I've made this twice since seeing this video. Chef, you mention at the end that it can be reheated with cream the next day, any chance you could show us how you do that? Merci beaucoup!
Hi Chef Vivien! I'm planning to make a beef Wellington and was wondering if you think this potato gratin dauphinoise Chef Vivien, I would be grateful for your expert advice. When serving Beef Wellington, do you recommend pairing it with Potato Gratin Dauphinoise or would you suggest alternative side dishes?
On peut aussi utiliser de la crème pure, non ? Je mélange d'emblée le sel, le poivre et la muscade à la crème. Ton cratin a l'air très liquide. Comment se fait-il qu'il y ait eu ensuite des gâteaux carrés ou ronds aussi solides ?
🔥Best playlists chefvivien🔥:
French classics:
th-cam.com/play/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv.html
Sauces:
th-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
th-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
th-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
th-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
th-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
I've never pre-cooked the potatoes likes this.
Very clever.
Great channel
Thank you Chef Vivien!
THANKS FOR SHARING THE RECIPE!!!
Thank you for tips and the receipt
"you can remove the garlic or like surprise" HAHAHAH i love that. thanks for this recipe chef! will try making it for the first time.
Merci Chef!
Oh yeah, this is wonderful. Thank you for doing this old-school, classic!
Thank you chef this is my dinner for tonight I tried it before and it’s so delicious 😊
Забавно слышать французского шефа, который говорит по английски одновременно с русским и французским акцентом =)
Thank you!! 💖
Great Chef. Thank you
Thank you chef,like your blog😊
Merci chef Vivien, je l'ai préparé pour ma famille et tout le monde a adoré!🎉😊😂
/this is brilliant, thank you!!!!!
I could eat that all week long!, especially with some diced smoked ham! Scrumptious! ✌️⚡💥💨
Excellent ❤
I've made this twice since seeing this video. Chef, you mention at the end that it can be reheated with cream the next day, any chance you could show us how you do that? Merci beaucoup!
Just add more cream and keep other 20 min in the oven
Classique !
Hi Chef Vivien! I'm planning to make a beef Wellington and was wondering if you think this potato gratin dauphinoise Chef Vivien, I would be grateful for your expert advice. When serving Beef Wellington, do you recommend pairing it with Potato Gratin Dauphinoise or would you suggest alternative side dishes?
Yes, it fits
On peut aussi utiliser de la crème pure, non ?
Je mélange d'emblée le sel, le poivre et la muscade à la crème.
Ton cratin a l'air très liquide. Comment se fait-il qu'il y ait eu ensuite des gâteaux carrés ou ronds aussi solides ?
Chef Vivien ;Porque nada le coloca subtitulo en español ? me encanta verlo cocinar y aprender.Saludos
This is how my Mother made it, she would add cheese sometimes.
Can't wait to try this recipe! May i ask what cheese would you recommend to put?
Emmental, Comte, abondance, beaufort
@@chefvivienENG thank you so much! 😊
No cheese?
Brilliant video is it double cream or single cream or can you use any please help
Ouchhhh! Burnt tongue!!!!
What happens if your sauce splits? I tried the recipe from Paul Bocuse, but the sauce split.
Calling it a side dish is an insult.