You know its good when he dies from eating it.

This is the difference between normal chefs, and world class French trained chefs. Absolutely amazing chef!

Hey Bruno! I made these two months ago and followed the recipe from your older video. Thank you so much ❤❤❤

His recipes are always so high class and well trained that u can not find on this youtube page. These high culinary skills are just exactly what I need!

mhmm i love the idea of having sous-vide meat ready to go!~Cheers!

5 years ago I've made this recipe following your first video of it. Unfortunately here in Brazil, beef cheeks are not very easy to find. I've been using large pieces of beef muscles. Is there any other beef part that you recommend that I can try using this technique? By the way, combining this recipe with the recipe of your wild mushroom polenta instead of the mashed potato and also a little bit of your lemon confit... It's something out of this world!

Looks too delicious to bag up. I'd eat it all right there. I would not dry it either, so juicy straight from the pot. You are looking good and working out, great job! Merci, Chef Bruno!

We need the recipe for onion marmelade and semiconfit tomatoes.

It looks full of flavors. Q. After you freeze and cut the meat, how do you warm the meat and serve it hot?

I feel like videos like these are the reason beef cheeks have skyrocked in price in my area! Still worth it in my book and now I'm going to hunt some down.

Yum! What are you planning for 1 million subscribers Bruno?

What a delicious recipe! Lovely kitchen too!

I have to find a butcher who has cheeks. I tried when I saw your older video. I will try again. Thank you so much for giving us such superb teachings.

this meal is preping for 4 days 😀

Watch and learn, real chefs use their hands.The love comes from the touch!

Thank you for sharing the recipe

Amazing dinner party food. Prep way in advance, keep warm in sour vide and when your guests are ready just serve. So easy. I will deffo give it a try

Fantastic, top tier. He really wasn’t lying when he says the real deal!

Best chef on you tube!!🥰🥰

i always learn something watching you. thanks

Yes, yes 👏 👏 Bon Appetit!

Thank you for the lovely recipe! I can’t wait to try this! My mouth is so ready!! 😋😋

une tuerie, recette digne d'un très grand restaurant

This looks amazing and you have a dream kitchen now too!! Can’t beat the ingredients you can find in France. Will need to try to find some in California.

Never in a 100 years can you go wrong with beef cheeks... cheers

Bonjour! May i request a filipino dish “sinigang” or sour soup meat beef or pork.

Love this recipe. But, I would have to take out a loan to buy the ingredients. 🙃🙃🙃

Thank you Chef!

What is the coolest safe temperature for the food once the oven has turned off? Once it reaches the danger zone of under 130f, how long can it safely sit there? If I set a cooling temp alarm on the food, to what temperature should I let it cool to consider it ready? Would you say cooling should be no longer than 8 hours total?

This reminds me of Thomas Keller's recipe from his French Laundry cookbook.

Traducir en español por favor

I've always wondered how beef cheeks are prepared. The oval, enameled cast iron pot has unusual handles. Does anyone know what brand it is?

This is surely a scrumptious dish. But to busy people like me. No time to stay long and going back and forth checking a dish in the kitchen and do all these things. Unless, no other else things to do.

You are the best Bruno!

Yum!

❤❤❤❤❤❤❤

It's just incredible but I'm so impatient. I need to get better at making marinades etc

Can this be done without an oven over stovetop??

Fantastigue Bruno Merci beaucoup ❤❤❤❤❤❤❤❤❤

Ça a l'air d'être une tuerie. Comment vsrier pour faire ça en sous vide @Bruno Albouze svp?

Superb!

That's what I would've done.

OMG !

👍👍👍

ive followed you for years now and this recipe/dish you had me until you put the meat in plastic do to cook, you should look at what polyphenols do to mens prostate ....thank you for all the vids you post ive learned a lot from them merci!

This is a real restaurant cheat 💯.

I hope the meat stays above 140F while in the oven overnight or there in a risk of food borne illness.

😍😍😍

As always Bruno, ur a fabulous

Nice!

WOW mmmmmmmmmmm

Magnifique !

Masterpiece ❤

Loved the recipe. ❤👨‍🍳🔪🐮

Legend ❤

awesome ser!

Tell ya what,,, :) Next time YOU make this,, ENVITE ME!! LOL, It looks amazing good,,,

Oh là làaaaaaaa

How should I reheat it without a vacuum bag and waterbath?

Vivement le Million 🎉

🌈🦋🌟💎🛸🎼🪷🙏🧩🤩

😋😋😋😋😋😋

😍😍😍😍😍

Wow. 🇩🇪👍🏻

Walla ❤

J'aurais envie de dire ... cheeky cheeks ! - des joues coquines ! -

That looks like dish that kills....

😊😘👏👍

:)

My goodness, you don’t need a knife for that, so tender you could cut it with a wooden spoon!

Cut of the sinew at least

Bruno! Did you buy a new house?

Wait, that literally took two days to cook, lmao

Súper cooking Bruno!