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
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!!!
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!
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.
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 !
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!
@@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”!
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!
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!
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.....
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.
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
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 😍
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.
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.
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 !
Este Bruño es realmente un chief de alto nivel con platos interesantes, originales y deliciosos. Muchas gracias.
I would go out of my mind if served such a gloriously prepared dish... incredible, Bruno!!
Ça a l'air sublime ! Et tellement bien présenté, comme toujours. Vous êtes époustouflant de professionnalisme ! Merci beaucoup
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.
Hey Bruno, you're really getting quite good at this whole cooking thing. You should do it for a living!
Perfection as always
¡Excelente tu canal! Gran calidad en la producción de los videos, las recetas y la técnica culinaria. Aplausos.
Brunos videos look so pretentous and real at the same time i love it, dudes a huge meme for me
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!!!
Haute cuisine and heavy metal hell yeah.
Incredible dish. Many thanks.
Bruno is single-handedly obsoleting every chef on RUclips.
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!
Everybody tell their family and friends about Bruno's vids, let's get him above 1 million subs soon!
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.
I follow so mannnyy food channels but you are most talented one ...such a wonderful cook ❤️❤️ love from India
Simple et efficace, toujours la classe à la française, Merci pour tes vidéos depuis la bretagne🤘
Beautiful! Just BEAUTIFUL!
LEGIT. BEAST.
The technique to sear the scallops is genius. Trying that this weekend.
Bruno and Gordon should go head to head in a challenge.
Bruno, you make everything so right, so perfect. Include your skills and humor ❤️
3:18 His trademark stare as always.😄
You need the pan to be smoking when you sear scallops before you add oil, this is what creates the non stick effect.
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
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 !
Hot damn, this recipe is fire. Straight to the point. Thanks for sharing
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”!
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!
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
this is my go to recipe for a quick late night snack
Bruno t’es vraiment un champion de la présentation! Tu présentes trop bien en video et tes plats aussi sont super bien présentés. Exquis 😋
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!
Absolute genius. So much talent and skill.
Wonderful recipe !!!
👌🏻soo great to watch and fun to listen to
Hi Bruno you know I love you from Africa right.
Anyway I subscribed to your brother's and nephew's channels.
You are magic.
Hypnotized by these cutting skills
This looks amazing, Bruno!
This is some Michelin star rated dishes!! And can be made at home with your generous turorial!!
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.....
Every video is perfection !!! Thank you !!!
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
Brunos kitchen > restaurant
that little wink that says it all #Legend
This is wonderful, I love the addition of the fennel. Chef, would you consider making a Coquilles Saint-Jacques gratin recipe?
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
Great looking dish. I would like to see more main course recipes.
Thank you chef!!! you are one of the best.
Simple but brilliant!!!
Wow, the original ratatouille video was uploaded 9 years and 1 day ago.
un bonjour de France , cette recette est à tester de toute urgence !
"roulement de tambour" ? !!
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 😍
Absolutely delicious, I love it
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.
with some fava beans and a nice Chianti
Extra flavour comes from the fingertip you cut off when dicing the pepper
Impecable as usual...big up from Mtl
Faridah&Eddie Marzuki love this channel
Love all your recipes special the sweet one.
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.
Merci infiniment Chef Bruno pour cette recette!
Never disappoint
Good recipe
Delicious as usual dear Bruno.
Just Amazing😊....❤ from UAE
what can you say, besides...Awe and wish you could taste that now...
C’est superbe. Challenge au niveau du timing. Mieux vaut faire la ratatouille la veille non?
Wow that looks great
hell of a dish, gotta try this
I'm coming over for lunchtime!
Best chef of all time, when will u come and explore West Africa to be specific Ghana......
Excelente
I made this a few years ago and think about it WEEKLY haha but scallops can be so expensive
This guy is gorgeous. And he can cook! There is a lucky lady out there!
Ramsay who???😂
Gordon we still love you 👍🏻
Sacré Bruno !!
If James Bond was French and a Chef!
Bonne idée pour ce soir, merci Bruno
Merci chefs 🌞
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 🔥
Ce que j'ai remarqué le plus sur cette recette c'est bien ton doigt blessé que tu cache ... j'aime bien ton savoir faire 👏🙏💪
Im following you since 9 years ago. And still amaze by your video. Lovee
Look awesome.
That is fine dining!
Top chef Bruno Albouz
Incredible performance
that looks delicious
Awesomeness! 🤤
I love it 🤗
The one thumb down is from someone who hates to cook or has scallop allergy🤣
Ha ha ha ,good!
It's definitely Andrew's dad from Big Mouth
What's your websites. Your an amazing cook. Cooking is my Hoby & will like to get your recipe.
more food chef! Btw: Nice tan
Sun & Food
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.
Love this man
Looks good
Bravo chef et l'accent frenchy est au top👍👏👏👏par contre la crème pour le beurre blanc !!!WTF??😕
Very GOOD. Man.
Lovely