Love the fact that you’re keeping your videos and content real Pete with authentic recipes, hands on flavoursome cookery and regional wines …it will help continue to set you apart from the AI generating crowd by helping your growing audiences of gastro pilgrims to enjoy and share amazing food…thanks for all your hard work which is much appreciated, take care and safe travels

The old ways are the best, as you continually demonstrate, Pete!

Best food show. Thank you Sir ❤👍👌

Perfect cooking videos from Pete. No BS, not too long or complicated, the nice music is at the perfect level, scenery is soothing. Love 'em. Oh, and the recipes are great too!

Nice!

Just recently discovered your channel and subscribed. What I really appreciate about it (besides the chill vibe, which is welcome opposite of the typical hyperactive KZfaq dude) is that you are spreading the word about great cooking - specifically, that it is at its best when relatively simple. Great continental cooking, though associated with the fussy and complex, is in fact a study in brilliantly executed simplicity and restraint. You not only totally understand this, but communicate it so well to beginning cooks. I lived in Southern France for 11 years and I miss it terribly. Here are a few suggestions: - The produce in the region of the Vaucluse, in late summer, is extraordinary even by French standards. If I had a little camper van and loved food, I would do an exhaustive tour of those markets in the villages south of Mont Ventoux - late July to late August. There is something truly amazing with every single thing you put in your mouth. - in terms of dishes, everyone in Provence is obsessed with daube - not always with sanglier, but more often with beef - often “d’une bœuf” (from a castrated bull) from the Camargue, with orange rind. - in modern Provence, they love to debone a gigot d’agneau entier, butterfly it, marinate it with lemon and tons of herbes de Provence, and then grill it like a steak, medium rare over charcoal. My last meal meat dish - but only with French lamb - then there is the true national dish of France: couscous. Of course it’s less classic than the dishes you usually make, but a good couscous fits naturally into the French canon - simple, deeply hearty, easy to make, and at its best when the flavors are in balance, not loud. Try to find one of the places in Marseille that serves the Berber couscous, made with barley. That will inspire you as it did me! I’ll be watching - and I’ll try to come up with some other suggestions that are a bit closer to your classical wheelhouse. Brilliant channel!

Cooked this tonight. Fantastic!! thank you.

Always love to see a new video Pete. Greetings from Japan

Great as always! Some Lyonnaise cusine next? Would be fantastic. Perhaps give the quenelles de brochet a go? Avec sauce Nantua...

Great episode I love how you present and bring in the countryside to tell your cooking story. Makes me really happy watching these.

Another fantastic video and recipe! I really enjoy your work with more unusual ingredients; rabbit, organ meats, in general things that from yesteryear but have somewhat disappeared off of menus. Thank you!

First rabbit stew I've seen cooked, thanks; big rabbit.

Yes, keep it 100% real. never change!!! Love your channel!!! like my old Spanish grandmother used to say "Nunca dejes camino real por vereda!!!"

I love this and all your videos! Lapin and muscat? Okay!

fantastic rabbit recipe

Your videos are the best!

Great videos. Wonderful recipes. Thank you for not using AI.

Great stuff, as ever....Every time I've eaten rabbint in France, it's always been really good. Tricky to get in the UK. Thanks again. Tony

Genius move to stir the mashed liver back in to thicken the sauce!

I do appreciate your work for keeping it real and traditional Pete ❤❤🙏🏾

grass roots cooking, love it, more of these beautiful local dishes please.

Excellent as always, many thanks Pete.

Hi Pete, I just recently came across your channel (I subscribe and love it). I love rabbit and I will try this recipe, as well as some of your other recipes. I like your style especially your comment on AI, haha ...Authentic Item...that comment is keeping it real and true. Keep doing what you are doing. I haven't been to that area but close by. During the mid '80's to early 90's, I travelled a lot on business to many different parts of France, Spain, Portugal etc. to non tourist areas and well off the beaten track. I always embraced local food and requested that my local contact take me to these places. Your channel brings back some many great memories. I regard you as a modern day, Keith Floyd (RIP - and a man I had huge respect for. I am watchng re-runs of his shows on YT here). I put you right up with Rick Stein and Marco Pierre White in the way you present, cook and keep it normal.

yes, coq au vin classic .and de veau forresteur ....

C'était superbe, monsieur le chef👊 👏

Lamb Navarin perhaps? Lamb stews have been done on your channel quite a bit but I had this in France years ago, and it was a dish i remember to this day.

If you can ever get some nice seafood, I'd love to see a fruit de mer platter cooked properly with all the trimmings and nice a bottle of Chablis! £££

Years ago I had pheasant with a liver sauce in Italy and always wondered about this sauce. I am going to try this method, great idea!

Superb Pete! I’ll be visiting the butcher this weekend for rabbit! Salut!

Great video as always, Pete!

Will be on my Easter bunny menu. Thank you as always.

On my honeymoon 35 yrs ago I ordered Andouillette as the table next door had it. It looked fabulous. The staff suggested to my French speaking wife that I’d hate it. That made me adamant in having it. It came with a refined mashed potato and a sumptuous sauce. It was a challenge to be honest as it when I cut it open it was like the smell from men’s urinals😅🤣😂 But! I now look for it. I absolutely adore it today. Please show case this recipe.

wonderful as always.

Looks great as always!

Génial

Thanks for another great video. I’m cooking a Coq au Vin at the weekend and have evolved my own recipe to heighten the richness of the dish and to allow me to cook it ahead of time. I would be interested to see how you cook it. You’ve encouraged me to buy a Staub cocotte.

Since you asked for request, how about recipes featuring regional charcuterie, fresh sausage, etc, with visits to local vendors.

Lovely recipe Pete. I don't know the Rousillon area, my family come from further east in the Cévennes. Would love to see you doing something from that area such as Caillettes Ardéchoises/aux herbes with a gratin de côtes de bettes.

excellent! 👍🏻

Great well done culinary essay.Pete! Perhaps something in the future using oxtail?

Beautiful stew 👌🏼💫brother

I'd like to see you cook for favourite easy meal.

Any thoughts on a suitable alternative to the not always easily available rabbit’s liver?

Keep it real please mate❤️

simply great - and please, keep the music

Quite excellent as usual. Like the pan, by the way. Could you use wild rabbit?

I miss Jess.

Was that honey that you added to the onions?

not a fan of endive but the rest looks great

Superb dish as always Pete. Have you ventured to Roquebrun near Saint Chinian on your travels? Olargues to the north also. Great area. Our spot to decompress from London.

Try something in the Alsacian region around Colmar and the Vogues

going to try this one next ....Usually use your fricassee du lapin which is fabulous ....but as we either get wild(far better) or domestic rabbits shouldnt we use the head and the kidneys too as thats what they come with .........have you made choucrout garni with the proper sausage (Morteau)and smoked pork so delicious

Pete, if you ever get tired of driving I am your man. I will drive, clean the motorhome wash up prepare the veg just for food. 😊

So why was the sign upside down?

'Nous marchons sur la tête' (we're walking on our heads) to signal a world turned upside down or a policy that makes no sense, related to the farmers protest. Sign of solidarity.

Did you say braise the endives for 1.5 hours? It seems a bit long for such a delicate leaf veggie. Won't it just dissolve?

Or chicory?

Qui est la musique?

Australians feeling homesick Or possible farmers protests

NO AI…!

Que…

Yes please! Eschew the AI, it is the devil.

Hassenfeffer