This charming chef, with an obvious sense of humour is a delight to watch, AND he does not take himself too seriously, which makes him fun to watch. More please :)
I like watching Chef Julien work his magic better than ANY other chef. Even Chef Ramsey. Chef Julien makes cooking/baking look effortless and not like it's a chore. He seems like he's always ahead of himself, and just does what needs to be done without hesitation. Personally, I believe he could give ANY other 'Chef ' out there a serious run for their money! Also, he's quite handsome. Resembles a young Nicolas Cage. So easy on the eyes. 😀 😃
2 min in. This dude is funny. Good energy. Just occurred to me I like this dude because he reminds me of myself; just a French version. Very important to like yourself. Oui Oui. Great video. Learned a lot.
After watching, and being impressed by, Julien making shortcrust pastry I wanted to see this even though I’m a veggie. I am never satisfied with quiche in restaurants or cafés as they always seem to be predominantly egg custard. I bake a veggie flan which has plenty of stuff to eat with the minimal custard to bind it together. His looks the real deal. His technique is easy to follow, informative and entertaining 😀
I'm quite late to the party but I notice several comments concerning Chef's hygiene in his kitchen. Edits to conserve time most likely occurred. Is it honestly necessary to watch hand washing when we ALL know it is done in every commercial kitchen? Chef Julien gives impression that he's flying by the seat of his pants but it's obvious he knows precisely what he's doing, every second. Insofar as listing exact recipes perhaps he does not since cooking is his trade. I never shared my own recipes during my professional catering years. I do now since retirement. Cook on Chef! You share your techniques which are just as crucial as any written recipe. I enjoy watching!
Hello Julien, You're a charming and wonderful chef with a great sense of humour and I love watching you cook; I shall try this very soon! Thanks for sharing your delicious recipe with us; God bless you.
I have just discovered Chef Julien (from San Diego). I can’t get enough of your videos. Julien is a great Chef with wonderful energy! Thank you. You are inspiring. I hope you are still in Dartmouth. If we ever visit the area, we will definitely stop at Saveurs.
Julien you ever get tired? You remind me of a Greek who was a chef in Chicago... he worked 24/7! Remember time is short... spend time with kids and family..
I've seen it (and tried it) where the dough bakes hanged over the rim so the weight of the curtain of dough on the outside prevents the dough on the inside from sinking down, then after baking the shell and it cools a bit, a serrated knife trims across the top, severing the outside curtain of (now baked) dough. This always works better for me. I also par-cook the eggs in a double boiler to thicken them substantially before pouring in the pre-baked shell. That way the shell doesn't brown too much, but the custard is done just so, and sets up perfectly upon resting.
How did I not know to grate cheese in a food processor 🤔 I’ve been grating cheese by hand for years while owning a food processor. So glad my husband asked me to look up quiche recipes 🤗
I can never win with my crust! If I don't blind bake it then it won't cook through and if I blind bake the crust will retract and become smaller than the pan despite using beans/pie beads! Maybe I never paid attention when laying the crust on the pan as he said that the crust MUST BE covering (touching) all around the bottom pan. Could be that the temperature was off also cos I always bake mine between 180°C-190°C. Thanks for sharing the recipe and techniques, Julien! J'adore tes vidéos! Merci et bisous de Toulouse!
@@michellewhite6992, My pleasure! Save me a piece! :) You are not obligated to use Emmental. You can use any semi-hard cheese you have on hand. Hack, you can even use any hard cheese, if that's what you like! :D It's YOUR Quiche Lorraine! :D
I would love to see Julien with his own show. Or how about the replacement for Paul Hollywood on a new version of the British Bakeoff with Mary Berry? He is FAR more talented than Paul and he actually has a personality and is fun, which is in stark contrast to Paul. The new GBBO with just Paul is going to flop but a show with Mary Berry and Julien would be a hit!! I already can't get enough of him on TH-cam!!
I am making this as I watch, I keep stopping and starting it. Update, I have not killed it, guess what we are having for dinner to night. Thank you it was fun.
I agree! He is a charming chef and so personable and funny. He does need his own show and I would watch it! Anyone know if he has his own channel on TH-cam or other social media? Thanks and greetings from California
great recipe as you have to have cheese... i have a request as you have a done a great recipe on your french quiche but how about doing a lovely devon lardy cake, best cake ever, wot do think .???
You cook like I do.....measuring except with bread is optional. Good cooks are born but some professional instruction never hurts to learn the secrets.
I always enjoy watching you cook. This recipe for quiche is awesome! If you ever want to visit the United States I'd be honored to have you, your wife, and your little boy stay at our home. We'd love to stay with us! We live just south of Washington, DC which is one of the most beautiful cities in the USA. In fact, it's very much like Paris. We will be delighted to show you around DC . FYI the best time to visit DC is in the early spring as the cherry trees are in full bloom and the city is absolutely bursting at the seams with millions of tulips. The other great time to visit is in late October or if you like snow come in February or March. My invitation is absolutely sincere. Come on over! Our home is your home.
he sure knows what he likes. i spend a lot of time dithering over what to do until i get decision fatigue and just don't care anymore: the ham should be large, not "small and disgusting" :-D
yes... it's a great presentation, but you never incude a link for the recipes with ingredients and amounts in any of your videos... or am I missing something.? .......merci.... merci
It's really a pity you don't include the ingredients for the filling IN DETAIL. Likewise, you don't mention how you made the crust for the quiche. I strongly suggest you write it all down so that anyone can follow all the steps through at one's pace. Thank you. Greetings from Chile
You should be able to find Emmental near you in California. I live in a very small town in Ontario, Canada and we have it here. But if not, regular swiss cheese should suffice nicely:)
Silvia Pereida I live in hell - I mean California - too and I have seen Emmentaler in Ralphs (the international cheese cooler by the deli and sushi bar), in Vons (again by the deli near where they sell fresh pasta, Laughing Cow and Alouette) and in Albertsons (again by the deli). Trader Joe's sells it of course as does Whole Foods and Bristol Farms. (I buy Comté because I'm French 😈) Comté's label has a gold and red medal (same gold and red _color_ as the flag of Spain) and a forest green cow bell. Emmentaler has its name in caps repeating iirc. If you ask for Emmentaler or Comté at your local supermarket they will start stocking it for you. I hope you get a chance to try them!
AeroDoe sorry, a bit off topic, but California looks like heaven on earth. Do you refer to it as "hell" only because you are in such a small town? If that's the case, I understand. I once lived in a tiny mining town with around 200 hundred people and even mozzarella would be considered "ohhh, ahhh" because it isn't orange and individually sliced plastic. The only dependable thing we could count on in that "hellhole" was the mega-sized mosquitoes that never went away until the -40°C weather arrived. I guess there's hell-holes everywhere :/
I love these videos and I can not get enough of them! but I've noticed that in the "more recent" videos the audio is panned to the left (there is no sound coming out of the right side). Just wanted to point this out in case you hadn't noticed yourself :) Thanks though for all the uploads. I've spent quite a bit time of my life enjoying them haha :D
I don't like the bacon or ham, but it still comes out well;(also fresh spinach but then it is not a quiche Lorraine..hah) the cheese is salty enough and herbs add flavour...or add fresh mushrooms on top with the onions or shallots.
Hi Topcameraman wot a fantastic chef he is fun and cooks wonderful food. I love it wen he cooks with his wife as they are so funny. Any chance of a creamy carbonara ??
I liked everything except the large hunks of ham. I would have thought you would pre-bake the crust before putting the mixture in it. It looks delicious.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Who is this guy and why have I not seen more of him! What a riot!!
This charming chef, with an obvious sense of humour is a delight to watch, AND he does not take himself too seriously, which makes him fun to watch. More please :)
Agreed!
I like watching Chef Julien work his magic better than ANY other chef. Even Chef Ramsey.
Chef Julien makes cooking/baking look effortless and not like it's a chore. He seems like he's always ahead of himself, and just does what needs to be done without hesitation.
Personally, I believe he could give ANY other 'Chef ' out there a serious run for their money!
Also, he's quite handsome. Resembles a young Nicolas Cage. So easy on the eyes. 😀 😃
I love how he recovers from mistakes and still turns out a beautiful result.
2 min in. This dude is funny. Good energy. Just occurred to me I like this dude because he reminds me of myself; just a French version.
Very important to like yourself. Oui Oui.
Great video. Learned a lot.
After watching, and being impressed by, Julien making shortcrust pastry I wanted to see this even though I’m a veggie. I am never satisfied with quiche in restaurants or cafés as they always seem to be predominantly egg custard. I bake a veggie flan which has plenty of stuff to eat with the minimal custard to bind it together. His looks the real deal. His technique is easy to follow, informative and entertaining 😀
Love this chef... apart from being professional in what he does, he has a genuine personality.
,vv
Agreed!!
This is some wonderful cooking and his great personality shines over everything he does! (His accent reminds me of that of Inspector Cluseau!)
What a character this Chef is.
Just by chance today came upon this so versatile French chef. Love his personality. Makes cooking so much more enjoyable.
Make me giddy watching him going all around the place!!
This chef has got to be the next big thing on British TV
Yes, you are absolutely right.
@@keithdawes2685 Of course! Humor needed in British TV ClownJulien Picamil
I'm quite late to the party but I notice several comments concerning Chef's hygiene in his kitchen. Edits to conserve time most likely occurred. Is it honestly necessary to watch hand washing when we ALL know it is done in every commercial kitchen? Chef Julien gives impression that he's flying by the seat of his pants but it's obvious he knows precisely what he's doing, every second. Insofar as listing exact recipes perhaps he does not since cooking is his trade. I never shared my own recipes during my professional catering years. I do now since retirement. Cook on Chef! You share your techniques which are just as crucial as any written recipe. I enjoy watching!
I think what everyone is trying to say is OH YUM! ......and the quiche looks good too.
I could watch this chef forever!
Favorite...watched from new Zealand ❤️ 🇳🇿
a funny and charming cook! and I love quiche lorraine!
What an easy-going, passionate pro! ~ thanks!
Hello Julien,
You're a charming and wonderful chef with a great sense of humour and I love watching you cook; I shall try this very soon! Thanks for sharing your delicious recipe with us; God bless you.
This looks soooo delicious that I’ll try it…chef Juliene’s energy is wonderful I enjoyed this video !!!
Hello I made your puff pastry and then made the quiche for first time and it came out fantastic thanks so much my family enjoyed it very much yummy
What a delight to see him in his element . Surprised he wasn't prepped fully.
I have just discovered Chef Julien (from San Diego). I can’t get enough of your videos. Julien is a great Chef with wonderful energy! Thank you. You are inspiring. I hope you are still in Dartmouth. If we ever visit the area, we will definitely stop at Saveurs.
This guy is totally cool....love watching him do what he does best!
First time seeing this guy! Absolutely love his accent!!
I am drooling!!!! And I wanted to see him cut the quiche!! Yum!! I'm gonna dive right in a give it a go! First time for everything WooHoo
Excellent recipes. Very helpful and makes the recipe very easy. Enjoy listening to you with that French accent. Keep giving us more recipes
Love this chef he is so awesome! And he makes me miss France!
Love love love Chef Julien and his receipes
🙌🙌🙌🙌🙌🙌🙌🙌🙌
Julien you ever get tired? You remind me of a Greek who was a chef in Chicago... he worked 24/7! Remember time is short... spend time with kids and family..
Yes I love his personality 👌🏼 he is entertaining as well as an awesome cook 👨🍳
I've seen it (and tried it) where the dough bakes hanged over the rim so the weight of the curtain of dough on the outside prevents the dough on the inside from sinking down, then after baking the shell and it cools a bit, a serrated knife trims across the top, severing the outside curtain of (now baked) dough. This always works better for me. I also par-cook the eggs in a double boiler to thicken them substantially before pouring in the pre-baked shell. That way the shell doesn't brown too much, but the custard is done just so, and sets up perfectly upon resting.
Thank you, giving this a ago tonight.
Chef Julien is so good looking! I love watching him!
Ur awesome.. I have been on a video marathon with his great humour N obviously the simple techniques!!
What a wonderful personality
How did I not know to grate cheese in a food processor 🤔 I’ve been grating cheese by hand for years while owning a food processor. So glad my husband asked me to look up quiche recipes 🤗
I also have a cheese grater. Married her 10 years ago.
Very nice , You are a very good chef . Thankyou for that recipe.
Presentation top notch Julian, more please. Les.
I can never win with my crust! If I don't blind bake it then it won't cook through and if I blind bake the crust will retract and become smaller than the pan despite using beans/pie beads! Maybe I never paid attention when laying the crust on the pan as he said that the crust MUST BE covering (touching) all around the bottom pan. Could be that the temperature was off also cos I always bake mine between 180°C-190°C. Thanks for sharing the recipe and techniques, Julien! J'adore tes vidéos! Merci et bisous de Toulouse!
Hi what was the name of the cheese please?
@@michellewhite6992, Emmental cheese
@@jacquelineissenmann1045 thank you lovely, im so making this for my family x
@@michellewhite6992, My pleasure! Save me a piece! :) You are not obligated to use Emmental. You can use any semi-hard cheese you have on hand. Hack, you can even use any hard cheese, if that's what you like! :D It's YOUR Quiche Lorraine! :D
Ok so the cameraman reaching for the cheese made me giggle!
Try adding a chopped and fried onion after the cheese and before the egg mix. It improves the quiche 100%.
Bravo, Julien.. Merci!! 👍😁
Thank you so much Miss Judi
Regards John
I would love to see Julien with his own show. Or how about the replacement for Paul Hollywood on a new version of the British Bakeoff with Mary Berry? He is FAR more talented than Paul and he actually has a personality and is fun, which is in stark contrast to Paul. The new GBBO with just Paul is going to flop but a show with Mary Berry and Julien would be a hit!! I already can't get enough of him on TH-cam!!
Thank you for your kind words DanH I will pass this message on to Julien and yes I do agree with what you say kind regards John T.C.
I am making this as I watch, I keep stopping and starting it.
Update, I have not killed it, guess what we are having for dinner to night. Thank you it was fun.
Now this chef know
How to COOK
Thank u
I luv quiche beautiful🥂
Cheers 😋😋
Ooohh dammn . . I could almost smell this bacon . . . amazing video, guys!
Filling Ingredients: Ham , 9 slices of smoked bacon, Ementhal Cheese, 300 gr Whipped or simple cream, 110 gr. milk, 6 eggs, salt, pepper.
@@brijac04 thank you for the correction. Regards
@@brijac04 This is funny!! Somehow we will get this recipe done. Thank you. Send you a hug of LIGHT!
@@brijac04 he did put two more eggs because the previous mix with the 4 eggs were not enough.
thanks Julien, you are the best
You are fun to watch, Julian! Thanks for the lessons and the charm.
All people resembling Nicolas Cage are crazy and genius.
You are a great chef 👍
This chef is so darn cute!!!!
I agree! He is a charming chef and so personable and funny. He does need his own show and I would watch it! Anyone know if he has his own channel on TH-cam or other social media? Thanks and greetings from California
J’aime l’anglais avec ce chef
Excelente...me encantan las recetas y los videos GRACIAS
great recipe as you have to have cheese... i have a request as you have a done a great recipe on your french quiche but how about doing a lovely devon lardy cake, best cake ever, wot do think .???
The quiche lorraine, a testamony to the weather in Lorraine in winter time :). You need something to provide you with calories :)
vous êtes fantastique. Merci!!!!
I love to see man cook 👨🍳 😃
Merci chef
The most perfect issue i like in your classes the details explanation
You cook like I do.....measuring except with bread is optional. Good cooks are born but some professional instruction never hurts to learn the secrets.
I always enjoy watching you cook. This recipe for quiche is awesome! If you ever want to visit the United States I'd be honored to have you, your wife, and your little boy stay at our home. We'd love to stay with us! We live just south of Washington, DC which is one of the most beautiful cities in the USA. In fact, it's very much like Paris. We will be delighted to show you around DC . FYI the best time to visit DC is in the early spring as the cherry trees are in full bloom and the city is absolutely bursting at the seams with millions of tulips. The other great time to visit is in late October or if you like snow come in February or March. My invitation is absolutely sincere. Come on over! Our home is your home.
Bien fait, Julien.
he sure knows what he likes. i spend a lot of time dithering over what to do until i get decision fatigue and just don't care anymore: the ham should be large, not "small and disgusting" :-D
ahahaha he's the best chef
I love this Chef...he’s a wild man .👍
If you were to make your own channel Julien, I would like to subscribe.
It would be interesting to see even the quiche version with mushrooms told by Julien in the video.
amazing quiche .we want more kinds of quiche"spench- mashroom"
Hello I will tell Julien I am sure he would help
Kind Regards John
Nice oven...
Looks delicious
Its a beautiful crust without blind baking! How come??
Super Video 🤩
That's amazing
You are awesome to watch.
Great video,but does anyone else think he sounds like Rene from Allo Allo
Lol. Rene. Classic
Like the accent 😂
yes... it's a great presentation, but you never incude a link for the recipes with ingredients and amounts in any of your videos... or am I missing something.?
.......merci.... merci
You aren’t mistaken. So what’s the point of the video?
@Topcameraman : LOVE THIS CHANNEL THANKS FOR UPLOADING!!!!
It's really a pity you don't include the ingredients for the filling IN DETAIL. Likewise, you don't mention how you made the crust for the quiche. I strongly suggest you write it all down so that anyone can follow all the steps through at one's pace. Thank you. Greetings from Chile
Now I have understood. Julien says "Edmontal", but is intending Emmental. Now I get it!
Bon
sincère
travail
Yum Yum!
I'm not sure your oven is level, the quiche looked lopsided... But no doubt delcious.
And I love the way the French pronounce 'raspberry'.
Cheese salty,ham salty,beckon salty. Not to much salt.You don't need salt.To much eggs and cream.Big xxxxl quiche for restaurant.
I like him :)
I can't help laughing during the whole video :D
Merci chef Julien
i love this one. I must try it right away. I am not sure if the cheese I should use it I hard to find certain cheeses here in my town in California
You should be able to find Emmental near you in California. I live in a very small town in Ontario, Canada and we have it here. But if not, regular swiss cheese should suffice nicely:)
Silvia Pereida I live in hell - I mean California - too and I have seen Emmentaler in Ralphs (the international cheese cooler by the deli and sushi bar), in Vons (again by the deli near where they sell fresh pasta, Laughing Cow and Alouette) and in Albertsons (again by the deli). Trader Joe's sells it of course as does Whole Foods and Bristol Farms. (I buy Comté because I'm French 😈) Comté's label has a gold and red medal (same gold and red _color_ as the flag of Spain) and a forest green cow bell. Emmentaler has its name in caps repeating iirc. If you ask for Emmentaler or Comté at your local supermarket they will start stocking it for you. I hope you get a chance to try them!
AeroDoe sorry, a bit off topic, but California looks like heaven on earth. Do you refer to it as "hell" only because you are in such a small town? If that's the case, I understand. I once lived in a tiny mining town with around 200 hundred people and even mozzarella would be considered "ohhh, ahhh" because it isn't orange and individually sliced plastic. The only dependable thing we could count on in that "hellhole" was the mega-sized mosquitoes that never went away until the -40°C weather arrived. I guess there's hell-holes everywhere :/
I love these videos and I can not get enough of them! but I've noticed that in the "more recent" videos the audio is panned to the left (there is no sound coming out of the right side). Just wanted to point this out in case you hadn't noticed yourself :) Thanks though for all the uploads. I've spent quite a bit time of my life enjoying them haha :D
awesome
I’ll have to try this with Brie. How do you prepare the cheese for use?
Come on down to the USA and do a round of Chopped on The Food Network...that should be something to watch👍
I don't like the bacon or ham, but it still comes out well;(also fresh spinach but then it is not a quiche Lorraine..hah) the cheese is salty enough and herbs add flavour...or add fresh mushrooms on top with the onions or shallots.
Hi Topcameraman wot a fantastic chef he is fun and cooks wonderful food. I love it wen he cooks with his wife as they are so funny. Any chance of a creamy carbonara ??
Yummy ! Great !
Wow, you are fast! Experience 😉 Thanks
hello julien, just a quick question about the the short crust. all the time i dont part bake the crust it is too wet. how do yo u do to succeed?
I liked everything except the large hunks of ham. I would have thought you would pre-bake the crust before putting the mixture in it. It looks delicious.
Pink Panther!
You are the best 😄😄😅😅🤗🤗🤗