Every time I see a video by Bruno, I'm absolutely in awe of the artistry and technique. I feel like in these 4-5 minute videos I'm learning as much as I would in a 6 month cooking course! On the one hand, I'm sad I hadn't discovered the channel earlier (it's been a month or so that I stumbled upon it), but on the other, I now have years of content to go through at my own pace!
I don't know if the credits video has some tricks but your knife skills are amazing! Your humility in acknowledging viewers is also amazing. Hope to taste your food in person some day!
Bruno, you are a Real poet and inspiration! Your recipes are amazing...thank you so much for sharing them and your cooking secrets! Keep up the good work! ;)
Thanks Bruno Albouze u changed my cooking backing . Am big fan of ur unique recipes garnishing n serving . U know how to explain the things u make things easy n simple
Oh my, I haven't seen this dish in over a decade .... I grew up eating this dish in Switzerland but never have come across it in Canada thus far. Delicious!
perfect! This is my mother's favorite meal and I'll make it for her for her upcoming 60th birthday! I was going to do a really nice cake, but she'll prefer this. Thanks so much for the idea and recipe!!!
All those wonderful processes.Your advice on freezing the prepped pastry is excellent. I haven't made vol au vents since culinary school but I might have to revisit my pastry skills. Merci, Chef!
Thank you Bruno for this recipe. I ate this when I was a kid and couldn't find this recipe that look as good as yours and as simple and wonderful as yours!!!!! I will definitely try to make this!!!! Love it!!!!
+Camps2630 DEAL! I know that I'm not Bruno Albuze, but You know, You have to manage Your expectations, and remember that Your offer implies that you''re cleaning after cooking. :)
Ah, that's an interesting recipe. A funny bit of trivia - in Finnish, vol-au-vent is "tuulihattu", which directly translates to "windhat". They do sort of remind me, by appearance, of those outrageous early-20th century hats posh ladies would wear, that looked like runaway wedding cakes and would inevitably catch the wind, blow away, and be chased down by every dog around.
Bruno, this is to me a true 'food of love'! You wouldn't want to cook this for somebody you don't care about... The ones you do care about, will never complain! Our recipes are quite similar... For a grown-up version: some high-quality 'coucou de Malines', some shii-takes AND some sweetbreads... Lots of lemon jus and pepper! Thanks for the puffed pastry inspiration!
just did some tonight, with a completely different recipe. to be honest, i was not patient enough to make the crust from scratch. i just bought it. but my recipe !!! onions, ginger, red radish, seashells, poultry white sausages, chickpeas, mushrooms, cheese, white wine, and a satay sauce with coconut cream. No need to make it like in the book ! I can't stop eating the filling even before it is in the crust 😁😁
Aaaaaahhhhhh les vols au vents du classique Français que j adore comme entrée surtt au Ramadan Une proposition Chef peut tu nous apprendre comment préparer l île flottante??? pour les beaux jours qui viennent""" merci de nous étonner
One Christmas dinner but a week of preparation. I made my own pastry dough today for some vol au vent n amuse bouche. Cookies done, tomorrow start making butter cream n filling for the cake. I deserve good foot massage after Christmas
Merci Chef Bruno. You are the real deal! I love the recipe and love the music. What else can we ask for? A glass of Portguese wine :). Cheers from Portugal 🇵🇹
Hi Bruno! As I was watching this yummy and creamy chicken I have a question and request for you: can you tell me what is the difference between beurre blanc and beurre nantais, for what can you use them and can you show us (make the video) your recipe for it, please! I would be very appreciated and happy if you find the time to make the recipe. Have a great day everyday and keep up the good work! 😉
I'm not even hungry and I'm hungry :) Ok, fine I'll drive 90+ minutes south to San Diego area to buy this. Please sponsor someone to open a restaurant where they specialize in your recipes for the main fair and desserts. I'm in!
Looks amazing man - just wondered if the lemon confit might be too astringent? I imagine you just use it for balance, but just in my experience lemon confit tends to be a very potent flavor!
+MrDFC1111 Indeed, if you dont know how to use it. The rind of any lemon confit must be removed and the peel well rinsed and pat dry. Then, you are good to go.
Perfect, I just prefer to have more sauce. Because the "biscuit" will absob a little more juice, so in the mouth, the sensation will be to "dry", "pâteux", pasty
This is one of the major reason I am trying to perfect my puff pastry! Finally, the REAL DEAL!
"Bay leaf me it works" 😂👏🏼
Oh god 😂
"Or better still, sous vide for 10 months". That's a whole lot of thyme...
It's outstanding how much work and effort you put into your recipes, thank you for sharing them they look amazing.
Today i wanted to look for a new way to make chicken stew or a similar dish, and now you make this video. Bruno, you are a gentleman and a scholar.
Every time I see a video by Bruno, I'm absolutely in awe of the artistry and technique. I feel like in these 4-5 minute videos I'm learning as much as I would in a 6 month cooking course!
On the one hand, I'm sad I hadn't discovered the channel earlier (it's been a month or so that I stumbled upon it), but on the other, I now have years of content to go through at my own pace!
I don't know if the credits video has some tricks but your knife skills are amazing! Your humility in acknowledging viewers is also amazing. Hope to taste your food in person some day!
Bruno, you are a Real poet and inspiration! Your recipes are amazing...thank you so much for sharing them and your cooking secrets!
Keep up the good work! ;)
Thanks Bruno Albouze u changed my cooking backing . Am big fan of ur unique recipes garnishing n serving . U know how to explain the things u make things easy n simple
Oh my, I haven't seen this dish in over a decade .... I grew up eating this dish in Switzerland but never have come across it in Canada thus far. Delicious!
perfect! This is my mother's favorite meal and I'll make it for her for her upcoming 60th birthday! I was going to do a really nice cake, but she'll prefer this. Thanks so much for the idea and recipe!!!
My goodness you are a master of perfection Bruno. Those look sensational
Tried this today. A very delicious smooth sauce. Making your own stock adds a new dimension and let's you play more with the seasonings. Thanks Bruno!
All those wonderful processes.Your advice on freezing the prepped pastry is excellent. I haven't made vol au vents since culinary school but I might have to revisit my pastry skills. Merci, Chef!
+Robert Hanlen Indeed, the refrigerator and freezer are your best friend..
I enjoy watching every single of your videos! it's pure art!!!
I keep coming back for YOUR VOICE!! ITS AMAZING !
🤩
Thank you Bruno for this recipe. I ate this when I was a kid and couldn't find this recipe that look as good as yours and as simple and wonderful as yours!!!!! I will definitely try to make this!!!! Love it!!!!
Need a house keeper?. Just pay me in food :)
+Camps2630 You'd have to pay, not him, but nice try nonetheless.
+Kavryel Hahahahahahahaha
+Camps2630 DEAL! I know that I'm not Bruno Albuze, but You know, You have to manage Your expectations, and remember that Your offer implies that you''re cleaning after cooking. :)
+Maciej - You have that gene that compels you to capitalize random words.
+drk321 oh Gee, Thanks doc!
Ah, that's an interesting recipe.
A funny bit of trivia - in Finnish, vol-au-vent is "tuulihattu", which directly translates to "windhat". They do sort of remind me, by appearance, of those outrageous early-20th century hats posh ladies would wear, that looked like runaway wedding cakes and would inevitably catch the wind, blow away, and be chased down by every dog around.
Thank you for your videos. They are easy to follow and you do a superb job of narrating.
premier chef francais qui ne pas gonfle! merci bcp trop bien recette
I love this recipe❤️ I have been looking for one like it for a long time but could not find it until now thank you!
love your warrior voice 😃😃❤️❤️
un million De merci! your cooking inspires me and the passion I see in you is stupendous! ☺
Légion d'honneur mon ami.
Bruno, this is to me a true 'food of love'! You wouldn't want to cook this for somebody you don't care about... The ones you do care about, will never complain! Our recipes are quite similar... For a grown-up version: some high-quality 'coucou de Malines', some shii-takes AND some sweetbreads... Lots of lemon jus and pepper! Thanks for the puffed pastry inspiration!
This is always a favourite. And now I know how to make it, thanks to you, Bruno.
I love that "trust me" smile ^^!
Such great cooking !
merci chef
just did some tonight, with a completely different recipe. to be honest, i was not patient enough to make the crust from scratch. i just bought it. but my recipe !!! onions, ginger, red radish, seashells, poultry white sausages, chickpeas, mushrooms, cheese, white wine, and a satay sauce with coconut cream. No need to make it like in the book ! I can't stop eating the filling even before it is in the crust 😁😁
thank you for all the effort and time you re putting to share all these wonderful recipe :)
Aaaaaahhhhhh les vols au vents du classique Français que j adore comme entrée surtt au Ramadan Une proposition Chef peut tu nous apprendre comment préparer l île flottante??? pour les beaux jours qui viennent""" merci de nous étonner
Only 10 months? Love the quick meals!
You da man, Bruno! really appreciate you writing the recipe in the description box. xoxoxo
Recette delicieuse et inrattable. Je l' ai préparée pour ma fête à la Sainte Hélène. Merci beaucoup chef!
Incredible indeed ,made the chicken stock yesterday
you are incredibly creative. I have no words to describe how beautiful this food is, and im 100% sure it tastes like heaven
I'm going to dream with this Val-au-vent. It looks delicious!!!
I had this at my wedding as a first course only it was fruits de mer! Everyone still talks about it !
that was a great recipe...I would love to see you do a seafood filling for the vol au vent
Thanks for sharing your amazing recipe. I love France and I love French food! ❤️
Chicken a la King!
THE most fanciest chicken pot pie I have ever freaking scene!! It looks amazing !!!!!!
Every one of the video is mouth watering to say the least...inspiring
"Bay Leaf me, it works!" ;)
amazing !! Love this recipe and all your videos !
And here I am just putting a $1 chicken pot pie snack, over a bread roll. FML.
Damn, this looks sooooo good.
Bruno you're spoiling us 😭 am going to make Sunday, you're awesome man 👏👏
perfect bruno...as always!!!!!! greetings from a fan from greece!!!!
One Christmas dinner but a week of preparation. I made my own pastry dough today for some vol au vent n amuse bouche. Cookies done, tomorrow start making butter cream n filling for the cake. I deserve good foot massage after Christmas
Reminds me of chicken pot pie. I must try that technique for the bay leave. Fresh veggies really do produce an incredible flavor!
This looks fantastic. Amazing as always!
Forget the flaky bread, I'm throwing that chicken over some rice.
Bravo vraiment très réussi 👍🏼
Vous êtes le plus brave chef dans le monde
Thank you so much Bruno, it looks so delicious, I'm gonna make it 👍
Merci pour l'astuce de la patte feuilleté
wow it's amazing it looks so delicious
Gosh . this killing me gently
Thank you chef
i love this dish!! i also loved a similar dish called chicken ala king. just no pimentoes
It’s like a great chix pot pie!
Love this ❤️
I like to substitute cream cheese for the heavy cream. Final garnish before putting the lids on, flat leaf parsley minced.
Merci Chef Bruno. You are the real deal! I love the recipe and love the music. What else can we ask for? A glass of Portguese wine :). Cheers from Portugal 🇵🇹
something like a chicken pot pie?
+Master_Sangi pretty much :)
but better😊
LOL exactly what I was thinking.
the2uhChef yu
Hi Bruno! As I was watching this yummy and creamy chicken I have a question and request for you: can you tell me what is the difference between beurre blanc and beurre nantais, for what can you use them and can you show us (make the video) your recipe for it, please!
I would be very appreciated and happy if you find the time to make the recipe.
Have a great day everyday and keep up the good work! 😉
+Tinka Grujić Thanks! same thing.
I love all your videos! You have amazing hand!
I'm not even hungry and I'm hungry :) Ok, fine I'll drive 90+ minutes south to San Diego area to buy this. Please sponsor someone to open a restaurant where they specialize in your recipes for the main fair and desserts. I'm in!
Awesome!! Can I substitute heavy cream with whipping cream and puff pastry with French pastry? Would it still work? Thanks for your tips.
Classic as it gets
3:09 "who cares?" that made me lol! ;)
Amazing video as always! Thank you
oh I've never had these before. I'm going to make the pastry this weekend so I can bake it in future :)
Hello from Rome ! Amazing!!!🤗🤗🤗
Bruno! Beautiful and classically brilliant. Thank you for another delicious recipe. Blessings ChefMike
Looks so tasty!
Can't wait to make this. You make everything look so easy! (BTW, do you have a Bombe Alaska recipe?)
Absolutely mouth watering, pastry and creamy chicken an not so hard, it's kewl u can freeze the rounds, Nom Nom Bruno!
bruno.... why do you do this to me!!!!!!!!!!!!!!!!!!!!!
Killing me softly with culinary goodness
I love your videos. Everything looks so delicious. I'm a HUGE fan!
شكرا
The Laguoile knife makes a nice addition to your videos.
Thanks chef
That looks so yummy! Can you please make a video for home made Thanksgiving meal?
That's the fanciest chicken pot pie I've ever seen!
You are a great cook and i enjoy very much your videos.
Bruno how do you suggest reusing pastry scraps? I heard you mention it, but I don't know how to actually make something useful out of the scraps.
This kinda reminds me of chicken pot pie. Lovely!
Looks great
closed captions said he was going to fill his volvo, too funny
you're a real chef Bruno good job!!! ;)
Wawe realy your amazing in your facon way to cooking 👌👌👌
You always make your food so appealing (just like you) its beautiful. But I never peeled celery might try that and see/taste the difference
Looks amazing man - just wondered if the lemon confit might be too astringent? I imagine you just use it for balance, but just in my experience lemon confit tends to be a very potent flavor!
+MrDFC1111 Indeed, if you dont know how to use it. The rind of any lemon confit must be removed and the peel well rinsed and pat dry. Then, you are good to go.
Perfect,
I just prefer to have more sauce.
Because the "biscuit" will absob a little more juice, so in the mouth, the sensation will be to "dry", "pâteux", pasty
Arata bine!! Since i'm Romanian, maybe I'd put a little dill in there too ; )
I just want to come there and eat after you cook! Love your videos!
I'm up for adoption if you're interested Bruno...just throwing that out there....
I can't believe you're not an iron chef
cant bay leaf*
+de0509 are you done?
Bruno. you are Awesome! Keep them coming...
(Licks the screen) x)
wtf