Charred Leek - Bruno Albouze
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- čas přidán 20. 03. 2024
- Indulge in the luxurious flavors of the Charred Leek (Poireaux Brûlée) appetizer - a stunning combination of land and sea elements. This dish features tender leeks, charred to perfection and filled with a delightful blend of crab meat-seaweed butter compound. The addition of a tangy mango-brunoise vinaigrette adds a refreshing contrast to the rich seafood filling. Topped off with a delicate bread tuile, this dish is a true work of art that elevates the classic poireaux vinaigrette to a whole new level of sophistication. Join me in exploring this exquisite appetizer and discover the perfect balance of flavors and textures that will leave you craving for more.
To get the full recipe go to brunoalbouze.com/charred-leek/
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#charred leek #appetizer #cuisine #cooking #food #video #skills # - Zábava
Je ne savais pas que les poireaux pouvaient avoir autant de classe ❤️
Since i cooked your roasted leg of lamb i keep coming back to your videos regurarly.
It's always a pleasure to watch them and see your passion about food and cooking.
Keep it going, kind regards from Switzerland.
You’ve been killing it lately. As always, an endless source of inspiration and amazement. There are so many great CZcams cooking channels, but this is the only one we can regularly turn to for masterful demonstrations of technique, elegance and presentation. All without any unnecessary fluff. Your videos remind me a bit of the Great Chefs series on PBS that IU used to watch back in the 90’s. Except you demonstrate your dishes (and relevant techniques) more effectively in five minutes than that show did in half an hour.
It is insanely scrumptious Chef
I've done this a decade ago last time........Looks great though....
I used shrimp meat back then...... might as well try this with some crab meat for a nice dinner....
À ce point c'est de l'art ! Mais j'essaierais bien... Hier : épinards décrudis bien verts avec l'ail pourtant cuit, la prochaine fois j'essaie avec des pousses d'épinards comme vous. Merci Bruno et belle journée !
C'est le poireau en mode Ligue Des Champions...quelle merveille !
My favorite French Hasselholf Chef 😅😊
Faite cette recette ! Avec pas mal d'erreurs... 6g de sel au lieu de 0,6 pour le beurre d'algues, une balance canaille pour les tuiles. Je les ai faites en revenant à la poêle à blinis : on dirait des éventails. Et une cuillère à soupe de lentilles sous le beurre d'algues pour en faire un plat principal. J'y ai mis toute mon énergie pour essayer d'être au moins à la moitié de la hauteur 😂 Merci Bruno ❤❤❤
A true renaissance man!
this looks INCREDIBLE
These dishes are next level!
I am wondering, Chef, do you own a restaurant? ... I mean, your cooking and baking are definitely fine dining. Wow!
thank you chef, just amazing and perfect like always
Best for Halloween, also to scare unwanted guests... 😁😁👍👍
Oh intéressant et si je comprends bien on ne mange pas les feuilles brûlées.
Suis curieuse de voir et déguster demain la cuisine de Giovanini, cela va être une expérience inoubliable, un 3 étoiles ⭐️ Michelin
look beautiful chef!
And you are a genius, and magnificent
Bruno you are on fire
do you think the bread tuile can be made with a regular squeeze bottle?
Yes 🌞
@@BrunoAlbouze I'll have to try it! Thanks for the quick response chef!
Fun!
Dazzling.
Artist
Another amazing video
Yummmm!
Timut peppercorns can be found at whole foods. They aren't sixty at all, they taste like citrusy grapefruit! I take fresh scallops, lime juice, and a little ground timut pepper to make a really fresh appetizer during summer dinner parties.
Sixty what?
Superr delicious💯👍👍👍👍👍💯❤❤❤❤💯👏👏👏👏💯
❤👨🍳🔪
The second ❤
The first ❤