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    • 00:01:26
      Le Bistrot du sommelier, Paris, France
      6.7K Views . 05 Jan 2013
      Philippe Faure-Brac, the best wine-butler of France says " It has already happened to me to cry over when trying a wine, so much was the expectation and the award of this expectation present there at the rendez-vous." Since the creation of his Bistrot of the Sommelier, he has made us find out about the rarest, brand-new and the least-known cellar wines, such surprising wines, wines of the New World. Let's walk up into his footsteps, through the historical cellars of Moet and Chandon, flying over his vineyards, he recommends how to make the first-class choices AF, so let's listen carefully to his far-seeing pieces of advice, and even as far as the Ministries which appeal to his help and imagination so as to make the best selection of the wines for the different receptions.
    • 00:03:16
      Flambeed Cream With Apricot
      499.3K Views . 05 Jan 2013
      Flambeed Cream With Apricot-See video for instruction.
    • 00:04:08
      Crayfish and Prawn Salad with Butterbeans-<ol> <li>Start by preparing the crayfish. Cook in a court-bouillon with the inredients for about 3 minutes.</li> <li>Remove from the court-bouillon and decorticate them.</li> <li>Parallel to this, cook the butterbeans with a bouquet mixed greens for 45 minutes.</li> <li>Drain. Season with mayonnaise, shallots and hacked chive.</li> <li>Put a round tomato slice in the middle of the serving dish and the butterbeans on top of it.</li> <li>Place one crayfish on top of the butterbeans. Pour the sauce with the crayfish tales around it.</li> <li>At the very end, put the prawn tales in a pan with olive oil. Heat strongly. Place them on the serving dish and sprinkle with pine nuts. Serve warm.</li> </ol>
    • 00:03:29
      Ecrin de vigneron
      8K Views . 05 Jan 2013
      Ecrin de vigneron
      1. Montez les blancs, meringuez-les avec du sucre, puis ajoutez les jaunes et le cacao en poudre, tout en mélangeant délicatement. 
      2. Avec une poche à douille n° 8 (qui permet de réaliser des décors avec des crèmes, de la purée) dressez-les sur une plaque et enfournez à 170 degrés. 
      3. Pendant ce temps, mélangez les ingrédients du punch, dont vous arroserez les biscuits une fois cuits. 
      4. Mélangez le chocolat à la crème fouettée, puis la pâte à bombe, réservez. Mélangez les jaunes, le sucre, la farine et la poudre puis versez le lait bouillant et faites cuire 5 mn, environ. 
      5. Ajoutez la gélatine ramollie dans l'eau froide et égouttée. 
      6. Lissez cette crème pâtissière avec l'alcool, puis, délicatement, ajoutez successivement la meringue italienne et la crème fouettée. 
      7. Prenez des petits raisins au marc et égrappez-les, puis coupez-les en deux. 
      8. Retirez les pépins et garnissez la petite hotte. Faites fondre du chocolat et de l'eau et nappez les bords du cercle, pour faire la hotte. Maintenant, passez au froid. Il est préférable de le faire 2 ou 3 heures à l'avance, pour pouvoir le démouler plus facilement. 
      9. Portez le sirop à ébullition, versez les jaunes et montez au fouet, jusqu'à complet refroidissement, puis incorporez délicatement la crème et l'alcool. Ce sabayon servira pour la décoration. 
      10. Passez le coulis de raisin au mixeur, en mettant un peu de sirop, en quantité raisonnable. 
      11. Gardez-en un peu au fond de la casserole, pour les feuilles de vigne.
      12. Maintenant, passez les raisins au chinois. 
      13. Prenez une russe (casserole en cuivre), le chinois, une passoire ou une passette pour la ménagère. 
      14. Prélevez tous les petits raisins et écrasez-les, pour les utiliser au moment de faire le décor, et récupérez tout le jus, qui servira de coulis.
      15. Sortez l'entremets du frigo et démoulez-le. 
      16. Trempez le moule dans l'eau tiède, pendant quelques secondes. 
      17. Déposez un biscuit au punch au milieu du cercle, puis dressez la mousse de chocolat dans la hotte, avec la poche à douille sur 2 cm de haut. 
      18. Remettez un biscuit. Recouvrez ensuite avec la crème obtenue en mélangeant la pâtissière, l'alcool, la meringue et la crème fouettée.
      19. Repassez 1/2 h au surgélateur, puis dressez dans une assiette. 
      20. Prélevez avec une cuillère à pomme parisienne une petite boule de mousse chocolat, disposez un peu de raisin et le coulis. 
      21. Pour le décor final, prenez des petites feuilles de vigne que vous aurez fait sécher au sirop.
    • 00:06:50
      Roasted John Dory with vegetables
      507.3K Views . 05 Jan 2013
      Roasted John Dory with vegetables - Cut the potatoes in thin slices. Cover the bottom of an oven plate with these slices and add a dozen entire garlic cloves (unpeeled), some butter and olive oil. Put for some twenty minutes in the oven at 356 degrees F... Place the vegetables around the fish, cover with juice and serve hot.
    • 00:04:22
      Fried Ray with Chanterelle Mushrooms
      399K Views . 05 Jan 2013
      Fried Ray with Chanterelle Mushrooms-<ol> <li> First of all, melt some butter in a pan. </li> <li> Add the previously hacked shallots. Let them brown for about 10 seconds.</li> <li> Add the chanterelles, which have been washed, salted and lightly peppered, because the juice will reduce. </li> <li> Once the whole has gently roasted, add a little water and let the chanterelles cook for 2 minutes. Drain and reduce the gravy. </li> <li> In the meanwhile, place the chanterelles again in the frying pan and let them sear until they become crispy.</li> <li>Drain well, put the pan back on the cooking stove and let it brown. Parallel to this, reduce the gravy from the chanterelle-cooking. </li> <li> Place the ray fillet in the pan with molten butter. This is a slow cooking. The ray must simply be gold-coloured and shrink only a little bit, without cooking in the pan. </li> <li> We have already achieved half of the preparation! The chanterelles will become crusty and the chanterelle-gravy reduces.</li> <li> Add the cut parsley to the chanterelles. Take the pan off the flame, so that the parsley keeps its natural green colour. </li> <li> Now that the ray is cooked, deice with a spoon of vinegar and honey. Then, sprinkle the ray with this vinegar, which will make it very tasty. Next, let it reduce on a small flame for about 30 seconds. </li> <li> During this time, place the chanterelles on the serving dish by scattering them along the side of the plate. Dispose the ray and the vinegar in the centre of the dish and pour the chanterelle-gravy around it. </li> </ol>
    • 00:03:26
      Nectarines with lemon and juniper sherbet called Colonel-<ol> <li>Prepare a lemon sherbet with the lemon juice, beaten egg white, syrup and the lemon pulp.</li> <li>Put the mixture in an ice-cream freezer. </li> <li>Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough. Add the almonds and orange peel. Let it rest in the cool.</li> <li>Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes. </li> <li>Supervise the cooking, because otherwise the little pieces will melt. Before these little biscuits become to crusty, take them out of the oven. </li> <li>Let them lightly cool down. Then, remove them from the plat. </li> <li>Cut the nectarine into lamellas and ice with sugar on the grill. Then, place a scoop of sherbet in a tulip on a concave dish. Pour Belgian juniper over it. Finish, as final touch, with a mint leaf.</li> </ol>
    • 00:02:54
      Tarte Bagnarde
      51.8K Views . 05 Jan 2013
      Tarte Bagnarde-<h5>Preparation:</h5> <ol> <li>Spread the dough with a thickness of about 0.1 in. Cut a disc of about 10 in diameter.</li> <li>Place it on a dish, store it cold, and cover with plastic foil.</li> <li>Peel the apples and cut them into quarters.</li> <li>Remove the waste parts and cut the quarters into thin slices of about 0.1 in. Keep them in a hermetically closed box aside.</li> <li>Put 0.85 cups cream, 1.8 oz. sugar, and 0.14 oz. cinnamon in a pan. Reduce. Remove from the flame.</li> </ol> <h5>Cooking and ending:</h5> <ol> <li>Preheat the oven at 464 degrees F, at least 20 minutes ahead of time.</li> <li>Put the puff pastry dough directly on the slightly humid baking tray.</li> <li>Cover it with almond powder, leaving an edge of about 0.8 in. This will be the outer edge of the pie. Place the apples on the almonds, letting them overlap in concentric circles.</li> <li>Now, put it in the oven for 20 minutes, but take the plate out in the middle of the cooking (after 10 minutes) and cover the tart with the reduced cream. When the tart is cooked, remove it from the oven, sprinkle with powdered sugar and caramelize for one minute.</li> </ol> <h5>Presentation:</h5> <ol> <li>Serve the pie warm and accompany with vanilla or cinnamon ice-cream.</li> </ol>
    • 00:03:12
      Tiramisu
      16.4K Views . 05 Jan 2013
      Tiramisu
      1. Mélangez le sucre en poudre aux jaunes d'œufs et, avec le fouet, montez les œufs et le sucre, jusqu'à obtenir une belle crème, bien onctueuse. 
      2. Ajoutez le mascarpone et mélangez doucement, au fouet. 
      3. Quand votre crème est bien montée, celle-ci doit être homogène et lisse. 
      4. Montez les blancs d'œufs en neige, pour donner une certaine légèreté à votre tiramisu, et incorporez-les à la préparation ci-dessus.
      5. Ajoutez alors les 2 cl de Marsala. Cassez en 2 les biscuits à la cuiller et immergez-les dans un bon café expresso, posez-les au fond, versez la crème par-dessus et saupoudrez de cacao sur toute la surface.
      6. Au-dessus, vous pouvez décorer d'une gondole de chocolat.
    • 00:02:37
      Grate the truffles. Put olive oil and the shabby in a pan. Make sweat during one instant the shabby of truffles in olive oil. Beat the eggs in a salad bowl, season, pour them then in a pan, while making cook mildly and while moving continually. Since the obtaining of a creamy mixture, add cream and put to recook a little. Rectify the dressing. Serve hot.
    • 00:05:02
      Eggs with Fresh Mushrooms - Chef Jean Bardet-<h5>Poaching the eggs:</h5> <ol><li>Boil 2 liter water in a large saucepan and add vinegar. Do not salt the water. Break the eggs over a saucer and glide them one-by-one into the boiling water.</li> <li>Control the cooking with your finger. They must stay supple.</li></ol> <h5>Cooking the mushrooms:</h5> <ol><li>Pour 0.21 cups olive oil in a pan and add the cut mushrooms. </li> <li>Heat them gently. Salt and pepper.</li> </ol><h5>Serving the dish:</h5><ol> <li>Place 2 eggs on each warm dish.</li> <li>Cover them with mushrooms, on which you add 4 tbsp. minced chives. Then, pour the rest of the oil over each egg, as well as some grains of the salt flower.</li> <li>At the very end, cut the eggs, so that the egg yolk flows harmonically over the dish.</li> </ol>
    • 00:03:09
      Fish bouillon from Tigullio
      103.4K Views . 05 Jan 2013
      Fish bouillon from Tigullio
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