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“Drink the wine that makes you happy” … you good sir, with your easygoing disposition while making wonderful food, are making me happy – Thank you!
As a guy that grew up in the back woods of Vermont… I applaud chef Mallmann. His knowledge of fire and food is unsurpassed.
Wonderful day!!! Mallmann and his group, as well as the incredible cinematographers and team. Delicious and beautiful place.
Oh my goodness I just LOVE this potato symphony. Potato has always been my very favorite, and to see the humble potato championed here is just divine. Thank you, Chef Francis
A wonderful story about a chef I did not know…but also a remarkable person, as is more than evident by the love and admiration of his team.
Delicious! We did two batches the same night and combined them with a Trout-inspired Recipe from Francis. Buenísimo!
Such a beautiful way to present a cooking technique for a potato. This is the way to enjoy meal prep and meals with friends and family. Absolutely in love with this series.
Love the location and the great classs of the scenery.
Love empanadas. Thank you for the straightforward demonstration with explanations and techniques. Very happy to have subscribed.
Once again, the great Francis Mallmann teaches us another secret to make the best Tortilla. Thank You!
Great info on eggs! That the eggs keep on cooking after they leave the pan is very heful. I cook eggs every day 😁👌🏽💜
I never thought to put the vegetables on the hot plate instead of the oven. Cutting them larger was brilliant. They’re so beautiful
Excellent! I am so happy that I signed up for YesChef. Thank you, Chef Mallmann!!
The great master Francis Mall always shows a very simple but at the same time delicious recipe.
I made this this morning, and just mind-blowing, one of the best breakfasts I’ve ever made. A must-try.
OMG, can’t wait to make this! Was my first YesChef class and am so happy I subscribed!!’
This is a cravable, signature dish. Also fantastic with roasted red pepper. OMG! Thank you, chef.
Great – now making bread dough in a bag with water from a stream, and cooking the bread directly on a burning log is on the list of skills to master before I die. Thanks, Francis.
Chupin very tasty looking.I love your way with all the vegetables, I will add all of them to my one. Thank you!
The fire and passion of his inner child meet the fire outside. He is someone who is always living on the edge and making good with it.
I love how Francis teaches about the area of Patagonia in Argentina, as well as the cultural aspects of France. It makes a meaningful connection.
Francis teaches how to build a makeshift grill and cooks freshwater brook trout fish “a la vara”, crucified asador-style over an open flame.
“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
YUM. I’m inspired. This is my favorite cut of beef. I’ve never thought to add chimichurri… Looks elegant and delicious.
Wonderful, love how down-to-earth the techniques and equipment, and also the casual way in which Francis teaches! I’m ready to start a fire!
I love it! So inspiring and romantic. I want to go there and cook with Francis. Or try to replicate it with my family in the mountains. Thank you!
I have been inspired by this man and his philosophy since I was a young cook. This is probably the best snippet and view of his life.
Your outdoor space is like a fairy tale. This soup looks delicious and rustic, though delicate.
This was a fabulous class! Can’t wait to try to cook them myself. There is nothing like a class to give you the confidence to try it on your own. Thanks YesChef.
This salad is a wonder, it introduces a surprisingly simple array of ingredients and a not too difficult technique process.
Absolutely heaven!! Will be making this in the Spring when my outdoor kitchen is finished. Love your style
Thank you so much!! I really wanted to see how this was done! I love that I get a good look at his cooking area.
Great dish, great presentation, nothing as good as watching someone who loves food doing their thing!
Chef Mallmann, you again, made my day. Potato salad the best. Thank you!
OMG. That was one awesome omelet. It will be great for Valentine’s breakfast. I can’t wait to make it. I almost smelled the eggs it looked so delicious and full of flavor. Thank you!
Again, I will try this with my next clients. All look simple but are very tasty and make you feel happy. Thank you, Chef.
Very good, I like the story about it. Sure, your friend was surprised. Thank you for your creativity.
Will try it. looks real delish
Fun to watch, great ideas in this one!
Just got schooled on temps when cooking eggs. The eggs, as directed, were superior to what I have been making my whole life. Awesome! Thank you!
Looks amazing…can’t wait to try this!
It is a very good lesson about cooking fish with salt. To me, one of the best ways to eat a fresh catch is Thank you, Chef.
I feel his style is comforting, peaceful, informative, personable and not intimidating at all. I am so happy I have discovered this. Best money I’ve spent on myself.
The tortilla was wonderful, and the cooking of the 3 types of onions was super good.Thanks to the lady who gave you the idea to cook tortillas.
Mouth watering! Great technique with simple ingredients that brings out their best.
I have cooked eggs for years, but you bring them to a whole new level of respect and taste.
Can’t wait to try. Class was very helpful because I would have panicked watching the cream break down.
Great to hear that food shared with friends and family is the best you will ever eat.
Were it not for this class, I would never have thought of cooking carrots this way.
Now I am all juiced up for spring. I can’t thank you enough for the inspiration and the passion that lights up inside me!
All his recipes are spectacular, and he is smart, charming, and delightful!
I love the concept of taking humble dishes and raising them to the heavens and then enjoying them with family and friends. Bravo Francis!
He is so passionate about every aspect of his craft. His energy draws you into wanting to know more about him. Bravo!
Just when I thought I knew everything about frying and scrambling eggs! This will change how I do both.
Love affair with potatoes is inspiring. Simple and tasty, that is the secret. Thank you!
I find this man to be magical. His Passion and reverence is breath taking!
Chef Mallmann is brilliant in seeing a different way to grill vegetables in big chunks instead of small pieces.
OMG! My favourite cooking class that I have ever watched! Francis is a legend, and I love his style. The best mix of potato cooking I’ve seen.
Francis Mallmann is the reason I purchased YesChef, and the reason I now cook with live fire at my BnB, Nettles Farm, on LummI Island in Washington. Because of him each of my suites has a fire pit, a fire dome, an iron cross, a chappa, and a charbroiler.
Sumptuous! I will make this for sure.Thank you Chef.
That was excellent! I can’t wait to try each one! And yes, it is not the taste of the food or wine, but the love of life! Thank you!
Mallmann’s presentations are philosophy and poetry interwoven with his obvious joy of life.
I want to cry every time I watch Francis work. He’s MAGNIFICENT!!
I must say your way of making the Milanesa with beef tenderloin is very creative and with your special salad makes a wonderful mixture of real flavor.Thanks!
I really enjoyed seeing the techniques at work! Well worth the time for such an enjoyable dinner.
This episode inspires me and will definitely increase my skill.Can’t wait to try this!
This is amazing! All the veggies looked amazing and the chicken with lemons was stunning. Thanks!
Francis is an artist creating beauty and taste, slowly. The final product makes one salivate in anticipation.
Superb! Francis is an artist, a poet, a painter of food colors, a true and generous master! Well done, and thank you for sharing your artistry.
I do not have enough words to explain how interesting it is to watch Chef Mallmann, A MASTER! His philosophy, ideas, and explanations are pure religion for me. Thank you!
Once again, I am speechless!! I can’t wait to try this in camp on the river this spring.
I enjoyed this class very much and will be having a go at it soon. It would be very interesting to learn what other dishes can be prepared this way.
Simple yet important techniques for preparing both fried and scrambled eggs that I didn’t know before watching. Loved this.Thank you
What great recipes. Since one runs the water in the mouth together just watching. I’m already looking forward to recreating these ways of potato preparation.
Extraordinary coverage. Cinematography continues to be tops. What more could you ask for from either Francis or YesChef?
I love the whole vibe of the outdoors, the ease with which you cook. Everything looks amazing, and can’t wait to try this eggplant recipe.
Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.
The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.
Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd pleaser for your family and friends.
Learn how to butterfly fish and grill it over an open flame.
This cut is most similar to short ribs. Ask your butcher to cut it flanken style in one long, thin strip cut crosswise against the bone. Ribs are cooked slowly on low flame until they achieve a crispy outer layer and slight chewiness, but still tender insides.
Flank steak is an essential cut on any Argentine grill.
Grill a rack of ribs the Argentine way: crucified on an iron cross and slowly cooked over open flames.
Chorizos sausage are an essential part of the Argentine asado experience. They are best when charred directly over the flame, and can be cooked whole or butterflied. Don’t forget to douse them in chimichurri and salsa criolla.
Not only is this family-friendly snack easy to make, but it’s also the perfect meal for the kids to get involved too. Learn the “repulgue”, how to properly seal and fold the empanada like a pro.
Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette. While you can always use a knife, follow Francis’s motto and use your hands. “Everything you can cut and break with your hands, the better,” he says.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
The next time you go camping, be sure to bring a bag of flour and a strip of beef, to create the best version of a Gaucho sandwich yourself over the heat of an open fire.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.
Grate your potato right on the cast iron surface, capturing the air to perfectly steam the inside while developing the crispiest, crunchiest exterior.
Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd-pleaser for your family and friends.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
Caramelize granny smith apples right on a cast iron surface, then smother in Francis’s pancake batter, to recreate this Argentine favorite.
An Argentine classic and Mallmann favorite, this dulce de leche stuffed pancake is the perfect dessert or weekend brunch staple. Use homemade dulce de leche, or the store bought variety – it’s up to you.
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