hi my name is Jean Jacques Vinod and once we work with you to do some parsley we need to worship Ashley first eater bit version of cold water dry little bit of parsley after that because in the past Li you have some sound Ripper dry little bit and start take the stand because you don't hit the the branch of the processes you can eat because these two is too strong you can save this now too to put in your fish fish stock chicken stock is no problem for that so now we have I think you have almost enough firstly now we start to chop the pasty you do some like this working some like this first of all to break the leaves of the parsley okay so I'm like this to make the leaves smaller okay some like this after that we need to chop some like this and you bring back your person in the center of your boat I like the person very very fine the person is ready you can see how to put the pasty over there like this ah ah watch your finger then cut your finger I fold this little bit some like this you see you can see little bit water come here to make your pasty maybe much better now voila ticket now you have nice pasty little bit much much dry you can see okay the person is ready is very dry very fantastic so I use some fresh garlic I put in my ball some like this and to make the I use the fresh parsley also so perfect and I will use butter unsalted butter because I like to use a regular butter because I need to put in this butter with parsley and garlic I need to put some salt and pepper so I like to use plain butter I don't want to play with salted butter or some different kind of butter can we add a little bit more butter so in meanwhile I use my body very soft I put my water out the fridge for maybe 20 minutes and when the consistency same like cream oppa Matta well that's why you call poor man so now I need to put some salt so I'm like okay little bit of paper perfect let me mixed let me try mmm little bit salt more butter sink we set in fantastic flavor Wow the pears the parsley the garlic we use this but butter made hotel we use usually to put on the on the top of your steak on your meat your filet mignon you steak when you do your steak you can put the small piece so now let me take some foil paper I want to show you the nice trick put your paper some like this on the table take the spoon put the butter right away to the fold paper now we start to to make your log if you want to make a nice log very nice one like this and you start to wrap some like this turn around and like this there we go you close the hand nice type there so I'm like perfect you make a nice round you put two now right away in the freezer here we go the freezer antastic what I want to use my border I make this morning use the butter with the parsley and the garlic so now I want to use this to do nice presentation that's why we call the bell Metro detail in the Bell the border is hard enough very I'll take a night very good knife like this cut it put one piece over there little bit of parsley Hey