Vichyssoise, Melba Toast - Bruno Albouze

[@ICHHeadmaster]

It is one of the great mysteries that Bruno does not have 10 million subscribers. I have been watching his top quality videos for years.

[@etuheu]

you've been killing it lately

[@Kikidevo1966]

Bruno making every day an inspiration! 🎉

[@Sfglutton]

The melba toast is an amazing technique! Second only to the parsley glass from a few videos before on the watercress veloute

[@MizuTM]

Love the leek serie! Keep it up, amazing inspirations !

[@linatheodo6753]

Excellent 🎉🎉❤❤😊😊my favorite soup 🍲 the stock is everything

[@vivianepilou2211]

Six plats délicieux et une présentation éblouissante,puis fromage, desserts et friandises, vins à tomber, une expérience inoubliable. Après cela je n’ai plus faim mais je prendrai bien un grand bol de ce potage 😊

[@naggymikhail2876]

Ohhhh Bruno, it's very elegant dish as starter. Believe it or not, I watched that video three times, it's very good impressive, ,love it sooooo much

[@dannforall]

Superb!! As always, it’s delightful seeing Bruno cook, I have always been inspired by your cooking since the last 4 years.Keep on rocking and inspiring

[@leechrec]

Learned another technique today. Thank you Chef!

[@swisski]

Bravo Bruno, tu assures comme une bête! J’adore la garniture sur une de mes soupes préférés! Miam!

[@thobekabalintulo9470]

Wow I can't wait to try it thank you

[@CtrlAltDfeat]

this vichyssoise recipe blew me away

[@aiami2695]

when it comes to stocks a little dirt does not stops... 😁😁👍👍

[@felixtroche2226]

Beautiful!

[@lasalsera1924]

As always! Superb! You are top notch!

[@ΕΥΑΓΓΕΛΟΣΒΕΛΛΙΑΝΙΤΗΣ]

Crazy taste 🙏🙏🙏🙏🙏🙏🇬🇷

[@broodplank]

so much videos since 1 mil subs. love it.

[@S555.13]

Allons bon, j'ai toujours appelé ça le potage parisien. La version Bocuse sans mixer est fantastique. Celle-ci ci ne peut être que du même niveau avec Bruno 😊

[@foodloverbey9627]

Super delicious💯👏👏👏👏💯❤💯💖💯👍👍👍👍👍💯

[@loveja1234]

Wonderful!

[@Jesus.the.messiah33]

Amazing

[@cptnd3851]

great recipe

[@Hellomotoniko]

4:08 omg that transition, i laughed to hard on this one

[@jvallas]

Anyone who passes by this recipe because they have no interest in vichyssoise will have just missed a great study in making stock! (And Melba toast!)

[@letsdoeat5371]

Спасибо,выглядит очень вкусно.

[@patsymccown2766]

Yum!

[@ملكه-الحلو-و-الحادق]

تسلم يا شيف على الوصفات الجميله جدا❤

[@eem19584]

The only way to taste it is to make it.....

[@johnreynolds5407]

Superb.

[@Reaper-3000]

Renaissance Man!

[@aiami2695]

He can smile like Mona Lisa 🤣🤣

[@marilureyes3547]

❤❤❤❤❤❤❤

[@tommypain]

Are there gold flakes on top of your Melba toast?

[@tommypain]

No? It sure looks like it in the last scene.

[@TheMrE]

Leeks needs to go thought the Maillard reaction for natural MSGs to be produced. Cook them a bit longer, until wilting, just before caramelizing (no deep color).

[@rainerkuhlen2760]

Wow

[@MikeListon-tk8ir]

Julia Child's favorite soup was Pozole, at least later in her life. I know because she ordered it from me every time I served her and when it was on the menu. She also loved cheeseburgers (medium rare) with fries and a beer. She wasn't a fan of fancy pretentious food.

[@Reaper-3000]

Haven't seen you pass out in a long time

[@robinsarchiz]

Verily this vichyssoise of verbiage veers most verbose, so let me simply say that it is my very good honor to meet you and I am V.

[@leanderfuchs584]

patrimoine humane!!

[@tristanrl1940]

Hot = potage parmentier - personally don’t think chicken stock is at all necessary but OK. Water is free stock lol does keep the soup tasting clean and unlike meat stock, water does allow for the veg ingredients to shine through

[@S555.13]

I fully agree, I use water for this one. And almost no cream, the mixed potatoes do the job releasing a lot of starch, less taste but healthier. The serving with the crispy bread is genius BTW

[@aveaillium8754]

That's stock, too!!! Just with vegetables!!!😂

[@DonEnzone]

Is Bruno on coke?

[@Rresenden]

This blur effect on the video, looks fake af. i Don't know if is the lens or post, but is a crap

[@BoujeeBiz]

Thanks, luv you!