How did the milk get hot?

BELOW TRUE FRENCH STANDARD.

Thank you, chef. This recipe turned out so well. My husband and I loved it. Is there a version using chicken mince and maybe some mushrooms too? Could you please share a recipe, if possible, with all of us?

❤️❤️❤️ this guy!!!

Hi MOM!

La France, belle et douce. Merci pour tous les memoirs de la cuisine de ma grand-mere et de mes ancetres. Les tomates farcies avec une salade....quel repas!

Please eliminate the music. It's very distracting and makes your video difficult to watch!

I could hear you perfectly and I enjoyed the music. I’m also on my mobile phone. I decided to look into using a Vitamix because it’s the only electronic kitchen device that still works. Kitchen aid stand mixer didn’t even last 3 months, handheld mixer gone. Not buy any more of those so I’ll see how I get on with the Vitamix. Great video, thanks!

Super yummy 😂

looks like you keep it on a lower level, 3, most of the time? My hand mixer is in storage in another state so I need to try this!

You lost me corn starch.

Shame a French-trained chef has to go to america to get fame and recognition !!! Excellent recipe non the less !!!

It looks more like soup potatoes.

What can be used to declare instead of alcohol?

Thank you chef🥰🥰🥰

Merci beaucoup monsieur for sharing this one, I'll gonna Try it to use with my betrot fish so yummy

Why doesn't it turn into glue?

All I can say. I’m so glad someone is doing it.

Made these for my kid and he hated it😂 will try again though

This is what you get when youtube hides all the dislikes. Otherwise, I would have known this is awful!!!

Would have appreciated watching the mash come out of the VM, watched in suspense to see that happen.

We don’t have corn starch in Sweden

Juicing a lemon over a little strainer to catch the seeds was straight gangster

❤️👌

Bravo

Nice

Superb. Merci!

It looks very delicious thanks for sharing this wonderful recipe.. 👍👌

amazing recipes remind me of my uncle's cooking, he was a French chef in Manhattan, merci!

I have tried this recipe and it was delicious 🤤 thanks for sharing Chef.

I made some slight adjustments to spice, but a good quick sauce.

Merci beaucoup frangin .

can you post link for recipe please . thanks

How to stop the cram curdling up?

7 CUPS OF BUTTER!!!??? ARE YOU KIDDING ME!!?

It all looks amazing. Love your accent. ❤️

That s great chef beutiful dish yet so simple thanks for the video I am a cook myself retired now god bless good bye

came out great thanks!

This is an abomination of French cooking. You never put such thick ginger, put cream in such high heat to almost curdle it and treat the fish like this to extract all taste. Corn starch. Really? The only skill you have is a French accent, not French cooking.

BRAVO! Simple....easy to follow steps. I shall do this very soon. Thank you! 🌱

Hey Chef ! Instead of adding wine, what would you recommend? It looks so good!!!

Beautiful!

What is the herb he garnishes the plate at the end of this video? He said it so fast I couldn't understand. Thanks!

No white wine. In Covid Lock down... What to do chef?

is the recipe still on the site? i can't find it

The wet ingredients should always be added first. It makes it much easier if you put sugar butter egg in first then add flour in batches pulsing between.

Omg can you just cook it for me!!! My stomach is growling over that beautuful fish 🐟 yummy

what is burrer ? 🤣🤣🤣

You look so happy to see it all cooked, I can tell you like this!

I just found your channel... You had me at the salsa and guacamole! Buying a whole chicken is much more economical and you make the lesson so easy! For my soups I cut the leg and thigh bones into two pieces to let the marrow out into my broth. So many people don't use the back either, even though it has tender meat on it. I like to use that in soups as well. Thank you for reminding me that I should just cut up my whole bird. I am looking forward to more of your lessons! Much love and many Blessings!