Just made this. A few tips: 1. Watch the video about an hour before you make it. 2. If you don’t have shallots, it comes out amazing with finely finely diced yellow onion. 3. I omitted chicken stock because I didn’t have any. Simple solution: add a touch more wine or better yet, cream. 4. You really do need corn starch to thicken it up, but make the sauce just a tad too loose since it’ll thicken as it cools. 5. If you made too much sauce, a slice of white country bread solves your problem quite well. 6. If you don’t want to make the reduction sauce, make a pan sauce! Watch JP’s steak au poivre video for that technique because the chicken breast comes out a lot like it. 7. Your cooking times may be a bit longer than JP simply because you’re cooking at home. I’d bake the chicken at 350 degrees rather than 370 to allow more time for you to focus on the sauce. This dish came out absolutely amazing and is definitely worthwhile to make. Not only because it’s delicious, but the technique could be broken down and/or applied to a myriad of other dishes. Happy Cooking!
A lot of chefs on youtube make good videos, but very few chefs actually take the time to explain WHY you do the things you do in a kitchen. Superb as always, Chef!
Thank you so much for the kind words guys! I really appreciate and YES, I love explaining WHY If you understand the “WHY” you need use certain technique in the kitchen you will remember it and do it better!!! 😍😍😍
@@ChefJeanPierre Oh one thing chef the sanitizing solution that you use to wipe the cutting board. Do you have the measurement of how much bleach, water, and soap mixture.
As a chef myself for over 15 years now, I can say that this man is the absolute best on UA-cam by far. He is the real deal, and is hilarious as well! This man is giving home cooks essentially a free cooking class every week with his content. A true legend. And remember, the ONYO is always #1!!!
Nobody is a chef anymore!…. 15 years?…. 30 years?…. Nobody is a chef anymore!…. We all just line cooks, and dishwashers, after watching his videos!…. Dishwashers!…. ❤
@melvinatkins998 Nah I'm a French trained Chef, been working all over the world for the past 12 years and have owned my own Bistro for the last almost 4 years.
@@MrKevin486 I’m a mere mediocre Cajun chef…. It pays the bills!…. I was trained by many great chefs along the way!…. But Cajun cooking has a strange dogma!…. The hardest part is unlearn what has been pounded into your brain!…. Dogma isn’t fun!…. Cooking food started feeling like tying my shoes…. Brushing my teeth!…. Now it’s fun again!…. Breaking all recipe police’s rules!…. ❤️
Imagine being so humble, that you get excited about simple reduction, even though you have done it one million times in your 50 year career. I wish i have the same fire and energy. I love it. Merci beaucoup
The one good thing that came about COVID-19 is meeting this guy. I’m glad I’ve discovered his UA-cam channel and bc of him I’m becoming a better chef Every Thursday!
Thank you Chef Jon, I've learned so much watching your channel. Rules to date, onions go first, butter butter butter (the real kind), no water, make your own stock / broth or whatever, and before you get down to cooking, lay out everything you will need and clean up as you go! Everything we consume should be of great quality therefore we need to take our time!
Chef has this incredible ability to transport me back to my grandmother's kitchen because of the love and fun he puts into his videos. I learn so much and smile constantly. Thank you for the gift of your channel!
I truly do love this man. He makes everything so easy. I am not a man of large means and I buy what I can afford. You can take cheap food and make it into something exciting just by watching his videos. Try it, you'll see
Was checking every 5 minutes for this video. I was excited as a child. And it was worth the wait. My Mother in law asked me if I went to culinary school. I say. Sure. They do not know my secret. Also they do not know my I addiction to butter. Love you Chef
Hi all had to chime in, loving this mans style. Even if you don’t cook his actual recipes you can learn from him. (I can learn) Entertaining and a master. He inspired me this weekend. Kids have just cleaned up second round of the stew leftovers. Second round I added stock and peas and cauliflower. Did a mash potato with turmeric and raw diced onion ! Anyone else do the raw sided onion in the mash? By the way our whole family is saying onyo! Now. Thanks jean Pierre you’re a delight.
Your basics teaching has created a wild cook. I like your statement, "don't worry, its only cooking". I've been making all the mistakes necessary to learn. Thank you
This looks scrumptious! Just plain good ingredients !!! The human body needs salt and BUTTER ! Pepper , ah yes must have pepper. I enjoy the many meals I have seen you making. Think Butter !!!
Ok. chef. I made this tonight and I must say...even though I didn’t have the best sauté pan and I don’t have gas...I only have electric...this was theeee best dish EVER.....thank you so much...and man making the mushrooms this way was night and day. This was ...Amaaazing🥰 I am sending this video to everyone I know.
THE VERY BEST CHEF I'VE SEE ON THE TV OR ANY WERE ELSE , I'VE LEARNED A FEW THINGS FROM CHEF JEAN PIERRE, THANK YOU VERY VERY MUCH, ALL THE VERY BEST CHEF JEAN PIERRE.
respect from an European food lover of China. This dish I've made for my favorite lunch box over 5 years and still been impressed with his thought. The spinach can be replaced with parsley which becomes a Brazilian dish. The cream can be changed to fine soybean sauce and it becomes a Chinese dish. Food is the one of few things that does not have any cultural or political restriction.
"Food is the one of few things that does not have any cultural or political restriction" This should be the statement of the year!!!!! Thank you!!! 😍😍😍
@@conflagrationTuesday Great question! Soy sauce is a big serie of sauces which includes fermentative soy. For your question, in my opinion, soybean sauce is the sauce made with fermentative soy only. It is usually raw that needs to be fully cooked. It has very concentrated flavor and expensive. Most "soy sauce" (use a quote to separate with the soy sauce serie) in the market is fully cooked and flavors added for making different food. Those are easy to cook and fairly cheap. A few of "soy sauce" is still raw and filtered on a secondary method (the difference is like the virgin olive oil vs normal olive oil), and these are good value to buy. Miso in Japan is blended with soy and grains, and soy only with different processing ways in China. The fermentation bacteria are usually different with all other liquid soy sauce. I like to try different types of miso, it is sort of "creative soy sauce" as well as cocktail wine. Some of them even contain alcohol depends on how did they fermentate them. And beware most miso is raw and required fully cooked.
Chef I have been cooking professionally for thirty five years.I love your videos.Entertaining and educational.Thank you for your time.You may be the only person who loves butter more than me.Lol.Take care.God bless
I made a cheeky remark the other day that most chefs are drunks which is true because I was once a chef and knew the game. But I'll take my hat off to you sir Jean-Pierre and give you a ten star rating as a chef. You not only give good recipes but also explain the secrets behind basic cooking. Thank you.
I'm proud to say I've made several of Chefs recipes and equally proud to say I have learned so much. Chef, please continue your excellent work here on youtube.
Just love your approach to cooking, Chef, as well as your approach to teaching; been watching you for the past 6 months, and I've learned so much about technique that I now own, thanks to you! Also loving your sense of humor. I made this sauce last night....and served it with grill-roasted pork tenderloin encrusted with chopped fresh rosemary and garlic. It turned out 'fabulous" as you like to say! I will be using this sauce for all kinds of entrees.....my neighbors and family are clamoring for a seat at the table. You chef are making fabulous food "do-able" for us!! Many thanks....much appreciation!
Making this for the second time, it's bloody amazing. My wife has requested it again. We serve it with with cauliflower rice to avoid the carbs and starch of regular rice. Yet another successful recipe from chef Jean-Pierre.
Chef, when you say take the time to make things elegant, it really makes sense.. it’s about appreciating the skills and techniques and at the end, enjoying it ! Thank you !
There is one thing for the child: The child should eat the food, so their taste buds get trained. The soul needs best food so it likes to live in our body. It really comes down to top ingredients and the right timing and temperatures. We should have been learning that in school! I love it. Thank you JP!
This will be my new go to chicken recipe. Great for guests, or just by myself. My go to chicken recipe before a very old recipe from one of Julia's books. She taught me that everyone overcooks chicken. People think that if chicken has that beautiful cooked pink chicken color it is not done. It is and so tender and juicy. Love my mushrooms and butter! And that sauce with the right green veggie on the side, perfection. Now water in my sauces either. Thank you Jean-Pierre for a beautiful recipe.
I made this today for my wife, daughter, and I. I followed the recipe and It was AMAZIIINGGG. My wife hates mushrooms with a passion but gave me a 10/10 Lol. You da best Chef!!!
Magnificent video with expert instruction, as usual. Thank you chef! It is wonderful to be entertained while you learn--and you get to have an exquisite meal afterwards.
Another winner Chef!!! You got me looking like King of the Kitchen every Sunday!! Can’t wait and yes! Don’t overcook the chicken, and don’t tell them about the butter! Got it! Lol
I love julia child vids chef, the black and white ones are brilliant, its good and respectfull that you mention her in your video classes, Another great video chef
Sear roasting a chicken breast like that is the absolute best way I've found for juicy and tenderness. Of course, 165 degrees! Looks fantastic and is now on my list of to do.
If you haven't figured out by now, I love looking at everything happening in the background. Trust me, only if you know all the stuff I point out to my spouse..haha. With that, I cant believe how far you have come Chef. Congratulations on your Silver Creator Award! I cant wait for the Gold! 🥰❤💞💕😍
Excellant épisode, as usual. Chef Jean-Pierre, you are passing on very valuable information. Fundamental techniques that would make a good home cook a great one. Thank you.
Just made this. A few tips:
1. Watch the video about an hour before you make it.
2. If you don’t have shallots, it comes out amazing with finely finely diced yellow onion.
3. I omitted chicken stock because I didn’t have any. Simple solution: add a touch more wine or better yet, cream.
4. You really do need corn starch to thicken it up, but make the sauce just a tad too loose since it’ll thicken as it cools.
5. If you made too much sauce, a slice of white country bread solves your problem quite well.
6. If you don’t want to make the reduction sauce, make a pan sauce! Watch JP’s steak au poivre video for that technique because the chicken breast comes out a lot like it.
7. Your cooking times may be a bit longer than JP simply because you’re cooking at home. I’d bake the chicken at 350 degrees rather than 370 to allow more time for you to focus on the sauce.
This dish came out absolutely amazing and is definitely worthwhile to make. Not only because it’s delicious, but the technique could be broken down and/or applied to a myriad of other dishes. Happy Cooking!
Thank you Kyan for your great advice! I could not agree with you more! Have an awesome weekend!!!😍
@@ChefJeanPierre You too! Happy Easter!
* yellow OHNYO
Untuk memasukan ayam ke dalam oven berapa lama & temperatur , terima kasih sebelumnya chef 🙏🙏🙏
S
A lot of chefs on youtube make good videos, but very few chefs actually take the time to explain WHY you do the things you do in a kitchen. Superb as always, Chef!
you can tell he is an excellent instructor of his craft
He’s taught me Sooo much! And what a fun guy
Thank you so much for the kind words guys! I really appreciate and YES, I love explaining WHY If you understand the “WHY” you need use certain technique in the kitchen you will remember it and do it better!!! 😍😍😍
@@charliethegiantgourami He has passion...love it...a child could do this!
@@ChefJeanPierre Oh one thing chef the sanitizing solution that you use to wipe the cutting board. Do you have the measurement of how much bleach, water, and soap mixture.
I've learned more in 5 of your videos than the knowledge 90% of cooking channels on youtube offer.
I feel the same way. He's made me such a better cook.
My heart melts everytime chef calls me his friend
He needs his own show. I would watch every single episode. Every...single...one. So funny and the food is SO GOOD
Find someone that looks at you the same way this man looks at butter
Hahaha yes
I know, but I think the onion is also involved. It's basically a "menage a trois".
Yes, not the way he looks at water!
@@TheLUCYCAT *onyo
😂
As a chef myself for over 15 years now, I can say that this man is the absolute best on UA-cam by far. He is the real deal, and is hilarious as well! This man is giving home cooks essentially a free cooking class every week with his content. A true legend. And remember, the ONYO is always #1!!!
Unless there is BACON involved that is .99 before number 1 onion
Nobody is a chef anymore!…. 15 years?…. 30 years?…. Nobody is a chef anymore!…. We all just line cooks, and dishwashers, after watching his videos!…. Dishwashers!…. ❤
@melvinatkins998 Nah I'm a French trained Chef, been working all over the world for the past 12 years and have owned my own Bistro for the last almost 4 years.
@@MrKevin486 I’m a mere mediocre Cajun chef…. It pays the bills!…. I was trained by many great chefs along the way!…. But Cajun cooking has a strange dogma!…. The hardest part is unlearn what has been pounded into your brain!…. Dogma isn’t fun!…. Cooking food started feeling like tying my shoes…. Brushing my teeth!…. Now it’s fun again!…. Breaking all recipe police’s rules!…. ❤️
@@MrKevin486 Your ‘Bistro’ would last 5 minutes in Lafayette, 10 minutes in Baton Rouge, and 15 minutes in New Orleans!…. 🤫
Imagine being so humble, that you get excited about simple reduction, even though you have done it one million times in your 50 year career. I wish i have the same fire and energy. I love it. Merci beaucoup
The one good thing that came about COVID-19 is meeting this guy. I’m glad I’ve discovered his UA-cam channel and bc of him I’m becoming a better chef Every Thursday!
When the butter comes out, so does Chef's tongue. Love it
Everytime.....lol
Thank you Chef Jon, I've learned so much watching your channel. Rules to date, onions go first, butter butter butter (the real kind), no water, make your own stock / broth or whatever, and before you get down to cooking, lay out everything you will need and clean up as you go! Everything we consume should be of great quality therefore we need to take our time!
WOW!!! You were paying attention Pete! Two dessert for you Sir!!!😍
chef jon? thats a different (also amazing) channel
Chef has this incredible ability to transport me back to my grandmother's kitchen because of the love and fun he puts into his videos. I learn so much and smile constantly. Thank you for the gift of your channel!
I truly do love this man. He makes everything so easy. I am not a man of large means and I buy what I can afford. You can take cheap food and make it into something exciting just by watching his videos. Try it, you'll see
Also how he says to present it elegantly. You don't need money to do that. Just love and attention.
I play these videos on my large screen TV at home. They are not only educational they are also very entertaining!!!
Great channel Chef!!!
Was checking every 5 minutes for this video. I was excited as a child. And it was worth the wait. My Mother in law asked me if I went to culinary school. I say. Sure. They do not know my secret. Also they do not know my I addiction to butter. Love you Chef
Hi all had to chime in, loving this mans style. Even if you don’t cook his actual recipes you can learn from him. (I can learn)
Entertaining and a master. He inspired me this weekend. Kids have just cleaned up second round of the stew leftovers. Second round I added stock and peas and cauliflower. Did a mash potato with turmeric and raw diced onion ! Anyone else do the raw sided onion in the mash? By the way our whole family is saying onyo! Now. Thanks jean Pierre you’re a delight.
Also I sometimes use frozen mash potato to thicken stews. Works a treat.
we are definitely friends😀 i love butter i love chicken i love everything you make! you are just the greatest Chef and teacher ever!!❤️️
Tonight's supper sorted - Thanks Chef Jean-Pierre
Turkey hunting season just started here and the morels should be springing up soon... better plant some spinach ASAP! Mmmmm
Your basics teaching has created a wild cook. I like your statement, "don't worry, its only cooking". I've been making all the mistakes necessary to learn. Thank you
"Butter! Fabulous lubrication for your joints!" LOL! classic Chef Jean-Pierre! ❤️
Anyone that can prepare really good food seem to all love BUTTER!
👍👍👍😀
This looks scrumptious! Just plain good ingredients !!! The human body needs salt and BUTTER ! Pepper , ah yes must have pepper. I enjoy the many meals I have seen you making. Think Butter !!!
Ok. chef. I made this tonight and I must say...even though I didn’t have the best sauté pan and I don’t have gas...I only have electric...this was theeee best dish EVER.....thank you so much...and man making the mushrooms this way was night and day. This was ...Amaaazing🥰 I am sending this video to everyone I know.
👏👏👏😍
THE VERY BEST CHEF I'VE SEE ON THE TV OR ANY WERE ELSE , I'VE LEARNED A FEW THINGS FROM CHEF JEAN PIERRE, THANK YOU VERY VERY MUCH, ALL THE VERY BEST CHEF JEAN PIERRE.
Welcome back butter :) i missed you
At last, a new dish to dazzle the neighbors. They are getting quite needy waiting for my next culinary masterpiece.
Same , I enjoy sharing with them though
My favorite part of UA-cam.
I ain't in Florida yet !!
Viva la Jean Pierre !
Once again you've created a simple but elegant dish that will amaze our taste buds & keep us coming back for more! Thank you, Chef Jean-Pierre
respect from an European food lover of China. This dish I've made for my favorite lunch box over 5 years and still been impressed with his thought. The spinach can be replaced with parsley which becomes a Brazilian dish. The cream can be changed to fine soybean sauce and it becomes a Chinese dish. Food is the one of few things that does not have any cultural or political restriction.
"Food is the one of few things that does not have any cultural or political restriction" This should be the statement of the year!!!!! Thank you!!! 😍😍😍
"Soybean sauce" can't be 'Say sauce' - is it the same as Miso? Or something else entirely?
@@conflagrationTuesday Great question! Soy sauce is a big serie of sauces which includes fermentative soy. For your question, in my opinion, soybean sauce is the sauce made with fermentative soy only. It is usually raw that needs to be fully cooked. It has very concentrated flavor and expensive. Most "soy sauce" (use a quote to separate with the soy sauce serie) in the market is fully cooked and flavors added for making different food. Those are easy to cook and fairly cheap. A few of "soy sauce" is still raw and filtered on a secondary method (the difference is like the virgin olive oil vs normal olive oil), and these are good value to buy. Miso in Japan is blended with soy and grains, and soy only with different processing ways in China. The fermentation bacteria are usually different with all other liquid soy sauce. I like to try different types of miso, it is sort of "creative soy sauce" as well as cocktail wine. Some of them even contain alcohol depends on how did they fermentate them. And beware most miso is raw and required fully cooked.
This worked out very well. Thanks, J-P. Luckily I'm quick at converting Fahrenheit to Celsius which is used by most of the world.
I was so tired and sleepy, when I started watching. Then I hear Chef JP at 2:25 and all of a sudden I'm laughing and full of energy. Thanks!
Be still my beating heart....this Man is beyond words.......a masterclass.
I'll be trying this tonight. My wife has a sensitivity to mushrooms, but she says this looks like it'll be worth the stomach ache. :)
I watch these episodes religiously now. Chef Jean-Peirre is the best!!
Chef I have been cooking professionally for thirty five years.I love your videos.Entertaining and educational.Thank you for your time.You may be the only person who loves butter more than me.Lol.Take care.God bless
You are very welcome Thank you for watching the channel!!! 😍😍😍
I made a cheeky remark the other day that most chefs are drunks which is true because I was once a chef and knew the game. But I'll take my hat off to you sir Jean-Pierre and give you a ten star rating as a chef. You not only give good recipes but also explain the secrets behind basic cooking. Thank you.
You make everything so much fun, Chef.
I'm proud to say I've made several of Chefs recipes and equally proud to say I have learned so much. Chef, please continue your excellent work here on youtube.
Edit: Just made this recipe tonight for dinner and it was astoundingly delicious. Highly recommend!
Getting closer to fried chicken! I can feel it Chef!❤️❤️
4:06-4:18: I appreciate this interactive segment. Some of us do consider ourselves UA-cam culinary students😃
Nothing better than a bowl of butter between buddies.
Just love your approach to cooking, Chef, as well as your approach to teaching; been watching you for the past 6 months, and I've learned so much about technique that I now own, thanks to you! Also loving your sense of humor. I made this sauce last night....and served it with grill-roasted pork tenderloin encrusted with chopped fresh rosemary and garlic. It turned out 'fabulous" as you like to say! I will be using this sauce for all kinds of entrees.....my neighbors and family are clamoring for a seat at the table. You chef are making fabulous food "do-able" for us!! Many thanks....much appreciation!
So nice to hear! Thank you for sharing your success in the kitchen!😍
Not sure how anyone could thumb down any of this guys recipes, looks easy and delicious
Making this for the second time, it's bloody amazing. My wife has requested it again. We serve it with with cauliflower rice to avoid the carbs and starch of regular rice. Yet another successful recipe from chef Jean-Pierre.
Always the best.
The way you express butter..im going to go lubricate my joints..your the best..
You are not only a master chef but a master teacher. Passionate and kind. May you rule the youtubes, sir.
Like always, you explain then you do. Even this child can do it!
Chef Jean-Pierre, love you're passion. Formidable.
Amazing!! My Great Grandmother and Great Grandfather as well my Grandfather were from Lyon.
Chicken and mushrooms 🍄 is a very good combination. Shallots! Love them.❤
Look look look. He’s the best.
Chef, You cook with such passion, and wit you sir you are a joy to watch thank you
Chef, when you say take the time to make things elegant, it really makes sense.. it’s about appreciating the skills and techniques and at the end, enjoying it ! Thank you !
Loved the Julia Child reference.. nearly spit my coffee out ! Cannot remember the last time I learned this much and laughed at the same time.
Yes!, Chef!
I love butter! We're definitely friends on that account!
I keep laughing so hard when I learn how to cook with Chef Jean-Pierre, thank you so much 😊
Fabulous. You have an impeccable touch. I haven’t seen a chef that comes close to you.
Thank you so much 😊😍
Beautiful. I will even make this sauce with the Pork Tenderloin, yum. Chef Jean Pierre you’re the best. Thank you 👏🌹
Looks Wonderful
You can't find this on the tic tac tok that's for sure 😆
yummmmmmmmmmmmmmmmmm YES! Thank you for the work you do! Friday nights meal is planned! (you're my secret weapon, my family thinks I am talented lol)
I watch you all the time. Thank you for your humour most of all!
Dear Onyo Chef I love your videos. Good explanation, no cut corners. Amazing.
Chef JP hit another home run out of the park...thanks Chef...cannot wait to try this!
There is one thing for the child: The child should eat the food, so their taste buds get trained. The soul needs best food so it likes to live in our body. It really comes down to top ingredients and the right timing and temperatures. We should have been learning that in school! I love it. Thank you JP!
I'm going to try this, I've also sent your videos to my sister, who is now a fan also. Thank you.
Delicious!!!! Rice cooked with chicken stock went well with it.
He makes recipes so easy to follow! Love butter
Wow!! Looks awesome, I have to try this! 👍👍👍👍👍👍👍👍👍👍
People choose to listen to uplifting music when exercising, I choose to watch Jean-Pierre give a free masterclass on cooking. 🙏
This will be my new go to chicken recipe. Great for guests, or just by myself. My go to chicken recipe before a very old recipe from one of Julia's books. She taught me that everyone overcooks chicken. People think that if chicken has that beautiful cooked pink chicken color it is not done. It is and so tender and juicy. Love my mushrooms and butter! And that sauce with the right green veggie on the side, perfection. Now water in my sauces either. Thank you Jean-Pierre for a beautiful recipe.
Every Thursday... I love it!!!
I really appreciate the technique, humor, and expertise to your videos, thank you for posting!
So glad you gave us the correct temp for Chicken. Im so tired of dry Chicken. Going to trg this for sure. Thank you
Encore une fois Chef, un plat extraordinaire. Merci
I made this today for my wife, daughter, and I. I followed the recipe and It was AMAZIIINGGG. My wife hates mushrooms with a passion but gave me a 10/10 Lol. You da best Chef!!!
I wish I could have been a student in your class but this is the next best thing. I may yet make the grade.
Blessed to have found your channel. We have become your "butter buddies". Please show us that poached salmon in butter. Thanks Chef Jean Pierre!
Will do it ASAP!!!😍
Love it, mushrooms, spinach all my favorites, thank you, thank you Chef!
Magnificent video with expert instruction, as usual. Thank you chef! It is wonderful to be entertained while you learn--and you get to have an exquisite meal afterwards.
Another GREAT video Chef...thank you. I think this is dinner for Saturday night's guests
Another winner Chef!!! You got me looking like King of the Kitchen every Sunday!! Can’t wait and yes! Don’t overcook the chicken, and don’t tell them about the butter! Got it! Lol
I love julia child vids chef, the black and white ones are brilliant, its good and respectfull that you mention her in your video classes,
Another great video chef
Another great Thursday! Another great recipe!
Sear roasting a chicken breast like that is the absolute best way I've found for juicy and tenderness. Of course, 165 degrees! Looks fantastic and is now on my list of to do.
Yummy, I'll make it elegant 😋 my dear. Thank you for a simple quick recipe
Hello Chef. Here we go again. This is so terrific for me to learn about. Thanks.
Another easy healthy tasty dish , thank you so much .
A good meal make for a couple or a single person. 💓
Thank you so much Chef for another dish for my family
I love your channel! Your recipes all look delicious, well made and elegant. Your teaching style makes everything very enjoyable.
Thank you!!
If you haven't figured out by now, I love looking at everything happening in the background. Trust me, only if you know all the stuff I point out to my spouse..haha.
With that, I cant believe how far you have come Chef. Congratulations on your Silver Creator Award! I cant wait for the Gold! 🥰❤💞💕😍
I always learn something from Chef JP videos. This one taught me about reduction pans and how butter lubricates the joints!
Touche Chef! Julia Child I see what you did there. Another superb recipe.
AMAAAYIZING😁
Awe I missed you my friend, I hope you and your family are safe and healthy.
Excellant épisode, as usual.
Chef Jean-Pierre, you are passing on very valuable information. Fundamental techniques that would make a good home cook a great one. Thank you.
LOVE THE RECIPEE CHEFF JP...YOU ARE MAGNIFIQUE!
My favourite chef with another winner!!! This is no april fools joke, friends!
Fantastic Friday night dish chef cheers my friend..🥂 Thanks