Ce mec est trop sérieux ma parole...Le ris de veau est une des plus grandes merveilles gastronomiques qui soient. Je trouve que le romarin se marie très bien avec pendant la cuisson. J'adore le soin accordé à la préparation des légumes, ça fait vraiment envie.
That is just sublime and makes me miss my favorite little French restaurant that closed. They, too, had heavenly sweetbreads. Thank you for a peek into that complicated process!
In the Mediterranean, sweet breads were taken from the pancreas of sheep. A French dish had the (thymus) sweet breads passed through a skewer, seared and finished with Pernod (fortified wine) buerre blanc sauce. A very under appreciated and underutilised part of the animal. Grownups must get over their childhood food phobias lol
I gotta admit, it looked REALLY tasty when it was done cooking, like bite sized chicken. I think for meat, the trick is to not tell people what part of the animal it is and let the final cooked dish do the talking. If they really like it, then let them get the part they need from the butcher. But the other side of it is a combination of difficulty to cook/prepare and the final texture. I will never lke tenderloins cause I don't like meat that's really soggy and goopy and "easy to swallow". I prefer meat that you can really tear into and prefer them overcooked a bit so they have texture, not biting into something that tastes raw and is too juicy from the meat itself. Everyone has different tastes, but a really good chef like Bruno knows how to make something in a way that fits ANYONE's pallet and not doing the "You have to eat it raw cause that's the only way to enjoy it" like most youtube chefs do. You can tell he's a restaurant owner cause when cooking for other people, you have to factor in thier tastes and limitations and understand that it's not always social stigma that's why people prefer things cooked all the way through. in fact, a restaurant that considers "Well done" as "eating shoe leather" will not see a dime from me, cause a GOOD restaurant knows "well done" just means cook it on low for a longer period of time to get that earthy charred flavor through the whole meat (like ground beef), and respects the fact that not everyone enjoys the iron-like taste of blood when biting down. I'd happily try these things. I don't care if they're pancreas. but I don't think I'd eat a fried eyeball if it looked like an eye. Just put it in the food processor and ground it up and it'll probably be more appetizing.
Butchers in ethnic pockets might have sweetbreads readily available or could order them for you. Greek butcher shops will deffo have offal available during orthodox Holy Week - as they (the sweetbreads) are a part of a medley of offal eaten upon return from midnight mass on early morning Easter Sunday
Jadis les petits enfants carburaient à la cervelle d'agneau... Je vais garder les trucs concernant les légumes pour moi parce que jamais mes copines vegans n'accepteront de regarder la vidéo 😂😂😂
French cuisine: 36000 ingredients, 45000 sauces, 55000 hours of preparation, 89000 hours of work, 3 million dishes and pans to wash 🦨 Italian cuisine: 3 fresh ingredients taken from the supermarket, 15 minutes cooked and eaten 😏
Je pense que peu de gens doivent réaliser à quel point c'est rare et précieux une vidéo sur le Ris de veau d'une telle qualité.
One of the top 20 bistro french recipes.
Ce mec est trop sérieux ma parole...Le ris de veau est une des plus grandes merveilles gastronomiques qui soient. Je trouve que le romarin se marie très bien avec pendant la cuisson. J'adore le soin accordé à la préparation des légumes, ça fait vraiment envie.
That is just sublime and makes me miss my favorite little French restaurant that closed. They, too, had heavenly sweetbreads. Thank you for a peek into that complicated process!
In the Mediterranean, sweet breads were taken from the pancreas of sheep. A French dish had the (thymus) sweet breads passed through a skewer, seared and finished with Pernod (fortified wine) buerre blanc sauce. A very under appreciated and underutilised part of the animal. Grownups must get over their childhood food phobias lol
I gotta admit, it looked REALLY tasty when it was done cooking, like bite sized chicken. I think for meat, the trick is to not tell people what part of the animal it is and let the final cooked dish do the talking. If they really like it, then let them get the part they need from the butcher. But the other side of it is a combination of difficulty to cook/prepare and the final texture. I will never lke tenderloins cause I don't like meat that's really soggy and goopy and "easy to swallow". I prefer meat that you can really tear into and prefer them overcooked a bit so they have texture, not biting into something that tastes raw and is too juicy from the meat itself. Everyone has different tastes, but a really good chef like Bruno knows how to make something in a way that fits ANYONE's pallet and not doing the "You have to eat it raw cause that's the only way to enjoy it" like most youtube chefs do. You can tell he's a restaurant owner cause when cooking for other people, you have to factor in thier tastes and limitations and understand that it's not always social stigma that's why people prefer things cooked all the way through. in fact, a restaurant that considers "Well done" as "eating shoe leather" will not see a dime from me, cause a GOOD restaurant knows "well done" just means cook it on low for a longer period of time to get that earthy charred flavor through the whole meat (like ground beef), and respects the fact that not everyone enjoys the iron-like taste of blood when biting down.
I'd happily try these things. I don't care if they're pancreas. but I don't think I'd eat a fried eyeball if it looked like an eye. Just put it in the food processor and ground it up and it'll probably be more appetizing.
Wow, my word, never heard of sweetbreads till today!🤯
Finally I get to see what Dr Lecter served his guests
I can't imagine food getting any better than this. This is Michelin star material.
Needs more fava beans and a nice chianti
The longer videos are a treat i didn't know I wanted
The plating is incredible!
Bruno, you have to try "mollejas asadas" from an Argentinian/Uruguayan restaurant
Beautiful, last time I prepared salsify was with coquilles, this combination with ris also looks amazing. Merci chef!
Can't stop admiring your knowledge and skills! Awesomeness!
Another excellent video. Well deserved 1 million subs
I was today years old when I learned about Sweetbreads, very interesting! I look forward to the day I can try some.
excellent Bruno - thank you!
Je vais tenter le deuxième.
Bread made of meat? As a Texan, I salute you!
What a great and tasty dish, thanks Bruno
Love sweetbreads thanks needed this recipe
I really missed this longer videos, hope you'll release more of them in the future!!😮
I like the long video! So many more details.
Amazing.
Very classy Chef!
oh heck yes. Not sure are the sweetbreads, they might be hard to find
Butchers in ethnic pockets might have sweetbreads readily available or could order them for you. Greek butcher shops will deffo have offal available during orthodox Holy Week - as they (the sweetbreads) are a part of a medley of offal eaten upon return from midnight mass on early morning Easter Sunday
Here in US? Are you back?
Jadis les petits enfants carburaient à la cervelle d'agneau... Je vais garder les trucs concernant les légumes pour moi parce que jamais mes copines vegans n'accepteront de regarder la vidéo 😂😂😂
Ah les vegans.. quand ils auront vraiment faim, ils boufferont leur ptis lapin 🐰
Wait, are you back at your house?
French cuisine: 36000 ingredients, 45000 sauces, 55000 hours of preparation, 89000 hours of work, 3 million dishes and pans to wash 🦨
Italian cuisine: 3 fresh ingredients taken from the supermarket, 15 minutes cooked and eaten 😏
True. But you can't eat pasta and pizza every day 🙃
@@BrunoAlbouze Bruno! Je rigolais! Je suis l'un de vos plus grands admirateurs ! 🤗💙🤍❤
YES!
👍👍
heaven
no, no not for me .....😮
looks offal lol Not a fan of sweetbreads
😋😋😋😋😋😋
rix de veau....bon appetit, dr. lecter.
The first time I heard about sweetbread was when I watched the film "Ratatouille". This recipe looks delicious.