Wonderful day!!! Mallmann and his group, as well as the incredible cinematographers and team. Delicious and beautiful place.
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Tag: Francis Mallmann
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 beautiful way to present a cooking technique for a potato.This is the way to enjoy meal prep and meals with friends and family. Absolutly in love with this series.
Very educational but delivered with great charm. The setting is spectacular. Francis is a master of his craft yet so down to earth. Loved it!
Excellent explanation. I Like the passion he demonstrates and how he likes to make it simple. Simple to give you confidence you can also do it.
Love empanadas, will be trying these recopies soon. Thank you for the straight forward and simple demonstration with explanations and technique. Very happy to have subscribed.
Lovely looking meal…perfect for cooking on my firepit for friends tomorrow. In sunny England so will eat later in the evening. Also have a bbq so they can cook their own meat if wish to. Lisa
Once again, the great Francis Mallman teaches us another secret to make, in this case, the best Tortilla. Thank You, maestro.
Great info on eggs! That the eggs keep on cooking after they leave the pan is very helpful. I cook eggs every day ????
I never thought to put the vegetables on the hot plate instead of the oven. And cutting them larger was brilliant. They’re so beautiful
Excellent! I am so happy that I signed up for YesChef. Thank you, Chef Mallmann!!
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 video 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 bred 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., meets the fire outside.. he is someone always living on the edge, and making good with it.
I love how Frances 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 and 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 on 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 video to give you the confidence to try it on your own. Thx 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… trying to build a replica in New Hampshire.
Great dish, great presentation, nothing as good as watching someone who loves food doing their thing!
Chef Mallmann, you, again, made my day. Potatoes salad the best. Cooling down with the water of the lake, Thank you.
OMG. That was one awesome omelet. It will be great for Valentine 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 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.
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!
Is a very good lesson about cooking fish with salt. To me one of the best way to eat a fresh catch. Agreed about not put any think else besides olive oil. 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. Video 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 video, 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 and charming and delightful!
Gramajo very interesting, instead the regular omelette. Very nice, will try on next Breakfast for the client.
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. So beautiful way of cutting and cooking. Simple and tasty that 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. it also let’s each vegetable retain its own special flavor.
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 this series, 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 cant 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! I’m going to build an area in my yard for next summers cooking! Chef’s explanation of this ancient cooking method blows my minds. All the veggies looked amazing and the chicken with lemons was stunning. I’m going to watch again…
Francis is an artist creating beauty and taste, slowly. 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 video 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 recreate these ways of potato preparation.
Extraordinary coverage. Cinematography continues to be TOPS. What more could you ask for from either Francis or yeschef?
I will use the trick of the parchment paper to flip the ingredients. The olive oil will make it easy to slide onto the grill I’m sure
So love the whole vibe of the outdoors, the ease in 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.
Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain – your weekend brunches will never be the same.
“Oh! It’s so beautiful! I love you trout!” – Francis Mallmann Francis invented the infiernillo or “little hell” oven about 20 years ago to cook fish outside. Today, he proclaims his love for Patagonian trout and its magical taste as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout. “Once we fish something or kill an animal to eat it, we must respect who he is. And try to get the best out of him,” Mallmann says. That’s why he doesn’t add anything else to this recipe other than olive oil and salt. “Even adding lemon would be sacrilege,” he proclaims. If you don’t have access to an outdoor space to build the two-tiered fire oven, Francis teaches you how to make this fish encased in salt inside your kitchen, too. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.