I love your channel a lot, i've learned many great thing and ideas, your plating is great, but if you can put the approximate amount of ingredient, it will be better :D
@@khanhvo121 Thanks. It will be maybe more easy for you...but without a recipe, you will learn more in a long run, that is why I don't write recipes very often.
Hi, a question please. First of all I love your videos and thanks a lot. So my question: when you bake a tuile, do you put oil on the pan and which temperature you reccomend? 6 OR 9 on the cooking board? Thank you in advance.
Sir can u have some salad (ceaser Greek)recipe and how we can know the soup is thick or thin majorment and sir plz give me a bologonese recipe and all dishes plating. Thank u sir
Who else loves squid ink guys? 😜
I love your channel a lot, i've learned many great thing and ideas, your plating is great, but if you can put the approximate amount of ingredient, it will be better :D
@@khanhvo121 Thanks. It will be maybe more easy for you...but without a recipe, you will learn more in a long run, that is why I don't write recipes very often.
We loves more your channel chefs :) hi from turkiye
Wow, that looks interesting. Does octopus ink taste of anything, or is it just for colour?
@@harkeb yes it has fishy taste
Love you're videos finally a channel with amazing recipes
Thanks Schild ;)
That looks delicious chef!
Mega! Great technique, puppy and pedagogy
Thank you
I love the way you present chef I tried some but not perfectly but I'll keep on try
Happy you like it :)
Stunning chef! What is the leaf you garnished with? I didn’t catch what you said
Nasturtium leaves
Thank you for sharing your culinary knowledge with us.👍🌹
Thank you Chef. Fun to watch this live!
You are welcome :)
Most importantly: thank you!
Fantastic dish !!!
Hi, a question please. First of all I love your videos and thanks a lot.
So my question: when you bake a tuile, do you put oil on the pan and which temperature you reccomend? 6 OR 9 on the cooking board? Thank you in advance.
I am not putting oil on the pan there is plenty in the mix. Then I cook it on medium heat.
@@ChefMajk thank you very much Chef
Thanks Chef！
Thanku chef sharing valuable knowledge with us
No problem, have fun ;)
nice video bro thx :D
I would never have thought of putting soy sauce into something like this!
Yeah tell this to the Japanese people who love it 😁
@@ChefMajk Definately gonna try it.
Sir can u have some salad (ceaser Greek)recipe and how we can know the soup is thick or thin majorment and sir plz give me a bologonese recipe and all dishes plating.
Thank u sir
I love your recipes chef ... please make Beef Wellington .. 🙏🙏 lots of love from India ..❤️❤️
Thank you ;)
with an onion foam it would look like strait out of the sea
How do i pref this for menu in restaurant can i cook the octopus and keep it refrigerated?
Yes cook it and for service just roast it on the pan.
@@ChefMajk thank you so much! Wish More subscribers for u!
you are amazing chef
Thank you ;)
What kind that one the black one
. . . What?
Hello, Chef. Why did you remove the middle part of the octopus head?
That is not really nice to eat, there are eyes, etc.
Wow
michelin star really?
This channel deserves more likes and subs
Thanks for support ;)