Campagne Terrine – Bruno Albouze

you can use aluminum foil in place of the plastic wrap. i don't care what this dude says, I'd never cook plastic anywhere near my food. I be he has a low sperm count too...

Incroyable

Шикарно!))

Thank you Bruno. My only caveat is that you should not use Saran Wrap as the plastic wrap for your terrine. It does melt ven when covered all around by aluminum foil. The terrine is great if you don't mind eating it with a bit of melted plastic wrap. If I develop cancer within the next few years I will have my heirs contact you.

I just found this channel and I love it so much ❤️

Ça se fait avec de l’agneau? Car, c’est un animal très gras!

EQSUIZITE!

Bruno - maybe it would be great for you travel around the globe and make recipes from the ingredients you find in different locations. Go to Portugal, Sri Lanka, Russia, Italy, Vietnam, South Africa, Chile, Brazil, Japan, the list is endless. If that's too ambitious, maybe go to some exotic country and stay there for 3-4 months and make episodes from there.

How do you get writtn copies of your video's

Cette fois ci ca déchire cette vidéo quel technique regarder bien il c'est tout faire même la charcuterie☺☺🙂☺☺☺

Bruno que fait tu la?
Tu devrais cuisiner a la nasa....
Wow tu es le king of the king...je reve de te connaitre pour manger tout tes plats et dessert
Igor de miami

Can i use a chicken liver? O, and by the way, I made your Canele recepie for so many times, the only thing is the mold...I have a selicone mold, which I want to replace for metal....Thanks for the recepie

What is the red paste on the plate at the end and what's the whitish thing next to the hazelnut bread at the end anyone know?

For me the prosciutto thing est un faux pas, trop c'est trop mais chaquin ses gouts.

Sottotitoli in italiano, please 🙏🏻😊

Pas intéressant... RIEN n'est traduit en français. 👌👎

Didn t know Jean Claude Van Damme and julia Child had a son??

한국어 자막 달아주세요 ㅜㅠㅜㅜ
항상 볼때 마다 너무 먹고 싶고 따라 만들어 보고 싶은데 무슨 말인지 몰라서 힘들어요 ㅜㅜ

Vive le cochon and les cochonnes ... j’ai failli me lisser dessus 🤪😂... hey faut arrêter de nous faire saliver comme ça maintenant, c’est carrément du porno culinaire à ce niveau 😂😂😂 lol

Too difficult to get to recipes. Lost interest

If you could only choose one cooking channel, this should be the one. Merveilleux!

Bravo

vive les cochons et les cochonnes ha ha ha ce double sens !

that looks fucking amazing

This terrine is incredible. Master Chef.

you're my hero. I just made some bread - only missing that terrine!

Oh punaise ce vive les cochonnes

Great. I’m hungry now

Thank you for the Nice Recipe

"...my liver..." love ya :D

Quelle recette !! Awesome videos please keep them coming !

Chef vous avez raison, tout est bon dans le cochon

Super chaîne, par contre 63 degrés pour une terrine de campagne ...il doit y avoir une erreur

Liver is horrid. I hate cutting it the smell but my dad could make liver into a meal fit for a king. Requirements fresh I mean just killed cut into very thin strips and cooked quickly still a little pink serve with cooked soft and gravy made in small fry pan simple but oh my God. I miss it

i love you bruno 🥰🥰

What is the manufacturer of that silicone mould?

oing oing, ro ro ;)

You are amazing! I love watching an artist cook!

I'm making mine right now!! I have a small traditional terrine so this will be perfect for 2-4 people.

Wow! Chef, tu nous fais saliver de bonheur avec tes recettes! Vive le 🐷 et les 🐷nes! ✨✨✨

I am planning to do this recipe as a starter for my home Christmas lunch and another three to offer as gifts. I will need to give some instructions to preserve the terrines if they are not to be eaten on Christmas. How long do they last on the fridge? Can they be frozen?

Your liver? ..and why not use parchment paper instead of plastic.. plastic leaks toxic elements when exposed to heat....good show tho! thanks for sharing... entertaining..and learning

Bruno, everything you create is a work of art, as well as an inspiration to us mere mortals.

Looks deliciously delicious!

Bold of you to assume I even own a Rolex watch that might get minced up by the grinder, EVEN BOLDER OF YOU TO ASSUME I’M WATCHING THIS BECAUSE I GENUINELY WANT TO MAKE A COUNTRY TERRINE BUCHE. 😭

Once again a beautiful dish
Thank u ! I also love how real you are Actual real cooking no fake Food Network nonsense