Endive Reblochon Tatin - Bruno Albouze 

Another incredible installation into the Bruno Albouze Cooking Arsenal!! 😆👍😋

This is certainly not something I expected to be made out of endives. Great work.

Dear Chef Bruno, all your recipes are mystic experiences! I love you so much!! Ciao from Rome! ❤️❤️❤️

Wow that is a master piece of the classical endives tatin with so many improvements including the Roblochon which -I assume - must cost “la peau des fesses” in California. Lucky me, they make it just in the region accross the Geneva lake where I live. That dish will be a hit at your bistro. Beau travail Chef!

Hello beautiful Chef Bruno!!! Although I eat a VERY low-fat (under 5 grams added fat per LARGE portions!!) and 100% vegan diet (for nearly 11 years now!), I get sooooo many ideas with EVERY video you post, and THIS one is no exception! It looks INCREDIBLY WONDERFUL, and I am certain it SURELY is!! Back in my pre-vegan days, the only experience I had with endive was with baked endive & gruyere, as an appetizer. It was simple and delicious and I did love it. Today, as a low-fat vegan, I like to RE-CREATE recipes using VERY low fat & 100% vegan ingredients. That makes it impossible to PERFECTLY re-create the luscious flavor, texture & appearance which YOU offer in your recipes (the LOW-FAT part makes it particularly difficult!), but it's a SUPREME (and "occasionally" fun..haha!) CHALLENGE for me. I've been able to OFTEN create delicious alternatives to MANY standard recipes which are (hopefully) at the very least, REMINISCENT of the flavor, texture & appearance of the original recipes. I've not yet actually tried to re-create any of your specific recipes, but the challenge to do that is ABSOLUTELY on my list. I'm writing a cookbook to specifically recreate MANY brilliant and delicious "comfort food" recipes like yours, making them not only VERY low-fat, but also 100% vegan. When I do get to tackling any of yours, specifically, I promise you that I will let you know what I'm doing and the ingredients & techniques I employ in the process. And I will also give you 100% CREDIT for the ideas and techniques if and when my cookbook ever gets to the point of publication. You teach and inspire me more than ANY other cook (vegan or not!), and I absolutely and honestly ADORE you and your expertise. I just wanted you to know that, and I hope you can believe me! Thank you for all the many recipes and techniques you share with us. EVEN THOUGH my ingredients and techniques must, understandably, be different from yours, I continuously learn so much from you which I can apply to my own recipes. I can NEVER thank you enough for sharing your brilliance and artistry with me and with so many others who love you as much as I do!....Sincerely, with love, ALWAYS . . . Daryl

Franchement, je suis votre chaîne depuis un moment maintenant et je ne suis jamais déçu par vos recettes, merci infiniment, pour Noël votre bûche tatin sera parfaite ! Bises de Guérande

My heart started beating faster when you rolled out the cheese.

The tart is outstanding. I made it a little more simple and didn't use balsamic vinegar. I used lemon. My family loved it.

That's a mind blowing combination. I even can't imagine how it tastes, but I bet it's gorgeous

Made it. I made it the day before, i let it sit in the fridge overnight and reheated it the next day in the oven for 10 min. I should've put the heat higher because the cheese melt but the tart wasn't really hot. Anyways it tasted really good. Thank you.

Who told you, you can be a silver fox now!! I see you!

Waw, thank you chef! Beautiful recipe.

Never heard, never seen anything like this, but I WOULD LOVE TO TRY it!

Dancing on the bold edge between insanity and brilliance.

Thank you Bruno. Great video recipe tutorial. "...Haha, not funny, but delicious." LOL! Love it!

Redone it. This time with onions instead of endives... amazing!

Even tho i don't like les endives, ça me donne envie d'en manger quand même. :D Superbe recette comme d'habitude ! Bonne année à vous Chef, je vous (nous.. :P ) souhaite de bons petits plats sur votre chaîne ! :D

Many thanks, Bruno, for sharing this amazingly original recipe with us. Merci!!

Merci!!!!!Voilà qui va me réconcilier avec les endives

Absolutely amazing talented you are!! And charming and beautiful and funny.! Excellent job

I have nearly the same recipe but with goat cheese, I think its much nicer. reblochon is too strong IMO. I also dont use garlic but add a bit of lemon juice instead, I use cassonade instead of molasses

Hey bruno, j'ai fait votre recette de Far breton et je l'ai adoré, tout mes amis m'ont dit que c'était merveilleux !!! J'espére que vous pourriez partager d'autres recettes "simple" :p Vous êtes un artiste dans la cuisine !

Bonjour Chef! This looks delicious! Today is my birthday so I'm excited to get the gift of a new Bruno video!

The haircut suits you :-)

You're a beautiful man Bruno keep rockin in the free world

What a great episode you're a king of entertainment and also a bit of a good cook

Bruno you are my favourite person on RU-vid by far! Entertaining, knowledgeable, fabulous recipes that truly work because I've made many. I look forward to every video you submit. Ana from Sydney, Australia

Beautiful and Amazing! Looks delicious! Thank you for sharing! 👍🏻👍🏻👏🏻👏🏻💕😉

Buen provecho señor Bruno , como siempre un placer ver sus videos , un saludo desde México. ya le di like en Facebook :)

it look so great! Thank you.

Bonjour Très belle recette mais ou peut on trouver la recette avec toutes les quantités et les ingrédients

Bruno, I hope you are well. I love your accent. Always wanted to learn French, but hopeless. So, I turned to cook instead.

Wow quel mélange improbable d'ingrédients ... mais ça doit être un régal en bouche :)

C’est l’air délicieuse

Man his wife is living the dream when he talks dirty to her. 😂😅😅

Brilliant as usual Mr Albouze.

Chef I like your recipe and sharing with us thank you for your time. If possible I wish to work with you..!!

Ok I'm in... that and a salad at the bistro . sure I'll have lemon basil martini first, thought you'd never ask.... that is rich Bruno, nice work brother.

Bruno, love your channel and your recipes. However can you add a recipe search to your web site or have the link in the description go directly to the recipe? I can not find the endive tart tatin on your site from my iPhone.

Do I see crullers on top of the fridge?

Endives braisees in France i Her that at the cantine in France

Beautiful and delicious food, and you😘

Lock like in Hollywood , رائع جدا شكرا لك

wow!..i cannot get the recipe on your site however...

I miss the hat, lovely dish Bruno

Pourquoi des chicons ... parce que c'est bon

Hmmm je me demandais si on pouvait faire autre choses avec les endives que les croquer crues

Looks good.

dayum that looks good

Sehr lecker

Oh, yummm...what a beautiful tartin. Nice new hairdo btw.

Art

you are kidding me... crazy so far

Come ooooonn!!! Tell me the truth, you was playing in the kitchen chef!!

I'm just on the first 30 seconds....wow

I like it

Yum!

D avance merci pour votre réponse Cordialement Marie Laure

Yummy

wow !!!!!

Just waw

Why don't you make fish recipes chef?

Too much plastic everywhere

Bruno ti amo

Первый

FIRST!

Je vais me désabonner

This is certainly not something I expected to be made out of endives. Great work.