Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio
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9 місяців томуAfter a year-long journey into mother sauces, Giuliano Sperandio is back on ItaliaSquisita to illustrate two other French classics, two timeless comfort foods: cordon bleu and puree. The Taillevent chef's execution techniques and choice of ingredients fully enter the story of two recipes that have put generations of professionals to the test all over the world.
In collaboration with Berkel www.theberkelworld.com/en/
Discover Magazine #45 with the cover story of Giuliano Sperandio and Le Taillevent:
shop.vertical.it/collections/...
INGREDIENTS
4 pax
Cordon Bleu
Veal loin 280 g
4 slices cooked ham
Comtè cheese 4 slices
Eggs 2
Panko to taste
Flour to taste
Salt and Pepper To Taste
Mashed Potatoes
Potato pulp 1kg
Raw butter 500 g
Milk 200ml
*the quantities of milk and butter are indicative
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@italiasquisita 9 місяців тому
🇮🇹 Lo chef Giuliano Sperandio è in copertina del numero 45 della rivista IS. Ci troverete la sua visione e le sue ricette, la storia del Taillevent e tanto altro ancora, visitate il nostro shop! shop.vertical.it/ 🇬🇧 Chef Giuliano Sperandio is on the cover of the 45th issue of the IS magazine. You will find his vision and recipes, the history of Taillevent and much more, visit our shop!
@pietromelis2524 9 місяців тому
Buongiorno come si può avere la vostra rivista? Dove si può acquistare o fare un abbonamento? Grazie
@italiasquisita 9 місяців тому
@@pietromelis2524 Ciao, puoi abbonarti o acquistare il singolo numero della rivista solo sul nostro online shop shop.vertical.it/ è semplice, ma se dovessi avere difficoltà puoi scrivere a info@vertical.it per assistenza
@tahathos 9 місяців тому
@italiasquisita avete notato che nei video completi ci sono lodi unanimi, mentre negli short solo critiche e sarcasmo?
@gioheloim228 8 місяців тому
Spettacolo puro! Magistrale!!!
@skwalka6372 8 місяців тому
I noticed you did not take out the rind of the cheese slices. I would have thought with the Comte you would take the rind out since the rind of the Comte cheese can be grainy. Do you mind clarifying this, please? Thanks!
@dnmurphy48 9 місяців тому
That looked wonderful. But what I liked the most was the clarity of the explanation and the obvious joy the chef took in his work. I actually feel I could do this myself he explained it so well.
@sue.F 7 місяців тому
You could do it!
@carolgiffen8203 19 днів тому
I did it, so I’m sure you can, too!
@gerhardvonschiffe854 9 місяців тому
Un vrai plaisir à regarder. La texture de la purée est vraiment impressionnante et le cordon semble avoir gardé tout son jus. Une belle déclaration d'amour de nos amis italiens à ce plat qui a marqué tous les enfants français !
@andreas8664 8 місяців тому
Et adultes !
@eskimo1287 9 місяців тому
Vedere uno chef farè il purè così è pura magia.
@save5618 9 місяців тому
pensa che sta facendo hahahahah
@mattiaferre7027 22 дні тому
Al massimo ahahahah
@therizz85 9 місяців тому
Che classe, che eleganza, che cura del dettaglio e che studio che c’è dietro alla realizzazione di un semplice piatto. Ascoltare Sperandio è sempre un piacere per le proprie orecchie.
@calvers7 12 днів тому
I've been making mashed potato this way for a few years now. It's such a great method, you don't wash away all the starch with the water and it gives the potatoes a lovely, deep, almost caramelised taste. Plus you absolutely won't get lumps by passing them through a sieve - but I got that from Robuchon. Anyway, I could never understand why no-one seemed to make them this way. It's very easy, just put them in an oven ahead of time. I can't tell you how pleased I am that the first time I encounter someone making them this way it's Giuliano. How tremendously vindicating. I have a big smile on my face
@ep1981 9 місяців тому
An Italian chef in a French restaurant making a Swiss classic dish with English style breading using Japanese breadcrumbs... this is why I love food. Edit: and the good natured discussion below this comment about where Cordon Bleu is from in the comments is another reason 😀
@dini-mueter 9 місяців тому
Swiss dish!
@void.reality 9 місяців тому
Yes, it's a Swiss dish!
@tobascogladiomatteo4843 9 місяців тому
Cordon Blue Is Swiss??? I thought It came from East Europe.... Bleu
@zorotunes1127 9 місяців тому
Ah! What an original joke, this is the very first time I read it in a youtube comment.
@juxbertrand 9 місяців тому
@@void.reality L'argent sale est Suisse. Mais le Cordon Bleu est Français. On aura tout vu sur UKposts. And sorry for you, but Fondue is also a French dish because created in Valais, a French culture part of Savoie. Yes and your Swiss's youtuber expert in cheese admit it. Le cordon bleu Suisse ? On en rigole encore.
@leploeo7145 9 місяців тому
Lo chef Sperandio è un vero gentleman della cucina
@cellin6524 9 місяців тому
Non hai mai lavorato in cucina
@leploeo7145 9 місяців тому
E corretto, non ho mai lavorato in cucina
@shimotsuki3332 9 місяців тому
@@cellin6524sicuramente nemmeno te a questi livelli
@lucam.6007 9 місяців тому
Diciamo che la mia ricetta è molto più dozzinale, olio di semi, più latte che burro…gran biscotto 😅però io ci metto dentro la raclette secondo me li ho avuto il colpo di genio 😊
@elmud 9 місяців тому
@@lucam.6007 Stiamo discutendo di una preparazione che ha forse meno dignità di scongelare un sofficino in padella.
@unab84 9 місяців тому
I speak french and I think the Italian language is the most beautiful language in the world... Its like a bird singing. Thanks for the subtitles!
@dnmurphy48 9 місяців тому
I agree, I love the sound. of the Italian language. I have never been very keen on French, perhaps learning it at school spoiled me as it wasn't taught very well.
@cristinailies9637 Місяць тому
😂ai aragione anche a me mi piace molto 🇮🇹 ormai sono da 34anni in Italia 🇮🇹🇷🇴
@quietschbaer 15 днів тому
I speak german. It's like someone chopping of the tree on which this bird sits ;-)
@unab84 14 днів тому
@@quietschbaer Lol, love Germany too! I spent 2 years in Germany when I was a kid. (in Lahr) But you're right! :)
@claudiopoddi1696 9 місяців тому
Ma quanto ammiro Giuliano Sperandio!!?? Che classe !! Che umiltà!! Che professionalità!!!
@jonnymasterterrone9920 9 місяців тому
Mamma mia! Giuliano è un Maestro assoluto! Preparazione eccellente eseguita con maestria totale
@matteausai 9 місяців тому
Uno chef amabile, preciso e molto bravo. Grazie!
@Piery83_ 9 місяців тому
Apprezzo sempre vedere i ragazzi che si mettono in gioco ai fornelli nei vari canali di cucina. Quando però si vede uno chef stellato all'opera non si può fare altro che ammirare la maestria nei gesti e nella preparazione del piatto
@alessandrovantellino428 9 місяців тому
Pazzesco, è davvero un piacere ascoltare lo chef Sperandio. Ti fa davvero venire voglia di fare dedicandoti con passione.
@mickeybee 9 місяців тому
I love Italia Squisita!!! Every chef they interview teaches me something new...... beautiful cooking!!
@Jelmazmo 9 місяців тому
Giuliano's class is oozing all around him. Such an amazing cook.
@ExaltedDuck 5 місяців тому
It's always nice to see someone with so much pride in their work.
@andreabarchiesi96 9 місяців тому
Vedere il Maestro Sperandio al lavoro mentre spiega in modo chiaro i vari passaggi del piatto che sta preparando è un piacere!
@matteoprimavera5802 9 місяців тому
La cura e il dettaglio con cui spiega il procedimento di qualsiasi piatto è ammirevole. Starei ore a vedere le sue spiegazioni
@manuelinopampa9646 12 днів тому
Simpatia, pedagogía y sencillez un trabajo realmente exquisito!!!!muchas gracias!!!!🎉
@omadduxo 9 місяців тому
The ingredients are important for a good dish but the cook is the most important part. It was so enjoyable to watch how he handled the ingredients with care and love. Respect for the food. That's what makes a good cook.
@RsKnDR0991 9 місяців тому
Yep! Love and care. So beautiful to see him work.
@albertharrison3945 9 місяців тому
Thank you for sharing your skill and understanding. A master class indeed .❤
@ariannagufa 7 днів тому
Chef è un piacere sentire le sue spiegazioni. Ha un timbro di voce che infonde tranquillità ma allo stesso tempo si denota la precisione e grande preparazione. Congratulazioni
@Rodo.Castillo 9 місяців тому
Excelente producción. Mucha calidad didáctica. Gracias y continúen así!
@angeladigiorno9350 9 місяців тому
Il rispetto delle materie prime di questa cucina e il tocco dello chef Sperandio sono uno spettacolo ❤Grazie
@stefanopagliara3081 9 місяців тому
Chef dalla preparazione altissima, una vera bandiera per l'Italia in Francia, spiega le ricette con una calma e competenza senza eguali.
@chefmike4414 9 місяців тому
I never considered chicken Cordon Bleu a Michelin star recipe, but with veal instead, and the use of high quality ingredients, and expertise, it can become an elevated dish. Well done Chef.
@nexusobserve 9 місяців тому
ok "chef" mike
@chefmike4414 9 місяців тому
@@nexusobserve Cordon blu in the states is something you buy in the frozen food section at your local grocery store.
@chefmike4414 9 місяців тому
Made in a factory and prepackaged in a box by the way.
@elmud 9 місяців тому
@@nexusobserve Cordon Bleu is one of the shittiest recipes ever...
@thetobyg 7 місяців тому
@@chefmike4414who cares? 😂 In the States everything is terrible anyways!
@stevestewart-sturges2159 9 місяців тому
Simple food, highest quality ingredients, prepared and cooked expertly..... wonderful
@gustavoavilan5407 9 місяців тому
Mis más sinceras felicitaciones a este joven cocinero. Me ha llenado de alegría verlo trabajar.
@m1ghtypotat074 9 місяців тому
This channel is the reason and also the method I learn Italian.
@robertomariorussomanno3864 9 місяців тому
Grande chef, uno tra i pochi ad essere un grande chef con piatti semplici. Uno chef molto tecnico, preparato, un vero professionista con attributi da vendere. Un complimenti anche a (ITALIA Squisita) tra i pochi a fare formazione w informazione
@anamariamarquez105 17 днів тому
Such a pleasure to see a Chef making real food ... He made it look easy (it's not) especially the mashed potatoes... Beautiful hands creating delicious food... Thank you Chef👌👏🍽️
@JackSw1ss 9 місяців тому
altro che tutti sti “chef” influencer che girano su IG…questa si che è vera arte, classe, umiltà e professionalità!❤
@bertrandsohier6542 20 днів тому
Magnifique vidéo qui nous fait sentir la différence entre la cuisine et la grande cuisine. Et cet Italien chantant, « il burro », tout de suite on pense au raffinement. La voix off du chef Sperandio sonne comme une promesse de luxe, calme et volupté. Merci😊
@expendabledg 9 місяців тому
Mi agradecimiento por compartir con amabilidad estas enseñanzas gastronómicas. Qué felicidad.
@stianaslaksen5799 9 місяців тому
Always a pleasure to watch Chef Giuliano Sperandio.
@leroux-ianni 9 місяців тому
Mamma mia, la preparazione del purè è un opera d'arte
@iainmackenzieUK 9 місяців тому
I love how much you obviously love your work Thank you for sharing
@ilclaudio123 7 місяців тому
Che bravo, una ricetta semplice ma gustosa. Complimenti.
@mattdixon6396 9 місяців тому
Upon seeing this I thought oh yeah my favourite dish in the world! During my Cooks Apprenticeship back in the late 80’s I worked under classically trained Austrians and Germans. Cordon Bleu was a staple of the menu and was, up till then the best I had seen. Until about 20 minutes ago that is. Great job 🫡 Keep your great content coming!!
@Madafakapieceofshit 9 місяців тому
what i heard from my teacher in culinary school is that this dish was made for a contest dinner and the medal that was the prize for the winner had a blue cord on it so the chef made this meat layerd with ham and blue cheese and it was rolled-up and fried and when they cut up the meat it looked like a blue cord thats why they call it cordon bleu
@rossanomuti3731 9 місяців тому
Ricetta mai banale fatta con mastria, complimenti vivissimi, grande professionalità
@alessandovolpe2633 9 місяців тому
Sempre un privilegio poterla seguire Chef, sarebbe un privilegio poter passare una giornata in brigata. Sempre 🙏🙏🙏
@joma7151 7 місяців тому
Magnifica receta, fantástica elaboración.
@Mathias000 8 місяців тому
Prepared the veal according to what is shown on video used very good ham from our local German butcher who comes from Donaueschingen just from the border of the lack Forrest, used Swiss Emmentaler flour, egg, breadcrumbs. baked them out in Sunflower oil. They taste absolutely average Must be the mash that is doing the trick. Yesterday went to Italian supermarket. there was a piece of veal fillet on special. Tried it again. Forgot to buy eggs. As per procedure flattened it out. had no ham used slices of black forrest Speck and a mixture of Parmigiano Reggiano and Emmentaler. Since no eggs just rolled in flour. The result was excellent. That is from now how I will do this.
@w.rowechmura8414 8 днів тому
Simple, honest ingredients expertly prepared without pretentiousness. Looks delicious. ❤
@plumsink 9 місяців тому
This guy is an artist - what else can you say? Salute chef!
@gabrieledimarco9807 8 місяців тому
Veramente grande, un esempio per tutti i futuri chef
@FernandoTakai 9 місяців тому
this is absolutely beautiful. simple, but masterfully done. congrats chef!
@BlowinFree 9 місяців тому
I just wish I could speak Italian
@ep1981 9 місяців тому
@@BlowinFree The subtitles are superb, though - none of that automatic UKposts translation here!
@BlowinFree 9 місяців тому
@@ep1981 how do I turn on subtitles 🙏🏻
@ep1981 9 місяців тому
@@BlowinFree If you're watching on a computer, there should be a little box on the lower right of the video that says 'CC'. If you click that, it'll turn on the subtitles. If you're watching on a phone or ipad then click the little gear icon at the top right of the video (you might need to tap the video to get it to show) and then there should be an option called 'Captions'.
@BlowinFree 9 місяців тому
@@ep1981 thanks so much for that info EP 🙏🏻💋💯
@riccardoconti3344 14 днів тому
Questo Chef mi piace un sacco! Bravissimo, un modo di parlare fantastico, rilassante, ma che trasmette tutta la sua passione ed estrema preparazione! Lo ascolterei per ore, solo grande ammirazione per un vero Professionista
@makemoney-USA 2 місяці тому
le spiegazioni dello chef sono davvero semplici ma estremamente precise. davvero bravo
@annwilliams6438 9 місяців тому
Oh my mouth is watering. A classic dish made with such care and attention to give an exquisite experience for your tongue. I would love to have see how he makes the sauce as I am sure that tasted delicious too.
@luisagirasole8195 8 місяців тому
Ha spiegato benissimo..... semplicemente buono.... Domenica lo farò ❤
@federicopagani617 9 місяців тому
grande Marco Togni, ti seguo da quando facevi video sul sushi in giappone... Scherzi a parte, mi mette di una tranquillità vederti cucinare che è pura magia
@pabloguevara3123 9 місяців тому
Exelente preparacion que delicadesa y maestria muchisimas gracias por mostrasnos tus recetas que gusto verlo preparar esos maravillosos gordon blue saludos
@philcasselabaraque123 9 місяців тому
Il parle tellement passionnément que c'est un plaisir rien que de l écouter, d un plat simple il réussit à en faire une œuvre d art 😋👍
@princesse523 2 місяці тому
Oui mais quand même, aller chez Taillevent pour un cordon bleu...
@philcasselabaraque123 2 місяці тому
@@princesse523 suis d accord avec toi, je les fais moi-même et ils sont excellent 😉
@emameyer 9 місяців тому
sono un uomo semplice: vedo un nuovo video di Italia Squisita e metto like sulla fiducia. grazie di esistere
@1CORWIN1 3 місяці тому
Une maîtrise parfaite de la recette, merci chef. Le cratère dans la purée avec le jus dedans, toute mon enfance.
@ihatedill2447 9 місяців тому
Thank you Chef. Greetings from Türkiye
@markusleucht6603 9 місяців тому
So stylish, thank you Giuliano Sperandio for sharing a few of your secrets.
@vindelanos8770 9 місяців тому
Beautiful. I like how delicately those cordon bleus were assembled - a departure from the tight roulade that I learned.
@davidramos4707 9 місяців тому
Excellent quality of content as always, though I think each of these deserves its own video
@JKold 8 місяців тому
Thank you for the inspiration.
@g.e.dworld_n_lens6611 8 місяців тому
thanks for ur details information loved watch your video
@corradovalsecchi4749 9 місяців тому
Veramente un piacere vedere gente come lui . Complimenti
@giulianoapostata 9 місяців тому
Bravo, chiaro e motivato ! Grazie.
@Milordbovarobernese 9 місяців тому
Giuliano sei uno spettacolo di chiarezza e semplicità.
@andreaberetta6918 9 місяців тому
ARTE...è l unica parola che mi viene in mente guardando il Maestro al lavoro.
@TheGilli000 6 місяців тому
Grazie. Quando ero giovane lo facevo ai miei figli…che lo adoravano. Mi ero dimenticata di questa ricetta e ho pensato di invitarli ad assaporare ancora questa ricetta. Grazie del ricordo
@taniashcherbak8186 2 місяці тому
Oggi ho scoperto una cucina nuova...magari questo vuol dire alta cucina...stellata...magari cucina dei nobili oggi accessibile agli onorevoli...stupendo❤grazie
@Outdoorshuntingshooting 8 місяців тому
Going to make this, the potato method is amazing cannot wait to try it.
@lbetorojas 7 місяців тому
Un verdadero placer, ser expectador de como se realiza la preparación de un platillo tan universal, como su degustación. En hora buena, gracias por este incentivo.
@srinivasaraoyp3640 8 місяців тому
Cordon bleu looks creamy and delicious. Thank you.
@Lilimartin25 6 місяців тому
A pleasure watching your work
@isabellemaldonado6737 8 місяців тому
❤😂 excellent vraiment génial merci beaucoup chef il a d autres recettes merci beaucoup
@frankswoodandminiatures9389 9 днів тому
Grande cuoco grande uomo e insegnante piacevolissimo che cattura appieno l attenzione ne rimango affascinato dal elegante modo di spiegare.
@simonedigioia8024 8 місяців тому
Un giorno verrò ad gustare i suoi piatti chef. Grazie di esistere
@matei-alexandrumocanu8150 9 місяців тому
Explicatia f buna si facil de urmarit Bravo chef
@filmcrew3531 9 місяців тому
Grazie Chef, come ex chef questo è un modo molto semplice ma perfetto per fare questo meraviglioso piatto. Lo farò nel fine settimana e tutto per festeggiare con un setaccio nuovo di zecca. Saluti!
@bendaphilippe 9 місяців тому
Grazie Chef per il consiglio del setaccio. Ho sempre cercato la perfezione nella cremosità della purea di patate e non avevo mai pensato al setaccio. So già che arriverò alla perfezione
@begzog 9 місяців тому
Merci chef pour le twist sur la cuisson de la purée, la votre est magnifique !
@rmbzit 24 дні тому
Che spettacolo ! Grazie chef e a I.S., questa ricetta la farò mia quanto prima.
@carolgiffen8203 9 місяців тому
This video is so clear and complete that I’m sure I can put a successful Cordon Bleu dinner on the table for dinner tonight! Thank you!
@etorepugatti9196 19 днів тому
I know I'm late, but I hope you made it. 😋
@carolgiffen8203 19 днів тому
@@etorepugatti9196 I did! 3 times. Pork or chicken instead of veal, Swiss or mozzarella cheese because it’s what I had. Except for that, I did what he did. It was great! Thank you!!
@etorepugatti9196 18 днів тому
@@carolgiffen8203 Nice to hear, the most important is to bring joy to your relatives with a meal made with love.
@carolgiffen8203 18 днів тому
@@etorepugatti9196 I agree, but it’s so much fun to learn a new technique that works out so well that it deserves an extra flourish!
@etorepugatti9196 18 днів тому
@@carolgiffen8203 👍
@kellenlopes9151 6 місяців тому
É maravilhoso o mundo da culinária, mais ainda com vc encontra com uma pessoa como esse chefe ama o que faz tem prazer em preparar cada prato com muito amor e detalhes muito delicioso .
@bluebob81 9 місяців тому
Thank you Chef
@robb6105 9 місяців тому
I knew I loved this guy when I seen the chicken stock video. I’ve water his episodes over and over and over. Wonderful chef.
@rayvelez7796 9 місяців тому
Well done chef. I love this channel! 😊
@aminemdzk4081 4 місяці тому
C'est adorable ! J'aime beaucoup, la façon dont il fait la purée est splendide ✨
@antonioserido3977 Місяць тому
Uma aula magnífica de culinária.obrigado chefe.aqui do Rio de janeiro Brasil.
@dimitrispantazopoulos8775 2 місяці тому
When you see a chef of this caliber making an everyday simple dish like this, is when you realise the difference between them and us!
@pasqualecannata_ 9 місяців тому
Chef Sperandio sempre magico! Tanta professionalità quanta umiltà!!
@LardoDiColonnata 9 місяців тому
Fantastiche ricette! Cercherò di replicarle quanto prima!
@Im_MarkS 4 місяці тому
Foodporn taking to a next lvl this i must try ! Thanks for the masterclass 2 thumbs up
@louiswrede4177 4 місяці тому
Mille Grazie ❤😊
@francorobledo9459 9 місяців тому
Increible pure!! Saludos desde Argentina
@pornochef 9 місяців тому
Il purè migliore che abbia mai visto!
@andreacastro9385 5 місяців тому
Trabajan de una manera muy fácil y deliciosa sus recetas
@inocenciotensygarcia1012 2 місяці тому
I loved this video Chef.I love this recipe and I will try it at home together with the mashed potatoes.
@zioeugenio8565 9 місяців тому
Tecnica, eleganza e classe! mitico Giuliano❤
@marcotogni 9 місяців тому
Video stupendo. Il purè così è super, bravissimo.
@andrealore75 7 місяців тому
Bravissimi ❤
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