🔥Best playlists chefvivien🔥: French classics: kzread.info/head/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv Sauces: kzread.info/head/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2 Soup: kzread.info/head/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2 Desserts: kzread.info/head/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY Chicken: kzread.info/head/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78 Veggies: kzread.info/head/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s

I’ve seen countless French chefs make the basic sauces, but THIS guy’s in a league of his own. His explanations for any unorthodoxies have already made me rethink my own approach after decades. This guy is a champion. Nuff said. 🤷‍♂️😮‍💨

Superb presentation! The best! Thank you!

Absolutely beautiful dish.

i think this must be the most elegant looking egg benedict i have seen in my life!

0:51 "for us, just butter," you could not roast us more politely 😂 this was amazing!

I could watch this fellow make hot pockets! One of my favorite chefs

love to viven! My favourite chef for french recipes!

With energy and enthusiasm ☺️ Thanks for your professional guidance. I'll make this tomorrow morning!

😋😋😋 Delicious!!!

Merci, amazing videos

This looks fantastic! Again, you explained it so well. And the clarified butter. Everyone else makes it such a process: you’ve shown how simple it can actually be. Great 👍 teaching chef Ty

Wow! Great! I will try!

Awesome!

Chef Vivien, tx for your clear tutorial. years ago I worked as apprentice with French Chef but you are clear and precise. I have better understanding of making top class Hollandaise sauce now.

Beautiful!! I love watching your videos ❤

Sir, I hope you will continue to make videos in 2024! You have the best explanations! Tonight I made the best sauce of my life, thanks to you! Thank you!

Thank you chef vivan

I was just curious of how to make bearnaise from scratch... now I'm here. I have successfully poached eggs for the first time in my life and made hollandaise for the first time in my life. The kitchen is a mess. I ate it all. No regrets.

❤️‍🔥

This looks beautiful, I hope you continue making videos, I enjoy your video format. Great chef!

Bravo chef! Perfection ☝️☝️

Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.

Thank you, can't wait to try and make this. I would love to see how you would prepare brasserie style classic Steak frites

I would love to see a video on pommes fondant!

Thank you ❤

Thank you

Very nice. I'm a big fan of eggs benedict. I like to use smoked Salmon instead of bacon usually.

I don't personally like eggs benedict. But the pure skill and precise technique behind it that you showed in this video are amazing! Very glad to have found your channel Vivien!

Hard work but it's worth it👌👍👏👏👏😋😍👋

Wonderful explanation of making the sauce. My hollandaise has always been not quite right. I see now that I use too much heat.

Such perfect poached eggs!

Hi chef. You inspired me to start cook french food. I have done alot of your recepies with great results. I come from Sweden and i can se that our cousine is really inspired by the french kitchen. Do you recomend any cookbooks that cover the basics of french cousine? Thanks

Thanks for sharing, looks utterly amazing!

That looks so perfect and delicious. I didn’t think I was going to learn anything, but I did, many points. Thank you, Chef Vivien.

A request. At a restaurant in Chicago i had what I call spicy beans (green beans). I cook as good a version of this as I can do regularly. Par boil green beans, drain off the water and pull the beans to one side in the pot. Add butter to the other side and toast sesame seeds in the butter. Generously apply white pepper, ginger powder, and a pinch of chili to the beans. Add honey to the sesame seeds while toasting. When the seeds are ready sprinkle some flour on the beans, then while still on the heat stir it all together, next take of the heat and serve. The flour and butter make the seeds stick to the beans, and it is delicious. I would love the see how the finesse of a chef would turn this into a master piece.

great instructions all in all, but what i am missing is how you get it all done at the same time without cutting the video. i don't have a 40°C place where i can keep the sauce, so i fear my sauce will get cold before i get everything else done. any advice?

I tried to make this, it didn't turn out this well. My sauce just tasted like butter and lemon. My egs were a mess but at least they tasted good. I need to practice a lot more :)

Crepe Suzette? Do you know that one?

You shold put the egg in centr of watr circle

Will you PLEASE do a recipe for your beef stock? Love your channel. And then maybe one for demi glace? I understand if that one is too time consuming. And one more: beef braised short ribs. Those are the ones I'd like to see most.