Stephanie started with a handmade table, grill, and cooking utensils for you. Now that you have a roof, watch out. I see a 20 price dinner set in your future. ❤
Dan, if you come and visit us, you will be allowed to use them! That said, knowing your skills, you probably already reproduced exact copies in your own Kiln!
Nah, Dan's probably only just laying the concrete base for his kiln. He's playing for time because he knows that the minute his china pantry is finished, I'll give him a ton of hand wash only porcelain and crystal @@HowToRenovateAChateau
@@srcarranza me too........there is something very eccentric and humorous. especially Philipe.....very dry German!......all my friends are German........I am British!
This was a nice Sunday afternoon vlog. It made me smile to enjoy as you prepare to host your friends. Anna, you have no idea as to how fortunate you are to have a chef in your kitchen. The dinner must have been divine!
It makes me nervous when things are so clean & efficient ...I guess that's the 'bohemian' in me. I like a 'lived-in' house with lots of interesting people coming & going (not noisy), a sense of history, mystery, hidden nooks & crannies, and evidence of generations who have lived before. It adds interest & layers when there are antiques from Aunt Fanny who had to sell the gold mines in the Great Depression to make ends meet ...but couldn't bear to part with choice pieces of art & furniture ..also things picked up from travels domestic & abroad (especially Asian/Chinese, Thai & Indonesian/Balinese art & antiques)...those kinds of things. But Anna is a designer, so I forgive her etiquette of clean perfection. Besides I adore her artistic sense & her wallpaper ...and they are such a charming couple ...it makes up for their perfection. @@SchalkP100
Just a clarification for viewers: the salt MUST be coarse salt, NOT fine salt (that will ruin it!) The fish will not taste salty if done correct, but very clean and natural. ❤
The OG of the chateauverse were the Strawbridges and their television show which evolved into Chateau DIY. This encouraged chateaux owners to create online vlogs as a income source as DIY doesn’t pay for appearing on it. Anna and Phillip have shown the most savvy by diversifying their revenue streams.
As a German it is so funny, when Philip speaks German out of the blue. My brain always needs a moment to process that I just heard German in the middle of an English sentence 🤣 Love it
Yea and Phillip's pronouncing of german words ist very good, italian and french also. Ich liebe Euren vlog, sehr nette, kreative und fleißige Familie🥰Thank you.
The first crepe tends to not work because most people a)dont heat the pan long enough before putting the batter in and b) most people don’t cook crepes or pancakes long enough. You need to cook the first side long enough that the batter is completely dry and bubbles form and pop, then it’s ready to turn over and should turn with ease.
the transition to the squarespace ad is very smooth haha. the pears look great! so are the beautiful flowers and the grounds of the chateau. As always, a great episode
Anna and Phillip without doubt have created the most inspiring rooms with impeccable good taste on every occasion. What they both do is consistently elegant, outstanding and charming. The wallpapers are utterly glorious - love the passionfruit ones. And I think Phillip's sense of humour is so much fun. He is indeed blessed that he chose Anna as his life partner.
It is true that the first crepe is not as pretty as the others - I just figured it was because I melted the butter in that pan and hence, the first crepe is “fried”… I have the same issue with my Pizzelle maker🤦♀️
Hi guys, loved your video. The first crepe or pancake must have minimal oil. Add a splash and wipe 95% off. That’s why the second one is always better because most people add too much oil to the first and by the time you make the second it’s perfect temperature and lightly oiled pan. Hope that helps. Your channels not only help chateau owners but also many renovation channels like ours in France
Coucou Philip! My wife Mireille was shocked that you put the oysters in the fridge. Apparently you should not do this. However she love the part " I left it hoping my wife would take care of it, but she did not" and also "I do not want to sleep on the sofa". She made me watch twice this part. There must be a message ?
That was fun.The fresh cut branches with flowers was so pretty.I live in Wisconsin and it is snowing.Mother nature doesn't want to let go of winter yet.
Our crocuses, daffodils, tulips, and forsythia have all bloomed in Oklahoma for several weeks & some are already fading in Oklahoma.... but my Irises are suffering from a sudden cold snap.
Please never do the crêpe flambée under the kitchen hood. I am the daughter of a fireman and I know this is a very good way to start a fire if the flames go a bit too high and reach the hood. Well happy this time nothing bad happens, but something important to know ;-)
As well as a fire extinguisher in one's kitchen ...there are also large fireproof cloths that can be thrown over kitchen/stove top fires to douse them immediately ...starves them of oxygen.
Well done on the choice of your Philip Anna!! He can do everything and is amusing as well, you compliment each other so perfectly. And of course you are so talented in so many ways. 💐💙💖
I have a little tip for the pancakes. I always try the heat of the pan with a little of the batter to save a hole pancake from being lost from the batch. ☺️
Anna, for your crêpes, you need a Crépière (a flat fry pan) and a flat palette (Wooden spoon) to turn them. Philipp might know :) And for the first crêpe, your pan must be very very hot (that's the secret).
If you guys want to try another dessert from Normandy (my dad used to make that for us as kids and I LOVED it but only discovered when I was an adult that it was a Normandy thing x)), look up "Bourdelot" (I think it's also called Bourdélot in Jersey). It's really simple and so good. You basically peal an apple, remove the core, put it on a square of puff pastry. Then you put some sugar and butter in the core/on top, you can also add Calvados (and sometimes we also made it with a square of dark chocolate). You close the puff pastry around the apple, put some egg yolk to make the pastry golden and put it in the oven. You can eat it as is or with some cream or ice-cream.
Ironically 'meaty' is the correct term for the oysters, in other words full bodied. absolutely no slime yukky word for food, oyster liquor is the term.
What a lovely, lovely evening! The food looked delicious and the crepes as well. I enjoy making them fairly often and consider the first crepe as my “practice” one. Glad you all enjoyed the evening. ❤
So funny that Ana is so impressed by Philippe flambing the crêpes!! Not very British right? You are adorable! Thank you for sharing that lovely dinner with us! ❤
Wishing you would put something soft in your kitchen to absorb the echo - maybe a carpet underneath the table? Window treatments? The renovations look fantastic
I love French cooking. I think Butter is in every dish. Your crepes looked amazing! The girls are getting so tall, they grow up too fast. Loved this video so much!!
I LOVED the bit of Mozart playing as Stephanie and Phillip arrived in the dark. Somehow it evoked a wistful time several centuries in the past when chatelaines must have travelled to each other's houses for a party in the evening ...arriving in their carriages.
Very nice visit, and even better you got Phillip to weed around the plants, plus cook part of the dinner. Keep him working Anna, he’s much less trouble that way 😂😂❤❤
Olá querida Anna e Phillip. Meu nome é Sonia Fryga. Moro no Rio Grande do Sul, São Jerônimo, Brasil. Comecei a assitir os vídeos de Vcs essa semana. Estou encantada com a reforma que Vc fizeram no Chateau. O que é a cozinha de Vcs????Ficou maravilhosa. Que lugar lindo que fica esse Château. Quantas histórias vividas nessa Chateau .....de quando foi construído....gostaria de saber qual a data da construção dessa obra? Me inscrevi no canal de Vcs. A família de vcs é linda.Meus parabéns por Vcs terem tido essa iniciativa de comprar e reformar. É um lugar mágico. Nunca vou parar de ver os vídeos de Vcs. Um dia eu sonho em poder ir a França e se puder fazer uma visita no Castelo de Vcs. Um grande abraço.
It’s really easy to turn the crepes with your fingers! Just wait till they’re ready to turn, loosen the edges with a spatula then pick it up gently and turn over! 💖
Another way to cook fish with a salt crust is to whisk up egg whites as if you were going to make a meringue, but adding salt instead of the sugar. You don't waste as much salt plus, it's easier to remove from the fish once it's cooked.
I always chuckle when the closed captioning doesn't recognize either of your accents and says things like "" I'm serving crap for desert "" and "" the first crap is never good "" instead of crepes,,,,,Just adds another level of humor to your already cheeky vid's....Philip does Anna know your wearing her apron again ? Cheers Cherryl from Canada
Hi just binge watch quite a few episodes as I had got behind I became a Great Grandmother in January & Live just got in the way brilliant work brilliant editing thank you so much for your video's 🤗👍🤗👍⭐⭐⭐⭐⭐🍰☕🌹🌹🌹🌹🍰☕ Love Sue ❤❤❤🇬🇧❤❤❤
E' stato divertente vederti preparare il pesce in crosta sale, avendo ricordi di questo piatto al compleanno cinquantesimo di mio marito qui in Italia. Molto, molto buono! Maria
I'm a new subscriber, I love your Channel. You are both so talented and hard working. P.s. Philip,you should look into voice work on Documentaries. Cheers from over the Pond!
It's childish to compare people ...especially when we can see they are such good friends ...I'm so glad they all have a mutual community of support and regard for one another. There are more than a few chatelaines who 'rise to the top' ...they're all a bit of 'Bob-the-Builder', Julia Child, Martha Stewart ...or the equivalent from each country.
Although not utubers the strawbridges brought chateau ownership to the British public and paid for all their renovations through tv programmes and weddings
It's not often that a genius us multi skilled in many areas. Normally their skills are concentrated in or on one specific thing. To have a skilled electrician and woodworker, with excellent building and gardening skills also be a Michelin star chef, isn't something that happens. To then also be a chiseled Marlboro man with a sensitive and caring personality is something that only happens once every millennium. We'll done Phillip...
The first crêpe is always wonky because it's the DOG CRÊPE ! (Swedish Pancakes are essentially crêpes). All dogs know this! And tbh, they're really yummy bc you've just buttered the pan which you need to do only initially). That's one of my favorite ways to prepare a really fresh and big fish for a crowd! It's SO easy and the salt doesn't make it salty, just perfectly cooked and juicy. I squeeze alot of lemon juice on the salt so it forms a hard crust in the oven, but that does remove the skin, so if you want the skin intact, Philip's way is better. I just spiked my glass of Crémant de Loire with Calvados and its All Your Fault! Nice to see you guys connect again. I follow both your channels and think you're all great, creative people working really hard on your projects and vlogs, all with your own perspectives, talents and personalities. Refreshing to see Stephanie and Philip come to dinner at another Chateau wearing sweaters too (that's not the image we're used to seeing actually ;). I loved seeing more of your grounds!
wow! what flambe skills -- other than that last fireball, looked perfect from the viewers standpoint! Re: the first crepe not coming out well, no scientific knowledge of this, but it seems like the first crepe "seasons" the pan and so the butter residue from the first crepe, combined with the butter of the subsequent crepes makes them turn out better...just a theory! Really enjoy your storytelling.
HI, Don't really know what's going on(bit behind the times ) but it was great. I love the way Anna makes CRAPS for desert. Same last video too? Not sure, but it's funny❤❤
This was so fun because you show that you are like any family preparing for a visit for guests . Everything looked wonderful from the lawn , the beautiful branches Anna placed in the entry hall to the meal you planned .It looked amazing. What a lovely Sunday evening. Your such wonderful hosts and of course congratulations to Stephanie and Philip !🥂
IV not been gifted plates ? What’s a chateau owner got to do to be gifted plates from Stephanie Jarvis? Is it a roof biased gifting ?
😂 oh Dan! You poor thing!
Stephanie started with a handmade table, grill, and cooking utensils for you. Now that you have a roof, watch out. I see a 20 price dinner set in your future. ❤
Dan, if you come and visit us, you will be allowed to use them! That said, knowing your skills, you probably already reproduced exact copies in your own Kiln!
Nah, Dan's probably only just laying the concrete base for his kiln. He's playing for time because he knows that the minute his china pantry is finished, I'll give him a ton of hand wash only porcelain and crystal @@HowToRenovateAChateau
😂😂
this channel might be better than its creators realize, even much better.
I agree.
@@srcarranza me too........there is something very eccentric and humorous. especially Philipe.....very dry German!......all my friends are German........I am British!
This was a nice Sunday afternoon vlog. It made me smile to enjoy as you prepare to host your friends. Anna, you have no idea as to how fortunate you are to have a chef in your kitchen. The dinner must have been divine!
Love your chateau, the clean look gets me.simple but elegant
Best interior of all, it is not cluttered. Well done
It makes me nervous when things are so clean & efficient ...I guess that's the 'bohemian' in me. I like a 'lived-in' house with lots of interesting people coming & going (not noisy), a sense of history, mystery, hidden nooks & crannies, and evidence of generations who have lived before. It adds interest & layers when there are antiques from Aunt Fanny who had to sell the gold mines in the Great Depression to make ends meet ...but couldn't bear to part with choice pieces of art & furniture ..also things picked up from travels domestic & abroad (especially Asian/Chinese, Thai & Indonesian/Balinese art & antiques)...those kinds of things. But Anna is a designer, so I forgive her etiquette of clean perfection. Besides I adore her artistic sense & her wallpaper ...and they are such a charming couple ...it makes up for their perfection. @@SchalkP100
Just a clarification for viewers: the salt MUST be coarse salt, NOT fine salt (that will ruin it!) The fish will not taste salty if done correct, but very clean and natural. ❤
Coarse salt, sure, but why did he add the water? I make this recipe with chicken, but no water.
The OG of the chateauverse were the Strawbridges and their television show which evolved into Chateau DIY. This encouraged chateaux owners to create online vlogs as a income source as DIY doesn’t pay for appearing on it. Anna and Phillip have shown the most savvy by diversifying their revenue streams.
As a German it is so funny, when Philip speaks German out of the blue. My brain always needs a moment to process that I just heard German in the middle of an English sentence 🤣 Love it
Same with the Italian!
Love it, too😂
Yea and Phillip's pronouncing of german words ist very good, italian and french also. Ich liebe Euren vlog, sehr nette, kreative und fleißige Familie🥰Thank you.
A real cook doesn't fear fire, he gleefully employs it when it's needed for a culinary masterpiece.
Great performances in the kitchen!
The first crepe tends to not work because most people a)dont heat the pan long enough before putting the batter in and b) most people don’t cook crepes or pancakes long enough. You need to cook the first side long enough that the batter is completely dry and bubbles form and pop, then it’s ready to turn over and should turn with ease.
Thanks for the tip!
The first crêpe is the dog crêpe. If you have a dog, it's theirs, and they cast a spell on it!
😁
I actually love the first crepe. It's motivation for cooking the next twenty. 😅
@@daisy9910 😂
Whether it's pancakes or crepes, the first one is always garbage in this house too.
the transition to the squarespace ad is very smooth haha. the pears look great! so are the beautiful flowers and the grounds of the chateau. As always, a great episode
The tulips on the kitchen island are gorgeous!
Oh my goodness, you two! Your humor is so fun! Thank you for the videos!
I love, love, love that you're showing us how to cook what you're making. Thanks!
Wow, the big old chestnut tree just looked stunning :)
Great tip
✨Yard home cuisine… beautifully done✨
Anna - that tile wall gets lovelier and lovelier.
You're so calm...I panic as I prepare for guests. Great hosts🤗
I don't know how I found this channel, but it's one of my favorites.
glad you found us! :)
It's great isn't it?! (It's really my fave 🤫😉)
Such gracious hosts.
Anna and Phillip without doubt have created the most inspiring rooms with impeccable good taste on every occasion. What they both do is consistently elegant, outstanding and charming. The wallpapers are utterly glorious - love the passionfruit ones.
And I think Phillip's sense of humour is so much fun. He is indeed blessed that he chose Anna as his life partner.
I was in Hon Fleur last week, and it is a lovely place you live in.
This was the first time we discovered this channel. The music you chose is simply beautiful. Cannot wait to follow you.
Welcome on board :)
The first crepe is called the chefs crepe, you get to eat it when you make the rest.
c'est vrai!
the first crêpe has to be dedicated to the "grêpe-god" - then all the others will come out great 😋
It is true that the first crepe is not as pretty as the others - I just figured it was because I melted the butter in that pan and hence, the first crepe is “fried”… I have the same issue with my Pizzelle maker🤦♀️
It’s the rules…🤷🏼♀️
Hi guys, loved your video. The first crepe or pancake must have minimal oil. Add a splash and wipe 95% off. That’s why the second one is always better because most people add too much oil to the first and by the time you make the second it’s perfect temperature and lightly oiled pan. Hope that helps.
Your channels not only help chateau owners but also many renovation channels like ours in France
Coucou Philip! My wife Mireille was shocked that you put the oysters in the fridge. Apparently you should not do this. However she love the part " I left it hoping my wife would take care of it, but she did not" and also "I do not want to sleep on the sofa". She made me watch twice this part. There must be a message ?
Thanks for the tip!
They’re fine in the fridge. They need air though.
Oysters may be kept in the less cool part of the fridge, in a bowl covered with a cloth. They need to breathe, therefore no plastic bag or so
Great recipies! Thank you. You are wonderful hosts. It's all in the details.
Loved seeing the culinary and floral prep for your visitors. Everything looked wonderful!
Love watching you two cook in the lovely, renovated kitchen! Not only does it look fantastic, but it functions so much better!
Such fun, the crepe looked delicious, the flowers, all of it was special!🌺🌼
That was fun.The fresh cut branches with flowers was so pretty.I live in Wisconsin and it is snowing.Mother nature doesn't want to let go of winter yet.
Me too. Wisconsin. Ugh. The flowers are gorgeous! I have weather envy!
Our crocuses, daffodils, tulips, and forsythia have all bloomed in Oklahoma for several weeks & some are already fading in Oklahoma.... but my Irises are suffering from a sudden cold snap.
What a feast. Everything sounded delicious. Cannot wait to see what the four of you have planned for the 2 days. You are the best hosts.❤
Please never do the crêpe flambée under the kitchen hood. I am the daughter of a fireman and I know this is a very good way to start a fire if the flames go a bit too high and reach the hood. Well happy this time nothing bad happens, but something important to know ;-)
As well as a fire extinguisher in one's kitchen ...there are also large fireproof cloths that can be thrown over kitchen/stove top fires to douse them immediately ...starves them of oxygen.
My thought exactly! Do it over a sink FAR away from any ventilation =)
Well done on the choice of your Philip Anna!! He can do everything and is amusing as well, you compliment each other so perfectly. And of course you are so talented in so many ways. 💐💙💖
I have a little tip for the pancakes. I always try the heat of the pan with a little of the batter to save a hole pancake from being lost from the batch. ☺️
Anna, for your crêpes, you need a Crépière (a flat fry pan) and a flat palette (Wooden spoon) to turn them. Philipp might know :) And for the first crêpe, your pan must be very very hot (that's the secret).
Coming from Stephanie's channel, I love the comments you are making Philip! 😂 may watch also your channel from now on!
If you guys want to try another dessert from Normandy (my dad used to make that for us as kids and I LOVED it but only discovered when I was an adult that it was a Normandy thing x)), look up "Bourdelot" (I think it's also called Bourdélot in Jersey).
It's really simple and so good. You basically peal an apple, remove the core, put it on a square of puff pastry. Then you put some sugar and butter in the core/on top, you can also add Calvados (and sometimes we also made it with a square of dark chocolate). You close the puff pastry around the apple, put some egg yolk to make the pastry golden and put it in the oven.
You can eat it as is or with some cream or ice-cream.
That sounds delicious
*peel
You can also make it with pears and it's called Douillon.
Oh ,I remember making this..never realised it was from Normandy.its lovely 😊
Klasse 😂Ich denke ihr seid beide Perfektionisten.Jeder auf seinem Gebiet.
Ihr seid einfach absolut aussergewöhlich❣️
Flames galore! The food looked great Love that the pears were not boring. The fish looked great. Glad that the four of you got together once more.
Ironically 'meaty' is the correct term for the oysters, in other words full bodied.
absolutely no slime yukky word for food, oyster liquor is the term.
What a lovely, lovely evening! The food looked delicious and the crepes as well. I enjoy making them fairly often and consider the first crepe as my “practice” one. Glad you all enjoyed the evening. ❤
Wow, spring is in bloom there! Lovely.
That tree is lovely. The flowers and your arrangement are so pretty. ❤
Yes it would be lovely to have Michael visit you ❤ Love the crepes!
Nice vlog Anna and Phillip on preparations inside and out! The end with the flambeed crepes was eye opening and scary, but a fun ending to your day!
So funny that Ana is so impressed by Philippe flambing the crêpes!! Not very British right? You are adorable! Thank you for sharing that lovely dinner with us! ❤
So many thanks for sharing, This was just fun. And the food looks so good.
Glad you enjoyed it
Anna & Philip, you were great hosts. I'm sure your lovely guests enjoyed stayng in your beautiful chateau. The food looked yummy.
Wishing you would put something soft in your kitchen to absorb the echo - maybe a carpet underneath the table? Window treatments? The renovations look fantastic
That was such an awesome episode! Thank you!
I love French cooking. I think Butter is in every dish. Your crepes looked amazing! The girls are getting so tall, they grow up too fast. Loved this video so much!!
It looks so peaceful over there. I'd die to have a chateau like that! ❤ Y'all did such a good job!
All your hard work in the garden...and then the guests arrived in full darkness 😂
I think they're spending the night there
I LOVED the bit of Mozart playing as Stephanie and Phillip arrived in the dark. Somehow it evoked a wistful time several centuries in the past when chatelaines must have travelled to each other's houses for a party in the evening ...arriving in their carriages.
wow the flowers look amazing
Such pretty blossoms❤
Honestly, Anna has such a good eye for decor.
😂🥰The kitchen antics were superb, hand's down my favorite bit to watch. It's nice seeing fresh recipe's that are local favorites.
Oh dear - hands and recipes, no apostrophes please unless possessive.
Kate dear, did you ever hear "It's the sentiment that counts"???
@@katehobbs2008
Very nice visit, and even better you got Phillip to weed around the plants, plus cook part of the dinner. Keep him working Anna, he’s much less trouble that way 😂😂❤❤
😉😂🤣
Yes the sisterhood wins
It was such a interesting vlog a chat between Chateau owners your loves and hates loved watching. Thanks for sharing😘
Olá querida Anna e Phillip. Meu nome é Sonia Fryga. Moro no Rio Grande do Sul, São Jerônimo, Brasil. Comecei a assitir os vídeos de Vcs essa semana. Estou encantada com a reforma que Vc fizeram no Chateau. O que é a cozinha de Vcs????Ficou maravilhosa. Que lugar lindo que fica esse Château. Quantas histórias vividas nessa Chateau .....de quando foi construído....gostaria de saber qual a data da construção dessa obra? Me inscrevi no canal de Vcs. A família de vcs é linda.Meus parabéns por Vcs terem tido essa iniciativa de comprar e reformar. É um lugar mágico. Nunca vou parar de ver os vídeos de Vcs. Um dia eu sonho em poder ir a França e se puder fazer uma visita no Castelo de Vcs. Um grande abraço.
How I love that the subtitles say "...and the plan is to make crap, a Normandy style crepe suzette"
🤣
YES! Followed by .. "And the first crap is never good. I don't know why .." 😹😹😹
The first pancake is like that. ❤
@@susanvaughan4210 it starts with crap before it becomes crepe lol
😂🤣🙃
Bravo! a little advice: don't cut daffodils pull them from the base you'll feel it "pop" when it comes loose.
Wow what an huge undertaking!
It’s really easy to turn the crepes with your fingers! Just wait till they’re ready to turn, loosen the edges with a spatula then pick it up gently and turn over! 💖
I've got a Patricia Wells recipe for fish baked like that. The first time I made it I was afraid it would be too salty but it was perfectiin!
Kitchen looks great!
Flower arrangements are awesome
Good friends who cares if food is not perfect life is short enjoying the journey. Sending out many blessings love your vlogg. ❤
That was fun! Always entertaining!
Another way to cook fish with a salt crust is to whisk up egg whites as if you were going to make a meringue, but adding salt instead of the sugar. You don't waste as much salt plus, it's easier to remove from the fish once it's cooked.
BRILLIANT!! ; )
A very enjoyable vlog. Thanks you so much !
I always chuckle when the closed captioning doesn't recognize either of your accents and says things like "" I'm serving crap for desert "" and "" the first crap is never good "" instead of crepes,,,,,Just adds another level of humor to your already cheeky vid's....Philip does Anna know your wearing her apron again ? Cheers Cherryl from Canada
Fun episode! My favorite chateau channel...
Love Philip and Stephanie.💜
Hi just binge watch quite a few episodes as I had got behind
I became a Great Grandmother in January & Live just got in the way brilliant work brilliant editing thank you so much for your video's 🤗👍🤗👍⭐⭐⭐⭐⭐🍰☕🌹🌹🌹🌹🍰☕
Love Sue ❤❤❤🇬🇧❤❤❤
félicitations ! c'était très bien , bravo !
E' stato divertente vederti preparare il pesce in crosta sale, avendo ricordi di questo piatto al compleanno cinquantesimo di mio marito qui in Italia. Molto, molto buono! Maria
That was a lot of fun to watch!
I'm a new subscriber, I love your Channel. You are both so talented and hard working. P.s. Philip,you should look into voice work on Documentaries. Cheers from over the Pond!
Thanks for subbing!
Who knew that Phillip could cook. That was impressive.
Dorade is usually called sea bream in English.
Yummy😂❤
Very impressive meal!!👏🏻👏🏻👏🏻
Great episode! I feel inspired to make that meal with my husband.
Anna it's the even temperature that makes the difference when making pancakes and crepes. Wait a bit longer before cooking them.
I think, that there should be no competition between the chateauyoutubers. We live you all, everyone has his own personality and topics.
But the cream rises to the top on all occasions.
It's childish to compare people ...especially when we can see they are such good friends ...I'm so glad they all have a mutual community of support and regard for one another. There are more than a few chatelaines who 'rise to the top' ...they're all a bit of 'Bob-the-Builder', Julia Child, Martha Stewart ...or the equivalent from each country.
Hilarious freeze frame - i hope the sofa is comfy!
Although not utubers the strawbridges brought chateau ownership to the British public and paid for all their renovations through tv programmes and weddings
The fish looks delicious the way you prepared it! Would love to have tried some!
What a fun time!🎉🍷
That's it, invite people over so you can get the house work done 😊
😉😂🤣
I love the music you select for your video's,
now I have to watch Pride and Prejudice.
Great video, as always.
Guys! Would love to see more of your kitchen adventures
It's not often that a genius us multi skilled in many areas. Normally their skills are concentrated in or on one specific thing. To have a skilled electrician and woodworker, with excellent building and gardening skills also be a Michelin star chef, isn't something that happens. To then also be a chiseled Marlboro man with a sensitive and caring personality is something that only happens once every millennium. We'll done Phillip...
and you havn't seen me break dancing yet!
@@HowToRenovateAChateauMaybe, just maybe, you should consult with your girls 👯 (and Anna 💃 and Benoit😂) before treating us to your Dad dancing 🕺🤣🤣
You know every time you guys do this Anna has to take him down a peg or two ....just so he doesn't float away ...and become useless to everyone😉☺🤪
That pear dish looked great!❤
That looked delicious and so much fun!
Loce the cooking theme. I hope to see more. ❤❤❤
The first crêpe is always wonky because it's the DOG CRÊPE ! (Swedish Pancakes are essentially crêpes). All dogs know this! And tbh, they're really yummy bc you've just buttered the pan which you need to do only initially). That's one of my favorite ways to prepare a really fresh and big fish for a crowd! It's SO easy and the salt doesn't make it salty, just perfectly cooked and juicy. I squeeze alot of lemon juice on the salt so it forms a hard crust in the oven, but that does remove the skin, so if you want the skin intact, Philip's way is better. I just spiked my glass of Crémant de Loire with Calvados and its All Your Fault!
Nice to see you guys connect again. I follow both your channels and think you're all great, creative people working really hard on your projects and vlogs, all with your own perspectives, talents and personalities. Refreshing to see Stephanie and Philip come to dinner at another Chateau wearing sweaters too (that's not the image we're used to seeing actually ;).
I loved seeing more of your grounds!
First crepe is the taste test, it goes to the chef as thanks for their hard work.
Love the flowers
wow! what flambe skills -- other than that last fireball, looked perfect from the viewers standpoint! Re: the first crepe not coming out well, no scientific knowledge of this, but it seems like the first crepe "seasons" the pan and so the butter residue from the first crepe, combined with the butter of the subsequent crepes makes them turn out better...just a theory! Really enjoy your storytelling.
Wonderful!
HI,
Don't really know what's going on(bit behind the times ) but it was great.
I love the way Anna makes CRAPS for desert. Same last video too?
Not sure, but it's funny❤❤
This was so fun because you show that you are like any family preparing for a visit for guests . Everything looked wonderful from the lawn , the beautiful branches Anna placed in the entry hall to the meal you planned .It looked amazing. What a lovely Sunday evening. Your such wonderful hosts and of course congratulations to Stephanie and Philip !🥂