MAIS !!! pourquoi le faire en anglais alors que bon... l'accent quoi, tu es français ! je ne suis pas chauvin pour un cailloux, mais là... la démarche je ne la comprends pas... quand je regarde des vidéos en anglais pour une info qui m'intéresse, je me débrouille, je me la traduit via les sous titres RU-vid, voir j'en ai pas trop besoin dans certain cas car mon anglais n'est pas mauvais, mais là... c'est dommage car le concept de la recette est sympa, mais là je me suis posé la question en fait, pourquoi ??? bref, j'aime dire quand c'est cool, et la recette elle l'est, mais le reste du concept ne me convient pas... je te souhaite néanmoins une belle réussite, ce n'est pas parce que le concept ne me convient pas que le contenu n'est pas bon, pour preuve je mettrais quand un même un pouce bleu pour la recette... mais j'ai l'impression que tu destines tes vidéos uniquement à l'étranger, sans partir du principe qu'ils pourraient se débrouiller pour traduire ...

Thankyou for adding only two eggssss 🙌🏾🙌🏾🙌🏾🙌🏾

I have made this bread followed your ingredients, it so delicious. Thanks for your clip.

I LOVE pizza with potato. I used to go to a flatbread pizza place who did amazing sourdough starter, sourced ingredients from as many direct local farmers as they could manage, large hand-built wood fired ovens that took days to get from cold to perfect even heat. They would always have a chefs special. Many people would say the combinations of they saw there as to unusual or crazy, but there were not many that were different than these examples in Rome. And yes occasionally there was something totally new...like I remember a wild garlic and fiddlehead special, but it was an opportunity they had and it was really just like this owner indicated, you take a base and you express what is available while not messing up that base.

eroi della pizza in cipro is the best roman pizza, give it a try if you visit

In Perú we have "Pollo a la Brasa" and maybe its my love for my country speaking, but I think there cant be a "best rotisserie chicken in the world" conversation where it isnt at least a contender. Great video Alex

looked like an irl anime cooking scene

hey who is this guy? 😝

If I see any brown spots on the surface, its a fail and into the bin

Your video is exhausting to watch. You concentrate on strange dialogue slo-mo, camera angles, jump cuts and just about everything besides how to make this amazing dish. It's so simple to make yet your video has more detail and pain than extracting a tooth.

Pesto which comes from the verb pestare means to squash, to crush.

You forgot to remove the fold from inside the garlic cloves

The real sin was passing off a steak as a burger. Americans will never call that (his first attempt) a burger they might call it a steak sandwich but they are more likely to call it an abomination. Realizing that the primary requirement for a burger is a ground meat patty is redeeming, as most English still get this wrong.

I know you are reevaluating your life’s direction. Best of everything you will be missed .😢

This is it folks, i've just found the frenches dude on the internet. Now, we need this to go next level and have baguette bread, and smoked frog legs topping (bacon is for them US noobs). Ofc dipped in Börginjon sauce. Ultimate frenchness.

Blurring is such a cheap and cheesy thing to do. I'm sorry.

love your obsession with traditional details. someday you need to open a restaurant with all these traditional dishes you have learned over the years done with the precision of the tradition.

Delverde is cool

hey, even if you dont come back. watching all of your videos again cause i appreciate what youve done. Hope things get better with the family.

J’ai fais ta recette il y a 4 ans et je me souviens quand tu dis : « Mhhh cette sauce, elle est mega bonne! » c’est devenu une catchphrase pour moi 😂

This is the reason i subscribed to you a long time ago, it's been amazing to watch your journey and you are a true inspiration!

Love the channel and have been a follower for many years. Please don't promote betterhelp though. they are a predatory company, taking advantage of people who are looking for metal health help.

Traditionally you would boil potatoes and green beans with the pasta

You should try the Pizza carré from Algiers

did i miss a part of the video or that is just a beef burger with Bourguignon sauce instead of a beef Bourguignon burger? ( he made an espectacular burger, dont get me wrong XD) just saying

You were losing me for a bit but sold it with that fat money shot. You committed to that dunk

Please stop Better Help sponsorship

Is this chef cooking to a specific internal temperature, or just using his experience?

Thank you for this. Now my partner doesn’t think I’m a weirdo for wanting kitchen tweezers!

But I love day after leftovers pizza ❤

Who can teach you like this? outstanding Alex love you❤

Why are all the close up shots so remarkably out of focus more often than not.

This is the first video of yours I’ve seen…and I agree with the result wholeheartedly… Instant subscriber 🙌😅

sorry for even missing out on this one , but the title alone deserves a like , big thumbs up Alex please never change !

there's no Alfredo, Alex's version is 100% more genuine👍

un po' troppa acqua nel primo tentativo, with little starch in the flour only mix in the water it is harder to make it creamy

I'M WATCHING 😳 is it pasta in bianco from everybody's grandmother or when your fridge is almost empty?!

Love the Andy reference

You should trademark that half dip. Impressive. I hope the meat was beef cheek.