Bistro's best To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
I remember when i was i culinary school and one day for dinner i was assigned to make café de Paris. At first i was laughing, " I only need to make flavoured butter? " I had 2 hours. It took me half an hour to find all the ingredients and i was laughing no more :D It was delicious.
One word for you Bruno, A W E S O M E ! Luv your recipes, easy to follow and they turned out WOW all the time ! Need I say more ?? Merry Xmas & A Happy Cooking Year for 2015. CHEERS with a glass of fine wine !
Genevois, j'ai souvent mange au Cafe de Paris. Dans le temps (annees 70) on nous servait un beau morceau d'entrecote, coupe en fines tranches. Maintenant, on a droit a une tristounette entrecote, si fine qu'on peut lire la Julie (les genevois comprendront...) a travers ! 😢 Par contre je ne suis pas si sur que votre recette soit la "vraie" recette de la sauce Cafe de Paris... Car le Cafe de Paris ne sert pas un "beurre" Cafe de Paris, mais bien une sauce ! Servie sur un plat de service au-dessus d'un chauffe-plat, la sauce fond lentement sur la viande mais garde une certaine tenue cremeuse, alors qu'un simple beurre fondrait totalement. Je suspecte donc (car la recette est toujours restee secrete, meme de nos jours...) que cette sauce a une petite base de roux blanc et de creme (probablement un genre de detrempe, mixee au beurre et aux epices et herbes...), suffisamment pour tenir la sauce, mais pas assez pour en gacher le gout 😉
A delicious wild mushroom bourguignon with fig essence and chipolini onions adds a hint of sweet with a savory delight to nearly any meat dish! I would love to see this dish being made à l'Albouze.
I accidently bought too much unsalted butter, so I made this recipe with it. I didn't make it 100% like the recipe, but pretty close. It is really good and the butter portions freeze up very quickly!
Bruno, you are my favorite chef on RU-vid, and quite possibly- on the planet! Your recipes are the Real Deal and your tutorials are well executed! Keep doing what you do! Much respect from Socal!!
Good Job, Bruno ...I put it in ice trays and save to the freezer in bags ...I sell a pound of clarified (Paris) variations for $20- to $50- per pound (free delivery) (Las Vegas, NV) It sells like hotcakes ...maybe a Bruno Alouze 'Franchise' restaurant (On the Strip...Think about it)
Hey chef how do make them roasted veggies they look delicious is there any video and thx for all the videos and sharing all the secrets of French cooking such a inspiration perfection 👌
He's just amazing. I'm honestly stunned at the things he can do. This guy belongs on Iron Chef - he butchers, he bakes, he roasts, he carves, his design and plating skills are top-notch. And as if that's not enough, he produces these fantastic video. Let's not forget about his sword skills. Napoleon Dynamite would be proud.
I bet that Café de Paris Butter taste great on veggies too. You are KING OF THE KITCHEN Bruno, no doubt about it! I think I am a chefs worst nightmare though when it comes to eating meat. I have to have my meat well done. I just can't eat meat that rare. I just can't do it!!! To me this was once a live living breathing animal and I just can't eat FLESH that has not been cooked completely through. Don't hate me Bruno, please! :)
I follow all your videos and appreciate them very much. Your steak videos are fab too but they are ideal for people who like meat almost raw. I need your recommendation for preparing "well done" steaks without burning the outside. Any tips?
he puts all the ingredients possibile for the sauce, so ... whats the secret of the sauce, he puts all, ... in this way is quite easy to prepare a sauce; .... or not ....
Cafe De Paris butter, though this version is a bad example, is very similar to the sauce served at the various arms of the L’Entrecôte company. However, the sauce at L’Entrecôte contains chicken livers fried and puréed, and is richer, as you no doubt already know.
The Cafe de Paris butter definitely needs Curry as a main ingredient! And be warned: Once you taste a medium-rare steak with Cafe de Paris butter you are hooked and you are lost to all the other steak sauces!
At the beginning of the video he said this is an approximation to the original sauce invented by M. Boubier in the restaurant "Le Coq d'Or" in Geneva, which is the sauce used by the "Café de Paris" restaurant chain founded by M. Boubier, hence the name.
You should make food and sell it privately , dry ice and ship . This butter looks amazing but the average person doesn't want to do all the preparation. Not everything but some things, I know I'd pay for a jar of your marmalade and I'd buy the butter . Think about it you have a huge audience, but don't let companies get involved cause then they will pump your food with chemicals.
