Have I mentioned how envious I am of our boy, Jack. Wonderful food all the time, and all he has to do for it is chase a mad genius around a kitchen with a camera. Love everyone's work here.

@robertaheaslipevans2526

Жыл бұрын

Chasing "a mad genius around the kitchen"! Hahahaha, I LOVE it!!

@veronicaradcliffe2996

Жыл бұрын

He's got a good sense of humor ... I enjoy his comments and graphics !!!!

@mjremy2605

Жыл бұрын

Ha ha ha! You read my mind. Lucky man, Jack! I bet he never has to cook at home. He just hangs around Chef JP. 😁😆

@gutspillage

Жыл бұрын

My favorite is when the chef made a St. Valentine's dish for himself and Jack.

@Kinypshun

Жыл бұрын

Well said - love this!

I love that Chef Jean-Pierre shares his mistakes and how to recover from them.

@forteandblues

Жыл бұрын

Can’t recover from no butter!!!!

@vearsan

Жыл бұрын

U like a watching a veteran chef bumble around like a goon? He's not even French, he's from Portugal

@joniangelsrreal6262

Жыл бұрын

No mistakes … “Normal kitchen skills”… Being authentic 👨‍🍳

@AlleywayAcademic

10 ай бұрын

He made it all the way to the finish line and didn't mount the butter in. Hate to see it, chef. I applaud your gusto for still posting the video with that still in though! :D

@malcolmscrivener8750

7 ай бұрын

@@vearsanWhere are you from ? Nazi Germany ?

Just discovered your channel and I am sold!! I French chef that is down to earth, endorses substitutions and brings the beauty and elegance of French cooking to the ordinary people. Love, love all your videos. and your fabulous personality, Keep up the amazing work

@tomk1tl39

Жыл бұрын

You will not be disappointed....I have been watching CJP for over a year now 👍

@craig8662

Жыл бұрын

Butter?... LOL a minnow on taste ... ordinary people? they know taste ...

@robertakerman3570

Жыл бұрын

@@tomk1tl39 "get another Dr." Isn't that like a second opinion?

@BjoernBu

Жыл бұрын

all that while also being incredibly entertaining and educational!

@craig8662

Жыл бұрын

@@robertakerman3570 Me? I am in the medical profession... JP is great just the dietitian side is a bit .. uhmmm well...?

so so honest and entertaining, a master in the kitchen without being condescending or arrogant, you encourage all of us to cook what might seem complicated dishes and make them simple... God bless you Chef Jean-Pierre and Jack for this amazing channel xx

@Silver-cl2bd

Жыл бұрын

Cheers! 🥂

Can't have Monday Blues when you have Chef serving up these recipes!! ❤❤❤

I still can’t believe that Hollywood can spend a 100 million on a crap movie yet Chef Jean Pierre in 20 minutes offers us more entertainment, enthusiasm and knowledge and never ever fails to make us feel good. Lord I love this man. God bless you 👍

Holy moly... This is warrior food, chef. It's like, "Hey, I just got done fighting a war, and I am ready to make some babies!!!" Wooo!

Chef JP, I used your mushroom-cooking method when I made beef stroganoff last week. I used to just throw the mushrooms in the same pot with everything else. This time I cooked them separately in butter, salt and pepper until they gave up their liquid and let them get brown before adding them to the pot. WOW!! That took the stroganoff up to another level! The best I ever made!!

I have learnt so much from watching the maestro. Chef Jean Pierre is a great chef and a great teacher- he's actually a great person . One of a kind. Gary's mushrooms look like a piece of art. These and the previous oyster mushrooms.

Thank you for your concentration on teaching classic dishes, Chef, food that's tasty without being precious or fussy -- the food that people actually and honestly love to eat. Especially refreshing in the context of the current trend in food/cooking media toward novelty and originality, seemingly for their own sake. (Sea foam, anyone?) Your videos are always fun and educational! Merci beaucoup!

Earlier this month, I made Demi Glace. I followed your beef stock recipe, Strained it, refrigerated it, skimmed the fat off of the top, put in a pot, brought the stock upto a boil, reduced to a simmer, and reduced the stock by half, and now I have an amazing Demi Glace.

@oyotundookubegwa520

Жыл бұрын

Much better than Demi...Moore

An amazing dinner once again! People around me, especially my kids, think I am an amazing cook thanks to you. I tell them it's not me, I'm just duplicating what I see in your videos, but once the food is in front of them, they stop listening LOL With the cost of food going up, I still find I can get chicken thighs at a reasonable price. Ideas like this help out with the budget while giving the impression of fancy dining! Thank you so much.

You're my favorite Frech Chef of all times, and it keeps me reminded NOT to forget the Butter...❤

Thank you for keeping this going. I know it's hard. But I am blessed because of your heart. Also... absent minded is a sign of genius.

@ChefJeanPierre

10 ай бұрын

🙏🙏🙏👍

Lord Pierre I'll tell you why my family loves watching you. You are funny and your talks about BUTTER are entertaining and humorous. You make it fun to learn and I can tell you are just an amazing guy. Thank you for all this knowledge.

Thank you Chef! I can't wait to make this for my Grandma, who is French, but has been living in Los Angeles for the last 50 years.

Poullet Chasseur...a classic dish made in a classic style by a classic chef. Trifecta achieved.. Merci bien, chef. This will be dinner tomorrow night, served with roasted new potatoes avec onyo, a mesclun salad and garlic bread. A crisp semi dry Riesling shall accompany this feast. My bride of 46 years will love this treat.

Appreciate the fact that he admits omission of the butter at the end. I doubt my palate would know or care. Will have to try this one.

For Easter this year I made Chef Jean-Pierre's scalloped potatoes and they were so good. Everyone loved them and with the cream my sauce never split. Thank you Chef, love your videos, you and Jack are treasures.

Shallots, tarragon, wine and butter are the fine flavors of French kitchen and this classic has them all. How to describe it: amazing and so easy a child can do it!😊

This, along with your wonderful personality, is what sets you apart, Chef. You give us these classic throwbacks that no one cooks anymore. This is an amazing looking dish, Jean-Pierre. The color on those mushrooms was insane! The color after sauteeing them? Unreal. Gorgeous, gorgeous dish.

Bonjour Chef Jean-Pierre quel délice j’ai fais beaucoup de vos recettes elle sont toutes goûteuses,délicieuses et incontournable. La facilité de l’exécution sont faciles mais incroyablement bonnes. Je vous remercie infiniment de prendre le temps de bien vouloir partager votre talent. Un grand Merci à vous en provenance de nous tous du Québec au Canada.

@ChefJeanPierre

9 ай бұрын

Tout le plaisir est pour moi. Merci!😊

Chef has the best intro 👨‍🍳

Tarragon is such a lovely herb! Thank you for sharing another great recipe! Yummy 😋 😊

I liked it when Chef J-P told us that he tried to look up the history of this traditional dish. Let me just say that it is chicken, herbs that are commonly grown since old times and garden vegetables. There are no New World ingredients: no peppers... except that Chef's chicken stock contains tomato, which he likes, but I leave it out when I make mine. This dish dates back to the time of Charlemagne, and is probably older. The French people of that day would not serve it with mashed potatoes, which didn't exist then. They would have a mash of turnips instead, and of course the bread of the day to sop up the sauce. Bravo.

Omg! I’m waxing nostalgic! We made this when I was in chef’s school. This looks so yummy and brings back wonderful memories.

With the quality of channels like this, it's a wonder to me that all the culinary schools have not shut down. I wish I had had access to something like this 30 years ago! I've decided my goal for the year is to make every single recipe you post and be fat and happy.

@mjremy2605

Жыл бұрын

Well, there is much more too cooking than copying recipes, eh? Food storage, food spoilage, health laws, how to select meat, the entire compendium of sauces, pans and cookware, knives, sharpening, plating, oven dos and don'ts, safety around fire, knifes, slippery floors, accidental lock in to the freezer, bacteria contamination, the chemistry of food, shopping for the best produce, etc. It's a whole universe of learning. You cannot bypass culinary school if you are going to be a chef. Lots to learn. Its easier to be a woodworker, seamstress, tailor, dressmaker, construction worker, than to cook!

@flarica64

Жыл бұрын

Sounds like plan...LOL😂

That Champ is very inspirational. KING Kent.

JP, this is one of those great recipes that I can use to cook for 10 people at my Sunday dinners. Thank you!

This is one of my all time favorite dishes, and I've been waiting for you to show us your version! I'm so happy you did, Chef. Now I want to make some, too!

Dear Chef back in the early 80's I worked in the kitchen of a European style restaurant and the chef (he was British) taught me this dish but he made it totally different. It was good but this looks to be a more traditional way of making this . This has always been a favorite of mine and of my late husband but I'm now going to make the traditional one and try it out on my son. Thank you chef for yet another wonderful classic.

Dear Chef Jean Pierre - thank you for bringing back childhood memories. My Mom used to cook this on the occasion and I remember it to be delicious. But frankly - I don't think she's put any Cognac in it ... 😅. Never had this dish again but for sure will try it. What I have difficulties to belief is that you forgot the *BUTTER* ... I'd never thought I'll see the day you forget your best friend 🤣!! Take care and Happy Easter et un gros bisou as always - ever yours Eleonora 🥰😍. PS Would you have a nice recipe with your special touch for rabbits? We have beautiful baby rabbits here and I make it every now and then with a mushroom/grape/bacon sauce ... but you sure have a special one I assume?

Hello Chef Your international language is through food…. it’s a gift….

With Chef JP, what you see is what you get. There's no acting going on here. He's the real deal. (Jack too). 💯

Looks absolutely delicious Chef. And ao easy to make when watching you do it first. Youre always a major confidence booster for us. Hope you had a very blessed Easter Sunday! 🙏 God Bless You Chef Jean-Pierre, and God Bless America. 💪😎🇺🇸

What a great dish! Thank you Chef Jean-Pierre!

I love learning about the classic French recipes. Thank you so much!

i love it chef Jean- thank you

I love this guy’s ability to adapt and overcome any situation and still be cool as a cucumber.

Thank you Chef! I don’t miss any of your recipes!

A delicious looking timeless classic I can't wait to try Chef! 👍

Another one of my requests (three, so far). Thank you Chef!

As always a ray of sunshine :). Love your recipes Chef.

Love this one! I'm definitely trying out this recipe this week.

Yay ❤ starting my week with Chef and a delicious recipe

Much better than the Marco Pierre White version of this with cream & stock pots - Much more fun to watch! Making this tonight

Two words I never tire of hearing Chef JP say: _Tarragon_ and _Maillard_ 🤌

Your videos are very entertaining and informative, chef. Thank you for making them! And thank you for filming and editing, Jack.

Thank you chef for making our day! Beautiful recipe!

Brilliant video. Love all your recipes. Easy to follow and inspirational chef.

Poulet chasseur,,,,, ha ha ha j'aime quand vous utilisez des expressions françaises. Thank Jean Pierre,,, You are the best,,, You give me soo good time to watching YOU.

CJP coming in hot for the intro. Love it!

I have never enough of chicken. Thank you again chef ! ❤

Now that looks fantastic! Viva La France ❤.

Love watching you! I also enjoy how you improvise when something doesn’t go as planned. It reminds me not to freak out if it’s not perfect.

I've always wanted to learn this one, thank you.

Always a good way to start the day

Thank you, Chef and Jack!!! This looks AH-MAZE-ING!! One of the very best things about your videos is that you teach and demonstrate in such a way that we viewers can actually COOK!!! Thank you and Happy Easter!

BEAUTIFUL!!

We're not just fans are we? We love this guy! Charming, warm, funny and boy, what a chef. This goes on the list of things I'm going to do!

~6:22 that statement brought tears to my eyes... You're awesome! 🤣

Highlight of my Monday morning! Thank you :)

This looks great! Thank you so much. God bless all here.

I made this dish for the first time last night for guests that were visiting. My wife suggested don’t make a dish for guests that you have not tried before. Good advice. But this is a Chef JP recipe, I have never had a fail after more than 10 cooks, so I went ahead with it. I selected a good bottle of red wine (Meerlust - I’m South African) and got stuck in. It actually is a very simple recipe, took longer to prep than I expected, but I was savouring a rather delicious red. I have never cooked with Tarragon before and went easy with some dried crushed leaves. Anyway, I let it rest for an hour afterwards and made a garlic potato mash to go with it. So what happened? When I took my first taste, I thought wow, this is very good. One of my guests (a young woman who has travelled extensively) looked up at me and said ‘I feel like I’m eating in a french restaurant, this is restaurant quality’. Wow! My new favourite chicken dish.

@ChefJeanPierre

5 ай бұрын

👏👏👏👍

Yum. I shall try this too!! Thank you ❤

That looks amazing! One of my favourite meals! So much so I’m going to make it at the weekend 😋

Its so true about forgetting a language you don’t use as often. I’m fluent in Spanish but now we’re I live I don’t speak it often and find myself trying to remember a word here in there. Thanks for sharing. Happy healthy cooking. Can’t wait to try it🥒🥗🪴😋☺️

@ChefJeanPierre

8 ай бұрын

👍👍👍😊

I’m making it after the next shop!! Thanks can’t wait!

Seeing a new vid from Chef JP always brightens my day.

Your enthusiasm and energy are infectious Monsieur.

Absolutely fantastic ❤️❤️❤️

Definitely, thumbs up💜

I love the additional commentary at the end of the video! I love all the recipes you present, and always look forward to trying them. Thank you for sharing your chef;s secrets! Aloha!

Another super recipe, thank you chef JP. I love Tarragon, I add it to everything. ❤

I learn something new every time I watch Chef JP! 👍

JP you are the man! This just looks incredible! A job well done! You are truly the master of the classics. I learned so much from you JP!

La recette est délicieuse. Merci Chef Jean-Pierre.

Can’t wait to make this! Thanks Chef

I like the fact that you forgot the butter 😂. I will difinitely try this recipe. Merci chef 👌🏼

What a great teacher!❤

I remember having this dish years ago back in the 70s at my favorite little French restaurant, in Venice Beach, California. YUM.

Oui toujours le mis en place:-) Merci Chef Jean Pierre for this wonderful culinary lesson for the "Poulet Chasseur" you are without doubt the finest teacher we have ... and how we are so lucky! .. encore un grand Merci

@ChefJeanPierre

Жыл бұрын

Thank you! 😊

Watching this takes me back to the PBS cooking shows.

Chef Jean-Pierre for president!

@ChefJeanPierre

Жыл бұрын

👍👍👍😊❤️

Chef. Thank you for the video. I will cook it soon.

Dear Chef JP, thank you for your channel. It cheers me up so much. I love it. 😊

We love you chef!!💜💜💜💜💜

That really looks great with those mushrooms.

The recipes are easy, and you make watching what you do fun. Thanks for sharing these videos.

I made this a couple of nights ago and it was so yummy! Also, I have been buying a whole chicken and breaking it down the way Chef JP showed us in another video. And I make chicken stock with the chicken carcass. Chef has my undying gratitude!

He always makes my day.

I was just thinking of how lovely this dish has been when I have had it at restaurants! I also need to start helping with meals at my house, so I might have to try this one!

Hello my friend Chef 👨‍🍳 Jean Pierre the master mi AMIGO your special Touch is Unbelievable weeepaaa

I was going to let you know about that butter but you realised it because you live for that butter! Looks AMAZING

Thank you so much chef I prepared this dish and it was a huge success every one in my family loved it.

Made the dish - family loved it - fresh tarragon and cognac were delicious. Added sautéed chanterelles and a little butter for the luxurious sauce. Thank you Chef appreciated the lesson ❤ 😊

Love you Chef! Always!

magnifiquement fait

Yet another dandy Chef. I like to watch you work. Yum

I am in love with this dish because of it's simplicity!! Thank you, chef Jean-Pierre, for proving us with recipes that make the kitchen my favorite place! PS. I won't forget the butter at the end.