As a 50 year veteran of the restaurant business I find your videos spot on. I am really enjoying viewing them while currently at home and praying we have an industry to return to.
I watch a lot of food tubers, but keep coming back to this for the real deal. There's a lot of focus on simple, at-home methods these days, but I find this channel to be educational and inspiring in a way that many aren't. Also this dude's accent is ridiculously charming.
2:29 "Everybody when making a sauce, taste is important! So in order to make this one, we will use: umami, umami, umami, umami, umami, smoked umami (makes for a better taste), and those are carrots. Now let's get cooking!" Joking aside, I'm very much in love with your channel. I'm learning a ton, thank you so much! :)
I live how you explain the nuances of the cooking and perpetrations. They fill in the empty questions we novices have as to “why” and “how come” that usually is not provided by other cooking shows. I have learned so much in the few videos I’ve seen so far. Bravo! 👏🏼👏🏼👏🏼
A tip for you trying this at home: Tomato paste contents a lot of acidity. Make sure to brown it well in the pot to remove some of it and at the same time give your sauce the desired colour. If you want to go full overkill and have the time and fun (and probably money), you can mix your Sauce Espagnole with pre-made brown stock from the fridge or freezer (This channel shows a great video on how to make this stock). Remove the fat on top of your brown stock, add about as much as you have Sauce Espagnole and pass it through a cloth. What you then get is called "Demi-Glace", a shiny, golden brown liquid and is the base of Sauces straight out of heaven. It's time-consuming and probably not very effective from a financial point of view but if you've already put in the effort to make stock from bones, it's probably not a bad idea to go all-in and create magic. You can then pour this Demi-Glace (or brown stock, practically any stock or broth) into ice cube trays, throw 'em in the freezer and use it as stock cubes whenever needed. Since stock cubes from the Supermarket (or powder, that Knorr stuff or whatever) are basically 90% salt, you may find that your homemade cubes taste a bit dull in comparison but don't worry, that's normal before you season it. Just add the desired amount of salt, pepper and other spices of your liking when using them as a base for many kinds of sauces or dishes and I guarantee you that you'll only ever use Supermarket stockpot again in case of emergency ;)
I saw one vid on brown stock and I’m a new subscriber! I’ve been a chef for 20 years. Trained in several fine french restaurants and I LOVE your videos. Je parle Francais aussi!
1ST sauce i learned to make follwed by sauce Reform then Hollandaise. 35 years ago ha. Time fly's. Can't forget the foundations of cooking. Great vid. TY brought back memory's
@@FrenchCookingAcademywell, i finished my culinary course recently andi am starting to begin my career in kitchen, specialisation in continental cuisine, i was searching for making a creme de recipe which is the base for all soup, but i never found it in any videos in RUclips except yours, and then i started to take a look of your different videos and they way u explain the history of the dish and the way you demonstrate the recipe and teach us is something i never found in any videos in RUclips and more ever you teach the very authentic way..i hope you will post more and more videos
I love how you set the expectation of- this sauce isn't going to blow your mind... sure 100 years ago yes but, today this is a core flavor of many dishes
Thank you! It would be also enjoyable to watch you then use this espagnole sauce and take it to the next step of a demi-glace reduction as a three part series: brown stock to espagnole to finally demi-glace
I love this channel! I have decided to try and get my head around the whole concept of stock, broth, velouté and Espagnole. It's not easy to understand the differences, or the way each is used differently, but I am making baby steps! I made Espagnole as per this recipe last week, poured over into a muffins tray, in the freezer and then transferred the frozen portions into a freezer bag. A few days later I made a red wine sauce using shalotts, a crushed clove of garlic, balsamic vinegar, red wine, a little stock, a little water and three cubes of Espagnole. There is no doubt that the sauce moved up the scale several notches. Thanks Chef!
Thank you for this. Far too many tutorials are about recipes and not techniques. This was the right balance because of the topic and and explanation of why you do each step. Thank you!
Love your teaching, it helps me revise my youth when i started as a chef ...got out of touch .because places ive work for never adopted proper culinary skills .go get a education at 17 passed at head of my class with excitement to work for passionate ppl ...i got my skills right but my employers wrong ,no one wanted to make real efforts they cut corners over work you under pay you put on a show and rip off the public...biggest insult is when they say im in training lol yeah right so i was as stand out for ppl who know me ,decided id keep personal desvovered recipes to my heart .
Excellent videos! I have watched a number of them to date and all have been well presented. I love the fact that there is no irrelevant chat, just good straightforward instructions with some passion coming to the fore! Thank you.
I love watching you cook and I love making your wonderful recipes....you are one of the few who really know what they are doing and have learned a lot from you....unfortunately, I have to make some major changes in my diet...no sugar, no fat and no salt....I now have to figure out how to adapt your recipes to my new life....wish me luck....I will keep watching regardless...
I am learning french cooking and i am from India the history you put behind this video is great .You have a good style and this video is also helping me to learn french terms. Thank you bro
Theory class taught us that hot roux and hot stock cannot combine as it will have clumps ..... tried that practically , clumps presents. Should go with a hot and cold combination of both. ( cold roux hot stock / hot roux cold stock )
You are the man.....!!!!! I'm really impressed......i tried it as well.....good 1.....I am also a Chef.....though I put Beef instead of Bacon because Pork is Forbidden in Our Religion but any how I really love your recepie......easy & Quick.......From Pakistan
Salut Stéphane, j’aime beaucoup vos vidéos et vos fabuleuses recettes de la cuisine classique française. J’aimerais toutes les essayer, je les déguste même des yeux! Merci!
Hello Stephane. What a superb concept. When I saw the Escoffier book in the first video I watched, I new this was going to be excellent! I'm the proud ownner of "La cuisine d'aujourd'hui et de demain" in a Danish translation from 1945, handed down from my grandmother and aunt, and I've used it periodicly. Unfortunately Denmark is not a good place to get all the ingredients in your local supermerket - we seem to focus more on price than quality…
Hi there great that you using this book but I know how you feel about ingredients . Cooking is really only as good as the quality of ingredients you can get👨🍳🙂
Love your vids my friend, have learnt much from you. The gravity bong/liquid smoke thing you showed me ages back has become a staple whenever i go camping, such a neat trick. Nothing more homey than a rabbit/kangaroo bourguignon made from scratch in the middle of the bush
Great video Chef! And thanks for pointing out it can be frozen for creating a derivative sauce in the future. Looking forward to the Sauce Americaine. Our local French restaurant used to serve a "Lobster Americaine" dish that was amazing. Not sure if it used the same sauce you are talking about though. Either way, merci!
Another great video and another great lesson! Thank you for sharing the history of the sauce. I'm really enjoying your series on Auguste Escoffier. Merci beaucoup!
FYI, white button mushrooms are pretty modern, and have a good but pale flavor. When i make this, i use more rustic mushrooms ( morels, ciopinni, etc), yellow spanish onions, and heritage tomatoes and carrots. These could be difficult to source, but if you're a cuisine history nut...yeah. Really interesting difference! I've done them side by side with only store bought ingredients, and with my garden ingredients. If you have a garden...i recommend growing as many of these as you can. :-)
Chopped tomatoes, Eh? I love your videos, eh? I will try all these at home, Eh? I love when you do that sound at the end of the sentence, Eh? Cheers from a Greek amateur, keep handing these to the people, we need it! :)
Hi Stephane, have tried many of your recipes to the absolute delight of my family. Do you have any videos using or building on the Espagnole sauce? I'm looking to understand more about the application and context of it. Many thanks! :)
Thank you for providing details and, in general sharing your techniques. Will like to elevate the sauces learned in my Acadiana-based techniques which I learned at the knee from grandmothers and mothers- thereby elevating the recipes. Again, thank you for being so kind as to provide exlent details used in preparation for your stock. Cheers!
Thanks Stephane for this demonstration. There are probably a dozen or more RUclips videos on "Espagnole" sauce, but your demonstration, combined with your prior video on brown stock, results in an authentic Espagnole mother sauce. On the brown stock, I live in Montreal and I can buy a very good beef, chicken or veal stock from one of the city's best butcher shops. The beef or veal stock is full of collagen and some vegetables, so it's a great starter for the brown stock you developed. I also appreciated your pointing out that this sauce Espagnole is a very good base sauce for lots of other sauces and demi glacé. A couple observations and suggestions: Off season it's really hard to find good flavorful tomatoes, so I rely on whole peeled San Marzano tomatoes (marked "DOP") in the can. These are expensive but well worth it, especially if you're going to the trouble of making a high quality sauce. There's no preservatives or additives, just pure whole tomatoes packed in tomato puree. On the smoked bacon, less is more I find. Bacon (or smoked pork belly) can vary considerably in terms of smokiness. As you said, you just want a hint of smokiness in the background. For some bacon, 25 gr. can overpower the sauce, so I use about half that amount. In making derivative sauces from this mother sauce, I can always add more bacon if needed. Again, this is the best demonstration of how to make an exceptional, truly authentic sauce Espagnole. I'm sure Escoffier and his predecessor, Careme would be very pleased. :-)
Hi stephan @ French Cooking Academy Wishing You A Happy And Healthy New Year And A Successful 2024 Thank You So Much For Sharing Your Beautiful Recipe And Video @ French Cooking Academy 👍👍😀👍👍❤️❤️
If there is only one cooking book you need is the reedition of the original edition of ´Ma Cuisine’ from Escoffier (the king of the chefs and the chef of the kings ) translated in English. Do not expect a fancy book with pictures ...there is none as it is a real guide for basic fondamentals principles. You will understand what cooking is all about by understanding why things work then it will be up to your own creativity. All the great chefs in the world had at one stage learned from this book.
Once again , is one of the best channels to professionals and students . I appreciate. We all very lucky to have this opportunity to see you offering this to us all. Thank you so much 😊
Your tuition is amazing always informative with the information regarding the Historic background 👌👍🇿🇦 Thank you so much I really enjoy all your videos....oh and by the way I used your recipe for the quiche this was an absolute gastronomic treat👌
We need to bring back haute cuisine. It's been long enough for it to have a revival. I want to see a brasserie in London serving old school Escoffier dishes
Great! There was one fact I don't think you emphasised enough: Light roux for blonde sauces and dark roux for dark sauces. It's such an important key! Otherwise, love your channel!
I love these videos. It's always been a dream to go to colonary school, but the finances do not allow. Please continue making these videos they are fabulous!! I really enjoyed the history on the sauce, thank you
If it's not too late don't waste your money, get into a good kitchen with strong chefs as an intern learn all you can pay attention to everything you see had been cooking for years, enter my families opinion, "you should go to school" $60,000 laters still in debt,worked for 12 years paid every month still huge debt. Easier to put in the hard work in a good kitchen . GOOD LUCK whichever way you choose to go.
This is amazing, can you please make demi-glace traditional french way. Because I can't find a really good traditional recipe, everyone puts their "twist" on it and that's not somehting I want to do.
I appreciate how you've included the historical context of the sauce, in this video.
bruh thats the most annoying part
Same!
@@FatPasta just buy mcdonalds this sauce shouldn't be in your mouth
@@FatPasta no curiosity at all in your head? Why is this sauce called Spanish sauce?
@@SuperSpecies If I wanted to know history I'd look that up. If I want to know cooking I'd look that up. Simple
God bless the amount of butter in French cooking!
Butter is real.
I lived with a French family for 6 months in Lyon. Ate so much cheese, bread and butter but actually lost weight! Best days of my life
where in lyon was it ?
French Cooking Academy I went to school at Lyon 3 but the family lived just east of the city near Charbonnières-les-Bain’s
Butter is absolutely delicious but watch the calories ;)
As a 50 year veteran of the restaurant business I find your videos spot on. I am really enjoying viewing them while currently at home and praying we have an industry to return to.
Pray harder pls!
It’s literally nothing.
doesn't Sysco sell this to pour out of a container?
@@u235u235u235phillistine
These are excellent videos. Too many chefs are obsessed with their own recipes but these traditional ones have stood the test of time.
I watch a lot of food tubers, but keep coming back to this for the real deal. There's a lot of focus on simple, at-home methods these days, but I find this channel to be educational and inspiring in a way that many aren't. Also this dude's accent is ridiculously charming.
I am in awe of French cooking, especially the care and attention that goes into the sauces.
2:29 "Everybody when making a sauce, taste is important! So in order to make this one, we will use:
umami,
umami,
umami,
umami,
umami,
smoked umami (makes for a better taste),
and those are carrots.
Now let's get cooking!"
Joking aside, I'm very much in love with your channel. I'm learning a ton, thank you so much! :)
I can't stop watching your channel!!!! Binge watching your videos every evening.
I live how you explain the nuances of the cooking and perpetrations. They fill in the empty questions we novices have as to “why” and “how come” that usually is not provided by other cooking shows. I have learned so much in the few videos I’ve seen so far. Bravo! 👏🏼👏🏼👏🏼
A tip for you trying this at home: Tomato paste contents a lot of acidity. Make sure to brown it well in the pot to remove some of it and at the same time give your sauce the desired colour. If you want to go full overkill and have the time and fun (and probably money), you can mix your Sauce Espagnole with pre-made brown stock from the fridge or freezer (This channel shows a great video on how to make this stock). Remove the fat on top of your brown stock, add about as much as you have Sauce Espagnole and pass it through a cloth. What you then get is called "Demi-Glace", a shiny, golden brown liquid and is the base of Sauces straight out of heaven.
It's time-consuming and probably not very effective from a financial point of view but if you've already put in the effort to make stock from bones, it's probably not a bad idea to go all-in and create magic. You can then pour this Demi-Glace (or brown stock, practically any stock or broth) into ice cube trays, throw 'em in the freezer and use it as stock cubes whenever needed. Since stock cubes from the Supermarket (or powder, that Knorr stuff or whatever) are basically 90% salt, you may find that your homemade cubes taste a bit dull in comparison but don't worry, that's normal before you season it. Just add the desired amount of salt, pepper and other spices of your liking when using them as a base for many kinds of sauces or dishes and I guarantee you that you'll only ever use Supermarket stockpot again in case of emergency ;)
I thought the demi glaze was made by reducing veal stock or by half so it becomes more concentrated & rich.
That's one kind. Demi-glace just means half-glaze and refers to a consistency
He made the escoffier last video, this is a continuation, not a stock.
Or make roasted tatmatoes espanola sauce
Thank you for the remark of the tomato paist and it's acidity...
Love how explain all your recipes without sounding condescending. So glad I found your channel. Merci 🍴🍷🥣
I saw one vid on brown stock and I’m a new subscriber! I’ve been a chef for 20 years. Trained in several fine french restaurants and I LOVE your videos. Je parle Francais aussi!
As a student at Lenotre, this channel is excellent.
wow merci beaucoup 👍👨🏻🍳🙂
Iam a young upcoming chef from India can you recommend a culinary book to learn about salads and sauces
@@Kids_natural_learning Anything from The Culinary Institute of America or Le Cordon Bleu Cookbook. Both are excellent guides! Good luck friend!
@@cheftekard7165 thankyou a lot for your quick response chef.
I like how you said back then that's all they had for the classic sauce but innovation has made sauces better.
1ST sauce i learned to make follwed by sauce Reform then Hollandaise. 35 years ago ha. Time fly's. Can't forget the foundations of cooking. Great vid. TY brought back memory's
One of the best channel for learning authentic french cusine, glad i found this channel yesterday
welcome to you 😄how did you found it he channel ?
@@FrenchCookingAcademywell, i finished my culinary course recently andi am starting to begin my career in kitchen, specialisation in continental cuisine, i was searching for making a creme de recipe which is the base for all soup, but i never found it in any videos in RUclips except yours, and then i started to take a look of your different videos and they way u explain the history of the dish and the way you demonstrate the recipe and teach us is something i never found in any videos in RUclips and more ever you teach the very authentic way..i hope you will post more and more videos
I love how you set the expectation of- this sauce isn't going to blow your mind... sure 100 years ago yes but, today this is a core flavor of many dishes
Thank you! It would be also enjoyable to watch you then use this espagnole sauce and take it to the next step of a demi-glace reduction as a three part series: brown stock to espagnole to finally demi-glace
I love this channel!
I have decided to try and get my head around the whole concept of stock, broth, velouté and Espagnole. It's not easy to understand the differences, or the way each is used differently, but I am making baby steps! I made Espagnole as per this recipe last week, poured over into a muffins tray, in the freezer and then transferred the frozen portions into a freezer bag. A few days later I made a red wine sauce using shalotts, a crushed clove of garlic, balsamic vinegar, red wine, a little stock, a little water and three cubes of Espagnole. There is no doubt that the sauce moved up the scale several notches. Thanks Chef!
Thank you for this. Far too many tutorials are about recipes and not techniques. This was the right balance because of the topic and and explanation of why you do each step. Thank you!
I love french sauces... they are like staring at an art piece... the texture, the colour, just that is beautiful on its own.
Love your teaching, it helps me revise my youth when i started as a chef ...got out of touch .because places ive work for never adopted proper culinary skills .go get a education at 17 passed at head of my class with excitement to work for passionate ppl ...i got my skills right but my employers wrong ,no one wanted to make real efforts they cut corners over work you under pay you put on a show and rip off the public...biggest insult is when they say im in training lol yeah right so i was as stand out for ppl who know me ,decided id keep personal desvovered recipes to my heart .
you are the best chef and teacher thank you very much
Amazing.Thanks for recipe
Excellent videos! I have watched a number of them to date and all have been well presented. I love the fact that there is no irrelevant chat, just good straightforward instructions with some passion coming to the fore! Thank you.
I appreciate sincerely the way your talking about
Espagnole sause
If a person can not learn from this channel, just leave cooking alone.
He does such a wonderful well rounded presentation of this cuisine.
I love watching you cook and I love making your wonderful recipes....you are one of the few who really know what they are doing and have learned a lot from you....unfortunately, I have to make some major changes in my diet...no sugar, no fat and no salt....I now have to figure out how to adapt your recipes to my new life....wish me luck....I will keep watching regardless...
Sorry to hear about the diet . But hey your health should always be top priority . Keep well and thanks for watching 🙂🙂👍
It's so good, many times I drink this sauce instead of hot chocolate in the cooler weather. It's so good to add to so many different meats.
I am learning french cooking and i am from India the history you put behind this video is great .You have a good style and this video is also helping me to learn french terms. Thank you bro
Hi i'm talk from Brazil. And I follow in love to this sauce !!!!
I love the way he describes the history and origin of the recipe,this needs to be done so that the authenticity of the recipe doesnt fade over time!
Best chef on earth !! Hope to enjoy a lot of more from him
thank you once again i love when you give the history of a recipe and your step by step instruction is great!!
thanks a lot i quite like researching the history bit it’s fun 😀😀👨🏻🍳
Merci! Enfin un éducateur pas prétentieux!
They are the nicest looking ingredients I've ever seen
Theory class taught us that hot roux and hot stock cannot combine as it will have clumps ..... tried that practically , clumps presents. Should go with a hot and cold combination of both. ( cold roux hot stock / hot roux cold stock )
Oops...forgot to cool my roux. As Julia Childs says “Never apologize for your mistakes”.
I always heard "cold liquid, hot roux" but didn't realize you can reverse it.
@@mat5473 I've never had an issue with clumps. Whisk constantly, add a little bit of hot liquid at a time until is viscous, then add the rest.
The guy literally says "once your roux has cooled then add your boiling stock". Open your ears chef.
So Happy to find you.
Can't wait to try all your recipes.
Thanks for sharing!
You are the man.....!!!!! I'm really impressed......i tried it as well.....good 1.....I am also a Chef.....though I put Beef instead of Bacon because Pork is Forbidden in Our Religion but any how I really love your recepie......easy & Quick.......From Pakistan
Do you have beef bacon in your country?
@@EggheadJr1 yes beef or turkey bacon is avaialable
Thanks for showing the extra steps for us that just starting and don't know.
Salut Stéphane, j’aime beaucoup vos vidéos et vos fabuleuses recettes de la cuisine classique française. J’aimerais toutes les essayer, je les déguste même des yeux! Merci!
Hello Stephane. What a superb concept. When I saw the Escoffier book in the first video I watched, I new this was going to be excellent! I'm the proud ownner of "La cuisine d'aujourd'hui et de demain" in a Danish translation from 1945, handed down from my grandmother and aunt, and I've used it periodicly. Unfortunately Denmark is not a good place to get all the ingredients in your local supermerket - we seem to focus more on price than quality…
Hi there great that you using this book but I know how you feel about ingredients . Cooking is really only as good as the quality of ingredients you can get👨🍳🙂
Ond of the really best and interesting videos you have made 👍
Love your vids my friend, have learnt much from you. The gravity bong/liquid smoke thing you showed me ages back has become a staple whenever i go camping, such a neat trick. Nothing more homey than a rabbit/kangaroo bourguignon made from scratch in the middle of the bush
It was instructive enough that I learned a few things. Thank you
Very good! Sauces and roasted vegetables are my favourite parts of French cooking. More of this and how to use them.
I amazed actually how people like sauces that much . But that said it is true that this is really what makes a dish isn't it 🙂🙂👨🍳👨🍳
Excellent video
Wow .... brilliant explaination....nice story too
Great video Chef! And thanks for pointing out it can be frozen for creating a derivative sauce in the future. Looking forward to the Sauce Americaine. Our local French restaurant used to serve a "Lobster Americaine" dish that was amazing. Not sure if it used the same sauce you are talking about though. Either way, merci!
I believe they probably used demi glace which is made from espangole
Great video thanks
That is an impressive looking sauce. Interesting history behind it.
Another great video and another great lesson! Thank you for sharing the history of the sauce. I'm really enjoying your series on Auguste Escoffier. Merci beaucoup!
I started culinary school recently and the espagnole sauce is on one of my practical exams. Thank you for the great & informative video! 🥰
I ended up getting béchamel on mine
FYI, white button mushrooms are pretty modern, and have a good but pale flavor. When i make this, i use more rustic mushrooms ( morels, ciopinni, etc), yellow spanish onions, and heritage tomatoes and carrots. These could be difficult to source, but if you're a cuisine history nut...yeah. Really interesting difference!
I've done them side by side with only store bought ingredients, and with my garden ingredients. If you have a garden...i recommend growing as many of these as you can. :-)
Chopped tomatoes, Eh?
I love your videos, eh?
I will try all these at home, Eh?
I love when you do that sound at the end of the sentence, Eh?
Cheers from a Greek amateur, keep handing these to the people, we need it!
:)
😄
it's "hein?", right Chef?
Hi Stephane, have tried many of your recipes to the absolute delight of my family. Do you have any videos using or building on the Espagnole sauce? I'm looking to understand more about the application and context of it. Many thanks! :)
Butter makes our life’s smooth and tasty
Merci millefois!
Thank you for providing details and, in general sharing your techniques. Will like to elevate the sauces learned in my Acadiana-based techniques which I learned at the knee from grandmothers and mothers- thereby elevating the recipes. Again, thank you for being so kind as to provide exlent details used in preparation for your stock. Cheers!
Thanks!
Thanks Stephane for this demonstration. There are probably a dozen or more RUclips videos on "Espagnole" sauce, but your demonstration, combined with your prior video on brown stock, results in an authentic Espagnole mother sauce.
On the brown stock, I live in Montreal and I can buy a very good beef, chicken or veal stock from one of the city's best butcher shops. The beef or veal stock is full of collagen and some vegetables, so it's a great starter for the brown stock you developed.
I also appreciated your pointing out that this sauce Espagnole is a very good base sauce for lots of other sauces and demi glacé.
A couple observations and suggestions:
Off season it's really hard to find good flavorful tomatoes, so I rely on whole peeled San Marzano tomatoes (marked "DOP") in the can. These are expensive but well worth it, especially if you're going to the trouble of making a high quality sauce. There's no preservatives or additives, just pure whole tomatoes packed in tomato puree.
On the smoked bacon, less is more I find. Bacon (or smoked pork belly) can vary considerably in terms of smokiness. As you said, you just want a hint of smokiness in the background. For some bacon, 25 gr. can overpower the sauce, so I use about half that amount. In making derivative sauces from this mother sauce, I can always add more bacon if needed.
Again, this is the best demonstration of how to make an exceptional, truly authentic sauce Espagnole. I'm sure Escoffier and his predecessor, Careme would be very pleased. :-)
Hi stephan @ French Cooking Academy Wishing You A Happy And Healthy New Year And A Successful 2024 Thank You So Much For Sharing Your Beautiful Recipe And Video @ French Cooking Academy 👍👍😀👍👍❤️❤️
I'd love to try it AT HOME with some Grilled Meat 😁 (Added to the list for Christmas Recipies)
Merci mon pote
Great rcipe easy to make and texture is perfect
that is so perfectly done. I love it. 🙌🙌🙌
thanks 🙂👨🏻🍳
If there is only one cooking book you need is the reedition of the original edition of ´Ma Cuisine’ from Escoffier (the king of the chefs and the chef of the kings ) translated in English. Do not expect a fancy book with pictures ...there is none as it is a real guide for basic fondamentals principles. You will understand what cooking is all about by understanding why things work then it will be up to your own creativity. All the great chefs in the world had at one stage learned from this book.
Looks sooo good! I definitely learned a lot 🙏, thanks Chef ！
Concurrent activity and timing seems more efficient than preparing every single thing before you start.
Excellent !! wonderful Great Historical Facts Included ☺️
Thank you for a wonderful and professional presentation.
🙂👍👨🏻🍳
I love how technical these past videos have been! Keep that up!!
This os very good information alongsode my studies in culinary school at the moment
Once again it great to see someone that knows what he is doing, should be many more, keep it up
Ilovlov French cooking just like their accent oh man,beautiful
Once again , is one of the best channels to professionals and students . I appreciate. We all very lucky to have this opportunity to see you offering this to us all.
Thank you so much 😊
Your tuition is amazing always informative with the information regarding the Historic background 👌👍🇿🇦 Thank you so much I really enjoy all your videos....oh and by the way I used your recipe for the quiche this was an absolute gastronomic treat👌
So much learned and so many new questions #subscribed LOL
Ze Poweur of Sauce!
of course you should allow ze vegetable to express themselves.
lol, always
let ze vegetables make love with each other
Giggity
Ze or di
aromats rock!
We need to bring back haute cuisine. It's been long enough for it to have a revival. I want to see a brasserie in London serving old school Escoffier dishes
Love your recipes. Another great video.
Very interesting, well-presented. Subbed. Best wishes from the UK. Merci beacoup.
Thanks for that glad you like the video👨🍳🙂
Looks great!!!
beauful and impresive
Perfect color!
I was hoping you could make a dish with the espagnole sauce next week.
i am making a dish but with a new and different sauce . the sauce américaine
French Cooking Academy As an American, it's hard for me to complain about that. 😉
Great! There was one fact I don't think you emphasised enough: Light roux for blonde sauces and dark roux for dark sauces. It's such an important key! Otherwise, love your channel!
This all reminds me of culinary school I appreciate these because they are all perfect reminders of techniques people tend to forget to use .
looks soo good! i definitely learned a lot thanks chef!
I loved it, incredibly easy to make.
Excellent lesson.
That looks insanely good, and to think that further sauces like demi-glace can be derived from that, and from there, Charcutière Sauce...
Chef you have to amazing i like u chef
great instructional video!!
Great channel. 👍🏾
I love these videos. It's always been a dream to go to colonary school, but the finances do not allow. Please continue making these videos they are fabulous!!
I really enjoyed the history on the sauce, thank you
Culinary* school. Not trying for sass here but if it's your dream you should probs learn how to spell it first ;). I hope you get there btw, no lie.
If it's not too late don't waste your money, get into a good kitchen with strong chefs as an intern learn all you can pay attention to everything you see had been cooking for years, enter my families opinion, "you should go to school" $60,000 laters still in debt,worked for 12 years paid every month still huge debt. Easier to put in the hard work in a good kitchen . GOOD LUCK whichever way you choose to go.
Wonderful stuff. Thank you.
Fantásticas sus recetas, le agradecería subtítulos en español. Gracias.
This is amazing, can you please make demi-glace traditional french way.
Because I can't find a really good traditional recipe, everyone puts their "twist" on it and that's not somehting I want to do.
Wish I could afford a more generous amount. Your videos are great!