maaan i just stumbled upon your channel, and let me tell you that is the best fine dining content in all of youtube hands down, sure one should have good cooking background to understand the purpose of all those techniques but man this is some next level informations that one can only get by working in high quality restaurant. Thank you really thank you for sharing
Extremely beautiful dish and must be very flavourful. With that amount of truffle you used that dish on it's own must cost a fortune. Love watching your videos, keep it up soon you'll have an enormous amount of subscribers
Excellent as always. I know that I may have commented in three videos already but I feel like it’s justified because you’re still new on the TH-cam scene and need whatever support you can get!
Hi Rafique! So sorry for my late response, but TH-cam put your comment in the spam folder.. Thanks, really appreciate it! But I've been on TH-cam for 11 years already haha
In France we have a very famous recipe called the Chicken in half mourning ( Poularde demie-deuil) because of the black truffles inserted under the skin . It is absolutely delicious so I really want to try this recipe ...I just need to save a little bit to buy 1 truffle !
Hey Jules, why do you make that initial incision in the chicken legs? seen you do it with the duck as well... I've processed many birds and have never seen that small incision made before. GREAT channel by the way, Very generous of you to share what obviously took years of hard work and dedication to learn.
The finished dish needs a bit of fanfare I’d say A photo shoot as a payoff for the hard work, the beauty and the undoubtedly good flavor of your dish. Also, It will as further inspiration for us to try our hand at reproducing your wonderfully executed dish. 👌🏾☺️
chef could you show how to do the fried spiral potato with the Japanese slicer stuff. I rly wanna know more Michelin star restaurant technique like these!
You use waxy potatoes, you spiralize them (obviously :D), you lay them evenly on a baking sheet and steam them for a couple of minutes and you wrap them around a cylinder mould. In my restaurant we use copper pipe trimmings as they conduct heat more evenly and aid the release. If you don't have those you can use a mould of whatever size you like but place greaseproof around it before you do. You can then add the potato ribbons evenly and neat like in this video or ease your way in and practice. Hopefully Jules will show you but if not I hope this helps a tiny bit.
Hi Chef, would like to ask what the purpose of basting the chicken is, and also how long it should be basted (are there any signs that indicate its done)? And as usual, thank you for the amazing videos!
Hi! That’s to help coloring the skin evenly, it also gives the skin a little extra boost so it becomes more crispy. I normally do this for around one minute, but with chicken you can do this a little bit longer if necessary. Just make sure it’s nice and golden
How much does your chicken weigh? How do we determine the necessary rest time for the chicken, and why did you not separate the breast from the bone from the beginning?
Hey, amazing dish as usual, something that I'd be happy to eat in michelin star restaurants in France for sure ! I was just wondering if you weren't losing a bit of flavour by cooking the truffle butter with such high heat ?
Moi kerel, waar heb jij dit soort gerechten leren koken? Het lijkt mij echt leuk om dit soort "haute cuisine" gerechten te maken maar het oogt allemaal te complex om mee te beginnen😅
Just watched the turbot vid. Really outstanding work, with excellent techinque . Underrated channel for sure
maaan i just stumbled upon your channel, and let me tell you that is the best fine dining content in all of youtube hands down, sure one should have good cooking background to understand the purpose of all those techniques but man this is some next level informations that one can only get by working in high quality restaurant. Thank you really thank you for sharing
Extremely beautiful dish and must be very flavourful. With that amount of truffle you used that dish on it's own must cost a fortune. Love watching your videos, keep it up soon you'll have an enormous amount of subscribers
Excellent as always. I know that I may have commented in three videos already but I feel like it’s justified because you’re still new on the TH-cam scene and need whatever support you can get!
Hi Rafique! So sorry for my late response, but TH-cam put your comment in the spam folder.. Thanks, really appreciate it! But I've been on TH-cam for 11 years already haha
This video is next level - thank you for sharing.
Thank you Nicholas!
I love your videos man , keep it up
Thanks a lot!
reminds me of the chicken at the now closed Nomad in NYC. the best chicken i ever had. this may be the new fix
Delicious. I'm planning to make it this weekend.
Great! It’s really delicious. Good luck
Simple but lovely
It was so delicious!
Thank you
Glad you like it!
In France we have a very famous recipe called the Chicken in half mourning ( Poularde demie-deuil) because of the black truffles inserted under the skin . It is absolutely delicious so I really want to try this recipe ...I just need to save a little bit to buy 1 truffle !
mets toi bien mon sang la recette est une tuerie
You are my cooking hero!
Need to have go this EPIC
Thanks Carl!
Amazing recipe!
To kind as always Luca, thank you
Dope video and dish! Subscribed
Thanks Oscar!
Merci Chef!
Glad you liked it!
That deserved a subscription.
Thanks Juan! Really appreciate it!
Hey Jules, why do you make that initial incision in the chicken legs? seen you do it with the duck as well... I've processed many birds and have never seen that small incision made before.
GREAT channel by the way, Very generous of you to share what obviously took years of hard work and dedication to learn.
Outstanding work
wauw...ziet er fantastisch uit
Dankjewel Tom!
Yes..you can do it..top
Wow looks absolutely amazing
Thank you!
What is that creme at the end? Looks amazing
Wow looks absolutely amazing 🤩
very nice plate👍
Thanks!
@@JulesCookingGlobal your welcome
Superb again Chef.👌
The finished dish needs a bit of fanfare I’d say
A photo shoot
as a payoff for the hard work, the beauty and the undoubtedly good flavor of your dish.
Also, It will as further inspiration for us to try our hand at reproducing your wonderfully executed dish. 👌🏾☺️
Looks great chef!best regards, keep doing the videos!thumbs up!
Thank you! Really appreciate it, there are more video’s coming for sure!
bro, you are so damn good, why are people not rushing to your chanel
I really enjoyed it.
The chicken you used looks great. What kind of chicken is it?
Underrated
Thanks! I would say spread the word haha
Chef 👏🏻 thanks 🔥❤️
Glad you liked it! Thanks
chef could you show how to do the fried spiral potato with the Japanese slicer stuff. I rly wanna know more Michelin star restaurant technique like these!
You use waxy potatoes, you spiralize them (obviously :D), you lay them evenly on a baking sheet and steam them for a couple of minutes and you wrap them around a cylinder mould. In my restaurant we use copper pipe trimmings as they conduct heat more evenly and aid the release. If you don't have those you can use a mould of whatever size you like but place greaseproof around it before you do. You can then add the potato ribbons evenly and neat like in this video or ease your way in and practice. Hopefully Jules will show you but if not I hope this helps a tiny bit.
Sounds great nick! Only this is not the way a pommes paolo is made, this Tuesday I’ll upload a video on how it’s done. Hope you’ll like it!
Hey Ryosuke, I’ll upload a video on how it’s done this Tuesday. Hope you’ll like it!
@@JulesCookingGlobal Great stuff. Look forward to it!!
@@JulesCookingGlobal Thank you chef. Personally i think u deserve way more credit with ur quality content. Please keep it up!
This channel deserves a million subscribers honestly! 💯🙌🏼🔥❤️❤️❤️🤙🏼👌🏼
Damn! Fire!
You’re to kind Gotera!
Daaaaaaang ... fancy! Btw I stumbled onto this video because someone sent me a video of a pet chicken named "Truffles" 😁🤣
Haha, well this chicken was delicious!
Do you re-use the goose-fat? Seems a little wasteful if not!
Pls mention the ingredients name also what u put... thats easy to make dish for us ......thnx
hey man i love your recipes i just wonder how many cameras do you use while recording thanks for answer :)
Wow❤️❤️
Really nice dish and presentation! May I ask what brand are the plates from?
This one is from Feeling’s
@@JulesCookingGlobal did you remember where you buy it from by any chance?
do you put the chicken in a brine before cutting it up?
Hi Chef, would like to ask what the purpose of basting the chicken is, and also how long it should be basted (are there any signs that indicate its done)? And as usual, thank you for the amazing videos!
Hi! That’s to help coloring the skin evenly, it also gives the skin a little extra boost so it becomes more crispy. I normally do this for around one minute, but with chicken you can do this a little bit longer if necessary. Just make sure it’s nice and golden
Ah I see, that's was very informative. Thank you very much chef!
How much does your chicken weigh? How do we determine the necessary rest time for the chicken, and why did you not separate the breast from the bone from the beginning?
Hey, amazing dish as usual, something that I'd be happy to eat in michelin star restaurants in France for sure ! I was just wondering if you weren't losing a bit of flavour by cooking the truffle butter with such high heat ?
Because it's directly touching the chicken it doesn't heat up that much, that's why the flavor will only become stronger
Moi kerel, waar heb jij dit soort gerechten leren koken? Het lijkt mij echt leuk om dit soort "haute cuisine" gerechten te maken maar het oogt allemaal te complex om mee te beginnen😅
Pak het gewoon stap voor stap 🔥 ik heb ondertussen 17 jaar keuken ervaring, helpt een hoop 😂
Substitute to the goose fat, does any oil/fat work?
Yes indeed, sunflower oil would also be great. The flavor is just going to be a bit less
"It looks so delicious 😋, I am your new friend here, sending my full support, stay in. Touch ♥️😍🔔
Thank you so much! Welcome to the fam!
Really good, it's not the usual kitchen channel and you're not the usual gentleman dressed as a cook ...
and what the problem look and learn jealous men
@@hanszahner1614 maybe you didn't
understand my commentary, maybe my english isn't perfetc
Thanks man! Appreciate it 🙏🏼
@@iolochef1491 ok my apologies guys 👍
Subscribed
Thanks you so much!
How many portions can 1 chicken serve ?
PORTIONS?
You mean you'd share it????
Haha! I shouldn’t XD
This is Handler’s music mate 😅
what was the vegetable? You said it was a traditional .... a traditional what?
What do Lactose intolerant people in France eat? Seems like everything has butter in it? How do you cook without butter, cheese or cream (milk)?
No idea... haha I'm not french. My girlfriend is Lactose intolerant, so at home we eat 90% vegan
@@JulesCookingGlobal good for you
can you do lactose free recipes?
That’s fucking beautiful holy shit!!!
Appreciate it Oliver!
Dude you are so dam unterrated. Amazing. Just amazing what you are doing.
Rainbow 🌈 in the mouth.
It beautiful but lot of truffle it my opinion
Is that a starter or main course? It's barely enough food to feed a starving Ethiopian!
The amount of resources it takes to make this dish are nearly insurmountable. Melted goose fat!?!? Seriously???
500 dollar chicken
how to ruin truffles. and that chicken looks dry as hell
it looks like way more unhealthy than regular Mcdonalds meal.
Chef can you use a white truffle one day please
Really good, it's not the usual kitchen channel and you're not the usual gentleman dressed as a cook ...
Thanks really appreciate it!