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

[@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!

[@joejackson4202]

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

[@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

[@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!🙏

[@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 😊

[@rickmartin712]

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

[@perryvanhook2647]

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

[@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!

[@1revPCUSA]

I am so looking forward to this after too many sad garlic butter appetizers. Plus, I have green peppercorn in cognac left over from the steak au poivre 4:52

[@ChefJeanPierre]

Be sure to share with us your experience! 👍😊

[@1revPCUSA]

Thank you chef. I made the recipe today and it was well received by all my guests, three of whom had never tasted escargot. I made your three potato salad recipes as well and was also complimented on them. It was as you said, a lot of prep, but well worth the effort. I confess that I did smell the escargot. I'm sure I would not have done so, but because you mentioned it, I had to. I used La Maison de L'Escargot brand and it was not unpleasant. I found a bay leaf and some miniscule bits of carrot packaged with the escargot. I made a brisket, skewered shrimp and sausage, and a roasted carrot soup to go with your recipes. We ate, played music, and drank wine outside for six hours - a wonderful evening. I did make one mistake. I don't have an oven camera, or a Jack - so I burned the first batch of crostini. Easily fixed, a lesson learned. Thank you for inspiring our feast.

[@JasonColombe]

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

[@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]

👍👍👍😊

[@nosarcasm1]

J'aime le escargots avec le beurre de herbes.

[@billdomb]

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

[@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...

[@Sniffles75]

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

[@cmvcalderon]

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

[@brandonjones2856]

I truly love and appreciate everything this great Man represents! What a blessing to the world

[@ChefJeanPierre]

🙏❤️

[@Joel91839]

I will pass on this one. But amazing video. Always enjoyable to watch.

[@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]

👍😊❤️

[@MaximillianSmith-pz1vk]

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

[@ChefJeanPierre]

🙏❤️

[@cynthiagonzalez658]

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

[@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 🖐🏾🤚🏾

[@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.

[@huckles7353]

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

[@wissamsaab9841]

Thank you so much Chef JP , what a treat ! Looks delicious, yummy. Escargot always been one of my favourite dishes ❤️😋😋

[@jeanmarcdupuis9368]

I made this tonight and I have to say they were the best I’ve ever had. Much better than any restaurants where I had them. Thanks Chef.

[@RamziHammoud]

France makes the best chefs😊

[@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!!!!

[@victoriastrub6539]

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

[@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.....😊😊😊

[@priscillawakefield8439]

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

[@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.

[@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!

[@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!

[@michelalbert5529]

I can’t wait do cook it. My dad who passed decades ago made me love escargot sure he would have enjoyed it!

[@pilates68]

Sprig is the best word for a clipping of herbs.

[@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.

[@jean-paulbertuol4390]

As French, I LOVE escargots ! Thanks you Chef !

[@Adnancancook]

A good take on the classic, the stewing to make it tender is an amazing insight, especially for people who may be hesitant.

[@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

[@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!

[@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! 🙏🏼 👨‍🍳 🤗

[@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

[@janetpope8495]

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

[@edstueckle4856]

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

[@deanbretz872]

It must have been Karma. I've had a can of escargot in my pantry for a while waiting for the Chef to drop this recipe. Made it last night. My wife & my son's fiancee showed some anxiety in eating snails, but one bite & they were ready for their share. My son had two servings. Great recipe, Chef!

[@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]

🙏❤️

[@michaelegert1284]

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

[@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!!

[@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.

[@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

[@g3everex]

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

[@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.

[@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…

[@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.

[@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.* 💯

[@XS2106]

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

[@karijohnston1033]

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

[@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

[@stdew07]

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

[@ChefJeanPierre]

🙏🙏🙏❤️

[@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!

[@Moeflyer6213]

Looks nice! As a Chinese myself, I can tell you we Chinese make snail as food as well! We prefer stir fry the freashwater snails and eat them as snack with beer.

[@ChefJeanPierre]

👍👍👍

[@hssh8698]

I would love to see you prepare Cervelle de Veau or Ris de Veau. To be honest, I've always been curious about it.

[@hibiki54]

If they gave Michelin Stars to KZbin chefs, I would give Chef Jean-Pierre this many "⭐⭐⭐".

[@PREKY84]

amazing...

[@GOUSIOS_ILIAS]

Ο καλύτερος σεφ με διαφορά παγκοσμίως 🇬🇷😎❤️

[@ChefJeanPierre]

🙏❤️

[@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!

[@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!

[@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!!!!!

[@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.😋😋😋😋😋

[@rodolfosarudiansky]

I LOVE 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.

[@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

[@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.

[@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

[@christinekara8674]

I love escargot in tomatoe sauce❤❤❤

[@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!

[@robbridges7810]

Yes please show us the garlic butter version!

[@ShawnCrosbys]

I am so happy I found your channel Chef. I've been watching you now for well over a year and I have learned SO MUCH from you. I am over 50 and I never really learned to cook until I was divorced about 5 years ago. I started by ordering those Hello Fresh meals when I was first on my own, but about a year later I came across your channel while I was looking for a bearnaise recipe and I think I've watched every single one of your videos and tried pretty much all the recipes and cancelled my hello fresh. I love cooking, and my girlfriend and I love the food. Never in a million years did I think I would be planning to make escargot for dinner, but you know I'll be trying this one. Thanks Chef! Keep doing your thing. We think your friggin awesome!

[@Charlie-wood]

Thank you so much chef Jean Pierre for showing us how to prepare and produce this universal stock. Here in UK the cost of the ‘wet’ product wholesale has doubled over the past two years, but you have taught us to make our own❤. Lucky we have a small slaughterhouse just down the road. Hope that doesn’t make you envious 😂

[@ChefJeanPierre]

I am glad I could help!!!👍

[@emom358]

I got my 11 year old granddaughter to try snail in Paris (a neighboring table was kind enough to share), she loved it!

[@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!

[@lukeferguson3405]

I don't know anyone who would try this, but I'm pretty adventurous with new foods. Also, I like clams, so if that's similar, then it's likely that I would enjoy it.

[@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!

[@PatsyMellen]

My husband loves escargot on the cruise ship. He would definitely want the garlic butter where I’m willing to try something different. Thank you Chef!

[@neelsdp1]

Escargot has come into my life!!! Thank you, Chef!

[@victor1244]

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

[@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.

[@arnrun76]

I LOVE escargot but have only tried it in steaming garlic butter. I am definitely going to try this recipe. Have watched most of de videos and tried many recipes and liked them all. Someone wrote in a comment that The Chef is always present in the kitchen with him/her. The other day I was making something, I think it was slow-cooked pork cheeks (Mamma mia!!), and as I stood there over the stove, stirring the pot, I suddenly found myself singing Leonards Coen's song "First we take Manhattan, then we take Berlin" But with a slightly altered lyrics: "First sauté the ONYO - then put in the rest" 😄 Thank you so much, Jean Pierre, and Jack, for your amazing cooking channel. I am obsessed 🤗

[@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

[@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.

[@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

[@galier2]

Escargot is so much more versatile than just garlic/parsley butter. I use them in a lot of recipes like steak&escargot pie, etc.

[@garryhammond3117]

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

[@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.

[@thechadshu]

I would love to try this. I love it in garlic and butter, but this looks so much better. My problem is I'm the only one in my family that will eat it out even try it.

[@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]

🙏🙏🙏❤️