I really enjoyed this. Three sides of my family immigrated to America from France int he 1700s. We make a lot of fish soups that are somewhat similar... fewer ingredients, no saffron... things country people would have at hand. It was very cool though to see the similarities between my family's cooking and its origins.
Sir , I am a culinary student from india . I am a huge fan of you and french cuisine . Will you please tell me a few things what are the things or qualitiesone must have to get a michelin star and how could i be a great chef in future ?
I seldom cook fish, having never been taught. Recently I have been learning more with shrimp and local redfish. Making your fish meuniere recipe was very successful. I must try bouillabaisse soon. It looks wonderful.
Woow !this looks delicious ! I'm going to prepare this Bouillabaisse soup, is one of the recipes I'm learning from school ,thank you for the whole process of preparation.
Когда мне добавить самбуку вместо фенхеля? В конце, когда суп уже готов? Или сразу после добавления бульона? Одно чайной ложки самбуки будет достаточно, Шеф?
An editorial: the English name of the red fish, "grondin," is "sea robin" (also "gurnard" in British English), not "red mullet." The latter is the name for "rouget."
First of all, please let me start by saying that you are an excellent chef. but your presentation on TH-cam could use a little help. There are two ways you can make it happen. First, by adding a person who speaks excellent English to do the commentary so I can understand exactly what you are trying to say. And two, expanding your presentation to include different foods (such as fish) and products that may be available to me where I live to achieve the result. I mean no sight. After all you are French and grew up speaking that way. But you are broadcasting to a planet where you might not be understood without difficulty. Also please use conversions from metrics to standard so we can easily make the conversations.
🔥Best playlists chefvivien🔥:
French classics:
th-cam.com/play/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv.html
Sauces:
th-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
th-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
th-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
th-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
th-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
Garnish:
th-cam.com/play/PLN55JDEo4qYYkskCtGMTaMHkDNsSCrGD1.html
Très bien. Merci beaucoup.
Wonderful! Very well explained! Lovely
Really enjoyed it
Excellent presentation! Thank you!
oh my goodness. Merci beaucoup chef
Thank you very much. This was a wonderful recipe. I learned a lot.
I really enjoyed this. Three sides of my family immigrated to America from France int he 1700s. We make a lot of fish soups that are somewhat similar... fewer ingredients, no saffron... things country people would have at hand. It was very cool though to see the similarities between my family's cooking and its origins.
Yes, we also have more simple versions of fish soup 👍
Me caes muy bien chef, gracias por compartir.
🇦🇷🇪🇦 Saludos desde Madrid.!
Excellent
Sir , I am a culinary student from india . I am a huge fan of you and french cuisine . Will you please tell me a few things what are the things or qualitiesone must have to get a michelin star and how could i be a great chef in future ?
Thank you Chef Vivien ! We made the third time your soup , its allways fantastic ! We invited also a neighbour -this time he said -freeze the moment !
What a cool, nice and talented chef you are, Mr Vivien! So nice to watch you cook such a legendary dish! Thanks a million. :)
Excellent, thanks again 👍 👨🍳
Well done. 😊
Excellent!
Charm, knowledge, skill and experience! Formidable!
Impeccable! 😋 🇫🇷 💚
I seldom cook fish, having never been taught. Recently I have been learning more with shrimp and local redfish. Making your fish meuniere recipe was very successful. I must try bouillabaisse soon. It looks wonderful.
This recipe is Shuri-approved!
Woow !this looks delicious ! I'm going to prepare this Bouillabaisse soup, is one of the recipes I'm learning from school ,thank you for the whole process of preparation.
greeting from sweden such a great chef , bravo i watched the video untill the last second
Ah! Chef! Finally I found this video! Great recipe! Merci!
Beti good
Fantastico Vivien from Australi!
bravo
Your Rezept is the Best!
Wow! This looks delicious!
OMG, this is so involved but I'm sure it's worth every minute of preparation. Thank you, Chef Vivien, you are the best by far.
Merci Chef! love your channel, really helped me out with my favourtie French recipes.
🤝 Big thanks, chef!
Fabulous! Thank you Chef! 🙏🏼
I have had Bouillabaisse in a Marseille marina restaurant which was made in a steamer pot. It included sea urchins
Can you please demonstrate how to make 1) Onion Soup and 2) Corniche Game Hens a la Tabac?
th-cam.com/video/XRz__5OgwDw/w-d-xo.html onion soup
Когда мне добавить самбуку вместо фенхеля? В конце, когда суп уже готов? Или сразу после добавления бульона? Одно чайной ложки самбуки будет достаточно, Шеф?
Are you of Russian origin or something ? I feel like I hear an accent in your French sometime :) Just curious
An editorial: the English name of the red fish, "grondin," is "sea robin" (also "gurnard" in British English), not "red mullet." The latter is the name for "rouget."
Potatoes in the Bouillabaisse ? 🤔🤔🤔 About the cheese for the croutons ????
First of all, please let me start by saying that you are an excellent chef. but your presentation on TH-cam could use a little help. There are two ways you can make it happen. First, by adding a person who speaks excellent English to do the commentary so I can understand exactly what you are trying to say. And two, expanding your presentation to include different foods (such as fish) and products that may be available to me where I live to achieve the result.
I mean no sight. After all you are French and grew up speaking that way. But you are broadcasting to a planet where you might not be understood without difficulty.
Also please use conversions from metrics to standard so we can easily make the conversations.
I don't know if it just me, but boy, you sound like a russian trying to speak english with french accent %) Kinda creeps me (russian) out %)
That's a red gurnard not mullet.