@thatkid.mael: Je met en entier ou je laisse les menteurs de tiktok le faire ?😂😂😂😂🤷🏽

Thatkid

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Monday 27 April 2026 12:34:46 GMT

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Sossaa.f :

Mais pitié qu'il sort un ep solo pour l'été ou la rentrée il a trop d'exclu solo a sortir

2026-04-27 16:11:18

234

+ 44 :

Meilleur artiste all Time.

2026-04-27 15:24:07

136

🎟️2VS🎟️ :

Tu parle beaucoup envoie le son 😂

2026-04-27 13:52:12

93

kwn :

Ids est fou

2026-04-28 13:24:52

35

🤹🏾‍♂️ :

PAS DE MONTE CARLO ‼️‼️

2026-04-27 15:08:30

23

lecercle.94 :

merci bro 😂😂😂🤝

2026-04-27 15:19:15

11

🫡 :

2026-05-19 23:55:05

2

400🇷🇪 :

mais c quoi le titre du poulet svp ?!!

2026-04-27 20:30:49

8

Abd🇩🇿🇲🇦 :

2026-04-27 12:41:11

6

unknownTlse :

Faut envoyez le son🔥

2026-04-28 07:28:46

6

Stone _King :

Donnez moi le titre svp

2026-04-28 22:21:58

3

La Renta 🇲🇱🇧🇷 :

Envoi stp frérot

2026-04-29 14:16:29

2

Tomoruka 🇨🇩🇯🇵 :

Suite fion ! Sors le son ouesh

2026-04-28 16:09:17

1

9️⃣ :

wsh envoyez la suite

2026-05-16 11:05:59

0

nsk93.z⚽️ :

Pour toi c qui le meilleur artiste all Time

2026-04-27 16:32:42

2

User_54🫧🦦 :

Commence pas à fR fuiter le son famiii😂😂😂

2026-04-27 13:42:08

10

LEVIEUX 2F🇨🇻 :

2 ans plus tard il tourne 😂😂😂

2026-04-29 00:39:55

1

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🥩 Truffle Bone Marrow Beef Tartare + Lemon Sorbet Served in Real Lemons 🍋 If you’re looking for a unique and impressive recipe to surprise your guests — this is it. A beef tartare with truffle-parmesan bone marrow, served on the roasted bones themselves, paired with a refreshing homemade lemon sorbet, presented inside natural lemon cups. I absolutely love surprising my guests with original presentation and design — and this time, they’ll not only enjoy the flavors but also be greeted with lemon-themed decor straight from the kitchen. I’m passionate about creating a beautiful home, not just with fragrances and candles, but also through culinary design that becomes part of the experience. This dish is a perfect blend of flavor, beauty, and atmosphere. ⸻ 🧊 Ingredients For the lemon sorbet: • Lemons (used both for juice and as a serving mold) • Sugar • Sparkling wine For the beef tartare: • High-quality beef (e.g., tenderloin) • Bone marrow • Truffle paste with Parmesan • Shallots • Gherkins • Capers • Mustard • 2 egg yolks • Ground black pepper • Salt • Grated Parmesan ⸻ 👨‍🍳 Preparation 🍋 Lemon Sorbet: 1. Cut off the top 1/3 of the lemon, keeping the bottom as a bowl. Scoop out the pulp. 2. Strain and squeeze the lemon juice into a saucepan. Add sugar and sparkling wine. Heat until the sugar dissolves. 3. Let the mixture cool, then pour it into an ice cream maker and churn until creamy. 4. Fill the lemon cups with sorbet, garnish with fresh mint, and freeze until serving. 🥩 Truffle Bone Marrow Beef Tartare: 1. Coat the bones with bone marrow and truffle-Parmesan paste. Roast in the oven at 190°C (375°F) for 30 minutes. 2. Finely chop the beef and transfer it to a bowl. 3. Add chopped shallots, gherkins, capers, mustard, egg yolks, roasted marrow, salt, and pepper. 4. Mix well until smooth and evenly combined. 5. Place the tartare back onto the roasted bones and top with grated Parmesan. 6. Optionally, microwave for 30 seconds before serving to warm slightly. ⸻ ✨ Why You’ll Love It: ✅ Show-stopping plating to impress any guest ✅ A perfect pairing of warm tartare and cool citrus sorbet ✅ Simple to recreate, yet looks like a Michelin-level dish ✅ Combines taste, aesthetics, and creativity This recipe has become one of my personal favorites — it’s unexpected, elegant, and unforgettable. If you love filling your home with not only beautiful scents but also memorable experiences, this dish will absolutely enchant your guests. Give it a try and elevate your dinner night to something truly magical. #byvelcheva

🥩 Truffle Bone Marrow Beef Tartare + Lemon Sorbet Served in Real Lemons 🍋 If you’re looking for a unique and impressive recipe to surprise your guests — this is it. A beef tartare with truffle-parmesan bone marrow, served on the roasted bones themselves, paired with a refreshing homemade lemon sorbet, presented inside natural lemon cups. I absolutely love surprising my guests with original presentation and design — and this time, they’ll not only enjoy the flavors but also be greeted with lemon-themed decor straight from the kitchen. I’m passionate about creating a beautiful home, not just with fragrances and candles, but also through culinary design that becomes part of the experience. This dish is a perfect blend of flavor, beauty, and atmosphere. ⸻ 🧊 Ingredients For the lemon sorbet: • Lemons (used both for juice and as a serving mold) • Sugar • Sparkling wine For the beef tartare: • High-quality beef (e.g., tenderloin) • Bone marrow • Truffle paste with Parmesan • Shallots • Gherkins • Capers • Mustard • 2 egg yolks • Ground black pepper • Salt • Grated Parmesan ⸻ 👨‍🍳 Preparation 🍋 Lemon Sorbet: 1. Cut off the top 1/3 of the lemon, keeping the bottom as a bowl. Scoop out the pulp. 2. Strain and squeeze the lemon juice into a saucepan. Add sugar and sparkling wine. Heat until the sugar dissolves. 3. Let the mixture cool, then pour it into an ice cream maker and churn until creamy. 4. Fill the lemon cups with sorbet, garnish with fresh mint, and freeze until serving. 🥩 Truffle Bone Marrow Beef Tartare: 1. Coat the bones with bone marrow and truffle-Parmesan paste. Roast in the oven at 190°C (375°F) for 30 minutes. 2. Finely chop the beef and transfer it to a bowl. 3. Add chopped shallots, gherkins, capers, mustard, egg yolks, roasted marrow, salt, and pepper. 4. Mix well until smooth and evenly combined. 5. Place the tartare back onto the roasted bones and top with grated Parmesan. 6. Optionally, microwave for 30 seconds before serving to warm slightly. ⸻ ✨ Why You’ll Love It: ✅ Show-stopping plating to impress any guest ✅ A perfect pairing of warm tartare and cool citrus sorbet ✅ Simple to recreate, yet looks like a Michelin-level dish ✅ Combines taste, aesthetics, and creativity This recipe has become one of my personal favorites — it’s unexpected, elegant, and unforgettable. If you love filling your home with not only beautiful scents but also memorable experiences, this dish will absolutely enchant your guests. Give it a try and elevate your dinner night to something truly magical. #byvelcheva

The full recipe is now on YouTube, link in bio❤️ ——— THERE'S NO PLACE LIKE HOME And I say that as someone who's visited 60+ countries 😌 No matter how welcoming a place is, no matter how comfortable the hotel, nothing feels cozier than home. At least, that’s how it is for me. I’m always happy to return to my kitchen, my little jars, my cozy terrace, and my flowers. Watch the recap of my trip to Italy in the previous video❤️#reinavelcheva #byvelcheva #foodaesthetic #salmon #fish

The full recipe is now on YouTube, link in bio❤️ ——— THERE'S NO PLACE LIKE HOME And I say that as someone who's visited 60+ countries 😌 No matter how welcoming a place is, no matter how comfortable the hotel, nothing feels cozier than home. At least, that’s how it is for me. I’m always happy to return to my kitchen, my little jars, my cozy terrace, and my flowers. Watch the recap of my trip to Italy in the previous video❤️#reinavelcheva #byvelcheva #foodaesthetic #salmon #fish

Rios #richardrios #viralizar #viral #futebol #colombia

Rios #richardrios #viralizar #viral #futebol #colombia

Guess the mixed colors (easy to hard) #colormixing #paintmixing #guessthecolor #satisfyingvideo #coloring #art #colour#satisfyingcoloring #asmr #asmrsounds

Guess the mixed colors (easy to hard) #colormixing #paintmixing #guessthecolor #satisfyingvideo #coloring #art #colour#satisfyingcoloring #asmr #asmrsounds

Ingredients: • Salmon • For the dry gremolata: • Dill • Parsley • Mint • Lime and lemon zest • Grated Parmesan • For the green sauce: • Parsley, 200 g • Olive oil, 400 ml • For the zucchini pasta: • Cream, 150 ml • Butter, 20 g • Hondashi, 1 tbsp • Water, 50 ml • Zucchini Instructions: 1. Chop the herbs for the gremolata, add the lime and lemon zest, and grated Parmesan. Spread everything on parchment paper and place it in the oven at 45°C for 5–7 hours. Afterward, blend everything in a blender and strain through a sieve. 2. For the green sauce, vacuum-seal the parsley and cook it in boiling water, then place the bag in ice water. After that, transfer the parsley to a blender with olive oil and blend until smooth. Strain through a sieve. 3. For the pasta sauce, warm the butter with cream and hondashi in a saucepan, then add water. Add thinly sliced zucchini (using a vegetable peeler) and cook for about 3 minutes. 4. Remove the skin from the fish (pour boiling water over it for easy removal), slice it, and place it in the oven at 200°C for 5 minutes. 5. Assemble the dish: drizzle the zucchini pasta with green sauce, coat one side of the fish in the green gremolata, and place it on top of the zucchini. Enjoy your meal!

Ingredients: • Salmon • For the dry gremolata: • Dill • Parsley • Mint • Lime and lemon zest • Grated Parmesan • For the green sauce: • Parsley, 200 g • Olive oil, 400 ml • For the zucchini pasta: • Cream, 150 ml • Butter, 20 g • Hondashi, 1 tbsp • Water, 50 ml • Zucchini Instructions: 1. Chop the herbs for the gremolata, add the lime and lemon zest, and grated Parmesan. Spread everything on parchment paper and place it in the oven at 45°C for 5–7 hours. Afterward, blend everything in a blender and strain through a sieve. 2. For the green sauce, vacuum-seal the parsley and cook it in boiling water, then place the bag in ice water. After that, transfer the parsley to a blender with olive oil and blend until smooth. Strain through a sieve. 3. For the pasta sauce, warm the butter with cream and hondashi in a saucepan, then add water. Add thinly sliced zucchini (using a vegetable peeler) and cook for about 3 minutes. 4. Remove the skin from the fish (pour boiling water over it for easy removal), slice it, and place it in the oven at 200°C for 5 minutes. 5. Assemble the dish: drizzle the zucchini pasta with green sauce, coat one side of the fish in the green gremolata, and place it on top of the zucchini. Enjoy your meal!

Time is flying by! 💨 At MLSE LaunchPad, you can start as a program participant and grow into a future coach. 🌟 Anything is possible when you put in the work!

Time is flying by! 💨 At MLSE LaunchPad, you can start as a program participant and grow into a future coach. 🌟 Anything is possible when you put in the work!

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