Escargot: An Award Winning Recipe! | Chef Jean-Pierre

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Hello There Friends! This Escargot recipe, celebrated for its complexity and depth of flavor, diverges from the traditional garlic butter approach, incorporating a rich cognac and tarragon sauce that enhances the tender snails with a luxuriously aromatic and savory profile. This dish, once a signature at my restaurant and acclaimed by Gourmet Magazine, is perfect for those looking to explore the refined side of French Cuisine.
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Опубликовано:

31 мар 2024

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Комментарии : 857

@sickaviator 2 месяца назад

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!!

@DPB1947 2 месяца назад

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.

@krysstevecrimi1482 2 месяца назад

Oh, no joke! We love the man! And yes, his voice lives inside our heads.

@ChefJeanPierre 2 месяца назад

🙏🙏🙏❤️❤️❤️

@steveboone5480 2 месяца назад

I do my Chef P impersonations every Sunday dinner now!! Another grand slam dish Ole Great King of Butta!!!

@coomr419 2 месяца назад

I mean he taught me some good recipes but I don't know about life changing 😂😂😂

@darkwizard2178 2 месяца назад

This man is by far the best culinary instructor on RU-vid.

@smoothbeak 2 месяца назад

Just in case anyone was doubting Jean-Pierre's Frenchness!

@movingtoflorida 2 месяца назад

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 RU-vid yet.

@Mike-jv4rz 2 месяца назад

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.

@jceepf 2 месяца назад

Me too..... He is inspirational.

@abbracia 2 месяца назад

Every now and then, he giggles with delight in almost a sinister way, and just sparkles. This is a wonderful human being.

@victor1244 2 месяца назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ShESKjfu8Uo.html

@joejackson4202 2 месяца назад

Shout out Chef Jean-Pierre. A legend. One of the best, most educational, most relaxing, most enjoyable channels on RU-vid.

@stella.r2708 2 месяца назад

I'm Australian, the phrase "cooked roo" has a completely different meaning here 😂😂

@prisfb 2 месяца назад

Roo for kangaroo? 😂😂 don’t you guys eat kangaroos too like southerners here eat deer?

@stella.r2708 2 месяца назад

@prisfb yes 😂 some Australians do eat kangaroo. I don't, but I'm not a fan of game meat.

@JeremyPickett 2 месяца назад

Now that's funny 🙃

@weedo3 2 месяца назад

@@prisfb We eat them in the north too.

@prisfb 2 месяца назад

@@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.

@KorriTimigan 2 месяца назад

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 😊

@conradkappel9426 2 месяца назад

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!

@perryvanhook2647 2 месяца назад

The live crostini cam needs its own channel. A lot more entertaining than 90% of the stuff on tv.

@easein Месяц назад

...and on the eight day God gave us Chef Jean-Pierre. He saw that it was good, and all was well in the World...

@shilobutton5485 Месяц назад

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

@ChefJeanPierre Месяц назад

Wow, thank you!🙏

@ronhansen7717 2 месяца назад

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. 🥰👍👍👍👍👍

@ChefJeanPierre 2 месяца назад

👍👍👍😊

@richardcorsillo9819 2 месяца назад

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...

@ChefJeanPierre 2 месяца назад

👍😊❤️

@fueledbylove 2 месяца назад

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

@Chris.Haines. 2 месяца назад

Jack the Crostini cam was genius lol I laughed so hard. Great video Chef well done.

@lisainpalmdesert 2 месяца назад

I think everyone needs a crostini cam!

@huckles7353 2 месяца назад

I don't even cook, but i can't stop watching 😊.

@aeronothis5420 2 месяца назад

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.

@meph1570 27 дней назад

wow, your country is so lucky to have de-shelled snails and ready to cook. in my country, all snails in the market are still complete with the shells, we have to do it ourselves. we can just cook them with the shells but it will be a mess on your lips and table when you eat them because you have to suck them up and put the shells aside on another plate.

@JeremyPickett 2 месяца назад

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.

@ChefJeanPierre 2 месяца назад

Thank you so much Jeremy! 🙏🙏🙏❤️

@LIZZIE-lizzie 2 месяца назад

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 😂

@JeremyPickett 2 месяца назад

@@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.

@jean-paulbertuol4390 2 месяца назад

As French, I LOVE escargots ! Thanks you Chef !

@phickee 2 месяца назад

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! 🙏🏼 👨‍🍳 🤗

@user-nb9mm8pt6z 2 месяца назад

It's my favorite you tube channel. Get enough doom and gloom come here feel better. So thank you 😎💗

@georgezimmerman1490 2 месяца назад

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!

@Moeflyer6213 Месяц назад

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.

@ChefJeanPierre Месяц назад

👍👍👍

@IamHomelander 2 месяца назад

Chef “if you don’t drink it, you should give it a try” Jean-Pierre 😂 Amazing as always, love your content❤️‍🔥

@Cherelle978 2 месяца назад

You are the only person that has ever made me want to eat escargot! Now I gotta make it while I wave my fingers 🖐🏾🤚🏾

@DoremiFasolatido1979 2 месяца назад

I love this video for ONE reason. It's not a blasted April Fool's video. So tired of that on RU-vid. Every year...oy... Thank you Chef JP...so much.

@MDeLorien 2 месяца назад

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

@adamlucashill725 2 месяца назад

Lol imagine getting upset about RU-vid videos once a year

@DoremiFasolatido1979 2 месяца назад

@@adamlucashill725 Yeah, I hate fun, what can I say.

@seaborgium919 2 месяца назад

@@adamlucashill725 The problem is that it's incredibly rare that someone does a good joke on April fools.

@Greydawg 2 месяца назад

That's the *one* reason though? Really? 🤔 For me, *it's the escargot.* 💯

@thekochdieselskils5506 2 месяца назад

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!!!!

@nilgaming0575 4 дня назад

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!!!!!

@dale1956ties 2 месяца назад

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.

@Torahboy1 Месяц назад

Drinking game Every time chef says “amazing” you take a shot

@edstueckle4856 2 месяца назад

Love the Crostini Cam. Jack has become a top tier video producer.

@SW-so5uy Месяц назад

“Measure carefully yeah?” Lol😂😂😂😂

@RamziHammoud Месяц назад

France makes the best chefs😊

@michaelschroeck2254 2 месяца назад

I am going to make this and not tell my teenage sons what it is. HA!!!!!!

@odytoboman Месяц назад

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!

@MaximillianSmith-pz1vk 2 месяца назад

I don't even cook, and I watch these videos - god bless this Frenchman

@ChefJeanPierre 2 месяца назад

🙏❤️

@cynthiagonzalez658 2 месяца назад

In the Philippines we cooked them sauteed in coconut oil with garlic(& julienned ginger) and in coconut milk sauce 😋🤤

@lisabishop6266 2 месяца назад

This really hit home w me 😢. My Dad passed in '94, and knowing he was terminal w cancer, he wanted his 35th Anniversary w my Mom to be special! as it would be their last. I asked him to make a wish list for their anniversary dinner so i could cook it for them since he couldn't get out to a restaurant. He REALLY eanted escargot!! But be darned it i could find them any where 😢 They had a great dinner that I cooked, served dressed in my best dressup bartenders outfit, complete w white napkin over my arm 😂😂. But it still bugs me I couldn't get his escargot and definitely couldn't afford even a split of Dom Perrigon 😢. But a nice spinach n bacon salad, 2 rib eyes, baked potatoes and asparagus were all perfect. I know i made dessert too, but as much joy as their dinner was for them, it was heartbreaking for me, knowing it was their last.

@michaeldichiara5121 2 месяца назад

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.

@tadeusz1 2 месяца назад

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.😋😋😋😋😋

@benjammin4247 2 месяца назад

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!

@tommypain 2 месяца назад

Jack, the stealth cameraman, continues to stay hidden. Couldn’t even find you in a reflection on a shiny surface. 😀

@the-eye-is-watching 2 месяца назад

I also was looking and even watched it again but he is ever elusive as usual

@ScottLuvsRenFaires 2 месяца назад

Yeah, for a couple of seconds just before the escargot rinsing, I thought we were going to actually see Jack but no such luck. 😢 I guess Jack is in the same company as Mrs. Wolowitz, Maris Crane, Stanley Walker, and Carleton the doorman.

@tommypain 2 месяца назад

@@ScottLuvsRenFaires A great list! I was also "partially" thinking Wilson from Tool Time.

@the-eye-is-watching 2 месяца назад

@@ScottLuvsRenFaires Here is one in that company that goes way back Gladys Porter in the December Bride series, although she appeared in the Pete and Gladys in 1960

@hibiki54 2 месяца назад

If they gave Michelin Stars to RU-vid chefs, I would give Chef Jean-Pierre this many "⭐⭐⭐".

@ajoliver74 2 месяца назад

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.

@24kachina 2 месяца назад

That sauce would be fantastic on shrimp, chicken, or an old shoe! Delicious. Muchas gracias, Chef.

@hussainresearch1 2 месяца назад

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

@georgezwills 2 месяца назад

Jack, that was a great editing.. thank you for keeping us all engaged till the last frame..

@MikehMike01 2 месяца назад

I couldn’t make it to the end, the recipe was making me nauseous

@Sniffles75 2 месяца назад

Chef I love the poached garlic cloves same size of the escargot...

@rickmartin712 Месяц назад

I don’t always watch 28min videos, but when I do, they are yours!!!😊

@118haifa 2 месяца назад

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.

@stdew07 2 месяца назад

🌟 Chef JP becoming a regular RU-vidr has been one of the few good things to come out from the Pandemic period. 😊

@ChefJeanPierre 2 месяца назад

🙏🙏🙏❤️

@michaelegert1284 2 месяца назад

This chef has forgot more then the most chefs have know their whole life 😅 A true master in french cuisine👍

@pilates68 2 месяца назад

Sprig is the best word for a clipping of herbs.

@fustratedfisher 2 месяца назад

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

@ctoppino Месяц назад

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.

@ChefJeanPierre Месяц назад

🙏🙏🙏❤️

@bigcheezmoe 2 месяца назад

God bless America and God bless Chef Jean-Pierre

@phillo1818 2 месяца назад

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!

@michelbee7917 2 месяца назад

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…

@victoriastrub6539 Месяц назад

Chef Jean-Pierre is wonderfully chaotic 😂 I have never laughed so hard watching a cooking video. Truly a joy to watch! ❤

@mikemoran5003 Месяц назад

Love the forehead slap sequence, Jack.

@deanbretz872 2 месяца назад

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!

@GOUSIOS_ILIAS 2 месяца назад

Ο καλύτερος σεφ με διαφορά παγκοσμίως 🇬🇷😎❤️

@ChefJeanPierre 2 месяца назад

🙏❤️

@ObtuseArmadillo 2 месяца назад

We need a Kitchen Tour Chef JP! Show us how you organise your kitchen and draws! 🤩

@northof50now 2 месяца назад

...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.

@allanmendy6421 2 месяца назад

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

@ChefJeanPierre 2 месяца назад

🙏❤️

@allanmendy6421 2 месяца назад

I love chef

@yvonneb7524 2 месяца назад

Dear Chef Jean-Pierre. In London, UK is extremely hard to buy fresh tarragon. I hope I can use a dried one for this recipe. Thank You, I love snails!

@RobertTheTexan2 2 месяца назад

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!

@stephencominsky2164 2 месяца назад

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

@smiffyOG 2 месяца назад

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

@leif6534 11 дней назад

Came here to research a new dish for a stage today. Left having subbed and having a new respect for french cooking. Ive delved so deep into italian cooking that i have compleyely sidelined the french style of cooking. And i am now ashamed of it. Thanks for helping me rock the stage though, i feel so much more confident!

@ChefJeanPierre 11 дней назад

Awesome! Thank you! 🙏❤️

@jeremylavoie301 2 месяца назад

As much as I like escargots, I have almost zero ingredients included in your recipe at hand right now. Seems like a very fine appetizer though. Thanks for the valuable tips chef.

@Swim2TheMoon 16 дней назад

Love it, chef! While I was watching this video, my roommate asked me about culinary tradition, so I got to teach him about Escoffier and show him the Escoffier cookbook and Larousse Gastronomique! Merci, chef!

@mariaprice5972 2 месяца назад

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..

@ChefJeanPierre 2 месяца назад

🙏❤️

@LukeMcGuireoides Месяц назад

Looks faaantastic, chef. Excellent content, television quality. But who watches TV these days?!

@ericeel1995 2 месяца назад

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!

@gregalburl777 2 месяца назад

Props on the Oven Cam, Jack :)

@GrandmaSheila 2 месяца назад

I've loved escargot since I first had them at 18, but I never dreamed of making them! I just ordered a can from Amazon & am lining up the ingredients. I can't WAIT to make this for us this weekend. Grandpa loves them too. Thanks so much for this!

@ChefJeanPierre 2 месяца назад

👍👍👍😊

@KayAteChef 16 дней назад

I had escargot at a restaurant and I liked it.

@victor1244 2 месяца назад

You are "The Best", hands down, absolutely "The Best", you and Jack keep up the great work!!!!!!!!!

@Batvolle 2 месяца назад

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!

@joancoleman1228 2 месяца назад

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!

@guym.mcdonough6034 2 месяца назад

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 :-)

@karijohnston1033 2 месяца назад

Unbelievable. Beautiful recipe. Thank you for the education. 🫶

@coffeegator6033 Месяц назад

Movies and TV only show escargot as in-shell, requiring one of those specialized tongs to hold them, a tiny fork to eat them, and you can't tell through the screen, but I just imagine them as cold to tepid and tasting similar to licking a rock from a river bottom. This recipe looks amazing though. Bravo on putting a long due beautiful presentation on escargot for everyone to see.

@allanhunt194 2 месяца назад

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.

@ChefJeanPierre 2 месяца назад

👍👍👍😊

@BintyMcFrazzles Месяц назад

I love escargot! People are often grossed out, but they've never even tried it, and it's just like eating shellfish. In the UK, they're not the easiest things to get hold of, and are often sold frozen ready in garlic butter in the shell (which are delicious) , but I'm really keen to try your recipe......off to find tinned escargot!

@joshuacaulfield 2 месяца назад

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.

@ShawnCrosbys 2 месяца назад

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!

@cmvcalderon 2 месяца назад

Chef Jean-Pierre is Amazing! Thank You! Loved Escargot since I was a child. Can’t wait to try this version!

@Nigellagirl99 2 месяца назад

Fabulous ❤ escargot 🐌 🍷

@Eric1SanDiego1 2 месяца назад

Oh I wish I had had this recipe when my friend Tony was still alive. He was a security guard and I was the overnight tech support guy. I brought him French Onion Soup, Chocolate Cheesecake, Crème Brûlée, and a lot more. My favorite was when he told me he HATED sauerkraut so I made a Reuben sandwich. He actually called his mom to tell her he liked sauerkraut now. Today, thanks to Chef JP, I know that is because of the balanced flavors of fat and acid. I made escargot once, but even I didn't like it. I'm positive that this recipe would have astonished Tony.

@ChefJeanPierre 2 месяца назад

🙏❤️

@priscillawakefield8439 Месяц назад

Design comes in 3’s, 5’s, etc. so smart to find the fresh tarragon to complete this dish.

@rodolfosarudiansky 2 месяца назад

I LOVE ESCARGOT!!!!!!!!!!!!!!!!!!

@LoriDunbar-on9nl Месяц назад

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.....😊😊😊

@atomichabanero9101 2 месяца назад

HE's such a good guy I want to try even though I dont"t like seafood

@debbiezullo7056 Месяц назад

I love Escargot. Your recipe looks amazing and I have the utmost respect for gourmet magazine opinions, I wish they were still around. If they said, yours was one of the best I’m sure it is . Jean-Pierre thank you for sharing. From Southern California with love 💋

@Joel91839 Месяц назад

I will pass on this one. But amazing video. Always enjoyable to watch.

@TommieG60 2 месяца назад

Chef, I absolutely love this escargot dish. From one seasoned Chef (35 years) to another, STUNNING!!

@RobertTheTexan2 2 месяца назад

Brother Jean- I sho love me some escargot. ‘My son was eating escargot when he was 4-5 and we’d slam down 3 lbs of crawdaddies. Such good memories! .

@robertobeltran6116 2 месяца назад

Hello my Friend like Always the Best

@markzalubas5793 2 месяца назад

That is what cooking is all about. Elevating a simple snail to a culinary masterpiece. Love it. ...Oh, and if you want to put some more cognac in there, maybe add it directly to the diner in the form or a cocktail. I recommend this dish with a traditional Sidecar. It may be a pair made in heaven.