Did he just call water "Chateau Sink?" LOL! Jacques is the man.

He gets you into his web of cooking, very slowly. You find it comfortable, so you continue to watch his ways. Eventually, you do not mind being under his spell. You find it comforting. Then you unweb yourself long enough to get the ingredients and cook!

18:38 - oops, I have to put my scallions first, - no one will know that !! I love it!

Chef Pépin and his videos are getting me through this pandemic. Blessings on him.

Most TV chefs don't have everything going at once like chef Jacques. His timing is totally engrained. It's fascinating to watch!

SO much better than those people on food network. he's the real deal and he's easy going.

OMG, that gnocchi and eggs dish looks amazing!

He makes cooking all these dishes look so easy. It's like watching Itzhak Perlman play violin or Van Cliburn play piano. The greatest in any art form make what they do look simple. And this is, "fast food" for him. That would be grilled cheese sandwiches and potato chips to most other people. He's cooked for presidents, Kings and Queens from around the world and turned down JFK and Jackie...twice, to be head chef at the White House!!! Imagine what "haute cuisine" is to this guy? We are seeing his, PBJ sandwich stuff on this series. Think what he can do when he wants to go over the top, "State Dinner" kind of fancy?

I don't care how old he is.. If he was 20 or 85. I would marry this man in a minute. Old school, classic and down to earth. Yet to find the new blood to compare. You rock Sir!

I love it!. Mr. Pepin snacks and licks his fingers (without appoligizing), while other people i watch cooking are afraid to touch food! Aside from that.. I just play his cooking shows to hear his soothing voice and informative teaching. I can't say enough good things about him.

one of the great cooks- always learn something new- do not want to sound old but I miss the classic chiefs

heheheh "I will deglaze this with Chateau Sink".....he actually had me, I thought it was some kind of wine......hahahaha.......then he said "water" and I started laughing at myself.

The Master Chef at work. We should be so happy that he decided to make America his adopted country.

The original "thirty minute meals". Take that Rachel Ray.

"small detail, but that's what makes good cooking"

Shows this man is the greatest, Julia close second.

What I enjoy about his videos is his food is simple but always full of flavour. He’s himself in these TV programs. Some food network programs are so exaggerated and the stars are clearly over acting. Also that Chateau Sink line was great! Made me laugh. He’s a true culinary legend! 😀

This man is one of the best to ever do it and STILL learns his mother-in-law's recipes.

So happy that I can watch several Jacques episodes and learn something in these times of a TV cooking show desert where so-called cooking shows areboring, useless competitions!

Love how he drops pro tips like cracking the egg on the flat

He is INCREDIBLE, and he humbly knows it, too.

It's such a great pleasure to see M. Pépin cook. Much respect and admiration.

18:44 “no one will know that” -Jacques Pepin I’m dying 😂

I love how Jacques rarely uses a Spoon or Spatula to mix the ingredients in a pan. Wonderful to watch.

Watching in 2020. Still love Jacques.

JAQUES SAYS: THE RECIPE IS JUST A SUGGESTION. A TRUE ARTIST AND TEACHER.....

wtf i am watching pepin like 2 hours now

Wonderful. Thank you chef.

Jacques Pépin is a BADASS!! Such a wonderful Chef! I am so pleased to have found this channel.

What I love about this man is the passion

I love Jacques Pepin, he and Julia have always been my favorites. You can keep your Gordon Ramsey, Bobby Flay, Rachel Ray and the like.

Thank you Mr. Pepin for so many wonderful years of excellent cooking. I have many fond memories watching you with my mother. You’re an amazing person. Thank you.

I can't thank you enough . You are my favorite and by far the best!

Chateau Sink LOL stealing that

I made the chestnut spread Mont Blanc the other day and it is absolutely delicious! The spread is sweet and has a taste unlike any jam/spreads I've had here in the USA. The chestnut spread is almost impossible to find in the USA, so the best bet to get one is order it online. Merci monsieur Pepin for sharing this wonderful tasting dessert!

I made this steak the other day. When he says that it has a "definite" taste, he is *not* joking. This is not one of those "anchovies melt in the pan, so all you get is the savoriness" sauces...it's more of a challenge of whether you're woman or man enough to eat it.

Love this guy. He must go through so many no stick pans daily lmao

He teaches so much in 20 minutes not only about cooking , but the history of it and the ingredients.

I come here to relax. And get hungry

he seems like such a nice man. such easy elegance. and so unaffected.

You are wonderful- brilliant- your cooking art heals! Kudos! Peace.

HE is UNREAL! the BEST CHEF!!!! Kim

The difference between a "master" and technicians. He's the best and could give today's chefs some pointers.

He is amazing love a lot.

The man is a master

There is nothing, nothing in the world as wonderful as anchovies. I buy the anchovies from Morocco. Je t' aime, Pepin!

The hot Italian sausage has my mouth watering from the get-go😋 .

That minute recipe looks so good. I love that brand of herring. The onions are almost the best part

Love him!

Attached and addicted.

I want to make just about every dish he presents in his shows. Every time I watch, I am like oh that, oh no that!, yeah that one. And everyone of them is approachable and possible. I just need to get cooking and inviting over the friends.

learning from the masters is the best thing.

Wow I can’t wait to try this meal

Even though he's a 5 star chef. He says waste not want not ❤

He is the best

Chateau Sink hahahaha!

the gnocchi recipe looks yummy!

I seen mostly all of these an still learn .

I'm a pickled herring guy. I need to try that recipe.

Jacques has really outdone himself here!!!!

My father made a Hungarian dessert called gesztenyepüré, which means chestnut cream. The whipped cream goes into the dish first, with the sweetened chestnut cream passed through a potato ricer on top. You gave me a taste for that.

Chef Pepin start cooking and explaining the whole process I’m here thinking I will make this he makes it look simple. At the end I’m here thinking nope I’m not going to try this ever that’s beyond my TV dinner skills

Im making this for dinner tomorrow!

"Chateau Sink" only the best in his kitchen of course.

Thanks! :D

Im french so im learning alot.

I have been home sick for the past two days and doing nothing but streaming Jacques cooking shows, I will be at work tomorrow and missing Jacques I love him.

“Small details, thats what makes good cooking.’

Your cooking shows are the best Also I love your accent - hope to see your daughter cooking with you sometime

I would love to know what kind of nonstick pan he uses that he can use metal utensils and it still stay pristine... really, I'd love to know

The greatest chefs love eggs

SOOOOO glad to find this episode and I thank you for posting it. I'm a huge fan :D and my mouth is already watering. I'll be making every single one of these recipes. Thanks again.

Man, he seems to get a lot of unexpected guests expecting a 3 course meal.

For me, I can figure out if it's the accent or the fact that he can cook or the fact that he can handle any situation with finesse (french word), but I concur.

JP is best!

Skirt steak is otherwise known as “Bavette”. We often have it at our house .

Pepin already sort of implied this by having the greens come out of a salad spinner, but it's important to thoroughly wash mustard greens. Their rough leaves tend to pick up particles of sand and grit that only dislodge underwater.

What was the first appetizer at the opening? I couldn't understand what the first thing he put in it was. ETA:. Nevermind. Turned on the captions and figured it out. Haha love this guy

❤❤

Always taste the wine

Chateau d’eau: dry white water from the faucet region

"This is a wonderful first course in seconds." I suppose the apple and cucumber chopped themselves

Jacque # 1 😎👍👋

@xinavx fairly recognized; i work in a kitchen and the old guys talk about when food processors became a big thing, and i guess cuisinart was the first. They call em the 'cweeze"

Sometimes Chef Pépin cracks me up with his remarks, like "Kind of decadent, BUT GOOD!" I'm off for a glass of "Chateau Sink."

Lol "chateau sink."

Monte Blanch.White of the mountain.

I love that in almost every video, he explains why not to crack an egg on the edge of a bowl, then immediately cracks the egg on the edge of a bowl.

Where can I find the written recipe for the Chestnut Cream Mont-Blanc. Im looking for measurements etc to print out and make. Thank you.

When he said sink, I thought he was saying cinque and was trying to think of what wine that was. LOL

Onglet en Français ! notre pièce de viande préférée !!!

Did anyone catch "chateau sink" to refer to deglazing with water?

On the rare occasion his food doesn't look very good.. you know the flavors are on point.

Many nonstick pans can deal with metal utensils better nowadays. Just don't buy the cheap ones sold in 99 cents stores. The pan should have a weight to it. From what I've seen, a good quality 8 inch nonstick skillet should be at least $19 or more.

15:42 small detail.... is what America needs

@MDCeasar I guess yeah, you guys are right

Anyone noticed that the camera angle changes at 5:02, so we don't get to see how Jacques cuts off the fat. I would've liked to have seen him cut it off.

@ajg254 lol in other episodes he calls it Chateau Faucet

Chateau Sink 😂

Chateau Sink! Water 🤪