you are way better than those star chefs on food network, I wish you can have yr own show on tv so more ppl can realize how good you are!

This is not only showcasing Bruno's master chef ability, but also script writting, filming and video editing. I keep watching his videos because he never fails to crack me up.

this videos are magnetic, can´t stop watching this guy cook

The Dalstrong pan look so cool! Thanks to you Mr Bruno I have the Gladiator knives set and am so happy with them. Much appreciated

Your videos and recipes are pure art. I’ve started to experiment more in my kitchen and I enjoy cooking more because your videos have given me the confidence. Thank you and hello from rainy London😄🇬🇧

This is like foodporn, no homo amazing recipes like always👍

My cover letter to Bruno's bistro bakery would definitely be a first-fold sheet of pasta dough! 👩‍🍳

Best channel ever!

Been watching Bruno for years, guess what? He really is the real deal. Thank you Bruno. G

You rock Bruno, as always, BUT as a Chef born and raised in Italy I have to remind all the viewers of your beautiful , useful and instructional videos that basil is not a traditional ingredient in "Fettuccine alla Bolognese". Other than that, great job Master Bruno!

Seriously you are my favorite chef in the world. Totally underrated and in my opinion the best chef in the world.

Since this staying in the house, I would eat pasta non stop. Don't know why,can't see the connection (maybe because pasta is comfort food). Good choice chef

Jeez... Let get my words together... That kitchen..those pots and pans.. that cutting board.. cleaver... such expertise. C'est incroyable. This fellow made his own heaven.

i'm a vegetarian and i could watch bruno grind meat any day.

Monsieur Bruno, vous rendez jaloux les chefs de Bologne. Super

I didn't know there could be a chef with an even sexier aura than Gordon Ramsay! Your food makes my mouth water and your personality and style makes my... well nvm.

I been sick for over a week with something, coughing and phlegmy, and now having stomach symptoms...watching this makes me hungry despite not having an appetite and being unable to digest food properly

Thank you for all your enthusiasm and inspiration!

W l'Italia, W la Francia... Grande Chef nr. 1 ... Le migliori cucine de mondo!!!

I really love your channel, although i work as a chef for 20 years but i still learn stuff from every video of yours, RESPECT!!

I'm really glad I discovered this channel! Excellent videos with amazing recipes and a truly charismatic host, who is obviously extremely skilled and knowledgeable as well.

Bruno, it is so relaxing to watch you make pasta and the bolognese sauce. Thank you for your videos :-)

You take a simple everyday dish and create a masterpiece , bravo!

I wish I had all these nice knives and pans you have! I am slowly but surely saving for them. You are definitely an inspiration for me!

Fresh Pasta with Bolognese! When you thing it cannot get any better: It just does.

Good lord.. all the Italians that chime in to denounce anyone else's way of doing things. As a chef myself, I have to say that every recipe, is an interpretation. And there is nothing wrong with that. Basically, if you think that there are hard and fast rules to cooking, then you are just silly. Now, don't get me wrong, I know that Italy has made all these rules for various recipes, like Cacio E Pepe, or Neapolitan Pizza, etc.. and that's fine. In Italy. And I certainly always respect the contributions Italy has given to the culinary world, just like France and every other country out there, except Costa Rica! JK, Lol. But to come in here with your insults, is just really beneath you. And only makes you look like a snob. Which, if that is your point, then, congrats, it works. Otherwise, feel free to put your opinion forth in a respectful way. And be happy that the entire world loves Italian cuisine even if it isn't exactly what you expect. Thank you, Italy! And to those Italians that do show respect, thank you! You do yourselves and your heritage a fine service! And thank you, Chef... I've really enjoyed your channel so far... Cheers!

Bruno, you always bring any dish to another level. chapeau!

Ma caille ! Ça a l’air monstrueusement bon ! Je l’ai toujours fait avec veau+pancetta, je vais tester avec bœuf+pancetta.

Love your recipes, love your smiles Bruno! 😍

There is nothing more delicious than fresh made pasta in tomato sauce!

His accent is addicting. Soothing, fun, and informative.

beautiful presentation and excellent video.

Chef Bruno, would it be acceptable to use the immersion blender on the mirepoix before adding to the meat?

..listen..most people who watch your channel will never cook; but thoroughly enjoy watching someone else cook..that's why travel channels for food have millions of subscribers....I would respectfully request; more of a "taste test experience"...it's an art; and you are the best French cook; obviously

You are the best! Applauses from Italy!!👏🥰❤️

I made fresh fettuccine last night, but I didn't divide the dough. The strands were probably 2 m long and impossible to untangle and dry out. Not impossible, but you know what I mean.

Bruno you have style,attitude and excellent presentation.

Homemade pasta is definitely a favorite of mine

You are one of the most amazing chefs out there. I enjoy your videos so much and want everything you make

I love how he speaks...so soothing

wow, love this recipo & your editing, explainations and music are always on point! ♥️

Hey Chef, I tried out your opera cake two ways! I made a couple cakes that aren't exactly opera anymore, but they still posses the soaked joconde and buttercreams. I made a rose-lychee cake with a blanched almost joconde, it was delicious.

Thank you so much for showimg me how Pasta is done right. Your Fettuccine look so smoth and perfect. I was wondering why mine looked like boiled sticks. I was using Flour instead of semola and I was not aware of folding them with the Pasta machine. Great technique!

The way he cut the vegetables to make mirepoix reminds me of my chef school days 😆

Always love your cooking. Thank you for afford for making the VDO.

un vrai chef ...j'aime tous ce que vous faites ....bravo👏👏👏👏👏👏👏

Love this, when’s dinner I’ll come over

Nice touch with Vivaldi!

Bruno! Please do a lamb shank recipe 🙏

I love all dish you make. Thanks.

Yess, the master is at it again. Bruno, your videos are everything - informative, entertaining, funny and a treat to watch!

Love the pans and cutlery!

Wow! This looks scrumptious! 🤤🤤

Best channel ever and best food again and again. Subscriber since the beginning. I would love to have one of your knives 🤣

Glad to see someone who knows how to master ragù Ed è pure bono

This is entertaining even if you don't care to cook! *takes a big wiff of garlic..."This is garlic.. It looks like garlic.. It smells like garlic.. And it tastes like garlic" THATS when I was sold

So yummy, homemade pasta is the best 👌 thank you for the recipe 😎

Very fragrant meat dish. I never knew it was so many steps or flavors. Excellent!

From Italian is the first video about pasta where I do not feel insulted, excellent preparation, perfect explanation and above all the respect for cooking pasta "al dente". The only note is the thickness of the pasta, a bit too thick. You are Italian inside Bruno!

Sos el mejor Bruno, cómo combinas sabores...

How I can get book thanks

I came in just to read how the ltalians will condemn and critic the dish being not authentic, just because the sauce is not tossed with the pasta till dry lol. Awesome job and video by the chef to keep the comments i expected away!

Damn! Just when I thought I perfected my Bolognese. You made everything from scratch too! I want your kitchen and all the tools and gadgets in it too 😛

Plat magnifique à manger!

🤤 i wish I still ate gluten. Oh well beautiful to watch! Maybe Bruno could come up with a keto recipe?! 🥰

Just the BEST! Thank you.

I have serious pan envy. The frying pan you use for the veggies and saucepan for the pasta. So beautiful. I don’t know about everyone else but I love beautiful kitchen items as much as cooking and food. And life is too short not to have a terminator clever like Bruno’s 🥰

Bruno I hope you live a loooong healthy happy life; because you always entertain us with your distinguished, unique well-created luxurious recipes. I see you always focus on presentation as well, which is paramount. Your camera crew have superior skills and sound effects. I am always happy to see you here. If you have a culinary academy I'd love to join! Love from Sudan.

I just made this with Beyond Meat and cooking wine (sorry everybody) and it was still really good :p Thanks Bruno!

bon, faut commander ses Fettuccine Bolognese la veille ou avant -veille ! le temps que pâte ET sauce passent la nuit au frigo ... (laisser développer les saveurs ? ) - ben ben ... ça m'a mis l'eau à la bouche ! (mouth watering receipe ) -

"Isnt it beautiful?.. You can do the same!" LOL Can this man be my dad please.

Why oh why do I watch this just prior to dinner...😊🇨🇦

This is the sexiest chef ever!

Fettuccina ALLA Bolognese. A big hug Chef!

Du salé, du salé ! Merci Bruno !

Refrigerate overnight. Yes. That is the last secret step many missed for a perfect Bolognese sauce.

Beautiful. Does it need to be sterilized if we want to keep for a long time ?

good job Bruno, italians approve it!! 💚🤍❤️

Magnifique 👌Bravo chef👏

Da italiano bolognese ti dico : GOOD VIDEO

The real master chef😍

Pls continue to speak english and french so im gonna learn it hahah , amazing fettuccine, astonishing

one of the few correct recipes of ragu alla bolognese on KZfaq

Best chef I've seen

hello will you show how to make Marjolaine cake ?thanks

Great advice to remove the radical from the garlic.

Chef is it a problem if I use the robot-coupe to chop the carrots and the celery instead of doing it by hand? I love your videos, you are the best!!!

merci de tout mon cœur!

I am truly amazed by you.💖

Bruno, Quelle est la difference entre fettuccini et tagliatelles?

Ah ce Bruno, il sait comment allumer nos sens! Nos papilles en sont toutes émoustillées...

0:32 what is that terrarium?

I'm speechless 😭😭😭 WOW 😍

Buon giorno Amici. Ah L'ete et ca va vite (presto). Qu'est-ce que c'est beau l'ete.

Excellent as usual 👏🏼👏🏼

This cant go wrong 🤤

Hola Bruno tus videos son espectaculares son adictivos podrias incluir traductor en español

What a chef!:)

Hi Bruno, whats benefit of drying out pasta 2 hours prior cooking

What is the name of the song from the beginning