Am I the only one? I feel as if Chef JP has made a lasting and extremely positive impact on my life and that of my entire family. Yesterday we celebrated Easter. Every ounce of the family meal we enjoyed was influenced by my favorite Chef. JP...thank you (and Jack of course) for all the hard work you do to enhance our culinary lives. You've really made a huge difference in mine!! I feel positive I'm NOT the only one!!
Indeed, my friend! I made his potatoes au gratin yesterday at our Easter family gathering, and they were a hit! I hear chef JP's voice in my head all the time when I'm cooking, even if it's not one of his magnificent recipes. Because as you know, it's not just about throwing together a bunch of stuff that's on a list. It's about the true love for food, for humor, for life. It all comes together in Chef JP's kitchen, and he's allowed us to bring it into our kitchens and homes.
Chef Jean-Pierre's charisma and warmth make his cooking lessons not only educational but also incredibly enjoyable to watch. Subscribing to his channel has been the best decision I've made on RUclips yet.
You're a wonderful chef but I think you're even a better teacher. You inspire people to create new dishes and flavors. You make me want to cook snails ! How amazing is that?! You are hands down my favorite channel
There's something genuinely heartwarming about seeing the chef sharing his dish with Jack. For all these years we've never actually seen his face as somebody else enjoys the food, and you can really tell by that expression that it's what he lives for! God bless you, chef, for your generosity, talent, and energy! I hope you had a happy Easter 😊
Prior to retiring about 10 years ago I traveled about 150 days out of the year. So I dined out (fortunately) at very good restaurants. My go to appetizer about 2/3 of the time was Escargot. Loved it. Since then I never even considered making it myself and had no idea how to do it...until now...thanks to you. You have had a major impact on my retirement years since I can no longer pursue my love of golf and fly fishing. But I can still cook. I'm being 100% sincere when I say you have enhanced my joie de vivre immensely. Thanks and God bless!
Hallelujah!! It's been over 35 years since I last had Escargot Left Bank and now I get to make it myself! I've already started putting the ingredient list together. I don't drink, but I have a whole cabinet full of various types of booze just for your recipes. Yes, use the Cognac. It makes a big difference in your end product (and of course, BUTTER). I used to use dry herbs a lot, but if you have access to fresh, get them. I see a lot of '"Burgundy" escargot (Burgundy, France) online. Are they a better quality or flavor? If there are any out there that are set against eating "snails", you are missing out on one of the greatest culinary experiences of your life. 🥰👍👍👍👍👍
Chef, what I love, love, love about you are two fundamental things. You are hilarious, and sixties/seventies/eighties French cooking is beyond amazing. It is this wonderful fusion of high quality ingredients, practicality, Flavor, and value. You will only ever hear one critique of Keller or Adria (yeah I know he's Spanish) and it's simply price. Chef Pierre, Child, Bourdain, Escoffier, et al, you are all angels to the kitchen. And yes. If you like clams, shrimp, oysters, you will like snails. Well, I hate them in my garden, but that's a different story :) Chef, you are adored.
Well - I don't know about that. We had them growing up and am glad to have experienced eating Escargot as a child because now - I'm not to hip to them. The baby Escargot I would like to sample, though. The slugs are a different story 😂
@@LIZZIE-lizzie one of the great wonders, most fun things in life is a good, spirited, respectful conversation about food :D I am 101% in agreement with Chef that it's cooking, not rocket science 🙃 I love love love old school Franch cooking. It makes me smile from cheek to cheek. But one part I've never understood is parsley. Some people can't stand cilantro, maybe in the guy that can't stand parsley. Olives are another, I love the wood, oil, and Roman process. But olives themselves? I just don't understand, and I love capers 😄. Chef is joyous, Jack is wonderful (six cameras!?!?), and while I may do this or that a tad different, the soul of Escoffier, child, Bourdain, Keller is in every technique . Lizzie, you are a wonderful person. Chef, you are a muse.
The right plate is a conductor of flavor... Chef, it's funny that this video lined up with actual snail season. I think you got emotionally impacted with that bite at the end...
This is the most flagrantly french video on the internet. Looking forward to trying my hand at this. Your recipes have never disappointed the people around my table.
In spite of being an American from the rural South, my father introduced me to escargot at the age of 4 or 5. I introduced them to my wife. My boys have been eating them since they were 4 or 5. My boys and I are going to make these so that they they can pass this on to their children. Thank you, Uncle JP!!!!
Chef, I cannot tell you how much I have learned, not to mention how much joy I have gotten from watching your videos! You are an expert, a gentlemen and a master! I wish you all the success and happiness possible in the future! Bon appetit!
I love that chef is showing us a simple way to make an intimidating thing and.... simultaneously showing us how to catch buzz when we eat. Your ingenuity is fantastic Jack!
Am telling you God made a great surprise to bring for us a such great chef who has changed mi life also to become a chef through his teaching really great friend
@@stella.r2708I wouldn’t eat kangaroos too! Even though I heard the males can be crazy sometimes! They’re too cute! 🥰 btw: I think chef JP meant for roux which is a mixture or a paste of melted butter and flour to thicken sauces. I used to do it but now just do it fresh every time.
Hello there My Mentor. I am experiencing skills and trying dishes which I never did in years of Cheffing. Thank you for this priceless education. Chef Hussain, Durban South Africa
I LOVE oysters, clams, mussels, etc., but never wanted to try escargot…until this video! I used your ribeye roast recipe again for Easter and it was FANTASTIC…again! YOU are responsible for my success in cooking now and my GO-TO chef for ALL my holiday meals now! May God continue to bless you and Jack, Chef JP! 🙏🏼 👨🍳 🤗
I don't feel the vids are long at all,, you are sharing your experience with us and if it takes an hour to cook and show how to do all the steps well I am willing to watch it so I can learn to make great meals . Awesome job chef
I am so looking forward to this after too many sad garlic butter appetizers. Plus, I have green peppercorn in cognac left over from the steak au poivre 4:52
Thank you chef. I made the recipe today and it was well received by all my guests, three of whom had never tasted escargot. I made your three potato salad recipes as well and was also complimented on them. It was as you said, a lot of prep, but well worth the effort. I confess that I did smell the escargot. I'm sure I would not have done so, but because you mentioned it, I had to. I used La Maison de L'Escargot brand and it was not unpleasant. I found a bay leaf and some miniscule bits of carrot packaged with the escargot. I made a brisket, skewered shrimp and sausage, and a roasted carrot soup to go with your recipes. We ate, played music, and drank wine outside for six hours - a wonderful evening. I did make one mistake. I don't have an oven camera, or a Jack - so I burned the first batch of crostini. Easily fixed, a lesson learned. Thank you for inspiring our feast.
You know what, one of the great things about this channel is the lovely chemistry between Chef and Jack. There's so much obvious warmth and affection there.
I love Chef Jean Pierre's videos. Never apologize for them. They're great, always. Some of the best advice I've ever heeded is mise en place. It really makes a big difference.
a fourteen year old dishwasher in OKC discovered the joys of escargot due to customers that didn't finish their dinners. Yum. I would try this dish in a heartbeat
To describe Chef as a LEGEND is not the whole story. Chef J-P is just lovely human being. Never tried to cook these before, BUT, after being this, I will attempt to recreate this dish at home. Thank you chef.😋😋😋😋😋
It must have been Karma. I've had a can of escargot in my pantry for a while waiting for the Chef to drop this recipe. Made it last night. My wife & my son's fiancee showed some anxiety in eating snails, but one bite & they were ready for their share. My son had two servings. Great recipe, Chef!
Thank you so much chef Jean Pierre for showing us how to prepare and produce this universal stock. Here in UK the cost of the ‘wet’ product wholesale has doubled over the past two years, but you have taught us to make our own❤. Lucky we have a small slaughterhouse just down the road. Hope that doesn’t make you envious 😂
May or may not ever make this but I'll still will watch the entire video because I'll still learn something and be entertained. Thanks for sharing this Recipe!
Years ago there was a restaurant my parents had taken me to. They told me that their parents took them there, and their parents before them. Unfortunately, nothing lasts forever, and the business closed right around covid. But one of my fondest memories of that place was the escargot. The sauce used to gross me out as a kid because it looked like swamp water; almost like mud in a solution of butter or oil that just couldn't stay mixed. BUT IT WAS SO GOOD! They kept the recipe a secret, even into closing, but I once got one of the liquored-up chefs to tell me the secret ingredient. Chef Jean, if you've ever heard of a recipe for escargot that includes peanut butter, I beg you, please make that recipe. Even if you never have, maybe it's something you'd try crafting at some point. Thank you, and please keep making these wonderful videos!
J'adore les escargots et ta recette a l'air délicieuse! Pendant des années, j’ai enseigné Mise en place à des amis qui détestaient cuisiner. Désormais, ils cuisinent sans stress. Mais ils n’ont pas la patience de faire de longues cuisines. Certaines de mes sauces prennent 4 à 5 heures. Merci chef Jean-Pierre!
Zee tarragon is zee most important part!!! I just love this guy. That’s all there is to it. Even if he were a little mean every now and then I’d still like him because my wife tells me that I’m mean. And not exactly “occasionally” either. But hey, I’m working on it! No I’m not. People like me or hate me, regardless that’s on them. It’s the whole Yams thing right? 🤣🤣🤣Chef Jean Paul, you’re the best!
You are so darn funny chef. I can't wait to watch your episodes. I've learned more from you in my 71 years, then from my mother, grandmother and chef brother.
Je suis un adepte, ce que j’apprécie beaucoup est l’expérience des étapes pour un résultat magnifique en bouche. Ce qui m’épate le plus est ton attitude non chaland au mesure en expliquant le goût recherché. Merci…
...as well as the appliances and all the cookware. I would love to know if he moved the equipment from the old school to the new or did he buy all new stuff. There's a LOT of $$ in the Viking equipment.
Escargot is one of the most delicious things you can eat. For the person who said they are slimy Far from it. They eat tender and rich especially in a garlic parsley butter sauce.. I am so making this. Love the fact I can freeze half for another use.....😊😊😊
I am so happy I found your channel Chef. I've been watching you now for well over a year and I have learned SO MUCH from you. I am over 50 and I never really learned to cook until I was divorced about 5 years ago. I started by ordering those Hello Fresh meals when I was first on my own, but about a year later I came across your channel while I was looking for a bearnaise recipe and I think I've watched every single one of your videos and tried pretty much all the recipes and cancelled my hello fresh. I love cooking, and my girlfriend and I love the food. Never in a million years did I think I would be planning to make escargot for dinner, but you know I'll be trying this one. Thanks Chef! Keep doing your thing. We think your friggin awesome!
You've reminded me what cooking is about, My past work experiences have made me loose sight of why I love to cook and bake. You've helped bring that light back into me and my cooking. Thank you!!!!!
I really love that Chef iis exactly the same behind the scenes so to speak. Just a genuinely great human being. I also love his "spirit fingers" when he eats something he really likes...makes me laugh every time. Much love from BC Canada
Looks nice! As a Chinese myself, I can tell you we Chinese make snail as food as well! We prefer stir fry the freashwater snails and eat them as snack with beer.
I have two medium cans of escargot, I have been wondering what to do with. Not even sure where I got them. Definitely going to make this recipe this week. Everything else I have learned on this channel has been amazing, so I have strong faith in it being amazing.
Thank you. I just wanted to say thank you for the “post credits” add on. That is a brilliant compliment and a great directorial choice. It makes the viewer feel more involved, it adds to the sense of authenticity, and it is fun. Also, I love it when Chef goes back for a second bite. It lets me know that he does love his own food, as opposed to some Tik Tac Tockers who clearly did not enjoy tasting their own food. Great stuff all around, the cooking, the education, and the cinematography.
We used to have a place to buy fresh escargot, not canned. We would do garlic butter beer tinfoil packs to steam on the grill while other food was cooking too on the beach. Rockstar party.
I LOVE escargot but have only tried it in steaming garlic butter. I am definitely going to try this recipe. Have watched most of de videos and tried many recipes and liked them all. Someone wrote in a comment that The Chef is always present in the kitchen with him/her. The other day I was making something, I think it was slow-cooked pork cheeks (Mamma mia!!), and as I stood there over the stove, stirring the pot, I suddenly found myself singing Leonards Coen's song "First we take Manhattan, then we take Berlin" But with a slightly altered lyrics: "First sauté the ONYO - then put in the rest" 😄 Thank you so much, Jean Pierre, and Jack, for your amazing cooking channel. I am obsessed 🤗
Snails out of a can?? As a boy we would visit the Italian section of Boston. The snails were live in their shells in a big wooden barrel imported from Europe. The live snails were bought by the pound and prepared with salt water and rinsed several times and cooked in a simple tomato sauce for a good while. A safety pin was used to dig the snail out of the shell, the "tail" was removed before eating. We counted it a real treat in our family when we had this dish. Alas I have not seen them sold live anymore for many years. Sucking the sauce out of the shell was part of the whole experience, so I don't see how snails out of a can would work for this Italian style escargot recipe. Thanks Jean-Pierre for your excellent videos.
I was lucky enough to grow up with parents who loved this kind of food. I was probably the only child who preferred escargot to chocolate, Shad Roe? Love it, don't even get me started. Your show is an absolute joy to watch the love of my life who is a phenomenal cook. Your escargot recipe is not the traditional one which I am used to but I cannot wait to try it. God bless and keep up the good work, though your stove and oven do still look like something out of Doctor Who :-)
My Granddaughter just returned from Paris and was so disappointed she didn’t get to try escargot. Now I can make them for her! Thanks for another fabulous recipe
Chef Jean-Pierre, You have no fear. To insist that tinned escargot requires rinsing is omnipotent. You are the fearless Chef on social network. Bravo! I Love your recipes.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Am I the only one? I feel as if Chef JP has made a lasting and extremely positive impact on my life and that of my entire family. Yesterday we celebrated Easter. Every ounce of the family meal we enjoyed was influenced by my favorite Chef. JP...thank you (and Jack of course) for all the hard work you do to enhance our culinary lives. You've really made a huge difference in mine!! I feel positive I'm NOT the only one!!
Indeed, my friend! I made his potatoes au gratin yesterday at our Easter family gathering, and they were a hit! I hear chef JP's voice in my head all the time when I'm cooking, even if it's not one of his magnificent recipes. Because as you know, it's not just about throwing together a bunch of stuff that's on a list. It's about the true love for food, for humor, for life. It all comes together in Chef JP's kitchen, and he's allowed us to bring it into our kitchens and homes.
Oh, no joke! We love the man! And yes, his voice lives inside our heads.
🙏🙏🙏❤️❤️❤️
I do my Chef P impersonations every Sunday dinner now!! Another grand slam dish Ole Great King of Butta!!!
I mean he taught me some good recipes but I don't know about life changing 😂😂😂
This man is by far the best culinary instructor on RUclips.
Just in case anyone was doubting Jean-Pierre's Frenchness!
Chef Jean-Pierre's charisma and warmth make his cooking lessons not only educational but also incredibly enjoyable to watch. Subscribing to his channel has been the best decision I've made on RUclips yet.
He's awesome, I been a sub for a couple years now...he makes it easy to follow and a ton of fun as well.
Me too..... He is inspirational.
Every now and then, he giggles with delight in almost a sinister way, and just sparkles. This is a wonderful human being.
ruclips.net/video/ShESKjfu8Uo/видео.html
Shout out Chef Jean-Pierre. A legend. One of the best, most educational, most relaxing, most enjoyable channels on RUclips.
I don’t always watch 28min videos, but when I do, they are yours!!!😊
It's my favorite you tube channel. Get enough doom and gloom come here feel better. So thank you 😎💗
You're a wonderful chef but I think you're even a better teacher. You inspire people to create new dishes and flavors. You make me want to cook snails ! How amazing is that?! You are hands down my favorite channel
Wow, thank you!🙏
There's something genuinely heartwarming about seeing the chef sharing his dish with Jack. For all these years we've never actually seen his face as somebody else enjoys the food, and you can really tell by that expression that it's what he lives for!
God bless you, chef, for your generosity, talent, and energy! I hope you had a happy Easter 😊
Prior to retiring about 10 years ago I traveled about 150 days out of the year. So I dined out (fortunately) at very good restaurants. My go to appetizer about 2/3 of the time was Escargot. Loved it. Since then I never even considered making it myself and had no idea how to do it...until now...thanks to you. You have had a major impact on my retirement years since I can no longer pursue my love of golf and fly fishing. But I can still cook. I'm being 100% sincere when I say you have enhanced my joie de vivre immensely. Thanks and God bless!
The live crostini cam needs its own channel. A lot more entertaining than 90% of the stuff on tv.
I made this tonight and I have to say they were the best I’ve ever had. Much better than any restaurants where I had them. Thanks Chef.
Hallelujah!! It's been over 35 years since I last had Escargot Left Bank and now I get to make it myself! I've already started putting the ingredient list together. I don't drink, but I have a whole cabinet full of various types of booze just for your recipes. Yes, use the Cognac. It makes a big difference in your end product (and of course, BUTTER). I used to use dry herbs a lot, but if you have access to fresh, get them. I see a lot of '"Burgundy" escargot (Burgundy, France) online. Are they a better quality or flavor?
If there are any out there that are set against eating "snails", you are missing out on one of the greatest culinary experiences of your life. 🥰👍👍👍👍👍
👍👍👍😊
Jack the Crostini cam was genius lol I laughed so hard. Great video Chef well done.
I think everyone needs a crostini cam!
France makes the best chefs😊
Chef, what I love, love, love about you are two fundamental things. You are hilarious, and sixties/seventies/eighties French cooking is beyond amazing. It is this wonderful fusion of high quality ingredients, practicality, Flavor, and value. You will only ever hear one critique of Keller or Adria (yeah I know he's Spanish) and it's simply price. Chef Pierre, Child, Bourdain, Escoffier, et al, you are all angels to the kitchen.
And yes. If you like clams, shrimp, oysters, you will like snails. Well, I hate them in my garden, but that's a different story :)
Chef, you are adored.
Thank you so much Jeremy! 🙏🙏🙏❤️
Well - I don't know about that. We had them growing up and am glad to have experienced eating Escargot as a child because now - I'm not to hip to them. The baby Escargot I would like to sample, though. The slugs are a different story 😂
@@LIZZIE-lizzie one of the great wonders, most fun things in life is a good, spirited, respectful conversation about food :D I am 101% in agreement with Chef that it's cooking, not rocket science 🙃
I love love love old school Franch cooking. It makes me smile from cheek to cheek. But one part I've never understood is parsley. Some people can't stand cilantro, maybe in the guy that can't stand parsley. Olives are another, I love the wood, oil, and Roman process. But olives themselves? I just don't understand, and I love capers 😄.
Chef is joyous, Jack is wonderful (six cameras!?!?), and while I may do this or that a tad different, the soul of Escoffier, child, Bourdain, Keller is in every technique .
Lizzie, you are a wonderful person. Chef, you are a muse.
The right plate is a conductor of flavor...
Chef, it's funny that this video lined up with actual snail season. I think you got emotionally impacted with that bite at the end...
👍😊❤️
You are the only person that has ever made me want to eat escargot! Now I gotta make it while I wave my fingers 🖐🏾🤚🏾
Chef Jean-Pierre is Amazing! Thank You! Loved Escargot since I was a child. Can’t wait to try this version!
I can’t wait do cook it. My dad who passed decades ago made me love escargot sure he would have enjoyed it!
This is the most flagrantly french video on the internet. Looking forward to trying my hand at this. Your recipes have never disappointed the people around my table.
As French, I LOVE escargots ! Thanks you Chef !
Chef Jean-Pierre is wonderfully chaotic 😂 I have never laughed so hard watching a cooking video. Truly a joy to watch! ❤
In spite of being an American from the rural South, my father introduced me to escargot at the age of 4 or 5. I introduced them to my wife. My boys have been eating them since they were 4 or 5. My boys and I are going to make these so that they they can pass this on to their children. Thank you, Uncle JP!!!!
I don't even cook, but i can't stop watching 😊.
Chef, I cannot tell you how much I have learned, not to mention how much joy I have gotten from watching your videos! You are an expert, a gentlemen and a master! I wish you all the success and happiness possible in the future! Bon appetit!
Love the Crostini Cam. Jack has become a top tier video producer.
I love this video for ONE reason.
It's not a blasted April Fool's video.
So tired of that on RUclips. Every year...oy...
Thank you Chef JP...so much.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Lol imagine getting upset about RUclips videos once a year
@@adamlucashill725 Yeah, I hate fun, what can I say.
@@adamlucashill725 The problem is that it's incredibly rare that someone does a good joke on April fools.
That's the *one* reason though? Really? 🤔
For me, *it's the escargot.* 💯
Congratulations 🍾🎈🎊🎉 you deserve it ❤😂😂🎉🎉🎉
🌟 Chef JP becoming a regular RUclipsr has been one of the few good things to come out from the Pandemic period. 😊
🙏🙏🙏❤️
This chef has forgot more then the most chefs have know their whole life 😅 A true master in french cuisine👍
I love that chef is showing us a simple way to make an intimidating thing and.... simultaneously showing us how to catch buzz when we eat. Your ingenuity is fantastic Jack!
Am telling you God made a great surprise to bring for us a such great chef who has changed mi life also to become a chef through his teaching really great friend
🙏❤️
I love chef
I'm Australian, the phrase "cooked roo" has a completely different meaning here 😂😂
Roo for kangaroo? 😂😂 don’t you guys eat kangaroos too like southerners here eat deer?
@prisfb yes 😂 some Australians do eat kangaroo. I don't, but I'm not a fan of game meat.
Now that's funny 🙃
@@prisfb We eat them in the north too.
@@stella.r2708I wouldn’t eat kangaroos too! Even though I heard the males can be crazy sometimes! They’re too cute! 🥰 btw: I think chef JP meant for roux which is a mixture or a paste of melted butter and flour to thicken sauces. I used to do it but now just do it fresh every time.
Accomplished your escargot version tonight. C'est bon!! Froze some for future use as well.
Hello there My Mentor. I am experiencing skills and trying dishes which I never did in years of Cheffing. Thank you for this priceless education. Chef Hussain, Durban South Africa
I LOVE oysters, clams, mussels, etc., but never wanted to try escargot…until this video!
I used your ribeye roast recipe again for Easter and it was FANTASTIC…again!
YOU are responsible for my success in cooking now and my GO-TO chef for ALL my holiday meals now! May God continue to bless you and Jack, Chef JP! 🙏🏼 👨🍳 🤗
I don't feel the vids are long at all,, you are sharing your experience with us and if it takes an hour to cook and show how to do all the steps well I am willing to watch it so I can learn to make great meals . Awesome job chef
I am so looking forward to this after too many sad garlic butter appetizers. Plus, I have green peppercorn in cognac left over from the steak au poivre 4:52
Be sure to share with us your experience! 👍😊
Thank you chef. I made the recipe today and it was well received by all my guests, three of whom had never tasted escargot. I made your three potato salad recipes as well and was also complimented on them. It was as you said, a lot of prep, but well worth the effort.
I confess that I did smell the escargot. I'm sure I would not have done so, but because you mentioned it, I had to. I used La Maison de L'Escargot brand and it was not unpleasant. I found a bay leaf and some miniscule bits of carrot packaged with the escargot.
I made a brisket, skewered shrimp and sausage, and a roasted carrot soup to go with your recipes. We ate, played music, and drank wine outside for six hours - a wonderful evening. I did make one mistake. I don't have an oven camera, or a Jack - so I burned the first batch of crostini. Easily fixed, a lesson learned. Thank you for inspiring our feast.
That sauce would be fantastic on shrimp, chicken, or an old shoe! Delicious. Muchas gracias, Chef.
You know what, one of the great things about this channel is the lovely chemistry between Chef and Jack. There's so much obvious warmth and affection there.
Love watching and trying your beautiful recipes 😍 You are a hoot! Thank you, chef, for all your videos.
I love Chef Jean Pierre's videos. Never apologize for them. They're great, always. Some of the best advice I've ever heeded is mise en place. It really makes a big difference.
a fourteen year old dishwasher in OKC discovered the joys of escargot due to customers that didn't finish their dinners. Yum. I would try this dish in a heartbeat
Sprig is the best word for a clipping of herbs.
Chef I love the poached garlic cloves same size of the escargot...
To describe Chef as a LEGEND is not the whole story. Chef J-P is just lovely human being. Never tried to cook these before, BUT, after being this, I will attempt to recreate this dish at home. Thank you chef.😋😋😋😋😋
I truly love and appreciate everything this great Man represents! What a blessing to the world
🙏❤️
It must have been Karma. I've had a can of escargot in my pantry for a while waiting for the Chef to drop this recipe. Made it last night. My wife & my son's fiancee showed some anxiety in eating snails, but one bite & they were ready for their share. My son had two servings. Great recipe, Chef!
Thank you so much chef Jean Pierre for showing us how to prepare and produce this universal stock. Here in UK the cost of the ‘wet’ product wholesale has doubled over the past two years, but you have taught us to make our own❤. Lucky we have a small slaughterhouse just down the road. Hope that doesn’t make you envious 😂
I am glad I could help!!!👍
It's midnight in Germany. I'm watching my favorite chef, my mouth is salivating and I'm starving. Nevertheless I love you Jean Pierre.
Jack, that was a great editing.. thank you for keeping us all engaged till the last frame..
I couldn’t make it to the end, the recipe was making me nauseous
God bless America and God bless Chef Jean-Pierre
Ο καλύτερος σεφ με διαφορά παγκοσμίως 🇬🇷😎❤️
🙏❤️
May or may not ever make this but I'll still will watch the entire video because I'll still learn something and be entertained. Thanks for sharing this Recipe!
Years ago there was a restaurant my parents had taken me to. They told me that their parents took them there, and their parents before them. Unfortunately, nothing lasts forever, and the business closed right around covid. But one of my fondest memories of that place was the escargot. The sauce used to gross me out as a kid because it looked like swamp water; almost like mud in a solution of butter or oil that just couldn't stay mixed. BUT IT WAS SO GOOD! They kept the recipe a secret, even into closing, but I once got one of the liquored-up chefs to tell me the secret ingredient. Chef Jean, if you've ever heard of a recipe for escargot that includes peanut butter, I beg you, please make that recipe. Even if you never have, maybe it's something you'd try crafting at some point. Thank you, and please keep making these wonderful videos!
...and on the eight day God gave us Chef Jean-Pierre.
He saw that it was good, and all was well in the World...
That looks great on the presentation but I like three times as much😊
I love this guy he’s a great chef and what a great personality please don’t stop doing your videos!!
Thank you thank you..
🙏❤️
J'adore les escargots et ta recette a l'air délicieuse! Pendant des années, j’ai enseigné Mise en place à des amis qui détestaient cuisiner. Désormais, ils cuisinent sans stress. Mais ils n’ont pas la patience de faire de longues cuisines. Certaines de mes sauces prennent 4 à 5 heures. Merci chef Jean-Pierre!
I could watch you cooking 24/7 I totally enjoy your show!! You make it look so easy and with such charisma thank you!!
Ben Oui can’t wait for this to be my first try at Escargot. I can do it and I’m not even a child 😂❤❤❤ thanks
CHEF JP
Zee tarragon is zee most important part!!!
I just love this guy. That’s all there is to it. Even if he were a little mean every now and then I’d still like him because my wife tells me that I’m mean. And not exactly “occasionally” either. But hey, I’m working on it!
No I’m not. People like me or hate me, regardless that’s on them. It’s the whole Yams thing right? 🤣🤣🤣Chef Jean Paul, you’re the best!
Unbelievable. Beautiful recipe. Thank you for the education. 🫶
If they gave Michelin Stars to RUclips chefs, I would give Chef Jean-Pierre this many "⭐⭐⭐".
You are so darn funny chef. I can't wait to watch your episodes. I've learned more from you in my 71 years, then from my mother, grandmother and chef brother.
🙏🙏🙏❤️
Je suis un adepte, ce que j’apprécie beaucoup est l’expérience des étapes pour un résultat magnifique en bouche. Ce qui m’épate le plus est ton attitude non chaland au mesure en expliquant le goût recherché. Merci…
We need a Kitchen Tour Chef JP! Show us how you organise your kitchen and draws! 🤩
...as well as the appliances and all the cookware. I would love to know if he moved the equipment from the old school to the new or did he buy all new stuff. There's a LOT of $$ in the Viking equipment.
Escargot is one of the most delicious things you can eat. For the person who said they are slimy
Far from it. They eat tender and rich especially in a garlic parsley butter sauce.. I am so making this. Love the fact I can freeze half for another use.....😊😊😊
I am so happy I found your channel Chef. I've been watching you now for well over a year and I have learned SO MUCH from you. I am over 50 and I never really learned to cook until I was divorced about 5 years ago. I started by ordering those Hello Fresh meals when I was first on my own, but about a year later I came across your channel while I was looking for a bearnaise recipe and I think I've watched every single one of your videos and tried pretty much all the recipes and cancelled my hello fresh. I love cooking, and my girlfriend and I love the food. Never in a million years did I think I would be planning to make escargot for dinner, but you know I'll be trying this one. Thanks Chef! Keep doing your thing. We think your friggin awesome!
You've reminded me what cooking is about, My past work experiences have made me loose sight of why I love to cook and bake. You've helped bring that light back into me and my cooking. Thank you!!!!!
I think you're making a hell of a great escargot stew . That's pretty much a meal. And I think I'd love to eat that.😊
I am glad you enjoyed it! 🙏❤️
A good take on the classic, the stewing to make it tender is an amazing insight, especially for people who may be hesitant.
I love escargot in tomatoe sauce❤❤❤
Fabulous ❤ escargot 🐌 🍷
I really love that Chef iis exactly the same behind the scenes so to speak. Just a genuinely great human being. I also love his "spirit fingers" when he eats something he really likes...makes me laugh every time.
Much love from BC Canada
Thank you so much Chef JP , what a treat ! Looks delicious, yummy. Escargot always been one of my favourite dishes ❤️😋😋
Chef “if you don’t drink it, you should give it a try” Jean-Pierre 😂
Amazing as always, love your content❤️🔥
In the Philippines we cooked them sauteed in coconut oil with garlic(& julienned ginger) and in coconut milk sauce 😋🤤
I LOVE ESCARGOT!!!!!!!!!!!!!!!!!!
Hello my Friend like Always the Best
Looks nice!
As a Chinese myself, I can tell you we Chinese make snail as food as well! We prefer stir fry the freashwater snails and eat them as snack with beer.
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I would love to see you prepare Cervelle de Veau or Ris de Veau. To be honest, I've always been curious about it.
I've never tried escargots that weren't garlic butter based, will definitely try this variation, merci!
You are "The Best", hands down, absolutely "The Best", you and Jack keep up the great work!!!!!!!!!
I have two medium cans of escargot, I have been wondering what to do with. Not even sure where I got them. Definitely going to make this recipe this week. Everything else I have learned on this channel has been amazing, so I have strong faith in it being amazing.
Both of you guys are so good for each other. I’m jealous Jack all the amazing food you get.
I got my 11 year old granddaughter to try snail in Paris (a neighboring table was kind enough to share), she loved it!
Well now I have to smell them lol I love your channel Chef. Have a blessed day.
Thank you. I just wanted to say thank you for the “post credits” add on. That is a brilliant compliment and a great directorial choice. It makes the viewer feel more involved, it adds to the sense of authenticity, and it is fun. Also, I love it when Chef goes back for a second bite. It lets me know that he does love his own food, as opposed to some Tik Tac Tockers who clearly did not enjoy tasting their own food. Great stuff all around, the cooking, the education, and the cinematography.
We used to have a place to buy fresh escargot, not canned. We would do garlic butter beer tinfoil packs to steam on the grill while other food was cooking too on the beach. Rockstar party.
My husband loves escargot on the cruise ship. He would definitely want the garlic butter where I’m willing to try something different. Thank you Chef!
I LOVE escargot but have only tried it in steaming garlic butter. I am definitely going to try this recipe. Have watched most of de videos and tried many recipes and liked them all. Someone wrote in a comment that The Chef is always present in the kitchen with him/her. The other day I was making something, I think it was slow-cooked pork cheeks (Mamma mia!!), and as I stood there over the stove, stirring the pot, I suddenly found myself singing Leonards Coen's song "First we take Manhattan, then we take Berlin" But with a slightly altered lyrics: "First sauté the ONYO - then put in the rest" 😄 Thank you so much, Jean Pierre, and Jack, for your amazing cooking channel. I am obsessed 🤗
Snails out of a can?? As a boy we would visit the Italian section of Boston. The snails were live in their shells in a big wooden barrel imported from Europe. The live snails were bought by the pound and prepared with salt water and rinsed several times and cooked in a simple tomato sauce for a good while. A safety pin was used to dig the snail out of the shell, the "tail" was removed before eating. We counted it a real treat in our family when we had this dish. Alas I have not seen them sold live anymore for many years. Sucking the sauce out of the shell was part of the whole experience, so I don't see how snails out of a can would work for this Italian style escargot recipe. Thanks Jean-Pierre for your excellent videos.
Yes please show us the garlic butter version!
I was lucky enough to grow up with parents who loved this kind of food. I was probably the only child who preferred escargot to chocolate, Shad Roe? Love it, don't even get me started. Your show is an absolute joy to watch the love of my life who is a phenomenal cook. Your escargot recipe is not the traditional one which I am used to but I cannot wait to try it. God bless and keep up the good work, though your stove and oven do still look like something out of Doctor Who :-)
Jack is very clever with the oven camera!
I never had Escargot, but if they exist in a german grocery store, I will make this. :) Thanks Chef!
lol. I’m not sure canned escargot are in any of my grocery stores, in Colorado USA. But I’d like to make the sauce and eat it with crostini!
Escargot has come into my life!!! Thank you, Chef!
My Granddaughter just returned from Paris and was so disappointed she didn’t get to try escargot. Now I can make them for her! Thanks for another fabulous recipe
Chef Jean-Pierre, You have no fear. To insist that tinned escargot requires rinsing is omnipotent. You are the fearless Chef on social network. Bravo! I Love your recipes.
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