He could literally cook horse crap and make it look elegant and taste amazing. My favourite chef, the positive energy is contagious. I have beat a number of panic attacks just by listening to the sound of his voice ♥️
@@colekter5940 Salt helps, but it is a "to taste" thing. Unless if you like your food standout salty then what it does is help bring out the flavors inherent within the dish. Those flavors have to already be there in order for it to do that.
@@robertakerman3570 The proper category for Cassoulet is pork n' beans. It's not a chili because chili pepper spice isn't predominant. And it's not a gumbo because the base of a gumbo is a browned roux.
I'm not sure if anyone agrees. But I'd like to meet the team behind the scenes :) Thanks again for another classic recipe, executed with the usual grace and humour of Chef J.P. Best cooking show on RUclips by far!!!!
When I saw him pour the sauce in and then put the dish down I almost starting screaming about how much he left in the bowl. As if he heard me he reacehd for the spatula. I love this guy. ONYO!!
Thankyou for all that you do Chef and Jack. Could you maybe do a video on (Cookware and Knives) ? As a home cook, it would be nice to have a recommendation on what types of pots and pans an cooking utensils every aspiring chef should have in the kitchen and what kind of quality you should look for with different cookware.😊 God bless and congratulations on your success.
As a French living in France and originally from the southwest part of France, I can confirm that this is a true French Cassoulet. The difficulty may be to find some French ingredients or equivalents in the US such as Toulouse sausages or to prepare the duck cooked in its own grease. Thank you chef Jean Pierre for being such a wonderfull ambassador of the French cooking culture. I also confirm that Chef Jean Pierre is a super nice teacher who makes cooking a distressfull pleasure rather than a constraint. Chef Jean Pierre come back to France to teach us !!!!
Liked, again ! Simply because Chef Jean-Pierre backs up and explains things to newer viewers ! Always welcome Chef ! Backing up not only explains basic things to new viewers, but solidifies things for us long time viewers. Awesome Cassoulet recipe, and I'll make it later this week ! Cheers ! We Love you Chef Jean-Pierre !
My favorite channel, can't wait to see what is your next recipe. Did the Hummus last week and everyone was in love with it. Thank you for sharing neighbor. :)
I went to an academic conference in Carcassonne and the first night they served us cassoulet. I had no idea what it was, but It was delicious, of course. Then, in the middle of the meal, representatives of the Académie Universelle du Cassoulet, dressed in full doctoral regalia, showed up and sang us a song about the wonders of cassoulet (I imagine; I was in the back and I couldn't quite make out everything they were singing). I'm delighted to see chef also spreading the good word of cassoulet!
It’s quite rare to watch a chef prepare a dish and have him explain in detail how to prepare it. The recipe is nice to have but having the visual aspect makes it priceless. I wish you were my nextdoor neighbor. Thank you !?
How I envy your neighbors! And also you, Jack, because I'm sure you get to smell/taste all of the food that Chef JP prepares! Looks like such an amazing dish that I will have to make some day.
I've been to Toulouse a bunch of times. My hosts introduced me to Cassoulet...mmmm. I couldn't remember what the dish was called until this video. I immediately remembered it. The dish I remembered was just the beans & sausage and it was excellent. I'm going to wait until you present the "simple Cassolulet" recipe before I attempt to make it. I love Toulouse, the French cuisine, AND your show!
Thank you so much for this recipe! This is a favorite of mine I like to have every year just before spring. I am so lucky that I live in the Pasadena California area because we have a wonderful French Chef LAURENT QUENIOUX, who crafts the most wonderful CASSOULET that I just LOVE! He makes his own sausage, duck leg confit from scratch and this I am fortunate to indulge with each year. But I AM HAPPY to learn how to make this myself to serve to family and friends to spread the love!
I always love you videos, Jean-Pierre, you've inspired me to take up cooking when i never learned at home! Loving the journey so far, and butter definitely makes everything butter!
Oh JP you are great. I live in New Zealand at the bottom of the world, my grandchildren love watching you, they laugh and we cook your recipes together. Thank you . 25:21
When I hear the word "Cassoulet" I always think of the film "Gigi." It is centuries old, regionally influenced and tried and true dish sprinkled with the magic touch of Chef Jean-Pierre.
Wow Jean Pierre thanks for doing that one. it was one of my request. I've tried it and it's amazing. I used to do it a bit differently but this recipe is wow
This is my favorite cooking channel! My mother was from England but had a French grandma...my great grandma...my mom's father died on the Lancastria and is buried in Pornic Cemetery in France...and my father was from Italy! I was born and live in Chicago. I love everything you make!! You are amazing!
Thanks for the great recipe chef ! Just wanted to ask you a cooking question: when you make up a "fine-dining" plate, and you take time to assemble all components on the plate, how do you heat up the final dish properly ? I'm trying to make some very nice recipes I've seen here and there, but I'm always worried that my friends will end up eating something cold 😅Thanks for the insight, and keep doing what you do, you're a blessing to us all !
Chef: Your suggestion of making our own sausage is right on! I've gotten into making my own sausage and it is much better than what I can buy from the grocery store. Many people have a KitchenAid mixer, and KitchenAid makes attachments to accomplish various tasks. One is a meat grinder. (Quick note: If you are going to buy a meat grinder, buy the one made by KitchenAid and avoid the knockoffs that are available on Amazon. I tried saving some money by purchasing a knockoff and it lasted two sausage making sessions before breaking! The KitchenAid made one is much sturdier! You've been warned.) My best sausages to date have been 3.5 pounds boneless lamb shoulder, and 1.5 pounds of beef brisket fat trimmings. (I get the trimming from a local grocery store for 50 cents/pound). I also respectfully suggest that you NOT use the sausage stuffer gear that comes with the KitchenAid meat grinder. It is poorly designed and turns the job into a lengthy two man operation. Instead purchase a dedicated sausage stuffer (I bought a LEM 5 pound cannister machine that I am extremely happy with. It is easy to use and easy to clean. Best of all, I can make sausage from start to finish by myself in less than an hour!) You will not be sorry spending the money for these two gadgets. Like everything Chef Jean Pierre shows, experiment! - experiment! - experiment!
I am going to watch again and again!!! Cant wait until your Ft. Lauderdale version either. Hubby and I are retiring there in 2 years! Holy Moly! Mama Mia!
Chef Jean-Pierre, your French cassoulet looks wonderful and smells great up to Montreal, Quebec where I live. I will try this recipe soon. Thank you for sharing it. I love your show. God bless !
There are many chefs who practice their profession and really very well. Also many who teach cooking. But few have a calling to cook and teach at the same time. For the second variety I count Chef Jean-Pierre. A deep negation from me and thanks for everything I've already learned from you.
I too was born in France and there is no doubt that if there was to be a national dish, cassoulet would be it. I made many times. And the recipes I used went from too simple and really lacking to absolutely ridiculous and complicated. But your way of doing it is simple and yet really close to the traditional technique. I absolutely love it. Thank you for reintroducing me to the desire to make this fantastic dish again.
What is amazing is how he breaks down simple components to make a whole dish. All complex recipes start as leftovers. Make the meal, and re-use the the food that is left
Merci Chef de faire découvrir à la galaxie entière ces frenchy recettes incontournables. Et qui de mieux a chanté cette région, un grand Monsieur : Claude Nougaro - Toulouse
Jean Pierre is the best and most fun chef to watch and learn from! there is no dull moment in his show! love, love, love the guy!!! he is so spontaneous and down to earth, Jack is fun too with his camera-animated comments! Many wonderful blessings to you and yours chef!
I can barely begin to comprehend the world of flavours out there which I've been exposed to thanks to this channel. As you say, chef, it's not rocket science, it's just cooking! I've cooked and tasted dishes I never would have imagined before.
You have an excellent video editor. No flashy nausea inducing sniper vision and other stupid tricks. It's about the Chef and the food, they're good as it is, so no need for fancy embellishments.
This is a classical symphony on a plate! I would love to spend all day working on this beautiful piece of art. Parfait! Chef-c'est parfait et magnifique! Ok- I need to calm down now.
I love this man. It‘s just happiness all the way. Chef reminds me of my Dad and my favourite italo- american aunts and uncles and the spirit and love they eminated. I will always feel at home on this channel.
In 1985-6 I lived with a lady from Toulouse in Paris when I was in art school, and she made Toulouse once for a lunch party with her family. I hadn't known about it before.. She was so funny with her Southern accent:-)
Next to all the pastas, steaks and Czech cuisine stands the French... Wait, it's not next to it, it's high above them, above all the others. French cuisine is the best of all. Thank you so much chef for broadening our horizons. Yeah, I wanted to make movies as a little kid. All the actors and stories, tsss, but I've grown out of it. Now I want to shoot for some chef. Jack must be the luckiest cameraman in the world!
Subscribed based on this. Love the instruction on everything traditional, but also that all kinds of good substitutions are provided. While hiking around the Dordogne-Périgord area as a child , I have very fond memories of cassoulet. We had it a fair few times. (It was probably a good and relatively inexpensive way for my parents to get a lot of calories in to us growing boys before the next day's few dozen kilometers of walking. Also, what 11-12 year old boy doesn't like stew with some breas and butter). I greatly appreciate this unpretentious approach to making an amazing farmer bean stew with what you have available and cam find.
I make a large pot of cassoulet a couple of times a year. I love it as a winter-warmer supper with french bread and a good red wine. For the Toulouse sausage - I do for a short while in the oven, slice into pieces and sear the cut faces. BUT - I reserve the sausage pieces to add last. The reason is that the sausage loses all the flavours to the broth while cooking and that leaves the sausage being like tasteless cork. But if you add the sausage pieces towards the end - you get the individual flavours in the sausage. I have also started to make my own duck confit in the Sous Vide tank. I LOVE cassoulet !!!
I love Sunday family dinners. This looks like something special that would be fun to make and delicious to eat. Perfect for a long Sunday afternoon of cooking.
Chef, you made me laugh every time I watched your video, it is inspiration and full of fun cooking. You made it so easy to follow and explained thorough about your ingredients list. Thank you for for sharing your wisdom, secret tips and tricks on cooking. I really appreciated you! stay safe.
A sensible approach to a dish that many may find confusing at best, confounding at worst. One of my favorites. Looks delicious. Just needs a glass of white Burgundy to go with it. Beautiful.
Totally agreed! Cassoulet is very much a country dish/peasant stew with roots back to the middle ages, a lot of people try to make it too fancy or modern, chef Jean Pierre hits the nail on its head again with this one!
Always best meal from Gascogne, and I make it sometimes at home, too😊! Toujours le meilleur de la Gascogne ou j'etais plusieurs fois dans ma jeunesse, parce que les gents mangent souvent de volaille.
You are absolutely a good man and an extraordinarily talented Chef! Just so you and everyone knows 😉 As I'm watching this video. I'm making my version of chicken cordon Bleu. Stuffed with ham and Brea cheese and wrapped in prosciutto. Lightly salted and peppered. I'm smoking it with pecan, lemon and oak wood. Cook well and stay humble ❤️😉
Mouthwatering just imagining those flavours together! Will be trying my hand at this next weekend I think, depending on what ingredients can be easily sourced here in the Netherlands. All the best, thank you for your inspiration!
Hi Chef Jean Pierre!! Amazing video!!! I’ve learned so many new techniques from watching your videos!! One of my favorites from your channel is the mushroom sauce!!! Great work man!!! My puppy says we love you!!😎🐶🎂🐠💝🦋🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Funny story, I found this channel about a year ago when I was searching for a cassoulet recipe. So happy to see this video. Now to start soaking some beans.
ChefJP, when you made the stock with the ham hock, when finished did you put that meat 🍖 from the hock in your Cassoulet. We use to when I worked in a French kitchen in NY
Says Onio first and adds bacon first instead. 😄 But I love you chef. ❤ Would love to try this wonderful dish looks very delicious. Its all about the juice. Bravo!
Chef Jean-Pierre has got to be the best chef/teacher on all of RUclips, hands down. Love every one of his videos 👍
He sure is. He's definitely my favorite!
Even if you don't succeed with this type of French cooking right away, you have nothing Toulouse in trying...thanks, chef! 😁🧑🍳
you're not Lyon, it is indeed a very Nice dish, some might say the Brest... even if it Angers some people who think it takes Toulon.
@@4.0.4 Follow the recipe closely or you may Rouen it.
@@hughmann7950Paris! 😃
ba-DUM! tsssssss......🥁
It doesn't matter what Chef Jean Pierre cooks, it's frigging amazing 😊
He could literally cook horse crap and make it look elegant and taste amazing. My favourite chef, the positive energy is contagious. I have beat a number of panic attacks just by listening to the sound of his voice ♥️
He's got skill. But also - a little secret - food tends to taste good when you use lots of bacon, butter, and onions.
@@colekter5940 Salt helps, but it is a "to taste" thing. Unless if you like your food standout salty then what it does is help bring out the flavors inherent within the dish. Those flavors have to already be there in order for it to do that.
I learn so much from this channel. Chef JP, you’re a genuine treasure. ❤
Might this be called a "French Gumbo", rather than Chilli?
I have learned so much too!
@@juliemanarin4127 (::
@@robertakerman3570 The proper category for Cassoulet is pork n' beans. It's not a chili because chili pepper spice isn't predominant. And it's not a gumbo because the base of a gumbo is a browned roux.
@@alexandernorman5337 TYSM! Please add a terminology that We might agree upon.
I'm not sure if anyone agrees. But I'd like to meet the team behind the scenes :) Thanks again for another classic recipe, executed with the usual grace and humour of Chef J.P.
Best cooking show on RUclips by far!!!!
When I saw him pour the sauce in and then put the dish down I almost starting screaming about how much he left in the bowl. As if he heard me he reacehd for the spatula. I love this guy. ONYO!!
Thankyou for all that you do Chef and Jack.
Could you maybe do a video on (Cookware and Knives) ?
As a home cook, it would be nice to have a recommendation on what types of pots and pans an cooking utensils every aspiring chef should have in the kitchen and what kind of quality you should look for with different cookware.😊
God bless and congratulations on your success.
Love Cassoulet, first had it in Carcassonne years ago. Been a favourite ever since
As a French living in France and originally from the southwest part of France, I can confirm that this is a true French Cassoulet. The difficulty may be to find some French ingredients or equivalents in the US such as Toulouse sausages or to prepare the duck cooked in its own grease. Thank you chef Jean Pierre for being such a wonderfull ambassador of the French cooking culture.
I also confirm that Chef Jean Pierre is a super nice teacher who makes cooking a distressfull pleasure rather than a constraint.
Chef Jean Pierre come back to France to teach us !!!!
I am flattered by your kind of words, especially coming from a a French person! Much love!!! ❤️
Liked, again ! Simply because Chef Jean-Pierre backs up and explains things to newer viewers !
Always welcome Chef !
Backing up not only explains basic things to new viewers, but solidifies things for us long time viewers.
Awesome Cassoulet recipe, and I'll make it later this week !
Cheers !
We Love you Chef Jean-Pierre !
One thing that I learn from every video, is that fact that I love you more and more for every one of them!
"it works better if you turn the heat on" 😂😂
Lol...yep 😆
Again lol
He makes me laugh! I adore him. Learned more from him in the last week than I have in 30 years of cooking.
"THERE IS NOOOOO OTHER DISH LIKE THIS!!!" Yup!! You got that right! Thank you soooooo much!!!
My favorite channel, can't wait to see what is your next recipe. Did the Hummus last week and everyone was in love with it. Thank you for sharing neighbor. :)
Cassoulet is one of my favorite dishes to make especially when the leaves began to fall. Can’t wait to see what the not so French one looks like.
Yep not a mid summer meal indeed 😄
@@alexandrekaminski3527i can sell you an airconditioner if you need one
I went to an academic conference in Carcassonne and the first night they served us cassoulet. I had no idea what it was, but It was delicious, of course. Then, in the middle of the meal, representatives of the Académie Universelle du Cassoulet, dressed in full doctoral regalia, showed up and sang us a song about the wonders of cassoulet (I imagine; I was in the back and I couldn't quite make out everything they were singing). I'm delighted to see chef also spreading the good word of cassoulet!
It’s quite rare to watch a chef prepare a dish and have him explain in detail how to prepare it. The recipe is nice to have but having the visual aspect makes it priceless. I wish you were my nextdoor neighbor. Thank you !?
I like seeing the more complicated recipes, it gives me inspiration
Love the Duck....love to see the amped up version of chicken !
We'll do it soon!!! 😊👍
How I envy your neighbors! And also you, Jack, because I'm sure you get to smell/taste all of the food that Chef JP prepares! Looks like such an amazing dish that I will have to make some day.
Cassoulet is probably my favourite French dish. I love making it from scratch including the confit duck!
I've been to Toulouse a bunch of times. My hosts introduced me to Cassoulet...mmmm. I couldn't remember what the dish was called until this video. I immediately remembered it. The dish I remembered was just the beans & sausage and it was excellent. I'm going to wait until you present the "simple Cassolulet" recipe before I attempt to make it. I love Toulouse, the French cuisine, AND your show!
Please NEVER STOP making videos!!
I agree with Chef’s frustration with food “purists”. Food is like music. There’s not only one way to do it. As long as it sounds or tastes great.
👍👍👍😊
Thank you so much for this recipe! This is a favorite of mine I like to have every year just before spring. I am so lucky that I live in the Pasadena California area because we have a wonderful French Chef LAURENT QUENIOUX, who crafts the most wonderful CASSOULET that I just LOVE! He makes his own sausage, duck leg confit from scratch and this I am fortunate to indulge with each year. But I AM HAPPY to learn how to make this myself to serve to family and friends to spread the love!
WOW>>>What a dish. He wasn't kidding when he said make it on a Sunday... Amazing dish!!
"God bless America".
Yes sir. God bless America and God bless you.
Hello Thank you so much for sharing this amazing recipe😊👌👍👍💯
I always love you videos, Jean-Pierre, you've inspired me to take up cooking when i never learned at home! Loving the journey so far, and butter definitely makes everything butter!
I too,the island grannie at age seventy wants to cook!!!
Oh JP you are great. I live in New Zealand at the bottom of the world, my grandchildren love watching you, they laugh and we cook your recipes together. Thank you . 25:21
When I hear the word "Cassoulet" I always think of the film "Gigi." It is centuries old, regionally influenced and tried and true dish sprinkled with the magic touch of Chef Jean-Pierre.
I love that film! They'll never be another Audrey Hepburn, that's for sure.
Wow…I have made this dish for 40 years..but never saw the authentic version..absolutely lovely
I like this idea of doing a recipe twice, once the traditional way and once again the "easy/cheap" way!
Wow Jean Pierre thanks for doing that one. it was one of my request. I've tried it and it's amazing. I used to do it a bit differently but this recipe is wow
This is my favorite cooking channel! My mother was from England but had a French grandma...my great grandma...my mom's father died on the Lancastria and is buried in Pornic Cemetery in France...and my father was from Italy! I was born and live in Chicago. I love everything you make!! You are amazing!
Thank you! 😊👍
Chef you have to be one of the happiest and most Pleasant people on the face of the Earth
That looks delicious.
Thanks for the great recipe chef !
Just wanted to ask you a cooking question: when you make up a "fine-dining" plate, and you take time to assemble all components on the plate, how do you heat up the final dish properly ? I'm trying to make some very nice recipes I've seen here and there, but I'm always worried that my friends will end up eating something cold 😅Thanks for the insight, and keep doing what you do, you're a blessing to us all !
That a fantastic question!
I love traditional recipes like that. They always taste amazing. Thank you Chef!
Chef: Your suggestion of making our own sausage is right on! I've gotten into making my own sausage and it is much better than what I can buy from the grocery store. Many people have a KitchenAid mixer, and KitchenAid makes attachments to accomplish various tasks. One is a meat grinder. (Quick note: If you are going to buy a meat grinder, buy the one made by KitchenAid and avoid the knockoffs that are available on Amazon. I tried saving some money by purchasing a knockoff and it lasted two sausage making sessions before breaking! The KitchenAid made one is much sturdier! You've been warned.) My best sausages to date have been 3.5 pounds boneless lamb shoulder, and 1.5 pounds of beef brisket fat trimmings. (I get the trimming from a local grocery store for 50 cents/pound). I also respectfully suggest that you NOT use the sausage stuffer gear that comes with the KitchenAid meat grinder. It is poorly designed and turns the job into a lengthy two man operation. Instead purchase a dedicated sausage stuffer (I bought a LEM 5 pound cannister machine that I am extremely happy with. It is easy to use and easy to clean. Best of all, I can make sausage from start to finish by myself in less than an hour!) You will not be sorry spending the money for these two gadgets. Like everything Chef Jean Pierre shows, experiment! - experiment! - experiment!
Thx for the info!
Yes, please make an easy version! I love your videos!
Thanks!
Thank you! 😊👍❤️
I am going to watch again and again!!! Cant wait until your Ft. Lauderdale version either. Hubby and I are retiring there in 2 years! Holy Moly! Mama Mia!
No need to wait! Check it out right here! Bon Appetit! ruclips.net/video/lpd91xBVsU0/видео.html
I really am stupidly enjoy your new intro. Every time it pops up. I just smile.
We Love you Chef!!!! Looks wonderful . Looking forward for the chicken version yum
Yay!!!! My dream come true!!!!! Thank you for answering me for the request for this recipe!!!!!!
Chef Jean-Pierre, your French cassoulet looks wonderful and smells great up to Montreal, Quebec where I live. I will try this recipe soon. Thank you for sharing it. I love your show. God bless !
🙏❤️
Love your Chanel, your recipes always come out right, not like with other chefs… 👍🏻❤️
Omg!!!! Thank you Chef!!!! Gracias, Merci and Abundanza!!!
There are many chefs who practice their profession and really very well. Also many who teach cooking. But few have a calling to cook and teach at the same time. For the second variety I count Chef Jean-Pierre. A deep negation from me and thanks for everything I've already learned from you.
I too was born in France and there is no doubt that if there was to be a national dish, cassoulet would be it. I made many times. And the recipes I used went from too simple and really lacking to absolutely ridiculous and complicated. But your way of doing it is simple and yet really close to the traditional technique. I absolutely love it. Thank you for reintroducing me to the desire to make this fantastic dish again.
wroooooooooong !!!!!!!!!!!!! breadcrumbs on top, into the oven, mix under, repeat... up to 3 times
What is amazing is how he breaks down simple components to make a whole dish. All complex recipes start as leftovers. Make the meal, and re-use the the food that is left
Chef jean Pierre is on of my favorite chef on RUclips his teaching method is very nice 👍🙂
Merci Chef de faire découvrir à la galaxie entière ces frenchy recettes incontournables. Et qui de mieux a chanté cette région, un grand Monsieur : Claude Nougaro - Toulouse
Jean Pierre is the best and most fun chef to watch and learn from! there is no dull moment in his show! love, love, love the guy!!! he is so spontaneous and down to earth, Jack is fun too with his camera-animated comments! Many wonderful blessings to you and yours chef!
I can barely begin to comprehend the world of flavours out there which I've been exposed to thanks to this channel. As you say, chef, it's not rocket science, it's just cooking! I've cooked and tasted dishes I never would have imagined before.
Jack has the BEST JOB - getting to eat all that wonderful food
I want to be your dishwasher. This way, I could get a bit of all the delicious food. Jack and whoever helps you are very lucky people. 😀😀😀😀
You have an excellent video editor. No flashy nausea inducing sniper vision and other stupid tricks. It's about the Chef and the food, they're good as it is, so no need for fancy embellishments.
A mad genius is the bets way to describe him. There's method to his madness and we absolutely enjoy it
This is a classical symphony on a plate! I would love to spend all day working on this beautiful piece of art. Parfait! Chef-c'est parfait et magnifique! Ok- I need to calm down now.
I love this man. It‘s just happiness all the way. Chef reminds me of my Dad and my favourite italo- american aunts and uncles and the spirit and love they eminated.
I will always feel at home on this channel.
In 1985-6 I lived with a lady from Toulouse in Paris when I was in art school, and she made Toulouse once for a lunch party with her family. I hadn't known about it before.. She was so funny with her Southern accent:-)
Next to all the pastas, steaks and Czech cuisine stands the French... Wait, it's not next to it, it's high above them, above all the others. French cuisine is the best of all. Thank you so much chef for broadening our horizons.
Yeah, I wanted to make movies as a little kid. All the actors and stories, tsss, but I've grown out of it. Now I want to shoot for some chef. Jack must be the luckiest cameraman in the world!
Subscribed based on this.
Love the instruction on everything traditional, but also that all kinds of good substitutions are provided.
While hiking around the Dordogne-Périgord area as a child , I have very fond memories of cassoulet. We had it a fair few times. (It was probably a good and relatively inexpensive way for my parents to get a lot of calories in to us growing boys before the next day's few dozen kilometers of walking. Also, what 11-12 year old boy doesn't like stew with some breas and butter). I greatly appreciate this unpretentious approach to making an amazing farmer bean stew with what you have available and cam find.
🙏❤️
Beautiful Jean Pierre, just beautiful !!!
Chef finally!!! Now let’s go for the pied de couchon farci!
I’d love to try a traditional cassoulet it looks amazing 😋🥰
Come to France, Toulouse, Castelnaudary or Carcassonne, 3 main locations with their own recipe. You're welcome 🇨🇵
@@melaniezette886 merci Melanie 👍🏻
I make a large pot of cassoulet a couple of times a year. I love it as a winter-warmer supper with french bread and a good red wine. For the Toulouse sausage - I do for a short while in the oven, slice into pieces and sear the cut faces. BUT - I reserve the sausage pieces to add last. The reason is that the sausage loses all the flavours to the broth while cooking and that leaves the sausage being like tasteless cork. But if you add the sausage pieces towards the end - you get the individual flavours in the sausage. I have also started to make my own duck confit in the Sous Vide tank. I LOVE cassoulet !!!
Chef you cook like a dream,with love and passion,thank you.
I love Sunday family dinners. This looks like something special that would be fun to make and delicious to eat. Perfect for a long Sunday afternoon of cooking.
Chef, you made me laugh every time I watched your video, it is inspiration and full of fun cooking. You made it so easy to follow and explained thorough about your ingredients list. Thank you for for sharing your wisdom, secret tips and tricks on cooking. I really appreciated you! stay safe.
A sensible approach to a dish that many may find confusing at best, confounding at worst. One of my favorites. Looks delicious. Just needs a glass of white Burgundy to go with it. Beautiful.
Totally agreed! Cassoulet is very much a country dish/peasant stew with roots back to the middle ages, a lot of people try to make it too fancy or modern, chef Jean Pierre hits the nail on its head again with this one!
I wouldn't say that this is a confusing dish, just a lot of steps. But the end results looks so wonderful.
Fabulous new twist on "chili." Thanks Chef!!
"I promise you I didn't drink anything!" 😅 Makes my day word from Chef Jean Pierre.
Looks great Chef!
Always best meal from Gascogne, and I make it sometimes at home, too😊! Toujours le meilleur de la Gascogne ou j'etais plusieurs fois dans ma jeunesse, parce que les gents mangent souvent de volaille.
Love the fact that you made us the traditional version no matter how involved, and later we will get the semi-fast version. Great way to teach.
Fantastic. I'm looking forward to the simplified version too.
So simple when explained by a genius chef! Thanks J-P.
This man is a national treasure!
The energy this man imbues here. 🍻
talk about mouth watering......❤
You are absolutely a good man and an extraordinarily talented Chef!
Just so you and everyone knows 😉
As I'm watching this video. I'm making my version of chicken cordon Bleu.
Stuffed with ham and Brea cheese and wrapped in prosciutto. Lightly salted and peppered. I'm smoking it with pecan, lemon and oak wood.
Cook well and stay humble ❤️😉
Mouthwatering just imagining those flavours together! Will be trying my hand at this next weekend I think, depending on what ingredients can be easily sourced here in the Netherlands. All the best, thank you for your inspiration!
The French taught the world how to cook. Chef Jean-Pierre continues the tradition :).
I always remembered about cooking the garlic till you smell it......learned that from you 23 years ago in one of your classes. ❤
Thank you so much Chef J. P. ❤for another lovely recipe. Would you give us recipe for some fancy salad or some side dishes?
Hi Chef Jean Pierre!! Amazing video!!! I’ve learned so many new techniques from watching your videos!! One of my favorites from your channel is the mushroom sauce!!! Great work man!!! My puppy says we love you!!😎🐶🎂🐠💝🦋🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Awesome! Thank you!😊
always love finding videos you do, you have quickly become my go to for recipes
Funny story, I found this channel about a year ago when I was searching for a cassoulet recipe. So happy to see this video. Now to start soaking some beans.
The best chef
Now that’s some serious classic French Cooking!! Great to see recipes like this JP! That duck with those beans and that sauce is just remarkable!
ChefJP, when you made the stock with the ham hock, when finished did you put that meat 🍖 from the hock in your Cassoulet. We use to when I worked in a French kitchen in NY
Says Onio first and adds bacon first instead. 😄 But I love you chef. ❤ Would love to try this wonderful dish looks very delicious. Its all about the juice. Bravo!
When I get home from Japan I will make this Chef, thank you for sharing!!!
One of my favorite things to eat when I visit France. Now I can eat it at home. You're awesome, JP
Thank you once again Jean-Pierre for this beautiful traditional recipe. Long to prepare but what a treat!
Made the cassoulet. Im not a masterchef, obviously. Thank you Chef Jean Pierre for making us try!
I just made this and followed your instructions exactly. It was unbelievable! Thank yiu7!