If you could only choose one cooking channel, this should be the one. Merveilleux!

This dish would make any chefs heart sing ❤️ Bruno we need to hang out sometime!

I live in Poland and we have many other traditional dishes for christmas but i think i'll make something different this timer. This terrine looks soo stunning

California may be great and offer sun and good products but when it comes to cooking, the taste, the smells, the dishes of Mamas kitchen will always be on your mind. Recreating those culinary memories drives Bruno’s passion for food I think, and we all benefit of that nostalgia. Thus all his wiewers get a taste of the french country side. Merci Chef !

Vive les cochons et les cochonnes.... chef, for those who don't speak french that could go unnoticed ^^'

You do find the most beautiful ways of preparing even the less eye-pleasing dishes.

You are amazing! I love watching an artist cook!

That looks so awesome! Hope you and your family have a Merry Christmas. Cheers, Bruno!

I'm a charcuterie nut! My dear, late grandmother taught me how to make fresh sausage at age nine; she had her own charcuterie on the farm and people came from hundreds of kilos for her sausage, bacon and ham! (Really!)This is a special post for me (more than usual).

I made that mushroom hazelnut bread today. It was excellent!

This looks bangin can't even lie id tear this up

Another Masterpiece from the Master Chef Bruno SPECTACULAR AGAIN

Amazing technique !! I Will try this chistmas !

Bruno, everything you create is a work of art, as well as an inspiration to us mere mortals.

J'ai été 25 ans en charcutier et cette charcuterie est magnifique

I also have helped at a country hog butchering! It is very interesting, and a lot of work. We cut up the animal, wrapped chops for freezing, made sausage, pressure-canned much of the meat, rendered gallons of lard, and cured a ham. As we say in the US, we used everything but the squeal !

Thanks a lot Bruno. I have made a few of your dishes and they all came out exquisite, except the part I screwed up because I was marinating my liver with too much wine while cooking! I will definitely try this for Xmas.

Cher monsieur Albouze, quel pâté divin! Comment faire autrement lorsqu'on cuisine à l'Armagnac? L'indice de cochonceté ne peut être que très élevé. Mes amis américains n'en reviendront tout simplement pas. Merci beaucoup.

wow ... this is how we all supposed to live life :)

Terrine, Rillettes, Pâté. Charcuterie is the best!

Cher Bruno, je suis née à Lyon mais j’ai passé beaucoup de temps en Isère. Je me rappelle lorsque je partais pour l’école le matin et en revenant le soir le cochon avait été transformé en saucissons et un tonneau où il y avait la viande salée. Il y avait aussi les jambons. Que de beaux souvenirs! J’ai 74 ans et j’habite au Canada (Ontario). Je me suis mariée avec un Canadien. Merci de nous montrer ton savoir.

I love terrines and pates. I may make this recipe for xmas.

I'm making mine right now!! I have a small traditional terrine so this will be perfect for 2-4 people.

Are you NOT supposed to marinate your own liver in cognac? No wonder my doctor sounded so concerned at my last appointment. Oh, well. I’m sure I’ll taste rich and delicious in a terrine.

Bruno, you get a like just for the hat.. You're awesome, I've made a few of your dishes and they've all come out great. Inspirational chef.💛😙👌

Once again a beautiful dish Thank u ! I also love how real you are Actual real cooking no fake Food Network nonsense

Completely agree with the plastic wrap explanation. Restaurant I would cook at, we used plastic wrap, then foil, on all buffet pans before going in oven. Love this recipe. I've been wanting to do a terrine. I need to knuckle down and get a meat grinder

Croatian dude here. Chef, this was wonderful!! In Croatia, we don't use pistachios but sultanas instead.

Cette fois ci ca déchire cette vidéo quel technique regarder bien il c'est tout faire même la charcuterie☺☺🙂☺☺☺

Looks deliciously delicious!

Please never stop Bruno! :)

Looks delicious. ♥️♥️ from South Africa

This terrine is incredible. Master Chef.

PS chef; I use buttered baking parchment for that micro-safe clingfilm (which I've never seen in South Africa, grrr!) trick and I've used it with thinly sliced salt-pickled back-fat for the same purpose, you just have to work fast so it doesn't get waterlogged, which has never happened so far. Wax-wrap however - noooo...

I stopped the video with "I'm going to marinate my liver with Armanac..." to say the following; I would definitely do that too if I could afford it; but I have to settle for red wine, and that's South African as good French wine (and spirit) in the necessary volume is way beyond my budget...

Wow! Chef, tu nous fais saliver de bonheur avec tes recettes! Vive le 🐷 et les 🐷nes! ✨✨✨

Thank you for the Nice Recipe

Bruno - maybe it would be great for you travel around the globe and make recipes from the ingredients you find in different locations. Go to Portugal, Sri Lanka, Russia, Italy, Vietnam, South Africa, Chile, Brazil, Japan, the list is endless. If that's too ambitious, maybe go to some exotic country and stay there for 3-4 months and make episodes from there.

Looks delicious Bruno!

Assolutamente da ammirare , ha capacita eccellenti da gourmet . Mi dispiace dover affermare che nulla a che fare con casalinghe alla ricerca di ricette possibili . Grazie from Roma.

you're my hero. I just made some bread - only missing that terrine!

Amazing!

Great. I’m hungry now

Quelle recette !! Awesome videos please keep them coming !

FANTASTIC

I just found this channel and I love it so much ❤️

Looks good, cool hat btw.

Great video, what's with the hat Bruno?

The best in KZfaq.. more power to you chef

Looks amazing as usual bruno......you the man!

I was already planning to make a pâté-terrine for the holidays, I will definitely use your recipe Bruno, this with fresh sourdough bread 😋❤️🐖🐽 thanks

This looks absolutely fantastic! Would it be possible to do the meat in a food processor as opposed to a grinder?

한국어 자막 달아주세요 ㅜㅠㅜㅜ 항상 볼때 마다 너무 먹고 싶고 따라 만들어 보고 싶은데 무슨 말인지 몰라서 힘들어요 ㅜㅜ

Wow vous savez vraiment tout faire chef ! 👍 (vive les cochonnes lol 😄)

Didn t know Jean Claude Van Damme and julia Child had a son??

I totally agree. The pig is indeed a wonderful animal. I’m always reminded of Homer Simpsons absolute awe when he discovers that ham, bacon and pork chops come from the same animal. And of course, as usual. You show upmost respect by creating the most delectable dish from the ingredients. Wow, your family will be eating so well for Christmas. Also, I was hoping if you would consider sharing with us what your Christmas Day menu will be. Are you cooking? I’m not asking for an elaborate video on it, but perhaps a menu posted on your site? I need some inspiration! 😍 🤪

Wow chef great

What garlic is for vampire ,pork is for me.

🤣🤣🤣🤣🤣🤣🤣🤣 tu me fais trop rire ,bon week-end cher Bruno kisses

Bruno is a true master. But when I watch these videos, I always get the feeling that France’s Directorate General for External Security has a protection program for former agents and Bruno is in it, hiding in plain sight.

I am planning to do this recipe as a starter for my home Christmas lunch and another three to offer as gifts. I will need to give some instructions to preserve the terrines if they are not to be eaten on Christmas. How long do they last on the fridge? Can they be frozen?

You are best chef,maaaan)))so cool…

Great stuff. Could you also make a video on how you clean your workboard?

'' vivent les cochonnes ", quand-même, ça sent le paté!!!! (en tout cas, c'est un grand classique, bien réalisé. j'en fait moitié porc moitié chevreuil quand j'ai du chevreuil au boulot) salut et fraternité!

"...my liver..." love ya :D

How lovely, when are you going to open your cafe again? Hint, hint

Thank you chef

that looks fucking amazing

0:33 is what it sounds like to chew your own tooth 🦷

Encore une super recette!

Can i use a chicken liver? O, and by the way, I made your Canele recepie for so many times, the only thing is the mold...I have a selicone mold, which I want to replace for metal....Thanks for the recepie

Its a Magic

Tout est bon dans le cochon ! - (dans "les cochonnes..." ... je sais pas !! ) - en tout cas offrir cette terrine ne ... serait pas "donner de la confiture à un cochon" ! - Mama mia les couteaux sont impressionnants ! - vaut mieux pas "faire sa tête de lard" ! -- pourquoi cuire au bain Marie ? - le jambon enveloppant sèche moins ? -

Pfiou on a failli avoir la blague "tout est bon dans la cochonne" ;-) I understand we cant make requests but a butterbeer yule log made by Bruno would be great (and maybe a 5 millions video as no one has ever done that). Yeah, shame on myself, i want to do a harry potter themed christmas but with a yule log that is not-so-british :-D

Chef vous avez raison, tout est bon dans le cochon

Magnificent

Love you 😍

🤣🤣 "it looks kinda gross.... But hey! We're coming!" Love it Bruno

Incroyable

Art

You say pork is the number one choice for its high fat content only because you have never tasted or saw the middle eastern sheep or "mouton". Back in my home city Baalbeck, Lebanon sheep has way more fat and they taste way more better than here in Europe. Those sheep can't be farmed as fast and as cheap as pigs. I like to eat "jambon sec" but I wish that in France they could do the same jambon off those type of sheep. It would be incredibly delicious.

hola buenas tardes desde ecuador guayaquil por favor póngale subtitulo en español

Sottotitoli in italiano, please 🙏🏻😊

wow :O

Ça se fait avec de l’agneau? Car, c’est un animal très gras!

I love your cooking chef but i don’t eat porc and I’m sure i don’t miss something big

Fantastico piatto se solo capissi la lingua.

vive les cochons et les cochonnes ha ha ha ce double sens !

Thank you Bruno. My only caveat is that you should not use Saran Wrap as the plastic wrap for your terrine. It does melt ven when covered all around by aluminum foil. The terrine is great if you don't mind eating it with a bit of melted plastic wrap. If I develop cancer within the next few years I will have my heirs contact you.

What is the red paste on the plate at the end and what's the whitish thing next to the hazelnut bread at the end anyone know?

@2:21 jokes on YOU Chef, alas, I own neither diamond nor Rolex🤦‍♀️☹️😹😹

Hannibal lecter will love this

It looks an excellent terrine - similar recipe to mine but I'm sure your's is better. Thought I'd give it a try but I cannot find the recipe on your web site 😢 . Don't you have a search button there? Or isn't it posted yet?

Chef, I started thinking if you were okay when you wore your hat the first time! 😅 Back to recipe: do you have to wash chicken liver too if we use chicken livers? My husband and I would prefer eating chicken livers, although growing up, I had cow livers in some dishes that my mom made in my home country. My mom always boiled the livers first before mixing them with other ingredients. Would that be the same thing or we still have to wash them? Thanks!

Bravo

Bruno du er super kokk. 😊

يعطيك الصحة شاف merci

How do I access the recipe at your site? Can't find it. Looks amazing. Just need the amounts.

i love you bruno 🥰🥰

Bruno que fait tu la? Tu devrais cuisiner a la nasa.... Wow tu es le king of the king...je reve de te connaitre pour manger tout tes plats et dessert Igor de miami