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  • Messiah
    Messiah Day ago

    Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.

  • Lee Ball
    Lee Ball Day ago

    Of course, Jacques is a master. I think of him and Antonio Carluccio in a similar way - like a grandfather, uncle or similar older relative who doesn't put up with childish nonsense...but if you are willing to behave and listen, they will teach you stuff. Good stuff.

  • Lee Ball
    Lee Ball Day ago

    The main point is that the eggs need to be really fresh to have really thick, close whites. He comes close to saying this when he mentions that "eggs from your own hen would be much better and hold its shape" - from experience, I would say that supermarket-bought eggs need to have at least 14 days date left on them to be decent for poaching.

  • Ignacio Bernabe

    At this point it looks that you could add hominy to a fucking pizza and call it pozole.

  • Jairo Rodrìguez

    No seas mamon hijoooo eso no es pozole, eso es una mezcla "sopa de verduras y un chingo de madres mas" 🤪🤪

  • fixento
    fixento Day ago

    The option is to raise it, milk it, butcher it, pickle it, smoke it, preserver it, can it, freeze it, dry it, etc yourself just like we on the farm sixty year ago. Then you have control of your food source.

  • Susan Berg
    Susan Berg 2 days ago

    A Master in the culinary world and great teacher. Thank you!

  • Michael Nichols
    Michael Nichols 2 days ago

    Leslie is the best host .....

  • London2362
    London2362 3 days ago

    Such effortless technique. Did you catch when he said, "In fact, I don't have to look at it, I can hear it."

  • Brent Nicol
    Brent Nicol 4 days ago

    Just give it a stir but you must use your fingers. What the hell.

  • Amarjeet Singh
    Amarjeet Singh 4 days ago

    also always cut from middle carrot for faster cooking since with this type of round cutting of carrot the inner hard portion takes more time to cook so to save on gas better to slit from middle n cut into pieces

  • Amarjeet Singh
    Amarjeet Singh 4 days ago

    should not have added water since salt would have automatically release water present in carrot to release n help it cook

  • Paolo Sena
    Paolo Sena 5 days ago


  • Synix Processing
    Synix Processing 6 days ago

    Quite red around the leg, personally prefer a bit longer so the leg and quarter pulls away

  • Xavier Jackson
    Xavier Jackson 7 days ago


  • Torkil Rødvand
    Torkil Rødvand 7 days ago

    Acidic acid. It's a first.

    • Torkil Rødvand
      Torkil Rødvand 2 days ago

      @Susan Berg I just thought the pleonasm in "acidic acid" was funny, not the fact that he put vinegar in it. But then I realized he said acetic acid, not acidid, and my joke went right down the drain.

    • Susan Berg
      Susan Berg 2 days ago

      Torkil Rødvand I do that all the time when poaching eggs. I was told to add vinegar years ago and it works! Jacques just confirmed it for me!

  • Judy I
    Judy I 7 days ago

    Happy to see Sodinis on the show. It may not be high end Italian but old school places like this are good for the soul. I love Sodinis.

  • Sarah Mohamed
    Sarah Mohamed 7 days ago

    Best in the west! Go Jubba! So proud!!! Somali food is a hidden gem!

  • Xeno Yinzer
    Xeno Yinzer 7 days ago

    Does this guy have a fucking slobbering problem or what?

  • Khu NoPie
    Khu NoPie 7 days ago

    Teleferic Barcelona is not a Spanish restaurant. It is a Catalonian restaurant

    ALFIE A 7 days ago

    Somali food is undicovered secret

  • Giant's Milk
    Giant's Milk 8 days ago

    Somali food is life. Seriously. Its amazing. The people are awesome, friendly and love to chat when possible, but don't expect 5 star service because at the end, people come there to eat, not for over the top service.

  • byteme9718
    byteme9718 8 days ago

    I poached my eggs like this in 2015 soon after watching this. The ice has melted since then, do I need extra warm up time to reheat them or should i just use the microwave?

  • john posner
    john posner 8 days ago

    It’s fucking raw! You’ll die if you eat that shat

  • Jerry Shea
    Jerry Shea 8 days ago

    Not that I would ever contradict the "Old Master"but recently i'v been using a fairly shallow(i think it w/b a soufle Pan)or a small Frying Pan,and I'v have been poaching 4 or 4 eggs,no vortex or Vinegar and they have been coming out fine..Add some toast,some bacon, little Salad and u gave a very healthy Breakfast or Lunch.👍.But Jacque is always worth watching,there's always something u can learn&use!...

  • SuperBabytee1
    SuperBabytee1 9 days ago


  • Black guy whipper
    Black guy whipper 9 days ago


  • Loz M
    Loz M 10 days ago

    Cold eggs??? I've never heard such COMPLETE FUCKING BOLLOCKS in my life!!! Fucking frog eyed prick. If you insist on "Teaching", Teach people properly dickhead!!!

    • Loz M
      Loz M 7 days ago

      @byteme9718 No mate, my comment identifies dumb yanks like you who rise to the bait! Gotcha!!!!!! 😏

    • byteme9718
      byteme9718 8 days ago

      I think your comment identifies you as a very stupid and ignorant benefit thieving scumbag from the UK, probably located in the Grimsby area.

  • Paul Fixx
    Paul Fixx 10 days ago

    As a single guy just cheap it. Put an egg in a muffin pan and the toaster oven for 15 minutes. Easy way.

  • Science-is-Truth
    Science-is-Truth 10 days ago

    Here we go again a FAKE FRENCH CHEF teaches us how to cut up a chicken. Amazing, my mother and I suspect almost every mother ALREADY KNOW STHIS AND HAVE KNOWN IT ALL THEIR LIVES. I fully expect his next video will be HOW TO WASH YOUR HANDS USING SOAP AND WATER. OR HOW TO TIE YOUR SHOE LACES THE PEPINN WAY.. NEXT WILL BE AN EPIC ON USING A FORK TO TRANSFER FOOD FROM A PLATE TO YOUR MOUTH. Do these pompous egotistical jerks think we are all brainless incompetent fools.

  • God and Life is Unfair Ur world is Bad, GOD.

    This man is my hero.., really. He taught me a lot....

  • David Friedman
    David Friedman 10 days ago

    Ehh not very practical

  • Marcus Milland
    Marcus Milland 10 days ago

    Perfect. Great Tip(s)!

  • Science-is-Truth
    Science-is-Truth 11 days ago

    Wow, I am 77 years old and my mother cooked eggs just like this for as long as I can remember This guy is a FRAUD HE COPIED ALL THIS FROM MY MOTHER. These POMPOUS FREAKS ACT AS IF THEY INVENTED THIS WHEN IT HAS BEEN KNOWN BY MOTHERS FOR MILLENNIA. Hit the thumbs down and tell these EGOMANIACS THAT WE ARE NOT STUPID, mothers of the world have been doing this since the egg WAS INVENTED.

  • Supreme Bape
    Supreme Bape 11 days ago

    0:45 is it me or does the chicken look undercooked. Its still red and pink

  • Mark Schroeder
    Mark Schroeder 11 days ago

    you just made my life 6% better by my calculations.

  • Johana Yanez
    Johana Yanez 11 days ago


  • Leti Bugg
    Leti Bugg 11 days ago

    I am a fan of Bay Area Check Please! How did I miss that episode?! This is my favorite! Thank you ladies and gents for the great spots to try.

  • Scott Thomasen
    Scott Thomasen 11 days ago

    I recently streamed them live driving up from the Keys in Florida, next in Denver, then Chicago and on and on. So great to be able to stream live all over the globe, get a bit of home and a ton of great music.

  • Bauman
    Bauman 13 days ago

    I cannot with the Kate Gosselin/ Long Island Medium attitude

  • Bauman
    Bauman 13 days ago

    ADEGA is a complete waste of money

  • GSR 01
    GSR 01 13 days ago

    Cheeseboard is better than Sliver too

  • GSR 01
    GSR 01 13 days ago

    That green sauce tho 🤤

  • James Hoad
    James Hoad 13 days ago

    French Tony heart of cooking!

  • Scott Brady
    Scott Brady 13 days ago

    always informative, never pompous or self ingraciating. even martin yan sometimes toots his own horn. the way jaque brings us to enlightenment is a smooth journey to new understanding. one where he's showing different varieties of truffle: priceless. "these are quite expensive, and these: well, a little bit more." never acts like an arrogant noodge- nice

  • Kay Britton
    Kay Britton 13 days ago

    My favorite.. by far. No one else quite like this man! May he reign so many more years to come.

  • Daniel Riley
    Daniel Riley 13 days ago


  • ballbarn
    ballbarn 13 days ago

    cheese board is the greatest

  • kim seger
    kim seger 13 days ago

    i grew up with my grandmas fresh garden carrots no way peeling sweet real carrots the ones u buy from the store orantic or not just dont have the sweetness she past and so did carrots the closest i can get is semering them in real chicken stock and dipping a peanutbutter sandwich soup

  • pickutina
    pickutina 14 days ago

    The way we do it is we solutes vinegar in water, more than in video. We add garlic, never onions and cold press pumpkins oil. Entire secret to salad is skill to make ratios right. If you do it right the children will drink water from the bottom of the salad if not they will not even touch it.

  • liuzhou
    liuzhou 14 days ago

    Fine technique if you like acidic poached eggs. The vinegar is unnecessary if you have fresh eggs.

  • saadamiens
    saadamiens 14 days ago

    the conclusion is really the key for this recipe: "if you have good ingredients"

  • Marc Schroter
    Marc Schroter 14 days ago

    he knows how to cut onyo.

  • sabrina adams
    sabrina adams 14 days ago

    I am amazed how far you've come it is great to see that you include everyone and your program I know Ava and she is a very special

  • MontalbanJR
    MontalbanJR 15 days ago

    The legend makes it look easy.

  • Mikey Parenteau
    Mikey Parenteau 15 days ago

    This has been one of my favorite restaurants for years! Well...I haven’t been since they moved to downtown. It used to be up the street from me. Every time my wife and I order the chicken and waffle...we leave saying, “how is the waffle like a crispy cloud? And how does the syrup taste like apple syrup on the pancake, but somehow almost like bbq sauce for the chicken?” This video doesn’t do this justice...and that’s not a bad thing. Lady, your restaurant is amazing!!!! You cook how we love to eat. Invite my wife and I to join you sometime. (Fingers crossed)

  • Skarsnik101
    Skarsnik101 15 days ago

    Why would you skip the Vermouth... Philistine!

  • googo151
    googo151 16 days ago

    I think JP, is an Alien Reptilian, the way that he slurps after every sentence.

  • Michael O
    Michael O 16 days ago

    What a boss

  • Merqo Alishanda
    Merqo Alishanda 17 days ago

    Dignity, pride and respect for their oppressors. That's self hate. They murdered their own people so that their future black grandchildren could earn college degrees in submitting to devils!

  • Stuck Berry
    Stuck Berry 17 days ago

    Chek mon gros fait des oeufs!

  • Steven Redclay
    Steven Redclay 17 days ago

    There were no African Americans in those days that’s the first lie being told. Brown skin aboriginal people of this land were used to help the Europeans murder Native Americans. These traders were also used to fight against their own people East of the Mississippi for 200 years before going out West.

  • Andy Valdez
    Andy Valdez 18 days ago

    “Im not a genius” ... yeah okay, whatever man.

  • nimay13
    nimay13 18 days ago

    So how long can you keep the eggs suspended in water?

  • Kritika K
    Kritika K 19 days ago

    False depiction of the establishment. Not at all as lively as shown in the video.

  • CaptainReverendo
    CaptainReverendo 21 day ago

    The simplest dishes are often the best 👍🏻

  • Leti Bugg
    Leti Bugg 22 days ago

    I will be there! Thank you Check Please Bay Area! I have a delicious small gem for you as well.

  • David Hester
    David Hester 22 days ago

    deesh of carrot and haerbs

  • Brandon Taylor
    Brandon Taylor 24 days ago

    His Mexican grandmother was a race traitor and had children with a white man at the time all because she was afraid of racism. What a coward.

  • Hakageryuu
    Hakageryuu 25 days ago

    Me: "Carrots with chives? Sounds boring." Me after watching video: "That looks amazing. I want it and must learn how to make it so one day I might make it half as good as him."

  • Lancer525
    Lancer525 25 days ago

    I have a sudden taste for Eggs Benedict...

  • Claude Bussieres
    Claude Bussieres 25 days ago

    God bless you mister Pépin!

  • Chengfu Saechao
    Chengfu Saechao 26 days ago

    The only best "PHO" are Made by#VIETNAMESE!!

  • Boni Webster
    Boni Webster 26 days ago

    As a culinary teacher for middle school, I've tried to teach my students how to use "the claw" so they don't cut themselves. Now I can just have Jacques Pepin do it. I'm sure they'll listen to him. Splendid!

  • Randolph Garcia
    Randolph Garcia 27 days ago


  • Odin
    Odin 28 days ago

    I'd love to have Mr. Pepin read me "The Princess Bride" xD

  • Troy Shen
    Troy Shen 28 days ago

    Whatta legend

  • Rolando Montenegro
    Rolando Montenegro 28 days ago

    Their burritos are hella good. Love that Cali burrito

  • stndrds79
    stndrds79 28 days ago

    Chicken isn’t cooked fully sorry guys

  • Ivan
    Ivan 28 days ago


  • Kyle Greiwe
    Kyle Greiwe 28 days ago

    I loved how poached eggs are called poached eggs. Calling it a boiled egg just doesnt work. Nevermind he called it a boiled egg at 2:14 didnt catch that before.

  • Epic2019Shift
    Epic2019Shift Month ago

    Jacques Pépin , Best wishes. Thanks for sharing, Lord-Jesus-Christ com

  • Epic2019Shift
    Epic2019Shift Month ago

    Jacques Pépin , “Recently, all 16 branches of our Intelligence Community have come together to release a shocking report. These agencies, that include the CIA, FBI, Army and Navy, have already begun to estimate the impact of the fall of the dollar as the global reserve currency, and our reign as the world’s leading super power being annihilated in a way equivalent to the end of the British Empire, post-World War II.” (Project Prophecy 2.0, Jim Rickards)

  • Epic2019Shift
    Epic2019Shift Month ago

    Jacques Pépin , “Recently, all 16 branches of our Intelligence Community have come together to release a shocking report. These agencies, that include the CIA, FBI, Army and Navy, have already begun to estimate the impact of the fall of the dollar as the global reserve currency, and our reign as the world’s leading super power being annihilated in a way equivalent to the end of the British Empire, post-World War II.” (Project Prophecy 2.0, Jim Rickards)

  • MnMn Bahr.
    MnMn Bahr. Month ago

    Seabass 🤤

  • Odin Ponzi
    Odin Ponzi Month ago

    I thought egg is code for crack

  • Pill_Hill_Baby
    Pill_Hill_Baby Month ago

    My favorite local restaurant ❤️

  • donepearce
    donepearce Month ago

    I came expecting to hear about how to control the ghost. But no - he cuts it off. Disappointing

  • Kody Shu
    Kody Shu Month ago

    I love watching create

  • Andy Valdez
    Andy Valdez Month ago

    brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help

  • Elektro LUDIKITS
    Elektro LUDIKITS Month ago

    Le « sot-l'y-laisse » literally means « the idiot let this piece on it (on the chicken) ».

  • Celia Younger
    Celia Younger Month ago


  • Noble Tarkan
    Noble Tarkan Month ago

    Nice and easy style - traditional practical food - for tasting cooking... will watch more...

  • pthompson108
    pthompson108 Month ago

    lovely recipe, can't wait to try it. But vegos may want to leave out the Worcestershire sauce... I used it for years until I found out how it's made.

    • pthompson108
      pthompson108 22 days ago

      @Joe Kirkendall Sorry mate .... I didn't see that. Good to know.

    • Joe Kirkendall
      Joe Kirkendall 25 days ago

      The recipe mentions that she actually uses vegan Worchestershire when she makes it.

  • S.H.
    S.H. Month ago

    It's good

  • Jason Davis
    Jason Davis Month ago

    I love the Gold Mirror. Solid Italian food. A lot of love in the kitchen with the two brothers throwing it down nightly. the decor and music seal the deal.

  • Doctor Goop
    Doctor Goop Month ago

    You are a culinary genius. Thank you for many pleasant memories watching you on TV for many years with my parents. Find memories. As to your cutting - many hours of practice and a good amount of talent.

  • Chris Duffy
    Chris Duffy Month ago

    I need to get me a good chopping board like that

  • Jai Singh
    Jai Singh Month ago

    Love Tadich!

  • Michael Nichols
    Michael Nichols Month ago

    vegans ars sooooo boring