Mother Sauces in a 2 Michelin Stars French Restaurant with Giuliano Sperandio - Le Taillevent **

แชร์
ฝัง
  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 654

  • @italiasquisita
    @italiasquisita  ปีที่แล้ว +11

    🇮🇹 Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita, scopri la sua storia, le sua idea di cucina tra Francia e Italia e alcune delle più iconiche ricette del ristorante Taillevent🔥
    MAGAZINE #45 👉shop.vertical.it/collections/magazines/products/italiasquisita-45
    🇬🇧 Giuliano Sperandio is the chef on the cover of the 45th issue of ItaliaSquisita magazine. Discover his story, his idea of ​​cousine between France and Italy and some of the most iconic recipes of the Taillevent restaurant🔥

    • @peymanrasi2212
      @peymanrasi2212 26 วันที่ผ่านมา

      Amazing video as always. I love your channel. I also wanted to know, where can I find the beautiful, calming music in the background? It’s absolutely wonderful. Thank you

    • @italiasquisita
      @italiasquisita  26 วันที่ผ่านมา

      @@peymanrasi2212 thanks, the music is composed for IS

  • @VALEDUB83
    @VALEDUB83 2 ปีที่แล้ว +335

    che emozione vedere un professionista parlare del suo lavoro con tanta attenzione e amore

  • @dennylotti8597
    @dennylotti8597 2 ปีที่แล้ว +49

    Ecco un professionista concreto, che spiega la cucina di alto livello per come si dovrebbe fare, senza inutili protagonismi, riflettori e chiachciere inutili. Questo è uno CHEF! Complimenti visissimi! Prossima volta a Parigi mi concederò il lusso...

  • @saveriocaratozzolo6931
    @saveriocaratozzolo6931 2 ปีที่แล้ว +29

    Lei e un maestro !! Mi ha emozionato per come ha spiegato le salse madri !! Anche se sono in cucina da 35 anni , non smetto mai di ammirare e imparare sempre di più!! Non ho parole per definire la sua grazia, la sua delicatezza e leggo nei suoi occhi una passione ,un amore cosi grande per come tratta gli ingredienti !! Ma la cosa che più mi colpisce e la sua umiltà !! Maestro le auguro le cose più belle che la vita può dare !! E grazie per la lezione !!

    • @eldonmigueljr.7872
      @eldonmigueljr.7872 18 วันที่ผ่านมา

      Io lavoro in cucina da 3 anni e mi piace dte persone mi fanno venire una voglia di entrare in cucina al volo

  • @---cb7hf
    @---cb7hf 5 วันที่ผ่านมา

    Con tanta semplicità, questo chef ha dimostrato quanto amore bisogna avere in cucina per fare delle cose meravigliose. Dopo tutto le salse in cucina sono la base, senza di loro poco si può fare. Inoltre devo dire che i nostri chef dove vanno si fanno valere, per la loro professionalità. Congratulazione a Lei e al suo collaboratori, signor Giuliano Sperandio. Alla prossima.

  • @oloapirutnev9646
    @oloapirutnev9646 2 ปีที่แล้ว +15

    Fantastico,sempre contento che nei grandi stellati francesi a capo ci siano dei grandi professionisti Italiani.

  • @Itsant33
    @Itsant33 2 ปีที่แล้ว +9

    French along with Italian are my favorite food genres. Their aroma wafting is satisfying enough

  • @ricciuccio
    @ricciuccio 2 ปีที่แล้ว +161

    Il vostro canale è veramente uno dei migliori di cucina di TH-cam. La scelta degli argomenti e dei cuochi è davvero eccezionale

  • @MrLakmed
    @MrLakmed 2 ปีที่แล้ว +13

    Solo una parola, grazie per questa divulgazione culturale

  • @MrTux0
    @MrTux0 2 ปีที่แล้ว +180

    I wish I could smell the sauces watching the video, this must be fantastic. I’m very grateful for this Italian maestro to practise his art with our french cuisine. This is the best food channel on TH-cam by the way, Italy has an exceptional food culture.

    • @user-bf6gz8ej4o
      @user-bf6gz8ej4o 2 ปีที่แล้ว +4

      This has nothing to do with Italy though

    • @kiloton1920
      @kiloton1920 2 ปีที่แล้ว +1

      @@user-bf6gz8ej4o the channel is Italian

    • @thecrossroads1185
      @thecrossroads1185 2 ปีที่แล้ว

      @@user-bf6gz8ej4o Nothing except the head chef in the video + the channel making the video are Italian

    • @Scorpio7500
      @Scorpio7500 ปีที่แล้ว

      @@user-bf6gz8ej4o a chef's baseline palate is always the flavours they grew up with, no matter what style of cuisine they prepare

    • @axelr5111
      @axelr5111 ปีที่แล้ว

      @@user-bf6gz8ej4o italian maestro he meant the chef

  • @massimilianoloi8242
    @massimilianoloi8242 2 ปีที่แล้ว +2

    Lavorare con uno chef cosi equilibrado, calmo, sereno, comodo, sicuro, misurato, ponderado, posato competente, intelligente , talentuoso, abile, ; Industrioso, appropriato, ingegnoso di rendere gli ospiti felici. Un esempio olímpico..da 5 ***** questo è il lavoro che esprime e che senti nel suo piatto anche senza assaggiarlo.
    Se hai bisogno di un aiutante vengono subito.

  • @marcodigiandomenicochef6251
    @marcodigiandomenicochef6251 2 ปีที่แล้ว +9

    Un inchino a Sperandio...eccelso!
    Ed un grazie a Italia Squisita per questi video che per ogni cuoco sono oro!!!
    Questa è la cucina e questo è uno dei pochissimi canali che con i suoi contenuti si avvicina tantissimo a fare capire realmente cos'è questo mestiere...

  • @Ramingo1983
    @Ramingo1983 2 ปีที่แล้ว +22

    Sento che questo video sarebbe potuto durare tre ore e avrei voluto comunque che durasse un po' di più. Che meraviglia: grazie chef, grazie Italia Squisita.

    • @kakinho1978
      @kakinho1978 2 ปีที่แล้ว

      Hai ragione veramente piacevole ascoltarlo

  • @giorgio5689
    @giorgio5689 2 ปีที่แล้ว +77

    Questi video aiutano molto a far capite che la cucina non si inventa e chi crede di aver già capito come funziona deve ricredersi e imparare che ogni singola ricetta ha un passato,un presente e un futuro 😉

  • @alfredloch8471
    @alfredloch8471 6 หลายเดือนก่อน +1

    Its amazing to see how much work chefs put into serving outstanding good food for guests. To all the chefs out there, keep it up you guys are amazing!

  • @kikko722
    @kikko722 2 ปีที่แล้ว +6

    7.56 La classica Remouillage . Mio padre me lo racconta sempre . Contento nel vedere che si conservano le tradizioni! Questo però solo nei migliori Ristoranti e Alberghi . !! Chi vuole fare il cuoco , puntate sempre in alto! Non vi accontentate!.

  • @angelasartor7389
    @angelasartor7389 2 ปีที่แล้ว +10

    Affascinante vedere come si fanno le salse madri, grazie per la professionalità.

  • @pasqualecannata_
    @pasqualecannata_ 2 ปีที่แล้ว +15

    Video da vedere, rivedere e rivedere nuovamente! Spettacolare, professionale e tremendamente divulgativo!🙏

  • @danasalandin8780
    @danasalandin8780 2 ปีที่แล้ว +3

    Amo questi video ,ti insegnano cosa vuol dire studiare per poi divulgare senza segreti.Grande Chef grazie

  • @teomarik
    @teomarik 2 ปีที่แล้ว +787

    Quando la gente si domanda come mai uno stellato è così caro ricordate che questa armata di signori che lavora ore in cucina per tirare fuori una salsa. Pazzesco, gran video.

    • @elmandilone5590
      @elmandilone5590 2 ปีที่แล้ว +18

      Si butta un sacco di cibo nei ristoranti normali, figuriamoci in questi.

    • @teomarik
      @teomarik 2 ปีที่แล้ว +104

      @@elmandilone5590 che cosa c'entra con la mia affermazione? Io ho solo detto che vista la quantità di lavoro che c'è in un ristorante come questo in confronto a uno "normale" è ovvio che i prezzi non possono essere diversi. Commento senza senso che non ha niente a che vedere con la mia affermazione.

    • @calipso3624
      @calipso3624 2 ปีที่แล้ว +115

      @@elmandilone5590 a dire il vero si spreca decisamente più cibo in un ristorante "normale" dove magari si è più ignoranti in materia, che in uno stellato dove si presuppone che tale ignoranza invece non vi sia. Ti parlo per esperienza personale !

    • @xManuRock
      @xManuRock 2 ปีที่แล้ว +93

      @@elmandilone5590 Asssolutamente no! In un ristorante stellato si spreca molto meno perché la ricerca sulla cucina è anche molto più profonda in materia di utilizzo di ogni singolo elemento costituito del cibo che viene usato. Non diciamo stronzate se non siamo informati possibilmente.

    • @pieromeneghin8564
      @pieromeneghin8564 2 ปีที่แล้ว +30

      @@elmandilone5590 e qua si sbaglia di grosso, io nel mio piccolo faccio lo stesso lavoro. Ed evitare gli sprechi è la marte più importante del mio lavoro. Se lei è convinto che il cibo venga buttato, allora significherebbe che noi abbiamo sbagliato lavoro, perché così vanifichiamo tutto, buttando nella spazzatura il nostro guadagno.

  • @roshan081990
    @roshan081990 2 ปีที่แล้ว +71

    Years and years of learning his craft. Cooking is so beautiful. The tastes, flavors and techniques are just endless. Should have taken a culinary course while growing up. But I guess it’s never too late.

    • @willmunday7603
      @willmunday7603 2 ปีที่แล้ว +2

      I'm finishing my 2nd year of school rn and honestly, just try to teach yourself before you commit. It's a lot of time, money, and risk of not passing. But ofc do what's right for you 🤙🏻 have a good one

    • @roshan081990
      @roshan081990 2 ปีที่แล้ว +7

      @@willmunday7603 Cheers bud. I’m 31 now and I have a corporate career. But for some reason cooking, or watching other people cook, brings me the greatest joy (apart from my family). Who knows, my future may unfold to be a life of cooking food from all over the world.

    • @daniel-lr5qd
      @daniel-lr5qd 2 ปีที่แล้ว +4

      I'm 20 years old and like you I would have a professional course of cooking, I had the passion for cooking since I was very young, I never though a career in a restaurant but now I'm thinking that the only thing that I love do is cooking despite the awareness that is a stressful work

    • @NikosPer
      @NikosPer 2 ปีที่แล้ว +5

      ​@UCgK9PEPzSnq63RGob5n1YDg Cooking is such a place as this video is a joy, but most kitchens are not. Stay corporate and enjoy your life and family, cuz inside the kitchens you can not. Once a cook you have to sacrifice everything for it.

    • @filipburic5194
      @filipburic5194 2 ปีที่แล้ว +4

      As a hospitality professional, it's not really that glamorous, especially if you're in the UK, being a chef is THE lowest paid job in the country, long hours, late nights AND early morning, pretty much no social life, many, many cuts and burns and most importantly, only a small percentage of chefs will get to this level of cooking and that is after years and years of blood sweat and tears of trying to work their way up, but in the end, most will just be slinging chips, chicken wings and onion rings into a fryer for near enough minimum wage for 12 hours a day, which is soul destroying.

  • @riedud
    @riedud ปีที่แล้ว +1

    Beautiful, amazing, simple and complex, there is a great joy to watch these masters working and the free lessons they give to the world!

  • @tabootopicsaside2077
    @tabootopicsaside2077 หลายเดือนก่อน +1

    ABSOLUTE PROFESSIONAL WORK !!!!!!
    CHAPTER ONE - SAUCE
    KUDOS TO CHEF SPERANDIO

  • @athma75
    @athma75 2 ปีที่แล้ว +20

    Affascinante! Mi viene voglia di passare il pomeriggio a fare salse madri

  • @pietropennesi3616
    @pietropennesi3616 10 หลายเดือนก่อน

    Complimenti per la grande chiarezza , per le spiegazioni di ogni passaggio e preparazioni , motivandole con grande conoscenza e competenza , acquisita con applicazione e pratica . Passione , laboriosità , cura del dettaglio , creatività, sperimentazione . Ancora i miei complimenti sinceri ed un grande grazie.🙏

  • @morganchilds9054
    @morganchilds9054 2 ปีที่แล้ว +53

    That lamb sauce with the truffle looks like the most delicious thing that has ever existed in the history of humankind.

    • @castorbattlerap
      @castorbattlerap 2 ปีที่แล้ว +4

      The way he add the truffle a second before serving the sauce... The truffles dont have the time to cook, they are just lightly heated by that thin coating of sauce... Man I need a cigaret now...

  • @SuperGberti
    @SuperGberti 14 วันที่ผ่านมา

    Bravo Chef! Hai spiegato perfettamente le salse madri, certamente, come dici, ogni cuoco le modificherà per adattarle a ogni piatto. Ma le basi si devono sempre rispettare. Complimenti da un collega. Se hai bisogno di un aiuto in cucina, tienimi presente!

  • @geraldineconway1865
    @geraldineconway1865 2 ปีที่แล้ว +26

    Is it bad that I found this fascinating as a vegetarian of nearly 40 years. Such a treat to get a glimpse into these kitchens.

    • @eLurkr
      @eLurkr 2 ปีที่แล้ว +2

      no, listen to your heart

    • @mauriziovolpi7691
      @mauriziovolpi7691 2 ปีที่แล้ว +4

      The fashion you feel is because at this ultra high level isn't just "cooking". Is pure ART ❤😊

    • @drk321
      @drk321 ปีที่แล้ว +2

      If you were a vegetarian for health reasons it shouldn't bother you because some people do not have issues with cholesterol. If you are a vegetarian for ethical reasons you must understand that even if all humans stopped eating animals tomorrow, other animals would still be eating each other. It is a basic part of nature. I am a carnivore that is increasingly enjoying vegetarian and vegan options, partly due to health but mostly because there are some wonderful vegetarian and vegan foods. This video showed culinary excellence. And that is coming from someone who spent over 20 years in a professional culinary arts environment.

  • @williamkarlbaker
    @williamkarlbaker 2 ปีที่แล้ว +2

    The information in this video is absolutely valuable! Thank you for sharing!

  • @mms4382
    @mms4382 2 ปีที่แล้ว +123

    I feel encouraged. That is almost how I make my own sauces at home just on a smaller scale. My friends call me crazy to put a whole day and that many steps into a sauce but I just like the work.

    • @panathasg13
      @panathasg13 2 ปีที่แล้ว +9

      Same dude!!! They think i am crazy until they taste. That's when i say that the time you take and techniques used differentiate a good from a great sauce. I love making sauces

    • @LilyoftheValeyrising
      @LilyoftheValeyrising 2 ปีที่แล้ว +4

      I do the same. I save things to make sauces and boil and freeze in containers. I have shrimp shell broths, pork bone and other broths made out of what most bone cooks throw away. My family looks in
      my freezer and says what is this mom? 😂

    • @annamariagiraldi3610
      @annamariagiraldi3610 2 ปีที่แล้ว

      Grazie per le sue lezioni,io sono in cucina da molto tempo e ascolto e ripasso le sue lezioni con molto piacere e imparo sempre con passione,quella che riesce a trasmettere lei con le sue spiegazioni e il suo stupendo saper
      Ancora grazie

    • @mobilemcsmarty1466
      @mobilemcsmarty1466 2 ปีที่แล้ว +3

      same here, they point and laugh at my effort but I also know along with knowing that they also know that there's no substitute you can buy. it's a rare restaurant that can top, let alone equal a sauce I can make at home. I laugh back with pride when they come running when I'm cooking then leave their plates licked clean 👨‍🍳😋

  • @labechamel75
    @labechamel75 2 ปีที่แล้ว +11

    Grande la cucina francese! 🇫🇷

  • @riproar11
    @riproar11 2 ปีที่แล้ว +19

    I once enjoyed a much smaller entree like this, but it was only foie gras, baked Wellington style and plated with Huckleberry sauce decoratively done next to it. It was amazing!
    I didn't follow recipes, but just winged it and have made sauces similar to these and they have so much flavor! I always saved chicken and baby back rib bones and boiled them with the stock for the sauces. Save the collagen "brown jello" from baked chicken and freeze it in small ziplock bags for later use. You can make a great sauce with mushroom and white wine reduction with the collagen added later. Carmelize diced onions and add butter-fried rehydrated Morrel mushrooms.

    • @anti-ethniccleansing465
      @anti-ethniccleansing465 2 ปีที่แล้ว +1

      Gross.

    • @Bhatt_Hole
      @Bhatt_Hole 2 ปีที่แล้ว +3

      @@anti-ethniccleansing465 So true, it IS gross! But it's only gross if a person,
      -lives in a home with wheels.
      -enjoys the fine dining experience of McDonalds.
      -looks forward each year to the exciting new spring collection at Walmart.

    • @anti-ethniccleansing465
      @anti-ethniccleansing465 2 ปีที่แล้ว

      @@Bhatt_Hole
      Huh??? You don’t make any sense whatsoever.
      But then again, look at your ridiculous name… I’m not surprised you would write something so stupid.

  • @LuigiRosa
    @LuigiRosa 2 ปีที่แล้ว +6

    Bellissimo! Una lezione magistrale di cucina, grazie e complimenti!

  • @enzasicuri8310
    @enzasicuri8310 2 ปีที่แล้ว +4

    Molto interessante ma è veramente un’arte che richiede una formazione specifica. Argomento molto ampio come lei giustamente sottolinea. Grazie!

  • @vickviktor6819
    @vickviktor6819 2 ปีที่แล้ว

    Tre video visti.
    Due ristoranti stellati storici francesi e uno spagnolo.....chef italiani.
    Grandi

  • @vincenzobuononato5346
    @vincenzobuononato5346 2 ปีที่แล้ว +1

    uno dei video più belli di sempre, grazie

  • @claudehiver117
    @claudehiver117 2 หลายเดือนก่อน

    Bravo à l'artiste! et merci à Italia Squisita de m'avoir fait découvrir Guliano Sperandio !
    👏👏👏👏👏👏👏

  • @robertrussell2724
    @robertrussell2724 2 ปีที่แล้ว +4

    This is the holy grail. And on the fourth day the sauce was ,nearly ready. I love the pure logic of the process.

    • @bennyboy1633
      @bennyboy1633 ปีที่แล้ว +1

      I've just this minute put the finished stock in my pressure cooker (sous vide setting, 85°C). I made the original white broth weeks ago and froze it. Defrosted it today through muslin to clarify it. Fried the chicken wings in butter, added the broth, skimmed it, now cooking for 3 hours. Total time in the kitchen, about 2 hours. Worth it.

    • @robertrussell2724
      @robertrussell2724 ปีที่แล้ว

      @@bennyboy1633 I'd so much like to be in your kitchen 12 hours ago BB ! Proper.

  • @GaeLove99
    @GaeLove99 2 ปีที่แล้ว +26

    Stupendo! Vogliamo gia il sequel:) complimenti

  • @alessandrozanatta9772
    @alessandrozanatta9772 2 ปีที่แล้ว +4

    Son video spettacolari, quanta arte, quanta passione, quanto lavoro, bravo lo Chef e ottimi voi a cercare queste interviste, bellissimo.

  • @fiorenzoimbriano6568
    @fiorenzoimbriano6568 2 ปีที่แล้ว

    Questi sono dei veri video di cucina,fatti da veri PROFESSIONISTI complimenti!

  • @aarnlewis
    @aarnlewis ปีที่แล้ว

    This series is some of the most satisfying and relaxing content I've found in a long time.

  • @silveriomarrone665
    @silveriomarrone665 2 ปีที่แล้ว +2

    wow, it is emotional to see the Taillenvent 's kitchen, i have spent 9 months with chef Solivares, and still the best experience that i ever had.Thank you

    • @silveriomarrone665
      @silveriomarrone665 2 ปีที่แล้ว +1

      we had 3 Michelin stars at that time!!!

    • @IbraMaldini3
      @IbraMaldini3 2 ปีที่แล้ว +5

      They lost you, you were the third star.

  • @absolutskill5710
    @absolutskill5710 2 ปีที่แล้ว

    Finalmente le basi importantissime della cucina se non si hanno queste basi non puoi chiamarti chef !!! non fare i disegni sui piatti ,grande professionista complimenti .

  • @pioupiou58
    @pioupiou58 2 ปีที่แล้ว

    Today i ve been asked the best chef who i ve had worken with...and i can say, this is not the one who hives you recept, technics, skills, all of that you can train by yourself...the best is the one who gives you inspiration, mind and love to your work

  • @mahlstadt
    @mahlstadt ปีที่แล้ว

    Grazie mille Giuliano! This was most informative. I appreciate your passion for your work and am grateful that you shared this with us.

  • @ernestoarreaga6395
    @ernestoarreaga6395 2 ปีที่แล้ว +2

    Great explanation about mother sauces!!!
    A learning experience. Thank you.

  • @evaangels4214
    @evaangels4214 2 วันที่ผ่านมา

    Per me Giuliano e un Maestro! Sei pieno d amore e dedizione.

  • @luisjurado1495
    @luisjurado1495 2 ปีที่แล้ว +5

    Magnifique ! Tout l'amour et le travail raconté avec éloquence !

  • @maurizioatzeni5067
    @maurizioatzeni5067 2 ปีที่แล้ว

    Grandissima cucina ,tanto impegno e costanza e voglia di sperimentare ogni giorno per questo lavoro!!!questi canali aiutano molto per chi vuole fare questo lavoro

  • @amphidory7600
    @amphidory7600 2 ปีที่แล้ว

    questo video e' un tesoro di inestimabile valore e fonte di grande ispirazione per me

  • @gianluigimarino8264
    @gianluigimarino8264 2 ปีที่แล้ว +5

    Grande Chef Giuliano!!!!! Orgoglio italiano in Francia! ❤

  • @Magnum756
    @Magnum756 2 ปีที่แล้ว +1

    Questo video è una meraviglia, attesa meritata.

  • @sundok1
    @sundok1 9 หลายเดือนก่อน

    Great great video. I was tought by the book of chef Bocuse lately I have new interest in the basics of making sauces. Modern and smart interpretation of the classic basics I'm so thankfull to you Grazie Maestro.

  • @angelomartino_
    @angelomartino_ 2 ปีที่แล้ว +2

    Sempre bello ascoltare Giuliano,un punto di riferimento per chi vuole seguire questa strada

  • @snozzberry1916
    @snozzberry1916 2 ปีที่แล้ว +2

    Great seeing him be such a great student in the Pesto video, and then such a great teacher in this video

  • @gigicom8667
    @gigicom8667 2 ปีที่แล้ว +1

    Forse il vostro miglior video di sempre

  • @khaelamensha3624
    @khaelamensha3624 ปีที่แล้ว

    Quel travail ! Merci Chef pour cette vidéo, Grazie !

  • @CJZ-z4t
    @CJZ-z4t ปีที่แล้ว

    È una bella esperienza guardando questi video imparo molto in un modo che mi piace tranquillamente 👏👌🥰

  • @MustafaFerhat-wx3su
    @MustafaFerhat-wx3su ปีที่แล้ว +1

    تحية لهدا المبدع الفنان فهو يحب عمله .الطبخ بحر شاسع لازم التضحية والوقت لفهمه والابحار فيه. تحياتي شاف...طباخ مغربي مر من هنا

  • @jonhedlund8058
    @jonhedlund8058 2 ปีที่แล้ว +5

    thank u giuliano u are good cook!!!!!

  • @gianniverri
    @gianniverri 2 ปีที่แล้ว

    un video fantastico ben spiegato e si può seguire e forse imparare questa meravigliosa arte un tocco italiano in terra francese. Mercie bien

  • @fabioammendola9161
    @fabioammendola9161 2 ปีที่แล้ว

    Mamma mia che emozione, sono stato catapultato tra i banchi di scuola alberghiera quando si sognavano i cappelli da chef.......video bellissimo grazie grazie grazie grazie.

  • @Snooper810
    @Snooper810 2 ปีที่แล้ว

    Non sono un esperto di cucina ma sono impressionato dalla sua passione per il lavoro in certi versi inviadiabile xche e' qualcosa che ho sempre voluto avere per qualcosa di specifico

  • @fernieu3537
    @fernieu3537 2 ปีที่แล้ว +3

    i love how im learning italian and italia squisita just helps me so much😬💚

  • @QuickQuips
    @QuickQuips 2 ปีที่แล้ว

    It's amazing how the technology complements rather than dominates the process. There's still craft in making the sauces as good as possible.

  • @claudiopoddi1696
    @claudiopoddi1696 2 ปีที่แล้ว +3

    Giuliano Sperandio per me è un mito ..... Punto!!!
    Che grande Chef!!!!

  • @sharonsteigers4162
    @sharonsteigers4162 2 ปีที่แล้ว

    Thank you, thank you , thank you for posting this. I am learning so much!

  • @ModernClassicalChefs
    @ModernClassicalChefs 2 ปีที่แล้ว

    I am a student of the classic mother sauces. Bravo. your sauces are made with such beauty and skill.

  • @GG-xp1tl
    @GG-xp1tl 2 ปีที่แล้ว +2

    Adoro questi video! Grazie ❤️

  • @letsgoreds3363
    @letsgoreds3363 2 ปีที่แล้ว +7

    “I don’t add carrots or tomatoes because I don’t like them, nor the sweetness they add”. Haha great video!

  • @jkkmane
    @jkkmane 2 ปีที่แล้ว +1

    This kitchen is top notch. Especially the kitchen equipment. Hell, even his pen is perfect.

  • @gerardomazzone8654
    @gerardomazzone8654 2 ปีที่แล้ว

    Esperienze allineate per dare il meglio con Emozioni ed Espressioni al proprio tavolo di lavoro..
    Bravo complimenti alla professionalità affascinante 🐞

  • @Moonmun1626
    @Moonmun1626 5 หลายเดือนก่อน

    Amazing👍, I'm always in surprise that how chefs are working in restaurant kitchen 😄 ? Fabulous. And food is 👌. 🙏.

  • @stevendenny7260
    @stevendenny7260 2 ปีที่แล้ว

    Thank you very much, really interesting to watch.

  • @RataStuey
    @RataStuey 2 ปีที่แล้ว

    Excellent video. Thank you for posting this.

  • @danNi2k
    @danNi2k 2 ปีที่แล้ว

    Thank you for the fantastic video. Beautiful!

  • @alejandromurillo6620
    @alejandromurillo6620 6 หลายเดือนก่อน

    MARAVILLOSO-EXQUISITO-GRACIAS

  • @thomaspeterberry
    @thomaspeterberry 2 ปีที่แล้ว

    rather easily the best cooking channel ive ever come across. splendid video!

  • @lorenzospatocco4686
    @lorenzospatocco4686 2 ปีที่แล้ว +1

    Qualcuno mi spiega cosa minkiola mette al minuto 7:52? Non ho capito da cosa ha ricavato quella salsa remouille. Dal fondo bruno fatto e finito della volta precedente?

  • @DanielRodriguez-mz2qf
    @DanielRodriguez-mz2qf ปีที่แล้ว

    Amazing content and information. Thank you so much.

  • @Kratgya-b2b
    @Kratgya-b2b ปีที่แล้ว

    Beautiful..
    ..beauty is everywhere..
    Handsome chef..
    Wonderful restaurant..
    Good day sir.

  • @98MetalKing98
    @98MetalKing98 2 ปีที่แล้ว +2

    Da cuoco posso dire che la massima ambizione di noi ultimi, è lavorare in uno stellato: perché hai la possibilità di imparare dai migliori, metodi di lavoro, tecniche e come lavorare in team. Certo, dall'altra parte c'è anche il sacrificio che devi fare per lavorarci: turni da perlomeno 12 ore fino alle 15, scordarti la famiglia e un continuo stress. Per lavorare in una cucina stellata non devi essere normale come gli altri cuochi.

  • @atinasukardi4261
    @atinasukardi4261 ปีที่แล้ว +1

    Thank you for insightful on French mother sauces

  • @reycosep5916
    @reycosep5916 11 หลายเดือนก่อน +1

    Nice travel experience ❤

  • @Jeebizz101
    @Jeebizz101 2 ปีที่แล้ว +6

    the italian food, language and people are so beautiful, god bless you all xx

    • @Kaiyanwang82
      @Kaiyanwang82 11 หลายเดือนก่อน

      @danemon8423 It absolutely is. Regardless of the jokes we make on each other, Italians respect the immense and influential french culinary tradition. I would also argue that the North East of the country has more similarities, traditionally speaking, for the way the french cook but I don't want to overstep.

  • @larae7651
    @larae7651 10 หลายเดือนก่อน

    From Russia with love ❤❤❤❤😊 appreciate it

  • @Archonch
    @Archonch 2 ปีที่แล้ว

    Merci j'adore ces vidéos

  • @davidburnouf5660
    @davidburnouf5660 ปีที่แล้ว

    Merci beaucoup pour vos explications, et quel travail ! J’ai fais mon premier fond de volaille ( j’ai 50 ans 😂), et très fier de ne pas avoir utilisé la boîte en poudre. Poulet Chasseur magnifique. Ça demande du travail… mais c’est gratifiant.

  • @robb6105
    @robb6105 2 ปีที่แล้ว

    A true student. This was absolutely magnificent

  • @blucruzzz
    @blucruzzz 2 ปีที่แล้ว

    this was such a pleasure to watch, thank you !

  • @lubricator2000
    @lubricator2000 2 ปีที่แล้ว

    Bellissimo Video, sono tutte cose che io gia' so ma il Video e talente bello che l'ho guardato gia 5 volte

  • @DavideAicardi
    @DavideAicardi 2 ปีที่แล้ว

    I video di Italia Squisita dovrebbero essere patrimonio unesco, quelli con Giuliano Sperandio proprio incredibili.

  • @laurencedarabia2000
    @laurencedarabia2000 2 ปีที่แล้ว

    Maestro is the one who has become what he has studied. Giuliano Sperandio is a Great Maestro

  • @manuelapollo7988
    @manuelapollo7988 2 ปีที่แล้ว +15

    Bello questo nuovo episodio di Francia Squisita

  • @xManuRock
    @xManuRock 2 ปีที่แล้ว +7

    Non c’ho capito un cazzo ma è tutto stupendo!

  • @albanokuci4418
    @albanokuci4418 2 ปีที่แล้ว

    So much information and such a great professionalism guys,thank you 🙏

  • @WalyB01
    @WalyB01 2 ปีที่แล้ว

    Showing us the elegance of timing and heat control!

  • @marceloyakus6620
    @marceloyakus6620 2 ปีที่แล้ว

    Assolutamente incredibile, che maestro! Bravo !

  • @eddsheene
    @eddsheene 2 ปีที่แล้ว +1

    Thanks for the video. Was very fun to watch. I love sauces.