I’ve been watching this channel for a few years now you can learn a lot from this man trust me on that
@SirurP3 жыл бұрын
Beautiful plating. Beautiful ideas
@Samcaracha Жыл бұрын
Apère la priemère phrase (je ne parle plus de français) Honesty! Lovely! I enjoy it. Thank you.
@nadertadrous53238 жыл бұрын
wow nice and easy presented good job chef
@philliphillaire23554 жыл бұрын
Most defiantly going to try this one, while in Mexico PV we had a similar soup presentation but with two color of beans, white and brown bean soups. It was so delicious too.
@Samcaracha Жыл бұрын
That sounds delicious!
@sampahangelica778 жыл бұрын
I made it!!! and it is very delicious....speechles..
@sampahangelica778 жыл бұрын
thank you very much for the guidance. you are my favoriete chef.
@sampahangelica778 жыл бұрын
+Chef Eric Arrouzé may I request chef? could you give a tutorial about making mushroom soup? I want to have that from you. Thank you in advance.
@seanfonseca69189 жыл бұрын
This soup is both stunning and very simple. Thank you so much for posting this video.
@ras47825 жыл бұрын
Great video i can't wait to try
@oceanaocean8 жыл бұрын
I have made your recipe but this time I substituted a crab stock I had in the freezer (from blue claws) and roasted yellow squash and carrots. For the other half I used the same stock but with cauliflower. In each I did use onions sautéd prior to blending. I put a dash of whiskey into the cauliflower, and a little curry into the squash. Mind you, these are very subtile flavorings; just a touch. Serving it for lunch with an arugula and pear salad with a light lime vinegarete dressing. Love this recipe and your style!
@josevelez75394 жыл бұрын
Marvelous chef! I bet it tastes creamy and delicious. Will try to make this soon! Was accepted into Colorado Mesa University’s Culinary Arts school. :-) Super excited!
@andersonmonke38449 жыл бұрын
Soup looks amazing
@InvestOrama9 жыл бұрын
stunning presentation
@InvestOrama9 жыл бұрын
+Chef Eric Arrouzé sure! our style is short and musical but we could do a special edit, I could also put it on vine.co/orama with all the credits to chef Eric
@DivinityGoddess6 жыл бұрын
I will make this for Valentines
@elitaosmani25537 жыл бұрын
i like that you are so creative :)) looks yuum! thumbs up & subscribed :)) thank you
@perrybb24 жыл бұрын
Lol I love French chefs
@kathleencremona31834 жыл бұрын
What a lvly idea
@mrpmessina4 жыл бұрын
I made the soup too. It is absolutely stunning and easy to recreate. Thank you chef🍾
Thank you chef, those are very good tips. I shared them with my team... I finished practicing the pork (65degrees) and the musseline, I think I am ready, but I will practice with 2 more chickens next weekend. Your technique is easier!!! Loved it..... I just don't understand why we need chickens with head and toes... My instructors tell me they taste better... Honestly... I can't find a difference.... Besides, nobody seems to like the long legs when I present the dish.... But it is the technique...you must follow the technique!!! 😂😂😂 Enjoy the rest of the weekend an thank you
@ngoniboychef57035 жыл бұрын
amaizing
@tofinoguy7 жыл бұрын
Few people can plate as well as Eric can. I've been cooking for many years, and when I see some of these finished dishes, I stop momentarily and look at them as I would a piece of art. Wow.
@Asigfried9 жыл бұрын
Wow, this is awesome!
@MM032489 жыл бұрын
New subscription. Thanks for the great videos, Chef.
@phish11459 жыл бұрын
love your videos!
@phish11459 жыл бұрын
I have been!!
@rachidelomary1559 жыл бұрын
c parfait chef
@fatiflowero53885 жыл бұрын
Besides the cream being an unhealthy element in this recipe, I will give it 5 stars!!Trés bon.. Merci!
@iandire30509 жыл бұрын
Hello chef Eric, today I had the theory exam (I think I did well. I will get my grade next Monday) and the review of techniques exam. I got hollandaise sauce, red snapper sautéed, potatoes musseline, beurre blanc and brunoise de legumes etuvee. I got 23 points out of 25. The skin of my fish needed to be more crunchy. 😔 I panicked with time and presented a little less crunchy crust because I didn't want to get a penalization. Tomorrow I am going to practice the pork charcuterie again (7th time) the quiche Lorraine (10th time) and the poulet roti only if one of my classmates was able to find chickens with head. (5th time) I am sooooo tired! The principal of my school gave the demo about the pork, so everyone is betting that is the recipe we will have to prepare this Monday.... I haven't manage to get a perfect temperature on the pork. I used the thermometer but the chef told me that he hasn't taught me how to use it properly yet so I would just need to poke the part of my palm under the thumb and this is supposed to give mean example of how the meat should feel like. I feel insecure with this test. But I will do it tomorrow for the last time. Thank you for asking chef, wish me luck next Monday... Best regards 😉☺️😴😴😴😴😴😴
@greatcatastrophe8 жыл бұрын
So how was the exam...?
@chauveyelee54604 жыл бұрын
Your comment made me wanna go to cooking school just so you know!
@iandire30509 жыл бұрын
That is a beautiful soup dish. Congratulations!....Guess what chef... My final exam is next week. I got 3 recipes... Poulet roti with tournee potatoes (of course!), pork sautéed charcuterie with potatoes musseline and quiche lorraine. Last year Half of the class failed trussing the chicken. So I practiced with 4 chickens I would have done more but it is hard to find chickens with head and full legs where I live, I also did 11 quiches. I know how to fraiser and chiqueter properly by know. I am worried about the pork since I don't know how to use the thermometer well and I have to present a medium well dish. Any tips? Well wish me luck. Which one would you say is the most technical dish? That is the one will be in the exam😖😖😖 my bets are on the chicken haha. Well have an nice weekend 😉
@Naynadesai9184 жыл бұрын
I like white colour gas stove
@Butterfliesvevo9 жыл бұрын
can this be used with green peppers as well?
@Naynadesai9184 жыл бұрын
Pl give the shop name
@greatcatastrophe8 жыл бұрын
Any suggestion for the garnish on top?
@nicolelovesjesus61566 жыл бұрын
Fried up sausage .. tiny crumbles!!
@Naynadesai9184 жыл бұрын
Oh Gas stove is very nice where it will get
@mattkraft38079 жыл бұрын
What is white pepper?
@breannamack22585 жыл бұрын
There are different types of peppercorns, black (commonly used), white, and red (the more premium one).
@beck6452 жыл бұрын
Nice simple soup but will be a bit bland since he didn’t roast the peppers and onions first.