Learn how to make your own foie gras au torchon, a pure delicacy! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze
Пікірлер: 361
@biancahotca32446 жыл бұрын
My husband told me how his grandmother used to force feed the ducks in the Romanian country side (Romania being our home country). We call them, rate (pron. raze : ). We share many of the same recipes as the French, also Hungarian being from the western side of Romania. I remember many years ago, my husbands aunt gave us a some frozen goose meat that we had for Sunday lunch. Coming from the country farm, it was delicious.
@marialuciasantosdasilva6272 Жыл бұрын
Coisa horrível vcs passam fome , porque pra comer isso só se não tiver mais nada pra comer isso é cirrose hepática
@honeyst.dennis83654 жыл бұрын
He's like Jean Claude Van Damme teaching cooking. All we need is the splits.
@johndonohoe37788 жыл бұрын
Thank you chef Bruno. Your technique for removing the veins is great. I've always have trouble removing the veins. I'm bookmarking this video. I enjoy all your videos and recipes. Your the best on the web!
@viktorvarga98787 жыл бұрын
There is a big difference between force-feeding in a factory and force-feeding in a farm by a farmer who the geese trusts and not by a machine. My grandmother used to keep geese and make foie gras, she also showed me the force feeding and it wasnt torturing to the geese at all. Keeping animals cramped up in a metal cage for the whole length of their lives in a factory is the real torturing yet people dont seem to be as hysterical about it as about force-feeding.
@fangadorawolfen61647 жыл бұрын
People who like to scream about shit they really do not care about just so they can ride the high horse so they can feel special while suppressing anything they disagree with anything about a subject.
@annag86787 жыл бұрын
viktor varga over feeding an animal specifically to make it as unhealthy as possible for their fatty liver is horrible. don't make excuses as for high horse, people can get on those when they are genuinely ethically and morally superior to someone who kills and eats somethings fatty liver for no reason other than 'it's a delicacy'.
@viktorvarga98787 жыл бұрын
Keeping an animal just so that you can kill and eat them in the end is horrible. Yet it is what omnivores and carnivores do on Earth. Death is unhealthy for the animal. Being overweight is slightly less unhealthy than death, both of them involves a little torture. Life on Earth involves the death and torture of weaker beings to consume them and transform them into energy for our body. The high horse should also be reserved for someone that makes sense, has a general understanding of basic biology or the surroundings that we live in.
@annag86787 жыл бұрын
viktor varga that's a very sad take on the world. There are very, very few species that torture animals for pleasure. We are one of them. As soy has everything meat does you don't have to eat meat or torture animals or whatever you like doing in your spare time anyway. I'd love to understand what doesn't make sense to you. But as ypu obviously have no understanding of basic biology it wouldn't be a good explanation.
@viktorvarga98787 жыл бұрын
It doesnt make sense that i just explained to you that i have seen geese being force-fed and not express a single sign of torture. Yet you find it more horrible than the fact that we kill them afterwards to eat them. And it doesn't make sense that you think that animals that are killed by other predators don't feel any torture. And it doesn't make sense that you think animals have some kind of profound respect for each other, while basically all insect devour their preys alive, not that being clawed to death before eaten sounds that much better to me.
@AerysBat7 жыл бұрын
Deveining a foie gras is a pretty serious technique and I've never seen it done before. 10/10 video and channel
@milosralevic8 жыл бұрын
5:32 how to show your muscles 101
@capitanalphonse86087 жыл бұрын
How to show your beautiful face to Bruno, is he married ?
@Generation4EvaYoung8 жыл бұрын
I'm surprised you don't have more subscribers 😕 this is a really good channel
@gmintgabor8 жыл бұрын
+Generation4EvaYoung you're right, subscribed!
@StarsShineForYou636 жыл бұрын
kzfaq.info/get/bejne/sKiHlbeEtpzbio0.html C'est génial comme invention humaine: un être sensible castré à vif pour qu'il engraisse, immobilisé dans une cage pendant plusieurs semaines et gavé jusqu'à la stéatose hépatique, autrement dit torturé...quel régal le foie malade ! ...pauvres inconscients
@StarsShineForYou636 жыл бұрын
kzfaq.info/get/bejne/p9Jjdtef18-3hKs.html
@MrKaiPL5 жыл бұрын
I subscribe to only cooking channels and i must say this is the best profesionall chanel, 3 stars michelin for you Bruno
@laurentfaurite86604 жыл бұрын
@@StarsShineForYou63 Pourquoi inconscients? Je sais parfaitement comment on produit le foie gras.
@quanthai2015 жыл бұрын
is this the voice I usually listen to in commercial on the airplane ?
@BrunoAlbouze5 жыл бұрын
quan thai indeed✈️😴
@victorbanuelos81394 жыл бұрын
Van Damme has a twin. An awesome Chef de Cuisine , Chef de la vineyard .
@Ivan1burnf4ces6 жыл бұрын
1:33 when he says hours it sounds like hes a cat
@sd.m35216 жыл бұрын
And now I'm listening to it non-stop! Arrrwwwz!
@mirkaparenteau3918 жыл бұрын
Délicieux! Explications clair et compréhensible pour le nettoyage! Merci!
@anfalfoufou87686 жыл бұрын
Finally i found a chef who helped me a lot un cooking ans baking i tried most of ur recepies and all of them are stunning ❤❤❤ ur follower from Lion-France et je suis algérienne d'origine😍
@saladvolcano31032 жыл бұрын
Tu est trés sexy.
@lehoangphat57606 жыл бұрын
I literally eat sandwich over and over. and this channel is open everyday for me to satisfy my eyes while i’m eating sandwiches ... it makes my boring sandwiches more tempting ... I think addicting to eat my rubbishly boring sandwich because this channel : (
@laurentfaurite86604 жыл бұрын
It's a pity, vietnamese kitchen is really good.
@princesse523 Жыл бұрын
Have Miam-Ô-Fruit in the morning instead
@ashkan3188 жыл бұрын
You have change my thoughts about cooking,,, i hope one day society appreciate this type of art.
@SyaminiKaushik8 жыл бұрын
Ashkan Jah do you know how foi gras is made? cooking is an art but not this. if this is art then murder and vandalism is also art.
@curtishawkins41882 жыл бұрын
I had foie gras flambe au Cognac for the first time at Greycliff in Nassau when I was 17 and it changed my gastronomical life! I'm so glad to now be able to prepare my own and am completely obsessed with the food that you prepare chef.
@johnsned6 жыл бұрын
The Jean Claude Van Damme of cooking. Great videos! Thanks for sharing your talent and knowledge!
@warioblast6 жыл бұрын
That's not very flattering...
@aubreyravenl5 жыл бұрын
5:32 is the reason why i subscribed.
@maritzacaldas86618 жыл бұрын
Finally a great and simple way to make a torchon!!!
@BoneForest5 жыл бұрын
I’m having flashbacks of human anatomy and having to dissect a fetal pig and locate all of the major organs, arteries, veins, and nerves. But we never got to/had to dissect the liver, find all of the veins inside said liver, and label them. Kind of wish they had us do that. Anyway, great video!!!
@hermanlee97578 жыл бұрын
what's more to say?from starter,main course,pastry,dessert.knowledge of all that in a single person....n that's Bruno Albouze
@zodiacza18 жыл бұрын
thank you bruno. i sincerely needed a directional video for foie gras au torchon. its been years since last i made it and i seem to have misplaced my french laundry and foie gras a passion books!
@ThatCasper5 жыл бұрын
I'm not a chef, or anything remotely close to a cook. I've been watching these videos simply because I find Bruno, and his show, entertaining. Please keep it up! Thoroughly enjoy your content! All the way from sunny South Africa!
@dilluminatient8 жыл бұрын
Dang that looks soooo yummy, so fancy-French, moist and delightful...and the Foie gras too!!!
@musicINme0133 жыл бұрын
🤣🤣 underrated comment
@MrHallo1998 жыл бұрын
Nice work! Ive never seen that done so clean before respect chef bruno!
@Grapevine_19873 жыл бұрын
"Look at these beautiful logs" 😂
@GlendaMarx8 жыл бұрын
Wow , this is high cuisine techniques here. Some how you made me want to watch the movie "Babette's Feast". Just watching the process is so interesting and delightful, even though it is fatty liver.
@mattiaspersson3815 жыл бұрын
I am going to try this over the weekend. I am unsure about "pink salt". Is it Prague powder #1 or #2? Can #1 be used in something that's essentially raw (only cooked for 90 seconds)? Many thanks in advance
@angelasiomina73324 жыл бұрын
You are always the best !!! For me you are the Top of the best!!! Thank you very very much! Bless you and your Family!!!
@awblenderpersonalprojects2 жыл бұрын
Amazing the stuff I search for that you've already covered. My Favourite restaurant in Agay - Auberge de la Rade - used to serve the most memory haunting Foie gras de canard. It seem's to be off menu now so I figured I'd educate myself on the various preparations of both Canard & Oie. There you go again having the best fucking videos on french food. Greetings from Nederland mate.
@dinaletayf6556 Жыл бұрын
👍👍
@EZGlutenFree8 жыл бұрын
Looks amazing as usual. You're the best Bruno.
@abbybose76718 жыл бұрын
Love you and your show! I'd love to watch you make something with snails... pretty please?
@alexandraamalfi8 жыл бұрын
Thank you for this recipe! Now I wait for a "brioche feuilletee" recipe and a recipe for "poire belle helene"...
@mrcrabass36696 жыл бұрын
It's great to see a expert at work ,you are the best
@TheAvenox7 жыл бұрын
Dear Bruno, receive these letters as a gretting of friendship and afection. Also congratulate you for your performance in the world of gastronomy, encouraging you to follow with passion and enthusiasm such high work, showing the world your greatest brilliants. Pâté de Foie is one of my most endearing flavors of my life in Europe and I would be very happy to prepare your recipe. Since 3 years ago, for health issues I can not consume any type of alcohol, no matter how insignificant the quantity in the kitchen may be... Is there any sustitute for liquor? And if there was an option, would it affect the process of making the Pâté? Can its use be suppressed? I will be attentive to your answer. Bernard Beyloune
@Wottan0073 жыл бұрын
The best didactical explanation ever ! Compliments to Chef Albouze !
@gerrypeacemaker94073 жыл бұрын
I never thought popping candy could enhance its flavour so much?
@stevenhombrados15302 жыл бұрын
Amazing Bruno! 🙏 thank you, good Sir.
@GolDreadLocks6 жыл бұрын
This is aperfect recipe, thank you!
@indiegogo10586 жыл бұрын
his voice tho ! its like an action movieeeeeee haaaaa
@MrLinushka8 жыл бұрын
omg that's huge!! like human liver!
@steevinator8 жыл бұрын
+MrLinushka The gavage (overfeeding) makes the liver grow this big, it increases the amount of fat in the liver, and it's so delicious!
@steevinator8 жыл бұрын
+MrLinushka and in France, ducks and geese livers are smaller than the one in the video
@MrLinushka8 жыл бұрын
I know about the gavage but never thought it grows so big...i'm against and don't eat it at all. Also where I live it's sreally expensive and not many people eat it(personlly hate internal organs and don't eat a lot of meat at all)
@steevinator8 жыл бұрын
+MrLinushka In France too, a good quality foie gras is very expensive and rare, there are just a few farmers who raise and feed their ducks and geese the good way, overfeeding these animals without hurting them is a very delicate process but unfortunately, industrials don't care about animal suffering, that's sad.
@canesvenatici95882 жыл бұрын
Can you do this using some regular liver? Can't easily get foie gras in my country. Does the fattening process makes a huge difference? I wish I can go to France someday. Thank you.
@Krullerized Жыл бұрын
lmao the comments. I have fun reading them eating my foie gras. It's delicious, even more reading delicious hateful comments :D
@candyberried8 жыл бұрын
I love it.. We buy it in france, this i have to try.
@laurenechle33966 жыл бұрын
This French man is charismatic af
@MsMOLLYKINS5 жыл бұрын
If first had this in France . We can't have the real deal here in Australia. It is Devine simply Devine
@atmatheprophet8 жыл бұрын
You and your videos are amazing Bruno. Can I make a torchon with precut foie gras pieces?
@ecnebssik17135 жыл бұрын
Great video! Watched it like a 100 times. I have one question though. After you are done with making it and then slicing it into those rounds can you sear them in a really hot pan just like normal seared foie gras?
@genesislawan89834 жыл бұрын
He sounds like he's promoting an upcoming movie or sequel..
@stevenhombrados15302 жыл бұрын
Bruno! You should open your talent school of cooking!
@docoluv98 жыл бұрын
Gorgeous..... Very informative and woukd love to try it one day..
@markntexas82653 жыл бұрын
Question do you recommend full devein if you are sautéing the foie gras?
@kennyginger56864 жыл бұрын
Very good VEDIO AND FOIE GRAS IS GOOD FOR HOME PARTY
@jayffeefernandez595 жыл бұрын
Chef Surgeon!
@nosaltiesandrooshere74882 жыл бұрын
👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
@vonpfrentsch3 жыл бұрын
Finally someone who knows what he is talking about! I´m french, I can tell.
@PepBo6 ай бұрын
Hi Bruno!!! More foie gras recipes pleaseeee!!!
@zachariaszackkapellakis28156 жыл бұрын
Bruno Bruno Bruno you are the Picasso of food
@newguy908 жыл бұрын
Listening to a French dude explain foie gras to his Californian neighbors is about as entertaining as listening to a Dutch guy attempt to justify Zwarte Piet to non-Dutch.
@catherinenguyen56128 жыл бұрын
I am Californian and I don't mind foie gras :P
@FireworksFun5 жыл бұрын
Easy, Just say, 'oke ,youre opionion'
@82medical4 жыл бұрын
He reminded of Nigella Lawson! By the way, thanks for sharing this interesting video so enlightening.
@ludolfebner68395 жыл бұрын
Damn this guy knows his stuff
@eduardoenmanuel8 жыл бұрын
mouthwatering!
@sariputri9687 Жыл бұрын
New lesson for me: to clean up the vein of the liver❤️ Amazing prep Chef! Thank you
@de05098 жыл бұрын
Im sorry chef Bruno. I prefer to be uncultured for today
@Isaacnjw17 жыл бұрын
rather than poaching it, can i cut it into slices then sear it?
@mommyandwifey20236 жыл бұрын
I am from India and want to explore the world cuisine with you....
@miraeja8 жыл бұрын
bruno you are the king
@user-sx4wd5wz9c8 жыл бұрын
brilliant & THX!
@GroguSlayer698 жыл бұрын
Man this is awesome :)
@r.l.62695 жыл бұрын
for some reason I believe this is an america very good at faking a french accent
@travel2lover5 жыл бұрын
لحم البط مميز و الكبد اكل فاخر تعجبني سلطة كبد البط Yummy 😋
@user-yw7qe2fo1d8 жыл бұрын
i have seen your video from JAPAN(*^-^*) i likeyour cooking so much!! arigatou!!
@aalisachan3 жыл бұрын
Wow. That was incredible.
@tayonguyen5 жыл бұрын
wouldn't it be better if you seve the whole thing? I like my foie gras smooth and easy to spread.
@micheller74424 жыл бұрын
Just prepare two logs of foie gras. One plain with the basic seasonings and the other with a coat of porto, mango chutney, fleur de sel, grained pepper, walnuts and prunes. It will be served with toasted pain d'epices aux figues (fig ginderbread). My husband is French but unfortunately he doesn't speak has sexy as this guy.
@marialuciasantosdasilva6272 Жыл бұрын
Isso é doença k nojo
@davidgamache30355 жыл бұрын
You just reminded me, it's time to feed the geese. Gotta go.
@juanarce95427 жыл бұрын
me encanta este tio es muy bueno
@vincentdumur14583 жыл бұрын
Heureusement en France 🇫🇷 nous savons faire du foie gras !
@starlordjae25775 жыл бұрын
C’est devine 🤤🤤
@nohasamy778 жыл бұрын
is this a liver of a duck? how could it be so big ???
@BrunoAlbouze8 жыл бұрын
nohasamy77 Fast food chain
@_pjd6 жыл бұрын
How long can you keep it in the fridge and can you freeze it?
@evita92128 жыл бұрын
very special!!!!!!!
@richardjones50076 жыл бұрын
love it.
@gerardonava70188 жыл бұрын
I love your cooking
@dilluminatient8 жыл бұрын
Gerardo nava ME TOO!!! LOLZ!!!
@carolyndavid19596 жыл бұрын
Is it safe to use the plastic wrap in boiling water releasing its BPA to the food? asking for a friend..
@Maimitti4 жыл бұрын
une recette bien "torchée" !!
@CrazyTuco14 жыл бұрын
OMG just leave the gd veins in!!!
@virusdien1238 жыл бұрын
Like i'm watching a movie omg
@frontier_conflict3 жыл бұрын
One of Hannibal lector’s meals
@anabolic_red Жыл бұрын
Season generously with vegan tears
@PILINE21002 жыл бұрын
foie gras petit Grégory
@grenier708 жыл бұрын
Loooove to make this. One of my daughter 's favorite dishes. 👍🏻
@marialuciasantosdasilva6272 Жыл бұрын
Sua filha come isso ? Fígado com cirrose?
@1lapmagic6 жыл бұрын
It's a logically inconsistent position that foei gras producers should be judged by the best, not the worst. Production drives consumption and lower-price production drives more consumption than higher-priced production.
@ForagedFood5 жыл бұрын
Great stuff!
@NiamorH7 жыл бұрын
how is this technique doing compared to bain marie in a terrine?
@M_AyG5 жыл бұрын
Je valide ta recette mon Coco. Validation francophone adjugé
@chookchack5 жыл бұрын
Can this be seared too?
@mommyandwifey20236 жыл бұрын
Please reply sir... i am your greatest fan...
@thekizer455 жыл бұрын
Bruno is the boss
@sergiogodoy3403 жыл бұрын
That's the job of an Hepatopancreatobiliary surgeon.