Tournedos Rossini - Bruno Albouze
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- Опубликовано: 27 дек 2022
- Tournedos, black truffle of Périgord and foie gras are the basic ingredients of Tournedos Rossini. A classic of French cuisine. This recipe is inspired by chef Martino Ruggieri who won Bocuse d’Or Italia.
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
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I've never seen a chef - any chef - so graciously reveal the real-world recipes and techniques of haute cuisine as you, Bruno. Merci!
it is because he is a french guy...
That’s so true!!
@@samiydiver720 la cuisine française ce partage. Même en révélant la recette, dur d'appliquer la technique sans connaissance :)
@@dominiqueleluc1665 but alors you are french...😊😏
Perso, je n arrive pas à toutes les reproduire...
J ai un faible pour sa recette de glace à la vanille...
Thats what I call "cooking". Technique, ingredients, temperatures...simple chose makes food parafait
Love the fast pace of your videos. Beautiful presentation, impeccable technique!
I'll never afford a meal like this, but, seeing it made is magnificent. An artist at work. It is very beautiful to watch.
Maestro Rossini was also known to be a gourmet chef and invited many friends over for his meals. His music is enormous fun. Even Beethoven complimented him on The Barber of Seville. A compliment from our beloved LvB is as rare as hen's teeth.
Le plat, la vidéo, la présentation- un chef-d’œuvre. Merci, Chef et Bonne Année.
Some of the most timeless and historical divinity there is.
My God, my mouth is watering, not for truffles and foie gras, but the tournedor in Madeira sauce with mushrooms I'm going to have to make.
It is an unspeakable pleasure to watch this guy cook.
Bravo!! Amazing recipe and for me you are one of the best chefs.
The cook on the meat is fantastic as always
On est vraiment pas loin d'une recette Bocuse d'Or, beaucoup de techniques, utilisées correctement avec parcimonie pour un résultat solide et sans artifice. Bravo M. Albouze !
Bruno this is the peak of decadence and skill. So many complex flavours layered into that Madeira sauce. Wow
It looks definitely great! Thanks Bruno. It would take me 2 whole days in the kitchen just to prepare this dish. LOL
An artist at work.😋😋😋
Merci beaucoup pour cette grande leçon ! Je vous remercie beaucoup pour toutes vos recettes de cette année et j'ai hâte d'être à la prochaine. Mes meilleurs vœux pour 2023 !
Une vraie master class, respect !
You make it look so easy! Really appreciate the talent and knowledge shared through these videos. Thanks!
Thank you so very much chef. Replicated your recipe, and it was a great Christmas dinner. Absolutely delicious and luxe.
I ate it and I must say it tasted great
Wow, this is the real deal alright. Congratulations and thank you so much for all the great recipes you have given us over the past years. Soon you will have 1 Million subscribers and you truly deserve it. I wish you all the best for 2023 and just keep doing what you're doing. We love it!!!
Got most of this in the fridge, like most people, so I'll probably throw this together or some hamburger helper tonight, I'll see what the kids are in the mood for
Looks wonderful, thanks Chef.
A Masterclass. Impeccable.
An excellent lesson in cleaning, trimming, and portioning the whole filet. Also; composing a roast from parts and wrapping in plastic which I've never seen done before. A concise master class for sure with this entire dish. Thank you Chef!
Great editing, Bruno. Works on many levels much like the tournedos.
this is actually one one my top 3 favorite dish
Amazing dish! So tasty when all flavours comes to a balance
Amazing.truly french.
Bruno merci pour cette magnifique recette, tu es vraiment un très très bon cuisinier ! Encore bravo chef.
Wow that was inspiring. I can smell and taste and my mouth is watering.
what a nuclear blast to end this year, papa. i am in awe. no joke. the part where the truffles become even more truffled....
Amazing! Insane cooking! Bravo
Master classe la meilleur recette et c est même réducteur de dire recette ce plat ce met est sublimé a son paroxysme n ayons pas peur des mots bravo chef 😀👍
Nice job, chef!!! Yet another masterpiece! Happy new year!!!
doesn't get much better, happy holidays chef!
I’ve been watching your videos for years Bruno - thank you for keeping the quality content coming / your passion is inspirational 🫡
Love foie gras.
one of the best in the world for sure. i did it much simpler haha...still good!
Toujours un privilege et un plaisir de vous voir. Merci Chef, Bravo! Une tres Bonne Anee de la part de Carolina et Nicolae de Sydney, Australia.
Chef
I am bigggggggggf
Fan of your alllll recipe ,they way you explain ,the recipes which you do all is more then outstanding ,and stunning chef . 🙏🙏🙏
Master Chef Buno Albuze another Master Piece Brilliant Elegant Your Signature in Every Dish you Demonstrate has no Comparison with your Repertoire Outstanding Touches Bravo 💯💥
Wow! That is art!
OH la rosse ! ça c'est du Rossini pardi !
Joyeuses Fêtes et surtout " Bonne Année " ...
Bruno! Any special events planned for 2023? Merci!
Mon doux!!! My mouth is watering. Wish you had a restaurant nearby.
Stupendous looking food. Absolute decadence
Preparing this dish at home is not for the faint of heart
Bravo Bruno
This is just epic.
Is this dish legal? WoW incredible and elegant. 10/10 would eat.
Perfection on a plate.
Good old midnight snack. Thanks for the recipe.
Your cooking is so precise, like a math teacher 👌🏼
Great execution as usual and very nice in crediting chef Martino Ruggieri (Who is a true master) for the inspiration
Finally Chef you are back! I love Rossini, being an operasinger!🎉 Merci!
Happy New Year Lord Bruno
Oh my Lord !!
Happy Christmas my favorite family ❤️
Glad to see some budget conscious recipes on this channel.
Food Artist . Everyone of your damn recipes looks good af
Oh my god. You are an artist.🔥🔥
I would like to taste this dish before I die! 🥰
Great recept 🙂
You are a great chef Bruno.
I am an amatör. I will never manage to do such luxury food 🤭 It is for professionals.
Good work , Look so yummy
Good god! I've got to try this. Just need to find good foie gras and black truffle.
Bruno the great!
Thanks again.
Damn, I wish I could cook so well and skillful.
Merci pour la recette chef
Magnifique et delicious.
Wow! Did Bruno win the lottery? 😆
Bravo!!!!! 👏👏👏👏
Amazing!
Superb ❤️❤️❤️
Bravo Chef 👨🍳 👍🏻🇨🇭 🇫🇷
Incredible!
Hummm delícia vou fazer
I need to make this!!!!!
Thank you Chef!
im putting a thumbs up.for Bruno Albouze.well done bruno.from the disabled chef.👍
🥰🥰🥰🥰🥰thanks for sharing have happy new year 2023 lilo🥰🥰🥰🥰
Wow wonderful explanation
Magnifique.
Grande Chef!!!!!
Wish that someone could see the look on my face. True food artist.
If Frenchness reached level 100. Sadly I live so far away, otherwise I had asked you, if you could send me some of your famous and beloved lemon confect. :D
Wow.
had the Michelin guy round on my first day at sopwell house did his dish steak might of been a type of tourni dish he was happy... phew I was told that night while I was on the GArill section f*** up more than 2 steaks your gone.... I passed ... i passes the test but the hotel was an awful place to work treated like cattle... wonder if its gotten better since I left... this dish brings the only good memories I had ....
Complimenti
Superb !…❤
Perfect dish
I kind of miss some sort of fresh herb to finish the plate.
Wow!!! master chef just wondering what’s the name or brand of the meat glue?
a true magician
c'est tellement sophistique et elegant que le pain de mie parait etre un intrus!! En tout cas je ne sais pas si tu trouves de tels ingredients a San Diego, mais a San Jose je ne saurais meme pas ou chercher!
Pour récupérer élégamment la sauce ? 😂
My dinner tonight.
Chef that’s just food porn you’re killing me. You’re the best!
Fab!
Foie gras chateaubriand black truffle sandwhich
Oh foie gras…. ❤ 😍😋😚😋😚😍😍😍😋🥰🥰😍😍😍
Just gonna have a look if i have some truffles left in my fridge ...
holy sheeeeeeeeeet
If I ordered this dish in a restaurant then for the rest of the month I would have to eat ice with a side of water
Well, if you let ice to melt, you'll have more water 🌝
Do you sear the steak just for 3 minutes per side and let it rest? No putting it into the oven?
The written recipe will tell you all the secrets 😋 brunoalbouze.com
Filet Mignon is the fillet tip and NOT from the center