Steak Cafe De Paris | Chef Jean-Pierre

[@MovingtoFloridaRealtor]

FIVE things, Chef Jean Pierre brings us each week. 1. JOY 2. PEACE 3. FUN 4. KNOWLEDGE 5. WARM HEARTS Thank you for each blessing, Chef, and Happy Labor Day

[@RajeshJustaguy]

Tongue Lick, Finger movements, Onyo

[@tylerbuck9347]

Do you know God and the Son Christ?

[@Jantzku]

Butter

[@Zeilar]

6. BUTTER

[@Kiara_Wrestler]

DON'T TOUCH IT

[@tovemagnussen4423]

Saw a younger you (30+ yrs ago, Sunshine ❤), you are still the energic tornado! Made me smile! 😊❤

[@madrabbit9007]

I found that too! I'd love to see him do that recipe again.

[@tovemagnussen4423]

@@madrabbit9007 Yep, me too. 😁

[@AldoSchmedack]

I love his energy!

[@julhe8743]

I saw too, so handsome ❤️

[@JD.Knight]

I think youtube recommended it to all of us! Was great to watch!

[@KopinaathChef]

Is there anybody here who loves Chef Jean Pierre not only because of cooking but also because of his character❤. You are my inspiration chef 🫡 Respect you from 🇮🇳

[@ChefJeanPierre]

🙏🙏🙏❤️

[@LaurieKing0623]

Absolutely, I love his channel and personality. I really would love to meet him then cook together. I love the recipes, which I have made a lot of them at home. I love French cuisine! Worchesire sauce is made from enchoives.

[@KopinaathChef]

@@LaurieKing0623 👍🏻

[@Davidg1t1]

Yes!

[@alfredopiacentini7471]

Chef you are a gift to all of us!!! Come on people!!! Let's become channel members! Our Chef deserves it!!!

[@royschrader8003]

I'm here brother, been with for years.

[@TexasScout]

You didn’t mention if the butter you used was salted or not, I assume it was not since you added salt.

[@lindastevenson9538]

Became a member!❤

[@NickeyVamp]

​@TexasScout he added salt but if you don't want to add it you can just used salted butter. 😊

[@lacellelamb9560]

joined

[@breadmoth6443]

steak in the morning - best breakfast ever

[@space.raider.2271]

breakfast of the intrepid eater. and don't spare the butter!

[@Liftinglinguist]

I will never get tired of Jean-Pierre saying "ONYO!"

[@TurboLoveTrain]

How else would you say it?

[@beautilfuldoveonearth5447]

Or hello there friends !!! He is my go to after a hard day of work! Not every day but I like his videos and when I feel sad or mad or both, he helps me!!!

[@Erdnase23]

You say that you have the best job in the world. I say that it’s Jack: he gets to watch you cook this amazing food and gets to eat it.

[@AldoSchmedack]

Naw, better to be the chef and enjoy the process, but yes he is 2nd! I personally love to cook!

[@Kiara_Wrestler]

Jack is lucky Hahaha

[@Sniperboy5551]

Nothing better than a compound butter! Freeze it and it’ll last 17 years!

[@robertojames7904]

I've got two different versions in my refer at the moment.

[@AlohaSnackbar-pc9gd]

I will never run out of recipes to attempt with the library from our beloved Onyo Emperor!!!!!! Cheers Chef!!

[@AldoSchmedack]

French deep voice: "Onyoh, a huh huh HUHHH!"

[@Kiara_Wrestler]

All hail our Onyo Emperor

[@warmwoolsoxgood4559]

My husband and I dine on this type of meal regularly (even though the beef industry is screwing with us all! Grrrrrrr) because it’s cozy, filling, and yes it is very healthy! Yours, using the maître d'hôtel butter, which I love, as a good compound butter can uplift so many foods!, and are so easy!. And the pre-salting is genius and a Must Do! Yours is divine. Oh nummm! Look at that crust! And - I hope you’re enjoying this Labor Day holiday/rejoicing with no labor - except at having a fantastic day, Chef. May God bless you, if I have my say, that’s it! We spent yesterday cooking up a picnic meal for way too many people, haha, and are packing up and heading out to set it up in a nat’l park nearby. Too much grilled chicken in various sauces - I hope everyone is hungry! There’s no outdoor grilling here due to wildfires, so we had to do it at home, but we’re bringing an oven! To reheat the foods! They have electricity at our site! Lol I tell you. The world is so different from when we were young. Especially here in the Pacific Northwest. Still as gorgeous, so gorgeous you know you are seeing God’s handiwork all around you here, but as contact with it becomes more constrained and hence remote, our Youth are unaccustomed to being in nature! Crazy, imho. No phones allowed, hahaha! They will enjoy the forestry and little creeks and rivers. 👍😊❤️ 😊👍❤️ thanks for a great start to this day.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@AldoSchmedack]

​@ChefJeanPierre I hope you are well today, sir! I got a few folks to start watching you regularly! I've been watching a while but seldomly post. But thanks for all you show us and teach!

[@barryramer610]

Created by Freddy Dumont in 1941, specifically to go with sirloin steak, and served in the Restaurant Café de Paris in Geneva, this herb/spice butter was an instant success. So much so that it was almost impossible to get into the restaurant for years. The exact recipe is probably still secret today, and only a few restaurants world-wide are reputed to serve the original recipe, amongst them the Parisian ‘Le Relais de l’Entrecôte’ and the ‘L’Entrecôte de Paris’ and the ‘Café de Paris’ in San Francisco. The original Restaurant Café de Paris in Geneva still exists (albeit under new management) and still has the butter on the menu. Supposedly the original recipe passed from father to son Beurre Café de Paris Ingredients: 1 kg unsalted butter 2.2 lbs. 60g tomato ketchup 7.5 TBSP 25g Dijon mustard 1/8 cup 25g capers (in brine) 1/8 cup 125g brown eschalots 5/8 cup 50g fresh curly parsley 1/4 cup 50g fresh chives 1/4 cup 5g dried marjoram 1/4 oz 5g dried dill 1/4 oz 5g fresh thyme, leaves only 1/4 oz 10 leaves fresh French tarragon Pinch ground rosemary 1 garlic clove, squashed then chopped very finely 8 anchovy fillets (rinsed) finely chopped 1 tbs good brandy 1 tbs Madeira 1 tsp Worcestershire sauce ½ tsp sweet paprika ½ tsp curry powder (Keens) Pinch cayenne 8 white peppercorns juice 1 lemon zest of ½ lemon zest ¼ orange 12gm salt 1-1/2 tsp. Method: Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen (a slight fermentation occurs). Purée the mixture in a blender and push through a chinois. Foam the butter and mix with the purée. Cover and store in the fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them. Keeps for several weeks. Upon service a round of frozen butter is placed on the cooked sirloin and put under a VERY hot broiler for just long enough to begin to brown the top of the butter (while the butter underneath stays cold).

[@AldoSchmedack]

Thanks, gonna make it soon and freeze a bit for steaks!

[@ChefJeanPierre]

Thank you for sharing this amazing recipe! WOW, that is a long list of ingredients for sure!!!!!!

[@barryramer610]

@@ChefJeanPierre LOL... a recipe so complex that the cacophony of flavours are indiscernible, particularly the small amounts of some of them. I made it according to the original recipe and it does have an awsome and unique flavour that is a great accompaniment to a steak (and anything else you may want to put it on). I prefer to melt a dollop of it and then coat steaks while they rest. I find resting steaks for a minimum of 15 minutes yields an awesome delicacy (that my wife demands I provide at least once a week) to tantalize the palate. Is it worth it ?? I am sure it can be pared down as you have done and still be indiscernible or just as good as the original. Thank you for your hard work which helps all of us all benefit from your decades of experience. God bless !! 😃

[@msr1116]

Fascinatingly complex blend of ingredients. I am surprised to see ketchup used in Europe and curry as a flavoring component outside of England. Didn't expect either.

[@MaggieRosethe6ix]

@@barryramer610have you ever considered creating food content? Because you should try❤❤

[@MargaretCooper-nb2ib]

Hey...just want to let you know...l made garlic butter, put it in plastic wrap, rolled it up, and when l grabbed the two ends and pulled it down and it rolled into the perfect log....l have to admit...A HAPPY DANCE WAS DONE!!!!!!

[@ChefJeanPierre]

👏👏👏👍❤️

[@Michele-z4k]

Saw a video of you from 30 years ago. You have aged like fine wine. You energy and charm are as delightful now as they were then.

[@dastiffmeisterman]

Chef Jean-Pierre is always happy when he has a bowl of butter in front of him.

[@roymcintyre579]

I just watched a episode of Sunshine Cuisine from PBS. You made Filet Mignon with Wild Mushrooms and Rosemary Potatoes. You have been educating the home cook for quite some time. You still have the same enthusiasm if not more for food. The video was from PBS in 1993. Great video today Chef.

[@pperdion]

Thanks for this comment. I was able to find the episode!!😀

[@ChefJeanPierre]

Thank you for bringing back some great memories! Those were fun times for sure! kzbin.info/www/bejne/iZ6vY3ueiKmaopI 😊👍

[@princesse523]

​@@ChefJeanPierre c'est super gentil de votre part ❤❤❤

[@MargaretCooper-nb2ib]

I enjoy every Monday when new recipe is added...we all love you chef. Thank you for your time and knowledge....We really appreciate it

[@epbski]

I really think there is no one better to show us classic, underappreciated, and forgotten dishes than Chef JP, because of his many decades of experience.

[@bones531]

Chef Jean pierre and steak go together like spaghetti and meatball!

[@onurkeskin4068]

Your're such a treasure for us thank you sharing this kind of useful videos with a good sense of humor chef

[@cjengland2365]

Love when Chef shows an entire meal.

[@mumo9413]

I didn't even know that compound butter was a thing? I thought I'd invented something new 35yrs ago😂 However, I lift the skin from a whole chicken at one end & stuff the flavoured butter underneath. What's the point in just rubbing the skin? This way, both the meat & skin gets flavour, beautifully tender & juicy! Start off cooking upside-down 1/3 of time, then turn over & baste, finish cooking! Works beautifully!

[@jimtaylor2725]

These videos make my day ... I have taken my cooking to the next several levels thanks to you. Keep them coming Chef. 🗼🍷🍽🍻☕

[@tpk158]

Spent yesterday watching sunshine cuisine videos chef JP from 30 years ago

[@ChefJeanPierre]

Fun memories for sure! Men, I miss those black hair!!! 😂👍❤️

[@ellencurran9494]

We loved the Cafe de Paris in Fort Lauderdale! I have to try this recipe. Thanks, Chef!

[@carlostma643]

Jean Pierre needs to be on TV, not just youtube! He's got the loveable personality to engage his audience AND the years of experience and expertise in cooking behind him.

[@karenreaves3650]

He is wonderfully independent. ❤

[@TurboLoveTrain]

nah I will never own a TV and post boomers don't really have cable. Broadcast TV is the worst thing to ever happen to modern society. Google bought youtube to train their AI and now that that's done they spooled off youtube and google under Alphabet because they're unironically a ClA asset (get it, alphabet agencies--they don't even hide it)... but I can (and do) run add blockers here as well as leave comments. Imagine if CNN had a comments section lol.

[@XBluDiamondX]

Nothing like a good steak with compound butter. Oh, and those potatoes, which recipe I used before, are awesome.

[@GaluisMoodFood]

It's a joy to see you every Monday, like having an old Friend stop by. Thanks Chef

[@Itshiptobesquare]

Chef Jean-Pierre is the best chef on KZbin and it isn’t even close!

[@stephenmargarit4936]

Great meal! Love the throwbacks to hear about your culinary journey and career. 👨🏼‍🍳

[@gudrungarzon7083]

Jean Pierre you are the best! Salutations de Montreal! Je vous adore!

[@plumbum48]

From 1993 PBS to today: You have come a long way baby! You are without a doubt in my mind the best teacher I have ever had for the culinarily arts. I have learned so many techniques and basics of food chemistry along with meal prep and presentation. Thanks for your enthusiasm and involvement while still enjoying what you do after some 40 plus years.

[@The_Argent]

I couldn't stress how right Chef is about dry brining steak. It makes a much better crust, a deeper flavor and a juicier steak!

[@nexuzeb79]

I have seen and done sooo many different versions of cafe de paris I even tried the old original version with 50 something ingridients once.... When it comes down to it I think each chef has their own version of it, to me the main important ingridients are the garlic, parsley, paprika powder, curry powder, pepper, salt, lemon and some other chopped green leafy spice.... Looks and tastes great Chef Jean-Pierre!

[@tarhonbayebrock7741]

Aye, always a pleasure to learn another recipe. Thank you Chef JP

[@harrymann5523]

Chef Jean Pierre is great with steak!

[@GuttersMN]

I love to cook, but even if I didn't what I also love is watching someone who loves what they do sharing it with the rest of the world! Enthusiasm is contagious!

[@DeborahWheeler-v1q]

Oh , yummy potatoes. Thank you Chef. God Bless you and Thank you for coming to America.

[@aragregorian6039]

I had a Café de Paris at Hôtel de la Paix in Geneva. Fantabulous!

[@msr1116]

Fantabulous is another fine example of a portmanteau and a word that is one year younger than Jean-Pierre.

[@timinclt7895]

What a perfect personality for a cooking show!! He really enjoys himself and the audience loves him😊

[@ireneposti6813]

Good morning from California chef JP, I always look forward to your recipes, everything I cook from your recipes come out superb. Thank you, I can’t wait to make this for myself and my partner, my Malti Poo 😅

[@robsmith6281]

You said Worcestershire sauce very well chef it's where I'm from.

[@allanackerly9564]

As always, it’s Another really great video chef , such a high quality channel this is

[@YoungManDub]

Thank you chef for the tip of wetting the board! Never thought of that

[@SDguy3030]

Damn, this looks amazing, a nice Sunday morning breakfast.

[@LaurieKing0623]

I love your face, Chef Jean-Pierre! You are always happy and surprised with every dish that you cook favor! I LOVE U!

[@Jcadamsisthebes]

I can’t help myself but to have the same reaction when I bite into a steak , chef you brighten my day with every video, thank you

[@ChefJeanPierre]

🙏❤️

[@1tonybricky]

It's lovely to see you taste your dish without burning your mouth for a change Chef!! Getting this on the stove tonight, looks delicious and because you showed us Chef, we know it will taste delicious!! 😍🤩❤❤❤

[@stevenplancich6449]

Always the Best from Chef😜

[@ChopperChip]

My favorite part of cooking is the prep...always trying to be better.. Happy Belated Labor Day Chef... Chip from Alabama

[@JoanieO11]

I made this dinner tonight and it was absolutely delicious!!! I’ve never had a better ribeye!! Thank you chef for sharing your knowledge!! It’s a beautiful thing!! ❤️❤️❤️

[@johnwynia455]

Carol and I appreciate your assistance in trying new recipes which we are trying and enjoying! 🙏 thank you! It’s not rocket science!

[@jeremyreid84]

Every time I watch one of your videos, I learn something new. Like wetting your surface first to keep plastic wrap from getting unruly. Brilliant!

[@myriadcorp]

I watched an old video of Chef cooking a steak and he cooked it with oil and butter in the pan. He was very young and it was fun to watch him.

[@JoanieO11]

Chef Jean Pierre is now a Super ⭐️!! Almost 2M subs!!! I’m a subscriber from years ago when you were making inappropriate comments and making things like a mean French chef in a restaurant!! You have changed and I ❤ you more, it’s obvious that everyone else does too!!

[@juli2477]

He he he - "Comfortable with the steaks". You rock JP :)

[@CookingwithStephennJacklyn]

One word..."PERFECTION" 💯👌👍

[@reedreamer9518]

Oh yeah! That's my kind of food! Don't throw away that bone - I want it!

[@caroleyoung1868]

That looks delicious, off the chart steak. Thankyou Chef!

[@Luckmann]

This made me think of Cafe de Paris sauce, which goes marvellously with many kinds of meat. Perhaps a wholly sauce-centric episode is a thought? There are several kinds of sauces that could probably go into a single episode, such as Hollandaise, Cafe de Paris, and Sauce Bearnaise.

[@Sniperboy5551]

Escoffier’s mother sauces would be a great video

[@Atulipan]

I loved this video! It's therapeutic to see you cook.

[@jackdorsey4850]

BUTTER! Steak and potatoes cooked by a master chef a match made in Heaven nice job chef

[@jackdorsey4850]

Thank Chef Jean-Pierre

[@kathrynbillinghurst188]

From choosing the weekly menu to buying all the ingredients, then especially the prep are all part of the joy of cooking 🧑‍🍳 I love it! Main ingredient after “onyo” is LOVE 💗 I enjoy watching you enjoy eating your creations! 🤩

[@ChefJeanPierre]

Glad you like them! 🙏❤️

[@space.raider.2271]

Compound butter and steak, maybe my most favorite combination of two great things in all of cooking!!!

[@SimulacronX]

Oh my God, thank you Chef! Vraiment magnifique...

[@molliewhite3709]

I forgot to add THANK YOU for sharing your recipes!!! We love making your dishes!

[@johndsouza9412]

As always chef. Your recipes are delicious & simple. Love the way you explain..❤

[@keyscook]

Yummy! Thank you Chef for sharing your culinary knowledge with us & Cheers from Seattle!

[@DaveGesswin-hl8ht]

A lot of chefs in my days you seem to be the easiest teacher I've ever bumped into keep up the good work your food looks great thank you for giving me the confidence to cook I did that salt on some New York strips and my buddies almost flipped out it was so good

[@zEdy-FN]

You honestly make my day every time I watch one of your videos, one of the coolest chefs in the world!

[@ChefJeanPierre]

🙏❤️

[@espenstoro]

Nothing beats a steak dinner. With such good ingredients, it's hard to make it turn out bad. I'm making mine like yours next time.

[@briancotter9486]

I have learn so much by watching you chef, you have my undying gratitude. I love cooking for my work mates, they have loved every dish I've made for them. You are my inspiration.

[@ChefJeanPierre]

🙏❤️

[@arajalali]

You're amazing chef. Your cooking is not just cooking, it's life at its best, simple, elegant, joyful.

[@lorrenbritton5563]

I don't eat meat, but the steak looks finger-licking delicious. Ay Chihuahua!

[@cn-lo3dn]

makes me hungry when is dinner time. lol I don't cook professionally anymore I am to sick always enjoy watching you work c.noel canada

[@michaelbaldassarre838]

Chef JP, Without a doubt, you have the very best, finest cooking channel /show on any media. You are amazing ! A couple requests : Can you do a couple of videos on the following subjects? List and show all the spices that are freshly picked and what they are used for and taste like. Also can they be grown in the kitchen, (and what is Targo?). NEXT; I never see you use Iceberg Lettice (Why?). LAST; Iceberg lettice with oil and red wine vinager AND a great Italian Anti Pasta. Thank You Chef ! I hope you can address some of these requests :)

[@viki6or]

We are very sure in Paris it wouldn't be as amazing as this

[@rwaaful]

Even tho it’s a steak dish, still counts for potato mondays!!!

[@Swanfisher]

I, too, have watched you as the Sunshine Chef. Believe me, you are a fine wine. Bravo!

[@JerryMabrey]

Love this channel and the BEEF. I'm going to have to make that compound butter, Great show chef.

[@terrimartens3976]

Hope you had a great summer - so glad your back!!

[@DummyUrD]

I started to use a silicon mold for ice cubes to portion my herby butters

[@amysinterests2608]

I love your videos, I get super hungry while watching them. This recipe I'll need to try, my favorite cut is the ribeye. Thank you so much ❤

[@Maureen-q6w]

Today’s Jack is yesteryear’s Richard! Just watched 3 videos of you from 1994 from your old PBS show❤. To be honest, you are much better looking today🙂 and your explanations are more detailed today. Thank you, Chef, for teaching multiple generations the techniques that lead to the creation of beautiful, flavorful dishes!

[@joaniemarjoriemarriott342]

Great technique for the compound butter and the steak searing & cooking. Now I am tasting this meal in my mind and savouring my favourite tarragon herb. Thank you for this excellent video. Also I have need of one of those plastic film dispenser units.

[@ChefJeanPierre]

Thank you for the kind words! About the film, this is the one we use. I found it on Amazon and you can also buy it at Webrestaurant.com. Keep on cooking! www.amazon.com/San-Jamar-SW12-Saf-T-Wrap-Dispener/dp/B00LU3TYEO/ref=sr_1_29?crid=12OTW2QMDH0D1&keywords=choice+12%22+stainless+steel+film+and+foil+dispenser+and+cutter&qid=1651424067&sprefix=12%22+Film+and+Foil+Dispenser+%2F+Cutter%2Caps%2C97&sr=8-29

[@guyparris4871]

Effin stunning!

[@debbiezullo7056]

Perfection ❤ and of course, I live anchovies and they should always be included in your right people will never know❤

[@12peekabooo]

I can’t believe I only just found this channel. Chef, you are a joy to watch and your videos make cooking so approachable, much like the way Julia Child did for me when I was first learning to cook in the 80s. Plus you seem like a guy who would be a blast to hang out with. Continuez à faire du bon travail!

[@elinzmeyer3550]

Jean Pierre always makes me smile! Merci, chef!

[@GPosner8]

Chef, you bring so much joy into the world. Thank you🙏🙏🙏

[@Batvolle]

Oh wow, I love the classics! Thanks my friend!

[@Kiara_Wrestler]

Thank you chef, my husband is extremely pleased this evening. Stated "best steak 🥩 of my life" 🥰🥰🥰

[@robertwolstenholme-x1n]

Sounds like a lucky man

[@Kiara_Wrestler]

@robertwolstenholme-x1n thank you 🙏🏻🙏🏻

[@NickeyVamp]

Looks so amazing.. can't wait to make this. Thanks chef much ❤

[@barrywinslow9798]

Love it.....always great food. Blessings

[@sugarraybow]

Looks delicious! Thank you Chef! ❤️

[@carmenross1077]

I love your dedication to being a chef and I follow along your cooking especially during holidays. Thanks for all you do chef❤❤❤❤❤

[@Loathello]

This is wonderful. My two favorite chefs are Jacques Pepin and you. Thanks very much for sharing your knowledge and experience. You make me, and all of us, better cooks.

[@micheandmikey]

I make this dish probably twice a month.....LOVE IT! Thank you chef!!

[@fransb8543]

Always one of my favourites, especially when I'm in Switzerland. With frites alumettes and Tomy mayonaise.

[@wissamsaab9841]

What a beautiful steak of ' Café du Paris ' you did ? You made me salivate & hungry well after midnight in bed , plus all the pleasant memories of Paris dinners. Simply delicious & you're amazing !!❤😋

[@paulredinger5830]

You make it look so easy and quick. I wish I could cook like you do chef.