started my beef stew going this morning and what do I find in my youtube feed? My favorite chef with my favorite kind of bread!

Eventhough we do not have thangsgiving in germany, I still love it, because you bring us so many awesome recipes during that time! You dont have to go to Mars, if Elon gives me a ticket, Ill go and bring your cooking to Mars haha! Its gonna be a great 4 years my friend!

Thank you

I challenged myself to create a new dish every day from Chef Jean Pierre. I am almost at 20 dishes. I learnt a culinary school worth of knowledge already. Thank you for your work, Chef! 🫡

I would love to see chef make an Americain sauce!

Thank you so much 😊❤

Chef Jean-Pierre, my husband and I love watching your videos. They are not too long at all! They are completely engaging, educational, friendly and fun. Please don’t change. We love the pace. If anyone wants shorter videos all they have to do is fast forward. The rest of us are hitting rewind so we don’t miss a thing. Thank you for your generous spirit in teaching and making these delightful videos.

Wow! Just showed on my feed. Thought I'd seen all your videos.

What kind of cheese and how much?

Im going to try this recipe out tonight reminds me of a mini quiche without pastry but i will use an airfryer instead of an oven. Will a ceramic baking dish give me the same result? Because that is the only dish i have that fits in my airfryer.

Can you bake the day before, refrigerate overnight, then heat through to serve for either lunch or dinner? Otherwise if not, how can you make ahead?

there's no way this comments section is real...

Great Recipe! When cook from scratch it will ALWAYS taste better. It doesn’t take much more time most of the time and it is time well spent! Jiffy mix……🤮😫😱.

Great Recipe! When cook from scratch it will ALWAYS taste better. It doesn’t take much more time most of the time and it is time well spent! Jiffy mix……🤮😫😱.

Hopefully one day her Agent costume will be released.

I chop onions in really small pieces, but tip is good.

I add a few steps. Butter, minced garlic, flower to make a rue. Then slowly add the cream and after that the Parmesan. But yesterday I added diced green onions and slices of mushrooms to the rue. It was fantastic!

YUM!!!!!!!!

Without watching I bet there's some butter involved here.

Why Tahitian Vanilla.

Doesn't everyone do this??

Nice - Are you from Italy ? Your accent is ... ?

Watched to the very end. Can't wait for Thanksgiving so I can try every recipe. Especially the cheesecake. (I might keep that for myself) Yum!

Great video

Sorry, Chef, but your recipe messes completely a preparation originally made by hunters and therefore very simple because the cottages where they cooked and rested were primary. Ingredients were the poultry or game birds, white wine, white vinegar, olive oil, salt, rosemary and pepper. Nothing else. Bread was the side dish ever since. After Colombo, eventually potatoes. But never tomatoes or bell peppers! Your dish (that can eventually bee tasty) is much closer to "coq au vin"...

Back to potatoes again. 😭

I will make this with..no cheese .....Sorry...( Milk Allergies).

Easy

L🩷VED this Thanksgiving Series! I watched all the segments of the meal & thoroughly enjoyed the commentary! Thank you for sharing your favorite recipes! I look forward to trying them next week for Thanksgiving! God Bless you!

wow, 3 videos in just a couple of days !It's like a Master Class week.Merci beaucoup for all this devotion to your wonderful channel, dear Chef

I love moussaka, and this one looks amazing! I’m intrigued by the potato, which I haven’t seen before. I used to eat moussaka at a wonderful middle eastern restaurant, and their version did not have the bechemel on top. I’d love to find a recipe for that version, because it was wonderfully flavorful without the extra calories, but I can’t find one. Does anyone know if that’s a style from a particular region?

Dang, I thought I was gonna get to see Jack there! C'mon Jack, Chef loves you, and so do we!

I watched a video by this woman chef who made chicken just by putting 'butter' and white oignons...no veggies and no olive oil...sorry but that BS...and people pretend she cooks well...!! only in the US. This guy has a 200 year old recipe..!!

Love it! Great tutorial!

Chef KNOWS CHiCKeN!!!!!!!!!!!!

From Australia, don’t care how you do it! If it is better than American way…. Good on ya!

Sorry Chef but that is way too much butter, half of that would be sufficient and i bet you couldn't taste the difference. And i was use cream instead of milk. But the dish looks amazing. My mom always used a ricer when she made potatoes for a special occasion. Any suggestions as what brand of ricer to buy?

I love to watch him cook ,

Why not use cream instead of milk

Please blow on your testing bite. You made his recipe so easy, I will definitely be making this for Thanksgiving, thank you ❤

Can i do this with corn?

I rubbed it over my body

Could you add roasted garlic to the mash? If so, when would you add the garlic?

Pom frits😊

I think this is going down as one of my favorite recipes.....Thanksyou Mr . Chef Jean

This channel makes me smile more than any other...100% subscribed and bell rung.

My family will be having this on Thanksgiving. Thanks Chef!

you cant even smoke the stuf , LOL!!!

It says dijon mustard with seeds, but do u mean wholegrain mustard as I'm not sure I can find a dijon with seeds? Thanks 😉

❤🎉