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What's the shelf life of the spheres?

What's this sprout name ? Thank you chef. 🙏

Just beautiful 😍

Waaaaa

Bravo❤

Wonder if this could be made into a salad.

I think this is my favorite channel now

I love it !! My favorite video❤

Is the cream and milk 120 or 270

Amazing but where are the amounts please ? Thanks

I'm gonna make this right now. I'll tell ya how it goes in my replies and give some American measurements since we gotta be difficult and I don't have a scale

I love making all of these dishes!! The pear desserts and the grapefruit beurre blanc scallops are my favorite to make at home. Do you have any good suggestions for what I can do with honey?

I really need to learn these skills from you chef Am texting from Zambia africa

do someone ever made fake caviar from fish ooze?

Is the recipe written out somewhere?

the music is excruciatingly painful

Love these lessons,thank you for sharing

Can you change agar with gelatin leaves?

Great video, excited to try the recipe. Bringing your dog in was a nice touch.

👍

Parsley root puree?

Very good video! I liked it! Very Much! The recipes has! Not too many Steps! Anyone can do! it!

I skip the beetroot and replace it with a (small amount of) gin. Not such a dark colour but the botanical in the gin help.

Chef majik, this is completely unrelated to this video but can you please do a video on how to make ropa vieja, thank you 😊

Excellent chef. If you are certified chef I am going to follow you practice these dishes show you results and pursue certifications to work in upscale resorts and restaurants. Excellent.

If you can source the asparagus from a farm with sand soil then it is fine to keep the peel. If you are not sure then peal, the result will be bitter otherwise.

Lost me at parmasan

Śliczne :O

Lovely plating skills chef.. 😊❤

Can you use regular white vinegar instead of white wine vinegar?

Türkiyeden selamlar

What's liquid measurement to dry one

That is simply beautiful. Well done 👏 exquisite design

u know if i can use agar agar or xanthan gum instead of isomalt?? thanks😊

But why not make your carrot puree from the drippings of the belly? That had more flavor

sashimi just use soy n wasabi😊

It's a beautiful! Thank you very much ❤

Where can I buy these moulds and how long will the chips last

You should write a cooking book

Wow!

How do ai do the biscuit

💓💓💓👏🏻

I love your cooking.never stop your the best. It is about time some one can really cook. Thank you.

What is the Dry herbs in the bottle that you put in the soup? Thanks chef

Good job

Y do you talk Like that

Just made this recipe. The taste is absolutely amazing. Thanks for sharing.

What type of sugar?

That looks like bresaola.

Very nicely done! Thanks for leaving measurements in the description :)