The Perfect Quail Pasta With A Beurre Noisette Sauce! Fine Dining Cooking | Michelin Dish
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- Опубликовано: 11 июл 2024
- Hey guys! Today we’re going to make a beautiful two colored quail pasta dish! It’s a two colored pasta dough filled with confit quail, a rich quail sauce, a beurre noisette beurre blanc, roasted fennel and a super nice quails breast that we’ll cook on the crown. All great recipes, so enjoy guys!
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This is by FAR the best channel on youtube for people like us who want to elevate their home cooking, I get so inspired by your videos !
Its also gold for us professionnal cook Who search for New ideas and tip. Thx Jules ! ❤
You're so unique Maestro for me.from the basic gose to the sky..so amazing Chef.
Regarding from South tirol
I am a professional French chef and the man is so incredibly talented that he elevates my cooking as well with every video.He is so far beyond the usual type who simply impresses amateurs,this as good as it gets
There is cooking then there is being a chief, then there is what this guys is doing.
Amazingly simple yet complicated at yhe same time and the visual is stunning.
Amazing as Always big chef as well a big dad too.... a 1000 likes as ever... 🍺
I barely comment to any videos, but really like how make these dishes. keep it up.
A real God of culinary culture
simply outstanding Jules👏
I bet the umami is off the charts! Anyway, sometimes a simple presentation helps focusing more on the dish, great as always.
❤ a pulpo summer dish would be great or some fancy gambas
youre an artist jule
Jules, I see high-end chefs do this a lot - what's the advantage towards using large plating tongs to handle your proteins? I'm guessing it's the least likely way to damage the meat/fish?
Looks absolutely amazing. Definitely going to make this recipe!
This dish is incredible. Thank you.
Wonderful dish!
Incredible
Как всегда безупречно👍💪
Welcome back!
Another amazing looking and delicious sounding dish. Will hopefully have time soon to try and make it myself.
On a side note, I bought the Homtone grinder you also use, as my old grinder broke. What a great piece of kitchen equipment! So much better than what I had. Dankjewel for the recommendation!!
Hello there, Thank you so much for sharing your knowledge, it means a lot to me. I’d love to learn about octopus dish? Would you share with us? 😊
it looks again as a perfect dish. I certainly going to try to make this at home. Can you make a dessert with cheese?
I am madly in love with your cooking,top recipe and perfect execution as always
Looks Great, will Cook this in near time. Helps a lot that you can prepare a lot of the dish 1-2 days before. Is the fennel placed warm on the dish?
I've noticed that when you make sauces, you add the cream during the process of making the sauce? Why is that your preference rather than adding the cream later?
This way the cream gets infused and has a lot of flavour by reducing with all the ingredients, instead of adding a neutral ingredient at the end that will “wash out” some of the flavours
@@danielemira139 But the texture of the sauce is kinda gunky afterwards, in my experience, and it takes a few times filtering it to get a good consistency, at which point the volume of the sauce has decreased. Thoughts @JulesCookingGlobal ?
Good stuff chef. Why do you rest the dough so long though? Never heard anyone say to rest more than about 30 min
speechless
A really wonderful dish, I can’t wait to attempt it. But am I the only person who finds that loose foams like this look unappealing? It just reminds me of a cappuccino that has wilted in the cup 😂
👏👏👏🧿❤️🌺
Do you take the out part off the shallot (or onions) or are your knives sharp as fuck?
First my man I’m First
Jules, I have 16,500 acres of farm for my milk cows. Would it be enough milk, cream and butter for 4 quails?
I have disliked it...please DONT be back. I beg of you 🙏🙏🙏🙏🙏🙏🙏🙏x 1000 times. PLEASE DONT be back till you can pronounce correctly.