Jamy en cuisine = cauchemar ? avec Philippe Etchebest

They come from two different worlds… And yet, when Jamy and @ChefEtchebest meet in the kitchen, science and gastronomy ignite a fireworks display 🍽️🔥 On one side, melt-in-your-mouth scallops with delicately prepared leeks. On the other, the legendary Paris-Brest with praline cream… Two French classics revisited, interspersed with surprising anecdotes and expert chef techniques. Why is the Paris-Brest called that? How do you achieve perfectly cooked scallops without drying them out? And what culinary secrets does the chef share with us… while Jamy delves into the history of these dishes? The Epicureans donned their aprons to explore the secrets behind these legendary recipes alongside Philippe Etchebest, and it promises to be as informative as it is delicious 🤓👨‍🍳 Find more recipe videos on @ChefEtchebest's channel 👨‍🍳 0:00 Intro 0:40 Becoming a Meilleur Ouvrier de France (Best Craftsman of France): the chef's feelings 1:45 Slicing leeks 3:53 Opening a scallop 5:05 Where does the name "scallops" come from? 6:40 Removing the walnuts 7:40 Sauce and side dish 9:22 Cutting a citrus fruit like a pro 11:29 Baking 13:10 Plating and tasting 14:54 Choux pastry 15:26 The origin of the Paris-Brest 16:57 Buttercream 19:21 Small or large round? 21:05 Whipping egg whites 22:20 Praline 23:26 The chef's fresh touch 24:21 Cutting 24:55 Filling 26:36 Outro For new foodies: subscribe (and turn on notifications 🔔) so you don't miss any videos! ▶️ https://www.youtube.com/c/Jamyepicuri... And for those who truly have a thirst for knowledge and enjoy short content, the rest of the menu can be found on our other social media platforms: Instagram ➡️   / epicurieux   Facebook ➡️   / epicurieux   TikTok ➡️   / epicurieux   Podcast ➡️ https://linktr.ee/epicurieux.podcast And if you want to follow Jamy, you can find him here: Instagram ➡️   / jamygourmaud   Facebook ➡️   / jamygourmaud   See you soon! 🤓 Editing: Pratheep SIVASIRI