So honored to have worked with Bernard. One of if not the best I have ever worked with... R.I.P Bernard..

@blokin5039

2 жыл бұрын

You NEVER worked with Bernard, don't lie

@aleks8888no

Жыл бұрын

@@blokin5039 And you did?

@hum-drumproductions3242

11 ай бұрын

​@@aleks8888noand you can't handle someone calling someone else out?

The interpreter here really nails the enthusiasm of the chef 😂

@maniswolftoman

3 жыл бұрын

I don’t think anyone could translate the enthusiasm Bernard Loiseau had for cooking.

Best cooking show ever. great chefs trumps everything since

@guapodel

3 жыл бұрын

Obviously you never watched guy fieri. 🔥

Seriously such a great chef such simple cooking

A great cook. I was sad when he passed away. Even doe he was a bit crazy, he had a talent. Me will miss you.

we add a little garlic puree... puts 2 full table spoons in. hope is roasted garlic puree

@thesphericalguy9018

4 жыл бұрын

He’s known for boiling the garlic 5-7 times and then puréeing them.

Rest In Peace Chef Bernard

Little garlic puree 🤣

This is a thing of beauty.

RIP big homie ✊️

RIP Chef !!

So it was perfect au natural...no butter and cream? Then adds milk?

Too bad we lost a chef who had such a playful love for food,

RIP Chef

It's so bizarre that 'entrée' means 'main course' in America.

@insertclevername4123

Жыл бұрын

A few years late to reply, but if anyone is interested, Dan Jurafsky has a chapter on this in "The Language of Food: A Linguist Reads the Menu." Off the top of my head, I can't remember why entrée changed meanings, but I think it might have had something to do with the way dishes were listed on menus for banquets, like, hundreds of years ago. I'm probably misremembering, but I *think* it had something to do with entrée referring to the bringing out of the meat dishes (that is, the entrance of the main courses) as opposed to the entry point of the meal (that is, the appetizers), so when entrée moved into English it kept the original, although less logical, meaning. In any event, it's a really interesting book and a fine read.

i couldnt understand which stock is used - did anybody got that?

@gaetanbruyere9822

3 жыл бұрын

Chicken

Rest in peace Bernard Loiseau

for a soup without cream there is a strange addition of cream at the end

@jestersdead6995

7 жыл бұрын

It was milk.....

@carlosmendezmojica2239

6 жыл бұрын

Milk from a happy cow :)

@bobholt6217

3 жыл бұрын

@@carlosmendezmojica2239 Happy Bull!

Hoe to make the crispy mushrooms they use at the top of soup as garnish?

@gigizack

5 жыл бұрын

do you mean sunflower oil?

@hassansoliman970

5 жыл бұрын

Well they are really thinly sliced, almost like a mandolin, I don't think fresh muahrooms could be that crispy when fried, I think this is dried mushrooms that have been fried.

parfait pour...chier en spray...

Nemaš ti pojma 👍

@chefbranislavblagojevic3044

3 жыл бұрын

Et nek ti znas

the dish almost made me want to throw up

@mehmetelturco7402

3 жыл бұрын

Go and eat your regular burger

@mehmetelturco7402

3 жыл бұрын

Have you try it?? No, so go away

@maniswolftoman

3 жыл бұрын

And you got your three Michelin stars as chef de cuisine where?

dat garlic Puree was definitely not pure garlic, Creme Fraiche....?

@Tsunaze007

7 жыл бұрын

joe jan it is most probably a creation of his. you put garlic cloves in fresh water and bring it to a boil. Then drain and repeat 7 Times. I find that 4 Times is enough for home kitchen ;) It keeps the garlic's flavor, and some of it's kick, but it is lighter for both taste and stomach.

@Tsunaze007

7 жыл бұрын

joe jan he probably added some fresh garlic too tho.

@Tsunaze007

7 жыл бұрын

joe jan came back to bring further details : just learned from another video from the same show, that it was 5 times ans not 7 as I was thaught. The video is called "frog legs with parsley and garlic puree" which was Loiseau signature dish.

way too much garlic , let the mushrooms swim on there own

@mehmetelturco7402

3 жыл бұрын

Have you try this dish? No, so f.ck off

@mrstamp5121

2 жыл бұрын

@@mehmetelturco7402 Hahahahahaha

@hni7458

2 жыл бұрын

The chef showed us elsewhere how to make quite mild garlic puré; cooking the cloves five (!) times. That explains the volume here.

I'll pass.