The pork scotch filet are also called Pork neck filets🙂

@davewolfy2906

4 ай бұрын

I ordered your book via UK Amazon on the 15 November, they do not have it yet. Do you have any idea when it will be available please?😢

Salut Stéphane, I just discovered your channel. As a frenchman having gone to culinary school and worked in some reputable kitchens I'm chuffed to see your work! Authentic, proper stuff, and simplifying it for people to enjoy at home, without the scare of technicity, your channel is a proper gem! Simple, to the point, no BS. Great work! Vraiment super et un retour aux bases pour moi quand j'ai oublié des étapes!!

I just got your cookbook that I pre ordered. It is an amazing book and I highly recommend anyone interested in French cuisine to buy it. Thank you for sharing your knowledge.

@myriammoquin2684

2 ай бұрын

What's it called

@FrenchCookingAcademy

2 ай бұрын

french cooking academy : 100 essential recipes for the home cook

That cherry jam and red pepper combination actually sounds really good

@FrenchCookingAcademy

5 ай бұрын

surprisingly it works well

I would like to see more terrines and pâtés recipes please !

Chef I love making terrines and pate’s….I received my cookbook on my birthday…11/22..what a great bday present. I’ve already made five recipes. The book is very easy to follow. Merci! Maurice

The only time I ever did a terrine was when I enrolled in a garde manger class. And you come along and bring back those memories. Thank you.

@FrenchCookingAcademy

5 ай бұрын

pleasure 🙂

Vlog making is an art and not everyone is gifted with but everyone has the potential to learn it. I like it, your style and big thumb 👍 894 💕🎉🎄🎁

I've a good friend in the basque. She sends me pictures of the region especially the Espellete festival

I love Bonne Maman jams.

Good to see the channel still up.

I will have to try to make this Terrine as my ancestors are from the Basque Region of France.

This looks absolutely delicious! Never had any kind of terrine before.

Thanks. A great recipe - The Basque Country has some fantastic produce and recipes.

Man, that looks so delicious. Wish I could just go there and taste it. Those little bits of fat look so appetizing. Thats pure flavor and the crust looks great .

I love your videos, and was wondering - how about making a video or two in french, with subtitles, so people can learn a little French culinary terminology, whilst learning the nation's cuisine? :)

Euskadi... really nice. Merci, Chef !!

Wow amazing 😍😍

Love.

I received the book and I’m ecstatic! It’s wonderful! Thank you.

@FrenchCookingAcademy

5 ай бұрын

thanks for ordering it 🙂😄

Thanks

@FrenchCookingAcademy

5 ай бұрын

thanks a lot 🙂👍⭐️

I’m quite sure that egg yolk color does not signify it’s freshness. Rather, what the bird has ate for the most part. Egg freshness depends on delivery time and storage.

@scjkscs

4 ай бұрын

You're right 👍

nicee

Basquet case 😘

Looks fantastic. Do you think it would' spoil it if you put boiled eggs in it. Looking forward to trying this.

Thanks cobber. I look forward to giving this a crack. Have a happy and Safe Chrissy. I love that brand of Jam also ... The Apricot low sugar is awesome. P.S. Enjoy our Summer! 😎

I just got your book. Even my wife is impressed - so am I - I definitely did NOT marry her for cooking.

First time in my life I see a French person use Bonne Maman with English words on it.

What is in the spice mix since you listed salt and pepper separately?

What is in the spice mix?

What is pork scotch? I love pate’great video❤

@FrenchCookingAcademy

5 ай бұрын

pork neck filet

When will there be new content?

Hi, can this terrine be made without egg?

What is pork scotch called in the UK?

I've cooked terrines and pate for many years. I have never heard of Pork Scotch. It looks like shoulder, but it is cubed.

@FrenchCookingAcademy

5 ай бұрын

it’s pork neck filets

@cms9902

5 ай бұрын

Merci@@FrenchCookingAcademy

@cms9902

5 ай бұрын

Or pork tenderloin!

Is pork scotch known as pork shoulder in the US and Canada? This recipe looks doable if so .. thanks!

@andrewharrison8975

5 ай бұрын

I believe it is actually pork neck or collar.

@FrenchCookingAcademy

5 ай бұрын

yes

I missed what the spice mix is. Where do I find that?

@delphzouzou4520

5 ай бұрын

It's "piment d'Espelette", aka "Espelette pepper", a kind of local pepper which is not that strong.

This is served cold?

@asdisskagen6487

5 ай бұрын

Yes; terrines and pates are typically served chilled or at room temperature.

@jamesa7506

5 ай бұрын

​@@asdisskagen6487 Thank you 👍

385 F for about an hour?

🦝

Xmas is coming, the goose is getting fat Let's cook it with oil in a large vat

how to scale the recipe down for a smaller terrine. Also, could speak a little more slowly, as I find it difficult to follow what you're saying.

funny. esplette and terrine, all coming togther in an recent upload, next level web tracking. it is kind of silly how unavailable french products are in america, speciafically, dominion of canada, i am a quebec resident too, that is italian and sort of gets or understands market saturation and quality products. i am looking for bayonne ham. most of all, i am emigrating to the country, georgia, america is an awful place

this is like a PowerPoint slide show. stare at something for a few minutes while you talk. stare at another image while you talk. kind of odd.

Please make Cervelle au beurre noir !

I have to say I like your food. But you are here to sell books ad online lessons etc. If you started posting proper amount and type of herbs and techniques......some folks will be interested in buying your goods...but all your content leaves out key steps on purpose. Anyway.....

@delphzouzou4520

5 ай бұрын

Well, that's very untrue. The recipes are all very clear and detailed. Every step is shown and explain. This comment is really ungrateful. Maybe watch the recipe several times if you missed some steps, instead of complaining when someone takes time to show you so many detailed recipes. For free!

garbage terrine...

Wow, this recipe really looks good 😍 I would try these recipe during my spare time this weekend. You are doing an amazing job with this your channel. I would like to share some ideas on how to improve your channel. We can discuss via email or WhatsApp or any convenient platform of your choice?😊