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easter chocolate bunny family

Easter Chocolate Bunny

Indulge in the art of chocolate molding with my latest recipe “Chocolate Figurine Molding Extravaganza”. In this step-by-step video tutorial, I will guide you through the process of tempering dark, milk, and white chocolate with ease. But that’s not all – get ready to explore a myriad of whimsical options to decorate your chocolate figurines. From adorable bunnies (lapin tricot) to fun shapes, the possibilities are endless! Transform simple blocks of chocolate into delightful creations that will captivate both children and adults alike. Whether you’re looking to impress at a special gathering or simply wanting to elevate your Easter celebrations, this recipe is sure to be a hit. Get ready to unleash your creativity and make this Easter a truly unforgettable one with your homemade chocolate masterpieces.

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plated ahi poke

Ahi Poke

This dish features fresh ahi tuna, marinated in a delicious combination of Tamari, sesame oil, and green onions. With its vibrant colors and bold flavors, Ahi Poke is sure to impress your taste buds and leave you craving for more. Imagine tender cubes of ahi tuna, tossed in a savory marinade that perfectly balances the richness of the fish with the umami notes of soy sauce. The addition of sesame oil adds a nutty aroma, while the green onions provide a fresh and zesty kick to each bite. Ahi Poke is not only a feast for the eyes with its striking presentation, but also a culinary delight that will transport you to the shores of Hawaii with every mouthful. Whether you’re a seafood lover looking to try something new or simply craving a light and refreshing appetizer, Ahi Poke is a must-try dish. Stay tuned to discover the secrets behind this iconic Hawaiian recipe.

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vanilla raspberry bubble crown

Vanilla Raspberry Crown

Indulge in the culinary masterpiece known as the Vanilla Raspberry Crown Cake by Bruno Albouze. This exquisite dessert is a symphony of flavors and textures, starting with a buttery crust as the foundation. As you delve deeper, you will encounter layers of luscious vanilla mousse, light lemon cake sponge, and a rich raspberry gel. The final touch? A delicate sprayed chocolate velvet shell that will tantalize your taste buds. Join me as we explore the intricate layers and exquisite craftsmanship of this show-stopping dessert, a true work of art in the world of pastry.

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bruno albouze riz au lait

Rice Pudding

Indulge in the comforting flavors of a classic French dessert with a modern twist – the Rice Pudding, also known as Riz Au Lait. This easy and delightful treat is made with round risotto rice, simmered in vanilla-infused milk, and then gently folded into a luscious crème Anglaise. Imagine the sweet aroma of vanilla perfuming your kitchen as the creamy rice pudding slowly cooks on the stove. Each spoonful promises a rich and silky texture, with the perfect balance of sweetness from the milk and the subtle warmth of vanilla. This isn’t just any ordinary rice pudding – it’s a luxurious indulgence that will transport your taste buds to dessert heaven. Join me in this culinary journey as we explore the art of making the perfect Rice Pudding. Learn the secrets behind creating a velvety smooth texture and a decadent flavor profile that will leave you craving for more.

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bruno albouze roasted leg of lamb

Roasted Leg of Lamb

Get ready to elevate your Easter feast with a show-stopping classic: Leg of Lamb. This traditional French dish is not only perfect for Easter, but it’s also a flavorful option for any special occasion. The key to success? Prepping ahead of time is essential. To ensure a tender and succulent result, remember to let the meat come to room temperature before cooking. Embrace the art of French culinary tradition with this mouthwatering recipe, featuring the star ingredients of tender lamb, aromatic herbs, and fragrant garlic. Stay tuned to discover the secrets behind this exquisite dish!

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savory mille feuille basket

Savory Mille Feuille Basket

Introducing my latest creation: a savory Mille Feuille made with filo pastry sheets. This unique recipe is a time-saving twist on the classic dessert, using moisture-resistant filo pastry to keep the layers crispy even when stored in the refrigerator. But this is no ordinary Mille Feuille – it’s a show-stopping savory version that will wow your guests. Imagine biting into multiple layers of super flaky filo pastry, filled with a Provencal semi-dry tomato olive oil cake batter and a decadent fresh herbs cream Boursin cheese filling. The combination of flavors and textures in this savory Mille Feuille basket is simply amazing. It’s the perfect blend of savory ingredients wrapped in delicate, crispy layers of pastry. Whether you’re hosting a family gathering, a special dinner party, or simply want to impress your loved ones with a gourmet treat, this savory Mille Feuille basket is sure to steal the show. Get ready to elevate your cooking game and create a culinary masterpiece that will have everyone coming back for more.

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Sweetbreads Meunière

If you’re looking for a luxurious and indulgent dish to impress your guests, look no further than this exquisite recipe of sweetbreads meunière with salsify. The combination of tender, succulent sweetbreads cooked ”à la meunière”, paired with red butter compound and the earthy braised salsify, is a true celebration of flavors and textures. Another sweatbreads version is served with a colorful vegetables medley. In this tantalizing recipe, Chef Bruno Albouze will guide you through the process of creating this gourmet masterpiece, showcasing his expert techniques and culinary creativity. With just a few key ingredients, including the star of the dish, sweetbreads, and the unique addition of salsify, you’ll learn how to elevate your cooking to a whole new level. Stay tuned as Chef Bruno Albouze unveils the secrets behind this sumptuous dish, providing clear and detailed instructions to help you recreate this restaurant-worthy meal in the comfort of your own kitchen. Prepare to be amazed as you discover the art of cooking sweetbreads meunière with salsify – a true masterpiece in French gastronomy.

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Escargots

10000 years of feast.
Snails have been used since prehistoric times. Remains of shells were found in the territory of modern Spain and the entire Mediterranean. Snails were gourmet fare in ancient Rome. In the middle age, escargots appeared on the table of nobles. Francis I and Henri II did elevate the dish to the royal rank. In 1814, during the dinner in honor of Alexander I, Talleyrand asked his chef Antonin Carème to think about an exceptional dish that will impress the Tsar. He came out then with a genius idea to create a recipe based on escargots stuffed with a parsley-garlic-butter compound. The success was immediate. The escargot dish as we know it today was born. The key to this dish lies in the herbed-butter compound that elevates the snails to a whole new level of deliciousness. Imagine savoring each bite of succulent escargot coated in a rich, licorice-garlic-infused-butter sauce, paired perfectly with a crispy baguette to soak up every last drop. The experience of indulging in this iconic French dish is truly one-of-a-kind. If you’ve never tried Escargots before, now is the perfect time to embark on a culinary adventure and discover the flavors of France.

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Poireaux Brûlés

Introducing the exquisite Charred Leek with Crab Meat, Seaweed-Butter, Bread Tuile, and Mango Vinaigrette! A sophisticated twist on the classic poireaux vinaigrette found in traditional bistros, this dish takes the flavors to a whole new level. The process of charring the leeks adds a deep caramelized smokiness, complemented by a subtle sweetness and a soft, succulent texture that is simply irresistible. Inspired by the legendary French chef Eric Fréchon, this recipe is a true gastronomic delight filled with elegance and decadence. Stay tuned to discover the secrets behind this exquisite dish and learn how to recreate this culinary masterpiece in your own kitchen. It’s a culinary experience you won’t want to miss!

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Oeufs en Meurette

Introducing the mouthwatering “Oeufs en Meurette” or “Eggs in Red Wine Sauce” – a classic French dish with a Burgundian twist. Imagine perfectly poached eggs nestled in a rich, flavorful red wine sauce, infused with the essence of the region’s finest ingredients. This dish beautifully captures the essence of French cuisine, balancing the delicate texture of poached eggs with the bold flavors of the meurette sauce. Let me take you on a culinary journey through the picturesque vineyards of Burgundy, where each bite tells a story of tradition and innovation. Join me as we explore the art of creating this decadent dish, marrying the elegance of wine and the simplicity of eggs to create a symphony of flavors. Are you ready to elevate your dining experience with this exquisite French delicacy?

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Brown chicken stock & Demi-Glace

Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.

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Brown Veal Stock & Demi-Glace

Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.

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Pommes Purée

Pomme puree is a type of mashed potato that has a much smoother texture than the normal mashed potato. The term itself is French for ‘mashed potato’. This mashed potatoes recipe is inspired by chef Joël Robuchon that became famous in his restaurants l’Atelier in Paris. His recipe does not contain cream but rather lot of butter. The best potato variety used for this recipe is called the Ratte potato, a small potato with a unique nutty flavor and smooth, buttery texture, pretty close to the fingerling potatoes known in the US. Yukon Gold would do the job too.

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Vichyssoise, Melba Toast

Among the greatest bistro appetizers, are the soups. Served cold or hot, the Vichyssoise belongs to this category. It was invented by Louis Diat, head chef at the Hotel Ritz-Carlton in 1917… working on new menu items, he recalled his mother’s soup. Interestingly enough, Julia Child’s absolute favorite soup was vichyssoise. Here is an upscaled version inspired by Chef Frédéric Anton, MOF and three stars at the Guide Michelin.

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White Chicken Stock

Dive into the art of making homemade chicken stock from scratch. This essential base is not only a labor of love but also a key ingredient for a wide range of dishes, from hearty soups to rich sauces and veloutés. Join Chef Bruno as he guides you through the process of creating this liquid gold, using only the finest ingredients to extract maximum flavor and nutrients. Imagine the deep umami notes from slowly simmering chicken bones, aromatic vegetables, and fragrant herbs coming together to form a savory elixir that will take your culinary creations to the next level. Mastering the art of making chicken stock from scratch is a game-changer in the kitchen. With just a few key ingredients and Chef Bruno’s expert tips, you’ll be able to elevate every dish you create, adding layers of complexity and depth of flavor that will impress even the most discerning palate.

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Pot-au-feu

Let’s delve into the rich history of the pot-au-feu, a classic French dish that has stood the test of time. Originating in the 17th century, the pot-au-feu, which translates to “pot on the fire,” holds a special place in the heart of French culinary tradition. Before the era of Haute Cuisine, this humble yet hearty dish was a staple in households across France. Picture this: a large pot simmering over an open fire, filled with inexpensive cuts of meat and an assortment of root vegetables. This is the essence of pot-au-feu – a dish that symbolizes simplicity, comfort, and tradition. It brings together the flavors of the countryside and pays homage to both the rich and the poor, bridging the gap between different social classes through the joy of good food. As you explore the origins and evolution of pot-au-feu, you’ll discover the magic of slow cooking and the transformative power of simple ingredients. Stay tuned to uncover the secrets of this iconic French recipe, where every spoonful tells a story of resilience, resourcefulness, and a love for the culinary arts.

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Hachis Parmentier

Prepare to be transported to the cozy kitchens of France with a classic dish that has stood the test of time – the Hachis Parmentier. Dating back to the late 18th century, this French comfort food is often compared to the renowned Shepherd’s Pie. Imagine seasoned beef from pot au feu, layered with a velvety smooth potato puree – a truly comforting and satisfying combination. The beauty of the Hachis Parmentier lies in its flexibility, allowing you to get creative based on whatever ingredients you have on hand. This dish is a perfect choice for chilly weather, bringing warmth and flavor to your table. It’s no wonder that this hearty classic is beloved by children and adults alike. Are you ready to elevate your comfort food game with this French favorite? It’s time to discover the magic of Hachis Parmentier with Chef Bruno Albouze!

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Bruno Albouze Vacherin Ice Cream Cake

Vacherin Ice Cream Cake

Indulge in a delightful culinary journey with this iconic Swiss-inspired dessert known as Vacherin. Just hearing the name evokes images of luxurious sweetness and creamy textures, making your taste buds tingle with anticipation. This exquisite treat, featuring a harmonious blend of vanilla ice cream and raspberry sorbet, is not only a feast for the palate but also a visual masterpiece that resembles a decadent cheese wheel. The marriage of creamy vanilla and tangy raspberry creates a symphony of flavors that dance on your tongue, leaving you craving for more. The name “Vacherin,” derived from the French word for cow, pays homage to the rich dairy heritage of the region, adding an authentic touch to this delectable creation. Experience the perfect balance of sweetness and tartness in every spoonful of Vacherin as you explore the artistry behind this beloved French dessert. Let Bruno Albouze guide you through the intricate process of crafting this masterpiece, sharing his expertise and passion for culinary excellence. Get ready to elevate your dessert game and impress your guests with this unforgettable treat that is as visually stunning as it is delicious.

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monkfish stew

Fish Stew with Aioli

Welcome to a tantalizing culinary journey with the exquisite Bourride recipe! Originating from the sunny regions of Provence and Languedoc, Bourride is a flavorful stew featuring a delightful blend of fresh fish or seafood and creamy aioli. This dish is a close relative to the famous Marseille bouillabaisse, offering a unique taste of the Mediterranean coast. Bourride comes in various versions, with the renowned Sétoise Bourride standing out, typically prepared with succulent monkfish as the star ingredient. This dish allows for a harmonious marriage of flavors, where the tender fish and vibrant vegetables come together in a symphony of taste and texture. When it comes to serving Bourride, the options are plentiful. Whether paired with fluffy rice, golden potatoes, campagne bread, each bite promises a culinary adventure that will transport you to the sun-kissed shores of the South of France. Get ready to elevate your dining experience with this elegant and comforting dish that celebrates the bounty of the sea and the vibrant produce of the Mediterranean.

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multi flavored marbled cake

Multi-Flavored Marbled Cake

Introducing the fabulous multi-flavored marbled cake by Bruno Albouze! A colorful festival featuring the vibrant flavors of pistachio, raspberry, chocolate, and vanilla. This visually stunning pound cake is sure to steal the spotlight at your next breakfast, brunch, or snack time. Join me in discovering the secrets behind this delectable treat that will tantalize your taste buds and impress your guests. Let’s dive into the world of intricate flavors and impeccable textures, all beautifully crafted in this marbled masterpiece.

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fish fumet ingredients

Fish Fumet

Indulge in the exquisite flavors of the sea with a sensational Fish Fumet recipe by chef Bruno Albouze. This traditional French fish stock is a labor of love, made by simmering fish bones and heads with a medley of aromatic vegetables including onions, garlic, carrots, fennel, leek, and bouquet garni in a fragrant broth of water and white wine. The result is a rich and flavorful base that elevates any seafood dish to new heights of culinary excellence.

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duck confit potato sarladaise

Duck Confit Potato Sarladaise

Get ready to elevate your culinary skills with a classic French dish that embodies the rich flavors and traditions of Gascony – Duck Confit. Hailing from the southwestern region of France, this dish is a true delicacy that will transport your taste buds to the picturesque countryside of Gers, Landes, and Hautes-Pyrénées. Duck Confit is a versatile masterpiece that can be enjoyed in various recipes, but it truly shines when it takes center stage in the famous French cassoulet. The tender and succulent duck leg, preserved and cooked in its own fat, creates a depth of flavor that is simply unparalleled. Join me as I unravel the secrets behind this iconic dish, sharing tips and techniques to achieve the perfect balance of richness and tenderness. Let’s embark on a culinary journey to discover the essence of Gascony cuisine with Duck Confit as our guiding star.

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4 tier wedding cake close up

4 Tier Wedding Cake

Step into a world of elegance and exquisite taste with this stunning 4 tier wedding cake. Imagine a masterpiece made entirely of vanilla goodness, starting with a base of Sablé Breton cookies that provide a perfect foundation for the layers to come. Picture a decadent almond-hazelnut praliné that adds a rich and nutty flavor to every bite. As you delve deeper, you’ll discover the intricate layers of this cake, featuring delicate almond-sponge sheets that add a light and fluffy texture to the overall experience. Between each layer, a velvety vanilla mousse awaits, offering a luxurious and creamy contrast to the subtle crunch of the praliné. But the beauty of this cake doesn’t stop there. The entire masterpiece is elegantly wrapped in marzipan creating a smooth and flawless finish that is as visually appealing as it is delicious. Artfully piped chocolate au cornet add a touch of artistry, while the final touch of white roses brings a sense of romance and sophistication to this unforgettable creation. Experience the harmonious blend of flavors and textures in this 4 tier wedding cake, a true celebration of love and culinary artistry. Discover the magic of vanilla, almonds, hazelnuts, and more in every slice of this extraordinary dessert. Get ready to be swept away by the beauty and taste of this masterpiece – it’s a feast for the senses like no other. This cake is inspired from my Fabulous Vanilla Yule Log. I made this 4 tier cake to celebrate my parents Diamond wedding anniversary!

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