The most perfect Beef Bourguignon Recipe and presentation I've ever witnessed. You did need to don your chef's coat for this one...a T shirt wouldn't have cut it.
Oh my Goodness. I made a Beouf Bourguignon once, but after watching this I realise I was nowhere near the mark. Bruno this is incredible. So many wonderful elements. The finesse required for this endeavour is remarkable. You are so skilled and your presentation is so informative. How do you have the awareness to cook all this and film as well? All while knowing how it's going to cut together for the final edit. You really are a cut above. Thank you once again for sharing so many techniques Mr Albouze. You are a wonder. 👍
Man that cleaver at 0:45 looks like it was a gift from Asgard. "Who so ever holds this cleaver if they be worthy shall possess the power of Bruno Albouze"
@@BrunoAlbouze Thankyou for reading his msg, am sure he's honoured & proud to receive a reply from you. Thankyou also for your wonderful & inspiring videos. Warmest regards :)
I have eaten beef Bourguignon all my life,lots of french food in my grandparents house,they are french,my mother was a great cook and she thought me how to cook! One of the things was the bourguignon and I do it at least once a month! But after your recipe and your method I am going to alter mine and make the best Bourguignon ever.Thank you Chef, you are great!
I worked in a nice French restaurant for half a year and made the bourg a few times, and you just put the restaurants recipe to shame😂 your technique and technical adjustments elevated the dish so much it’s amazing
I've made this Beef Bourguignon a couple of months ago for a diner party with family. They all where amazed. The best recepie ever. Thanks Bruno for sharing.
It's funny to watch all these good obnoxious tiktok "chefs" get popular on TH-cam and then come back here to a real cooking channel. Bruno deserves 12 million subs and a food network show. God bless.
Le Maître dans ses œuvres, superbe et sans aucun doute succulent. That cocotte can feed a crowd, i hope you invited many friends to share it, no doubt they will still speak about it in years. It’s a bit large for a Valentine tête à tête!
Nicely done. Love the technique and layering of flavours. I learned a lot from this video. The most in-depth recipe of this meal I’ve ever seen. Thank you!
I remember relishing this fabulous dish always when I was in France. It is considered as one of the traditional dish there... Man... the taste still rings in my mouth
I made it twice and it was the best dish I ever made and it amazed me and my guests! Best bourguignon I ever had. Will do it for my colleague's birthday, hope it will be as amasing as usual :) thank you Bruno, tu déchires !
Love that you're teaching French as you cook! Do it some more!! Love your precision and excellent skill. I've made your Opera Cake and it was VERY memorable. Merci!!
Also thanks for being legitmately the only youtube channel that covers how to make a lot of fancy desserts I saw in Paris pattiseries...I do hope you do more similar to Opera Cake etc...intricate desserts.
"les sanglots longs des violons de l’automne" je repete "les sanglots longs des violons de l’automne" Interessant l'astuce de saler le fond pour eviter que ca accroche. J'essaie de suite!
I love your accent Bruno. You crack me up sometimes. Laughed my butt off at "Its okay Papaaa" LOL. I'm the kind of person that never did the potatoes that way as I felt I'd be wasting it 🤣
Why isn't this handsome, funny and charming man not on Food Network? Most of their shows seem to be competition shows, and not cooking instruction. J'aime Monsieur Albouze!
The video style here is so much nicer! I can’t really tell what it is. It’s definitely à l’Albouze, but it’s got some nice shots, a better script, and of course, a *wonderful* recipe :)
World class as usual. I've never doubted your recipes, such great cooking techniques and passion + love for food. I hope someday we might cook something together, one of my crucial goals for future
Man this took me back to culinary school lol. He is right turning potatoes is a pain in the ass to learn. It is cool when you can pull it off though. Nice video chef
@@BrunoAlbouze merci beaucoup pour votre réponse, je ne m'y attendais pas, une très belle surprise 😀. A mon tour de vous souhaiter tous mes meilleurs voeux pour cette année 2021, santé, amour et bonheur 👨🍳👍👍👍
I learned about Beef Bourguignon from watching the Food Wars Anime .. After watching this...Chef Roland Chapelle Sensei will smile for the 2nd time with tears....
Chef, are you in Kansas by any chance? Your Bourguignon recipe will be ready in about 3 hours. It smells absolutely amazing in here right now. Thank you for sharing your recipe!
Bruno's Recipe , style, finesse AND tricks are amazing! The recipe is absolutely "better than the best", in 7 minutes you learn even more most important tricks of the trade. Bruno shares how to do it. A real master!! Here the Ramsays of the world should pilgrimage and pay tribute! Thank you, Bruno. Subscribed!
This recipe looks amazing, though I'll admit i was very surprised by the inclusion of pork belly. I've tried a few different recipes and was given one by a girl I lived with who was from Bordeaux, and I'd never heard of the inclusion of pork before. But I can appreciate why it works, and will definitely try it the next time I make a bourguignon
Oh, Bruno. I love you. You make me want to move to southern France, buy a farm and cook and invite all my neighbors over for a feast. Or open a B&B. Voila!! I'm already there.
I absolutely love your recipes. Grew up in Italy so seen parents and grandparents cooking loads, you're absolutely amazing though. Thank you so much Chef!
I made tarte tatin 2 weeks ago, and I will make to my friend for her birthday too. It was delicious, thank you for helping me make it, and thank you for let me taste a fantastic dessert.
Chef, I've been following you since while ago, just want to say Welcome Back. Your recipes are awesome, not only that you also show the professional techniques to make cooking more efficient. Really inspiring, keep up the good works. Many thanks Chef!
Yummi Bruno c’est juste succulent malheureusement je suis musulmane je ne peux pas le réaliser just the way like you do 😥😥😥 but god i can smell it j’adore le bœuf je bave devant votre vidéo 😋😋😋😋😋 good job chef
You’re stills are unmatched Bruno... that’s by far the best bouef bourginon I’ve ever seen!!
how would you compare to french cooking academy?
The most perfect Beef Bourguignon Recipe and presentation I've ever witnessed. You did need to don your chef's coat for this one...a T shirt wouldn't have cut it.
This is, in my opinion the best quality cooking channel online. Bruno Albouze is pure genious!
Oh my Goodness. I made a Beouf Bourguignon once, but after watching this I realise I was nowhere near the mark. Bruno this is incredible. So many wonderful elements. The finesse required for this endeavour is remarkable. You are so skilled and your presentation is so informative. How do you have the awareness to cook all this and film as well? All while knowing how it's going to cut together for the final edit. You really are a cut above. Thank you once again for sharing so many techniques Mr Albouze. You are a wonder. 👍
Man that cleaver at 0:45 looks like it was a gift from Asgard.
"Who so ever holds this cleaver if they be worthy shall possess the power of Bruno Albouze"
Brilliant comment :)
LOL!!! And I love Thor too!
Rutger Hauer Clever 😉
@@BrunoAlbouze Thankyou for reading his msg, am sure he's honoured & proud to receive a reply from you. Thankyou also for your wonderful & inspiring videos. Warmest regards :)
@@BrunoAlbouze Thank you Bruno. I hope you keep making these awesome video's, you're hands down the best chef on TH-cam.
When I watch your recipes my 8-month-old baby girl stops playing and smiles at you. 😊
I have eaten beef Bourguignon all my life,lots of french food in my grandparents house,they are french,my mother was a great cook and she thought me how to cook! One of the things was the bourguignon and I do it at least once a month! But after your recipe and your method I am going to alter mine and make the best
Bourguignon ever.Thank you Chef, you are great!
U know he is serious when he wear his chef uniform
I worked in a nice French restaurant for half a year and made the bourg a few times, and you just put the restaurants recipe to shame😂 your technique and technical adjustments elevated the dish so much it’s amazing
Cooking off the alcohol?! My man, I’m standing over that pan and inhaling everything. I paid for that booze.
Lmao best comment
I prefer drink the wine then eat a whole cow stuff with onion
I know!!!!.....It's breaking my heart 😭😭😭
I agree with with the comments saying one of if not the best Beef Bourguignon I have ever seen or read about. 1st Class! Thank you!
you made me fall in love with cooking, I started cooking 7 years ago, and haven't stopped, and to that I can never thank you enough!
The salt trick is a pro tip that I’ll be using from now on.
There are chefs and there is YOU, the king of them all.
2:14 That knife flip mahn !!!!
I've made this Beef Bourguignon a couple of months ago for a diner party with family. They all where amazed. The best recepie ever. Thanks Bruno for sharing.
That is one of the most delicious dishes I’ve ever seen prepared.
It's funny to watch all these good obnoxious tiktok "chefs" get popular on TH-cam and then come back here to a real cooking channel. Bruno deserves 12 million subs and a food network show. God bless.
You should have your own cooking school. You are one of the best cooks in this universe
You are the most precise chef I have ever seen in my life.
What a wonderful beef recipe bro.
Le Maître dans ses œuvres, superbe et sans aucun doute succulent. That cocotte can feed a crowd, i hope you invited many friends to share it, no doubt they will still speak about it in years. It’s a bit large for a Valentine tête à tête!
Cheff, you cant imagine how your dishes makes me feel very peaceful deep in my soul.
You are the best cheff bruno.
My warmest regards,
Nicely done. Love the technique and layering of flavours.
I learned a lot from this video. The most in-depth recipe of this meal I’ve ever seen.
Thank you!
I remember relishing this fabulous dish always when I was in France. It is considered as one of the traditional dish there... Man... the taste still rings in my mouth
I made it twice and it was the best dish I ever made and it amazed me and my guests! Best bourguignon I ever had. Will do it for my colleague's birthday, hope it will be as amasing as usual :) thank you Bruno, tu déchires !
Thank you so much! I knew it ☺️
Ohhh Bruno! Bruno! Bruno! You did it again. Lol. A home run for French culinary Boeuf Bourguignon. Thanks chef. You're the best. 👍🙏🤗
Love that you're teaching French as you cook! Do it some more!! Love your precision and excellent skill. I've made your Opera Cake and it was VERY memorable. Merci!!
I made a mistake by watching Bruno at 12 am, I'm going down to make some noodles... bravo Bruno, excellente recette!
Oh that is heliarius
Boeuf Bourgignon is such a fantastic dish. The beauty is in its rustic simplicity. It’s also quite tasty on a cold February day like today.
This looks like it could be my new favorite recipe. I'll give it a try next week. Wish you all the best Bruno.
Greetings from Germany!
Im currently in culinary school .Thanks for the inspiration sir
The only French chef that I ever trust thanks chef
If u cut ur meat with a samari - 1:10 - then you're MORE than qualified. You're a boss.
Also thanks for being legitmately the only youtube channel that covers how to make a lot of fancy desserts I saw in Paris pattiseries...I do hope you do more similar to Opera Cake etc...intricate desserts.
"les sanglots longs des violons de l’automne" je repete "les sanglots longs des violons de l’automne"
Interessant l'astuce de saler le fond pour eviter que ca accroche. J'essaie de suite!
Wow, my stews usually look... like mud. But yours still looks bright and colourful, I want it!
I love your accent Bruno. You crack me up sometimes. Laughed my butt off at "Its okay Papaaa" LOL. I'm the kind of person that never did the potatoes that way as I felt I'd be wasting it 🤣
Why isn't this handsome, funny and charming man not on Food Network? Most of their shows seem to be competition shows, and not cooking instruction.
J'aime Monsieur Albouze!
I think the California French style would complement Giada's Caleeefornia Italiano style nicely.
@@nyworker : Je crois que c'a raison! ( I think that's right).
Independent besides TH-cam pays off well
You had me at beef bourguignon 👍♥️ from 🇨🇦
@@martinslovak9767 ek kan nie Engels praat nie
Some people are prodigiously gifted; You fall into that category Bruno.
The video style here is so much nicer! I can’t really tell what it is. It’s definitely à l’Albouze, but it’s got some nice shots, a better script, and of course, a *wonderful* recipe :)
World class as usual. I've never doubted your recipes, such great cooking techniques and passion + love for food.
I hope someday we might cook something together, one of my crucial goals for future
Man this took me back to culinary school lol. He is right turning potatoes is a pain in the ass to learn. It is cool when you can pull it off though. Nice video chef
I appreciate the Passion in your cooking that makes the food you cook super delicious and nourishing for the body..
Cher Bruno, vous regardez cuisiner me détend après une journée de travail, merci pour vos recettes et vidéos. Toutes mes amitiés de Saint-Malo.
Merci et recevez tous mes vœux pour 21 🤩
@@BrunoAlbouze merci beaucoup pour votre réponse, je ne m'y attendais pas, une très belle surprise 😀. A mon tour de vous souhaiter tous mes meilleurs voeux pour cette année 2021, santé, amour et bonheur 👨🍳👍👍👍
"Les carottes sont cuites, je répète, les carottes sont cuites” - I'm making this next week and I hope it comes out half as good...😄
I learned about Beef Bourguignon from watching the Food Wars Anime ..
After watching this...Chef Roland Chapelle Sensei will smile for the 2nd time with tears....
Recently I made your Beef Bourguignon with a little twist and my family loved it. Thank you for the recipe Bruno.
Chef brouno alboz. Really you are the best chef i seen ever 😃🌹❤️
Chef, are you in Kansas by any chance? Your Bourguignon recipe will be ready in about 3 hours. It smells absolutely amazing in here right now. Thank you for sharing your recipe!
So many techniques and a bunch of finesse. Thank you for sharing
Delicious!
I like it you cook it, Sir.
You really have an amazing gift in cooking.
Thank you for sharing it😁😇
My beef is marinating right now . I can't wait until dinner time .
I made it. It taste the best!! Thx for sharing chef.
Watching at midnight with mouth watering. Damnnn.....
Bruno's Recipe , style, finesse AND tricks are amazing! The recipe is absolutely "better than the best", in 7 minutes you learn even more most important tricks of the trade. Bruno shares how to do it. A real master!! Here the Ramsays of the world should pilgrimage and pay tribute! Thank you, Bruno. Subscribed!
This recipe looks amazing, though I'll admit i was very surprised by the inclusion of pork belly. I've tried a few different recipes and was given one by a girl I lived with who was from Bordeaux, and I'd never heard of the inclusion of pork before. But I can appreciate why it works, and will definitely try it the next time I make a bourguignon
J adore la cuisine française!!
Pas besoin de gouter pour savoir que ce plat est incroyable. Et le Guanciale c'est trop !!!
Oh, Bruno. I love you. You make me want to move to southern France, buy a farm and cook and invite all my neighbors over for a feast. Or open a B&B. Voila!! I'm already there.
Tracy Sorensen im with ya🍷👨🍳👩🍳🌞
That is Michelin Star quality. I can taste it all the way over here in Canada.
That dish is much better than a beefstew and I love beefstew.😋😋😋😋👏👏👏👏👏
Bruno you are without a doubt The Real Deal! This was a very impressive recipe. Also brought back some Culinary school Tourne nightmares!
I absolutely love your recipes. Grew up in Italy so seen parents and grandparents cooking loads, you're absolutely amazing though. Thank you so much Chef!
Who else is binge watching Bruno in 2021?
Now this is a true chef. The real deal
This is a great winter weather recipe, you make it look so easy 😊
You are absolutely the best chef in the world!!!
And a beautiful man!!
That’s incredible. Thank you Chef Bruno 👍🏻👍🏻👍🏻👍🏻👍🏻
I made tarte tatin 2 weeks ago, and I will make to my friend for her birthday too. It was delicious, thank you for helping me make it, and thank you for let me taste a fantastic dessert.
It’s so much joy to watch you creating all these beautiful deliciousness , real artist
I don’t have pans big enough for this. That’s my excuse and I’m sticking to it.
MDR le message secret ! Les carottes sont cuites!!! Merci Bruno, tu exportes brillamment notre culture ;-)
Bruno, you are the best. My heart flutters looking at your knife set alone.
My heart flutters looking at those arms!
My favourite dish. Everyone makes it slightly differently. The presentation here with the vegetables looks perfect.
Your channel gets better and better!
High Level Master Cooking Chef Albouze.
Gordon Ramsey And Friend's Just Cartoon's Cooking.
Wooowww... I can smell it from far in my country Indonesia...!! 😍😍😍
Thanks for the salt tip on the steel pan! I've been struggling with everything sticking to mine when I sear. Still learning!
Magnifique ! Après le poulet chasseur, j'enchaîne ! Merci Bruno !!!
no one else is better. julia must be proud 😊
The way the meat is moving in the pan... 🤤
Mon dieux que ça a l’air delicieux! Que-ce que j’aurai aimé manger ça!
Chef, I've been following you since while ago, just want to say Welcome Back. Your recipes are awesome, not only that you also show the professional techniques to make cooking more efficient. Really inspiring, keep up the good works. Many thanks Chef!
Merci chef, perso je rajoute toujours deux morceaux de chocolat noir pour plus de gourmandise 👍😋
Your technique is so on point. Great video as usual.
You make it look so easy, delicious, can’t wait to make it😋
Your plating nearly always makes me say "oh my god" out loud to myself
Making it today I need a sous Chef, lots of preparing, clean as u go I’m drinking as I go😂
It was outstanding so worth it❤️🍷
My Favorite! Along with Vindaloo!
I just love the way he handles his meat...
Voilà, boeuf bourguignon at its best❤
Thank you Bruno, I’ve learned so many things from you. Keep on making legendary recipes. 💪
Oh merci !! mon plat préféré ! Je vais essayer !
I feel that every recipe is a one day job! It’s seems so good that i might risk myself and make a try for this Action de Grace. Merci!
Beautiful. You re a genius.
Yummi Bruno c’est juste succulent malheureusement je suis musulmane je ne peux pas le réaliser just the way like you do 😥😥😥 but god i can smell it j’adore le bœuf je bave devant votre vidéo 😋😋😋😋😋 good job chef
What is this!!!!!!! Art or cooking!!!!!!!😍😍
Finally. I've been waiting for you to do this dish for 3 years. I can't wait to make it.