Underrated Channel with very lovely contents.

This should be the most watched channel on KZfaq

Living the life we all wish we had! Way to Go Pete.

Amazing dish with gorgeous location, and much better in 2024 than 1947.

This is great. Thank you.

Another great dish thanks Pete

Chapeau

I love this blokes cooking just great

Beautifully produced both food and picture.

Nice fire, best way to cook outside, IMO:)

Really enjoy your love for food

Amazing+

Bon continuation

Salut mon pote et bon retour en France. Them kidneys looked the business! 😋

Sensational 🤌

Another lovely video Pete!! I really enjoy when you are able to provide a bit of history/context in these videos about the region's uniqueness. Here's to hoping the farmers are able to make productive change!!!

Each video makes me more curious about everything...I've never tried kidney. I don't think I've ever seen it in store. I will look for it now. And France looks beautiful ❤️❤️❤️

Top~ ❤

Oui, bon appetit!

What a life you've got! The obvious question is, how did you arrive there? But for the purpose of preserving the charm of it all, please don't answer that! You've got a unique channel. The pace and the mood are perfect. You really capture the wonderful simplicity of the region's cooking style. Nature is generous to us all. The Spanish and the Portuguese are particularly respectful of the principle that the best thing a cook can do is to not interfere too much with what Nature provides. Heat, oil and salt. And, of course, love. And that's about all we need to contribute. I'm stuck here in Brighton. Let me know if you need a chauffeur to drive your van.

Gotta love the dedication of this guy. In more civilised times, this would have been on BBC 2! Pretty sure that village makes on of the better red C.D. Roussillon.

Excellent video (and dish) as always.

You should make a dessert with the famous Abricots de Roussillon!

Excellent as always!

swing through adissan, stop at number 10 on the main road, introduce yourself my dad. He's a camper guy like you.

what an awesome dish.. great location, great commentary and great production quality. how is this channel so small?

❤

Hello Pete, I am new and far too late to your channel. I adore your work, but its hard to assess which is greater; 1) my love for the food you cook and your passion for the regions, and 2) what seems like a glorious life (no doubt there are downsides). Anyway, I'm in Juan-Les Pins and ate at a local restaurant tonight where I ordered "Chicken thigh stuffed with porcini mushrooms". Their first attempt was a lovely medium rare (!), and the 2nd attempt was rubbery and inedible. Is this a traditional dish, if so where from and might you demonstrate how it should be done?

Any tips on getting rid of the drenchy vibe?. Ive tried rinsing, but still taste it..(i grew up eating lamb kidneys,on a farm...maybe they didnt drench the hoggets?, i dont remember it being a thing).. im thinking maybe a soak in bi-carb, for halved kidneys, or appropriate solvent?.. Nice looking sauce..

Victory to the farmers. If the EU elites turn farming into a 'Net Zero' industry, then all of us might as well give up.