Scallops In Pernod Sauce, Ratatouille, Herbed Potatoes - Bruno Albouze
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- čas přidán 24. 04. 2021
- Here is the perfect marriage between sea and vegges. A doable entree that you would find in rated bistros and restaurants. The Pernod sauce bring this dish to the next level.
To get the full recipe go to brunoalbouze.com
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I say this in every video. I really appreciate the fact that a so elaborate recipe is explained in only 5 minutes. No long intros, no unnecessary chat... right to the point. Thanks a lot again
The quality, skill and the humour are outstanding.
And his whole vibe is so charming too !
Este Bruño es realmente un chief de alto nivel con platos interesantes, originales y deliciosos. Muchas gracias.
He is showing us how to make $500 meals for free, he is a real champion.
@Christopher Billy both of you are scambots, and I should say this is the lowest form of click baiting I've seen.
I would go out of my mind if served such a gloriously prepared dish... incredible, Bruno!!
Ça a l'air sublime ! Et tellement bien présenté, comme toujours. Vous êtes époustouflant de professionnalisme ! Merci beaucoup
Perfection as always
¡Excelente tu canal! Gran calidad en la producción de los videos, las recetas y la técnica culinaria. Aplausos.
Hey Bruno, you're really getting quite good at this whole cooking thing. You should do it for a living!
Beautiful! Just BEAUTIFUL!
Bruno is single-handedly obsoleting every chef on CZcams.
Made this yesterday, without potatoes - absolutely loved it!! (I also switched the peas at the end for drops of parsley oil). Thanks a lot for the recipe! Best regards from Norway!
This looks amazing, Bruno!
This looks INCREDIBLE!! Can’t wait to try it. Where did you get the little flambé saucer with wooden handle??! I must have it!!! Did you make it? If not, please let me know where I can find it. Thanks for being generous in sharing your amazing talent.
I made this today minus the potato only because my husband forgot to get them from the supermarket but this was outstanding! I did confit the ratatouille in the oven for a few hours. The only note I would make is that I had a lot of the Pernod cream sauce left. I only drizzled each plate and was delicious but you don’t need a lot of it so next time I will make 1/2. This may be what I serve for Mother’s Day dinner since we have a few relatives coming over. Who needs to eat out when you make amazing meals using Bruno’s recipes?!! Thanks again for giving us another winner!!!
Everybody tell their family and friends about Bruno's vids, let's get him above 1 million subs soon!
Wonderful recipe !!!
👌🏻soo great to watch and fun to listen to
Haute cuisine and heavy metal hell yeah.
Brunos videos look so pretentous and real at the same time i love it, dudes a huge meme for me
Bruno, you make everything so right, so perfect. Include your skills and humor ❤️
Simple et efficace, toujours la classe à la française, Merci pour tes vidéos depuis la bretagne🤘
Bruno and Gordon should go head to head in a challenge.
Incredible dish. Many thanks.
The technique to sear the scallops is genius. Trying that this weekend.
LEGIT. BEAST.
Absolutely delicious, I love it
Simple but brilliant!!!
Every video is perfection !!! Thank you !!!
Bruno t’es vraiment un champion de la présentation! Tu présentes trop bien en video et tes plats aussi sont super bien présentés. Exquis 😋
I follow so mannnyy food channels but you are most talented one ...such a wonderful cook ❤️❤️ love from India
Mister Albouze, thank you so much for your recipes, they are a real inspiration! Yesterday I made your Maximus Quiche, and it came out just perfect. One of the best cooking channels on youtube for sure!
Great looking dish. I would like to see more main course recipes.
Thank God; English is a second language for you Chef, after I view your well crafted videos I say to myself “Huh, what did he say,!”. This is all second nature to you but intimidating for some of us!
Watch again and take notes :)
@@tomf3150 watch several times, visit website, copy, paste and save meticulous notes and STILL be intimidated! This Chef as other YT chefs have declared “is the Real Deal”!
Absolute genius. So much talent and skill.
At 2:00 he LITERALLY chops off a piece of his pinky tip and takes it like a champ!! 💪
Good catch! I noticed that he had a bandaid at the tail end of the video
Just Amazing😊....❤ from UAE
3:18 His trademark stare as always.😄
this is my go to recipe for a quick late night snack
Thank you chef!!! you are one of the best.
This is some Michelin star rated dishes!! And can be made at home with your generous turorial!!
Bruno I love your videos ! Your deftness and impeccable training are a real treat to watch ! Long live the grandmother of cuisine.
grandmother? :D
@@coyote000 t hank you
t hank you
Wow that looks great
Love all your recipes special the sweet one.
Thank you for this wonderful recipe! Can you tell me please what type of pans you are using at 3:01? I like the depth and the handle looks comfortable. Thank you again!
Impecable as usual...big up from Mtl
Never disappoint
Good recipe
that little wink that says it all #Legend
Awesomeness! 🤤
La sauce au Pernod ça doit être super - ça se marie bien avec le fenouil ... qui a un goût anisé - moi je prends des comprimés de fenouil, ça aide la digestion, mais euh ... pas le sujet ...! - et quelle belle recette ! - (je retiens le trick sel sur le fond poêle pour empecher que ça colle - c'est bien
de le redonner ) - vu le bronzage : y'a du soleil et des nana ou des nono à San Diego (ça me rappelle une chanson du club Med : y'a du soleil et des nana dirladada !) - Salut de Bretagne !
my god your food and presentation and skill are out of this world. I wish I could wave a magic wand and turn the videos into real edible stuff....or be the sweeper in your kitchen to eat up all that yummy stuff. you've made.. you're no doubt up there with the very best that have ever cooked.....
Brunos kitchen > restaurant
Hypnotized by these cutting skills
that looks delicious
Merci chefs 🌞
Hot damn, this recipe is fire. Straight to the point. Thanks for sharing
This is wonderful, I love the addition of the fennel. Chef, would you consider making a Coquilles Saint-Jacques gratin recipe?
un bonjour de France , cette recette est à tester de toute urgence !
"roulement de tambour" ? !!
Delicious as usual dear Bruno.
What is a good wine pairing for this dish? I would think a buttery Chardonnay like Rombauer, but I ask because I wonder about the use of Pernod in the sauce.
Excelente
hell of a dish, gotta try this
You need the pan to be smoking when you sear scallops before you add oil, this is what creates the non stick effect.
Bonne idée pour ce soir, merci Bruno
If James Bond was French and a Chef!
Look awesome.
Looks good
I love it 🤗
Best chef of all time, when will u come and explore West Africa to be specific Ghana......
with some fava beans and a nice Chianti
Delicioso ☺☺☺
Wow, the original ratatouille video was uploaded 9 years and 1 day ago.
Bruno
It’s unfair that you are not “THE” judge in master chef tv show
This is my opinion, i will keep saying this till it becomes real.
Please Bruno, teach the chefs with “big” names how to cook and bake
God bless you from Tbilisi
What brand of tableware does he have?
Very GOOD. Man.
Your standard and skills belong in the high echelons on earth. Everyone is on different paths and levels of awareness. Understanding and a sense of value is acquired. Don't be sad.
That’s enough mdma for you
Yes, in deed explained perfectly and to the point, amazing Chef and with skeels in social media also, I admire him very much...but don't get it twisted... there's a BIG difference between the Chef explaining it in 5 minutes and actually doing the dish😂 like an hour or two difference 😍
I'm coming over for lunchtime!
Extra flavour comes from the fingertip you cut off when dicing the pepper
Que rico
C’est superbe. Challenge au niveau du timing. Mieux vaut faire la ratatouille la veille non?
Top chef Bruno Albouz
I made this a few years ago and think about it WEEKLY haha but scallops can be so expensive
Im following you since 9 years ago. And still amaze by your video. Lovee
more food chef! Btw: Nice tan
Sun & Food
Faridah&Eddie Marzuki love this channel
That is fine dining!
This guy is gorgeous. And he can cook! There is a lucky lady out there!
What's your websites. Your an amazing cook. Cooking is my Hoby & will like to get your recipe.
Merci infiniment Chef Bruno pour cette recette!
Hi Bruno you know I love you from Africa right.
Anyway I subscribed to your brother's and nephew's channels.
You are magic.
Love this man
Can you make a charcuterie board??
The music's cool, too.
Lovely
Ce que j'ai remarqué le plus sur cette recette c'est bien ton doigt blessé que tu cache ... j'aime bien ton savoir faire 👏🙏💪
Where can I get that little pitcher thing for flambé? What is it called?
Incredible performance
Sacré Bruno !!
Amazing