@@Petespans That’s pretty amazing Pete, I had a feeling there was a connection, I’ve watched so many of his videos, cooking demos, with Julia, with his daughter, I can see his influence in you, I hope you continue your path to greatness, because you’re bloody good mate.
Pete, I found your channel just a few days ago and no amount of soon to run out of material. So good. So honest. So timeless. Bravo. I would like to introduce your channel to our 5000 person FB proper foodie community.
Going to cook this tomorrow, Pete, but going to be a little naughty and have it with roast potatoes. Lovely, hearty dish. Bet it filled the street with a beautiful aroma... Surprised all the village dogs weren't crowded around you haha
Beautiful.place recipie looked delicious I ll put that one in my reccipie journal I keep recipies in love french cooking it's very rustic and uses simple ingredients
im so happy i stumbled upon this channel. my new favourite channel for sure, my favourite episode being the cassoulet (also my favourite dish of all time, cassoulet de Toulouse specifically).
Hi Pete, may I ask...is your Opinel foldable knife a no.7 or 8 in carbon steel please?....many thanks ...love this recipe and hope to visit Fourcès oneday...all the best
Thanks for a great video, Pete. This brought back very fond memories when I had this exact dish in the City of Tours back in 2015-2016. It's been quite some time, but I remember it vividly.
@@Petespans Yes, it was served in a small, individual serving size pot with a lid (though I can't remember if it was cast iron). I had been drinking Vouvray all day and stumbled upon this restaurant/brasserie about 9:30 PM and I sat outside. I spoke almost no French at that time but knew what the word "poulet" meant and figured it was safe to order. It was steaming hot and delicious!
This is a dish I make on a regular basis from early summer with my own veg and that makes for a low cost meal with cheap supermarket chicken thighs unfortunately. It's the wine that goes in the cook that's the problem, that's expensive bit!
Currently my favorite TH-cam Channel
Absolutely, mine aswell 👍
I love your videos, cooking is an art.
excellent one of the best channels on you tube by far
Escoffier, Pèpin, Pete’s Pans. Not necessarily in that order, just my favourite French Cooking.
Bless you Mike!
Pepin taught me at FCI, New York
@@Petespans That’s pretty amazing Pete, I had a feeling there was a connection, I’ve watched so many of his videos, cooking demos, with Julia, with his daughter, I can see his influence in you, I hope you continue your path to greatness, because you’re bloody good mate.
Pete, I found your channel just a few days ago and no amount of soon to run out of material. So good. So honest. So timeless. Bravo. I would like to introduce your channel to our 5000 person FB proper foodie community.
Great cooking, great background music.
So glad you approve of the music!
Going to cook this tomorrow, Pete, but going to be a little naughty and have it with roast potatoes. Lovely, hearty dish. Bet it filled the street with a beautiful aroma... Surprised all the village dogs weren't crowded around you haha
Splendid! All the best :)
Watched an earlier video of yours, sans Chopin, which has become an essential component to your style. God bless.
Yeah, tend to go for flowing piano music on the French ones, guitar on the Spanish...
Thanks for tuning in and commenting :)
Beautiful.place recipie looked delicious I ll put that one in my reccipie journal I keep recipies in love french cooking it's very rustic and uses simple ingredients
Yet another great video!
Thanks for your continued support Rafael!
Brilliant 👍👍👍
im so happy i stumbled upon this channel. my new favourite channel for sure, my favourite episode being the cassoulet (also my favourite dish of all time, cassoulet de Toulouse specifically).
First! That dish looks delicious!
Bravo!
Looks delish Pete! Just curious to know what size is your Staub chistera?
oooh, not sure... medium?
Hi Pete, may I ask...is your Opinel foldable knife a no.7 or 8 in carbon steel please?....many thanks ...love this recipe and hope to visit Fourcès oneday...all the best
Hey! Knowing me it's the bigger of the two. I've also got an 11 or something that I love :)
Thanks ! I’ll go for the 8 so as not to compete with your Spinal Tap 11 model 😂
@@Tjk186 Yeah, 8 for the win!
With the chimney you had on your other vid ?clip
I've had two:
Camp Chef Alpine Heavy Duty Cylinder Stove
WINNERWELL Nomad Large View Tent Stove
Always use duck fat it’s much better for your heart than unsaturated fats!
Keep up the good work chef!
Salut!
And absolutely delicious
French Paradox... :)
Thanks for a great video, Pete. This brought back very fond memories when I had this exact dish in the City of Tours back in 2015-2016. It's been quite some time, but I remember it vividly.
Wow! At a restaurant?
@@Petespans Yes, it was served in a small, individual serving size pot with a lid (though I can't remember if it was cast iron). I had been drinking Vouvray all day and stumbled upon this restaurant/brasserie about 9:30 PM and I sat outside. I spoke almost no French at that time but knew what the word "poulet" meant and figured it was safe to order. It was steaming hot and delicious!
Where an I buy this cooking set up ?
Which part? The pan is a Staub, and the bbq is from a local hardware store.
Yep, I'd eat that. Keep it simple, use what you have, plenty of vegetables, live well. What else!
That's the plan!
Could this go in a slow cooker?
💯
Is it correct that wine is the only liquid? No water or stock? Thanks
This is a dish I make on a regular basis from early summer with my own veg and that makes for a low cost meal with cheap supermarket chicken thighs unfortunately. It's the wine that goes in the cook that's the problem, that's expensive bit!
New charcoal grill?
Well spotted :)
I don't think you need the music, I'd rather just listen to your voice.
❤