I attended CIA in the late '90s. Right before Thanksgiving break Paul Bocuse and Roger Vergé came to campus and prepared a poached turkey Thanksgiving dinner. There couldn't have been more than 40 students in attendance, and I still have the toque they autographed for me. I knew exactly where you were going with this one just from the title.
I bought a copy of 'The Cuisine of Paul Bocuse' back in the day and it became my classic French cooking bible for the simple reason that even though classic, the techniques seemed to be more understandable and doable than the Andre Simon translation of Escoffier's 'Ma Cuisine'. There are dishes that I still prepare as often as possible, that although not always simple ingredients they blow you away with amazing flavour and class. What I did last night was Cotelettes de Mouton a la Champvallon as it does to a few humble mutton chops what very few other treatments can. Once again a success. Although I consider Jacques Pepin as my original teacher, Paul Bocuse was definitely the headmaster of my imaginary cooking academy.
God bless Paul Bocuse. And yes, god bless the French for their adoration of good food, simple food, great bread, wine and the love of just eating well with friends. I miss France every day...the people, the food...but especially the bread...the French are the best bakers. Pain a Campagne.....I need you in my life !!!! I miss you every day.
This was such and easy recipe. I just saw an exhibit about Julia Child, and I was going to make Coq au Vin, but this looks fun. I liked the idea about thickening the sauce with the yolks.
Made this tonight exactly following the recipe and it was indeed super good. Now that I know the procedure I feel like I could knock this out in 5 min of prep time-so a very good weeknight meal.
Looks incredible, will make this on the weekend. BTW Rainwater isn't very good to drink. It has often a lot of bad stuff in it and needs filtering etc. I live in Switzerland, so tapwater has zero chlorine or weird taste and is essentially aa good or better than bottled water. but if you live in a place where tapwater isn't safe or at least doesn't taste great, just use bottled water
Merci Stéphane pour cette recette. J’ai déjà poché du poulet dans du lait, ce qui a donné d’excellents résultats. Mais avec le vin et la crème, c’est digne d’un repas avec des amis. Hugs from Paris.
I also stumbled across that Bocuse video and I was fascinated. Mesmerized. Imo you provide us with a very good analysis of that whole situation. Btw, I think one of the core secrets is he used a super heavy-bodied Meursault. Expensive stuff...
I made this dish tonight, followed the instructions to the letter. Used a French Chardonnay and bottled water. What a delicious dish! Chicken was wonderfully moist and the sauce, dang, the sauce had it all going on! This one’s a keeper!👌😎
My Russian grandmother often prepared this exact recipe, only instead of cream she used sour cream (a traditional component in Russian dishes) and instead of wine, grape or even apple juice diluted with water (1/2) (well, children are not allowed alcohol, of course). I am totally surprised right now that my simple Russian grandmother cooked like a Bocuse French chef!!!! Like to the recipe, no doubt!
@@FrenchCookingAcademy , Nope! Even Soviet cooking school was based on the French Classical school, I know it! Yes! The Soviet cooking school IS based on the French. Yes, were there less more expensive resources/sources, for sure, but Technologies and Education in the Top Soviet cooking schools always were French! Yes!!! I do know it!!! It's OK to learn from the best, in the Russian mindset, why not?!
@@FrenchCookingAcademy Actually, I love Fusion, Mix of different schools, I do mix French, Italian and Russian with Chinese... Turkish and even Tailander...It's great and very good together! But Classics is French!
@@personalchef9132 , Дурень! Вся советская кулинарная школа базируется на французской классической кулинарной школе и технологиях! Почитай советские кулинарные учебники...
What a delightful meal, and idea: the bluffing, that is. I plan on preparing this and hope for many compliments. (And, I'm thrilled to NOT have mushrooms which would "earthify" the ethereal.)
Thank you once again for another fine recipe. This looks spectacular! I'm going to make this, but I'm going to have to add mushrooms as well. Last week I watched your Chicken Velouté video and made that, but using fish stock and served it with fish. It was wonderful and this recipe looks wonderful as well. Once again thank you for the fine videos you provide us with.
@@FrenchCookingAcademy I will fix it tomorrow night and get back to you. Question in regards to Bouquet Garni....I am going to use Thyme, Rosemary, Parsley and a Bay leaf, but I've seen Bouquet Garni's made with many different things like Leeks and other ingredients. Would the contents of the Bouquet Garni change depending on what is being cooked in a certain dish? I have made compound butters with different ingredients and use specific blends for different recipes. Would this possibly be the same with Bouquet Garni's depending on the contents of a recipe?
@@FrenchCookingAcademy I fixed the dish tonight for dinner. It was absolutely wonderful. I will be making this again...I didn't have French white wine and use Pinot Grigio. It worked very well. Thank you once again for this wonderful recipe, and all the other wonderful recipes you have provided us with.
I love this sautoir pan. My favorite kitchen utensil ever. You can cook basically anything in this pan, including boiling pasta....just dont tell Italy! I use it daily !
@@FrenchCookingAcademy True enough. However since you're presenting this to us, i had to use my limited knowledge of the French language on you. And it's a good thing you didn't have to hear me spelling it ;). I'm doing my hardest learning it, but I'm closing in on 60 and not everything sticks as easy as it did when I was younger. Well I keep hanging on nevertheless. Anyways, many thanks again!
Thank You for your hard work Chef! :) I am working in North Yorkshire now and we make jus from oxtail ragu. I think it would be interesting to see for everyone! :)) flavor is very beefy and gelatin makes it very thick! :)
What a great but simple recipe. Kudos to Paul Bocuse and to you for presenting his method to us. I am too lazy to pass the sauce through a sieve and don't possess a chinois. Can the same effect be produced using a stick blender?
Well Stephane, I did it tonight and it was immensely tasty with just two alterations. I didn't add the eggs (bit nervous about getting it wrong) and I had half a chicken stock cube to use up so that went in.
Looks fantastic but what else could we expect? I don't know if we can get Bresse chicken in the UK but if we can the price must really be prohibitive. I have my chicken out of the fridge now and I'll sample the wine before beginning. It'll also be such a welcome change to not using chicken stock cubes.
I've done something very similar, but a little more complicated. Noilly Prat instead of wine, creme fraiche, saffron, hazelnuts and spinach. (the T at the end of Prat is pronounced!)
I love french recipes, the french accent with that gentleman style... and a mustache... sitting in a large house with baroque design..looking at him 😞 I am going to faint..
I have an intuition that Bocuse used chicken that fed only on urtica dioica plant (nettle). then you get a totally different animal. I used to eat that in villages of Yugoslavia many decades ago. out of this world. any other chicken, forget it. we especially planned vacations to get to the village and taste this incredible chicken. grass fed free range beef and lamb on one side and nettle fed free range chicken on the other side.
What do you you mean when you say a typical french wine? A Sancerre Sauvignon Blanc is miles away from a Chablis Chardonnay which is miles away from another chardonnay which is miles away form a Condrieu Viognier which again is miles away from a chenin blanc which all may suite this dish depending on quality and vintage but some are preferable over others. Even a Riesling may be fine but I think cooks in general need to be more specific about the wine choice and for what reason that wine is chosen. I'm pretty sure you have this knowledge in contrast to many other cooks; even those in very high public esteem.
Heart doctors are celebrating for the low amount of starches and sugar used in this recipe. Those are the ones that are really damaging to the arteries. The American College of Cardiology revised their position on saturated fats stating that it had no link to heart disease
@@SapientPerson No arguing with personal taste, but eggs and tarragon appear together in French cuisine over and over again - part of the herbs fines in a French omelet, or forming the heart of sauce Bearnaise, etc.
His restaurant did not deserve it's accolades right up until his death,it was stuck in the past with the same menu, Michelin is well dodgy,they are extremely biased and ignore certain places,it's only powerful if you give it respect.but in reality it deserves none.
I think this much butter and cream is not necessary, in addition to the chicken fat, my god, way too many calories! Less fat is best. Yes it tastes great but ecstasy on the lips means a century on the hips! I would use olive oil to cook the chicken, drain most of the fat off, then add a tiny bit of butter for taste. 4:26 - Don't use the raw chicken dish to put the cooked chicken back in. I'm assuming this was done. Berkey Water Filter will simulate rain water and taste sweet. No need for unsanitary rain water please. I feel the chicken, onion, carrot pieces are too chunky, and that the garlic should be peeled and end cut off. This bothers my sense of balance. Why leave the peel on the garlic? This makes no sense. End result looks very tasty, but again too much cream. It could be made with less. Maybe the whole egg instead of the yolk, would add more body and less fat.
did you know that paul bocuse was trained by iconic chef fernand point among others 👨🏻🍳👨🏻🍳
No. Thanks 🙏
I attended CIA in the late '90s. Right before Thanksgiving break Paul Bocuse and Roger Vergé came to campus and prepared a poached turkey Thanksgiving dinner. There couldn't have been more than 40 students in attendance, and I still have the toque they autographed for me. I knew exactly where you were going with this one just from the title.
I am amazed. "Bekrishuta," as we say in Shikoku! Thank you for your teaching.
I bought a copy of 'The Cuisine of Paul Bocuse' back in the day and it became my classic French cooking bible for the simple reason that even though classic, the techniques seemed to be more understandable and doable than the Andre Simon translation of Escoffier's 'Ma Cuisine'. There are dishes that I still prepare as often as possible, that although not always simple ingredients they blow you away with amazing flavour and class. What I did last night was Cotelettes de Mouton a la Champvallon as it does to a few humble mutton chops what very few other treatments can. Once again a success. Although I consider Jacques Pepin as my original teacher, Paul Bocuse was definitely the headmaster of my imaginary cooking academy.
God bless Paul Bocuse. And yes, god bless the French for their adoration of good food, simple food, great bread, wine and the love of just eating well with friends. I miss France every day...the people, the food...but especially the bread...the French are the best bakers. Pain a Campagne.....I need you in my life !!!! I miss you every day.
This was such and easy recipe. I just saw an exhibit about Julia Child, and I was going to make Coq au Vin, but this looks fun. I liked the idea about thickening the sauce with the yolks.
Made this tonight exactly following the recipe and it was indeed super good. Now that I know the procedure I feel like I could knock this out in 5 min of prep time-so a very good weeknight meal.
it is actually super fast to make once you made it once👨🏻🍳
Looks incredible, will make this on the weekend. BTW Rainwater isn't very good to drink. It has often a lot of bad stuff in it and needs filtering etc. I live in Switzerland, so tapwater has zero chlorine or weird taste and is essentially aa good or better than bottled water. but if you live in a place where tapwater isn't safe or at least doesn't taste great, just use bottled water
Merci! My French mother cooked this quite often. Thanks for showing us how to do it.
Merci Stéphane pour cette recette. J’ai déjà poché du poulet dans du lait, ce qui a donné d’excellents résultats. Mais avec le vin et la crème, c’est digne d’un repas avec des amis. Hugs from Paris.
Good old Paul Bocuse - what a classic 🎉 Thanks for that demo Stephane
Great Recipe Thank You 🙂
pleasure👍
That looks amazeballs!
I also stumbled across that Bocuse video and I was fascinated. Mesmerized. Imo you provide us with a very good analysis of that whole situation. Btw, I think one of the core secrets is he used a super heavy-bodied Meursault. Expensive stuff...
I find it very helpful how you explain everything, thankyou!!
Love the video. Nice work chef.
thanks 👍🙂
I made this dish tonight, followed the instructions to the letter. Used a French Chardonnay and bottled water. What a delicious dish! Chicken was wonderfully moist and the sauce, dang, the sauce had it all going on! This one’s a keeper!👌😎
thanks for trying the recipe🙂🙂👍
My Russian grandmother often prepared this exact recipe, only instead of cream she used sour cream (a traditional component in Russian dishes) and instead of wine, grape or even apple juice diluted with water (1/2) (well, children are not allowed alcohol, of course). I am totally surprised right now that my simple Russian grandmother cooked like a Bocuse French chef!!!! Like to the recipe, no doubt!
actually a lot of things in French cooking had some roots in Russia so not to surprised😀
@@FrenchCookingAcademy , Nope! Even Soviet cooking school was based on the French Classical school, I know it! Yes! The Soviet cooking school IS based on the French. Yes, were there less more expensive resources/sources, for sure, but Technologies and Education in the Top Soviet cooking schools always were French! Yes!!! I do know it!!! It's OK to learn from the best, in the Russian mindset, why not?!
@@FrenchCookingAcademy Actually, I love Fusion, Mix of different schools, I do mix French, Italian and Russian with Chinese... Turkish and even Tailander...It's great and very good together! But Classics is French!
@@maksimluzin1121что вы несете? Вся французская кухня умерла в раше в 1917 году. Оставались какие то жалкие потуги, не более.
@@personalchef9132 , Дурень! Вся советская кулинарная школа базируется на французской классической кулинарной школе и технологиях! Почитай советские кулинарные учебники...
I made this last night but used beurre manié for thickening. Was is deliciously moist and flavourful - an essential recipe.
This rendered very tender and tasty. I’ve had some green beans and a remainder of yesterday’s Gratin Dauphinois with it. Awesome dish.
Another fantastic dish!!!
What a super easy and delicious recipe! Thank you for sharing one of Paul Bocuse’s technique.😊
Thanks
thanks a lot Tom 🙂🙂⭐️⭐️
Than you so much...I go back to this recipe time and time again! Everyone adores it.
Ça à l'air délicieux!
thank you chef.
I had the inspiration to cook, and you gave me the knowledge I need. I appreciate you
Perfect! Thank you chef!
Thank you Chef! ❤
Excellent.
Thank you for sharing this.
Good luck and God bless.
What a delightful meal, and idea: the bluffing, that is. I plan on preparing this and hope for many compliments. (And, I'm thrilled to NOT have mushrooms which would "earthify" the ethereal.)
This looks amazing!
Beautiful!
This looks tremendous!! Thank you for posting this video.
Thank you once again for another fine recipe. This looks spectacular! I'm going to make this, but I'm going to have to add mushrooms as well. Last week I watched your Chicken Velouté video and made that, but using fish stock and served it with fish. It was wonderful and this recipe looks wonderful as well. Once again thank you for the fine videos you provide us with.
pleasure let us know how you like the recipe 🙂🙂
@@FrenchCookingAcademy I will fix it tomorrow night and get back to you. Question in regards to Bouquet Garni....I am going to use Thyme, Rosemary, Parsley and a Bay leaf, but I've seen Bouquet Garni's made with many different things like Leeks and other ingredients. Would the contents of the Bouquet Garni change depending on what is being cooked in a certain dish? I have made compound butters with different ingredients and use specific blends for different recipes. Would this possibly be the same with Bouquet Garni's depending on the contents of a recipe?
@@FrenchCookingAcademy I fixed the dish tonight for dinner. It was absolutely wonderful. I will be making this again...I didn't have French white wine and use Pinot Grigio. It worked very well. Thank you once again for this wonderful recipe, and all the other wonderful recipes you have provided us with.
Stephane, i did many of your recipes, but this one is really the best , love it 😍
I love this sautoir pan. My favorite kitchen utensil ever. You can cook basically anything in this pan, including boiling pasta....just dont tell Italy! I use it daily !
i am with you 👍🙂
Bravo, mon ami! I will use the recipe!
Perfect then and now.
Just made for dinner, so good
iwill try this recipe. Good 👍
Stephan, you are the best!
I'm absolutely going to make this!
Tout simplement fantastique !
Merci beaucoup chef 😊!
well thanks mr paul
@@FrenchCookingAcademy True enough.
However since you're presenting this to us, i had to use my limited knowledge of the French language on you. And it's a good thing you didn't have to hear me spelling it ;).
I'm doing my hardest learning it, but I'm closing in on 60 and not everything sticks as easy as it did when I was younger.
Well I keep hanging on nevertheless.
Anyways, many thanks again!
Great Job as usual! Is this recipe based on his Bresse Chicken - Blanquette Glazed Baby Veg?
Looks wonderful. I'll bet it would also be really good if you finished the sauce with saffron.
Thank you! Can't wait to try it. Simple, healthy, and delicious. 😊
'Simple, healthy, and delicious' - not so sure on the 'healthy' but of course this is not a dish you'll have seven days a week.
what a fantastic recipe!
Like everything I watch you make : It's delicious ! Long live France !!!
Best of the best! Thank you very much!
Looks great chef❣️
Thank You for your hard work Chef! :)
I am working in North Yorkshire now and we make jus from oxtail ragu. I think it would be interesting to see for everyone! :))
flavor is very beefy and gelatin makes it very thick! :)
Can you please make a video for pâté chaud? It's a French influenced Vietnamese puff pastry with ground pork and pate. New subscriber!❤
This is going to be my next at home date night!
What greens do you use for aroma?
What a great but simple recipe. Kudos to Paul Bocuse and to you for presenting his method to us. I am too lazy to pass the sauce through a sieve and don't possess a chinois. Can the same effect be produced using a stick blender?
@@Johnnyprc Thank you for your reply. Sieve it is if I want to try this method a la Bocuse. 🙂
This is your best demonstration yet.
In my dreams I see you and Nigella working together.
MAGNIFIQUE
Well Stephane, I did it tonight and it was immensely tasty with just two alterations. I didn't add the eggs (bit nervous about getting it wrong) and I had half a chicken stock cube to use up so that went in.
Have you ever used Viogneir in that recipe? thanks!
Looks fantastic but what else could we expect? I don't know if we can get Bresse chicken in the UK but if we can the price must really be prohibitive. I have my chicken out of the fridge now and I'll sample the wine before beginning. It'll also be such a welcome change to not using chicken stock cubes.
Excellent recipe. Thanks. Does anyone know which pan is this?
This dude's voice is magical
What type of heavy cream are you using? What store would I buy this type of heavy cream? Does it have a brand name? Thank you.
I've done something very similar, but a little more complicated. Noilly Prat instead of wine, creme fraiche, saffron, hazelnuts and spinach. (the T at the end of Prat is pronounced!)
I made this but didn’t have enough wine so I substituted half wine and half white wine vinegar. It was delicious. 🙏
Thank God our tap water here in the Austrian Alps is a first rate food which makes an excellent ingredient!
The greatest dishes are very simple.
~Auguste Escoffier.
lots of thruty in that 🙂
Ça ressemble à une blanquette de veau mais au poulet 🍗 miam’😊
What herbs were in bouquet Garni?
Fantastique... merci pour le partage.
I'd have mashed potatoes with it & pour the sauce over the potatoes, yum.
I love french recipes, the french accent with that gentleman style... and a mustache... sitting in a large house with baroque design..looking at him 😞 I am going to faint..
I have an intuition that Bocuse used chicken that fed only on urtica dioica plant (nettle). then you get a totally different animal. I used to eat that in villages of Yugoslavia many decades ago. out of this world. any other chicken, forget it. we especially planned vacations to get to the village and taste this incredible chicken. grass fed free range beef and lamb on one side and nettle fed free range chicken on the other side.
I'd use dry Riesling for the wine aromatic; thats just me cooking. 😊
5.40 apparently you can boil water to remove chlorine or use a water filter
Will definitely try this,but it is difficult to find real cream here.
Is there something I can use to substitute for a vegetarian version
I don’t many people who don’t have a well. Rainwater is no longer considered safe to drink anywhere on Earth.
I've been cooking more and more simply over the years. Once you understand food it just happens.
Yes, I agree, simple good food (and an appetite). You can't go wrong.
That’s a lot of cream. Not sure my heart could take it 🤣
What do you you mean when you say a typical french wine? A Sancerre Sauvignon Blanc is miles away from a Chablis Chardonnay which is miles away from another chardonnay which is miles away form a Condrieu Viognier which again is miles away from a chenin blanc which all may suite this dish depending on quality and vintage but some are preferable over others. Even a Riesling may be fine but I think cooks in general need to be more specific about the wine choice and for what reason that wine is chosen. I'm pretty sure you have this knowledge in contrast to many other cooks; even those in very high public esteem.
Baa-fee-ling meaning Baffling
vs
Blah-ffing ie BLUFFing -That's in Poker
PS
i really enjoyed this one, Thank you much
Rainwater is surely filtered by reverse osmosis. I just installed an ro system and everything is much better now. Scary what is in the tap.
You do know that the stuff like fluor added to tap water has played a massive role of improving health outcomes for the general population right?
rain water!?
yes 🙂
Probably heart doctors are opening champagne 🍾 bottles but it simply looks 👌
Heart doctors are celebrating for the low amount of starches and sugar used in this recipe. Those are the ones that are really damaging to the arteries. The American College of Cardiology revised their position on saturated fats stating that it had no link to heart disease
If the acidity is provided by lemon rather then wine, this recipe would come out even more delicious
What kind of cream? Single? Double?
double cream 👍
Merci beaucoup!@@FrenchCookingAcademy
add a little Dijon mustard to the sauce!
Damn that looked so good! I'd eat that every day if my arteries could handle it!
Interesting technique, looks delicious, but the calories and cholesterol, WOW.
not great if on a diet 😄
🙂
❤❤
It just needs a bit of tarragon. You can't have chicken and cream without tarragon.
Worth a go, but wondering if it would work against any flavour from the egg in the sauce
Was there none in the bouquet garni ?
. Agree needs tarragon
@@SapientPerson No arguing with personal taste, but eggs and tarragon appear together in French cuisine over and over again - part of the herbs fines in a French omelet, or forming the heart of sauce Bearnaise, etc.
Well, he is doing according to bocuse reciepe where there is no tarragon...but if its what you like😊
This really does look good but what about the skin? Isn’t it rubbery?
👏👏👏👏👏🤩🤩
The power of reduction
I just cant see why its genius,its a chicken casserole,the same flavour profile could be acheived by putting it in the oven .
His restaurant did not deserve it's accolades right up until his death,it was stuck in the past with the same menu, Michelin is well dodgy,they are extremely biased and ignore certain places,it's only powerful if you give it respect.but in reality it deserves none.
I think this much butter and cream is not necessary, in addition to the chicken fat, my god, way too many calories! Less fat is best. Yes it tastes great but ecstasy on the lips means a century on the hips!
I would use olive oil to cook the chicken, drain most of the fat off, then add a tiny bit of butter for taste.
4:26 - Don't use the raw chicken dish to put the cooked chicken back in. I'm assuming this was done.
Berkey Water Filter will simulate rain water and taste sweet. No need for unsanitary rain water please.
I feel the chicken, onion, carrot pieces are too chunky, and that the garlic should be peeled and end cut off. This bothers my sense of balance. Why leave the peel on the garlic? This makes no sense.
End result looks very tasty, but again too much cream. It could be made with less. Maybe the whole egg instead of the yolk, would add more body and less fat.
just shut up dude
you do have to remember a good serving would be well within the calorie intake for most people
You know that rain water isn't "clean", right?