Perhaps a true testament to the way Pepin is regarded in the culinary world was the way that Anthony Bourdain seemed both uber-respectful and a bit intimidated by Pepin. If there was a guy who's ring Bourdain would kiss, it's certainly Pepin's. As well, Pepin's confidence in his [culinary] world is a good lesson re how to bring confidence with healthy ego into one's life.
Chef Pepin is simply the best. I love how he brings the old school techniques and recipes to the forefront so that they can continue to live on and not fade away. He's such a joy to watch and learn from.
There's something about Jacques offering that Voltaire quote at the end which gives it more wit, relevance and gravitas. He (JP) shows that creating excellent food is possible for us non-chefs. Thanks to KQED for continuing to present his mastery.
News flash - people knew how to cook in 1980! Pepin is a treasure, and he came up the hard way - read his autobiography. A wonderful cook and a talented amateur artist (see his menus at the Smithsonian). He embodies centuries of Mediterranean culture in an unpretentious and understated charming way.
I do agree! There are few people on TH-cam I'll watch for a half hour, but when Jacques finishes a show like this, I'm wishing it was twice as long. And I've cooked some amazing meals based on these recipes. I learn something every time I watch him.
i love that there are comments from 10 years ago and 5 days ago all saying the same thing that they all love the recipes and cant believe how well trained his knife skills are.
S200+ Jacques Pepin since he was five, he was helping in the family restaurant his mother taught him, apprenticeship aged thirteen, over 70 year's of cooking. 3 /2/2022
This is the way cooking is done. He is just an expert in every way and loves the food he is cooking. Some of those Food Network chefs could take a page out of his book.....
These three comment's are the smartest ive ever seen on youtube! This Master Chef was my idol and the reason I went to cooking school. Food networks Chef's now are COOK'S...Not Chefs! WTF happened to Food Network. Thank you KQED for the giving us the REAL DEAL!
To say the least...This Man Is one of the GREATEST CHIEF's in the world. He started with his mother at a very young age and went from there. A person can see how much LOVE he has for food and making people fell good with food. There is nothing better than that.... FOOD...LOVE....MUSIC..ART(which is all Four).
I learned about the stem from an asian chef and I agree with Pepin, that is the best part and most people in my country throw that away like it's bad. I always look for the fattest longest broccolis now to get most stem.
Jacques you are the best in the world! I loved when you did shows with Julia, but mainly when you questioned (very respectfully) her decisions. Your attempt to teach us newbies is the best around. Thank you, Sir!
This Crusted Cod was simple, easy, elegant and delicious. Just like anything else I have cooked of his in more than a quarter century. My crust was more red than black and it was STILL great.
And what makes that funny is he partnered with the great Julia Child and she was known to be a messy chef❤️ so much fun to watch the two of them, learned so much
You are my favorite cooking instructor. I will be getting your book soon. Thank you so much for your instruction, showing me that the kind of cooking I want to do does not have to be unattainable or difficult. Best to you and your family Mr. Pepin. I also admire how you mention and care for your wife. Hello from Nashville Tennessee.
I'd wish PBS would replay Jacques Pepin' s series "Everyday Cooking with Jacques Pepin" i believe it aired in the '80's. I was addicted to his program. He's has the world's best knife skills ever!
Because those qualities ARE JUST SO OBVIOUS if you watch many JACQUES PEPIN presentations. He NEVER changes. ALWAYS gentle and kind and sincere and unpretentious. What's your problem?
Love you Chef Pepin. Grew up watching you with my mom and still love watching you 40 years later with my granddaughter. I would give anyone $1,000 if they could teach me to chop like you - especially the garlic. I’ve been trying for 25+ years and can’t do it.
This guy is the best. My next door neighbor is a chef for 40+ years. When I told him I thought he was the best chef, he said no, but he is the best teacher of all the chefs.I agree.
I am currently in training for certification, and I have your Techniques Cookbook, the updated version, which I know is many years old, but that doesn’t matter at all - the basics and fundamentals stay the same. It is helping supplement my learning, and I’m slowly working my way through any teaching videos I can find from you, which is quite a lot. This is the content I’m looking for, but not finding on Food Network (except for Cheft Michael Symon). They feature lots of fantastic chefs, but all the competition shows are a waste and teach us nothing - you are all about the simple basic techniques that apply across the board no matter what you’re cooking. Thank you for still sharing with us today during these trying times.
I HAVE BEEN IN LOVE WITH JACQUES PEPIN FOR YEARS, WHAT A GREAT PERSON HE IS LOVE TO WATCH HIM EVERY TIME, NOW JUST SUBSCRIBED TO HIS CHANEL WILL FOLLOW FROM NOW ON!!!
Just made the eggs with the pink slightly spicy pink sauce, anchovies, capers and used thin raw shallot rings on top and they are out of this world! Happy cooking!
Jacques must be my alter ego…. Broccoli stems are the best part and I also save celery carrots parsley in the freezer for stock making… the water trick is great one, using moisture to sweat the vegetables. I learned that in cookery school…
I never subscribed to the food don't work it's all over the place and those ships are reality star chefs!!! Scream and holler make a lot of money as far as cooking not so much but it's amazing how their self-proclaimed experts and world- renowned chefs via social media give them a big boost!!! Jacques Pepin is so delightful to see he has a charm and Delight that's comforting in the kitchen and gives you some of the techniques and tips that only your mother knew!!! And instead of hollering and cursing he encourages you ever so gently to make awesome blow your mind dishes that you wouldn't even think you could possibly do and that you can't wait to make he actually encourages you without a loan kids deserve so many medals and awards I'm sure he has many most important way a very special place in my heart. I don't know how I found him but it just happened to pop into my mind and Bam here he is no punt intended Emeril Lagasse!!!! the other thing that is so special with him and Julia Child and Yan can cook plus countless others is you actually see steam coming from the pot and fire under the saute pan he's really cooking and it's so refreshing to see! all I can tell you is in Pennsylvania all we get is infomercials on Wellness to sell books they should have never taken the grates off of PBS but if they can make money that's what it's all about I just feel it's a loss especially for this generation it's so important to cook with love for your family and with the ones you love. one of the most essential and meaningful things human beings need especially today but that alone my hat is off to him. it's really refreshing to see him again I can't stop watching and now I can save these make sure you do the same and show them to the younger generations in your family. Thanx Jacqes Pepin Wow, I'm so hungry and happy at the same time😂😇😎
for everyone talking about how good the recipes are... i lived in europe for several years, Netherlands, Germany, Belgium, Switzerland, Austria, Czech Republic, Slovakia and Italy. Never visited France till my last year in Europe(hail mary relationship), best seafood Netherlands, best street food goes to Germany based off of Turkish cuisine but regarding general meals at local restaurants france had the best food in general. Bread is pretty much always free and nearly unlimited, or theres a minor surcharge if you say yes to "bread?" a euro or two usually. Your local corner cafe would serve up these 8-15 euro dishes that felt like 4.5-5 star restaurant meals. The best part though, is unlike most countries, who want you to eat, pay, leave. In France, they are almost surprised if you're in and out in less than 30 minutes. they want you to relax savor the meal and enjoy the services, even if you only come in for a lunch and a few glasses of water. its an "we're so happy you decided to spend your lunch break with us" kind of a feeling. I regret not taking advantage of it while i was in Belgium.
Jacques taught me how to make the perfect fried eggs. I was making them wrong for 30 years! Check out his fried egg video. You will be amazed at how great they turn out.
That's it right there! He has said it himself: The more he takes out, the better the dish is. There's much to be said for leaving things alone, and this from a MUCH better cook than I'll ever be!
His training and culinary skills are still French Classic - no matter who or what others might say , but he has over the years incorporated other cultural food influences. He admits that - " My cooking is moving further and further away from authentic french recipes but that does not mean the food is going bad. I have evolved and change due to age and time. " Basically and essentially - his core skills are French Classic but he has made it unique but combining it with other Skills.
Think of all the young chefs who he taught at the french culinary Institute in NYC over the years they were taught by the best and hopefully treasured thier time in school there learning from this man
@@guguigugu You are absolutely right. The book FIT FOR LIFE explains why fruit should be eaten by itself or BEFORE the meal. But everybody eats fruit with other food or as a desert. Which only you & I know is bad for the digestion because fruit digests more rapidly than all other food. But no body believes this. What are you gonna do?????
Hey stndrds79 what?? No complaint? No criticism?? Wow you are losing your troll touch. What do you know? You can be normal. Didn't know you had it in ya. Good for you😊
He threw away one clove of garlic (or was it a piece of scallion?) together with pilled fibers of celery. Around 06:00. Never mind. I have been watching these episodes for days now. He looks like James Mason. Great and simple recipes at the same time, with subtle humor; old school of a gentleman.
Omg ! "Sauvignon from Australia". Didn't know it was even possible lol ;) Sorry but I'm french and sauvignon comes from Bordeaux so I couldn't figure out there could be australian sauvignon :) Otherwise I didn't know about Jacques Pépin even though his voice sounds familiar to me. Interesting stuff, very creative and you can feel the need to share which is the most important in cooking. On top of that, he looks really cool
I really don't care for clams but his Clams Madison look like they would be tasty. Of course Chef could make a piece of cardboard tasty. I'd eat ANYTHING he cooked. I trust him.
I grew up off of Greenhill Road in Madison. I knew all the kids that used to live in the house you now live in. I would love to communicate with yo u as I am a big fan of yours.
Perhaps a true testament to the way Pepin is regarded in the culinary world was the way that Anthony Bourdain seemed both uber-respectful and a bit intimidated by Pepin. If there was a guy who's ring Bourdain would kiss, it's certainly Pepin's. As well, Pepin's confidence in his [culinary] world is a good lesson re how to bring confidence with healthy ego into one's life.
This gentleman is the Rock of Gibraltar of the cooking world- huge talent, no pretentiousness, and a big heart.
Chef Pepin is simply the best. I love how he brings the old school techniques and recipes to the forefront so that they can continue to live on and not fade away. He's such a joy to watch and learn from.
There's something about Jacques offering that Voltaire quote at the end which gives it more wit, relevance and gravitas. He (JP) shows that creating excellent food is possible for us non-chefs. Thanks to KQED for continuing to present his mastery.
News flash - people knew how to cook in 1980! Pepin is a treasure, and he came up the hard way - read his autobiography. A wonderful cook and a talented amateur artist (see his menus at the Smithsonian). He embodies centuries of Mediterranean culture in an unpretentious and understated charming way.
The BEST CHEF
I wish I could be his sous chef! What an honor it would BE!
OH MY!!!
Pépin’s ancestors knew how to cook in 1680…
I do agree!
There are few people on TH-cam I'll watch for a half hour, but when Jacques finishes a show like this, I'm wishing it was twice as long. And I've cooked some amazing meals based on these recipes. I learn something every time I watch him.
i love that there are comments from 10 years ago and 5 days ago all saying the same thing that they all love the recipes and cant believe how well trained his knife skills are.
U
S200+
Jacques Pepin since he was five, he was helping in the family restaurant his mother taught him, apprenticeship aged thirteen, over 70 year's of cooking. 3 /2/2022
And at the very end he pairs a wine with the meal he prepared. A real class act.
An amazing tip about freezing bits/ends/peels/juice from vegis in a milk container and using for stock!
Man I wish i knew him personally, what a nice genuine character, and what a cook! Wow. Merci Jacques
Big difference between chef and a cook
Typical Sovereign Citizen response, impolite and condescending.
@@PeruvianBanana89
But THERE IS A DIFFERENCE between those two terms!!!!
This is the way cooking is done. He is just an expert in every way and loves the food he is cooking. Some of those Food Network chefs could take a page out of his book.....
Don’t worry, they did! Tom Collichio always says he didn’t train at a school and that Jacques’ technique book is where he learned to cook.
Just canceled my Food Network subscription! Don't need it! Chef Pepin puts those amateurs to shame.
Food network sucks!!It has for years.Nothing like it used to be.They play fucking triple Ds all fucking day long!What happened???😡
They used to have real chefs on food network.Now its fucking Worse cooks in America.
These three comment's are the smartest ive ever seen on youtube! This Master Chef was my idol and the reason I went to cooking school. Food networks Chef's now are COOK'S...Not Chefs! WTF happened to Food Network. Thank you KQED for the giving us the REAL DEAL!
@@johnsheehan977 money
Food network was never explicitly about cooking. It’s about food.
To say the least...This Man Is one of the GREATEST CHIEF's in the world. He started with his mother at a very young age and went from there. A person can see how much LOVE he has for food and making people fell good with food. There is nothing better than that.... FOOD...LOVE....MUSIC..ART(which is all Four).
I learned about the stem from an asian chef and I agree with Pepin, that is the best part and most people in my country throw that away like it's bad. I always look for the fattest longest broccolis now to get most stem.
I've always loved the stems the best. Since I was a little kid.
@@MikehMike01 So? It tastes great.
Jacques you are the best in the world! I loved when you did shows with Julia, but mainly when you questioned (very respectfully) her decisions. Your attempt to teach us newbies is the best around. Thank you, Sir!
Well said
This Crusted Cod was simple, easy, elegant and delicious. Just like anything else I have cooked of his in more than a quarter century. My crust was more red than black and it was STILL great.
What a fabulous cook and what a great teacher. Watch his hands, the way he handles food. You can tell he loves what he’s doing.
Mpower love watching those hands!
Living legend. We thank you for the gift of instruction:
I have watched this at least 5 times. A master at work. Teaching as he goes. So many tips and techniques in such a short time.
Of all the TV chefs I watched, Jacques is by far the one that had the biggest effect on my home cooking skills.
I love how clean he keeps his work place. Unlike the other chefs that toss n leave scraps everywhere
That comes from his training. He was taught very well by the best.
And what makes that funny is he partnered with the great Julia Child and she was known to be a messy chef❤️ so much fun to watch the two of them, learned so much
Love how he uses his bare hands touching a piping hot baking dish with his clams. Professional chef. Master chef.
You are my favorite cooking instructor. I will be getting your book soon. Thank you so much for your instruction, showing me that the kind of cooking I want to do does not have to be unattainable or difficult. Best to you and your family Mr. Pepin. I also admire how you mention and care for your wife. Hello from Nashville Tennessee.
Jacques making cereal, "Maybe a dash of olive oil and here we are."
I love him.
😂😂😂👍
😂😂❤️😍😍
He loves his garlic and olive oil, and like most French chefs butter.
been watching Chef Pepin for years....a national treasure
I'd wish PBS would replay Jacques Pepin' s series "Everyday Cooking with Jacques Pepin" i believe it aired in the '80's. I was addicted to his program. He's has the world's best knife skills ever!
I know this is an old comment but the KQED TH-cam channel recently started uploading his "Today's Gourmet" series.
Thanks, Chef. You’re the best. Best wishes to you and your family.
Amazing how you don’t know him but you know how kind and geniune he can be
Because those qualities ARE JUST SO OBVIOUS if you watch many JACQUES PEPIN presentations. He NEVER changes. ALWAYS gentle and kind and sincere and unpretentious. What's your problem?
Love you Chef Pepin. Grew up watching you with my mom and still love watching you 40 years later with my granddaughter. I would give anyone $1,000 if they could teach me to chop like you - especially the garlic. I’ve been trying for 25+ years and can’t do it.
Once he starts cutting into onion, and garlic, reminds me I'm still in culinary Kindergarten! Awesome
This guy is the best. My next door neighbor is a chef for 40+ years. When I told him I thought he was the best chef, he said no, but he is the best teacher of all the chefs.I agree.
Who does your neighbor think is the best TV chef?
how to prepare christmas food by jaque pepin
b
easy and tasty pasta cooking by japue pupin)
instagram.com/p/BdHC2kCg-us/
n
I love learning from this man !! What a treasure and wonderful human being.
Hands down the best chef. Love his accent. Thanks Mr. Pepin.
I am currently in training for certification, and I have your Techniques Cookbook, the updated version, which I know is many years old, but that doesn’t matter at all - the basics and fundamentals stay the same. It is helping supplement my learning, and I’m slowly working my way through any teaching videos I can find from you, which is quite a lot. This is the content I’m looking for, but not finding on Food Network (except for Cheft Michael Symon). They feature lots of fantastic chefs, but all the competition shows are a waste and teach us nothing - you are all about the simple basic techniques that apply across the board no matter what you’re cooking. Thank you for still sharing with us today during these trying times.
He has always been my favorite to watch learning how to cook and expanding my tastes for different types of dishes.
It's great that you can always hear him salivating while he cooks. Lol!I've been watching him since I was 5 years old.Thats more than 40 years!😎☺
I could listen to Jacques all day long!
I have only recently discovered Jacques.
He’s totally believable and uses minimal ingredients that we are like;y to have at home.
I've got a man crush on this dude! Jacques, please cook and live forever!
I HAVE BEEN IN LOVE WITH JACQUES PEPIN FOR YEARS, WHAT A GREAT PERSON HE IS LOVE TO WATCH HIM EVERY TIME, NOW JUST SUBSCRIBED TO HIS CHANEL WILL FOLLOW FROM NOW ON!!!
Every thing about this episode fascinates me. Love you, JP!
Just made the eggs with the pink slightly spicy pink sauce, anchovies, capers and used thin raw shallot rings on top and they are out of this world! Happy cooking!
"I put a piece of aluminum foil, as you see on the board, and that make my wife really happy."
Don't why but I find that line really funny, lol.
I've watched Jacques since the 90s and I still learn new things. What an amazing man.
Very approachable recipe and warm ways of presentation Mr. Pépin.
I am hooked on his shows. And my cooking has improved a lot!
JP is the OG of Chefs and the best, IMO.
Jacques's biography, Apprentice is a wonderful look into the mind of a lifelong lover of excellent food.
French people are awesome...and he is no exception
Perfect claw while cutting...that is what you get after 70 years of cooking.... bravo!
I have this guy's book, Every time I read it, I read it in his voice and fall asleep.
You have his book? He authored 30 or so books on food and cooking
I love how he chops garlic... Thanks God I've found Chef JP..
Jacques must be my alter ego…. Broccoli stems are the best part and I also save celery carrots parsley in the freezer for stock making… the water trick is great one, using moisture to sweat the vegetables. I learned that in cookery school…
Chef reminds me how to cook from time to time. God Bless.
Love you Chef Pepin. Could watch you all day.❤
I like the stem of the broccoli best too. Yum!
what every chef should be
Jacques Pepin the the embodiment of the phrase "joie de vivre."
"... and you don't tell anyone that you made it that fast." 21:51
Lolz, he smoothly slipped that little bit of humor in. Love this guy~
I always loved watching all his shows.can do upscale classy and everyday cooking.a truly great master.its been my honor seeing such a great man teach.
Much luv for this grand chef
I never subscribed to the food don't work it's all over the place and those ships are reality star chefs!!! Scream and holler make a lot of money as far as cooking not so much but it's amazing how their self-proclaimed experts and world- renowned chefs via social media give them a big boost!!! Jacques Pepin is so delightful to see he has a charm and Delight that's comforting in the kitchen and gives you some of the techniques and tips that only your mother knew!!! And instead of hollering and cursing he encourages you ever so gently to make awesome blow your mind dishes that you wouldn't even think you could possibly do and that you can't wait to make he actually encourages you without a loan kids deserve so many medals and awards I'm sure he has many
most important way a very special place in my heart. I don't know how I found him but it just happened to pop into my mind and Bam here he is no punt intended Emeril Lagasse!!!! the other thing that is so special with him and Julia Child and Yan can cook plus countless others is you actually see steam coming from the pot and fire under the saute pan he's really cooking and it's so refreshing to see! all I can tell you is in Pennsylvania all we get is infomercials on Wellness to sell books they should have never taken the grates off of PBS but if they can make money that's what it's all about I just feel it's a loss especially for this generation it's so important to cook with love for your family and with the ones you love. one of the most essential and meaningful things human beings need especially today but that alone my hat is off to him. it's really refreshing to see him again I can't stop watching and now I can save these make sure you do the same and show them to the younger generations
in your family.
Thanx Jacqes
Pepin Wow, I'm so hungry and happy at the same time😂😇😎
99o
You make my days serene!
for everyone talking about how good the recipes are... i lived in europe for several years, Netherlands, Germany, Belgium, Switzerland, Austria, Czech Republic, Slovakia and Italy. Never visited France till my last year in Europe(hail mary relationship), best seafood Netherlands, best street food goes to Germany based off of Turkish cuisine but regarding general meals at local restaurants france had the best food in general. Bread is pretty much always free and nearly unlimited, or theres a minor surcharge if you say yes to "bread?" a euro or two usually. Your local corner cafe would serve up these 8-15 euro dishes that felt like 4.5-5 star restaurant meals. The best part though, is unlike most countries, who want you to eat, pay, leave. In France, they are almost surprised if you're in and out in less than 30 minutes. they want you to relax savor the meal and enjoy the services, even if you only come in for a lunch and a few glasses of water. its an "we're so happy you decided to spend your lunch break with us" kind of a feeling. I regret not taking advantage of it while i was in Belgium.
I could watch this man chop garlic all day long
He's the King.
Ever notice ? When you see a master at work it always looks easy???
Truth can do without effort
Jacques taught me how to make the perfect fried eggs. I was making them wrong for 30 years! Check out his fried egg video. You will be amazed at how great they turn out.
Jacques Pépin is to cooking, what Beethoven was to composing...A true culinary master!
Great great great quote by Voltair, merci Monsieur Pepin.
Only Chef Pepin could turn ketchup, mayo, Tabasco, and hard boiled eggs into a gourmet dish.
LOL...That's for sure! I was thinking that very same thing AlphaK...
I suspect if I tried that, I'd have only a mixture of ketchup, mayo, Tabasco and egg.
I love his recipe for hard boiled eggs Jeanette, named for his late wife. When I’m stuck for a light meal idea, out come the eggs Jeanette.
Bravo . I will make my broccoli your way NOW. I LOVE your COOKING. YOU ALWAYS teach me something NEW EXCITING and delicious
freaking hell that garlic chop
I know right? So smooth! Lol
he chopped that garlic like a type writer in my opinion
Technique
it drives me nuts when he uses a knife, i would probably hack my fingers off.
after 6 years how is ur technique
I love how you can hear him salivate as a dish starts coming together. hahaha
The sign of a good dish. If the chef is beginning to water at the mouth - you KNOW it's going to be good!
This is so cool in so many ways.thank you!!
Jacques is so smart! I love the way he does things. I'll definitely try these out :D
how were they?
Jacques my FAVORITE!!!!!!!
His knife skills are so smooth and fast..thats why he can do this in 30 min...
This is my favorite chef
Jacques is the best. Taught me to cook.
A genius! He never complicates things.
That's it right there! He has said it himself: The more he takes out, the better the dish is. There's much to be said for leaving things alone, and this from a MUCH better cook than I'll ever be!
ASMR for chefs.
Addictive to watch.
His training and culinary skills are still French Classic - no matter who or what others might say , but he has over the years incorporated other cultural food influences.
He admits that - " My cooking is moving further and further away from authentic french recipes but that does not mean the food is going bad. I have evolved and change due to age and time. "
Basically and essentially - his core skills are French Classic but he has made it unique but combining it with other Skills.
Jacques is like the Bob Ross of cooking.
Jacques' chopping garlic is like Bob's knife on the palette.
@@dennismichael1434 More like Bob beating the devil out his brush.
Manuel Perez Mora
So you've said before.
Good simile but we've heard you say that many times
@@joannaedwards6325 busted, same bs every video ,and Bob Ross was a hack
Bob Ross is a good artist, Jacques is a divine chef.
No comparison.
Cod- yum. I cook my in butter, 3 minutes each side. Best meal ever!
Merci Jacques
Think of all the young chefs who he taught at the french culinary Institute in NYC over the years they were taught by the best and hopefully treasured thier time in school there learning from this man
Best cook ever🥰
I like his taste in cooking and he isn't Into desserts but if he must he uses fruit which is thr best
fruit is literally the worst
@@guguigugu You are absolutely right. The book
FIT FOR LIFE explains why fruit should be eaten by itself or
BEFORE the meal. But everybody eats fruit with other food or as a desert. Which only you & I know is bad for the digestion because fruit digests
more rapidly than all other food. But no body believes this.
What are you gonna do?????
Hey stndrds79 what?? No complaint? No criticism??
Wow you are losing your troll touch. What do you know? You can be normal. Didn't know you had it in ya. Good for you😊
Pepin is such a beautiful surname. Not because of the man and the chef but because of his history.
He threw away one clove of garlic (or was it a piece of scallion?) together with pilled fibers of celery. Around 06:00. Never mind. I have been watching these episodes for days now. He looks like James Mason. Great and simple recipes at the same time, with subtle humor; old school of a gentleman.
Presing Izdavaštvo he doesn’t throw anything away. It’s all going into the stock pot.
His taste are super. Thank.
Omg ! "Sauvignon from Australia". Didn't know it was even possible lol ;)
Sorry but I'm french and sauvignon comes from Bordeaux so I couldn't figure out there could be australian sauvignon :)
Otherwise I didn't know about Jacques Pépin even though his voice sounds familiar to me.
Interesting stuff, very creative and you can feel the need to share which is the most important in cooking. On top of that, he looks really cool
Love your cooking
I love this guy!
I really don't care for clams but his Clams Madison look like they would be tasty.
Of course Chef could make a piece of cardboard tasty. I'd eat ANYTHING he cooked. I trust him.
That dish looks so... Good
I grew up off of Greenhill Road in Madison. I knew all the kids that used to live in the house you now live in.
I would love to communicate with yo u as I am a big fan of yours.
Je t'aime, Jacque Pepin!
I've made some research since I posted this. I'll try it out occasionally