Yeah man. I mean I am a pretty advanced home cook, with 8 years of almost daily cooking and a lot of studying. And when I see him cook, I feel it is exactly the french cooking school , at a very high level, I did not make when I was young. Thanks Bruno!
I have canele forms and know I'm never going to make canele. But paté? Oh, yes, that's a real possibility. Thanks for the great recipe (and use for the forms).
Hi Bruno. Thanks for these amazing videos as always. If I have a fan oven, do I need to knock 10-20 degrees off the temperatures you use, are they based on conventional ovens? Thanks
My man's really cranking out a video a day, and they ALL are cooked and presented with perfection.
Best chef on CZcams and it’s not even close
Yeah man. I mean I am a pretty advanced home cook, with 8 years of almost daily cooking and a lot of studying. And when I see him cook, I feel it is exactly the french cooking school , at a very high level, I did not make when I was young. Thanks Bruno!
Amen Amen
Your cooking is expanding my mind.
La variété des plats est une caractéristique des Meilleurs Chefs.
Bravo pour ce merveilleux plat, tendre et gibier à la fois.
This guy can cook anything
Chef, thank you so much! I usually sous vide mine but using the cannele molds is genius! Merci!
Grâce a cette chaîne j’apprends des recettes extraordinaires et j’apprends l’anglais américain 🇺🇸 ❤
☺️
Bonsoir
Oui c’est vrai,
Bon recette et bon chef 😊👍👍👍
Well... This was another level of cooking. 😃
Out of this world
BRUNO #1 FRANCO AMERICAN CHEF WITH JEAN PIERRE!!!
Oh my, my mouth can not stop watering. Fantastique.
Prepared with finesse, Chef Albouze presents an elegant hors d'oeuvre. Merci Chef!
I love the use of a Canele mould.
I was a fan from the start. I always knew you would be famous...
Fantastic!
looks amazing. never seen liver made so presentable.
How unique yet familiar yet appetizing
Wonderful video, on an item my Mother use to make occasionally. But hers were grey! This is the way to correctly make a parfait.
Wonderful!
Gorgeous! Thank you💋
Ohhhh Bruno, it's fantastic chicken liver parfait, I love it sooooo much, ty
Beautiful
I have canele forms and know I'm never going to make canele. But paté? Oh, yes, that's a real possibility. Thanks for the great recipe (and use for the forms).
Everyone would like liver cooked like this!
I hate chicken liver, but I will try this and see if it changes my mind
Relentless.
🤤❤ i don't know the dish but i love it already
Beautiful. Wine? I think perhaps a Chinon would be nice.
Thank you very much for sharing take care great video All the best
a triumph, bravo chef
amazing recipe. congratulations.
Great chef!!
Looks so delicious.
Yum!
You’re a god
Looks fab I love making Chicken Liver Parfait 👍🏻 I use Sel Rose in my recipe it gives a wonderful even colour as i'm sure you know Chef to Chef 🙏🏻
❤❤❤
Great job, Bruno.
🤗
looks crazy , mym mom put it in a pan with onoin and spices
Hi Bruno. Thanks for these amazing videos as always. If I have a fan oven, do I need to knock 10-20 degrees off the temperatures you use, are they based on conventional ovens? Thanks
Super Bruno !
Another video I want to eat
👍👍
You should try to get a cookbook deal.
The duck fat makes all the difference.
Mistrz
does this taste like liverwurst or braunschweiger?
May I ask the full recipe please
You need to buy a subscription on his page.
:)
So it will take me 2days just for cooking chicken liver 😅
Yep, my thoughts exactly. We could make it quicker without all the presentation. Cheers!
human liver parfait mmmmm
Where is the recipe?
That is a LOT of butter
Butter makes everything.. butter ;)
Oh my gahhhhhh so much butter
great video, yet recipe behind a paywall -> thumb down
Thanks, i got some ideas from this to improve my technique
1:43 im pretty sure some dudes would consider this fine as their workout protein shake.
Yup.. looks like red fruit milkshake 😋🐣
Hello chef I can't get the recipe in your site is it still for free or no more longer???
❤❤❤