I love this! Your whole 'egg series' has been great, but this? Amazing. I obviously don't have the expertise to follow Fernand Point's newly released recipes...still, I'm going to seek it out because it's intriguing. Thank you for bringing it to life. I think many of us follow you for French cooking, but the history you bring to that, for me, is invaluable. Merci.
Bonsoir Stephane. This is a great follow up to the Egg Salad and Eggs Florentine. Many thanks for your clear presentation and attention to detail. GRAND MERCI ENCORE. Salut, Mike.
Thank you for finally getting Point’s cookbook and making one of his classic recipes!! I hope you do more!! In particular, his lobster recipes are not very difficult and are amazingly delicious. And his salmon poached in Chateau Grillet is a classic and the best salmon dish I have ever made.
Wonderful Chef! There were two things in there that I have to try. I've never flavored the milk for a bechamel and that is a great idea. I've also never made hollandaise that way and it looks easier than the way I usually do it. Thank you.
When I make bechamel for mornay for just our simple midwest mac and cheese, I heat the milk/cream with a few peppercorns (or pepper ground if I'm out of whole), a bay leaf, and some nutmeg. If for some reason I forget or just don't want to, when I make the roux I add the peppercorn, bay leaf, nutmeg in with the flour that I'm cooking in the butter, then continue and leave them in because they are easily fished out at the end. Makes a ton of difference in the flavor!
This channel is my ONLY intro to French cooking. I am truly blown away by this beautiful content: food, history, French lessons, and, of course, Maestro Chef Stephane. I have nothing but great love for this channel. Tres Magnifique, Mssr!
Yeah as a retired chef not sure I would step into this Chef restaurant no matter how great his cooking was I became a chef cause I love watching the patrons loving to enjoy food. And drinking a magnum of champagne daily makes me think he was alcoholic, as so many in our field. It is a stressful field. But to throw someone out of your restaurant is ridiculous. But the dish looks great 😋 🙏🙏👍Florida USA
Nous avons tellement de recettes avec des oeufs, ma préférée reste les œufs mimosa 😍 bravo pour toutes les recettes françaises que vous partagez, moi je decouvre la cuisine americaine qui est très bonne aussi bien que parfois elle me surprend, j’aime bien. We have so many recipes with eggs, my favorite remains the mimosa eggs 😍 bravo for all the French recipes you share, I'm discovering American cuisine which is very good as well as sometimes it surprises me, I like it.
To make things easier, combine the hollandaise and bechamel sauces before and then top the slices of eggs in the gratin pan before broiling. This will retain the eggs' form and prevent the yellow part from breaking through the cooking.
1st thing I thought of. Make the sauce. turn off the heat, cover the eggs in sauce so as not to break them. The residual heat will heat the eggs through, If your ramekin, or whatever serving dish you use is heated you wont have any issues.
Excellent, such a good dish. I'd be hard pushed to decide between this & gratin d’œufs durs au jambon et béchamel fromagée as to which is the perfect egg supper dish. Maybe this one as the mushrooms are so good.
Like idea mushrooms in wine. I will try not to make hollandaise sauce separately. Instead put egg yolk and vinegar in béchamel. Thank you for the recipe 😊
That looks amazing. I have a question. Could you serve that over a thin slice of French bread to add a sponge to soak up the sauce a bit? I wouldn't want to waste a bit of it. Merci boucoup for your advice.
Here's a funny thing. I googled Mr. Point to find out more about him, and found some pictures. They reminded me of the pictures of Nero Wolfe on the back covers of the Bantam Books paperbacks of Nero Wolfe novels. After comparing them, I am almost certain that Fernand Point was used as a model for the pictures of Nero Wolfe, a notorious glutton but also a gourmet.
You DO know that Fernand Point's book "Ma Gastronomie" is available in English ... and has been available for almost two decades, don't you? My copy is from 2008. It was republished in English translation by Thomas Keller of "The French Laundry". (You should try Fernand Point's "Poularde Farci Aga Khan" - the best chicken dish I have ever eaten - which is described by him thus: “Stuff a plump young chicken with chicken livers, foie-gras and chopped tarragon. Roast it very slowly and baste with cream. Prepare a béarnaise sauce without shallots and spoon it over the chicken before serving.” It works very well if cooked sous-vide, by the way.)
It seems to me you could put the eggs in a strainer of some kind and lower them into the sauce and not have to stir them, which might make them fall apart.
I think I understand the comment about not cooking for some people. I’ve worked in my own diner. Reputation is very important. Some customers have complaints which are really more about their own demons than the quality of the food. For some, being “the customer” brings a feeling of authority that may be missing from their life. While their personal life may be unfortunate, unwarranted criticism is harmful to a business. I’ve asked a patron to leave who was making a loud (and unfounded) fuss about the food. The customer is not always right and sometimes can take unfair leverage if allowed. One customer thought a spot of flour on our freshly baked (from scratch) bread was mold. She didn’t know any better but she presented herself as if she did. The bread was hardly an hour from the oven. It wasn’t her mistake as much as her haughty attitude. I wouldn’t want to cook for her again either. I’m guessing that “not liking a customer “ may have been based on the customer’s behavior rather than for no apparent reason as the statement seems to imply. Either way, I salute him for it!
I won’t be buying that cookbook because I can’t read French. My mother-in-law was 100% French she couldn’t speak English when she started elementary school but she was a great cook but she was against using any alcohol in cooking or drinking. I thought she just didn’t understand that the alcohol cooks off. Her mom and dad spoke French at home but eventually they seemed to understand English and speak a little. I made a really delicious beef stew for a dinner and when I said what the meal was going to be and served with hot bread she got so mad at me and said they didn’t like beef stew. My secret was I use red wine in my beef stew and lots of spices and lots of different vegetable including well cooked onions. I served it up and they took a small taste and said oh this is good, they ate up and asked for more. I never told them that it had red wine. I loved giving them things they never ate before, like real Kansas City Barbecue. I made Chinese food and she threw a fit about that too but they saw my husband diving in and hesitantly they tried it and again said oh that’s good.
Actually alcohol dont evaporate completely The science: Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains. and some people dont consume alcohol for different reasons ( allergy , religion , interfere with some medicine) so its not honest to hide this fact from people that dont consume alcohol ...
@@mariemyriam5616 If there had been a serious reason why she wouldn’t have ate the food cooked with alcohol I would have told her but she just got mad because one time her husband got a bottle of whisky from a guy that came to their farm and he drank it till he was stinking drunk. She wouldn’t let him in the house till he sobered up. So that was the reason she refused any alcohol, it was a moral issue and I didn’t use that much in my big pot of stew, just maybe 2 ounces, it was only for flavoring in a 5 quart pot with many other ingredients. Her objection was only about her husband’s lack of self control. Her attitude was because she had two brothers who would drink till drunk and she got mad at them. Nobody was made drunk by eating my food.
I really love when you go into the origin of French high end cooking with the classic chefs and show how to make these kinds of dishes.
I love this! Your whole 'egg series' has been great, but this? Amazing. I obviously don't have the expertise to follow Fernand Point's newly released recipes...still, I'm going to seek it out because it's intriguing. Thank you for bringing it to life. I think many of us follow you for French cooking, but the history you bring to that, for me, is invaluable. Merci.
Bonsoir Stephane. This is a great follow up to the Egg Salad and Eggs Florentine. Many thanks for your clear presentation and attention to detail. GRAND MERCI ENCORE. Salut, Mike.
Thank you for finally getting Point’s cookbook and making one of his classic recipes!! I hope you do more!! In particular, his lobster recipes are not very difficult and are amazingly delicious. And his salmon poached in Chateau Grillet is a classic and the best salmon dish I have ever made.
Is Chateau Grillet the viognier wine?
@margaretmold63 yes! It's perfect with salmon. It's got excellent acidity but beautiful balance and floral elements.
We have a copy of the first American edition. It is
a great book. I was train as a chef and I love this book
Love this egg series, parfait!
Good one Stephan! I have this book in English. A classic. His famous quote “I’m easy to please, I only like the best!”.
Straight, Clear and very tasty. Thanks for your beautiful videos.
Beautiful always worth opening a vintage cookbook 👨🍳 ❤❤❤
Fantastic Chef. merci
So many things I would never had know without you. Merci bien.
Wow! I'm drooling over this
Awesome!!! Been following you on this journey with eggs. Love how started simple and building on previous episodes. Gotta make this !
That looks absolutely delicious. This recipe will definitely be added to my Wow! recipes. 😊
Wonderful Chef! There were two things in there that I have to try. I've never flavored the milk for a bechamel and that is a great idea. I've also never made hollandaise that way and it looks easier than the way I usually do it. Thank you.
When I make bechamel for mornay for just our simple midwest mac and cheese, I heat the milk/cream with a few peppercorns (or pepper ground if I'm out of whole), a bay leaf, and some nutmeg. If for some reason I forget or just don't want to, when I make the roux I add the peppercorn, bay leaf, nutmeg in with the flour that I'm cooking in the butter, then continue and leave them in because they are easily fished out at the end. Makes a ton of difference in the flavor!
French cooking is the 💣 ‼️
This channel is my ONLY intro to French cooking. I am truly blown away by this beautiful content: food, history, French lessons, and, of course, Maestro Chef Stephane. I have nothing but great love for this channel.
Tres Magnifique, Mssr!
It looks and sounds very delicious and exquisite. It is a cooking explosion and experience.
What a book to find, thanks so much for sharing, this very special looking dish.
A bagette would be delicious with this!
That's crazy! It's like a magic trick. So beautiful, and I can only imagine the flavor. Wonderful!
Really enjoyed this video. This is such a unique recipe that was so interesting to learn about.
Thanks
thanks so much for the support 👍👍🙂⭐️👨🍳
Yeah as a retired chef not sure I would step into this Chef restaurant no matter how great his cooking was I became a chef cause I love watching the patrons loving to enjoy food. And drinking a magnum of champagne daily makes me think he was alcoholic, as so many in our field. It is a stressful field. But to throw someone out of your restaurant is ridiculous. But the dish looks great 😋 🙏🙏👍Florida USA
Nous avons tellement de recettes avec des oeufs, ma préférée reste les œufs mimosa 😍 bravo pour toutes les recettes françaises que vous partagez, moi je decouvre la cuisine americaine qui est très bonne aussi bien que parfois elle me surprend, j’aime bien. We have so many recipes with eggs, my favorite remains the mimosa eggs 😍 bravo for all the French recipes you share, I'm discovering American cuisine which is very good as well as sometimes it surprises me, I like it.
You are a genius!!!!😊
fantastic. vraiement beau
To make things easier, combine the hollandaise and bechamel sauces before and then top the slices of eggs in the gratin pan before broiling. This will retain the eggs' form and prevent the yellow part from breaking through the cooking.
1st thing I thought of. Make the sauce. turn off the heat, cover the eggs in sauce so as not to break them. The residual heat will heat the eggs through, If your ramekin, or whatever serving dish you use is heated you wont have any issues.
Looks absolutely delicious. Thanks for sharing. Best wishes from Cornwall, UK
Oh my! Looks scrumptious!
Excellent, such a good dish. I'd be hard pushed to decide between this & gratin d’œufs durs au jambon et béchamel fromagée as to which is the perfect egg supper dish. Maybe this one as the mushrooms are so good.
I think the champagne was the essential ingredient for this dish.😉
😅
C'est magnifique!
I have to try this! Thank you
Merci pour le conseil pour la sauce béchamel
Jacques Pepin does something very similar. Of course he makes it very easy. My kids make his version all the time. They are college aged.
Merci 🙏
Gratin d'oeufs!
Like idea mushrooms in wine. I will try not to make hollandaise sauce separately. Instead put egg yolk and vinegar in béchamel. Thank you for the recipe 😊
That looks amazing. I have a question. Could you serve that over a thin slice of French bread to add a sponge to soak up the sauce a bit? I wouldn't want to waste a bit of it.
Merci boucoup for your advice.
For other lazy people like me Amazon has delicious organic packages of hollandaise. I usually add tarragon because I love Burnese.
The only thing missing is a baguette. ;)
السلام عليكم ماشاء الله تبارك الرحمن نريد.الوصفات مترجمة بالعربي سيد شيف لو سمحت وشكرا جزيلا ❤🌹👌🏻💯👍🏻🇸🇦
I am eggsited
This is why Fernand Point died at 58 lol.
That Magnum of Champagne per day certainly didn't help either ...
Here's a funny thing. I googled Mr. Point to find out more about him, and found some pictures. They reminded me of the pictures of Nero Wolfe on the back covers of the Bantam Books paperbacks of Nero Wolfe novels. After comparing them, I am almost certain that Fernand Point was used as a model for the pictures of Nero Wolfe, a notorious glutton but also a gourmet.
You DO know that Fernand Point's book "Ma Gastronomie" is available in English ... and has been available for almost two decades, don't you? My copy is from 2008. It was republished in English translation by Thomas Keller of "The French Laundry". (You should try Fernand Point's "Poularde Farci Aga Khan" - the best chicken dish I have ever eaten - which is described by him thus: “Stuff a plump young chicken with chicken livers, foie-gras and chopped tarragon. Roast it very slowly and baste with cream. Prepare a béarnaise sauce without shallots and spoon it over the chicken before serving.” It works very well if cooked sous-vide, by the way.)
Maybe he respected himself and his service staff too.
It seems to me you could put the eggs in a strainer of some kind and lower them into the sauce and not have to stir them, which might make them fall apart.
Love it! use hollandaise so that people won't make it at home. Ha
🌶👍🌶
I think I understand the comment about not cooking for some people. I’ve worked in my own diner. Reputation is very important. Some customers have complaints which are really more about their own demons than the quality of the food. For some, being “the customer” brings a feeling of authority that may be missing from their life. While their personal life may be unfortunate, unwarranted criticism is harmful to a business. I’ve asked a patron to leave who was making a loud (and unfounded) fuss about the food. The customer is not always right and sometimes can take unfair leverage if allowed. One customer thought a spot of flour on our freshly baked (from scratch) bread was mold. She didn’t know any better but she presented herself as if she did. The bread was hardly an hour from the oven. It wasn’t her mistake as much as her haughty attitude. I wouldn’t want to cook for her again either. I’m guessing that “not liking a customer “ may have been based on the customer’s behavior rather than for no apparent reason as the statement seems to imply. Either way, I salute him for it!
3,84256 Billion kcal ! 😅
It looks lovely but I’m not totally convinced by the boiled eggs.
This looks like the fanciest way to have a heart attack. Like I've seen trashy American food heart attacks but this one is truly posh.
A bridge too far.
He loved Campagne=He was a heavy alcoholic
I won’t be buying that cookbook because I can’t read French. My mother-in-law was 100% French she couldn’t speak English when she started elementary school but she was a great cook but she was against using any alcohol in cooking or drinking. I thought she just didn’t understand that the alcohol cooks off. Her mom and dad spoke French at home but eventually they seemed to understand English and speak a little. I made a really delicious beef stew for a dinner and when I said what the meal was going to be and served with hot bread she got so mad at me and said they didn’t like beef stew. My secret was I use red wine in my beef stew and lots of spices and lots of different vegetable including well cooked onions. I served it up and they took a small taste and said oh this is good, they ate up and asked for more. I never told them that it had red wine. I loved giving them things they never ate before, like real Kansas City Barbecue. I made Chinese food and she threw a fit about that too but they saw my husband diving in and hesitantly they tried it and again said oh that’s good.
Great story and a great ally in your husband.
Actually alcohol dont evaporate completely
The science: Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.
and some people dont consume alcohol for different reasons ( allergy , religion , interfere with some medicine) so its not honest to hide this fact from people that dont consume alcohol ...
Very curious, since cooking with alcohol is a very important part of French cooking.
@@mariemyriam5616 If there had been a serious reason why she wouldn’t have ate the food cooked with alcohol I would have told her but she just got mad because one time her husband got a bottle of whisky from a guy that came to their farm and he drank it till he was stinking drunk. She wouldn’t let him in the house till he sobered up. So that was the reason she refused any alcohol, it was a moral issue and I didn’t use that much in my big pot of stew, just maybe 2 ounces, it was only for flavoring in a 5 quart pot with many other ingredients. Her objection was only about her husband’s lack of self control. Her attitude was because she had two brothers who would drink till drunk and she got mad at them. Nobody was made drunk by eating my food.
I’m sure he was talented but drinking a magnum of champagne every day?! That’s gross!
This recipe did not look appetizing at all. I would never make this dish.