I am a chef from Egypt and I love your interest in detail .. I want to send greetings to all of you from Egypt and apologize for the weakness of my English language but I work to improve it I love you all
The lamb stew was so flavoursome and mouth-watering...absolutely delicious, I religiously followed the recipe, from the stock to the candied orange peel, even the pickiest guest enjoyed it with all senses. Thank you Bruno for your faultless recipes, you never disappoint greetings from Australia
This is delicious. I’ve made it three times now and the flavour is remarkable. Bruno’s tip on roasting the bones, smearing them with tomato paste and then roasting them again is one of the best cooking tips I’ve ever been lucky enough to see. The difference in the flavour is mind blowing. The flavour jumps from the stock. You’ll never not roast your bones after you’ve done it the first time. Amazing!
Came back from a trip to Montreal where I was visiting French bistros and restaurants. Then I had to learn the recipes and style. So glad I found your channel. Keep it up
Très inspirant comme toujours chef ! C'est bientôt la saison des estouffades, des daubes, des bouillons ici en France. Vivement l'automne avec cette nouvelle recette ! Merci Bruno.
Sooo delicious!! You should try adding dried prunes to the stew. It pairs so good and adds a sweet and sour taste. It’s used in traditional Persian lamb dishes. I know it sounds odd but trust me.
I'd probably not use prunes if you have already used the candied orange peels. The flavors would clash I think. The peels and prunes serve similar purposes though and are probably each delicious on their own.
Philippines is saying hello chef Bruno Albouze love watching your channel, especially your desserts i have a bit of sweet tooth. thanks for you knowledge of food.
Bonjour, depuis plus d'un an je continue à suivre vos vidéo. Vous êtes tellement sympa et précis dans le détail de vos recettes que vous donnez envie de réaliser vos recettes, mais, mais, mais ce n'set pas si simple !! c'est là qu'on se rend compte qu'il y a quelques choses en vous que je ne l'ai pas: le talent. Merci Bruno et bonjour de Marseille
That "Lamborghini" joke is like a good stew to me. It was better the next day. I found myself thinking about that joke out of nowhere the next day and just broke out into laughter but when I heard Bruno say it the first time, I just had a tiny chuckle. lol True story.
Great. I will do it tomorrow. Ey, once I tried an amazing gateau at Limoges. I bought it at the Saturday market, it was made by farmers. It looked simple. It was made with chesnut cream/filling and a thin layer of chocolate. If you get short of ideas, that I don't think, I would love to learn how to do it.
It looked like this: www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-le-pave-a-la-chataigne-glacage-chocolat---une-recette-limousine-7659.htm I tried it 17 y.a., but, I still remember it.
great recipe... i recently found out a new cake but havent find a proper recipe about it,so it would be awesome as a french man to make a killer Marjolaine cake...
last time i've had this was at Olives inside Bellagio in Vegas .. it was delicious .. something tells me what bruno made there its even better :) Lamb"orghini its faster then a lamb hahahhaa love you chef .. i wonder if bruno was the chef at Olives :)
The best cooking channel on TH-cam. Honest and recognizable food, not those Michelin star paintings some chefs produce. Check his Bio on his website, this is a serious professional.
of course you can, actually his is a staple base recipe for any stewed meat really. you will find yourself adding to it your own technique and flavor. Have fun cooking.
J'adore votre exigeance en cuisine, prendre votre temps pour bien faire les choses mêlée à l'humour et la gentillesse, fait de vous un de mes chefs préférés sur you tube et en terme de pâtisserie vous êtes au top.
I have been loving these videos Bruno. I ‘be actually been starting to use your recipes and as you say, “you’re going to love this dish” we do! My pregnant wife made me make your chocolate lava cakes two days in a row. 😅
Question, why would you remove the vegetables from the stew itself? Blending them into the stew for an additional level of both texture and to introduce a level of thickness associated with such stews prevents overall waste.
Good question. That's how it goes for mirepoix in stocks and stews.. you never eat them simply because when it cooks for that long, there is nothing interesting about eating it anymore - Brand new veggies are always cooked or steamed separately which takes between 10 to 25 min and served along the stew. Some stew recipes though, calls for adding potatoes or other veggies ≈30 min before the end of cooking. Nothing is wasted in stews - that's how it goes in the cooking world since beginning of 20th century😋
Why do you filter the sauce? I make a lot of stews ( mostly belgium beer stew) , but I never remove the savoury bits from my sauce. They taste so nice to, thats pure flavour you are removing.
It actually isn't. The whole point of broth/stock making is to extract the majority of the flavour from the meat to the liquid. If you did it right, the liquid has a more intense flavour at the end than the nibbles. Taking them out therefore intensifies the flavour of the final product.
I am a chef from Egypt and I love your interest in detail .. I want to send greetings to all of you from Egypt and apologize for the weakness of my English language but I work to improve it I love you all
Your English is fine
Nothing wrong with your english, its perfect. Maybe the use of the dots needs improving ;-)
Greetings to you from Iowa, USA. Your English is better than many Americans on the internet.
Yes Chief!
You should read our Arabic. Not pretty.
This guy deserves more subs.
3:16 that serious face after laughing always KILLS me. 😂
The lamb stew was so flavoursome and mouth-watering...absolutely delicious, I religiously followed the recipe, from the stock to the candied orange peel,
even the pickiest guest enjoyed it with all senses. Thank you Bruno for your faultless recipes, you never disappoint
greetings from Australia
Thank you! 2019 is going to be even better 🤗
Lamborghini 😂😂😂
Bugatti!!!!
It was so bad that was good!
Bad joke man
🧐🤤😉😂
He is perfect! 😂
5 star stew!
Amazing!
Thanks for the inspiration!
It’s absolutely delicious!
This is delicious. I’ve made it three times now and the flavour is remarkable. Bruno’s tip on roasting the bones, smearing them with tomato paste and then roasting them again is one of the best cooking tips I’ve ever been lucky enough to see. The difference in the flavour is mind blowing. The flavour jumps from the stock. You’ll never not roast your bones after you’ve done it the first time. Amazing!
I tried this last night. Incredible flavours in the sauce. The meat was so tender. Great recipe which I will certainly try again.
J'ai appris à maîtriser les bouillons et les fumets grâce à vos vidéos, merci chef. Encore une recette excellente, moi qui adore l'agneau.
I have to make this one for Christmas. Thanks Chef Bruno! You’re simply the best chef!
Came back from a trip to Montreal where I was visiting French bistros and restaurants. Then I had to learn the recipes and style. So glad I found your channel. Keep it up
OMG! This stew will melt in your mouth! Savor the Flavor!
The Lamborghini joke though LMAO
Très inspirant comme toujours chef ! C'est bientôt la saison des estouffades, des daubes, des bouillons ici en France. Vivement l'automne avec cette nouvelle recette ! Merci Bruno.
You're amazing 😉 I just love everything you do.
Looks so good, I wish I have the time or patience to cook this recipe for hours.
Bruno, you sir, are my hero - sharing such incredible recipes with your charisma, that is awesome!
Sooo delicious!! You should try adding dried prunes to the stew. It pairs so good and adds a sweet and sour taste. It’s used in traditional Persian lamb dishes. I know it sounds odd but trust me.
I was thinking the exact same thing! Prunes are so wonderful in this kind of stew ❤️❤️❤️❤️❤️❤️❤️
They have traditonal tajine with lamb and stew in North Africa. It's well known here in France. So not weird at all. Bruno is French so..
I'd probably not use prunes if you have already used the candied orange peels. The flavors would clash I think. The peels and prunes serve similar purposes though and are probably each delicious on their own.
SpaghettiToaster orange and prunes compliment each other very well. I put both of them in my stew and it’s delicious!
@@Craftmasterist Yeah I guess for such a big pot of stew there's enough room to put both
Bruno thank you for your generosity. Brazil
thanks, now I know what to make for my dad's birthday
Lovely. I can't wait for my own kitchen! I am going to try loads of your recipes.
I love his cooking and I love his sense of humor
There is something hypnotic in your voice, I like it...
Philippines is saying hello chef Bruno Albouze love watching your channel, especially your desserts i have a bit of sweet tooth. thanks for you knowledge of food.
Omg!!!! I love your passion of cooking
Bonjour, depuis plus d'un an je continue à suivre vos vidéo. Vous êtes tellement sympa et précis dans le détail de vos recettes que vous donnez envie de réaliser vos recettes, mais, mais, mais ce n'set pas si simple !! c'est là qu'on se rend compte qu'il y a quelques choses en vous que je ne l'ai pas: le talent. Merci Bruno et bonjour de Marseille
Bahman T. Merci beaucoup et vive Marseille! Je regarde la série Marseille avec Gérard Depardieu sur Netflix 🤗
U r a superhero Chef!! Amazing dishes and great recipes.. God Bless You!!
It looks delicious. I will try that this week.
I am an easy Bruno's fan, I see the video and instantly like it
That "Lamborghini" joke is like a good stew to me. It was better the next day. I found myself thinking about that joke out of nowhere the next day and just broke out into laughter but when I heard Bruno say it the first time, I just had a tiny chuckle. lol
True story.
what kind of olives did you use?
1/2 cup (80g) pitted tagliashe or kalamata olives / It's in the recipe he gives.
Thanks Bruno. I made this today for the family. Turned out great. But it was a ton of work LOL.
81MrKMan Bravo 🤗
Great. I will do it tomorrow. Ey, once I tried an amazing gateau at Limoges. I bought it at the Saturday market, it was made by farmers. It looked simple. It was made with chesnut cream/filling and a thin layer of chocolate. If you get short of ideas, that I don't think, I would love to learn how to do it.
It looked like this:
www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-le-pave-a-la-chataigne-glacage-chocolat---une-recette-limousine-7659.htm
I tried it 17 y.a., but, I still remember it.
Looks delicious. Can’t beat Australian lamb. Grew up on it! 🐑🍽🥇
I’m from Thailand very like your video,follow you all video .
Bonjour Bruno de La Suisse et merci pour tas recette Grandiose..
You are the best CHEFF in whole Universe Boss.All the best from Poland.
BRUNO !!!! YOU NEED TO STOP....... YOU JUST TO GOOD :) THANK YOU.
I love you..,your every dish i applied..,very good feedback from customer.
You are the best chef ever 😍
great recipe...
i recently found out a new cake but havent find a proper recipe about it,so it would be awesome as a french man to make a killer Marjolaine cake...
Bruno tears apart the lamb’s shoulder like a hungry papa wolf who has a pack of hungry pupper wolvies to feed in the den. Ow-ow-owooh!
Bruno this huge chop piece so tempting way u cut soooo professional
😪 C'est merveilleux!
nice great food Crazy dish Taste of heaven
Thanks Chef
as always amazing Bruno!!!!
J adore👍👍👍👍👍👍 Bravo 👌
7 stars Michelin - it's Incredible!!!
OMG he combined a joke with a death stare.
un ragoût "beau comme un camion" ! - mieux qu'une Lamborghini pardi ! - viande fondante à souhait !
So damn satisfying to see you cook then taste it and hear you say "increddiboll"
Makes me hungry every time
Does this work on any other smeat?
Absolutely
@@BrunoAlbouze Nice! Hehe. Gonna make me some stew fo mah crush.
Ce plat à l'air delicieux ! Bises de nouvelle caledonie ❤️😘
C'est tellement beau chez vous🌞🐬🌴
Oui le paradis !!! Je suis abonnée à votre chaîne . 💜❤️💗😍💚💛😘
dang... the Lamb-bourgini is incredible
mr. Albouze....you are GREAT!
saludos desde Puero Rico.
just amazing , you are simple the best
Oh wow so delicious 😋
what type of herb did he put on top?
It looks so delicious... we call it “Ensopado de Borrego”
And less expensive than a Lamborghini 😂😂
Love from Portugal
Yummy...this looks so delicious
last time i've had this was at Olives inside Bellagio in Vegas .. it was delicious .. something tells me what bruno made there its even better :) Lamb"orghini its faster then a lamb hahahhaa love you chef .. i wonder if bruno was the chef at Olives :)
How the in the world did you Open the 150 degrees lid. @5:09
Jimmy Mui magic👻🎃😳
Bonjoir mousseur Albouze c'est recette provencal? Bon merci. Have to try.
Great recipe, thanks Bruno!
Simply the best!
Magnifique!
6:12 dayum.
05:11 Really, you take the lid that went just out of the oven with your fingers ? He he he... TV Blooper !
The best cooking channel on TH-cam. Honest and recognizable food, not those Michelin star paintings some chefs produce. Check his Bio on his website, this is a serious professional.
Hi chef nice to see you here thanks so much. My God bless you.
I know what... I love your voice,hahaha
And of course I love all your recipes:)
really i enjoy too much when i see you r videos
really you r a smart chief and also funny
Chef, please show me your techniques, I want to be your apprentice..!!! Greetings from Venezuela
Can I use goat meat instead of lamb? It's kinda expensive from where I'm from..
Goat is perfect; it just has to to stew for longer until it's all tender. I like using goat in flavourful Mediterranean Ragouts.
of course you can, actually his is a staple base recipe for any stewed meat really. you will find yourself adding to it your own technique and flavor. Have fun cooking.
رااااائع جدا ..............................
Thanks Bruno!
Bruno my man! You rock! Lamborghini 😂😂😂
As always KING
😃😃😃😃😃
fantastic!! 💗💗💗
Peut-on remplacer l'agneau par du bœuf ?
A ce moment la ce serait un boeuf bourguignon..
@@BrunoAlbouze en fait je cherche d'autres plats de boeuf à longue cuisson autres que le bourguignon. L'agneau c'est très bon mais aussi très cher.
J'adore votre exigeance en cuisine, prendre votre temps pour bien faire les choses mêlée à l'humour et la gentillesse, fait de vous un de mes chefs préférés sur you tube et en terme de pâtisserie vous êtes au top.
So delicious
I have been loving these videos Bruno. I ‘be actually been starting to use your recipes and as you say, “you’re going to love this dish” we do! My pregnant wife made me make your chocolate lava cakes two days in a row. 😅
3:15 somebody please bring the engineering, cuz sound of the engine is so bad 😂 LOL
🤦♀️😆😂OMG! I LOL so hard with your Lamborghini joke after your usual and sexy tutorial. Totally unexpected. Love it!!!
Please do a plum or star fruit shaped dessert
👌👌😋😋
💗
Question, why would you remove the vegetables from the stew itself? Blending them into the stew for an additional level of both texture and to introduce a level of thickness associated with such stews prevents overall waste.
Good question. That's how it goes for mirepoix in stocks and stews.. you never eat them simply because when it cooks for that long, there is nothing interesting about eating it anymore - Brand new veggies are always cooked or steamed separately which takes between 10 to 25 min and served along the stew. Some stew recipes though, calls for adding potatoes or other veggies ≈30 min before the end of cooking. Nothing is wasted in stews - that's how it goes in the cooking world since beginning of 20th century😋
Bruno like to refine everything, he is a refine Chef, I like you leave the veg in but if you cook at that standard, they will take the vegs out!
True only thing you're "wasting" is tasteless fiber. All the good stuff has been extracted into the stock.
you are such an amazing MasterChef, and funny face, wishing you and your Emily have a great weekend ahead😍😍🤗😋😋😋🔝🔝💯💯👍🏻👍🏻💗💗
So ready for this!
Excellent job
It's looks So yammy
"Browning the surfers of the meat"
Looks delicious
Wow It's incredible Lamborghini
Amazing 👌
Super .. delicious
Why do you filter the sauce? I make a lot of stews ( mostly belgium beer stew) , but I never remove the savoury bits from my sauce. They taste so nice to, thats pure flavour you are removing.
paraglide01 yeah, I feel like he sacrificed some taste there for a more polished presentation. Not worth it to me.
filtering removes small lumps/impurities and intensify the pure taste of the sauce.But I agree you don't do it normally in Germany,too^^
I think it's for better presentation. You can skip that step and just enjoy your stew with your family.
It actually isn't. The whole point of broth/stock making is to extract the majority of the flavour from the meat to the liquid. If you did it right, the liquid has a more intense flavour at the end than the nibbles. Taking them out therefore intensifies the flavour of the final product.
Loved it!