This is why I've stopped going to restaurants. The best recipes are on youtube....amazing gratin.

Bruno must be the best chef on youtube :) short and sweet with few hints of technique .. AMAZING!!!!! also video producing at its best ... Congrats bro . you one of a kind

@MihaelaV68

6 жыл бұрын

Ethan J best chef on KZread ? He's on top of those " chefs" on tv ! It's so relaxing to watch Bruno , whatever he makes . I like him a lot, he's very clean, that kitchen is very clean , the way he cooks and the way he explain things , make him very special. I can't believe he don't have he's own show on tv.

I swear to god I'll work my butt off and save up so that when i get married I'll fly him to my wedding so he can cook for us T_T

4:40 -- The trick of heating the bottom of the pan so that the gratin unmolds without sticking -- for that alone you deserve the Nobel prize.

Thank you so much Bruno!! I made this for Christmas and it was a hit. I made two of these both using reduced stock; chicken stock with Parmigiano-Reggiano and bison stock with Keisarinna. Due to timing I made it the same day and left it in the pan without flipping upside down, served at room temp. This is a killer recipe. If it's a Bruno recipe you know it's going to be good but that first bite always beats expectations. Thanks again Bruno Albouze!

beautiful guitar music at the end...who is it?

@luisvazquez4397

4 жыл бұрын

Song: Winter in Byker Composer: Mike Carley & Noel Johnson Album: Wson 02

You've done it again Bruno. That looks amazing.

Thanks for letting us know which knives work best, very helpful. Looks yummy!

Just made this in the weekend, it's was so delicious and beautiful to say the least. Rich, decadent, French! Love your creations.

Merveilleux!!! A poet who expresses his feelings with his excellent dishes! well done Bruno! you are the N'1 chef on youtube!

WOW INDEED !! Whatever you do is a masterpiece.

Bruno thank you for your videos. They are all very informative and entertaining.

This is just glorious! Bruno, you turned a lowly potato into a food for the gods.

Wow Bruno. Really lovely recipe. Excellent example of skills showing how to take everyday ingredients to a higher level. Wishing you and your family a Blessed Christmas Season. ChefMike

@BrunoAlbouze

8 жыл бұрын

+chef mike Likewise chef Mike :)

Wow! I want to try this for Christmas! I love the flavoring for the potatoes. Beautiful design Bruno!

it's a treat to watch u cook something and it comes out amazing! 😙

EPiC! (As always...) You are the "truth" Bruno!!!! So sophisticated, with your craft. Thank you for sharing! :-)

a most interesting and elegant recipe.thank you for sharing.

Bruno, this looks so good. Thank you for sharing.

the best chef end the world love you

Stunning gratin! A must-try!

Distinguished Chef and Artist! Bruno: thanks is so pleasant to watching You in action; I can stated without any reserve: ! Compliments.🗼👑🎓

Bruno cette recette est incroyable . Je vie a Boston mon pere aussi est cuisinier et j'ai grandi a Paris. Ton channel est vraiment incroyable c'est agreable de voir un vraie chef au travail merci pour toutes tes videos.

@nathanlong8603

5 жыл бұрын

Oui

A work of art as always, Bruno!

My sis and I we're looking for a cottage pie recipe with a gratin potatoes and came across this. We use the same method with a chop meat, the potatoes cooked that way with all the juices collecting at the bottom really stepped it up

I will be trying this recipe because it looks classy and I am sure it tastes great as well. Bruno well done.

Bonjour Bruno, je viens de découvrir votre chaîne sensationnelle! Vos vidéos sont super! Je crois qu'elles enchantent tout le monde aussi bien les non natifs que les expats comme moi! Merci!

Great recipe. I'd give you a medal for that "heat the bottom to set it free" trick. You're a man of details. Even the music! What was that? Mike Oldfield? I'm not sure.

Remarkable cooking skills. Respect!

as always - a masterpiece... greeting from Poland :)

Looks good! Thanks for the recipe. What would u suggest as a main if I make the first in as a side? Ps: u changed the video format??

Hi Bruno, this looks incredible. Thanks! You mentioned the gratin must be chilled before flipping over. Does it means it's a dish which is best served cold? Can I warm it up again being serving?

@BrunoAlbouze

8 жыл бұрын

+magucathy www.brunoskitchen.net/blog/post/upside-down-potato-gratin

Oh God !! J'en ai l'eau à la bouche ♡

Bruno, you are simply amazing! Thanks!!

I really love this channel, thanks for sharing

awesome i want to try that now

WOW is the word!! 👏👏👍👍I would Love to taste every one of your recipes you made!!🤔🥰👍

Pretty soon there will be nothing left of my computer screen, because everything that you create makes me drool all over it ;-)

Magnifique, Merci Chef.

Absolutely awesome!

that looks sooo good

I love your videos! Could you post a video where you show how to make cinnamon financiers? Financiers are by far my favourite French pas

@BrunoAlbouze

8 жыл бұрын

+Kazz Argent Thanks!. .here but no cinnamon.. add some if you want: www.brunoskitchen.net/cookies

trop beau!!! bravo!!!

I really love potatoes prepared this way and will probably try this with one slight change. I thought that I might use a springform pan instead of a solid cake pan. This approach might allow me to eliminate the need of the parchment pan liner when I unmold the gratin. Any advice? Thanks very much.

That's my fav dish, thanks chef. If you are ever in NY Please let me know

That voice and accent....he can get any lady he wants!

Is it supposed to be eaten cold? Or can I reheat it the next day, without it falling apart?

❤like the way you make your bake potato dishes ❤

This is art ! Wow

that was a class act great work Bruno

Bruno, thank you for your video. Please tell the name of the music in the end of this recipe))

If I wanted to make this individual portions (like maybe in remekins) would the cooking time differ?

The gratin must be chilled?!why?i want that for dinner!no way?i cant wait,i want to serve that quickly

This is magical!

wow amazing absolutely good

I love u r knowledge chef😍

Sweet the onion with the garlic and the bailiff for about fifteen minutes... gotta love the accent...

OVER THE MOON. You be the best Bruno. Peace&Love

Es arte lo que haces....

This is a piece of art 👍🌟🌟🌟🌟🌟

OMG!!! Food of the Gods!!

You're the best, what a beast of potato cake

It is so pretty, and delicious looking

quello che tu realizzi è come un quadro. non ho parole

😋i wonder who eats everything you cook...if it was me I'd just put it by my bed and just stare at it before sleeping and when I get nightmares

I love your accent, it's so beautiful. 😍🤤

Can you reheat this without it falling apart? If so, what would the best way to reheat?

Does anyone know the title of the music accompanying this video, tks.

Bruno this is like art l will try beside meat and open good red whine thank you

Imagine that this potato side dish would pair well with rib-eye steak (any cut steak would do), or beef bourgonion. Oh God!

The perfect Gratin ❤❤❤ presentation is fantastic ❤❤😊😊

Bruno, what is the name of the guitar music at the end of your video?

What was the music at the end?

Je suis tombé sur toi par hasard mec tu déchires et tu me fais bien marrer

Genial I wish I can do.

i don't have a burner. may i place the gratin back into the oven for a few seconds to separate it from the gratin from the baking pan?

Broccoli Soufflê, please! I need a good recipe! Tks!

Bonjour Monsieur Albouze, je voudrais savoir si bientôt vous allez préparer des plats salés avec de l'huile d'olive... Dans l'attente, je vous dis mille fois "BRAVO" pour les nourritures que vous préparez, c'est un plaisir absolu et pas seulement pour les yeux... 😋😍 Salutations de Florence (Italie)!!! 👋

@christophe8412

11 ай бұрын

Le beurre c'est l'âme de la cuisine française ;) Cela étant dit, on utilise pas mal d'huile d'olive, de crème, de graisse de canard...

Masterpiece 😊😊

A Excellent Video.. Highly Recommended...

Music at the End?!Please!

I like the background music

chopped up rosemary looks like dank memes AYEE

the potato grill was exlent

JE VAIS ESSAYER CETTE RECETTE

Bruno is life!

Mmm delicious!

1:55

👌👌

hey bruno what is the song I'm just wondering

Top,merci chef

I love your accent so much.

Looks incredible! By the way Bruno, it really saddens me when you don't put an annotation link to the video previews at the end of your video.

What can i use instead of jus to make it vegetarian? Cause that looks great

Fantastic, "King Midas" !

If you need to chill to flip it then is it meant to be consumed cold? I assume the torch was just to loosen it and not really heat up the whole thing.

A real artist ❤❤❤

waooo bravo bruno vooous êtes un artiste rien a dire, je vais essayer cette recette et vous donnerai de mes nouvelles d 'ici là je vous embrasse NORA de paris

you are the best teacher

vous êtes un doux Génie Bruno👌