starting to get a bit overwhelmed with the intense pasta-making worship.
This is the one dish where you could actually see the care and depth of flavor emanating from the plate. Like a great croissant I know I could never replicate this recipe. That’s why I’m booking a trip to Paris soon!
Beautiful.
I know we Brits & you French have a friendly rivalry. We lovingly call you frogs & you call us roast beefs [rostbif]. Though we are famed for our beef cooking... a good Beef Bourguignon is not only a delight but rivals any beef dish we cook up.
As an aside, I do a recipe I make for the Traditional Scottish New Years Day [Hognamay] steak pie. My friends all ask me to make them one & they call it "Black Pie" as the filling is so rich & dark. To get the sauce so rich I chop up liver & kidney finely so it melts into the gravy & use oxtail [I remove the bones afterwards] to add a thick mouthfeel & add gloss. Coupled with the porter or stout [Guinness] plus a few other things like cep powder it makes for a glorious eat.
Looking forward to the next instalment of this.
Ptin le bistro tenue par des Jaïs et Yannis qui passe du scred co’ en faisant un boeuf bourguignon de tueur c’est vraiment la meilleur version de la France ca ! Vous êtes des boss d’avoir cette amour de la table et de le partager si bien ! Force a vous et merci encore a Alex de nous faire découvrir ces adresses, ces chefs, ces plats !
Walla t'as vu wesh la tradition
I'm going to Paris for the first time, for three days, in about a month... Just the last few videos alone on this channel got me drooling, and I already know exactly where I'm going for lunch and breakfast. Time to binge Alex's videos to plan get the rest of my cuisine experience!!
Is there already a list of "Alex's favorites"??
on his website
All you need in Paris, is the blog of Monsieur Pudlowski. His recommendations never failed me.
I was not expecting to hear Ravel's string quartet, great video btw
I'm a huge fan of your work.... but..
It looks and sounds like a fantastic meal but it's not beef bourguignon.
Declare that beef bourguignon is a wrong headed way to prepare beef cheek but this is not that.
This is something wonderful but it is something else.
In the same way that I agree there's no way to stuff a turkey and make good stuffing and good turkey so too there may not be a good way for beef and vegetables to cook together. But but beef and vegetables cooking together in wine sauce is beef bourguignon. So say that. Say one pot is an afront to good cooking.
the bourguignon is just...more passionate, more fashionable..more sexy!
You`re 42 !?!?
I`d like to see a video on Bouillabaisse, Foie gras and Croque-monsieur. :)
Starting with grandma’s recipe just feels so right. Like a love letter to the past before we head into deep waters.
I've made Julia Child's Beouf Bourguignon couple of times (by the way of Babish). Can't wait to make your version and see how they stack up.
Watching your videos just amplifies the love for amazing dishes and beautiful settings in me. Your eye for details, the power of your storytelling, the teaching … It amazes me in every episode and I’m looking forward for many great dishes and many great featured artisans to come. Keep up the joyful und inspiring work 🙌🏻
Greetings from Munich to beautiful Paris 🇩🇪🇫🇷
I went there last week on a visit to Paris. But the boeuf bourguignon is no longer on the menu. 😢 On a whim ordered the rognon de veau without knowing what is was 😅
OH! Je suis en amour! Montréal ici, et on connais bien le boeuf bourguignon. Mais pas comme ça! WOW!
Alex au Z-Event quand? Genre il fait un stream de cuisine, où il nous fait des plats de malade.
bonne idée
Love these new bistro-videos! As someone who hasn‘t been to France yet, these are absolutely beautiful ❤
Thank you so much and keep on rocking 😊
Despite being far far away from Paris, I can barely feel with that warmth and coziness going from your videos! I really enjoy how you show us your researches in French kitchen and how you explore the very best edges of it. Looking forward to the next video! You're awesome!
Loving this new "series"! If iam allowed to suggest Something: do coq au vin!
Dang, just last week I cooked a basic boeuf bourguignon, but now I see I missed several critical technical points.
Salut Alex!
Why don't you make a video about the Indonesian famous dish “beef rendang” rated one of the best dishes by CNN 😄
Salut Alex
Suggestion pour un futur épisode: tartare de 🥩
Cheers from San Diego California 🇺🇸
Hey Alex, that dish looks like a masterpiece done by an artist. Can't wait to see your grandma's recipe.
Saludos amigo!
Pas de boeuf bourguignon sur leur carte, est-ce temporaire ?
Boeuf bourguignon is a very special place in my heart. It was the first meal made by wife (then girlfriend) in our first apartment. Also you're making me miss Paris.
Just noticed you hold the knife with your left hand. :P (I get asked often why I hold the knife with my left hand, I feel I have to call it out when I see someone else who does the same.)
No doubt! He is the best 🎉 I’ve been cooking beef bourguignon for quite sometime and tried so many techniques but this one the glaze and sauce texture are beyond any recipe. 1 : 2.5 / Port : Red wine = mirror. Now I can play with this. Dying to taste !!! 👏👏👏👏✅
Ok Alex now teach us all how to make this. That has to be sous vide. I'm waiting with bated breath for the recipe for this one.
Wish you better luck in recreating this dish than in the pasta series. Cooking beef to perfection is hard.
Looking forward to the OG (Original Grandma) version!
Two days ago the words boeuf bourguignon popped into my mind. I remembered when I worked in an industrial food service factory. They made 'Burgundy Beef' for airline menus. Imagine cooking this in massive vats. Boiling Gallo Burgundy wine, which we Californians dubbed mafia wine. Then twenty or thirty chunks of chuck. But I wondered how how it was really made. Et voilà! Alex is feeling the vibes. Avance!
My advice is to avoid this restaurant on a Sunday evening if you want a pleasant dining experience. Try it another time perhaps. Music blares out turning into a disco party, which is very off putting when one is expecting something very different. Unfortunately, we waited over 30 minutes for our pre-booked table without being offered an apology or a complimentary drink. A waiter tried to force us into the corner of the restaurant, which we resisted because we didn't want tabacco smoke wafting in on top of us. Another major disappointment was a Saint Joseph we ordered. A Vivino search revealed it was hugely overpriced. 65 euro mark up is a rip- off. Finally, I would like to say that the actual beef bourguignon the three of us ordered was delicious so compliments to the chef.
Forgive me as my French is terrible. But I still love the passion & animation of hearing/watching two French people excitedly talk about food. I only get a few words in every ten... but you can still hear the love.
I look forward to your experiments with this
Stop suracting and acting like a chef and just make mukbang video where you film yourself acting in silence please
you know what I had this dish last night for dinner and thought yeh I need some ways to improve this somehow and today we have this video
I just going to have to book another trip in Paris so that I can try this. Merci, Alex! 😜
I'm sitting here, eating a 7-11 sandwich and chips, watching someone eat one of the most beautiful plates of food in the world.
Aha! I knew it was made with the cheeck!
I'd love a video on how to properly behave and eat at a fancy restaurant. I never learned how to eat lobster, fish or shellfish and i don't dare to order it because i would feel awkward not nowing what to do in a restaurant... perhaps its a bit off-topic but it might help people to try new things
I remember my first time having boeuf, was right around when i started culinary school it really opened my mind to how good food really can be
The little extra the chef added was these mini pickled pearl onions that added a nice sweet and fresh pop
Outside of fine dining it's my favorite dish to make
I can practically smell the sauce through the screen.
Did NordVPN request you to put the ad in at cliffhanger moment? I found that quite obnoxious
This is one of the most delicious videos I’ve ever watched. I’ve just drooled all over my keyboard. 🤤😋
I’ve made this dish many times. I’m looking forward to your take on this.
After years of practice, I make an excellent Beef Bourgignon every Christmas. I'm eager to see your versions! Frankly, I think that the long-cooked vegetables, the taste of which melt into the whole, are essential to my conception of the dish. Still, I'm willing to try another approach if you recommend it. (Do they not even use bacon fat to brown the meat? I do that, but I eat the crisp bacon separately!)
Yeah there's something to be said for the fresh taste of quickly sauteed mushrooms, but the ones that have just been stewing in that wine-broth for hours? Just miles better imho.
I adore your videos, Alex. I hadn't watched one in a while and then accidentally (forgive me) clicked on this one and you're just the very best. Thank you for what you do, this was so lovely to watch (and now I have to pop to Paris for lunch one day to try that spectacular boeuf bourguignon)! Merci !
I can't wait to make the recipe you come up with. Great stuff, Alex!
OMG so much Looking Forward to this series
Gonna watch every epsode Several times :D
This is sacrilegious, but every time I make boeuf bourguignon I put fish sauce and dried shiitake mushrooms in my braising liquid, it really ramps up the umami in the already very savory dish.
it's not a bad idea tho! i might try it :)
it''s not sacrilegious, it's called an interpretation.... like a song, sang by different singer....
Thank's man, Just left Paris yesterday. :( will visit them next time.
Un de mes plats préférés, donc j'ai hâte de voir toute la série!
I'm sure I'm not the only who's made this comment, but I'd love for Alex to make and 'review' Julia Childs *famous* Boeuf Bourguignon.
I make it with moose usually. My daughter of 1.5 years LOVE it. Her favourite dish. Truly a classic!
You're an endless inspiration, Alex - thank you for everything you do - your videos keep going up and up and up in quality and content, and it's incredible to watch
Now that is a Chef you know you can trust. I know Chefs work very hard so it's always within the realm of possibilities to be a good chef and skinny. But when I see a portly Chef I know the food will be tasty.
When I've been to Paris, I've asked people where to eat well, but they all tell me that Lyon is the best place to eat. Could this series be extended to Lyon one day?
I don't see the "Boeuf Bourguignon" on the online menu of the restaurant. Is it still possible to test it there ?
The thumbnail looks like Dubious Food from Breath of the Wild 💀
This intro style reminds me of those travel show's/blogs from the 2000's.
Toujours un plaisir de regarder tes vidéos ! Salutations depuis l'Algérie, et bonne continuation.
My list of restaurants to visit when I make it to Paris is getting unmanageable!
went to the restaurant yestarday but sadly beef bourguignon is served in winter only.
Oh i get the part of the reduction of port wine and red wine for the sauce. yummm!
Is that done after the braise is finished?
Wow, this looks absolutely beautiful! Filmed so well that the whole plate of bœuf bourguignon is reachable through the screen! 😍🤤
C’est le plat de nos grand-mères par excellence, j’adore ça 😋
Ahh Julia Childs favorite dish. Alex introducing us to the finest cuisine worldwide one delicious dish at a time. That sauce looks Devine I cane almost taste it from here.
Looks so good! I checked the restaurant website but I don't see the Beef Bourguignon in their menu :(
Me too, haven’t been to Paris since Covid, and it’s tempting me back, since it it very close to the friends we stay with.
I just came back to London from Paris and visited Le Petit Celestine after watching your this video. Can confirm this is the best beef bourguignon in Paris and all the dishes this restaurant serves are exceptional
That's the best pornfood I've ever seen. You inspired me to cook this dish for Christmas.
Thank you for your efforts in your videos. Keep this way. I love it
This version looks amazing and I'm sure, tastes incredible! Looking forward to seeing what you do with it.
Action Bronson approves of your use of expletives :D
My god this video makes me hungry. The best French tourism videos out there. I also appreciate you speaking with someone in French--it's a good opportunity to keep my French listening skills from rusting away entirely.
i sense a series .. a series i need - thanks alex
I didn't see the dish on the restaurant menu (their website)... 😮
That is the most tasty Beef bourguignon i have ever seen. And that sauce. its a piece of art.
In Belgium we call this "stoofvlees", it's made with beer instead of wine. You should really try that as well Alex!!
carbonade flamande ??
just ate lunch now im hungry again stop this im dying
My sons and I are planning a future trip to Paris and I am definitely going to that restaurant for bourguinion. It looked delightful.
Merci Alex de nous faire decouvrir ces endroits si beaux! Je tâcherai d'aller gouter ce Bourgignon la prochaine fois que je serai a Paris!
C'est un de mes plats préférés. On voit tout de suite que celui-ci est très bon : la viande est comme braisée avec une belle couleur à l'extérieur, l'intérieur est cuit mais encore rose au lieu de gris. Les champignons ont de belles couleurs également.
I love this dish. I cooked it a few times myselfe.
But this is deffinitly completly crazy .
I had a foodgasm watching it.
I'm drooling a river! 🤤
Adding port (or even replacing wine with port altogether) is my dad's "secret" for any wine-braised dish. It's cool to see a restaurant do the same. It makes so much sense when you do a reduction, it is already strong in flavour and syrupy. It's like a "cheat code" to a sauce that tastes like you boiled down a bottle of burgundy for hours.
Doing the vegetables seperately is a neat trick for a more visually appealing dish that isn't a brownish-purple mush, but I think it takes away from the taste experience a bit. There's just nothing better than those mushrooms that have been soaking up wine for hours.
Best Beef Bourguignon is the one cooked at your own house
Looking forward to this!
Have made Beef Bourguignon myself a couple of times, but it's probably very suboptimal.
Je sais déjà où j'irais manger cet été à Paris grâce à toi ! Merci 😀
Paris this time of years is SOOOO beautiful. I miss visiting when I was stationed in Germany
I love that you deep dive into one particular dish and perfect it. Merci beaucoup!
You could do an episode on schiacciata, and I would love to see you visit Lantico in Florence! It would be very tasty, and I think you (and the audience) would love it!
Looks like a German Gulasch, just with mushrooms added.