How One of NYC’s Best Chefs Makes Steak Au Poivre (Michelin Star) - Made to Order - Bon Appétit
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Date: 2025-05-10
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Comments and reviews: 17
baozooka
Philosophical question here: You should not use it if you haven't used it before. - Chef Boulud referring to the mandoline being a dangerous tool. It is precisely a self-defeating directive or a form of circular logic that hints at a performative contradiction. You must use it once to ever say you’ve used it before. But if you're not allowed to use it until you have used it, then how does anyone ever get started Regardless, I tried the recipe for that vegetable pancake and it was out of this world.
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Philosophical question here: You should not use it if you haven't used it before. - Chef Boulud referring to the mandoline being a dangerous tool. It is precisely a self-defeating directive or a form of circular logic that hints at a performative contradiction. You must use it once to ever say you’ve used it before. But if you're not allowed to use it until you have used it, then how does anyone ever get started Regardless, I tried the recipe for that vegetable pancake and it was out of this world.
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Estoril_Blau
This was the last meal my dad made for us on Christmas Eve (in 2009. He was a professional career chef in the Boston area for 40 years during the 70’s, 80’s early 90’s. Working through the end of traditional fine dining as a head chef with a forte in French cuisine. That Christmas he substituted Brandy, making sure to sneak any excess for himself along the way. Nostalgia aside, I’ve still yet to order or sample any au Poivre 15 years later
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This was the last meal my dad made for us on Christmas Eve (in 2009. He was a professional career chef in the Boston area for 40 years during the 70’s, 80’s early 90’s. Working through the end of traditional fine dining as a head chef with a forte in French cuisine. That Christmas he substituted Brandy, making sure to sneak any excess for himself along the way. Nostalgia aside, I’ve still yet to order or sample any au Poivre 15 years later
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AustinTorres_24
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Historically, coins that dominate narratives (like DeFi, NFT, or meme waves) explode in value. $XAI33 is shaping up to be the coin of the AI utility narrative. If that holds, we could see a parabolic move like we did with LINK and AVAX back in 2021. I’m betting big on $XAI33 before the masses catch on.
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bonappetit
Historically, coins that dominate narratives (like DeFi, NFT, or meme waves) explode in value. $XAI33 is shaping up to be the coin of the AI utility narrative. If that holds, we could see a parabolic move like we did with LINK and AVAX back in 2021. I’m betting big on $XAI33 before the masses catch on.
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Historically, coins that dominate narratives (like DeFi, NFT, or meme waves) explode in value. $XAI33 is shaping up to be the coin of the AI utility narrative. If that holds, we could see a parabolic move like we did with LINK and AVAX back in 2021. I’m betting big on $XAI33 before the masses catch on.
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philiplewis7252
This is undoubtedly one of the very best videos on cooking steak that I have seen, fantastic! A charming gentleman, with a delightful way of conveying his teaching. My kindest regards and best wishes. PJ.
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This is undoubtedly one of the very best videos on cooking steak that I have seen, fantastic! A charming gentleman, with a delightful way of conveying his teaching. My kindest regards and best wishes. PJ.
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terryville100
I was fortunate enough to tend bar and be a server at one of his restaurants in NY. Chef Boulud really is as gracious and friendly in person as he is in this video. Always great to hear him talk about food!
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I was fortunate enough to tend bar and be a server at one of his restaurants in NY. Chef Boulud really is as gracious and friendly in person as he is in this video. Always great to hear him talk about food!
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bonappetit
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$XAI33 is becoming a household name faster than any project I’ve followed. With Elon behind it and AI utility involved, it checks all the boxes for me. Still early still time. I’m adding more every week
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MJ-tp1tp
I just want to cry when I see nice cut of meat cooked in a frying pan, you just can’t go past smoke revers seer with open fire coals, smoke and flames takes it to another level
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I just want to cry when I see nice cut of meat cooked in a frying pan, you just can’t go past smoke revers seer with open fire coals, smoke and flames takes it to another level
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JunieOrr
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metroboy395
Amazing. Enjoy comparing this method to Guga’s method for steaks. Also learned to take it easy with the heat so my kitchen isn’t covered in grease. Cheers.
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Amazing. Enjoy comparing this method to Guga’s method for steaks. Also learned to take it easy with the heat so my kitchen isn’t covered in grease. Cheers.
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hardend3872
asians, mid east and evem africans cook meat using full of spicies, full of flavours and very well cooked. but europeans still using neanderthal method
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asians, mid east and evem africans cook meat using full of spicies, full of flavours and very well cooked. but europeans still using neanderthal method
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Troy-McClure81
What he doesn't show you is the 3 Mexicans that did all the prep and that actually do the cooking when he is actually kicking back somewhere.
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What he doesn't show you is the 3 Mexicans that did all the prep and that actually do the cooking when he is actually kicking back somewhere.
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lemons1986
I love Daniel. True bon vivant. Criminal what the NYT and the Michelin guide have done in denigrating his flagship restaurant in recent years.
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I love Daniel. True bon vivant. Criminal what the NYT and the Michelin guide have done in denigrating his flagship restaurant in recent years.
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anonmeatcheesebun
I love the video, and am not half the chef of Boulud, but did this guy just plop down some raw undressed watercress as a side
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I love the video, and am not half the chef of Boulud, but did this guy just plop down some raw undressed watercress as a side
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AdamDenis1
Hey Daniel do you wanna cook me at my house I'm living in Portugal, Lisbon, Antonio ribeiro 6, 2 Drt. Just tell me before you come.
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Hey Daniel do you wanna cook me at my house I'm living in Portugal, Lisbon, Antonio ribeiro 6, 2 Drt. Just tell me before you come.
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DungPeng
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jackhuizenga4630
REALLY I don’t care if you’re a Five Star Michelin chef, to put gravy on ANY STEAK YOU’RE FRICKIN CRAZY!
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REALLY I don’t care if you’re a Five Star Michelin chef, to put gravy on ANY STEAK YOU’RE FRICKIN CRAZY!
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