This is not only showcasing Bruno's master chef ability, but also script writting, filming and video editing. I keep watching his videos because he never fails to crack me up.
Your videos and recipes are pure art. I’ve started to experiment more in my kitchen and I enjoy cooking more because your videos have given me the confidence. Thank you and hello from rainy London😄🇬🇧
Since this staying in the house, I would eat pasta non stop. Don't know why,can't see the connection (maybe because pasta is comfort food). Good choice chef
You rock Bruno, as always, BUT as a Chef born and raised in Italy I have to remind all the viewers of your beautiful , useful and instructional videos that basil is not a traditional ingredient in "Fettuccine alla Bolognese". Other than that, great job Master Bruno!
I didn't know there could be a chef with an even sexier aura than Gordon Ramsay! Your food makes my mouth water and your personality and style makes my... well nvm.
I'm really glad I discovered this channel! Excellent videos with amazing recipes and a truly charismatic host, who is obviously extremely skilled and knowledgeable as well.
Jeez... Let get my words together... That kitchen..those pots and pans.. that cutting board.. cleaver... such expertise. C'est incroyable. This fellow made his own heaven.
From Italian is the first video about pasta where I do not feel insulted, excellent preparation, perfect explanation and above all the respect for cooking pasta "al dente". The only note is the thickness of the pasta, a bit too thick. You are Italian inside Bruno!
@@josephchuah4188 fettuccine are the smallest, 3 to 5 mm wide, pappardelle 13 mm wide, they are very different things and used for different sauces. You could replace them with tagliatelle which are about 7 mm wide and are a good middle ground between the two.
I been sick for over a week with something, coughing and phlegmy, and now having stomach symptoms...watching this makes me hungry despite not having an appetite and being unable to digest food properly
I have serious pan envy. The frying pan you use for the veggies and saucepan for the pasta. So beautiful. I don’t know about everyone else but I love beautiful kitchen items as much as cooking and food. And life is too short not to have a terminator clever like Bruno’s 🥰
Alright, who is making this in 2024? Am I the only one? 😂. Chef your channel always inspires and makes us all better cooks 😊. Thank you for all the work you do! ❤
Bruno I hope you live a loooong healthy happy life; because you always entertain us with your distinguished, unique well-created luxurious recipes. I see you always focus on presentation as well, which is paramount. Your camera crew have superior skills and sound effects. I am always happy to see you here. If you have a culinary academy I'd love to join! Love from Sudan.
..listen..most people who watch your channel will never cook; but thoroughly enjoy watching someone else cook..that's why travel channels for food have millions of subscribers....I would respectfully request; more of a "taste test experience"...it's an art; and you are the best French cook; obviously
Good lord.. all the Italians that chime in to denounce anyone else's way of doing things. As a chef myself, I have to say that every recipe, is an interpretation. And there is nothing wrong with that. Basically, if you think that there are hard and fast rules to cooking, then you are just silly. Now, don't get me wrong, I know that Italy has made all these rules for various recipes, like Cacio E Pepe, or Neapolitan Pizza, etc.. and that's fine. In Italy. And I certainly always respect the contributions Italy has given to the culinary world, just like France and every other country out there, except Costa Rica! JK, Lol. But to come in here with your insults, is just really beneath you. And only makes you look like a snob. Which, if that is your point, then, congrats, it works. Otherwise, feel free to put your opinion forth in a respectful way. And be happy that the entire world loves Italian cuisine even if it isn't exactly what you expect. Thank you, Italy! And to those Italians that do show respect, thank you! You do yourselves and your heritage a fine service! And thank you, Chef... I've really enjoyed your channel so far... Cheers!
Thank you so much for showimg me how Pasta is done right. Your Fettuccine look so smoth and perfect. I was wondering why mine looked like boiled sticks. I was using Flour instead of semola and I was not aware of folding them with the Pasta machine. Great technique!
Hey Chef, I tried out your opera cake two ways! I made a couple cakes that aren't exactly opera anymore, but they still posses the soaked joconde and buttercreams. I made a rose-lychee cake with a blanched almost joconde, it was delicious.
bon, faut commander ses Fettuccine Bolognese la veille ou avant -veille ! le temps que pâte ET sauce passent la nuit au frigo ... (laisser développer les saveurs ? ) - ben ben ... ça m'a mis l'eau à la bouche ! (mouth watering receipe ) -
@@GayMarcoting nope...trust me i am a chef for over 20 years...onions garlic carots celery white wine tomato mixed beef and pork olive oil bay leave and optional milk and beef stock...the recipe is legit
This is entertaining even if you don't care to cook! *takes a big wiff of garlic..."This is garlic.. It looks like garlic.. It smells like garlic.. And it tastes like garlic" THATS when I was sold
Damn! Just when I thought I perfected my Bolognese. You made everything from scratch too! I want your kitchen and all the tools and gadgets in it too 😛
I made fresh fettuccine last night, but I didn't divide the dough. The strands were probably 2 m long and impossible to untangle and dry out. Not impossible, but you know what I mean.
I came in just to read how the ltalians will condemn and critic the dish being not authentic, just because the sauce is not tossed with the pasta till dry lol. Awesome job and video by the chef to keep the comments i expected away!
Marco Cossa ma perché il ragù alla bolognese si fa così ?!?! Ma dai ... Ci sono diversi errori sia nella scelta degli ingredienti che nel procedimento.
you are way better than those star chefs on food network, I wish you can have yr own show on tv so more ppl can realize how good you are!
exactly!!!!
This is not only showcasing Bruno's master chef ability, but also script writting, filming and video editing. I keep watching his videos because he never fails to crack me up.
this videos are magnetic, can´t stop watching this guy cook
The accent and his sexual touch makes the work.
The Dalstrong pan look so cool! Thanks to you Mr Bruno I have the Gladiator knives set and am so happy with them. Much appreciated
Your videos and recipes are pure art. I’ve started to experiment more in my kitchen and I enjoy cooking more because your videos have given me the confidence. Thank you and hello from rainy London😄🇬🇧
Best channel ever!
This is like foodporn, no homo amazing recipes like always👍
My cover letter to Bruno's bistro bakery would definitely be a first-fold sheet of pasta dough! 👩🍳
W l'Italia, W la Francia... Grande Chef nr. 1 ... Le migliori cucine de mondo!!!
Since this staying in the house, I would eat pasta non stop. Don't know why,can't see the connection (maybe because pasta is comfort food). Good choice chef
You rock Bruno, as always, BUT as a Chef born and raised in Italy I have to remind all the viewers of your beautiful , useful and instructional videos that basil is not a traditional ingredient in "Fettuccine alla Bolognese". Other than that, great job Master Bruno!
Never pretended it was traditional 🤓
Bruno Albouze I see, thank you for your answer! Have a great day 👍🏼
Thank you for all your enthusiasm and inspiration!
I wish I had all these nice knives and pans you have! I am slowly but surely saving for them. You are definitely an inspiration for me!
I didn't know there could be a chef with an even sexier aura than Gordon Ramsay! Your food makes my mouth water and your personality and style makes my... well nvm.
I want to see them do a show together :D
@@mattj2217 🤔🤔 i don't think their personas match at all.
Cursed comment
😂😂😂😂😂
Ramsey is not charming as all!!! Look at this man 😍🌹
Bruno, you always bring any dish to another level. chapeau!
I was thinking just the same, he's an artist!
Love your recipes, love your smiles Bruno! 😍
Been watching Bruno for years, guess what? He really is the real deal. Thank you Bruno. G
Thank you ;)
You are the best! Applauses from Italy!!👏🥰❤️
I'm really glad I discovered this channel! Excellent videos with amazing recipes and a truly charismatic host, who is obviously extremely skilled and knowledgeable as well.
Monsieur Bruno, vous rendez jaloux les chefs de Bologne. Super
Jeez...
Let get my words together...
That kitchen..those pots and pans.. that cutting board.. cleaver... such expertise.
C'est incroyable. This fellow made his own heaven.
Homemade pasta is definitely a favorite of mine
Seriously you are my favorite chef in the world. Totally underrated and in my opinion the best chef in the world.
Ma caille ! Ça a l’air monstrueusement bon ! Je l’ai toujours fait avec veau+pancetta, je vais tester avec bœuf+pancetta.
Yess, the master is at it again. Bruno, your videos are everything - informative, entertaining, funny and a treat to watch!
You said it.!
and a treat to eat !!
I really love your channel, although i work as a chef for 20 years but i still learn stuff from every video of yours, RESPECT!!
From Italian is the first video about pasta where I do not feel insulted, excellent preparation, perfect explanation and above all the respect for cooking pasta "al dente".
The only note is the thickness of the pasta, a bit too thick.
You are Italian inside Bruno!
Hi ! I am from Malaysia 🇲🇾 it’s hard to get pappardella here ,can I replace with Fettuccine?
@@josephchuah4188 fettuccine are the smallest, 3 to 5 mm wide, pappardelle 13 mm wide, they are very different things and used for different sauces. You could replace them with tagliatelle which are about 7 mm wide and are a good middle ground between the two.
@@TheZOOtravels noted with thanks 😊
Bruno, it is so relaxing to watch you make pasta and the bolognese sauce. Thank you for your videos :-)
So yummy, homemade pasta is the best 👌 thank you for the recipe 😎
i'm a vegetarian and i could watch bruno grind meat any day.
un vrai chef ...j'aime tous ce que vous faites ....bravo👏👏👏👏👏👏👏
I been sick for over a week with something, coughing and phlegmy, and now having stomach symptoms...watching this makes me hungry despite not having an appetite and being unable to digest food properly
I have serious pan envy. The frying pan you use for the veggies and saucepan for the pasta. So beautiful. I don’t know about everyone else but I love beautiful kitchen items as much as cooking and food. And life is too short not to have a terminator clever like Bruno’s 🥰
That's STYLE my dear !
Maimitti thank you 😊 And Bruno imho, has loads of it! I love his kitchen and all the gadgets in it 🥰
Fresh Pasta with Bolognese! When you thing it cannot get any better: It just does.
You take a simple everyday dish and create a masterpiece , bravo!
Nice touch with Vivaldi!
There is nothing more delicious than fresh made pasta in tomato sauce!
beautiful presentation and excellent video.
Best channel ever and best food again and again. Subscriber since the beginning. I would love to have one of your knives 🤣
Alright, who is making this in 2024? Am I the only one? 😂. Chef your channel always inspires and makes us all better cooks 😊. Thank you for all the work you do! ❤
You are one of the most amazing chefs out there. I enjoy your videos so much and want everything you make
Bruno you have style,attitude and excellent presentation.
I love all dish you make. Thanks.
wow, love this recipo & your editing, explainations and music are always on point! ♥️
Bruno! Please do a lamb shank recipe 🙏
Wow! This looks scrumptious! 🤤🤤
Love the pans and cutlery!
Very fragrant meat dish. I never knew it was so many steps or flavors. Excellent!
Bruno I hope you live a loooong healthy happy life; because you always entertain us with your distinguished, unique well-created luxurious recipes. I see you always focus on presentation as well, which is paramount. Your camera crew have superior skills and sound effects. I am always happy to see you here. If you have a culinary academy I'd love to join! Love from Sudan.
Thank you for your kind thoughts😌..The camera crew is me btw.. I love Africa 🥰
☑️
Always love your cooking.
Thank you for afford for making the VDO.
0:32 what is that terrarium?
Just the BEST! Thank you.
Plat magnifique à manger!
Yummyy 😋😋Enjoy your meal
..listen..most people who watch your channel will never cook; but thoroughly enjoy watching someone else cook..that's why travel channels for food have millions of subscribers....I would respectfully request; more of a "taste test experience"...it's an art; and you are the best French cook; obviously
Sos el mejor Bruno, cómo combinas sabores...
Good lord.. all the Italians that chime in to denounce anyone else's way of doing things. As a chef myself, I have to say that every recipe, is an interpretation. And there is nothing wrong with that. Basically, if you think that there are hard and fast rules to cooking, then you are just silly. Now, don't get me wrong, I know that Italy has made all these rules for various recipes, like Cacio E Pepe, or Neapolitan Pizza, etc.. and that's fine. In Italy. And I certainly always respect the contributions Italy has given to the culinary world, just like France and every other country out there, except Costa Rica! JK, Lol.
But to come in here with your insults, is just really beneath you. And only makes you look like a snob. Which, if that is your point, then, congrats, it works. Otherwise, feel free to put your opinion forth in a respectful way. And be happy that the entire world loves Italian cuisine even if it isn't exactly what you expect.
Thank you, Italy!
And to those Italians that do show respect, thank you! You do yourselves and your heritage a fine service!
And thank you, Chef... I've really enjoyed your channel so far... Cheers!
Thank you so much for showimg me how Pasta is done right. Your Fettuccine look so smoth and perfect. I was wondering why mine looked like boiled sticks. I was using Flour instead of semola and I was not aware of folding them with the Pasta machine. Great technique!
Hey Chef, I tried out your opera cake two ways! I made a couple cakes that aren't exactly opera anymore, but they still posses the soaked joconde and buttercreams. I made a rose-lychee cake with a blanched almost joconde, it was delicious.
The way he cut the vegetables to make mirepoix reminds me of my chef school days 😆
🤤 i wish I still ate gluten. Oh well beautiful to watch! Maybe Bruno could come up with a keto recipe?! 🥰
bon, faut commander ses Fettuccine Bolognese la veille ou avant -veille !
le temps que pâte ET sauce passent la nuit au frigo ... (laisser développer les saveurs ? )
- ben ben ... ça m'a mis l'eau à la bouche ! (mouth watering receipe ) -
Best chef I've seen
good job Bruno, italians approve it!! 💚🤍❤️
I love how he speaks...so soothing
Beautiful. Does it need to be sterilized if we want to keep for a long time ?
Delph Zouzou Yes, about 4 days in the fridge, and months canned or frozen☺️...
@@BrunoAlbouze Saint-Cloud. :)
Du salé, du salé ! Merci Bruno !
Glad to see someone who knows how to master ragù
Ed è pure bono
one of the few correct recipes of ragu alla bolognese on TH-cam
But it's not. Ragu bolognese only has the mirepoix, tomato paste, red wine and milk...
@@GayMarcoting nope...trust me i am a chef for over 20 years...onions garlic carots celery white wine tomato mixed beef and pork olive oil bay leave and optional milk and beef stock...the recipe is legit
This is the sexiest chef ever!
yummiee 😍😍😍😍..
His accent is addicting. Soothing, fun, and informative.
Fettuccina ALLA Bolognese. A big hug Chef!
This cant go wrong 🤤
This is entertaining even if you don't care to cook! *takes a big wiff of garlic..."This is garlic.. It looks like garlic.. It smells like garlic.. And it tastes like garlic" THATS when I was sold
Magnifique 👌Bravo chef👏
Excellent as usual 👏🏼👏🏼
Why oh why do I watch this just prior to dinner...😊🇨🇦
"Isnt it beautiful?.. You can do the same!" LOL Can this man be my dad please.
Chef Bruno, would it be acceptable to use the immersion blender on the mirepoix before adding to the meat?
Damn! Just when I thought I perfected my Bolognese. You made everything from scratch too! I want your kitchen and all the tools and gadgets in it too 😛
How I can get book thanks
I'm speechless 😭😭😭 WOW 😍
Extraordinary!
I made fresh fettuccine last night, but I didn't divide the dough. The strands were probably 2 m long and impossible to untangle and dry out. Not impossible, but you know what I mean.
You're amazing Mr Bruno 👍👍😍
merci de tout mon cœur!
😲⛄ my fav video yet thank you
Ah ce Bruno, il sait comment allumer nos sens! Nos papilles en sont toutes émoustillées...
Love this, when’s dinner I’ll come over
I came in just to read how the ltalians will condemn and critic the dish being not authentic, just because the sauce is not tossed with the pasta till dry lol. Awesome job and video by the chef to keep the comments i expected away!
The real master chef😍
Amazing RAGU Bruno! Greetings from Italy!
Marco Cossa ma perché il ragù alla bolognese si fa così ?!?!
Ma dai ... Ci sono diversi errori sia nella scelta degli ingredienti che nel procedimento.
Wow I planning to prepare spaghetti with meat .😋😋😋😋👍👍
WOW I LIKE YOU AND YOUR RECIPES😘😘😘🌹🌹
Pure genious.
My best Chef
😋😋
Chef is it a problem if I use the robot-coupe to chop the carrots and the celery instead of doing it by hand? I love your videos, you are the best!!!
Of course you can 😌
Molto Buono!