It’s a breath of fresh air to watch your videos regarding your chateau restoration (beautiful!) and your coq au vin d’Alsace. I must try to make that dish. The peonies are just beautiful! Thanks for sharing. ✌
Hi Patrick & Stuart, I really enjoyed the view of the "non-chef" in the kitchen. When you can, post the recipe on your vlog so we can all copy it and enjoy it as much as you and your guests did. Mark & Scott
I watched this video a couple of times to get the recipe exactly right and made the Coq Au Vin for my husband yesterday. It was a big hit. It turned out great and looked just like yours, which pleased me a lot. More cooking videos, please. 🥰 PS: I love your cooker!!
Hi Patrick & Stuart, I regularly cooked Coq au vin ,when I lived in the UK 🇬🇧 as the cold weather called for this delicious dish😋 I must say, i haven’t even thought about this dish,since moving to Australia 🇦🇺 until i watched your video today ! How does it feel ,to be cooking on your amazing stove Patrick & Stuart, after the long long wait for delivery! I especially love your beautiful Peonies ,perfect for a dinner table ! Take care 🥰💕🥂
Hi Sandra. Isn’t cow au vin a great dish. And for you spot on in the southern winter to make 😊. The white version is lighter, I think compared to the red wine one…… likely just my imagination. 😂😂 It feels absolutely amazing to cook on the monster. ❤ love your comment. 💕🥂😘
As per usual, Patrick and Stuart, you throw a stupendous banquet for your guests. I dream of someday joining you...I've bought my lottery ticket already (another dream). Until then, I'll just live vicariously through your vlogs. Patrick, you are making great use of your "cooker," and it looks brilliant. Was that dessert 🍨 one of Stuart's creations...my mouth is watering 😋.
Hi there Edward. Thank you for your kind comment. We love to entrertain. We’d be honoured to welcome you in Colombe and like you, I play the lottery…. Your support means a lot to us. Hugs and love from Colombe. ❤😊❤
That Coq au vin looked so delicious! I’ve always wanted to make it, but it felt daunting to me, you explained it beautifully, Patrick, and you calmed demeanor as you cooked was inspiring. That stove is a beauty and I bet you are enjoying it. The lovely healthy ingredients always make a meal so much more scrumptious.
We adore you too, thank you both so much for a wonderful dinner , oh and for the big basket of cherry plums yesterday. so sorry I didn't make it for the premier xxxx
Dear Patrick and Stuart, this was a beautiful video, and how wonderful to prepare such an elegant meal for Tony and Jane. Patrick, you are such a good cook and I love watching you make these recipes because you are a very neat cook and the ingredients are always fresh. You also tell us many interesting things while you cook. Stuart, I’m sure the dessert was courtesy of you and your red currants from the garden. Those peonies are spectacular and the plums are gorgeous, and you even mentioned me in this video. Thank you for that!! One of these months I will travel to France to meet you both in person. Love and hugs and many happy meals in your beautiful new kitchen!!! ❤️
Patrick, you may not be a qualified chef but you are an accomplished cook and Stuart is a great dessert maker. I enjoy your cooking videos and look forward to staying with you both and enjoying your meals one day. Just one thought, I hope you sealed the stone fireplace surround. It will absorb the cooking smells and splashes from the stove otherwise. A bientot my friends! 👏🏻🥰🥰
Hello my dear Jennifer. You are very kind. Thank you so much. ❤ The stone was sealed but I think you are right, we should reseal it. Great tip. Looking forward to welcoming you at the château. 😊❤😊. Hugs and best wishes from us at Colombe. 😘💕😘
Ahh...peonies are my favorite flower. Your's are beautiful!💓 Hi guys🤗 It must be a joy to cook on that gorgeous stove. The dinner looked fabulous. Could almost smell the aromas. I agree. Homemade broth is so much better than store-bought. I usually have several containers in the freezer. It's a comfort.
I do love the stove, and what a lovely meal! So traditional and rustic, yet fitting. I totally agree of course being a chef that there is nothing like homemade stock. I never use any liquid stocks, but the gel ones are so concentrated and not full of salt that they are a grate alternative,, worth a try I say. Loved the flowers and the table. The meal looked lovely as did the sunshine. 😘😘
Hello my dear Cliff. The stove is wonderful and practical. 😊. The meal and setting made for a completely relaxed evening. Elegant but casual. We sat till very late and chatted away. How divine. ❤ Homemade stock is great. Never thought about the gels. Need to investigate! Love and hugs from Colombe. 💖😘💖
Aloha, I lived in Bordeaux when I was 5 and 6 years old. That was a very, very long time ago😂. You brought back so many exquisitely delicious memories, and your Poenie Centerpiece is lovely🌸.
THE BEAST!!!! Wow! The Cook, Baker, and the Beast with another Gorgeous meal. It looked so yummy, and plated like a 5 Star. The table setting was so pretty, and Jane looked lovely in the classic Black and White. I laughed when Tony said, Ummm, I can drink that! LOL You two are so entertaining to watch, and such sweet friends. All the best to both of you, and THE BEAST!
My goodness Patrick and Stuart you are the perfect hosts one would be so blessed to be invited to yours for dinner. Your menu was to die for. Thank you for showing us how to cook that lovely main course Coq au vin so divine. I’m so envious of your oven/stove too. Nice to see Jane and Tony ❤
Oh wow! It's great to see that glorious stove in action, Patrick! I'm with you on making your own stock, I do my own vegetable stock all the time, I keep all of my veg scraps, (clean of course!) and when I have a good stash in my freezer, I pop them into my biggest pot and just let them simmer away very slowly for a few hours. I always pop a few herbs into the mix too, just gives the stock an extra bit of body, and a bit of salt. I don't put pepper in the stock when it's brewing, only when I use it for a dish. Once it's cooked down, it's strained off, and popped into 1 and 2-litre containers and into the freezer. Instant winter soups and stews base! That coq au vin looks so good! I wish I was there too! Lovely to see Tony and Jane, I'll bet they enjoyed that meal. Who made that gorgeous dessert??? Big hugs xxx
Hi there Karen. Is is a glorious stove indeed. A joy to use. That is the perfect instruction for making homemade stock. Thank you for sharing. It is better not to use pepper before freezing. Great tip. You’d have enjoyed the evening with us, I am sure. Stuart made the desert. Huge thank you and hugs from Colombe. 🥰💖🥰
Hi my daughter and her children want to visit. But the children are only interested in meeting the dogs. Maybe next year, this year is Disneyland Paris😱😱😱 Martin and I will miss that.
Well, that was fun! Thanks for sharing the experience of cooking on your gorgeous, new “ piano”! The dinner looked amazing as did your beautiful new kitchen.
Looks yummy….the stove is stunning. We bought a gas commercial stove 29 years ago and still love it. Love the hot plate in the middle. Very handy. All the best..❤
Good morning Patrick & Stuart, PERFECTO - MANJEFIQUE!! Patrick & Stuart, the dinner went exactly as I thought it would. Chef Jean-Pierre would be very happy with your cooking skills Patick, you did exactly as J-P teaches on his vlog. As the mushrooms simmered away you browned the chicken just a touch on the golden side to give that flavour. The starter was a winner the main looked fabulous and the desert, did you have time to make that, maybe the day before. It all went down perfectly. I am sure Jane & Tony felt very special being respected in such a grand way. That would be a great idea to have dinner and take bookings, be careful not to be taken for granted, take a portion deposit or you could end up with unnecessary costs. 5 Star hotels have been let down with inconsiderate diners. The pink peonies were so beautiful, I am sure you had a great evening with your dear friends. Wishing you well, have a great weekend many blessings. Kind regards, Elize
Salût Elize. So happy you you liked the dinner. We were thrilled to to have Tony and Jane as our first dinner guests. I just looked up Chef Jean-Pierre. Now there is a compliment. Thank you so much. 😊❤😊. Great idea about the deposit. 😊 We did have a &Antarctic evenin*. Seconding .I’ve to you from Colombe. ❤❤❤
Very good , I h Libe dich . I love watching you guys. You are so reminding me of mine Mutti. She loved to cook,garden and laugh. Making everyone happy with her dinners was her mission. You say things that make me and my brother think of her. Keep on doing what you are doing . Dankeschone . Lol! From a German born living in Nashville Tennessee. ❤
Back from my travels and catching up. Honestly I could taste the coq au vin blanc 😋 I love to cook, and would love a cooker like yours - fabulous, it’s just that just having La petite Maison, cooker size is somewhat limited, but it looks as though you have every intention of enjoying your fabulous new kitchen addition, and I can’t wait for more cooking videos. The best dinners, I find, are those that are prepared in advance so the chef can enjoy the guests too. I love watching you two, you have a genuine warmth. Take care xx
Hi there. Welcome back from your travels. 😊 We love to cooker and the dish was soooo delicious. But I have cooked last year’s Thanksgiving dinner on the old small cooker. Possible but really not as much fun or as easy….. 😂. We will definitely have more cooking soon and I absolutely agree. Dinner that can be prepared in advance makes a dinner where the cook can enjoy too. ❤❤❤ Sending you hugs and love from Colombe. 😊😊😊
Patrick, that was a delicious looking meal. Good company, delicious food, and beautifully done. Your guests will all not want to leave. Lots of love to you both. Stuart, you're up next for a baking recipe in your new oven.❤❤
Dear Peter. Thank you very much. I was glad it filmed well. It tasted great and the company was fantastic. We sat and ate and chatted for 6 hours. 😊 I told Stuart that I agree with you and he indeed is up now for a bake. ❤😂❤. Hugs as always my dear 💕💕💕
That was fun Patrick! I’m so very jealous of your stove! I cook this often for company. It’s a great hit every time. I just do mine with chicken thighs. That way I don’t have to worry about the cooking time for the breasts. Since I now rent and no longer have my gas stove, I cook mine slowly in my lousy electric stove! Great idea for an appetizer. Will steal that. And that dessert ! Do tell! Did you make it Stewart? We definitely want a baking demonstration of that please!
The diner menu looked very yummie😉 Like the idea that people can book for a delicious diner. We got a good look of your new kitchen👌. I can understand that Tony and Jane were the first you invited for a diner, they have done so much for you. Happy weekend. Hugs and kisses 😘🥰🐕🌞
Darling Gonnie. Thank you very much. It is a fun way to open the chateau even if people don’t stay here and share our life a bit. We will have a full reveal with before and after soon……. I have to see the photos to believe how much it has changed. ❤. We have so many flowers from the seeds and bulbs you have sent. Fantastic. Thank you so much. I’ll go getting things for the apartment that Tony is building Monday. Isn’t it great that we can help each other!?! Sending you love and hugs from us at Colombe and some serious dogs licks! ❤😊❤
👍🏻👍🏻 up I am learning a few things watching you cook and you are in your element and the cooker is amazing and really shows your skills off! Looking forward to Stewart doing his things too!😊
We hope to share dinner with you guys in your very lovely château one day. 😘 When we watch the videos you don't seem so far away. Can't say it enough......what wonderful friends you have. ❤️ Happy 4th.
Happy 4th darling. We miss you and hope to have you over when you can. We had so many dinners and lunches and every one was wonderful. Enjoy the day and huge hugs sweetie. ❤😊❤
Your Meal was very very wonderfully prepared. I'm thinking Patrick u must be a professional Cook😍 and I think Stewart an Exquisite Baker😍 I was so happy to see u didn't skin ur chicken Patricl, my Dr. Told me NO U NEED THE SKIN FOR UR HAIR AND SKIN ITS NOT heart attack making. I m so hungry now to make ur Recipe! Wow u guys r fantastic cooks,Tony and Jane are so delightful lovely💞 people, Yous are 🙏🏻 All very blessed as friends🙏🏻💕
Dearest Sheila. Your comment is absolutely wonderful. I’m just a guy who loves cooking ❤😊❤. I’ve heard that too….. oh well, let’s enjoy life. Everything in moderation I think is best 🥰💕🥰 We hope you enjoy cooking and eating this fantastic dish. We are blessed to have your great comments. Love and hugs from Colombe. ❤❤❤
Also crinkle, a tip I had about holding the knife was to use one's index finger and thumb at the helm of the knife where it meets the handle and then the rest of one's hand clasped around the handle, giving great control and better chopping skills. This enables the blade to stay sharper longer as it rocks the blade. Hope you haven't gone to sleep reading this😅😂
That is interesting. We had someone in a previous cooking vlog where Patrick held it the way you described and they said it was "improper". People should just use a knife in whatever way that is comfortable and safe and gets the job done. Everyone needs to remember that some people may have physical issues with their wrists or fingers, so they have to do what they can to make the tools work for them. Thanks!
Sorry Crinkle, I was unable to use my hands for 5 years, and needed braces, so this is the tip I was given. It was just a tip for knife use and blade care an added bonus of use,not a prescription. I imagine I'm older than you. Keep safe.
Patrick, I've been asking hundreds of French Grandmother types their families secrets for cooking...most said when you start with butter add a half teaspoon of olive oil to keep the butter from burning and to add the tiniest flavor to a dish and it's good for the heart...another secret for certain recipes was a tiny bit of Moutarde de Dijon for dishes such as Blanquette, Coq au Vin, Boeuf Bourguignon....
What foods is Stuart craving here...I've gone for the most insane foods...sweet tarts, sugar babies, starburst, white wedding cake, angel food cake....oddly not always the stuff I loved in America but simply those I couldn't find here or in London...
Hi Kevin! Oh yes. There are a few, and I have brought them back with me when I visited my parents in the states. My favorite peanut butter is Natural Creamy JIF, and they only have Skippy here 🙄. Also I have brought back some boxed Mac and Cheese dinners. I was raised on processed foods, so I do occasionally miss them. 🤣 Candy is not really a problem, because they carry most of the same things, and they DO have better chocolate here. We have had to get brown sugar shipped to us, since they don't really have anything like that here for baking. If I want a specific type of cake, I will just bake one. 😍
@@JourneytotheChateau If you have molasses (treacle) there and white (granulated) sugar, you can make your own brown sugar: Light brown-1 cup white sugar/ 2 tsps. Molasses Dark brown- 1 cup white sugar/ 1 Tbsp. Molasses Put in a food processor bowl or blender together and whirl till incorporated and uniform in color.
The grannies are right. A little olive oil helps for the butter not to burn. 😊. And Dijon Mustard is fantastic. Always in my vinaigrettes. And on tomatoe tartes from Corsica. Much love darling. ❤❤❤
Can I come over for dinner??? (From Canada 🇨🇦) It looks delicious!!! 🥰🎶❤️ I can almost taste the delicious food!!! I have been a subscriber from the beginning!!! 🥰❤️😎🎶🎶🎶🇨🇦
Hello lads it’s a pity we don’t have smelly Vision as I could imagine the beautiful aroma in your kitchen. The food looked fabulous and I love the cocktails that you make. Patrick darling you are such an eloquent speaker and your diction and annunciation is so clear, sometimes I think you can sound as if you have a slight Irish accent in there. Thanks again for a lovely vlog. Xx🇨🇮
Now Sheila, that is one amazing compliment for a non native speaker. Maybe my year in Cape Town added to my accent. However, you made me blush. 🤗😘🤗. The arom was amazing. 😊. And if you are ever in the area, p,ease let us know so we can get you a cocktail 😊😊😊 Absolutely love your comment. Huge hugs. 😘💕😘
I love the Alsace take on the coq au vin! So are you loving cooking on the new cooker or what??? Having dinner in the kitchen and the table looking so charming... oh it makes my heart sing for you two! I go back and think of the vids when you two were still looking for a chateau... singing Que Sera Sera with my own words.... "will it be big? will it be tall? what will it be meant to be" and so excited for your future. And here you are. lots of hugs and a happy 4th!
Thank you indeed. This version is a lovely variation. and yes……. I love cooking on the cooker. 😂🎉😂. I adore you take on on Que Sera……. How great is that. We love our chateau and see progress. Slow but still….. 😊😂. Happy 4th to you and your family and friends from your friends at Colombe. ❤❤❤
Hi Daniel. Isn’t it amazing how diverse the French cooking regions are? Last time I cooked it was ….. a long time ago. 😂😂😂. Remembered it while shopping……. And Stuart stepped back because I was on a mission. Love to down under my friend. ❤❤❤
I have the same kind of plums in the garden, yellow and red. Took the pits out with a cherry-pit-remover and cooked a marmelade, spicing it up with a tiny bit of piment and cinnamon and a dash of clear plum-schnaps or Slivovice. So good !
What a beautiful dinner! Loved your tutorial as I’ve always been a bit intimidated to make Coq au Vin, but now I feel ready to do it! Also love your new cooker and will look forward to watching you make many many more gourmet dinners. Thank you guys! What a treat! Hugs, Ginny
so much fun to watch you enjoy your new cooker and some sneak peeks of your wonderful kitchen. I think that rustic beams from wood found in your chateau over the doorways would add a warm homey touch. Lovely meal and aways great to see Jane and Tony
OMG Patrick my mouth was watering that looked so good l will be trying that. Jane and Tony must have been on cloud 9 your meal looked fabulous Great job Patrick. Love from Canada🥰😘
Thank you Jenifer. That is such a great compliment. I really enjoy cooking. It did taste good according to Jane and Tony. 😊. Hugs from us at Colombe ❤❤
We missed you. 😊. Indeed they absolutely were the ones. I was out with Tony twice, since we have the van, loading and unloading building materials for them. Feels great to be there for one another. ❤. Hugs from Colombe
@@patrickjourneytothechateau9452 oh Patrick indeed it is wonderful to have such wonderful friends and you both so deserve them x Believe me if I could have got there I would have it’s been a difficult few weeks xxxxx lots of love to you both
The goat cheese appetizer looked wonderful. Love the recipe. Also do you put carrots and potatoes in the Coc au vin? Can’t wait to visit and have dinner with you. 😀
Merci pour ce moment de convivialité, merci Patrick pour les 4 cuillères de crème fraîche (j'ai pris au moins 5 kilos rien qu'en regardant la recette 😁 ) Et que dire de l'entrée et du dessert... Merci à tous les 2 ! 👍
That is too funny. I know what you mean. I look at chocolate and gain 3 kilos…. 😘😂🤣. That’s what happened with the desert. Stuart will bake for our birthday party. Merci beaucoup. C’est très gentille de vous. 😊❤
@@patrickjourneytothechateau9452 Oui, c’est exactement ça, la vue d’une tablette de chocolat et je prends des kilos 😋. Et que dire des pâtisseries de Stuart 👍🏼🤩😜 J’adore leur chaîne et ce qu’ils font pour le patrimoine Français 👍🏼👍🏼👍🏼
It looked like a wonderful meal with friends. Peonies are my favorite flower so it was lovely seeing the arrangement! Even though you’re now in France, Happy 4th of July!🎆🎇
Thank you so much. I too, love peonies. These were the last available from France. Alp region is about 1 months behind us in growth 😊. Meal and company were delightful (if I may say so myself 😮😂😮). Have a happy 4th of July from us in Colombe. ❤😊❤
Good morning Brandy. Thank you so much. Love your feedback because I am never quite sure how to position the camera. Now, I see that having the tiles completed, it looks so much nicer than the old carb brown tiles. Huge hugs ❤❤
Oh my goodness Patrick, I was watching you cook so intently, I was beginning to imagine I could smell it! Don't doubt yourself when it comes to your knife skills, you're doing a super job, besides, it's what it tastes like in the end and this sure looks good! The dessert looks absolutely lovely. It was so kind of you both to honour Jane and Tony! You are all fantastic people!
Thank you Norma. What a kind comment. There are comments on this vlog who are criticizing my knife skills. Honestly, I don’t care 😂😂😂. Bet they watch TV and don’t cook, 🤣😉🤣. We are blessed with great friends and a,aging viewers like you. Love from Colombe
Patrick, that looks so good, and I'll definitely try out the recipe. Hello to Stuart. Have a great week. 😍Mark (in my temporary abode in the middle of nowhere Montana).
It's so fun to see you using your new cooker. Your meal looked delicious and I thing I will try the white version. The peonies are amazing Thanks for sharing 💕
Hi Donna. I hope you will enjoy this version. Please let us know 😊. It was wonderful to cook on this amazing cooker. Last peonies of the year 😲. Love them. Huge from Colombe ❤❤❤
I love watching you cook Patrick.😊❤
🎇 HAPPY ANNIVERSARY Patrick & Stuart! Love you two 😘😘
Very sweet! Thank you so much, Amy! ❤️
Thank you so much Amy. That is very kind of you. ❤😊❤
Hi Patrick and Stewart! That looked fabulous💕.
Loved this video thank you .
It’s a breath of fresh air to watch your videos regarding your chateau restoration (beautiful!) and your coq au vin d’Alsace. I must try to make that dish. The peonies are just beautiful! Thanks for sharing. ✌
And just like that, I'm off to Patrick and Stuart's!
I love it. Thank you so much. ❤😊❤.
Please, don’t leave without me 😆x
Haha I'm reading this a year later & I think the same thing everytime I watch their videos.
I’m new to your channel, please forgive me in gushing over the cooking lesson. 😊
Hi Patrick & Stuart, I really enjoyed the view of the "non-chef" in the kitchen. When you can, post the recipe on your vlog so we can all copy it and enjoy it as much as you and your guests did. Mark & Scott
I watched this video a couple of times to get the recipe exactly right and made the Coq Au Vin for my husband yesterday. It was a big hit. It turned out great and looked just like yours, which pleased me a lot. More cooking videos, please. 🥰 PS: I love your cooker!!
Love watching Patrick cook so now show Stewart bake!
What great friends to have in Jane and Tony!
I am waiting too. Well, for our joint birthday party we will see him in action……. Thank you so much. Love from Colombe 💖💕💖
Hi Patrick & Stuart, I regularly cooked Coq au vin ,when I lived in the UK 🇬🇧 as the cold weather called for this delicious dish😋
I must say, i haven’t even thought about this dish,since moving to Australia 🇦🇺 until i watched your video today !
How does it feel ,to be cooking on your amazing stove Patrick & Stuart, after the long long wait for delivery!
I especially love your beautiful Peonies ,perfect for a dinner table !
Take care 🥰💕🥂
Hi Sandra. Isn’t cow au vin a great dish. And for you spot on in the southern winter to make 😊. The white version is lighter, I think compared to the red wine one…… likely just my imagination. 😂😂
It feels absolutely amazing to cook on the monster. ❤ love your comment. 💕🥂😘
I'm sure the dinner was delicious but I tell you those peonies are GORGEOUS!! And beautifully arranged!! Thanks for sharing!!
Thank you Mary. It was delicious and I agree with the peonies. So pretty. ❤😊❤😊❤
As per usual, Patrick and Stuart, you throw a stupendous banquet for your guests. I dream of someday joining you...I've bought my lottery ticket already (another dream). Until then, I'll just live vicariously through your vlogs. Patrick, you are making great use of your "cooker," and it looks brilliant. Was that dessert 🍨 one of Stuart's creations...my mouth is watering 😋.
Hi there Edward. Thank you for your kind comment. We love to entrertain. We’d be honoured to welcome you in Colombe and like you, I play the lottery…. Your support means a lot to us. Hugs and love from Colombe. ❤😊❤
That Coq au vin looked so delicious! I’ve always wanted to make it, but it felt daunting to me, you explained it beautifully, Patrick, and you calmed demeanor as you cooked was inspiring. That stove is a beauty and I bet you are enjoying it. The lovely healthy ingredients always make a meal so much more scrumptious.
We adore you too, thank you both so much for a wonderful dinner , oh and for the big basket of cherry plums yesterday. so sorry I didn't make it for the premier xxxx
Hi sweetie. ❤❤❤
I so envy your stove (cooker) I have for nearly 70 years cooked an enormous amount and never had a good stove. Love watching you cook.
Bon Appetit……one of my most favorite vlogs ‘’showing the art of living’’❤️🐕🙏🏻🇺🇸🇭🇷🍸CHEERS
Thank you!💕
Dear Patrick and Stuart, this was a beautiful video, and how wonderful to prepare such an elegant meal for Tony and Jane. Patrick, you are such a good cook and I love watching you make these recipes because you are a very neat cook and the ingredients are always fresh. You also tell us many interesting things while you cook. Stuart, I’m sure the dessert was courtesy of you and your red currants from the garden. Those peonies are spectacular and the plums are gorgeous, and you even mentioned me in this video. Thank you for that!! One of these months I will travel to France to meet you both in person. Love and hugs and many happy meals in your beautiful new kitchen!!! ❤️
Thank you, Stephanie! 💕
Patrick, you may not be a qualified chef but you are an accomplished cook and Stuart is a great dessert maker.
I enjoy your cooking videos and look forward to staying with you both and enjoying your meals one day.
Just one thought, I hope you sealed the stone fireplace surround. It will absorb the cooking smells and splashes from the stove otherwise.
A bientot my friends! 👏🏻🥰🥰
Hello my dear Jennifer. You are very kind. Thank you so much. ❤
The stone was sealed but I think you are right, we should reseal it. Great tip. Looking forward to welcoming you at the château. 😊❤😊. Hugs and best wishes from us at Colombe. 😘💕😘
That looked like a fabulous dinner. Glad you invited Jane and Tony to share it with you. Wonderful to find good friends in a new place.
Thank you Jessica. You put that perfectly. To find good friends in a new place……. That is worth a celebration, or 2! 😂😊❤. Hugs from us
kudos to the maître 👏🏻👏🏻👏🏻
Ahh...peonies are my favorite flower. Your's are beautiful!💓
Hi guys🤗 It must be a joy to cook on that gorgeous stove. The dinner looked fabulous. Could almost smell the aromas.
I agree. Homemade broth is so much better than store-bought. I usually have several containers in the freezer. It's a comfort.
I do love the stove, and what a lovely meal! So traditional and rustic, yet fitting. I totally agree of course being a chef that there is nothing like homemade stock. I never use any liquid stocks, but the gel ones are so concentrated and not full of salt that they are a grate alternative,, worth a try I say. Loved the flowers and the table. The meal looked lovely as did the sunshine. 😘😘
Thanks so much! 😊💕
Hello my dear Cliff. The stove is wonderful and practical. 😊. The meal and setting made for a completely relaxed evening. Elegant but casual. We sat till very late and chatted away. How divine. ❤
Homemade stock is great. Never thought about the gels. Need to investigate!
Love and hugs from Colombe. 💖😘💖
Lucky Jane and Tony having friends like Patrick and Stuart 😅 so lovely to have a special meal together just because. Beautiful 🥰
We are lucky together. ❤. And they are great friends. You are spot on. Hugs. ❤❤
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I love coq au vin but no restaurants serve it where I live. Thank you for letting me watch you cook it.
Aloha, I lived in Bordeaux when I was 5 and 6 years old. That was a very, very long time ago😂. You brought back so many exquisitely delicious memories, and your Poenie Centerpiece is lovely🌸.
THE BEAST!!!! Wow! The Cook, Baker, and the Beast with another Gorgeous meal. It looked so yummy, and plated like a 5 Star. The table setting was so pretty, and Jane looked lovely in the classic Black and White. I laughed when Tony said, Ummm, I can drink that! LOL You two are so entertaining to watch, and such sweet friends. All the best to both of you, and THE BEAST!
Thank you so much for your kind comment. What a huge compliment. Jane looked lovely indeed. Sending hugs and love from Colombe. ❤❤❤
My goodness Patrick and Stuart you are the perfect hosts one would be so blessed to be invited to yours for dinner. Your menu was to die for. Thank you for showing us how to cook that lovely main course Coq au vin so divine. I’m so envious of your oven/stove too. Nice to see Jane and Tony ❤
Thank you so much. Indeed, it is a joy to cook on this stove. Fantastic. Glad you liked my cooking. Love from Colombe. ❤
Oh wow! It's great to see that glorious stove in action, Patrick! I'm with you on making your own stock, I do my own vegetable stock all the time, I keep all of my veg scraps, (clean of course!) and when I have a good stash in my freezer, I pop them into my biggest pot and just let them simmer away very slowly for a few hours. I always pop a few herbs into the mix too, just gives the stock an extra bit of body, and a bit of salt. I don't put pepper in the stock when it's brewing, only when I use it for a dish. Once it's cooked down, it's strained off, and popped into 1 and 2-litre containers and into the freezer. Instant winter soups and stews base! That coq au vin looks so good! I wish I was there too! Lovely to see Tony and Jane, I'll bet they enjoyed that meal. Who made that gorgeous dessert??? Big hugs xxx
Hi there Karen. Is is a glorious stove indeed. A joy to use.
That is the perfect instruction for making homemade stock. Thank you for sharing. It is better not to use pepper before freezing. Great tip. You’d have enjoyed the evening with us, I am sure.
Stuart made the desert. Huge thank you and hugs from Colombe. 🥰💖🥰
Hi my daughter and her children want to visit. But the children are only interested in meeting the dogs. Maybe next year, this year is Disneyland Paris😱😱😱 Martin and I will miss that.
Ahh. We understand. Just curious if they serve alcoholic beverages at Disneyland Paris? 🤣
Patrick & Stuart I loved this vlog. TY
Had to laugh at Patrick. ‘I am just tasting the white wine’. Haha. Guess he had to make sure it was good to put in the food cooking. 😂😂😘
Absolutely!! You should never put a wine that you don't like into your food. 🥰
Spot on ❤😂❤
I just pictured myself with a glass of wine in your kitchen watching you cook! That would be heaven!!
I love that picture. ❤😊❤.
Well, that was fun!
Thanks for sharing the experience of cooking on your gorgeous, new “ piano”!
The dinner looked amazing as did your beautiful new kitchen.
Thank you so much Jeanie. So kind of you. Love from Colombe to you. ❤❤❤
Looks yummy….the stove is stunning. We bought a gas commercial stove 29 years ago and still love it. Love the hot plate in the middle. Very handy. All the best..❤
Thank you so much. Isnt the hot plate amazing? Very much used here in France. Appreciate your comment. ❤😊❤
Wonderful looks amazing, would love to join you. Xxxx
Stuart, the photos of the peonies looks like a painting!
😊❤😊
Good morning Patrick & Stuart, PERFECTO - MANJEFIQUE!! Patrick & Stuart, the dinner went exactly as I thought it would. Chef Jean-Pierre would be very happy with your cooking skills Patick, you did exactly as J-P teaches on his vlog. As the mushrooms simmered away you browned the chicken just a touch on the golden side to give that flavour. The starter was a winner the main looked fabulous and the desert, did you have time to make that, maybe the day before. It all went down perfectly. I am sure Jane & Tony felt very special being respected in such a grand way. That would be a great idea to have dinner and take bookings, be careful not to be taken for granted, take a portion deposit or you could end up with unnecessary costs. 5 Star hotels have been let down with inconsiderate diners. The pink peonies were so beautiful, I am sure you had a great evening with your dear friends. Wishing you well, have a great weekend many blessings. Kind regards, Elize
Thank you, Elize! 😀💕
Salût Elize. So happy you you liked the dinner. We were thrilled to to have Tony and Jane as our first dinner guests. I just looked up Chef Jean-Pierre. Now there is a compliment. Thank you so much. 😊❤😊. Great idea about the deposit. 😊
We did have a &Antarctic evenin*. Seconding .I’ve to you from Colombe. ❤❤❤
Very nice cooking. Lots of fun to be watch. ❤❤❤❤
Very good , I h Libe dich . I love watching you guys. You are so reminding me of mine Mutti. She loved to cook,garden and laugh. Making everyone happy with her dinners was her mission. You say things that make me and my brother think of her. Keep on doing what you are doing . Dankeschone . Lol! From a German born living in Nashville Tennessee. ❤
Thank you! 💕😊
Back from my travels and catching up. Honestly I could taste the coq au vin blanc 😋 I love to cook, and would love a cooker like yours - fabulous, it’s just that just having La petite Maison, cooker size is somewhat limited, but it looks as though you have every intention of enjoying your fabulous new kitchen addition, and I can’t wait for more cooking videos. The best dinners, I find, are those that are prepared in advance so the chef can enjoy the guests too. I love watching you two, you have a genuine warmth. Take care xx
Hi there. Welcome back from your travels. 😊
We love to cooker and the dish was soooo delicious. But I have cooked last year’s Thanksgiving dinner on the old small cooker. Possible but really not as much fun or as easy….. 😂. We will definitely have more cooking soon and I absolutely agree. Dinner that can be prepared in advance makes a dinner where the cook can enjoy too. ❤❤❤
Sending you hugs and love from Colombe. 😊😊😊
Lovely meal! It looks wonderful! As does the new cooker and the entire kitchen!
Thank you Kathryn. Great comment ❤❤❤
Patrick, that was a delicious looking meal. Good company, delicious food, and beautifully done. Your guests will all not want to leave. Lots of love to you both. Stuart, you're up next for a baking recipe in your new oven.❤❤
Dear Peter. Thank you very much. I was glad it filmed well. It tasted great and the company was fantastic. We sat and ate and chatted for 6 hours. 😊
I told Stuart that I agree with you and he indeed is up now for a bake. ❤😂❤. Hugs as always my dear 💕💕💕
Love you!!💕😊
OMG, beautiful flowers, fantastic food and wonderful friends! You are so lucky!!!!🥂
Hi Diane. I agree with you. Hugs ❤
That was fun Patrick! I’m so very jealous of your stove! I cook this often for company. It’s a great hit every time. I just do mine with chicken thighs. That way I don’t have to worry about the cooking time for the breasts. Since I now rent and no longer have my gas stove, I cook mine slowly in my lousy electric stove! Great idea for an appetizer. Will steal that. And that dessert ! Do tell! Did you make it Stewart? We definitely want a baking demonstration of that please!
It’s so easy to make your own stock… always keep some frozen in freezer for certain dish. I love Better than Bouillon for already prepared stock.
Wonderful 👏👏🥰❤️ So sad Im so faraway!!
Thanks!
The diner menu looked very yummie😉 Like the idea that people can book for a delicious diner. We got a good look of your new kitchen👌. I can understand that Tony and Jane were the first you invited for a diner, they have done so much for you. Happy weekend. Hugs and kisses 😘🥰🐕🌞
Darling Gonnie. Thank you very much. It is a fun way to open the chateau even if people don’t stay here and share our life a bit. We will have a full reveal with before and after soon……. I have to see the photos to believe how much it has changed. ❤. We have so many flowers from the seeds and bulbs you have sent. Fantastic. Thank you so much. I’ll go getting things for the apartment that Tony is building Monday. Isn’t it great that we can help each other!?!
Sending you love and hugs from us at Colombe and some serious dogs licks! ❤😊❤
Thank you so much 🤗
Oh my goodness those peonies 💞💞💞
👍🏻👍🏻 up I am learning a few things watching you cook and you are in your element and the cooker is amazing and really shows your skills off! Looking forward to Stewart doing his things too!😊
We hope to share dinner with you guys in your very lovely château one day. 😘 When we watch the videos you don't seem so far away. Can't say it enough......what wonderful friends you have. ❤️ Happy 4th.
thank you, Gloria! Happy 4th! ❤️🎉
Happy 4th darling. We miss you and hope to have you over when you can. We had so many dinners and lunches and every one was wonderful. Enjoy the day and huge hugs sweetie. ❤😊❤
Your Meal was very very wonderfully prepared. I'm thinking Patrick u must be a professional Cook😍 and I think Stewart an Exquisite Baker😍 I was so happy to see u didn't skin ur chicken Patricl, my Dr. Told me NO U NEED THE SKIN FOR UR HAIR AND SKIN ITS NOT heart attack making. I m so hungry now to make ur Recipe! Wow u guys r fantastic cooks,Tony and Jane are so delightful lovely💞 people, Yous are 🙏🏻 All very blessed as friends🙏🏻💕
Dearest Sheila. Your comment is absolutely wonderful. I’m just a guy who loves cooking ❤😊❤. I’ve heard that too….. oh well, let’s enjoy life. Everything in moderation I think is best 🥰💕🥰
We hope you enjoy cooking and eating this fantastic dish. We are blessed to have your great comments. Love and hugs from Colombe. ❤❤❤
Patrick, don't use the cutting side of the knife to scrape the stoff off of the cutting board, use the other side. You will dull the blade.
Also crinkle, a tip I had about holding the knife was to use one's index finger and thumb at the helm of the knife where it meets the handle and then the rest of one's hand clasped around the handle, giving great control and better chopping skills. This enables the blade to stay sharper longer as it rocks the blade. Hope you haven't gone to sleep reading this😅😂
That is interesting. We had someone in a previous cooking vlog where Patrick held it the way you described and they said it was "improper". People should just use a knife in whatever way that is comfortable and safe and gets the job done. Everyone needs to remember that some people may have physical issues with their wrists or fingers, so they have to do what they can to make the tools work for them. Thanks!
@@JourneytotheChateau yeah, I was getting confused with the description and I thought I would never be able to do that anyway, I'm to old for that 😆
Sorry Crinkle, I was unable to use my hands for 5 years, and needed braces, so this is the tip I was given. It was just a tip for knife use and blade care an added bonus of use,not a prescription. I imagine I'm older than you. Keep safe.
Patrick, I've been asking hundreds of French Grandmother types their families secrets for cooking...most said when you start with butter add a half teaspoon of olive oil to keep the butter from burning and to add the tiniest flavor to a dish and it's good for the heart...another secret for certain recipes was a tiny bit of Moutarde de Dijon for dishes such as Blanquette, Coq au Vin, Boeuf Bourguignon....
What foods is Stuart craving here...I've gone for the most insane foods...sweet tarts, sugar babies, starburst, white wedding cake, angel food cake....oddly not always the stuff I loved in America but simply those I couldn't find here or in London...
Hi Kevin! Oh yes. There are a few, and I have brought them back with me when I visited my parents in the states. My favorite peanut butter is Natural Creamy JIF, and they only have Skippy here 🙄. Also I have brought back some boxed Mac and Cheese dinners. I was raised on processed foods, so I do occasionally miss them. 🤣 Candy is not really a problem, because they carry most of the same things, and they DO have better chocolate here. We have had to get brown sugar shipped to us, since they don't really have anything like that here for baking. If I want a specific type of cake, I will just bake one. 😍
@@JourneytotheChateau If you have molasses (treacle) there and white (granulated) sugar, you can make your own brown sugar:
Light brown-1 cup white sugar/
2 tsps. Molasses
Dark brown- 1 cup white sugar/
1 Tbsp. Molasses
Put in a food processor bowl or blender together and whirl till incorporated and uniform in color.
The grannies are right. A little olive oil helps for the butter not to burn. 😊. And Dijon Mustard is fantastic. Always in my vinaigrettes. And on tomatoe tartes from Corsica. Much love darling. ❤❤❤
Yes. Unfortunately we have searched and not found molasses here either. 😮😮
Can I come over for dinner??? (From Canada 🇨🇦) It looks delicious!!! 🥰🎶❤️ I can almost taste the delicious food!!! I have been a subscriber from the beginning!!! 🥰❤️😎🎶🎶🎶🇨🇦
🤭🙄 I totally missed the live.
It's okay. Next time!!
Everything was so beautiful, the food looked delicious! The table n the dishes, just gorgeous! 🤩😍👏🏼👏🏼👏🏼
Hello lads it’s a pity we don’t have smelly Vision as I could imagine the beautiful aroma in your kitchen. The food looked fabulous and I love the cocktails that you make.
Patrick darling you are such an eloquent speaker and your diction and annunciation is so clear, sometimes I think you can sound as if you have a slight Irish accent in there. Thanks again for a lovely vlog. Xx🇨🇮
Now Sheila, that is one amazing compliment for a non native speaker. Maybe my year in Cape Town added to my accent. However, you made me blush. 🤗😘🤗. The arom was amazing. 😊. And if you are ever in the area, p,ease let us know so we can get you a cocktail 😊😊😊
Absolutely love your comment. Huge hugs. 😘💕😘
What a beautiful meal, a beautifully set table, and beautiful Peonies!
I love the Alsace take on the coq au vin! So are you loving cooking on the new cooker or what??? Having dinner in the kitchen and the table looking so charming... oh it makes my heart sing for you two! I go back and think of the vids when you two were still looking for a chateau... singing Que Sera Sera with my own words.... "will it be big? will it be tall? what will it be meant to be" and so excited for your future. And here you are. lots of hugs and a happy 4th!
Thank you indeed. This version is a lovely variation. and yes……. I love cooking on the cooker. 😂🎉😂.
I adore you take on on Que Sera……. How great is that. We love our chateau and see progress. Slow but still….. 😊😂. Happy 4th to you and your family and friends from your friends at Colombe. ❤❤❤
Patrick you play the piano very well. That was awesome! I just wish we had smell-o-vision.Thanks for taking us along. Hugs to all and stay well.
Thank you very much! 😀
I love it. Thank you so much. We are blessed to have you with us. 😊😊😊
@@patrickjourneytothechateau9452 🥰
Du hast mich hungirch und durstig gemacht lol❤😊❤😊
It looked delicious! I used to make Coq au Vin in red wine but I have not had this version. Thank you for the video!
Hi Daniel. Isn’t it amazing how diverse the French cooking regions are? Last time I cooked it was ….. a long time ago. 😂😂😂. Remembered it while shopping……. And Stuart stepped back because I was on a mission. Love to down under my friend. ❤❤❤
I have the same kind of plums in the garden, yellow and red.
Took the pits out with a cherry-pit-remover and cooked a marmelade, spicing it up with a tiny bit of piment and cinnamon and a dash of clear plum-schnaps or Slivovice. So good !
What a beautiful dinner! Loved your tutorial as I’ve always been a bit intimidated to make Coq au Vin, but now I feel ready to do it! Also love your new cooker and will look forward to watching you make many many more gourmet dinners. Thank you guys! What a treat! Hugs, Ginny
Thank you, Ginny! ❤️
Yum… Compliments to the Chef!
so much fun to watch you enjoy your new cooker and some sneak peeks of your wonderful kitchen. I think that rustic beams from wood found in your chateau over the doorways would add a warm homey touch. Lovely meal and aways great to see Jane and Tony
Thank you!
I’ve enjoyed your videos from day one. This was one of my favorites. Everything looked delish and the flowers…..so beautiful!! 🌷🌷
Thank you so very much Alice. I am so glad you enjoyed the cooking/dinner episode. It was fun filming it. Sending you love from Colombe 🥰💐😘
Hi, so funny your plums look like our(USA) red grapes. I bet they would be wonderful as jam or jelly sautéd with pork.
The peonies are just spectacular in the bouquet.
Thank you Kim. Now we habe to wait till next year. 😊. Glad you liked them too. ❤❤❤
OMG Patrick my mouth was watering that looked so good l will be trying that. Jane and Tony must have been on cloud 9 your meal looked fabulous Great job Patrick. Love from Canada🥰😘
Thank you Darling. It was a delicious meal. We all enjoyed it and we are blessed. Sending you love and hugs from Colombe ❤❤❤
Lovely plating, Patrick.
🙋♀😊💖💐💐💐
Remember to set a place for me. I'm starving!
You are on! Will make sure to throw a dinner party when you stop over. Hugs from Colombe. 👍🏻💖👍🏻
How lovely! Christening your piano and your new kitchen with great friends. Bon Appétit
Thank you so much. This was a first of many dinners in the kitchen. And with great friends it was perfect for us. Hugs from Colombe 💕😘💕
Homemade stock is the best!
I love when the 4 of you get together & BTW GREAT kitchen! 😘😘
Thank you, Amy!! 😊💕
Amazing food, I'm ready to book my stay
Patrick you are a great cook! The meal looks wonderful! I’m sure it tasted great as well. Lovely dinner party. 😊
Thank you Jenifer. That is such a great compliment. I really enjoy cooking. It did taste good according to Jane and Tony. 😊. Hugs from us at Colombe ❤❤
Sorry I was late for dinner🤭oh the food looked amazing x Jane and Tony so deserved to be the first dinner guests xxx Have s wonderful weekend xxx
We missed you. 😊. Indeed they absolutely were the ones. I was out with Tony twice, since we have the van, loading and unloading building materials for them. Feels great to be there for one another. ❤. Hugs from Colombe
@@patrickjourneytothechateau9452 oh Patrick indeed it is wonderful to have such wonderful friends and you both so deserve them x Believe me if I could have got there I would have it’s been a difficult few weeks xxxxx lots of love to you both
I’m sure your dinner program will be a great success! ❤
Thank you. Your words in god’s ears.❤😊❤. Hugs
I love the Stove/COOKER Patrick and Stewart! It' looks amazing!!😀
Hi Sheila. Thank you. Isn’t it absolutely stunning? ❤😊❤
Yummy food, great presentation
Yummy yummy yummy love this wonderful menu’s
Thank you 😋
Very good coq au vin just like my Grandmere cook .Patric you are the best.
You could NEVER BE SNOBBY! Just adorable ! Looks so yummy!
That is so kind of you. Thank you indeed. You made me smile from ear to ear. Sending love from Colombe ❤❤❤
my husband spent every summer in Alsace with his grandmother love the food
Oh how wonderful. What great memories. ❤😊❤
That looks like one delicious dinner, bravo!!! Please, next time, save some for me....!
Thank you for the cooking lesson it was great.
The goat cheese appetizer looked wonderful. Love the recipe. Also do you put carrots and potatoes in the Coc au vin? Can’t wait to visit and have dinner with you. 😀
Merci pour ce moment de convivialité, merci Patrick pour les 4 cuillères de crème fraîche (j'ai pris au moins 5 kilos rien qu'en regardant la recette 😁 ) Et que dire de l'entrée et du dessert... Merci à tous les 2 ! 👍
That is too funny. I know what you mean. I look at chocolate and gain 3 kilos…. 😘😂🤣. That’s what happened with the desert. Stuart will bake for our birthday party. Merci beaucoup. C’est très gentille de vous. 😊❤
@@patrickjourneytothechateau9452 Oui, c’est exactement ça, la vue d’une tablette de chocolat et je prends des kilos 😋. Et que dire des pâtisseries de Stuart 👍🏼🤩😜 J’adore leur chaîne et ce qu’ils font pour le patrimoine Français 👍🏼👍🏼👍🏼
It looked like a wonderful meal with friends. Peonies are my favorite flower so it was lovely seeing the arrangement! Even though you’re now in France, Happy 4th of July!🎆🎇
Thank you so much. I too, love peonies. These were the last available from France. Alp region is about 1 months behind us in growth 😊. Meal and company were delightful (if I may say so myself 😮😂😮).
Have a happy 4th of July from us in Colombe. ❤😊❤
I sometimes freeze juice in ice cube trays for later use in cocktails 🍹
Yes. A good tip!😀
Looks amazing I am going to cook this forSunday lunch tomorrow, thank you so much. Kate. Xxx
I always enjoy watching Patrick cook.❤ the angle of the camera lets you watch the whole thing very well. Well done, Patrick
Good morning Brandy. Thank you so much. Love your feedback because I am never quite sure how to position the camera. Now, I see that having the tiles completed, it looks so much nicer than the old carb brown tiles. Huge hugs ❤❤
Oh my goodness Patrick, I was watching you cook so intently, I was beginning to imagine I could smell it! Don't doubt yourself when it comes to your knife skills, you're doing a super job, besides, it's what it tastes like in the end and this sure looks good! The dessert looks absolutely lovely. It was so kind of you both to honour Jane and Tony! You are all fantastic people!
Thank you! 💕😍
Thank you Norma. What a kind comment. There are comments on this vlog who are criticizing my knife skills. Honestly, I don’t care 😂😂😂. Bet they watch TV and don’t cook, 🤣😉🤣. We are blessed with great friends and a,aging viewers like you. Love from Colombe
Patrick, that looks so good, and I'll definitely try out the recipe. Hello to Stuart. Have a great week. 😍Mark (in my temporary abode in the middle of nowhere Montana).
It's so fun to see you using your new cooker. Your meal looked delicious and I thing I will try the white version. The peonies are amazing Thanks for sharing 💕
Hi Donna. I hope you will enjoy this version. Please let us know 😊. It was wonderful to cook on this amazing cooker. Last peonies of the year 😲. Love them. Huge from Colombe ❤❤❤