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I much prefer watching you. Explain the process rather than spending the whole time looking at a pan and some ingredients. You are the one that brings the recipe for life.

I made the chicken with Dijon mustard sauce yesterday, it was delicious, thank you. 😊

The person depicted on the book cover is of course Marge Simpson.

Thanks for your fabulous tutorials. Cape Town

You right . .is not a beauty contest ! like it ! ( in other shows /you don't want to bal bal bla / extra cleanliness )

I was in France recently and ordered several vegetable-based veloutés which were served as a soup as an entrée. Is velouté a soup or a sauce, or both?

Excellent video

Stop using aluminium foil.

My dad used to make these when I was a kid. Not quite as exotic. Had it on toast. Always called them Swiss eggs though. Never knew them as cloud eggs

Consider to add garlic .ginger. ginger goes well with vinegar 🎉

Remember, ONLY eat the mussels that open! A fabulous dish….dont forget the crusty bread for soaking up the juices! Bon appetite! ❤

you have gained my trust and I'm subscribing to your channel

coat around the spoon is a good way to identify the mixture consistency, thanks for sharing tips like this

My mother used to make a similar dish and her maternal grandfather was a Gerard from that area of France. I love the dish and so glad that I found your channel and subscribed. Thank you

CANCER ALCOHOLIC CANCER BEVERAGES CANCER CANCER CANCERS CANCERS

tell him someone it is not a "one pot" - rather 3 pot ))

We do not eat that every day

Looking at your recipes, you look like a delicious chef. Upload to khal,please! ***********************

Wish he woulda shown the extra browning of the bird & result before cutting to the end. 😣🤷‍♂️ (But damn it still looks good!)

🙋‍♂️ Bocuse’s Bible notwithstanding, didn’t you have to physically _restrain_ yourself from tossing some thyme or rosemary/bay (or even peppercorns) into that SAUCE, Stephane?? 👀 🤷‍♂️🥳

Poached bird is just a bridge too … not happenin for me (😅). I’m going w your squirrellier version! Stephane, I hope we don’t get MORE simple than this in the future, b/c … cookin’s = or > eating. Right? 🤷‍♂️😅 ✌️

Add some soy sauce and you got Filipino-French chicken adobo

I love you. Ever since you taught me to make mayonnaise I have had no failures. 😀 Please get a silicone spatula and scrape down that fond on the side of the pot, it was driving me crazy leaving that flavor just sitting there. That wooden spoon was not getting it.

i'm confused by your " I have adjusted the ingredients ..." statement. 200ml is NOT 3.4 oz. was there an error in your conversions??

Wow 🤩

4:49 I love this channel, but I'm gonna have to respectfully disagree there. I've been making my own stock for a while and in my experience the bones are plenty for flavour and texture. I add quite a bit more aromatics than that to be fair, but I've still been getting very flavourful, gelatinous stocks using just bones

Adding butter directly to unsmelted sugar? Styring the caramel before it's melted? Keeping the alcohol out in an open bowl to evaporate? .... I assumed French cooking was doing things correct and better, not worse and different :/

You forgot the seasoning…. 🙄

I have fresh morels , my husband just last night foraged in a nearby empty lot. Will I get the same concentrated flavor from fresh?

De la chance que Joël Robuchon ne soit plus de ce monde pour voir son nom associé avec cette vidéo. C'est carrément insultant pour lui, sachant qu'il était très pointu sur l'exactitude et la technique. "Un demi-verre". Jamais il n'aurait dit ce genre de chose. En plus, de dire que les carrottes doivent avoir le même diamètre pour cuire uniformément est faux. Seuls l'épaisseur et la taille de la poêle font la différence. Mais bon, utiliser le nom de Robuchon est plus facile que de bien maîtriser la cuisine faut croire...

what do you think about using frozen roux? I make my roux in 1pound batches and freeze it.

You almost did it. Was this a tease?

Found your channel today and loving it. Thank you so much x

Thank you. I'm learning so so much ❤

Love love love this ❤❤❤

Can’t understand 😂 terrible English 😂

Thank you so much for this video. It’s really helpful. I need a good saute pan though; which specific Mauviel pan is this? Is it the 3.2 Qt 5Ply one with the cast stainless handle? I must have that exact one! I love it.

I agree but I always have to have a waste bowl... im not a professional chef but mise en place just makes sense to me. I love it... its my favourite bit of cooking... its the foundation of what makes cooking fun and free ❤❤❤

Meat looks dry…chicken tighs instead, maybe?

Two questions: how did you remove the excess fat? is it fresh or dried bay leaf? thanks.

My favourite

It's cool to see him shout out new subs as he approaches 5,000. Then look down and see he's closing in on 1 million now.

👏👏👏

❤

Pls advise what dried herbs was used with the veg

This recipe looks great but I am confused about the amount of vinegar: in the recipe you write 100ml and in the video you mention 250ml. Which is it?

Is there a way to make the yolk firmer. I just can’t eat runny eggs for the life me

That is an awful lot of butter.

Wow, looks great! Probably tastes even better.

What I can never figure out is why Stephane's cooktop looks so much cleaner than mine........lol