Italian Chef Reacts to Famous FRENCH CHEF BOLOGNESE SAUCE
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- Опубликовано: 5 сен 2024
- Join me as I react to French Chef Dumas’ incredible take on the classic Italian Bolognese sauce! In this video, I’ll provide my thoughts and insights on his technique, ingredients, and overall execution. Chef Dumas did a fantastic job and his Bolognese sauce is truly impressive. He only needs to imrpove a few key steps. The same steps I had to improve after my friend David shared his Nonna recipe with me. Watch along as I highlight what makes his version special and offer some tips of my own.
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Chef Dumas is the first cooking show I've been following on RUclips. I like his personnality and he has funny habits like cutting ingredients with a knife wich color is corresponding to the ingredients. Sometimes his recipes are'nt exactly following the traditions but you know... it just makes me happy to watch him cook :)
Cooking shows are not just about recipes but also about the joy and passion that chefs bring to their craft. If you ever want to share more about your favorite cooking shows or recipes, feel free to let me know!
Tell me about it, his recipe of bœuf bourguignon would have put my grad man in the grave if she saw it 🤣 but of it helps people start to cook well that s good
@@vincenzosplateI wish to thank you for your video how to choose dry pasta. It changes our life as in France we have more of these than fresh ones.
@@khaelamensha3624 Purist be purist eh !
@@camc1224 it is about preserving classical dish being French I do pasta with lard and cream of course but I do not call eat carbonara! No problem with new recipe but changing the recipe and call it the same no.
When you see a chef with old pans, you know he is a real one. no hidden merch, just cooking
I'm still using my 30 years old 镬.
@@Agentkayy nice. same -ish here.
He’s got a line of knives.
Some old pans are higher quality than new ones! 😊
@vincenzosplate French saying to justify dating with an older woman.
Thanks for the review, I learnt interesting things, especially on the cooking time. One question: are you OK with ground meat? I heard you should cook plain meet and ground it with a fork afterward..?
Chef Dumas is not only a chef but he is a saucier. His stock sauces are great
A must try! 👨🍳
Every chef must be a saucier first !
Chef Dumas is not a 3 Michelin stars chef, but he makes good and simple cuisine, with years of experience and with his fun and cute way of talking. Thats why we love him ! Interesting to see this review from a real italian chef :)
Don't forget to say that Michel Dumas is doing a very funny show each time he's cooking. He uses his own language. He has his own very special humor. It's also one of the reasons why we love him so much. He is French, not "Québécois" as some people said. He doesn't have a Quebec accent. But he is living in Quebec, and he has been living there for many years .
If you ask Chef Dumas, he will tell you he is Québécois... and would never ever return to France. And after more than 40 years, I too think he is one of us 100%.
@@fredericlindenI’m more than happy to keep him.
Che Dumas is the French uncle we all love.
Happy to hear that you're a fan of the chef. Which of his recipes is your favorite?
@@vincenzosplate hi! I couldn't say. I think maybe blanquette de veau! But many others ! And I love his "Clafoutis aux cerises" from his grandma even if it's different from the basic recipe. It's delecious.! I am so happy to see that you like him.. He is a clown sometimes. 🤩
Chef Dumas is class! A calm, relaxed and loose professional. Really enjoy his shows.
Chef Dumas is one of my favorite french chefs. I've learned a lot of good french recipes by him as I've learned a lot of good italian recipes by you. He made some improvements with italian recipes : go check his 2 years ago linguine Carbonara for example. He made it very well.
He is canadian
@@lordsaviorswarmthatwalks3385 Actually he lives in Canada, but originally he's french from South of France. That's why he loves garlic a lot ! ;)
It's wonderful that you enjoy Chef Dumas's approach to cooking, especially his take on Italian recipes like linguine Carbonara. It's always interesting to see chefs bring their own twists and improvements to traditional dishes. Learning from different chefs and their interpretations can enrich your culinary skills and appreciation for different flavors and techniques. If you have any other favorite recipes or chefs, I'd love to hear about them!
@@lordsaviorswarmthatwalks3385 No he is a french living in Canada!!
🇫🇷🤝🇮🇹 Best gastronomy in the world
I like chef Dumas videos too, it's funny and hearthwarming to know that he started his youtube channel just to share recipes with his family and his mother. His cooking skills and advices are all very profesionnals and helped me a lot to progress, but as you say some tweaks can be done sometimes to stay closer to the original recipe.
Tweaking recipes to stay closer to the original or to suit personal preferences is part of the joy of cooking. It's all about finding that balance between tradition and personalization. Keep learning and experimenting, and enjoy the process!
@@vincenzosplate Yes that's exactly how we learn to cook better chef!
He was a professional.
I like to put extra herbs in my Bolognese just so I can imagine Vincenzo shouting MA CHE FAI, it really adds to the end product.
Emotion = Flavour
😅😅
Chef Dumas didn't disrespect this recipe, he made his own version and it wasn't so bad
yes ! I am really fed up with Italian chefs ! it seems that they have a revenge to take against French chefs and also the entire world's chefs ! stop this, we love Italian food, you have nothing to prove .....
I love Chef Dumas, and I love Vincenzo. Love your take on this, and I also want to feast on it.
Thank you so much for the kind words my friend! I hope you stay tuned for a long time❤
He is French who lives in Canada...cool guy
Thanks for the background information 😊
Being half french and half italian (mom was from the region of Bassano Del Grappa/Vicenza), I can't tell how much I enjoyed this video. Two great chefs, very interesting and rich comments. Such a great Internet time ! Merci e grazie to Vincenzo et Chef Dumas!
Great video as always Vincenzo. What I like about Chef Dumas and his recipes is that he is old school. Full flavour, full fat, uncompromising classic dishes are his speciality. If you ever wonder 'hey, how did chefs cook in the 1970s?', look no further than Dumas.
I have as much respect for him as I have for you 👌
Merci beaucoup Vicenzo ! je suis français de Paris, les italiens et les français nous sommes très bons en cuisine 😊
J’aime beaucoup Michel Dumas chef français qui vit au Canada. Mais pour tous les plats italiens c’est vos vidéos que je regarde ! Vous m’avez appris à maîtriser les pâtes carbonara bolognese cacio y pepe aglio e olio … merci 🙏
Cette semaine je vais impressionner ma petite amie avec des lasagnes à la bolognaise et je suivrais parfaitement la recette avec de bons produits. Bien sûr je ferais cuire le ragoût 4h et pas 2h sans ajouter d’Herbe dedans et en rajoutant le lait à la fin dans la poêle, je vais essayer la panceta au début de la cuisson du sofrito.
J’aime beaucoup votre style et votre humour. Cet été je vais à Nice et à San Remo en vacances, je vais me régaler !
Il se fout de vous 😅.... Chef Dumas vous aurez répondu 😅😉
My men Chef Dumas ⚜️🇫🇷
I love your reaction. You’re so nice and respectful and your criticism is constructive. RUclips needs more videos like yours
as a french person I think he uses the herbs because it's a little cliché in french cooking to put mediterranean herbs (herbes de Provence) when we cook a mediterranean course, especially with tomato. It's a kind of reflex.
As being a subscriber on his youtube channel for some years now, the way he shows how to do things in kitchen makes him amazing. so many recipes, a few hundreds. in french cuisine he has shown how to make so many recipies that are just insanely good. Many of my christmas recipies are taken from his youtube channel. this man is my first pick for anything i want to learn via youtube in order to cook something i don't know. so many thaks to him for sharing his knowledge and so many recipes. Also, the fancy way he speaks during the videos (that brings some unique styule to his work) can be misunderstood by automatic translation tools. It's very interresting to have an italian chef's oppinion about this stuf on a tipical italian recipie. Thank you !!
J’adore this chef he’s got ocd he’s using colored knifes according to ingredient’ colors 🎉
🍅red knife
🫑 green knife
😮 very cool
Chef Dumas is great, you clearly see his cooking skills in the video and he's a personage unfortunately you dont understand him but he's so funny lol
We appreciate your insights on this topic. We will keep supporting you.
Thank you so much for your support my friend! It means a lot to me 😊
Watching Chef Dumas make this made me appreciate more the fundamentals of Italian Cuisine that Vincenzo teaches. But I have to say that pasta looks really good! 🤤🤤🤤
I've been following him since the last 6 years. He's on the point and concise.
That vegetable mill really brings me back to childhood when we used it to make homemade applesauce
Chef Dumas is a wonderful guy with a wonderful life story. Being born in Quebec and living in France myself, I am overfond of him.
Glad to hear that you think so highly of the chef! 😊
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️
Thank you so much for all the love and support 😊
Based in Montréal, but from south of France, came here in MTL in 1976? thanks for your comments...
Thanks for providing this background information about the chef!
@@vincenzosplate Chef Dumas almost always says "à ma façon" ... "a modo mio" when he describes his recipes, he is not a "pretender"... he says his knives are "très contents" "Very happy" when his recipe is good, his knives "taste" his food haha, very funny.
I msg him on facebook and he told me that he never had a restaurant in Montréal, but he worked as a chef here. Also, I told him a joke saying I was an "avocat (lawyer in french), which is the same word for the avocado. I told him I was the kind at 200$/hour ... he did not find it funny haha
There are local, native Bolognese recipes, which changes and evolves along with the locales... this is what we get when we asked real people from Bologna.
And then there are those ancient ones, that travel the world with Italian immigrants, businessman, restauranteurs, such as those documented by Accademia Italiana della Cucina - after researching the oldest recipe of Ragu alla Bolognese.
What was pretty unique of the old recipe: stru (lard) instead of extra vergine olio di oliva, drawing fat from pancetta, chicken liver (to make it taste more meaty or earthier), sprinkle of nutmeg (fancy spices of that late 19th century era), and then cream at the end.
I would take it that the ancient recipe is more "pretentious" kind, reflecting that era - meant to be showcased to European nobilities and newly riches of the colonial era, where every European countries are competing for power and prestige. Modern Bolognese is more grounded and for everyday people, a more honest rustic evolution for home kitchen.
So I made the traditional Bolognese using the exact recipe from the Accademia Italiana Della Cucina and I'll tell you what, of the dozens of Bologneses I've made, it was the best, with the pancetta, omg it was amazing
One of the best „spices“ you can add to a dish is bacon, pancetta, Speck (whatever you have oh hand where you live). It adds taste to everything.
Chef Dumas is a no-nonsense French chef trained in classical French cuisine. One of my friends watches all his videos carefully because he is giving so much good advice.
my favorite italian chef watching my favorite french chef what could go wrong 🤩
Uncle Vincenzo! You are the man! Thank you for these videos!
You're welcome my friend 😊
Actually the "julienne machine" thing as you tell is called in French a Mandolin,really adequate for an Italian dish ahah
I’m glad I follow you both. Cooking is a creative process and Michel and Vincenzo are both creative. I also one shouldn’t be too dogmatic.
That's right my friend! Cooking should be about enjoying yourself! 😊
I'm actually very impressed by Vicenzo's review, because Italians are generally so agressively protective when it comes to Italian cuisine. Bravo.
I have been following chef Michel Dumas for long time. He s doing very nice recipes, good show, good rythm and a lot of humor too. He s also using very traditional french cuisine technics. Aside, until now my bolognese was also with a bit of herbs and two hours and a half cooking (family receipe). Now i know what i have to do for the next one ;) Grazie tante.
6:34
"The meat needs to make love with the wine."
This is strangely romantic.
Hi Vincenzo! When I'm making a sofrito to 1kg of meat, i put 300 grams of onion, 250 carrot and about 200 grams of celery. It might be a lot, but so is the meat, and I cook mine for 6 hours using the amazing David recipe!! It's my favorite dish next to pizza and my daughter loves it. I will probably cook it for the rest of my life all the time.
Hi there! Your sofrito to meat ratio sounds fantastic! Cooking it for 6 hours must really bring out the flavors. David's recipe is indeed amazing. It's wonderful that it's become a family favorite, and it sounds like your daughter is in for a lifetime of delicious ragu!
Hi Vincenzo - I agree with you. Everything you said was spot on. I like this chef. He also did a great job. I will subscribe to his channel. Hopefully, he has some more good Italian dishes.
Thanks for agreeing with me on this one my friend 😄
@@vincenzosplate you’re welcome
He do a really nice show with is son. Fun, formative, old school cuisine. I love him
I don't know if you missed it, but Michel did specify he'd undercook the pasta in order to have the cooking finished in the pan. He said "these are 5 minutes pasta but we'll cook them 4 minutes". I think he knew what he was doing.
Also, Michel's audience is home/family cooking ans has a lot of videos for cheap meals that are done by students who live on a dime. I do not believe his target is authentic, 3 star Michelin stuff. However, I did learn most of my basics from him and Chef Jean-Pierre (broths, sauces, sears, etc).
It's good to know what a real bolognese is, and how it differs from what I would have done ! Thank you.
Looks wonderful!
I use almost the same recipe and I also like to use pancetta or guanciale. But there is a trick I found which is to first cook the soffritto, then I take it out of the pan and if I use pancetta I will first melt that a bit while I shape the meat into meatballs. Then I put the meatballs in and brown them a fair bit. The ball shape help you get more surface for browning and now there is no risk of burning the soffrite. Let the meat sit and don't stir too much, but turn the balls when they start to brown. When the meatballs are brown on the outside I take the heat down a bit deglaze with wine and add the soffritto back in and break everything up. That caramelization of the meat really does wonders for the taste.
Love your reaction videos Vincenzo. Your imput is valuable for authentic Italian cooking. I whole heartily agree putting the tomato pureé first with the meat, then the stock. Like you said it coats the meat, and adds flavour to it. Keep on producing great quality content.
Chef Dumas! I love this guy!
Have you ever recreated any of his recipes? 😊
@@vincenzosplate Many of them. I usually try them when I already have the ingredients and when they don't look too dangerous to make (this guy loves to flame his dishes, and I'm too scared to even try XD)
Great video!
Thank you very much, Vincenzo, for sharing your reaction video with us.
My pleasure my friend! Happy to hear that you enjoyed it 😊
I am a big fan of this guy. He's unique and a great cook! So glad you reviewd his stuff.
Michel Dumas is a great character, and his public is pretty young so he tends to gear some of the recipes towards students, sometimes he'll do several versions of the same thing in a single video, to have the more traditional way and one that's cheaper and quicker to make with less tools. His son also cooks sometimes, either alongside or solo.
He his French from the southwest but lives in Canada, so that influences what ingredients he usually works with, but you can often substitute with the equivalents you have at hand (eg he mostly uses duck fat as a habit since that's very common where he's from)
One of my favorite recipes the bolognese, even this one i bet it would taste very good
Let me know if you give it a try! 😊
@@vincenzosplate i like yours better, perhaps one day I'll try it though
I like chef Dumas.it s so funny to follow him because i m french of course😂 but I love italian food very much❤
Which Italian recipe is your favorite? 😊
Me loving this video because I was the dope who lives in Texas and took French. I love every instance I can to use my French, because it isn’t often.
But Vincenzo, I love the herbs! I am so guilty of overseasoning.
Haha French is a beautiful language!
Thanks for the react, was very interesting, I have some good 2h ragù (no stock, so easier to reduce) but now I see I have still some way to improve. Will also retry the no cream carbonara to celebrate that.
I'm your regular Joe and I don't usually cook, but when I do Bolonese, I do the Ragu Bolonese from the Bolonia COC recipe (so the recipe that is recongized to be the actual real recipe) ... it takes 4 to 6 hours for the whole process (I cook in big quantities) but god it is marvelous and can be used in so many other recipes ... even 2 hours of cooking doesn't make it a ragù
Very good video
It looks amazing to me! Nice review!
Amazing Ragu sauce ... and not an authentic Bolognese sauce!
Thrilled to hear that you liked this review 😊
Some people like to personalize the classic recipes so I respect Chef Dumas' choices. I agree, though, that the cream should have gone in towards the end of the cooking process. In any case, it looks delicious. Chef Dumas is a real pro.
Thanks for sharing your opinion about this video! 😄
I wait the last minute of your video before put the thumbs up. Cuz Chef Dumas is really a legend for me, with very good cook skill and with own recipe.
Have you ever tried to recreate any of his recipes? 😊
@@vincenzosplate yes I did. I did recreate your recipe too
"I feel sorry for the pasta" That comment had me laughing alright :)
I also learned something new about how to make a proper Bolognese from your comments.
Dumas is French, not Canadian and he's living in Canada since age.
The French chef is following the rules of making a fond by adding the leaves and others into the first cooking process: French cuisine! He actually turbo boosted his later added fond/bouillon. Indeed his cooking process was to short and to wet resulting in a dish that didn't look that generous: almost no Bolognese sauce could be seen. If we see pasta we want to experience the sauce too. Simply said: all must be on the plate.
A french chef who lived in Canada. I love this chef!
Chef Dumas is doing it for the young ones
5:11 Pancetta is just amazing inside and really grow up the récipé 😻 viva Italia 🤌🤌🤌
Glad to hear that you like the addition of panceta 😊
Honest review chief Vincenzo! Liked it
I've watched him. I like him. He did good.
Cream in ragu Bolognese? That's a new one for me. How about adding some pasta drain water to revive the sauce a little on the end? Please advise me on this, Vincenzo.
Usually we add a dash of milk. It helps to make the ragu more creamy and sweet!
For your information the vegetable mill (passe-vite) was invented by a Belgian , Victor Simon in 1928.
I’ve always used red wine in my bolognaise. Which is better red or white Vincenzo? I have never used stock or cream just a small amount of water. I cook my sauce for about and hour and then sterilise it, can it, for a further two hours. Believe me it’s so good I make it in bulk. Once it is canned, making lasagna is so quick to do, or even cannelloni.
He was trained in France, but he lives in Québec.
That's correct! 😊
Bonjour , je suis français et nous reprenons en France beaucoup de plats italiens. C'est très instructif d'avoir le point de vue 'un chef italien. Je regarderai vos vidéos qui corrigent notre vision de la culture culinaire italienne : comment faire une sauce tomate, le pesto, la carbonara, la bolognaise, la bonne cuisson et le bon usage des pâtes selon leur formes, la vraie pâte à pizza, etc.
i have a lazy man version of a bolognese that is cooked in under 20min. its by no means authentic, but i think it works. and it is pretty straight forward. i cook the sofrito. i mix that with cooked minced meat. i take some tomato paste in it and give it some color. i pour beef stock in it that is powerful in flavor, but not too salty, and i let that cook until the sauce is thick. if i use tomatoe sauce instead, it has to reduce for 2hours before i get the creamy thickness that i want. with tomatoe paste? it doesent have to reduce at all. it just has to mix in and make love with the flavors. and then thats it. :3
It's great to have a lazy man's version that still delivers on taste and simplicity. Cooking should be enjoyable and convenient, and your method certainly seems to achieve that. Keep experimenting and enjoying your delicious homemade bolognese!
at home:
- no pork in the bolo;
- more tomato paste for a redder sauce;
- carrots and apples added to lighten the meat;
- red wine in the sauce;
- fast cooking to save energy;
- always spaghetti with the bolo !
You are very kind in your reviews. I enjoy your channel :)
Aw thank you for the kind words! 😊
Great reaction video. I enjoyed your insight on this recipe😊👍
Thrilled to hear that you enjoyed this video! What did you think of the chef's recipe? 😊
@@vincenzosplate I was surprised by the amount of onion, but since I love onions perhaps I'd enjoy it that way😊
Thank you Vincenzo I learn so much from your explanation.
You're welcome my friend 😊
Merci Vicenzo, we love u from France !
I see a video by Mr. Vincenzo, i must click. Simple.
Aw thank you so much for the support 😊
OMG! I didn't expect this reaction!
What did you expect? 😅
Interesting; the grandparents of my maternal grandfather were from Romagna, so I'm a bit familiar with the ragù romagnolo. I read in an online comment about milk in the ragù bolognese and found it somewhat strange, but apparently it seems to be a genuine tradition there. Interestingly both bolognese and romangolo recipes also occasionally call for chicken livers. In the more distant past the people used even more of the cheaper parts of the chicken. Sometimes giblets were even the main ingredient of the ragù romagnolo and completely replaced the pork and beef. The accademia italiana della cucina on the other hand declared that the true ragù romagnolo was made with pure ground beef and with chicken livers. I have tried this and I must say it tasted very good. But everyone familiar with the tradition knows that the ragù is typically made with mixed ground meat, simply because beef used to be a luxury in the past. I always thought that the addition of tomatoes was optional in Bologna, but mandatory in Romagna. If no one disagrees, I will stick to that opinion.
He's not bad, video made me hungry, gonna visit my favorite italian restaurant tomorrow they say they cook their bolognese for 6 hours, and tastes wonderful 😊
Would be amazing to see a video of you two together
Okay obrigado. Parece bom
Muito Obrigado
Michel Dumas was born in Poitiers ( France ) and has french nationality. although he lives in Montreal. So he actually is French
6:39 "The meat needs to make love with the wine".
I'm definitely using that with wifey 😅🤣
12:25 Nona was doing exactly that. We had "Nordmen" in the family so "Crème fraiche" was on the daily "family reunion" menu.
So I'm more a "Crème fraiche" guy than any thing else.
The herbs.... Well. It's France. We love those mild flavors.
Ginger, Oregano, thyme, Provence Herbs...
What I'm impressed with, if that Chef Dumas is giving you the means of "industrializing" the production.
You're still free to add "you personal" touch on top of that. "Nona" recipe...
We'll still call it a "Bolognese". "Nona's Bolognese" 😌
Edit: Wifey has "Killer/Mourning Pastas" on her "Iron Chef" menu.
Not sure I want to experience those again tho.... 👀
As a french, I really like Chef Dumas for he is kind of a "cliché"" ( in a good way ) with the mustache, and the sense of humour. I think he is a good cook, but, you know, everybody's got to learn sometimes ! Thks a lot Vincenzo for the review, next time I'll cook a bolognese, I'll think of you !
What I learned for myself also from Vincenzo is how rich of flavor the soffritto is. I just use it as base for any tomato sauce dishes now.
Haha happy to have turned you into a fan of the sofritto😊
@@vincenzosplate Not just that, I follow your faithful recipes and cook them and also learned many things about the best ingredients.
So much love-making! 😍
😊
Chef Dumas is Canadian and he is awesome ! For every video he uses at least 20 knives 😅
He loves his knives! 😊
No, he's French living in Can.
Thanks Vincenzo. I will follow Chef Dumas. Maybe I can learn french now.
Haha great idea! I hope those french lessons go well 😊
@@vincenzosplate Oui pas mal :) Next I need to learn Italian
Me answering my starving kids when they ask when dinner will be ready: "In 3 hours and 45 minutes!" :)
It's always good to prepare dinner earlier!
It made me hungry 😉😂 Thanks for the video
You're welcome! ❤
Love the video ❤️❤️❤️
Thank you! ❤
Vincenzo, perhaps do a video where you learn a traditional boeuf bourguignon. A a traditional french dish that is sort of a ragu of beef. Or perhaps a Cassoulet Castelnaudary (not a ragu). You’ve done fried rice. Time try out the cuisines from your neighbors to the northwest 😊
Thanks for the excellent idea my friend! I'll see what I can do 😊
What you have missed is that he cooked the pasta 4 minutes or 1 minute to short intentionally to make it al dente in the pan with the sauce.
Son le 10 e mezza di sera e mi hai fatto venire voglia di pasta alla bolognese, mannaggia !
not FR but Canada. i see the t shirt "no cream in carbo" ok but is it taster :D
Pouce en l'air, comme ça ! Super nickel !
I just emailed you the link to a Bolognese recipe a German youtube chef posted this morning. Hope you will review it.
Great video, et oui, je suis le chef Dumas.
I agree, cream is always at the end. For any recipe it's a crime to stew cream for hours...