Amazing. Too bad food network is becoming more of an entertainment channel rather than food and cooking channel. Bruno smokes everyone. Keep going chef. You deserve millions of subscribers.
That's probably why I enjoy cooking videos so much to this day! Grew up in the beginning of the 90s and always watched food network and I really was getting sick of the competitions at the beginning before turning to TH-cam. Long ass story but man it makes me happy finally learn by instruction and wonderful professionals.
This was one of the most amazing recipes for pâte en croûte I've ever come across. Bruno is one of the best chefs I've seen in action, he deserves so much more than TH-cam!
I came across your channel while browsing for recipes and you have now become one of my favorite chefs! Incredible food and you have a great personality...I can't wait to try your recipes!
For this recipe you really need to plan in advance as for the mushrooms jelly it has to cook for 12 hours , pastry has also to be made in advance and obviously the marinade . Excellent recipe and if you like pâté-croûte and start being obsessed about it (yes you can ! 😀) it exists a world championship and a brotherhood. 😋
i made my first pate en croute about 2 weeks ago, i love the rustic look of this one though and you don't need to purchase a meat grinder for this recipe! I want to try it out!
Bruno! You are amazing! I have been a chef for 21 years, these videos are a godsend. Thank you so much for sharing your recipes, techniques, and personality. I always learn something from you 🙏🙌🙏🙌🙏
Being a belgian chef myself Bruno Albouze is indeed impressive his attention to details and his level of execution is on par with the elite patissiers and chefs worlwide, he's the real deal !
+Irwin Vasquez No, because if he's on TV, he won't have time to do TH-cam. Meaning you can't watch his video on the go unless you have a TV subscription.
i m shocked ...i never seen like this recipe....with long procedure. ...but looking yummieee .. n also tempting. i like it ...i will tried .soon ......hope i m succed ..thanx bruno
Superb! Pate en Croute - such a good traveling entree for planes, picnics. If I baked small pies like a Yorkshire pie, completely crusted up, it would withstand no refrigeration for a few hours, ideal for plane food or travel. I love the aspic on top at the end. That is what they do with Yorkshire pies, except, its blasphemy to compare English fare to French, ha ha! That last juicy syringed aspic which permeates all the cracks and crevices, so when you bite into the pate, the flavors explode. So good! The design on it, is masterful. Merci Chef Bruno!!
62 haters... What is this world coming too... This is a Masterchef, presenting a Masterdish... And we get to see this for free. What more can one want.....
Wow!!! what an amazing recipe, for the first time in my life I was able to make a classic from my childhood looking like it was made by a pro, Thank you to an amazing chef that makes food fun and easy to cook, and I love the detail of presentation that never failed me....
Bruno man you deserve at least 2 million subs man! You do vids so seamlessly and put so much effort into it. Imo you should have more subs then Laura in the kitchen. Cheers
I was watching with the sound off, reading the captions, but had to turn on the sound after the subtitles said to "cool to 100 degrees F and pour in the hot a$$ pig....". Hot Aspic. You use hot aspic. BTW this looks fabulous! I make pate de campagne every Christmas, but making it in a crust is over the top. And I love that all the ingredients are available at most regular supermarkets anytime.
I always wanted to learn how to crimp the pastry with a knife, Like the tart edges in France!! Thanks for showing it. I bought a tweezer like gadget but I'm lost using it. If you can ever show it on a tart I would really appreciate it. Merci chef.
see, bad temperament and swear words are not necessary to be a great chef, Gordon should heed this !! thanks for sharing and keep up with the inspiration !!
Hi Chef, I did this and its a HELL lot of work: Dough tastes great but didn't chill it enough so it was falling apart when assembling (=scary), also took all the meats through meatgrinder as I was afraid of the texture, I think it tasted much better and also added some pistachios inside. Needs to remove from the fridge for about 45 minutes before serving for better flavour.
Dear Chef Bruno, many thanks for sharing. i prepared it and it tasted delicious. In my humble opinion the aspic could be a litlle different as adding salt to Port and just mixing it with water "kills" the Port flavor, therefore I would rather replace water by beef stock and add some Porto or Madera to it. Many thanks for your brilliant videos! Wish you success! Ana
Followed this recipe to the letter, found the filling came above my tin mould, still,....sealed the lid,but after 20 mins baking, some crust fell off one side; still, it looks like a great hors d'oeuvre for xmas, and I'm a chef!, perhaps a deeper mould Bruno?
Amazing. Too bad food network is becoming more of an entertainment channel rather than food and cooking channel. Bruno smokes everyone. Keep going chef. You deserve millions of subscribers.
Bruno Albouze
Joshua Weissman
Michel Dumas
best cooking channels on YT.
@@LesAventuresDeTigRRe I checked chef Dumas per your recommendation. I wish he would provide English translation 😉
@@geniuspharmacist you should ask him, maybe he will ask his community to write subtitles
That's probably why I enjoy cooking videos so much to this day! Grew up in the beginning of the 90s and always watched food network and I really was getting sick of the competitions at the beginning before turning to TH-cam. Long ass story but man it makes me happy finally learn by instruction and wonderful professionals.
Bruno, I don't know what to say! This is so sophisticated and elegant,, a real piece of art...
As a chef of 20 years I love your channel. I feel like I’m back at school. Not only are you entertaining but your formulas are solid!
Hi Caleb, love this channel, he's both entertaining and professional. I'm a chef of 50+ years, a college lecturer too, bjut never stop learning.
Another masterpiece Bruno.
You never cease to amaze me.
You deserve 3 million subscribers.
stabspy almost there ;)
Bruno Albouze you've just gained one ;3
This was one of the most amazing recipes for pâte en croûte I've ever come across.
Bruno is one of the best chefs I've seen in action, he deserves so much more than TH-cam!
The real traditional páté en croûte from Lyon ....the cIty in France where cooking is an addiction ! Compliments to this Chef who follows the rules !
Yummy. Just descovered your channel and I love how straight to the point and no nonsense your recipes are. Thank you
paul gregory :)
I came across your channel while browsing for recipes and you have now become one of my favorite chefs! Incredible food and you have a great personality...I can't wait to try your recipes!
3180Cece :)
For this recipe you really need to plan in advance as for the mushrooms jelly it has to cook for 12 hours , pastry has also to be made in advance and obviously the marinade . Excellent recipe and if you like pâté-croûte and start being obsessed about it (yes you can ! 😀) it exists a world championship and a brotherhood. 😋
I have been a chef 11 years and never see anything like this dish ! It's amazing well done .
you sound like a Bond villain
H F he has a beautiful French accent
@@AlpineFederation1998 he is even followed in France for English lessons for Cooks
He sounds so erratic... I hate cooking videos when they overplay everything. Sounds snobish af. RIdiculous.
The Spy who fed me, I'll take it
i made my first pate en croute about 2 weeks ago, i love the rustic look of this one though and you don't need to purchase a meat grinder for this recipe! I want to try it out!
Bruno! You are amazing! I have been a chef for 21 years, these videos are a godsend. Thank you so much for sharing your recipes, techniques, and personality. I always learn something from you 🙏🙌🙏🙌🙏
My pleasure! 🌝
Is this guy 4 real.. when ever I watch his vidz im like so amazed by his work.. and how his food looks to delicious..... by far the best youtube chef
Ive been a chef for 40 years, and that recipe and video is supurb, excellent.
Amazing... Such a long preparation and cooking time, but the result is beyond beautiful. In your hand every meal will get their best appearance. 👍👍👍
WoW this is another Masterpiece Chef
Outstanding like always
One of your older videos but definitely timeless and worth the watch. Then and now, you are amazing chef!
Every time I see you create your masterpieces I can't help but say WOW!
You really should be on TV Bruno. You are the best chef I have ever watched.
Being a belgian chef myself Bruno Albouze is indeed impressive his attention to details and his level of execution is on par with the elite patissiers and chefs worlwide, he's the real deal !
wow, I was waiting until the end to say something, and then I've got not more words. amazing job !
First time I made it I was 17 years old thanks Bruno for the Memory
Master, I'd like to congratulate you on the fact that you're an extraterrestrial preparing this dish. You are invincible.
Bruno your one of the greatest chefs alive man. You should have your own cooking show on food network for sure.
+Irwin Vasquez No, because if he's on TV, he won't have time to do TH-cam. Meaning you can't watch his video on the go unless you have a TV subscription.
Bruno, You are a great chef. I wish this channel gets millions of followers.
French cuisine is devine. Thanks for sharing ❤
It feels like this needs a standing ovation!
wow! I never seen anything like this! you're so creative.
I can feel the gout from here
It’s probably worth it to be honest
This is like a cross between pate and pork pie. Very unique.
I have never seen a Paté been made like this. I have a new kitchen. I will reproduce this recipe. Thank you!
Maître Bruno, you are truly the "Vatel" of youtube. Devine recipes. Best wishes from Germany
this is truly amazing! i'm speechless
i m shocked ...i never seen like this recipe....with long procedure. ...but looking yummieee .. n also tempting. i like it ...i will tried .soon ......hope i m succed ..thanx bruno
i don't eat meat but this guy is an artist also producer and director :)
Maaaaaaan, I don't eat meat but your recipes, technique and videos really make me want to try it!
That's really a trip ! - j'ai jamais vu d'aussi beau pâté en croûte ! trop miam-miam !
Il est beau ton pâté Bruno et il a l'air délicieux, bravo et merci !
you are amazing, I think you are much better than master chef judgers
Your meals look so glamorous and satisfying. I must try this! Beautiful!
Wow! Your videos are addicting ...can't wait to make some of your recipes! They all look fancy and delicious ♡
So many processes made look easy, amazing recipe chef .
Bruno is the James bond of French cooking!
I want to crawl into my computer screen and eat this!!
This looks absolutely stunning!!
I'm Thai. Your video is make easy. I love it.
I don't know how many times I watched this, so delicious, cant wait to try it, thank you Bruno, for another amazing video.
Can't get any French than this! I will make it one of these days !
Super recette, et cerise sur le pâté, si j’ose dire, on comprend vraiment mieux l’anglais quand il est parlé par un Français.👍👍👍
That is a real work of art. Absolutely stunning!
Superb! Pate en Croute - such a good traveling entree for planes, picnics. If I baked small pies like a Yorkshire pie, completely crusted up, it would withstand no refrigeration for a few hours, ideal for plane food or travel. I love the aspic on top at the end. That is what they do with Yorkshire pies, except, its blasphemy to compare English fare to French, ha ha! That last juicy syringed aspic which permeates all the cracks and crevices, so when you bite into the pate, the flavors explode. So good! The design on it, is masterful. Merci Chef Bruno!!
I mean, I love food and all, but this.. It's.. Beautiful.. I must return to my food watching!
Such a delicious dish!!! Thanks for sharing with us Bruno!
62 haters... What is this world coming too... This is a Masterchef, presenting a Masterdish... And we get to see this for free. What more can one want.....
Wow!!! what an amazing recipe, for the first time in my life I was able to make a classic from my childhood looking like it was made by a pro, Thank you to an amazing chef that makes food fun and easy to cook, and I love the detail of presentation that never failed me....
I love your cooking style and your choices of recipes. Thank you for teaching me a lot.
Oh the meat looks great! Especially the chicken liver. And you cut the shallot like a bomb!
quel beau pâté en croûte avec un fini parfait !!!!
Plum Partridge
Wee moan amy!
😳omg. A piece of tasty art! 😋
Always love your cooking. This is one of the most stunning dishes you've ever posted.
Bruno man you deserve at least 2 million subs man! You do vids so seamlessly and put so much effort into it. Imo you should have more subs then Laura in the kitchen. Cheers
Wouaw! It!s great and I love it before even trying ! Thanks a lot Bruno!
You can stop your internal dialog , Bruno is the real deal !
sure wished I was your neighbor with all those lushous foods! They are all real deal meals indeed.
OMG, this is art. I will try to make it! Thank you!
Impressionnant, tel un meilleur ouvrier de France
Shirin GUERIN so far meilleur ouvrier de San Diego ;)
I was watching with the sound off, reading the captions, but had to turn on the sound after the subtitles said to "cool to 100 degrees F and pour in the hot a$$ pig....". Hot Aspic. You use hot aspic. BTW this looks fabulous! I make pate de campagne every Christmas, but making it in a crust is over the top. And I love that all the ingredients are available at most regular supermarkets anytime.
Good one chef..the way u make food with standard recipe its fantastic
Oh, it's amazing...!!! I admire your skill. Thank you for sharing with us.
Ilove to make one someday. Thank you chef i loved your work.❤❤❤❤
This looks deliciously mouthwatering, unfortunately I don't eat liver :(
Goodness you have so Many Amazing Recipes, I've been watching your videos for hrs LOL!!!!!!!!!! ♡♥♡♥♡♥♡♥♡♥
Amazing simply amazing , this is the kind of food I want to cook .
Dude you are freaking AMAZING!!!!
Unbelievable! Wow that looks amazing.
I always wanted to learn how to crimp the pastry with a knife, Like the tart edges in France!! Thanks for showing it. I bought a tweezer like gadget but I'm lost using it. If you can ever show it on a tart I would really appreciate it. Merci chef.
Oh I'm so hungry all I have is 2 eggs and 1 slice of bread
Wow a work of art I'm so hungry now lol
Quality food, from an exceptional chef. Thank you for sharing.
I LOVE YOU♥️
Te amo, amo tus trabajos❤️💋
see, bad temperament and swear words are not necessary to be a great chef, Gordon should heed this !! thanks for sharing and keep up with the inspiration !!
watching this video at 11:08 pm, and you know what, you are muderer, i am starving
J'ai déjà faim. Est-ce que tu peux recommander un certain porto, pour cette recette?
Et surtout merci, pour tout ces délices! :)
Philippe Gerstner-Riewer Porto rouge.. normale..
Great. You will be me teacher. I will open restaurant in Slovakia. thank you. Or you will be my shef ? xix
Wow! Every wait is worth it, amazing😱
thats looks delicious , will this work with out pastry?
I have made this recipe yesterday! Thank you for sharing with us your experience!
Please may I ask where you get the recipe from I've clicked on the link but it's not coming up? Many thanks.
@@traceycremer1021 www.brunoskitchen.net/blog/post/rustic-pâté
Je rêve d´ un pâté en croute et je ne suis jamais arrivé à faire la bonne pâte, elle s´ effrite toujours...
Something about your voice is so relaxing! Have you considered doing audiobooks as well?
Hi Chef, I did this and its a HELL lot of work: Dough tastes great but didn't chill it enough so it was falling apart when assembling (=scary), also took all the meats through meatgrinder as I was afraid of the texture, I think it tasted much better and also added some pistachios inside. Needs to remove from the fridge for about 45 minutes before serving for better flavour.
just discover this..absolutely amazing..I'm game next week...thank you
A work of art! Can't wait to try it...
Dear Chef Bruno, many thanks for sharing. i prepared it and it tasted delicious. In my humble opinion the aspic could be a litlle different as adding salt to Port and just mixing it with water "kills" the Port flavor, therefore I would rather replace water by beef stock and add some Porto or Madera to it. Many thanks for your brilliant videos! Wish you success! Ana
_"Hey guys I made a loaf of bread..."_
*_"...PSYKE!"_*
This video and all older to new are amazing!!!
Super as usual ! You have never disappointed me and i'm a very difficult person to please !
Well. Now I am hungry again.
That is a truely amazing creation!
I’ll follow you today, Thank you for your sharing 🙏♥️
Bonjour Bruno, super recette comme toujours... Un petit truc pour que le fond de la pâte ne soit pas détrempée ?
Followed this recipe to the letter, found the filling came above my tin mould, still,....sealed the lid,but after 20 mins baking, some crust fell off one side; still, it looks like a great hors d'oeuvre for xmas, and I'm a chef!, perhaps a deeper mould Bruno?