Escargot: An Award Winning Recipe! | Chef Jean-Pierre
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- เผยแพร่เมื่อ 31 มี.ค. 2024
- 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.
RECIPE LINK: chefjeanpierre.com/recipes/ap...
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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 TH-cam.
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 TH-cam 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.
th-cam.com/video/ShESKjfu8Uo/w-d-xo.html
Shout out Chef Jean-Pierre. A legend. One of the best, most educational, most relaxing, most enjoyable channels on TH-cam.
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 😊
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.
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. 🥰👍👍👍👍👍
👍👍👍😊
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...
👍😊❤️
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.
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.
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!🙏
...and on the eight day God gave us Chef Jean-Pierre.
He saw that it was good, and all was well in the World...
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!!!!
Jack the Crostini cam was genius lol I laughed so hard. Great video Chef well done.
I think everyone needs a crostini cam!
As French, I LOVE escargots ! Thanks you Chef !
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 love this video for ONE reason.
It's not a blasted April Fool's video.
So tired of that on TH-cam. Every year...oy...
Thank you Chef JP...so much.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Lol imagine getting upset about TH-cam 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.* 💯
You are the only person that has ever made me want to eat escargot! Now I gotta make it while I wave my fingers 🖐🏾🤚🏾
The live crostini cam needs its own channel. A lot more entertaining than 90% of the stuff on tv.
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!
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.
Chef I love the poached garlic cloves same size of the escargot...
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
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.
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.😋😋😋😋😋
Chef “if you don’t drink it, you should give it a try” Jean-Pierre 😂
Amazing as always, love your content❤️🔥
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…
It's my favorite you tube channel. Get enough doom and gloom come here feel better. So thank you 😎💗
That sauce would be fantastic on shrimp, chicken, or an old shoe! Delicious. Muchas gracias, Chef.
Hurray! I've been waiting for Escargot! Thanks!
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!
Love the Crostini Cam. Jack has become a top tier video producer.
Drinking game
Every time chef says “amazing” you take a shot
Take all the time you want Chef!!! It's always a joy to watch your passion for everything from the plate, the dish, the tools, to the presentation!!!!
I am going to make this and not tell my teenage sons what it is. HA!!!!!!
In the Philippines we cooked them sauteed in coconut oil with garlic(& julienned ginger) and in coconut milk sauce 😋🤤
I don't even cook, but i can't stop watching 😊.
Thank you, Chef, I love escargot and am looking forward to making this.
That looks pretty yummy. Thanks Chef!
Thanks JP. Your enthusiasm, skill and willingness to share are what keep me coming back.
You are truly making a difference to how people dare to cook.
BLESS YOU!!!
Thank you so much for this award winning recipe!! - Cheers!
Love u jean pierre thank u❤❤ u r an inspiration! Not just ur skill in the kitchen but also ur humour, warmth and positivity making ur videos nice to watch again thank u👍🏼👍🏼💯💯
Escargot has come into my life!!! Thank you, Chef!
YESSSSS!!! I am so happy! Thank you Chef!!!
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
Nicely Done!
Congratulations on another fantastic show Chef Jean Pierre!
Thank you, Chef.
Great segment
Amazing! Thank you!
perfect, thank you Jean-Pierre!
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!
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.
👍👍👍😊
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 would love to be able to make this recipe. In my experience, escargot are wonderfully tender, so much better than chewy tough clams!
Chef, I absolutely love this escargot dish. From one seasoned Chef (35 years) to another, STUNNING!!
You are "The Best", hands down, absolutely "The Best", you and Jack keep up the great work!!!!!!!!!
Jean Pierre always makes Mondays better, I can’t count the member of times I’ve prepared his amazing recipes! He is by far the best Chef on the planet. God Bless him!
I think I could try these now. Thank you Chef JP!
I had them once. Wonderful, now I'll know how to make them with 2 of my favorites, tarragon and cognac. Thanks Chef
Sprig is the best word for a clipping of herbs.
Chef this is amazing. I’ve been watching you now for over 2 years, I’ve never had escargot but now I want to cook it. Thank you so much for this recipie. I can’t wait to try it.
Love watching and trying your beautiful recipes 😍 You are a hoot! Thank you, chef, for all your videos.
God bless America and God bless Chef Jean-Pierre
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
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!
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!
This is one of the recipes I've been waiting for! Cant wait to try this at some point; looks amazing!
France makes the best chefs😊
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. 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.
I love this recipe! Going to give it a try for sure. Thank you Chef for your generosity & gift of knowledge!
Thank you so much for doing escargot. I love them and have always used the frozen ones in garlic butter but now that I know how to poach them lookout. I will use your recipe and I will try them with other sauces too. Thank you so much for sharing all your knowledge, my cooking has improved. I was in Quebec City last summer and enjoy escargot in some sort of white sauce and in Italy I eat them in tomato sauce, I love them, thank you again!
I love escargot. I can't wait to try this recipe.
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
Oh my goodness, I love Escargot and haven't had them in a long time. Your method has to be a little taste of heaven.
I love that you made escargot. Love the options you provide. You by fair is my favorite chef.
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
Another great dish for the seafood lovers. Thank you Chef and Jack.
Love ur recipes and love ur energy Chef! U help make cooking fun! Thank u for ur TH-cam channel 🙏🏾
WONDERFUL Chef! I LOVE escargot! And this is such a different and intriguing method, I'm excited to try it.
Brilliant recipe & video .... more of those endings. LOVE that!!
Most tasty. Thanks for this one!
Chef Jean-Pierre is Amazing! Thank You! Loved Escargot since I was a child. Can’t wait to try this version!
Unbelievable. Beautiful recipe. Thank you for the education. 🫶
Thank you Chef it looks yummy!
Awesome!!!
Thank you so much Chef JP , what a treat ! Looks delicious, yummy. Escargot always been one of my favourite dishes ❤️😋😋
Chef
❤
Recipe does look amazing! I can't wait to make it but the most amazing part was you making it🎉🎉😊
Omg I love these videos! I learn so much and I wonder to move to France in near future. It makes me pasionate about cooking.
Thank you for the video I'm sure everyone will appreciate the method
Fantastic!
I am so happy to find your vids. Greatest recipes ever. God bless ya
I don't even cook, and I watch these videos - god bless this Frenchman
🙏❤️
Excellent! I can’t wait to make.
He’s the best!! I’ve told everyone I know who cooks or likes cooking shows to watch him. ❤
Back in the 60s when I was around 11 or so, my dad used to take me to a restaurant that was an adventure. Frog legs, super colossal shrimp cooked in beer, hardshell crabs and of course Escargot broiled in shell with piping hot garlic butter- my favorite. I can't wait to try this recipe, Chef. Thanks.
Looking forward to making this in the future.
Chef, you are the only one that has ever made my mouth water for escargo. That said, if you cook this, I will try it. This is not one that I would try for a first time on my own. :) You do a great job on your channel!
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.