A visit to Brion in Paris where chef-owner Geoffrey Lengagne shows how to cook his Cuttlefish – Instagram: @brion.restaurant Michelin: Selected chefCuttlefishFranceFrenchFrench recipesParisRecipeSharesstyleVideoVlogYouTube 16 Comments @lexmc7432 8 months ago 👍 @Rtexas77000 8 months ago Its amazing how much work they gotta do and pots and pans they gotta wash for that small ass dish of a bland fish. @firestormrainstorm 8 months ago Ink sack* bon appetit:) @Cla94710 8 months ago In the beginning looks like he's fisting the alien from Independence Day 🤣 @offworldatom8850 8 months ago By marinated does he mean in his mouth? Like the spoon? @kr15t14n_ 8 months ago Maybe one of the few time you choose the cuttlefish and aspargus over the vanilla paste… @bankerdave888 8 months ago Something that takes Asians five minutes to make, took him over half an hour! @Ирина-з9з8у 8 months ago Это что-то мерзское,уверенна что резина. @norbertkoziar 8 months ago It looks like this guy is doing it for a first time an Youtube training 🙂 @simiyorgo9477 8 months ago 18:30 da tadım yaptın ve o kaşıkla karıştırmaya devam ettin. Oldu mu şimdi? @rainorains9450 8 months ago So you came to the real place to talk about kooking 👍 no no i m not french… 😂 @davidryonjennings 8 months ago Just know that it is a simple 93-step process to prepare and cook cuttlefish. Anyone can do it, given two-days preparation and 12 years practice. /sI had no idea. @rumikohotohory 8 months ago Человек так долго чистил кальмара??😅😮 @stalker21able 8 months ago он сьел 3 раза мясо пока резал @iaintaylor5585 8 months ago Wow… @volkerf.sesselmann6783 8 months ago Glückwunsch zu diesem Format und Grüße aus Thüringen/ Mitteldeutschland. Unsere Spezialität: Thüringer KlößeWrite A CommentYou must be logged in to post a comment.
@Rtexas77000 8 months ago Its amazing how much work they gotta do and pots and pans they gotta wash for that small ass dish of a bland fish.
@kr15t14n_ 8 months ago Maybe one of the few time you choose the cuttlefish and aspargus over the vanilla paste…
@bankerdave888 8 months ago Something that takes Asians five minutes to make, took him over half an hour!
@norbertkoziar 8 months ago It looks like this guy is doing it for a first time an Youtube training 🙂
@simiyorgo9477 8 months ago 18:30 da tadım yaptın ve o kaşıkla karıştırmaya devam ettin. Oldu mu şimdi?
@rainorains9450 8 months ago So you came to the real place to talk about kooking 👍 no no i m not french… 😂
@davidryonjennings 8 months ago Just know that it is a simple 93-step process to prepare and cook cuttlefish. Anyone can do it, given two-days preparation and 12 years practice. /sI had no idea.
@volkerf.sesselmann6783 8 months ago Glückwunsch zu diesem Format und Grüße aus Thüringen/ Mitteldeutschland. Unsere Spezialität: Thüringer Klöße
16 Comments
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Its amazing how much work they gotta do and pots and pans they gotta wash for that small ass dish of a bland fish.
Ink sack* bon appetit:)
In the beginning looks like he's fisting the alien from Independence Day 🤣
By marinated does he mean in his mouth? Like the spoon?
Maybe one of the few time you choose the cuttlefish and aspargus over the vanilla paste…
Something that takes Asians five minutes to make, took him over half an hour!
Это что-то мерзское,уверенна что резина.
It looks like this guy is doing it for a first time an Youtube training 🙂
18:30 da tadım yaptın ve o kaşıkla karıştırmaya devam ettin. Oldu mu şimdi?
So you came to the real place to talk about kooking 👍 no no i m not french… 😂
Just know that it is a simple 93-step process to prepare and cook cuttlefish. Anyone can do it, given two-days preparation and 12 years practice. /s
I had no idea.
Человек так долго чистил кальмара??😅😮
он сьел 3 раза мясо пока резал
Wow…
Glückwunsch zu diesem Format und Grüße aus Thüringen/ Mitteldeutschland. Unsere Spezialität: Thüringer Klöße