Thank you! I have many many old friends and now new friends that are now joining my channel it is really amazing to see the support and I am overwhelmed with gratitude!😀❤❤❤
I been a Chef for 40 years and it's Still my Favorite .... i honestly hope all of these classic return to the Restaurant scene , and love how honest Perrie is ... a real chef !!! Viva la Butter
I love the way Chef Jean-Pierre doesn't try to make things complicated - he uses simple ingredients and cooking methods and gets a delicious result. As Leonardo da Vinci said “Simplicity is the ultimate sophistication"
Why in the world doesn't this awesome chef not have his own TV show? What the hell is wrong with producers who don't see how great and entertaining this guy is????! Mind boggling! Love this guy, he makes everything so easy and I love his sense of humor!
Thank you so much for the kind words!!! I so appreciate the opportunity to cook and share my 50 years’ experience in the kitchen on RUclips!!! Thank you for taking the time to write a comment and for watching my channel!!! 😍😍😍
I completely lost it when you said "I love it when it's very acid. The more acid it is - the more butter I can put in". It's always a joy to watch you cook and teach.
This chef is a great presenter, entertainer, artist and he explains things so clearly so, he is a great teacher. Watching him cook is a privilege and I learn so much!. I love watching the chef.
I have been cooking and baking since I was 8 years old, I just turned 67 on July 4th and I always watch Jean Pierre for the fun, knowledge, but mostly the friendly attitude that is believable!
I'm still very new to this channel! I'm binge watching every upload and I definitely see Chef JP blossoming from his older uploads to his most recent. Even though he's been cooking for 50+ yrs, he's still growing and advancing and I am so glad to have found him ❤️🙏☺️
Chef JP reminds me of my wife's uncle, a Northern Italian NYC Chef from Parma. Light hearted and JUST SUPER TALENTED. My favorite mentor.....makes me look good !!!
Yayyy, I found the answer to my question! That’s how my mom did the thin chicken or pounded beef - first flour, then eggs, then in the pan! But your version is so much tastier!
I made this for dinner last night my husband said it was really good. We just finished the leftovers tonight and I wish there was more. This is so good and the chicken is so tender. I used vidalia onion. Thank you for helping me to be a better cook!!
Chef Jean Pierre: My wife Maria and tried this classic doing it "your way" and it has got to be one of the best we have ever cooked. When we cook something extra good we call it a keeper - this is a "keeper."
I wondered for years what made the little bubbles. ( No flour) last ,egg last.!!! Tks. The dolphin franchese is fabulous too .Love to add sauted in butter spinach.
Chef Jean-Pierre, Your chicken franciese with lemon sauce was easy yet remarkable. Thank you for demonstrating the classic french culinary cuisine. Your humor is enjoyable and adds to the experience. I like classic cooking shows. You are the best. Thank you.
I just made this dish and OMG, it came out just scrumptious! I am not a cook but love cooking. Bought all the ingredients which I had no idea existed like the lemon balsamic vinegar and olive oil and for sure it takes this dish to a whole new level of deliciousness! Thank you for sharing Chef Jean Pierre!
Never been a big lover of chicken until I made this recipe and your Milanese recipe. I didn't have any spinach so used arugula with a lemon vinaigrette dressing like you do for your Milanese recipe. Also added capers to the sauce (as you suggested). I've gone from not being a big fan of chicken to I could eat this every day. Also love your Piccata recipe.
Update....made this fog or lunch today, prepared green beans since we had no spinch, still delicious! The sauce with the green beans was fabukous. Used a little white wine in the sauce and let it reduce, just loved this chicken. We prefer a later lunch, usually 1-2 pm, your dishes really fit the bill. Watched 4 more videos today so I could plan our lunches for the week....now, I have to focus on your desserts...😋😍 thank you for what you do for us!
I would love to work in chef Jean pierre's kitchen worked with some good chefs in my life but chef Jean pierre is the best teacher 👨🍳👨🍳🐔🐔🐔 who make you laugh don't play with the chicken, I like to take my digital thermometer to the club 🤣🤣🤣 oh yeah baby
You cannot age yourself because you are an ageless and timeless chef! I love learning from your RUclips classes! My husband laughs at me when we watch your videos because he says I have a crush on you! 😂
@Summer Lightfeather I hate to be that guy, but you could just Google how they look like. Now in order to make up for being the "Just Google it" guy, I can tell you that Shallot layers are thinner than onions, and are a bit sweeter than onions, and due to the thinner layer, they tend to cook faster than onions, making them good for sauces. Also, since shallots are smaller, they're easier to portion.
I am so glad to be your friend and also to watch you make chicken francoise! Oh my goodness 😁 I love lemon and I love butter and I love shallots and thinking of them swimming in lemon and butter over that beautifully thin pounded chicken....oh la la. And now that I have seen you do it I know I can do it and thank you very much for that. And I will be sure to measure carefully especially when I'm adding the butter. 💯😁
Chef, you talk all you want. Not only is your narrative informational, it's highly entertaining! You also sometimes keep me company when I listen doing housework laundry, (and of course, cook) etc. You r really brighten my day!!! 🥰 Lori from Massachusetts.
I do love your style. When I taught cooking I always said if you like to eat and can read you can cook. All 4 of my children are great cooks. One grandson won a scholarship to culinary school. one visit I asked him to make a lasagna for supper, he said gee grandma I would love to but the time I made lasagna I made 28 for a banquet. Not sure if I can only make one. I always have made my own noodles as he did so we pared it down a lot. Cheers.
Chef Jean-Pierre not only makes me laugh but encourages me to get more creative in the kitchen. My favorite chef BY FAR. Amazing food with the perfect step by step instructions. Love him!
that is right Chef!! i always say cooking is an art... and each time you show us that... you create the most beautiful pieces of art that's for sure!!! ❤️️❤️️❤️️
Love your channel Chef, and feel very fortunate that I get to learn these great recipes from such an amazing Chef of your caliper. Now, for those of use that maybe can't afford Sicilian Lemon White Balsalmic vinagar, or Eureka lemon Olive Oil, would you recommend just using a EVO with extra lemon? And a white vinegar with again, maybe some lemon zest? Obviously it won't be as good as the aged oil and vinegar but would it be a reasonable substitute? Thank you again Chef for sharing your 50+ years of culinary excellence with your viewers. At my age, I never would had imagined many years ago having the opportunity to learn from a top of the line Chef without going to culinary school.
A good olive oil with extra lemon would certainly work. But what ever you do stay away from white vinegar, unless you are cleaning your coffee machine and need to remove rust somewhere! Use a white wine or a rice vinegar instead! 😊
I make lemon rice. Fresh lemon pieces, butter, herbs, and lemon juice. Extra crispy chicken or fish. So good. Love it. Chef always makes something good to eat for us. Save some for us.
Wow this is a wow. I made this for dinner and blew my family mind. The the chicken was moist and the sauce was out of this world. Thank you chef Jean pierre
I made this three times now, and my friends and I love it. I think I may have spoiled folks around here with some of your recipes. I made your egg nog for Christmas, and I ended up making another batch, and folks had to stay overnight at my place for all the booze in it. 😊
Me to: Lemon Chef: Butter....then proceeds to show all the lemon products he puts in, some I have never seen or heard of in Chicken Francaise:) but looks yummy!
@@maraacevedo6338 Actually no, Chicken Francais must have lemon and butter. You can add a splash of wine if you like. Vinegrette is a salad dressing usually made with lemon and or vinegar. I make this dish a more simple way if you're interested.
Not in my opinion! Keeps it simple and delish ! Out of all the cooking shows, I can make his stuff easily ! A plus, he cracks me up with his truth talk !!!! THANK YOU, sir.
Dear Chef: I tried to make this with another's website - it was almost inedible! I ended up with chicken french toast basically, completely flavorless. I thought "go see what Chef Pierre does with chicken francaise! Totally different. Thank god I saved a chicken breast! Bless your heart chef. I hope for success tomorrow with your stellar instructions!!
Much better than Gordon R. No ego to satisfy. I have made many of his recipes and have loved every on. His Thanks Given Turkey was such a hit everyone is still talking about it.
This tasted effing amazing! Excellent call on the lemon infused olive oil and vinegar. Kinda pricey, but well worth the cost. Threw some roasted squash and zucchini on the side too. A+, would recommend!
I made this dish for Mother's Day. My kids thought I was crazy for cooking instead of going out. It was a huge hit and I will definitely be making this again. Love your channel
Thanks to you for the first time in many years I have modified recipes to what I think will make it taste better. It’s more fun to cook that way and the best part is it tastes great. No more fear of following a recipe exactly as it was written. Play around and have fun. Thank you Chef.
Made this recipe 6 times now. Just gets better. Fantastic flavour depth. Taste of the wine is important to the sauce-my taste is Pinot Gris or Semellion. Not Sav Blc or Char. Moscato&Reisling way too sweet. - Added chicken stock and reduced liquid to concentrate flavours. - used a quality white wine vinegar instead of a lemon vinegar (availability) - capers worked extremely well My ratio: Wine:vinegar:chicken stock 1:1:4 Highly recommended recipe. Even make the sauce the day or two before, but leave the bulk of the butter until ready to serve. Tried this and the flavours matured and rounded.
This was outstanding, i had 4 teenagers added to our dinner, 2 were my grandchildren, 2 were guest This is what they said, we had American chickens lol but never anything so delicious hahaha I invited them to teach them lol
I totally agree butter is the key to the next level of smoothness and flavors in foods. That’s why Thanksgiving foods are soooo delicious. My family has always enjoyed special dinners made in butter and no, no one is fat. Especially when it’s clarified butter. Thank you chef. Will be making this soon.
This is what I've been looking for, a nice chill cooking show without hectic editing where I can just relax and enjoy the chef's enjoyment of cooking. Some videos are so dry and passionless, I like a chef that's more "hey, we got some of that, that can go in, how much do we need, that looks about right, have fun with your cooking, play around." Good vibes, I think I'll stick around :3
I love how you use a lot of butter. I use butter for everything i use it to bake as well. I find butter just gives things a richer taste. Thank you for your chanel i can't stop watching them 😊
Who else loves it when he calls us “friends” 🥺🥺
Thank you! I have many many old friends and now new friends that are now joining my channel it is really amazing to see the support and I am overwhelmed with gratitude!😀❤❤❤
@@ChefJeanPierre Keep it up Chef! Love your passion and especially your dishes :D
ChefJeanPierre I’m sure you’ll have more and more new friends in no time! Thank you for the videos. you inspire me to try things out. Great work! 😃
God bless him and his warmness
Me
Your whole attitude and sense of humor is absolutely wholesome and contagious. I look forward to your new videos every week!
Wow, thank you I really appreciate it! 😀❤❤❤
I love this about him too!!
I been a Chef for 40 years and it's Still my Favorite .... i honestly hope all of these classic return to the Restaurant scene , and love how honest Perrie is ... a real chef !!! Viva la Butter
I love the way Chef Jean-Pierre doesn't try to make things complicated - he uses simple ingredients and cooking methods and gets a delicious result. As Leonardo da Vinci said “Simplicity is the ultimate sophistication"
Wow, AWESOME comment thank you!😀❤❤❤❤❤
So Kids can cook too🤣
Ya I always keep a couple of bottles of 18 year old balsamic vinegar around!😂 chef Jean Pierre rocks!!
Exactly
2012: Onyo
2013: Onyo
2014: Onyo
2015: Onyo
2016: Onyo
2017: Onyo
2018: Onyo
2019: Onyo
2020: Caramelized onyo and butter
It get's butter and butter... :-)
Why in the world doesn't this awesome chef not have his own TV show? What the hell is wrong with producers who don't see how great and entertaining this guy is????! Mind boggling! Love this guy, he makes everything so easy and I love his sense of humor!
Thank you so much for the kind words!!! I so appreciate the opportunity to cook and share my 50 years’ experience in the kitchen on RUclips!!! Thank you for taking the time to write a comment and for watching my channel!!! 😍😍😍
I love watching you!😊
Jean Pierre was on the Today Show 28 times and also appeared on the Food Network.
I completely lost it when you said "I love it when it's very acid. The more acid it is - the more butter I can put in". It's always a joy to watch you cook and teach.
This chef is a great presenter, entertainer, artist and he explains things so clearly so, he is a great teacher. Watching him cook is a privilege and I learn so much!. I love watching the chef.
Wow, thank you James! 😀
I have been cooking and baking since I was 8 years old, I just turned 67 on July 4th and I always watch Jean Pierre for the fun, knowledge, but mostly the friendly attitude that is believable!
Your cooking- the best program I have seen in the last two years. Making better food than I have in my life now.
Thank you 🙏
I'm still very new to this channel! I'm binge watching every upload and I definitely see Chef JP blossoming from his older uploads to his most recent. Even though he's been cooking for 50+ yrs, he's still growing and advancing and I am so glad to have found him ❤️🙏☺️
👍👍👍❤️
Chef JP reminds me of my wife's uncle, a Northern Italian NYC Chef from Parma. Light hearted and JUST SUPER TALENTED. My favorite mentor.....makes me look good !!!
"I use one when I go to clubs at night... just kidding". You are the most entertaining chef on RUclips! My respect and admiration, from Costa Rica
Thank you so much!!!😍😍😍
Absolute Gem!
Butter and Lemon is like Jordan and Pippen; Montana and Rice and Chef Jean-Pierre and Le Onyo. Perfect combinations! 💪💪
Couldn't agree more! 😂❤
i respect the way this man carefully measures the amount of butter he uses. a true frenchman!
Yayyy, I found the answer to my question! That’s how my mom did the thin chicken or pounded beef - first flour, then eggs, then in the pan! But your version is so much tastier!
I made this for dinner last night my husband said it was really good. We just finished the leftovers tonight and I wish there was more. This is so good and the chicken is so tender. I used vidalia onion. Thank you for helping me to be a better cook!!
Chef Jean Pierre: My wife Maria and tried this classic doing it "your way" and it has got to be one of the best we have ever cooked. When we cook something extra good we call it a keeper - this is a "keeper."
I agree it’s a keeper alright 😉👍
This is my favorite chicken dish! What could be better but Lemon &&&&&&& Butter!!! Pure Heaven!
I love butter !
Chef, you are truly worthy of that name.
Excellent.
Thank you kindly 😍
Made this for dinner today. As my wife has a dairy allergy, I used vegan butter. It turned out spectacularly!
I wondered for years what made the little bubbles. ( No flour) last ,egg last.!!! Tks. The dolphin franchese is fabulous too .Love to add sauted in butter spinach.
Chef Jean-Pierre, Your chicken franciese with lemon sauce was easy yet remarkable. Thank you for demonstrating the classic french culinary cuisine. Your humor is enjoyable and adds to the experience. I like classic cooking shows. You are the best. Thank you.
I will make this incredible recipe. I have almost made all of your chicken recipes, and my wife loves it.
I just made this dish and OMG, it came out just scrumptious! I am not a cook but love cooking. Bought all the ingredients which I had no idea existed like the lemon balsamic vinegar and olive oil and for sure it takes this dish to a whole new level of deliciousness! Thank you for sharing Chef Jean Pierre!
Very care free way of cooking. I cook the same way. Yes it is a science but people forget that it is also an art and an outlet.
Every dish and appearing of yours dear chef is a unforgettable song. Live long.
Thanks a lot 😍
Hi my friend how are you today?
Never been a big lover of chicken until I made this recipe and your Milanese recipe. I didn't have any spinach so used arugula with a lemon vinaigrette dressing like you do for your Milanese recipe. Also added capers to the sauce (as you suggested). I've gone from not being a big fan of chicken to I could eat this every day. Also love your Piccata recipe.
I just love this man, I could watch him all day long.
Update....made this fog or lunch today, prepared green beans since we had no spinch, still delicious! The sauce with the green beans was fabukous. Used a little white wine in the sauce and let it reduce, just loved this chicken. We prefer a later lunch, usually 1-2 pm, your dishes really fit the bill. Watched 4 more videos today so I could plan our lunches for the week....now, I have to focus on your desserts...😋😍 thank you for what you do for us!
This man makes cooking the best thing to do
I would love to work in chef Jean pierre's kitchen worked with some good chefs in my life but chef Jean pierre is the best teacher 👨🍳👨🍳🐔🐔🐔 who make you laugh don't play with the chicken, I like to take my digital thermometer to the club 🤣🤣🤣 oh yeah baby
I love watching your tutorials not only do I learn but your sense of humor is awesome. Just wish I could taste the food your preparing.
Wisdom comes with years. You super chef. And food is best. We love taste food.
Im so happy to see this generous use of butter
The important ingredient in lemon souce is BUTTER. Great humor, maestro.
He wasn't joking! 🤭
"Butta" is one of his best friends.
"Makes everything silky smoot"
Chef JP is making butter great again!!!
I think I’ll make this for dinner tonight. Lol, this guy is adorable, I smile all the time I’m watching. He has such a contagious chuckle.
Thank you Jill! 😍😍😍
Hello my friend how are you doing
Bravo, chef!
love his comedic phrases, he makes cooking fun! way to go chef Jean - Pierre! Merci!
This is a real chef....born to this..! I just bought Larousse cooking bible....(smile)
Your so good at it makes me feel I should know how to cook so I’m in 60s never too late
Hello! You are great chef with great mood
His sense of humor while cooking made this recipe amazingly delicious❗😍
"I love it when its acid. Cuz the more acid it is, the more butter i can put in."
I love this guy lol 🤣🤣🤣
Hahahaha
You cannot age yourself because you are an ageless and timeless chef! I love learning from your RUclips classes! My husband laughs at me when we watch your videos because he says I have a crush on you! 😂
Wow, thank you! 😀❤❤❤
Another great dish! Most of the things that I used to cook have been replaced by the fine recipes of Chef Jean-Pierre.
"If they complain about using onion than shallots just don't invite them next time" Love that quote 😂
If chef invited me to dinner, the only thing that I would say is "Delicioso" because I'd want to be invited back again and again!
@Summer Lightfeather I hate to be that guy, but you could just Google how they look like.
Now in order to make up for being the "Just Google it" guy, I can tell you that Shallot layers are thinner than onions, and are a bit sweeter than onions, and due to the thinner layer, they tend to cook faster than onions, making them good for sauces.
Also, since shallots are smaller, they're easier to portion.
@Summer Lightfeather use red onion with a dash of garlic powder and sugar
Seriously i cannot imagine eating food without them!!
All I know in the name of cooking is make instant noodles, but I come here for your positive vibes. It's just therapy👍
I am so glad to be your friend and also to watch you make chicken francoise!
Oh my goodness 😁
I love lemon and I love butter and I love shallots and thinking of them swimming in lemon and butter over that beautifully thin pounded chicken....oh la la.
And now that I have seen you do it I know I can do it and thank you very much for that.
And I will be sure to measure carefully especially when I'm adding the butter. 💯😁
Thank you so much 🤗
@@ChefJeanPierre 😁
I made this for dinner. FANTASTIC. I however used an orange instead of a lemmon. WOW. THANK YOU CJP.
At first I said to myself yuck but then after thinking about it I said yes I'm gonna try that makes perfect sense just as good but different
@@deppurple700 Ummmm, I don't think so, orange is quite a bit sweeter than lemon. But if you're a fructose fiend, go ahead! :D
Love love love Jean-pierre AND his cooking !
Chef, you talk all you want. Not only is your narrative informational, it's highly entertaining! You also sometimes keep me company when I listen doing housework laundry, (and of course, cook) etc. You r really brighten my day!!! 🥰 Lori from Massachusetts.
Third vid in, I love this guy. His passion for cooking, butter and the infusion of flavours is second to none.
I do love your style. When I taught cooking I always said if you like to eat and can read you can cook. All 4 of my children are great cooks. One grandson won a scholarship to culinary school. one visit I asked him to make a lasagna for supper, he said gee grandma I would love to but the time I made lasagna I made 28 for a banquet. Not sure if I can only make one. I always have made my own noodles as he did so we pared it down a lot. Cheers.
Chef reminds me that cooking is fun. Playful, creative and delicious.
Don't forget to ring the butter bell!
Chef Jean-Pierre not only makes me laugh but encourages me to get more creative in the kitchen. My favorite chef BY FAR. Amazing food with the perfect step by step instructions. Love him!
that is right Chef!! i always say cooking is an art... and each time you show us that... you create the most beautiful pieces of art that's for sure!!! ❤️️❤️️❤️️
Thank you so much 😀😀❤❤❤
@@ChefJeanPierre ❤️️
Love your channel Chef, and feel very fortunate that I get to learn these great recipes from such an amazing Chef of your caliper. Now, for those of use that maybe can't afford Sicilian Lemon White Balsalmic vinagar, or Eureka lemon Olive Oil, would you recommend just using a EVO with extra lemon? And a white vinegar with again, maybe some lemon zest? Obviously it won't be as good as the aged oil and vinegar but would it be a reasonable substitute?
Thank you again Chef for sharing your 50+ years of culinary excellence with your viewers. At my age, I never would had imagined many years ago having the opportunity to learn from a top of the line Chef without going to culinary school.
A good olive oil with extra lemon would certainly work. But what ever you do stay away from white vinegar, unless you are cleaning your coffee machine and need to remove rust somewhere! Use a white wine or a rice vinegar instead! 😊
The energy you display in your videos is so positive and wholesome! Thank you for the recipe ❤
Thank you so much I am so glad you enjoy it 🙏
I make lemon rice. Fresh lemon pieces, butter, herbs, and lemon juice. Extra crispy chicken or fish. So good. Love it. Chef always makes something good to eat for us. Save some for us.
👍😊
My new favorite cooking channel. I am a very picky eater but I like a lot of what he makes and he is so entertaining.
Wow this is a wow. I made this for dinner and blew my family mind. The the chicken was moist and the sauce was out of this world. Thank you chef Jean pierre
I used to watch this guy on channel 2 pbs....years ago. He got old, and so have I. He's still got charisma and food skills.
I made this three times now, and my friends and I love it. I think I may have spoiled folks around here with some of your recipes. I made your egg nog for Christmas, and I ended up making another batch, and folks had to stay overnight at my place for all the booze in it. 😊
Chef: Believe it or not friends the main ingredient of lemon sauce is...
Me: Lemon!
Chef: Butter.
Me to: Lemon
Chef: Butter....then proceeds to show all the lemon products he puts in, some I have never seen or heard of in Chicken Francaise:) but looks yummy!
Personality is something one has or hasn’t. This chef has lots of it!
i'm pretty sure butter is one of the main ingredients of life
Can you substitute the lemon vinaigrette with white wine? If we don’t have the vinaigrette that you’re putting in?
@@maraacevedo6338
Actually no, Chicken Francais must have lemon and butter. You can add a splash of wine if you like. Vinegrette is a salad dressing usually made with lemon and or vinegar. I make this dish a more simple way if you're interested.
I love this guy. How can you not love this guy?
😍😍😍
I made the sauce, added white wine, capers, and used it with a baked cod filet. AWESOME! Can't wait to try it with the chicken. 👍😎
Finally made it with chicken. Used Lemon olive oil and lemon balsamic vinegar. Delicious!
I love when he call us friends and now watching him and Pepin everyday. Love them!!
I want someone to love me how Chef loves his butter
A Chef after my own heart. Lemon sauce. Oh boy. my standby for chicken, veal, pork cutlets. Fish ofcourse.
I love it when chef Jean-Pierre sticks his tongue out when he gets excited
I use the lemon caper sauce for my fish recipes for years. Chef JP is the best.
Why chef Jean is so underated???
That is very kind of you! We are working on changing all this! We hope to reach 100K sub by the end of the year! Thank you for your support and sub 😀❤
@@ChefJeanPierre 100k is not enough you need more subscribers pops
@@ChefJeanPierre the 8years you spend time in youtube need 1-10million subscribers pops,you always have our support
Not in my opinion! Keeps it simple and delish ! Out of all the cooking shows, I can make his stuff easily ! A plus, he cracks me up with his truth talk !!!! THANK YOU, sir.
Dear Chef: I tried to make this with another's website - it was almost inedible! I ended up with chicken french toast basically, completely flavorless.
I thought "go see what Chef Pierre does with chicken francaise! Totally different. Thank god I saved a chicken breast! Bless your heart chef. I hope for success tomorrow with your stellar instructions!!
You are a international treasure, chef. Keep on cooking these absolutely delicious dishes.
Much better than Gordon R. No ego to satisfy. I have made many of his recipes and have loved every on. His Thanks Given Turkey was such a hit everyone is still talking about it.
This tasted effing amazing! Excellent call on the lemon infused olive oil and vinegar. Kinda pricey, but well worth the cost. Threw some roasted squash and zucchini on the side too. A+, would recommend!
I am in the lemon mode, too! Love from lemon mode Berlin! Lemon tree, lemon mood, lemon mode... You made my day, thanks!
I wish I Could give this man a hug.
"don't play with it" LOL gotta love you Chef Jean Pierre
I no longer have a comment section. I guess I've been banned.
I made this dish for Mother's Day. My kids thought I was crazy for cooking instead of going out. It was a huge hit and I will definitely be making this again. Love your channel
Where has this chef been ALL my life???
He wipes the floor with TV Chefs...
Thanks to you for the first time in many years I have modified recipes to what I think will make it taste better. It’s more fun to cook that way and the best part is it tastes great. No more fear of following a recipe exactly as it was written. Play around and have fun. Thank you Chef.
Made this recipe 6 times now.
Just gets better. Fantastic flavour depth.
Taste of the wine is important to the sauce-my taste is Pinot Gris or Semellion. Not Sav Blc or Char. Moscato&Reisling way too sweet.
- Added chicken stock and reduced liquid to concentrate flavours.
- used a quality white wine vinegar instead of a lemon vinegar (availability)
- capers worked extremely well
My ratio:
Wine:vinegar:chicken stock
1:1:4
Highly recommended recipe.
Even make the sauce the day or two before, but leave the bulk of the butter until ready to serve. Tried this and the flavours matured and rounded.
Great comment! Thanks for sharing!!!😍
Gordon Ramsey has lot to learn from this chef.
Ramsay is too much push and not enough pure enjoyment.
He would be on a Horror Show when Gordon Shows up
Ramsey is an arrogant overhyped creep
This was outstanding, i had 4 teenagers added to our dinner, 2 were my grandchildren, 2 were guest
This is what they said, we had American chickens lol but never anything so delicious hahaha
I invited them to teach them lol
Je confess, I'm going to try this sauce on Chinese almond breaded chicken
I totally agree butter is the key to the next level of smoothness and flavors in foods. That’s why Thanksgiving foods are soooo delicious. My family has always enjoyed special dinners made in butter and no, no one is fat. Especially when it’s clarified butter. Thank you chef. Will be making this soon.
Merci d'être de retour Jean-Pierre :-)
Avec grand plaisir! Merci Mario!!!😂❤
@@ChefJeanPierre Je suis le plus grand fan de vos crevettes à l'ail. Merci encore pour l'inspiration et pour l'humour :0)
Going to a club with Chef Jean-Pierre and his digital thermometer sounds like a party!!
This is what I've been looking for, a nice chill cooking show without hectic editing where I can just relax and enjoy the chef's enjoyment of cooking. Some videos are so dry and passionless, I like a chef that's more "hey, we got some of that, that can go in, how much do we need, that looks about right, have fun with your cooking, play around." Good vibes, I think I'll stick around :3
Thank you 🙏
I love lemon. Best chef ever
Beautiful. You really do de-mystify the cooking process. You are a great teacher!
" I use it when I go to clubs at night" haha You are awsome!!!! :)
This guy is literally the best. So much fun to watch and learn!
My boyfriend cooked this for me tonight and it was delicious!!! We had green beans instead of spinach, and used capers without shallots
You deserve way more subscribers
I love how you use a lot of butter. I use butter for everything i use it to bake as well. I find butter just gives things a richer taste. Thank you for your chanel i can't stop watching them 😊
I love you. And I dont even know you but you are a great teacher and teaching is a vary hard trait to have
Thank you so much, I appreciate the compliment and the opportunity to do this. I love it! 😀❤
Love Real French Cooking !