I was also thinking about last week like.. hmm I have these perfect pear-shaped molds in my kitchen..and I was like hey I will spend 760$ and then 3 weeks in the kitchen and finally I will be able to eat a perfect pear shaped cake or what the fuck was that...
The idea of complication behind the simplicity at first glance has been around in the culinary field for at least a decade, and many top chefs and restaurants have tinkered with the idea before though, so where has the standards been raised?
What can I say, simply amazing! You are a true artist Bruno. I have been your subscriber since almost the start of your channel and since years Im always impressed by your high level professionalism. This video is an other great example of it. Wish you continues success. Best wishes from Russia
You know what I like the most? That you try your own food,and enjoy it and love it, tasting it to the full! Most chef don't even seem to enjoy food itself..they wanns just show off! Compliments! Bravo Bruno! From a picky italian foodie;-)
Sweet-breads Bruno , IV been begging you . I thought chefs respond to their fans . I know that the recipe you’ll make will be outta this world and authentic French
I just discovered your channel...and I’m absolutely astonished with your skills and love for sharing! Thank you thank you thank you! I LOVE that you are mindful with using everything so beautifully.!!🙏🏻♥️😘
Wow Bruno! I am drawing/writing a graphic Novel where a young girl work in France as a pastry chef.. and create the "Enchanted pear" wrap of gold leaf and surrounded by caramel thread. 3 different layers.This remind me of what I did! It's awesome and it looks delicious too!
huh, when i first clicked this video i thought it was just a generic bloated take of Heston Blumenthal's "Meat Fruit". But your knowledge on utilising multiple genelines in the same dish, is outstanding, they create vaniences in texture and even incorporating 2 in the mouse to intentionally make the structure more crystalline and grainy help to develop a closer mouth feel to the fibers of a pear. This is a unique take on the original source that could only be possible because the main ingredient is a pear, this dish is truly outstanding.
Professional, art work, and crazy passion rather than cooking, this is how I describe your work. I love the way you cook and make everything. You make me in love with kitchen elements video by video and feel jealous of your professionalism. Wishing to meet you one day chef, greetings from Amman,Jordan.
How does anyone even conceive a dish with so many steps? How do you make the leap from “What can I do with pears?” to something that requires so many different components? It’s amazing and mind boggling to me!
Cédric Grolet started the fruit-shaped dessert trend, and he works in a bit hotel, probably he spends something like half of his working time in a big test kitchen with his staff, testing new combinations and techniques. But that's just my guess.
"I'll take a Double Triple Bossy Deluxe on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease; make it cry, burn it, and let it swim."
Fabulous recipe as usual Bruno. Too much like hard work for me though. I'm sitting here with a half glass of white wine and a big ignorant lump of an Irish sandwich to stave off the hunger pangs and to ensure that I never, ever attempt to make something as complex as this! Bon appetit and bon nuit!
Lechiffresix. 2 slices of soda bread, real butter, homecooked ham, tomato, onion and slices of boiled egg sandwiched together. Eat it when your in the pyjamas to make room for expansion, watch Bruno, and fantasize that he's sitting beside you and waiting for the carbs to convert to energy and work that energy out of you!
Marvelous! ❤️🍐 Now I have to go to work after this poetic art?! 😧 I will be thinking about these beautifully yummy pears all day (even though I would rather stay at home and bake or cook something amazing)! What I want to say is that you’ve brightened my day and when I’ll be at work, I will work more at ease, happy and sufficient and also it will be sunny today in my office, because your amazing pears (apples and cherries too, of course!) remind me of the beautiful sun, it’s colours and anticipating of warm spring, which I can’t hardly wait for it to come! Really chef Bruno, thank you also for these series of beautiful and bright creations and I look forward to the day when I could and will make them, I promise I will! 😉
Ok, I am subscribing to this guy, omg his food is art. I highly respect you and I think you can outmatch Gordan Ramsy In deserts but I never tasted it and it's my own opinion so, however, your amazing food is like an art in a museum.
How is this guy not a meme
Make one then
sounds like the narrator from spongebob 😂“a few moments later”
Bob ross of cooking
He's an artist
don't slip Just slide we shall make him one
cool, I can finally use my perfectly pear-shaped molds
but you need to do grocery shopping of 500 different ingredients.
I was also thinking about last week like.. hmm I have these perfect pear-shaped molds in my kitchen..and I was like hey I will spend 760$ and then 3 weeks in the kitchen and finally I will be able to eat a perfect pear shaped cake or what the fuck was that...
does anyone else think he sounds like the narrator from spongebob? 😂 “a few momentz later”
A fiou momentz layter
wowww its almost like its an accent or something???
Hannibal's Brother yes, French accent
@@lelepbar you need to work on recognizing sarcasm Frenchman
Hannibal's Brother I think that’s because we don’t have the same type of sarcasm lol
Magnifique !
Bruno, why not do a video in French with english subtitles for once? So intrigued to hear you speak French :)
foo8l
over
Nahh.. His english in french accent sounds better
No
Agreed. But No :)
You raised the standards of culinary excellence, and I love it. Thanks for sharing your excellence with us.
+B W Yes, we do. This is a certain style.
It's a dessert you dingus
+B W a cheesecake would be worse. at least it has real pears
The idea of complication behind the simplicity at first glance has been around in the culinary field for at least a decade, and many top chefs and restaurants have tinkered with the idea before though, so where has the standards been raised?
Chef Rachida why can’t women cook?
I'm actually gonna learn to make this. I fell in love with baking 1 year ago and I continue to evolve. It feels like a newly found purpose to life
This is not cooking...
...THIS IS ART!!!
no. it's art
Joseph Potter Wow, thanks for repeating what I said..
you're welcome :)
you're right... it's ART!
Alexandru Constantin
This isn't cooking. It's art. Please try to understand okay....
Bruno, these desserts are a work of art. It is much easier to admire them, than to eat them.
3:32 Evil scientist tests his heroin-infused meringue, setting today's opioid crisis in motion. Circa 1972 colorized.
Lol :)
Alejandro Quesada gg men you killed me 😂😂😂😂
Next, make the molecular mango.
I'm dying for your voice ...
Aaaaaaahahahaa. The sexy French voice.
I wanna hear him in a movie spot on tv :D
His voice makes me agressive 😂😂😂
the creator of these wonders is Cedric Grolet, these pastries are beautiful! It's art.
Wow... that's a lot of job, but it definetely worth it! Never seen anything so satisfying in the kitchen.
What can I say, simply amazing! You are a true artist Bruno. I have been your subscriber since almost the start of your channel and since years Im always impressed by your high level professionalism. This video is an other great example of it. Wish you continues success. Best wishes from Russia
You know what I like the most? That you try your own food,and enjoy it and love it, tasting it to the full! Most chef don't even seem to enjoy food itself..they wanns just show off! Compliments! Bravo Bruno! From a picky italian foodie;-)
Le dessert est international, la pâtisserie est française 🇲🇫.
Vive la France !
Merci
Absolutely fantastic. Someone give this guy a medal 👏👏
This is pure genius. Makes everyone else look so bland and amateur in comparison. Chapeau!
C'est PAS un dessert, c'est une bombe !! - jamais vu une tuerie comme ça !
... et faudrait poursuivre le Chef pour ... "préméditation" !!!
its not world class desserts.
its universe class desserts. even his voice is so quality
i wish i taste something like that before i die of cancer. Bruno is a god
William Shapespear
Lmao😂😂
I am Breathless, That was beautiful. You, Sir, are a Master. Thank you
So talented but you make it achievable for home cooks, inspirational.
AMAZING nothing more to say. If you keep doing these quality videos you will have a million subs by the end of this year I hope.
You're on a completely different level. Hats off to you!
Waouw ! Mai s'est tellement ressemblant !!!😮😮😮
En plus ça a l'air super bon !!!🤤
Sweet-breads Bruno , IV been begging you . I thought chefs respond to their fans . I know that the recipe you’ll make will be outta this world and authentic French
Form Egypt I adore your recipes you're the best talented chef I've ever seen . hope one day I can try any
this is the MOST AMAZING MOST DELICIOUS DESSERT I HAVE EVER SEEN IN MY LIFE!
Wow... u blew me away with your masterpiece...just wow... madly in love with your cooking...
All that effort!! Hats off!
I just discovered your channel...and I’m absolutely astonished with your skills and love for sharing! Thank you thank you thank you!
I LOVE that you are mindful with using everything so beautifully.!!🙏🏻♥️😘
Man, the way you deliver keeps me comin back, keep it up sir!
I love 🍐. This will be made tomorrow when I have my free day
Wow Bruno! I am drawing/writing a graphic Novel where a young girl work in France as a pastry chef.. and create the "Enchanted pear" wrap of gold leaf and surrounded by caramel thread. 3 different layers.This remind me of what I did! It's awesome and it looks delicious too!
Melanie B i want to read this novel when it gets done
@@warjdani
so do i sounds good
wtf your voice is so calm, i can sleep to this instantly! bruno you are truly amazing, looks delicious!
Wow this is amazing!! Una obra de arte, so beautiful!!! Chapeau!! 👍👍🤗
huh, when i first clicked this video i thought it was just a generic bloated take of Heston Blumenthal's "Meat Fruit". But your knowledge on utilising multiple genelines in the same dish, is outstanding, they create vaniences in texture and even incorporating 2 in the mouse to intentionally make the structure more crystalline and grainy help to develop a closer mouth feel to the fibers of a pear. This is a unique take on the original source that could only be possible because the main ingredient is a pear, this dish is truly outstanding.
Bluffant ! Artistic ! C`est vraiment de la pâtisserie haute couture!
It looks amazing, I really want to try one but I don't have the patience (and probably skill) to pull off such a beautiful looking dessert.
Oh my God that's the best looking dessert I've ever seen.
Truly amazing, absolutely stunning. Thankyou Bruno.
this is what we call "fine ART" !!! bravo l'artiste !
They're beautiful! I have no intention of even trying to make these.
Professional, art work, and crazy passion rather than cooking, this is how I describe your work. I love the way you cook and make everything. You make me in love with kitchen elements video by video and feel jealous of your professionalism. Wishing to meet you one day chef, greetings from Amman,Jordan.
How does anyone even conceive a dish with so many steps? How do you make the leap from “What can I do with pears?” to something that requires so many different components? It’s amazing and mind boggling to me!
Cédric Grolet started the fruit-shaped dessert trend, and he works in a bit hotel, probably he spends something like half of his working time in a big test kitchen with his staff, testing new combinations and techniques. But that's just my guess.
i cant even formulate a proper comment
this is just perfection
Now that....is simply incredible.
This is beautiful! Looking foreword to see more fruit mousses. They are so cute and really wanna try it on. Thank you!
Thank you for this beautiful recipe.
No words, that is what i love to eat.
You should cook for the oscars
Sherri Yard would give him a run for his money!
All of the bbq are all the time and unfornate always nice !
"I'll take a Double Triple Bossy Deluxe on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease; make it cry, burn it, and let it swim."
I just like a bowl of vanilla ice cream.....maybe with some fruit salad or a strawberry!
My fiancee is in love with your videos and now am in love with her pastry experiments.
My grandma had a version of this and she took the recipe to the grave I made yours and it tasted exactly the same thank you so much!!!
Where can i find a woman with skills like this in the kitchen 😣
You are the man! Seriously, your videos are crazy and your food is a work of art. I bet it tastes fantastic! Keep it up man you are The Real Deal!!
trop difficile pour moi mais c est tout simplement magnifique de voir avec quelle facilite tu fais ces reproductions de fruits ca doit etre delicieux
Excellente idée d’un dessert surprise qui semble vraiment délicieux 👍🏻
Chef Gordon Ramsey who? This is amazing, this is artistic, this one of a kind, this is Divine 😍😍😍😍🤩🤩🤩🤩
All of these are absolutely incredible bruno👌💋
Thank you so much for this cedric grolet's recipe ...
Simply amazing great doing... Admired by ur art of cooking... Excellence is what ur doing....
This is straight up chemistry
I swear this dude is so extra in every possible way
I'm so glad I stumbled upon these videos! Amazing!!
Absolutely brilliant!!!
Master at work! 🙏
Waow man 😲😍now that's something absolutely artistic
man I watch this guy just for his narrating, i don't know if he's doing it as a joke but I'm lmao every time
Fabulous recipe as usual Bruno. Too much like hard work for me though. I'm sitting here with a half glass of white wine and a big ignorant lump of an Irish sandwich to stave off the hunger pangs and to ensure that I never, ever attempt to make something as complex as this! Bon appetit and bon nuit!
Jackie o sullivan 😂😂
Jackie what is an irish sandwich though
Lechiffresix. 2 slices of soda bread, real butter, homecooked ham, tomato, onion and slices of boiled egg sandwiched together. Eat it when your in the pyjamas to make room for expansion, watch Bruno, and fantasize that he's sitting beside you and waiting for the carbs to convert to energy and work that energy out of you!
Marvelous! ❤️🍐
Now I have to go to work after this poetic art?! 😧
I will be thinking about these beautifully yummy pears all day (even though I would rather stay at home and bake or cook something amazing)! What I want to say is that you’ve brightened my day and when I’ll be at work, I will work more at ease, happy and sufficient and also it will be sunny today in my office, because your amazing pears (apples and cherries too, of course!) remind me of the beautiful sun, it’s colours and anticipating of warm spring, which I can’t hardly wait for it to come!
Really chef Bruno, thank you also for these series of beautiful and bright creations and I look forward to the day when I could and will make them, I promise I will! 😉
I need this man to do an audiobook or something.. his voice is too damn soothing
Hey Mr. Bruno I just want to say that you're my favorite chef aside from Gordon Ramsay
This was pure art! Thank you for this🤘 p.s I'm living for this accent!
Hi Bruno! As always outsdanting job. You deserve for millions subscribers!
was looking through youtube, came across this ... oh my god, never subbed to a channel so fast! this looks amazing!
SO creative and absolutely beautiful!!
How long will these magnificent creations hold in the refrigerator? You obviosly do not serve them frozen. Such beautiful work!!
Should be good for a few hours, as long as the bottom is properly sealed so it doesn't leak out.
Best part is seeing you tasting the dessert..
Another incredible recipe and one that I've never seen before. Thank you Bruno 👌🏽
You are a legend ! your passion for food is contagious ^_^
I don’t watch cooking videos I’m just here for that voice ❤️🤣🔥
He’s extremely detailed with his meals I like that
oh la la looks scrumptious.... and the desert is lovely to.
INCREDIBLE ❤❤❤❤❤
This is absolutely crazy. And I so want to try it.
That would obviously sell for a fortune considering the skill and workmanship involved. Cracking one open would severely traumatize me!
Wow! Absolutely stunning, I am speechless. It must taste heavenly 😋 Thank you Bruno you are so talented 😘😘😘
Lucie DiStefano j
J'aime cedric grolet! il est tres talented et toi! J'adore ton channel! Put all recettes! sil vous plait! Superb cooking per usual!
Thank you so much Chef Bruno ... l am making mine tomorrow.
I love your voice and addicted with your professional skill
genius as always chef
Wowww 😍😍😍
Greetings from Germany I became a fan of you👌
Ok, I am subscribing to this guy, omg his food is art. I highly respect you and I think you can outmatch Gordan Ramsy In deserts but I never tasted it and it's my own opinion so, however, your amazing food is like an art in a museum.
So delectable 💖💙💚💛💜