I don’t know if this guy spent too much time in the US but currently both Croques have bechamel / cheese on top and Madame is with egg. Never seen chicken go near the thing.
He's set in his ways though. Just watch him cook with anybody besides Julia and you will see. He is beyond the other chefs he cooks with. thats for sure.
People I loved & grew up watching: •FFMY w/ Chef Jacques Pepìn. •The Joy of Painting w/ Bob Ross. •New Scandinavian Cooking w/ Andreas Viestad. •Yan Can Cook w/ Chef Martin Yan. & many more!
I've watched probably a hundred or more of his amazing instructional & entertaining videos and I'm realizing he hardly ever uses seasoning other than S & P yet his food is obviously delicious & lacking nothing. So many folks over season their food (with different seasoning flavored jars of this & that) and if the food is fresh and cooked correctly, it really doesn't need it.
Monsieur Pepin has such a humble way of cooking ! Yet, he knows his value . It is wonderful the way he mentions his wife, and when he said he has to be careful not to put the cover/lid face down because " I get yelled at ! " he is absolutely charming. Can you imagine? Jacques Pepin getting yelled at !
Been watching Jacques cooking for 30 years. He moves me with his down to earth ways. I love the way he transmits his knowledge of both recipes and cooking techniques. With him you the feeling he is doing this for you. Simply the best.
I absolutely love Jacques Pepin. I remember watching him and Julia Child when I was growing up in the 90's. Jacques makes cooking look so much fun and effortless
I love cooked cabbage. As a bed, similar to rice, it works very well. I do chicken piccata, orange chicken, beef & broccoli, all either sauted with the cabbage or served on top of it. A dash of onion powder does wonders to counter that sweet cooked flavor for whatever reason.
Chef Pepin is a fantastic educator and chef. I learned good technique by watching his old videos and applying it to my cooking. Practice makes perfect.
i watched him when he first cooking on t.v., then onto cooking with Julia. i concur with the comments i have read, you know Jacque, right? So pleasant and informative without schoolroom feel or "airs". Thanks Jacque for touching all our lives, Peace to everyone😁🖐
I have an old aunt who cooked all her vegetables separately whether is was soup or other combinations. It made for some very delicious dishes. Thanks Jacque!!
+MrDJCoulton True. I remember him saying once, something like, if you present it that way, it's just a salad, but if you arrange it this way, you can charge 12 dollars more at a restaurant you know... lol
Wow of all the meals I’ve watched him make this looks the most amazing, and I never thought about shrimp and cabbage being bedfriends! And that dessert kept getting better & better!
Once year I jarred caponata - the Sicilian version of ratatouille or pistou. It has vinegar and sugar, olives, sometimes raisins and a lot more tomatoes. It is usually served as a bruschetta. Friends assumed it was pasta sauce. All three of these make an excellent pasta dish.
This is a real eye-opener! I love my Dad's Ratatouille but he salts the Courgettes(zucchini) and Aubergines(eggplants) before hand. It comes out a little drier but I'm gonna try this and see how He likes it!
This fast food (his way) is gonna be a perfect luxury for my family Sunday get-together. M.Pepin cooking is such an inspiring, and it awakes me to enter the kitchen again. Cook with loved for the loved ones is always brings great pleasure. Thank you for sharing. Have a lovely weekend.
Jacques, this dish looks delicious. It's similar to the Greek string bean stew. It's made with potatoes, carrots, peas & string beans, in a tomato sauce. A piece of feta on the side and wa-la. It's my favorite dish. I will make your dish. Its healthy eating.
Ham & cheese sandwich, delicious eaten alone, but turned into a great share, when one might have unexpected crowd. Cool! Cut off the crusts seems correct!
Jacques' simple ratatouille looks delicious. If more people recognised the importance and beauty of fresh, well prepared/cooked vegetables and herbs, there would be much less meat eaten. And how good that would be for our bodies, souls and the planet!
Can you imagine anyone has the gumption to scold this magnificent man for putting a steamed up lid down the wrong way ? minute 12:35. He has given so much to this world he can do whatever he wants in the kitchen .
Got reference to this phenomenal chef from other website. I am a decent cook but of course no true artist like him. Immediately after watching videos scrolled down to comments section to learn more and share in beautiful artistry appreciation. What I noticed, and quickly, was same usual trolls with nothing to offer except negativity and nothing of value to throw in the mix. It's easy to be gulping slurping and swallowing Swansons or Chef Boyardee on TV tray alone in the dark. No Offense to them by the way. Are idiots and racists now even addressing cooking shows? WTF? This guy is fantastic. Real time preparation and cooking. Slow and savory. Not production savvy graphics and editing. Mike
Hmm, it just so happens that I have all the ingredients for ratatouille.....I never thought about just chopping it and throwing it in like that, have always cooked each ingredient one at a time. Never too late to learn, clearly, lol.
I'm learning more and more that cooking is about learning a few basic techniques and what flavors go together, then everything else, as Marco Pierre White loves to say, is "your choice". Once you've mastered a handful of the most important techniques, you have so much more room for creativity. It's fun to step into the kitchen with no plan and make an amazing dish.
I don't know if you heard him say that he used to do it that way, or if you are saying that YOU do it that way. All I know is the other way would use too many pots and pans.
Hi Jacques, I have only just discovered you, and I have been watching cooking programmes for years. I am particularly keen on Chinese cooking, but I've been watching your videos for a few weeks now and I am very impressed at the simplicity, yet complexity of your menus. I don't do entrees or desserts, but I bought 1 kilo of gigot d'agneau today to make the lamb stew. I live in the South of France, but, before the lockdown , the truth is, that the restaurants around here are abysmal - you have to visit 20 before you find one that is acceptable ; it may be a Catalonia thing, but whatever, it's true, the French restaurants, generally, are absolutely rubbish PLUS, the quality of the meat down here, particularly the steaks is absolutely atrocious. Suffice to say, that I have NEVER, in 12 years here, had a steak that was edible. Anyway, I am looking forward to making the lamb stew. In the meantime, thank you for your instruction. Kind regards, Robin (British ex-pat livings in the wilds north of Beziers)
If you want to pulp your garlic, but you only have an ordinary vegetable grater, then rather than grating the garlic up and down on the grater, rub the garlic from side to side on the finest grate that you have on your grater. It really works.
For someone with a pretty strong French accent (which is great btw) Jacques has an elaborate English vocabulary, which is strange. Is it because European languages share many words?
At the beginning of the video he says a “Croque Madame” is with chicken, I always thought it was with “egg”? Enlighten me please
Greek chef Akis Petreztikis also made his version of the Croq Madame with porch eggs, you can check out his UA-cam
I don’t know if this guy spent too much time in the US but currently both Croques have bechamel / cheese on top and Madame is with egg. Never seen chicken go near the thing.
My guess is he misspoke as English is his second language.
Peter Atkinson he’s a great cook and nice guy either way.
Ben Naylor he certainly is! What other chefs do you like?
"Maybe it's better if I put the heat on." .... Haha. I love Chef Jacques. He is so approachable and earnest. One of the greatest ever.
Agree!! 😊😍❣️👍👍
He's set in his ways though. Just watch him cook with anybody besides Julia and you will see. He is beyond the other chefs he cooks with. thats for sure.
People I loved & grew up watching:
•FFMY w/ Chef Jacques Pepìn.
•The Joy of Painting w/ Bob Ross.
•New Scandinavian Cooking w/ Andreas Viestad.
•Yan Can Cook w/ Chef Martin Yan.
& many more!
I miss cooking shows like this...Food Network is damn near unwatchable nowadays. Thank goodness videos like this are on UA-cam.
No kidding. Trisha Yearwood makes sht and Rachel Ray makes sht. I miss good cooking shows..thank God for UA-cam
@@apriljasso9731 shit
I love watching Chef Pepin chop garlic. His knife skills are top notch.
Nobody beats Yan. Yan can cook. Check it out. That is the man when it comes to knife skills.
He doesn't brag, he just does it! It's a part of him! It's human nature! I love ❤ him as well.
Yes, Yan is a Samurai in the kitchen.
@@jerryleroy9187 I know all about Martin Yan and yes he's great. It doesn't have to be a contest. lol
Some chefs cook for elites, jacque cooks for us commoners. Be happy and safe. We love your show.
Love this gentleman! He relaxes me with his artistic dance in the kitchen...we love you French friend!
This guy is just mesmerizing.
I love Jacques Pépin.
What I love about his videos is he shows the food on a plate ready to go with a glass of wine... so inviting! I wish he was my neighbor.
I've watched probably a hundred or more of his amazing instructional & entertaining videos and I'm realizing he hardly ever uses seasoning other than S & P yet his food is obviously delicious & lacking nothing. So many folks over season their food (with different seasoning flavored jars of this & that) and if the food is fresh and cooked correctly, it really doesn't need it.
I feel classy and sophisticated when I watch the master.
He has pots and skillets that all have the same size lids. More wonderful details of perfection!
Monsieur Pepin has such a humble way of cooking ! Yet, he knows his value . It is wonderful the way he mentions his wife, and when he said he has to be careful not to put the cover/lid face down because " I get yelled at ! " he is absolutely charming. Can you imagine? Jacques Pepin getting yelled at !
Been watching Jacques cooking for 30 years. He moves me with his down to earth ways. I love the way he transmits his knowledge of both recipes and cooking techniques. With him you the feeling he is doing this for you. Simply the best.
Who else is enjoying this perfect covid 19 recipe?
Merci Monsieur Pepin ! ❤️
Beautiful Jacques! Lovely food. Thank you
I absolutely love Jacques Pepin. I remember watching him and Julia Child when I was growing up in the 90's. Jacques makes cooking look so much fun and effortless
I love cooked cabbage. As a bed, similar to rice, it works very well. I do chicken piccata, orange chicken, beef & broccoli, all either sauted with the cabbage or served on top of it. A dash of onion powder does wonders to counter that sweet cooked flavor for whatever reason.
Chef Pepin is a fantastic educator and chef. I learned good technique by watching his old videos and applying it to my cooking. Practice makes perfect.
'Maybe I should turn the heat on. It goes better.' Love it! I could watch him for hours on end.
One of the super stars yet so down to earth and real!
IN MY VIEW
This is another idea for making Hors d’ oeuvre.
I never stop learning from Pepin.
I
i watched him when he first cooking on t.v., then onto cooking with Julia. i concur with the comments i have read, you know Jacque, right? So pleasant and informative without schoolroom feel or "airs". Thanks Jacque for touching all our lives, Peace to everyone😁🖐
Jack is the absolute MASTER. Maybe the only NON-dump and stir cook on tv.
An amazing chef and man. Many fond memories watching your tv show with my mom.
“And, of course a couple of glass of wine.” Wow. Is there anyone greater than Jacques??
Jacques is a national treasure in two countries, France and USA.
Nope...nobody even close.
I have an old aunt who cooked all her vegetables separately whether is was soup or other combinations. It made for some very delicious dishes. Thanks Jacque!!
Thank you for your kindness and support 🌹 defenitly, will be trying these dishes. Perfect 👌
"As Julia would say 'Taste it', so I'm tasting it".
Makes me laugh every time.
I Like watching Master Chef Jacques Pepin cooking shows! The Best of all time!
seconds before he plate that it looks so rustic... and then as if with magic, it suddenly looks very sophisticated
+MrDJCoulton True. I remember him saying once, something like, if you present it that way, it's just a salad, but if you arrange it this way, you can charge 12 dollars more at a restaurant you know... lol
he is my idol with him the Queen of cooking julia child .. both of them made me adore eating , cooking , and butter :D
I love how he can make a dish with caviar feel unpretentious and easy.
The lesson I always learn watching Jaques Pepin is do what you were born to do. Therefore, you will be good at your job and happy in life.
Love this segment....he presents it in a very simple way and easy to understand...
Wow of all the meals I’ve watched him make this looks the most amazing, and I never thought about shrimp and cabbage being bedfriends! And that dessert kept getting better & better!
i love how he is this world famous super chef and his wife still yells at him for making mess in the kitchen
Matthew Antonello She’s a control freak. Let the man cook!
Women are controlling
Master chef who is super!
That’s called marriage.
She's passed away and it's heartbreaking 💔 😢 my heart hurts for him
Really inspirational, I'll go back to these old favorites!
Once year I jarred caponata - the Sicilian version of ratatouille or pistou. It has vinegar and sugar, olives, sometimes raisins and a lot more tomatoes. It is usually served as a bruschetta.
Friends assumed it was pasta sauce. All three of these make an excellent pasta dish.
This is a real eye-opener! I love my Dad's Ratatouille but he salts the Courgettes(zucchini) and Aubergines(eggplants) before hand. It comes out a little drier but I'm gonna try this and see how He likes it!
This fast food (his way) is gonna be a perfect luxury for my family Sunday get-together.
M.Pepin cooking is such an inspiring, and it awakes me to enter the kitchen again.
Cook with loved for the loved ones is always brings great pleasure.
Thank you for sharing.
Have a lovely weekend.
Jacques, this dish looks delicious. It's similar to the Greek string bean stew. It's made with potatoes, carrots, peas & string beans, in a tomato sauce. A piece of feta on the side and wa-la. It's my favorite dish. I will make your dish. Its healthy eating.
He make me smile and feel good every time!
Ham & cheese sandwich, delicious eaten alone, but turned into a great share, when one might have unexpected crowd. Cool! Cut off the crusts seems correct!
Jacques' simple ratatouille looks delicious. If more people recognised the importance and beauty of fresh, well prepared/cooked vegetables and herbs, there would be much less meat eaten. And how good that would be for our bodies, souls and the planet!
Absolutely wholesome
Another amazing menu!! He's the greatest of the great chefs!
Economical dishes. Love it.
Small but very valuable teaching with the raspberry straining. Thanks Master Jacques.
That ham and cheese looked really good for some reason.
Jacques has gravitas without attitude and ego.
This cabbage dish looks super delicious! So many great recipes in one video! Thank you! 😊🌼🌷
I just love your presentations.
Pepin = Legendary master
absolutely delicious ! I just love Pepin
22:29 have been holding the cheeses grater upside down all this time?!?!?! Freaking Jacques, coming with all techniques, yet again!
Jacques Pepin ..you are just too wonderful. merci, ana maria
When Jacques says "You know"... you can bet your best saucepan,
that by the time he is through teaching, you actually do! 72217
Can you imagine anyone has the gumption to scold this magnificent man for putting a steamed up lid down the wrong way ? minute 12:35. He has given so much to this world he can do whatever he wants in the kitchen .
She sounds rather harsh!
Takes me forever to cut cabbage for sauerkraut. He does it in 2 seconds!
Marvelous!!!
😍😍😍😍😍😍 love him so much. So relaxing
Got reference to this phenomenal chef from other website. I am a decent cook but of course no true artist like him. Immediately after watching videos scrolled down to comments section to learn more and share in beautiful artistry appreciation.
What I noticed, and quickly, was same usual trolls with nothing to offer except negativity and nothing of value to throw in the mix.
It's easy to be gulping slurping and swallowing Swansons or Chef Boyardee on TV tray alone in the dark. No Offense to them by the way. Are idiots and racists now even addressing cooking shows? WTF?
This guy is fantastic. Real time preparation and cooking. Slow and savory. Not production savvy graphics and editing.
Mike
A real pleasure to see that master cooking, I discovered him a few days ago and I sm still avid for his videos
U
thanks for making ratatouille so easy!
Chef Pepin with Julia was awesome!!
The knife work is something.
So funny when he said: “I get yield at“. 😺👍
"if I put the lid here, I get yelled at" sounds like my kitchen XD
It all looks so delicious but I am definitely going to try the cabbage and prawns with caviar for my next dinner party. It will no doubt impress :-P
Best chef of all time!!!!!!!
I'm learning so much from you! You're amazing! :-)
Im so jealous of his sharp knives. I gotta get me some new knives
That pasta dish looks scrumptious!
this video has such a vibe
I want the crust, it is the best part!
I love him
I love the annoying way the lady robot says "And by" in the commercial.
absolutely delicious! 😍😍❤😋😋
I loveeee him.
Pepin is great
I love that he gets two ingredients into the ratatouille and he realises he doesn't have the heat on. But his recovery is flawless nonetheless.
Chef Pepin is a maestro! I wonder if you can substitute spinach here?
Beautiful simple
The master.
I should not be watching this when I'm really hungry.
Simply the best. Gracias.
If it wasn't for the quarantine and the shortages I'd pop over to the grocery store and grab the stuff to cook this.
Is it not necessary to devein the shrimp?
Hmm, it just so happens that I have all the ingredients for ratatouille.....I never thought about just chopping it and throwing it in like that, have always cooked each ingredient one at a time. Never too late to learn, clearly, lol.
I'm learning more and more that cooking is about learning a few basic techniques and what flavors go together, then everything else, as Marco Pierre White loves to say, is "your choice".
Once you've mastered a handful of the most important techniques, you have so much more room for creativity. It's fun to step into the kitchen with no plan and make an amazing dish.
I don't know if you heard him say that he used to do it that way, or if you are saying that YOU do it that way. All I know is the other way would use too many pots and pans.
Once I ordered a 'tomato and ham' toasted sandwich at a cafe... I assumed all toasted sandwiches had cheese... but there was no cheese! lol
21:02 This dude has a kitchen in his kitchen!
Hi Jacques,
I have only just discovered you, and I have been watching cooking programmes for years.
I am particularly keen on Chinese cooking, but I've been watching your videos for a few weeks now and I am very impressed at the simplicity, yet complexity of your menus.
I don't do entrees or desserts, but I bought 1 kilo of gigot d'agneau today to make the lamb stew.
I live in the South of France, but, before the lockdown , the truth is, that the restaurants around here are abysmal - you have to visit 20 before you find one that is acceptable ; it may be a Catalonia thing, but whatever, it's true, the French restaurants, generally, are absolutely rubbish PLUS, the quality of the meat down here, particularly the steaks is absolutely atrocious. Suffice to say, that I have NEVER, in 12 years here, had a steak that was edible.
Anyway, I am looking forward to making the lamb stew.
In the meantime, thank you for your instruction.
Kind regards,
Robin (British ex-pat livings in the wilds north of Beziers)
Robin, Are you watching these classic episodes of Yan Can Cook too? ua-cam.com/play/PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ.html
Jacques is absolutely unpretentious, because his only goal is for us to learn! But I just can’t waste my calories eating Wonder Bread🤪
That's real.
Jacques is the bomb!
If you want to pulp your garlic, but you only have an ordinary vegetable grater, then rather than grating the garlic up and down on the grater, rub the garlic from side to side on the finest grate that you have on your grater. It really works.
We'll have to try it. What a great tip! Thanks.
Yummy.👍
now, that makes SENSE!
For someone with a pretty strong French accent (which is great btw) Jacques has an elaborate English vocabulary, which is strange. Is it because European languages share many words?
What happened to the egg for the French sandwich? Never heard of chicken version...