Amazing presentation. Lovely to watch authentic French cuisine made with such passion.

warms the heart to see two new friends, a glass of wine, a bowl of lamb stew and stories of times gone by. Nothing too complicated here, just life.👏👏👏👏

it's nice that your meal reminded your guest of his mother. highest praise.

Must try and track down a copy of that book.

Well done Pete. As always you search out the authentic recipes like a true purest. That's what I love most about your channel.

Love when u show some of the shopping/market. Relieved donkey got carrot.

Do you just travel around by yourself doing this? The amount of work here... Gathering, setting up, cooking (in a way the camera enjoys), *cleaning up*, editing, narration... I appreciate your contributions to our species.

Hi Pete, I've been watching your channel ever since your videos started appearing on my timeline about 3-4 years ago, I think. Loving how you connect the food with the local cultures of the regions you visit. This gentleman who joined you is fantastic. Keep the stories coming. Bon appétit!

I've never had Navarin in France but I've made my own very often as I love it. I use a shoulder of lamb, bone removed and used to make stock. When meat is removed from pan I use the layer to do the onion and carrot, then add the meat again, flour, tomato and garlic, then the stock. The light greens I do in duck fat before serving, green beans or mange tout work perfectly, spring onion and finely chopped fresh parsley.

another helpful contribution, Bravo!

Yes! Perfect, I very much appreciate you taking the time to make this episode, thanks again. A beautiful result as always !

We Love your new format!!!

I prefer this presenting stule, fab!

I’ve just come across your videos and am so delighted by your presentations. Especially the ones in France! Please keep them coming.

Loved Michel...and the donkey!!!❤

Tried this last night. Thank you for the recommended cooking times. It was very good.

Excellent.

There's something very pleasing about preparing food with an Opinel. I must compliment you also on the quality of your French.

Another beautifully executed recipe! Love your channel and cooking. Today I finally ordered me an Opinel, olive handled.

Another great essay of local culture and cooking. Thank you.

Tres bien, Monsieur...looks like you done the older chap proud. The lamb did indeed look very good. Merci Tony

Love how you involved a local. Great work

Love your videos and watch them all! I am a chef and have made Navarin d' Agneau quite a few times-French classics are my favorites!

Hi, I just subscribed to your video, and I absolutely enjoy it so much. I went to Ferrandi Paris and did a couple of stages across Paris. My true calling has always been homey, regional, unpretentious, tradtional french "plats" exactly like those on your channel. I am just so happy to see there is someone like you who shares my admiration to 'normal" french food and even happier to see someone going into such lengths to introduce real and genuine french cooking to the world.

le Navarin is on the menu this Sunday , looks fantastic and high praise indeed from your guest , have you shown us the Daube i couldnt see a recipe ? thanks again for your channel ,it must be a joy to travel around enjoying the wonderful scenery and food !

Wonderful!!

Wow. Beautiful.

Marvelous! Madame never fails.

What a sweet interview! You can tell he enjoyed the stew! As we approach spring/summer I'd love to see how a classic/local ratatouille would be made. Great work, Pete!

The algorithm just gave me this video and I am so delighted, From now on I will follow your work, and I look forward to exploring your back catalogue during off-time. It's been a while since I last had a navarin d'agneau, but now I want to make one soon -- maybe for our family easter dinner. Thanks again!

This vid was some of your best work I must say! The talking to camera bit was really a nice change! I know it's rather odd speaking to a camera but you did a great job.

The king of Lamb Stews in its purest form, in my opinion, Pete and beautifully executed by your good self. I had this in Auray in 84 and its stayed with me ever since as did the Medoc we quaffed with it. A superb accompaniment to the dish was your guest. Huge congratulations to you for another splendid contribution 👊

I’m familiar with the 1516 German purity law for beer, but this one is new. Thank you for another great video!

What a beautiful recipe, thank you for researching and preparing the dishes.

I remember my Grandmere in Neuilly sur Seine making soupe a potiron avec gruyere. This was in the early 60s. I have yet to find a recipe like hers.

Love your fancy stew names story: tongue in cheek but with tons of respect. Faut le faire 👌🏻 Petite histoire about authentic continental cuisine told by an Englishman schooled in New York. Brexit makes me sad.

excellent as usual - and when you mentioned a new Opinel I thought you meant an Effilé

So many of your French dishes are so like classic Scottish cooking and this one is no different. Gigot chop would be our version and when well made is outstanding; we even get the name from the French. I think you could pick anything from Madam's book and it would be great to see.

Fascinating and delicious!

I do enjoy a one pot wonder, my favourite dishes to cook. Can get so much flavour with everything combined. I have cooked your Poulet Jardinere dish a few times since the video, I add a tad more garlic 🤏 though and also a little rosemary. 👍🏼

I love your channel, never felt the need to comment until now. I'm a traditional pocket knife collector and I like seeing you use the Opinel just how it should be used. Bravo Sir.

THANK YOU. ❤

Délicieux

I gotta try this!

Let me know if there are any classic dishes from France or Spain you'd like to see me cook. Check out our new website for all written recipes. (operational but still under construction) petespans.co/ Bon appétit et large soif! Peter🙏🙏

Looks A+. Will try. Merci

When i was in the army (Canada) we had a navarin field ration (IMP). Our meals are packed separately, breakfast, lunch, dinner. Navarin was a dinner. It was out of fashion when i first joined and disappeared after a few years. I won’t lie, it wasn’t nice to eat. But it didn’t look at all like what you made. If that’s how it’s supposed to look, then our IMP was miles off.

This may seem boring to you but I would enjoy seeing a provincial take on boeuf bourguignon. 🙂

I really enjoyed that. Thanks, Pete. One thing that has troubled me recently is the thickness of the sauce in a Coq au Vin. I watched a French chef prepare one on TV on Saturday and the sauce was much looser than I make it. It was more like a thin gravy. I wonder whether you lose intensity of flavour with a sauce like that. What do you think? Perhaps you could show us soon. Best wishes, Tony.

amazing as always! And the subscribers are slowly piling up!

What...did I miss the herbs...or are there none...is this possible? I do like the look of this fine dish and I see now that there is some herbs...yum!

Impeccable mon pote 😋

Schubert wouldn't have had that dish. 36 years ago, I've cooked a Navarin d'agneau, selon Larousse, for Pâques. My mother said : « La prochaine fois, fait un Irish stew. C'est moins de troubles. »

Great channel. Could you upload recipe for carbonade flamande, please?

Pete, just noticed that you were a graduate of the French Culinary Institute in NYC. Did your time there overlap with Dave Arnold?

El Lope frances??

❤,

All Donkeys Love Carrots But our Irish Donkey Loved Onions. Ha ha

Its the simple things isn't it.

Lovely. But why skim off the fat? That's where the flavours are!

Hey ho. I get a little tired of Italians and Frogs going on about mamas cooking. Love your show. I follow every single one. For there is a total lack of seasoning though. One! One garlic clove? I’d be doing four big ones at least😂 Sod the frogs, a pinch of cayenne ALWAYS. 😂 The days of food snobbery ended when Marco handed back his stars. Embrace a dish and make it your own. Not some old crone from 100 yrs ago. EVERY dish can be bettered and tinkered with, just like technology and medicine, it keeps evolving. I hate hearing about old grannies arguing in different villages, kilometres apart about a bolognaise in their sad little world having a clove of garlic too much. Get a life xx