As a Belgian chef, I recognize a true professional in Bruno Albouze and I must say that it is so satisfying to see a properly trained chef on youtube. It is actually quite rare.
The amount of RUclips "chefs" that can't chop / cut properly is extremely painful... I literally have to look away watching them hacking near their fingers... Some of them release multiple videos a week and have extremely large followings... 🙈
Ikr!!! 95% of the RUclips cooks can’t cook. After working in a restaurant, and seeing Bruno’s story, he’s one of the few actual CHEFS on RUclips. In my opinion simply being able to cook does not make you a chef, it makes you a cook. Having the title of chef entails far more work, experience, skill than just being able to cook a meal at home
Hi there, do someone know the brand of his transparent plastic cups, he is using for everything? I know there is a lot on the market, but I want exactly this ones 😅
Why are you not having your own cooking show on the Food Network? I am sick and tired of Chopped and Guy Fierri’s shows…Hello Food Network! You need to showcase Bruno’s cooking skills on primetime . He is simply awesome. 👍👍👍
Wow Bruno So many “chefs “ make steak But your touch is unique Some day what I am saying will be true: you will be ” the Judge “ in master chef show And when this happens, you will make a revolution in this field I think not everyone deserves the word “chef “ But you, definitely deserves to be “chef “ Greetings from Tbilisi
Hey Bruno, I have been fortunate enough to see your journey from way early on. I think my first video of yours I watched was the forbidden rice strudel, time flies! I just wanted to to express my gratitude and respect for the Quality of your Content. I was able to grow as a chef tremendously over the past 10 years because of all the techniques you showed me ! From day 1 you gave it everything you’ve got. Now I look and see you are close to the million subscriber Milestone and I am happy that even more people can benefit from your love for cooking. Thank you for this great channel, whenever I want to try to cook something new I search it for inspiration and guidance.
It hurts me all the time... I have been watching his Channel for 6 years... I always wondered the same.... he is actually presenting really technical and professional skills and technique here... yet the social media like Nick Giovanni's shit and other tiktok cooks' shit...
@@ccoc8764 majority of viewers are 9-15 year olds, so they don't appreciate Bruno as much as those who are really into cooking. Plus youtube management are complete morons
I love that you show such detail in your knowledge that you specify Savoyard instead of Dauphinoise. I've been enjoying your channel for ages and still do. I hope you are having the success you want with this channel. You fully deserve it.
Unpopular opinon : I think it's a very overated cut. It's tender, but the flavor is mild. I prefer a stronger beef flavor for my steaks, so I gravitate towards other cuts.
@@RamonX69 It depends on the quality of the beef i'd say. I don't need my steak to be fatty. As long as the flavor is good and the texture tender, any steak can be a great experience.
You’ve given us the 4-course dinner: asparagus soup with the ribeye, out of this world sauce, potatoes gratin and asparagus. Can’t wait to make it!!! Will have to pair with one of your outstanding desserts too! Maybe your opera cake. Thank you for sharing your amazing talent! Can’t wait to get more info about your cooking classes too.
I made this a week ago but with green beans instead of asparagus. Anyway the peppercorn sauce and Savoyard Potatoes were amazing and really easy to be honest. Fantastic, thanks Bruno.
I know. I have bought a few of them. He has a Pastry Master Class in development, which I'm thrilled about. Yes, he is a mad genius. He has a video, oh, years back now, where he poaches an egg (soft yoke), then he rolls it in bread crumbs and fries it in melted butter. It took me a few tries, but I finally managed it. Insanely good. Who has time to take a picture of an egg to post? Eat it while its hot!
Bruno Albouze no longer cooks, it's Art on the plate. He is the Leonardo da Vinci of the stoves, and before tasting his creations, you must admire them as a masterpiece.
On aimerait être à la place de la gousse d'ail !! (être effilée avec tant de dextérité ...) - le cognac dans cette sauce : une tuerie ! - bon ben j'ai toujours eu faux en mettant du poivre SUR la viande - merci la leçon - (mais j'aurai jamais les mêmes couteaux non plus , grrr.)
I wish my French husband can have a sexy accent like this chef even he can't cook at all! I'm the one who is foreigner learning to cook French food for him as we're not live in France and he misses all good homecook French foods...Merci beaucoup Chef Bruno! You're the best chef ever i've discovered! You're my inspiration to learn French's cooking!
Amazing! I wish I could eat that from your hands but I live so far away, in Greece. I don't have all that equipment to make it myself, but I'll try. What impressed me most is that you only fry the meat, you don't put it in the oven at all!
I have some hanger steaks in the fridge I may have to make this sauce for for tomorrow's dinner. Was already planning gratin potatoes. I think I'm going to do haricot verts instead of asparagus though.
I have made a dozen different recipes by Chef Bruno. This guy is the freakin bombe! Yeah, it helps to have some basic knowledge in the kitchen and if you speak a little French, it makes it easier to understand him. But OH MY GOODNESS, I challenge anyone to actually make ANYTHING he posts and tell me it isn't MICHELIN level quality at home. My final meal will be the Bruno Albouze Steak Au Poivre with the Paris-Brest for desert!
Steak au Poivre Is my favorite meal in a good restaurant. I still daydream about a meal which I had Steak au Poivre with a very intense cognac flavor paired with blue cheese rösti, and as I'm typing it my mouth is watering and I just had dinner
Chef albouze .. I admire your art for eating. I am interested in watching your videos every time. Which pots and pans do you use? I want to buy good ones
We need more of those salty recipes. Can you please make some for the barbecue now that the summer is here? Not complicated please; something that works for for those like me who like simple but stylish stuff.
Butter gives better flavour, but it is burning after few minutes on the pan, that's why he is using it only at the end of cooking his meat. For the sauce is using it to bring more creaminess.
As a Belgian chef, I recognize a true professional in Bruno Albouze and I must say that it is so satisfying to see a properly trained chef on youtube. It is actually quite rare.
Yep.
The amount of RUclips "chefs" that can't chop / cut properly is extremely painful... I literally have to look away watching them hacking near their fingers... Some of them release multiple videos a week and have extremely large followings... 🙈
Ikr!!! 95% of the RUclips cooks can’t cook. After working in a restaurant, and seeing Bruno’s story, he’s one of the few actual CHEFS on RUclips. In my opinion simply being able to cook does not make you a chef, it makes you a cook. Having the title of chef entails far more work, experience, skill than just being able to cook a meal at home
@@yuhboris304 Also Jules Cooking
Hi there, do someone know the brand of his transparent plastic cups, he is using for everything? I know there is a lot on the market, but I want exactly this ones 😅
Why are you not having your own cooking show on the Food Network? I am sick and tired of Chopped and Guy Fierri’s shows…Hello Food Network! You need to showcase Bruno’s cooking skills on primetime . He is simply awesome. 👍👍👍
Good god. This man makes everything look like it came from a Michelin star restaurant.
Because he us professional chef not just like some youtubers
because he literally used to cook for michelin star restaurants
He's a Michelin Star chef so...
"Nothing gets wasted" I LOVE YOU!!!
Wow Bruno
So many “chefs “ make steak
But your touch is unique
Some day what I am saying will be true: you will be ” the Judge “ in master chef show
And when this happens, you will make a revolution in this field
I think not everyone deserves the word “chef “
But you, definitely deserves to be “chef “
Greetings from Tbilisi
Hopefully he’s in America or Canada masterchefs, all those judges but Ramsey are assholes for no reason, this guy seems nice
watching Bruno is like reading poems. he is a poet in the kitchen whose words are fresh ingredients.
Hey Bruno, I have been fortunate enough to see your journey from way early on.
I think my first video of yours I watched was the forbidden rice strudel, time flies! I just wanted to to express my gratitude and respect for the Quality of your Content.
I was able to grow as a chef tremendously over the past 10 years because of all the techniques you showed me ! From day 1 you gave it everything you’ve got.
Now I look and see you are close to the million subscriber Milestone and I am happy that even more people can benefit from your love for cooking.
Thank you for this great channel, whenever I want to try to cook something new I search it for inspiration and guidance.
der wendler?!
I have NO FREAKING IDEA how you have less than a million followers!
I DUCKING love you
It hurts me all the time... I have been watching his Channel for 6 years... I always wondered the same.... he is actually presenting really technical and professional skills and technique here... yet the social media like Nick Giovanni's shit and other tiktok cooks' shit...
@@ccoc8764 majority of viewers are 9-15 year olds, so they don't appreciate Bruno as much as those who are really into cooking. Plus youtube management are complete morons
I love that you show such detail in your knowledge that you specify Savoyard instead of Dauphinoise. I've been enjoying your channel for ages and still do. I hope you are having the success you want with this channel. You fully deserve it.
No better beef cut than ribeye. And that sauce looks divine.
Unpopular opinon : I think it's a very overated cut. It's tender, but the flavor is mild.
I prefer a stronger beef flavor for my steaks, so I gravitate towards other cuts.
@@Kavriel flavour is mild? on ribeye?? never heard that before...
@@bartelR It's subjective my dude. I prefer a hanger steak, a picanha, a filet mignon, or a bavette.
@@Kavriel picanha of course, but you prefer a filet which has no fat over a ribeye??🤔🤔
@@RamonX69 It depends on the quality of the beef i'd say. I don't need my steak to be fatty. As long as the flavor is good and the texture tender, any steak can be a great experience.
You’ve given us the 4-course dinner: asparagus soup with the ribeye, out of this world sauce, potatoes gratin and asparagus. Can’t wait to make it!!! Will have to pair with one of your outstanding desserts too! Maybe your opera cake. Thank you for sharing your amazing talent! Can’t wait to get more info about your cooking classes too.
Bruno….i follow a lot of food RUclipsrs but you are the BEST!
Sensational cooking, even more sensational pronunciation of “centimetres”
I made this a week ago but with green beans instead of asparagus. Anyway the peppercorn sauce and Savoyard Potatoes were amazing and really easy to be honest. Fantastic, thanks Bruno.
Voilà ce que j'appelle un flambage avec une dose de Cognac "à la Maïté". Superbe plat en tout cas.
Send Bruno some paper or buy a recipe, this guy is fantastic.
Or watch the ad on his YT channel
I know. I have bought a few of them. He has a Pastry Master Class in development, which I'm thrilled about. Yes, he is a mad genius. He has a video, oh, years back now, where he poaches an egg (soft yoke), then he rolls it in bread crumbs and fries it in melted butter. It took me a few tries, but I finally managed it. Insanely good. Who has time to take a picture of an egg to post? Eat it while its hot!
Question, can you see his t-shirt merchandise links below his video? I think there might be some kind of funkiness with my browser....
Bruno never disappoints
I really love you cooking channel. Thank you for sharing this wonderful recipe
Everything he does looks amazing. Master chef!!
Bruno il miglior maestro ! Competenza e simpatia ineguagliabile , grazie per questi video !!!
J'ai testé ce gratin de Bruno Labouze, un régal!
You are a true professional! Even when there is no appetite, your dishes are hungry!
So wonderful. Such brilliant art. You are surely inspiring many future artists! Please keep it up!
Chef Bruno has the best voice. He could easily work at Audible for a second career.
voice porn.
Un regal comme toujours chef. Merci!
Bruno Albouze no longer cooks, it's Art on the plate. He is the Leonardo da Vinci of the stoves, and before tasting his creations, you must admire them as a masterpiece.
On aimerait être à la place de la gousse d'ail !! (être effilée avec tant de dextérité ...) - le cognac dans cette sauce : une tuerie ! -
bon ben j'ai toujours eu faux en mettant du poivre SUR la viande - merci la leçon - (mais j'aurai jamais les mêmes couteaux non plus , grrr.)
I wish my French husband can have a sexy accent like this chef even he can't cook at all! I'm the one who is foreigner learning to cook French food for him as we're not live in France and he misses all good homecook French foods...Merci beaucoup Chef Bruno! You're the best chef ever i've discovered! You're my inspiration to learn French's cooking!
You're spoiling us with so much recipes! Keep doing it please because I love them 😊
Amazing! I wish I could eat that from your hands but I live so far away, in Greece. I don't have all that equipment to make it myself, but I'll try. What impressed me most is that you only fry the meat, you don't put it in the oven at all!
Bruno, cela me réjouis de voir ta chaine RUclips grandir tu le mérites amplement. Salutations de Belgique.
I have some hanger steaks in the fridge I may have to make this sauce for for tomorrow's dinner. Was already planning gratin potatoes. I think I'm going to do haricot verts instead of asparagus though.
Green beans.
I have been following for years now and still the most underrated RUclips channel ever
Look fantastic, from Chile
Bien joué Bruno ! On est les meilleurs;)
Legit french chef, amazing! I'd really love to make this someday!
It smells and tastes through the screen. Fascinating
This was advanced cooking at its best! Famished.
The best steak with chef Bruno videos....
OMG these dish are so mouthwatering. Definitely going to make it on New Year eve. Thank you for sharing this amazing recipes
Merci Bruno j'ai cuisiné selon ta recette, tu es le meilleur
Love his facial expression when he take the first bite.
I LOVE my food and thoroughly enjoy cooking which has been a passion for decades ... but I’m not going to lie ... you’re quite an inspiration 😋🥂😂
This is scrumptious. It is a much better version than the recipe I use. Green peppercorns are a rarity in this area, but this recipe is GREAT!
I have steak in the refrigerator and tomorrow is the day i use this recipe 😋 thank you chef
I have made a dozen different recipes by Chef Bruno. This guy is the freakin bombe! Yeah, it helps to have some basic knowledge in the kitchen and if you speak a little French, it makes it easier to understand him. But OH MY GOODNESS, I challenge anyone to actually make ANYTHING he posts and tell me it isn't MICHELIN level quality at home. My final meal will be the Bruno Albouze Steak Au Poivre with the Paris-Brest for desert!
Steak au Poivre Is my favorite meal in a good restaurant. I still daydream about a meal which I had Steak au Poivre with a very intense cognac flavor paired with blue cheese rösti, and as I'm typing it my mouth is watering and I just had dinner
Looks excellent, like always Bruno
Bonjour Bruno, how do you call the technique where you scrape the knife on the garlic? I couldn’t find it online. Merci et bravo!
Well executed Chef.Excellent choice,job well done
I like this bloke, knows what he is talking about
I made this dish. Very good.
He is a great cook, should be cooking for royals
Can you do a review on the dalstrong pan that you used? Thanks
I havent watch one of your vids in ages. That was a great one !! Thanks chef 👍
Chef albouze .. I admire your art for eating. I am interested in watching your videos every time. Which pots and pans do you use? I want to buy good ones
I used to work at a country club and they made this regularly.
Parfait!
Chef bruno you are the best
If you follow his lessons you can open a restaurant and be successful
Please explain how you eat those peppercorns. The dish is gorgeous.
After watching yours video i think we should move on non-veg as we r pure vegetarian. I love urs dishes making n so simplicity way.
Specially because meat or other animal proteins are necessary to assimilate the vegetables and not spoil our body
We need more of those salty recipes. Can you please make some for the barbecue now that the summer is here? Not complicated please; something that works for for those like me who like simple but stylish stuff.
Oh my God , Chef you make me hungry. Thank you so much.
So beautiful visualization!
LoL y'a longtemps que les steaks de bistro ne sont plus des entrecôtes de 2cm d'épaisseur 😉 Sinon encore meilleur avec des tournedos... 😍
C'est claire... la viande est passé au laminoir maintenant 🙄 A la maison?.. ya pas d'arnaque 😋
Bruno everytime I looked at every video I get so hungry. How do you manage to do that hahah Looks delicious !! Bone appetit 🍰☕😉😄
This is amazing.
Incredible meal.
You need a rest Bruno, this video is a little too professional for me, love when you bring your own craziness to your food making
JUST 10 OUT OF 10❗👍
potato recipeeeeee! awesome!
Just a question: can I Cook the beef normally in the pan, since I have not got the barbecue? Is it the same? Thank you in advance
Amazing chef!
GANGSTER CHEF BRUNO ALBOUZE DOES IT AGAIN THE MADMAN
I love the technique
Inspiring! I’ll make this when it’s time to impress.
Hi Bruno, was the greenpeppercorns brined from jar or can u use dry peppercorns
my favorite chief 👨🍳👨🍳👨🍳
Heaven
Looks fantastic and delicious ☺️
Thats a lovely knife also.
Stunning, Riveting, Albouze.
Yes, ribeye! So good. Bruno, I wanna see you make the tomahawk.
My favourite sauce for steak is colmans English mustard 😋what's yours??
Are the whole peppercorns hard to chew? Or are they fine to eat hold because they are green peppercorns? Would this work with black pepper corns?
No, easy to chew no worries! Hell no it wouldn't work with black pepper corns... That would taste horrible and also melt your tongue... 🤣
I love it
I love watching this, but jesus the captions though lol
Look so delicious! , thank you chef 👍
Do you have a restaurant in Italy
Do you eat the peppercorns or do you have to fish them out?
Really good cooking chef
I ADORE READING
Delicious Delicious, thank-you Bruno
are the green pepper corns hard? soft? spicy?
soft
Ces bon Bruno, Jespere tu vas bien dans ces temp dificile....Je Tecoute a Montreal. :)
I loved the recipe but it is a SIN to remove all the fat from the edge, that is the best part of the stake.
You are the best
Chef in Africa we use oil instead of Butter, what is the difference, and why do u use oil and butter at the same time when cooking some time????
Butter gives better flavour, but it is burning after few minutes on the pan, that's why he is using it only at the end of cooking his meat. For the sauce is using it to bring more creaminess.
you are the best