Don’t ever apologize for your accent Chef! It makes you who you are - plus your English is significantly better than most English speakers’ French or Italian! 😁
your videos are fantastic cooking tutorials but they also cure depression. watching someone with so much passion for their craft is uplifting. thank you, chef
A few things youtube taught me - Europeans are the best American chefs, accent is important, measurements are not. If you don't drink, start. Butter is a cure-all and a great companion. Thank you so much chef Jean Pierre! ❤️🙏🏻🙏🏻👍🏻
New Sub here. Being from the central east coast of Florida. Surely wish I took a cooking class from you being you v were so close🥰. You are amazing and you crack me up. Thanks for making my day🥰🥰
"People say I don't drink alcohol, what do I do?" "Start drinking!" Brilliant 🤣🤣 Another great recipe Chef. Thank you. I've always made a mess of the butterfly technique. Now I know what to do! You're a great teacher, as well as a great chef.
I love this guy. His humor is refreshing, his accent is delightful, his cooking is intoxicating, his love of cooking is refreshing. In short, he is a great mentor for wannabee cooks.
On NPR today they interviewed Smokey Robinson and he said "if you can't wait to get to work everyday, you are truly blessed." Chef Jean-Pierre is truly blessed. I love that he gets his ingredients from normal places: Costco, Trader Joes, Whole Foods, and turns those plain ingredients into something so much better. I will be making this.
My use of the word "normal" was intended to mean stores that the average public has access to as opposed to restaurant provisions suppliers that Chef might have access to. I just used the names of the stores he mentions in his videos. @@samiam619
Okay Chef, I just got back from shopping for all the ingredients. I’ll give it my best shot. You haven’t disappointed me yet. Thanks for the video because I get to cook right along side you in my own kitchen. This is gonna be fun.
Thank you chef for this recipe. I made it for Christmas and it was a hit. I served it with your wine reduction and potatoes. Thanks for making cooking accessible and fun. We lost my mom a few years back. She was the chef of the family. I can never hope to cook like her, but trying to during the holidays brought back memories of her constantly.
Your accent is absolutely fine! Screw what other people think or say! I was born in Germany and when I came to America I could not speak any English at all and I actually started speaking German and English together at the same time. My own mother couldn't understand what I was saying😂 and I came to America when I was like 5 years old and I still mess up words....I love the way you talk and I love learning from you! Don't listen to the haters. In fact, just give them a chef's kiss goodbye😉
Absolutely positively love this channel! Don’t you change a thing about your presentation, Chef. Your genuine passion and excitement for the culinary arts is inspiring and contagious for everyone who has the good fortune to watch your videos. I’m sure I speak for ALL of us in your audience when I say how happy we all are to enjoy your channel and the gift of your genial personality. Bon appetite!
I love it when you repeat what you say from episode to episode. It becomes natural for me to apply that information to my daily cooking. "Onyo goes first except when it's bacon." I actually hear your voice in my head.
I LOVE all your chatter!!! And your accent! Show me a quiet kitchen and I'll show a group of people not well-functioning. Even when cooking alone in my kitchen I talk to my food, myself, or sing!!!!! And you COMPLETELY CRACK ME UP!!!!! I ALSO learned from you that I can freeze everything for 17 years!!!!! 🎉🎉😂😂
Hey Wyoming neighbor! I love this guy too. I'm waiting for a sale on the big chunka lunka pork loin you'll see now and then, and when it hits I'm going to make 4 of these and toss in the freezer (prior to cooking of course). LOVE having super easy stuff like that, but ONLY if it freezes well and tastes good at the end, so I'm picky about it. This is perfect. Don't think they'll last 17 years though lol If you haven't tried this one, you for sure need to, it's one of the best.
@DenaInWyo My son and I are big into grillng, curing & smoking. We have difficulty finding pork bellies, bit we've made quite a bit of cold smoked, maple sugar cured bacon. Have 4-5# of it in the freezer now! Can't afford dang beef - even CHICKEN is out of control! So we eat mostly pork & chicken thighs. The thighs sometimes are eaten off grill caveman style, or made into kickin' creamychicken noodle soup or ANY Mex food!
@@WyomingWindy very cool! I just have a pellet smoker and that's as far as I get in that realm. I do wonder how this pork loin would do on it, bet it would be great. You are so right about the groceries. Those pork loins will come up at Albertsons now and then and they're usually huge and you can do a ton with them. Last I looked at a simple, average sized chuck roast it was $35. For a danged chuck roast. Chicken too, and along with it being high in price, the grocery store chicken is just bad these days. Freakishly large (hmmm.)and almost always tough.
We all love ❤ you Jean-Pierre your you ! accent and wonderful stories please don't ever change your a wonderful human being and a lovely fellow I'll say it again your the best! ❤ 🤠
I just came home having a rough day and I thought to myself "You can always watch Jean-Pierre and going to have a good time doing it" And as usual I had a great time and my mood is improved! I love cooking but usually I just skip to the parts that I feel like teach me something. Not here however - I watch it how I feel about cooking. Something I do with pleasure. Someone who understands that butter and cognac is love.
Chef Jean-Pierre, you are amazing! Your recipes are delightful and delicious! Because of you, I can now cook like a European! Thank you for all you do for us! I just had stuffed pork loin in Rome. YUM! I am excited to make this!
Thank you chef your an inspiration to us blue collar workers who enjoy making incredible dishes for our families my family business is autoglass installation and I'm the chef in the house so thanks for all the knowledge and fun I've had learning from you!
Chef, your English is perfect! Our whole family watches you and.... we now all say "Onyon" like you when we are cooking! Keep talking while cooking and keep your accent. We love it!
Chef Jean Pierre, this is a fantastic recipe, can't wait to make this recipe. The stuffing looks absolutely divine. Thank you for sharing. Best Regards to you and Jack
Ah ah , vous m’avez encore faite rire … et cette recette a l’air succulente ! Je vais la proposer à mes amis ce week-end. Et votre accent est très frenchy. On adore 😂. Merci pour votre belle cuisine chef !❤
Chef, you are amazing! Thank you as always! I have made your walnut stuffed pork loin multiple times now. Always delicious! Before subscribing to your channel, I couldn’t even make a decent roux. I’ve learned soft roux, normal roux and can even make a “bussin” bechamel. My kids love when I make a mornay. I did make a mornay with “quack” cheese and it was gross. Your expertise, love and detail inspire me and it benefits my loved ones. A thousand times Thank You!!!
We love you Chef Jean-Pierre ❣ All your recipies are so inventive and inspiring. In addition, the depth of your detail really makes the recipies easy to follow. You are so entertaining that we don't want to miss any of your videos. Thank you for your enthusiasm, energy and incredible knowledge! 🥰🥰🥰
Another video where you knocked it clean out of the park. I'm *DEFINITELY* going to make this one, and probably serve it with your port wine sauce --- using a *RUBY* port, of course!
Thank you Chef Jean Pierre For another Amazing recipie Very smart of You Dear Chef Jean Pierre for folding with the bacon That makes the meat tender By looking at it when is done As you say that the eye eats before Tasting it and especially that the nose smells the koniak I mean the Smell of the fantastic stufing And the cranchee bacon Again We thank You Chef and Professor Jean Pierre!!! 🙏🙏🙏🤗 Smell it
Looks stunning Chef, I love making roulades like this! One of my go-to's is bit of an odd one, but it's good: pork tenderloin stuffed with smoked salmon, goat cheese and dill, coated in mustard and then wrapped in prosciutto.
Wow that looks amazing! I bet you could put half sausage mousse on the pork and then half bread stuffing and roll it up so you get both sausage mousse and bread stuffing in one roll.
Chef your show is the Best❣️❣️❣️ i love & appreciate all the tips and tricks you share. Youre instruction are easy to understand and its almost like learning from family. Never change please
Made this today for TG - “AAAAMAAAZING!” Seriously - delicious. We wanted something different than Turkey. Not that big a Turkey fans. Easy to make and a show stopper. Did some prep ahead of time and all came easily together. I wasn’t paying attention and cooked at 350, but still cooked pretty fast in less than 1.5 hours. Be making this again and trying other stuffings! Thanks Chef and Happy TG!
I love this sort of cooking. Will be giving this a go JP! Do you guys across the pond have pork crackling? Leave the skin on the joint of meat, score with a super sharp knife (razor blade will do), rub in salt & roast.... the skin bubbles up and crackles creating - the crackling. Delicious for those with good teeth!
It's tradition in my family to have Pork, Sauerkraut, and mashed potatoes for New Year's. This year I made this and it was amazing as were the mashed potatoes using a ricer and lots of butter.😋 No more pork roast that's been in the Crockpot a few hours(which was traditional for some reason) , in this house. I plan on making this again next year.
It's so delicious!!!! Thank you chef, I"ll do this wonderfull recipe, and thank you for your humor, I"m brazilian and enjoy your funny accent and funny way to teaching, it looks like me.
Good morning Chef J-P, nobody can improve on preparing that Pork Loin in in other method any better. This is the best! It looked well prepared before going into the oven, and the end result was mind blowing. The bacon on the outside saved the cut. The filling looked so good, as pork can be a little dry and bland, this combination is wonderful. Fortunately Jack can enjoy a taste but he does not tell us how delicious this dish is. Lucky Jack. Thank you so much for showing us how, this can be made for the Festive season, I love the cognac you added it makes it complete. Drink or not drinking alcohol, it is one of the better ingredients to use in meat dishes + butter!! Do take care, have a smashing day. Many blessings and kind regards.
As badly as I thought I totally messed this up, it came out beautifully. It looks almost like your's. Very successful on our night after Christmas dinner. It's completely gone and I was so busy I didn't even get a slice. Thank you so much, Chef, for giving those of us who lack confidence in our cooking skills the cheerleading to go where we haven't gone before. ❤
Thank you, Chef, for again making longer-format videos, they are entertaining and informative! I've learned so much from you and look forward to your videos each week.
Chef i have a recommendation for a unique dish from Greece, Moussaka. If you know how its made, which isnt that hard to do, you can show it. Its super delicious
You are fine the way you are, and I love your recipes. We fixed the meatloaf like this last week and wow! This will be the way I make it from now on. Even sent your recipes to our son in Boston who loves to cook.
Mama mia, che bella! A little preparation but what a dish! Different textures and a harmony of flavors. In fact, with a demi-glace sauce it should be perfect; the flavors amplify each other.
Yes chef. A video on how to use the Demi-glacé would be great. How about one of those composite videos you do occasionally? Do one with Demi-glacé in several recipes? I made a Demi-glacé last week. Can’t wait to try it in some fine meal.
The entertainment value in watching you Cook is what makes your programmes, as much as your mouthwatering food. The only other Chef to come close, was Graham Kerr (Australian) The Galloping Gourmet back in the 1960s/70s.
See I do intermittent fasting and usually I watch this amazing Chef while I break my fast. This is torture Chef lol. I have added this to the long list of dishes I will 100% copy exactly as you have done it and have written in your website Chef. Thank you once again for another amazing video Chef.
Don’t ever apologize for your accent Chef! It makes you who you are - plus your English is significantly better than most English speakers’ French or Italian! 😁
Truth
Ain‘t that the truth 😊
Yeah I agree!
No kidding! 'Onyo' is why we're all here!
I agree! I love his accent it's way cooler than my plain American southern accent 😂
your videos are fantastic cooking tutorials but they also cure depression. watching someone with so much passion for their craft is uplifting. thank you, chef
🙏🙏🙏❤️
Amen to that! Chef is so cheerful you can't help but smile : ) and Jack is amazing!
Absolutely love him.
Never has a bad day!
You're so right
@@Isolden11 are you okay now ???
A few things youtube taught me - Europeans are the best American chefs, accent is important, measurements are not. If you don't drink, start. Butter is a cure-all and a great companion.
Thank you so much chef Jean Pierre! ❤️🙏🏻🙏🏻👍🏻
That's because most Americans only eat McDonalds!
@@realsteviemWhy make an inaccurate statement?
@@scholasticbookfair. Because it makes an important point about American eating habits.
I always pay attention to the subscription count when I view channels, and it makes me smile to see Chef JP’s just rise and rise like a soufflé. 😊
New Sub here. Being from the central east coast of Florida. Surely wish I took a cooking class from you being you v were so close🥰. You are amazing and you crack me up. Thanks for making my day🥰🥰
"People say I don't drink alcohol, what do I do?"
"Start drinking!"
Brilliant 🤣🤣
Another great recipe Chef. Thank you.
I've always made a mess of the butterfly technique. Now I know what to do!
You're a great teacher, as well as a great chef.
You are not drinking it, you are eating it! 😅
im LMFAO..
And humor like this, plus the amazing recipes we get to learn, is why chef JP is our favorite youtube chef 😁🤪😁
Best line ever!
I love this guy. His humor is refreshing, his accent is delightful, his cooking is intoxicating, his love of cooking is refreshing. In short, he is a great mentor for wannabee cooks.
🙏🙏🙏❤️
That looks absolutly amazing 🤩 Jack is so lucky to get to eat all of these amazing dishes! 🤤🤤
Jack has the best job on this planet!
@@Visitkarte With much affection, Chef Jean-Pierre *is* the best job on the planet! 😊
@@poppykok5 agreed 100%
On NPR today they interviewed Smokey Robinson and he said "if you can't wait to get to work everyday, you are truly blessed." Chef Jean-Pierre is truly blessed. I love that he gets his ingredients from normal places: Costco, Trader Joes, Whole Foods, and turns those plain ingredients into something so much better. I will be making this.
Trader Joe’s and Whole Foods are “normal’ places? Maybe if you live in L.A. (I used to).
My use of the word "normal" was intended to mean stores that the average public has access to as opposed to restaurant provisions suppliers that Chef might have access to. I just used the names of the stores he mentions in his videos. @@samiam619
Watched this earlier, another delicious recipe, and chef JP don't change, your conversational style of presentation is so enjoyable 👍
Okay Chef, I just got back from shopping for all the ingredients. I’ll give it my best shot. You haven’t disappointed me yet. Thanks for the video because I get to cook right along side you in my own kitchen. This is gonna be fun.
I love it when you take a bite and your hands do all the “talking”. Perfect expression of how good it is. 🥰
I'll never tire of watching Chef JP and his skills, humour and enthusiasm.
I love this! Now I have a request. Please, please, please- do a “whole” roasted duck recipe for the holiday season!
I agree!
Thank you chef for this recipe. I made it for Christmas and it was a hit. I served it with your wine reduction and potatoes. Thanks for making cooking accessible and fun. We lost my mom a few years back. She was the chef of the family. I can never hope to cook like her, but trying to during the holidays brought back memories of her constantly.
You NEVER TALK TO MUCH! I love everything you say and do. Keep up the good work!
I have nothing but love for this man. God bless you Chef Jean Pierre.
Your accent is absolutely fine! Screw what other people think or say! I was born in Germany and when I came to America I could not speak any English at all and I actually started speaking German and English together at the same time. My own mother couldn't understand what I was saying😂 and I came to America when I was like 5 years old and I still mess up words....I love the way you talk and I love learning from you! Don't listen to the haters. In fact, just give them a chef's kiss goodbye😉
Absolutely positively love this channel! Don’t you change a thing about your presentation, Chef. Your genuine passion and excitement for the culinary arts is inspiring and contagious for everyone who has the good fortune to watch your videos. I’m sure I speak for ALL of us in your audience when I say how happy we all are to enjoy your channel and the gift of your genial personality. Bon appetite!
Thank you 🙏
Agreed. No need to mention the trolls / haters anymore. Seriously. You be your delightful bantering Chef self; sharing “the how to’s” you do so well❣️
I love it when you repeat what you say from episode to episode. It becomes natural for me to apply that information to my daily cooking. "Onyo goes first except when it's bacon." I actually hear your voice in my head.
I LOVE all your chatter!!! And your accent! Show me a quiet kitchen and I'll show a group of people not well-functioning. Even when cooking alone in my kitchen I talk to my food, myself, or sing!!!!! And you COMPLETELY CRACK ME UP!!!!! I ALSO learned from you that I can freeze everything for 17 years!!!!! 🎉🎉😂😂
Hey Wyoming neighbor! I love this guy too. I'm waiting for a sale on the big chunka lunka pork loin you'll see now and then, and when it hits I'm going to make 4 of these and toss in the freezer (prior to cooking of course). LOVE having super easy stuff like that, but ONLY if it freezes well and tastes good at the end, so I'm picky about it. This is perfect. Don't think they'll last 17 years though lol If you haven't tried this one, you for sure need to, it's one of the best.
@DenaInWyo My son and I are big into grillng, curing & smoking. We have difficulty finding pork bellies, bit we've made quite a bit of cold smoked, maple sugar cured bacon. Have 4-5# of it in the freezer now! Can't afford dang beef - even CHICKEN is out of control! So we eat mostly pork & chicken thighs. The thighs sometimes are eaten off grill caveman style, or made into kickin' creamychicken noodle soup or ANY Mex food!
@@WyomingWindy very cool! I just have a pellet smoker and that's as far as I get in that realm. I do wonder how this pork loin would do on it, bet it would be great. You are so right about the groceries. Those pork loins will come up at Albertsons now and then and they're usually huge and you can do a ton with them. Last I looked at a simple, average sized chuck roast it was $35. For a danged chuck roast. Chicken too, and along with it being high in price, the grocery store chicken is just bad these days. Freakishly large (hmmm.)and almost always tough.
I can assure you chef that your accent and your ramblings are part of the charm of this channel. Im so glad I found this channel
Thank you! 😊
Im always here to learn and your accent and stories, advice is all an added bonus. Love to see you!
Chef, I love your recipes, have tried many. But, your accent and your stories are half of why I watch each video you put out. Keep 'em coming!
Talk all you want! You make it fun. We love it!
I don't think I've ever have seen something so mouth watering ! Beautiful...just beautiful.
My wife and I love your instructions and show! You are easy to follow and a great delight, and the foods are great! Thank you and God Bless!
I've been watching Chef Jean-Pierre since the 90s, I'm so happy he's still active and sharing awesome techniques and recipes with us, thanks Chef!
🙏🙏🙏
Chef Jean you are now my favorite u tube channel!!!!!
We all love ❤ you Jean-Pierre your you ! accent and wonderful stories please don't ever change your a wonderful human being and a lovely fellow I'll say it again your the best! ❤ 🤠
I just came home having a rough day and I thought to myself "You can always watch Jean-Pierre and going to have a good time doing it"
And as usual I had a great time and my mood is improved! I love cooking but usually I just skip to the parts that I feel like teach me something. Not here however - I watch it how I feel about cooking. Something I do with pleasure. Someone who understands that butter and cognac is love.
Chef Jean-Pierre, you are amazing! Your recipes are delightful and delicious! Because of you, I can now cook like a European!
Thank you for all you do for us! I just had stuffed pork loin in Rome. YUM! I am excited to make this!
Thank you chef your an inspiration to us blue collar workers who enjoy making incredible dishes for our families my family business is autoglass installation and I'm the chef in the house so thanks for all the knowledge and fun I've had learning from you!
As always chef, you are amazing and so entertaining. You and Jack are the dynamic duo!
Chef, your English is perfect! Our whole family watches you and.... we now all say "Onyon" like you when we are cooking! Keep talking while cooking and keep your accent. We love it!
Thank you chef for this amazing video. You can keep talking as much as you want. We are here for your personality as much as for the actual cooking.
Howdy folks cheers from Canada !!
Chef Jean Pierre, this is a fantastic recipe, can't wait to make this recipe. The stuffing looks absolutely divine. Thank you for sharing. Best Regards to you and Jack
an avid fan of chef pierre. its nice wtching your technique in cooking. will try to cook that chef. fan from the philippines ❤
Ah ah , vous m’avez encore faite rire … et cette recette a l’air succulente ! Je vais la proposer à mes amis ce week-end. Et votre accent est très frenchy. On adore 😂. Merci pour votre belle cuisine chef !❤
I've been watching from the beginning your accent is what makes you special my friend, your cooking is an inspiration to all foodies !
Chef, you are amazing! Thank you as always! I have made your walnut stuffed pork loin multiple times now. Always delicious! Before subscribing to your channel, I couldn’t even make a decent roux. I’ve learned soft roux, normal roux and can even make a “bussin” bechamel. My kids love when I make a mornay. I did make a mornay with “quack” cheese and it was gross. Your expertise, love and detail inspire me and it benefits my loved ones. A thousand times Thank You!!!
We love you Chef Jean-Pierre ❣ All your recipies are so inventive and inspiring. In addition, the depth of your detail really makes the recipies easy to follow. You are so entertaining that we don't want to miss any of your videos. Thank you for your enthusiasm, energy and incredible knowledge! 🥰🥰🥰
I made this Monday. Delicious does not begin to describe it. A total of 3 hours to prepare, and 15 minutes to be gone.
Another video where you knocked it clean out of the park.
I'm *DEFINITELY* going to make this one, and probably serve it with your port wine sauce --- using a *RUBY* port, of course!
Merci chef! tried it last night with a port wine sauce and the flavours were superbe. Easy to follow instructions .. fool proof recipe.
I love your French accent Chef! I am certainly going to make this stuffed pork. Perfect for Fall here in Canada.
I love your accent and your longer videos! Pure awesomeness 👏👏👏😊
ok this just a must, So much so I am going to make this for Thanksgiving diner. Think it needs a Fall/winter holiday to celebrate. Can not wait.
Thanks Jack, 😉👍
Great display of technique with the butterfly and the rolling.
Oh wow, Sir Jean chef, this is my second recipe for our Christmas holiday season. Thanks to you. Always looking forward to your video. Blessings.
The absolute best! My two favorite days of the week and Monday and Thursday because I know we’re getting a new video. Thanks for all you do Chef! 👏👏👏
This looks great... I'm going to try this... Pork loin is affordable no doubt... Thanks chef for a nice recipe to feed the family...
You are SIMPLY THE BEST
I just prepped it for dinner tonight. 2nd time making it. Used a bread stuffing instead. Very economical & tasty.
Thank you Chef Jean Pierre
For another Amazing recipie
Very smart of You Dear Chef Jean Pierre for folding with the bacon
That makes the meat tender
By looking at it when is done
As you say that the eye eats before
Tasting it and especially that the nose smells the koniak I mean the
Smell of the fantastic stufing
And the cranchee bacon
Again We thank You Chef and
Professor Jean Pierre!!! 🙏🙏🙏🤗
Smell it
Looks stunning Chef, I love making roulades like this! One of my go-to's is bit of an odd one, but it's good: pork tenderloin stuffed with smoked salmon, goat cheese and dill, coated in mustard and then wrapped in prosciutto.
Looks amazing! my mouth is watering and I've only just started the video!
Wow that looks amazing! I bet you could put half sausage mousse on the pork and then half bread stuffing and roll it up so you get both sausage mousse and bread stuffing in one roll.
Almost first!!!! Okay I know I can make this!!! Beautiful preparation and I was happy to see the moose was meat and not stuffing!
Chef your show is the Best❣️❣️❣️ i love & appreciate all the tips and tricks you share. Youre instruction are easy to understand and its almost like learning from family. Never change please
I made this for a small dinner party this weekend and it was a hit! I also did the thyme and port wine sauce.
I loved this meal. Big hit with the laddies.
I wish your pots and pans company would sponsor you!
Congratulations on another fantastic show Chef Jean Pierre!
And thanks again!
Made this today for TG - “AAAAMAAAZING!” Seriously - delicious. We wanted something different than Turkey. Not that big a Turkey fans. Easy to make and a show stopper. Did some prep ahead of time and all came easily together. I wasn’t paying attention and cooked at 350, but still cooked pretty fast in less than 1.5 hours. Be making this again and trying other stuffings! Thanks Chef and Happy TG!
Wow merci pour cette merveilleuse recette
j adore votre prestance c est sumple et agreable de vous suivre❤
You're amazing chef! Keep doing what you're doing keep being yourself! Thank you for all the videos!
You lift my spirits and my food aspirations! The moment i here "Friends", it's home - thanks for sharing
I love this sort of cooking. Will be giving this a go JP!
Do you guys across the pond have pork crackling? Leave the skin on the joint of meat, score with a super sharp knife (razor blade will do), rub in salt & roast.... the skin bubbles up and crackles creating - the crackling. Delicious for those with good teeth!
It's tradition in my family to have Pork, Sauerkraut, and mashed potatoes for New Year's.
This year I made this and it was amazing as were the mashed potatoes using a ricer and lots of butter.😋
No more pork roast that's been in the Crockpot a few hours(which was traditional for some reason) , in this house.
I plan on making this again next year.
Many thanks, chef. I was looking for something to cook for my partner’s family on New Year’s Day. I think I might have found it! Thank you, chef.
“Butter makes things butter” 😊 wise words from my favorite Chef. The Professor knows butter.
It's so delicious!!!! Thank you chef, I"ll do this wonderfull recipe, and thank you for your humor, I"m brazilian and enjoy your funny accent and funny way to teaching, it looks like me.
You deserve a like on all of your videos! So many great recipes and your energy is just “amazing!”
Well done Chef! Definitely making this for my son over the Christmas holiday! Thank you!
Your accent and stories just make the whole show even better Chef!! LOVE your work, definitely my favourite Chef.
Good morning Chef J-P, nobody can improve on preparing that Pork Loin in in other method any better. This is the best! It looked well prepared before going into the oven, and the end result was mind blowing. The bacon on the outside saved the cut. The filling looked so good, as pork can be a little dry and bland, this combination is wonderful. Fortunately Jack can enjoy a taste but he does not tell us how delicious this dish is. Lucky Jack. Thank you so much for showing us how, this can be made for the Festive season, I love the cognac you added it makes it complete. Drink or not drinking alcohol, it is one of the better ingredients to use in meat dishes + butter!! Do take care, have a smashing day. Many blessings and kind regards.
I wish I could taste it right now😊
Love your recipes. But this one, I love it because it has cognac. The stuffing is amazing and not complicated. ❤❤❤
As badly as I thought I totally messed this up, it came out beautifully. It looks almost like your's. Very successful on our night after Christmas dinner. It's completely gone and I was so busy I didn't even get a slice. Thank you so much, Chef, for giving those of us who lack confidence in our cooking skills the cheerleading to go where we haven't gone before. ❤
Maraming salamat chef ❤❤❤
I love pork loin and this is the best recipe I've seen for it. Looks amazing and cooked to perfection, so moist. Another winner chef😊
That looks outstanding amd I appreciate your honesty in saying that it would be better with a sauce. Great cooking chef
Never ever get rid of your accent. I love it!!
Thank you, Chef, for again making longer-format videos, they are entertaining and informative! I've learned so much from you and look forward to your videos each week.
Chef i have a recommendation for a unique dish from Greece, Moussaka. If you know how its made, which isnt that hard to do, you can show it. Its super delicious
I made this today for the first time and it was amazing. Really good recipe.
I'm so glad you enjoyed it! 🙏❤️
Great . Bravo .
You are fine the way you are, and I love your recipes. We fixed the meatloaf like this last week and wow! This will be the way I make it from now on. Even sent your recipes to our son in Boston who loves to cook.
Mama mia, che bella! A little preparation but what a dish! Different textures and a harmony of flavors. In fact, with a demi-glace sauce it should be perfect; the flavors amplify each other.
This channel rocks. I love Pierre. So happy your channel is growing so much
Yes chef. A video on how to use the Demi-glacé would be great. How about one of those composite videos you do occasionally? Do one with Demi-glacé in several recipes? I made a Demi-glacé last week. Can’t wait to try it in some fine meal.
I want to fast forward this week to Sunday Dinner!! Home Run as usual Chef!!!
Dear Chef, with due respect, I think it's about time you present us with some amazing quail stuffed recipe, please! Jayme - Sao Paulo/Brazil
Great recipe! I always enjoy your videos! Thanks chef
The entertainment value in watching you Cook is what makes your programmes, as much as your mouthwatering food. The only other Chef to come close, was Graham Kerr (Australian) The Galloping Gourmet back in the 1960s/70s.
I love your accent. No need to explain. You are my favorite youtuber.
See I do intermittent fasting and usually I watch this amazing Chef while I break my fast. This is torture Chef lol. I have added this to the long list of dishes I will 100% copy exactly as you have done it and have written in your website Chef. Thank you once again for another amazing video Chef.
Thank you! 😊
Love your accent and your personality❤ Thank you for taking the time to teach us about cooking