Thanks for this. I love the tempo and mood you achieve. I'm fascinated by how I imagine your life to be. Based in Mallorca but moving, unrooted, through what is probably the world's most magnificent larder. If true, then you have something that I and probably many others simply dream about. And good luck to you, if you do.

It would be a treat to meet you and cook a rustic dish.. More videos please.

another classic

excellent - thank you and I am glad that you are back to the Opinel

Pete for President of the USA! Hello from Ohio, and glad you continue to bring it to the people.

Inspiring indeed. The main and the side. Thank you.

Love this stuff 👍👍

Beautiful!

Thank you sir for the Toupin lead. I am beginning my search. They appeared to have been popular in the Provence region. It seems like such a sturdy and practical pot for small stock production. You are the master sir! Thanks again for the quick reply. Cheers!

Another beauty. Cheers Pete

Another fine rustic dish. I agree that turnips are an often overlooked vegetable, as are many root vegetables. As a retired chef, your food is amazing and lets me get back into the kitchen to eat some amazing food. I miss my time traveling in that part of the world. Ah, the simple fare, breads, wine and the wonderful local dishes. Keep up the wonderful work and keep the good food coming. Best wishes from Texas!

Great dish as always but probably my fav part is the side dish cooked as "a l'etuvee"! I am soo sick of potatoes and rice and now I realized there are so many other options...

The best cooking on KZfaq and my copy of this Madame Womans La Bonne Cuisine is finally on its way.

Hey pete...advice from a soundman. When you speak your videos, you should consider using a popfilter or at least try to avoid pronoucing the "p´s" directly into the microphone...try listening with headphones and you will hear why ;) Another trick is to place your microphone off to the side of your mouth when speaking. Thanks a lot for culinary inspiration. I´m a huge fan !

Dear Pete, Please can you get to Limoux for lunch asap! You will be able to dine on the fabulous regional dish Fricassee de Limoux. I would very much like to see how you’d assemble/replicate it post luncheon! Whenever I am in the region I always head there to pay homage to this delicious porky treat. Which is impossible to find outside of a 5 mile radius of Limoux. Warmest Wishes

I've only just discovered your channel and wanted to say how much I enjoy your videos. Informative, well-shot, and they inspire you to try your hand at the recipes (there's a rabbit in my fridge right now). ¡Suerte!

Superb Pete, comme d'habitude. Love the strip of citrus to cut into the fattiness of the dish. The restaurant cheeks were stringy whereas yours fell apart. Always a pleasure, mate. 👊

Wonderful, thanks. How I would prepare cheek as well, but very much like the fortified wine take, never tried that. You would be suprised how hard it is to find pork cheeks over here in NL... A "jewelry type" butcher will sell veal cheek at an outrageous price, but its cheaper pork cousin is near impossible to get.

I really look forward to these videos and enjoy your rustic approach to cooking and presentation. salutations from the hills of oakland, california.

Bravo again my friend. Going to try your turnip recipe. Alas, large chunks of pork cheeks like the one you featured are as expensive as Colombian coke here in Tokyo.

Love the cork trick with the pot lid. Brilliant!

Six university friends descending here tomorrow for lunch, and so this is perfect, thank you (as ever).

Thank you for this video. I was a patissier for Inter-Continental hotels for many years. While I was trained to make classic French pastries, I adore traditional Continental cuisine. I'm so excited to have luckily stumbled upon your website.

Delicious mate. I did a wild boar stew last night and, though I say so myself, it was spectacular 😃

Classy stuff. Really enjoying catching up with your work.

Show em’ how it’s done Pete!

I think of the funds I wasted at the French Culinary Institute in NYC! Your videos are a class in French Cooking all by themselves.!!

great content peter, loved the small ikea pot, i got the same one XD

In my top 5 cuts of any protein ever.

Outstanding. Noting that you base yourself out of Mallorca, have you by chance tried El Posito in Puerta Pollenca *honest every day restaurant), Es Verger at Alaro (made famous by Mr Stein) or Mirador de sas Barques (to as lesser extent but the pig and the view was good)? Some of fav eateries from my trips to the island.

I attempted this recipe this past weekend. It turned out alright, but the pork cheeks (or jowls as I got them) I bought were incredibly fatty, maybe only 25-30% meat. I'll have to try this again, but maybe with a meatier cut of pork.

My Local Butcher in Tipperary Ireland and has his own farm and abattoir for lamb and beef, but buys in Pork. The pigs heads are sold cut in half with the cheeks left in. But he does sell beef cheeks separately could I substitute them? Thanks for the video.

A chef to chef question. The pot that you cook your stocks in (orange pot with a handle). What the devil is it called? Where can you find one? Is it an enameled cast iron? It is similar to a milk pot in shape, but much larger. It looks like such a handy pot to have. Would love to add it to my rack of French Copper.

I assume this technique would be the same for pork butt or short ribs, correct?

Restaurants unfortunately get lazy.was it a spot many outsiders frequent? I also never saw any cheeks sold or served on the bone. interesting.

'promosm' 🙌