Rustic Pâté En Croute - Bruno Albouze

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[@geniuspharmacist]

Amazing. Too bad food network is becoming more of an entertainment channel rather than food and cooking channel. Bruno smokes everyone. Keep going chef. You deserve millions of subscribers.

[@LesAventuresDeTigRRe]

Bruno Albouze Joshua Weissman Michel Dumas best cooking channels on YT.

[@geniuspharmacist]

@@LesAventuresDeTigRRe I checked chef Dumas per your recommendation. I wish he would provide English translation 😉

[@LesAventuresDeTigRRe]

@@geniuspharmacist you should ask him, maybe he will ask his community to write subtitles

[@firecatskylar]

That's probably why I enjoy cooking videos so much to this day! Grew up in the beginning of the 90s and always watched food network and I really was getting sick of the competitions at the beginning before turning to KZbin. Long ass story but man it makes me happy finally learn by instruction and wonderful professionals.

[@calebcunningham5549]

As a chef of 20 years I love your channel. I feel like I’m back at school. Not only are you entertaining but your formulas are solid!

[@timothywilliams4089]

Hi Caleb, love this channel, he's both entertaining and professional. I'm a chef of 50+ years, a college lecturer too, bjut never stop learning.

[@nancyrahif8442]

Bruno, I don't know what to say! This is so sophisticated and elegant,, a real piece of art...

[@EZGlutenFree]

Another masterpiece Bruno. You never cease to amaze me.

[@stabspy]

You deserve 3 million subscribers.

[@BrunoAlbouze]

stabspy almost there ;)

[@user-qz9zu1fq9k]

Bruno Albouze you've just gained one ;3

[@grungeman86]

This was one of the most amazing recipes for pâte en croûte I've ever come across. Bruno is one of the best chefs I've seen in action, he deserves so much more than KZbin!

[@Wottan007]

The real traditional páté en croûte from Lyon ....the cIty in France where cooking is an addiction ! Compliments to this Chef who follows the rules !

[@danemon8423]

ça vient même pas de Lyon le pâté en croûte, qu'est ce que tu racontes, c'est Lorrain.

[@3180Cece]

I came across your channel while browsing for recipes and you have now become one of my favorite chefs! Incredible food and you have a great personality...I can't wait to try your recipes!

[@BrunoAlbouze]

3180Cece :)

[@roasty80]

Yummy. Just descovered your channel and I love how straight to the point and no nonsense your recipes are. Thank you

[@BrunoAlbouze]

paul gregory :)

[@kingk2405]

For this recipe you really need to plan in advance as for the mushrooms jelly it has to cook for 12 hours , pastry has also to be made in advance and obviously the marinade . Excellent recipe and if you like pâté-croûte and start being obsessed about it (yes you can ! 😀) it exists a world championship and a brotherhood. 😋

[@TonyFroyan]

Bruno! You are amazing! I have been a chef for 21 years, these videos are a godsend. Thank you so much for sharing your recipes, techniques, and personality. I always learn something from you 🙏🙌🙏🙌🙏

[@BrunoAlbouze]

My pleasure! 🌝

[@sugarfree_shane8374]

Bruno is the James bond of French cooking!

[@guntherf4962]

Master, I'd like to congratulate you on the fact that you're an extraterrestrial preparing this dish. You are invincible.

[@maryellen9539]

i made my first pate en croute about 2 weeks ago, i love the rustic look of this one though and you don't need to purchase a meat grinder for this recipe! I want to try it out!

[@BruceBlitzHasTits]

are you people aware of how healthy this food is?? this is super food deluxe!

[@Hangie]

you sound like a Bond villain

[@AlpineFederation1998]

H F he has a beautiful French accent

[@laurentsegui856]

@@AlpineFederation1998 he is even followed in France for English lessons for Cooks

[@chassegardee7694]

He sounds so erratic... I hate cooking videos when they overplay everything. Sounds snobish af. RIdiculous.

[@yseson_]

The Spy who fed me, I'll take it

[@taharahman6756]

I have been a chef 11 years and never see anything like this dish ! It's amazing well done .

[@supermario1006]

Is this guy 4 real.. when ever I watch his vidz im like so amazed by his work.. and how his food looks to delicious..... by far the best youtube chef

[@irwinvasquez9858]

Bruno your one of the greatest chefs alive man. You should have your own cooking show on food network for sure.

[@ChauNyan]

+Irwin Vasquez No, because if he's on TV, he won't have time to do KZbin. Meaning you can't watch his video on the go unless you have a TV subscription.

[@mjremy2605]

Superb! Pate en Croute - such a good traveling entree for planes, picnics. If I baked small pies like a Yorkshire pie, completely crusted up, it would withstand no refrigeration for a few hours, ideal for plane food or travel. I love the aspic on top at the end. That is what they do with Yorkshire pies, except, its blasphemy to compare English fare to French, ha ha! That last juicy syringed aspic which permeates all the cracks and crevices, so when you bite into the pate, the flavors explode. So good! The design on it, is masterful. Merci Chef Bruno!!

[@neerajs.3112]

Bruno, You are a great chef. I wish this channel gets millions of followers.

[@Sadhell0012]

First time I made it I was 17 years old thanks Bruno for the Memory

[@jasmeetkaurmasson849]

i m shocked ...i never seen like this recipe....with long procedure. ...but looking yummieee .. n also tempting. i like it ...i will tried .soon ......hope i m succed ..thanx bruno

[@paulmaters]

Ive been a chef for 40 years, and that recipe and video is supurb, excellent.

[@rhebersonbritto1344]

wow, I was waiting until the end to say something, and then I've got not more words. amazing job !

[@floridagal4ever]

Every time I see you create your masterpieces I can't help but say WOW! You really should be on TV Bruno. You are the best chef I have ever watched.

[@fa5234]

Being a belgian chef myself Bruno Albouze is indeed impressive his attention to details and his level of execution is on par with the elite patissiers and chefs worlwide, he's the real deal !

[@eugenescheepers2728]

62 haters... What is this world coming too... This is a Masterchef, presenting a Masterdish... And we get to see this for free. What more can one want.....

[@ethanj1598]

i don't eat meat but this guy is an artist also producer and director :)

[@MiraMira-wp5xq]

Amazing... Such a long preparation and cooking time, but the result is beyond beautiful. In your hand every meal will get their best appearance. 👍👍👍

[@joycabrera461]

One of your older videos but definitely timeless and worth the watch. Then and now, you are amazing chef!

[@robertobeltran6116]

WoW this is another Masterpiece Chef Outstanding like always

[@KikikiLina]

Oh the meat looks great! Especially the chicken liver. And you cut the shallot like a bomb!

[@doantrangtrannguyen31]

you are amazing, I think you are much better than master chef judgers

[@suppermike777]

I can feel the gout from here

[@pineapple7024]

It’s probably worth it to be honest

[@manoman0]

I have never seen a Paté been made like this. I have a new kitchen. I will reproduce this recipe. Thank you!

[@KTFRabbit]

This is like a cross between pate and pork pie. Very unique.

[@vonpfrentsch]

Je rêve d´ un pâté en croute et je ne suis jamais arrivé à faire la bonne pâte, elle s´ effrite toujours...

[@DeeSham]

French cuisine is devine. Thanks for sharing ❤

[@sonorum73]

You can stop your internal dialog , Bruno is the real deal !

[@LucyVarvatos]

wow! I never seen anything like this! you're so creative.

[@liamgorman3947]

So many processes made look easy, amazing recipe chef .

[@PETERDOCFR]

Super recette, et cerise sur le pâté, si j’ose dire, on comprend vraiment mieux l’anglais quand il est parlé par un Français.👍👍👍

[@sissaboolives2012]

It feels like this needs a standing ovation!

[@janalikowski7813]

Maître Bruno, you are truly the "Vatel" of youtube. Devine recipes. Best wishes from Germany

[@boris.dupont]

Il est beau ton pâté Bruno et il a l'air délicieux, bravo et merci !

[@lewisjohn2597]

Maaaaaaan, I don't eat meat but your recipes, technique and videos really make me want to try it!

[@user-im9xq7fp5r]

see, bad temperament and swear words are not necessary to be a great chef, Gordon should heed this !! thanks for sharing and keep up with the inspiration !!

[@en-chichiou3374]

I want to crawl into my computer screen and eat this!! This looks absolutely stunning!!

[@timothywilliams4089]

Followed this recipe to the letter, found the filling came above my tin mould, still,....sealed the lid,but after 20 mins baking, some crust fell off one side; still, it looks like a great hors d'oeuvre for xmas, and I'm a chef!, perhaps a deeper mould Bruno?

[@bylyn9846]

Your meals look so glamorous and satisfying. I must try this! Beautiful!

[@kitakit1383]

I'm Thai. Your video is make easy. I love it.

[@Meditationandwine]

Wow! Your videos are addicting ...can't wait to make some of your recipes! They all look fancy and delicious ♡

[@takotam5737]

I don't know how many times I watched this, so delicious, cant wait to try it, thank you Bruno, for another amazing video.

[@albazen2461]

this is truly amazing! i'm speechless

[@isabellejean-marie1571]

Wow!!! what an amazing recipe, for the first time in my life I was able to make a classic from my childhood looking like it was made by a pro, Thank you to an amazing chef that makes food fun and easy to cook, and I love the detail of presentation that never failed me....

[@Daria49815]

I always wanted to learn how to crimp the pastry with a knife, Like the tart edges in France!! Thanks for showing it. I bought a tweezer like gadget but I'm lost using it. If you can ever show it on a tart I would really appreciate it. Merci chef.

[@gplusgplus2286]

Hi Chef, I did this and its a HELL lot of work: Dough tastes great but didn't chill it enough so it was falling apart when assembling (=scary), also took all the meats through meatgrinder as I was afraid of the texture, I think it tasted much better and also added some pistachios inside. Needs to remove from the fridge for about 45 minutes before serving for better flavour.

[@st.apollonius5758]

Oh I'm so hungry all I have is 2 eggs and 1 slice of bread

[@bayer54]

Can't get any French than this! I will make it one of these days !

[@pepourattana]

I love your cooking style and your choices of recipes. Thank you for teaching me a lot.

[@692ALBANNACH]

Was a time a decade agoI would need to make dozens of these at a time now we rarely need to make them at all.

[@PhilouxGR]

J'ai déjà faim. Est-ce que tu peux recommander un certain porto, pour cette recette? Et surtout merci, pour tout ces délices! :)

[@BrunoAlbouze]

Philippe Gerstner-Riewer Porto rouge.. normale..

[@cathys949]

I was watching with the sound off, reading the captions, but had to turn on the sound after the subtitles said to "cool to 100 degrees F and pour in the hot a$$ pig....". Hot Aspic. You use hot aspic. BTW this looks fabulous! I make pate de campagne every Christmas, but making it in a crust is over the top. And I love that all the ingredients are available at most regular supermarkets anytime.

[@Richard-rz4ug]

just discover this..absolutely amazing..I'm game next week...thank you

[@Maimitti]

That's really a trip ! - j'ai jamais vu d'aussi beau pâté en croûte ! trop miam-miam !

[@shuggaqube]

This looks deliciously mouthwatering, unfortunately I don't eat liver :(

[@rascal555AJ]

I mean, I love food and all, but this.. It's.. Beautiful.. I must return to my food watching!

[@Hemasha]

Such a delicious dish!!! Thanks for sharing with us Bruno!

[@zw7043]

Bruno man you deserve at least 2 million subs man! You do vids so seamlessly and put so much effort into it. Imo you should have more subs then Laura in the kitchen. Cheers

[@christinecarlos7316]

C'est magnifique!

[@THEOZZYFUL]

That is a real work of art. Absolutely stunning!

[@plumpartridge8336]

quel beau pâté en croûte avec un fini parfait !!!!

[@cestwhat1317]

Plum Partridge Wee moan amy!

[@corvindasari9189]

Always love your cooking. This is one of the most stunning dishes you've ever posted.

[@_Yep_Yep_]

Nice knifework, showoff! I wonder if i could pull this off using a keto dough?

[@nikkier2409]

sure wished I was your neighbor with all those lushous foods! They are all real deal meals indeed.

[@ethanj1598]

Bruno what's your favorite comfort food :-) or what do you like to eat the most

[@andrewcullen8635]

Hey that looks good must try it but I think I will be using liver instead of kidneys Andy C

[@sallydujon9621]

Wouaw! It!s great and I love it before even trying ! Thanks a lot Bruno!

[@afuzaro]

Dear Chef Bruno, many thanks for sharing. i prepared it and it tasted delicious. In my humble opinion the aspic could be a litlle different as adding salt to Port and just mixing it with water "kills" the Port flavor, therefore I would rather replace water by beef stock and add some Porto or Madera to it. Many thanks for your brilliant videos! Wish you success! Ana

[@Mannyfresh23able]

Amazing simply amazing , this is the kind of food I want to cook .

[@publicopinion3596]

Wow a work of art I'm so hungry now lol

[@kamalshrivastav1878]

Good one chef..the way u make food with standard recipe its fantastic

[@salnikoffp.2635]

Царская кухня, высший класс!

[@lilyholiday3862]

Oh, it's amazing...!!! I admire your skill. Thank you for sharing with us.

[@arenuzzle6282]

thats looks delicious , will this work with out pastry?

[@CoriSparx]

_"Hey guys I made a loaf of bread..."_ *_"...PSYKE!"_*

[@ericgerard7284]

Bonjour Bruno et Bravo pour vos recettes absolument exceptionnelles !!! Ce pâté en croûte semble divin et je vais bientôt le tester mais quand vous dites que dans les brasseries Française on peut déguster d'aussi de belles tranches de pâté de rêve comme le votre c'est absolument faux !!!! Les brasseries parisiennes appartiennent a des groupes financiers qui pensent avant tout à la rentabilité plutôt qu'a nous faire déguster des pâtés formidables ou autres met de choix. Même beaucoup de "charcutier/traiteur " bourrent leur pâtés de chair à saucisse ultra compacte après cuisson avec un mini pourcentage de bonne chose juste pour pouvoir inscrire sur l'étiquette:" pâté à l'armagnac" (avec une demie goutte d'armagnac éventé )pour 10 kilos de farce!!!! Alors en tout cas je vous redis BRAVO pour toutes vos magiques recettes!!!!

[@topchef4502]

Quality food, from an exceptional chef. Thank you for sharing.

[@truelleblonde]

Bonjour Bruno, super recette comme toujours... Un petit truc pour que le fond de la pâte ne soit pas détrempée ?

[@fa5234]

Super as usual ! You have never disappointed me and i'm a very difficult person to please !

[@OlivierDeSillegue]

Bonjour Chef Bruno! Merci beaucoup d'avoir partagé cette recette fascinante et qui a l'air absolument délicieuse. Pourriez-vous me dire si la croûte a un nom particulier? Est-ce une sorte de pain ou plutôt une forme de pâtisserie? Est-ce que la viande de canard se prêterait bien à ce met? Merci encore!

[@BrunoAlbouze]

La pâte a pâté est une pâte comme son nom l'indique; pour le pâté. On va dire qu'elle est utilisé pour les quiches aussi. C'est une sorte de pâte brisé, plus étudié pour les cuissons longue et pour donner une texture incomparable au produit fini. Voila :)

[@logercyril5896]

bonjour Monsieur Albouze pourriez vous la traduire en francais merci d'avance bonne a vous .

[@naierann8412]

Plz Can you tell me what's the name of the white powder you added to the butter before the flower?? I couldn't recognize it Thanks anyway You're awesome

[@BrunoAlbouze]

naiera Nn Cocaine

[@caminhantesolitario]

Bruno Albouze hahahah what a character! :)

[@naierann8412]

tgkalela thanks for replying :)

[@Bjornsson09]

Something about your voice is so relaxing! Have you considered doing audiobooks as well?

[@HannaARTzink]

OMG, this is art. I will try to make it! Thank you!

[@kurinary]

Ilove to make one someday. Thank you chef i loved your work.❤❤❤❤

[@SGuerin]

Impressionnant, tel un meilleur ouvrier de France

[@BrunoAlbouze]

Shirin GUERIN so far meilleur ouvrier de San Diego ;)

[@lou-annbest1318]

I am speachless !

[@kieudiemtonnu6879]

watching this video at 11:08 pm, and you know what, you are muderer, i am starving

[@AussieAngeS]

Unbelievable! Wow that looks amazing.