Mushroom Velouté - Bruno Albouze

[@gobbidimerda2496]

Just discovered this channel. I'm italian, the first thing I look to is the freshness of the products and the balancing of the recipes. Best cooking channel on youtube. You are a fucking genius.

[@owenmapula1874]

Hey don't say that ok that's bad just respect for sir bruno ok

[@raylanamir3359]

You all prolly dont give a damn but does anyone know a tool to get back into an Instagram account? I stupidly forgot the password. I would love any assistance you can give me

[@calvinruben2013]

@Raylan Amir instablaster :)

[@raylanamir3359]

@Calvin Ruben i really appreciate your reply. I got to the site through google and im trying it out now. Seems to take a while so I will get back to you later with my results.

[@raylanamir3359]

@Calvin Ruben it did the trick and I actually got access to my account again. I'm so happy! Thank you so much, you really help me out!

[@stonecat676]

how does your cooking look like art every time, it's amazing! i've never seen such flawless techniques in my life

[@george3ag]

I printed this recipe a while back and I finally got around to doing it. Everyone in my family loved it! Will become part of my family’s recipes for the fall season

[@mary69666]

Your family is sooooooo lucky to have you Bruno ! You are my favourite youtube chef. p.s.: i volunteer to be your wife

[@Maimitti]

he may prefer a husband though , you never know !

[@ingridferg9779]

Oh dear. I wanted to volunteer too

[@praxton]

Tried this today for my office potluck. It was a HUGE hit! Delicious! After making it this first time, I feel more confident with it. It's not as daunting as I feared. And, this was the first time I've had leeks. They smelled amazing even just cutting them. Going to find more opportunities to use them.

[@loulout9185]

Bruno, you are so artistic and perfectionist ... No other videos can compare to yours .... You are my favorite by far :) Thanks for all the great work

[@marioterrozano2097]

hi Bruno, you are my hero of the culinary . simply bcs , the compelling attitude and approach to your cooking . keep the amazing work.

[@marinadesantis2914]

Hi Bruno, greetings from Melboure, Australia, just wanted to let you know that your Mushroom soup is amazing, thank you so much. I love your cooking, it's very tasty. Your recipes are amazing, I will definitely keep watching & cooking. Thank you. Ciao Ciao

[@jobond3317]

Firstly love your sunny smile 😁 such a warm friendly embracing smile. Next making this for my 95 year old mum but for her all blended she love the complex tastes I hope and it looks like real heartwarming food not just puree food

[@importanttranslations4600]

finally someone who knows about Culinary Arts!!! 💪💪💪

[@albertsmyth9616]

That looks mouth-wateringly good. I am no vegetarian, primarily because I think it’s unnatural for human beings to be so, but sometimes mushrooms can taste as good as meat and I think this recipe is one of those times. Bravo Bruno!

[@katytones1764]

...this feels like watching a sexy food movie...

[@MsLansones]

Porn shots? Me too.

[@0000000Lara]

i know right? he is so sexy and his recipes too!

[@ashsqx3246]

Its the way he talks lol

[@gabrielgagne3850]

I bet he buttered that French oven..

[@kiangee]

I would die going to HEAVEN eating that.

[@andiarrohnds5163]

BRUNO WHO ARE YOU..... YOU ARE THE SAVIOR NO ONE ASKED FOR YET WE ALL WANT

[@ethanj1598]

cooking the way is was meant to be . making stock with left overs .. while bruno is a micheline chef .. most of these cooking comes from his castle in southern france watching his mom and grandma cooking :) .. i think bruno works out between takes of this video hahahah

[@SpaghettiToaster]

Wouldn't exactly call dried porcini "leftovers" lol

[@skylilly1]

I love mushrooms! This looks awesome Bruno, thank you!

[@MihaelaV68]

How beautiful presentation ! Thank you for sharing this recipe, have a great weekend!

[@fernandesharriet88]

Bruno your so much fun to watch..keep up the superb work...love your recipes. ..can't wait for next video😆

[@patriciamurray1184]

I wish it was winter here and not coming into summer, this would be so delicious and warming.

[@HibaDentist]

I draw and I thought the meaning of art is painting . But after I saw your videos I loved the whole your style and a sense and the art when you cook. your cooking tasty ...

[@ando1135]

i really should try this...i love mushrooms

[@marcsaladini4255]

Oh. So so delicious... Thks chef. 👍👍👍👌

[@bylyn9846]

You have the gift to teach extravagant food in a simple way: making easier to understand. Your talent alone is pure artistry of a magnificence. You must create a digital cookbook with a picture for each dish and a link to follow along with the recipe. Establishing a legacy of your life long talent in the far future. Price over 100 plus or 50 as a series. Your talent is Heavenly Beautiful.

[@chilimartini2076]

I used to go early in the morning with my grandma mushroom hunting and berry picking in the forest !!

[@sbifout]

Thank you chef! Truffle oil and fleur de sel on top is such a beautiful addition, can't wait to try it up

[@Jayshree1024]

Thank You Bruno. Best Of Best.

[@wolfsleigher4933]

This looks so good! I've been looking for a good recipe for mushroom veloute, and I think I found it!

[@ratnaali8206]

I tried some of your food Bruno. Omg I got multiple foodgasm as the tastes great and classy. specially your cafe de Paris butter flavorful to the max. You are the best. Our family favorite chef 👩‍🍳. Thank you so much for the efforts

[@jobond3317]

Nice will try it Love the way you eat your food. Your mother would have thought you such a lovely son enjoying her food with such delight

[@MsLansones]

Mushrooms, my absolute favorite! Must make!

[@gregharris128]

This's soup is amazing. Thanks for the instruction.

[@lisastorhaug5052]

Love this recipe. That blue is your color.

[@reneepariseau1184]

Thanks so much for this! Looks delicious

[@rank1839]

Incredible. Thank you!

[@jd5787]

I would totally do that if mushroom prices were not so prohibitive where I live. Good video! Bruno: have u considered using a lavallière microphone? It is a bit difficult to hear you at times. Cheers

[@panathasg13]

Why how many people are you feeding ? You can do that recipe with closed cup, or chest nut mushrooms and add a few dried porcini to enhance flavour. It will be relatively a cheap dish to make.

[@nahidahmed5610]

@@panathasg13 mushroom is really pricey where I live.where common vegetables cost 100tk mushrooms cost 300-400tk. I never saw porchini mushrooms. Its that scarce

[@SpaghettiToaster]

Don't worry, the truffle oil will make them insignificant in comparison :)

[@planetaryqueen9469]

Anything he cooks co es out Beautifully

[@lewisshemery2585]

I made this with just baby bellas because my grocery store is lame but it came out incredible. I added about a Tbsp each of white wine vinegar and soy sauce which really helped add to the flavor. I also used half and half instead of milk and left out the butter.

[@sanjanaguha3554]

NEXT LEVEL 5 STAR QUALITY FOOOOOD

[@elenamusat100]

Hi! Does it work the same with frozen porcini and other types of mushroom? Tx in advance!

[@taradead]

your food presentation is mind blowing...I'd say world class, but I've never eaten at any Michelin star restaurants

[@zeeht]

looks amazing! would love to try it

[@jasil12348]

Your amazing sir I appreciate your skill

[@グラワートクライブ]

You should really open your restaurant. You are talented and all food looks stunning. Defiantly you will have success.

[@gabrielgagne3850]

Did you butter that Dutch oven??

[@valeriacgm]

Im doing this recipe tomorrow evening!

[@kevje002]

My oh my! That looks fantastic!

[@mohamadrayan]

You have magic hands! Amazing talent. It is so much relaxing to see you work, but I miss your old style, with funny jokes and moves

[@rme1383]

I liked the garnish mushrooms they were cute

[@SushilSingh-ik4ke]

No 1 chef Salute u sir

[@aipresenting]

Thanks Bruno!

[@4ever12yj]

bloody awesome feast!

[@sooooooooDark]

hey bruno could u maybe make a knife tutorial? when to use which ones and which properties to look for in knives?

[@jd5787]

Chef knife, paring knife and serrated knife. Essential quality: preferably sharp... ;) get yourself a steel blade to keep your blades in good shape. I use a 8" kitchen knife for most of my cooking but a 10/12" like the one he is using makes it easier to slice. Search for "essential knife skills" on KZbin. You will find 20+ videos of chefs showing how to slice & dice. My favorite is Jamie Oliver's "how to cut an onion using crystals". Good luck

[@sooooooooDark]

another thing: when u have some really heavy blade and sharp blade/knife (aka some real nice quality knife that u feel like cutting is a breeze with) doesnt that also increase the risk of u cutting urself severely? i mean... i know chefs saying if u have a dull blade ur more likely to cut urself because uve to use more force etc but where exactly is the right amount of sharpness to be "not too sharp" so that its unlikely to injure urself but yet to have a quality knife? and with cutting i dont mean cutting ur skin...i mean more something like if u cut in the wrong way u lose 20% of ur finger

[@jd5787]

+sooooooooDark I am no pro cook BUT I can tell u that everytime I cut myself it was because of poor technique or a dull blade. Now I keep my chef knife (not a super expensive one) very sharp. It makes slicing and dicing easy, fun and safe. Practice your "paw" technique to protect your fingers, get a sharp knife, keep it sharp using a steel blade regularly and you should be good. It is really just a matter of practice

[@sooooooooDark]

ye im already using that paw grip in most cases - and im already using a relatively sharp knife despite cooking since about 3 years every day i havent cut myself once (it was close sometimes tho! lol) but simply having the risk of having a super sharp/heavy knife that could potentially actually go thru ur bone seems bad...the one i have may go thru flash with ease but bone - no way im not sure if its clear what i want but i still dont know where the perfect equilibrium between sharp/heavy/risky is

[@jd5787]

+sooooooooDark well, there is no scientific study showing which knife is best if you want to avoid deep cuts. U can only mitigate the risks by practicing proper form/technique. Personally, I think I control my chef knife best when it is in the range 8"-10". Anything above 10" I feel like I am losing control. It is a matter of confidence and practice.

[@MadameEllybear]

I love a good mushroom soup!

[@christinealdret1209]

C' est très gourmand 🌞

[@julialupercio1124]

woo i love mushrooms does it perfect recipe for me thank you I love you recipes

[@twilighttwilight8617]

U r the best... My favorite 😍😍😍😍

[@EXEGB]

omfg THIS IS ART

[@stonio6363]

love love love this soup' will try

[@wurzelausc]

First I thought it s a Hollywood type American faking a French chef before realizing he actually is French and his cuisine is for real and excellent at that, too.

[@ada1392]

Hi everyone I have question for all of you foodies on here : Is this the french mushroom veloute that is often served with pastry on top?

[@سارةالغامدي-ن9ك]

thankyou l'm from saudi araba l'like you

[@de0509]

4:48 Bruno youre a criminal for showing us that lol p/s: Seriously its still ok to not have a powerful blender. Ive been checking and they go up to ‎£400. So Ive tried one of your soups with a regular blender. Probably not very smooth, but it can still make a decent one that will still impress. My housemate who hates vegetables totally likes your broccolini soup.

[@BrunoAlbouze]

+de0509 Hi! you can use an immersion blender instead.. but the emulsion effect is limited...Check that out: www.brunoskitchen.net/brunos-store

[@de0509]

Hmm interesting. So according to google an immersion blender purees well. Will have a look. My place is simply one device for everything lol. Very amateur.

[@dinein1970]

+de0509 A food mill can and does an amazing job in purée/ crushing out foods. Then your immersion blender stick will work well. To take it to the next level, pass through a fine-mesh sieve with the immersion blender and sieve through.

[@terrieseverson6346]

I stumbled across your blog while looking for a quality cream of mushroom soup. First let me say the recipe sounds delicious, but it was hard for me to concentrate because you’re as handsome as any movie star😏

[@nikitapoltavets9648]

Hello from 2020😁 what if I add cream instead of milk? Is it a good idea, or not? Have someone tried it?

[@sofierdblog]

We wish we could smell it too!

[@felixezeanyaeche7318]

Please if you can recall, what was the name of the music playing?

[@bettinenci60]

Spettacolo!!🌞🌞

[@gerardjones7881]

Chicken stock ! Dry Chablis.

[@mikestar3686]

Simply the best

[@mrkokoretsi]

This recipe isn't on your website. Why?

[@BrunoAlbouze]

patti lewallen Cuz Im still transferring recipes to a new format from my previous website to the new one .. it will be on soon 🌞

[@gregoryrichardson508]

What's the name of that bowl?

[@AlonTako]

When will you show us your french onion soup Bruno?

[@TheBlvision]

amazing~

[@misterwolf9227]

That is intense...

[@madfortrad07]

Merci.

[@thedrunkgriller1874]

fantastique!

[@Tempest374]

Have you ever thought about opening your own restaurant?

[@kwanshawn]

Because he loves doing these videos for us more :P

[@utoob22]

Fantastic

[@misshoneybunny8529]

Amazing! Must try to do it your way :-)

[@sooooooooDark]

i like ur music choice! :)

[@baronegajb]

Nice dish!

[@Rudderify]

How about your version of French Onion soup?

[@jovan5397]

The steam goes up in the shape of mushrooms too! Lol

[@miss6me9]

Amazing!

[@bungaraya6082]

sedapnya sup cendawan ni

[@glukopeponi5959]

Yum!!!

[@Tricky19722008]

That knife ..... Hahaha wonderful

[@jbsamjam]

I love your impish smile!

[@houarirachid8394]

wo que demander de plus? ???? merci chef

[@suburbangorillas]

Please make strawberry pavlova

[@Moludrms]

the skills you have are amazing...you must have worked in a professional kitchen !

[@haranjung5190]

Oh he might look young like a Roman god but his daughter is old enough to have kids around 5 years old. He must have 100 years experience in professional kitchen ;) you tell me

[@SpaghettiToaster]

"At the age of 14, I started working in a restaurant while apprenticing and attending culinary college in the city of Bordeaux. I remember learning to make every recipe from scratch using seasonal produces. I later however decided to make the move to the pastry and bread field because I was seduced by the complexity, the accuracy and the fine details applied to desserts and cakes - discovering the beauty of bread making was another intriguing craft. I graduated 3 years later, did my military duty at the French Air-force base in Reims; which is in the Grand Est region of France best known for its best Champagne houses. Then I returned to Bordeaux working in the patisserie field for about 10 years. Turning 29, I moved to Paris to further my career at the Ritz Place Vendôme and Plaza Athénée as a head baker under Alain Ducasse. Surrounded by such talent, you learn what cooking means." yup

[@platero6915]

En Français svp Bruno. Merci

[@tinataylor8987]

I wish I could liked you more than once 👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@MrAndreGodoi]

There absolutely no difference between this and sex.

[@BrunoAlbouze]

+André Godoi Don't know about that.. never had sex

[@MrAndreGodoi]

Yeah, right!

[@flalasap]

+Bruno Albouze well im available.......

[@BIGGOODBOY]

+Bruno Albouze you don't need to when you have that soup

[@1234meteor]

+Bruno Albouze liesssss lol

[@ondrejv416]

NEVER wash mushrooms in water..Use a dry and clean painting brush

[@romanticfool5658]

ok ,I'm hungry!

[@infinaneek]

Bruno! Why milk and not cream?

[@felathar1985]

my God...

[@owenmapula1874]

Nice cook

[@hananeelezz7302]

Maroc