Je force Maxime Biaggi à manger comme un adulte

Today, I'm taking on a slightly crazy challenge: getting Maxime Biaggi to eat a real grown-up meal! Maxime is the typical guy who doesn't eat anything. As soon as it smells a little too much like grown-up food, he gets scared. So I decided to go all out: I'm making him a Corsican Aziminu, a typical dish from his home region. Fish, strong flavors… in short, everything he's supposed to hate. Will he grimace? Yes. Grumbling? Probably. Like it? That's the whole challenge. Thanks to Maxime Biaggi for this exceptional moment! SUBSCRIBE TO THE CHANNEL AND RING THE BELL. THAT'S ALL ❤️ Thanks again to CNC Talent for supporting the making of this video. Ingredients: Serves 4: 1 crab 1 red mullet 1 cabbage 1 onion 2 clementines Ricard (a type of liqueur) White wine 3 cloves of garlic 100g tomato paste A pinch of saffron A bouquet garni (a bouquet garni) Salt Lemon zest Olive oil Recipe steps: -Peel the tangerines and onion, roughly chop the onion, separate the tangerine segments (keep the peelings for the stock) -Fillet the red mullet -Remove the meat from the crab legs (keep the shell for the stock) For the fish stock: -Sauté the crab bones and shell in olive oil -Add the tomato paste -Flame with pastis (a type of liqueur) -Add the peelings -Add the white wine -Moisten with Cover with water or vegetable stock -Add the saffron once it boils -Let it reduce -Cut the cabbage into quarters, grill in a pan with a little olive oil, and let it brown on all sides -In a saucepan, sauté the clementine and onion until caramelized -Add the grilled cabbage quarters and the strained stock to the saucepan -Add the red mullet fillets and crab to the stock, turn off the heat, and let it cook for 3 minutes -Arrange in a bowl, mixing in a little of everything (cabbage, fish, crab, onion, clementine) -Drizzle with olive oil, sprinkle with fleur de sel, and add lemon powder (optional) Follow Maxime Biaggi on social media: ► INSTAGRAM: https://shorturl.at/XFsnx ► YOUTUBE: https://shorturl.at/vA8wP ------------------------------------------ ► INSTAGRAM: https://shorturl.at/buHLN ► TIKTOK: https://shorturl.at/IJ136 ► RESTAURANT: https://shorturl.at/m5lQf ------------------------------------------ ► Restaurant Reservations: https://bit.ly/reservation-bonaloi-yo... ► Partner: Proud to be supported by Maison De Buyer, which has been passing on its culinary expertise for nearly two centuries. www.debuyer.com ------------------------------------------ ►Production Team: Images: Antoine Idczak, Thibault Destremau, Jeremy Clain Editing: Quentin Legac Sound Mixing: Alban Rivoal & Julien Richard Thumbnail: Youri, Miniamea ►Production Team: Eloy Spinnler Benoît Piante Marion Donner Antoine Henry Antoine Idczak Thibault Destremau (Touko Studio) Clément Rufié Amandine Meleard Anne-Sophie Nicolas Blanche Hallauer Fabien Marie Anthon Mehl ------------------------------------------ ►Contact & Partnerships: [email protected] ------------------------------------------ Music: The Chase by Soundridemusic