You look like your enjoying this, and that is what is important. Hope your trip works out very well for you. Explore France and the rest of us will be right there beside you.
Hi Stéphane, at 6:34 I see some walnuts in the sauce. When were they added and did you slightly fry them before?I hope you still will answer since 2 days from now it will be 2 years since this recipe has been published.
i am confused as to how you performed the final straining of the sauce as the mushrooms appeared in the plating of this dish. did you pick out the mushrooms from the strainer and return them to the sauce? but wouldn't the bits you wished strained cling to the mushrooms so maybe you rinsed the picked out mushrooms before returning them to the sauce? please advise
Great recipe, Stephane! I don’t have any alcohol, so I’m going to try it with a balsamic vinegar reduction. I don’t have cepes, so I’ll use dried porcini. I don’t have fresh thyme, so perhaps a pinch of powdered thyme. I don’t have tagliatelle, so I’m using pappardelle. Three things that I DO have are butter, heavy cream, and special-occasion foie gras cubes. What do you think of sautéing grape tomatoes in salted butter with urfa pepper and lemon or orange zest for a side dish? (Because I have them.) Merci for the inspiration!
Cheftekar D Thank you, when I try, it I’ll try a little on the side and compare.. 😉 I love watching his videos and the live videos ! Have a great day! Happy Cooking XOXOX
@@billfield8300 I am not complaining... just asked a question. He makes everything seem so simple and easy, reminding that this video travels through the world. Well, I don't like him anyway. In that sense it makes no difference to me but to a lot of people, I am sure. Be happy!
Stéphane, merci beaucoup pour cette recette extraordinaire. Sans doute, je ferai ce plat. Cèpes (FR) = porcini (IT) -- en.wikipedia.org/wiki/Boletus_edulis#Common_names .
Aloha! Hi Stephane, as I promised I made pain perdu using soya milk. Did you know That I bough the french baquette from Bali. Because i didn't get it in Jember. This is the video ruclips.net/video/fkcX2slWRc4/видео.html
French people: have one of the best cuisines in the world Also French people: eat foie gras Besides the animal cruelty that goes into foie gras, it doesn't even taste that good.
Donar the birds don’t have gag reflexes. If you watch the videos you can see the feeders calling the geese over and then kind of just waddle over by themselves to be fed.
How to be French. Have left over duck liver laying around.
Have left over champagne.
Voila.
You forgot the young and naked Brigitte Bardo smoking a cigaret in the bed.
Franchement...
@@Judesmile Oh lord, how I miss that post-coital smoke!
You look like your enjoying this, and that is what is important. Hope your trip works out very well for you.
Explore France and the rest of us will be right there beside you.
Very good recipe.
I just had this sauce in Cannes. Can’t wait to try this.😊
Hi Stéphane, at 6:34 I see some walnuts in the sauce. When were they added and did you slightly fry them before?I hope you still will answer since 2 days from now it will be 2 years since this recipe has been published.
What a lovely sauce! I've got the dried Ceps; all I need now is the foie gras...
Looks fantastic- definitely going to try this recipe
What happend?
Lovely dish. Delicate.
i am confused as to how you performed the final straining of the sauce as the mushrooms appeared in the plating of this dish. did you pick out the mushrooms from the strainer and return them to the sauce? but wouldn't the bits you wished strained cling to the mushrooms so maybe you rinsed the picked out mushrooms before returning them to the sauce? please advise
Merci bien pour cette recette.
Nice work Stephan. Thank you.
that looks and sounds really good
It sounds and looks delicious! Mmm...
Wonderful sauce, so easy! It definitely is luxurious...yum!
It actually a great and versatile sauce you can serve it with so many things
Making this for my dinner tonight!
Wonderful!
made it today and it was awesome! Thank you so much!
Great to hear and thanks for trying the recipe 🙂
👍👍👍this is a new idea I will certainly try. Merci.😊
My pleasure
Amazing! 🤗 Yummy 😋
Great recipe, Stephane! I don’t have any alcohol, so I’m going to try it with a balsamic vinegar reduction. I don’t have cepes, so I’ll use dried porcini. I don’t have fresh thyme, so perhaps a pinch of powdered thyme. I don’t have tagliatelle, so I’m using pappardelle. Three things that I DO have are butter, heavy cream, and special-occasion foie gras cubes. What do you think of sautéing grape tomatoes in salted butter with urfa pepper and lemon or orange zest for a side dish? (Because I have them.) Merci for the inspiration!
U teach really good. I just love ue videos
Well, respect! Using an electric hob (how I hate them!) Sauce looks truly delicious, merci! 😋
yes i need to show that hob it’s quite something 😀
That looks amazing! I loooove foie gras!
Yum, I can not wait to try this!
Hate to split hairs but the 'Proof of the Pudding is in the Eating'
lol yes o though i was saying that wrong 😄
cant wait to try this!!!
Thank you chef for your beautiful work
Oh my JESUS this looks amazing. No salt anywhere??
The reduced stock most likely has abundant salt
Yummmm!!
Wow
Would love a tour or your AiBnB and surrounding area. Another great recipe Stephane. Thank You
Who has "left over" foie gras? HA!!!
I haven't got to find any yet in stores
Have you ever tried a slight grate of fresh nutmeg over top just to finish?
Lisa Carden I was just thinking the EXACT same thing! Lol. That would be awesome
Cheftekar D Thank you, when I try, it I’ll try a little on the side and compare.. 😉 I love watching his videos and the live videos ! Have a great day! Happy Cooking XOXOX
Are you planning on going to Châteauneuf-du-Pape? Thanks for the recipe + videos!
Looking forward .to going to France and looking to cooking with foie bras and truffle.
how does this compare with just duck liver and extra butter or cream?
it is not comparable foie gras has a taste of its own
What other mushrooms did everyone try ?
I'll add some pork chops in this sauce. Thanks for the recipe.
Do you know the cost and availibility of those ingredientes out of Europeu? Please! How much can a pasta cost?
don't complain. Next recipe is with truffles...
@@billfield8300 I am not complaining... just asked a question. He makes everything seem so simple and easy, reminding that this video travels through the world. Well, I don't like him anyway. In that sense it makes no difference to me but to a lot of people, I am sure. Be happy!
If I don’t have pure foie gras,How do you think a foie gras pate would work?
yes it will work too🙂👨🏻🍳
Fat,carbs and calories served hot!
Jfc it looks good but super heavy!!!
+Fried Egg?
Stéphane, merci beaucoup pour cette recette extraordinaire. Sans doute, je ferai ce plat. Cèpes (FR) = porcini (IT) -- en.wikipedia.org/wiki/Boletus_edulis#Common_names .
🙂👨🏻🍳
Aloha!
Hi Stephane, as I promised I made pain perdu using soya milk. Did you know That I bough the french baquette from Bali. Because i didn't get it in Jember. This is the video ruclips.net/video/fkcX2slWRc4/видео.html
Where is the fruit tart video? Trader Joe's does not sell them anymore.
French people: have one of the best cuisines in the world
Also French people: eat foie gras
Besides the animal cruelty that goes into foie gras, it doesn't even taste that good.
@Tom Silverheart Oh, I was never talking about death, but rather about torture ...
@Tom Silverheart Actually the duck or goose needs to be force fed with a tube; otherwise it's not allowed to sell it as foie gras.
Donar the birds don’t have gag reflexes. If you watch the videos you can see the feeders calling the geese over and then kind of just waddle over by themselves to be fed.
@Tom Silverheart How many animals died?
Why didn't you finish the pasta in the sauce? Try it next time eat pasta.
I’ve no idea how being aware of what foie gras is, anyone still want to be a part of this cruelty...
Foie gras should be banned