Dear Chef Vivien, I would greatly appreciate your expertise in clarifying the distinction between beurre monte and beurre blanc. Despite conducting research on beurre monte, I have encountered numerous references to beurre blanc, leading me to question whether these two sauces are essentially identical. As I am planning to prepare a lobster risotto, I would value your guidance on the most suitable sauce for this dish. Specifically, I intend to poach the lobster and would like to know whether beurre monte or beurre blanc would be the more appropriate choice. Thank you for your time and consideration.
The only difference is that beurre monté is more neutral, for example no wine. For lobster risotto you can make beurre blanc just replacing wine with a bit of orange juice
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Thank you my Chef, you inspire all of us.
Here we are, my favorite chef is here!
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Thank you!
Dear Chef Vivien,
I would greatly appreciate your expertise in clarifying the distinction between beurre monte and beurre blanc. Despite conducting research on beurre monte, I have encountered numerous references to beurre blanc, leading me to question whether these two sauces are essentially identical.
As I am planning to prepare a lobster risotto, I would value your guidance on the most suitable sauce for this dish. Specifically, I intend to poach the lobster and would like to know whether beurre monte or beurre blanc would be the more appropriate choice.
Thank you for your time and consideration.
The only difference is that beurre monté is more neutral, for example no wine. For lobster risotto you can make beurre blanc just replacing wine with a bit of orange juice
@@chefvivienENG thank you chef
Chef Vivien, votre accent et élocution sont affreux. Mettez un sous titrage. Merci
Not True. He is comfortably intelligible, which is most important.
Please disregard his comment, Chef Vivien. We all clearly understood your point in the video.