I look forward to every recipe now. Thank you for sticking with the channel, for demonstrating classic French recipes, and teaching/ reminding us of the classic methods and terms.
Beautiful. I made it today for Christmas tomorrow I used calf cheek and neck. I added some demi Glace. I love all the true technical knowledge including French terms you teach. Thank you so much!
My new favorite channel. Can you show us how you make your stock and maybe a demi glace? I know you explained how you make it but I'd still love to see a video of you doing it.
As I stated elsewhere commenting on Chef Vivien’s unique approach to sharing his absolutely brilliant content: the sign of a true expert is his ability to explain most complex concepts in such a way that anyone can feel inspired and confident that they can do it too. He teaches without snobbery and in a very approachable way. Where else can you learn high cuisine in this way? Thank you, chef, for sharing your knowledge.
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
🔥Best playlists chefvivien🔥:
French classics:
ruclips.net/p/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv
Sauces:
ruclips.net/p/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2
Soup:
ruclips.net/p/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2
Desserts:
ruclips.net/p/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY
Chicken:
ruclips.net/p/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78
Veggies:
ruclips.net/p/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s
You are a hidden gem on youtube
Best 20+ mins of RUclips I’ve watched in a while .. Well done Chef .
I look forward to every recipe now. Thank you for sticking with the channel, for demonstrating classic French recipes, and teaching/ reminding us of the classic methods and terms.
This content is gold
Thank you for sharing the classic techniques so simply, makes it much less intimidating to try.
Beautiful. I made it today for Christmas tomorrow I used calf cheek and neck. I added some demi Glace.
I love all the true technical knowledge including French terms you teach.
Thank you so much!
My new favorite channel. Can you show us how you make your stock and maybe a demi glace? I know you explained how you make it but I'd still love to see a video of you doing it.
Best cooking channel on RUclips
This is how to cook Michelin style😊. Fantastic channel, so glad I discovered chef Vivien!
As I stated elsewhere commenting on Chef Vivien’s unique approach to sharing his absolutely brilliant content: the sign of a true expert is his ability to explain most complex concepts in such a way that anyone can feel inspired and confident that they can do it too. He teaches without snobbery and in a very approachable way. Where else can you learn high cuisine in this way? Thank you, chef, for sharing your knowledge.
I have never seen anything like this. Absolutely brilliant Chef. Thank you.
Bravo! Well done I will definitely try this fantastic French recipe.
Great. Thanks!!
Well explained and demonstrated looking forward to attempting this really tasty dish!
Excellent teacher!
Made your ratatouille and steak with my 16 year old stepson last night. Delicious. From Australia
Very good your channel!
Which wine recommend for this ??
„Don‘t put all your meat in once.“
-Chef Vivien
Brilliant! I also watch his russian channel. But this one is great!
Wow. That looks delicious
Very inspiring - thanks a lot!
👍👍 The children approve
Take a bow chef, that is a beautiful dish.
Wow! This is so much more interesting than versions I have seen that are just beef stew with wine. Perfect for a family special occasion.
sad thing it is prohibited alcohol drinks in our religion
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😋😋😋