🇮🇹 Scopri la rivista #45 di ItaliaSquisita la cui storia di copertina è tuta dedicata allo chef Giuliano Sperandio 🔥 MAGAZINE #45 👉shop.vertical.it/collections/magazines/products/italiasquisita-45 🇬🇧 Check out ItaliaSquisita Magazine #45 whose cover story is dedicated to chef Giuliano Sperandio 🔥
Che bello vedere uno chef preciso, pragmatico e tecnico che non sembra uscito da un reality o da una galleria d'arte. @Italiasquisita per me questo è il migliore dei vostri video.
So I've watched this video maybe 76 times. I am not a chef, have no access to a "bio" chicken raised properly or a fancy kitchen. But using this as a guide I've been practicing roast chicken once a week and can tell you this has been immeasurably helpful. The only thing I have found to be helpful if you're not a Michelin- star chef is to truss the chicken based on the ChefSteps video. Also the fact that I don't speak Italian, yet understand 90% of what this dude is saying (because I speak Spanish) is pretty cool.
Did he seal that first side on the cooktop before putting it in the oven? If so, how much time. Because 50 minutes at 180° doesn't make sense in my head. I feel like it will be raw. I genuinely wanna try this but I don't wanna mess a chicken
@@EddoPanamenyo He turns it regularly, but starts it out on the side, so the heat soaks upwards into the thicker parts. Run through again with Closed Caption, the english translation was great for me, no odd "what did he really say?" parts. He's also using the wings he seperated earlier to keep the bird off the bottom of the pan so he doesn't hard sear the side that is down.
I had dinner at Le Clarence last summer. Gorgeous room, amazing service, great food. Took my wife and kids (aged 11 and 6), and we were all treated like royalty. Many of those highly rated restaurants do not welcome kids, but Le Clarence certainly does. I highly recommend it.
oh sweet thats awesome to hear -at Emrils in florida(obviously not Le Clarence i completely understand lol)myself son/daughter wife and my mom/dad and we had 5 waiters at our table .they literally replaced my kids lemonades immediately after ,same with my drink etc etc service was soo good-then the head waiter comes out to tell us that the chef said -"this is the first grilledcheese ever made in Emrils(for my son)and he enjoyed making it 😆😆😆😆😆
@@stevel9188 it really depends on the menu you choose. Le Clarence does not have an à la carte menu, only degustation menus. You have to choose one of the three tasting menus (3 course, 5 course or 7 course). The chicken dish is only served in the 7 course menu, and perhaps in the 5 course menu, which costs $350 and $250 per person respectively. Furthermore, the chicken will not always be served, so it depends on your luck.
@@batchagaloopytv5816 I love Emeril. I had dinner at his New Orleans restaurant way back in the day. Awesome creative interpretation of Cajun cuisine. And the service was indeed excellent. Le Clarence is great, but should your travels take you to Paris, I recommend several restaurants over it.
La passione, il divertimento e l'allegria in cucina ... Sperandio un cuoco grandioso. Elegantissimo, preciso nelle spiegazioni, chiaro nel far capire ciò che accade nella cottura. Piatti indimenticabili e subito provati. Grazie
Bernese cotta direttamente!!! FANTASTICOOOOOOOO Il pollo sublime Chef sei superlativo !! 100 minuti di applausi 25 uscite per ricevere applausi. Un Divo Divino !!!!!!
I do my Bearnaise over direct heat. You look for vapors coming off the yolks, and you constantly touch the bottom of the pan to your hand. If it hurts COOL the pan immediately. If it's hot and uncomfortable, you are fine. Also, when you are whisking your egg yolks at the beginning, a tiny spray of non stick oil (PAM, here in the US) helps. There is a lot of lecithin in the corn oil which helps the emulsification of the yolks. I've never had a Bearnaise failure. (My wife, however...)
ormai l'avrò visto decine di volte questo video. Chef Sperandio è il miglior cuoco che finora abbia avuto il piacere di ascoltare qui su Italia Squisita. Ha un approccio più tecnico e professionale di molti altri che si perdono in "chiacchere" sul descrivere i sapori. Da un ingrediente semplice come la carne di pollo è riuscito a spiegare, in pochi semplici passaggi e accortezze, il metodo per ottenere il massimo risultato.
These videos are pure gold. Such an elevation of skill that I didn’t know existed with watching American shows. I attempted the chicken last night and it was delicious. I would love try his creation, I’m sure it is 100 times better.
Lol... Michelin restaurants always seems to be trimming off the best morsels. Looks delicious but why would you cover that beatiful chicken with sorrel.
In un mondo gastronomico dove si tende sempre più ad impressionare con superficialità varie,questa ricetta è una vera e propria boccata d’aria fresca. La semplicità è la grande vincitrice e questo grandissimo chef sa come trovarla! Complimenti mi sono emozionato!
Senti, ti do retta fino a un certo punto... il punto dell'acetosa, acciuga e il tartufo ;) Comunque si vede che quel pollo è stato cotto perfettamente al punto giusto... invidia ;)
Dietro ogni chef stellato ci sono anni di gavetta, ricerca, organizzazione in cucina, mi piacerebbe essere per qualche giorno un assistente per capire come tutto si concretizza, una magia.
Ti auguro di non vivere mai la sventura di essere assistente di uno stellato, per quanto tu possa imparare è una delle esperienze più logoranti a livello mentale, in molti paragonarono la cucina al militare, posso assicurarvi che il militare in confronto è una gita al parco
Quel tipo di violenza mentale che viene data in ogni cucina, ma soprattutto nelle alte cucine è un qualcosa che puoi tollerare solo se ti vivi la gastronomia in una maniera viscerale, ma finirà obbligatoriamente ad incattivirti, motivo per il quale la catena non si spezza mai...
Descrizione ed esecuzioni degne di essere ricordate come il Plus ultra di uno Chef-maestro! Calma e precisione sia nello spiegare che nel procedere. Vestito a dovere e pulito, senza mille braccialetti o altri fronzoli che in una Cucina seria possono solo che disturbare i movimenti di Chef seri....ma la TV vuole la sua dannata parte! Complimenti ;-)
Apprendere da chi ne sa di più è sempre un piacere. La manualità e l'attenzione per le materie prime relativamente "semplici" sono una meraviglia per gli occhi e anche per la mente dato che sono concetti apparentemente comuni ma che uno chef di lunga esperienza riesce ad innalzare al massimo. Complimenti!
Video stupendo! Ho apprezzato il fatto che fosse molto tecnico e complimenti allo chef per la sua calma e la sua passione per questo mestiere . Grazie italia squisita
@@alessandrocantoni2075 poi ci sono milioni come me che si ricordano di quanto siano sempre stati buoni e generosi i cugini con noi. talmente buoni che gli abbiamo riempito i musei...
@@scaccu caro sono piemontese e consco un po' la storia si semina e alla fine si raccoglie, onestamente credo che i musei all'estero siano molto piu apprezzati
they edited out the part in the beginning when the pollo arrives at the restaurant in a chauffeur driven limo with his two rooster bodyguards, whacked from doing two lines of cornmeal
sono un profano ma ho il sospetto che fare un buon pollo al forno (qualita☆michlen) NoN è affatto facile . P.S quel meraviglioso pollo che ci hai fatto vedere conquisterebbe chiunque 👌.
@@smkh2890 anchovy = UMAMI , the 5th taste. The dish has enough of it already but the addon of anchovy will rocket it to the skies... Ceasar salads also use anchovy , its the base ingredient. Many countries serve Ceasar salads WITH chicken.
@@lefty9419 a 5 course dinner at that restaurant will set you back 250 dollars , 7 course 340 dollars . Add the wine ( which can go from 100 dollar per bottle to several thousands ) and a dinner with 5 courses , plus wine and coffee , will cost minimum 750 dollar . Normal price for two Michelin stars .
@@hamvjones It was even great before I discovered the (correctly, done by a human) subtitles! Chefs (and cooks!) at the top of their craft, properly describing and demonstrating their process, with complete passion - in order to share it with the world. This chicken recipe is from a 2-star Michelin restaurant. But I feel completely confident in that I could make it myself - communicating how to do it like that is an art in itself.
@A tutto vapore Well, these vids all have very good subtitles, for one. But remember, the English stole half their language off the French, which comes from Latin - and so does Italian, sooo... A ton of English stuff has either French or Latin roots, so you can get the idea of what's said - sometimes. Fun fact: "upper class" foods in English are generally French roots, because when the Normans conquered England of course they took all the best foods for themselves, so the choice, expensive foods today have French roots - "beefsteak" comes from the French "biftek", and "beef" comes from the French "boeuf". But "bean" - a common peasant food - comes from Old English (and before that German and Dutch). "Sugar" - another luxury good - is clearly from "sucre" and related to the Italian "zucchero". We also sprinkled a lot of Latin back in during the Romantic revival of 18th century. We don't have gendered languages, however, like French and Italian. There's no "la" or "le" - just "the" for objects. Other than that, it's context-sensitive. If you see the Italian chef put in a small amount of white crystals into a savoury dish and he says "sale", you can probably guess that he means "salt", for example. But seriously: these vids have excellent subtitles, so grazie to the producers!
It's roasted chicken, fries and sauce. The techniques here are precise for consistency and the quality of the ingredients is high, but nothing is especially complex. The Bernase sauce might be tricky to do correctly if you don't know what you're doing, but with some practice this isn't hard to pull off.
It's super simple. Is it throwing some sad pre-formed burger patties on a grill or making Kraft macaroni and cheese? No, but that kind of cooking is barely even cooking.
L'ho cucinato oggi stesso, seguendo passo passo ogni fase, è uscito un pollo arrosto dal profumo e sapore delicati, il petto morbido, un successo, grazie per i consigli chef.
Superbo ! Ho eseguito passo passo i passaggi ed ho realizzato un pollo arrosto fantastico. Ho fatto lo stesso procedimento per la faraona con un risultato meraviglioso!! 👨🍳😋Grazie mille per la chiarezza 👏🏻
Imagine, an Italian chef in Paris. This guy is amazing. Very good chef, molto intelligente, and makes a whicked french fry. What more could you ask for.
Io sono un grande appassionato di cucina, forse so fare qualcosa e l'ho fatta per anni nella mia famiglia e per gli amici, sono iscritto alla Associazione Cuochi Italiani ma Tu sei un Grande perchè questo pollo deve essere straordinario e la Tua presentazione e descrizione è raffinatissima. Complimenti e un caro saluto. Se vengo a Parigi , Coronavirus permettendo, verrò a trovarTi al "Clarence".
I grew up with roasted chicken being Sunday dinner too, but its become pedestrian and humdrum so I really appreciate all the tips to elevate and change the script.
@@nathanmedlam8988 Liking something implies disliking others. Italian spoken by non whites would be much less appreciated. E.g. British English is appreciated, Chinese or Indians speaking English: are NOT
Un saluto affettuoso allo chef Giuliano Sperandio da parte di un ex cuoco professionale. La sua ricetta e i suoi suggerimenti sono preziosi e fonte di grande ispirazione per la cucina di questo piatto semplice. Tutto questo mi ricorda le domeniche e i pranzi a casa di mia nonna con la famiglia quando tutto era più semplice. Grazie chef!
simple and simply amazing. he was kind enough to let the world know what the ingredients are and the amounts. i still wouldn't make it at home considering i'd throw everything in my air fryer but it looks just absolutely beautiful. well deserved michelin star restaurant.
@@andreitimush3334 non c'è niente di male, io quelle poche volte che l'ho fatta ho usato il bagnomaria. Semplicemente il farla su fuoco diretto dimostra la sublime tecnica e conoscenza dello chef.
@@mattiatorre6665 la sublime conoscenza di uno chef sta nel far funzionare un ristorante nell' economia di oggi questo include spaer far bene da mangiare, ma non ci vuole tanto a fare una bernese sul fuoco basta stare attenti e capire come funziona il processo
Is not just colouring. Is caramellization. When the proteins turns in sugar. with the help of fats and high temperature caramellization gives the meat an extra juicy, salty, crunchy fragrance. This dish is all about taste.
@@claudiosciacca5659 No, at 5:35 he says he wants it to be crunchy on the outside. By putting the sorrel and sauces onto the skin you're going to lose that crunch. It's really stupid if you ask me!
@@nick260682 he put acetosa on top of the breast. Warm Bernese sauce will go on top of the leaf that will be slightly cooked maintaining the crunchy side of the chicken's skin. He is the head chef of a 2 stars restaurant man, nothing he does is stupid if you're asking me.
You get a very similar result if you briefly boil them in water with a little baking soda, dry, and then deep fry in oil. I've never had an olive oil fried potato, canola is good, but the ultimate for frying potatoes (or at least Hanukah latkes) is peanut oil.
@@davidh9844 in italy we do not use oil of olive to fried fries because they will be quiet expensive considering that a litre goes from 10 to 14 euro depending on the season , but i born in belgium and they never used oil , i am talking about 35 years ago, they fried the fries in fat beef and the result is just WOW.. believe me , you should try it. of course with the 2 steps for cooking as he did here in the vieo
@@joshuaspector8182 To be honest, it's absolutely disgusting. The chicken looks delicious though. I might even eat some of those fries, since they are not made in canola oil...
Black truffle is delicious and is a traditional ingredient of several dishes (pasta, dumplings, rice, beef steak etc.) in my region (Tuscany, Italy), and here it's not pretentious at all. I understand it might be expensive in other places, however.
Uno chef pluri stellato che spiega una ricetta in modo sublime con modestia.👏🏻👏🏻 Esempio per tanti chef che le stelle le vedono solo guardando il cielo la notte!
Bellissimo grazie. Sinceramente la parte della preparazione del pollo, delle patatine e la salsa bernaise erano fantastiche ma quando ha aggiunto la fogliolina con l acciuga ed il tartufo mi e' passata la fame.
Légion d'honneur. Monsieur, vous venez d'ajouter une très belle dimension à ce plat. Bravo. Et merci à Italia Squisita de croiser les cultures culinaires.
Best chicken I’ve made as a home cook. Love the chef’s passion, excellent direction, good visuals. Have made this 3x and every time guests said it was superb. Not my skills, good coaching. My thanks to the chef. Addendum. I used butter in place of olive oil. Either works. Like the comfort of butter whenever I can. More French tan Italian, though both are to be examined there own way.
Ooo that is for sur a 2 michelin roasted chicken...never seen that much work and passion put into a chicken...the final result is brilliant, even without the black truffle...
As usual in star-awarded restaurants, this portion in only one of five, seven or nine courses. Meaning you'll have a few dishes before and after the chicken and won't leave hungry for sure.
As an avid griller, I switched from Traeger+ to Asmoke and I am extremely happy with my decision. The difference in the flavor is just mind-blowing! The variety of wood pellets that Asmoke offers adds a distinct smoky taste to the food, making it more appetizing. Apart from the taste, what stands out about Asmoke is the precise temperature control it provides. It ensures a well-cooked meal every single time, something that I struggled with while using Traeger+. The convenience of the automated temperature control and pellet feeding makes grilling a breeze. Plus, the portability feature has been a game-changer for my camping trips. From backyard grilling to tailgating, Asmoke has made my grilling experience smooth and enjoyable. #Asmoke.
We're packing our bags and heading for the Clarence! Thank you so much for the recipe, my mamma would make "il pollo" every Sunday. It was very similar to yours, however, yours is much more intricately done. Beautifully done. Thank you chef Giuliano. Regards Giuliana
I have done every step, and he is right on the money! This is first class. Try it, so basic, so simple , but ooooh so perfect. ( On a Sunday afternoon).
Ok, so I thought that this was going to be your standard rotisserie chicken until it was topped with the anchovy and truffles. Omg, it looks so delicious. I want to cry 😭
I’ve tried every type of roast chicken over the years. I’ve finally decided that the tastiest roast chicken is adding no olive oil, no herbs, nothing, and just letting the oven brown and crisp the unadulterated skin. Let the chicken sit in the fridge for a couple of days uncovered, with lots of salt on the skin. Then take it out and let cool to room temperature before roasting at 180.
@Brady Dill I was surprised how long it took before somebody finally said spatchcock. I respect this gentleman's skills, professionalism, and love of his materials and craft. But, it hurt to see that beautiful crispy skin covered, especially after he worked so hard on it. Being the lazy, hungry sort, I hack out the backbone, flatten, dry the skin, salt/pepper/garlic powder, throw it in between 400-425 F, and leave it alone for 45-55 minutes. Will also do a sheetpan dinner by piecing it out over oiled and seasoned veg as a favorite easy 1-hour winter dish. But people wouldn't pay $100/plate for that.
Buono, buono, buono. Sembra tutto semplice, la salsa béarnaise, le patate fritte, il pollo arrosto; tutto fatto con perfezione. Grazie per il upload e domani mangero pollo arrosto con le patate fritte e la bellisima salsa béarnaise, è tanto tempo che non l'ho fatto mi manca sempre il dragoncello.
@@poubcool We are insane in the US. A whole chicken is $5 while fuji apples are $1.89/pound. ($4.20/kilo). Hamburger meat 30% fat is $0.79/pound while Brussel sprouts are $2.59/pound. I can go to Taco Bell and buy 10,000 calories of processed junk food for $3. Or I can buy 2 onions. No wonder we are so obese and sick.
@@poubcool They are technically "chickens", but really they are nothing like what chicken should be. The meat itself is bland and even vomit inducing many times. The same goes for eggs. Theyre a source of protein, for sustenance. Not for flavor and really enjoying a meal. That's why the best chicken is fried chicken in the US. Covers up the crappiness of the meat.
I'll take the legs and some of those fries please. That is probably the most complex 'simple' roast chicken I've seen, but the end result looks rather delicious.
I do a very similar execution with a beer can chicken sort of thing. Love to see it done at a high level as well. Passion for taste comes from many directions. Roasted chicken...Sì, grazie!
Broder eres fuente de inspiración para mi no todos con parten su conocimiento grasias ati cada día voy enriquecimiento más mi aprendizaje dentro de la cosina sige así
I made chips the way he shows, and they were amazing, the best ones I ever had, I only had to figure out how long I would blanch them, and I remember a chef that mentioned once that 5 minutes is fine, so I did it like that, and for the final frying I only waited until they were turning light golden brown
🇮🇹 Scopri la rivista #45 di ItaliaSquisita la cui storia di copertina è tuta dedicata allo chef Giuliano Sperandio 🔥
MAGAZINE #45 👉shop.vertical.it/collections/magazines/products/italiasquisita-45
🇬🇧 Check out ItaliaSquisita Magazine #45 whose cover story is dedicated to chef Giuliano Sperandio 🔥
l'assurda storia di un pollo assurdo pazzo sgravato
@@valegino6838 we
and the rest of the chicken chef ?
Top
Please do an English translation of this book. I would buy one. I'm sure there's a market for it.
His enthusiasm, his understanding, his devotion to perfection all come shining through. I want to cook a chicken now.
Lmao
Yeah, he is not showy, but he loves making delicous food and doing it just the right way, and that comes through in his craft approach. Impressive.
@@courtlandcreekmore1421 u gh o
Lol, invite please
Che bello vedere uno chef preciso, pragmatico e tecnico che non sembra uscito da un reality o da una galleria d'arte. @Italiasquisita per me questo è il migliore dei vostri video.
So I've watched this video maybe 76 times. I am not a chef, have no access to a "bio" chicken raised properly or a fancy kitchen. But using this as a guide I've been practicing roast chicken once a week and can tell you this has been immeasurably helpful. The only thing I have found to be helpful if you're not a Michelin- star chef is to truss the chicken based on the ChefSteps video. Also the fact that I don't speak Italian, yet understand 90% of what this dude is saying (because I speak Spanish) is pretty cool.
Do you add salt to the chicken when you roast? I didn't notice anywhere in the video where salt came into play.
@@richardsanchez4751 yes, season before going into the oven and before putting in herbs in cavity.
@@richardsanchez4751 Salt is added to the inside of the chicken, at the very early begining.
Did he seal that first side on the cooktop before putting it in the oven? If so, how much time. Because 50 minutes at 180° doesn't make sense in my head. I feel like it will be raw. I genuinely wanna try this but I don't wanna mess a chicken
@@EddoPanamenyo He turns it regularly, but starts it out on the side, so the heat soaks upwards into the thicker parts. Run through again with Closed Caption, the english translation was great for me, no odd "what did he really say?" parts. He's also using the wings he seperated earlier to keep the bird off the bottom of the pan so he doesn't hard sear the side that is down.
Splendido! Ha la caratteristica di tutti i veri Grandi: modestia nei modi e grandeur nell'esecuzione di piatti semplici!
è un 2 stelle Michelin
I had dinner at Le Clarence last summer. Gorgeous room, amazing service, great food. Took my wife and kids (aged 11 and 6), and we were all treated like royalty. Many of those highly rated restaurants do not welcome kids, but Le Clarence certainly does. I highly recommend it.
curiosity...how much would that chicken plate cost at Le Clarence ?..it looked delish !!
oh sweet thats awesome to hear -at Emrils in florida(obviously not Le Clarence i completely understand lol)myself son/daughter wife and my mom/dad and we had 5 waiters at our table .they literally replaced my kids lemonades immediately after ,same with my drink etc etc service was soo good-then the head waiter comes out to tell us that the chef said -"this is the first grilledcheese ever made in Emrils(for my son)and he enjoyed making it 😆😆😆😆😆
@@stevel9188 it really depends on the menu you choose. Le Clarence does not have an à la carte menu, only degustation menus. You have to choose one of the three tasting menus (3 course, 5 course or 7 course). The chicken dish is only served in the 7 course menu, and perhaps in the 5 course menu, which costs $350 and $250 per person respectively. Furthermore, the chicken will not always be served, so it depends on your luck.
@@batchagaloopytv5816 I love Emeril. I had dinner at his New Orleans restaurant way back in the day. Awesome creative interpretation of Cajun cuisine. And the service was indeed excellent. Le Clarence is great, but should your travels take you to Paris, I recommend several restaurants over it.
Bet its more expensive than a Toby Carvery though!
La passione, il divertimento e l'allegria in cucina ... Sperandio un cuoco grandioso. Elegantissimo, preciso nelle spiegazioni, chiaro nel far capire ciò che accade nella cottura. Piatti indimenticabili e subito provati. Grazie
it's actually amazing how he managed to describe the whole process in details while sitting on that chair
I know right
Script in french y French fry was the most perfect understandable word…not butter even
Agreed. A master talking about his craft.
thats call hing a brain
what?
Bernese cotta direttamente!!! FANTASTICOOOOOOOO Il pollo sublime Chef sei superlativo !! 100 minuti di applausi 25 uscite per ricevere applausi. Un Divo Divino !!!!!!
I do my Bearnaise over direct heat. You look for vapors coming off the yolks, and you constantly touch the bottom of the pan to your hand. If it hurts COOL the pan immediately. If it's hot and uncomfortable, you are fine. Also, when you are whisking your egg yolks at the beginning, a tiny spray of non stick oil (PAM, here in the US) helps. There is a lot of lecithin in the corn oil which helps the emulsification of the yolks. I've never had a Bearnaise failure. (My wife, however...)
@@davidh9844 Thank you so much!!!!
ormai l'avrò visto decine di volte questo video. Chef Sperandio è il miglior cuoco che finora abbia avuto il piacere di ascoltare qui su Italia Squisita. Ha un approccio più tecnico e professionale di molti altri che si perdono in "chiacchere" sul descrivere i sapori. Da un ingrediente semplice come la carne di pollo è riuscito a spiegare, in pochi semplici passaggi e accortezze, il metodo per ottenere il massimo risultato.
Sperandio e Cantalamessa ( sembrano inventati ) credo siano di origine Veronese / Veneta. O no?
After being treated like this, the chicken had a cigarette...
lmao
XD
Yo still cannot beat popeyes chicken sandwich bruh
Haha
it’s the condemned’s cigarette then
che spettacolo veder lavorare questi professionisti del settore..complimenti
These videos are pure gold. Such an elevation of skill that I didn’t know existed with watching American shows. I attempted the chicken last night and it was delicious. I would love try his creation, I’m sure it is 100 times better.
Shitting on America to compliment another country doesn’t get you a European visa
Me in a fancy French restaurant: "May I have the rest of that beautiful roast chicken, please?"
👍
Yo still cannot beat popeyes chicken sandwich bruh
Lol... Michelin restaurants always seems to be trimming off the best morsels. Looks delicious but why would you cover that beatiful chicken with sorrel.
Me too lol.
Ofc. Why not...
In un mondo gastronomico dove si tende sempre più ad impressionare con superficialità varie,questa ricetta è una vera e propria boccata d’aria fresca. La semplicità è la grande vincitrice e questo grandissimo chef sa come trovarla! Complimenti mi sono emozionato!
Senti, ti do retta fino a un certo punto... il punto dell'acetosa, acciuga e il tartufo ;) Comunque si vede che quel pollo è stato cotto perfettamente al punto giusto... invidia ;)
Dietro ogni chef stellato ci sono anni di gavetta, ricerca, organizzazione in cucina, mi piacerebbe essere per qualche giorno un assistente per capire come tutto si concretizza, una magia.
E specialmente come inventano e sperimentano gli abbinamenti per creare nuove ricette ( quando leggi gli ingredienti sei attonito ) poi …
Ti auguro di non vivere mai la sventura di essere assistente di uno stellato, per quanto tu possa imparare è una delle esperienze più logoranti a livello mentale, in molti paragonarono la cucina al militare, posso assicurarvi che il militare in confronto è una gita al parco
Quel tipo di violenza mentale che viene data in ogni cucina, ma soprattutto nelle alte cucine è un qualcosa che puoi tollerare solo se ti vivi la gastronomia in una maniera viscerale, ma finirà obbligatoriamente ad incattivirti, motivo per il quale la catena non si spezza mai...
speak american
Descrizione ed esecuzioni degne di essere ricordate come il Plus ultra di uno Chef-maestro! Calma e precisione sia nello spiegare che nel procedere. Vestito a dovere e pulito, senza mille braccialetti o altri fronzoli che in una Cucina seria possono solo che disturbare i movimenti di Chef seri....ma la TV vuole la sua dannata parte! Complimenti ;-)
Apprendere da chi ne sa di più è sempre un piacere. La manualità e l'attenzione per le materie prime relativamente "semplici" sono una meraviglia per gli occhi e anche per la mente dato che sono concetti apparentemente comuni ma che uno chef di lunga esperienza riesce ad innalzare al massimo. Complimenti!
Video stupendo! Ho apprezzato il fatto che fosse molto tecnico e complimenti allo chef per la sua calma e la sua passione per questo mestiere . Grazie italia squisita
Una ricetta meravigliosa! Salve di Digione, vive la France et vive l'Italie!
Aylan NAV Sono francese e amo moltissimo l'Italia! i vini italiani sono i miei preferiti
@@jmlepunk sono italiano e amo il cugino francese
@@alessandrocantoni2075 poi ci sono milioni come me che si ricordano di quanto siano sempre stati buoni e generosi i cugini con noi.
talmente buoni che gli abbiamo riempito i musei...
@@scaccu caro sono piemontese e consco un po' la storia si semina e alla fine si raccoglie, onestamente credo che i musei all'estero siano molto piu apprezzati
@@alessandrocantoni2075 Ami prenderlo , dal cugino francese....
they edited out the part in the beginning when the pollo arrives at the restaurant in a chauffeur driven limo with his two rooster bodyguards, whacked from doing two lines of cornmeal
You can call pollo "chicken".
Hahahahahahahaha
ahaha this is golden :D:D
Lines of cornmeal and _egg-stacy._
sono un profano ma ho il sospetto che fare un buon pollo al forno (qualita☆michlen) NoN è affatto facile .
P.S quel meraviglioso pollo che ci hai fatto vedere conquisterebbe chiunque 👌.
You can tell he treats his cooking like an art form. The combination at the end confused me but I bet it tastes amazing.
He was paid to make FRENCH fries. Probably a 100 dollar meal. That piece of chicken would be gone on in 2 bites
Nope, the superfluous anchovy would completely ruin it.
@@smkh2890 anchovy = UMAMI , the 5th taste. The dish has enough of it already but the addon of anchovy will rocket it to the skies...
Ceasar salads also use anchovy , its the base ingredient. Many countries serve Ceasar salads WITH chicken.
@@lefty9419 a 5 course dinner at that restaurant will set you back 250 dollars , 7 course 340 dollars . Add the wine ( which can go from 100 dollar per bottle to several thousands ) and a dinner with 5 courses , plus wine and coffee , will cost minimum 750 dollar . Normal price for two Michelin stars .
@@lefty9419 it is gastronomy not McDonald's......
Che mito! Proporre il pollo con le patate in un ristorante stellato a Parigi! Una meraviglia
Absolutely my favourite cooking channel on YT. Cheers from Australia!
hoilst same, how good is it?
cheers from Italia!
Agreed totally
@@hamvjones It was even great before I discovered the (correctly, done by a human) subtitles!
Chefs (and cooks!) at the top of their craft, properly describing and demonstrating their process, with complete passion - in order to share it with the world.
This chicken recipe is from a 2-star Michelin restaurant. But I feel completely confident in that I could make it myself - communicating how to do it like that is an art in itself.
@A tutto vapore Well, these vids all have very good subtitles, for one.
But remember, the English stole half their language off the French, which comes from Latin - and so does Italian, sooo...
A ton of English stuff has either French or Latin roots, so you can get the idea of what's said - sometimes.
Fun fact: "upper class" foods in English are generally French roots, because when the Normans conquered England of course they took all the best foods for themselves, so the choice, expensive foods today have French roots - "beefsteak" comes from the French "biftek", and "beef" comes from the French "boeuf". But "bean" - a common peasant food - comes from Old English (and before that German and Dutch).
"Sugar" - another luxury good - is clearly from "sucre" and related to the Italian "zucchero".
We also sprinkled a lot of Latin back in during the Romantic revival of 18th century.
We don't have gendered languages, however, like French and Italian. There's no "la" or "le" - just "the" for objects.
Other than that, it's context-sensitive. If you see the Italian chef put in a small amount of white crystals into a savoury dish and he says "sale", you can probably guess that he means "salt", for example.
But seriously: these vids have excellent subtitles, so grazie to the producers!
My favorite part is when he says it’s a simple recipe.
it is
Relatively speaking it is pretty simple. I think the average home cook could follow along decently well.
It's roasted chicken, fries and sauce. The techniques here are precise for consistency and the quality of the ingredients is high, but nothing is especially complex. The Bernase sauce might be tricky to do correctly if you don't know what you're doing, but with some practice this isn't hard to pull off.
It's super simple.
Is it throwing some sad pre-formed burger patties on a grill or making Kraft macaroni and cheese? No, but that kind of cooking is barely even cooking.
@Dadalux Yup. Most French people don't cook a million different dishes at home, but they cook a handful of things really, really well.
L'ho cucinato oggi stesso, seguendo passo passo ogni fase, è uscito un pollo arrosto dal profumo e sapore delicati, il petto morbido, un successo, grazie per i consigli chef.
Quanto tempo in totale hai fatto cuocere il pollo in forno più o meno?
@@sigur0ros 1h=1kg, fai tu le dovute proporzioni.
Bravo: semplice (ma affatto banale!), bello e (sicuramente) gustosissimo! Tecnica, esperienza e creatività senza voli pindarici..
Saranno voli di banconote!🤪
Superbo ! Ho eseguito passo passo i passaggi ed ho realizzato un pollo arrosto fantastico. Ho fatto lo stesso procedimento per la faraona con un risultato meraviglioso!! 👨🍳😋Grazie mille per la chiarezza 👏🏻
Imagine, an Italian chef in Paris. This guy is amazing. Very good chef, molto intelligente, and makes a whicked french fry. What more could you ask for.
Io sono un grande appassionato di cucina, forse so fare qualcosa e l'ho fatta per anni nella mia famiglia e per gli amici, sono iscritto alla Associazione Cuochi Italiani ma Tu sei un Grande perchè questo pollo deve essere straordinario e la Tua presentazione e descrizione è raffinatissima. Complimenti e un caro saluto. Se vengo a Parigi , Coronavirus permettendo, verrò a trovarTi al "Clarence".
I grew up with roasted chicken being Sunday dinner too, but its become pedestrian and humdrum so I really appreciate all the tips to elevate and change the script.
Sperandio, oltre ad esser professionale, è uno degli chef più umili !!
Grande persona!
un po come le persone in chat haha
Chicken n' chips done the illest way imaginable - bravo!
Italian is such a beautiful language. It has it's own melody
I am sure you would be less charitable had the chef been from China or India, god forbid, Africa.
Bore off he’s just complimenting the language, why are you being so cynical
@@val-schaeffer1117 are you ok?
@@nathanmedlam8988 Liking something implies disliking others. Italian spoken by non whites would be much less appreciated. E.g. British English is appreciated, Chinese or Indians speaking English: are NOT
@@gamedogfan No argument then?
Complimenti Giuliano!
Belìn se ne hai fatta di strada!
Sempre chiaro onesto e pulito come 20 anni fa'!
DÁGGHE!!!
Ma vai a cagare
Ma vai a cagare x 2
@@marcogau2086 x 3
Un saluto affettuoso allo chef Giuliano Sperandio da parte di un ex cuoco professionale. La sua ricetta e i suoi suggerimenti sono preziosi e fonte di grande ispirazione per la cucina di questo piatto semplice. Tutto questo mi ricorda le domeniche e i pranzi a casa di mia nonna con la famiglia quando tutto era più semplice. Grazie chef!
simple and simply amazing. he was kind enough to let the world know what the ingredients are and the amounts. i still wouldn't make it at home considering i'd throw everything in my air fryer but it looks just absolutely beautiful. well deserved michelin star restaurant.
Bernese a mano senza bagnomaria = like immediato al video 👏 👏 👏
mattia torre cosa c’è di male nel bagnomaria ? Se si fa barnese in cucina professionale con pentollame di qualità perché no , prova a farla a casa
@@andreitimush3334 non c'è niente di male, io quelle poche volte che l'ho fatta ho usato il bagnomaria. Semplicemente il farla su fuoco diretto dimostra la sublime tecnica e conoscenza dello chef.
@@mattiatorre6665 la sublime conoscenza di uno chef sta nel far funzionare un ristorante nell' economia di oggi questo include spaer far bene da mangiare, ma non ci vuole tanto a fare una bernese sul fuoco basta stare attenti e capire come funziona il processo
Yo still cannot beat popeyes chicken sandwich bruh
@@sandeepmistry Philistine !
Thanks for sharing the savoir-faire. I've made this serveral times, this brings 'le poulet grillé du dimanche' to another level. The sauce is OMG!
"poulet rôti" - not "grillé". "Grillé" would mean quiet burn ☺ Après on s'en moque du vocabulaire. 🤫
Le migliori Ricette si distinguono nella loro semplicità, grazie Chef e auguri.
Fantastico video. Um chefe humilde, agradavel de escutar. Um.prato simples mas elegante. Detalhes técnicos importantes. Gracie mile chefe
spend an hour getting the perfect colour on the chicken skin to cover it up with 5 different things
exactly what I was thinking crispy chicken skin is the best bit...don't make it soggy and cover it with sauce:(((
Is not just colouring. Is caramellization. When the proteins turns in sugar. with the help of fats and high temperature caramellization gives the meat an extra juicy, salty, crunchy fragrance. This dish is all about taste.
@@claudiosciacca5659 The maillard effect
@@claudiosciacca5659
No, at 5:35 he says he wants it to be crunchy on the outside. By putting the sorrel and sauces onto the skin you're going to lose that crunch. It's really stupid if you ask me!
@@nick260682 he put acetosa on top of the breast. Warm Bernese sauce will go on top of the leaf that will be slightly cooked maintaining the crunchy side of the chicken's skin. He is the head chef of a 2 stars restaurant man, nothing he does is stupid if you're asking me.
Alta cucina: “Mi raccomando la provenienza”
Sperandio: “Magari sono francesi veramente”
“I’ll have the finest roast chicken in all of France”
“Excellent. And what would you like on the side?”
“Fuck it, give me fries”
i mean, is there really any better accompaniment to chicken?
"And a huge thick layer of Bernaise sauce which will dominate all the chicken flavour away." I left dissapointed XD
@@Noway-sg8md not fries lol
And you don't even get the whole chicken!
@@alexisaragones it looks like the lettuce leaf is stopping the sauce from touching most of the chicken. could the eater decide how much to put on?
It's amazing how speaking spanish automatically makes you understand italian
The other way around too xD
...be careful when adding the BURRO to your chicken...the Spanish version won't fit in the oven...
portuguese too!
Lookup two words - Romans and Latin.
Barely
...a top chef with a gift for teaching, as well. I learnt so much from this very knowledgeable man. Thank you.
Best episode I have seen. Wow! 100% going to try this method. Thanks you.
merci chef pour cette sublime recette à faire dimanche 😉👍😘
Magnifico! Che bella cucina, che bella esposizione! Complimenti. A Parigi, alla prima occasione, non mancherò l'appuntamento.
Its great to see a michellin starred chef not having to rely on sous vide, but just to cook with traditional skill!
Sous vide is a skill and has been used for centuries in other ways
By the way I tried the low/high double fry thing and the fries are 9999 times better. crunchy on the outside, soft in the inside and sooooo tasty.
You get a very similar result if you briefly boil them in water with a little baking soda, dry, and then deep fry in oil. I've never had an olive oil fried potato, canola is good, but the ultimate for frying potatoes (or at least Hanukah latkes) is peanut oil.
@@davidh9844 peanut oil? Wow, I must try that once... thanks
To the OP, nice. Will do that also on my next cooking session.
@@davidh9844 In Belgium and in the North of France, we often use tallow (beef fat), and it brings a light interesting meaty flavor to the fries
@@davidh9844 in italy we do not use oil of olive to fried fries because they will be quiet expensive considering that a litre goes from 10 to 14 euro depending on the season , but i born in belgium and they never used oil , i am talking about 35 years ago, they fried the fries in fat beef and the result is just WOW.. believe me , you should try it. of course with the 2 steps for cooking as he did here in the vieo
@@petitaubin3775 just saw now your reply, did not see it before. i just said the same that you wrote before me ... sorry
Complimenti allo Chef sperandio! Spiegazione chiara e dettagliata!
"a very simple dish"
Simpler the dish, the larger the bill
Einstein’s theory of relativity is probably simpler
haha, but he in fact refers to the simplicity of the flavours. I agree it's not your easy Sunday roast, though!
compared to a lot of dishes at michelin restaurants, yea, it's super simple.
Except for the bearnaise sauce, the whole recipe is simple. There's nothing too technical.
I was nodding along and thinking "I could do that" until I hit the whole black truffle stage
@Evi1M4chine I kind of want to try it. :D
Mayibuye Magwaza
Just do the rest of it. That’s what I’m doing. His tips on chicken cooking are good.
@@joshuaspector8182 To be honest, it's absolutely disgusting. The chicken looks delicious though. I might even eat some of those fries, since they are not made in canola oil...
Michal Valta well that might very well be true. I actually don’t even suspect I will like it. I just want to try it haha.
Black truffle is delicious and is a traditional ingredient of several dishes (pasta, dumplings, rice, beef steak etc.) in my region (Tuscany, Italy), and here it's not pretentious at all. I understand it might be expensive in other places, however.
Grazie: Ho seguito la sua ricetta religiosamente e in effetti è stato un successone! Grazie per averla condivisa.
Uno chef pluri stellato che spiega una ricetta in modo sublime con modestia.👏🏻👏🏻 Esempio per tanti chef che le stelle le vedono solo guardando il cielo la notte!
CHEF DEI MIEI COIONI ACCIUGHE CON TARTUFO MA PER FAVORE MA LASCIA PERDERE
Michelin star cooking put anything on the plate top with truffles or caviar. amazing
I don't speak Italian but I could follow everything this man was saying. Cooking is a universal language. Molto bene!
nice, next time check Eng captions too! all IS videos have subs, ciao
The Chicken
" I now know why I crossed the road"
Ma è il fratello segreto di Marco Togni?
A me sembra Tonio Cartonio (non ricordo il nome dell'attore scusate)
Hahahaha sul serio 😂😂😂😂
vero ahaha
Esatto
Lo stavo pensando 😂😂
Bellissimo grazie. Sinceramente la parte della preparazione del pollo, delle patatine e la salsa bernaise erano fantastiche ma quando ha aggiunto la fogliolina con l acciuga ed il tartufo mi e' passata la fame.
I've almost perfected the French Fries. Now trying to wrap my head around the rest..
9:45 A true and honest expression of great taste if I ever saw one.
Légion d'honneur. Monsieur, vous venez d'ajouter une très belle dimension à ce plat. Bravo. Et merci à Italia Squisita de croiser les cultures culinaires.
Complimenti Chef, grande professionalità e passione.
even raw, man that's a beautiful bird.
Best chicken I’ve made as a home cook. Love the chef’s passion, excellent direction, good visuals. Have made this 3x and every time guests said it was superb. Not my skills, good coaching. My thanks to the chef. Addendum. I used butter in place of olive oil. Either works. Like the comfort of butter whenever I can. More French tan Italian, though both are to be examined there own way.
There's just something about the idea of "watering your chickens" that is hilarious to me
This is a gem
The knowledge worth a lot but we have it for free
Thank you for sharing
Ooo that is for sur a 2 michelin roasted chicken...never seen that much work and passion put into a chicken...the final result is brilliant, even without the black truffle...
Una vera masterclass...grazie
Probably the best roast chicken method I’ve seen 🙋🏻♂️🙋🏻♂️
Ramsay's chicken chorizo is pretty amazing too, though I supposed it's more braised .
This was a great video. Chef Sperandio is an excellent teacher. Thank you for posting this.
Brasil 🇧🇷. Maravilhoso.... ingredientes simples manuseado da forma correta eleva a receita á estratosfera do sabor, parabénssssss ♥️♥️♥️♥️♥️
If I was serve chicken like this I could eat it every day for the rest of my life without getting sick of it.
Me too ! 😉
I did this Sunday ..it’s the best chicken I have ever cooked…and tasted thank you 💋
I'd need about three of those portions but looks amazing!
Thats only one portion the chicken is for a group of people
@@nacholopezpardo2871 Irrelevant. Give me more chicken.
As usual in star-awarded restaurants, this portion in only one of five, seven or nine courses. Meaning you'll have a few dishes before and after the chicken and won't leave hungry for sure.
@@einundsiebenziger5488 Now I get what you mean. Makes sense.
@@einundsiebenziger5488 I wouldn't know hahah 🥺
Pollo meraviglioso ma la bernese mi ha commosso.
L'avrei messa a lato e non sopra, ma è un gusto personale.
@@nt559 ovviamente anche se io parlavo più dell'esecuzione.
@@matteoiaboni Avevo capito che si riferiva alla bernese.
Bearnaise
boh io me l ha ricordavo gialla , in pratica una specie di maionese col burrro e dragoncello
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Uno dei video più belli che avete caricato !
We're packing our bags and heading for the Clarence! Thank you so much for the recipe, my mamma would make "il pollo" every Sunday. It was very similar to yours, however, yours is much more intricately done. Beautifully done. Thank you chef Giuliano. Regards Giuliana
I have done every step, and he is right on the money! This is first class. Try it, so basic, so simple , but ooooh so perfect. ( On a Sunday afternoon).
Merci et grazie! Just wonderful as always!!!
Sperandio: l'unico italiano che sembra più francese dei francesi
Vero, non stupisce poi che abbia ricevuto le stelline di michelino: fa l'elogio alla cucina franzosa a discapito di quella nostrana...
@@karnakun Spara meno cazzate
Ma solo io sento un accento francese quando parla?
Un verdadero chef ama todas las cucinas del mundo
@@Tissiaable assolutamente no.
Ok, so I thought that this was going to be your standard rotisserie chicken until it was topped with the anchovy and truffles. Omg, it looks so delicious. I want to cry 😭
I’ve tried every type of roast chicken over the years. I’ve finally decided that the tastiest roast chicken is adding no olive oil, no herbs, nothing, and just letting the oven brown and crisp the unadulterated skin. Let the chicken sit in the fridge for a couple of days uncovered, with lots of salt on the skin. Then take it out and let cool to room temperature before roasting at 180.
Baking powder and cornstarch on the skin makes it even more insanely crispy.
@Brady Dill I was surprised how long it took before somebody finally said spatchcock. I respect this gentleman's skills, professionalism, and love of his materials and craft. But, it hurt to see that beautiful crispy skin covered, especially after he worked so hard on it. Being the lazy, hungry sort, I hack out the backbone, flatten, dry the skin, salt/pepper/garlic powder, throw it in between 400-425 F, and leave it alone for 45-55 minutes. Will also do a sheetpan dinner by piecing it out over oiled and seasoned veg as a favorite easy 1-hour winter dish. But people wouldn't pay $100/plate for that.
was your chicken dead?
Some great ideas here! I'd much rather eat roast chicken with you guys than at this restaurant.
"A simple dish" he said at the end XD
A very! 😂
👍👍👍
Buono, buono, buono. Sembra tutto semplice, la salsa béarnaise, le patate fritte, il pollo arrosto; tutto fatto con perfezione. Grazie per il upload e domani mangero pollo arrosto con le patate fritte e la bellisima salsa béarnaise, è tanto tempo che non l'ho fatto mi manca sempre il dragoncello.
After watching this I went to Costco and bought 5 $ chicken.
as you always do.
real question here (i'm french) can u really buy whole chickens for 5$ in the US ???
@@poubcool Yes. Nicely roasted chicken. Not the best tasting one but it feeds a family of 3 to 4.
@@poubcool We are insane in the US. A whole chicken is $5 while fuji apples are $1.89/pound. ($4.20/kilo). Hamburger meat 30% fat is $0.79/pound while Brussel sprouts are $2.59/pound. I can go to Taco Bell and buy 10,000 calories of processed junk food for $3. Or I can buy 2 onions. No wonder we are so obese and sick.
@@poubcool They are technically "chickens", but really they are nothing like what chicken should be. The meat itself is bland and even vomit inducing many times. The same goes for eggs. Theyre a source of protein, for sustenance. Not for flavor and really enjoying a meal. That's why the best chicken is fried chicken in the US. Covers up the crappiness of the meat.
Bernese a mano.
92 MINUTI DI APPLAUSI.
Ci sono altri modi per farla?
@@renatomarcellotidore130 tipicamente viene fatta a bagno maria. Farla così a mano sulla piastra è da master
@@mjollnirtsubo e non la fai comunque a mano?
@@mjollnirtsubo non e cosi difficile basta stare attenti come un grande chef una volta disse "Bain-Marie is for pussies"
@@EGOCOGITOSUM tutti cuochi stellati su youtube (tra i commenti, si intende)
splendido e professionale. Grazie
Complimenti Chef.
Livello dita di amianto: 100.
ma è amianto italiano o tedesco?
@@pianoboi4842 eh che cambia?
@@polloh9710 eh uno è tossico, l’altro è Gigi Finiziah
Beautiful- when cooking is elevated to art - superb 👌
That chicken doesn’t need any sauce or other additions. It looks mouthwatering as is out of the oven
I'll take the legs and some of those fries please. That is probably the most complex 'simple' roast chicken I've seen, but the end result looks rather delicious.
See chef Thomas Keller recipe. It takes him about 3 days to make a roasted chicken with all the steps required :-)
After watching this video, I've decided I don't need Michelin star roasted chicken.
@@sincsys At the very least I probably don't have the patience to cook it.
I do a very similar execution with a beer can chicken sort of thing. Love to see it done at a high level as well. Passion for taste comes from many directions. Roasted chicken...Sì, grazie!
Broder eres fuente de inspiración para mi no todos con parten su conocimiento grasias ati cada día voy enriquecimiento más mi aprendizaje dentro de la cosina sige así
Simpaticissimo. Bravissimo. Grande Chef. Bon Chic Bon Genre.
I made chips the way he shows, and they were amazing, the best ones I ever had, I only had to figure out how long I would blanch them, and I remember a chef that mentioned once that 5 minutes is fine, so I did it like that, and for the final frying I only waited until they were turning light golden brown
did you use olive oil? i get it at a 2 mich star place, but at home; that seems pretty extra
@@Felskroner I’m gonna use avocado oil. Mild flavor, high smoke point, good for doing it at home
Questa é l'alta cucina. Sembra semplice ma nei dettagli stá la possibilitá dell'eccellenza. Grazie. Ci proveró.