Video

thank you for sharing, a lot of useful tips - and a beautiful plate, those tomatoes look perfect

Tian. Not ratatouille.

The result is delicious. Have made this quiche with different toppings 5 times already. Thank you

Do you need to sift the flour? Does it make any difference?

Superb presentation! The best! Thank you!

I am hosting a dinner party and making these as a the first course. If I am running late, is there something to have on the table for people as they wait? What would be traditional...

Chef, love your work but.... stop waiving that knife around you'll take an ear off Van Gough style.

Thank you!

Excellent presentation! Thank you!

Big fan of the channel. But…get it together, too much nonsense

Great job! I loved the cheese puffs.

I like the way you cook ratatouille

I'm glad I didn't go with the movie version...This is it.

I grew up with there being chervil in, so for me, when chervil is missing, it isn't exactly what I think about when I think of bearnaise.

"everyone do what they like. it is important." that made me hit the subscribe button🎉

Wonderful recipe !!

I like these potato 7 shape same size Clearly explained 3 methods thank you CHEF VIVIAN

15:55-15:57: Please demonstrate the recipe😊

Nice

Greetings from finland. Looking good, going to try to make this if i manage to get some Pike. :-)

This is how I make cheese-sandwich (without the sourcreme/cheese mix!), but cook it in a pan with the lid, 5 min on each side, on medium heat. Though I spread mustard on one of the breadslices, and a spicy cucumber-mix on the other breadslice, before I add the cheese (Jarlsberg cheese is my favourite!) a😊nd ham. Soooooo good! ❤🧀

Looks like a very yummy recipe, thanks for sharing, Chef 😁😋

Great one. Thanks Chef V

Thank you, Chef!

Hola Vivien et merci! Always a pleasure learning from you. Btw..I think the white chef jacket is nicer than the black one and fits better with your kitchen design…✌️

Excelent, thank you chef Vivien! I realy enjoy your chanel

I like bearnaise sauce on poached eggs

THE RECIPY FOR LIVER BY CHE VIVIAN

Calling it a side dish is an insult.

Je suis très desolé pour m'ésprit mal tourné, mais le mot "cock" en anglais peut signifier "la bite!" Le mot mieux est "rooster."

The best ratatouille I ever seen with all the detail you are the best CHEF VIVE LA FRANCE

Chateaux potato very good PREPARATION CHEFVIVIEN

Please do Chicken Provencal! :) love your videos

I'm from Rwanda I like this recipe thank you chief

Thank you for the recipe. But did any chef already see a ruler? 1 centimetr is always 3 cm and 3 milimeters here are 10 mm.

SOUP IS VERY TASTY BUT, HOW TO MAKE A GOOD BEEF STOCK THANK YOU. CHEF

Very good preparations CHEF BUT, THE VEAL STOCK IS THE MOST INPORTANT AND IT WILL BE GOOD TO SEE HOW IS DONE.AND I UNDERSTAND THE TIME IT TAKES MERCI BIEN CHEF

Another fantastic recipe from Chef Vivien <3 I usually recommend your dishes to friends and colleagues. But no colleagues has ever tried any of your fantastic recipes.... BUT I will keep trying to persuade them to try <3 <3 <3 I like to call your CZcams channel my own private Noma ;-) And not to forget, I grew up with a greenlandic version of the beef from a reindeer and with onion, capers, salt, pepper and an egg yoke on top. But I also fancy the mixed one.

In Tartiflette we trust! <- I saw this phrase on a sticker whilst skiing in Devouly several years ago and I couldn't agree more. Tartiflette is the best food for recovering after a day of skiing!

Merci! Mixed!

Welcome back Chef V. You have been missed.

Fantastic Chef! I found and subscribed to your channel not so long ago, love your content. Definitely giving me an education in French cuisine. I prefer your mixed tartare👍

I think I prefer my Tartare unmixed. No raw egg yolk thank you.

honest question - is there bacteria? why is it not okay and unsafe to eat rare burgers but okay to eat raw meat. I'm not a weirdo just curious.

Mon grand maître, J'aime mon tartare préparé à la table

This is poetry!

I've always had trouble making good tasting burgers at home. But then last year I found out that if I make the burger patty from tar tar beef my burger tastes fantastic! I guess it is because tar tar beef is very high quality.

missing an egg yoke!

Great video chef!

Dear Vivien, thanks for your and missis cameraman hard work. Just a tip: if ypu are not sure of correct English pronanciation of a word you can use Google Translate which allows you to listen it. Worcestershir sauce is pronaced much easyer and shorter than it looks. In Russian it's "Вустершир соус". In English it sounds the same, only word "sauce" should be like Russian "сос". Good luck to you and all of your family.