Відео

Another amazing looking and delicious sounding dish. Will hopefully have time soon to try and make it myself. On a side note, I bought the Homtone grinder you also use, as my old grinder broke. What a great piece of kitchen equipment! So much better than what I had. Dankjewel for the recommendation!!

Do you take the out part off the shallot (or onions) or are your knives sharp as fuck?

I am madly in love with your cooking,top recipe and perfect execution as always

A real God of culinary culture

Looks Great, will Cook this in near time. Helps a lot that you can prepare a lot of the dish 1-2 days before. Is the fennel placed warm on the dish?

Incredible

Wonderful dish!

Good stuff chef. Why do you rest the dough so long though? Never heard anyone say to rest more than about 30 min

this looks like it could turn out to be my most favorite dish to eat!

Jules, I have 16,500 acres of farm for my milk cows. Would it be enough milk, cream and butter for 4 quails?

speechless

I want to make these but il need to watch this video 100 times and i dont have the patience for this 😂

What’s a good substitute for Hakka powder? I can’t find any.

This dish is incredible. Thank you.

youre an artist jule

👏👏👏🧿❤️🌺

❤ a pulpo summer dish would be great or some fancy gambas

Jules, I see high-end chefs do this a lot - what's the advantage towards using large plating tongs to handle your proteins? I'm guessing it's the least likely way to damage the meat/fish?

I bet the umami is off the charts! Anyway, sometimes a simple presentation helps focusing more on the dish, great as always.

I barely comment to any videos, but really like how make these dishes. keep it up.

I've noticed that when you make sauces, you add the cream during the process of making the sauce? Why is that your preference rather than adding the cream later?

Welcome back!

it looks again as a perfect dish. I certainly going to try to make this at home. Can you make a dessert with cheese?

Как всегда безупречно👍💪

This is by FAR the best channel on youtube for people like us who want to elevate their home cooking, I get so inspired by your videos !

First my man I’m First

Can you write your RCP

So as a chef let me help you. You certainly are gourmet chef in Way beyond my skills and I have to admit that. In order to attract more customer base you have to have a way to have free items for services to get the links and emails and connectivity to core customer base go to any grocery store and they asked to put in your information like emails and contact information this allows you to grow your customer base. When I look at your recipes they are very high-end but what you also include not just links to how you make all your parades and other high-end stuff but also a link to the products of which you sell. Yes contact the companies of the products that you are using to make your purees and other high-end stuff and work with them to not only be a sponsor of them but also make new revenue from them. You're one of the things missing which I worked on private yachts to the Caribbean and Mediterranean is sources so when you get your products where do you source them from 😊 would be very helpful.

Also I've seen other videos on chef recipes and UA-cam videos on how to make the recipes play several links so people can look at all the processes or techniques of making all these other purees and other things within your recipes not only to capture your your audience but it also keeps them coming back and it draws more core customer base again what you're trying to do in your business is create a core customer base that is where you make your revenue.

Has a chef myself I would strongly suggest that you put a link to the equipment that you're actually using within your recipes. From a business perspective you can contact these vendors that sell these products and see if you can get any kind of residual profit from them before you can sell products online making more revenue for your recipes.

Don't think I don't hear your pronouncing it sprigs all properly. Proud of you.

I only have an issue with the size of your portions!! Please, increase the sizes man!!

could anyone please tell me the brand of the small blender?

May the Farce be with you. 😂

😊❤Appreciate your cooking channel. 👍🏼💯

Oh my I think I just put on 5 lbs lol your video beautiful thank you

What type of blender is that

I accedentaly dropped 13 coriander seeds and now its ruined😢

👍👍👍

Plants have feelings and emotions too you monsters

Jeroen is now head-chef & owner @ restaurant Inter Scaldes in Kruiningen, Zeeland (Netherlands) and has a variant of the unforced duck liver with ice from beetroot and dry-aged beetroot and sunflowerseeds. It's ridiculously tasty.

Taco by shape, tuille by nature

Hi Chef How to make the soup, please

I think this is the first time I ever hear you cussing my friend! But it goes quite well with the Peruvian inspired dish 😂 that’s what ceviche does do you

Hey I was told that vacuming a gel will make it unstable (tho that particular gel had a moderate amount of acidity) Have you noticed anything?

your sound is so smooth

No gloves with the jalapenos brave

UA-camrs: "Remove the seeds!" Me: "Momma didn't raise no B1t¢h!" 😂

Just made an orange and habanero version, color. came out a lil wacky tho