Bechamel in a French Michelin Two-Star Restaurant with Giuliano Sperandio - Le Taillevent**

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🇬🇧 Giuliano Sperandio is the chef on the cover of the 45th issue of ItaliaSquisita magazine, with his story and some of the most iconic recipes of the Taillevent restaurant 🔥 👉shop.vertical.it/en/collectio... After the episodes dedicated to brown stocks and mayonnaise, Giuliano Sperandio is dealing again with mother sauces, starting perhaps from the simplest and most "homemade": bechamel. The interpretation that the chef of the Taillevent gives of this French classic will be as rigorous as it is amusing and, in some ways, surprising.
Discover ItaliaSquisita's books and magazine 👉 shop.vertical.it/en/
1:08 Ingredienti della besciamella/Bechamel ingredients
1:43 Come preparare il Roux/How to make Roux
3:13 Fare la besciamella/Making Bechamel
8:10 Salsa Mornay/Mornay Sauce
8:54 Oeufs florentine
11:30 Soufflè al formaggio/Cheese Soufflè
INGREDIENTI/INGREDIENTS
Besciamella/Bechamel
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste
Salsa Mornay/Mornay Sauce
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 2-3
Souffle
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste
Watch the other episodes dedicated to mother sauces:
• Le Salse Madri in un 2...
Discover all the videos of the “Italians in…” series:
• L'Omelette in un 3 ste...
Visit:
italiasquisita.net/
Shop:
shop.vertical.it/
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/ italiasquisita
/ italiasquisita
Contact us:
info@italiasquisita.net

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Опубликовано:

24 ноя 2022

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Комментарии : 1,3 тыс.

@italiasquisita Год назад

"Salse madri che non sono solo madri e non sono solo salse"! ItaliaSquisita ❤Giuliano Sperandio. Sotto trovate gli ingredienti delle tre ricette e il link alla rivista la cui storia di copertina è dedicata allo chef del ristorante Taillevent 🇮🇹🍾🇬🇧 "Mother sauces that aren't just mothers and aren't just sauces"! ItaliaSquisita ❤ Giulano Sperandio. Below you will find the ingredients of the three recipes and the link to the magazine whose cover story is dedicated to the chef of the Taillevent restaurant MAGAZINE #45 👉shop.vertical.it/collections/magazines/products/italiasquisita-45 INGREDIENTI/INGREDIENTS *Besciamella/Bechamel* Burro/Butter 70g Farina 00/Flour 00 70g Milk 1 l Sale/Salt qb/to taste Noce moscata/Nutmeg qb/to taste *Salsa Mornay/Mornay Sauce* Besciamella/Bechamel Formaggio Comté/Comté cheese 100g Tuorli d'uovo 2-3 *Souffle* Salsa Mornay/Mornay Sauce 150 g Albume d'uovo/Egg whites 200 g Sale/Salt qb/to taste

@brooklynfoodz Год назад

Much appreciated unfrilled executions. Thanks.

@alessiomuca9156 Год назад

Arte

@zacnoel2926 Год назад

I don't speak Japanese... 😂

@irisbibione647 Год назад

Grandioso

@uxb1112 Год назад

What happend to warming the milk with an onion clouté?

@martins3993 Год назад

I don't speak Italian but i really really appreciate your videos and that you add english subtitles to them. This is one of the best cooking channels i've found on youtube.

@VeganSemihCyprus33 Год назад

Truth should be shared 👉 The Connections (2021) [short documentary] 👀

@martins3993 Год назад

@@emmanueludoh77 I know, i wrote that i appreciate that they add english subtitles. Otherwise i wouldn't be able to enjoy the videos.

@JJ-pi4zj Год назад

@@emmanueludoh77 That's what they are saying - they appreciate the subtitles.

@anlkoksal7863 Год назад

@@martins3993 He is speaking so clean. I have learned some Italian while watching :)

@--Paws-- Год назад

For some reason I can sort of understand what he was saying even without the subtitles. He was demonstrating so well, it translated accordingly to what he was doing.

@markymark8 Год назад

Unbelievable. What a chef. Just the way he describes the food is so perfect, without bells and whistles. Haven't enjoyed a cooking video on RU-vid like this for a good while.

@ifukturmom Год назад

Nah, French chefs are the most annoying flamers imaginable.

@turnthexbob Год назад

He describes it Wrong a lot though. he spoke about "boiling" the milk after adding it to the roux but he said that the boiling was to "coagulate" the milk. that is wrong. if that happened it would split and be disgusting. what actually hapens is the flour cooks and thickens the liquid. the flour is not "cooked" in the butter. it is toasted. flour doesnt cook without water. the second the water is added it starts to absorb the water then when it gets hot enough it begins to expand and thicken.

@jamiepiersefarrell565 Год назад

@@turnthexbob probably a translation mistake or just this chef is great at doing but not explaining

@turnthexbob Год назад

@Jamie Pierse Farrell most likely the second. Lots of chefs know what they're doing but just make shit up that isn't true at all when trying to explain it.

@robrandolph9463 Год назад

@@turnthexbob hey we're chefs , not rocket scientist jeje

@lillyeivagabondi8091 Год назад

Finalmente un vero Chef che non urla, non fa inutili show e soprattutto cucina con passione. Poesia. Grazie

@marcellogenesi6390 11 месяцев назад

Io non sono un michelin chef, ma avevo un piccolo cafe/ristorante se avevo bisogno di uno che mi sustinuiva quando ero fuori a faceva la bechamelle come questo lo avrei buttato fuori

@claravela3330 9 месяцев назад

Well spoken chef. Absolutely elegant.

@robertof.5647 8 месяцев назад

@@marcellogenesi6390 Sono curioso di sapere cosa ha fatto di sbagliato? E come andrebbe fatta secondo lei? Questa è la mia prima ricetta di bechamel e mi sembra ottima

@RiccardoCosenza 7 месяцев назад

@@robertof.5647ma lascialo parlare.. 😅

@zkelmo752 7 месяцев назад

@@marcellogenesi6390siete in grado solo di criticare? È un fenomeno poco da dire dai, chef de cuisine di ristoranti pazzeschi, nulla a che vedere con un cafe/ristorante 😂

@benez22 Год назад

Pour un amateur passioné de cuisine et de grande cuisine classique, vos vidéos sont un régal pour les yeux et les oreilles. Vos commentaires et conseils chef Sperandio sont tout bonnement excellents, grazie mille

@chavo8358 Год назад

Fate un canale ad-hoc solo con Sperandio. 10/10

@MattiaRepetto1 Год назад

Podcast di lui che racconta i libri di escoffier ❤

@gmarambioa Год назад

@@MattiaRepetto1what a great idea!

@pietrobertoldi9526 Год назад

E uno solo con emily

@elisaisabel3828 10 месяцев назад

Maestro assoluto 🎉👏👏👏

@lazios Год назад

Già l'ho scritto qualche volta: questi video hanno una sorta di effetto asmr, sono rilassanti, senza contare la capacità dello chef di spiegare, in modo chiaro, quello che sta facendo, complimenti.

@bernaldelcastillo1768 Месяц назад

One Italian chef full of class and elegance, thank you Mr.Sperandio, its a pleasure to watch your videos!

@federicoaldrovandi617 Год назад

Lo chef Sperandio è un grandissimo esempio di passione, capacità, serietà,......un vero professionista. Complimenti

@alistairmcelwee7467 Год назад

This was the best class I’ve had in Béchamel & Mornay sauces. You make things so clear & you explain the details that others skip over. Thanks for providing English subtitles. I can read & understand intermediate French & Spanish & have studied Latin, so, strangely, I can understand 60% of Italian, which is quite annoying as I wish I could understand more. Terrific video. Thanks so much.

@DarkAngelEU Год назад

Italian is very easy to learn with some effort, and it opens alot of doors as Italians are prominent in all walks of life. In bocca al lupo! ;)

@lqr824 Год назад

ahh, there were subtitles?!

@anacorona2527 5 месяцев назад

Completely agree! Complimenti per parlare tante lingue!

@phatt_daddy1663 Год назад

Wow, this brings back memories, I spent 12 years in this industry as a young man and do miss the professional kitchen serving french inspired foods, I do still whip up a mess at my home kitchen and my wife loves my cooking, that puts a smile on my face. Thanks for posting and I will be watching more.

@francesco2989 Год назад

Sarà che sto invecchiando ma è quasi commovente assistere a queste lezioni. Traspare tutta la passione, la dedizione, l'impegno e la competenza di chi fa questo meraviglioso mestiere a questo livello.

@VeganSemihCyprus33 Год назад

Truth should be shared 👉 The Connections (2021) [short documentary] 👀

@ErpaChannel Год назад

Sperandio è veramente un mostro.....che spettacolo.Orgoglio italiano

@uno78libero Год назад

Penso di potere stare davanti allo schermo 24h ad ascoltare Sperandio che ci illustra queste tecniche di base....

@francescapiazza118 Год назад

Le lezioni di Chef Sperandio sono magiche, potrei continuare ad ascoltarlo per ore ed ore!

@richardwhittaker2879 Год назад

I have to admit for years I really struggled with making bechamel, however following these instructions not only was surprisingly easy but I had a beautiful base for my cheese sauce with no lumps, floury taste or overly thick. Thank you!

@davidlp6510 Год назад

Same here. I'm glad I am not the sole person having issues making Béchamel sauces

@badbotchdown9845 Год назад

The secret is to have the roux (flour and butter) not to be too thick that's for what the quantities are so important for avoiding lumps. Cooking the roux at low temp for few minutes will expand the gluten and avoid also the raw taste of the flour.

@DarkAngelEU Год назад

@@badbotchdown9845 But the step of cooking the roux is always skipped! This is actually the first time I ever heard of allowing the roux to cook before adding the milk and I've tried many recipes. Even my mother, who has seen her mother make béchamel many many times, never cooks the roux. She just starts pouring milk and also makes the mistake of adding it bit by bit instead of the whole thing at once.

@theodore6548 Год назад

@@DarkAngelEU Jacques Pépin makes this same "mistake," so I think either way probably works. I myself always add in increments, by thirds.

@DarkAngelEU Год назад

@@theodore6548 Don't get me wrong, my mother makes great béchamel and I love it when she cooks for us, but the recipe as it is shown here is something completely different. This is what I love about watching the best cook basic recipes, they do things I'd never think of because I'm not that creative in the kitchen (and I don't want to offend my mother lol).

@labechamel75 Год назад

È sempre un piacere vedere i nostri amici italiani cucinare ricette francesi 🇫🇷 🇮🇹

@videosoundciogga3560 Год назад

La besciamella la porto in Francia Caterina de Medici nel xv secolo quindi ricetta Italiana. Solo 200 Anni dopo si cambio il nome in onore di Louis Béchameil da voi francesi.

@labechamel75 Год назад

@@videosoundciogga3560 Ci sono molte leggende sull'origine della besciamella. Ad esempio, si dice che sia stata creata in Toscana con il nome di "Salsa Colla" e portata in Francia con Caterina de Medici ma questa salsa era totalmente diversa dalla moderna besciamella. La prima ricetta di una salsa simile alla besciamella è nel libro Le cuisinier françois di François Pierre de La Varenne nel 1651, realizzata con un roux, come nelle ricette moderne. Il nome della salsa è stato dato in onore di Louis de Béchameil, un finanziere che ricoprì la carica onoraria di capo amministratore del re Luigi XIV di Francia nel XVII secolo. Puoi controllare queste informazioni molto facilmente cercando su internet ;)

@ilresole603 Год назад

@@labechamel75 La "Salsa Colla" alias Besciamella era molto simile all'attuale besciamella, che si otteneva da una lenta cottura di latte, brodo di carne e spezie, mescolate con un'aggiunta di panna liquida. Il cuoco francese La Varenne aggiunse solamente qualche ingrediente qua e là.

@labechamel75 Год назад

@@ilresole603 Simile non significa esatto. Un prosecco non è uno champagne. Ognuno ha la sua ricetta e chiamiamo besciamella una besciamella.

@ilresole603 Год назад

@@labechamel75 Come ho già detto il cuoco francese aggiunse solamente qualche ingrediente per dargli maggiore sapore, ma gli ingredienti base esistevano già da prima che quel cuoco francese ci metesse le mani.

@stijnverplancke5455 Год назад

I'm having this episode as a night cap right before sleep and now I feel all pumped up to hit the kitchen to try it all out. Best compliment I could think of really.

@CImum Год назад

Prekrasno! Chef koji je miran, sve lijepo objasni, prava radost za gledanje, potpuno opustanje! Puno hvala! Pozdrav iz Splita, Hrvatska

@jameskirk2579 Год назад

A glimpse into paradise and with that beautifull italian language, Bravo au CHEF !!!!!!!!

@oxkaioxo Год назад

Questo è uno dei chef più tecnici sul canale. Veramente un piacere ascoltare le sue perle.

@johnlocke6563 Год назад

Questi sono i video migliori in assoluto. Fatene alcuni anche sulle tecniche di base, tipo i tagli e le loro tipologie, l’uso dei coltelli, ecc… grandissima utilità

@MrAccone Год назад

They really are, I sit in here in US not speaking a word of Italian but I watch them constantly and try to replicate at home what I can

@casomai Год назад

vabbè ma le basi almeno! Lui è bravissimo per carità ma queste cose me le ha insegnate identiche mia madre a casa mia. Un buon corso base di cucina ( ma anche uno così così) ti insegnano per prima cosa tutto quello che hai elencato, nelle prime due lezioni.

@johnlocke6563 Год назад

@@casomai con tutto il rispetto, un conto è sentire tua madre, un conto un professionista

@casomai Год назад

@@johnlocke6563 Ho un diploma di cucina e mio marito è chef responsabile di cucina. Intendevo dire che le basi di come si fa una salsa madre ce le hanno insegnate, chi a casa chi a scuola, io sono qui per vedere come la persona tratta la materia prima e il suo ingegno. A saper usare i coltelli o a fare una maionese sanno insegnare tutti. Perché, invece di chiedere come si usa un trinciante o uno spellucchino ricurvo, non sarebbe più interessante da lui sapere come gestisce i tempi di cottura di un riso o come si fa un sous vide? No...i coltelli capito?! Boh, è come avere Einstein e chiedergli come si fanno le addizioni.

@johnlocke6563 Год назад

@@casomai grazie hai fatto un esempio calzante. Io sono un ricercatore in fisica e posso assicurarti che le addizioni nascondono sottigliezze che uno neanche riesce ad immaginare. Un conto è spiegare 2/3 concetti in modo superficiale, un conto è sviscerare un argomento da un vero specialista. I coltelli e i tagli in cucina sono un elemento fondamentale e non mi dispiacerebbe vedere cosa si fa a quel livello, che non centra niente con quello che mia madre fa a casa sua con le sue tecniche. Semplicemente alcune volte, è proprio nelle cose più semplici e basilari che si nascondono immense sottigliezze che solo un esperto sa riconoscere. Se vogliamo ti posso parlare di addizioni per giorni, e l’argomento non si esaurirebbero con 2+2 = 4. Definiamo cos’è un campo, un’algebra, una metrica, un fibrato, ecc… sai quante cose belle uscirebbero?

@drewlehmann117 Год назад

As a chef who instructs to youth, I took a lot of notes of this great teacher explains the classics. I too have subscribed to the best cooking channel on RU-vid. Thank you!

@aufkeinsten7883 5 месяцев назад

This is what RU-vid was once about for me. Thank you!

@stianaslaksen5799 Год назад

This series is great. Thank you for having subtitles.

@combatgirl38 Год назад

I can't remember the last time I felt that the recipes being spoken were sent straight to my very soul! I grew up helping my mother make these dishes so I'm blessed to not feel intimidated by them. I did learn some very important information that I will never forget. Adding the milk all at once to the roux, and the rule for creating a denser egg white. The trick for peeling eggs is invaluable though, because I had been a house assistant for a woman who often had 2 dozen boiled eggs for me to cook and peel and there would be so little salvageable when her eggs were very fresh. I shall share the room temperature trick with the world, thank you! I truly enjoyed this video and the inspiration it has given me to return to the kitchen for the sheer Joy of cooking!

@Multi.Fandom. Месяц назад

Soy chileno, hablo español. No sé mucho italiano y el inglés es mi segundo idioma, pero debo admitir que este video está muy bien hecho, bien explicado y bastante simple de entender incluso cuando no comprendes los idiomas hablados o escritos. Agradezco su enseñanza, ahora mismo voy a intentar preparar una salsa Bechamel, espero me quede al menos parecida a la suya.

@alexpiva9672 Год назад

Poesia, arte e amore. Sostengo da molto che Italia/Francia sia il miglior binomio gastronomico al mondo.

@gxqx797 Год назад

Indian cuisine is better. Latin cuisine is alll just a entertainment show. This food isn't actually that tasty. Now the Indians; they know how to put some flavours together my god

@RosteezHD Год назад

@@gxqx797 rice and spices

@benkeishurikn2202 Год назад

😂😂 ne l'écoute pas Alex on a la meilleure nourriture ,vous seriez peut être nos seuls rivaux potentiels si notre cuisine n'était pas autant variée 😘

@FC-zu5er Год назад

C'est vrai. Les cuisines françaises et italiennes s'entendent à merveille quand elles sont pratiquées à un haut niveau.

@wertyuiopasd6281 8 месяцев назад

@@gxqx797you arebrown.

@Creek_Hunter Год назад

As a Romanian that speaks Italian and lives in USA since 99, I gotta say, this Chef is the embodiment of passion. Hats off, sir, hats off! Buon lavoro!

@MattiaRepetto1 Год назад

Ancora una volta un capolavoro, questi sono capolavori di scuola della cucina che andrebbero inseriti nei programmi ministeriali

@adrianodellefemine1107 Год назад

Spiegazioni precise, minuziose e dettagliate: che spettacolo

@CaptPoco Год назад

Giuliano speaks so carefully and slowly, the information really sinks in! I don't think I'll ever make my bechamel in quite the same way :D

@Kyros2793 Год назад

Non perdo mai nessun video di Italia squisita. Un saluto da Napoli 💙

@marcofazzi1185 Год назад

tanta tanta roba!!!!!!!!!!!!!!!!!!!!!! peccato si possa mettere solamente 1 like

@wolverinecartomante3933 Год назад

Io adoro giuliano sperandio, un'eleganza e una preparazione incredibili.

@santiagobirkenstock Год назад

You can’t imagine how much I like your videos, thank you so much ! Also keep inviting Giuliano, he is so great at this !

@angrypotato_fz Год назад

Thank you for English subtitles :) Beautiful video and whole sauce series!

@StefanoRisso83 Год назад

Che classe chef Sperandio! Bravissima anche la pasticcera.

@michelemariani621 7 месяцев назад

Questa è una lectio magistralis dello Chef Sperandio sulla besciamella. La prego di accettare i sensi della mia stima. Grazie!

@gabriellatorta4459 Месяц назад

Finalmente spiegato con garbo e in modo chiaro . Grazie

@andreabarchiesi96 Год назад

Questi video didattici sono eccezionali

@plosr3834 Год назад

Uno Chef assurdo, un locale assurdo, altissima qualità sia per quello che riguarda la struttura dove lavorano sia per quello che porta questo canale su YT. Mi manca tanto la Francia! Grazie per questi video.

@rikkabilly 5 месяцев назад

Thank you for taking the time Chef.

@SanTM Год назад

Absolutely brilliant video! Chef Giuliano explains everything and gives his reasons for why, as well the finesse that comes with French dining. I would love to see more of him again on this channel as videos are always great.

@riccardosebis5333 Год назад

Yes, but bechamel has origin in italy

@SanTM Год назад

@@riccardosebis5333 okay....

@riccardosebis5333 Год назад

@@SanTM nothing

@MarcusKiner Год назад

@@riccardosebis5333 man, Italians are a sensitive bunch 😂

@riccardosebis5333 Год назад

@@MarcusKiner Italians are fools who get fooled like this

@mattiamancini8268 Год назад

portate sempre un contenuto meraviglioso, grazie grazie grazie. ❤️

@giansala7409 4 месяца назад

Buongiorno , mio figlio è Chef qui in Italia , quindi capisco "un po'" l'ambiente... Ho trovato la sua esposizione deliziosa , poetica , super professionale . I miei più vivi complimenti e buon anno !

@gberchier Год назад

Un grand merci au Chef Giuliano Sperandio de partager de façon aussi complète et pédagogique ses recettes.

@mariamanrique5153 Год назад

Gracias! Gracias! Gracias! Thank you! Vielen Dank! Ich werde Ihre Restaurant besuchen in Paris, unbedingt! Viel Erfolg!

@nickchannel5364 Год назад

This video was most instructive. I can't wait to make the microbrunch myself.

@aerocap Год назад

C'est peut-être le chef que j'ai vu expliquer son art avec le plus de calme, de pédagogie et de précision! 💫

@roskar 10 месяцев назад

Il m’a laissé sur ma faim, j’aimerais bien savoir de quoi est composée la sauce au comté à la fin. Ça a l’air tellement bon!

@etorepugatti9196 6 месяцев назад

@@roskar La Béchamel du Comté et des jaunes d'oeufs, ne pas dépasser 75 °en ajoutant les jaunes, sinon vous aurez une omelette au comté et à la farine

@stevenxx21 Год назад

Quel plaisir de voir notre cuisine être toujours appréciée malgré l'ancienneté de nos recettes ! Merci à nos amis italiens,dont ma femme fait partie et qui elle devrait mettre de la beshamel dans nos lasagnes 🤣🤣🤣même si c'est déjà très bon

@fabiopirrotta159 Год назад

Che eleganza, che bellezza di filmato... Sono estasiato

@sols9449 Год назад

What an amazing lecture on Béchamel thank you.

@riverdog155 Год назад

I vostri video sono sempre esaustivi e molto rilassanti, la professionalità di tutti gli chef che ho visto è al top di categoria.

@STANIS-LA-ROCHELLE 10 месяцев назад

Potrei guardare ed ascoltare questo cuoco per ore ed ore; una lezione di cucina, affetto e tecnica. Grazie di cuore.

@kindredtoast3439 Год назад

I live in America and I am absolutely mesmerized by the color of that butter. I've never seen it that richly yellow before.

@nathanielbrice8725 Год назад

Giuliano was so informative and a great teacher in this video! One of my favourites so far!

@stefanomazzardo2982 Год назад

Video molto molto appassionante ed elegante

@luiscevevery123 Год назад

L'art c'est cela... de la passion à continuer à faire vivre ce qui a été transmis

@jaimeanaya3385 9 месяцев назад

I wish i could like twice. I could not stop smiling. Thank you for the great lesson.

@massimo825 Год назад

Il soufflé è magrinifique

@CamilloMorea Год назад

Che video emozionante! Bravo è l’aggettivo che riassume: competente, preparato, abile, ecc insomma un professionista di primissima categoria che emoziona con i suoi piatti. Grazie per condividerli 👏👏👏

@Olghetta888 11 месяцев назад

Competente e non arrogante! Una cosa rara

@PaolaBarrientos Год назад

I love this explanation video. Sono fiducioso di poter fare la salsa.

@philtoa334 Год назад

J ai pour l instant pas possibilité de m assoir a cette grande table ( a la Binou). Mais je suis tellement émerveillé de cette vidéo que ma patience est pour le moins renforcé.

@MaximeCHEVASSON Год назад

Finally a chef that adds the flour to the roux straight, and not little by litlle :) Caramelisation is important, such as muscade/nutmeg or "fond de veau". Never stopping striiring is also mandatory. I'm so pleased to see this recipy been done the same way as my grand mother and my mother does it :)) Thanks for all the tips and respect for this glorious recipy ^^

@_indrid_cold_ Год назад

Do you mean 'adds the milk'?

@viroman4459 Год назад

I love this channel, you go so much in depth into certain cooking topics/recipes and the lessons given by these top cooks are invaluable. Thank you so much for adding english subtitles, much love from Croatia.

@wellstone1897 4 месяца назад

Me alegro mucho de haber encontrado vuestro canal. siempre cuando vengo aquí aprendo mucho que recetas, aprendo estilo y clase. Además del idioma de mis antepasados. Grazie!

@luigiivlac 6 месяцев назад

Toujours un grand Chef Giuliano ! Une etoile, deux etoile trois etoile peu importe. La competenza, l'amore per la cucina et l'umiltà sono presenti in ogni momento dei suoi video. Grazie Giuliano, grazie Chef

@Boristherocka Год назад

This is impressive! Thank you for making such a great content!

@filcapo9965 Год назад

Chef Sperandio è sicuramente una delle persone più preparate, forse il più a livello di salse madri ed è l’unico che nomina sempre un certo “Escoffier” Mito

@leploeo7145 Год назад

Eh beh lui lavora in francia Escoffier e il profeta della cucina francese, penso che tu lo sappia visto il commento

@indiano4071 7 месяцев назад

Scusa perché prima dice di alternare latte freddo con rum caldo, ma poi dice di mettere il latte caldo col rum caldo?

@claudiotata2819 4 дня назад

Formidabile, che personaggio ! complimenti

@davidlevine1697 Год назад

Simplicity Is Elegance, and you nailed it. ty for positng.

@NC-qc7wd Год назад

This is absolutely Art. Esto es absolutamente Arte. Isso é absolutamente arte. Questa è assolutamente arte. C'est absolument de l'art.

@Joe-ee6no Год назад

No it s just a bachamel, very easy

@NC-qc7wd Год назад

@@Joe-ee6no you missed the point

@Joe-ee6no Год назад

@@NC-qc7wd So easy bechamel

@BruceBoschek Год назад

This is just amazing. What a wonderful description of these amazing sauces and how they can be used. Thank you very much!

@thebookdoc.writing.and.editing Год назад

I never subscribe after seeing one video. I just did. Jean-pierre is another good channel ... very happy French fellow. But I did love this elegant display of what i already knew. It was delicious to watch.

@akzorz9197 Год назад

Such an amazing teacher! Thanks for making these and thanks to chef Giuliano Sperandio, what a gift.

@cloudbloom Год назад

Great stuff, love the simplicity of the intent behind every step. Let the ingredients speak for themselves and treat each step with the knowledge of what's best for the ingredient to be at its full potential. I was a chef for 15 years and I'm always inspired by things like this, you can always improve on how you make food the best it can be as long as you're paying attention to the variables. That being said, there's nothing better than a slammed together mishmash of killer tasting grub from a roadside taco truck or gyro shack, but I do appreciate the dedication that goes into precise cooking such as this👌

@xxxdan82xxx Год назад

These videos are so so beautiful! 😍😍😍

@nuadtrainer Год назад

Bravo ! Merci beaucoup ! C’est très inspiré et très inspirant

@avroml Год назад

I'm so happy that I've found your channel! You explain it so plainly and so kindly!

@fingerprince_ Год назад

Love the classic mother sauces, essential for French cooking and the history and genealogy is fascinating, from Carême, Escoffier to the countless derivative sources, it's a great way to trace your way along the path of French culinary history. Great to have such details videos for each sauce individually, from such an accomplished and passionate chef - an invaluable resource to have available freely online.

@keyos1955 Год назад

It was orinally an Italian recipe, called "salsa colla", as many other things in France

@jermr8311 Год назад

@@keyos1955 XD always complaning, stop to cry and stop to think you re the center of the world

@fingerprince_ Год назад

@@keyos1955 This is a great point though I'm not sure how similar the salsa colla sauce was in its preparation, I'd be very interested to see an original Tuscan recipe. But fighting over Italian vs French vs etc cuisine is pointless, it's much better to see chefs of different cultures influence each other (no idea what the above commenter is so upset about) - videos on this channel highlight that very well! I'm British, and arguably our most significant "British" chef of the past few decades Fergus Henderson feels very inspired by the best aspects of both French and Italian cuisine. I will happily defend the quality of contemporary British cuisine whilst acknowledging its roots in French technique and Italian simplicity and respect for ingredient

@keyos1955 Год назад

@@jermr8311 You look the one who is complaining over facts

@jermr8311 Год назад

@@keyos1955 Two countries sharing a border, under the same rules for centuries, with a lot of exchange later. It's normal the food is very similar... It doesn t mean someone stole the other. This is just a normal exchange....

@fezario Год назад

Che canale fantastico

@chatinha18 Год назад

Le chef fanno delle espressioni stupende ! Si vede sia l’impegno che la soddisfazione in quello che fanno! E poi ho apprezzato tantissimo che fossero quasi tutte donne. 😊Anche lo chef Sperandio fantastico! Che bel video, grazie ! ❤

@5ynthesizerpatel Год назад

I don't believe this - for years I was taught to mix the milk into the roux in small quantities, a little at a time - so I did that - but when no one was looking and I was feeling lazy or in a hurry I'd pour it all in, and the only difference I ever saw in the finished sauce was that it was often better. It's really gratifying to hear a proper chef (and not just an enthusiasic amateur who can cook a bit like me) telling me that I've actually been doing it right all along

@MsCarmen3333 Год назад

Perfeto 👍🏻

@matteobertolini_1 Год назад

TOP ASSOLUTO

@JimRichardHartmann Год назад

Wow, I have been educated in the french kitchen (swedish interpretation) and this is taking me back to the times I went into the school kitchen and met the Grandmaster Chef and was put to peel potatoes because I was too nervous to start Cooking directly and had to adapt to the kitchen a while. That is the level of this young chef, a real teacher in the culinary art.

@faustinotrufelli2094 Год назад

Ottima lezione. Gustata fino all'ultimo. Mai retorica ma piena di piccole sfumature e chicche informatiche meravigliose. Grazie

@ramonbolier1083 Год назад

I recently started a restaurant.. and your take on bechamel.. makes me make bechamel with respect.. we have a Farmer who makes Milk 200 meters away also has eggs. Thanks

@Astronometric Год назад

Interessantissima la parte sul soufflé. Sarebbe bello avere un video dedicato specificatamente a lui.

@izasmith4912 Год назад

Piękny przepis, wykorzystam go w swojej kuchni. Pozdrawiam serdecznie z Polski

@ivorybow Год назад

Once I visited Marrakesh. While there we went to a French restaurant and I was served that spinach dish. Though it was 40 years ago I have never forgotten it. Now I can try to recreate it myself. Thank you

@RoadhawK66 Год назад

Excellent information, i can finally make a bechamel sauce confidently. Depending on what main you’re complimenting, chives, dill, tarragon, all work amazingly well.

@MrMaxride27 Год назад

J'ai tellement envie d'aller manger au Taillevent maintenant !

@ilmelangolo Год назад

moi aussie!

@EllisBoydRedding Год назад

@@ilmelangolo par contre y a souvent un abruti, un certain Lille Petrole, qui mange la-bas; pas hate de le croiser...

@ilmelangolo Год назад

@@EllisBoydRedding Quelle dégoût!!!! Là bas aussi?!? A-t-il payé l'addition au moins? Nous connaissons bien cette atroce individu... Il a aussi un très faible hygiène intime...

@GG-xp1tl Год назад

Spettacolo come sempre, miglior canale di cucina in assoluto ❤️

@dimitristsiakos761 Год назад

πορνοσεξβιντεο 😑😐😁😀😃γαμησιακαιχυσιμοστομουνινκαυλεςσελεωφοριοτα καθημερινά νέα πορνοσεξ Τώρα μπορείτε να μεταφράσ ετε εικόνες!γαμησιακαιχυσιμοστομουνινκαυλεςσελεωφοριοειτσοο τσοντα

@francomanfrini1221 Год назад

Esaustivo in modo capillare, senza sofismi e preciso in tutti i passaggi . Direi veramente senza parole. Grazie

@andreagamba9539 3 месяца назад

Complimenti per la semplicità, gentilezza, dedizione e amore che dedichi a ciò che fai.

@andreafluid Год назад

mi pare obbligatorio un episodio nella pasticceria del Taillevent

@user-gj9fq7sw3u 5 месяцев назад

Muy bueno chef, gracias por compartir. 🇦🇷🇪🇦 Saludos desde Madrid.!

@rinagattoni3655 Год назад

Che meraviglia, grazie chef Sperandio! Vogliamo più video, mi ha appassionato tantissimo!

@redstateforever Год назад

The gravy we love here in the southern US is a version of this sauce, but we use sausage or bacon grease instead of butter, though we may add that as well. We season with a lot more salt and add pepper, too, no nutmeg. You can cook it with browned and crumbled sausage for the gravy we eat at breakfast with biscuits, or use it plain over mashed potatoes, chicken fried steak, dip chicken tenders into it, etc. Delicious.