Am I the only one? I feel as if Chef JP has made a lasting and extremely positive impact on my life and that of my entire family. Yesterday we celebrated Easter. Every ounce of the family meal we enjoyed was influenced by my favorite Chef. JP...thank you (and Jack of course) for all the hard work you do to enhance our culinary lives. You've really made a huge difference in mine!! I feel positive I'm NOT the only one!!

@DPB1947

Ай бұрын

Indeed, my friend! I made his potatoes au gratin yesterday at our Easter family gathering, and they were a hit! I hear chef JP's voice in my head all the time when I'm cooking, even if it's not one of his magnificent recipes. Because as you know, it's not just about throwing together a bunch of stuff that's on a list. It's about the true love for food, for humor, for life. It all comes together in Chef JP's kitchen, and he's allowed us to bring it into our kitchens and homes.

@krysstevecrimi1482

Ай бұрын

Oh, no joke! We love the man! And yes, his voice lives inside our heads.

@ChefJeanPierre

Ай бұрын

🙏🙏🙏❤️❤️❤️

@steveboone5480

Ай бұрын

I do my Chef P impersonations every Sunday dinner now!! Another grand slam dish Ole Great King of Butta!!!

@coomr419

Ай бұрын

I mean he taught me some good recipes but I don't know about life changing 😂😂😂

This man is by far the best culinary instructor on KZread.

Just in case anyone was doubting Jean-Pierre's Frenchness!

Chef Jean-Pierre's charisma and warmth make his cooking lessons not only educational but also incredibly enjoyable to watch. Subscribing to his channel has been the best decision I've made on KZread yet.

@Mike-jv4rz

Ай бұрын

He's awesome, I been a sub for a couple years now...he makes it easy to follow and a ton of fun as well.

@jceepf

Ай бұрын

Me too..... He is inspirational.

@abbracia

Ай бұрын

Every now and then, he giggles with delight in almost a sinister way, and just sparkles. This is a wonderful human being.

@victor1244

Ай бұрын

kzread.info/dash/bejne/hZx5ta2jltiehdI.html

Shout out Chef Jean-Pierre. A legend. One of the best, most educational, most relaxing, most enjoyable channels on KZread.

I'm Australian, the phrase "cooked roo" has a completely different meaning here 😂😂

@prisfb

Ай бұрын

Roo for kangaroo? 😂😂 don’t you guys eat kangaroos too like southerners here eat deer?

@stella.r2708

Ай бұрын

​@prisfb yes 😂 some Australians do eat kangaroo. I don't, but I'm not a fan of game meat.

@JeremyPickett

Ай бұрын

Now that's funny 🙃

@weedo3

Ай бұрын

@@prisfb We eat them in the north too.

@prisfb

Ай бұрын

@@stella.r2708I wouldn’t eat kangaroos too! Even though I heard the males can be crazy sometimes! They’re too cute! 🥰 btw: I think chef JP meant for roux which is a mixture or a paste of melted butter and flour to thicken sauces. I used to do it but now just do it fresh every time.

There's something genuinely heartwarming about seeing the chef sharing his dish with Jack. For all these years we've never actually seen his face as somebody else enjoys the food, and you can really tell by that expression that it's what he lives for! God bless you, chef, for your generosity, talent, and energy! I hope you had a happy Easter 😊

Prior to retiring about 10 years ago I traveled about 150 days out of the year. So I dined out (fortunately) at very good restaurants. My go to appetizer about 2/3 of the time was Escargot. Loved it. Since then I never even considered making it myself and had no idea how to do it...until now...thanks to you. You have had a major impact on my retirement years since I can no longer pursue my love of golf and fly fishing. But I can still cook. I'm being 100% sincere when I say you have enhanced my joie de vivre immensely. Thanks and God bless!

...and on the eight day God gave us Chef Jean-Pierre. He saw that it was good, and all was well in the World...

Hallelujah!! It's been over 35 years since I last had Escargot Left Bank and now I get to make it myself! I've already started putting the ingredient list together. I don't drink, but I have a whole cabinet full of various types of booze just for your recipes. Yes, use the Cognac. It makes a big difference in your end product (and of course, BUTTER). I used to use dry herbs a lot, but if you have access to fresh, get them. I see a lot of '"Burgundy" escargot (Burgundy, France) online. Are they a better quality or flavor? If there are any out there that are set against eating "snails", you are missing out on one of the greatest culinary experiences of your life. 🥰👍👍👍👍👍

@ChefJeanPierre

Ай бұрын

👍👍👍😊

It's my favorite you tube channel. Get enough doom and gloom come here feel better. So thank you 😎💗

The right plate is a conductor of flavor... Chef, it's funny that this video lined up with actual snail season. I think you got emotionally impacted with that bite at the end...

@ChefJeanPierre

Ай бұрын

👍😊❤️

You're a wonderful chef but I think you're even a better teacher. You inspire people to create new dishes and flavors. You make me want to cook snails ! How amazing is that?! You are hands down my favorite channel

@ChefJeanPierre

Ай бұрын

Wow, thank you!🙏

As French, I LOVE escargots ! Thanks you Chef !

The live crostini cam needs its own channel. A lot more entertaining than 90% of the stuff on tv.

Chef, what I love, love, love about you are two fundamental things. You are hilarious, and sixties/seventies/eighties French cooking is beyond amazing. It is this wonderful fusion of high quality ingredients, practicality, Flavor, and value. You will only ever hear one critique of Keller or Adria (yeah I know he's Spanish) and it's simply price. Chef Pierre, Child, Bourdain, Escoffier, et al, you are all angels to the kitchen. And yes. If you like clams, shrimp, oysters, you will like snails. Well, I hate them in my garden, but that's a different story :) Chef, you are adored.

@ChefJeanPierre

Ай бұрын

Thank you so much Jeremy! 🙏🙏🙏❤️

@LIZZIE-lizzie

Ай бұрын

Well - I don't know about that. We had them growing up and am glad to have experienced eating Escargot as a child because now - I'm not to hip to them. The baby Escargot I would like to sample, though. The slugs are a different story 😂

@JeremyPickett

Ай бұрын

@@LIZZIE-lizzie one of the great wonders, most fun things in life is a good, spirited, respectful conversation about food :D I am 101% in agreement with Chef that it's cooking, not rocket science 🙃 I love love love old school Franch cooking. It makes me smile from cheek to cheek. But one part I've never understood is parsley. Some people can't stand cilantro, maybe in the guy that can't stand parsley. Olives are another, I love the wood, oil, and Roman process. But olives themselves? I just don't understand, and I love capers 😄. Chef is joyous, Jack is wonderful (six cameras!?!?), and while I may do this or that a tad different, the soul of Escoffier, child, Bourdain, Keller is in every technique . Lizzie, you are a wonderful person. Chef, you are a muse.

This is the most flagrantly french video on the internet. Looking forward to trying my hand at this. Your recipes have never disappointed the people around my table.

Jack the Crostini cam was genius lol I laughed so hard. Great video Chef well done.

@lisainpalmdesert

Ай бұрын

I think everyone needs a crostini cam!

In spite of being an American from the rural South, my father introduced me to escargot at the age of 4 or 5. I introduced them to my wife. My boys have been eating them since they were 4 or 5. My boys and I are going to make these so that they they can pass this on to their children. Thank you, Uncle JP!!!!

I am going to make this and not tell my teenage sons what it is. HA!!!!!!

I don't even cook, but i can't stop watching 😊.

I love this video for ONE reason. It's not a blasted April Fool's video. So tired of that on KZread. Every year...oy... Thank you Chef JP...so much.

@MDeLorien

Ай бұрын

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

@adamlucashill725

Ай бұрын

Lol imagine getting upset about KZread videos once a year

@DoremiFasolatido1979

Ай бұрын

@@adamlucashill725 Yeah, I hate fun, what can I say.

@seaborgium919

Ай бұрын

​@@adamlucashill725 The problem is that it's incredibly rare that someone does a good joke on April fools.

@Greydawg

Ай бұрын

That's the *one* reason though? Really? 🤔 For me, *it's the escargot.* 💯

I love that chef is showing us a simple way to make an intimidating thing and.... simultaneously showing us how to catch buzz when we eat. Your ingenuity is fantastic Jack!

You are the only person that has ever made me want to eat escargot! Now I gotta make it while I wave my fingers 🖐🏾🤚🏾

Chef I love the poached garlic cloves same size of the escargot...

God bless America and God bless Chef Jean-Pierre

Sprig is the best word for a clipping of herbs.

Love the Crostini Cam. Jack has become a top tier video producer.

a fourteen year old dishwasher in OKC discovered the joys of escargot due to customers that didn't finish their dinners. Yum. I would try this dish in a heartbeat

That sauce would be fantastic on shrimp, chicken, or an old shoe! Delicious. Muchas gracias, Chef.

Jack, the stealth cameraman, continues to stay hidden. Couldn’t even find you in a reflection on a shiny surface. 😀

@the-eye-is-watching

Ай бұрын

I also was looking and even watched it again but he is ever elusive as usual

@ScottLuvsRenFaires

Ай бұрын

Yeah, for a couple of seconds just before the escargot rinsing, I thought we were going to actually see Jack but no such luck. 😢 I guess Jack is in the same company as Mrs. Wolowitz, Maris Crane, Stanley Walker, and Carleton the doorman.

@tommypain

Ай бұрын

@@ScottLuvsRenFaires A great list! I was also "partially" thinking Wilson from Tool Time.

@the-eye-is-watching

Ай бұрын

@@ScottLuvsRenFaires Here is one in that company that goes way back Gladys Porter in the December Bride series, although she appeared in the Pete and Gladys in 1960

I don't even cook, and I watch these videos - god bless this Frenchman

@ChefJeanPierre

Ай бұрын

🙏❤️

I have two medium cans of escargot, I have been wondering what to do with. Not even sure where I got them. Definitely going to make this recipe this week. Everything else I have learned on this channel has been amazing, so I have strong faith in it being amazing.

I LOVE oysters, clams, mussels, etc., but never wanted to try escargot…until this video! I used your ribeye roast recipe again for Easter and it was FANTASTIC…again! YOU are responsible for my success in cooking now and my GO-TO chef for ALL my holiday meals now! May God continue to bless you and Jack, Chef JP! 🙏🏼 👨‍🍳 🤗

Chef, I cannot tell you how much I have learned, not to mention how much joy I have gotten from watching your videos! You are an expert, a gentlemen and a master! I wish you all the success and happiness possible in the future! Bon appetit!

This chef has forgot more then the most chefs have know their whole life 😅 A true master in french cuisine👍

Am telling you God made a great surprise to bring for us a such great chef who has changed mi life also to become a chef through his teaching really great friend

@ChefJeanPierre

Ай бұрын

🙏❤️

@allanmendy6421

Ай бұрын

I love chef

If they gave Michelin Stars to KZread chefs, I would give Chef Jean-Pierre this many "⭐⭐⭐".

In the Philippines we cooked them sauteed in coconut oil with garlic(& julienned ginger) and in coconut milk sauce 😋🤤

I don’t always watch 28min videos, but when I do, they are yours!!!😊

Hello there My Mentor. I am experiencing skills and trying dishes which I never did in years of Cheffing. Thank you for this priceless education. Chef Hussain, Durban South Africa

J'adore les escargots et ta recette a l'air délicieuse! Pendant des années, j’ai enseigné Mise en place à des amis qui détestaient cuisiner. Désormais, ils cuisinent sans stress. Mais ils n’ont pas la patience de faire de longues cuisines. Certaines de mes sauces prennent 4 à 5 heures. Merci chef Jean-Pierre!

I love Chef Jean Pierre's videos. Never apologize for them. They're great, always. Some of the best advice I've ever heeded is mise en place. It really makes a big difference.

May or may not ever make this but I'll still will watch the entire video because I'll still learn something and be entertained. Thanks for sharing this Recipe!

To describe Chef as a LEGEND is not the whole story. Chef J-P is just lovely human being. Never tried to cook these before, BUT, after being this, I will attempt to recreate this dish at home. Thank you chef.😋😋😋😋😋

I don't feel the vids are long at all,, you are sharing your experience with us and if it takes an hour to cook and show how to do all the steps well I am willing to watch it so I can learn to make great meals . Awesome job chef

Je suis un adepte, ce que j’apprécie beaucoup est l’expérience des étapes pour un résultat magnifique en bouche. Ce qui m’épate le plus est ton attitude non chaland au mesure en expliquant le goût recherché. Merci…

I love this guy he’s a great chef and what a great personality please don’t stop doing your videos!! Thank you thank you..

@ChefJeanPierre

Ай бұрын

🙏❤️

It's midnight in Germany. I'm watching my favorite chef, my mouth is salivating and I'm starving. Nevertheless I love you Jean Pierre.

Snails out of a can?? As a boy we would visit the Italian section of Boston. The snails were live in their shells in a big wooden barrel imported from Europe. The live snails were bought by the pound and prepared with salt water and rinsed several times and cooked in a simple tomato sauce for a good while. A safety pin was used to dig the snail out of the shell, the "tail" was removed before eating. We counted it a real treat in our family when we had this dish. Alas I have not seen them sold live anymore for many years. Sucking the sauce out of the shell was part of the whole experience, so I don't see how snails out of a can would work for this Italian style escargot recipe. Thanks Jean-Pierre for your excellent videos.

I LOVE escargot but have only tried it in steaming garlic butter. I am definitely going to try this recipe. Have watched most of de videos and tried many recipes and liked them all. Someone wrote in a comment that The Chef is always present in the kitchen with him/her. The other day I was making something, I think it was slow-cooked pork cheeks (Mamma mia!!), and as I stood there over the stove, stirring the pot, I suddenly found myself singing Leonards Coen's song "First we take Manhattan, then we take Berlin" But with a slightly altered lyrics: "First sauté the ONYO - then put in the rest" 😄 Thank you so much, Jean Pierre, and Jack, for your amazing cooking channel. I am obsessed 🤗

Jack, that was a great editing.. thank you for keeping us all engaged till the last frame..

@MikehMike01

Ай бұрын

I couldn’t make it to the end, the recipe was making me nauseous

Chef Jean-Pierre is wonderfully chaotic 😂 I have never laughed so hard watching a cooking video. Truly a joy to watch! ❤

Years ago there was a restaurant my parents had taken me to. They told me that their parents took them there, and their parents before them. Unfortunately, nothing lasts forever, and the business closed right around covid. But one of my fondest memories of that place was the escargot. The sauce used to gross me out as a kid because it looked like swamp water; almost like mud in a solution of butter or oil that just couldn't stay mixed. BUT IT WAS SO GOOD! They kept the recipe a secret, even into closing, but I once got one of the liquored-up chefs to tell me the secret ingredient. Chef Jean, if you've ever heard of a recipe for escargot that includes peanut butter, I beg you, please make that recipe. Even if you never have, maybe it's something you'd try crafting at some point. Thank you, and please keep making these wonderful videos!

Unbelievable. Beautiful recipe. Thank you for the education. 🫶

Drinking game Every time chef says “amazing” you take a shot

Chef “if you don’t drink it, you should give it a try” Jean-Pierre 😂 Amazing as always, love your content❤️‍🔥

🌟 Chef JP becoming a regular KZreadr has been one of the few good things to come out from the Pandemic period. 😊

@ChefJeanPierre

Ай бұрын

🙏🙏🙏❤️

Ben Oui can’t wait for this to be my first try at Escargot. I can do it and I’m not even a child 😂❤❤❤ thanks CHEF JP

I really love that Chef iis exactly the same behind the scenes so to speak. Just a genuinely great human being. I also love his "spirit fingers" when he eats something he really likes...makes me laugh every time. Much love from BC Canada

Looks nice! As a Chinese myself, I can tell you we Chinese make snail as food as well! We prefer stir fry the freashwater snails and eat them as snack with beer.

@ChefJeanPierre

Ай бұрын

👍👍👍

Escargot is one of the most delicious things you can eat. For the person who said they are slimy Far from it. They eat tender and rich especially in a garlic parsley butter sauce.. I am so making this. Love the fact I can freeze half for another use.....😊😊😊

YESSSSS!!! I am so happy! Thank you Chef!!!

wow, your country is so lucky to have de-shelled snails and ready to cook. in my country, all snails in the market are still complete with the shells, we have to do it ourselves. we can just cook them with the shells but it will be a mess on your lips and table when you eat them because you have to suck them up and put the shells aside on another plate.

Take all the time you want Chef!!! It's always a joy to watch your passion for everything from the plate, the dish, the tools, to the presentation!!!!

This really hit home w me 😢. My Dad passed in '94, and knowing he was terminal w cancer, he wanted his 35th Anniversary w my Mom to be special! as it would be their last. I asked him to make a wish list for their anniversary dinner so i could cook it for them since he couldn't get out to a restaurant. He REALLY eanted escargot!! But be darned it i could find them any where 😢 They had a great dinner that I cooked, served dressed in my best dressup bartenders outfit, complete w white napkin over my arm 😂😂. But it still bugs me I couldn't get his escargot and definitely couldn't afford even a split of Dom Perrigon 😢. But a nice spinach n bacon salad, 2 rib eyes, baked potatoes and asparagus were all perfect. I know i made dessert too, but as much joy as their dinner was for them, it was heartbreaking for me, knowing it was their last.

Zee tarragon is zee most important part!!! I just love this guy. That’s all there is to it. Even if he were a little mean every now and then I’d still like him because my wife tells me that I’m mean. And not exactly “occasionally” either. But hey, I’m working on it! No I’m not. People like me or hate me, regardless that’s on them. It’s the whole Yams thing right? 🤣🤣🤣Chef Jean Paul, you’re the best!

It must have been Karma. I've had a can of escargot in my pantry for a while waiting for the Chef to drop this recipe. Made it last night. My wife & my son's fiancee showed some anxiety in eating snails, but one bite & they were ready for their share. My son had two servings. Great recipe, Chef!

Escargot has come into my life!!! Thank you, Chef!

Love watching and trying your beautiful recipes 😍 You are a hoot! Thank you, chef, for all your videos.

He’s the best!! I’ve told everyone I know who cooks or likes cooking shows to watch him. ❤

You are "The Best", hands down, absolutely "The Best", you and Jack keep up the great work!!!!!!!!!

Another great dish for the seafood lovers. Thank you Chef and Jack.

Thank you so much for this award winning recipe!! - Cheers!

Thanks JP. Your enthusiasm, skill and willingness to share are what keep me coming back. You are truly making a difference to how people dare to cook. BLESS YOU!!!

Hurray! I've been waiting for Escargot! Thanks!

I LOVE ESCARGOT!!!!!!!!!!!!!!!!!!

France makes the best chefs😊

You are so darn funny chef. I can't wait to watch your episodes. I've learned more from you in my 71 years, then from my mother, grandmother and chef brother.

@ChefJeanPierre

11 күн бұрын

🙏🙏🙏❤️

Props on the Oven Cam, Jack :)

Chef, I absolutely love this escargot dish. From one seasoned Chef (35 years) to another, STUNNING!!

Nicely Done! Congratulations on another fantastic show Chef Jean Pierre!

Jean Pierre always makes Mondays better, I can’t count the member of times I’ve prepared his amazing recipes! He is by far the best Chef on the planet. God Bless him!

Oh my goodness, I love Escargot and haven't had them in a long time. Your method has to be a little taste of heaven.

This is one of the recipes I've been waiting for! Cant wait to try this at some point; looks amazing!

Thank you, Chef, I love escargot and am looking forward to making this.

Chef Jean-Pierre, You have no fear. To insist that tinned escargot requires rinsing is omnipotent. You are the fearless Chef on social network. Bravo! I Love your recipes.

@ChefJeanPierre

Ай бұрын

👍👍👍😊

I think I could try these now. Thank you Chef JP!

Thank you, Chef. Great segment

Love u jean pierre thank u❤❤ u r an inspiration! Not just ur skill in the kitchen but also ur humour, warmth and positivity making ur videos nice to watch again thank u👍🏼👍🏼💯💯

Thank you. I just wanted to say thank you for the “post credits” add on. That is a brilliant compliment and a great directorial choice. It makes the viewer feel more involved, it adds to the sense of authenticity, and it is fun. Also, I love it when Chef goes back for a second bite. It lets me know that he does love his own food, as opposed to some Tik Tac Tockers who clearly did not enjoy tasting their own food. Great stuff all around, the cooking, the education, and the cinematography.

I cant wait to try this recipe. I tried escargot for the first and last time almost 30 years ago, it was served in butter garlic sauce, and it was like chewing on a piece of tire. So i was left with that impression, but i am willing to try this recipe, looks much better.

I love escargot. I can't wait to try this recipe.

perfect, thank you Jean-Pierre!

I've never tried escargots that weren't garlic butter based, will definitely try this variation, merci!

love the extra minute or two at the end of each video. Keep it up Chef!

Chef Jean-Pierre is Amazing! Thank You! Loved Escargot since I was a child. Can’t wait to try this version!

I love this recipe! Going to give it a try for sure. Thank you Chef for your generosity & gift of knowledge!

I had them once. Wonderful, now I'll know how to make them with 2 of my favorites, tarragon and cognac. Thanks Chef

Chef this is amazing. I’ve been watching you now for over 2 years, I’ve never had escargot but now I want to cook it. Thank you so much for this recipie. I can’t wait to try it.