Bruno must be the best chef on youtube :) short and sweet with few hints of technique .. AMAZING!!!!! also video producing at its best ... Congrats bro . you one of a kind
Ethan J best chef on TH-cam ? He's on top of those " chefs" on tv ! It's so relaxing to watch Bruno , whatever he makes . I like him a lot, he's very clean, that kitchen is very clean , the way he cooks and the way he explain things , make him very special. I can't believe he don't have he's own show on tv.
Thank you so much Bruno!! I made this for Christmas and it was a hit. I made two of these both using reduced stock; chicken stock with Parmigiano-Reggiano and bison stock with Keisarinna. Due to timing I made it the same day and left it in the pan without flipping upside down, served at room temp. This is a killer recipe. If it's a Bruno recipe you know it's going to be good but that first bite always beats expectations. Thanks again Bruno Albouze!
Bruno cette recette est incroyable . Je vie a Boston mon pere aussi est cuisinier et j'ai grandi a Paris. Ton channel est vraiment incroyable c'est agreable de voir un vraie chef au travail merci pour toutes tes videos.
Great recipe. I'd give you a medal for that "heat the bottom to set it free" trick. You're a man of details. Even the music! What was that? Mike Oldfield? I'm not sure.
Wow Bruno. Really lovely recipe. Excellent example of skills showing how to take everyday ingredients to a higher level. Wishing you and your family a Blessed Christmas Season. ChefMike
My sis and I we're looking for a cottage pie recipe with a gratin potatoes and came across this. We use the same method with a chop meat, the potatoes cooked that way with all the juices collecting at the bottom really stepped it up
Bonjour Bruno, je viens de découvrir votre chaîne sensationnelle! Vos vidéos sont super! Je crois qu'elles enchantent tout le monde aussi bien les non natifs que les expats comme moi! Merci!
Bonjour Monsieur Albouze, je voudrais savoir si bientôt vous allez préparer des plats salés avec de l'huile d'olive... Dans l'attente, je vous dis mille fois "BRAVO" pour les nourritures que vous préparez, c'est un plaisir absolu et pas seulement pour les yeux... 😋😍 Salutations de Florence (Italie)!!! 👋
Hi Bruno, this looks incredible. Thanks! You mentioned the gratin must be chilled before flipping over. Does it means it's a dish which is best served cold? Can I warm it up again being serving?
I really love potatoes prepared this way and will probably try this with one slight change. I thought that I might use a springform pan instead of a solid cake pan. This approach might allow me to eliminate the need of the parchment pan liner when I unmold the gratin. Any advice? Thanks very much.
waooo bravo bruno vooous êtes un artiste rien a dire, je vais essayer cette recette et vous donnerai de mes nouvelles d 'ici là je vous embrasse NORA de paris
Bruno, have you made a canele recipe? It seems like something that would be right up your alley. The copper molds are very expensive, and the silicone molds do not produce that deep dark caramelized crust. Would love to see your take on those little gems from the Bordeaux region of France.
I could imagine it taking lots of self discipline to keep from eating the entire thing in one go. I say that for this and a few other recipes on this channel.
This is why I've stopped going to restaurants. The best recipes are on youtube....amazing gratin.
Bruno must be the best chef on youtube :) short and sweet with few hints of technique .. AMAZING!!!!! also video producing at its best ... Congrats bro . you one of a kind
Ethan J best chef on TH-cam ? He's on top of those " chefs" on tv ! It's so relaxing to watch Bruno , whatever he makes . I like him a lot, he's very clean, that kitchen is very clean , the way he cooks and the way he explain things , make him very special. I can't believe he don't have he's own show on tv.
4:40 -- The trick of heating the bottom of the pan so that the gratin unmolds without sticking -- for that alone you deserve the Nobel prize.
I swear to god I'll work my butt off and save up so that when i get married I'll fly him to my wedding so he can cook for us T_T
Thank you so much Bruno!!
I made this for Christmas and it was a hit. I made two of these both using reduced stock; chicken stock with Parmigiano-Reggiano and bison stock with Keisarinna.
Due to timing I made it the same day and left it in the pan without flipping upside down, served at room temp. This is a killer recipe. If it's a Bruno recipe you know it's going to be good but that first bite always beats expectations.
Thanks again Bruno Albouze!
Just made this in the weekend, it's was so delicious and beautiful to say the least. Rich, decadent, French! Love your creations.
This is just glorious! Bruno, you turned a lowly potato into a food for the gods.
Merveilleux!!! A poet who expresses his feelings with his excellent dishes! well done Bruno! you are the N'1 chef on youtube!
Thanks for letting us know which knives work best, very helpful. Looks yummy!
beautiful guitar music at the end...who is it?
Song: Winter in Byker
Composer: Mike Carley & Noel Johnson
Album: Wson 02
Bruno cette recette est incroyable . Je vie a Boston mon pere aussi est cuisinier et j'ai grandi a Paris. Ton channel est vraiment incroyable c'est agreable de voir un vraie chef au travail merci pour toutes tes videos.
Oui
You've done it again Bruno.
That looks amazing.
WOW INDEED !! Whatever you do is a masterpiece.
Great recipe. I'd give you a medal for that "heat the bottom to set it free" trick. You're a man of details. Even the music! What was that? Mike Oldfield? I'm not sure.
Wow Bruno. Really lovely recipe. Excellent example of skills showing how to take everyday ingredients to a higher level. Wishing you and your family a Blessed Christmas Season. ChefMike
+chef mike Likewise chef Mike :)
My sis and I we're looking for a cottage pie recipe with a gratin potatoes and came across this. We use the same method with a chop meat, the potatoes cooked that way with all the juices collecting at the bottom really stepped it up
Bruno thank you for your videos. They are all very informative and entertaining.
Wow! I want to try this for Christmas! I love the flavoring for the potatoes. Beautiful design Bruno!
A work of art as always, Bruno!
The perfect Gratin ❤❤❤ presentation is fantastic ❤❤😊😊
a most interesting and elegant recipe.thank you for sharing.
❤like the way you make your bake potato dishes ❤
Bonjour Bruno, je viens de découvrir votre chaîne sensationnelle! Vos vidéos sont super! Je crois qu'elles enchantent tout le monde aussi bien les non natifs que les expats comme moi! Merci!
That voice and accent....he can get any lady he wants!
Sweet the onion with the garlic and the bailiff for about fifteen minutes... gotta love the accent...
the best chef end the world love you
EPiC! (As always...) You are the "truth" Bruno!!!! So sophisticated, with your craft. Thank you for sharing! :-)
Bruno, this looks so good. Thank you for sharing.
Stunning gratin! A must-try!
I will be trying this recipe because it looks classy and I am sure it tastes great as well. Bruno well done.
Bonjour Monsieur Albouze, je voudrais savoir si bientôt vous allez préparer des plats salés avec de l'huile d'olive... Dans l'attente, je vous dis mille fois "BRAVO" pour les nourritures que vous préparez, c'est un plaisir absolu et pas seulement pour les yeux... 😋😍 Salutations de Florence (Italie)!!! 👋
Le beurre c'est l'âme de la cuisine française ;) Cela étant dit, on utilise pas mal d'huile d'olive, de crème, de graisse de canard...
😋i wonder who eats everything you cook...if it was me I'd just put it by my bed and just stare at it before sleeping and when I get nightmares
The gratin must be chilled?!why?i want that for dinner!no way?i cant wait,i want to serve that quickly
Remarkable cooking skills. Respect!
WOW is the word!! 👏👏👍👍I would Love to taste every one of your recipes you made!!🤔🥰👍
Pretty soon there will be nothing left of my computer screen, because everything that you create makes me drool all over it ;-)
it's a treat to watch u cook something and it comes out amazing! 😙
quello che tu realizzi è come un quadro. non ho parole
That's my fav dish, thanks chef. If you are ever in NY Please let me know
Oh God !! J'en ai l'eau à la bouche ♡
Bruno, you are simply amazing! Thanks!!
This is a piece of art 👍🌟🌟🌟🌟🌟
Distinguished Chef and Artist! Bruno: thanks is so pleasant to watching You in action; I can stated without any reserve: ! Compliments.🗼👑🎓
A real artist ❤❤❤
Je suis tombé sur toi par hasard
mec tu déchires et tu me fais bien marrer
Imagine that this potato side dish would pair well with rib-eye steak (any cut steak would do), or beef bourgonion. Oh God!
you are the best teacher
I love your accent, it's so beautiful. 😍🤤
Looks good! Thanks for the recipe. What would u suggest as a main if I make the first in as a side? Ps: u changed the video format??
as always - a masterpiece... greeting from Poland :)
You're the best, what a beast of potato cake
OVER THE MOON. You be the best Bruno. Peace&Love
Magnifique, Merci Chef.
French cuisine at its finest
OMG!!! Food of the Gods!!
Is it supposed to be eaten cold? Or can I reheat it the next day, without it falling apart?
I love your videos! Could you post a video where you show how to make cinnamon financiers? Financiers are by far my favourite French pas
+Kazz Argent Thanks!. .here but no cinnamon.. add some if you want: www.brunoskitchen.net/cookies
Masterpiece 😊😊
This is art ! Wow
I really love this channel, thanks for sharing
Bruno this is like art l will try beside meat and open good red whine thank you
Hi Bruno, this looks incredible. Thanks!
You mentioned the gratin must be chilled before flipping over. Does it means it's a dish which is best served cold?
Can I warm it up again being serving?
+magucathy www.brunoskitchen.net/blog/post/upside-down-potato-gratin
vous êtes un doux Génie Bruno👌
the meaning of the word in brackets ( )1 (ea.) large onion 180g, chopped
1 (ea.) garlic clove, smashed and peeled
1( ea.) bay leaf
"ea." is the short form of the word "each".
1:55
that was a class act
great work Bruno
why do i watch these after midnight....
I love u r knowledge chef😍
This is magical!
that looks sooo good
Absolutely awesome!
Bruno is life!
trop beau!!! bravo!!!
Top,merci chef
the potato grill was exlent
I really love potatoes prepared this way and will probably try this with one slight change. I thought that I might use a springform pan instead of a solid cake pan. This approach might allow me to eliminate the need of the parchment pan liner when I unmold the gratin. Any advice? Thanks very much.
i don't have a burner. may i place the gratin back into the oven for a few seconds to separate it from the gratin from the baking pan?
Served cold??? Looks amazing.
Hey did you know American electrons are the best Electrons? It's a proven fact. God bless Electrons.
Broccoli Soufflê, please! I need a good recipe! Tks!
If I wanted to make this individual portions (like maybe in remekins) would the cooking time differ?
Es arte lo que haces....
chopped up rosemary looks like dank memes AYEE
awesome i want to try that now
waooo bravo bruno vooous êtes un artiste rien a dire, je vais essayer cette recette et vous donnerai de mes nouvelles d 'ici là je vous embrasse NORA de paris
bravooooooooooo...💐👍🏻🇹🇳
Bruno, have you made a canele recipe? It seems like something that would be right up your alley. The copper molds are very expensive, and the silicone molds do not produce that deep dark caramelized crust. Would love to see your take on those little gems from the Bordeaux region of France.
He did a video here on canelé de Bordeaux, and the recipe is on his website :)
Fantastic, "King Midas" !
Can you reheat this without it falling apart? If so, what would the best way to reheat?
le meilleur du meilleur chef au monde
Bruno, thank you for your video. Please tell the name of the music in the end of this recipe))
I love your accent so much.
I like the background music
Mmm delicious!
This gratin is hype as fuck. Amazing
l also Love！😋😋😋
If you need to chill to flip it then is it meant to be consumed cold? I assume the torch was just to loosen it and not really heat up the whole thing.
💜💜💜💜💜💜💜
Looks incredible! By the way Bruno, it really saddens me when you don't put an annotation link to the video previews at the end of your video.
Oula! J'adore
I could imagine it taking lots of self discipline to keep from eating the entire thing in one go. I say that for this and a few other recipes on this channel.