Pot-Au-Feu - Bruno Albouze
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- Опубликовано: 17 мар 2024
- Indulge in the ultimate French comfort food experience with a classic Pot au Feu recipe! This traditional dish is perfect for cozy gatherings with your loved ones, where you can all savor the heartwarming flavors and rich aromas that fill the air. Imagine tender cuts of meat simmered to perfection in a flavorful broth, accompanied by an array of fresh vegetables that add a delightful touch to every bite. The secret lies in the slow cooking process that allows all the ingredients to meld together, creating a dish that is both comforting and delicious. If you're looking to recreate this iconic French recipe at home, look no further. Let's embark on a culinary journey that celebrates the essence of French cuisine and the joy of sharing a meal with those dear to our hearts.
To get the full recipe go to brunoalbouze.com/pot-au-feu/
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#cuisine #bistro #pot-au-feu #stew #comfortfood #chef #cooking # 
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In Paris there is a restaurant called Le Roi de Pot Au Feu. They specialise in this dish. Wonderful and so simple.
Reminds me of a trip to France in 87. We visited French friends in Paris. Catherine made Pot-Au-Feu for dinner. It was wonderful. Thanks Bruno, this brings back wonderful memories.
I’m drooling your presentation rocks, that marrow looks delish!
Fantastic Bruno. Superb presentation and production. How you manage to cook such wonders' while filming and then rounding it all off with a clear concise edit - is nothing short of remarkable. Thank you so much for your continued efforts and for sharing such superb expertise. You are a legend and I am so glad you are on RUclips. Cheers Ace. 🎉
C'est vraiment très bon et très bien préparé, BRAVO 👍😉
Incredible! Thanks for your excellent Videos, these are among the best!
Thank you for your PERFECT CUISINE - DELICIOUS
Thank you chef Bruno for your amazing videos !
I believe Shepard pie = lamb, cottage pie = beef. I might be mistaken…
Thank you again chef !
In Chile we've got "cazuela", It's similar with some differences, but is a delicious comfort food ❤
I like when you say "not done yet" 😄after doing so much work and there is still more work to do..
You will always be judged on the work you have effectively accomplished, not on what you said you would do 🌝🐣
@@BrunoAlbouze You do an amazing and unique job, I think. I hope many appreciate it now and will do later! 😊
Looks amazing. Wish I could have some.
Extra channel. Everything here I watched is mouth-watering. Keep up man, THANK YOU! Extra!
sounds good. I should have started cooking this recipe 3 days ago to have it today.
Where I come from we call this dish “Sopa de Olla”. Little less complex the process but anyway scrumptious,it’s one of my favorites all times.
I actually think we've probably been making Cassoulet, Pot-Au Feu, Irish Stew, Cawl since we all lived in thatch covered roundhouses and lived in hilltop forts in cauldrons over camp fires.
I will definitely try it. I have made a few in the past, but all of them took two hours to cook, and the taste was fine but not amazing. Now I see it takes three days to prepare and looks very nice and tasty. It is interesting version.
Very nice Chef. So much prep, time and love goes into a "simple" dish. I like to also add daikon, jicama and a nice fatty brisket into my pot.
in estonia we have "Ühe paja toit" but not so fancy :D
Сказочный человек-волшебник ❤❤❤
Looks delicious! ❤🇹🇹
Un pot-au-feu de compétition, dans les règles de l'art (oignons brûlés, incorporation du jus de cuisson des os à moelle...). Quelle maîtrise ! Contrairement aux apparences, la viande est fondante, c'est juste qu'elle prend cette apparence une fois refroidie mais en la réhydratant elle redevient onctueuse. Le plat du dimanche hivernal par excellence.
We serve pot au feu with eingemacht (garlic sauce) and tomato sauces as options.
It's the simple things.
That with some fresh bread and butter....
Nice!
Золотой фонд 😂
Я бы купил его книги.
Как это возможно?
Привет из Казахстана❤
amazing ! thanks a alot ! always different level cooking! learning so much ! Cant wait to try some of the recipes!
Wow! Chef you have been busy lately. Are you on holidays by chance? 😆
Genius!
I love grey salt! I've only ever seen it as a finishing salt. Any reason other than flavor for the marrow?
Merci beaucoup Chef, Bruno ❤
What the Hell Bruno, awesome.
❤
Très intéressant, j'ai cusiné plusieues fois la version de Phillipe Etchebest, elle est pas mal mais la votre semble plus élaborée et plus chère mais il me tarde de l'essayer. Felicitations pour ce travail !
this is where pho going on
Yummy ❤❤❤
Yummy!
Awesome video!
👍👍
Merci, multumesc
Just finished watching Jamie on AntiChef making this from Julia Childs cookbook
SO MUCH TIME FOR PREPARATION I prepare that in half hour plus 2 hours cooking
If you want i give you the recipe Bruno😅
Ohhhh lord, unbelievable Dish,
tu as rate la saison poto
On est encore en hivers mon poto… feu ☃️🌝
@@BrunoAlbouze you're the best papa. I ate a cheese fondue two days ago
Sorry, not my cup of tea.
its shame Bruno you locked your recipes, really not nice
The man works hard to provide you top tier recipes with video instruction FOR FREE that you can follow along. All he asks in return of the written more detailed recipe is for you to sign up for his website and some recipes are behind a very small paywall. We all want our work to be compensated, dude has bills to pay too
You know, Bruno had many recipes available for years, which was delightful. But the man deserves a hearty retirement!! instead of continuing to take advantage of him, let’s save up and take the courses he’s offering (generously might I add) because we love him and appreciate all of his history of work and profound Mastery of the art and science of both the savory and sweet! He is a Chef Magnifique!! Way to go Bruno thank you for these beautiful videos!
Thank you very much for sharing take care great video All the best