Perfect winter bite or amuse! | Kale meringue with confit shallot & crispy bacon

Hey guys! Today we’re going to make a delicious kale amuse or bite. It’s a kale meringue with confit shallot, kale flan, a bacon cream and crispy bacon. All great recipes, so enjoy guys!

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[Stelaras]

you should've had at least 1m. subscribers for the work you do

[theabortionator]

Didn’t think real cooks with great recipes existed. Thank you

[kjlee]

I got to know Chef Jules recently, but I can't get out of it. Chef you are a shining diamond in the chaotic youtube world. Thank you for such a high-quality content.

[MrPizzalars]

gozer!! ik volg je serieus al 7 jaar hier op YT.f*cking nice recepten, duidelijke werkwijze en geschikt voor de proffessionele keukens!!

[avilacarlos]

I would like to see a Pâté en croute.
Amazing videos. Props from Portugal.

[jten]

Really inspired by the use of savoury meringue and I’m keen to experiment with that, whole amuse is gorgeous!

[HTMLguruLady]

I have everything to make this... Think I will make this, this weekend when my guests are here. Your recipes are always delicious!

[iamjamesxd]

"I know it's gonna be great anyway" - you rock ser

[barnowlwatcher]

And now you know why fine dining costs an arm and a leg. It is a real craft to conceptualize a dish, execute it, and present it artistically. People have no idea how many steps can go into making that single appetizer. Thank you for showing us!

[tommybf]

As for adding potato to really make it a well rounded Dutch winter amuse, I’d suggest a touch of potato foam before adding the crispy kale. Has to be done a la minute though

[KrommeStaaf]

So nice man! Keep up the good work. Looking forward for the next video!

[bikarnabiswas]

1:42 hello, can you help with which powder you have used 60 gm ?

[sebastianr.]

awesome idea, simple but perfect. thank you

[gailjordan]

This is fantastic. I play with making savory cheesecakes from time to time. I think these ingredients will translate into savory cheese cake. Perhaps I will try a potato crust, and make these into individual sized cheesecakes. Thank you for the lovely amuse, and the inspiration to get back in the kitchen.

[mmniysf]

C’est magnifique super bravo bon travail

It’s beautiful, great, good work

[ynns]

One question:

Ponzu for me is a citrus/soy vinagrette and not a withe powder... do i miss something?

[chrristineq]

What goes into the carafe after the kale coulis, sounds like 30 grams of a dark bontoo?!

[mimicobb]

awesome chef if I cannot find eggwhite powder, can I use fresh eeg white and how much please.

[JoannevanBeek-hb]

Hi Jules, thank you so much for sharing this amazing amuse. I have just one question; can all those steps of this amuse-recipe make ahead? A week ahead and store them in airthight boxes / fridge? Thank you!

[Geebenezer]

How long does the bacon cream keep in the fridge?