Another great dish Jules! You were very good on camera two years ago but now you are on another level of comfortability when talking on camera. It's really fun to watch you get better and better! I like the 160C baking of the polenta, slow and easy with zero chance of burning it.
I can't begin to articulate how beautiful these videos are. They mesmerize and amaze. Jules is obviously a master chef, but he is also an excellent teacher and talented videographer. And the music selection is always perfect. I can often recreate one or two items from a video. But the artist creates the entire work. Thank you for these videos.
Wow wow wow!!! Just found you on Instagram and I must say bravo! Finally a cooking channel with gourmet recipes in details! Please keep Going! And If you ever offer online cooking classes but let me know
I would never go to culinary school I should only view and likes your videos and learn from it. Thanks chef for sharing an advance type of cooking skills.
Every recipe is so meticulously done…beautifully presented…certainly delicious…I believe it is doable with patience and practice. One of my favorite master chef in TH-cam…2 thumbs up!!!
Hi Jules, made this dish for an anniversary dinner tonight. Took all day coz started with the onion broth but worth it. Massive props to you for sharing your knowledge and experience. Much obliged.
@@JulesCookingGlobal was no where near as refined as yours but the flavors were there. Had to skip the samphire crisp coz couldn't find samphire. Thanks again for sharing.
Very, very impressed by your videos. I came across by looking for a pouched lobster recipe . What a wonderful surprise. Agree with others comments, you are very clear on your explanation of the steps and the presentation is gorgeous. Will follow you for now on. Thanks for sharing your knowledge
Have watched a few of your videos now - very nice channel for advanced home-cooks that have cooked all the basics and want to up their game for those dinner parties!
Man I love your videos, unique, precise and very clear. Dishes look beautiful I do wish u would include footage of you (or someone else) eating it just so you can describe the dish as a whole and critique each element be it the positives or the negatives, but man, they all look freaking great.
Excellent! I always wanted to see the rest of your dish components in your videos and it would be great that you keep doing them. Your video is still not long, straight to the point and easy to understand. Congrats man! Pd: Can't wait for the onion broth video 👍
I watch these videos with my 8-year-old daughter who just wants to eat every last thing you cook. She's trying to persuade me to copy some of them, and I will try!
hi Jules, you had very woeful recipes un goos technic.. congrats. please can you tell me where do you bought the print "pochoir"stencil for crispy decoration? thanks a lot
HEY Jules, i am doing those lobster after tomorrow, i was wondering what is the temperature of the butter when you reheat the lobster and for how long, as i dont want it to be overcooked.thank you very much !
That’s really inspiring ! Love your channel! If I can ask, in the step of the tuille, what we can do instead of using samphire, squid ink and the furikake? Can work with some betroot or carrot or celery for example, speaking of giving color and flavour as weel? Thanks in advance !
It’s amazing. The video and audio quality is clear. The food is gourmet. One complain though, too much music, I’d much appreciate it had you not include the music in the first place. There’s no such videos on TH-cam which makes it unique
I am a recent subscriber and I'm very much enjoying your videos. Great flavors and awesome presentation. But... PLEASE PLEASE PLEASE never, ever use that audio loop again! I'm trying as best I can to finish the video without muting your voice, but it is hard.
Then slowly saute two unicorn horns, three goat ankles, and a walrus tusk. And white wine, fold in 20 grams of pixie dust, bring to a boil, and reduce for seven days... All kidding aside, I'd love to see your channel get some more traction. Maybe if you threw down the gauntlet to a TH-cam chef with say, a "larger sized ego", a best-selling cookbook, and a massive subscriber base? IDK... Are there any like that on this platform? (COUGH) JOSH WEISSMAN!!!
Best chef video I.ve seen. Moves quickly, proper amount of talking and very informative. Well done!
Another great dish Jules! You were very good on camera two years ago but now you are on another level of comfortability when talking on camera. It's really fun to watch you get better and better!
I like the 160C baking of the polenta, slow and easy with zero chance of burning it.
I can't begin to articulate how beautiful these videos are. They mesmerize and amaze. Jules is obviously a master chef, but he is also an excellent teacher and talented videographer. And the music selection is always perfect. I can often recreate one or two items from a video. But the artist creates the entire work. Thank you for these videos.
I like it that you're so detailed in the cooking times.
Thanks Gerard!
Wow wow wow!!! Just found you on Instagram and I must say bravo! Finally a cooking channel with gourmet recipes in details! Please keep
Going! And If you ever offer online cooking classes but let me know
Thank you so much! You're to kind!
than you so much Jules for sharing your knowledge... I'm your #1 fan!!
Thanks a lot Marta!
I would never go to culinary school I should only view and likes your videos and learn from it. Thanks chef for sharing an advance type of cooking skills.
Every recipe is so meticulously done…beautifully presented…certainly delicious…I believe it is doable with patience and practice. One of my favorite master chef in TH-cam…2 thumbs up!!!
Thanks man! Your videos are the best
Thanks Andrew! Really appreciate it!
Jules you are a Crazy Artist.... all those techniques in short demonstrated video & a beautiful small plate ..... that is insane man🍻 Proost.
Hi Jules, made this dish for an anniversary dinner tonight. Took all day coz started with the onion broth but worth it. Massive props to you for sharing your knowledge and experience. Much obliged.
Wow, thanks for letting me know! Really glad you liked it
@@JulesCookingGlobal was no where near as refined as yours but the flavors were there. Had to skip the samphire crisp coz couldn't find samphire. Thanks again for sharing.
Dude you’re amazing, such a stress relief watching your content...
Wow, what a talent. I came across your page via instagram. I'll never miss an episode! Well done!
That is beautiful. All the steps are intimidating.
Very, very impressed by your videos. I came across by looking for a pouched lobster recipe . What a wonderful surprise. Agree with others comments, you are very clear on your explanation of the steps and the presentation is gorgeous. Will follow you for now on. Thanks for sharing your knowledge
You sir deserved a LOT more subscribes!
Bro this is lovely, great work.
Have watched a few of your videos now - very nice channel for advanced home-cooks that have cooked all the basics and want to up their game for those dinner parties!
i'm verry enjoy wacthing your video..please share more lot video to inspire a lot of people.thank u chef
Wow you give me very beautiful ideas, I saw you video first time and I keep see your video , congratulations
Thanks Roben! Appreciate it!
Really great episode. I am loving your videos.
Thanks Calvin! Appreciate it!
Men the plate is Beautiful. I found chanel couple dates ago and let me tell you are a artist my friend Great job with all those dishes .
Man I love your videos, unique, precise and very clear. Dishes look beautiful I do wish u would include footage of you (or someone else) eating it just so you can describe the dish as a whole and critique each element be it the positives or the negatives, but man, they all look freaking great.
Thanks a lot! I’ll think about it, thank you for the suggestion
Excellent! I always wanted to see the rest of your dish components in your videos and it would be great that you keep doing them. Your video is still not long, straight to the point and easy to understand. Congrats man!
Pd: Can't wait for the onion broth video 👍
Thank you Francisco! Really appreciate it!
Really liked to see all the sides! It helps to build my cooking arsenal, amazing,
Great to hear Luca!
your cooking skills is awesome. I loved to watch your videos.
super gaaf en mooi, lekkere technieken ook
Thanks maat!
Bravo ..ur an inspiring teacher loved it from start to end will try to recreate for my husband as his valentines treat.. thank you chef ...
your content should not be free this is too good. high level cooking!!
Wow, incredible.
Grettings from Argentina 🇦🇷
ps: i really enjoy the way you say "polentah" hahahah
Hahaha thanks Federico!
Fantastic from Spain.
you are the best. thank youyou are my favorite teacher
Appreciate it, thanks!
is there any place to find your recipes with instructions apart of youtube.
its a great job thanks
I do have a website. www.julescooking.com but it’s not very updated. Working on that though, hope you stick around
Chef das sieht alles fantastisch aus !! :D .Einfach Perfekt :) ***
Bin ein Riesenfan von Dir
Another masterpiece. You never fail to impress . An excellent teacher.
I watch these videos with my 8-year-old daughter who just wants to eat every last thing you cook. She's trying to persuade me to copy some of them, and I will try!
That's so cool, hope you will give it a go! Say hi to your daughter and hope she can help cooking
Beautiful!
Thank you!
Next generation of 2 or 3 michelin starred chef 😁 great dish!!
You’re to kind! Thank you!
I will definitely be trying this. Very detailed explanations
Awesome job chef!!!🤩🙌🏻👌🏻
Thanks! Really appreciated!
Danke schön Chef
Thank you chef, it’s amazing recipes
Appreciate it!
This is incredible. . .
Just great!
Amazing dish chef
Thanks Carl!
excelente , saludos desde Mexico chef .
Thanks Miguel!
Dank je wel, dit was de topper van het kerstdiner !
Tof om te horen! Dankjewel
Beautifully done !!!❤️
Thank you!
A work of art. Can you show us a dish made with game hen
thanks for the suggestion! I’ll definitely look into it 🙏🏼
hi Jules, you had very woeful recipes un goos technic.. congrats.
please can you tell me where do you bought the print "pochoir"stencil for crispy decoration?
thanks a lot
Thanks a lot! It's from Mold Brothers
nice execution chef
Thanks!
beautiful! as always
Thank you Bayardo!
i love your channel,thank you for your recipes.is the onion broth online yet?
Sure is, hope you like it!
next level
Michelin style!!!🫡
Holy butter Batman!
HEY Jules, i am doing those lobster after tomorrow, i was wondering what is the temperature of the butter when you reheat the lobster and for how long, as i dont want it to be overcooked.thank you very much !
Such a pretty dish
Glad you liked it! Thank you
😍😍😍 Thanks for sharing chef 🙏🙏
very nice dish !!
This dish for appetizer or main course ? serve cold ?
Thanks! I would serve this as a extra course or a main course in a multiple course menu and I would serve it hot, definitely not cold
Bravo
wow，nice
Outstanding
tks you chef
You’re welcome!
Delicious !
Thanks Wesley!
That’s really inspiring ! Love your channel! If I can ask, in the step of the tuille, what we can do instead of using samphire, squid ink and the furikake? Can work with some betroot or carrot or celery for example, speaking of giving color and flavour as weel? Thanks in advance !
Thank you! I think it all works, pumpkin, tomato, beet. It’s all fine, just make sure it goes well with your dish
Thank you Chef
Glad you liked it!
thats amazing
Thank you!
Very nice!
Thank you John!
Beautiful
Thank you!
Impressive.
Thank you Jerome!
What kind of plates are you using in this video?
Hi,where do u have bought your white dish? I like it
Hey Jerry, it's from feelings
Fantastic
Thank you!
Wonderful 😊
Thank you!
Magnificent
Appreciate it Raymond!
Mastery!!!
Thank you!
It’s amazing. The video and audio quality is clear. The food is gourmet. One complain though, too much music, I’d much appreciate it had you not include the music in the first place. There’s no such videos on TH-cam which makes it unique
Thanks Rafique, I’ll keep it in mind, thank you for the feedback
please can you send me the link for the stencil. I cannot see in description
Would love to know where you got ur plates from
They're from jlcoquet, I visited them in the beginning of this year th-cam.com/video/NTRmYJVUt3o/w-d-xo.html
gorgeous
Thank you!
Duuudee u make it so simple ☹️☹️☹️ Hahaha
I need to take courses with u for sure
Haha glad you like it
Ur a genius 😜
Thanks a lot!
I don’t see stencil mold in the items you use, where can I find this anyone knows?
Hi! This is the one: moldbrothers.nl/en/product/codium-stencil/
Dish looks amazing.... however, you boiled the lobster, not poached it in butter. I'm confused.
What frying pan is that??
Nothing special, just a regular one from the shop.
👍
Thanks!
Wooww
Thanks Aggelos!
I like it 🙏🙏🙏🥂🥂🥰🥰
Thanks a lot!
Bonkers de la bonkers
Blender it....I love it that's definitely going to be my take away from this
Por fabor arabik
Are you a god? Dam
Goeie shit man
Dankjewel Bart!
Ok I actually love this dish it's my favorite and you have made it look sexy;!!!!
So weird hearing measurements in grams instead of oz or lbs 😂
I am a recent subscriber and I'm very much enjoying your videos. Great flavors and awesome presentation.
But... PLEASE PLEASE PLEASE never, ever use that audio loop again! I'm trying as best I can to finish the video without muting your voice, but it is hard.
Then slowly saute two unicorn horns, three goat ankles, and a walrus tusk. And white wine, fold in 20 grams of pixie dust, bring to a boil, and reduce for seven days...
All kidding aside, I'd love to see your channel get some more traction.
Maybe if you threw down the gauntlet to a TH-cam chef with say, a "larger sized ego", a best-selling cookbook, and a massive subscriber base?
IDK... Are there any like that on this platform? (COUGH) JOSH WEISSMAN!!!
Looks amazing, but l said fuck that about half way through. I like cooking, but that's a bit extra for me
Why are you wearing gloves lol