"And now, I'm going to save the pulp, that's not a fiction"... ***looks at the camera*** 😂😂😂

@slappy8941

5 жыл бұрын

I love how he does that as if to ask, "Did you get that?"

I wounder how this great cook has only less than half a million subscribers and people who cook rice and,greavy have,more than a million I love to watch his cooking even though most of the stuff he use it we don't have it,in our,country

@heytherebato

4 жыл бұрын

This is a real glimpse into a professional, no wait, outstanding chef. Someone like Binging with Babish would dream of having even 1/10th of his skill

@archaicnymph2977

3 жыл бұрын

@@heytherebato Bringing with Babish and those people are just losers who have a lot of cooking gear on their hands, not to mention time.

@soniaclarkson3766

3 жыл бұрын

Amen to that!! Bruno can cook, and his instructions are great!! I have tried a few of his baking recipes too!

"And I am going to save the pulp. That's not fiction." - Bruno Albouze, 2018

My absolute favorite youtube chef. So underrated. Simply amazed every time!

Love recipes like this. Simple and light with a bed of rice.

Bruno's sense of humor is underrated, lol. He's a world-class chef, but some of the jokes he slides in are great. I typically don't like how everyone tries to be funny now, but he pulls it off.

Bruno, you are the BEST chef! Without too much proud you are Dumbledore at the Kitchen! And so pretty friends and family! From Russia with love))

France is sooo beautiful

Possibly the most wholesome cooking channel on youtube

God bless u and your family im glad u had a good time u work very hard those hands deserve a rest

That’s awesome!! My grandma used to make this for eme

j'aime bien ce format de vidéo un peu plus long. Très belles images de la France, ça donne envie d'aller visiter ce coin de pays!

Amazing!In Turkey,we make this dish with basil,lamb meat,onion,garlic,pomegranate.We cook this dish on duck bones.

A whole family of Bruno's. Simply amazing.

Your videos always make me smile. 😊 Thanks for another great recipe!

Oh noooo! Pulp Fictioooon! I died! XD

I watched this 4 times already. Loved everything. Thank you Bruno 😊👌

My dear Amigo chef Bruno . I wish you and your family a wonderful year. Your daughter…beautiful, your home town … amazing. Stuffed vegetables are frequently in my kitchen. I like your recipe , I’ll make them as soon as I come back from my vacations. Thank you chef as always.

Another great recipe with a good person that you want to hear everytime! Thank you! I'll keep that recipe in mind, I think we have some tomatoes at home! Haha! Have a nice day!

Another winner Bruno. You have a knack for presenting something so familiar, yet twisting it in a new way to astonish the taste buds! You really are the Real Deal. Will certainly try this. Thank you Bruno.

Welcome back, Chef Bruno. Hope you had a nice vacation back home in France. Really interesting dish, I was brought up on classic stuffed peppers and never thought to use tomatoes to make a variation of the dish. Looks delicious.

A beautiful family in a beautiful place. What could make it any better oh of course. Delicious food!

How nice to see you and your beautiful family having a lovely time.👍

A true french family style classic

Every time I was here, I feel great to see legendary recipes.... U r Awesome 🌟

J’adore les tomates farcies et suis ravie de voir que je les fais comme vous c’est-à-dire sans riz ! La vraie recette !!! J’espère que vous avez bien profité de vos vacances françaises et familiales ! À bientôt

I think I’m going to make this Saturday! Looks delicious!

Beautiful Family, man. Congrats

I absolutely love watching Bruno cook

Cada receta cada paso de la preparación hace que me enamore de los alimentos que los vea más allá que solo comida es.. Como una hermosa poesía! ❤️😍❤️😍❤️

Amazing! Once again thanks chef

Loved the recipe, thank you for sharing your work with us.

Amazing recipe. Thank you 😊

Bruno, your recipes are just over the top; love 'em though! Merci!

This is my favorite french food!! I went to Albi last month. Beautiful town of red brick :)

Beautiful family, beautiful country, beautiful food... What more could you ask for?

My mother makes green bell peppers stuffed with a rice and ground meat mixture. Boiled in a pot with a light tomato sauce they turn out fantastic. Great recipe Bruno!

Chef .. please make your version of "boudin"

Thank you. You are the best, Bruno!

I’m glad you had a wonderful holiday. But I’m gladder still that you’re back cooking up a storm and joking around with us! Thanks Bruno!!!! 😁🤣🤪

Got to love your humor and your mastery... greetings from the Caribbean... The island of Aruba...🌴

Lovely to know bit more about you and your family! Glad you could spend some time with family! As an italian,i cherish my childhood where mom and grandmothers and grand aunties used to cook for the family on special occasions! We love you Bruno,'cause you'r not juat an amazing Chef, but also a down to earth person! Thank you for sharing your art and life with us all! Ciao:-)

Bruno, very nice recipe. And you have a lovely daughter. Thank you for your videos :-)

Wow, my mouth is watering 🤤. For.certain I’m making this, delish!

Bruno, keep going with these simple and great recettes. We can't always do the 147 step recipes.

This plus stuffed capsicum, with buttermilk (yoghurt) as side sauce! My favorite!

Thank you so much for sharing your receipts 🙏🏻

You’re a natural comedian and an awesome chef. Love your channel!!!!!

sa fait plaisir de voir un chef montrer un classique comme la tomate farcie au grand public étrangés et je suis entièrement d'accord sur l'adage ''fait le bien ou ne le fait pas'' personnellement je viens du beaujolais, le crue du moulin a vent . Vive les régions Françaises ^^ Bonne continuation

Ce que je trouve unique dans ces vidéos de Bruno, (outre le talent culinaire, le caractère trop sympathique du personnage ) ce sont les bruitages (quand il mord dans un plat, oubien les couteaux qui valsent, les oeufs qui dégoulinent etc... les sons sont bien travaillés , "incredible" !! - QUI fait toutes ces mises en scènes et ces bruitages, c'est TROP BIEN ! - Merci à Bruno pour tous ces partages ! - et le petit accent français tout en parlant un anglais "fluent" : en plus, j'apprends et "brush up my english too !" - Hip hip Hourra !!!

@BrunoAlbouze

4 жыл бұрын

Maimitti merci I love u ☺️

@Maimitti

4 жыл бұрын

Love you too ! je ne m'en lasse pas (de vos vidéos et recettes magistrales ) bonne continuation !

the best chef in the world! thank you!!

Looks awesome! Can’t wait to try this!

Looks so good will definitely be making them

Thanks for this recipe, Bruno. My grandma and I will try it next summer when we get more tomatoes. Can you do soup recipes for the cooler weather coming? Thanks a lot!

Well I have to tell you - my grandma was French and this recipe gets no where close to what she used to create - all the sexy French quasi chefs are good for youtube presentations but this recipe is basically creating a meatball inside a tomato and that is not a stuffed tomato - Ils faut de a farce, pas des boulettes de viande. So I will continue experimenting - I know what I am looking for, so I just need to get it done. Pain perdu ou Vieux pain - Stale not stall - Stale like nail - just for future episodes - keep it up - as long as it looks good and no one can taste it you will always succeed. Bonne chance mon ami.

Ah Bruno, with some spices and herbs, it would taste even better ! 🤔

@gabitzakissy

5 жыл бұрын

I like to add thyme to the mixture, it gives a nice aroma

I made these! Thank you for the recipe master shifu

Merci pour le partage chef👨‍🍳

Love ur dish from Indonesia,gonna try this soon,cant wait 😍

Eres un ser maravilloso Gracias por compartir tu familia Exitos

belles images de Midi-Pyrénées qui me rappellent mes études dans la Ville Rose... et merci pour cette super recette

Φίλε μου είσαι απίστευτος μπράβο από Ελλαδάρα

I also have been using shiitake mushrooms in a lot of European cooking, and I find it goes well and has a nice flavor

You're the best, Chef 🙏

East n west Bruno is Best😊😊😊

Gracias y merci, Bruno! To attempt a dish from one's grandma is to try the impossible!!! ;) but when you get it close, ohhhhh man

Thoroughly enjoy watching your videos and using your recipies. Enjoyable channel to be subscribed! Wanted to highlight that this recipe reminded me about traditional Azeri stuffed trio: tomatoes, capsicum and eggplants. In our case we use lamb and the basil.

thats amazing thanks chef

one of my legend.....Bruno albouze

OMG Bruno you did it again! :) My tummy is in heaven thanks to you :D

Love your recipes Bruno! Do you think you will release a cookbook sometime? I would love to buy it :)

Wow Bruno astonishing, ive never been a Big tomato fan but you make everything taste like heaven, i hope youve had a wonderful trip to France

@Leonardo-or1ll

5 жыл бұрын

Laurits la Cour Try tomatoes when in subtropical climates (e.g. the Mediterranean and California). Getting them right from where they are grown makes all the difference.

@dwaynewladyka577

5 жыл бұрын

Larry R I agree. If you can grow your own, or go to a farmer's market, that's the best way to get good tomatoes. Tomatoes on the vine are the next best thing. Those are the best ones in the supermarket.

Moi aussi ça me rappelle mon enfance les tomates farcies ;)

Mmmm avec du riz ce sera delicieux !

That tomato dish looks great.

Thank you, BRUNO!!!

Interesting. In Rome, Italy, we do tomatoes stuffed with rice, a super traditional summer dish. While we do zucchini or aubergines stuffed with a similar meat fill.

Bruno "ARNOLD" Albouze.......you make me laugh - not fiction :)

Merci chef!! Vous avez une nouvelle abonnée! :P

Love love love your videos!!! Thank you

Is there a Roman influence in your town? Hence, your name...Bruno? No matter, I can see where you got your inspiration for your gourmet cuisine and that witty repartee. ;)

sometimes i come to this channel just to watch your knife skills.

Welcome back, and wonderful dish...looks delicious

Looking so delicious yummmy

perhaps if you cut it in half and scooped both sides out you could get more of a stuffed tomato look

You're so lucky to live in France and have such amazing fresh produce, no additives, I grew up in latvia myself and everything was grown locally on our farm, had fresh milk delivered to my door, here in England most of the time everything is full of hormones and just really bad, unless you spend 3 times more to get something "organic"

Bonjour ces le meilleur chefs ou monde wawwwwe magnifique un génie dela cuisine merci chef

You are incredible.

Love you Bruno!!! Blessings from Northern Ireland.☘💗😂🌴😍😇🌻💐🤗

un de mes plats préférés - (ben ouais j'ai souvent fait cette erreur : tremper la mie de pain dans du lait , je vais changer de technique, Merci Chef !) comme toujours une recette simple élaborée façon Bruno Albouze ça change tout !

Omg yessss your cooking is sooo amazing...just saying your handsome😁😁

The Perfect Chef...

ohhh my goddd i'm in love

Love it 😍❤️❤️❤️

Awesome

Salut Bruno j'adore tes recettes et par dessus tout tes vidéos, trop drôle l'humour à l'américaine dans toute sa splendeur. De très belles recettes et de très beaux montage. Je suis pâtissier en France je compte bien partir à l'étranger si jamais j'ai l'occasion de passer par les USA et la Californie je te le dirais ! En attendant bonne bouffe régale les américains avec la bonne cuisine Française et bonne continuation

Bravo Bruno! Vive ta chaîne, ton humour décalé but internachionaule, Roussayrolles, Noailles and all the Tarn !

As a french kid I made this in college and nobody understands what it is

YUMMII!!!!!!

What exact purpose does the breading fulfill? And why moisterize it with the tomato liquid? Thanks!