Escargot: An Award Winning Recipe! | Chef Jean-Pierre

Hello There Friends! This Escargot recipe, celebrated for its complexity and depth of flavor, diverges from the traditional garlic butter approach, incorporating a rich cognac and tarragon sauce that enhances the tender snails with a luxuriously aromatic and savory profile. This dish, once a signature at my restaurant and acclaimed by Gourmet Magazine, is perfect for those looking to explore the refined side of French Cuisine.
RECIPE LINK: chefjeanpierre...
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[@sickaviator]

Am I the only one? I feel as if Chef JP has made a lasting and extremely positive impact on my life and that of my entire family. Yesterday we celebrated Easter. Every ounce of the family meal we enjoyed was influenced by my favorite Chef. JP...thank you (and Jack of course) for all the hard work you do to enhance our culinary lives. You've really made a huge difference in mine!! I feel positive I'm NOT the only one!!

[@DPB1947]

Indeed, my friend! I made his potatoes au gratin yesterday at our Easter family gathering, and they were a hit! I hear chef JP's voice in my head all the time when I'm cooking, even if it's not one of his magnificent recipes. Because as you know, it's not just about throwing together a bunch of stuff that's on a list. It's about the true love for food, for humor, for life. It all comes together in Chef JP's kitchen, and he's allowed us to bring it into our kitchens and homes.

[@krysstevecrimi1482]

Oh, no joke! We love the man! And yes, his voice lives inside our heads.

[@ChefJeanPierre]

🙏🙏🙏❤️❤️❤️

[@steveboone5480]

I do my Chef P impersonations every Sunday dinner now!! Another grand slam dish Ole Great King of Butta!!!

[@coomr419]

I mean he taught me some good recipes but I don't know about life changing 😂😂😂

[@darkwizard2178]

This man is by far the best culinary instructor on KZbin.

[@smoothbeak]

Just in case anyone was doubting Jean-Pierre's Frenchness!

[@MovingtoFloridaRealtor]

Chef Jean-Pierre's charisma and warmth make his cooking lessons not only educational but also incredibly enjoyable to watch. Subscribing to his channel has been the best decision I've made on KZbin yet.

[@Mike-jv4rz]

He's awesome, I been a sub for a couple years now...he makes it easy to follow and a ton of fun as well.

[@jceepf]

Me too..... He is inspirational.

[@abbracia]

Every now and then, he giggles with delight in almost a sinister way, and just sparkles. This is a wonderful human being.

[@victor1244]

kzbin.info/www/bejne/iZmohH6gm9pri9E

[@joejackson4202]

Shout out Chef Jean-Pierre. A legend. One of the best, most educational, most relaxing, most enjoyable channels on KZbin.

[@stella.r2708]

I'm Australian, the phrase "cooked roo" has a completely different meaning here 😂😂

[@prisfb]

Roo for kangaroo? 😂😂 don’t you guys eat kangaroos too like southerners here eat deer?

[@stella.r2708]

​@prisfb yes 😂 some Australians do eat kangaroo. I don't, but I'm not a fan of game meat.

[@JeremyPickett]

Now that's funny 🙃

[@weedo3]

@@prisfb We eat them in the north too.

[@prisfb]

@@stella.r2708I wouldn’t eat kangaroos too! Even though I heard the males can be crazy sometimes! They’re too cute! 🥰 btw: I think chef JP meant for roux which is a mixture or a paste of melted butter and flour to thicken sauces. I used to do it but now just do it fresh every time.

[@conradkappel9426]

Prior to retiring about 10 years ago I traveled about 150 days out of the year. So I dined out (fortunately) at very good restaurants. My go to appetizer about 2/3 of the time was Escargot. Loved it. Since then I never even considered making it myself and had no idea how to do it...until now...thanks to you. You have had a major impact on my retirement years since I can no longer pursue my love of golf and fly fishing. But I can still cook. I'm being 100% sincere when I say you have enhanced my joie de vivre immensely. Thanks and God bless!

[@KorriTimigan]

There's something genuinely heartwarming about seeing the chef sharing his dish with Jack. For all these years we've never actually seen his face as somebody else enjoys the food, and you can really tell by that expression that it's what he lives for! God bless you, chef, for your generosity, talent, and energy! I hope you had a happy Easter 😊

[@victoriastrub6539]

Chef Jean-Pierre is wonderfully chaotic 😂 I have never laughed so hard watching a cooking video. Truly a joy to watch! ❤

[@ronhansen7717]

Hallelujah!! It's been over 35 years since I last had Escargot Left Bank and now I get to make it myself! I've already started putting the ingredient list together. I don't drink, but I have a whole cabinet full of various types of booze just for your recipes. Yes, use the Cognac. It makes a big difference in your end product (and of course, BUTTER). I used to use dry herbs a lot, but if you have access to fresh, get them. I see a lot of '"Burgundy" escargot (Burgundy, France) online. Are they a better quality or flavor? If there are any out there that are set against eating "snails", you are missing out on one of the greatest culinary experiences of your life. 🥰👍👍👍👍👍

[@ChefJeanPierre]

👍👍👍😊

[@FirstLastWinLose]

You know what, one of the great things about this channel is the lovely chemistry between Chef and Jack. There's so much obvious warmth and affection there.

[@richardcorsillo9819]

The right plate is a conductor of flavor... Chef, it's funny that this video lined up with actual snail season. I think you got emotionally impacted with that bite at the end...

[@ChefJeanPierre]

👍😊❤️

[@shilobutton5485]

You're a wonderful chef but I think you're even a better teacher. You inspire people to create new dishes and flavors. You make me want to cook snails ! How amazing is that?! You are hands down my favorite channel

[@ChefJeanPierre]

Wow, thank you!🙏

[@JeremyPickett]

Chef, what I love, love, love about you are two fundamental things. You are hilarious, and sixties/seventies/eighties French cooking is beyond amazing. It is this wonderful fusion of high quality ingredients, practicality, Flavor, and value. You will only ever hear one critique of Keller or Adria (yeah I know he's Spanish) and it's simply price. Chef Pierre, Child, Bourdain, Escoffier, et al, you are all angels to the kitchen. And yes. If you like clams, shrimp, oysters, you will like snails. Well, I hate them in my garden, but that's a different story :) Chef, you are adored.

[@ChefJeanPierre]

Thank you so much Jeremy! 🙏🙏🙏❤️

[@LIZZIE-lizzie]

Well - I don't know about that. We had them growing up and am glad to have experienced eating Escargot as a child because now - I'm not to hip to them. The baby Escargot I would like to sample, though. The slugs are a different story 😂

[@JeremyPickett]

@@LIZZIE-lizzie one of the great wonders, most fun things in life is a good, spirited, respectful conversation about food :D I am 101% in agreement with Chef that it's cooking, not rocket science 🙃 I love love love old school Franch cooking. It makes me smile from cheek to cheek. But one part I've never understood is parsley. Some people can't stand cilantro, maybe in the guy that can't stand parsley. Olives are another, I love the wood, oil, and Roman process. But olives themselves? I just don't understand, and I love capers 😄. Chef is joyous, Jack is wonderful (six cameras!?!?), and while I may do this or that a tad different, the soul of Escoffier, child, Bourdain, Keller is in every technique . Lizzie, you are a wonderful person. Chef, you are a muse.

[@easein]

...and on the eight day God gave us Chef Jean-Pierre. He saw that it was good, and all was well in the World...

[@Chris.Haines.]

Jack the Crostini cam was genius lol I laughed so hard. Great video Chef well done.

[@lisainpalmdesert]

I think everyone needs a crostini cam!

[@jean-paulbertuol4390]

As French, I LOVE escargots ! Thanks you Chef !

[@aeronothis5420]

This is the most flagrantly french video on the internet. Looking forward to trying my hand at this. Your recipes have never disappointed the people around my table.

[@moffac01]

Don’t ever let Jack speak. Like Vera Peterson, he must remain an enigma that allows our imaginations to run wild pondering what he’s really like behind that thick camera lens.

[@cynthiagonzalez658]

In the Philippines we cooked them sauteed in coconut oil with garlic(& julienned ginger) and in coconut milk sauce 😋🤤

[@RoseelvaStevensBaraoidan]

I could watch you cooking 24/7 I totally enjoy your show!! You make it look so easy and with such charisma thank you!!

[@thekochdieselskils5506]

In spite of being an American from the rural South, my father introduced me to escargot at the age of 4 or 5. I introduced them to my wife. My boys have been eating them since they were 4 or 5. My boys and I are going to make these so that they they can pass this on to their children. Thank you, Uncle JP!!!!

[@nilgaming0575]

You've reminded me what cooking is about, My past work experiences have made me loose sight of why I love to cook and bake. You've helped bring that light back into me and my cooking. Thank you!!!!!

[@phickee]

I LOVE oysters, clams, mussels, etc., but never wanted to try escargot…until this video! I used your ribeye roast recipe again for Easter and it was FANTASTIC…again! YOU are responsible for my success in cooking now and my GO-TO chef for ALL my holiday meals now! May God continue to bless you and Jack, Chef JP! 🙏🏼 👨‍🍳 🤗

[@DoremiFasolatido1979]

I love this video for ONE reason. It's not a blasted April Fool's video. So tired of that on KZbin. Every year...oy... Thank you Chef JP...so much.

[@MDeLorien]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@adamlucashill725]

Lol imagine getting upset about KZbin videos once a year

[@DoremiFasolatido1979]

@@adamlucashill725 Yeah, I hate fun, what can I say.

[@seaborgium919]

​@@adamlucashill725 The problem is that it's incredibly rare that someone does a good joke on April fools.

[@Greydawg]

That's the *one* reason though? Really? 🤔 For me, *it's the escargot.* 💯

[@phillo1818]

J'adore les escargots et ta recette a l'air délicieuse! Pendant des années, j’ai enseigné Mise en place à des amis qui détestaient cuisiner. Désormais, ils cuisinent sans stress. Mais ils n’ont pas la patience de faire de longues cuisines. Certaines de mes sauces prennent 4 à 5 heures. Merci chef Jean-Pierre!

[@Sniffles75]

Chef I love the poached garlic cloves same size of the escargot...

[@ajoliver74]

I have two medium cans of escargot, I have been wondering what to do with. Not even sure where I got them. Definitely going to make this recipe this week. Everything else I have learned on this channel has been amazing, so I have strong faith in it being amazing.

[@georgezimmerman1490]

I love that chef is showing us a simple way to make an intimidating thing and.... simultaneously showing us how to catch buzz when we eat. Your ingenuity is fantastic Jack!

[@Cherelle978]

You are the only person that has ever made me want to eat escargot! Now I gotta make it while I wave my fingers 🖐🏾🤚🏾

[@fueledbylove]

a fourteen year old dishwasher in OKC discovered the joys of escargot due to customers that didn't finish their dinners. Yum. I would try this dish in a heartbeat

[@huckles7353]

I don't even cook, but i can't stop watching 😊.

[@24kachina]

That sauce would be fantastic on shrimp, chicken, or an old shoe! Delicious. Muchas gracias, Chef.

[@bigcheezmoe]

God bless America and God bless Chef Jean-Pierre

[@edstueckle4856]

Love the Crostini Cam. Jack has become a top tier video producer.

[@user-nb9mm8pt6z]

It's my favorite you tube channel. Get enough doom and gloom come here feel better. So thank you 😎💗

[@michelbee7917]

Je suis un adepte, ce que j’apprécie beaucoup est l’expérience des étapes pour un résultat magnifique en bouche. Ce qui m’épate le plus est ton attitude non chaland au mesure en expliquant le goût recherché. Merci…

[@g3everex]

Both of you guys are so good for each other. I’m jealous Jack all the amazing food you get.

[@perryvanhook2647]

The live crostini cam needs its own channel. A lot more entertaining than 90% of the stuff on tv.

[@tadeusz1]

To describe Chef as a LEGEND is not the whole story. Chef J-P is just lovely human being. Never tried to cook these before, BUT, after being this, I will attempt to recreate this dish at home. Thank you chef.😋😋😋😋😋

[@dale1956ties]

I love Chef Jean Pierre's videos. Never apologize for them. They're great, always. Some of the best advice I've ever heeded is mise en place. It really makes a big difference.

[@pilates68]

Sprig is the best word for a clipping of herbs.

[@Torahboy1]

Drinking game Every time chef says “amazing” you take a shot

[@JayTyler-q8q]

We used to have a place to buy fresh escargot, not canned. We would do garlic butter beer tinfoil packs to steam on the grill while other food was cooking too on the beach. Rockstar party.

[@karijohnston1033]

Unbelievable. Beautiful recipe. Thank you for the education. 🫶

[@cmvcalderon]

Chef Jean-Pierre is Amazing! Thank You! Loved Escargot since I was a child. Can’t wait to try this version!

[@allanmendy6421]

Am telling you God made a great surprise to bring for us a such great chef who has changed mi life also to become a chef through his teaching really great friend

[@ChefJeanPierre]

🙏❤️

[@allanmendy6421]

I love chef

[@fustratedfisher]

I don't feel the vids are long at all,, you are sharing your experience with us and if it takes an hour to cook and show how to do all the steps well I am willing to watch it so I can learn to make great meals . Awesome job chef

[@ericeel1995]

May or may not ever make this but I'll still will watch the entire video because I'll still learn something and be entertained. Thanks for sharing this Recipe!

[@benjammin4247]

Chef, I cannot tell you how much I have learned, not to mention how much joy I have gotten from watching your videos! You are an expert, a gentlemen and a master! I wish you all the success and happiness possible in the future! Bon appetit!

[@hussainresearch1]

Hello there My Mentor. I am experiencing skills and trying dishes which I never did in years of Cheffing. Thank you for this priceless education. Chef Hussain, Durban South Africa

[@IamHomelander]

Chef “if you don’t drink it, you should give it a try” Jean-Pierre 😂 Amazing as always, love your content❤️‍🔥

[@mariaprice5972]

I love this guy he’s a great chef and what a great personality please don’t stop doing your videos!! Thank you thank you..

[@ChefJeanPierre]

🙏❤️

[@118haifa]

It's midnight in Germany. I'm watching my favorite chef, my mouth is salivating and I'm starving. Nevertheless I love you Jean Pierre.

[@GOUSIOS_ILIAS]

Ο καλύτερος σεφ με διαφορά παγκοσμίως 🇬🇷😎❤️

[@ChefJeanPierre]

🙏❤️

[@michaeldichiara5121]

Snails out of a can?? As a boy we would visit the Italian section of Boston. The snails were live in their shells in a big wooden barrel imported from Europe. The live snails were bought by the pound and prepared with salt water and rinsed several times and cooked in a simple tomato sauce for a good while. A safety pin was used to dig the snail out of the shell, the "tail" was removed before eating. We counted it a real treat in our family when we had this dish. Alas I have not seen them sold live anymore for many years. Sucking the sauce out of the shell was part of the whole experience, so I don't see how snails out of a can would work for this Italian style escargot recipe. Thanks Jean-Pierre for your excellent videos.

[@smiffyOG]

I really love that Chef iis exactly the same behind the scenes so to speak. Just a genuinely great human being. I also love his "spirit fingers" when he eats something he really likes...makes me laugh every time. Much love from BC Canada

[@RobertTheTexan2]

Zee tarragon is zee most important part!!! I just love this guy. That’s all there is to it. Even if he were a little mean every now and then I’d still like him because my wife tells me that I’m mean. And not exactly “occasionally” either. But hey, I’m working on it! No I’m not. People like me or hate me, regardless that’s on them. It’s the whole Yams thing right? 🤣🤣🤣Chef Jean Paul, you’re the best!

[@michaelschroeck2254]

I am going to make this and not tell my teenage sons what it is. HA!!!!!!

[@ctoppino]

You are so darn funny chef. I can't wait to watch your episodes. I've learned more from you in my 71 years, then from my mother, grandmother and chef brother.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@tommypain]

Jack, the stealth cameraman, continues to stay hidden. Couldn’t even find you in a reflection on a shiny surface. 😀

[@the-eye-is-watching]

I also was looking and even watched it again but he is ever elusive as usual

[@ScottLuvsRenFaires]

Yeah, for a couple of seconds just before the escargot rinsing, I thought we were going to actually see Jack but no such luck. 😢 I guess Jack is in the same company as Mrs. Wolowitz, Maris Crane, Stanley Walker, and Carleton the doorman.

[@tommypain]

@@ScottLuvsRenFaires A great list! I was also "partially" thinking Wilson from Tool Time.

[@the-eye-is-watching]

@@ScottLuvsRenFaires Here is one in that company that goes way back Gladys Porter in the December Bride series, although she appeared in the Pete and Gladys in 1960

[@E.La.Vo.Ie.]

J’aime beaucoup ces vidéos en temps réels

[@victor1244]

You are "The Best", hands down, absolutely "The Best", you and Jack keep up the great work!!!!!!!!!

[@XS2106]

I've never tried escargots that weren't garlic butter based, will definitely try this variation, merci!

[@markzalubas5793]

That is what cooking is all about. Elevating a simple snail to a culinary masterpiece. Love it. ...Oh, and if you want to put some more cognac in there, maybe add it directly to the diner in the form or a cocktail. I recommend this dish with a traditional Sidecar. It may be a pair made in heaven.

[@MichaelHanlon8]

Hey Chef JP made my first béarnaise sauce last night for my whole family -- followed your video and it turned out soooo good. put it on top of a filet

[@allanhunt194]

Chef Jean-Pierre, You have no fear. To insist that tinned escargot requires rinsing is omnipotent. You are the fearless Chef on social network. Bravo! I Love your recipes.

[@ChefJeanPierre]

👍👍👍😊

[@stephencominsky2164]

Ben Oui can’t wait for this to be my first try at Escargot. I can do it and I’m not even a child 😂❤❤❤ thanks CHEF JP

[@rodolfosarudiansky]

I LOVE ESCARGOT!!!!!!!!!!!!!!!!!!

[@birbluv9595]

I would love to be able to make this recipe. In my experience, escargot are wonderfully tender, so much better than chewy tough clams!

[@MaximillianSmith-pz1vk]

I don't even cook, and I watch these videos - god bless this Frenchman

[@ChefJeanPierre]

🙏❤️

[@janetpope8495]

Love watching and trying your beautiful recipes 😍 You are a hoot! Thank you, chef, for all your videos.

[@meph1570]

wow, your country is so lucky to have de-shelled snails and ready to cook. in my country, all snails in the market are still complete with the shells, we have to do it ourselves. we can just cook them with the shells but it will be a mess on your lips and table when you eat them because you have to suck them up and put the shells aside on another plate.

[@LoriDunbar-on9nl]

Escargot is one of the most delicious things you can eat. For the person who said they are slimy Far from it. They eat tender and rich especially in a garlic parsley butter sauce.. I am so making this. Love the fact I can freeze half for another use.....😊😊😊

[@katvoluted369]

Tesraolii and other ancient Italian dishes. The history of French cuisine. So much can B learned using the way people ate, learning😅 from the pages of history. Ann,Florida fan

[@rickmartin712]

I don’t always watch 28min videos, but when I do, they are yours!!!😊

[@georgezwills]

Jack, that was a great editing.. thank you for keeping us all engaged till the last frame..

[@MikehMike01]

I couldn’t make it to the end, the recipe was making me nauseous

[@TommieG63]

Chef, I absolutely love this escargot dish. From one seasoned Chef (35 years) to another, STUNNING!!

[@birbluv9595]

I love the experience, Chef. I’m never going to tik-tak-tok.

[@debbiezullo7056]

I love Escargot. Your recipe looks amazing and I have the utmost respect for gourmet magazine opinions, I wish they were still around. If they said, yours was one of the best I’m sure it is . Jean-Pierre thank you for sharing. From Southern California with love 💋

[@guym.mcdonough6034]

I was lucky enough to grow up with parents who loved this kind of food. I was probably the only child who preferred escargot to chocolate, Shad Roe? Love it, don't even get me started. Your show is an absolute joy to watch the love of my life who is a phenomenal cook. Your escargot recipe is not the traditional one which I am used to but I cannot wait to try it. God bless and keep up the good work, though your stove and oven do still look like something out of Doctor Who :-)

[@garryhammond3117]

Thank you so much for this award winning recipe!! - Cheers!

[@Nigellagirl99]

Fabulous ❤ escargot 🐌 🍷

[@lisabishop6266]

This really hit home w me 😢. My Dad passed in '94, and knowing he was terminal w cancer, he wanted his 35th Anniversary w my Mom to be special! as it would be their last. I asked him to make a wish list for their anniversary dinner so i could cook it for them since he couldn't get out to a restaurant. He REALLY eanted escargot!! But be darned it i could find them any where 😢 They had a great dinner that I cooked, served dressed in my best dressup bartenders outfit, complete w white napkin over my arm 😂😂. But it still bugs me I couldn't get his escargot and definitely couldn't afford even a split of Dom Perrigon 😢. But a nice spinach n bacon salad, 2 rib eyes, baked potatoes and asparagus were all perfect. I know i made dessert too, but as much joy as their dinner was for them, it was heartbreaking for me, knowing it was their last.

[@priscillawakefield8439]

Design comes in 3’s, 5’s, etc. so smart to find the fresh tarragon to complete this dish.

[@stdew07]

🌟 Chef JP becoming a regular KZbinr has been one of the few good things to come out from the Pandemic period. 😊

[@ChefJeanPierre]

🙏🙏🙏❤️

[@ObtuseArmadillo]

We need a Kitchen Tour Chef JP! Show us how you organise your kitchen and draws! 🤩

[@northof50now]

...as well as the appliances and all the cookware. I would love to know if he moved the equipment from the old school to the new or did he buy all new stuff. There's a LOT of $$ in the Viking equipment.

[@michaelegert1284]

This chef has forgot more then the most chefs have know their whole life 😅 A true master in french cuisine👍

[@Batvolle]

Jack is very clever with the oven camera! I never had Escargot, but if they exist in a german grocery store, I will make this. :) Thanks Chef!

[@joancoleman1228]

lol. I’m not sure canned escargot are in any of my grocery stores, in Colorado USA. But I’d like to make the sauce and eat it with crostini!

[@KayAteChef]

I had escargot at a restaurant and I liked it.

[@joshuacaulfield]

Thank you. I just wanted to say thank you for the “post credits” add on. That is a brilliant compliment and a great directorial choice. It makes the viewer feel more involved, it adds to the sense of authenticity, and it is fun. Also, I love it when Chef goes back for a second bite. It lets me know that he does love his own food, as opposed to some Tik Tac Tockers who clearly did not enjoy tasting their own food. Great stuff all around, the cooking, the education, and the cinematography.

[@odytoboman]

Years ago there was a restaurant my parents had taken me to. They told me that their parents took them there, and their parents before them. Unfortunately, nothing lasts forever, and the business closed right around covid. But one of my fondest memories of that place was the escargot. The sauce used to gross me out as a kid because it looked like swamp water; almost like mud in a solution of butter or oil that just couldn't stay mixed. BUT IT WAS SO GOOD! They kept the recipe a secret, even into closing, but I once got one of the liquored-up chefs to tell me the secret ingredient. Chef Jean, if you've ever heard of a recipe for escargot that includes peanut butter, I beg you, please make that recipe. Even if you never have, maybe it's something you'd try crafting at some point. Thank you, and please keep making these wonderful videos!

[@billdomb]

Accomplished your escargot version tonight. C'est bon!! Froze some for future use as well.

[@Swim2TheMoon]

Love it, chef! While I was watching this video, my roommate asked me about culinary tradition, so I got to teach him about Escoffier and show him the Escoffier cookbook and Larousse Gastronomique! Merci, chef!

[@BintyMcFrazzles]

I love escargot! People are often grossed out, but they've never even tried it, and it's just like eating shellfish. In the UK, they're not the easiest things to get hold of, and are often sold frozen ready in garlic butter in the shell (which are delicious) , but I'm really keen to try your recipe......off to find tinned escargot!

[@edtremblay6694]

Mmmmm thank you.

[@CCNewbold]

Thank you so much for this recipe, Chef! I absolutely adore escargots, but it's not easy finding them in a restaurant--and when you do, they are exactly as you described: in some garlic butter, rubbery, and very boring. Your passion and generosity are very much appreciated! Thank you, again.

[@ron56pvi13]

Back in the 60s when I was around 11 or so, my dad used to take me to a restaurant that was an adventure. Frog legs, super colossal shrimp cooked in beer, hardshell crabs and of course Escargot broiled in shell with piping hot garlic butter- my favorite. I can't wait to try this recipe, Chef. Thanks.

[@robbridges7810]

Yes please show us the garlic butter version!

[@christinekara8674]

I love escargot in tomatoe sauce❤❤❤