I work in a butchers in Paris and I’ve been a chef for almost 20 years and I make a poisson du jour every Friday and these sauces are my regulars, also I make a lot of sauce citron, beure blanc just replacing the vinegar for jus du citron and some cream cos they love cream over here, best channel on YouTube this, bravo mes amies
I’d love to know what adding the rice in the bisque brings? This fascinates me how honest these two dudes are showing us really quite serious cooking in repeatable steps. Nicely done 👍🏻
Your work is off the chain, absolutely love it thank you so much for sharing your creative passion and wisdom with us cant wait to try. Mouthwatering. ❤ God bless
I would LOVE a video, or at least a dedicated short on that Chicken Butter sauce. I’m hunting for recipes, and I can find mentions of it, but any actual recipes are getting confused with “butter chicken”, because Google is hot garbage any more. All the others I’ve found reasonable looking recipes for, but I love monkfish and am especially interested in trying that chicken butter sauce with capers!
I love and respect this channel so much, it’s a wealth of free information with no gatekeeping, no ego, no paywall, or bait, just good knowledge and good teachers
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roast lobster heads with coral??? what's he saying?
I was today years old when I found out the shells remain.
Chef 👨🍳 you makes me feel like eating your nice food
I work in a butchers in Paris and I’ve been a chef for almost 20 years and I make a poisson du jour every Friday and these sauces are my regulars, also I make a lot of sauce citron, beure blanc just replacing the vinegar for jus du citron and some cream cos they love cream over here, best channel on YouTube this, bravo mes amies
Never seen a screen used in reverse right in the pan before. Cool trick.
I’d love to know what adding the rice in the bisque brings? This fascinates me how honest these two dudes are showing us really quite serious cooking in repeatable steps. Nicely done 👍🏻
Couldn't save this short fast enough
So how are we suppose to replace all that wine for non alcoholic folks out there
I cant be the only one that saw a chunk come out of that jug of cream
For anyone else confused, the lobster “coral” is what lobster roe is called!!
I was very surprised that coral was being used especially syince so much coral reef is endangered!!
But looking up “French lobster sauce,” explained so much lol!!
calling a sauce elegant is beyond me
Guess I have to go to the pet store, I’m making bisque and I need me some coral
Any chance to see bouillabaisse from you Chefs?
Your work is off the chain, absolutely love it thank you so much for sharing your creative passion and wisdom with us cant wait to try. Mouthwatering. ❤ God bless
Didn't know about the rice in lobster bisque
Can u guys upload recipes ? I speak too fast what’s that olive is made of?
What I've learned: I need butter and cream
Eat like this, get a hairline like that 😂
For a south european this video sounds like 5 ways to ruin your fish.
Killer thank you!
This man was struggling hard with the bisque. Conquer the world for spices but cant even handle a small amount if real flavor
Batar batar
Yo a question. Do you blend the shells ? Like the whole thing ?
Bangin’ sauce my man
I’ve found that the lobster sauce is better suited for the average American palate if you remove the shells before blending
Using a little cream to stop a bur blonk 😅 splitting is very useful info ty
I got to ask, why the rice when making the lobster bisque please.
In the first vin sauce, what is the green sauce/liquid that you drizzle on top of the the vin sauce?
I would LOVE a video, or at least a dedicated short on that Chicken Butter sauce. I’m hunting for recipes, and I can find mentions of it, but any actual recipes are getting confused with “butter chicken”, because Google is hot garbage any more. All the others I’ve found reasonable looking recipes for, but I love monkfish and am especially interested in trying that chicken butter sauce with capers!
what does the rice do in the lobster sauce?
You look infuriated in that first shot. Like you’re mad at anyone who doesn’t know these sauces. Otherwise great video.
and here I thought tartar sauce was just mayo and pickle relish
Looking at fish made in cream sauce and shuddering 🤦♀️
This is why I'm on YouTube.
Thank you chef
i think some type of beurre noisette should be included…
Why does gourmet food look like baby food. There are more textures in food than mush
Why are his eyes dead?
These guys are professionals
The gods of algorithm finally remembered I'm also their son
Subtitles please
Very informative…thank you
broil a fish. steam some rice.
mix soy sauce, vinegar, little bit of lime
there you go, good shit without any fuckery
I love and respect this channel so much, it’s a wealth of free information with no gatekeeping, no ego, no paywall, or bait, just good knowledge and good teachers
Unreal video. Trying out the Beurre Blanc Tartar sauce for sure.
More shallots. No surprise there.
Fish doesn't need sauce. It's not dry enough to need sauce.
Great info, terrifying introduction 😢
i swear if i see someone use a CALCULATOR on the “equal parts” part, I relate.