Fine dining gnocchi dish! With chanterelle, artichoke & an onion broth | Delicious recipes
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- Опубликовано: 20 авг 2023
- Hey guys! Today we’re going to make one of the dishes I made for my 100.000 subscriber giveaway diner! More about that diner in a future video, but I wanted to give a little preview of one of the dishes! We’re going to make beautiful gnocchis with a chantarelle cream, poivroide artichokes, a green licorice oil and a delicious onions broth! All great recipes, so enjoy guys!
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Хобби
PS: Thanks for showing mushrooms getting washed! Even though Heston Blumenthal debunked washing mushrooms years ago, still so many people disagree with me when I say, just wash them! 😅
Have been following you for 2 years now and i love how your konfidence in front of the camera and video skills have improved over time and i am thankfull for all the inspiring recepies you have created
keep it going and thank you
Thank you for the great recipe as always
Sounds delicious! That broth must make the dish come together so well
Wow wow, so much work goes into this. Amazing
Thanks for sharing the recipe, love Gnocchi! Well presentation.
By pure chance today I had chanterelle for dinner, but now I'm also craving artichokes.
As usual astonishing flavour pairing, this is one that can even be replicated more easily than many other creations (even though it would require more work)
Absolutely love your cooking Jules! Could you please share how you normally come up with a recipe? Like what inspire you to these such amazing and fancy dishes?
Great video Jules!
Echt fantastisch hoe je t uitlegt en laat zien, wat een inspiratie. Keep up to good work!!
Lovely recipe
Love the tasting notes
Fantastic work
I love channel... Wishing you all the best and many more great programs.!
this is a good one!
Very nice! I would have just added some nutmeg in the gnocchi. Thank you for the great recipe as always
OMG fabulous 🤩 made my heart beat faster!
I'd enjoy watching more vegetarian dishes on your channel.
Hi there, amazing cooking!!!!
I’ve been cooking for most of my life and I still see some great techniques and recipes from you. Keep on doing what you are doing. I’m pretty sure your channel will grow.
One question where can I find this cool little blender? I want one!
Thanks again!!!!!!
Damn what a work for one dish!
Looks good though 😂
Hey chef, I’m going to need to see a breakdown of all that cutlery you have hanging up in the background sometime! 😁
Great job, I trusted you.👍
Hi.
I have a weird question.
You tend to make more than enough for multiple servings.
Would you be willing to add some tips on how to store food in a video?
Because not everything is equally simple to store.
Bravo 👍🏼 you combined some of my favorite element well …… for not being Italian 😉😉😂💪🏼 amazing dish. When will you be in Italy? I’m coming spending about a month and a half back my other original home…. Tuscany
1:40 That's $200 worth of Chanterelles in Atlanta, Georgia!
this channel should be got more millions subscribe for real!
Greetings from Salzburg. I'm thrilled with your video.
Could you make a video with a venison meat (saddle of venison) for a strong red wine?
would love to have a wine and/or non-alcoholic pairing at the end of your recipes!
Hey Jules, those metal trays at 6:20 ... I was hoping to find them in your equipment list but no luck - where did you find them? Thanks for another beautiful video and recipe!
wow jules you can realy cook well mate i saw you with brennan on his chanel magic stuff bro
Hey jules what kind of potato do you use? And where do u buy them?
Please explain how to source fresh culinary mushrooms in NL!! I cant find high quality chanterels, morels or porcini fresh
I don't have celeriac so what would I replace it with?
Yeah but JULES you are soo young and sweeet how this possible. Great Cooking Skill by the way.
Vegan recipes!
Beautiful chef! Hope to see some more members only content in the future! Might get you more paid subscribers, although of course I appreciate how much you give to everyone for free!
Italians don’t like toasted gnocchi. Their loss. The best ones I’ve ever had were browned.
No grandma. You can wash the mushrooms. They do not soak up water
In case any of you are wondering, the black adder is also called agastasche.
What's your favourite "normal" recipe? You don't eat fine dining dishes every day, right?
Girolles or chanterelles ?? 🧐
First like first com ❤🎉
Legend 🔥🙌🏼
I'm usually annoyed by "first" comments, but for a first like you're justified, that's honestly impressive
@@mattia_carciolathanks you 😂
What purpose does the Salt bed serve when baking the potatoes? I can't imagine the potatoes just sitting on it seasons them evenly, or is it for something else? I've cooked salt crusted fish before to great delight, but that one was a headscratcher for me. Someone care to clue me in on whats going on here? Anyways nice recipe as always, beautiful result.
The salt helps to draw out moisture from the tatties.
Remove all the moisture from the potatoes , you can skip this process by using old but still ok potatoes
Makes sense, thank you both! :)
"Gnocchis" is not a word in Italian. Gnocchi is already plural. A single one is called a Gnocco (no "h" due to the diphthong rules of Italian). Just like "Blinis" is not a word in Russian, either. Blin ("BLEEN") for one, Blini ("BLEE-nee") for many. And don't get me started on Lasagne!
Gloves!👎👎👎
Gloves are actually less hygienic then when you work without, they give a sense of cleanness and then people forget to wash there hands. Just wash you hands well and maintain a clean workspace. Works way better and saves a lot of plastic ✌🏼 Btw, maybe don’t go out to restaurants if you want your food only to be touched by chefs who wear gloves because they don’t. Have a good one
I don't have celeriac so what would I replace it with?