Bechamel in a French Michelin Two-Star Restaurant with Giuliano Sperandio - Le Taillevent**
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- Опубликовано: 24 ноя 2022
- 🇬🇧 Giuliano Sperandio is the chef on the cover of the 45th issue of ItaliaSquisita magazine, with his story and some of the most iconic recipes of the Taillevent restaurant 🔥 👉shop.vertical.it/en/collectio... After the episodes dedicated to brown stocks and mayonnaise, Giuliano Sperandio is dealing again with mother sauces, starting perhaps from the simplest and most "homemade": bechamel. The interpretation that the chef of the Taillevent gives of this French classic will be as rigorous as it is amusing and, in some ways, surprising.
Discover ItaliaSquisita's books and magazine 👉 shop.vertical.it/en/
1:08 Ingredienti della besciamella/Bechamel ingredients
1:43 Come preparare il Roux/How to make Roux
3:13 Fare la besciamella/Making Bechamel
8:10 Salsa Mornay/Mornay Sauce
8:54 Oeufs florentine
11:30 Soufflè al formaggio/Cheese Soufflè
INGREDIENTI/INGREDIENTS
Besciamella/Bechamel
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste
Salsa Mornay/Mornay Sauce
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 2-3
Souffle
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste
Watch the other episodes dedicated to mother sauces:
• Le Salse Madri in un 2...
Discover all the videos of the “Italians in…” series:
• L'Omelette in un 3 ste...
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italiasquisita.net/
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Хобби
"Salse madri che non sono solo madri e non sono solo salse"! ItaliaSquisita ❤Giuliano Sperandio. Sotto trovate gli ingredienti delle tre ricette e il link alla rivista la cui storia di copertina è dedicata allo chef del ristorante Taillevent 🇮🇹🍾🇬🇧 "Mother sauces that aren't just mothers and aren't just sauces"! ItaliaSquisita ❤ Giulano Sperandio. Below you will find the ingredients of the three recipes and the link to the magazine whose cover story is dedicated to the chef of the Taillevent restaurant
MAGAZINE #45 👉shop.vertical.it/collections/magazines/products/italiasquisita-45
INGREDIENTI/INGREDIENTS
*Besciamella/Bechamel*
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste
*Salsa Mornay/Mornay Sauce*
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 2-3
*Souffle*
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste
Much appreciated unfrilled executions. Thanks.
Arte
I don't speak Japanese... 😂
Grandioso
What happend to warming the milk with an onion clouté?
I don't speak Italian but i really really appreciate your videos and that you add english subtitles to them. This is one of the best cooking channels i've found on youtube.
Truth should be shared 👉 The Connections (2021) [short documentary] 👀
@@emmanueludoh77 I know, i wrote that i appreciate that they add english subtitles. Otherwise i wouldn't be able to enjoy the videos.
@@emmanueludoh77 That's what they are saying - they appreciate the subtitles.
@@martins3993 He is speaking so clean. I have learned some Italian while watching :)
For some reason I can sort of understand what he was saying even without the subtitles. He was demonstrating so well, it translated accordingly to what he was doing.
Finalmente un vero Chef che non urla, non fa inutili show e soprattutto cucina con passione. Poesia. Grazie
Io non sono un michelin chef, ma avevo un piccolo cafe/ristorante se avevo bisogno di uno che mi sustinuiva quando ero fuori a faceva la bechamelle come questo lo avrei buttato fuori
Well spoken chef.
Absolutely elegant.
@@marcellogenesi6390 Sono curioso di sapere cosa ha fatto di sbagliato? E come andrebbe fatta secondo lei? Questa è la mia prima ricetta di bechamel e mi sembra ottima
@@robertof.5647ma lascialo parlare.. 😅
@@marcellogenesi6390siete in grado solo di criticare? È un fenomeno poco da dire dai, chef de cuisine di ristoranti pazzeschi, nulla a che vedere con un cafe/ristorante 😂
Unbelievable. What a chef. Just the way he describes the food is so perfect, without bells and whistles. Haven't enjoyed a cooking video on RUclips like this for a good while.
Nah, French chefs are the most annoying flamers imaginable.
He describes it Wrong a lot though. he spoke about "boiling" the milk after adding it to the roux but he said that the boiling was to "coagulate" the milk. that is wrong. if that happened it would split and be disgusting. what actually hapens is the flour cooks and thickens the liquid. the flour is not "cooked" in the butter. it is toasted. flour doesnt cook without water. the second the water is added it starts to absorb the water then when it gets hot enough it begins to expand and thicken.
@@turnthexbob probably a translation mistake or just this chef is great at doing but not explaining
@Jamie Pierse Farrell most likely the second. Lots of chefs know what they're doing but just make shit up that isn't true at all when trying to explain it.
@@turnthexbob hey we're chefs , not rocket scientist jeje
Sarà che sto invecchiando ma è quasi commovente assistere a queste lezioni. Traspare tutta la passione, la dedizione, l'impegno e la competenza di chi fa questo meraviglioso mestiere a questo livello.
Truth should be shared 👉 The Connections (2021) [short documentary] 👀
Già l'ho scritto qualche volta: questi video hanno una sorta di effetto asmr, sono rilassanti, senza contare la capacità dello chef di spiegare, in modo chiaro, quello che sta facendo, complimenti.
Pour un amateur passioné de cuisine et de grande cuisine classique, vos vidéos sont un régal pour les yeux et les oreilles. Vos commentaires et conseils chef Sperandio sont tout bonnement excellents, grazie mille
I have to admit for years I really struggled with making bechamel, however following these instructions not only was surprisingly easy but I had a beautiful base for my cheese sauce with no lumps, floury taste or overly thick. Thank you!
Same here. I'm glad I am not the sole person having issues making Béchamel sauces
The secret is to have the roux (flour and butter) not to be too thick that's for what the quantities are so important for avoiding lumps.
Cooking the roux at low temp for few minutes will expand the gluten and avoid also the raw taste of the flour.
@@badbotchdown9845 But the step of cooking the roux is always skipped! This is actually the first time I ever heard of allowing the roux to cook before adding the milk and I've tried many recipes.
Even my mother, who has seen her mother make béchamel many many times, never cooks the roux. She just starts pouring milk and also makes the mistake of adding it bit by bit instead of the whole thing at once.
@@DarkAngelEU Jacques Pépin makes this same "mistake," so I think either way probably works. I myself always add in increments, by thirds.
@@theodore6548 Don't get me wrong, my mother makes great béchamel and I love it when she cooks for us, but the recipe as it is shown here is something completely different.
This is what I love about watching the best cook basic recipes, they do things I'd never think of because I'm not that creative in the kitchen (and I don't want to offend my mother lol).
Lo chef Sperandio è un grandissimo esempio di passione, capacità, serietà,......un vero professionista. Complimenti
Fate un canale ad-hoc solo con Sperandio. 10/10
Podcast di lui che racconta i libri di escoffier ❤
@@MattiaRepetto1 e che si occupi anche di cucina ligure.
@@MattiaRepetto1what a great idea!
E uno solo con emily
Maestro assoluto 🎉👏👏👏
Wow, this brings back memories, I spent 12 years in this industry as a young man and do miss the professional kitchen serving french inspired foods, I do still whip up a mess at my home kitchen and my wife loves my cooking, that puts a smile on my face. Thanks for posting and I will be watching more.
Le lezioni di Chef Sperandio sono magiche, potrei continuare ad ascoltarlo per ore ed ore!
This was the best class I’ve had in Béchamel & Mornay sauces. You make things so clear & you explain the details that others skip over. Thanks for providing English subtitles. I can read & understand intermediate French & Spanish & have studied Latin, so, strangely, I can understand 60% of Italian, which is quite annoying as I wish I could understand more. Terrific video. Thanks so much.
Italian is very easy to learn with some effort, and it opens alot of doors as Italians are prominent in all walks of life. In bocca al lupo! ;)
ahh, there were subtitles?!
Completely agree! Complimenti per parlare tante lingue!
Penso di potere stare davanti allo schermo 24h ad ascoltare Sperandio che ci illustra queste tecniche di base....
One Italian chef full of class and elegance, thank you Mr.Sperandio, its a pleasure to watch your videos!
I'm having this episode as a night cap right before sleep and now I feel all pumped up to hit the kitchen to try it all out. Best compliment I could think of really.
Prekrasno! Chef koji je miran, sve lijepo objasni, prava radost za gledanje, potpuno opustanje! Puno hvala! Pozdrav iz Splita, Hrvatska
Questo è uno dei chef più tecnici sul canale. Veramente un piacere ascoltare le sue perle.
I can't remember the last time I felt that the recipes being spoken were sent straight to my very soul!
I grew up helping my mother make these dishes so I'm blessed to not feel intimidated by them. I did learn some very important information that I will never forget. Adding the milk all at once to the roux, and the rule for creating a denser egg white.
The trick for peeling eggs is invaluable though, because I had been a house assistant for a woman who often had 2 dozen boiled eggs for me to cook and peel and there would be so little salvageable when her eggs were very fresh. I shall share the room temperature trick with the world, thank you!
I truly enjoyed this video and the inspiration it has given me to return to the kitchen for the sheer Joy of cooking!
As a Romanian that speaks Italian and lives in USA since 99, I gotta say, this Chef is the embodiment of passion. Hats off, sir, hats off! Buon lavoro!
Poesia, arte e amore. Sostengo da molto che Italia/Francia sia il miglior binomio gastronomico al mondo.
Indian cuisine is better. Latin cuisine is alll just a entertainment show. This food isn't actually that tasty. Now the Indians; they know how to put some flavours together my god
@@gxqx797 rice and spices
😂😂 ne l'écoute pas Alex on a la meilleure nourriture ,vous seriez peut être nos seuls rivaux potentiels si notre cuisine n'était pas autant variée 😘
C'est vrai. Les cuisines françaises et italiennes s'entendent à merveille quand elles sont pratiquées à un haut niveau.
@@gxqx797you arebrown.
As a chef who instructs to youth, I took a lot of notes of this great teacher explains the classics. I too have subscribed to the best cooking channel on RUclips. Thank you!
This series is great. Thank you for having subtitles.
A glimpse into paradise and with that beautifull italian language, Bravo au CHEF !!!!!!!!
Questi sono i video migliori in assoluto. Fatene alcuni anche sulle tecniche di base, tipo i tagli e le loro tipologie, l’uso dei coltelli, ecc… grandissima utilità
They really are, I sit in here in US not speaking a word of Italian but I watch them constantly and try to replicate at home what I can
vabbè ma le basi almeno! Lui è bravissimo per carità ma queste cose me le ha insegnate identiche mia madre a casa mia. Un buon corso base di cucina ( ma anche uno così così) ti insegnano per prima cosa tutto quello che hai elencato, nelle prime due lezioni.
@@casomai con tutto il rispetto, un conto è sentire tua madre, un conto un professionista
@@johnlocke6563 Ho un diploma di cucina e mio marito è chef responsabile di cucina. Intendevo dire che le basi di come si fa una salsa madre ce le hanno insegnate, chi a casa chi a scuola, io sono qui per vedere come la persona tratta la materia prima e il suo ingegno. A saper usare i coltelli o a fare una maionese sanno insegnare tutti. Perché, invece di chiedere come si usa un trinciante o uno spellucchino ricurvo, non sarebbe più interessante da lui sapere come gestisce i tempi di cottura di un riso o come si fa un sous vide? No...i coltelli capito?! Boh, è come avere Einstein e chiedergli come si fanno le addizioni.
@@casomai grazie hai fatto un esempio calzante. Io sono un ricercatore in fisica e posso assicurarti che le addizioni nascondono sottigliezze che uno neanche riesce ad immaginare.
Un conto è spiegare 2/3 concetti in modo superficiale, un conto è sviscerare un argomento da un vero specialista.
I coltelli e i tagli in cucina sono un elemento fondamentale e non mi dispiacerebbe vedere cosa si fa a quel livello, che non centra niente con quello che mia madre fa a casa sua con le sue tecniche.
Semplicemente alcune volte, è proprio nelle cose più semplici e basilari che si nascondono immense sottigliezze che solo un esperto sa riconoscere. Se vogliamo ti posso parlare di addizioni per giorni, e l’argomento non si esaurirebbero con 2+2 = 4. Definiamo cos’è un campo, un’algebra, una metrica, un fibrato, ecc… sai quante cose belle uscirebbero?
Sperandio è veramente un mostro.....che spettacolo.Orgoglio italiano
Ancora una volta un capolavoro, questi sono capolavori di scuola della cucina che andrebbero inseriti nei programmi ministeriali
Giuliano speaks so carefully and slowly, the information really sinks in! I don't think I'll ever make my bechamel in quite the same way :D
Thank you for English subtitles :) Beautiful video and whole sauce series!
È sempre un piacere vedere i nostri amici italiani cucinare ricette francesi 🇫🇷 🇮🇹
La besciamella la porto in Francia Caterina de Medici nel xv secolo quindi ricetta Italiana. Solo 200 Anni dopo si cambio il nome in onore di Louis Béchameil da voi francesi.
@@videosoundciogga3560 Ci sono molte leggende sull'origine della besciamella. Ad esempio, si dice che sia stata creata in Toscana con il nome di "Salsa Colla" e portata in Francia con Caterina de Medici ma questa salsa era totalmente diversa dalla moderna besciamella. La prima ricetta di una salsa simile alla besciamella è nel libro Le cuisinier françois di François Pierre de La Varenne nel 1651, realizzata con un roux, come nelle ricette moderne. Il nome della salsa è stato dato in onore di Louis de Béchameil, un finanziere che ricoprì la carica onoraria di capo amministratore del re Luigi XIV di Francia nel XVII secolo. Puoi controllare queste informazioni molto facilmente cercando su internet ;)
@@labechamel75 La "Salsa Colla" alias Besciamella era molto simile all'attuale besciamella, che si otteneva da una lenta cottura di latte, brodo di carne e spezie, mescolate con un'aggiunta di panna liquida. Il cuoco francese La Varenne aggiunse solamente qualche ingrediente qua e là.
@@ilresole603 Simile non significa esatto. Un prosecco non è uno champagne. Ognuno ha la sua ricetta e chiamiamo besciamella una besciamella.
@@labechamel75 Come ho già detto il cuoco francese aggiunse solamente qualche ingrediente per dargli maggiore sapore, ma gli ingredienti base esistevano già da prima che quel cuoco francese ci metesse le mani.
Such an amazing teacher! Thanks for making these and thanks to chef Giuliano Sperandio, what a gift.
Bellissimi questi video sulle salse madri, e bravissimo chef Sperandio. Guardare la filosofia che c'è dietro qualsiasi preparazione, i profumi, i gesti che si intrecciano passo dopo passo. È meraviglioso. La cucina è fatta di questi continui gesti d'amore che vanno raccontati e descritti nella loro unica essenza vitale. 🙏
portate sempre un contenuto meraviglioso, grazie grazie grazie. ❤️
What an amazing lecture on Béchamel thank you.
Absolutely outstanding, so glad that people like you are willing to share your knowledge.
I'm so happy that I've found your channel! You explain it so plainly and so kindly!
Giuliano was so informative and a great teacher in this video! One of my favourites so far!
Absolutely brilliant video!
Chef Giuliano explains everything and gives his reasons for why, as well the finesse that comes with French dining.
I would love to see more of him again on this channel as videos are always great.
Yes, but bechamel has origin in italy
@@riccardosebis5333 okay....
@@SanTM nothing
@@riccardosebis5333 man, Italians are a sensitive bunch 😂
@@MarcusKiner Italians are fools who get fooled like this
Di straordinaria utilità sono questi video, che regalano tante nozioni utili per la cucina di tutti i giorni, ma facendo dei classici in un modo veramente professionale
I love this guy! Seems so keen to teach you cooking. Love how he adds also the history of Bechamel and also what you need to watch out for when cooking. Great video! Thanks!
You can’t imagine how much I like your videos, thank you so much ! Also keep inviting Giuliano, he is so great at this !
I love this channel, you go so much in depth into certain cooking topics/recipes and the lessons given by these top cooks are invaluable. Thank you so much for adding english subtitles, much love from Croatia.
Enjoyed watching this. I love how the chef explained it. These kind of videos make my cooking go to next levels. I love how it’s about quality and not quantity. This is exactly why I’m not a big of fast foods. Thank you chef!!!
This is just amazing. What a wonderful description of these amazing sauces and how they can be used. Thank you very much!
I never subscribe after seeing one video. I just did. Jean-pierre is another good channel ... very happy French fellow. But I did love this elegant display of what i already knew. It was delicious to watch.
Che video emozionante! Bravo è l’aggettivo che riassume: competente, preparato, abile, ecc insomma un professionista di primissima categoria che emoziona con i suoi piatti. Grazie per condividerli 👏👏👏
Competente e non arrogante! Una cosa rara
Loved it! Very helpful! Such a wonderful channel!
Potrei guardare ed ascoltare questo cuoco per ore ed ore; una lezione di cucina, affetto e tecnica. Grazie di cuore.
I vostri video sono sempre esaustivi e molto rilassanti, la professionalità di tutti gli chef che ho visto è al top di categoria.
Non perdo mai nessun video di Italia squisita. Un saluto da Napoli 💙
Fabulous! Thank you very much for the insights and details.
Spiegazioni precise, minuziose e dettagliate: che spettacolo
This is impressive! Thank you for making such a great content!
C'est peut-être le chef que j'ai vu expliquer son art avec le plus de calme, de pédagogie et de précision! 💫
Il m’a laissé sur ma faim, j’aimerais bien savoir de quoi est composée la sauce au comté à la fin. Ça a l’air tellement bon!
@@roskar La Béchamel du Comté et des jaunes d'oeufs, ne pas dépasser 75 °en ajoutant les jaunes, sinon vous aurez une omelette au comté et à la farine
Thank you, that was the best breakdown of the hierarchal French sauces that I'ver ever seen - bravo!
Beautiful! Absolutely stunning! Thanks for sharing
Un grand merci au Chef Giuliano Sperandio de partager de façon aussi complète et pédagogique ses recettes.
Great stuff, love the simplicity of the intent behind every step. Let the ingredients speak for themselves and treat each step with the knowledge of what's best for the ingredient to be at its full potential. I was a chef for 15 years and I'm always inspired by things like this, you can always improve on how you make food the best it can be as long as you're paying attention to the variables. That being said, there's nothing better than a slammed together mishmash of killer tasting grub from a roadside taco truck or gyro shack, but I do appreciate the dedication that goes into precise cooking such as this👌
Finally a chef that adds the flour to the roux straight, and not little by litlle :)
Caramelisation is important, such as muscade/nutmeg or "fond de veau".
Never stopping striiring is also mandatory.
I'm so pleased to see this recipy been done the same way as my grand mother and my mother does it :))
Thanks for all the tips and respect for this glorious recipy ^^
Do you mean 'adds the milk'?
Muchísimas gracias por compartir estas recetas, muy generoso. 🙏
Magnifique merci pour cette belle leçon !
Chef Sperandio è sicuramente una delle persone più preparate, forse il più a livello di salse madri ed è l’unico che nomina sempre un certo “Escoffier”
Mito
Eh beh lui lavora in francia
Escoffier e il profeta della cucina francese, penso che tu lo sappia visto il commento
Scusa perché prima dice di alternare latte freddo con rum caldo, ma poi dice di mettere il latte caldo col rum caldo?
Love the classic mother sauces, essential for French cooking and the history and genealogy is fascinating, from Carême, Escoffier to the countless derivative sources, it's a great way to trace your way along the path of French culinary history. Great to have such details videos for each sauce individually, from such an accomplished and passionate chef - an invaluable resource to have available freely online.
It was orinally an Italian recipe, called "salsa colla", as many other things in France
@@keyos1955 XD always complaning, stop to cry and stop to think you re the center of the world
@@keyos1955 This is a great point though I'm not sure how similar the salsa colla sauce was in its preparation, I'd be very interested to see an original Tuscan recipe. But fighting over Italian vs French vs etc cuisine is pointless, it's much better to see chefs of different cultures influence each other (no idea what the above commenter is so upset about) - videos on this channel highlight that very well! I'm British, and arguably our most significant "British" chef of the past few decades Fergus Henderson feels very inspired by the best aspects of both French and Italian cuisine. I will happily defend the quality of contemporary British cuisine whilst acknowledging its roots in French technique and Italian simplicity and respect for ingredient
@@jermr8311 You look the one who is complaining over facts
@@keyos1955 Two countries sharing a border, under the same rules for centuries, with a lot of exchange later. It's normal the food is very similar... It doesn t mean someone stole the other. This is just a normal exchange....
beautiful explanation and demonstration. just the right balance of references to classic Escoffier technique and modern technique in practice.
What a pleasure to watch a real chef doing my fav recipe!!! ❤
Che classe chef Sperandio! Bravissima anche la pasticcera.
This video was most instructive. I can't wait to make the microbrunch myself.
Wow, I have been educated in the french kitchen (swedish interpretation) and this is taking me back to the times I went into the school kitchen and met the Grandmaster Chef and was put to peel potatoes because I was too nervous to start Cooking directly and had to adapt to the kitchen a while. That is the level of this young chef, a real teacher in the culinary art.
Yes, fantastic, and a great inspiration and reminder of how crucial and subtle the basics actually are.
tanta tanta roba!!!!!!!!!!!!!!!!!!!!!!
peccato si possa mettere solamente 1 like
Bravo ! Merci beaucoup ! C’est très inspiré et très inspirant
Esaustivo in modo capillare, senza sofismi e preciso in tutti i passaggi . Direi veramente senza parole. Grazie
Il soufflé è magrinifique
These videos are so so beautiful! 😍😍😍
Che meraviglia, grazie chef Sperandio! Vogliamo più video, mi ha appassionato tantissimo!
Beautiful!....such superb technique...thank you for all the tips! 🤗...gracie mille!🤗
Questi video didattici sono eccezionali
Uno Chef assurdo, un locale assurdo, altissima qualità sia per quello che riguarda la struttura dove lavorano sia per quello che porta questo canale su YT. Mi manca tanto la Francia!
Grazie per questi video.
This is an exquisite cooking show. Thank you immensely.
Bravo, très belle vidéo, précision, savoir faire, bienveillance...super!👍🏻
TOP ASSOLUTO
Perfeto 👍🏻
Magnifico e molto utile .
Grazie e aspetto nuovi video
Thanks alot for sharing this amazing tutorial video ❤
This is absolutely Art. Esto es absolutamente Arte. Isso é absolutamente arte. Questa è assolutamente arte. C'est absolument de l'art.
No it s just a bachamel, very easy
@@Joe-ee6no you missed the point
@@NC-qc7wd So easy bechamel
Piękny przepis, wykorzystam go w swojej kuchni. Pozdrawiam serdecznie z Polski
Questo video è pura poesia.
Grazie chef.
Absolutely beautiful, exquisite explanation
Thank you for sharing
Video molto molto appassionante ed elegante
Che canale fantastico
What a great teacher. I'm a good home cook, not great, but I have always devoured cooking shows as they are so relaxing to me. A few of the good ones inspire me to enjoy the process of cooking more and to try things with a passion for the end result. This is one such channel.
Looks beautiful, and I'm sure it tastes great too. Watching the video I can almost feel the textures...
Thank you for this thorough explanation 🙏
Thank you chef for your excellent teaching and presentation’s. I learned so much and am anticipating trying these sauces👍♥️🇺🇸
Spettacolo come sempre, miglior canale di cucina in assoluto ❤️
πορνοσεξβιντεο
😑😐😁😀😃γαμησιακαιχυσιμοστομουνινκαυλεςσελεωφοριοτα καθημερινά νέα
πορνοσεξ
Τώρα μπορείτε να μεταφράσ ετε εικόνες!γαμησιακαιχυσιμοστομουνινκαυλεςσελεωφοριοειτσοο τσοντα
J'ai tellement envie d'aller manger au Taillevent maintenant !
moi aussie!
@@ilmelangolo par contre y a souvent un abruti, un certain Lille Petrole, qui mange la-bas; pas hate de le croiser...
@@EllisBoydRedding Quelle dégoût!!!! Là bas aussi?!? A-t-il payé l'addition au moins? Nous connaissons bien cette atroce individu... Il a aussi un très faible hygiène intime...
La classe e L esperienza in cucina ! Non aggiungo altro Rimango in attesa di un novo video con impazienza e gratitudine 🙏
This looks so good it makes me almost want to cry. Thank you for being such a wonderful chef!!
Interessantissima la parte sul soufflé. Sarebbe bello avere un video dedicato specificatamente a lui.
mi pare obbligatorio un episodio nella pasticceria del Taillevent
Magnifique! Excellent video! Thank you so much chef!✴🌟
Thank you very much! Such content I've searched for years! I like when cooking is explained from science point of view, so we can understand how temperature, protein might work in this or that conditions. Bravo!