Came across that quote today "He who works with his hands, his head and his heart is an artist". Every dish you put out simply stands out Jules. It's a privilege to see an artist sharing his secrets. Thanks for sharing those recipes with us, you are truly inspiring. Merry Xmas in advance to you, your wife and kids.
For this dish, you can pair a few wines, I will suggest two simple pairings that will work relatively well based off the description and cooking techniques used: 1. A good quality dry Alsatian gewurztraminer. The aromatic intensity of the gewurztraminer will complement the sweet and sour flavors of the marinated butternut squash, and the floral and spicy notes will elevate the savoriness from the langoustine head oil. I would suggest producers like Domaine Pierre Frick or Hugel, both of which make excellent gewurztraminers. 2. Consider a pinot noir with low extraction or a gamay. Yes, a red. Whilst not the most common, red wines can also be great to pair with seafood dishes. In this case, the lighter tannins and versatility in these two grape varieties allow the butternut squash flavors to shine without overpowering the dish. I’d suggest a beautiful Chiroubles by Domaine Chapel or Guy Breton. For pinot, consider something like Tolpuddle’s Coal River Valley Pinot Noir. Essentially, what you’re looking for is a lighter extraction pinot with low tannins but ripe and ideally with a bit of spice to complement the flavorful vadouvan sauce. These are just two simple pairing suggestions but if you have the time, taste the sauce and from there, make an informed decision on which wine you would like to pair. Off the top of my head, riesling, chenin and vermentino could be great white wines to consider, whilst cabernet franc (with some age), valpolicella classico or maybe even a schiava gentile could do reds justice. Happy drinking and enjoy the dish!
Loving it Jules! Merry first Christmas to you and your family! Wishing you big things for 2024! Next time you're organising an event, I'd love to come and visit and run some ideas past you!
This was over the top! Also appreciate that you stress on safety, not much content creators do. Do you have any suggestion to recycle pumpkin seeds? Every time I make something with pumpkin I end up toasting them, but between the tedious cleaning process and having to nail the right temperature and toasting time it gets very annoying...
@Jules , absolutely loving your recipes! So inventive and delicious. Could you prepare the langoustine tartare the day before and take it straight from the fridge the next day to come up to room temperature?
Hi Jules, Allereerst wil ik zeggen dat ik groot bewonderaar ben van je recepten. Elke keer als ik groots wil uitpakken voor mijn vrienden en familie, helpen jouw filmpjes me enorm! Ik vraag me alleen wel iets af. De eetbare bloemen die je op je gerechten doet maken het totaal plaatje een waar kunstwerk. Ik zou erg graag eetbare bloemen in mijn ( en jouw) gerechten verwerken alleen vind ik het super moeilijk die te vinden. Daarom vroeg ik mij of of je weet waar ik die (in Nederland) het beste kan krijgen. In ieder geval erg bedankt voor de videos en keep up the good work! :)
Hi Jules, ik wil dit voorgerecht maken een eerste date, maar dan voor een vegetariër, wat zou een interessant alternatief zijn voor de langoustine tartaar? 😳
AH en Jumbo verkopen vegan garnalen, die je koud eet. dan heb je geen bbq smaak, maar je zou ze nog kunnen koud roken. en dan daarna een tartaar van maken. ik weet geen alternatief voor de langoustine olie.
Top gerecht! Idee voor na de kerst een keer een gerecht met verse krab? Daarnaast nog een vraag ik heb je recept op Gronda van “ black pillow amuse” gemaakt maar bij mij werden de kussentjes al na een uurtje taai. Tip hoe ik dat kan ondervangen zodat ik de kussentjes voorruit kan maken? Wordt zo blij van je gerechten, dank! Fijne kerstdagen gewenst
… this man says one swearing word while Gordon Ramsey found out the vocabulary of swearing lol let him do that he gives us wonderful recipes i wish i had the patience to make this
Came across that quote today "He who works with his hands, his head and his heart is an artist". Every dish you put out simply stands out Jules. It's a privilege to see an artist sharing his secrets.
Thanks for sharing those recipes with us, you are truly inspiring.
Merry Xmas in advance to you, your wife and kids.
Can you recommend a wine pairing with your dishes 🍷
For this dish, you can pair a few wines, I will suggest two simple pairings that will work relatively well based off the description and cooking techniques used:
1. A good quality dry Alsatian gewurztraminer. The aromatic intensity of the gewurztraminer will complement the sweet and sour flavors of the marinated butternut squash, and the floral and spicy notes will elevate the savoriness from the langoustine head oil. I would suggest producers like Domaine Pierre Frick or Hugel, both of which make excellent gewurztraminers.
2. Consider a pinot noir with low extraction or a gamay. Yes, a red. Whilst not the most common, red wines can also be great to pair with seafood dishes. In this case, the lighter tannins and versatility in these two grape varieties allow the butternut squash flavors to shine without overpowering the dish. I’d suggest a beautiful Chiroubles by Domaine Chapel or Guy Breton. For pinot, consider something like Tolpuddle’s Coal River Valley Pinot Noir. Essentially, what you’re looking for is a lighter extraction pinot with low tannins but ripe and ideally with a bit of spice to complement the flavorful vadouvan sauce.
These are just two simple pairing suggestions but if you have the time, taste the sauce and from there, make an informed decision on which wine you would like to pair. Off the top of my head, riesling, chenin and vermentino could be great white wines to consider, whilst cabernet franc (with some age), valpolicella classico or maybe even a schiava gentile could do reds justice.
Happy drinking and enjoy the dish!
I imagine this is what heaven tastes like
When Jules swears, you know it’s a banger👌🏻
Heey Jules!
Would you ever consider making a video on the process of creating dishes?
Love your channel, Jules. Always so creative and inspiring. 🤌
Pure art
Loving it Jules! Merry first Christmas to you and your family! Wishing you big things for 2024! Next time you're organising an event, I'd love to come and visit and run some ideas past you!
F’ing delish…..you know it’s 🔥
Love the tasting notes
Thank you chef for everything wish u all the best in this Christmas time
Awesome again! Looks great and taste seems fantastic to me. I will try it for sure.
Awesome product, thanks for sharing! Beautiful presentation and I imagine quite delicious.
I'm definitely gonna try to make this dish, I can taste it already 👌👌
Will definately make this dish! Thank you chef ☺️ looking forward for the other dishes 😍
I'll try this recipe, but going with a butternut squash tartelette to hold my langoustine tartar. Happy Holidays chef Jules!
Honestly..... Probably the best dish of this year, wonderfull ❤ and I need this BBQ 😂
This was over the top! Also appreciate that you stress on safety, not much content creators do.
Do you have any suggestion to recycle pumpkin seeds? Every time I make something with pumpkin I end up toasting them, but between the tedious cleaning process and having to nail the right temperature and toasting time it gets very annoying...
Great work!
I have to try this. 😏
Fresh vadouvan? I always thought vadouvan is just a dry spice mix, so i have no idea what this vadouvan is in this recipe...
👍👍👍best chef!
Amazing
Как всегда просто и со вкусом🙂
С наступающим новым годом и больше видео🙂 удачи в твоем творчесте
Are these your own personal recipes that you've come up with?
Ohhh looks so delicious 👍
Appreciate it 🙌🏼 Thank you!
Nice one julesss !!!!
🎉
@Jules , absolutely loving your recipes! So inventive and delicious. Could you prepare the langoustine tartare the day before and take it straight from the fridge the next day to come up to room temperature?
yes of course you can do that, if you are doing a 3 course then always prep the day before ;-) happy new year!
Do u have a restaurant? You should!
Great video as always. Can you elaborate more on your ventilation system? Living in NL and thinking of getting a semi-industrial grade one as well
Hi Jules,
Allereerst wil ik zeggen dat ik groot bewonderaar ben van je recepten. Elke keer als ik groots wil uitpakken voor mijn vrienden en familie, helpen jouw filmpjes me enorm!
Ik vraag me alleen wel iets af. De eetbare bloemen die je op je gerechten doet maken het totaal plaatje een waar kunstwerk. Ik zou erg graag eetbare bloemen in mijn ( en jouw) gerechten verwerken alleen vind ik het super moeilijk die te vinden. Daarom vroeg ik mij of of je weet waar ik die (in Nederland) het beste kan krijgen.
In ieder geval erg bedankt voor de videos en keep up the good work! :)
Very excited to make this, how many portions is this supposed to make? The recipe on the website didn't specify
Anyone have a line on where to get fresh vadauvan?
Again, you rule! Btw how long can you keep the langoustine oil for?
Whats sweet n sour liquid thing
Hi Jules, ik wil dit voorgerecht maken een eerste date, maar dan voor een vegetariër, wat zou een interessant alternatief zijn voor de langoustine tartaar? 😳
AH en Jumbo verkopen vegan garnalen, die je koud eet. dan heb je geen bbq smaak, maar je zou ze nog kunnen koud roken.
en dan daarna een tartaar van maken. ik weet geen alternatief voor de langoustine olie.
@@raziel7148 goed idee, thanks!
What is the name of the cutting technique of the Pumpking?
Slicing on a mandolin haha, don't know if there's really a name for it
Top gerecht! Idee voor na de kerst een keer een gerecht met verse krab?
Daarnaast nog een vraag ik heb je recept op Gronda van “ black pillow amuse” gemaakt maar bij mij werden de kussentjes al na een uurtje taai. Tip hoe ik dat kan ondervangen zodat ik de kussentjes voorruit kan maken?
Wordt zo blij van je gerechten, dank!
Fijne kerstdagen gewenst
De koolrabi fagottini met krab ipv rievierkreeftjes?
What tartare could I use to make it vegetarian? Any ideas anyone?
You could use toasted butternut squash as well. Very nice combo with the sauce
👍👍👍👍👍.
Just say freakin instead
… this man says one swearing word while Gordon Ramsey found out the vocabulary of swearing lol let him do that he gives us wonderful recipes i wish i had the patience to make this
@Talittli he is good isn't he