Dear Jules, impressive dish again, love it! 🥰🥰 One question though, could you mention in your video's how many plates can be made with the measured/mentioned ingredients? Is this like for table for a party of 4?
Thanks for the recipe and your hard work Jules! I still want to see some sort of Epic Beef roulade, Mckinlay style! Thanks again and looking forward to the next one.
Thankyou for sharing some fantastic technique and recipes. Great inspiration . Recently served the mushroom and celeriac broth as part of a menu as a mushroom tea, and the guests loved it,as did the chefs. Keep up the good work.cheers!.
@6:50 i was just wondering, do you always make chicken stock on the fly or do you keep it as ice cubes that you melt whenever you need some ? Also, for the pomme soufflé... We need "waxy" potatoes so low in starch, It wouldn't work otherwise ? Wonderful dish and presentation btw !
I always make one big batch of stock once every month or so and then freeze it in batches of 0.5 liter, but ice cubes would definitely work as well! The potato is indeed low in starch and their cells stay intact when they’re cooked, with this you get the best result when making pommes soufflé
This cooking is so extraordinary - which is why I find it frustrating that the chef doesn't taste his own creations and comment on them - on camera. These videos end so abruptly.
Amazing dish! I want to try making it myself now I just wanted to ask you in your opinion which are the best books for someone that wants to learn the basics and theory of cooking (from deboning to different types of cuts to basic sauces). Thank you very much :)
If it's fundamentals two great choices are Larousse gastronomique and leiths cookery bible. But depending on the country you're there may be a book more suited to the changing seasons and availability of produce. If, say, you were in Australia then Stephanie Alexanders book is a must...
I just coked it today. Grand you it is delicious but the amount of time and procedure it take it is NoGo I tried it my way and in the one hour I came with same results.
@@hereweare9011 I do. Also, if you haven’t noticed, this is a fine dining youtube channel. He frequently uses expensive and rare ingredients. Also also, don’t reply to year-old comments, especially with stupidity.
@@gab.lab.martins well, he doesn't seem to have any, nor do I. You must be the only one who does. Enjoy your duck fat. Maybe lather yourself in it and go sun bathing.
This is also a fine dining channel, good things take time. Also for family dishes and there’s nothing waisted, all the trimmings are used for other components. You’ll find absolutely no waist on this channel
you keep suprising me with how simple but elegant your dishes are
Thanks a lot Bart!
I love your cooking and thanks to share recipes.please share some cold canapés recipes thanksgiving chef
Dear Jules, impressive dish again, love it! 🥰🥰 One question though, could you mention in your video's how many plates can be made with the measured/mentioned ingredients? Is this like for table for a party of 4?
And how long can you prepare this in advance of serving?
Thanks for the suggestion! I’ll definitely look into it
Wow. Subscribed to this channel and to your TikTok. Your walk throughs are awesome!
Hello Jules, merci pour cette recette moderne et inventive! Quick question : where are the confi potatoes ? :)
Whoa! Loving your style!
Thanks a lot!
Always easy to digest techniques and done with top notch skill!
another stunning dish man , whens the cook book coming out ?????? you need to make one
Haha making one as we speak, but it's going to take some time. I don't just want to make a book because I can. It needs to be briljant and make sense
@@JulesCookingGlobal sign me up man can't wait 👍
Very nice and clear. Thanks.
Appreciate it!
Don't stop chef ..i watching you...
this looks sooo good ! thanks for posting ! will try this
Great to hear!
Amazing!
Amazing !!!!!
You’re the best God bless you brother
Thanks a lot man! Have a good one
Amazing! Thank you for sharing! btw I don't understand why this channel does not have yet millions of subscribers.....
I don't understand why this channel does not have yet millions of subscribers.....
your dishes look so tight! amazing work Jules!
would love to see a collab of Joshua Weissman
Every dish you make is a banger this looks so good
Thanks a lot!
For one more time excellent job chef. Congratulations
Thanks for the recipe and your hard work Jules! I still want to see some sort of Epic Beef roulade, Mckinlay style!
Thanks again and looking forward to the next one.
Thanks a lot Aldo! So kind of you to say. I'll definitely look into it
Eres muy talentoso, bellos platos, imagino el sabor😋
Happy New year chef! Wish you everything the best! Dont forget about pate en croute!))))
I vote for pate en croute also!thumbs up!
Making a pate en croute video as we speak! Thanks for the suggestion
food ART!!!
Very nice Jules!
Thanks!
Gorgeous dish! May I ask were you get your plates? They look so clean, but have intricate details
Hey! I'm kind of obsessed with your blender - can you tell me the make and model? Thanks, chef!
Hello Chef. Why not add the white wine vinegar at the same time as the leaks and parsley and then just puree it all? Thanks.
Thankyou for sharing some fantastic technique and recipes. Great inspiration .
Recently served the mushroom and celeriac broth as part of a menu as a mushroom tea, and the guests loved it,as did the chefs.
Keep up the good work.cheers!.
Incredible recipe !!! Yummy !!! 😋😋😋👍
Thanks a lot!
Amazing 😍😍 Been following u for a while. Love the content. Im studying cullinary in highschool in Portugal. One day I'll be a Chef!
Awesome to hear! Enjoy the journey
Can you share where this recipe is from? Is it from a cookbook?
Your dishes are truly beautiful. Do you have a magical Peking Duck recipe?
Still i want to see your Restaurant in Amsterdam if we can travel 2022
Haha then I better be fast with opening one… I think that’s going to take a couple of years, but thanks for the support!
@6:50 i was just wondering, do you always make chicken stock on the fly or do you keep it as ice cubes that you melt whenever you need some ? Also, for the pomme soufflé... We need "waxy" potatoes so low in starch, It wouldn't work otherwise ? Wonderful dish and presentation btw !
I always make one big batch of stock once every month or so and then freeze it in batches of 0.5 liter, but ice cubes would definitely work as well! The potato is indeed low in starch and their cells stay intact when they’re cooked, with this you get the best result when making pommes soufflé
Where do you get your creativity from?
It comes from everywhere, a smell, a memory, it can be the smallest thing. But you need experience to make it work, knowledge is key
This cooking is so extraordinary - which is why I find it frustrating that the chef doesn't taste his own creations and comment on them - on camera. These videos end so abruptly.
Glad you like it, since a couple of months I started tasting them. Hope you give it a go
why never use the union shells?
Amazing dish! I want to try making it myself now
I just wanted to ask you in your opinion which are the best books for someone that wants to learn the basics and theory of cooking (from deboning to different types of cuts to basic sauces).
Thank you very much :)
If it's fundamentals two great choices are Larousse gastronomique and leiths cookery bible. But depending on the country you're there may be a book more suited to the changing seasons and availability of produce. If, say, you were in Australia then Stephanie Alexanders book is a must...
Thank you very much! I will certainly look at those ones, I’m from Italy so I’ll try to search for some books from local chefs
@@margheritapiccolo5954 the comprehensive Italian cookbook I use is silver spoon but there may be others
great watch, how many watched do you own?
Love the presentation, but it would pop more on a darker dish wouldn't it?
What is the food processor that you use to make gels and powders?
It's my favorite, find a link in the description
man this is more than Michelin star bro
Thanks Chef! Another great video! Just a quick question - once I have blended the onion broth into gel, how can I keep it warm to serve?
In our restaurant we keep sauces warm on a low double boiler partially submerged in water
😍😍😍
👑 👑 👑 👑 👑 👑 👑
that is fxxking beautriful！
Thanks!
Your an awesome cook but I’ll never be able to make anything you do
I just coked it today. Grand you it is delicious but the amount of time and procedure it take it is NoGo I tried it my way and in the one hour I came with same results.
I do it this way to keep the process clear, but you can definitely do everything all at the same time. Glad you liked the dish
I think you should eat the food at the end!!
If making leek coulis, just reduce less than you're making leek puree. Is is Chef
I saw a video about leek n dill coulis that is mostly similar
I would use an alternative for kitchen paper as filter. Its not very healthy
🧡🧡🧡🧡
Thanks!
I,m
2nd 😥😥😥
Neutral oil for the pomme confit? 😫
Duck fat is best, olive oil to keep it vegetarian/vegan. Neutral oil just makes it taste greasy
Don't agree with that. But that's just my opinion
Wtf has duck fat just laying around the house?
@@hereweare9011 I do. Also, if you haven’t noticed, this is a fine dining youtube channel. He frequently uses expensive and rare ingredients. Also also, don’t reply to year-old comments, especially with stupidity.
@@gab.lab.martins well, he doesn't seem to have any, nor do I. You must be the only one who does. Enjoy your duck fat. Maybe lather yourself in it and go sun bathing.
First
first
Too much work, too much wasted food, too much time wasted, too little on the plate. Not a family dish.
This is also a fine dining channel, good things take time. Also for family dishes and there’s nothing waisted, all the trimmings are used for other components. You’ll find absolutely no waist on this channel
Amazing!
Thank you!