【今さら聞けない】かぶのポタージュ【ご家庭でも】
ポタージュの基本的な作り方 いろんな素材に応用できますので、ぜひお好みの素材でお試しください！ 【材料】(動画の10分の1量) かぶ 5株程度 新玉ねぎ 1玉 無塩バター 100g 塩 3摘み 牛乳 適量 生クリーム 適量 ブイヨン 適量 (牛乳、生クリーム、ブイヨンはお好みの濃度・味になるよう調整してください) お好みで ディルオイルやオリーブオイル クルトンなど ▽お店の紹介 • 【自己紹介】YouTube始めました【店内ツアー】修正版 ▽大村隆亮 instagram / ryusuke_oomura ▽pulse instagram / pulse_yoyogihachiman #フレンチ #パリ #料理 #グルメ #vlog #Paris #hotel #france #フランス #chef #シェフ #bistro #ビストロ #代々木 #代々木公園 #代々木上原 #東京 #tokyo #大村隆亮 #ポタージュ #potage
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[Back to Basics] Chef Omura's Style Étouffée [Easy at Home]
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[For Professionals] Fromage de Cochon
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[Things you might be embarrassed to ask now] Pulse's Carrot Salad [Perfect for home cooking]
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CHOSEN ONE!! YOUR IDENTITY REVEAL JUST SHOOK THE INTERNET... AND THEIR MINDS
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パテアンクルートPart8【Pate en Croute】
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南仏の夏限定デザートチーズ「ブルース・デュ・ローヴ」
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[It's too late to ask now] Ryusuke Omura's knife introduction and sharpening method [for professi...
![[Too late to ask] Basic Vinaigrette](https://i.ytimg.com/vi/cqWruF48uro/hqdefault.jpg?sqp=-oaymwEmCNACELwBSFryq4qpAxgIARUAAAAAGAElAADIQj0AgKJDeAG4Ahc=&rs=AOn4CLC1Y4VVxa11dBcKOIk2ScfBWuA4FA&usqp=CBc)
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[Too late to ask] Basic Vinaigrette
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プロの技！！フランスの伝統料理【鴨肉のバロティーヌ】お店の味を完全再現 ロゼ色の断面に仕上げるコツ
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【プロ向け】パテ・ド・カンパーニュ 火入れ編【超有料級】
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[Too late to ask] Basic Anglaise Sauce
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妻が25万円分の正月の食材を買い込んだのに、母がそれを弟嫁の家へ全部持って行った。私は妻にそっと囁いた。「正月に家族全員で食べるカップ麺を一箱だけ買っておいて。俺は君を……」
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The Basics of Pickles You Were Too Afraid to Ask About
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チキンクリームのポットパイ｜パイを美しく膨らませる
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[Too embarrassing to ask now] Cleaning and marinating foie gras [For professionals]
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[It's practically a lesson] A current culinary school teacher explains the French cooking techniq...
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[For Professionals] Omura Style White Liver Mousse
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[For Pros] How to Butcher a Suckling Pig [A Bit Niche]
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The Ultimate Classic Italian Acqua Pazza | Italian Cooking Basics
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[It's too late to ask now] Ballotine
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How to cook yummy pork dishes for Nhi, Tuyet & Khoi and harvest vegetables to sell with single mom
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[Back to Basics] Merguez: Lamb Sausage [For Pros]
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[It's too late to ask now] Basic Fond Blanc
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