Cassoulet (The French Version of Chilli) | Chef Jean-Pierre

Hello There Friends, Today I am making a Cassoulet! This is widely known across France and quickly grew to be the French's version of Chilli. Today I am making a Souped-Up version of Cassoulet! Competitions are even held across France to determine who makes the best Cassoulet! Come and learn how to make this easy and hearty French dish, just like my mom made it! Let me know what you think in the comments below.

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[simonrayner]

Chef Jean-Pierre has got to be the best chef/teacher on all of YouTube, hands down. Love every one of his videos 👍

[Spiderbeavis]

Even if you don't succeed with this type of French cooking right away, you have nothing Toulouse in trying...thanks, chef! 😁🧑‍🍳

[murlock]

I'm not sure if anyone agrees. But I'd like to meet the team behind the scenes :) Thanks again for another classic recipe, executed with the usual grace and humour of Chef J.P.
Best cooking show on YouTube by far!!!!

[sabatino]

When I saw him pour the sauce in and then put the dish down I almost starting screaming about how much he left in the bowl. As if he heard me he reacehd for the spatula. I love this guy. ONYO!!

[peterhennig]

It doesn't matter what Chef Jean Pierre cooks, it's frigging amazing 😊

[thegodofpez]

I learn so much from this channel. Chef JP, you’re a genuine treasure. ❤

[derekbidelman]

Thankyou for all that you do Chef and Jack.
Could you maybe do a video on (Cookware and Knives) ?
As a home cook, it would be nice to have a recommendation on what types of pots and pans an cooking utensils every aspiring chef should have in the kitchen and what kind of quality you should look for with different cookware.😊
God bless and congratulations on your success.

[sanchmargar]

"THERE IS OTHER DISH LIKE THIS!!!" Yup!! You got that right! Thank you much!!!

[MikehMike]

I like seeing the more complicated recipes, it gives me inspiration

[mastochabou]

As a French living in France and originally from the southwest part of France, I can confirm that this is a true French Cassoulet. The difficulty may be to find some French ingredients or equivalents in the US such as Toulouse sausages or to prepare the duck cooked in its own grease. Thank you chef Jean Pierre for being such a wonderfull ambassador of the French cooking culture.

I also confirm that Chef Jean Pierre is a super nice teacher who makes cooking a distressfull pleasure rather than a constraint.
Chef Jean Pierre come back to France to teach us !!!!

[incredulousdork]

Cassoulet is one of my favorite dishes to make especially when the leaves began to fall. Can’t wait to see what the not so French one looks like.

[halestormtv]

How I envy your neighbors! And also you, Jack, because I'm sure you get to smell/taste all of the food that Chef JP prepares! Looks like such an amazing dish that I will have to make some day.

[mcmdrpiffle]

Liked, again ! Simply because Chef Jean-Pierre backs up and explains things to newer viewers !
Always welcome Chef !
Backing up not only explains basic things to new viewers, but solidifies things for us long time viewers.
Awesome Cassoulet recipe, and I'll make it later this week !

Cheers !
We Love you Chef Jean-Pierre !

[guguigugu]

"it works better if you turn the heat on" 😂😂

[SouthFLppg]

My favorite channel, can't wait to see what is your next recipe. Did the Hummus last week and everyone was in love with it. Thank you for sharing neighbor. :)

[Intellivision]

One thing that I learn from every video, is that fact that I love you more and more for every one of them! <3

[agpmjm]

Love Cassoulet, first had it in Carcassonne years ago. Been a favourite ever since

[ianwestbrook]

Cassoulet is probably my favourite French dish. I love making it from scratch including the confit duck!

[scotchgregg]

I always love you videos, Jean-Pierre, you've inspired me to take up cooking when i never learned at home! Loving the journey so far, and butter definitely makes everything butter!

[thomasbarrows]

I went to an academic conference in Carcassonne and the first night they served us cassoulet. I had no idea what it was, but It was delicious, of course. Then, in the middle of the meal, representatives of the Académie Universelle du Cassoulet, dressed in full doctoral regalia, showed up and sang us a song about the wonders of cassoulet (I imagine; I was in the back and I couldn't quite make out everything they were singing). I'm delighted to see chef also spreading the good word of cassoulet!