Hi TOPCAMERAMAN, I just wanna say that the way you film Julien and his work is so much better than the culinary film industry everywhere these days. One reason being that you don't cut and edit your videos so they fit into a 30 min time frame so that viewers like me can really see how a chef or business owner go about his/her business in the shop. And unlike other cooking shows where there is excessive lighting and overly tidy workspaces, the slightly cluttered kitchen really gives your audience a glimpse into the lives of the people who work behind the 'pass'. Thank you for such a down to earth series of videos of Julien's business, I'm looking forward to more food industry videos. Sincerely, A Malaysian Cook & Startup Business Owner
Hello Adam, Thank you for your kind words I am pleased you enjoy my work I have been filming for a long time now and supplying the TV industry in a free lance way and retired now but just can not put the camera down. Kind Regards John.
Julien has all aspects of cooking down. This video on charcuterie was fantastic. I love that he turned the back room into a curing cellar. His wife is always smiling too.
Hilarious! Reminds me of the good old days working in a European staffed kitchen. Always good fun, and interesting conversation. And this guy has the zany personality that cracks me up about the French. That's why I am married to one.
Awesome. No niitrates or nitrites. Salt ratio below the .028 percent. Wine to taste. No poking holes all over the sausage. This must be how it's really done.
This is the best video i've ever seen on youtube, i watched it few years ago and since i've seen many other ones but this one is awesome. Maybe i'm too much fan with Saucisson.. :D
man, the lasagna video was funny, first you have used a semi ready pasta I was waiting you would make it, it is not complicated but I realized that you are a businessman first of all, practicality is needed at a restaurant , congratulation for both of you, one is fast and other is sweet and both are smart.
He's such a dork.. I LOVE HIM!! lol He's totally entertaining :) My Mémé would be very impressed with my French renderings.. My pâtés, terrines, etc. I am Canadian.. my Dad's family is from Poitiers.. We have so much intertwined culture. Continue.. J'aime beaucoup vos vidéo! Toujours, ça me donne le goût d'y faire! :)
Классные колбаски получились, тоже люблю делать, приятно смотреть, и акцент смягчает речь, больше всего удивила советская мясорубка в англии у француза. Мне такая же досталась от бабушки.
hello from japan! thanks for your wonderful and informative videos. after storing the meat in the cellar for 3-4 months, how are the saucissons cleaned to remove the molds? you mentioned scrubbing with rice flour or corn flour, can you be more specific about the steps? thanks!
Vous me faites penser à un ami français que j'ai rencontré à Londres et qui était chef dans un restaurant. Même accent, même décontraction. Sympa la vidéo
excellent recipe !!! You do this recipe when is cold in winter, or is no matter because is cold in the cellar ?If, some time you do some sausages called " andouille"please show us or other kind of sausages. thanks a lot !!!
Hi Diego, Yes you can find lots more just go to Saveurs on CZcams an d you will find lots any problems e/mail me on jww92bg@btnternet.com Regards John.
what amazing way you do salami , iam not a cook but i really enjoy doing different foods , do you have any dvd or a book that i can buy with your recipes , including the breads they look breathtaking amazing , please let me know i really appreciated if you can help me thank you very much for sharing this amazing videos
Thank you for your sharing Recepie God bless you Always More Power Sir From the Philippines Zambales Please where is the Recipe from Salami thank you for your reply time
Thanks guys.. You got my Mrs all excited with thick sausages and long sausages with bags of balls from young French guys with accents. I'm going to throw her a cheerio with an Aussie accent.. Don't think it's the same. :/
J ULIAN, YOU ARE ADORABLE. I THANK YOU VERY MUCH FOR ALL I HAVE LEARN FROM YOU.I APPRECIATE YOUR CHEERFULL DISPOSITION KIND ATTITUDE, HUMBLENESS, AND BEAUTIFUL SENSE OF HUMOR. KEEP ON SMILING AND TAKE SOME RESTS DO NOT WORK TOO HARD. LOTS OF LOVE FOR YOU AND YOUR LOVELY WIFE.
One of the best videos yet! The making of charcuterie is an art and Julien demonstrates what a master he is of this art form.
+Cheryl S. Thank you Cheryl Kind Regards John.
Hi TOPCAMERAMAN, I just wanna say that the way you film Julien and his work is so much better than the culinary film industry everywhere these days.
One reason being that you don't cut and edit your videos so they fit into a 30 min time frame so that viewers like me can really see how a chef or business owner go about his/her business in the shop.
And unlike other cooking shows where there is excessive lighting and overly tidy workspaces, the slightly cluttered kitchen really gives your audience a glimpse into the lives of the people who work behind the 'pass'.
Thank you for such a down to earth series of videos of Julien's business, I'm looking forward to more food industry videos.
Sincerely,
A Malaysian Cook & Startup Business Owner
Hello Adam, Thank you for your kind words I am pleased you enjoy my work I have been filming for a long time now and supplying the TV industry in a free lance way and retired now but just can not put the camera down.
Kind Regards John.
Such a good teacher with a great attitude. i could watch your videos all day everyday
Julien has all aspects of cooking down. This video on charcuterie was fantastic. I love that he turned the back room into a curing cellar. His wife is always smiling too.
what fun watching and listening to these guys!
8.29 in Canada-this is the very best of cooking instructions! Thank you🙏🙏🙏❤
Wow, thank you
Julien is fantastic. Great instructions and cooperation with his sous chef.
Amazing way of opening the wine bottle! Thank you for that... for sure I will be using it.
Hilarious!
Reminds me of the good old days working in a European staffed kitchen.
Always good fun, and interesting conversation.
And this guy has the zany personality that cracks me up about the French.
That's why I am married to one.
Hello, I am pleased you are enjoying my HOW TO COOKING film clips stand by for lots more to come.
Kind Regards John.
Excellent, watching again...
Enfin! Vrais cuisiniers dans une vraie cuisine!
Beaucoup d'amour de ma cuisine des USA!
Ne change jamais!
great vid. love how traditional it all is
Wow I loved thank u for sharing
A beautiful story. A great love between two people who enjoy being together. Thanks .
I could listen to him for hours!
Such a cool video. Very down to earth and unfussy. Loved it! I'm a chef myself and learnt the trade in France.
Félicitations et bonne continuation!
Hardworking team! Thanks.
Very entertaining,thank you for sharing.thumb up👍👍
That bread sounds amazing and the salami looks delicious~!!!
J'ai le mal du pays! Such enthusiasm and skill for food! It's so lovely to behold. Merci mille fois!
Amazing video. I’ve got saucisson from France, and was interested in the process and how to eat it. Thanks for upload 👌
Very well done, from both culinary and cinematic angles. Looking forward to more. Adieu!.
Great stuff! You're a lot better at this than crumpets! Wow. Proper food. Thanks
THANK YOU Julien i tried this recipe and its amazing
Well that was a pretty awesome 40 minutes. I'm coming to the UK just to visit this guy!
Wonderful! Thanks for sharing your culinary gifts!
Work of a master. Really nice and neat.
Fantastic video. Keep up the grand work! X
Awesome. No niitrates or nitrites. Salt ratio below the .028 percent. Wine to taste. No poking holes all over the sausage. This must be how it's really done.
this guy must have the frenchest accent ever haha
i admit it... but can you speak French as well as he speaks English (even with an awfull English accent ;) ?
Don t care about his accent but do care about his works!!!! Bravo Julien!!!!
This is the best video i've ever seen on youtube, i watched it few years ago and since i've seen many other ones but this one is awesome.
Maybe i'm too much fan with Saucisson.. :D
Yummy, awesome video.
“A bit more garlic ma poule” 🤣🤣🤣🤣
This guy's dread is killin me.
Great job Amazing Bread and Charcuterie ,..Beautiful work
Very good video, love this guy!
One of the most frenchiest brunch I've seen loool.
Wonderful!
Great video, love that you don't use nitrate cures. I'll have to try to adapt this to game meat in the fall.
This is really good, thanks for bringing some real food to England.
Very well done video
fantastic french!
Julien's assistant looks like the tyrant Caligula or Joffrey Baratheon.
Who needs to watch allo ,allo when you can watch this guy great sense of humor .
J'adore cet technique à ouvrir le bouteille de vin!
And the Bob Marley cup!!!
Tres bien, as always. Love your videos!
drummerchef851 I
Really good, I plan to copy some ideas here
Great job......thanks
Brilliant. Really great video.
Wow! Never heard that much French accent.
Entertaining Chef 👨🍳👍 lots sense of humor 👌.Watching from Kuala Lumpur Malaysia 🇲🇾
Looks delicious!
man, the lasagna video was funny, first you have used a semi ready pasta I was waiting you would make it, it is not complicated but I realized that you are a businessman first of all, practicality is needed at a restaurant , congratulation for both of you, one is fast and other is sweet and both are smart.
Very nice video and very informative!
Oh my goodness it makes me so hungry love you videos
verry interesting, thanks for sharing
He's such a dork.. I LOVE HIM!! lol He's totally entertaining :)
My Mémé would be very impressed with my French renderings.. My pâtés, terrines, etc.
I am Canadian.. my Dad's family is from Poitiers.. We have so much intertwined culture.
Continue.. J'aime beaucoup vos vidéo! Toujours, ça me donne le goût d'y faire! :)
would love to be there, sharing that table. ancient and wonderful.....
I totally agree - well said :)
thanks great video
What a cool video. So casual. Does he make Andouille? My Cajun friends all swear by it but won't give out the recipe. lol
Классные колбаски получились, тоже люблю делать, приятно смотреть, и акцент смягчает речь, больше всего удивила советская мясорубка в англии у француза. Мне такая же досталась от бабушки.
see you in july cant wait to try.
i like ur videos so much , u work with heart well done . regards..
hello from japan!
thanks for your wonderful and informative videos. after storing the meat in the cellar for 3-4 months, how are the saucissons cleaned to remove the molds? you mentioned scrubbing with rice flour or corn flour, can you be more specific about the steps? thanks!
Vous me faites penser à un ami français que j'ai rencontré à Londres et qui était chef dans un restaurant. Même accent, même décontraction. Sympa la vidéo
excellent recipe !!! You do this recipe when is cold in winter, or is no matter because is cold in the cellar ?If, some time you do some sausages called " andouille"please show us or other kind of sausages. thanks a lot !!!
Wow you’re good
Very nice thank you.
thank you very much to Andrew for my corkscrew ,that was amazing from you,keep in touch!!!
I recently watched Raymond Blanc using a fine mesh grater for minced garlic, same results but quicker. :)
The French are so sweet!!
Best way to peel Garlic:) great video.
How To Peel a Head of Garlic in Less Than 10 Seconds
Can someone clarify does he use any curing salt? Great receipe I want to try it out.
This made me very hungry!
THAT' AMAZING WAY OF HANDLING A KNIFE...!
Do you have more video of this french guy, he's funny?
Hi Diego, Yes you can find lots more just go to Saveurs on CZcams an d you will find lots any problems e/mail me on jww92bg@btnternet.com Regards John.
Merci beaucoup. Très bonne la vidéo.
'peau pour les saucisses' - sausage casing
You know it's a proper kitchen when a screwdriver is part of the everyday equipment
you should write a recipe book! id buy one!
what amazing way you do salami , iam not a cook but i really enjoy doing different foods , do you have any dvd or a book that i can buy with your recipes , including the breads they look breathtaking amazing , please let me know i really appreciated if you can help me thank you very much for sharing this amazing videos
Ce vidéo est super inspirant! ( D'un francophone québecois 😂; ) This such a nice vidéo to watch!! Real Inspering stuff.
Thank you very much.
Thank you for your sharing Recepie God bless you Always More Power Sir From the Philippines Zambales Please where is the Recipe from Salami thank you for your reply time
Interesting method of opening a wine bottle. I will have to remember that.
"if it goes bad, fuck it"
+Moody Kimwele moody! i was just quoting something that the chef said! i thought it was very funny and candid
+RJ Bubba am sorry for being a prick! The chef is a nice guy
+RJ Bubba he said forget it
Julien, is that an Opinel No. 9 you're using to slice the saucisson?
Nice video. Too bad not many Americans appreciate artisan salami.
Thanks guys.. You got my Mrs all excited with thick sausages and long sausages with bags of balls from young French guys with accents. I'm going to throw her a cheerio with an Aussie accent.. Don't think it's the same. :/
that spread looks like it came out of a renaissance painting
D'accord. Ca fait tres tres bon.
c'ai tellement bien fait. Vous devrais faire des émission a la Télé.
Hello. Please can you tell me , what condiments do you put in Saucisson sec ?
NICE TRIED TO SUB, COULD NOT, THUMBS UP CHEERS
thank you brother
what type of bread is this ? looks amazing
i love how u say peppercorn bahaha
Tastes better than Italian salami. And you can buy in Sainsbury’s UK. Very nice taste...
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
im just make this today
I kept waiting for him to say you will not defeat me ricky boobie
J ULIAN, YOU ARE ADORABLE. I THANK YOU VERY MUCH FOR ALL I HAVE LEARN FROM YOU.I APPRECIATE YOUR CHEERFULL DISPOSITION KIND ATTITUDE, HUMBLENESS, AND BEAUTIFUL SENSE OF HUMOR. KEEP ON SMILING AND TAKE SOME RESTS DO NOT WORK TOO HARD. LOTS OF LOVE FOR YOU AND YOUR LOVELY WIFE.