j'ai faim

Since I've been living in Middle East (7 yrs), I learned to cook Iranian pilaf, Yemeni, Saudi, Egyptian, Jordanian, Indian style and just now I've realized the differences and uniqueness of each one. In Romania, our pilaf is watery, with veggies, etc, so it took me a while to get right the water proportions. Here, in Qatar and all over Middle East ghee(clarified butter) in their dishes is saint. Thank you for your way of presenting this dish to us ❤ and for your advice, passed along from your mentors ❤❤❤

i wish he would make more videos 😢

monsieur yes the pilaf is mid eastern probably iranian, they call the cooked rice polo and they have variety of that such as tachin polo, which made with egg youlk, saffron, yugort and lemon juice, than they have zereshk polo which is made with saffron, barberry, butter , than sabzi polo, than addas polo , and many mor, but the rice you mad it's a quick one they call it dampokht it's cooked fast, for pilaf they soke the rice in salt and water than they follow their rcipe mersi

Bravo

drop the french shtick

The Tom Brady comment had me cracking up!

garbage

I know he's famous and has an awesome legacy he's building, but I still feel he's criminally underrated.

She's unreasonably gorgeous. And Ludo is handsome as always. You can tell she's so into him, lol. I mean all that in a super respectful way, btw.

One of the most conflicting ingredients for me. I love it so much, but it's so incredibly intelligent. If I wasn't a Chef I probably would have never tried it. I've never seen one in a kitchen that wasn't frozen. I definitely couldn't kill one.

This guy is so badass. And truly hilarious.

😎🙏

"The bone is still in there?"

La viande est coupé trop gros mon vieux.

I like how this video is basically half him talking about peeing

I've never been to the US, 29 years lving in VN and I have no idea what's Vietnamese abt this apart from the fish sauce and the tropical fruits. Other than the burnt shallot which for sure was bitter, Still love all your European/French recipes

She’s so good looking

I love his cooking from the soul rooted in nostalgia 🥹🫶🏽

Grausamste Tierquälerei!!! Informiert euch!!!

Really good! I enjoy it

You know why he didn’t cut into the tart? Cause it would have all leaked out. He’s not a pastry chef lol

My new favourite Chef!! Love the chopping board Ludo ...where can I find one just like that!

Oh Valerie you’re missing out on the steak tartare.

My guess the guest are all regulars at Ludo’s restaurant. He seems like a genuinely nice guy and I’m surprised he doesn’t have more subscribers 🤔.

I love ham hocks with white beans with some Frank’s hot sauce. Great to have on the stove on a rainy day and the house smells so good.

Watching Ludo I’m using more white pepper, but I love fresh cracked black pepper. How does this channel not have a million plus subscribers?

Oh to be on the set that day. He made two terrines that was probably $1k of foie gras.

Today that’s about $600 of foie gras sitting there. Amazon has a 1lb terrine for $135.

Ditto I’m not a fan of offal, but I love foie gras and pates.

She’s too cute. What did you make again?

Use the Kewpie Mayo chef. I love you’re French cooking and the California influence and ingredients.

How is it possible that this channel has only 24k subscribers?

I like red onion, egg and capers.

I love my Global knives and so many great chefs use them.

Chef Ludo’s cussing is actually charming.

When I don’t make chicken stock I like Better Than Bouillon it’s a very good line of bases.

I absolutely love steak tartare and it’s great to have it prepared table side.

Scoma’s in San Francisco does a version of this dish called Arragosta Portofino that has a Dijon brandy tarragon sauce. It’s a cream sauce and a little lighter and the tarragon is wonderful with the lobster.

I’d love to eat at Petit Trois in Hollywood.

I’ve seen French chefs call Worcestershire sauce English sauce which is a fish sauce. Umami!

Since this is homemade/right amount of ingredients this would be good in the frozen section or even in a fast food restaurant wherever this could go to

Adding chopped parsley and capers to the pan,elevate this dish

Is that the face he makes when he comes?🤔😂PS. don't worry about your English in America,they don't speak it correctly either.

Perfection 💋

Leave it to the French to rename a vodka soda to something horse related 😂. Cheers!

Banana blossom instead of banana please 😂

I love the way you talk about your grandpa.

I hate to break it to you but Grape Juice and Balsamic vinegar works almost as well as red wine

Welcome back chef