Bursting with Colors! Bursting with Flavors! When you think Bruno cannot get any better...He Just Does! The Infinite Beauty of it All!

I am so grateful Bruno for you inviting around one into your world,I have grown so much as a want to be french pastry chef and also fine dinning recipes,I have made deserts I couldn't imagine that I could put together, thank you! I have a website and a lot of the pastries I have online are recipes I have copied from you, I hope you get that coffee pastries shop you wanted, I am disappointed in the amount of subscribers.

Bruno you deserve 4 MICHELIN stars ✨

@BrunoAlbouze

5 жыл бұрын

I do have 4 Michelin tires 😂

@thatdudecancook

5 жыл бұрын

Bruno Albouze this man knows quality tires!!😂

@commentcommenter3529

5 жыл бұрын

@@BrunoAlbouze what will you do when you get a flat?

@oumanesscuisine3799

5 жыл бұрын

@@BrunoAlbouze vous êtes formidables chef 🎩🥀

@1990Thunderbolt

5 жыл бұрын

@@BrunoAlbouze what is a michelin?

Bruno as he’s sharpening the 10 inch blade: “At first you may think this guy is crazy.” Then you give us that crazy look! Lol!

Yum! Can’t wait to try ginger-lemongrass sauce, with a more rice, thanks :-)

Nice soothing music and interesting idea to help fish not to stick to pan during sear! I will definitely be using it for my next fish.

@sharonmurrell9291

5 жыл бұрын

Me too!!

Les noix de cajou torréfiées ! Jamais vu une tranche de flétan aussi épaisse... Mon préféré à la crème avec du citron Merci pour tous ces "trucs"

wow, this is about as close as I will ever get to a fancy French restaurant!!!

Bruno..... Pure vice...... The food of heaven...... Recipes...... Of others galaxy👍👍👍👍

this is some serious gourmet shit. you are amazing Mr. Albouze, you are my greatest inspiration in my kitchen!

oh la la, je donne pas cher de "ma peau des fesses" quand je vois comment Bruno épluche poivrons ou poissons avec ces grands couteaux magiques de "barbe à Papa" ! - though ce " Halibut" touche le but : un régal, probablement !

Not a big curry fan. Although after watching the French master chef Bruno Albouze prepare this amazing dish, i just might broaden my horizons and try this. Although i must say i normally watch this great chef to be entertained by his very gifted techniques & remarkable culinary skills. Bruno is an artist with food, his dishes are clearly michelin star worthy!!!!!

I admit. I am starting to love this guy.

Thanks so much for showing us simple high end recipes that widen our food horizont ❤️

Somewhere in Bruno's kitchen there must be a beautiful bouilloire de flétan from Dehillerin. It must be hiding behind the presse à canard!

Everything you make is so simple yet elegant and elevated I love it

If I have Restaurant, I will but your Dish in my menu. Thanks a lot God be with you

Excellent dish, “Maestro”!!!

You are a master of the art of cooking.

Bruno . . . Bruno . . . Bruno . . . .your frowns are delightful.

This looks so good 🤤

Dear Bruno, You are a genius, YOU ARE RUBENS in cooking and confectionary 💎💎💎💎💎

So colorfull! So delicious!

Ciao Bruno , Again a ritual food from cutting to cooking and .......... O LA LA FANTASTIC !!!!! 👏 👏 👏 from Greece with 💝

Le flétan ! Mon poisson préféré ! Et ce coulis de poivrons.... c’est ce genre de plat qu’on trouve dans les très bons restaurants et qu’on pense ne jamais pouvoir faire à la maison.... Merci, cette recette sera testée ! Sans aucun doute !

Watching a master at work here, absolute joy.

I’ve only just found this channel, wow wow wow. Amazing techniques made very clear, beautiful looking food, and a nice almost-ASMR delivery 👍🏻

Thank you for this recipe Bruno. I am going to try this tomorrow. Sometimes making fish gets boring.

Magnifique recette, chef. Comme d'habitude, avec des méthodes simples et efficaces, le respect des produits, tout pour réussir.

Je kiff ta chaîne en plus tu est français sa s'entend à ton accent bref tu fais des trucs super beau c'est super continue

I've been cutting my onion the same way for as long as I can remember. Can you cut them differently? Greetings from Germany 👩‍🍳🇩🇪

Thanks for recipe in description.

That just made me so darn hungry that I think I actually got mad!!! I'm so hungry right now!!!!! So beautiful!!! Rice, fish, peppers!!!! I'm so hungry.

I like my fish with lemon juice taste delicious.

I don't know if you ever gonna see this but even though you have allot more experience then me... I have tip for you: you can peal ginger using a teaspoon, scraping it gently... barley loosing any "meat" in the process it comes off like magic...

Now that looks delicious!

@mkelebay

5 жыл бұрын

I'm convinced you simply follow every channel I do. I am the source behind your inspiration for commenting.

@incidentlyaniguana2193

3 жыл бұрын

i don't understand

@chairless6875

3 жыл бұрын

yo wassup justin

@dianeluis4063

3 жыл бұрын

@@incidentlyaniguana2193 zzzzs

@dianeluis4063

3 жыл бұрын

@@incidentlyaniguana2193 sz

Oooooo... we have the same cutting board Bruno! I am fairly new viewer... and now because you use the hand held blender- I decided to finally purchase. I love it - but quickly learned must use tall narrow-ish container as my first try was with frozen cherries! Thank you.

@sharonmurrell9291

5 жыл бұрын

My mother bought me an immersion blender 26years ago. It was a Christmas gift. It came with 2 attachments and could be hung on the wall. I hung it beside my range and forgot about it. I was making tomato soup and thought why not give it a try. The rest is history. She was definitely ahead of her time. I miss her tasting my food.

Yes, this guy is crazy haha!

To answer your question, no, but I have minced shallots with my 300mm (11.8 inch) Misono Swedish carbon steel series sujihiki. Which I love almost as much as my 240mm Misono Swedish carbon steel series gyuto. A colleague of mine has a collection of Dalstrongs, which he seems to like, but they are too flashy for my tastes.

LOVE IT BRUNOOO! You are always THE BEST!!!

거대아기 제우스 가 당신의 요리를 먹고 올바르게 성장하면 인격자 셰프겠네요

Bonjour. Je suis une fidèle abonnée à vos videos. Cependant pourriez-vous ajouter la fonction traduction en anglais ou mieux encore en français. Merci et félicitations pour vos super recettes

Cozinha divinamente.

Finally you made some food instead of sweets... meanwhile you should be making sweet breads preferably veal... lol 😂 Bruno I’m going to keep it up as long as you do my friend...

Yes the food looks and most likely taste amazing....but them knives skills are legit. I could watch that by itself.

He's so gentle with it

Best chef 🧑‍🍳 ever , meilleur chef de cuisine , merci Mr Albouse ❤️

Wow this is really superb delicious recipe bro

Some serious knife skills...

as always, perfect.

I thought about calling you crazy, but seeing someone with a 10 inch knife acting like 0:31 made me reconsider it.

je vais m'exercer à ciseler mes échalottes comme ça ! -

Wow all these little touches make it a delight. I see you have a board in the oven is that to stop the fry pan bottle getting to hot?

@BrunoAlbouze

5 жыл бұрын

jo bond pizza stone 😊

@jobond3317

5 жыл бұрын

Thanks

Très belle recette , c'est vraiment super , et comme pour les autres vidéos de cette chaîne , c'est toujours très bien fait . Bravo mon ami 💖💖💖💖💖💖💖💖

Will make it tonight! 😋😋😋😋

This looks so good😍

I’d buy a video course from Bruno on plating. Anyone else?

هل من عشاق مغاربة لهذا الرجل💕💕💕💕

Chef, I Really want to see how you cook a Quail. Please, love you 😘

Beautiful presentation...

Hummm can we use other types of fishes? like salmon for example?

Bravo Bruno c est magnifique 👏👏👏👏

Magnifique bravo 🎩

Chef you're Amazing

Bruno thanks for sharing your videos . 👏👏👏

거대아기 제우스 가 요리를 맛보면 좋겠네요

I want to let you know that your printed recipe is missing the information on how to cook the fish. Luckily all details are on video so I was able to cook this today to see if it would come out good to later serve for small dinner parties we like to host (I just served your egg florentine recipe for Women’s World Final Cup game breakfast I hosted with another couple and they were nearly licking their plates). I must tell you this fish was outstanding!!! Both my adult son and husband said it looked like what they serve at fancy restaurants and the taste was divine!!!! Sooooo good. I followed the fish cooking times exact as your video and it couldn’t have been cooked more perfectly. Flaky, moist and buttery. Thank you for another fabulous recipe!!!!

@BrunoAlbouze

5 жыл бұрын

Nancy Alfaro im sorry but it is incorrect, the recipe is complete and ready to be printed🐠

@nancyalfaro5074

5 жыл бұрын

Oops...yes, my mistake. I guess I didn’t scroll down far enough...probably too anxious to try the recipe out 😊

yuuum!! We don't have Halibut in Oz, though :( Do you recommend a good substitute?

@BrunoAlbouze

5 жыл бұрын

Here: www.brunoskitchen.net

Best chef ever !!!

Fun from Algeria .you are the best chef

BRUNOise....come on, uncle B, you were the inventor of that!

Wow so delicious

wow 🙌🙌🙌🙀🙀🙀🙀 this is real deal!!

Wow So lovely

5월7일 거대아기 제우스 탄생일 탄생석 마음의성장

I’m watching this at work during my lunch break. And I forgot my lunch 😫😱😥

@BrunoAlbouze

5 жыл бұрын

Edwina Kemp I have some for u ☺️

@edwinakemp8554

5 жыл бұрын

Bruno Albouze I wish! 😆

Très delicious 😍

Neat recipe! Anyone understand why dices usually start with vertical cuts, followed by horizontal? It seems that the end flaps usually fold away, which doesn't happen if the first cuts are horizontal.

@sageywavey

5 жыл бұрын

nahte123 The Jews

@BrunoAlbouze

5 жыл бұрын

nahte123 good point but it does not work well with shallots

Subscribed because I love your voice!

You made me hungry Mr Brouno

@BrunoAlbouze

5 жыл бұрын

Bruno

What's substitute of wine as I dont use alcohol.

Bruno.super...

fantastic

♡♡♡

It's osm chef 🙏👌🏼😍👌🙏

I really want you to be my personal chef, but I can't afford someone like you.

Amazing

High end fusion kitchen

Art

🥰🥰🥰💛💛💛

hi i'm from indonesia... this recipe lil bit like indonesian food. have you try cook indonesian food??

love your voice

I love you HanniBruno!

Does anyone know the song at the end of the video? Its beautiiful

@zeusfabermagnus

4 жыл бұрын

kzread.info/dash/bejne/Z22I2tagmrHOpJM.html

Yuuuuummmmmmmm ❤❤❤

Bonjour ou je peux avoir tes livres de cuisine en francais les recette que je voie sur ta page merci j adore tes video mon probleme c est la langue anglais

The closer the cut the closer it can bleed hahahah

Hi Bruno, do not use olive oil for high heat cooking as it will be toxic. It has low smoke point. Use coconut oil instead.

@BrunoAlbouze

5 жыл бұрын

It does not turn toxic... but high-smoke point oil is preferred indeed

Bruno Do you have Michelin stars?

@BrunoAlbouze

4 жыл бұрын

I have 4 Michelin, on my wheels 🤪

You are a great cook but still you give me serial killer vibes