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.
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 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!
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 🙏🙌🙏🙌🙏
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!
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!
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 !!
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 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
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?
Confused. This is Pate en Croute, but is called "Rustic Pate." Recipe link goes to a very fine Pate Campaigne, but there's no en Croute Recipe to be found. I think link is broken.
Great execution, presentation and TH-cam channel, but when visiting your website one gets bombarded with alsorts of spam adds and regular adds , the website it's self is cluttered, unappealing and impossible to find what one needs.
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.....
hello I made everything as demonstraded but my pate didnt stay firm like as you show. the outside is wonderfull but the stuffing melt like a minced meat.whats was wrong?
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 !
Plz Can you tell me what's the name of the white powder you added to the butter before the flower?? I couldn't recognize it Thanks anyway You're awesome
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.
You deserve 3 million subscribers.
stabspy almost there ;)
Bruno Albouze you've just gained one ;3
Another masterpiece Bruno.
You never cease to amaze me.
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
Bruno, I don't know what to say! This is so sophisticated and elegant,, a real piece of art...
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. 😋
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.
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 :)
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 :)
C'est magnifique!
WoW this is another Masterpiece Chef
Outstanding like always
_"Hey guys I made a loaf of bread..."_
*_"...PSYKE!"_*
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! 🌝
I can feel the gout from here
It’s probably worth it to be honest
Bruno is the James bond of French cooking!
you are amazing, I think you are much better than master chef judgers
wow! I never seen anything like this! you're so creative.
bonjour Monsieur Albouze pourriez vous la traduire en francais merci d'avance bonne a vous .
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!
i don't eat meat but this guy is an artist also producer and director :)
wow, I was waiting until the end to say something, and then I've got not more words. amazing job !
Hi Bruno i,m having trouble accessing your website for recipes has something changed
Great. You will be me teacher. I will open restaurant in Slovakia. thank you. Or you will be my shef ? xix
First time I made it I was 17 years old thanks Bruno for the Memory
So many processes made look easy, amazing recipe chef .
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!
this is truly amazing! i'm speechless
Immediately subscribed! :)
just discover this..absolutely amazing..I'm game next week...thank you
Bruno, You are a great chef. I wish this channel gets millions of followers.
www.pinterest.com/brunoalbouze/ his pinterest
+Shaqayeq Mirza thank you so much!
Amazing... Such a long preparation and cooking time, but the result is beyond beautiful. In your hand every meal will get their best appearance. 👍👍👍
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 !!
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 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
Dude you are freaking AMAZING!!!!
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?
Confused. This is Pate en Croute, but is called "Rustic Pate." Recipe link goes to a very fine Pate Campaigne, but there's no en Croute Recipe to be found. I think link is broken.
Hi. I'm french, and this is not the real pâté en croûte !
See how the great chief Paul Bocuse made it.
Sorry for my english, I'm not sure ....
I am speachless !
Mr Albouz. You should have 2-3 days of cooking camp/seminar. I have been to several gourmet camps. They are not that good.
Love from India
This looks deliciously mouthwatering, unfortunately I don't eat liver :(
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
Great execution, presentation and TH-cam channel, but when visiting your website one gets bombarded with alsorts of spam adds and regular adds , the website it's self is cluttered, unappealing and impossible to find what one needs.
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! Your videos are addicting ...can't wait to make some of your recipes! They all look fancy and delicious ♡
Master, I'd like to congratulate you on the fact that you're an extraterrestrial preparing this dish. You are invincible.
Waw!
hello I made everything as demonstraded but my pate didnt stay firm like as you show. the outside is wonderfull but the stuffing melt like a minced meat.whats was wrong?
I want to crawl into my computer screen and eat this!!
This looks absolutely stunning!!
HEY MAN.. THIS IS GREAT.. BUT I DONT THINK COMMON FOLKS WILL BE ABLE TO COOK THAT.. IS TOO COMPLICATED AND ADVANCED.. GREAT TO WATCH THOUGH..
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 !
You should be ashamed - linking for recipes requires payment $$.
Such a delicious dish!!! Thanks for sharing with us Bruno!
quel beau pâté en croûte avec un fini parfait !!!!
Plum Partridge
Wee moan amy!
This is SupeR ! I Can’t wait for do it and Thanks for sharing
Good day to you Sir. Can you please let me know the dimensions of your mold/tray, or point me where I can purchase one. Much appreciated
Incredible
Super Amazing Chef.
Impressionnant, tel un meilleur ouvrier de France
Shirin GUERIN so far meilleur ouvrier de San Diego ;)
Super profesional!
Oh the meat looks great! Especially the chicken liver. And you cut the shallot like a bomb!
Il est beau ton pâté Bruno et il a l'air délicieux, bravo et merci !
are you people aware of how healthy this food is?? this is super food deluxe!
Why do you not cook the port/brandy manrinade before marinating the livers?
Rico!
Hi I'm a bodybuilder can u make something that not more than 1000 calories
Crazy
Super as usual ! You have never disappointed me and i'm a very difficult person to please !
Hey that looks good must try it but I think I will be using liver instead of kidneys
Andy C
Ilove to make one someday. Thank you chef i loved your work.❤❤❤❤
Super recette, et cerise sur le pâté, si j’ose dire, on comprend vraiment mieux l’anglais quand il est parlé par un Français.👍👍👍
Bruno..you are truly a master chef..the food look delicious and sexy !
Audio bad . Too much music makes difficult to follow the instructions 👎
Your meals look so glamorous and satisfying. I must try this! Beautiful!
It would be good if you put your videos in French too. Thank you
I like ur recipes but u dont say how much salt or how much sugar like exact measurements a cup two cups
Nice knifework, showoff! I wonder if i could pull this off using a keto dough?
Wouaw! It!s great and I love it before even trying ! Thanks a lot Bruno!
I LOVE YOU♥️
Te amo, amo tus trabajos❤️💋
Unfortunately, not for my family, we don't eat pork....
Really good video. Weird choice of knives though.
I know it is married ^^;; i swallowed a piercing and try to call me old and ugly
Plz
Can you tell me what's the name of the white powder you added to the butter before the flower??
I couldn't recognize it
Thanks anyway
You're awesome
naiera Nn Cocaine
Bruno Albouze hahahah what a character! :)
tgkalela thanks for replying :)
Miaam
I thought pate was a kind of meat spread.
Bruno what's your favorite comfort food :-) or what do you like to eat the most
Was a time a decade agoI would need to make dozens of these at a time now we rarely need to make them at all.
Good job, people are stupid ,its Amazing
This is like watching Michael Bay movie. What the hell!?
I'm Thai. Your video is make easy. I love it.
Je rêve d´ un pâté en croute et je ne suis jamais arrivé à faire la bonne pâte, elle s´ effrite toujours...
Bruno quelle video! and it look not to hard to do. Thank you to share
Oh I'm so hungry all I have is 2 eggs and 1 slice of bread
Bonjour Bruno, super recette comme toujours... Un petit truc pour que le fond de la pâte ne soit pas détrempée ?
...Yes, Bruno yes
to die for, monoamine
That looks like a serious recipe, looks great though!
French cuisine is devine. Thanks for sharing ❤