At your feet, Monsieur. You are the only chef in the internet who really show how we work in a restaurant. No fancy stuff that just fills the camera, This is the real thing that most chefs work with in our day by day. Son I can only say: Oui chef
I love how Chef sticks his thumb right in the eye of all the critics every time he says "measure carefully, my friends" and then proceeds to free pour wine or other ingredients ... and then reminds us all "it's only cooking, my friends." Mercí, Chef! Never change!
And he's right. Measurement is an art that comes with cooking experience. Not with cups, ladles, or spoons. When cooking you're always using natural ingredients. Everything might change from one season to the next. Nothing stays the ways it was. You have to taste your ingredients and imagine how much you will need. Cups, ladles, and spoons will not do. But remember to taste constantly while you're at it.
@@torstenneuer1560 Very true, people forget to taste along the way, or add in too much to begin with, forgetting you can always add but not remove... That is a reason why people shouldn't use recipes, they don't teach you much, only experience and check what you feel is missing, then add it, it can't go completely wrong, unless you're hopeless in the kitchen!!! Also, cups have difference sizes depending on if it's American or European, all stoves, pots, pans, it's all different, even the elevation you live on changes boiling points, so following a recipe 100%, is only making a joke on the user, as the results will NOT be the same!!!
It’s so crazy this content is free. Every video I watch there are multiple moments where I say “Wow, I didn’t know that.” Chef JP gives us a MasterClass every single week.
Unlike all the other chefs who are only about performing for show, Chef Jean-Pierre is teaching all of us how to cook. He’s introducing us to the how and the whys. This man is the best. You can tell he enjoys cooking and teaching. He’s funny and interesting. Very detailed. Thank you and big respect Chef Jean-Pierre.
You know? When you got a passion. And you love what you do... and you *love* sharing your passion to curious people... its beautiful. Chef Pepin is like that also. No pretentiousness, just teaching, sharing and loving. ...beautiful Chef!
I made this meal with halibut. My daughter who came to dinner said, “OMG Mum, this is so delicious!!!” I replied thanks, Halibut is gold. She responded, “To be honest, it is the sauce, it is to die for!!” Thanks Chef Jean Pierre!!! 💞
I was a sous-chef at mountain lake lodge in the Erley middle 2000’s for 5 years. That’s the place where dirty dancing was filmed in 1986 . I learned a lot from my chef and still learning from you so everyone I cook for will appreciate the cuisines I prepare for them. Thank you.
I subscribed at "my friends". I think being polite and friendly, yet assertive is the right way to behave in the kitchen. When you know your stuff, you ask people to do things in the proper way, in a gentlemanly way. When you don't know, you ask the chef, eager to learn. Always, friendliness and politeness is key. That is what is most important to making the work place a positive environment for everyone involved. And only when we can cooperate, is when we can create great food together. And great food, is indeed a wonderful thing!
the absolute best sauce to serve with almost all white fish. It took me maybe a year to get this sauce 100% right every time. And now chef shows me how to make it and i would never have taken that long. edit: i now do it with different alcoholic liquids - cider, vodka, champagne (or any fizzy wine). cannot lose with this sauce. brilliant work chef as always.
I have been looking for a butter sauce and this chef never fails me... Of course, the butter never hurt my odds. Thanks, Jean-Pierre for the tip about the cream.
My family REALLY loves your fish recipes Chef, they are to die for, and this will not fail us at all. Your instruction has made me look like a HERO in my house Chef JP, my wife and kids are constantly bragging to their friends about how well I cook the past two years since I found you and with two recipes per week, there is ALWAYS something new...
Chef, I made your beurre blanc sauce last night and it turned out well. I followed your video closely by baking the fish, with little boiled potatoes and asparagus browned in a pan. Frankly, the most difficult part was managing three things cooking at once, fish vegetables, and sauce. I want to be better at this and your videos are both inspirational and perfectly instructional. Tell Jack hi.
This man has more passion for cooking and teaching than any chef I have ever seen. I learn every time I watch, and it's small simple things I've never seen any other chef talk about, and to top it off, I know I'm going to crack up laughing at some point in the video. Thank you Chef Jean-Pierre!
I realized that Julia Child used butter copiously in her recipes, and she drank wine with every meal and she lived into her 90's as well as her husband Paul. I agree with you Chef....Butter is GOOD for us!
I never clicked a video post so fast....Chef Jean-Pierre doing a Beurre Blanc!!...C'est delicieux...So useful master sauce....Thanks always for the great content..😊
I live in the Rocky Mountains in Southern Colorado,USA. A variety of Trout is available in the many rivers and mountain streams. I use this recipe and put in Sun Dried Tomatoes. I serve it with a rice with a variety of Spicy Peppers that grow in this region. It makes a perfect shore lunch and dinner. Thanks for the recipe!
One of the most useful things I’ve learned from you among many are these sauces. Really have elevated my dishes! I always thought it was hard or mysterious but you have reassured me that anyone can do it. Thank you!
@@heresjohnny602 Is it because you are not boilling it like 'bloop bloop bloop' but 'blujfljfhfwgrqrh'? If you are a regular Chef JP watcher, you should get this reference
Chef Jean Pierre, I found your UA-cam channel about two years ago and I am an ADDICT!!!! I look forward every week to the new videos. I have made several of your recipes. My wife and I find your videos to be very helpful and instructive. You have made me a much better cook! There is one thing that I wish you would change. When I first started watching your videos and even going back to see all of them, I miss your stories that you would share with us, some about your restaurant, your cooking school and the stories of your mother! Keep up the good work and give us some more stories...PLEASE!!! ***If some people think the video is too long, they can change the playback speed to be double time. Respectfully, Dennis Porter
Oooh Oooh Ohooh . . . I've been waiting for a butter sauce for sooooooo long. I wasn't even sure there was such a thing - thought it was just a dream. Thanks CJ-Pxxx
I know this isn't a competition who loves who more, I think we 'friends' love you more. Thank you Jean-Pierre for a great beurre blanc. Looks delicious and we all love butter for sure.
Got some beautiful monkfish from the fishmonger today and served it with this beurre blanc, roasted baby potatoes and white asparagus, it was absolutely lovely thanks for the recipe JP!
Every time we watch your videos you prove to us all, that you have probably forgotten more than all of your 750,000 subscribers have ever learned about cooking. Thank You Chef Jean Pierre!!! 🍋🧈🐟
I love seeing your passion, Chef JP! It's amazing what you can accomplish when you are doing what you are meant to do. Thanks for sharing so much with all of us!
I’ve ordered this dish in Paris many times and never been disappointed. The waiter guy once gave me a quick resume of the process which I wrote down at the time, I’ve tried it since and my efforts are always a disaster! I shall watch Jean Pierre ver carefully and try to achieve something like his amazing results. Thank you so much chef!
Mr Chef Jean-Pierre, I absolutely love your ethos of cooking. You cook so well, and I learned some techniques from you, just from this only video! The way you cook, seems so soulful, yet precise. I learned so much from this video. I also think your attitude in the kitchen, at least that we see here, is one of encouragement, and one that should be adopted by all chefs. Yes, tell someone if they fked up, but also, be encouraging at every opportunity, when someone does something well. That is the best way to learn. To make something with your hands and then to be praised for it.
Made this dish last night. what a hit with the family, I used salmon for my protein with the broccolini and potatoes. The sauce was amazing. Thank you for all you do. I learn more from you than any other chef. And yes i peeled the broccolini
I recall the days when I was cooking, nights, days, busy. I would talk in my sleep as if I was working. Jean -Pierre, if you ever record yourself sleep talking, please share! I can just imagine what you would be cooking and sharing! You are AMAZING!!
Chef Jean-Pierre, thank you! I was thinking about having some fish filet this week at dinner, and this recipe came right on time!!! It seems to be delicious (I don't remember any of your recipes not looking delicious anyway)... I'll try it. It'll be my third attempt to one of your recipes. The first one was that shrimp with coconut curry and broccoli. It was delicious. The second was that chicken curry. I just overcooked the vegetables, but the taste was fantastic. I'll do it again so next time I'll do it right. Thanks and regards from Brazil!!!
Is it just me or is sauce making a lost art? Seems fewer and fewer restaurants take the time to make amazing sauce anymore. I made this for my wife with fish and potatoes with carrots and let me tell you I got a very nice thank you that night. Thankyou JP!
We used to do that with sole. We would flour and egg the sole not just flour. Ofcourse it was on the breakfast menu. It was very popular and one of my favorites.
I was at a liquor store yesterday and came across the section for fortified wines. The 1st thought that came to me was - yeah, we don't need to reduce them because Chef JP said so.
You can tell how much he loves this! 12:30-12:40. That's what keeps me coming back for more and more!!! Thanks for sharing your knowledge and passion with us!
Thanks, Chef JP, for sharing your huge knowledge and skills with us... The way you drop those nuggets while you're chatting with us... Priceless! You're an amazing Teacher, as well as a Chef.
I, unfortunately, do not have a sense of smell. I so absolutely love how my wife and son will constantly tell me how good the kitchen smells. Chef jean has helped me so much in cooking!!! I truly appreciate what he shares with us!!
fantastic! Can’t wait to make this sauce. It is so wonderful to see this made I feel as if I am right beside Chef Pierre . You can read a recipe over and over but to see it made in person makes all the difference in the world. We all appreciate your knowledge and sharing it with your followers. You give us a gift every Monday and Thursday. Good Bless you. ❤️
Also a fantastic job on your website. I always save all your recipes on my iPad and print them as needed. I noticed yesterday recipe does not come up on one page like it previously did. Heading on first page with a beautiful photo on top, bottom of page ingredients and second page directions. Impossible to edit on one page. Hope this can be addressed. Congratulation on 3/4 Million follower’s you certainly have earned it. God Bless you and your crew amazing videos and editing.❤️🙏🇺🇸
🥰 thank you Jean-Pierre. Beurre Blanc is one of my favorite things to make in the kitchen. It was nice to see you do it and how we differ. I will add lemon and dill next time for sure. I already put dill in hollandaise and wondered how authentic I was being (not that I care, because it was well received at my table) Thanks again!
Hi chef I hope you are doing well, i had come across your channel a few months back. I had always wanted to learn the French way of cooking but I could never afford to pay the fee, but you have come as a blessing for me, i have learnt so much from you. I will always be grateful to you. God bless you chef.
Chef Jean-Pierre you are amazing!! I can't wait to see you perform your magic every week an absolute delight to watch, listen to learn from and be amused all at the same time, and you have fabulous crew too!! Thank you 😃
I told my husband yesterday I wanted mahi mahi with this sauce and he pulled up this video. I'm making this next week! So excited! Thanks, Chef Jean-Pierre!
It's such a refreshing & eye opening treat to watch your videos -- both the culinary basic must-knows & the restaurant worthy dishes. The difference is in the outright honest info straight to the point, with cautionary details at which points something might get screwed up with no point of return. For someone with that many years of experience under your belt, I absolutely adore the enthusiasm you have that's full of energy & the ever so often cheeky grin "ho-ho-ho-ho 🤣". Thank you for your energetic, cheeky yet humble personality, Chef JP! You have my utmost respect as I continue to watch & learn, & further improving my kitchen skills. 🙏🏻❤ I feel as if I've been transported to being right there standing in front of your demonstration, watching & taking notes... (& hopefully tasting your dishes as well 😅).
Chef JP could you do a video on your sanitizing water and tips on staying clean during cooking, on cleaning up, and on organization? I think it would be a wonderfully informative video for all of us, thanks for all the fun and knowledge Chef JP!
Thanks chef Jean Pierre. You are the best. How simply you taught me the recipe of buerre blanc at which I always failed since I didn't know the science of emulsion. Love your fantastic recipes but more than that your humor and the friendly way in which you teach us. Thanks once again. God bless
I have to believe that this would be an astonishingly successful PBS series. The fluff and drama that passes for cooking shows these days is trivial compared with the expertise and artistry in Chef Jean-Pierre's kitchen. Every episode motivates me to expand my skills. What a joy to watch.
Such a Delicious and Easy sauce to make, it took me forever to get an owner to let me put it on a new menu lol He was one of the last people I worked for before getting my private chef business going.
Thanks, Chef, for all you do! Your advice is priceless. I have learned so much from watching your cooking classes. Seeing your technique and the ways you explain "why" you do each step, I also like the way you give the temperatures. Many of the people on UA-cam let that pass by as we should already know that or, maybe we will figure it out. May you live forever! Thanks to Jack, too, for the wonderful job he does as well.
I like the smooth sauce and choosing broccolini! If you pick the best and freshest local fish you can´t go wrong. This dish also cries out for a wine pairing. I´m feeling a Pinot Blanc from Alsace...
Nothing beats experience. I love to see someone who knows what the hell they are doing.
Hat's off to you chef.
At your feet, Monsieur. You are the only chef in the internet who really show how we work in a restaurant. No fancy stuff that just fills the camera, This is the real thing that most chefs work with in our day by day. Son I can only say: Oui chef
Thank you 🙏🙏🙏
@@ChefJeanPierreMerci, Chef !
@@ChefJeanPierre can you make some mutton snapper matecumbe
*_You’re a wonderful cook. Who agrees with me?_* 😋
We do!!!🤣❤️
I do too 🎉🎉🎉
Excellent passionate chef for sure
Who cares?
Plenty of people care @@Feindflieger1
I love how Chef sticks his thumb right in the eye of all the critics every time he says "measure carefully, my friends" and then proceeds to free pour wine or other ingredients ... and then reminds us all "it's only cooking, my friends." Mercí, Chef! Never change!
Also one of my favorite parts of his presentation! After all these times I still laugh every time he says it!
And he's right. Measurement is an art that comes with cooking experience. Not with cups, ladles, or spoons. When cooking you're always using natural ingredients. Everything might change from one season to the next. Nothing stays the ways it was. You have to taste your ingredients and imagine how much you will need. Cups, ladles, and spoons will not do. But remember to taste constantly while you're at it.
@@torstenneuer1560 Very true, people forget to taste along the way, or add in too much to begin with, forgetting you can always add but not remove... That is a reason why people shouldn't use recipes, they don't teach you much, only experience and check what you feel is missing, then add it, it can't go completely wrong, unless you're hopeless in the kitchen!!! Also, cups have difference sizes depending on if it's American or European, all stoves, pots, pans, it's all different, even the elevation you live on changes boiling points, so following a recipe 100%, is only making a joke on the user, as the results will NOT be the same!!!
It’s so crazy this content is free. Every video I watch there are multiple moments where I say “Wow, I didn’t know that.” Chef JP gives us a MasterClass every single week.
👍👍👍😊
Agreed, every episode is valuable knowledge taught by a French Master Chef 🇫🇷
That’s the best thing! This video I learned to skin my broccoli lol
Absolutely.
Too much butter!Thanks.It is cholesterol.
Unlike all the other chefs who are only about performing for show, Chef Jean-Pierre is teaching all of us how to cook. He’s introducing us to the how and the whys. This man is the best. You can tell he enjoys cooking and teaching. He’s funny and interesting. Very detailed. Thank you and big respect Chef Jean-Pierre.
Look at the Chef's eyes light up when he tasted the sauce! Priceless!
You know? When you got a passion. And you love what you do... and you *love* sharing your passion to curious people... its beautiful. Chef Pepin is like that also. No pretentiousness, just teaching, sharing and loving. ...beautiful Chef!
Stay safe out there for us chef JP. All us viewers love you dearly!
🙏🙏🙏😊
I made this meal with halibut. My daughter who came to dinner said, “OMG Mum, this is so delicious!!!” I replied thanks, Halibut is gold. She responded, “To be honest, it is the sauce, it is to die for!!”
Thanks Chef Jean Pierre!!! 💞
What I wouldn’t give to have a glass of wine in a kitchen with this man!
🙏🙏🙏
I was a sous-chef at mountain lake lodge in the Erley middle 2000’s for 5 years. That’s the place where dirty dancing was filmed in 1986 . I learned a lot from my chef and still learning from you so everyone I cook for will appreciate the cuisines I prepare for them. Thank you.
That's a real place? Wow!
I feel so privileged being taught by Chef Jean-Pierre via UA-cam. His genius never ceases to astound me. You're very much appreciated! Thank you, sir!
🙏🙏🙏
"...so that the roundness matches the plate.” A TRUE artist in oh, so many ways! What a beautiful sauce! Thank you so much!❤️
..and the roundness of the plate matches perfectlý to to roundness of mý bellý 😄😋 e voila
I subscribed at "my friends". I think being polite and friendly, yet assertive is the right way to behave in the kitchen. When you know your stuff, you ask people to do things in the proper way, in a gentlemanly way. When you don't know, you ask the chef, eager to learn. Always, friendliness and politeness is key. That is what is most important to making the work place a positive environment for everyone involved. And only when we can cooperate, is when we can create great food together. And great food, is indeed a wonderful thing!
the absolute best sauce to serve with almost all white fish. It took me maybe a year to get this sauce 100% right every time. And now chef shows me how to make it and i would never have taken that long. edit: i now do it with different alcoholic liquids - cider, vodka, champagne (or any fizzy wine). cannot lose with this sauce. brilliant work chef as always.
I have been looking for a butter sauce and this chef never fails me... Of course, the butter never hurt my odds. Thanks, Jean-Pierre for the tip about the cream.
The tip about the cream is great!
My family REALLY loves your fish recipes Chef, they are to die for, and this will not fail us at all. Your instruction has made me look like a HERO in my house Chef JP, my wife and kids are constantly bragging to their friends about how well I cook the past two years since I found you and with two recipes per week, there is ALWAYS something new...
👏👏👏😊
Chef! you are the best. I found you a few months back and have seen almost every video. I am working through your list. Please keep doing this.
Thank you, I will😊
I have watched every video and made most of the dishes. Some of them I make very often. He is amazing and entertaining.
Chef, I made your beurre blanc sauce last night and it turned out well. I followed your video closely by baking the fish, with little boiled potatoes and asparagus browned in a pan. Frankly, the most difficult part was managing three things cooking at once, fish vegetables, and sauce. I want to be better at this and your videos are both inspirational and perfectly instructional. Tell Jack hi.
This man has more passion for cooking and teaching than any chef I have ever seen. I learn every time I watch, and it's small simple things I've never seen any other chef talk about, and to top it off, I know I'm going to crack up laughing at some point in the video. Thank you Chef Jean-Pierre!
This will be perfect for a meal of fresh cod. The lemon will keep the butter company. I love it.
I’ve ALWAYS wanted to know how to make a “proper” beurre blanc. And now I’ve been taught how to by a GREAT CHEF. Thank you Chef J P.
I just love this guy. He's so genuinely enthusiastic and hilarious
What a guy...such enthusiasm. God bless America
👍👍👍😊
He's good hearted! Love this man! Such a character!
Thank you Charles! 🙏😊
I realized that Julia Child used butter copiously in her recipes, and she drank wine with every meal and she lived into her 90's as well as her husband Paul. I agree with you Chef....Butter is GOOD for us!
I never clicked a video post so fast....Chef Jean-Pierre doing a Beurre Blanc!!...C'est delicieux...So useful master sauce....Thanks always for the great content..😊
As always, thanks for what you do Chef Jean-Pierre !
I live in the Rocky Mountains in Southern Colorado,USA. A variety of Trout is available in the many rivers and mountain streams. I use this recipe and put in Sun Dried Tomatoes. I serve it with a rice with a variety of Spicy Peppers that grow in this region. It makes a perfect shore lunch and dinner. Thanks for the recipe!
Always look forward to “Hello there friends!”. Today is rainy, and overcast. Hello there friends, and the sun pokes through. Makes the day better.
Sauces are really what French cuisine is all about!
Thank you for sharing your passion Chef
You’re so happy chef… it’s so refreshing..
You are number first Chef!
Chef....you are one of the best. Your teaching is amazing. You teach us all so much. Appreciate it!!!
I’m so glad you enjoy my videos! 🙏
One of the most useful things I’ve learned from you among many are these sauces. Really have elevated my dishes! I always thought it was hard or mysterious but you have reassured me that anyone can do it. Thank you!
It's hard when your stove burns like a volcano reducing your sauce to Ash in seconds, you're covered in sweat and the head chef is riding you. 😫
@@heresjohnny602 Is it because you are not boilling it like 'bloop bloop bloop' but 'blujfljfhfwgrqrh'?
If you are a regular Chef JP watcher, you should get this reference
@@adissiusly I'm a regular chef friend. Home stoves are nothing like restaurant grade ones.
@@heresjohnny602 Im just a teenager binge watching so you know better 😬
@@adissiusly Appears so. 😬
Chef Jean Pierre, I found your UA-cam channel about two years ago and I am an ADDICT!!!! I look forward every week to the new videos. I have made several of your recipes. My wife and I find your videos to be very helpful and instructive. You have made me a much better cook! There is one thing that I wish you would change. When I first started watching your videos and even going back to see all of them, I miss your stories that you would share with us, some about your restaurant, your cooking school and the stories of your mother! Keep up the good work and give us some more stories...PLEASE!!! ***If some people think the video is too long, they can change the playback speed to be double time.
Respectfully,
Dennis Porter
Oh my buttery goodness! This I have to try.
love this guy. im
trying to watch every single video. its like a crash course in french cooking.
The old Julia Childs videos are fun too!
Chef JP: born to eat, born to cook and born to teach.
And he does all three perfectly.
Chef, ...YOU!!!... are amazing!!!
Oooh Oooh Ohooh . . . I've been waiting for a butter sauce for sooooooo long. I wasn't even sure there was such a thing - thought it was just a dream. Thanks CJ-Pxxx
Out all chefs you know he would make a butter sauce at some point lol
This Gentleman cooks so genuinely. Well done, Chef!
I know this isn't a competition who loves who more, I think we 'friends' love you more. Thank you Jean-Pierre for a great beurre blanc. Looks delicious and we all love butter for sure.
🙏🙏🙏❤️❤️❤️
The " beurre blanc" à la Nantaise, with shalots ! The best one ! Always a Masterclass with JP !
Got some beautiful monkfish from the fishmonger today and served it with this beurre blanc, roasted baby potatoes and white asparagus, it was absolutely lovely thanks for the recipe JP!
Beurre blanc...brown butter...yeeeees. Culinary school memories! This is REAL, classic cooking, here!!
Every time we watch your videos you prove to us all, that you have probably forgotten more than all of your 750,000 subscribers have ever learned about cooking. Thank You Chef Jean Pierre!!! 🍋🧈🐟
🙏🙏🙏❤️
Wow, that looks great. You're videos make me look forward to Monday mornings!
very details explanation......great recipe and The Chef himself is really a cooking enthusiast
Excellent lesson. Merci!
Chef J-P’s enthusiasm for cooking and teaching after all these years is incredible, long live Chef J-P!
I love seeing your passion, Chef JP! It's amazing what you can accomplish when you are doing what you are meant to do. Thanks for sharing so much with all of us!
I’ve ordered this dish in Paris many times and never been disappointed. The waiter guy once gave me a quick resume of the process which I wrote down at the time, I’ve tried it since and my efforts are always a disaster! I shall watch Jean Pierre ver carefully and try to achieve something like his amazing results. Thank you so much chef!
You are a masterclass in “Style” my friend and a highlight of my week ❤️ PLEASE keep doing what you were born to do xx
🙏🙏🙏😊
I could listen to you every day. Wait. I do. Even better, I get fabulous recipes while I listen.
I love how he gives us the complete dish recipe along with the side dish and not just the main dish bc that’s always my concern!!
Mr Chef Jean-Pierre, I absolutely love your ethos of cooking. You cook so well, and I learned some techniques from you, just from this only video! The way you cook, seems so soulful, yet precise. I learned so much from this video. I also think your attitude in the kitchen, at least that we see here, is one of encouragement, and one that should be adopted by all chefs. Yes, tell someone if they fked up, but also, be encouraging at every opportunity, when someone does something well. That is the best way to learn. To make something with your hands and then to be praised for it.
The number of times I've failed to make a nice butter sauce. I'm going to try this one. TY.
This man can do no wrong. Can you even imagine him being mad? Neither can I. 🙏👏
Thank you for the kind words! 🙏🙏🙏❤️
Actually . …
Err.,
Nope . .. 😝
My mom side was French/Canadian/Nova Scotian,, a sweet soul, so, no, definitely not ! !!
👍🕊🌹
He simply laughs at anything that would annoy him.
@@AllStarJD I bet it would be a blast working for him. Can you just imagine how much he could teach you?
@@Tomatohater64 Seriously! I’ve already learned so much from his videos.
Two things I like most of these videos. One, I learn so much from them and, two, all the butter. Embrace the butter friends. Thank you chef
Made this dish last night. what a hit with the family, I used salmon for my protein with the broccolini and potatoes. The sauce was amazing. Thank you for all you do. I learn more from you than any other chef. And yes i peeled the broccolini
👏👏👏😊
Hi From Ireland ever time i see you work you brighten up my day
This looks so elegant and delicious!
Thank you Chef Jean Pierre for sharing your knowledge and skills 😊
I recall the days when I was cooking, nights, days, busy. I would talk in my sleep as if I was working. Jean -Pierre, if you ever record yourself sleep talking, please share! I can just imagine what you would be cooking and sharing! You are AMAZING!!
🙏🙏🙏👍
Chef Jean-Pierre, thank you! I was thinking about having some fish filet this week at dinner, and this recipe came right on time!!! It seems to be delicious (I don't remember any of your recipes not looking delicious anyway)... I'll try it. It'll be my third attempt to one of your recipes.
The first one was that shrimp with coconut curry and broccoli. It was delicious.
The second was that chicken curry. I just overcooked the vegetables, but the taste was fantastic. I'll do it again so next time I'll do it right.
Thanks and regards from Brazil!!!
Is it just me or is sauce making a lost art?
Seems fewer and fewer restaurants take the time to make amazing sauce anymore.
I made this for my wife with fish and potatoes with carrots and let me tell you I got a very nice thank you that night.
Thankyou JP!
I always fear to cook something big and fancy. But watch you for the first time, and found your cooking was awesome and step by steps throughout with
Such passion for simple yet elegant food. Anyone can cook this he says, and he is not wrong....
We used to do that with sole. We would flour and egg the sole not just flour. Ofcourse it was on the breakfast menu. It was very popular and one of my favorites.
You are such an amazing teacher may God protect you from any harm,and continue to be there for us ❤❤❤
Well I certainly know what I'll be making Friday night. Thanks chef!
Hello Chef,
You've officially became a permanent fixture in my home, we love all the your sensible videos of the best recipes anywhere
I was at a liquor store yesterday and came across the section for fortified wines. The 1st thought that came to me was - yeah, we don't need to reduce them because Chef JP said so.
You can tell how much he loves this! 12:30-12:40. That's what keeps me coming back for more and more!!! Thanks for sharing your knowledge and passion with us!
Thanks, Chef JP, for sharing your huge knowledge and skills with us... The way you drop those nuggets while you're chatting with us... Priceless! You're an amazing Teacher, as well as a Chef.
I, unfortunately, do not have a sense of smell. I so absolutely love how my wife and son will constantly tell me how good the kitchen smells. Chef jean has helped me so much in cooking!!! I truly appreciate what he shares with us!!
fantastic! Can’t wait to make this sauce. It is so wonderful to see this made I feel as if I am right beside Chef Pierre . You can read a recipe over and over but to see it made in person makes all the difference in the world. We all appreciate your knowledge and sharing it with your followers. You give us a gift every Monday and Thursday. Good Bless you. ❤️
🙏🙏🙏😊
Also a fantastic job on your website. I always save all your recipes on my iPad and print them as needed. I noticed yesterday recipe does not come up on one page like it previously did. Heading on first page with a beautiful photo on top, bottom of page ingredients and second page directions. Impossible to edit on one page. Hope this can be addressed.
Congratulation on 3/4 Million follower’s you certainly have earned it. God Bless you and your crew amazing videos and editing.❤️🙏🇺🇸
I'm so happy that this recipe doesn't involve heavy cream or milk as I'm lactose intolerant. I love lemon juice on fish ❤️
🥰 thank you Jean-Pierre. Beurre Blanc is one of my favorite things to make in the kitchen. It was nice to see you do it and how we differ. I will add lemon and dill next time for sure. I already put dill in hollandaise and wondered how authentic I was being (not that I care, because it was well received at my table) Thanks again!
Hi chef I hope you are doing well, i had come across your channel a few months back. I had always wanted to learn the French way of cooking but I could never afford to pay the fee, but you have come as a blessing for me, i have learnt so much from you. I will always be grateful to you. God bless you chef.
Chef Jean-Pierre you are amazing!! I can't wait to see you perform your magic every week an absolute delight to watch, listen to learn from and be amused all at the same time, and you have fabulous crew too!! Thank you 😃
You sir are a culinary artist without compare.Merci.
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Thank goodness. I needed my Chef fix this morning. Normal people hahaha
Artistic , simplistic and lots more . Chef you're too good .❤
Absolutely one of your very best dishes. Oh do I ever love a good fish dish. The sauce is beyond yummy. I'm jealous - and dam hungry. 😥😥😠😠
Thank you Stephen!
I told my husband yesterday I wanted mahi mahi with this sauce and he pulled up this video. I'm making this next week! So excited! Thanks, Chef Jean-Pierre!
I love how the chef explains everything. It makes me laugh and watch more. Thank you for this amazing recipe
Friend's, we've all been gifted a beautiful human being who loves to cook!! Thank you chef!!!
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I love a good butter sauce. Thanks for posting ❤️
It's such a refreshing & eye opening treat to watch your videos -- both the culinary basic must-knows & the restaurant worthy dishes.
The difference is in the outright honest info straight to the point, with cautionary details at which points something might get screwed up with no point of return.
For someone with that many years of experience under your belt, I absolutely adore the enthusiasm you have that's full of energy & the ever so often cheeky grin "ho-ho-ho-ho 🤣".
Thank you for your energetic, cheeky yet humble personality, Chef JP! You have my utmost respect as I continue to watch & learn, & further improving my kitchen skills. 🙏🏻❤
I feel as if I've been transported to being right there standing in front of your demonstration, watching & taking notes... (& hopefully tasting your dishes as well 😅).
Chef JP could you do a video on your sanitizing water and tips on staying clean during cooking, on cleaning up, and on organization? I think it would be a wonderfully informative video for all of us, thanks for all the fun and knowledge Chef JP!
i agree!
Thanks chef Jean Pierre. You are the best. How simply you taught me the recipe of buerre blanc at which I always failed since I didn't know the science of emulsion. Love your fantastic recipes but more than that your humor and the friendly way in which you teach us. Thanks once again. God bless
You always put a smile on my face 😁
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Man,
The energy and happiness is contagious.
God bless you.
I have to believe that this would be an astonishingly successful PBS series. The fluff and drama that passes for cooking shows these days is trivial compared with the expertise and artistry in Chef Jean-Pierre's kitchen. Every episode motivates me to expand my skills. What a joy to watch.
Paint drying is more fun to watch than anything on the Propaganda Broadcasting System. Only thing worse is NPR.
I will never ever be a A chef But I like to cook occasionally. I love you enthusiasm for everything you do and it makes me wish I were better
Such a Delicious and Easy sauce to make, it took me forever to get an owner to let me put it on a new menu lol He was one of the last people I worked for before getting my private chef business going.
Thanks, Chef, for all you do! Your advice is priceless. I have learned so much from watching your cooking classes. Seeing your technique and the ways you explain "why" you do each step, I also like the way you give the temperatures. Many of the people on UA-cam let that pass by as we should already know that or, maybe we will figure it out. May you live forever! Thanks to Jack, too, for the wonderful job he does as well.
Thank you 🙏 ❤️
Thank you 🙏 ❤️
I like the smooth sauce and choosing broccolini! If you pick the best and freshest local fish you can´t go wrong. This dish also cries out for a wine pairing. I´m feeling a Pinot Blanc from Alsace...