Scallops Grenobloise with Jacques Pepin

[@jeremy_derosa]

“Just like I use to do in Paris in the 50’s” What a gem.

[@marcus4109]

He's a Culinary Wizard.

[@fellspoint9364]

That’s such a cool line

[@kallesaarinen7559]

not many youtube chefs can say that :D

[@travelingman5146]

I missed that!

[@theoriginalchefboyoboy6025]

Chef to 3 french presidents - 'nuff said...

[@mr.snicker-doodles7081]

WOW IN-sane! He cooks so casually but in the end, it's stunning every time! True Master..

[@lolopololoca]

I love that he always has 1 mushroom lying around

[@izaccsgansit3507]

At this rate, they might be growing in the fridge!

[@ksheer]

them both are joking. relax

[@billspooks]

@@ksheer Icyy Hot is a miserable troll. Has no YT content and probably lives in mother's basement.

[@Kilgore482]

Ha! I've noticed the same. I love it. I now follow his lead on the issue of mushrooms.

[@misterturkturkle]

Plot twist: its the same mushroom existing in multiple timelines

[@stephanyroedl3803]

The man continues to amaze! Everything so effortless, yet he is always so “down to earth” Favorite chef, hands down.

[@Gerbs964]

pan seared scallops is amazing to you ? haha wow you need to get out more.

[@coopdaill]

Personality goes a long way

[@profilen5181]

@@Gerbs964 weird comment... nothing as subjective as taste, who are you to decide what's amazing?

[@Gerbs964]

@@profilen5181 has nothing to do with "subjective taste" this guy could shit in a fry pan and the comment section would be full of amazement. It's pathetic how people venerate one man just because of his name and nothing about what he's doing.

[@profilen5181]

@@Gerbs964 Yeah I hear what you mean but I really don’t understand your frustration. If you can’t see that the dude in the clip is extremely gifted, you clearly don’t know anything about cooking. And no, maybe pan seared scallops don’t qualify as amazing (honestly who doesn’t fkn love it tho?) but his technique and just overall confident yet calm approach certainly does.

[@mattthebrat]

You can never say enough about Jacques. Class exemplified.

[@blakeroberts4140]

Jacques, you are a master. An inspiration. Merci monsieur.

[@kaydavis6943]

Everything Jacques Pepin cooks & creates is delectable. Started watching his cooking show in mid 80’s then got my first cookbook. That started my love of cooking! Thank you Chef for sharing your expertise with us! ❤

[@privateconfidential6499]

There is no one like Jaques Pepin! I started my cooking days with a copy of Louis Pullig De Gouy's Gold cookbook circa 1947, (family heirloom) & then couldn't understand half of what Julia Child said,... fast forward to today & Pepin makes everything clear concise & above ALL simple! The man is a national treasure! I'm so glad he decided to come here to the U.S. & stay!

[@emdee7744]

I agree with your observation on Julia Child. I found the pitch in her voice really annoying, and she seemed to speak with a mouth full of marbles. I was amazed she was ever on television, and found her unlikeable and unwatchable.

[@bartonpercival2147]

I met Jacques in San Francisco at a book signing (His book cooking with Julia) And he is the very same in person as in these videos. A very warm & gracious person

[@privateconfidential6499]

I've heard a couple of reasons for Julia Child's tone, cadence, oddness etc, of speech. Whatever the reason many ppl were just fine with it or pretended to be. Nothing against Julia, I myself was just unable to keep up and take notes fast enough when I was much younger, & even today. I don't know what the aim was for Pepin & Childs to make a cookbook together but I also have a much thumbed copy of that one too. I've learned many things over much of the last 40+ years of cooking, as much from Pepin as many thrifty Italian French, German etc Great Grandmothers. Pepin & Julia & so many other cookbook authors have been kindly reinforcing these memories until most times I can whip up something better than just opening a can or a box to feed my friends & family. And for that I am very grateful.

[@eagleeye2300]

I love this man. One of the greats. Lol, famous chef and not one bit stuck up. Makes everything smooth and "easy."

[@Samurai78420]

Just an incredible person. He's given us so much.

[@vp5633]

He’s not gonna suck you off mate

[@sandib4234]

Me too ♥️

[@BD-xn2dp]

I've learned so much from this man! He's an absolute worldwide treasure!

[@johncreedon1833]

A master chef with zero ego. What a joy

[@Meggs23]

This is why I love Jacques ... he taught me how to prepare mushrooms. YES you can wash them. How to crack an egg, how to supreme, how to garnish EVERYTHING because food is special, you're special, time is special. Garnish it. :)

[@bobpaulino4714]

@Megg Sohn, I wholeheartedly agree. Sure miss Julia -- she reminds me of another amazing chef in my life-- mom. Too many recipes simply don't include the sincere 'touch of love' garnish, as Jacque, Julia, and the other true chefs of time have exhibited. No matter how closely one follows a favorite chefs/ relatives recipe without 'the love' it just doesn't taste the same ----

[@mr.robert2507]

Exactly!

[@iamfantastic.iamgreat3649]

Yes, Meegan!

[@iamfantastic.iamgreat3649]

Megg I mean.

[@steveelder6482]

how to supreme? wtf does that mean

[@konstantinivanov1986]

This man is a national treasure. Hope everyone appreciate the recipes honesty and pure goodness that comes out every time. Thank you Jacque.

[@markosncf]

Oui mais c'est le notre ! tr ad: yes, but it's ours ! ;-)

[@lexwaldez]

A world treasure. But yes.

[@jmgalbo1]

Decades upon decades of learning, teaching, and loving his life's work is evident in everything he does and everything he says. A true gift to chefs, cooks, culinarians and foodies around the world!

[@j.c1650]

This was my childhood on a Saturday morning watching him on KQED

[@pauljudyszentkiralyi4274]

SAME, but watched in Cleveland. Learned how to crush a garlic glove from Jacques with the side of your knife and easily remove the skin and then chop finely! Still doing that way after all these years!

[@localmotion411]

The best chefs in history have not been coarse and heavy handed but rather down to earth and easy going. It accentuates the love that goes into the art of cooking. Case in point here with Mr. Pepin. What a legend.

[@adamtier3263]

Jacques is giving us a masterclass in using what we have at home...

[@burprobrox9134]

Imcan only wish I could get fresh scallops at home.

[@pennytull6459]

July 2024 - what a treat to see Jacques cooking here on Utube. The Fast Food My Way was an eye-opener for me. As well as educational. 😊 Times are still tough for me, prices still going up, & i have had to go to Food Banks & Churches for whatever is available (I am not alone standing in line) . Anyway I havnt been able to eat right & ran into health problems directely connected to the food i have been liveing on...Some of the things i recieved, i had no clue what to do with, or how to make a balanced diet out of "what i was given". Of course I must purchase a good portion of my food, but now i have IDEAS of how to combine, & 😅marrying many of the staples & stretching what i have into a proper meal. Closer to a Balanced Diet . God bless you Jacques. I have seen you prepare "the Finest Meals in the World", & you have shown us NOW how to come close with inferior ingredients, substitutions, & sauces. With a Good Sauce, I can eat cardboard.

[@slicksalmon6948]

I like the fact that he routinely cooks for two.

[@Kilgore482]

Another wonderful weeknight meal. Thanks, Jacques. You're my culinary spirit guide.

[@dee_dee_place]

Very nice. I love scallops but I get tired of cooking the same recipes over & over again. Thanks for the new addition, Chef.

[@francinecorry633]

Happy cooking indeed!

[@jessebrown5715]

well this was my first video from Jacques Pepin. This looks amazing and simple. I'm making this for my wife this weekend!

[@cloudundergroundsk]

how did it go?

[@duncanjames914]

This man is a treasure. I appreciate that you don't need a kitchen full of fancy gadgets and tools to create these culinary masterpieces.

[@Samurai78420]

It just doesn't get any more legendary than Chef Pepin. I know he misses his best girl. I gotta be honest, I'm bracing myself for when he moves on to see her again. 🙏😇

[@mariebootsman4604]

I love watching him as he makes dishes that I feel I can also cook. He is my favourite!

[@cyndifoore7743]

I have got to make this! Looks marvelous.

[@13c11a]

Superb! Thank you, Jacque.

[@markust8904]

That was awesome. Intrigued by his hands watch him as he works, they have the years of history of grasping and cutting and the arthritic shape of his time in the Kitchen.

[@LuLu-xs4sh]

I noticed the same; they are hands filled with history & industry, in the best way.

[@nataliavylkova1204]

Amazing! Easy , beautiful and super tasty!

[@essiebessie661]

He makes such wonderful food in such simple ways!

[@carolynpinkerton1471]

I have learned so much from him, which has really inproved my quality of life!

[@annettefournier9655]

So simple and elegant. Can't wait for fresh scallops to be in season.

[@Forevertrue]

I've said it many times. This man is a treasure.

[@jerrygiarratana9462]

Jacques is a surgeon with a knife ,such a talent ,simple ingredients.He is a legend....

[@FightXScience-wh6kx]

Did you see him segment the lemon? C'mon.

[@joeorwell4323]

Looks lovely, I'll definitely be trying this 😘

[@REPSSTUDIO]

THANK YOU CHEF.

[@realAdultProdigy]

“Of course you wash mushrooms” was the most miraculous sentence I have ever heard

[@billspooks]

I learned the most simple thing from him, which had struggled with for years. I learned how to make an omelet, both a country omelet and a French omelet. It was perfect and I will always remember.

[@finzenberger]

pour faire une omelette, il faut casser des œufs … but it is not simple, but a matter of high technical skill, as he says himself ;-)

[@rodneyradnowski8334]

Such an amazing recipe Jacques. Thank you so much.

[@donarthiazi2443]

Looks absolutely delicious 👍👍

[@Oliffin]

Merci Jacques !

[@rustybearden1800]

I would INHALE two plates of that! So simple and perfect!

[@eelcj1]

The dishes are simple and elegant. Besides his technique, he is clean and hygienic in his kitchen. I miss his shows with Julia Child.

[@brianleister7354]

Thanks!

[@christinaodonnell5437]

Oh Jacque, how I love to listen and learn from you, I now make beautiful meals with your help.. Thank you Dear one !

[@fabricetremblay9023]

Merci Jacques !!!!!

[@34muggsy34]

Ahhh to be in Paris in the 50’s!

[@andreawhite7112]

I just made this….I loved it and the flavours and I don’t usually like scallops! 😀

[@rockturtleneck]

That looks fantastic, will definitely be taking a shot at this one. Thank you Mr. Pepin.

[@jeffreymancini409]

Quintessential Pepin...great dish: timeless, classy, tasty. Excellent ingredients

[@sethaaron95]

you'll see snobby chefs on cooking shows complain about a contestants dish they didn't remove the abductor muscle and here you have the master himself eat it raw and says its fine.

[@adamchurvis1]

They are not being snobby. The abductor is a slow-twitch muscle, so it cooks to a hard texture very quickly. It's like chewing on an unexpected piece of gristle. Removing it before cooking elevates the dish, and is an expected practice in most fine dining establishments, like my house :) You know when you try to open a diver scallop shell but you need a cut-resistant glove to hold it and a thick and stubby knife blade to pry the two shell halves apart? That is that one little abductor muscle in the scallop doing that. So yeah, it's damn tough to chew. Eating it is a stunt, not an expected practice. I love Jacques Pepin. His TV shows encouraged me to cook almost forty years ago. La Methode was the very first cookery book I purchased, and I still have its stained, dog-eared, well-worn pages today. I shall be forever grateful for the path on which he started me. But I cannot abide by suggesting that plating a cooked scallop abductor muscle is acceptable. I simply must draw the line before that statement.

[@hardfugoo1]

@@adamchurvis1 hmm, who am I gonna trust here… insufferable guy in the comments or Jacques?

[@adamchurvis1]

@@hardfugoo1 In this one laser-focused case? For my money it's insufferable guy in the comments, because his claim is and has been supported by scientific evidence, and is supplemented by decades of personal experience. Did my scientific explanation of exactly what that muscle IS because of what it DOES and how that RESULTS in a hard nugget being chewed along with a pillowy-soft morsel of perfectly-cooked scallop, not convince you that my premised was more well thought out and reasoned? No? Well then, you may want to look at your decision-making process, because it really should be guided more by logic and reason than it is by celebrity infatuation. Understand that I respect and love Jacques for starting me down a path I have been following for forty years now. But what you are doing is a fallacy known as argumentum ad verecundiam, or "Appeal to Authority," such that you are using his opinion as a basis for logical argument, and that is always a non-starter. I, on the other hand, have supplied IMMUTABLE FACTS as the FOUNDATION of my argument, and have only supplemented my premise with anecdotes of personal experience. Did they not teach you this in school?

[@EngineerMikeF]

When cooking for snobs you design, cook & plate for perfection. Cooking for people, use what you have & make it the best you can. Most people appreciate that you spent time to make something good.

[@adamchurvis1]

@@EngineerMikeF How in god's name does that have ANYTHING WHATSOEVER to do with this discussion about not plating the abductor muscle? I would think that "make it the best you can," as you put it, would include NOT plating a gristle-solid nugget to be chewed along with the adductor muscle (the tender part you eat). And do you use the "snob" label for people with refined palates? And "people," as you put it, are those who can't discern the difference between well-executed cuisine and everything less? That would be a massive mistake.

[@partituravid]

Beautiful, classic, simple and now I'm hungry.

[@jimbo8009]

Croutons is a special word when he says it.

[@timothysaja7253]

When I read his books In my mind I hear myself speaking in French and slurping every once in a while like he does. Yes he is one of the greats

[@matei-alexandrumocanu8150]

Excellent bravo chef

[@lm5050]

I made this for dinner and it turned out great!

[@bigboi980]

Very classy!

[@c.j.w.vandalfsen8862]

Merci!!!!!

[@thomassalinas5368]

Just so original

[@kateharkness2555]

Thank you!

[@SN-rp3kk]

What a beautiful dish.

[@anr1593]

I love that he has the same takeout container that I also keep for storing stuff.

[@EllaTravels1986]

Thanks for sharing. Have a great week!

[@GeorgeFistonich]

"There's no scallops in Grenoble." We all LOLed.

[@francissagneus415]

Ou pas...

[@vp5633]

We did not

[@michaelandrew4812]

God bless this man such an inspiration his videos are so informative and I hope I could be a good cook as he is.

[@captainsavory]

First I click the like button, then I watch the video.

[@Waffles783]

Props for being the only chef on KZbin to not advocate throwing away the side muscles. I paid $40 for a pound of this stuff I'm gunna be eating every last bit!

[@TheHallucinex1]

oh man that looks amazing!

[@rraguso]

All time favorite, this one!

[@rodneyradnowski8334]

Pulled out one from the 50’s. How cool.

[@georgeneckrock7575]

Beautiful!!!!

[@patriciavincent5076]

Lovely!

[@FortunateJuice]

Where Andre was from!

[@lilredscout]

simple perfect.

[@glenbo02]

So beautiful. I could eat the entire dish.

[@dAfoodie101]

whoa. I made this from his fast food my way cookbook years ago and seeing this video reminded me of it! I have to make it again soon, I remember it being sooooo good! I can actually taste it in my mouth right now, the butter and lemon with the vinegar was delicious together

[@Revelwoodie]

Vive la Connecticut!

[@thejourneygirlcooks8170]

Thank you Jacque! Looks fantastic and I can not wait to try it.

[@french.blackdevil1967]

Simple and easy Dish..😋😋😋😋 With a White French wine 🍾🍾

[@javierjm1600]

Perfect!

[@pskully57]

I"m so gonna try this!

[@richmondstevenj]

I miss him and Julia, such a great chemistry.

[@miguelitocunsuelo7200]

Looks incredible!

[@Andrewman470]

looks fantastic!

[@davidtaylor8822]

That looks delicious. I'm going to try that!

[@LoveLove-zp5ud]

I WANT MORE! I WANT MORE!!❤

[@vacampoy]

Thank you chief! You have taught me so much!

[@thetinkercook5430]

I love Jacques

[@jerryleroy9187]

"IN THE FIFTIES." God I laughed. Only because that blows my mind. Wow! What a guy.

[@nantereeko8414]

happy cooking!

[@sealot2420]

My mouth is watering

[@Love-mh3yg]

Going to try thAt tomorrow! :)

[@hewo5718]

excellent.

[@mervinprone]

I've seen him make this before on another show but this is actually better shown and I love 50s dishes, very unapologetic!

[@Forevertrue]

Me too. People were not so fussy or frightened of eating. Good food was enjoyed.

[@tonyskaggs9022]

looks delicious!

[@iainmackenzieUK]

appee kookinn love it!

[@alejandrae5605]

Ahhh those hands of his! If I was to do that to a lemon I would be on my way to the hospital with a cut artery! I love him!!!♥️♥️♥️

[@joelhenderson4450]

Looks good. What time should we come over? :)

[@DJKinney]

This guy is just simply fucking amazing.

[@MaryMacPherson-s6k]

He's a goddamn legend!