Scallops In Pernod Sauce, Ratatouille, Herbed Potatoes - Bruno Albouze
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- Опубликовано: 6 сен 2024
- Here is the perfect marriage between sea and vegges. A doable entree that you would find in rated bistros and restaurants. The Pernod sauce bring this dish to the next level.
To get the full recipe go to brunoalbouze.com
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I say this in every video. I really appreciate the fact that a so elaborate recipe is explained in only 5 minutes. No long intros, no unnecessary chat... right to the point. Thanks a lot again
The quality, skill and the humour are outstanding.
And his whole vibe is so charming too !
He is showing us how to make $500 meals for free, he is a real champion.
@Christopher Billy both of you are scambots, and I should say this is the lowest form of click baiting I've seen.
I would go out of my mind if served such a gloriously prepared dish... incredible, Bruno!!
Este Bruño es realmente un chief de alto nivel con platos interesantes, originales y deliciosos. Muchas gracias.
Ça a l'air sublime ! Et tellement bien présenté, comme toujours. Vous êtes époustouflant de professionnalisme ! Merci beaucoup
Perfection as always
Hey Bruno, you're really getting quite good at this whole cooking thing. You should do it for a living!
Thank God; English is a second language for you Chef, after I view your well crafted videos I say to myself “Huh, what did he say,!”. This is all second nature to you but intimidating for some of us!
Watch again and take notes :)
@@tomf3150 watch several times, visit website, copy, paste and save meticulous notes and STILL be intimidated! This Chef as other YT chefs have declared “is the Real Deal”!
This looks INCREDIBLE!! Can’t wait to try it. Where did you get the little flambé saucer with wooden handle??! I must have it!!! Did you make it? If not, please let me know where I can find it. Thanks for being generous in sharing your amazing talent.
Incredible dish. Many thanks.
Haute cuisine and heavy metal hell yeah.
Bruno is single-handedly obsoleting every chef on RUclips.
Beautiful! Just BEAUTIFUL!
Brunos videos look so pretentous and real at the same time i love it, dudes a huge meme for me
At 2:00 he LITERALLY chops off a piece of his pinky tip and takes it like a champ!! 💪
Good catch! I noticed that he had a bandaid at the tail end of the video
You need the pan to be smoking when you sear scallops before you add oil, this is what creates the non stick effect.
LEGIT. BEAST.
I follow so mannnyy food channels but you are most talented one ...such a wonderful cook ❤️❤️ love from India
Bruno and Gordon should go head to head in a challenge.
¡Excelente tu canal! Gran calidad en la producción de los videos, las recetas y la técnica culinaria. Aplausos.
Everybody tell their family and friends about Bruno's vids, let's get him above 1 million subs soon!
3:18 His trademark stare as always.😄
Wow, the original ratatouille video was uploaded 9 years and 1 day ago.
I made this today minus the potato only because my husband forgot to get them from the supermarket but this was outstanding! I did confit the ratatouille in the oven for a few hours. The only note I would make is that I had a lot of the Pernod cream sauce left. I only drizzled each plate and was delicious but you don’t need a lot of it so next time I will make 1/2. This may be what I serve for Mother’s Day dinner since we have a few relatives coming over. Who needs to eat out when you make amazing meals using Bruno’s recipes?!! Thanks again for giving us another winner!!!
May the people who lost their lives due to the corona, peace be upon their soul🙏, Jai Hind. 🇮🇳
Especially to the many more who did from taking the experimental "emergency authorized" jab.
Simple et efficace, toujours la classe à la française, Merci pour tes vidéos depuis la bretagne🤘
Your standard and skills belong in the high echelons on earth. Everyone is on different paths and levels of awareness. Understanding and a sense of value is acquired. Don't be sad.
That’s enough mdma for you
The technique to sear the scallops is genius. Trying that this weekend.
Hot damn, this recipe is fire. Straight to the point. Thanks for sharing
Hi Bruno you know I love you from Africa right.
Anyway I subscribed to your brother's and nephew's channels.
You are magic.
Thank you for this wonderful recipe! Can you tell me please what type of pans you are using at 3:01? I like the depth and the handle looks comfortable. Thank you again!
Wonderful recipe !!!
Made this yesterday, without potatoes - absolutely loved it!! (I also switched the peas at the end for drops of parsley oil). Thanks a lot for the recipe! Best regards from Norway!
What is a good wine pairing for this dish? I would think a buttery Chardonnay like Rombauer, but I ask because I wonder about the use of Pernod in the sauce.
👌🏻soo great to watch and fun to listen to
Mister Albouze, thank you so much for your recipes, they are a real inspiration! Yesterday I made your Maximus Quiche, and it came out just perfect. One of the best cooking channels on youtube for sure!
this is my go to recipe for a quick late night snack
Bruno I love your videos ! Your deftness and impeccable training are a real treat to watch ! Long live the grandmother of cuisine.
grandmother? :D
@@coyote000 t hank you
t hank you
Brunos kitchen > restaurant
Bruno, you make everything so right, so perfect. Include your skills and humor ❤️
Absolute genius. So much talent and skill.
Bruno t’es vraiment un champion de la présentation! Tu présentes trop bien en video et tes plats aussi sont super bien présentés. Exquis 😋
Every video is perfection !!! Thank you !!!
my god your food and presentation and skill are out of this world. I wish I could wave a magic wand and turn the videos into real edible stuff....or be the sweeper in your kitchen to eat up all that yummy stuff. you've made.. you're no doubt up there with the very best that have ever cooked.....
This is some Michelin star rated dishes!! And can be made at home with your generous turorial!!
Try a 3-bowl prep method.
La sauce au Pernod ça doit être super - ça se marie bien avec le fenouil ... qui a un goût anisé - moi je prends des comprimés de fenouil, ça aide la digestion, mais euh ... pas le sujet ...! - et quelle belle recette ! - (je retiens le trick sel sur le fond poêle pour empecher que ça colle - c'est bien
de le redonner ) - vu le bronzage : y'a du soleil et des nana ou des nono à San Diego (ça me rappelle une chanson du club Med : y'a du soleil et des nana dirladada !) - Salut de Bretagne !
with some fava beans and a nice Chianti
This looks amazing, Bruno!
Hypnotized by these cutting skills
Simple but brilliant!!!
Impecable as usual...big up from Mtl
Best chef of all time, when will u come and explore West Africa to be specific Ghana......
Extra flavour comes from the fingertip you cut off when dicing the pepper
This is wonderful, I love the addition of the fennel. Chef, would you consider making a Coquilles Saint-Jacques gratin recipe?
what can you say, besides...Awe and wish you could taste that now...
Bruno
It’s unfair that you are not “THE” judge in master chef tv show
This is my opinion, i will keep saying this till it becomes real.
Please Bruno, teach the chefs with “big” names how to cook and bake
God bless you from Tbilisi
This guy is gorgeous. And he can cook! There is a lucky lady out there!
Faridah&Eddie Marzuki love this channel
Great looking dish. I would like to see more main course recipes.
Thank you chef!!! you are one of the best.
that little wink that says it all #Legend
Absolutely delicious, I love it
What brand of tableware does he have?
Sacré Bruno !!
Omg he’s so charming. And I’m not even gay but still
Your comment is everyone who lays ears upon Brunos silky ear-tickling voice. MMMMMMMMM
The way he's cooking is 🔥
Just Amazing😊....❤ from UAE
more food chef! Btw: Nice tan
Sun & Food
That is fine dining!
Love all your recipes special the sweet one.
Never disappoint
Good recipe
Top chef Bruno Albouz
Delicious as usual dear Bruno.
Yes, in deed explained perfectly and to the point, amazing Chef and with skeels in social media also, I admire him very much...but don't get it twisted... there's a BIG difference between the Chef explaining it in 5 minutes and actually doing the dish😂 like an hour or two difference 😍
Where can I get that little pitcher thing for flambé? What is it called?
What's your websites. Your an amazing cook. Cooking is my Hoby & will like to get your recipe.
I made this a few years ago and think about it WEEKLY haha but scallops can be so expensive
Excelente
look delicious...but small portion in the plate ...not enough for me...
that looks delicious
Merci infiniment Chef Bruno pour cette recette!
I'm coming over for lunchtime!
un bonjour de France , cette recette est à tester de toute urgence !
"roulement de tambour" ? !!
If James Bond was French and a Chef!
Wow that looks great
Im following you since 9 years ago. And still amaze by your video. Lovee
Look awesome.
The scallops are large but I feel the cooking times will leave them to be over cooked.
C’est superbe. Challenge au niveau du timing. Mieux vaut faire la ratatouille la veille non?
Incredible performance
May i ask what knife you are using to chop vegetables, such as the zucchini, with?
Here: brunoalbouze.com/shop 🤩
@@BrunoAlbouze I was wondering what type, the name, as in a mini cleaver or another name of the shape?
hell of a dish, gotta try this
Love this man
The music's cool, too.
Que rico
I love it 🤗
Lovely
Bravo chef et l'accent frenchy est au top👍👏👏👏par contre la crème pour le beurre blanc !!!WTF??😕
Si les st Jacques sont fraîches elles n'ont pas besoin de sauce, le goût iodé suffit à lui seul. Si vous voulez servir la sauce pernod (je n'ai jamais trouvé de Richard à Sacramento). Réserver la sauce sur le côté de l'assiette. Kenac'henta.