This vid was some of your best work I must say! The talking to camera bit was really a nice change! I know it's rather odd speaking to a camera but you did a great job.
I've never had Navarin in France but I've made my own very often as I love it. I use a shoulder of lamb, bone removed and used to make stock. When meat is removed from pan I use the layer to do the onion and carrot, then add the meat again, flour, tomato and garlic, then the stock. The light greens I do in duck fat before serving, green beans or mange tout work perfectly, spring onion and finely chopped fresh parsley.
Hi Pete, I've been watching your channel ever since your videos started appearing on my timeline about 3-4 years ago, I think. Loving how you connect the food with the local cultures of the regions you visit. This gentleman who joined you is fantastic. Keep the stories coming. Bon appétit!
le Navarin is on the menu this Sunday , looks fantastic and high praise indeed from your guest , have you shown us the Daube i couldnt see a recipe ? thanks again for your channel ,it must be a joy to travel around enjoying the wonderful scenery and food !
What a sweet interview! You can tell he enjoyed the stew! As we approach spring/summer I'd love to see how a classic/local ratatouille would be made. Great work, Pete!
Do you just travel around by yourself doing this? The amount of work here... Gathering, setting up, cooking (in a way the camera enjoys), *cleaning up*, editing, narration... I appreciate your contributions to our species.
The king of Lamb Stews in its purest form, in my opinion, Pete and beautifully executed by your good self. I had this in Auray in 84 and its stayed with me ever since as did the Medoc we quaffed with it. A superb accompaniment to the dish was your guest. Huge congratulations to you for another splendid contribution 👊
Thank you Chef. Auray! Never visited... Glad you enjoyed my guest's appearance - I rehearsed him well beforehand 😜 Got me thinking of going to the Médoc soon...
warms the heart to see two new friends, a glass of wine, a bowl of lamb stew and stories of times gone by. Nothing too complicated here, just life.👏👏👏👏
Let me know if there are any classic dishes from France or Spain you'd like to see me cook. Check out our new website for all written recipes. (operational but still under construction) petespans.co/ Bon appétit et large soif! Peter🙏🙏
How about Pérougeoise - perfectly gratinated potatoes with mustard cream, Bleu de Bresse cheese, and a mouthwatering roasted poulet de Bresse chicken breast on top ( for which there are many French Grandmere traditional recipes to explore 😄) from the medieval area of Perouges along with its lovely local wines
I really enjoyed that. Thanks, Pete. One thing that has troubled me recently is the thickness of the sauce in a Coq au Vin. I watched a French chef prepare one on TV on Saturday and the sauce was much looser than I make it. It was more like a thin gravy. I wonder whether you lose intensity of flavour with a sauce like that. What do you think? Perhaps you could show us soon. Best wishes, Tony.
I love your channel, never felt the need to comment until now. I'm a traditional pocket knife collector and I like seeing you use the Opinel just how it should be used. Bravo Sir.
Hi, I just subscribed to your video, and I absolutely enjoy it so much. I went to Ferrandi Paris and did a couple of stages across Paris. My true calling has always been homey, regional, unpretentious, tradtional french "plats" exactly like those on your channel. I am just so happy to see there is someone like you who shares my admiration to 'normal" french food and even happier to see someone going into such lengths to introduce real and genuine french cooking to the world.
So many of your French dishes are so like classic Scottish cooking and this one is no different. Gigot chop would be our version and when well made is outstanding; we even get the name from the French. I think you could pick anything from Madam's book and it would be great to see.
The algorithm just gave me this video and I am so delighted, From now on I will follow your work, and I look forward to exploring your back catalogue during off-time. It's been a while since I last had a navarin d'agneau, but now I want to make one soon -- maybe for our family easter dinner. Thanks again!
Love your fancy stew names story: tongue in cheek but with tons of respect. Faut le faire 👌🏻 Petite histoire about authentic continental cuisine told by an Englishman schooled in New York. Brexit makes me sad.
I do enjoy a one pot wonder, my favourite dishes to cook. Can get so much flavour with everything combined. I have cooked your Poulet Jardinere dish a few times since the video, I add a tad more garlic 🤏 though and also a little rosemary. 👍🏼
Schubert wouldn't have had that dish. 36 years ago, I've cooked a Navarin d'agneau, selon Larousse, for Pâques. My mother said : « La prochaine fois, fait un Irish stew. C'est moins de troubles. »
Hey ho. I get a little tired of Italians and Frogs going on about mamas cooking. Love your show. I follow every single one. For there is a total lack of seasoning though. One! One garlic clove? I’d be doing four big ones at least😂 Sod the frogs, a pinch of cayenne ALWAYS. 😂 The days of food snobbery ended when Marco handed back his stars. Embrace a dish and make it your own. Not some old crone from 100 yrs ago. EVERY dish can be bettered and tinkered with, just like technology and medicine, it keeps evolving. I hate hearing about old grannies arguing in different villages, kilometres apart about a bolognaise in their sad little world having a clove of garlic too much. Get a life xx
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This vid was some of your best work I must say! The talking to camera bit was really a nice change! I know it's rather odd speaking to a camera but you did a great job.
Talking to a camera is like having a one-sided conversation with a robot, but hey, glad it didn't put you off :)
I've never had Navarin in France but I've made my own very often as I love it. I use a shoulder of lamb, bone removed and used to make stock. When meat is removed from pan I use the layer to do the onion and carrot, then add the meat again, flour, tomato and garlic, then the stock. The light greens I do in duck fat before serving, green beans or mange tout work perfectly, spring onion and finely chopped fresh parsley.
Forget France, you've mastered the art of Navarin in your own kitchen! Bon appétit!
Must try and track down a copy of that book.
I found a reprint on amazon that I sent to my daughter this christmas for a present. It was a nice price.
Yeah, it's pretty sound!
Thanks for tuning in.
it's nice that your meal reminded your guest of his mother. highest praise.
Yeah, we spent a good evening!
Thanks for tuning in :)
Hi Pete, I've been watching your channel ever since your videos started appearing on my timeline about 3-4 years ago, I think. Loving how you connect the food with the local cultures of the regions you visit. This gentleman who joined you is fantastic. Keep the stories coming. Bon appétit!
Thank you so much for your continued support and kind words! It means a lot to me.
Love when u show some of the shopping/market. Relieved donkey got carrot.
So happy you liked the market part!
We Love your new format!!!
How do you mean exactly Carina. Which part?
le Navarin is on the menu this Sunday , looks fantastic and high praise indeed from your guest , have you shown us the Daube i couldnt see a recipe ? thanks again for your channel ,it must be a joy to travel around enjoying the wonderful scenery and food !
Haven’t done daube yet . Good plan though!
Well done Pete. As always you search out the authentic recipes like a true purest. That's what I love most about your channel.
Bless you! Yeah, endeavoring to keep it real...
So glad you like my stuff :)
What a sweet interview! You can tell he enjoyed the stew! As we approach spring/summer I'd love to see how a classic/local ratatouille would be made. Great work, Pete!
Ratatouillle - local style! Brilliant Dawn
@@Petespans Very interested if you choose to prepare each vegetable separately, and then combine all at the end. Or, cook together as a ragout.
Yes! Perfect, I very much appreciate you taking the time to make this episode, thanks again. A beautiful result as always !
Thanks for the suggestion!
Do you just travel around by yourself doing this? The amount of work here... Gathering, setting up, cooking (in a way the camera enjoys), *cleaning up*, editing, narration...
I appreciate your contributions to our species.
Bless you!
Amazing presentation. Lovely to watch authentic French cuisine made with such passion.
Another beautifully executed recipe! Love your channel and cooking. Today I finally ordered me an Opinel, olive handled.
olive handled!! I need to look into that
Tres bien, Monsieur...looks like you done the older chap proud. The lamb did indeed look very good.
Merci
Tony
Hey Tony, thanks a lot for the feedback! I'm thrilled you liked it.The older chap and his wife who joined us later :)
The king of Lamb Stews in its purest form, in my opinion, Pete and beautifully executed by your good self. I had this in Auray in 84 and its stayed with me ever since as did the Medoc we quaffed with it. A superb accompaniment to the dish was your guest. Huge congratulations to you for another splendid contribution 👊
Thank you Chef.
Auray! Never visited... Glad you enjoyed my guest's appearance - I rehearsed him well beforehand 😜
Got me thinking of going to the Médoc soon...
Love your videos and watch them all! I am a chef and have made Navarin d' Agneau quite a few times-French classics are my favorites!
Looks like we've got a chef in the house! .... I might need to hire you as my culinary consultant!
Thanks for tuning in again :)
Excellent.
I prefer this presenting stule, fab!
Thanks for the thumbs up on the video! I'm thrilled you liked the presenting style!
Wonderful!!
warms the heart to see two new friends, a glass of wine, a bowl of lamb stew and stories of times gone by. Nothing too complicated here, just life.👏👏👏👏
Let me know if there are any classic dishes from France or Spain you'd like to see me cook.
Check out our new website for all written recipes. (operational but still under construction)
petespans.co/
Bon appétit et large soif!
Peter🙏🙏
How about Pérougeoise - perfectly gratinated potatoes with mustard cream, Bleu de Bresse cheese, and a mouthwatering roasted poulet de Bresse chicken breast on top ( for which there are many French Grandmere traditional recipes to explore 😄) from the medieval area of Perouges along with its lovely local wines
There's something very pleasing about preparing food with an Opinel. I must compliment you also on the quality of your French.
This may seem boring to you but I would enjoy seeing a provincial take on boeuf bourguignon. 🙂
Very good idea! I would also be interested, as I have a lot of questions about that preparation.
Provincial take vs "chefy" ... thank you!!!
Haha "never call a stew a stew".
another helpful contribution, Bravo!
Another great essay of local culture and cooking. Thank you.
So glad my "essay" on French lamb stew hit the spot! More cultural essays coming your way!
I really enjoyed that. Thanks, Pete. One thing that has troubled me recently is the thickness of the sauce in a Coq au Vin. I watched a French chef prepare one on TV on Saturday and the sauce was much looser than I make it. It was more like a thin gravy. I wonder whether you lose intensity of flavour with a sauce like that. What do you think? Perhaps you could show us soon. Best wishes, Tony.
There are as many versions as there are cooks! Go with what you like best. I'd be inclined to thicken it too!
Loved Michel...and the donkey!!!❤
Great channel. Could you upload recipe for carbonade flamande, please?
I certainly look forward to that!
Marvelous! Madame never fails.
So happy you liked it! Madame's recipes never disappoint.
Superb! Thank you so much and greetings from the Mission Control at the Johnson Space Center in Houston TX! 🚀
I wish I could share my photos of making this dish… Absolutely worth the effort and the wait! Merci chef!
I love your channel, never felt the need to comment until now. I'm a traditional pocket knife collector and I like seeing you use the Opinel just how it should be used. Bravo Sir.
Opinel! First knife I grab out of the drawer - every time.
Thank you so much for your kind comment :)
I’ve just come across your videos and am so delighted by your presentations. Especially the ones in France! Please keep them coming.
Hi, I just subscribed to your video, and I absolutely enjoy it so much. I went to Ferrandi Paris and did a couple of stages across Paris. My true calling has always been homey, regional, unpretentious, tradtional french "plats" exactly like those on your channel. I am just so happy to see there is someone like you who shares my admiration to 'normal" french food and even happier to see someone going into such lengths to introduce real and genuine french cooking to the world.
Impeccable mon pote 😋
That's what my guest at the end said too!
Thanks for tuning in again Chris :)
I'll be down that way en route to Bielsa - Pamplona - San Sebastian - Biarritz at the end of the month. Love that region.
@@chrismoose64 Bielsa, Bielsa .... ?
Ah, Aínsa! Never been up to Bielsa though...
So many of your French dishes are so like classic Scottish cooking and this one is no different. Gigot chop would be our version and when well made is outstanding; we even get the name from the French. I think you could pick anything from Madam's book and it would be great to see.
Love how you involved a local. Great work
I really appreciate your support and feedback, it means a lot!
I remember my Grandmere in Neuilly sur Seine making soupe a potiron avec gruyere. This was in the early 60s. I have yet to find a recipe like hers.
The secret Grandma recipe must be discovered!
The algorithm just gave me this video and I am so delighted, From now on I will follow your work, and I look forward to exploring your back catalogue during off-time.
It's been a while since I last had a navarin d'agneau, but now I want to make one soon -- maybe for our family easter dinner. Thanks again!
Tried this last night. Thank you for the recommended cooking times. It was very good.
Awesome, glad it turned out well for you!
excellent as usual - and when you mentioned a new Opinel I thought you meant an Effilé
Merci!
I mentioned a new Opinel?
Love your fancy stew names story: tongue in cheek but with tons of respect. Faut le faire 👌🏻 Petite histoire about authentic continental cuisine told by an Englishman schooled in New York. Brexit makes me sad.
Well put: tongue in cheek but with tons of respect!
I’m familiar with the 1516 German purity law for beer, but this one is new. Thank you for another great video!
Looks like we're expanding your beer law knowledge beyond 1516! Cheers to that!
I do enjoy a one pot wonder, my favourite dishes to cook. Can get so much flavour with everything combined. I have cooked your Poulet Jardinere dish a few times since the video, I add a tad more garlic 🤏 though and also a little rosemary. 👍🏼
Wow. Beautiful.
amazing as always! And the subscribers are slowly piling up!
Hey Pawel. Yeah, we'll get there one day!
What...did I miss the herbs...or are there none...is this possible? I do like the look of this fine dish and I see now that there is some herbs...yum!
listed in the ingredients! I'm not sure what happened to my bouquet in the video :(
What a beautiful recipe, thank you for researching and preparing the dishes.
So happy you liked the recipe, more local dishes coming soon!
I gotta try this!
Looks A+. Will try. Merci
THANK YOU. ❤
Fascinating and delicious!
Awesome, I'm thrilled you liked it! Thanks for watching!
enjoying the channel, thanks!
Délicieux
Schubert wouldn't have had that dish. 36 years ago, I've cooked a Navarin d'agneau, selon Larousse, for Pâques. My mother said : « La prochaine fois, fait un Irish stew. C'est moins de troubles. »
Thanks for sharing your experience with the Navarin! Remember this is a navarin printanier - the basic navarin is a lot less of a performance :)
Pete, just noticed that you were a graduate of the French Culinary Institute in NYC. Did your time there overlap with Dave Arnold?
Just looked him up: No, I was there a few years before.
Walked past FCI the other day: you'd never think it had been a cooking school :(
El Lope frances??
Lope es único!
❤,
Its the simple things isn't it.
Yeah!
All Donkeys Love Carrots But our Irish Donkey Loved Onions. Ha ha
Your Irish donkey is definitely setting new trends!
Many thanks for tuning in :)
One knife, one pan, one hob, one bottle - economy of means and concentration on method. The cleaver and the donkey are just for decoration.
Delicious but way above my pay grade.
Lovely. But why skim off the fat? That's where the flavours are!
Don't argue with Madame Sainte-Ange!! ;)
Thanks for tuning in :)
One more like for the donkey's carrot. That's 626 carrots. A fat donkey
Hey ho. I get a little tired of Italians and Frogs going on about mamas cooking. Love your show. I follow every single one. For there is a total lack of seasoning though. One! One garlic clove? I’d be doing four big ones at least😂 Sod the frogs, a pinch of cayenne ALWAYS. 😂 The days of food snobbery ended when Marco handed back his stars. Embrace a dish and make it your own. Not some old crone from 100 yrs ago. EVERY dish can be bettered and tinkered with, just like technology and medicine, it keeps evolving. I hate hearing about old grannies arguing in different villages, kilometres apart about a bolognaise in their sad little world having a clove of garlic too much. Get a life xx