Video size: 1280 X 720853 X 480640 X 360
Show player controls
Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.
Such effortless technique. Did you catch when he said, "In fact, I don't have to look at it, I can hear it."
Just give it a stir but you must use your fingers. What the hell.
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
should not have added water since salt would have automatically release water present in carrot to release n help it cook
My favorite.. by far. No one else quite like this man! May he reign so many more years to come.
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
the conclusion is really the key for this recipe: "if you have good ingredients"
I think JP, is an Alien Reptilian, the way that he slurps after every sentence.
The simplest dishes are often the best 👍🏻
deesh of carrot and haerbs
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."
HE IS ONE OF THE BEST CHEFS...IN TV... GOOD RECIPES GOOD TIPS GOOD PROFESSIONAL COOKING etc..
He is the OG!!
Nice and easy style - traditional practical food - for tasting cooking... will watch more...
I need to get me a good chopping board like that
He has such beautiful, strong hands.
What do you guys eat this with? I need some inspiration.
I tried this recepie and it went extremely well with a chicken and some orange juice. Makes me glad to be alive
Carrots and chives? Ok Ill watch it..
how is that a little bit of butter EVEN FOR BACK IN THE DAY STANDARDS
It's French standard
It’s a joy to watch a master at his craft.
The simplicity, the demeanor, the colors and presentation... simply perfect!What a fantastic Chef!
my mom does this with kohlrabi and carrots and a little stock to it.also a fantastic side dish.
I'm an old man and Jaques is the best chef I have ever seen on TV.
What poor, lonely, low live creature gives a thump down for that?
Only pepin can make the simplest dish look classy
Simple, yet nowhere near plain.
This is a true master. Make no mistake. Top of the food chain. He just happens to also make a few videos. Big difference
Jacques has led a very interesting life, if one takes the time to find out. For example, he turned down the job of ‘Head Chef’ of the White House under the JFK administration. Instead, he chose to take a much less prestigious job at Howard Johnson’s Restaurants.
"Little piece of butter" 100 grams ..Good dish but can make with 1/3 of the oil,salt,sugar and butter ...
Yeah. You know better than him I'm sure.
Tuned in simply to hear him say "chives".
Perfect for these days, No butter and kids would eat it
Why put sugar In already sweet carrots ?
So it will caramelize and help build the glaze for the dish. A good variation is brown sugar and a splash of bourbon.
For the glaze?
no need to peel after washing
I find his French accent very soothing. I've watched many of his cooking videos just to hear his wonderful accent. But mostly he is highly skilled, inventive, and yet humble and very pleasant. The kind of teacher I wish I'd had.
Bland veggies and way too strong chivesno thanks, all you're gonna taste is chive
god!! he makes flipping that pan look so easy!! ahhh skills... ive made so many messes...😑😑😑
I watched a bio pic on PBS about Jacques recently. I’ve admired him for years but never knew the full scope of this man’s awesomeness. Anyone who even remotely likes him should watch it.
A great and simple side dish the whole family can get around. I'm gonna make this! Thanks.
This is a true demonstration of skill. No flash, no flare. Just skill.
Amen. So much better than that scottish pig's tutorials.
He’s Gordon Ramsay’s alter ego
He's the professor of Ramsay's teachers . When Ramsay went to France 30 years ago to learn cooking from Michelin stars chef, these Chef learned cooking thanks to Jacques Pepin
Simple ingredients + love = great flavor.
Why do French people never bother to try an English / American accent? I get that in the case of celebrity chefs they benefit from sounding French but I find that French people in general put no effort in with the accent
And course you meet so often English or American with a perfect french accent...
P Stev As a frenchman living in London I have to agree with you.
I don't like carrots that much. Hard to digest.
I would love to spend a week with him ...cooking and learning
I agree with lost user. He has been around along time. Has great cook books. Keeps it simple. He would be a pleasure to work with.
I was imagining like, someone comes to my home and I haven't seen them in years, and they ask "What are you cooking?" -Yeah I'll boil some carrots in buttery water and add chives and onions, and their face afterwards.
I find it so soothing to watch a man work At the craft he has truly mastered.
Only Jacques could make me want to eat my carrots.
That wonderful machine is not as skilled as you, sir. Salute.
"some amount of oil"I love this guy
THen u have to wash that machine after.... No substitute for a few good chef's knives in the kitchen!
My hero. Love this guy
Awesome...my mama did the onions first though.....just sweated them off and then added the carrots....but vous la...excellent technique too
Nicely done. Like being taught by family. Thank you, Chef!