faire la sauce c'est très important dans la cuisine française s'il vous plaît montrez-nous plus de recettes de sauces françaises traditionnelles merci chef
I just bought that convection stove-top _because_ of this guy! 👀 Every sauce he (& other French chefs worth their chives) makes uses one-the only way to keep them delicate sauces’ temperatures _rock-steady._ 🤘 They’re friggin awesome!
As an English professional chef living and working in France, I commend this video. Personally I would have put the fire down so that the sauce was not boiling prior to adding the melange of water and corn-starch and then bought the heat back up. It only thickens when it boils and that gives you a little more assistance in getting the thickness correct. It can go gloopy if it is boiling too hard. That aside, it is an excellent video of a classic sauce well done. Also the beef looked wonderful. Bravo my friend. Paulus
Like a prehistoric guy... but not a barbarian. I always feel guilty when I have to use corn starch to thicken. I do it when I must, but I would rather not.
Maravilhoso! Vou fazer hoje! 2024! Abraços do Basil! = ) Depois de assistir o filme: " O sabor da vida " dá vontade de fazer tudo que é receita e mais um pouco!
I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.
Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
my God, what en English "the arse of the pan"...maybe you could call this "bottom"...peut être faire tout 4a en Fran4ais, avec un petit sourire?C'est pas une opération à coeur ouvert
Do you rely on the sauce to season the cooked meat, or do you still use salt and pepper to taste? Man that steak looks rare.... Look more like a ribeye than a t-bone. EDIT: 11/23 I made first beef stock from scratch as the first step to a demi glace. Going to try this with some of the reduced stock. Love cooking in an open fire. Well done, Sir!
🔥Best playlists chefvivien🔥:
French classics:
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Sauces:
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Soup:
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Desserts:
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Chicken:
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Veggies:
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I love how he crushed the pepper corns with the “ass” of the pan 😂
No fancy tools necessary!
also the piss of mushroom in the stock caught me off guard 😆
🤣
x1.5 speed and its perfect!!
Have a glass or two of Bordeaux and at 1x it will be just fine
Peeeeerfect!!
Thanks much easier to understand now.
😂 👏
0.5 speed or gtfo
“We will crush wiv thee … _ass_ of the pan.” 🤩👏👏
This guy is funny without trying😂
Best quote "Wizout butteur, No life in French Cuisine" I not only LOVE his accent, but I love this recipe even more. Merci beaucoup !!!
faire la sauce c'est très important dans la cuisine française s'il vous plaît montrez-nous plus de recettes de sauces françaises traditionnelles merci chef
I just bought that convection stove-top _because_ of this guy! 👀
Every sauce he (& other French chefs worth their chives) makes uses one-the only way to keep them delicate sauces’ temperatures _rock-steady._ 🤘 They’re friggin awesome!
Yup, agree 100%
And they are not that expensive anymore. You can easily find a good one for less then $50
The spongebob time skip was unexpected but much appreciated.
Made this for a date recently, had to use a beef stock, but turned out delicious!
Instead of grabbing the corn starch I once grabbed baking soda. That was a fun little kitchen adventure. Interestingly, it didn't ruin the sauce.
As an English professional chef living and working in France, I commend this video. Personally I would have put the fire down so that the sauce was not boiling prior to adding the melange of water and corn-starch and then bought the heat back up. It only thickens when it boils and that gives you a little more assistance in getting the thickness correct. It can go gloopy if it is boiling too hard.
That aside, it is an excellent video of a classic sauce well done. Also the beef looked wonderful.
Bravo my friend.
Paulus
Un grand merci de nous faire decouvrir cette belle et bonne sauce.
Like a prehistoric guy... but not a barbarian.
I always feel guilty when I have to use corn starch to thicken. I do it when I must, but I would rather not.
i feel like this guy has some esoteric cooking knowledge
We will crush with the ass of the pan... I had to hit the like button when I heard that❤
Maravilhoso! Vou fazer hoje! 2024! Abraços do Basil! = ) Depois de assistir o filme: " O sabor da vida " dá vontade de fazer tudo que é receita e mais um pouco!
The ass of the pan :) This is the best red wine sauce instruction- thank you Chef Vivien!
I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.
I couldn't make it out whether he said beef stock or veal stock??
Love the sign in the background :)
White gravy boat's are better
That’s a rib-eye or tomahawk, not a t-bone chef. Great video thanks.
Yeah, looked like after cutting it off the bone, ,he was cutting off the spinalis, right?
comme un homme des cavernes quoi haha
the ass of the pan lol
How much thyme?
Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
The king of sauces
Porkchops, chickenbreast, wild duck, and whatever beefcuts you may choose its good for any meat.
Tnx dude!
my God, what en English "the arse of the pan"...maybe you could call this "bottom"...peut être faire tout 4a en Fran4ais, avec un petit sourire?C'est pas une opération à coeur ouvert
Not sure if someone else has asked this already but is it possible to download a GPX file in order to upload to a GPS unit?
Наш шеф расширяется))
He is cool
Could i add some truffles essence or oil or paste to make this a red wine truffelsauce or is that not a good combination
Nice sauce. I'll go easier on the pepper next time.
A written version of this recipe would be handy so you can refer to it in the kitchen ?
Hon hon hon.... sacrebleu, we eat snails 🐌 and 🐸
🥰🍒🥘👏🫑
Do you rely on the sauce to season the cooked meat, or do you still use salt and pepper to taste? Man that steak looks rare.... Look more like a ribeye than a t-bone. EDIT: 11/23 I made first beef stock from scratch as the first step to a demi glace. Going to try this with some of the reduced stock. Love cooking in an open fire. Well done, Sir!
Agreed. Definitely a bone in ribeye.
Merci pour ton tuto ..Trop cool ton lovely french accent😄
Trying it tonight!
Chefs kiss 😘
Great video. That steak is cooked perfect!
That shit was rare
I went in the comments to find someone say that shit is blue.
My biggest problem with making steak dinner is not eating it all before I cook it. Raw beef is the greatest flavor ever.
Thank you very much Chef
Thx Chef for this chef!
Gorgeous! ❤
The sauce, I mean 😂
Ass of the pan?
Most outstandind
Oh my oh my. To die for... 🙏
I love your demeanor
Merci chef 👨🏼🍳
MEGA
i hate the texture of cornstarch
So use potato starch.
@@Ariel-oo1nc xd no
Use Arrowroot is smoother.
😋😋😋
Jesus Christ. This is brutal.
How so