The Best BEEF BOURGUIGNON in Paris ?

[@tomodda1]

Alex, I love that you are examining all the Bistro Classics, keep it up!

[@AHG1347]

Steak Frites would be a solid dish to examine, especially with that wonderful peppercorn sauce.

[@benjaminwetscher9614]

That would be 🔥

[@Imakeeeeeno]

Chef seems like a legend, what a great personality!

[@bley99]

really surprised me he gave away the port and wine reduction secret

[@gregkinman7662]

@@bley99 level 1 is having a secret and not giving it away for fear of others replicating it and stealing your thunder. Level 1000 is having a secret and it being open to the world since you are so good no one can even replicate it even if they know it

[@zoli11]

@@bley99 It's not exactly a secret, a lot of recipes call for port wine. Any chef would know the technique, possibly Alex did too, but it's interesting for us amateurs.

[@HuogoFuri]

About a year or two ago I learned how to make this and it has been something my family has requested consistently for birthday meals. I'm so excited to learn more about building on this dish!

[@iceomistar4302]

It's a really fun recipe to make too, even if ny recipe is no where near what you get in Paris it's still amazing to eat especially with chips or mashed potatoes.

[@christianagrafiotis7103]

I am glad you post more regularly now, you really set the standard for quality content creation

[@limmel3588]

Love the new-ish refreshing editing style on this video. Amazing job, Alex! Cheers

[@kevmahon]

Couldn't click this faster

[@dr_milkshake19]

I was a few minutes late :(

[@toukka4]

Kiss

[@jackbrooksbank8429]

I hope the chefs that participate in these series find it worthwhile too, there have been so many world-class chefs that have been so generous with their time! I mean, I am now definitely going to this bistro (and Utopie from the eclair series) next time I am in Paris... but who knows when that will ever happen!

[@LabGecko]

Same. I have had boeuf bourguignon at several bistros but while quite good, none have really wowed me. Now I can go to Le Petít Célestín and have a standard to compare to. This, Utopie, La Maison d'Isabelle, and so many others! Finding gems like this just in Paris can be a challenge. Kudos to Alex for making this possible!

[@kenyadixon7632]

Do go to Le Petite Celestin. The food is amazing and I enjoyed myself there.

[@Cracked1ce]

Good luck. Service staff doesn't seem to like tourists.

[@inigoselwood9382]

J'adore que tu nous montres plus de Paris récemment 🥰

[@kwerby3285]

Starting with grandma’s recipe just feels so right. Like a love letter to the past before we head into deep waters.

[@DJ-nn6vg]

This is the one dish where you could actually see the care and depth of flavor emanating from the plate. Like a great croissant I know I could never replicate this recipe. That’s why I’m booking a trip to Paris soon!

[@Knasst]

Finally! This is my favorite dish since I was a boy. I’m so excited for this series, and for the moment when I can try to replicate what I’m assuming will be a godly recipe!

[@Getpojke]

Forgive me as my French is terrible. But I still love the passion & animation of hearing/watching two French people excitedly talk about food. I only get a few words in every ten... but you can still hear the love.

[@SLOAngieBabie]

Alex, merci. I saw your post before I arrived in Paris two days ago. I made a reservation at Le Petit Celestine for lunch today. The Boeuf Bourguignon was as you described. Lucious, deep beef flavor that fell apart and melted in my mouth. And yes, you want to drag their delicious bread through all the sauce and clean the plate. The chocolate mousse was like butter. A friend had the prunes in cognac and ate every bite. The staff was helpful, friendly and attentive. The chef stopped in at every table. So many locals there greeting each other. Superb! Merci!

[@CauchyProblem]

Despite being far far away from Paris, I can barely feel with that warmth and coziness going from your videos! I really enjoy how you show us your researches in French kitchen and how you explore the very best edges of it. Looking forward to the next video! You're awesome!

[@Getpojke]

Beautiful. I know we Brits & you French have a friendly rivalry. We lovingly call you frogs & you call us roast beefs [rostbif]. Though we are famed for our beef cooking... a good Beef Bourguignon is not only a delight but rivals any beef dish we cook up. As an aside, I do a recipe I make for the Traditional Scottish New Years Day [Hognamay] steak pie. My friends all ask me to make them one & they call it "Black Pie" as the filling is so rich & dark. To get the sauce so rich I chop up liver & kidney finely so it melts into the gravy & use oxtail [I remove the bones afterwards] to add a thick mouthfeel & add gloss. Coupled with the porter or stout [Guinness] plus a few other things like cep powder it makes for a glorious eat. Looking forward to the next instalment of this.

[@r.helmet4855]

Watching your videos just amplifies the love for amazing dishes and beautiful settings in me. Your eye for details, the power of your storytelling, the teaching … It amazes me in every episode and I’m looking forward for many great dishes and many great featured artisans to come. Keep up the joyful und inspiring work 🙌🏻 Greetings from Munich to beautiful Paris 🇩🇪🇫🇷

[@tl7014]

I just came back to London from Paris and visited Le Petit Celestine after watching your this video. Can confirm this is the best beef bourguignon in Paris and all the dishes this restaurant serves are exceptional

[@fredrikloveus1661]

I make it with moose usually. My daughter of 1.5 years LOVE it. Her favourite dish. Truly a classic!

[@christopheravallone8982]

Thanks!

[@imad-eddine-melouah]

Toujours un plaisir de regarder tes vidéos ! Salutations depuis l'Algérie, et bonne continuation.

[@jordanwidmer3561]

My god this video makes me hungry. The best French tourism videos out there. I also appreciate you speaking with someone in French--it's a good opportunity to keep my French listening skills from rusting away entirely.

[@chrischrismon]

Paris this time of years is SOOOO beautiful. I miss visiting when I was stationed in Germany

[@lugaretzia]

Great watching two French gents talk about food with passion that is infectious.

[@Dernadu94]

Ptin le bistro tenue par des Jaïs et Yannis qui passe du scred co’ en faisant un boeuf bourguignon de tueur c’est vraiment la meilleur version de la France ca ! Vous êtes des boss d’avoir cette amour de la table et de le partager si bien ! Force a vous et merci encore a Alex de nous faire découvrir ces adresses, ces chefs, ces plats !

[@arno-4709]

Walla t'as vu wesh la tradition

[@dimimihov]

I like the way you talking about the things in life Alex. To me it is the whole life, what you talking about. Not just the taste or the kitchen of a country, but the memories, the feeling, the life on it’s own. I like you, I like your channel and I wish you everything best!

[@TyroPirate]

I'm going to Paris for the first time, for three days, in about a month... Just the last few videos alone on this channel got me drooling, and I already know exactly where I'm going for lunch and breakfast. Time to binge Alex's videos to plan get the rest of my cuisine experience!! Is there already a list of "Alex's favorites"??

[@AlexMoskau]

on his website

[@holyfox94]

All you need in Paris, is the blog of Monsieur Pudlowski. His recommendations never failed me.

[@mikesakas]

I visited from Dallas after seeing your vid.. Sat by the window.. A pate compagne, the Beef Boug and their lemon pie.. Lovely.. Next trip I went back, then Compared to Cafe de Musee.. Opa! One of the two guys is from South, or North Carolina. Can't remember which..

[@tobiasfust6588]

Love these new bistro-videos! As someone who hasn‘t been to France yet, these are absolutely beautiful ❤ Thank you so much and keep on rocking 😊

[@Diggler72]

I made Beef Bourguignon the other day and it was AMAZING. A whole bottle of Pinot wine went into it and I reduced the sauce down. I too used beef cheeks and slow cooked it for at least 6 hours in the oven in a iron pot. It is a very special dish and I look forward to see what you come up with. I love your channel by the way. Just so great. Keep it up.

[@aleksanderkalicki5518]

I was not expecting to hear Ravel's string quartet, great video btw

[@lucasotis9525]

I love the timing of your ad. I was engrossed, engaged, curious, and in the edge of my seat. Well played.

[@alexnosheds]

Last week I got myself a slow cooker. The first thing I did was search KZbin for “Alex French Guy Boef Bourguignon”. Seeing you start this new series makes me very happy!

[@LorenzoGiannetti]

one of the purest reasons I will always respect French cuisine: boeuf bourguignon! My grandmother used at least three different casseroles to make it.

[@leodemardel]

Hey Alex, that dish looks like a masterpiece done by an artist. Can't wait to see your grandma's recipe. Saludos amigo!

[@realcorkdan]

i love how proud the chef is of his trade and his bistro … absolute legend

[@TheMelongs]

you know what I had this dish last night for dinner and thought yeh I need some ways to improve this somehow and today we have this video

[@Danielle_1234]

Perfect timing. I just spent yesterday googling around for beef bourguignon recipes. I figure it will make the perfect winter time meal. Happy early holidays everyone.

[@driddo5k282]

This is really one of the best food related shows on all forms of media.

[@bibliofowl]

I'm sitting here, eating a 7-11 sandwich and chips, watching someone eat one of the most beautiful plates of food in the world.

[@Christopher._M]

This intro style reminds me of those travel show's/blogs from the 2000's.

[@larry8lo]

Boeuf bourguignon is a very special place in my heart. It was the first meal made by wife (then girlfriend) in our first apartment. Also you're making me miss Paris.

[@johnflowers4487]

I love that you deep dive into one particular dish and perfect it. Merci beaucoup!

[@leandronicolas8848]

Those intro shots of Paris were as beautiful as the glow on that sauce!!

[@hubertboguski]

i like the vibe of how u look at the building with silence, makes it a more authentic experience. also eating beef rn so this is perfect.

[@peterli4717]

I really like the Frenchness of this video, the music, etc.

[@johncspine2787]

Sometimes chefs seem so full of..themselves, this guy was honest, down to earth, passionate..

[@Mervin-Bunter]

I can't wait to make the recipe you come up with. Great stuff, Alex!

[@antoinegx-9185]

C’est le plat de nos grand-mères par excellence, j’adore ça 😋

[@malte19930]

OMG so much Looking Forward to this series Gonna watch every epsode Several times :D

[@kenbender373]

I make this when go camping with my daughter. Fav in the mountains

[@JoriDiculous]

That is the most tasty Beef bourguignon i have ever seen. And that sauce. its a piece of art.

[@NicolasBideau]

Je sais déjà où j'irais manger cet été à Paris grâce à toi ! Merci 😀

[@trapraindrp3883]

i sense a series .. a series i need - thanks alex

[@gordontubbs]

Many years ago, this dish was my passport into home cooking. In one dish you have so many basics that once mastered, can be applied to nearly everything.

[@JokkeHimSelf]

Thank's man, Just left Paris yesterday. :( will visit them next time.

[@cyrilevo-quang1754]

Merci Alex de nous faire decouvrir ces endroits si beaux! Je tâcherai d'aller gouter ce Bourgignon la prochaine fois que je serai a Paris!

[@rogerhartman998]

I just love this series already. The home warmth feel you get from this, the inspiration to make it yourself, the respect everybody has for the dish. Being it made proffesionally or the one your grandma made, there is just love and admiration. It just shows how perfect this dish is in it's essence. 👌

[@jameshaggerty4504]

Literally one of the best dishes in the world! Bravo 👏

[@paulkinsella6334]

This is the mini series I've been waiting for, brilliant!

[@jaredbecker3152]

This change of pace from pasta pasta pasta to a new topic every video is extremely refreshing and so entertaining! Absoultley loving it! 😁

[@michael6880]

I remember my first time having boeuf, was right around when i started culinary school it really opened my mind to how good food really can be The little extra the chef added was these mini pickled pearl onions that added a nice sweet and fresh pop Outside of fine dining it's my favorite dish to make

[@bertie2]

I adore your videos, Alex. I hadn't watched one in a while and then accidentally (forgive me) clicked on this one and you're just the very best. Thank you for what you do, this was so lovely to watch (and now I have to pop to Paris for lunch one day to try that spectacular boeuf bourguignon)! Merci !

[@NYThaiapple]

No doubt! He is the best 🎉 I’ve been cooking beef bourguignon for quite sometime and tried so many techniques but this one the glaze and sauce texture are beyond any recipe. 1 : 2.5 / Port : Red wine = mirror. Now I can play with this. Dying to taste !!! 👏👏👏👏✅

[@bluaaahhhh]

This 2vid series format is light and cool, I love this balance, I love a lot your longer series too, I'm here for everything you try out

[@ToddLuvsGolf]

This too, is one of my favorite dishes. My family adores it as well. Really looking forward to seeing your grandmother's version an well as your interpretation. Merci Alex!!

[@lisam9233]

This is one of the most delicious videos I’ve ever watched. I’ve just drooled all over my keyboard. 🤤😋

[@lokilyesmyth]

I’ve made this dish many times. I’m looking forward to your take on this.

[@nikman2]

just ate lunch now im hungry again stop this im dying

[@Joe___R]

Now I am going to have to get my grandmother to make me some pot roast. Cooking each vegetable separately makes sense to help every ingredient stand out in the dish. I can't wait to see your version than try to make it myself.

[@dwhite3209]

I’ll have to check this out next month when I’m in town!

[@magnificalux]

Wow, this looks absolutely beautiful! Filmed so well that the whole plate of bœuf bourguignon is reachable through the screen! 😍🤤

[@robertvdhill367]

Looking forward to the OG (Original Grandma) version!

[@brentmurray4201]

My sons and I are planning a future trip to Paris and I am definitely going to that restaurant for bourguinion. It looked delightful.

[@madtrade]

our best ambassador !

[@dr-k1667]

That camera work was so good that even a vegan like me wanted a taste!! Alex, this is going to be amazing ! Chef, I hope many hungry people who appreciate quality will always keep you busy and happy to feed them!

[@SerialDriver]

Un de mes plats préférés, donc j'ai hâte de voir toute la série!

[@xdevilwarrior]

I like these later videos. I was starting to get a bit overwhelmed with the intense pasta-making worship.

[@sonodiventataunalbero5576]

Salut Alex, j'adore ton channel. Hi fron Switzerland 🙋‍♀️ Passion, fraîcheur, just pure pleasure and joy paired with savoir-faire and knowledge. Quelle merveille, quel bonheur 😊

[@DiakosDelvin]

I can practically smell the sauce through the screen.

[@ramyaravinuthala8236]

Wow this might be the ( probably ) first time the first time I have seen someone as passionate about food as much as Alex ...I hope to eat at that bistro one day 🥰🥰🥰

[@chupitrooper5878]

Alex's mannerisms are just like the food he covers: irresistible. Beyond happy someone like him can produce content, the lens with which he shows the world of food is one I need to get a prescription for posthaste!

[@lollorosso4675]

That sauce looked amazing! Looking forward to your detailed analysis.

[@puellanivis]

Can’t wait to see Alex’s Grandma!

[@benjaminvolk8517]

Loving this new "series"! If iam allowed to suggest Something: do coq au vin!

[@clownprosecution6926]

Please please please please recreate this so us home cooks can treat our loved ones - looks amazing

[@magno5157]

Alex the French guy cooking French food... FINALLY

[@Wyron]

Bœuf bourguignon et blanquette de veau c'est vraiment les plats familiaux de nos grand parents par excellence. Et c'est toujours si bon...

[@partituravid]

the new savvy with the camerawork. really show in the food close-ups. And your complexion.

[@whorhaydelfuego7190]

Now that is a Chef you know you can trust. I know Chefs work very hard so it's always within the realm of possibilities to be a good chef and skinny. But when I see a portly Chef I know the food will be tasty.

[@alexwood3932]

You're an endless inspiration, Alex - thank you for everything you do - your videos keep going up and up and up in quality and content, and it's incredible to watch

[@ElJosher]

That plate looked extremely amazing.

[@johan6912]

Yes ! J'ai vraiment hâte que cette nouvelle série commence, ça fait longtemps que je l'attendais ! Si tu fais un sondage aux français en leur demandant de citer un plat typiquement français, je pense que tu auras le bœuf bourguignon en 1er et la blanquette de veau en 2ème ;) Traditionnellement le bœuf bourguignon est censé être préparé avec différentes parties du bœuf (paleron, gite, macreuse, joue ...), mais personnellement je rejoins l'avis du cuisinier : la joue de bœuf c'est de loin le meilleur choix ! Clairement le morceaux le plus gourmand, le plus fondant pour les cuissons longue. Le plus fou, c'est que c'est moins calorique qu'un filet de poulet !! Serait-ce le french paradox ? J'espère aussi que tu nous donneras une réponse à cette question qui divise tant : faut-il faire mariner la viande ? Perso j'ai un avis assez tranché sur la question, mais j'attends de voir tes tests de laborantins avec tes inventions géotrouvetouesques :) Bonne continuation !

[@Jeancarmet]

Pour ma part je ne vois pas l'intérêt de la marinade, il me semble que l'alcool a plutôt une propension à durcir la viande que l'attendrir. Avec les viandes à braiser, la cocotte et la cuisson lente suffisent à mon sens. On attend l'avis d'Alex 😉🤤

[@johan6912]

@@Jeancarmet Tu prêches un convaincu ! Je suis entièrement d'accord avec toi ! L'alcool va avoir pour effet de durcir la viande comme tu l'a dis. En plus, comme elle sera imbibée de vin, ce qui fait que sera beaucoup plus compliqué de la saisir. Même avec une cocotte en fonte bien chaude et qui emmagasine bien la chaleur, les morceaux cracheront quand même leur liquide et on risque d'avoir de la viande bouillie (pas de réaction de maillard). En plus, pour de la joue de bœuf qui est censée cuire au moins 3H, je suis plutôt sceptique quand à l'intérêt de faire une marinade. Pour moi, les marinades n'ont d'intérêt que pour les viandes maigres qui se cuisent rapidement... Mais après je reste disposé à revoir mon jugement 😃 Par exemple, pour supprimer l'alcool (et donc l'effet durcissement) certains font flamber le vin dans une casserole avant de le mettre dans la marinade....

[@Jeancarmet]

@@johan6912 Oui ! C'est ce que je fais : flamber le vin avant de l'introduire dans mon bœuf bourguignon, qui de toute façon cuira à mini bouillon au moins 3h...

[@Jeancarmet]

@@johan6912 Et tout à fait pour la réaction de Maillard, on est sur la même longueur d'ondes 😅

[@Ogilla]

Pourquoi dire ‘’French paradox’’ au lieu de « paradoxe français »?

[@everythingexplained]

What a teaser! Looking forward to a great series :D

[@pabloinfierno]

When I've been to Paris, I've asked people where to eat well, but they all tell me that Lyon is the best place to eat. Could this series be extended to Lyon one day?

[@mishguna7]

I just going to have to book another trip in Paris so that I can try this. Merci, Alex! 😜

[@georgiancrossroads]

Two days ago the words boeuf bourguignon popped into my mind. I remembered when I worked in an industrial food service factory. They made 'Burgundy Beef' for airline menus. Imagine cooking this in massive vats. Boiling Gallo Burgundy wine, which we Californians dubbed mafia wine. Then twenty or thirty chunks of chuck. But I wondered how how it was really made. Et voilà! Alex is feeling the vibes. Avance!

[@dagnordin1692]

thank you to still be Alex, with a big heart and a greater smile!

[@frankleepower2333]

I was not aware of "beef cheek" until a short time ago. Then Alex has a video with that cut of beef, wonderful!

[@BrazenNL]

Can't wait for the next episode!

[@markust8904]

Oh i get the part of the reduction of port wine and red wine for the sauce. yummm!

[@graken14]

Is that done after the braise is finished?