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Rustic Pâté En Croute - Bruno Albouze
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- Опубликовано: 4 фев 2015
- Bistro's best recipes 😋
To get the full recipe go to brunoalbouze.com
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Amazing. Too bad food network is becoming more of an entertainment channel rather than food and cooking channel. Bruno smokes everyone. Keep going chef. You deserve millions of subscribers.
Bruno Albouze
Joshua Weissman
Michel Dumas
best cooking channels on YT.
@@LesAventuresDeTigRRe I checked chef Dumas per your recommendation. I wish he would provide English translation 😉
@@geniuspharmacist you should ask him, maybe he will ask his community to write subtitles
That's probably why I enjoy cooking videos so much to this day! Grew up in the beginning of the 90s and always watched food network and I really was getting sick of the competitions at the beginning before turning to RUclips. Long ass story but man it makes me happy finally learn by instruction and wonderful professionals.
Bruno, I don't know what to say! This is so sophisticated and elegant,, a real piece of art...
Another masterpiece Bruno.
You never cease to amaze me.
As a chef of 20 years I love your channel. I feel like I’m back at school. Not only are you entertaining but your formulas are solid!
Hi Caleb, love this channel, he's both entertaining and professional. I'm a chef of 50+ years, a college lecturer too, bjut never stop learning.
This was one of the most amazing recipes for pâte en croûte I've ever come across.
Bruno is one of the best chefs I've seen in action, he deserves so much more than RUclips!
Yummy. Just descovered your channel and I love how straight to the point and no nonsense your recipes are. Thank you
paul gregory :)
You deserve 3 million subscribers.
stabspy almost there ;)
Bruno Albouze you've just gained one ;3
I came across your channel while browsing for recipes and you have now become one of my favorite chefs! Incredible food and you have a great personality...I can't wait to try your recipes!
3180Cece :)
The real traditional páté en croûte from Lyon ....the cIty in France where cooking is an addiction ! Compliments to this Chef who follows the rules !
ça vient même pas de Lyon le pâté en croûte, qu'est ce que tu racontes, c'est Lorrain.
For this recipe you really need to plan in advance as for the mushrooms jelly it has to cook for 12 hours , pastry has also to be made in advance and obviously the marinade . Excellent recipe and if you like pâté-croûte and start being obsessed about it (yes you can ! 😀) it exists a world championship and a brotherhood. 😋
Bruno! You are amazing! I have been a chef for 21 years, these videos are a godsend. Thank you so much for sharing your recipes, techniques, and personality. I always learn something from you 🙏🙌🙏🙌🙏
My pleasure! 🌝
i made my first pate en croute about 2 weeks ago, i love the rustic look of this one though and you don't need to purchase a meat grinder for this recipe! I want to try it out!
Bruno is the James bond of French cooking!
I have been a chef 11 years and never see anything like this dish ! It's amazing well done .
Master, I'd like to congratulate you on the fact that you're an extraterrestrial preparing this dish. You are invincible.
Is this guy 4 real.. when ever I watch his vidz im like so amazed by his work.. and how his food looks to delicious..... by far the best youtube chef
are you people aware of how healthy this food is?? this is super food deluxe!
you sound like a Bond villain
H F he has a beautiful French accent
@@AlpineFederation1998 he is even followed in France for English lessons for Cooks
He sounds so erratic... I hate cooking videos when they overplay everything. Sounds snobish af. RIdiculous.
The Spy who fed me, I'll take it
One of your older videos but definitely timeless and worth the watch. Then and now, you are amazing chef!
Every time I see you create your masterpieces I can't help but say WOW!
You really should be on TV Bruno. You are the best chef I have ever watched.
Being a belgian chef myself Bruno Albouze is indeed impressive his attention to details and his level of execution is on par with the elite patissiers and chefs worlwide, he's the real deal !
Superb! Pate en Croute - such a good traveling entree for planes, picnics. If I baked small pies like a Yorkshire pie, completely crusted up, it would withstand no refrigeration for a few hours, ideal for plane food or travel. I love the aspic on top at the end. That is what they do with Yorkshire pies, except, its blasphemy to compare English fare to French, ha ha! That last juicy syringed aspic which permeates all the cracks and crevices, so when you bite into the pate, the flavors explode. So good! The design on it, is masterful. Merci Chef Bruno!!
Amazing... Such a long preparation and cooking time, but the result is beyond beautiful. In your hand every meal will get their best appearance. 👍👍👍
wow, I was waiting until the end to say something, and then I've got not more words. amazing job !
62 haters... What is this world coming too... This is a Masterchef, presenting a Masterdish... And we get to see this for free. What more can one want.....
Bruno, You are a great chef. I wish this channel gets millions of followers.
Ive been a chef for 40 years, and that recipe and video is supurb, excellent.
i m shocked ...i never seen like this recipe....with long procedure. ...but looking yummieee .. n also tempting. i like it ...i will tried .soon ......hope i m succed ..thanx bruno
First time I made it I was 17 years old thanks Bruno for the Memory
WoW this is another Masterpiece Chef
Outstanding like always
Bruno your one of the greatest chefs alive man. You should have your own cooking show on food network for sure.
+Irwin Vasquez No, because if he's on TV, he won't have time to do RUclips. Meaning you can't watch his video on the go unless you have a TV subscription.
Oh the meat looks great! Especially the chicken liver. And you cut the shallot like a bomb!
you are amazing, I think you are much better than master chef judgers
French cuisine is devine. Thanks for sharing ❤
So many processes made look easy, amazing recipe chef .
wow! I never seen anything like this! you're so creative.
i don't eat meat but this guy is an artist also producer and director :)
I can feel the gout from here
It’s probably worth it to be honest
Wow! Your videos are addicting ...can't wait to make some of your recipes! They all look fancy and delicious ♡
Maître Bruno, you are truly the "Vatel" of youtube. Devine recipes. Best wishes from Germany
Your meals look so glamorous and satisfying. I must try this! Beautiful!
I have never seen a Paté been made like this. I have a new kitchen. I will reproduce this recipe. Thank you!
Il est beau ton pâté Bruno et il a l'air délicieux, bravo et merci !
You can stop your internal dialog , Bruno is the real deal !
I want to crawl into my computer screen and eat this!!
This looks absolutely stunning!!
It feels like this needs a standing ovation!
This is like a cross between pate and pork pie. Very unique.
I'm Thai. Your video is make easy. I love it.
I don't know how many times I watched this, so delicious, cant wait to try it, thank you Bruno, for another amazing video.
Maaaaaaan, I don't eat meat but your recipes, technique and videos really make me want to try it!
Je rêve d´ un pâté en croute et je ne suis jamais arrivé à faire la bonne pâte, elle s´ effrite toujours...
Super recette, et cerise sur le pâté, si j’ose dire, on comprend vraiment mieux l’anglais quand il est parlé par un Français.👍👍👍
this is truly amazing! i'm speechless
Oh I'm so hungry all I have is 2 eggs and 1 slice of bread
just discover this..absolutely amazing..I'm game next week...thank you
Wow!!! what an amazing recipe, for the first time in my life I was able to make a classic from my childhood looking like it was made by a pro, Thank you to an amazing chef that makes food fun and easy to cook, and I love the detail of presentation that never failed me....
I love your cooking style and your choices of recipes. Thank you for teaching me a lot.
I mean, I love food and all, but this.. It's.. Beautiful.. I must return to my food watching!
That is a real work of art. Absolutely stunning!
Such a delicious dish!!! Thanks for sharing with us Bruno!
That's really a trip ! - j'ai jamais vu d'aussi beau pâté en croûte ! trop miam-miam !
Followed this recipe to the letter, found the filling came above my tin mould, still,....sealed the lid,but after 20 mins baking, some crust fell off one side; still, it looks like a great hors d'oeuvre for xmas, and I'm a chef!, perhaps a deeper mould Bruno?
Can't get any French than this! I will make it one of these days !
_"Hey guys I made a loaf of bread..."_
*_"...PSYKE!"_*
Always love your cooking. This is one of the most stunning dishes you've ever posted.
Hi Chef, I did this and its a HELL lot of work: Dough tastes great but didn't chill it enough so it was falling apart when assembling (=scary), also took all the meats through meatgrinder as I was afraid of the texture, I think it tasted much better and also added some pistachios inside. Needs to remove from the fridge for about 45 minutes before serving for better flavour.
Bruno man you deserve at least 2 million subs man! You do vids so seamlessly and put so much effort into it. Imo you should have more subs then Laura in the kitchen. Cheers
quel beau pâté en croûte avec un fini parfait !!!!
Plum Partridge
Wee moan amy!
This looks deliciously mouthwatering, unfortunately I don't eat liver :(
Bruno what's your favorite comfort food :-) or what do you like to eat the most
I always wanted to learn how to crimp the pastry with a knife, Like the tart edges in France!! Thanks for showing it. I bought a tweezer like gadget but I'm lost using it. If you can ever show it on a tart I would really appreciate it. Merci chef.
I was watching with the sound off, reading the captions, but had to turn on the sound after the subtitles said to "cool to 100 degrees F and pour in the hot a$$ pig....". Hot Aspic. You use hot aspic. BTW this looks fabulous! I make pate de campagne every Christmas, but making it in a crust is over the top. And I love that all the ingredients are available at most regular supermarkets anytime.
Was a time a decade agoI would need to make dozens of these at a time now we rarely need to make them at all.
Super as usual ! You have never disappointed me and i'm a very difficult person to please !
Amazing simply amazing , this is the kind of food I want to cook .
Wow a work of art I'm so hungry now lol
Oh, it's amazing...!!! I admire your skill. Thank you for sharing with us.
see, bad temperament and swear words are not necessary to be a great chef, Gordon should heed this !! thanks for sharing and keep up with the inspiration !!
Nice knifework, showoff! I wonder if i could pull this off using a keto dough?
Wouaw! It!s great and I love it before even trying ! Thanks a lot Bruno!
thats looks delicious , will this work with out pastry?
OMG, this is art. I will try to make it! Thank you!
Good one chef..the way u make food with standard recipe its fantastic
Quality food, from an exceptional chef. Thank you for sharing.
Ilove to make one someday. Thank you chef i loved your work.❤❤❤❤
J'ai déjà faim. Est-ce que tu peux recommander un certain porto, pour cette recette?
Et surtout merci, pour tout ces délices! :)
Philippe Gerstner-Riewer Porto rouge.. normale..
sure wished I was your neighbor with all those lushous foods! They are all real deal meals indeed.
Dear Chef Bruno, many thanks for sharing. i prepared it and it tasted delicious. In my humble opinion the aspic could be a litlle different as adding salt to Port and just mixing it with water "kills" the Port flavor, therefore I would rather replace water by beef stock and add some Porto or Madera to it. Many thanks for your brilliant videos! Wish you success! Ana
Bonjour Chef Bruno! Merci beaucoup d'avoir partagé cette recette fascinante et qui a l'air absolument délicieuse. Pourriez-vous me dire si la croûte a un nom particulier? Est-ce une sorte de pain ou plutôt une forme de pâtisserie?
Est-ce que la viande de canard se prêterait bien à ce met?
Merci encore!
La pâte a pâté est une pâte comme son nom l'indique; pour le pâté. On va dire qu'elle est utilisé pour les quiches aussi. C'est une sorte de pâte brisé, plus étudié pour les cuissons longue et pour donner une texture incomparable au produit fini. Voila :)
Hey that looks good must try it but I think I will be using liver instead of kidneys
Andy C
Plz
Can you tell me what's the name of the white powder you added to the butter before the flower??
I couldn't recognize it
Thanks anyway
You're awesome
naiera Nn Cocaine
Bruno Albouze hahahah what a character! :)
tgkalela thanks for replying :)
C'est magnifique!
Well. Now I am hungry again.
is that cold chicken liver bread gonna be tasty
Goodness you have so Many Amazing Recipes, I've been watching your videos for hrs LOL!!!!!!!!!! ♡♥♡♥♡♥♡♥♡♥
Impressionnant, tel un meilleur ouvrier de France
Shirin GUERIN so far meilleur ouvrier de San Diego ;)
Something about your voice is so relaxing! Have you considered doing audiobooks as well?
😳omg. A piece of tasty art! 😋
Царская кухня, высший класс!
Unbelievable! Wow that looks amazing.
This is an excellent rectangle