8:39 "A little _kiss_ of garlic in the back"... Dear Chef, you do find the cutest words to communicate your love of cuisine, and that never fails to make me smile 🙂
I LOVE Chef Jean Pierre!!! In a world full of know-it-all, snobby, stuffy, tiresome "TV Chef's", we are BLESSED to have the BEST Chef EVER!!! I think part of the reason for your great success is YOU, your self-deprecating, HONEST teaching style makes us feel like your just sharing recipes instead of teaching AT us, never talking down to us like we're slow-witted numb sculls, although in my case that would be true, according to my wife!!! So happy for your continued success!
Chef, my husband and I have just recently found your channel and are charmed by your genuine enthusiasm and warmth. My David has stage 4 cancer and I’ve found several new soft recipes he loves. Your videos make him smile and distract from his discomfort. We’re glad to be new friends with you. 😊
Hey Sherry, I've just watched this video & saw your comment! I really feel for you as sadly I've been through the same situation. I do hope that you're managing to cope? Just wanted to send you a hug - take good care!🌷💐🌷
So sorry friend that you have had to deal with this emotional roller coaster, too. We’re still swinging and doing the best we can. Your message brightened a gloomy day. The cancer has started growing again but we’re cherishing each moment and taking one day at a time. Blessings and ❤️.
Let's not forget about corn and rice!! It's crazy how those three make so much and can be used with or next to just about any protein!!! Love your comment!! ✌️😁
I have this friend who did make these with Reblochon. Now that you have shown us the technique, I'll go buy a nice Reblochon and spoil my ownguests. 😋 Thank you! About 30 years ago, Québec artisanal cheese producers and importers had a big legal fight with Health Canada about this silly raw milk cheese questions. It was soon found out that Kraft was the main lobbyist to pass this interdiction. Public opinion roared and we kept our Reblochon in our cheese counters. Talk about David and Goliath!
Iv not seen it and I am in Quebec. I have a cheese shop nearby I think I need to take a visit and ask for it. Typical Kraft trying to stop cheesemakers and competition any way they can. They are not even on the same level!
@@canadianjaneoriginal It used to be in the cheese counters at IGA and Metro. The variety of cheeses offered is not the same in every branch. I hope you find one. It's really a fine cheese.
@@lawalkyrie4051 Me too. I remember the Loblaws in Lasalle had a big selection of world cheeses even Stilton in pottery jars. Now u can’t find much selection its repetitive. My IGA is not too great but I will check anyway too.
I have to honestly say this was the BEST dish I have ever put in my mouth!!! I am nearly 68 years old and I’ve tried and eaten many southern dishes bc I’m from NC. I’m telling all of you that I used potato cakes so I could use my leftover mashed potatoes that I had made from this man’s earlier video instead of round sliced potatoes. Everything else was like his recipe says. If there is such a thing as a symphony in your mouth this is it!!!!!!!!
Having bad times makes the good times that much sweeter. This a song of hope and faith just a good reminder hang in there we are not dead yet! Thank you guys for bringing joy back!
Our seed potatoes just arrived yesterday in the mail! Sieglinde, Irish Cobbler, Warba, Excellency, Ballerina, Gold Rush and Red Eric. Next week we'll be planting them. I think we'll need some potato recipes like this Tartiflette!
I just made this and used potato cakes that I fried in small medallions. Everything else is like yours. It’s in my oven now and I think it will be awesome!! Thank you so much for sharing your amazing cooking skills and your humor. I love watching and learning from you. I’m 67 years old and still love to learn new ideas and recipes!!!!!!!
I love you. You make me happy. I was in the ER yesterday and while I was waiting…I watched you. Today…recovering and I’m watching you to stay focused and feel good 🥂 Your style is fun and you recording team enhances the excitement 🤗 Thank you💐
Love it Chef JP - BTW, got big points for making Pomme Anna for my wife for Mother's Day...May pull this one out for next time I'm in trouble - it works better than flowers...
I love potatoes, so Potato Monday sounds fantastic to me! I was once out with a group of coworkers and ordered something potato - I think fries, I forget exactly - and said, "I never met a potato I didn't love!" I got a marriage proposal out of that one from someone who felt the same. I mean, I didn't marry her, she was already married, but it's the thought that counts. Also, I love how so many of the recipes that Chef J-P shares are recipes his mother and grandmother used to make for him as a kid. He's literally sharing the love his mother and grandmother had for him, with us. No wonder the food tastes so good.
Every time I cook, I say “mis en Place” and my husband says “what”? Chef Jean Pierre has taught so many with his tips and tricks with a good dose of humour! Thanks for all you do Chef!❤️🇨🇦
2 thoughts I've had early in the video. 1) had a bad day at work, saw your video, open it, and you've almost instantly put a smile on my face. Thank you for that! 2) caramelized onyo and bacon, add sour cream, my thought, add some mayo and some extra spices, and that's a great chip dip! Thanks for what you do, my friend!
I've never met a potato I didn't love! And I love this channel...I'm off to my favorite cheese store...Cheesetique...to get some wonderful triple cream cheese. I think this pie is gonna be my supper tonight! Thanks for sharing this inspiration with all of us!
Listening to him, he is truly multicultural: French, Italian, New York and English. As a Brit, I think that he is a fantastic chef / cook - him and Jaques Pepin.
Even though it's expensive, I've started putting butter at the end of almost every dish I've made in the past few months, and let me tell you: My wife has never been happier. My cooking has gone from like a 5/10 to a 7 or 8/10 just from that alone.
Cheese, bacon, and caramelized onyo: OH YES CHEF! yum! My mother was from northern Maine and potatoes were a staple. They even make potato candy, also called a Needham. We made them as kids for Christmas gifts.
J'aime beaucoup vos vidéos chef Jean-Pierre, j'aime votre humour et comment vous voulez rendre la cuisine accessible à tous. Je vais certainement essayer cette recette.
I don't know if I am alone but I do like the white on the brie cheese. I like the taste and the texture of it so I would keep it 🙂 And potato is soo good, it surely should be more up there with all pasta, noodles and rice dishes. I'm from Sweden and we have a dish called "kroppkakor" (translated = body cookies 😂) and that is one of my favorites in Swedish cousins. It is made from a dough with potatoes and flour and then filled with meat, spices and onions. Served with lingonberry jam and clarified butter. Love it. And the potato is the key.
I love the chef of world cuisine... the best chef in the world CHEF JEAN-PIERRE!!❤❤❤ Thanks a lot for all your recipes and your incredible sympathy with the best presentation!!
Another great recipe Chef! I made this for my wife and I this evening and we loved it! My wife doesn't like Brie so I made it with squares of Sharp Cheddar, Havarti, Colby, and Gouda Cheese. The cheeses browned at different times and it was incredible. I did use the one clove of garlic as suggested and I almost forgot i had put it in but way in the background, there it was, the garlic.
Don't give up about the raw milk cheeze, in Quebec it was also the rule but they started to accept it since a few years and now we can find those cheeze, soooo delicious!!! Nothing to do with orange cheeze! Good idea, potato monday!
The way i got around the lack of roblouchon in the states was straight forward. I found a small scale dairy farmer. I did all the normal health and temperature checks. And got cultures fron Danstar. The rennet was from a local brewery. Easy peasy. Oh, and i built a cheese cave. Chef, you are a master, im just an internet commentor. (Plus my back is a pita, i dont know if i could do it again 😁🙃)
I feel like I got an honourable mention there, I was one who was horrified to see you using metal implements on your pan. As a result of your response I bought a new range of diamond pans that completely changed my cooking. Thanks Chef!
Agreed he is an amazing Chef! Now we have an amazing recipe for Tartiflette from an amazing Chef! I also asked for this recipe when Chef Jean-Pierre shared his recipe for Pommes Anna. Years ago a friend of mine who'd been to Europe told me how much she enjoyed Tartiflette but didn't have the recipe. She doesn't cook, so all she could tell me was it had bacon ,onions, potatoes and cheese and that it was delicious.
Ah! Delicious tartiflette and a glass of vin chaud at Christmas Markets in Belgium / Luxembourg / France (lots of memories sigh). And now chef JP has shown us how to do it at home.
I just made this recipe for a dinner party with friends and it was universally rated as absolutely brilliant! I had to make a small adjustment, as one diner is vegetarian, so I used vegetarian bacon. I found a variety that at least approximated the flavour of the real stuff, albeit a little less flavourful so I added a splash of maple syrup, which worked great, without overpowering the dish. Loved it.
I had this in Paris with my french companion. It had veal and ham, it was one of my favorite french foods. I havent had it since that last time in 2016.
Chef Jean-Pierre....50% French 50% Italian. 100% American. God Bless you sir and thank you for all you do for us.
🙏❤️
8:39 "A little _kiss_ of garlic in the back"... Dear Chef, you do find the cutest words to communicate your love of cuisine, and that never fails to make me smile 🙂
If a recipe doesn't say to use garlic then you should use at least three cloves. If it calls for garlic then use eight cloves.
I’m an Irish American, potatoes are our fillet mignon. I cannot wait to make this dish for my family and me! Thank you Chef!
More potatoes!
@@georgezimmerman1490 Definitely!
Same here and I love me some potatoes!!!
Pass the butter, please. No need for sour cream, I’m on a diet. Just potatoes, butter and salt and pepper will be all I need.
Potatoes, bacon and onyo! And of course a lot of cheese! What could go wrong... Perfect recipe my friend! 🙏🏻♥️👌🏻👍🏻
and butter!
Mouth watering… 🤤_____
And garlic
I love potato, lets go for the potato monday!
Good grief, I am all in for potato Mondays. I really can't overstate that.
I LOVE Chef Jean Pierre!!! In a world full of know-it-all, snobby, stuffy, tiresome "TV Chef's", we are BLESSED to have the BEST Chef EVER!!! I think part of the reason for your great success is YOU, your self-deprecating, HONEST teaching style makes us feel like your just sharing recipes instead of teaching AT us, never talking down to us like we're slow-witted numb sculls, although in my case that would be true, according to my wife!!! So happy for your continued success!
Amen!❤
Chef, my husband and I have just recently found your channel and are charmed by your genuine enthusiasm and warmth.
My David has stage 4 cancer and I’ve found several new soft recipes he loves. Your videos make him smile and distract from his discomfort. We’re glad to be new friends with you. 😊
🙏🙏🙏❤️
Hey Sherry, I've just watched this video & saw your comment! I really feel for you as sadly I've been through the same situation. I do hope that you're managing to cope? Just wanted to send you a hug - take good care!🌷💐🌷
So sorry friend that you have had to deal with this emotional roller coaster, too.
We’re still swinging and doing the best we can. Your message brightened a gloomy day. The cancer has started growing again but we’re cherishing each moment and taking one day at a time.
Blessings and ❤️.
In my prayers 🙏
Mine as well. 🙏
I'd love to be cooking shoulder to shoulder with chef for a day and learn from him.
Potatoes can be made into fries, hashbrowns, chips and Vodka. It’s like the other vegetables aren’t even trying.
Let's not forget about corn and rice!! It's crazy how those three make so much and can be used with or next to just about any protein!!! Love your comment!! ✌️😁
I have this friend who did make these with Reblochon. Now that you have shown us the technique, I'll go buy a nice Reblochon and spoil my ownguests. 😋 Thank you! About 30 years ago, Québec artisanal cheese producers and importers had a big legal fight with Health Canada about this silly raw milk cheese questions. It was soon found out that Kraft was the main lobbyist to pass this interdiction. Public opinion roared and we kept our Reblochon in our cheese counters. Talk about David and Goliath!
Iv not seen it and I am in Quebec. I have a cheese shop nearby I think I need to take a visit and ask for it. Typical Kraft trying to stop cheesemakers and competition any way they can. They are not even on the same level!
@@canadianjaneoriginal It used to be in the cheese counters at IGA and Metro. The variety of cheeses offered is not the same in every branch. I hope you find one. It's really a fine cheese.
@@lawalkyrie4051 Me too. I remember the Loblaws in Lasalle had a big selection of world cheeses even Stilton in pottery jars. Now u can’t find much selection its repetitive. My IGA is not too great but I will check anyway too.
@@canadianjaneoriginal Hey there neighbour! We lost our wonderful cheese shop in Lachine. Try the Atwater market.
I agree about Kraft and their cheeses are mainly for a mac and cheese or grilled cheese.
One can never get enough of potato recepies! Especially with onyo and bacon, must be the holy trinity in food. 😄
I love this Chanel. I can't believe I only found it now.
We are glad you found the channel better late than ever!!!👍❤️
Chef,
You really need a show on Food Network.
Bring that channel back to what it was.
Remember, you can overload a flintlock rifle, but not a potato!! YUM. Thanks, Chef.
This man is psychic...i was thinking why are you scratching the non-stick pan...and then he said don't worry. Love it!
I never thought i would ever see Chef cut the cheese but I did. i really did.
Potato Monday is a starchy fun day 😊
“Cheese, butter, potatoes” and that smile. What more can you ask for
The Onyo Emperor uploads and I click the 'thumbs up'...Chef JP is making my recipe cookbook THICC!!!!
I have to honestly say this was the BEST dish I have ever put in my mouth!!! I am nearly 68 years old and I’ve tried and eaten many southern dishes bc I’m from NC. I’m telling all of you that I used potato cakes so I could use my leftover mashed potatoes that I had made from this man’s earlier video instead of round sliced potatoes. Everything else was like his recipe says. If there is such a thing as a symphony in your mouth this is it!!!!!!!!
Having bad times makes the good times that much sweeter. This a song of hope and faith just a good reminder hang in there we are not dead yet! Thank you guys for bringing joy back!
Our seed potatoes just arrived yesterday in the mail! Sieglinde, Irish Cobbler, Warba, Excellency, Ballerina, Gold Rush and Red Eric. Next week we'll be planting them. I think we'll need some potato recipes like this Tartiflette!
I love how you use sensible values for oven temperatures unlike others, who would translate 375°F to 190.55698472452347°C
The smell of cooking bacon & onions is a siren's song for the ages. 😋
I just made this and used potato cakes that I fried in small medallions. Everything else is like yours. It’s in my oven now and I think it will be awesome!! Thank you so much for sharing your amazing cooking skills and your humor. I love watching and learning from you. I’m 67 years old and still love to learn new ideas and recipes!!!!!!!
Potato Monday! Yes I love potatoes in any and all forms!
Love the quote Chef!
I love you. You make me happy. I was in the ER yesterday and while I was waiting…I watched you. Today…recovering and I’m watching you to stay focused and feel good 🥂 Your style is fun and you recording team enhances the excitement 🤗 Thank you💐
Never tried this before, what a fantastic recipe! Guess what's on the menu this week? Nom nom😋 Much appreciated!
I could eat potatoes EVERYDAY. It is my favorite thing to eat!
the best chef in the world period.
I actually ordered Reblochon from France shipped to America to make the famous potato dish with it. Nothing in America can touch it.
Love it Chef JP - BTW, got big points for making Pomme Anna for my wife for Mother's Day...May pull this one out for next time I'm in trouble - it works better than flowers...
I love potatoes, so Potato Monday sounds fantastic to me!
I was once out with a group of coworkers and ordered something potato - I think fries, I forget exactly - and said, "I never met a potato I didn't love!" I got a marriage proposal out of that one from someone who felt the same.
I mean, I didn't marry her, she was already married, but it's the thought that counts.
Also, I love how so many of the recipes that Chef J-P shares are recipes his mother and grandmother used to make for him as a kid. He's literally sharing the love his mother and grandmother had for him, with us.
No wonder the food tastes so good.
Every time I cook, I say “mis en Place” and my husband says “what”? Chef Jean Pierre has taught so many with his tips and tricks with a good dose of humour! Thanks for all you do Chef!❤️🇨🇦
I made this tonight as a side with a smoked tri tip and between the four of is there were no leftovers. Wonderful dish. Thank you Chef!!
That's *GOT* to be delicious, the way Chef JP kept cramming more into his mouth, and still talking with his mouth full!!!
You had me at cheese and bacon. Doin' it.
I like the idea of Potato Monday. I'm always looking for new ways to make them. This one looks really good!
La tartiflette la plus esthétique que j'ai vue ! Félicitations chef !
🙏❤️
this looks amazing Im gonna buy a brie and make it myself soon!
Not made this for 30 years love it
2 thoughts I've had early in the video. 1) had a bad day at work, saw your video, open it, and you've almost instantly put a smile on my face. Thank you for that! 2) caramelized onyo and bacon, add sour cream, my thought, add some mayo and some extra spices, and that's a great chip dip! Thanks for what you do, my friend!
Oh yes!!!!!! Great idea! Maybe use fries as the "chip". Now I want this! 😊😅
I've never met a potato I didn't love! And I love this channel...I'm off to my favorite cheese store...Cheesetique...to get some wonderful triple cream cheese. I think this pie is gonna be my supper tonight! Thanks for sharing this inspiration with all of us!
Potato Monday! Ideal for Lancashire hotpot and meat and potato pie!
I just dug Yukon Gold potatoes from my garden. I'm making this for supper.
How'd it turn out and what cheese did you use?
Listening to him, he is truly multicultural: French, Italian, New York and English.
As a Brit, I think that he is a fantastic chef / cook - him and Jaques Pepin.
Chef Jean Pierre is 50% Italian 50% French and 100% American!
I LOVE this recipe!! What can go wrong with potato, bacon and onyo!!! Topped with Brie cheese - which I love. Dinner tonight!!!
Oh snap! Haven’t made one of these since college. The class was called classical cuisine. Thanks for reminding me, Chef.
Even though it's expensive, I've started putting butter at the end of almost every dish I've made in the past few months, and let me tell you: My wife has never been happier. My cooking has gone from like a 5/10 to a 7 or 8/10 just from that alone.
You're making me hungry❤
You make me so happy - I smile ear to ear while watching and learning so much! I think this is a new Thanksgiving Recipe! can't wait to make it
I'm in luck, I found a deli that sells Delice du Jura Reblochon Style here in my city. I know what I am making for dinner, thanks Chef.
Hooray, Potato Mondays with our favorite Chef!!
Overloaded potatoes?? Never!!!!😋😋😋😋😋😋😋Love you!!😍😍😍
Juste à traverser les lignes Chef, du Reblochon, nous en avons ici à Montréal ! 😂😂
Potato, Cheese, Onion and Bacon? Sounds like a recipe for magic to me 😂
Potato Monday. Yes please. 😀
Cheese, bacon, and caramelized onyo: OH YES CHEF! yum! My mother was from northern Maine and potatoes were a staple. They even make potato candy, also called a Needham. We made them as kids for Christmas gifts.
Our great chef at it again, friends!!!
A big potato fan, love this. Thank you Chef, potato Monday's sounds good.
J'aime beaucoup vos vidéos chef Jean-Pierre, j'aime votre humour et comment vous voulez rendre la cuisine accessible à tous. Je vais certainement essayer cette recette.
Thank God for mothers
Loving the potato recipes!!❤
Chef Jean-Pierre helps feed the world in such a tasteful way.
I wish I could be there. That's recipe for brunch! Served with strawberries and watermelon slices.
Potato Mondays, I like it!!
Been watching the best chef on the internet for a while now. I have learned a lot about cooking from him.
Scalloped potatoes next perhaps. Or potato pancakes (not those purple ones). Loving the run on potatoes. I love potatoes.
I don't know if I am alone but I do like the white on the brie cheese. I like the taste and the texture of it so I would keep it 🙂
And potato is soo good, it surely should be more up there with all pasta, noodles and rice dishes.
I'm from Sweden and we have a dish called "kroppkakor" (translated = body cookies 😂) and that is one of my favorites in Swedish cousins. It is made from a dough with potatoes and flour and then filled with meat, spices and onions. Served with lingonberry jam and clarified butter. Love it. And the potato is the key.
I love the chef of world cuisine... the best chef in the world CHEF JEAN-PIERRE!!❤❤❤
Thanks a lot for all your recipes and your incredible sympathy with the best presentation!!
Another great recipe Chef! I made this for my wife and I this evening and we loved it! My wife doesn't like Brie so I made it with squares of Sharp Cheddar, Havarti, Colby, and Gouda Cheese. The cheeses browned at different times and it was incredible. I did use the one clove of garlic as suggested and I almost forgot i had put it in but way in the background, there it was, the garlic.
Just got my ricer and Tamis, now you come with this which doesn’t require either! Only joking, keep the Monday spud recipes coming!
Inflation prices in food are steadily increasing, so lots of tasty potato recipes are highly appreciated!!! 😋😋😋😋 Yum, yum thanks Chef!
It's not inflation, it's price gouging!
Don't give up about the raw milk cheeze, in Quebec it was also the rule but they started to accept it since a few years and now we can find those cheeze, soooo delicious!!! Nothing to do with orange cheeze! Good idea, potato monday!
Potato Monday! Yes! Yes! Yes!!! 😊
Chef, la peau du fromage, c'est le meilleur !
Merci pour vos recettes et vos techniques.
Potato Mondays....a great idea.
The way i got around the lack of roblouchon in the states was straight forward. I found a small scale dairy farmer. I did all the normal health and temperature checks. And got cultures fron Danstar. The rennet was from a local brewery. Easy peasy. Oh, and i built a cheese cave. Chef, you are a master, im just an internet commentor. (Plus my back is a pita, i dont know if i could do it again 😁🙃)
Onyo is always number first!
I feel like I got an honourable mention there, I was one who was horrified to see you using metal implements on your pan. As a result of your response I bought a new range of diamond pans that completely changed my cooking. Thanks Chef!
👍👍👍😊
You only got 2 numbers, but you are #1 with me!!!!!!!!
That is fire!!! I do a similar thing with ham steak cheddar cheese and potatoes, but with some funky brie and bacon? My mouth is already watering.
This channel just keeps getting better and better! This is heavenly.
Took one look at that dish in the intro and gave it an immediate thumbs-up - how can it not be delicious?!
You are amazing, Chef! Thanks for showing us this recipe! I asked just a few weeks ago and there it is... you are the best! ❤
Agreed he is an amazing Chef! Now we have an amazing recipe for Tartiflette from an amazing Chef! I also asked for this recipe when Chef Jean-Pierre shared his recipe for Pommes Anna. Years ago a friend of mine who'd been to Europe told me how much she enjoyed Tartiflette but didn't have the recipe. She doesn't cook, so all she could tell me was it had bacon ,onions, potatoes and cheese and that it was delicious.
Several years ago I too had asked. Today is a happy day. I was especially wondering what he was going to do about the type of cheese.
@@richard9827 Reblochon cheese is available in Canada at some Delis, but it is expensive. I'll use the Brie instead.
Potatoes with cheese bacon and onyo!!! I assume butter as well? I am in!
Ah! Delicious tartiflette and a glass of vin chaud at Christmas Markets in Belgium / Luxembourg / France (lots of memories sigh). And now chef JP has shown us how to do it at home.
Whenever Chief Awesome comes up with a new receipt it become every better next level yummy
Get in the video Jack & get some of that delicious cuisine!
We all give thanks to your mother. Thanks for sharing.
Wow! The Chef did it again. Thank you for sharing. You are so loved.
Awesome recipe chef, please show portillo's chocolate cake recipe please
I just made this recipe for a dinner party with friends and it was universally rated as absolutely brilliant! I had to make a small adjustment, as one diner is vegetarian, so I used vegetarian bacon. I found a variety that at least approximated the flavour of the real stuff, albeit a little less flavourful so I added a splash of maple syrup, which worked great, without overpowering the dish. Loved it.
OMG, comfort foods all of them! Potato, bacon, onion, garlic, cheese, maybe mushrooms? I always say I have to make a recipe but this one is a must!!!
This channel is so awesome. The chef's passion really comes through. Thank you!
Chef, you have a gentle touch. This looks delicious. Potatoes, bacon and cheese? What could be better?
Thank you Chef! Another great recipe. I will be making this tomorrow night.
Well, I simply must try this. It looks fantastic!
I had this in Paris with my french companion. It had veal and ham, it was one of my favorite french foods. I havent had it since that last time in 2016.