Sauteed Steak
Вставка
- Опубліковано 27 чер 2020
- Dinner is served! Chef Jacques Pépin shares his take on a tasty version of Chef's Steak...paired perfectly with B. Wise Vineyards.
4 New York Strip (also called top loin or shell steaks) or sirloin tip steaks (about 9 ounces each and
3/4 inch thick; 7 ounces trimmed)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large shallots, finely chopped (1/4 cup)
4 large mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
2 large garlic cloves, crushed and finely chopped (1 1/2 teaspoons)
1 cup fruity dry red wine (such as Beaujolais)
1 cup homemade chicken stock or low- salt canned chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon potato starch dissolved in 2 teaspoons water
1 tablespoons unsalted butter
1 tablespoon finely chopped fresh chives
Wine for Cheers
Trim the steaks, removing all surface fat and sinews. Sprinkle them with 1/2 teaspoon of the salt and the pepper.
Heat the oil in a large skillet. When it is hot, add the steaks and sauté for about 2 minutes on each side for medium-rare. Remove the steaks to a platter and set aside in a warm place.
Add the shallots to the drippings in the skillet and sauté for about 10 seconds. Add the mushrooms and garlic and sauté for 1 minute. Stir in the wine and boil until only about 2 tablespoons remain. Add the stock and boil to reduce to about 3/4 cup.
Add the Worcestershire sauce, mustard, and the remaining 1/4 teaspoon salt and mix well. Stir in the dissolved potato starch and bring to a boil. Swirl in the butter and mix well.
Arrange the steaks on individual plates and spoon some sauce on top of and around each one. Garnish with the chives and serve.
"Did I taste the wine I can't remember" Gold Jacques Pepin. Pure gold.
"{Add a tablespoon of wine..." glug, glug, glug...:Maybe more....." , lol...
I liked that part.
Hahahahaah - Jacques is the man
He loves his sowse
scripted by the wine sponsor
Chef Pepin is 84 years old, and he still has one of the best knife techniques you will ever see! Just amazing.
I’ll say he does
i know, right?? i actually started laughing when he started dicing the shallot, he's so smooth!
@@notarealperson87 he has no fear
Chris Andersen
But when did he learn it? At least 70 years ago! And he's been using it professionally all those 70 years! He probably was that good that long ago!
70 years of practice is a hell of a drug
His patience in explaining everything hundreds of thousands of times over his career is miraculous. Each time he cooks is a master class.
I have cooked with Chef Bocuse and other famous Chefs. Chef Pepin has all the right steps, methods and moves. Let us cook.
What people don’t realise is this man is also an artist, has a master’s degree in French literature, went through the Second World War in France where his father was a member of the resistance. What a full life! Nearly everything I know about cooking I’ve learned from watching his shows over the last 30 years or so, including knife skills and how to make a perfect omelette. One of a kind, God bless.
@@stra998 I wrote it was a full life, not a perfect life.
@@stra998 And paint, and study literature and recount his childhood during the war.
@@stra998 Bright enough to start a sentence with a capital letter though.
@@stra998 will do, big guy.
I have a Master degree in History Of Culture. And I also have a Master degree in philosophy. And my grandfather survived the Nazi invasion. My lasagne is absolutely Magnifique! 😎🖤👍
A chef who became a celebrity. NOT a celebrity trying to cook like a chef. Pure class
that is what people get sooooo WRONG about Gordon Ramsay, he is not a celebrity trying to be a chef. He IS a REAL CHEF, that became a celebrity.
@@popaandrei4422 actually, he was a footballer who became a chef. He knows how to play the media game. He plays a role. Unfortunately, the role he plays is ‘the abusive boss’ JP on the other hand, is a true chef, who honed his skills over many years and who LOVES sharing and teaching. Ramsey likes to show off, and put people down.
@@Torahboy1 you did not get what i meant. Let all of The background aside, i was taking just for The chef part. Gordon is a REAL chef
@@Torahboy1 also so wrong, just look up his masterclass for example, or just get a glimpse of him personal, on social media, he is the most humble person ever. So. Don't assume shit
@@Torahboy1 and as a side note, :))) yesterday he just cosplayed as a grandmom and danced.
I do not care what anyone says, no one can cook more genuine than this man, everything these days are scripted and seems to have to be perfect and so fake. I was a chef for a long time and I can say he truly is a real chef, you can see where he goofs and where some flaws may be, but he does it so perfect and beautiful and real, not like the TV cooking shows of today, over dramatic and sensational just to get ratings. I also grew up watching this man, he truly is a treasure to watch.
Yes!imho he cannot be over praised for exactly the reasons you've stated
watch marco pierre white too bro, he's flat out dont give a shit about the "rule" and "perfect cooking" according to many textbook, he just cook the way he is, so beautiful
Rawwwwwwwwwwww
"and add a tablespoon of wine.."
*pours way more than a tablespoon*
".. or a half a cup, it's fine"
The OG celebrity chef. Always humble. The food and the technique. Started his apprenticeship at 13 and clearly loves what he does. I agree that MPW is amazing, but he’s more the infant terrible. Jacques is more Bob Ross.
Decency, modesty and pure expertise, all in one = Pépin.
Over 20+ years ago, Chef Jacques Pépin taught me how to make a proper French omelet at The French Culinary Institute in NYC. He's truly amazing and someone who truly lives the dream of doing what you truly love, and doing it exceedingly well. He's just as entertaining in real life as he is in the studio.
How lucky you were to have been in a class with one of the top master chefs of the world.
What an honor! I bet he was down to earth too,just a regular guy .
I've watched him and Julia for years.
I know he misses her alot!!
I do too. I'd love to see him live just once in my lifetime.
is there anything you remember from that class that you can pass on?
"I will deglaze with a Tablespoon of wine. At least. A half of a cup would be fine."
Oh I do love this man!
"Did I taste the wine already? I forget." He ha such a wry sense of humour, which just makes watching him even more enjoyable.
@@NoxiousRob
That's him using his age to his benefit! LOL
well, he is french, and we love wine haha
lol I notice so many chefs like that. A teaspoon of salt - adds a handful. A little butter - half a stick.
@@marcjtdc
It sure does look like that! But consider how a chef is trained. She/he will be given an assignment and have to do it over and over hundreds of times (this is after s/he has learned enough to earn a station in the kitchen for something other than prep work). After that amount of time, s/he knows how much of everything to add to a fine degree. After a few more hundreds of times s/he can reach for something and knows exactly how much will do it - and if it is salt - s/he tries to put in a little less until the final tasting. That's why they say practice makes perfect.
But this is Jacques Pepin. Before he left France he would already have been in the thousands of times for all the basics. At this stage? His hands count the grains of salt in that handful and put in just the right number.
I hope to age even half as gracefully as Jacques.
I had to look it up. 84 years old. Unbelievable.
...or his steak
@@jo8980 84 years old & still uses a knife like a line cook. The man is peerless.
And still damn attractive. 😉💜
*Sees Worcestershire*
Me: oh man I cant wait to see how he pronounces that.
Chef: "Lea and Perrin sauce"
Me: You win this time, old man.
I laughed at that part too.
Bro me to lol, lOL watching another cooking show. This was one of he ingredients my grandmother used cooking and as an adult it’s so funny seeing everyone from different nationalities mis pronounce this haha.
Wuss to shear
One of the Little Rascals called it "What's this here sauce".
And yeah, old man is disrespectful.
I love Jacques Pepin. He not only cooks, he has a heart!
I would rather watch Jacques Pepin cook than anyone else in the world...And one learns so much while being charmed!
He is the best. I like Lidia Bastianich too though.
You should check out Marco Pierre White.
One could watch his Knorr recipes for hours of entertainment.
He's recently cooking with his grand daughter - she's so smart and cute. Lovely to see them together.
So humble. Celebrity chefs would never even utter the word ketchup and this man uses it in his recipes like its no big deal!
Also, he says, "any mushrooms you can buy at yr market are just as good as any other..." button mshrm champion!
"Deglaze with a tablespoon of wine... Half a cup is fine."
*BRILLIANT*
Completely BRILLIANT!
"let's deglaze with a tablespoon of wine"
*pours half bottle*
That was so funny and once he realized he said "atleast 1 table spoon" lol
Two shots.. of Vodka.
GLUGHLUGGLUGLUGBLRBLR
*shrugs*
_half a cup is fine_
What a chad
@@robertprewitt7777 get out of here Jamie
is it me or is he deglazing a nonstick pan...which is frankly impossible...
The master is back to grace us with his genius.
He's the master chef
Jaque: "That will be enough for-"
Me: "Me?"
Jaque: "Two"
Me: "Oh."
Eat with people
You’re so cute :)
@@TheMaster1237 Then I need double that steak he said for two lol.
"Enough for two"
Me: you underestimate my power.
Brit here - are you American? I'm not trying to seem nasty, but American servings seem much larger than the European equivalent.
Jacques Pepin has been so uplifting and helpful throughout his life that he has positively impacted millions, largely at his own personal cost and not ours. This guy is a treasure.
As he cut through one at the end and was saying “it’s a matter of taste” I think he was admitting that the steaks were not medium rare, but in fact very rare. One minute on each side was not enough to cook them beyond practically raw in the middle, even though they weren’t especially thick cuts.
It's a little bit shocking how much he knows about food. He's probably the most versatile and well rounded chef I've seen in media.
sid viscus it helps that he started as an apprentice at the age of 13 in France.
he was the personal chef for 3 french presidents and was offered to be the chef for the Kennedys, that's some credibility right there.
@@BungD Oh wow. I really didn't know that. Usually I have trouble understanding the most successful world chefs. But not this gentleman. It's like being with your Dad. If he were french!
@@anniefannycharles9951 He was the executive chef for Howard Johnsons in the 1960's and made them so very successful.
@@BungD Many years ago he liked to say that he'd been the personal chef to three presidents of France, and two of them are dead.
I was lucky enough to meet Jacques in Dallas in the mid 1980s. He was there to support PBS and my parents always volunteered at the fund raising auctions. He signed a poster for my mom that hangs in her kitchen to this day!! He was very nice to me as well. Thanks Jacques!!
I have most of his cook books and have watched him on TV PBS ,but he's a genius about the kitchen. Very brave during WW2 learned how to start cooking with his Mother at her restaurant came to the USA and cooked for Presidents. I am so glad you have him on UA-cam.
Jacques is the best chef ever. I have been watching him for decades. So glad I found him here on you Tube. I loved the TV show he had with his daughter Claudine.
He's not a young guy anymore but that precision with a knife is impressive.
I can never get those polygons to appear when I chop garlic. What kind of knife is it?
@@kron520 Practice, practice, practice ;-)
Well he probably has 80+ years in using a knife in the Kitchen.
Can you imagine the amount of practice he has had? 30-40,000 hours at least I think.
He is amazing still. Always love watching him cook.
Chef Pepin is an international treasure. I would carry his grocery bags for a year just to get the smallest taste of whatever he was making.
Your in luck he put out an ad for a grocery bag handler 3 days ago
Jesus is the only way.
1 Corinthians 15:1-4 (KJV)
1 Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand;
2 By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain.
3 For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures;
4 And that he was buried, and that he rose again the third day according to the scriptures:
GT Abraham no
@@gtabraham3454 zip it, abraham.
does it look like we're asking for proselytizing when we're on youtube watching a master french cook do his thing?
no.
@@gtabraham3454
This isn't church. This is Jacque Pepin Fan Club. We're not defying him, only admiring his
God given talent.
If you want to witness to ppl who are ACTUALLY deifying a human, read a few comment sections on BOB ROSS videos. Now THOSE folks need to be warned against worshiping a mere man. imo.
Watching Jacques cook is the definition of joy.
An absolute master chef and an absolute gentleman. No pretense, just a sweet, genuine personality. Loved watching him with Julia growing up.
I met him many years ago on the Crystal Harmony cruise ship. One of the best days of my life, such an honour and he was so nice.
Meeting JP-----write that up & submit to a "magazine".... I'd love to read that!!
I adore Jacque! His book "The Apprentice" is an awesome memoir!
Ooh I must purchase that
Incredible book. One of my all time favorites.
"Did I taste the wine?" LOL The visual effects are hilarious. What a treasure. :)
Chef: table spoon of wine (keeps pouring)
Chef: half a cup is ok too
I absolutely love this guy!!!
I remember going to my brother’s house, daily, after my high school was let out, in about 1998. We would watch Jacques and Julia on Georgia Public Broadcasting. So many years later it is still the foundation we’ve built our culinary skills upon. So glad to see new material.
Cheers to a fellow GPB kid. 🍷
Same here! I was devastated when Julia Child passed away.
That's amazing.
Jacques is the ONE chef you need to watch, listen to! The best in the world, a veritable treasure. I tell many beginning cooks to watch him. Merci, Jacques!
Merci beaucoup, truly.
Yes.
My eldest daughter has wanted to cook with him since she was a little girl. She’s 36 years old and she still wants to cook with him! He seems like a lovely man.
This may sound insane, but he would cook with your daughter. Several years ago a friend of mine with a daughter similar to yours wrote to him. He invited her to cook with him. No special connections. Just a wonderful human sharing his passion with someone who cared.
It is wonderful to see someone with proper knife skills on camera. You can tell this guy spent his life cooking and not being a tv star. Thank you chef!
Filleting that steak perfectly at any age is skill. At his age with a steady hand to reveal the skin in tact.
I'm from Brazil and I met Pépin this month. I got the feeling of lost time.
Where did you meet him this month???
How did you meet Monsieur Pépin !! He lives in the USA and you live in Brazil ! And you not allowed to come into the USA !! Have you ever heard about a virus spreading ?
@@bobduvar Brazil one of the highest coronavirus numbers. yikes.
I think what he means is he came across Jacques Pepin's videos this month and he "met" him aka got to know who he is through his videos
@@danielleporter1829 some people just don't understand language barriers, I think he said it well. English is tough.
I love watching his shows. He has such a calming effect.
LOL!! "I have, ooh, a good Cab (Cabernet). In case it's corcky I'd better taste it ahead." Gotta love it! That's the spirit of cooking! (All in good humor. Jacques Pepin was literally my first serious cooking inspiration outside my family. His 1976 "La Technique" was my bible. My sister gave it to me on my 16th birthday in 1976.)
EDIT: Oh my this just gets better and better. "Deglaze with a tablespoon of wine (pours a quarter of the bottle) ... oh, half a cup will be fine." I had honestly forgotten in the decades since I've watched him how big an influence he was in forming me as a cook over 40 years ago. That's literally me in the kitchen. Measuring? What's measuring?
I know professional kitchens are a whole different story. But good home cooking is all about inspiration, freedom, imagination.
This man is a world treasure.
It's pretty good life advice, too--if you've ever tasted wine that has gotten corked, it's nothing you would want anywhere near your glass or your sauce.
Today (August, 2021) that vintage of B Wise (2014) goes for over $1,000 a bottle. No wonder!
I came into my office a bit early to do some meditation. Instead, I wound up watching Jacques cooking steak. I think I got the same (or more) benefit watching him. He does my soul good.
I used to watch him on PBS with my Italian grandmother (she taught me how to cook) and I'm so happy to see he's still owning the kitchen well into his 80's. Such a great chef.
YES! I will always be thankful for Jacques Pépin lessons :) Hope everyone is staying safe.
I hope that you are, too! Blessings!!
Safe? What's to stay safe from? SOCIAL DISTANCING IS SOCIAL HOAX, BROUGHT ON BY BRAINDEAD LIBERALS. Millions of people ignore it and don't get prosecuted. STOP BEING SHEEP.
@@CooManTunes please , this about somthing else.try to up build .
he got me with the garlic lecture...didn’t know that.
I'm so glad this legend is making videos for us. Be safe, chef.
I never knew he had such a sense of humor! "Put in a tablespoon of wine...half a cup will be fine."
Haven't you ever seen him cook with Julia? So much fun to watch!
@@philliphayden2727 Yeah, they were a great pair to watch.
Hilarious
Agreed lol
It's a very low-key humor. Not very showy but when you realize it and pay attention to what he's saying you realize he's adding comments like this all the time.
He's like a regular guy, who really knows how to cook. Very easy to watch and makes me feel like I can cook like he does.
What a pleasure to watch someone who really knows what they're doing. Bravo.
I recently found out who Jacques Pépin is, and I wish I would've known sooner. He's like the legendary Bob Ross of cooking. And by the way, lovely editing on these videos!
Cindy lou Betris Take it easy,Cindy. Jesus.
@Cindy lou Betris bruh, chill hahahaha
the Bob Ross of cooking... I like that !!!
i would love to be you. You have sooo much to enjoy with your new discovery! Bon apetit!
Cindy lou Betris I think your taking it too serious relax!!
I've been cooking blade steak for hours and hours and never knew it could be tender when pan seared! Thank you Jacques Pepin!
You need good quality beef from non dairy cows
needs heat 💥👍🏼
@@janklaassen3888 who uses dairy cows for steak 🤔
I'm happy to be alive at the same time as this great cook and man. I just wish I got interested in cooking years ago.
This boy can really bang them pots! Just kidding he is a treasure- thanks for the best cook at home series ever!
I can never get enough of Jacques lessons for cooking and lessons for life. I have only had two mentors in my cooking life ( I became a cook for a living), One was my Grandmother and the other my Mother. The teaching style of both and the flavor and methods have stayed with me all my life. I have recipe from both of them that I will never change, or try and improve upon. When I cook those for myself and friends, I am carried back to my childhood days and times I was in their kitchens helping and learning how they prepare food. Later in life I found Jacques books and TV shows. He is my Third Mentor, and influenced my later life and style of preparing foods. I still cook many of his dishes that he demonstrated in his books and on his DVD series, Leek and potato soup, Butter bean Canape', and his mothers cream salad dressing, (my go to every day dressing), are just a few that I make all the time. Thank you for your sharing of your life and cooking with all of us Jacques, you fill my heart and soul.
I started watching Jacques in the mid 80s, as cooking shows began to take root in the Saturday afternoon PBS lineup. I came to love him and his lovely family, and he’s added so much to my own life. I’m eternally grateful, and so happy he’s still doing what he loves. What a treasure he is!
I met Chef Pepin once when he was cooking a special meal at a NAPA long gone eatery. The Catahoula. He signed the menu for me. This production is great how they capture his technique from two camera's and the visual effects is nice and the text adds a lot to this show
"did I taste that wine? I forgot" that's awesome. love Chef Pepin!!!
I've been watching Jacque Pepin since the early 70's. and cooking since I could reach the stove. He, Julia and Martin Yan have taught me so much over the years.
I would watch this man make Kraft Dinner, a true master.
Been watching him all my life and it is still a pleasure! Merci Chef Pepin 🙏
How reassuring it is to have Chef Pepin giving a virtual master class. Having watched him with Chef Julia Child, his daughter and subsequent cooking shows, the broadcasts stopped (here - Australia). I watch only two other Chefs, simply Chef Pepin was not available. Bon Chance m. Jacques!!
Jacque is the most beloved chef of my heart! absolutely delicious
I got to meet Jacques a couple of years ago as he was presented with an award during my daughters graduation from the CIA in the upper Hudson Valley area. What a wonderful man, I had asked if he could autograph one of his books I got back in the 80’s that I had brought to the graduation. He eagerly signed and wanted to talk but unfortunately an annoying woman watching over him took him away. I believe he is the best teacher and I’ve learned a lot from him. No one can slice and dice as fast as he can.
Nice 👍🏾
Mojojoe45
Congratulations to your daughter !! And to you for obtaining this gentleman’s autograph !! Truly a genius in this world ! 💕
Mojojoe45 What knives does he use?
Patrick Williams
To me, they look to possibly be Shun Classic
@@patrickwilliams8646 very sharp ones. I've heard him say buy the best you can afford and will last a lifetime.
"Did I taste that wine? I forgot." LOL, I love this man.
Chef, I am so sorry for your loss and the loss to your family. Respect. Love. Kindness.
Jacques, I have been following you before there was internet on your NPR shows. One of the best compliments I ever received is when my mother asked me once is how I cooked so well when preparing impromptu meals over the years at our yearly family summer gatherings at her Lake house.
I owe my talent to you. Your cooking style is easy to follow and I consider you one of the best cooking instructors on the planet. Thank you for all your efforts for so many years and please keep the videos coming. You are the best.
Was praying for a video from you since the plague started. Thank you for teaching again. Love
PBS was the only TV station I could get in my dorm room all those years ago. Sunday morning with jaque will always be some of my fondest memories
Chef Pépin puts on a cooking class about cooking meat (any), deglazing a pan, and sauce making. Brings back memories of my culinary school days.
Thank you so much for watching. Many more to come!
As soon as I discovered Jacques Pepin's new channel, I subscribed. There is no one like him. His food and cooking knowledge is vast, and he is utterly charming. The music is soothing, the wine is, of course excellent, the food is wonderful, and the chef is fine. An absolutely perfect combination, and a lovely way to watch a master of his craft.
Watching this guy on PBS really gave me a love for cooking when I was a kid. I didn't even know he was still alive. This is awesome.
Dear HOME COOKING
Thank you for keeping this wonderful, charming man in front if the cameras. I pray he continues teaching us until he is 100! Never get tired of Jacque Pepin. He's THE BEST!
I grew watching his shows on TV back in the late 80s as a child... my god he's still cooking. Que Dieu vous benisse et merci!
Better knife skills than me and he's 84 years old! Beautiful to see him work at his age!
This man inspires. He is not making dinner, he is in love with the ingredients, the cooking and eating.
This video was posted the same day my mentor died. Jacques Pepin was his hero. His culinary idol. He watched him on TV when he was a poor, inner city kid and he later enrolled in, and graduated from the French Culinary Institute in Manhattan because of Mr. Pepin's inspiration. He later opened a scratchmade Pommes Frites restaurant that became beloved in his community. That inspiration gave him a contagious passion for food and for helping others learn. A passion that he shared with many others including me. I've been able to build a successful career because of him, and Mr. Pepin. Long live the memory of my mentor, and long live Jacques Pepin.
Thank you Chef Jacques for sharing your knowledge! I've grown up watching you on PBS, you feel like a family member! God bless you always!
in Iowa, we call this a Flat iron steak, and they are wonderful.
Yeah, I was thinking those looked like Flat Iron steaks. They're not always available in NE-Illinois, SE-Wisconsin, ut then they go on sale for $5.99 lb., I try to stock up. No reason to buy any other bonelesssteak.
@@shiznicks74 how tender are they?
@@LK25278 They are very tender if cut across the grain as he did in the piece he ate. They are extremely flavorful as well and like Chef, my favorite. Any where there is a Kroger or any of the chains they own, Dillon's Ralph's etc., you can find it as a flat iron steak already prepared with the center sinew removed.
@@John195514 Hm, now I really want to try it, maybe i'll put in an order from abroad. I live in Croatia so most of the "named cuts" are unfortunately impossible to buy, only option is to get a bigger piece of meat to butcher it yourself. Thanks for the info though Doc', hopeful med student here.
@@LK25278 From Louisiana ..Some Croat.Anericans have had a tough time here . Those in Gulf coast area, who make a living harvesting oysters, have suffered severe damage to their business...terrible hurricane damage affecting lots of hard working shrimpers, etc....FYI
One of the funniest and uber-dry senses of humor in pro cooking. Grew up watching Jacques, Julia, Graham Kerr, Justin Wilson, the Frugal Gourmet in the 70/80's and Emeril, and Rick Bayless from ChiTown in later years. Owe them all a huge cooking debt, as it was basically a master's degree in cooking that has served me and my family well for over 40 years. Television was a great way to learn, pre-internet, along with the various newspaper cooking columns. We had maybe 5 channels that were any good and I watched em all. Merci, Monsieur Pepin.
im 43 ...been watching you for years sir
..thank you was so inspired but decided not to cook but do well cooking at home for family ...remember watching your shows and with the queen ...
“And here we have an - oh! A nice cab. Better taste the wine...”
Did I taste that wine? I forgot. It’s going to turn out well.
I love Chef.
We love you and your style! Thanks for educating, making us smile and providing us with recipes we can actually cook!! 👩🍳
I'm filled with pride at watching a culinary OG practice his craft with perfection.
Jacques'a videos are a culinary school in by themselves. A master at food and cooking
Great teacher, with a passion for what he does. I always appreciate his videos and how he keeps evolving over time, never resting on his laurels. No need for the kindergarten level "graphics" however, and that music gets distractingly hypnotic after a while.
He's one of the good guys. Hope I can remember how to cook at that age. Or be able to remember were the heck the cook book is. I'll be lucky if I can tie my shoes. Keep up the great cooking. 👍😎
I see JP...I instantly click subscribe! What a wonderful visit.
Live forever Jacques!
Sir Jaques is THE master chef, end of story. Does he ever complain about his very painful arthritic knuckles ? Never ! A true gentleman.
Sit back and relax... you're in the good hands of a master.
Love this man to bits, he is a total legend!!
Love you Jacques !! Been watching you my whole life.
A pleasure to see Chef Jacques Pépin . It`s been many years since we have seen him on Australian television... and he hasn`t lost his touch. A master of his trade, debonair, charming... and still enjoys a drop or three of Cabernet. Bonne santé, longue vie chef!
I love this channel! The editing is very well done
We are glad you enjoy them! We have many more coming soon we've been hard at work!
@ I am so thrilled to read this!
@Home Cooking with Jacques Pépin Absolutely love to see more from Jacques! A few comments on the editing: 1) the little animations are distracting and make it harder see to see the cooking. 2) the second camera could be a bit tighter to better see the details of the master at work. Thank you!!
Enjoying the little twinkling sparkles coming off the cuts of beef and the odor lines coming from the veggies 💕
Home Cooking with Jacques Pépin Thank you! I just found this channel and am SO excited for more!
I have made wine merchant steak as indicated in Jacques' French Gourmet cookbook for many years and it is always a treat! God bless you Jacques. Cheers from Montreal, Canada!
Montreal is my favorite city in Canada.
Jacques - I watched you with my mom when I was a young boy. I had no interest in food or cooking. Now is a different story. Thanks for sharing all of your knowledge and passion.
Jacques Pépin is such a treasure! I've been a fan of his for at least 30 years!
I love to have a meal made by him. What a treat that would be.
I really looove how simple this recipe is! He makes it in such an elegant way but it's something anyone can do with simple ingredients they have at home. I also really love that he gives simple alternatives. Don't have shallots? Use this! Don't wanna thicken with ketchup? Use this! Just awesome that he has a set recipe, and yet hands out simple alternatives!
Always calms me down to watch and listen to Grandpa Jacques
84 years old and still doing his thing! Awesome
I still have and use your "everyday cooking" book from 1982.. so glad to see you still cooking and looking good
love from England :)