Endive Reblochon Tatin - Bruno Albouze
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- čas přidán 12. 12. 2019
- Here is an outstanding savory 'Tatin' interpretation😋 Beautiful, elegant and damn delicious in every aspect.. imagine digging into roasted and perfectly caramelized endives sandwiched in melted Reblochon cheese and buttery crust.. OULALA! Get the best tips and tricks from a pro!👩🍳🥰
To get the full recipe go to brunoalbouze.com
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Dear Chef Bruno, all your recipes are mystic experiences! I love you so much!! Ciao from Rome! ❤️❤️❤️
Wow that is a master piece of the classical endives tatin with so many improvements including the Roblochon which -I assume - must cost “la peau des fesses” in California. Lucky me, they make it just in the region accross the Geneva lake where I live. That dish will be a hit at your bistro. Beau travail Chef!
Another incredible installation into the Bruno Albouze Cooking Arsenal!! 😆👍😋
Franchement, je suis votre chaîne depuis un moment maintenant et je ne suis jamais déçu par vos recettes, merci infiniment, pour Noël votre bûche tatin sera parfaite ! Bises de Guérande
This is certainly not something I expected to be made out of endives. Great work.
That's a mind blowing combination. I even can't imagine how it tastes, but I bet it's gorgeous
Hello beautiful Chef Bruno!!! Although I eat a VERY low-fat (under 5 grams added fat per LARGE portions!!) and 100% vegan diet (for nearly 11 years now!), I get sooooo many ideas with EVERY video you post, and THIS one is no exception! It looks INCREDIBLY WONDERFUL, and I am certain it SURELY is!! Back in my pre-vegan days, the only experience I had with endive was with baked endive & gruyere, as an appetizer. It was simple and delicious and I did love it. Today, as a low-fat vegan, I like to RE-CREATE recipes using VERY low fat & 100% vegan ingredients. That makes it impossible to PERFECTLY re-create the luscious flavor, texture & appearance which YOU offer in your recipes (the LOW-FAT part makes it particularly difficult!), but it's a SUPREME (and "occasionally" fun..haha!) CHALLENGE for me. I've been able to OFTEN create delicious alternatives to MANY standard recipes which are (hopefully) at the very least, REMINISCENT of the flavor, texture & appearance of the original recipes. I've not yet actually tried to re-create any of your specific recipes, but the challenge to do that is ABSOLUTELY on my list. I'm writing a cookbook to specifically recreate MANY brilliant and delicious "comfort food" recipes like yours, making them not only VERY low-fat, but also 100% vegan. When I do get to tackling any of yours, specifically, I promise you that I will let you know what I'm doing and the ingredients & techniques I employ in the process. And I will also give you 100% CREDIT for the ideas and techniques if and when my cookbook ever gets to the point of publication. You teach and inspire me more than ANY other cook (vegan or not!), and I absolutely and honestly ADORE you and your expertise. I just wanted you to know that, and I hope you can believe me! Thank you for all the many recipes and techniques you share with us. EVEN THOUGH my ingredients and techniques must, understandably, be different from yours, I continuously learn so much from you which I can apply to my own recipes. I can NEVER thank you enough for sharing your brilliance and artistry with me and with so many others who love you as much as I do!....Sincerely, with love, ALWAYS . . . Daryl
Thanks a lot for your kind words ☺️
My heart started beating faster when you rolled out the cheese.
Waw, thank you chef! Beautiful recipe.
Made it. I made it the day before, i let it sit in the fridge overnight and reheated it the next day in the oven for 10 min. I should've put the heat higher because the cheese melt but the tart wasn't really hot. Anyways it tasted really good. Thank you.
The tart is outstanding. I made it a little more simple and didn't use balsamic vinegar. I used lemon. My family loved it.
it look so great! Thank you.
Never heard, never seen anything like this, but I WOULD LOVE TO TRY it!
C’est l’air délicieuse
Thank you Bruno. Great video recipe tutorial. "...Haha, not funny, but delicious." LOL! Love it!
Who told you, you can be a silver fox now!! I see you!
Merci!!!!!Voilà qui va me réconcilier avec les endives
Beautiful and Amazing! Looks delicious! Thank you for sharing! 👍🏻👍🏻👏🏻👏🏻💕😉
Brilliant as usual Mr Albouze.
Many thanks, Bruno, for sharing this amazingly original recipe with us. Merci!!
Even tho i don't like les endives, ça me donne envie d'en manger quand même. :D Superbe recette comme d'habitude ! Bonne année à vous Chef, je vous (nous.. :P ) souhaite de bons petits plats sur votre chaîne ! :D
Bonjour Chef! This looks delicious! Today is my birthday so I'm excited to get the gift of a new Bruno video!
Happy birthday 🤗
@@BrunoAlbouze Thank you! ☺️
Beautiful and delicious food, and you😘
Buen provecho señor Bruno , como siempre un placer ver sus videos , un saludo desde México. ya le di like en Facebook :)
What a great episode you're a king of entertainment and also a bit of a good cook
Wow quel mélange improbable d'ingrédients ... mais ça doit être un régal en bouche :)
C'est vrai que c'est de la balle se truc ;)
dayum that looks good
Absolutely amazing talented you are!!
And charming and beautiful and funny.!
Excellent job
Looks good.
Hey bruno, j'ai fait votre recette de Far breton et je l'ai adoré, tout mes amis m'ont dit que c'était merveilleux !!!
J'espére que vous pourriez partager d'autres recettes "simple" :p
Vous êtes un artiste dans la cuisine !
Merci 🤗 La simplicité vient toujours de chose compliquées ;)
Chef I like your recipe and sharing with us thank you for your time.
If possible I wish to work with you..!!
Ok I'm in... that and a salad at the bistro . sure I'll have lemon basil martini first, thought you'd never ask.... that is rich Bruno, nice work brother.
Lock like in Hollywood ,
رائع جدا شكرا لك
Oh, yummm...what a beautiful tartin.
Nice new hairdo btw.
The haircut suits you :-)
Redone it. This time with onions instead of endives... amazing!
You're a beautiful man Bruno keep rockin in the free world
Sehr lecker
I miss the hat, lovely dish Bruno
Yum!
wow !!!!!
Bruno ti amo
Dancing on the bold edge between insanity and brilliance.
I like it
wow!..i cannot get the recipe on your site however...
I'm just on the first 30 seconds....wow
Pourquoi des chicons ... parce que c'est bon
Art
Come ooooonn!!! Tell me the truth, you was playing in the kitchen chef!!
Yummy
Do I see crullers on top of the fridge?
Bruno you are my favourite person on CZcams by far! Entertaining, knowledgeable, fabulous recipes that truly work because I've made many. I look forward to every video you submit. Ana from Sydney, Australia
Love you Ana ;)
Bruno if you are ever in Sydney let me know. I'll take you for a helicopter Harbour Bridge flight. I am a chopper pilot and it would be my pleasure. 😁
you are kidding me... crazy so far
Man his wife is living the dream when he talks dirty to her. 😂😅😅
FruityHappiness92 well, I’m talking about endives here 🙃
Bruno, I hope you are well. I love your accent. Always wanted to learn French, but hopeless. So, I turned to cook instead.
You can learn French using Duolingo. It's one of world's most popular resources for learning Français.
Hmmm je me demandais si on pouvait faire autre choses avec les endives que les croquer crues
Bonjour
Très belle recette mais ou peut on trouver la recette avec toutes les quantités et les ingrédients
Bruno, love your channel and your recipes. However can you add a recipe search to your web site or have the link in the description go directly to the recipe? I can not find the endive tart tatin on your site from my iPhone.
All is going to change soon ...
I can’t wait. I’ll be see what my store has for endives tomorrow. I always just make a salad with blue cheese, carrot and onion. Will be fun to try something new
I have nearly the same recipe but with goat cheese, I think its much nicer. reblochon is too strong IMO. I also dont use garlic but add a bit of lemon juice instead, I use cassonade instead of molasses
Endives braisees in France i Her that at the cantine in France
Just waw
D avance merci pour votre réponse
Cordialement Marie Laure
FIRST!
Первый
Why don't you make fish recipes chef?
Tamer Zohair there re plenty on my website 🧐👩🍳🐟
Too much plastic everywhere
Agree.. did remove all plastic from my car.. my bum ended up on the ground🥴
Je vais me désabonner
This is certainly not something I expected to be made out of endives. Great work.
Haha Uncle putte