7 min video with like 20 steps of preperation and wealth of knlowledge for the viewer. Bless you for exact measurments and temperatures of Such delicate items, especially the reheating temps are helpful.
just been chain watching out all of your recipes, you are smashing it hardcore. very impressed and love the creativity and ingenuity in this cooking style. used to michellin star stuff but youre very clever with flavours and technique. merci mon ami, votre nourriture a l'air délicieuse
It does give me a great source of pride to extol the virtue of your great culinary adventure and capacity. You deserve a high number of people to subscribe to your channel.
almost perfect. I adjusted the recipe by adding 22 peppercorns and instead of 'salt to taste' i put the precise amount of 1.73 grams. splendid! good job, chef.
I don't understand, you should have millions of subscribers...you are a great chef and you are so generous with your knowledge...you have a very loyal follower here in KL, Malaysia.
I made this and it was a nice taste with strong vinegar flavour, but still nice. Only had problems with the potatoe chips and the aioli seperated itself from the oil while in the fridge overnight. Should I have mixed it again?
Another amazing recipe, as always! thanks. Question: what powder do you add to the lemon gel directly after the agar powder? Is it gel-powder? the transcript says giant powder :-)
Brilliant, I recently made confit garlic and OMG, just deliciousness even on a slice of baguette. Can someone please tell me what is the small metal blender Chef Jules uses here? I have searched without success. Is that an attachment to a large blender? If so, what brand? Thank you so much
Unmistakable beautiful, the dish the presentation and of corse I’m sure how is it taste Obviously you are a very educated cook a Michelin one, but I think is a complicated way Is a beautiful way that perhaps sometimes will try LOVE food Thank you for sharing beauty
Fantastic! Wonderful! You are The Chef 👨🍳 👏🏼👏🏼👏🏼👏🏼👏🏼 I hope you won’t mind if I will try it too, as your recipes are exemplary for me😍👏🏼👏🏼👏🏼👏🏼 Thank you so much for sharing your tricks with us 🙏🏼
Another knock out dish, this one more easily manageable than some others. Would love a 15 course taster menu from you, your food is amazing. Also notice the Japanese knives and watch collection during your videos 👍
Hi chef! Amazing recipe. Wanted to ask: at 5:36, you mention the use of gellan powder (1g). Can I substitute this quantity of gellan powder with an equal amount of another stabilizer, such as 1g xanthum gum or 1g more of agar powder? Thank you, you're the best!!
I've worked in kitchens for over a decade and I managed to pickup 4 separate techniques and ways to handle product in a 10min video
Thank you.
Masterpiece! I also noticed that there are no unused leftovers, everything had a purpose. Chapeau!
i never knew you could emulsify garlic confy like that, also that potato crisp and smoked onions technics are really cool!
Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
Good lord, the techniques taught are freaking brilliant. Wowza. Hats off chef
What I really like in your videos is they are very informative, go to the point. You don't waist time to "entertain" pure info. Thank you.
Wow... Just wow. So complex for a simple looking dish.
I came across your channel by accident and man you're just awesome.
Thank you for sharing your knowledge and please keep on doing this.
this is crazy. I love how calmly and straightforward you are explaining what you are doing. just subscribed :)
7 min video with like 20 steps of preperation and wealth of knlowledge for the viewer. Bless you for exact measurments and temperatures of Such delicate items, especially the reheating temps are helpful.
Hi Jules, you forgot to put the ingredients in the description. Thanks for this great video. 👍👌
also did a potato ( sous vide) with aioli and pickled onions. well you took it a step further. love it!
Love it … beautiful
You got me like woah with the way you platted the potatoe crispies
YOU ARE AMAZING!!!!!!! Truly a masterchef. Thank you so much for all your knowledge and recipes!!!
Thanks a lot Gabrielle!
Very nice chef. I love the potato flake garnish trick.
This no waste recipe is so cool !
I really love your kitchen cookware
just been chain watching out all of your recipes, you are smashing it hardcore. very impressed and love the creativity and ingenuity in this cooking style. used to michellin star stuff but youre very clever with flavours and technique. merci mon ami, votre nourriture a l'air délicieuse
Appreciate it! Means the world Alex. Have a good one 🙌🏼
thank you for all of the techniques
Heerlijk Jules. Het eerstvolgende recept dat ik van je ga maken.
Tof om te horen Maarten! Veel plezier
Bravo bravo chef you deserve Michelin star 🌟, awesome receipe.
Loving this channel so much ❤. Thanks for sharing your knowledge!
It does give me a great source of pride to extol the virtue of your great culinary adventure and capacity. You deserve a high number of people to subscribe to your channel.
Gosh this is so much time and hard work for something so small 😮
Great dish, very impressive utilisation of all ingredients. Good job Captain!
Haven't tried it yet but I admire your creativity, looks delicious.
Some serious skill here - guy needs more views!
almost perfect. I adjusted the recipe by adding 22 peppercorns and instead of 'salt to taste' i put the precise amount of 1.73 grams. splendid! good job, chef.
1.73 grams 🤓
I feel lucky that I found this channel.
Thank you so much for sharing your skills
Thanks! You make it so effortless
I would like to make this recipe, are the ingredients written on something (handy for shopping)?
Omg. So much technique. Amazing.
I don't understand, you should have millions of subscribers...you are a great chef and you are so generous with your knowledge...you have a very loyal follower here in KL, Malaysia.
And again a master piece! 😍
Jules changed my life best lemon gel ever
Glad you liked it!
You're a bloody genius! Incredible!
Thanks Felix!
Love your recipes and presentation.
excellence
Stunning beautiful are work love it
Hope you had a great holiday in Ibiza Jules! I might make a less fancy version of this for my vegan partner! Thanks for showing us great recipes ❤️❤️
I made this and it was a nice taste with strong vinegar flavour, but still nice. Only had problems with the potatoe chips and the aioli seperated itself from the oil while in the fridge overnight. Should I have mixed it again?
love all of your videos! you are doing such a great job
Amazing!!! I am going to make this on my next private event! Thank you Jules:)
Fantastic dish chef..by the i received my moulds from mould brothers. Cheers chef
It is really beautiful 🎉
Hi Chef,
When you say 140 degree oven, is that fan forced? :) thanks! Love your channel, I’m attempting your Paris Brést this week
you are amazing chef
Your recipe is amazing.
Ty so much for sharing your dishes, you are a great chef and person 💝
My date asks me how do you come up with such brilliant dishes … I guess they ll never know ❤️
Great recipe Jules!!
Daaaaamn this is some serious cooking maaan keep it like that bro
Another amazing recipe, as always! thanks. Question: what powder do you add to the lemon gel directly after the agar powder? Is it gel-powder? the transcript says giant powder :-)
We love your cooking channel! Keep crushing it!
Great work... thx for sharing
Great stuff! Many techniques used complicated yet simple. Well done!
Amazing
You are a amazing chef! Have learned a lot from you. Thank you soooo soooo much 🙏🙏
You’re to kind, thanks!
Amazing work and fantastic idea Chef!
Bravo chef! Great work as usual. I remember you once confied potatoes using duck fat instead...
Brilliant, I recently made confit garlic and OMG, just deliciousness even on a slice of baguette.
Can someone please tell me what is the small metal blender Chef Jules uses here? I have searched without success. Is that an attachment to a large blender? If so, what brand? Thank you so much
You're an inspiration!
Thanks!
Unmistakable beautiful, the dish the presentation and of corse I’m sure how is it taste
Obviously you are a very educated cook a Michelin one, but I think is a complicated way
Is a beautiful way that perhaps sometimes will try LOVE food
Thank you for sharing beauty
This is really nice!
brilliant dish
Yum, love your content, great job.
Excellent work chef 👌💯
Che procedimento raffinato. Sono incantata❤
Fantastic! Wonderful! You are The Chef 👨🍳
👏🏼👏🏼👏🏼👏🏼👏🏼
I hope you won’t mind if I will try it too, as your recipes are exemplary for me😍👏🏼👏🏼👏🏼👏🏼
Thank you so much for sharing your tricks with us 🙏🏼
Can’t wait to see your dish, enjoy!
@@JulesCookingGlobal we loved the results, fantastic dish! 👌🏼👌🏼👌🏼😍
Is that garlic peeling technique valid only with elephant garlic? Does it work for tiny cloves?
Excellent work
Glad you liked it! Thanks
amazing chef!
Nice tips
@Jules Cooking Chef, what is the last ingredient of the lemon gel, please? 3 grams of agar powder and 1 gram of…? Some kind of powder…
Hello :) what kind of powder did you put into the sauce after the agar powder ? Really excited to cook it!!!
Beautiful
Thank you 🙌🏼
Another knock out dish, this one more easily manageable than some others. Would love a 15 course taster menu from you, your food is amazing.
Also notice the Japanese knives and watch collection during your videos 👍
Amazing!!!!
Chef Jules, you're brilliant, can the confit potatoes be made a day before serving
What is the powder for the lemon gel added after the agar powder?
Hi, find a full ingredient list with the quantities at the bottom of the description
@@JulesCookingGlobal I think this one is missing the ingredients section. Awesome channel, btw!
@@JulesCookingGlobal no list of ingredients in the description
@@JulesCookingGlobal no ingredients list 😢
@@JulesCookingGlobal Please answer this.
HI Jules, do you make the aioli without an egg yolk?
Wunderschönen... 🙏🏼 thank you Chef 👍🏻
Perfect 👏👏👏
Drooling
Amazing video and technique. Really enjoying your channel. I would have just one request. Is there a way you could use less single use plastic?
Damn beautiful recipe
Good chef
Hi chef! Amazing recipe. Wanted to ask: at 5:36, you mention the use of gellan powder (1g). Can I substitute this quantity of gellan powder with an equal amount of another stabilizer, such as 1g xanthum gum or 1g more of agar powder? Thank you, you're the best!!
I also want the answer
Heel erg bedankt!
Amazing 😍
You are the best broo✌️✌️✌️
Wonderful
Superb as usual! Please consider tasting and describing the dish at the end of a video.
Very nice 👍
Amazing. Would love to see more of this type of vegetarian dishes
Love your recipes, can you make Sea bass Dish please 🙏
Why use garlic and onion peelings instead of wood chips? What does it do for the flavor profile?
Art 🫶🏻
Brilliant as always.
Just one thing as a catalan:
All = garlic
Oli = oil
I = and
So, it’s written “allioli”.
Roasted vegetables terrine next ,please! Thank you!