The Italian Chef Who Went Ballistic Over A French Chef's Killer Spaghetti

I'm reacting to this French chef who decided to make Spaghetti all'Assassina, but he really has no idea how this recipe should be made. This chef got the recipe for these spaghetti all'assassina completely wrong, breaking the rules of a dish that already breaks them!
My suggestion to him is to study the recipe carefully and to try again... 🤷🏻‍♂️
💯 Follow this link to read and print my Spaghetti all'Assassina written recipe: www.vincenzosp...
#pasta #reaction #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

The Killer Spaghetti recipe is traditional from the city of Bari and it literally breaks all the pasta rules. Have you ever tried it?

[@aragmarverilian8238]

French trying to cook pasta roflmao! Jokes aside, this guy is using a hellish amount of hot chilly. His recipe will taste like red pain. Where is the enjoyment and the party fro your belly? No... hard No from me.

[@antagonizerr]

Should be titles, "How to make a gross dish even grosser." Italian chefs need to disavow this insult to spaghetti before it goes too far.

[@sergetaquin5915]

​​​​​@@aragmarverilian8238 Spaghetti alla triggere italiani 😂 Try french carbonara it's awesome : no cheese, egg yolks (optional), onions, thick fresh cream and bacon chunks 🤌 La french touch 🇨🇵🍝🥛🥓🧅🥚 Peace 🙏😉

[@Mycroft2311]

This dish is one of a few of Your pasta recipes I haven't tried so far, but I will in near future. And I am so happy again and again to have discovered You as a teacher for doing it the right way!

[@cinnamonswecker897]

I’ve made Spaghetti all’Assassina before, I agree with you Vincenzo’s Plate. This sounds gross. If I ordered Spaghetti all’Assassina and received this I would send it back with stern comments to the chef.

[@GentleCrank]

Whoever said that Italian food is bland has never had traditional Italian food

[@aziztarghibakkali9596]

exactly

[@SweeneyTodd1990]

Yea that’s what I would think.

[@schrodigus]

It is pretty bland compared to any asian food

[@letsgomets002]

​@@schrodigusI'm Italian and agree with you

[@greybeard27]

Traditional Italian food is all about making simple ingredients taste amazing, from my travels it seems the poorer the part of Italy you are in, the better they are at this. There is great beauty in their cuisine.

[@MrChrilify]

Your passion for traditional cooking in the correct way is so heart-warming for me. I can feel your pain as I hate to go through hundreds of videos doing it in an obviously wrong way to finally find someone like you, who does the things as they should be done and everything makes sense all of a sudden. Keep up the passion and love for traditional italian dishes and spread your knowledge!

[@Doeff8]

What the French chef actually does, is make it French! Using French cooking techniques, French way of treating garlic, the caramellization etc.

[@MrKersey]

After "Pasta Cazzonara" in a jar , now we have Pasta all'Vaffanculina".

[@vincenzosplate]

Omg 🤣🤣🤣 I’m dying!!!

[@CamehLheon]

Chef Michel does a lot of great stuff I can agree this one seems weird but he's a real traditional chef with huge experience and skill. Just don't take this one as a reference of his cuisine. By the way he's french but lives in Canada Now onto the dish : I wouldn't order this at a restaurant nor try and do it myself, too weird this recipe.

[@monsieurchanson]

Chef Michel Dumas = Maître Course

[@fredpascual4020]

A shame Vincenzo, I love some of your receipe, I am actually on your channel since a long time now.But my friend, you can t be so closed minded when you review another chef receipe and be so negative. Nobody got the truth about anything you know? For example: I am a big fan of your Carbonara receipes and only use your videos to do it.But in the first videos of yours , you were using yolk and some egg white for the sauce and now you don t do it anymore right? Does this meam that before you were an absolut incompetent and your receipe was bad and wrong? Well, it wasn't my friend, you just learnt and evolved your receipe. Cooking is many many time about testing and finding new flavours and new ways to do the things. Please don t be an extremist, an Ayatollah of the Italian kitchen.And show more respect to Chef Michel, you should also watch more videos of him and learn some tricks from him.He his a master in Kitchen and also in his videos, funny and instructive. You have disapointed me my friend. And a quick note about bay leaves...you say no need to add flavour on his tomato sauce right? Why do you add basel to some pasta dishes or pizzas? For the same, to add more flavor! Lot s of garlic? Yes, because he loves garlic and he advise that he loves it. Cheers from a Spanish fan

[@terencejoy]

I know Chef Dumas since 2015, he's obviously the best for french traditionnal cuisine but as old fashion french chef the way he cooks foreign cuisine is indeed sometimes discutable but he just tries to satisfy his viewers around the world asking for foreign cuisine reciepes. He easily accepts critics about his cuisine and uses them to improve his recipes when it's necessary (by example, as Belgian, I can confirm he made A LOT of progress about the fries). So you don't have to be too severe with him. About the garlic, he always uses A LOT of garlic because he loves garlic the same way you love Pecorino, that's his "signature". By the way I'm still waiting for you Ragu alla Genevese reciepe !

[@davidsmart8594]

I’ve been waiting for two years for him to make the guanciale he promised…

[@-Jozef]

When are you publishing this book

[@tmseth]

even if he is born in France, chef Dumas is a lot more a canadian, and is traditionnal French recipe are very often a true scandal...

[@aziztarghibakkali9596]

yeah i know he like a lot of garlic but that’s no reason for him to ruin this dish,that’s what he did.

[@Wifibee]

Too bad a lot of his fans are just obnoxious and blind.

[@_Prendii_]

This is the first time I've seen you actually annoyed and I love it.

[@vincenzosplate]

The recipe was wrong from the beginning till the end 😅

[@andreastriantopoulos6110]

And as a wise person taking care of his blood pressure, I hope Vincenzo will refrain from watching more of him

[@ericmills9839]

@@vincenzosplate Michel is cool. He always prefaces such dishes by saying it's "a ma facon"....in his style. Not claiming levels of authenticity. It's not your thing, we all get it.

[@julienfroidevaux1143]

He always seems annoyed . Are you saying all this time his been faking it and is genuinely annoyed in this clip ? At the end of the day it's just food , though I agree with him calling something Italian when its not is understandable for the annoyance .

[@_Prendii_]

@@julienfroidevaux1143 this time it seems like he's seriously disappointed

[@kadda1212]

The garlic is the assassin, because everyone will fall down dead from the stench.

[@vincenzosplate]

Hahahahaha that's right! 🧄🤢

[@richardmullins1883]

He's French Canadian but he used to work near my brother's restaurant in Grenoble, France. I like him and he doesn't care about "Italian rules" 😂

[@ericmills9839]

He's French, immigrated to Quebec many years back. It's great hearing him do videos with his son, their accents are miles apart as one would expect.

[@om-qz7kp]

Then he should not say he is preparing an Italian recipe.

[@truiteteam3428]

Michel Dumas is a legend, he is the inventor of the famous issou spicy sauce that is everywhere in Spain.

[@EziodaBsurM]

I don't understand how mixing paprika and moroccan peppers is a famous recipe, but I still love Michel!

[@truiteteam3428]

That's the story of El Risitas, the actor saying Issou, this special sauce makes people laught, usualy food doesn't do that @@EziodaBsurM

[@chriswale]

Never seen nor heard of it in Spain myself. Issou comes from West Africa........ Issou seasoning is a spice blend that originates from West Africa. It is a combination of various spices that are carefully selected and blended to create a unique flavor profile that is both savory and slightly sweet. The name “Issou” comes from the Wolof language, which is spoken in Senegal, Gambia, and Mauritania. In Wolof, “Issou” means “to season” or “to spice up”.

[@truiteteam3428]

Not exactly, Issou is in city in France where there is a castle called the Issou's Castle famous for the pilgrimage of the kheys (a group a people that pray Juan Joya Borja, they saved the castle with donations then they managed to grow the plants used for the issou sauce, Chef Dumas just made the sauce famous when El Risitas died @@chriswale

[@Kurdent1]

​@@chriswaleissou jpp.

[@LordWolfenstein]

People that think Italian food is bland is the same people that cook spagetti with hot dogs and only put ketchup on it.

[@YoH1901]

I've started viewing cooking videos few years ago with Chef Michel Dumas since he gained on popularity at the time. I also started to watch italian food videos since I'm living near Italy and i love Mediterranean food. It's simple : I need french recipe, I watch french chef, I want to make an italian dish I go to Vicenzo's plate for a true italian experience. I'm sad but also very happy to see the two main youtube channel I mainly watch mix together ! You both are good in your field. Thank you for the laugh and keep spreading the true italian cuisine Vincenzo !

[@Synysterenji]

Ayy Vincenzo i love you and your content but if you would allow a small critique here. Your videos could all be at least 5mins shorter if you didnt repeat yourself so much and show the same footage again and again. Keep dishing out great recipes brother, you made me fall in love with italian cooking!

[@namoric]

I'm french and even I'm mad at this.

[@davidmills6203]

my pasta recipes have improved 10 fold just from this channel. my wife is forever in your debt!!!!!

[@vincenzosplate]

Happy to hear that! Stay tuned for more delicious recipes! 🍝👨‍🍳

[@Dibipable]

Ah non pas touche à notre chef national ! lol. Des français, des québécois ici ? 😄 Thank you Vincenzo for your rectifions. From a french franco-italian in Marseille (⚜️France).

[@fredpascual4020]

Ok avec toi, mais il devrait rectifier sur un ton plus aimable..Conseiller et non pas critiquer/imposer sa vision des choses. Moi j aime les 2, Michel en général et Vicenzo pour l Italie et ses delicieuses recettes. Par ex, Michel fait une recette de Paella qui est un outrage a la vraie Paella, mais il le fait a sa façon, avec son humour donc c est cool a voir aussi. Coucou d un Franco-Belge-Italien-Español habitant l Espagne

[@theqcgamer]

Yess sir miller

[@Dibipable]

C’est un rital quoi. lol. C’est un personnage qu’il joue, je trouve ça amusant. non ? C’est des petits clash pour plaisanter et pour jouer l’orgueilleux, moi je vois ça comme ça.

[@Dibipable]

@@theqcgamer C’est quoi « miller » ?

[@theqcgamer]

@@Dibipable hehe laisse faire c'tait un "dit moé que t québecois sans me dire que t quebecois" meton mais on dirait qu'sa fouèré mon affaire

[@MaxiRyu99]

Your baby son looked so terrified, when he saw that😂😂😂

[@simonforester424]

I'm actually subscribed to Chef Michel Dumas' KZbin channel. He's from France, but lives and does his videos in Montreal, Quebec, Canada. The cameraman is also his son who, on occasion, will do cooking videos on his channel as well.

[@simontide6780]

This is like watching Jamie Oliver putting water inside Fried Rice for Asians. Italians can feel the same pain now.

[@bohemiansusan2897]

I feel your pain. I often feel the same way when I see others claiming to cook "authentic" Korean food. The only authentic thing is the name and the rest is a bastardiation.

[@akankshadash7129]

0:40 Aww... It's such a cute baby

[@CrazyManiac274]

Michel Dumas is a treasure. He started his KZbin channel as a way to share his recipes with his mom, but it quickly spread and now he is making a lot of tutorials on how to make many recipes from scratch. He uses a lot of jokes. He makes his videos with his son which I think is very wholesome.

[@nidhogg8661]

French here. Dumas isn’t a bad cook but he is very overrated, I think it might be that way only because he’s french. I see many comments here sayin he’s the best and stuff, but I’m sorry to tell you he really isn’t. Every recipe is scorched and even in French traditional food he’s not giving the best he can. Nobody knows him in France because he actually lives in Montreal quebec; I think he got his public amongst French Canadian. But yea in fine he not dat bad but not dat good. Did you see how many cooking tools he uses? He wants to give people advice for cooking at home but he uses a restaurant arsenal of tools. Really not relevant.

[@PierrePagé-s6z]

It seems there’s a misconception about Italian Food here in Montreal, perhaps because our Italian immigrants come mainly from Sicily and Calabria, and in most Italian Restaurants, there was always a pot of ground red chili peppers on the table. But a good Italian Chef will make you taste all the sweetness of the tomato, the richness of the Parmigiano, and bring out the flavors with just a touch of onions, garlic, pepper, etc. But never too much. Italian Cuisine is a gentleman’s cuisine (and gentle ladies 😁😘)

[@Boudica234]

Vincenzo is NOT angry. He's disappointed.

[@60frederick]

Poor Vincenzo! 2024 has just begun….. There are about 51 weeks left in 2024 - you should go to the beach recovering from all this stress. Thank you very much for sharing your reaction video with us.

[@urpoche]

I am super happy you took my recommendation in consideration!

[@SmokeyTheHeir]

It seems to be an Arrabiata-Bourguignon fusion by a French chef living in Canada. Seems fitting…

[@vincenzosplate]

So it's like a mix of everything 😅

[@gokulsampath9345]

This is how I fell when I watch so many indian food recipes. These europeans don't even try to look up the recipe before they make it.

[@cwise8128]

I love your comment that “it’s all about balance”. It’s certainly true about authentic Italian food and life in general.❤ I did not know about this recipe but will watch your video to try it out the right way. When I was alot younger, I would get leftover pasta and fry it up to get that “burn”. Little did I know that there was a way to actually do pasta all’s assassina. Thank you for keeping Italian food authentic. There is no need to change perfection!

[@vincenzosplate]

Thank you for agreeing with me 🥰

[@runawaytrain1979]

I love this pasta, I made it once and my wife beat me up with the burned pan thinking I fucked it up badly and till this day she still don't believe this is how it must be done! 🤣

[@wartab]

This makes me laugh, cause I actually followed that chef's channel yesterday. That said, he made some proper Italian dishes, like his Tiramisu video is pretty good.

[@Sr19769p]

Hi, Vincenzo. I tend to burn pretty much everything I cook so this dish might be one for me to add to my reportoire 😂.

[@busymama1981]

I wonder if that how this recipe was created to begin with!!! Lmao

[@Sr19769p]

@@busymama1981 🤣. Probably!

[@ciprithebest]

I bet you will burn the burn 😅😂

[@Sr19769p]

@@ciprithebest 🤣 The pan will probably be burnt than the spaghetti!

[@ciprithebest]

@@Sr19769p 😅😂😅

[@joachimp1073]

Chef Dumas is a french CANADIAN citizen!

[@januuus]

Leave Chef Michel Dumas in peace Vincenzo or I might start to break spaghetti and put heavy cream in my carbonara 😡🤬

[@louisbeerreviews8964]

No

[@bobbyb9258]

Vincenzo ne sait pas à qui il s'est attaqué...

[@Wifibee]

Et votre fanboyisme de gros débiles est pénible. Il fait une recette qui n'a rien à voir avec l'original et c'est n'importe quoi du début à la fin, c'est irrespectueux de la gastronomie italienne.

[@Marenqo]

Its looks good, thanks for bring this to our attention Vincenzo! Will try it tonight

[@jelsner5077]

Vincenzos Plate: "I don't go into your French kitchen and tell you how to make quiche!"

[@diegoreyes-ze3lm]

on touche pas au chef

[@Mark-nh2hs]

Sounds like hes added an additional rule break to the already existing rule break 😂

[@vincenzosplate]

The only rule that needs to be broken here is to burn the pasta 😅

[@charlesisland1895]

Hilarious 🤣

[@mangostestes9371]

Is this chef actually trying to kill the customer who eats it xd

[@unpseudo5330]

DDB + signal gouv

[@jamescantorne3720]

I kinda get this from reddit somwhere lol, but the quote is "Food that were perfectly modified by Italy, destroyed by France, and adopted by America, GODBLESS USA"

[@ckokkola1]

I find Vincenzo's version less complicated and more enjoyable as I have tried it. This chef's version doesn't seem so appealing.

[@vincenzosplate]

Thank you, this is much appreciated! Glad to know you tried my version 🙏🏻

[@lkl3210]

His end product looks like canned Heinz pasta

[@jeffng7004]

Hi Vincenzo. Just want to say love your content. Thanks for showing us how to make Italian meals the authentic way.

[@jean-louisbeaufils5699]

About the amount of garlic: chef Dumas is from southwestern France and where he comes from they use lots of garlic. And I mean lots. The canonic recipe for cassoulet de Castelnaudary uses about a whole bulb for eight servings, and some recipes I've seen use even more. Many local recipes use (a ton of) ail en chemise, which is whole unpeeled garlic cloves either fried or roasted to a puree consistency alongside the meat or vegetables that are then eaten as if they were chutney. All this to say that from chef Dumas' point of view that's the amount of garlic you need if you want that garlic taste to be a bit more noticeable than usual.

[@raducora7159]

This almost looks like a pasta made in Romania. Because in Romania, whenever someone says you've used waaaaay too much garlic, you add a little more for good measure 😁

[@TheFatGandalf]

Easy dish once you get over the broken rules - and worth it too.

[@Nallakin]

I love how your kid looks absolutely horrified before the video even begins. 😂

[@vincenzosplate]

Hahahah he knew what was coming!! 😅

[@fuzzingaround]

Vincenzo I know this guy he is a French from France but he lives in Canada's French province of Québec, I'm a real French Canadian of Québec, we are the cousins of the French from France we all come from there 300 years ago so we need the real stuff like you, I follow Chef Jean-Pierre who's mother is Italien so Chef JP knows how, but you are the man for the authentic Italian cuisine, thx for letting us know...ciao!

[@hazyshade9648]

I followed your Recipe, Vincenzo and it was absolutely fantastic

[@nancybyrd2221]

What a beautiful baby boy!! Such big brown eyes! The pasta? ugh. But that little guy is adorable!!

[@RaFTW]

He is like "i'd like some pasta to my garlic" 🤣

[@AL.BUNDY.]

LOL Every Italian I see on KZbin just complain non stop.

[@hanshubertform276]

the victim of the killer is the one who will have to clean the pan

[@ThePhobosAnomally]

He uses so much chilli, that it would be easier to have a hammer next to a plate and just hit your fingers every now and then, while eating regular pasta.

[@Rumbacoon]

The great classic of pseudo-controversy to create views... Especially on such a trivial subject, everything is there: the stupid thumbnail, the truncated extracts from the videos, the tone of voice, it looks like a doctor's comments who tells another doctor that he is administering poor treatment and risking a patient's life... No one is going to die. This lacks a little dignity, a collaboration with Chef Michel would have been more interesting and divisive than this video. This kind of method is suitable for teenagers on KZbin-game of video games but not for adults. KZbin-game at its lowest but most profitable. 🙄

[@Shaosprojects]

Yeah I didn’t see any caramelization. When I followed your recipe I let the pasta stick to the pan to get the char. Overall I love spaghetti all’ assassina, the only issue is that it makes horrible leftovers since it loses crispness in the fridge

[@pg4662]

I think you can cook what you want, add what you want, eat what you want, but what you shouldn't do is cook something and give it the title of an authentic recipe when you have messed with it to the point that it isn't remotely like the original recipe. Just give it another name!

[@Wifibee]

Exactly. For all i care, eat pasta with mayo and nutmeg and call it Pasta al'nonmenefregauncazzo but certainly not caccio e peppe just because it looks like it from very far away.

[@pg4662]

@@Wifibeeagreed! And pasta al'nonmemenefregauncazzo doesn't sound very appetising does it!? A bit like pineapple on pizza!

[@agressiveduteil9954]

Ok but which one must be added first in the Carbonara : onion or creme fraiche ?

[@bobbyb9258]

The smoked lardons.

[@Seallussus]

Killer pasta. It kills the Italians watching it. Smh

[@sarahsutube]

What? Italian food is bland? Please don't listen to Trolls. I have never heard anyone say that about Italian food in my life.

[@austfra1]

you should see how Italians cook French food lol , by the way there are no rules in cooking when it comes to ingredients , there are some rules for some methods the cuisine

[@fredfromfrance6594]

Chef Dumas is French but he made his all carreer in Quebec Canada. So that explains why he is doing the wrong thing on that video. He just has been living in North America for very very long time now, and he is cooking Italian the way north Americans like it I guess.

[@frank_qc8506]

Yes we are dumb in canada we dont have internet and we know nothing. Let me guess ? Francais ? Toujours a cracher sur les autres culture. Decaliss si t’es pas content

[@vincenzosplate]

But isn't Quebec's formal language french?

[@frank_qc8506]

@@vincenzosplateyes. We speak french in Quebec. Culturally we are not exactly like the french from france.

[@thedallastexan]

​@@frank_qc8506french-lite?😅

[@fredfromfrance6594]

@@frank_qc8506 au contraire ! Je défends la cuisine italienne là ! 😂 Et j'aime beaucoup ce que fait chef dumas quand il cuisine canadien !

[@thracese9877]

>Italian chief >Australia

[@guillaumeessertel9743]

In a general way, we are not very brave in cooking pasta in France, it doesn't really owns to our gastronomy

[@parsifal6094]

Vincenzo, I didn't understand if the pasta needs to burn or not.... 🤣🤣🤣

[@Funktastic_Ed]

I did your recipe, but what i did was i mixed tomato paste in water, making some sort of tomato broth to water the pastas, it worked like a charm. I know Chef Michel, he's making "familal type" of cooking, it's not supposed to be "fine gastronomy", but he made traditional Carbonara and was fine, he made several "Bolognaise" videos only one was the traditional Italian way.

[@AjZ530]

Italian cooking traditionally is usually not fancy at all, Italy used to be very poor, so him making family type meals should theoretically be an advantage for him lol

[@Funktastic_Ed]

@@AjZ530 What i meant by "familial" was more like "home cooking" meaning you don't necessarily follow rules. Meaning, you make your version of classical recipes, probably he should have call it, "My way" or "My version".

[@AjZ530]

@@Funktastic_Ed the problem isn't making your own version, the problem in this case is that he's making an entirely different dish. The only thing that separates this pasta from other pastas is cooking method and having the pasta be slightly burnt. All he did was make a really bad arrabiatta

[@timbaud5704]

Haha Can someone explain Vincenzo the concept of garlic and Vampires. It works against them.. it does not turn you into one :D So he might be afraid to become one :D :D so he uses sooo much.

[@aris1956]

Potremmo dire che questo tizio ha fatto più degli spaghetti risottati che “spaghetti all’assassina”.

[@vincenzosplate]

Ma ha ucciso la ricetta dell assassina. Ma perche' usa cosi tanto aglio?

[@Wired95]

This chef is not french but Québecois, it's a whole other level of "cooking"...

[@nolial73]

I'm just back from Milano and they really know how to cook. I don't even want to taste these spaghetti. French cuisine is also very good. So he'd better present a dish he knows

[@vincenzosplate]

Well said my friend, you’re absolutely right and I fully agree with you 👏🏻

[@om-qz7kp]

​@@vincenzosplatethe French guy should have said, killer pasta a modo mio😂

[@John_Krone]

The garlic.... no way anyone who eats this will get a mate

[@vincenzosplate]

Hahhaah good point! That much garlic will give him bad breath for a least a week😅

[@louisbr1]

As a Mexican, I can say we get as passionate about our food. And we hate it when people make it incorrectly, like Gordon Ramsay

[@dapharao405]

It's the simplicity of the recipe that makes it so beautiful. Adding random flavors is like ruining a painting by adding layers and layers of colour that are not needed. Thx Vincenzo's Plate 4 the recipe. I learned it from u and now cook it regularly. So fakkin good! There is only 1 single ingredient I LOVE 2 add to it: When serving, top it all with roasted pine nuts in addition 2 the olive oil, Stracciatella & fresh basil. Try it and thank me later! 😅

[@vincenzosplate]

Thanks a lot for the tip, I'll make sure to give it a try👨‍🍳 😊

[@dapharao405]

@@vincenzosplate If u happen 2 try it, tell me if u liked it. For me personally it's the cherry on the cake.

[@user-vu9xl2yz4s]

He isn't from Canada?

[@dArtagnanPzk]

This guy isn't French anymore. He's Canadian, so he's basically using tasteless American products.

[@vincenzosplate]

I didn't know he had moved to Canada 😅

[@hellblaster5815]

Important thing I learnt is, need to find proper native person to learn how to cook. Aftrr I saw Butter Bibimpap well I just lost words to say. You always say 'Extra virgin olive oil!!!' And I yelled 'Sesame oil!!!! Not butter!!!!' When I saw butter bibimpap😂😂

[@goku_monkeys]

it's me Dante I love the video 🎉

[@ImInLoveWithBulla]

I’m not Italian. My family tree is purely Northumbrian with roots back to Saint Cuthbert of Lindisfarne. But I love Italian food, and I want to know who’s calling it bland. I just want to talk to them.

[@taha2010ification]

this is one dish i'd love to try... I mean the original one, not botched copies 😅

[@ethangoh5280]

Is it just me or did someone botted the no. of dislikes? There shouldn't be so many dislikes on Vincenzo's usual videos. 876/855 to be exact as of this comment.

[@bladechu2540]

Wait you can see the dislikes

[@ethangoh5280]

@@bladechu2540 I'm using an extension from Google called "Return KZbin Dislike" on PC. It lets you see the exact number of dislikes. As of this reply, the ratio turns 968/902, where the dislikes are getting closer to the likes.

[@gilgagulag6914]

Gastronomy need innovation to evolve, and we nee to rework traditionnal recipe to make new recipe and make evolve the gastronomy

[@michaelt6969]

This is the Frenches way of getting back at Rome for Caesar conquering Gaul.

[@MrXanderii]

Criticizing a French cook on using too much garlic is like criticizing cookie monster for eating too many cookies.

[@WasanJensenKFP_CPH]

How? French food has some garlic, yes, but garlic is not something you directly associate with French crusine. There are probably more garlic recipes in Italia, and absolutely more in Greek, Turkish, and Arabic kitchen to name a few. South East Asia is also garlic territory😺

[@Wifibee]

La cuisine française n'est pas du tout basée sur l'ail, encore moins en excès sauf pour les escargots et les cuisses de grenouilles. La mirepoix, la base d'aromates française est composée d'oignon, de carotte et de céleri.

[@Kodak_Blyat666]

Dont ever disrespect the table 55 ever again (unwanted in Quebec)

[@Iseevideo101]

He's thinking about carmelizing onions.

[@KeithPhillips]

Damn. I think even Jamie Oliver could have made this one better. 😞

[@sharendonnelly7770]

Vincenzo, I understand that there is a continued "rivalry" or "antagonism" between Italy and France, historically. So, perhaps, this French chef was simply escalating this to see if anyone realized he was making shaved parmesan on "dog butt" (i.e. inedible) pasta and not Spaghetti all'Assassina? I cannot comprehend why this was "perfect", except for, perhaps, the opinion of the chef making it.

[@iceman3577]

what ABOUT THE DISQUE DE PISSE ???

[@noreastah3041]

😅thanks Vincenzo ~ I like the accurate information. Chef Michel is from the Montréal region of Quebec. I wonder if his "technique" would actually pass in France? 😲🧑‍🍳

[@Taalzen]

this guy is from canada, not much to do with how we handle things here in france, don't worry too much friend

[@andreastriantopoulos6110]

The chap is dangerous. You have to see what he did to Greek moussaka, borderline criminal. He should be arrested

[@vincenzosplate]

Why doesn't he stick to French cuisine? 😅😂

[@andreastriantopoulos6110]

@@vincenzosplate My thoughts exactly! He was born in France but emigrated to Canada at the age of 22, which might explain a few things😛

[@ami443]

You can always be jealous, but italians ALL know that french food is much superior to italian food... Sorry to say the truth.

[@Carlosdelfuente]

​@@ami443Cuisine's for eating, not competing

[@ami443]

@@Carlosdelfuente I never said that. I said french cuisine is better in matter of taste, presentation etc... That's not a competition, but just a fact.

[@stevieg4201]

I’m absolutely baffled at times as to what people call “Italian” food, there’s such a huge difference between “Italian Food”, and “Italian American Food”, Italian food has a great balance that’s designed for good digestion, and Italian American food is designed to kill you, it’s so different, I live in the USA, and about 5 years ago or so, i started learning about traditional Italian recipes, I now cook Italian food using the same techniques and traditions as you would find in Italy for generations, so when I see things like chicken parmesan, horrible Bolognese recipes, carbonara and other creamy sauces that has any kind of cream in it, etc, I get a rash on my palle, its very irritating to watch. I’m so glad that you are here to show people what’s the right ways, and what not to do, I have a passion for italian food, but it has to be done correctly. Thanks Chef. 🙏🏽

[@kagemusha7029]

Oh, another broth for pasta ? I don't know why some people used broth for pasta. Art least, this is little better than a lady who used beef both for her freakin' carbonara.

[@Fontoflife]

Honestly, if people want better examples of French chefs who can cook Italian food, don't look to ones like this. Look to someone like Jacques Pepin or Jean Pierre who better know how to finesse a recipe without butchering it. Vincenzo, you should get together with either of them sometime and cook a meal together.