Very nice one! From my perspective it's very valuable to see you debrief the dish at the end, really adds something. Also love the 1-ingredient series as quite often it can feel demoralising to use lots of ingredients for just one dish. I expect more people will be able to replicate this! Would you eat this dish warm or cold?
Absolutely incredible, I thought about trying something like this after seeing the onion video, shocked that the carrot mosaic stays together with just a bit of the carrot top dust, was trying to work out how you did this when you posted the preview of it and figured you had made some sort of paste out of the carrot tops to hold it together but that really blew my mind.
Yes!! The debrief takes this to a new level of production! Please also add a bird eye camera to se down into the pot/blender etc etc, I think that would look fantastic!
He ate the food!!!! I loved this Jules, please continue with the addition of the review of the food and possibly some of the inspiration for the dish. I love the content so much, thank you.
Hi Mighty Jules, love ur idea and video, I think I can incorporate different roots vegetables into a roll. Quick suggestion, perhaps maybe debrief while sitting at the end? Might look more at ease, thank you, you are awesome.
Amazing as always! I also found the debrief at the end useful. I had once some caramelised or marinated scalded cherry tomatoes (they were served hot without the skin) as a side dish for a rib eye steak. They were AMAZING! They had some sweetness but also there was something deep in the flavour, something like meat stock I guess. I've ever since tried to come up with a recipe but unsuccessfully tho. Another recipe I'd really love to learn is how to make sweet and most importantly fresh tasting marinated/pickled fennel slices as a side dish/topping for smoked fish or even for a white fish or zander.
I love the one ingredient series. I would love to see you revisit these dishes and create new dishes with the one main ingredient plus another 2-3 co-stars and see what you come up with then - with a little more freedom. Although I’m grateful for literally any video you create, even when you’re cooking something I don’t typically enjoy, because I learn something from every video.
Really love the new debriefs at the end of the video! Also, theese one ingredient series is great as they are very aproachable for anyone and sure will open both eyes and doors for future cooking. Just great as always Jules!
amazing Jules! mindblown! Really like the end segment where you taste it and describe the dish! Only thing I wish for is that you get an external mic or something to highten the sound quality of when your speaking in the room. This top quality content really deserves top quality audio throughout the whole video.
Could you do a tour of your kitchen ? You seem to have great equipment and I am curious of your choices in what is essential. Thank you very much for your content keep it up 👍 !
@@JulesCookingGlobalHello, I wanted to ask. In this dish, you can make some other sauce, add sweet and sour, for example, add fresh orange juice to the carrot juice to give the dish a slight acidity and also add it to the carrot cream for a sweet and sour taste, or you don’t need to do this ?
Loved this! Really nice with the debrief at the end, hope to see more of those. Your channel is a huge inspiration! Random question: Do you know/remember what the plates you're using are called? They really present the dish well
I love the idea of using only 1 ingredient! Awesome recipe. May I ask, regarding the carrots in the mosaic, why peel after roasting, and not before? Genuinely curious.
To start of with this is amazing and super inspiring. I'm trying to create a pumpkin one myself. But I have question about the carrot juice, did they put additional sugar in the carrot juice? And do you have an idea how to make pumpkin juice without a juicer? Thanks for the amazing video's! Keep m coming!
Hi jules where do you get your plates from? Thank you in advance! Everything you make looks like an absolute masterpiece. I will be attempting to make your chicken roulade dish, wish me luck!
Omg, these looks amazing. But where I leave the carrots already don't have a the top, any suggestion to use another ingredient? You could do 1 ingredient the shrimp, should be so amazing.
your dish got mentioned in an article of Sueddeutsche Zeitung, one of the biggest German newspapers :) "Der zarteste und saftigste Sonntagsbraten der Welt" from 25th of March
Thanks Jules, always excited to see your new amazing cooking vids. When you mention in your vids neutral oil, is that sunflower oil, or what type of oil do you use? Do another one ingredient vid please!!!! Oh, and could you do a thing with bread, like a Jules fineding bread. 😄 and...and.. and.. 🤭
I love the debrief as well. For me, my children would not eat this cold so I am thinking to Nuke the mosaic and the sauce or vinaigrette. Would that work do you think? Also, instead of being a starter I am thinking how amazing this would be as a side dish to serve with Jules Feather blade steak along side one of his many potato creations with a red wine and demi glace reduction. Main meal. what do you think?
@@JulesCookingGlobal As it is Father's day this weekend my gift from my children is to let me spend time in the kitchen preparing a meal of art. So I shall try to recreate various elements of you dishes and serve to my wife, two teenage daughters and our Ukrainian guest. I am going for the warm carrot Mosaic with Feather blade steak, a red wine, beef stock and demi Glace reductions and your compressed buttered chips which I may add sprinkles of parmesan in with the butter for an even deeper flavour. Might be too much but it is Fathers day and my day to have fun in the kitchen! Maybe you could create a platform where your fans could upload pictures of their own efforts with comments etc? Maybe you already have this?
When this corona bullshit dies out, you need to start a restaurant of your own. Deeply thinked aromas, textures, flavours, and your own personality as a chef gently but firmly manifesting through a top notch fine dining dishes. Easily at the michelin star categories. Thank you for sharing these techniques with us commoners :D
Magnificent! Dear Jule, do you wanna try something that is in trends, kinda gluten free, vegan etc. ? Personally for me its a challenge to serve full vegan dishes this way 🙂
CHEF Jules I love your content! I do have a question for this dish and also generally - it seems a lot of the components are coming straight from the fridge before plating (like the carrot roll, as well as the sauce) - is this dish meant to be served cold? Do you heat anything before plating? Thanks so much!
Thanks Austin! This dish is meant to be served cold as an appetizer. I would take everything out of the fridge 10 minutes before serving because you don't want it to be fridge cold, but it's a wonderful fresh dish to start a meal and if served warm for me the flavor will be a lot less vibrant.
I tried this dish and tia amazing ... the only thing what didnt work for me is the carrot crisp ... i tried to make it 3x times and 3x times i failed... it starts to caramelize on the pan ... i usualy do the crisp 20g flour 180g water and 80g of oil ... but when i replace the components with carrot juice and carrot flour it just doesnt work for me ... what do i do wrong ? 😂
Very nice one!
From my perspective it's very valuable to see you debrief the dish at the end, really adds something. Also love the 1-ingredient series as quite often it can feel demoralising to use lots of ingredients for just one dish. I expect more people will be able to replicate this!
Would you eat this dish warm or cold?
Absolutely incredible, I thought about trying something like this after seeing the onion video, shocked that the carrot mosaic stays together with just a bit of the carrot top dust, was trying to work out how you did this when you posted the preview of it and figured you had made some sort of paste out of the carrot tops to hold it together but that really blew my mind.
I would love a video where you explain how you come up with the nice ways to plate everything. Kind of a behind the scènes idea.
Yes!! The debrief takes this to a new level of production!
Please also add a bird eye camera to se down into the pot/blender etc etc, I think that would look fantastic!
He ate the food!!!! I loved this Jules, please continue with the addition of the review of the food and possibly some of the inspiration for the dish. I love the content so much, thank you.
Your video’s keep getting better. The debrief at the end is really nice addition. Hope you do more of those. :)
Love the debrief at the end!
loving the debrief at the end.
Your doing great keep the great job all the best
The amount of pure skill in your videos is astonishing! Love it!
Wow!! Incredible!!! It's crazy, how many things you can make with only one ingredient.... And they are all impressive!!! Congratulations 👏👏
That is crazy beauty!
Thanks a lot!
Thank you CHEF
Hi Mighty Jules, love ur idea and video, I think I can incorporate different roots vegetables into a roll. Quick suggestion, perhaps maybe debrief while sitting at the end? Might look more at ease, thank you, you are awesome.
I'll try it tomorrow
Amazing as always! I also found the debrief at the end useful.
I had once some caramelised or marinated scalded cherry tomatoes (they were served hot without the skin) as a side dish for a rib eye steak. They were AMAZING! They had some sweetness but also there was something deep in the flavour, something like meat stock I guess. I've ever since tried to come up with a recipe but unsuccessfully tho.
Another recipe I'd really love to learn is how to make sweet and most importantly fresh tasting marinated/pickled fennel slices as a side dish/topping for smoked fish or even for a white fish or zander.
I love the one ingredient series. I would love to see you revisit these dishes and create new dishes with the one main ingredient plus another 2-3 co-stars and see what you come up with then - with a little more freedom. Although I’m grateful for literally any video you create, even when you’re cooking something I don’t typically enjoy, because I learn something from every video.
Mate, your videos are incredibly motivating. Thank you so much for your work. i have no words. just incredible . wow. greatings from slovakia
I like thing you add at the end of video. 👌👍 it’s nice summary of your dish
Amazing well done
Best cooking channel on TH-cam
Very impressed with this Chef. Amazing job!
Looks incredible, love the debrief as well, hope you continue to include them!
One ingredient … but so many amazing techniques ….. thank you Jules for this wonderful recipe✌️✌️
I love Jules. And I love your inventions. Will try to recreate it next weekend for my friends )))
Masterclass well played
Another fantastic video 👌🏾 well done mate. Very inspirational
Beautiful
Incredible. Thank you.
Really love the new debriefs at the end of the video! Also, theese one ingredient series is great as they are very aproachable for anyone and sure will open both eyes and doors for future cooking. Just great as always Jules!
This is amazing Chef
Thanks a lot!
Thanks chef for inspiring many people 🙏
Can imagine the flavour. Very interesting just using 1 ingredient. Plating is lovely as always
I would love to see something with tofu next! I don't like it but I think your cooking can make me like it
You are the only one I trust when the video title says "1 ingredient", no clickbait at all!
Love your content, Jules!
Well… a touch of oil and salt, but I think that’s allowed right 😅
This is really creative cooking. Great job chef
amazing Jules! mindblown! Really like the end segment where you taste it and describe the dish! Only thing I wish for is that you get an external mic or something to highten the sound quality of when your speaking in the room. This top quality content really deserves top quality audio throughout the whole video.
Nice. Could you do a video about your kitchen equipment and such? 😀
Could you do a tour of your kitchen ? You seem to have great equipment and I am curious of your choices in what is essential. Thank you very much for your content keep it up 👍 !
Top dit weer, keep it up !
Incredible 🤩🤩🤩 great job chef 👏👏👏
Man i 've been following you for a while, your work is great but this dish is so inspiring!! Thank you!
Once again a great dish.. thank you chef.
I got inspiration from you
Gorgeous looking dish😻😻😻😻😻
You deserve more views and subscriptions man, bravo 👏
Thanks a lot!
@@JulesCookingGlobalHello, I wanted to ask. In this dish, you can make some other sauce, add sweet and sour, for example, add fresh orange juice to the carrot juice to give the dish a slight acidity and also add it to the carrot cream for a sweet and sour taste, or you don’t need to do this ?
Amazing as always
amazing❤
Amazing. Kindly allow me try to replicate this
Loved this! Really nice with the debrief at the end, hope to see more of those. Your channel is a huge inspiration!
Random question: Do you know/remember what the plates you're using are called? They really present the dish well
please let me know if you've got an answer to your question! Thank you!
Thank very much chef!🙏 Another fantastic video!👏
Stay strong! 💪🏻
Thanks a lot Antonio!
Well done beautiful video
Thanks a lot!
Amazing
Your Videos are absolutely incredible!!! Is it a cold dish at all?
I love the idea of using only 1 ingredient! Awesome recipe. May I ask, regarding the carrots in the mosaic, why peel after roasting, and not before? Genuinely curious.
Thanks! The skin will protect the carrot while cooking and not dry out. You need it juice to be able to bind with the carrot stem powder
amazing recipe!
Great chef! Your dishes are mind blowing! But we still fot pate en croute, its been a long time so far)))
Can you please do the casava or corn recipe?
To start of with this is amazing and super inspiring.
I'm trying to create a pumpkin one myself. But I have question about the carrot juice, did they put additional sugar in the carrot juice? And do you have an idea how to make pumpkin juice without a juicer?
Thanks for the amazing video's! Keep m coming!
Pls do a dish using only potatoes
Hi jules where do you get your plates from? Thank you in advance! Everything you make looks like an absolute masterpiece. I will be attempting to make your chicken roulade dish, wish me luck!
Omg, these looks amazing. But where I leave the carrots already don't have a the top, any suggestion to use another ingredient?
You could do 1 ingredient the shrimp, should be so amazing.
your dish got mentioned in an article of Sueddeutsche Zeitung, one of the biggest German newspapers :) "Der zarteste und saftigste Sonntagsbraten der Welt" from 25th of March
Nice! This dish is also looks very cool!
Love your channel, hope it blows up soon :) better audio would be great though :)
İnanilmaz🤯❤
Hello, this looks great! do you serve this dish hot or cold?
More vegetarian stuff like this please 😍
What I want to see next is a collab between Bruno Albouze and Jules!
I love how you care for no waste and use the full potential of what mother nature is giving you
Really like the unscripted part in the end
Thanks Jules, always excited to see your new amazing cooking vids.
When you mention in your vids neutral oil, is that sunflower oil, or what type of oil do you use?
Do another one ingredient vid please!!!!
Oh, and could you do a thing with bread, like a Jules fineding bread. 😄 and...and.. and.. 🤭
Haha thanks! I always use sunflower oil. Right now I'm working on a full bread series. Sourdough, etc. Have a good one!
You know it has to be good when even Jules is surprised by how good it is
you are absolutley incredible
Deserves two green Michelin stars
I love the debrief as well. For me, my children would not eat this cold so I am thinking to Nuke the mosaic and the sauce or vinaigrette. Would that work do you think? Also, instead of being a starter I am thinking how amazing this would be as a side dish to serve with Jules Feather blade steak along side one of his many potato creations with a red wine and demi glace reduction. Main meal. what do you think?
That's for sure delicious and you definitely can heat it up to serve it hot. Enjoy! Hope your kids like it 😉
@@JulesCookingGlobal As it is Father's day this weekend my gift from my children is to let me spend time in the kitchen preparing a meal of art. So I shall try to recreate various elements of you dishes and serve to my wife, two teenage daughters and our Ukrainian guest. I am going for the warm carrot Mosaic with Feather blade steak, a red wine, beef stock and demi Glace reductions and your compressed buttered chips which I may add sprinkles of parmesan in with the butter for an even deeper flavour. Might be too much but it is Fathers day and my day to have fun in the kitchen!
Maybe you could create a platform where your fans could upload pictures of their own efforts with comments etc? Maybe you already have this?
When this corona bullshit dies out, you need to start a restaurant of your own. Deeply thinked aromas, textures, flavours, and your own personality as a chef gently but firmly manifesting through a top notch fine dining dishes. Easily at the michelin star categories.
Thank you for sharing these techniques with us commoners :D
Hello Jules, thank you for the recipe!
May I ask did you use the reduced carrot juice or the carrot juice to make the crisp?
Plain carrot juice, I tried it with the reduced one but then there’s to much sugar and it will burn
Absolute mind blowing...congratulations...
Do something with octopus!!
when it is served - is it warm? how to you reheat it?
Mooi hoor!
Magnificent!
Dear Jule, do you wanna try something that is in trends, kinda gluten free, vegan etc. ? Personally for me its a challenge to serve full vegan dishes this way 🙂
whats the temprature of the pan in the beginning to cook the tuile?
CHEF Jules I love your content! I do have a question for this dish and also generally - it seems a lot of the components are coming straight from the fridge before plating (like the carrot roll, as well as the sauce) - is this dish meant to be served cold? Do you heat anything before plating? Thanks so much!
Thanks Austin! This dish is meant to be served cold as an appetizer. I would take everything out of the fridge 10 minutes before serving because you don't want it to be fridge cold, but it's a wonderful fresh dish to start a meal and if served warm for me the flavor will be a lot less vibrant.
@@JulesCookingGlobal Thanks so much!!
Great! The carrot powder can be stored? How much time?
Well it’s a fry powder, so if stored air tight you can keep it for many months
Hi Jules, wondering where you got this plate from.
My plates are from J.L.Coquet, I visited them this year and made this video th-cam.com/video/NTRmYJVUt3o/w-d-xo.html
Want to buy flight ticket for chefs table in front of this man 🤘🏻🤘🏻🤘🏻🤘🏻
Fantastisch gerechtje!
Kun je zoiets ook met biet maken?
Heel graag!
HI, could you make only one ingrédient with artichoke please ?
where do you get your serving plates ?
There from jlcoquet ✌🏼
Hello, is it possible to get your recipes in a traditional written form?
Find them on my website www.julescooking.com
Thanks !!!!
👏👏👏👏
Aye I'm early oof this is just phenomenal
Do potatoes, the most abundant ingredient in my fridge! Lol
I have a guestion, are you buying the carrot juice or are you making your own?
You can do both. For me it depends on how much time I have
👏👏👏👏👏👏👏👏👏
HOLY SHIT!
Great Dish. Wasn't too sweet ?
I tried this dish and tia amazing ... the only thing what didnt work for me is the carrot crisp ... i tried to make it 3x times and 3x times i failed... it starts to caramelize on the pan ... i usualy do the crisp 20g flour 180g water and 80g of oil ... but when i replace the components with carrot juice and carrot flour it just doesnt work for me ... what do i do wrong ? 😂
超爱👄
turnips!
Not sure how it will stick together
The powder will blend with the moisture from the carrot and that will bind everything together