An INVITATION to DINNER at the CHATEAU, making Coq au vin d'Alsace - Journey to the Château, Ep. 107
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- Опубліковано 5 вер 2024
- In this week's Friday episode, Patrick and Stuart invite friends Tony and Jane @notquiteachateaudiy to the first dinner being prepared in the chateau kitchen on their new stove/cooker (piano). Patrick shows how he makes coq au vin d'Alsace (chicken in white wine sauce).
Join Patrick and Stuart on their journey to find a neglected, forgotten, or crumbling château or castle in France, and then continue to follow them as they work on its restoration, rénovation, decoration, and furnishing. Along the way, they will also create and share videos on their preparation for having gîtes for guests, and an event venue in their chateau (wedding, birthday, anniversary, organization or club meetings, retreats, etc.).
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22 Lieu-dit Colombe
Saint-Baudel 18160
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Oh that looks delicious! I just LOVE you guys! Tony John and Jane are amazing! What wonderful times with wonderful friends and I was a virtual guest and enjoyed every minute! ❤
And just like that, I'm off to Patrick and Stuart's!
I love it. Thank you so much. ❤😊❤.
Please, don’t leave without me 😆x
Haha I'm reading this a year later & I think the same thing everytime I watch their videos.
I'm sure the dinner was delicious but I tell you those peonies are GORGEOUS!! And beautifully arranged!! Thanks for sharing!!
Thank you Mary. It was delicious and I agree with the peonies. So pretty. ❤😊❤😊❤
Love watching Patrick cook so now show Stewart bake!
What great friends to have in Jane and Tony!
I am waiting too. Well, for our joint birthday party we will see him in action……. Thank you so much. Love from Colombe 💖💕💖
That Coq au vin looked so delicious! I’ve always wanted to make it, but it felt daunting to me, you explained it beautifully, Patrick, and you calmed demeanor as you cooked was inspiring. That stove is a beauty and I bet you are enjoying it. The lovely healthy ingredients always make a meal so much more scrumptious.
🎇 HAPPY ANNIVERSARY Patrick & Stuart! Love you two 😘😘
Very sweet! Thank you so much, Amy! ❤️
Thank you so much Amy. That is very kind of you. ❤😊❤
I love watching you cook Patrick.😊❤
I love coq au vin but no restaurants serve it where I live. Thank you for letting me watch you cook it.
That looked like a fabulous dinner. Glad you invited Jane and Tony to share it with you. Wonderful to find good friends in a new place.
Thank you Jessica. You put that perfectly. To find good friends in a new place……. That is worth a celebration, or 2! 😂😊❤. Hugs from us
kudos to the maître 👏🏻👏🏻👏🏻
Lucky Jane and Tony having friends like Patrick and Stuart 😅 so lovely to have a special meal together just because. Beautiful 🥰
We are lucky together. ❤. And they are great friends. You are spot on. Hugs. ❤❤
Hi Patrick & Stuart, I really enjoyed the view of the "non-chef" in the kitchen. When you can, post the recipe on your vlog so we can all copy it and enjoy it as much as you and your guests did. Mark & Scott
Patrick & Stuart I loved this vlog. TY
It’s a breath of fresh air to watch your videos regarding your chateau restoration (beautiful!) and your coq au vin d’Alsace. I must try to make that dish. The peonies are just beautiful! Thanks for sharing. ✌
As per usual, Patrick and Stuart, you throw a stupendous banquet for your guests. I dream of someday joining you...I've bought my lottery ticket already (another dream). Until then, I'll just live vicariously through your vlogs. Patrick, you are making great use of your "cooker," and it looks brilliant. Was that dessert 🍨 one of Stuart's creations...my mouth is watering 😋.
Hi there Edward. Thank you for your kind comment. We love to entrertain. We’d be honoured to welcome you in Colombe and like you, I play the lottery…. Your support means a lot to us. Hugs and love from Colombe. ❤😊❤
Very good , I h Libe dich . I love watching you guys. You are so reminding me of mine Mutti. She loved to cook,garden and laugh. Making everyone happy with her dinners was her mission. You say things that make me and my brother think of her. Keep on doing what you are doing . Dankeschone . Lol! From a German born living in Nashville Tennessee. ❤
Thank you! 💕😊
Dear Patrick and Stuart, this was a beautiful video, and how wonderful to prepare such an elegant meal for Tony and Jane. Patrick, you are such a good cook and I love watching you make these recipes because you are a very neat cook and the ingredients are always fresh. You also tell us many interesting things while you cook. Stuart, I’m sure the dessert was courtesy of you and your red currants from the garden. Those peonies are spectacular and the plums are gorgeous, and you even mentioned me in this video. Thank you for that!! One of these months I will travel to France to meet you both in person. Love and hugs and many happy meals in your beautiful new kitchen!!! ❤️
Thank you, Stephanie! 💕
My goodness Patrick and Stuart you are the perfect hosts one would be so blessed to be invited to yours for dinner. Your menu was to die for. Thank you for showing us how to cook that lovely main course Coq au vin so divine. I’m so envious of your oven/stove too. Nice to see Jane and Tony ❤
Thank you so much. Indeed, it is a joy to cook on this stove. Fantastic. Glad you liked my cooking. Love from Colombe. ❤
Bon Appetit……one of my most favorite vlogs ‘’showing the art of living’’❤️🐕🙏🏻🇺🇸🇭🇷🍸CHEERS
Thank you!💕
Yum… Compliments to the Chef!
I just pictured myself with a glass of wine in your kitchen watching you cook! That would be heaven!!
I love that picture. ❤😊❤.
Well, that was fun!
Thanks for sharing the experience of cooking on your gorgeous, new “ piano”!
The dinner looked amazing as did your beautiful new kitchen.
Thank you so much Jeanie. So kind of you. Love from Colombe to you. ❤❤❤
Aloha, I lived in Bordeaux when I was 5 and 6 years old. That was a very, very long time ago😂. You brought back so many exquisitely delicious memories, and your Poenie Centerpiece is lovely🌸.
Ahh...peonies are my favorite flower. Your's are beautiful!💓
Hi guys🤗 It must be a joy to cook on that gorgeous stove. The dinner looked fabulous. Could almost smell the aromas.
I agree. Homemade broth is so much better than store-bought. I usually have several containers in the freezer. It's a comfort.
Hi Patrick and Stewart! That looked fabulous💕.
THE BEAST!!!! Wow! The Cook, Baker, and the Beast with another Gorgeous meal. It looked so yummy, and plated like a 5 Star. The table setting was so pretty, and Jane looked lovely in the classic Black and White. I laughed when Tony said, Ummm, I can drink that! LOL You two are so entertaining to watch, and such sweet friends. All the best to both of you, and THE BEAST!
Thank you so much for your kind comment. What a huge compliment. Jane looked lovely indeed. Sending hugs and love from Colombe. ❤❤❤
We adore you too, thank you both so much for a wonderful dinner , oh and for the big basket of cherry plums yesterday. so sorry I didn't make it for the premier xxxx
Hi sweetie. ❤❤❤
It’s so easy to make your own stock… always keep some frozen in freezer for certain dish. I love Better than Bouillon for already prepared stock.
Thanks!
What a beautiful meal, a beautifully set table, and beautiful Peonies!
Thank you for the cooking lesson it was great.
Hi my daughter and her children want to visit. But the children are only interested in meeting the dogs. Maybe next year, this year is Disneyland Paris😱😱😱 Martin and I will miss that.
Ahh. We understand. Just curious if they serve alcoholic beverages at Disneyland Paris? 🤣
Love you!!💕😊
Lovely meal! It looks wonderful! As does the new cooker and the entire kitchen!
Thank you Kathryn. Great comment ❤❤❤
I do love the stove, and what a lovely meal! So traditional and rustic, yet fitting. I totally agree of course being a chef that there is nothing like homemade stock. I never use any liquid stocks, but the gel ones are so concentrated and not full of salt that they are a grate alternative,, worth a try I say. Loved the flowers and the table. The meal looked lovely as did the sunshine. 😘😘
Thanks so much! 😊💕
Hello my dear Cliff. The stove is wonderful and practical. 😊. The meal and setting made for a completely relaxed evening. Elegant but casual. We sat till very late and chatted away. How divine. ❤
Homemade stock is great. Never thought about the gels. Need to investigate!
Love and hugs from Colombe. 💖😘💖
Remember to set a place for me. I'm starving!
You are on! Will make sure to throw a dinner party when you stop over. Hugs from Colombe. 👍🏻💖👍🏻
Lovely plating, Patrick.
Stuart, the photos of the peonies looks like a painting!
😊❤😊
It looked delicious! I used to make Coq au Vin in red wine but I have not had this version. Thank you for the video!
Hi Daniel. Isn’t it amazing how diverse the French cooking regions are? Last time I cooked it was ….. a long time ago. 😂😂😂. Remembered it while shopping……. And Stuart stepped back because I was on a mission. Love to down under my friend. ❤❤❤
OMG, beautiful flowers, fantastic food and wonderful friends! You are so lucky!!!!🥂
Hi Diane. I agree with you. Hugs ❤
Patrick, you may not be a qualified chef but you are an accomplished cook and Stuart is a great dessert maker.
I enjoy your cooking videos and look forward to staying with you both and enjoying your meals one day.
Just one thought, I hope you sealed the stone fireplace surround. It will absorb the cooking smells and splashes from the stove otherwise.
A bientot my friends! 👏🏻🥰🥰
Hello my dear Jennifer. You are very kind. Thank you so much. ❤
The stone was sealed but I think you are right, we should reseal it. Great tip. Looking forward to welcoming you at the château. 😊❤😊. Hugs and best wishes from us at Colombe. 😘💕😘
I watched this video a couple of times to get the recipe exactly right and made the Coq Au Vin for my husband yesterday. It was a big hit. It turned out great and looked just like yours, which pleased me a lot. More cooking videos, please. 🥰 PS: I love your cooker!!
Patrick, that was a delicious looking meal. Good company, delicious food, and beautifully done. Your guests will all not want to leave. Lots of love to you both. Stuart, you're up next for a baking recipe in your new oven.❤❤
Dear Peter. Thank you very much. I was glad it filmed well. It tasted great and the company was fantastic. We sat and ate and chatted for 6 hours. 😊
I told Stuart that I agree with you and he indeed is up now for a bake. ❤😂❤. Hugs as always my dear 💕💕💕
Very nice cooking. Lots of fun to be watch. ❤❤❤❤
Loved this video thank you .
I have the same kind of plums in the garden, yellow and red.
Took the pits out with a cherry-pit-remover and cooked a marmelade, spicing it up with a tiny bit of piment and cinnamon and a dash of clear plum-schnaps or Slivovice. So good !
I’m new to your channel, please forgive me in gushing over the cooking lesson. 😊
The peonies are just spectacular in the bouquet.
Thank you Kim. Now we habe to wait till next year. 😊. Glad you liked them too. ❤❤❤
The diner menu looked very yummie😉 Like the idea that people can book for a delicious diner. We got a good look of your new kitchen👌. I can understand that Tony and Jane were the first you invited for a diner, they have done so much for you. Happy weekend. Hugs and kisses 😘🥰🐕🌞
Darling Gonnie. Thank you very much. It is a fun way to open the chateau even if people don’t stay here and share our life a bit. We will have a full reveal with before and after soon……. I have to see the photos to believe how much it has changed. ❤. We have so many flowers from the seeds and bulbs you have sent. Fantastic. Thank you so much. I’ll go getting things for the apartment that Tony is building Monday. Isn’t it great that we can help each other!?!
Sending you love and hugs from us at Colombe and some serious dogs licks! ❤😊❤
Thank you so much 🤗
Back from my travels and catching up. Honestly I could taste the coq au vin blanc 😋 I love to cook, and would love a cooker like yours - fabulous, it’s just that just having La petite Maison, cooker size is somewhat limited, but it looks as though you have every intention of enjoying your fabulous new kitchen addition, and I can’t wait for more cooking videos. The best dinners, I find, are those that are prepared in advance so the chef can enjoy the guests too. I love watching you two, you have a genuine warmth. Take care xx
Hi there. Welcome back from your travels. 😊
We love to cooker and the dish was soooo delicious. But I have cooked last year’s Thanksgiving dinner on the old small cooker. Possible but really not as much fun or as easy….. 😂. We will definitely have more cooking soon and I absolutely agree. Dinner that can be prepared in advance makes a dinner where the cook can enjoy too. ❤❤❤
Sending you hugs and love from Colombe. 😊😊😊
Had to laugh at Patrick. ‘I am just tasting the white wine’. Haha. Guess he had to make sure it was good to put in the food cooking. 😂😂😘
Absolutely!! You should never put a wine that you don't like into your food. 🥰
Spot on ❤😂❤
Wonderful 👏👏🥰❤️ So sad Im so faraway!!
Amazing food, I'm ready to book my stay
That was fun Patrick! I’m so very jealous of your stove! I cook this often for company. It’s a great hit every time. I just do mine with chicken thighs. That way I don’t have to worry about the cooking time for the breasts. Since I now rent and no longer have my gas stove, I cook mine slowly in my lousy electric stove! Great idea for an appetizer. Will steal that. And that dessert ! Do tell! Did you make it Stewart? We definitely want a baking demonstration of that please!
Homemade stock is the best!
so much fun to watch you enjoy your new cooker and some sneak peeks of your wonderful kitchen. I think that rustic beams from wood found in your chateau over the doorways would add a warm homey touch. Lovely meal and aways great to see Jane and Tony
Thank you!
👍🏻👍🏻 up I am learning a few things watching you cook and you are in your element and the cooker is amazing and really shows your skills off! Looking forward to Stewart doing his things too!😊
What a beautiful dinner! Loved your tutorial as I’ve always been a bit intimidated to make Coq au Vin, but now I feel ready to do it! Also love your new cooker and will look forward to watching you make many many more gourmet dinners. Thank you guys! What a treat! Hugs, Ginny
Thank you, Ginny! ❤️
Patrick, don't use the cutting side of the knife to scrape the stoff off of the cutting board, use the other side. You will dull the blade.
Also crinkle, a tip I had about holding the knife was to use one's index finger and thumb at the helm of the knife where it meets the handle and then the rest of one's hand clasped around the handle, giving great control and better chopping skills. This enables the blade to stay sharper longer as it rocks the blade. Hope you haven't gone to sleep reading this😅😂
That is interesting. We had someone in a previous cooking vlog where Patrick held it the way you described and they said it was "improper". People should just use a knife in whatever way that is comfortable and safe and gets the job done. Everyone needs to remember that some people may have physical issues with their wrists or fingers, so they have to do what they can to make the tools work for them. Thanks!
@@JourneytotheChateau yeah, I was getting confused with the description and I thought I would never be able to do that anyway, I'm to old for that 😆
Sorry Crinkle, I was unable to use my hands for 5 years, and needed braces, so this is the tip I was given. It was just a tip for knife use and blade care an added bonus of use,not a prescription. I imagine I'm older than you. Keep safe.
I’m sure your dinner program will be a great success! ❤
Thank you. Your words in god’s ears.❤😊❤. Hugs
Hmmmmmmm.....
Patrick, I've been asking hundreds of French Grandmother types their families secrets for cooking...most said when you start with butter add a half teaspoon of olive oil to keep the butter from burning and to add the tiniest flavor to a dish and it's good for the heart...another secret for certain recipes was a tiny bit of Moutarde de Dijon for dishes such as Blanquette, Coq au Vin, Boeuf Bourguignon....
What foods is Stuart craving here...I've gone for the most insane foods...sweet tarts, sugar babies, starburst, white wedding cake, angel food cake....oddly not always the stuff I loved in America but simply those I couldn't find here or in London...
Hi Kevin! Oh yes. There are a few, and I have brought them back with me when I visited my parents in the states. My favorite peanut butter is Natural Creamy JIF, and they only have Skippy here 🙄. Also I have brought back some boxed Mac and Cheese dinners. I was raised on processed foods, so I do occasionally miss them. 🤣 Candy is not really a problem, because they carry most of the same things, and they DO have better chocolate here. We have had to get brown sugar shipped to us, since they don't really have anything like that here for baking. If I want a specific type of cake, I will just bake one. 😍
@@JourneytotheChateau If you have molasses (treacle) there and white (granulated) sugar, you can make your own brown sugar:
Light brown-1 cup white sugar/
2 tsps. Molasses
Dark brown- 1 cup white sugar/
1 Tbsp. Molasses
Put in a food processor bowl or blender together and whirl till incorporated and uniform in color.
The grannies are right. A little olive oil helps for the butter not to burn. 😊. And Dijon Mustard is fantastic. Always in my vinaigrettes. And on tomatoe tartes from Corsica. Much love darling. ❤❤❤
Yes. Unfortunately we have searched and not found molasses here either. 😮😮
Oh my goodness those peonies 💞💞💞
Looks yummy….the stove is stunning. We bought a gas commercial stove 29 years ago and still love it. Love the hot plate in the middle. Very handy. All the best..❤
Thank you so much. Isnt the hot plate amazing? Very much used here in France. Appreciate your comment. ❤😊❤
Yummy yummy yummy love this wonderful menu’s
Thank you 😋
my husband spent every summer in Alsace with his grandmother love the food
Oh how wonderful. What great memories. ❤😊❤
Wonderful looks amazing, would love to join you. Xxxx
Oh wow! It's great to see that glorious stove in action, Patrick! I'm with you on making your own stock, I do my own vegetable stock all the time, I keep all of my veg scraps, (clean of course!) and when I have a good stash in my freezer, I pop them into my biggest pot and just let them simmer away very slowly for a few hours. I always pop a few herbs into the mix too, just gives the stock an extra bit of body, and a bit of salt. I don't put pepper in the stock when it's brewing, only when I use it for a dish. Once it's cooked down, it's strained off, and popped into 1 and 2-litre containers and into the freezer. Instant winter soups and stews base! That coq au vin looks so good! I wish I was there too! Lovely to see Tony and Jane, I'll bet they enjoyed that meal. Who made that gorgeous dessert??? Big hugs xxx
Hi there Karen. Is is a glorious stove indeed. A joy to use.
That is the perfect instruction for making homemade stock. Thank you for sharing. It is better not to use pepper before freezing. Great tip. You’d have enjoyed the evening with us, I am sure.
Stuart made the desert. Huge thank you and hugs from Colombe. 🥰💖🥰
We hope to share dinner with you guys in your very lovely château one day. 😘 When we watch the videos you don't seem so far away. Can't say it enough......what wonderful friends you have. ❤️ Happy 4th.
thank you, Gloria! Happy 4th! ❤️🎉
Happy 4th darling. We miss you and hope to have you over when you can. We had so many dinners and lunches and every one was wonderful. Enjoy the day and huge hugs sweetie. ❤😊❤
Patrick you are a great cook! The meal looks wonderful! I’m sure it tasted great as well. Lovely dinner party. 😊
Thank you Jenifer. That is such a great compliment. I really enjoy cooking. It did taste good according to Jane and Tony. 😊. Hugs from us at Colombe ❤❤
I love when the 4 of you get together & BTW GREAT kitchen! 😘😘
Thank you, Amy!! 😊💕
Sorry I was late for dinner🤭oh the food looked amazing x Jane and Tony so deserved to be the first dinner guests xxx Have s wonderful weekend xxx
We missed you. 😊. Indeed they absolutely were the ones. I was out with Tony twice, since we have the van, loading and unloading building materials for them. Feels great to be there for one another. ❤. Hugs from Colombe
@@patrickjourneytothechateau9452 oh Patrick indeed it is wonderful to have such wonderful friends and you both so deserve them x Believe me if I could have got there I would have it’s been a difficult few weeks xxxxx lots of love to you both
It looked like a wonderful meal with friends. Peonies are my favorite flower so it was lovely seeing the arrangement! Even though you’re now in France, Happy 4th of July!🎆🎇
Thank you so much. I too, love peonies. These were the last available from France. Alp region is about 1 months behind us in growth 😊. Meal and company were delightful (if I may say so myself 😮😂😮).
Have a happy 4th of July from us in Colombe. ❤😊❤
I sometimes freeze juice in ice cube trays for later use in cocktails 🍹
Yes. A good tip!😀
O my god i want to come for dinner
Merci pour ce moment de convivialité, merci Patrick pour les 4 cuillères de crème fraîche (j'ai pris au moins 5 kilos rien qu'en regardant la recette 😁 ) Et que dire de l'entrée et du dessert... Merci à tous les 2 ! 👍
That is too funny. I know what you mean. I look at chocolate and gain 3 kilos…. 😘😂🤣. That’s what happened with the desert. Stuart will bake for our birthday party. Merci beaucoup. C’est très gentille de vous. 😊❤
@@patrickjourneytothechateau9452 Oui, c’est exactement ça, la vue d’une tablette de chocolat et je prends des kilos 😋. Et que dire des pâtisseries de Stuart 👍🏼🤩😜 J’adore leur chaîne et ce qu’ils font pour le patrimoine Français 👍🏼👍🏼👍🏼
Hi, so funny your plums look like our(USA) red grapes. I bet they would be wonderful as jam or jelly sautéd with pork.
🤭🙄 I totally missed the live.
It's okay. Next time!!
Looks amazing I am going to cook this forSunday lunch tomorrow, thank you so much. Kate. Xxx
I love the Stove/COOKER Patrick and Stewart! It' looks amazing!!😀
Hi Sheila. Thank you. Isn’t it absolutely stunning? ❤😊❤
Can I come over for dinner??? (From Canada 🇨🇦) It looks delicious!!! 🥰🎶❤️ I can almost taste the delicious food!!! I have been a subscriber from the beginning!!! 🥰❤️😎🎶🎶🎶🇨🇦
I love the Alsace take on the coq au vin! So are you loving cooking on the new cooker or what??? Having dinner in the kitchen and the table looking so charming... oh it makes my heart sing for you two! I go back and think of the vids when you two were still looking for a chateau... singing Que Sera Sera with my own words.... "will it be big? will it be tall? what will it be meant to be" and so excited for your future. And here you are. lots of hugs and a happy 4th!
Thank you indeed. This version is a lovely variation. and yes……. I love cooking on the cooker. 😂🎉😂.
I adore you take on on Que Sera……. How great is that. We love our chateau and see progress. Slow but still….. 😊😂. Happy 4th to you and your family and friends from your friends at Colombe. ❤❤❤
Loved this video, the cooking was so interesting to me because I have only prepared Coq au vin with red wine, and also seeing the way you managed the heat on your beautiful monster appliance. The table looked lovely and the peonies were glorious. Marianne, Chicago.
Hi Marianne. Thank you very much. I only cooked this dish once. Some 30 years ago…. 😮😮😮. It came to me while we were shopping. Love the cooker. What a fantastic appliance and we don’t get money from them for saying that 😂😂😂. Hope all is well in Chicago. It was a great hometown for a long time. Huge and much love from Colombe. ❤❤
Thank you for the recipe! I love learning about regional food. Looks so very tasty!
You could NEVER BE SNOBBY! Just adorable ! Looks so yummy!
That is so kind of you. Thank you indeed. You made me smile from ear to ear. Sending love from Colombe ❤❤❤
I love your cooking videos. You make things I don't know how to make
Thanks so much 🥰
Great comment. That is so kind of you. Huge hugs. ❤❤❤
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You need a salt “cellar” ( not sure if I spelled that right) but you keep kosher salt in it on the stove or near it with a good pepper mill!!!!! Kosher salt is the best for cooking!
Love your new cooker!
WE know! We have been looking for a wall mounted one that we like when we shop at the brocantes and emmaus. ❤️
YES please. ❤. Cannot find one that isn’t awful. Our pepper mill is amazing walnut and has a great grinder. We have Fleur de Sel here. It is sea salt in delicious flakes. Amazing. Love your comment. 💖💕💖
Great episode! Loved seeing you cook in the new kitchen. It has turned out fantastically. It is such a joy watching you and Stewart each week....I send you best wishes from the states (Chicagoland area)...
Lovely :)
YUM it all looked wonderful 😋
What a great dinner you created and the peonies for the table looked gorgeous. Would love to have a kitchen like you especially with the new cooker. Have a great weekend and see you hopefully on wednesday then 🥰🥰🍀🍀👍👍💖💖
Thank you so much. You are very kind. It was fun and relaxing. The cooker is fantastic. See you Wednesday and we appreciate your support. ❤❤
Yummy food, great presentation
OMG Patrick my mouth was watering that looked so good l will be trying that. Jane and Tony must have been on cloud 9 your meal looked fabulous Great job Patrick. Love from Canada🥰😘
Thank you Darling. It was a delicious meal. We all enjoyed it and we are blessed. Sending you love and hugs from Colombe ❤❤❤
Everything was so beautiful, the food looked delicious! The table n the dishes, just gorgeous! 🤩😍👏🏼👏🏼👏🏼
How lovely! Christening your piano and your new kitchen with great friends. Bon Appétit
Thank you so much. This was a first of many dinners in the kitchen. And with great friends it was perfect for us. Hugs from Colombe 💕😘💕
Bravo
My mouth was watering watching you cook this as I was listening to every ingredient . The desert looked perfect and very velvety like it would just melt in my mouth. The flowers were gorgeous and I am sure smelled so sweet as you walked by them , the drink even looked good. The company i'm sure was entertaining because Jane is a hoot and Tony is just a true gem . Your cooker shined bright ,with all it's shiny knobs and preformed well, full steam ahead! Loved this with all my favorites in 1 video 🥰
Dear Helene. What a completely wonderful comment. Thank you so much. It was delightful to read your impressions. The desert was melting exactly like you envisioned. We love to spend time with Tony and Jane. They are wonderful. The cooker is absolutely amazing and all we wanted. Sending you love and hugs from a rainy Colombe. We needed the rain though. 😊❤😊
Patrick, that looks so good, and I'll definitely try out the recipe. Hello to Stuart. Have a great week. 😍Mark (in my temporary abode in the middle of nowhere Montana).
Thanks guys,for filming,cooking and the recipe.
I always enjoy watching Patrick cook.❤ the angle of the camera lets you watch the whole thing very well. Well done, Patrick
Good morning Brandy. Thank you so much. Love your feedback because I am never quite sure how to position the camera. Now, I see that having the tiles completed, it looks so much nicer than the old carb brown tiles. Huge hugs ❤❤