Well done and simple thanks

I made an American attempt cassoulet with venison, ham and sausage. Didn't have access to waterfowl for the fat so I used olive oil and bacon. It was good but I've never had anything else to compare.

I have made this recipe with the addition of nutmeg and let me tell you; my friends (even their 8 year old little girl) devoured the dish. Your way of explaining the techniques inspired me to do some of the little details my way :) Thank you.

What kind of dishes can be served with this sauce ?

Which mother sauce derevetive is it?

No garlic?

Anymore, off-the-shelf stock, broth is now mostly water and salt. I use better than boullion!

I’m giving this a try for a 4th of July BBQ. Looks like it will go very nicely with a grilled pork steak ❤

Just love French cooking. It always wants madeur fa king white wine when you only have red.

Look very tasty n simple to make . Should I try one day

i count you said mustard 236 times

One of the few unique and REAL culinary experts on KZfaq. Absolutely brilliant. Love Stephane's natural presentation.

Love this! But will have to add vanilla and cinnamon to it😋 make it more sweet less savory..

Lovely Chef, Merci

Loved this recipe. What are you playing during the credits !! Let us know.

If you use cream its not a beurre blanc anymore its a beurre nantes

Yeah it's time to invite Cinderella to dine

❤ I want to make this

Every Italian I know would stop watching your class here. You are throwing away the fronds that are aromatic of your fruit which makes as good as parsley and dill, or any green herb. Go back to school and learn about fennel..

The link to the written recipe does not work. There is no frangipane recipe on your website, only Almond Cream ... and it's not the same as this one. :(

Roasted walnut oil?

Done! It was amazing - Merci!

You talk to much and doing nothing

I like the tip about leaving out cream and substituting with butter in order to maintain the green color. Loved the video...

Yuck!

Delicious!

Nice recipe, handsome chef!

Merci! Made this tonight for my girlfriend with some fresh morels and it was so good!

What about the alcohol contend in white wine? Should we cook it out first?

Eu quero!

Doesnt look appetizing at all. I prefer the thick slice dipped and moist

After the refrigeration, the dough is cracking up, making it impossible to roll and flatten. Wondering if there's any quick solution. Thank you.

Great job love this video !❤

Garlic sauce also increases your appetite, and you eat your food with more wanna eat. Some shawarma makers also allow the smoke of meat to go to the sauce which makes it even better.

I made this today, but it tasted quite bland. 😳😳😳 next time I will use white wine instead of cider.

The best cooking channel by a long way. A real chef who clearly loves and lives for the art of cooking. Love this channel.

What is name of the pan?

❤🎉❤🎉🤗💯👍

Jacket potato done in any way is just perfect...as long as the skin is ultra crisp...

Wonderful mayonnaise substitute

I did it based on this recipe, and turned out amazing. My French girlfriend loved it. I'm Hungarian. Thank you for this video!

Quel vin conseillerez-vous pour accompagner un poisson au beurre rouge?

Excelente!!

have you ever heard of a bowl

Bro that's not a porter house porter house has a bone with strip loin and filet. Your steak has no marveling must be a European thing looks like new york steak but I enjoy watching your vlogs I'm a chef myself and trained with 20 European chefs myself

Thank you for listing Swiss Cheese in the ingredients. The US does not allow unpasturized cheese to be sold, so there is no Comte to be found, here.

Apricot was wonderful, did it again with tart plums even better.

Voila!!!! Mayonesa Love it

Beautiful recipe

Looks delicious, and I am looking forward to trying your recipe!