Chicken Liver Parfait - Bruno Albouze

[@thewalkingdunning-krugeref9664]

My man's really cranking out a video a day, and they ALL are cooked and presented with perfection.

[@heytherebato]

Best chef on KZbin and it’s not even close

[@vendi85]

Yeah man. I mean I am a pretty advanced home cook, with 8 years of almost daily cooking and a lot of studying. And when I see him cook, I feel it is exactly the french cooking school , at a very high level, I did not make when I was young. Thanks Bruno!

[@yorkshirepud9004]

Amen Amen

[@francodiar6969]

Your cooking is expanding my mind.

[@klassfreudman7359]

La variété des plats est une caractéristique des Meilleurs Chefs. Bravo pour ce merveilleux plat, tendre et gibier à la fois.

[@lesfleurscasentbon4020]

Grâce a cette chaîne j’apprends des recettes extraordinaires et j’apprends l’anglais américain 🇺🇸 ❤

[@BrunoAlbouze]

☺️

[@luciefrance]

Bonsoir Oui c’est vrai, Bon recette et bon chef 😊👍👍👍

[@ReenaBINA]

This guy can cook anything

[@jimmypchacko]

Thank you chef I will be adding this to my Christmas menu

[@TheOtherChef]

Chef, thank you so much! I usually sous vide mine but using the cannele molds is genius! Merci!

[@artsbeatla]

Yes! Genius!

[@RedGreen-Blue]

My kind of food👍

[@eviljew8206]

I was a fan from the start. I always knew you would be famous...

[@aubreyharper4829]

That looks like a good addition to my charcuterie board! 😊👌🏻

[@BrunoAlbouze]

Definitely!

[@deemm1265]

Oh my, my mouth can not stop watering. Fantastique.

[@christopherrichardwadedett4100]

BRUNO #1 FRANCO AMERICAN CHEF WITH JEAN PIERRE!!!

[@Chaddingway]

I love the use of a Canele mould.

[@Hud.Alexdavenston]

🤤❤ i don't know the dish but i love it already

[@DuxLindy]

looks amazing. never seen liver made so presentable.

[@naggymikhail2876]

Ohhhh Bruno, it's fantastic chicken liver parfait, I love it sooooo much, ty

[@debbiezullo7056]

Gorgeous! Thank you💋

[@lilo7019]

Thank you very much for sharing take care great video All the best

[@karmelicanke]

Prepared with finesse, Chef Albouze presents an elegant hors d'oeuvre. Merci Chef!

[@johntravolta8389]

How unique yet familiar yet appetizing

[@Adrianherrera001]

Thank you Chef .

[@anncrazylife6979]

Look so good

[@nebo274]

Well... This was another level of cooking. 😃

[@jvallas]

I have canele forms and know I'm never going to make canele. But paté? Oh, yes, that's a real possibility. Thanks for the great recipe (and use for the forms).

[@Moufex8397]

Everyone would like liver cooked like this!

[@pwallace5359]

Looks so delicious.

[@ironbridgewinecompany2020]

where can you find those silicone molds?

[@leanderfuchs584]

Out of this world

[@christopherdawes4414]

Wonderful video, on an item my Mother use to make occasionally. But hers were grey! This is the way to correctly make a parfait.

[@BrunoAlbouze]

Wonderful!

[@sashafretton1049]

You are magic ❤❤❤

[@juaba4173]

a triumph, bravo chef

[@artsbeatla]

Wow! Amazing techniques tips. I'm about to kick my pate making up to the next level. Thank you Bruno!

[@condoriris6286]

I hate chicken liver, but I will try this and see if it changes my mind

[@psychonosure]

amazing recipe. congratulations.

[@veralage7927]

Fantastic!

[@philiegolf48]

Looks fab I love making Chicken Liver Parfait 👍🏻 I use Sel Rose in my recipe it gives a wonderful even colour as i'm sure you know Chef to Chef 🙏🏻

[@presidentoxford]

Zapp Brannigan in the kitchen w' mirrors.

[@jacobcohen9205]

Great job, Bruno.

[@nairafernandez8697]

Beautiful

[@chefvikramravidas380]

Great chef!!

[@lewishoad3844]

Hi Bruno. Thanks for these amazing videos as always. If I have a fan oven, do I need to knock 10-20 degrees off the temperatures you use, are they based on conventional ovens? Thanks

[@johnreynolds5407]

❤❤❤

[@johnosandra4151]

Relentless.

[@paulhaskell6342]

Beautiful. Wine? I think perhaps a Chinon would be nice.

[@ІгорЮрійович-ж9ж]

🤗

[@aiami2695]

👍👍

[@flixflix4714]

Super Bruno !

[@רותיטל]

looks crazy , mym mom put it in a pan with onoin and spices

[@stevendooley5326]

You should try to get a cookbook deal.

[@CtrlAltDfeat]

The duck fat makes all the difference.

[@diegoyotta]

he is the best

[@unit0122]

You’re a god

[@patsymccown2766]

Yum!

[@copycow7]

Another video I want to eat

[@melaniegalsote5760]

May I ask the full recipe please

[@kalisz07]

You need to buy a subscription on his page.

[@davidcollins6164]

does this taste like liverwurst or braunschweiger?

[@DiggingNorway]

Perfait without cream?

[@AK-ej3ui]

Hello! My question is: why my pate cracked after baking? Thanks

[@BrunoAlbouze]

Overcooked :/

[@ishakmokri8981]

So it will take me 2days just for cooking chicken liver 😅

[@AnotherTaco.YesPlease]

Yep, my thoughts exactly. We could make it quicker without all the presentation. Cheers!

[@yellieofficial8292]

Where is the recipe?

[@BM_100]

Why use shallots and not yellow onions? Shallots are $5/each in my area.

[@ukaszstankiewicz598]

Mistrz

[@bryantan4228]

That is a LOT of butter

[@nocsaknocska5531]

Butter makes everything.. butter ;)

[@user-ee4vn2rs4m]

Oh my gahhhhhh so much butter

[@wierdperson3993]

:)

[@ChromisPasqueflowerBowerbird]

human liver parfait mmmmm

[@Kickipod]

great video, yet recipe behind a paywall -> thumb down

[@dirtyunclehubert]

1:43 im pretty sure some dudes would consider this fine as their workout protein shake.

[@BrunoAlbouze]

Yup.. looks like red fruit milkshake 😋🐣

[@nadjouabenyoucef9831]

Hello chef I can't get the recipe in your site is it still for free or no more longer???

[@kam7056]

❤❤❤