La besciamella in un ristorante 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent**

1:08 Ingredienti della besciamella/Bechamel ingredients
1:43 Come preparare il Roux/How to make Roux
3:13 Fare la besciamella/Making Bechamel
8:10 Salsa Mornay/Mornay Sauce
8:54 Oeufs florentine
11:30 Soufflè al formaggio/Cheese Soufflè

INGREDIENTI/INGREDIENTS

*Besciamella/Bechamel*
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste

*Salsa Mornay/Mornay Sauce*
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 2-3

*Souffle*
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste

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[italiasquisita]

"Salse madri che non sono solo madri e non sono solo salse"! ItaliaSquisita ❤Giuliano Sperandio. Sotto trovate gli ingredienti delle tre ricette e il link alla rivista la cui storia di copertina è dedicata allo chef del ristorante Taillevent 🇮🇹🍾🇬🇧 "Mother sauces that aren't just mothers and aren't just sauces"! ItaliaSquisita ❤ Giulano Sperandio. Below you will find the ingredients of the three recipes and the link to the magazine whose cover story is dedicated to the chef of the Taillevent restaurant


INGREDIENTI/INGREDIENTS

*Besciamella/Bechamel*
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste

*Salsa Mornay/Mornay Sauce*
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 2-3

*Souffle*
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste

[martins]

I don't speak Italian but i really really appreciate your videos and that you add english subtitles to them. This is one of the best cooking channels i've found on youtube.

[markymark]

Unbelievable. What a chef. Just the way he describes the food is so perfect, without bells and whistles. Haven't enjoyed a cooking video on YouTube like this for a good while.

[benez]

Pour un amateur passioné de cuisine et de grande cuisine classique, vos vidéos sont un régal pour les yeux et les oreilles. Vos commentaires et conseils chef Sperandio sont tout bonnement excellents, grazie mille <3

[lillyeivagabondi]

Finalmente un vero Chef che non urla, non fa inutili show e soprattutto cucina con passione. Poesia. Grazie

[lazios]

Già l'ho scritto qualche volta: questi video hanno una sorta di effetto asmr, sono rilassanti, senza contare la capacità dello chef di spiegare, in modo chiaro, quello che sta facendo, complimenti.

[drewlehmann]

As a chef who instructs to youth, I took a lot of notes of this great teacher explains the classics. I too have subscribed to the best cooking channel on YouTube. Thank you!

[Creek_Hunter]

As a Romanian that speaks Italian and lives in USA since 99, I gotta say, this Chef is the embodiment of passion. Hats off, sir, hats off! Buon lavoro!

[federicoaldrovandi]

Lo chef Sperandio è un grandissimo esempio di passione, capacità, vero professionista. Complimenti

[richardwhittaker]

I have to admit for years I really struggled with making bechamel, however following these instructions not only was surprisingly easy but I had a beautiful base for my cheese sauce with no lumps, floury taste or overly thick. Thank you!

[francescapiazza]

Le lezioni di Chef Sperandio sono magiche, potrei continuare ad ascoltarlo per ore ed ore!

[alistairmcelwee]

This was the best class I’ve had in Béchamel & Mornay sauces. You make things so clear & you explain the details that others skip over. Thanks for providing English subtitles. I can read & understand intermediate French & Spanish & have studied Latin, so, strangely, I can understand 60% of Italian, which is quite annoying as I wish I could understand more. Terrific video. Thanks so much.

[francesco]

Sarà che sto invecchiando ma è quasi commovente assistere a queste lezioni. Traspare tutta la passione, la dedizione, l'impegno e la competenza di chi fa questo meraviglioso mestiere a questo livello.

[stijnverplancke]

I'm having this episode as a night cap right before sleep and now I feel all pumped up to hit the kitchen to try it all out. Best compliment I could think of really.

[jameskirk]

A glimpse into paradise and with that beautifull italian language, Bravo au CHEF

[combatgirl]

I can't remember the last time I felt that the recipes being spoken were sent straight to my very soul!
I grew up helping my mother make these dishes so I'm blessed to not feel intimidated by them. I did learn some very important information that I will never forget. Adding the milk all at once to the roux, and the rule for creating a denser egg white.
The trick for peeling eggs is invaluable though, because I had been a house assistant for a woman who often had 2 dozen boiled eggs for me to cook and peel and there would be so little salvageable when her eggs were very fresh. I shall share the room temperature trick with the world, thank you!
I truly enjoyed this video and the inspiration it has given me to return to the kitchen for the sheer Joy of cooking!

[giansala]

Buongiorno, mio figlio è Chef qui in Italia, quindi capisco "un po'" l'ambiente...
Ho trovato la sua esposizione deliziosa, poetica, super professionale .
I miei più vivi complimenti e buon anno !

[adrianodellefemine]

Spiegazioni precise, minuziose e dettagliate: che spettacolo

[stianaslaksen]

This series is great. Thank you for having subtitles.

[phatt_daddy]

Wow, this brings back memories, I spent 12 years in this industry as a young man and do miss the professional kitchen serving french inspired foods, I do still whip up a mess at my home kitchen and my wife loves my cooking, that puts a smile on my face. Thanks for posting and I will be watching more.