Loup en Croûte - Bruno Albouze
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- Опубликовано: 11 янв 2017
- The Loup en croûte (Sea Bass in Puff Pastry) is a famous French dish that was introduced in the Seventies from the oldest 3 Michelin starred restaurant; Paul Bocuse at L’Auberge Du Pont de Collonges near Lyon, France.
To get the full recipe go to brunoalbouze.com
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Развлечения
This was the dish my parents had for their wedding in 1980 in Ile de Ré. Everybody who was at the wedding still talk about it 36 years later !
Now you can make it :)
You should make it for them, then you'll be the talk for the next 36 years. XD
@@iLoveTurtlesHaha 😂
You're the bass Bruno. No fin compares to this fish recipe on RUclips!
That is art.
Your talent is absolutely superb, especially when combined with your humble personnality.
Fantastic work once again.
I was really waiting for this one! Merci for this beautiful recipe!
Amazing! Thank you so much Chef Bruno. You have made an amateur all the way in Egypt impress his girlfriend and friends. Keep inspiring.
You did a great job by mixing up the art and your high skill of your cooking. Another fantastic job
I was looking for this all over internet yesterday! Thank you for posting this culinary master piece. I will definite try it.
Wow...he makes it look almost easy. Stunning
you are a true master, i enjoy so much your cooking. a real inspiration. c'est tellement agréable de vous voir a l'oeuvre merci pour toutes ces recettes. all the best!
Fantastic. I'll have to remember this for when I want to impress the family. Mother's day, perhaps.
Good job Bruno! You are saving the french tastes on YT!! :D
Bruno you are just amazing in the kitchen and make such beautiful dishes and tutorials! Thank you so much :-) Gonna make this for the first time in my life for sunday dinner :-) Lots of love from Sweden
Though I'm particularly interested in pastry I have to say this is.......another piece of ART from Chef Bruno
Thanks. Wonderful cooking with the art and the heart.
You make things look easy to make , chapeau bas Monsieur!!!
Thank you very much for all amazing recipes
Blanch spinach and all leafy greens always. Sautéeing spinach does not remove acids and leaves an acrid taste in mouth. Oxalic acid is the main culprit and can lead to bone issues if not removed.
cooking one of those meals perfectly would be one of my dream!
your cooking skills are out of this world.
I have to do this, it looks fantastic. Se ve genial.
you are a true expert
the fish looks beautiful!!!!
Another delightful video and may i just say to people attempting to fillet a fish or do other culinary things, please remember to sharpen your knives, it makes a huge difference! I bought a sharpening stone and it's so useful and not expensive.
Look amazing Bruno! Thanks a lot for your video. I can't wait to make this to try. I love fish and spinach even I grow my own spinach in my garden.
Love seabass ... I'm going to make this . Thankyou for sharing x
I started a diet and I'm watching Bruno's videos! impossible to continue my diet
You're incredible like always! I just loved every single thing you do, You're inspirational to me...I love you!
Great culinary work of Art. 👍s up!
This chief just keeps getting better. I'm in love 😍
Btw Bruno if you are not married yet send this video and I expect a minimum of 100 proposals within an hour looool
Masterpiece. Thank you.
It's time to write s cookbook!
Omg looks delish! I am going to try it in the weekend. Thanks for sharing
Even without the video images, just listening to your unmatched accent (dont know which one i like best the English or the French :) ) makes me surpass my kitchen capacities ;) respect and thanks for all the *** Michelin recipes.
It looks amazing!!!!!!!!!!!!!I definitely need to try it!!!!!!!!!!
Amazing art of cooking, Mercie
Un Dieu en cuisine! Je suis trop amoureuse de ses plats 🥰
juste magnifique. ..
Liked!!! You are way under rated. Good recipe!
that was so beautiful!!! I will attempt soon
I was so bad at filleting fish at culinary school that I never tried to do it again. Your explanation of the process was so good that I'm off to the fishmonger first thing tomorrow morning!
Bruno! Thank you for the lovely New Year recipe. Spectacular. I've not seen this boneless version before. Please, keep sharing these delicious videos, as they have been missed.
Great chef&Great shows
This is seriously good cuisine. Not like the usual spectacle floating the internet.
This is really extraordinary & beautiful dishes Bruno thank you 👍👏💕💚💕💛💕💙💕💜it 😚
thank you for the explanation, sir.
Man.. that looks like a lot of work. Only a professional can handle it like a pro
Awesome great work i am a big fan of your cooking keep up the good work!!!
Bruno, from one professional baker to another (Old English baker 1960 to 2012) give us a trout recipe please, I've lived long enough to know another true gentleman baker when I see one, have pity and give me the Real Deal in my retirement years in fly fishing. p.s. your bread recipes are the Bee's Knees.
Let's give Paul Bocuse some much needed respect!
CDaniel J80 for sure ☺️
I prefer a taste of this recipe instead of having a glimps at the original Mona Lisa painting.
I will try this recipe one day thank you.😃
Edible art! That looks amazing!
Wow Bruno, you've outdone yourself with this one. What an epic recipe...
Stunning! Like all your recipes, but the fins made me put in this comment:) Thank you for this chef d'ouvre!
Wow amazing i love everything you make
Magnifique Bruno ! Je vais leur faire ca pour Easter 🐣 ! 🐟🔥
Cooking + Art = Wonderful
Cela semble si bon! Je veux un peu maintenant Bruno!!
Amazing dish. I made this the other week, after watching your video and it was delicious, though my art skills need some work :). All your videos are top notch; I've watched all of them a few times. Keep the videos coming! Ps: Loving the iMovie special effects; they take the videos to the next level.
Thank you!!! You inspire me!
Fntastica ricetta bravo,grazie
OMG stunning dish! ❤️
you are the best...I just love everything you do you are so amazing! !!
oh Bruno, ever since i discovered you i can't stop watching you. you are amazing!! and i love your smile by the way.
i dont need to have all these skills...I just need to marry you...hehehe
im still waiting..
Did you guys get married after 1 year? Haha
O you wish.
@@BrunoAlbouze 😂😂😂😂
3 years. Are you married now? 😁
Oh my gosh 😍 I must try this as I often make puff pastry too 👩🍳 Bass is one of my absolute favourites sonno doubt this is a killer combo! Thank you for yet another great video Bruno!
Damn! You're an artist.
hey bruno really spettecular work as always... you are one of the best chef that I know.... I love that you do not take shortcuts for things... I wish that I live near your restaurant but I live in the other side of the world... I am from Malta... thks for everything bruno... from karl vella
simply fantastic
Mother of Mercy...
Sencillamente perfecto.
That was spectacular 😍🙏🏼
omg ,What a dish Chef ! M totally stunned .Look at the beauty of that fish .,How perfectly cooked inside .
Really I connect you after 6 months later .
Waw merveilleux Bonne chance 👍👍
You Mr have a super professional personality for your job!
Amazing Bruno, as always! :)
We use to do this at My old French restaurant
It is an extraordinarily well done
very well executed.
looks amazing
Pure heaven🐟
wow. such talent. you're amazing!
Beautiful dish like it
merci pour tes vidéos culinaires
Love it!!!!!!
Is there a good way to make this without the head/tail but only with the filet?
Hi Bruno, first thanks for your videos this is an incredible source of inspiration!
Each time I see your videos you use such amazing knives and one for each different use.
Could you make a video explaining what knives to choose for what ingredients (fish, meat, vegetables, etc.)? I think that would be great and useful to many people (and help us doing your recipes in an even more amazing way).
Thanks,
Remi
PERFECTION
Awesome. REALLY AWESOME I'm almost ready to try it, have to build up courage and energy. You had me in stitches at the "fish mongér" mention. Fix that. :)
Thank you i love the moste fish
Ok Bruno, when am I coming over for dinner?
yup
Xlant job thanks again for you make sure
I love cooking and if im only talented like you . U r amaaaaazzzziiiiiiiiinnnnnng
Simply phenomenon
Thanks for sharing the recipe. Can I make the fish 1 days before & keep it in the fridge & bake it next day. Appreciate your advice. Thanks
how did you get the puff pastry so crisp at the bottom? mine always end up quite soggy and not browned
too thick
this comment perfected my small portioned meat pies i just made
Bruno, you had me at Loup En Croûte
fantastic work and great imagination. Must try for sure. Does salmon fillet works well with the filling?? thank you
Salmon works too
the way you fillet your fish is the simplest I've seen anywhere. Thank you.