Delicious vichyssoise dish | Fine dining

Delicious vichyssoise dish | Fine dining - Michelin

Рет қаралды 35,878

2 жыл бұрын

Vichyssoise is such a classic and I tried to make it fine dining. What do you think? It's a slow cooked leek with confit potato, pommel soufflé, green leek cream and a caramelized onion gel. All great recipes, so enjoy guys!
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Пікірлер: 94

@bartwesterman202 2 жыл бұрын

you keep suprising me with how simple but elegant your dishes are

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot Bart!

@duncansmith6696 2 жыл бұрын

Thankyou for sharing some fantastic technique and recipes. Great inspiration . Recently served the mushroom and celeriac broth as part of a menu as a mushroom tea, and the guests loved it,as did the chefs. Keep up the good work.cheers!.

@MrChefgiannis 2 жыл бұрын

For one more time excellent job chef. Congratulations

@bjornhosek9210 2 жыл бұрын

this looks sooo good ! thanks for posting ! will try this

@JulesCookingGlobal 2 жыл бұрын

Great to hear!

@ChefJoeSasto 2 жыл бұрын

Always easy to digest techniques and done with top notch skill!

@mitchstark9903 2 жыл бұрын

Every dish you make is a banger this looks so good

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot!

@nancyc3648 2 жыл бұрын

Eres muy talentoso, bellos platos, imagino el sabor😋

@xxzerog2xx Жыл бұрын

Wow. Subscribed to this channel and to your TikTok. Your walk throughs are awesome!

@zerfubeleteaklilu3949 Жыл бұрын

Amazing!

@thisisbatoule 2 жыл бұрын

Whoa! Loving your style!

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot!

@giginha9175 2 жыл бұрын

Amazing !!!!!

@Dontatme29 2 жыл бұрын

Thanks for the recipe and your hard work Jules! I still want to see some sort of Epic Beef roulade, Mckinlay style! Thanks again and looking forward to the next one.

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot Aldo! So kind of you to say. I'll definitely look into it

@sampathniroshan6417 2 жыл бұрын

Very nice and clear. Thanks.

@JulesCookingGlobal 2 жыл бұрын

Appreciate it!

@mosiac2224 2 жыл бұрын

Very nice Jules!

@JulesCookingGlobal 2 жыл бұрын

Thanks!

@cheffahadirshad 2 жыл бұрын

I love your cooking and thanks to share recipes.please share some cold canapés recipes thanksgiving chef

@wildhunger523 2 жыл бұрын

Incredible recipe !!! Yummy !!! 😋😋😋👍

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot!

@the7th743 2 жыл бұрын

Dear Jules, impressive dish again, love it! 🥰🥰 One question though, could you mention in your video's how many plates can be made with the measured/mentioned ingredients? Is this like for table for a party of 4?

@mbond4all 2 жыл бұрын

And how long can you prepare this in advance of serving?

@JulesCookingGlobal 2 жыл бұрын

Thanks for the suggestion! I’ll definitely look into it

@amirjoseph23 2 жыл бұрын

You’re the best God bless you brother

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot man! Have a good one

@theresasodar267 2 жыл бұрын

food ART!!!

@duduvcd3000 2 жыл бұрын

your dishes look so tight! amazing work Jules! would love to see a collab of Joshua Weissman

@BrascoJohny 2 жыл бұрын

Happy New year chef! Wish you everything the best! Dont forget about pate en croute!))))

@thefoodnetwork6344 2 жыл бұрын

I vote for pate en croute also!thumbs up!

@JulesCookingGlobal 2 жыл бұрын

Making a pate en croute video as we speak! Thanks for the suggestion

@muting1943 2 жыл бұрын

Gorgeous dish! May I ask were you get your plates? They look so clean, but have intricate details

@possessed8 2 жыл бұрын

another stunning dish man , whens the cook book coming out ?????? you need to make one

@JulesCookingGlobal 2 жыл бұрын

Haha making one as we speak, but it's going to take some time. I don't just want to make a book because I can. It needs to be briljant and make sense

@possessed8 2 жыл бұрын

@@JulesCookingGlobal sign me up man can't wait 👍

@andreinicolaie8564 2 жыл бұрын

Don't stop chef ..i watching you...

@diggiept1414 2 жыл бұрын

Amazing 😍😍 Been following u for a while. Love the content. Im studying cullinary in highschool in Portugal. One day I'll be a Chef!

@JulesCookingGlobal 2 жыл бұрын

Awesome to hear! Enjoy the journey

@m.k.4600 2 жыл бұрын

Amazing! Thank you for sharing! btw I don't understand why this channel does not have yet millions of subscribers.....

@m.k.4600 2 жыл бұрын

I don't understand why this channel does not have yet millions of subscribers.....

@jamespottie7127 2 жыл бұрын

Hey! I'm kind of obsessed with your blender - can you tell me the make and model? Thanks, chef!

@marionwesse7948 2 жыл бұрын

😍😍😍

@MichelDRION 4 ай бұрын

Hello Jules, merci pour cette recette moderne et inventive! Quick question : where are the confi potatoes ? :)

@chrisgoth2030 2 жыл бұрын

Your dishes are truly beautiful. Do you have a magical Peking Duck recipe?

@cdream4444 2 жыл бұрын

Hello Chef. Why not add the white wine vinegar at the same time as the leaks and parsley and then just puree it all? Thanks.

@rickloginname 2 жыл бұрын

This cooking is so extraordinary - which is why I find it frustrating that the chef doesn't taste his own creations and comment on them - on camera. These videos end so abruptly.

@JulesCookingGlobal 2 жыл бұрын

Glad you like it, since a couple of months I started tasting them. Hope you give it a go

@JigSawLetsPlay 2 жыл бұрын

Still i want to see your Restaurant in Amsterdam if we can travel 2022

@JulesCookingGlobal 2 жыл бұрын

Haha then I better be fast with opening one… I think that’s going to take a couple of years, but thanks for the support!

@clasifi1 2 жыл бұрын

@6:50 i was just wondering, do you always make chicken stock on the fly or do you keep it as ice cubes that you melt whenever you need some ? Also, for the pomme soufflé... We need "waxy" potatoes so low in starch, It wouldn't work otherwise ? Wonderful dish and presentation btw !

@JulesCookingGlobal 2 жыл бұрын

I always make one big batch of stock once every month or so and then freeze it in batches of 0.5 liter, but ice cubes would definitely work as well! The potato is indeed low in starch and their cells stay intact when they’re cooked, with this you get the best result when making pommes soufflé

@matansh16 2 жыл бұрын

👑 👑 👑 👑 👑 👑 👑

@xingjieliang4640 2 жыл бұрын

that is fxxking beautriful！

@JulesCookingGlobal 2 жыл бұрын

Thanks!

@margheritapiccolo5954 2 жыл бұрын

Amazing dish! I want to try making it myself now I just wanted to ask you in your opinion which are the best books for someone that wants to learn the basics and theory of cooking (from deboning to different types of cuts to basic sauces). Thank you very much :)

@lugaretzia 2 жыл бұрын

If it's fundamentals two great choices are Larousse gastronomique and leiths cookery bible. But depending on the country you're there may be a book more suited to the changing seasons and availability of produce. If, say, you were in Australia then Stephanie Alexanders book is a must...

@margheritapiccolo5954 2 жыл бұрын

Thank you very much! I will certainly look at those ones, I’m from Italy so I’ll try to search for some books from local chefs

@lugaretzia 2 жыл бұрын

@@margheritapiccolo5954 the comprehensive Italian cookbook I use is silver spoon but there may be others

@moonbalancedd Жыл бұрын

Can you share where this recipe is from? Is it from a cookbook?

@anthonymeyer-beer2295 2 жыл бұрын

great watch, how many watched do you own?

@thecoolsoup2953 Жыл бұрын

why never use the union shells?

@philadelphiawalksptsd 2 жыл бұрын

🧡🧡🧡🧡

@JulesCookingGlobal 2 жыл бұрын

Thanks!

@maddogpicture 2 жыл бұрын

Love the presentation, but it would pop more on a darker dish wouldn't it?

@diggiept1414 2 жыл бұрын

What is the food processor that you use to make gels and powders?

@JulesCookingGlobal 2 жыл бұрын

It's my favorite, find a link in the description

@marcbile 2 жыл бұрын

man this is more than Michelin star bro

@kainf354 2 жыл бұрын

Thanks Chef! Another great video! Just a quick question - once I have blended the onion broth into gel, how can I keep it warm to serve?

@lugaretzia 2 жыл бұрын

In our restaurant we keep sauces warm on a low double boiler partially submerged in water

@unbeastable957 2 жыл бұрын

Where do you get your creativity from?

@JulesCookingGlobal 2 жыл бұрын

It comes from everywhere, a smell, a memory, it can be the smallest thing. But you need experience to make it work, knowledge is key

@iceparadox369 2 жыл бұрын

Your an awesome cook but I’ll never be able to make anything you do

@TruongNguyen-yy7jm 8 ай бұрын

If making leek coulis, just reduce less than you're making leek puree. Is is Chef

@TruongNguyen-yy7jm 8 ай бұрын

I saw a video about leek n dill coulis that is mostly similar

@ididnotwritethis 2 жыл бұрын

I think you should eat the food at the end!!

@andreinicolaie8564 2 жыл бұрын

I,m

@m1986mmm Жыл бұрын

I would use an alternative for kitchen paper as filter. Its not very healthy

@MsMM303 2 жыл бұрын

I just coked it today. Grand you it is delicious but the amount of time and procedure it take it is NoGo I tried it my way and in the one hour I came with same results.

@JulesCookingGlobal 2 жыл бұрын

I do it this way to keep the process clear, but you can definitely do everything all at the same time. Glad you liked the dish

@lilyadache3804 2 жыл бұрын

2nd 😥😥😥

@JigSawLetsPlay 2 жыл бұрын

First

@epicgame2283 2 жыл бұрын

first

@gab.lab.martins 2 жыл бұрын

Neutral oil for the pomme confit? 😫 Duck fat is best, olive oil to keep it vegetarian/vegan. Neutral oil just makes it taste greasy

@JulesCookingGlobal 2 жыл бұрын

Don't agree with that. But that's just my opinion

@hereweare9011 10 ай бұрын

Wtf has duck fat just laying around the house?

@gab.lab.martins 10 ай бұрын

@@hereweare9011 I do. Also, if you haven’t noticed, this is a fine dining youtube channel. He frequently uses expensive and rare ingredients. Also also, don’t reply to year-old comments, especially with stupidity.

@hereweare9011 10 ай бұрын

@@gab.lab.martins well, he doesn't seem to have any, nor do I. You must be the only one who does. Enjoy your duck fat. Maybe lather yourself in it and go sun bathing.

@barbaraflagg983 2 жыл бұрын

Too much work, too much wasted food, too much time wasted, too little on the plate. Not a family dish.

@JulesCookingGlobal 2 жыл бұрын

This is also a fine dining channel, good things take time. Also for family dishes and there’s nothing waisted, all the trimmings are used for other components. You’ll find absolutely no waist on this channel