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Thank you, very nice.

please show how you made those fish

First time making this sauce and it was a great success. I think for Asian, the taste of vinegar is a bit strong, shall I reduce the 70ml to 50ml or I should use vinegar from other brands?

Merci Beaucoup, Chef !

Artichoke

There is no milk in the original recipe. Only crème fraîche. 🥴 Even if this one looks delicious.

That's just perfect. Thank you Chef.

Great tutorial. Thank you Chef.

Wonderful! Thank you, Chef!

Merci!❤

This is so beautiful. Thank you for sharing your skills and education. I will make this. Ty! Chefvivienne

👍🏻👍🏻👍🏻

Shrimp butter. I can use that.

Do you also make videos in French? I only speak English but I would watch your videos with subtitles. If speaking English doesn’t bother you, however, press on! Thank you for the great content :)

The peruvian ceviche is without bell pepper, avocado and other herbs, just lettuce for the base... but is ok if is a french version

Thanks!

Ya malograron mi ceviche Peruano.

Just wanted to say thanks for showing the BEST recipe ever for bearnaise sauce. This was another high quality one, will give it a go. I do all your stuff once you post them :) stay safe and thanks

😋😋😋 Butter!!! 🤤 🙏 Thank you very much!

Best playlists chefvivien: French classics: ruclips.net/p/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv Sauces: ruclips.net/p/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2 Soup: ruclips.net/p/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2 Desserts: ruclips.net/p/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY Chicken: ruclips.net/p/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78 Veggies: ruclips.net/p/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s

Chef can you tell me what are pate sablee , sucree and brisse and what are the difference and what product are made of each one ?

Wow chef I am from India I am big fan of you after this recipe❤❤

Sir , I am a culinary student from india . I am a huge fan of you and french cuisine . Will you please tell me a few things what are the things or qualitiesone must have to get a michelin star and how could i be a great chef in future ?

Супер Дупер !

Nope, I know there are a million variations. This is too far from traditional for me.

Best sauce!!

This looks wonderful. I have a special family event next week and I'll prepare this for the london broil I'm planning.

comme un homme des cavernes quoi haha

Thank You

I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.

I prefer the mixed version.

If the goal is the remove the water, why do you remove from heat once you begin to see it boiling? Shouldn't you let it sit until the water is completely boiled off?

Chapeau to do this Performance after a bottle of wine!❤

Would like to see Potatoes Lyonnaise

Chef Vivien, Thank you! This is marvelous. This is the best way to make sauce hollandaise, and your sauce bearnaise video is equally excellent. This is the way I will always make these sauces. The results are delicious. When I'm making the sauces I have control of the process from beginning to end. You asked for requests to demonstrate other sauces. My best recommendation is to demonstrate how to use sauces according to the seasons. For example, some are better for winter foods and others are better for spring or summer. I discovered that the most common customary American application of sauce hollandaise is eggs Benedict, but to make the best meal I had to depart from customary portions and presentation. This is because the sauce is rich and delicious, and it is best to serve a generous amount of the sauce. Instead of the customary two eggs on toasted "English muffins" with "Canadian bacon", I serve one egg on a softer piece of toasted bread with best tasting delicatessen sliced ham. American English muffins are too leathery in texture and are awkward to cut. Serving two eggs is too much food because the sauce is rich. Typical American eggs Benedict are not made with real sauce hollandaise, and the sauce is not as rich with butter. For my own meals, I serve one egg and some fruit. Best wishes to you. Thank you again for these excellent demonstrations that improve the quality of the food my family enjoys.

❤❤❤

Merci chef Vivien, je l'ai préparé pour ma famille et tout le monde a adoré!🎉😊😂

How much thyme?

Забавно слышать французского шефа, который говорит по английски одновременно с русским и французским акцентом =)

Every Chef Vivien presentation I have seen has been superb. Great! And he has improved my cooking, especially with warm emulsion sauces; it's easy with the right technique.

Thank you for another good video. You are so good at explaining in a simple way with your lovely French accent😊

Thanks so much!! I love your videos 😊

What's the purpose of cleaning the cutting board to wash off the bacteria when you're eating it raw anyways?

Absolutely beautiful dish.

I find kitchen basics videos to be incredibly helpful. By learning and reviewing fundamental skills, we improve the efficiency of our home cooking processes.

👍👍👍

Does it need to be unsalted butter?

One of the best chefs on youtube. Thank you.

Very nice! Much simpler than the boiling method I've seen some chef's do. Question; You said it can be sealed and stored in the fridge for weeks, will it solidify like hard butter in the fridge or stay liquid like oil?

Awesome complete tutorial, thank you Chef!