Bananas Foster My Top Selling Dessert! | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how I made one of the most classical desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don't let this discourage you from trying this recipe! It is a super easy dish to make and I hope you try it! Let me know what you think in the comments below.

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[cliffschannel]

After a 20+ years of not cooking. ( attended several cooking schools) I pulled out all my cooking tools, pots, pans, etc started cooking again after watching Chef Jean Pierre as my inspiration. Saturday nights have become a ritual I invite 4 people over to cook for. Micro plaining the orange zest, friend came over said, “hey whatcha got there?” Explained how to properly zest. He said, “Ya’ know…this is why we love to watch you cook and eat, you always have some kinda new neat thing. Thank you Chef Pierre

[rolandogarza]

back in the 1980s, my first job was as a waiter in a country club. I would do meals and desserts by side table. This banana foster was everyone's favorite. Chef, your recipe has more flavor. I now make it for my family.

[MenAreSpeaking]

Small thing, but I love how in the beginning you say "we're gonna make it together"

[laineyhas]

I use to love cooking when I was younger and had a young family, now at 67yrs and live alone, I just hate cooking for myself. But I been watching your programs for a little while, and you have given me a new excitement in cooking A big thankyou.
Lorraine. Bundaberg Queensland Australia

[bryannicholson]

I’m 54 years old and love your videos. I learn daily and have to tell you that I learned a couple months ago to peel the banana from the bottom. It is simple and you never have to struggle with those stubborn ones. Folks learned this from watching wild monkeys and that’s how they peel them. Great video once again!

[demitaylor]

I had this in the famous restaurant in New Orleans on the early 80s. I missed this!!it's the best...

[albundy]

Recipes change, but one thing that doesn't change is that gigantic bowl of butter in every episode! Love your channel, Chef! Thank you and you team for the great content!

[AKAtAGG]

I've never seen this dessert ever, and now all i can think about is I WANT THIS DESSERT!

[drconnieh]

Went and bought some crème de banana today. This is a favorite dessert of mine, and my husband never had it….making it for him. This is a great recipe, I like the addition of orange…takes away some of the cloying sweetness

[williamkuhns]

Back in culinary school we learned the tableside presentation method. All ingredients are placed on a rolling server cart to the dining table. A portable butane burner (with extra butane can), a couple of lighter wands (redundancy is vital to presentation only one chance to make a first impression!), Bacardi 151, creme de banana, dredger of cinnamon, ripe bananas, butter pats, lemon juice, brown sugar, vanilla ice cream in dry ice pack. All these ingredients must be prepared ahead for orders. Squirt the creme de banana liquor first then Bacardi 151 must be used because you must make the flambe' work on first light! Make damn sure you pull pan away from flame when squirting rum from squeeze bottle then bring pan back to burner flame, tip pan and flambe'. When rum ignites quickly take dredger with cinnamon and side-toss the powder into flame and you have a fireworks show! And for the piece de resistance lastly perform the "flying cookie wrapper" trick. Amaretto cookies have a special tissue paper wrapper and will fly up in air when rolled into a tube and ignited. Please be very careful with 151 rum and use plastic wrap back flow preventer on rum squeeze bottle.

[goranocic]

Thanks to you Chef Jean Pierre, I am now in my 3rd week of your inspiring cooking classes. And oh boy is the food I’m making following your classroom out of this world. Mama Mia. Tonight I made Crepe Suzette and as well as bananas foster, it was something else. My family are really impressed, all credit to you my friend. Im am inspired by your easy to follow guidance and have found a new love for food. It never tasted so good. Thank you I really appreciate you sharing your vast knowledge of cuisine with the world, even all the way down in Australia. Every day is a new food adventure. All the best. Goran

[TheTechnicalMiracle]

My mom uses a similar technique. She takes a big jar and puts a bag of brown sugar in it, then she stuffs a piece of bread in there next to the bag. I believe it creates an environment where the bread never gets moldy because its moisture is being sucked up by the brown sugar and the brown sugar doesn't stay hard because it takes on the moisture from the bread.

[badhat]

The first time that I ever had Banana’s Foster was the night my girl friend and I were engaged at the Court of two sisters on Royal St, New Orleans, LA. In my heart the place is for lovers of all stripes and ages. Like love this desert is hot, cold and sweet all at the same time and though our flame (like the flame of the flambe') died out over 50 years ago, it remains one of my favorite Cites, memories and my favorite desert. It all comes drifting back in my mind over 50 years later when ever I catch the sent of Jasmin and honey suckle on the air. Maybe our friendship will be renewed one day soon on the other-side of the river.

[MottiShneor]

One of the best. It's also one of the easiest recipes published here. Fast, not too fancy - yet so rich of flavour and texture and everything. Thank you Chef J.P.

[TartanJack]

I've had Bananas Foster a couple times at Brennan's. I have to say this looks simpler to make and simpler to eat. And no doubt equally delicious. Bravo Chef! Only wish I'd had a chance to dine at your restaurant.

[randalltom]

I watch all of your videos! You, my friend, are a kid at heart! And why not? Life is to be enjoyed, and memories made. The look on your face, was predictable…. I, and your viewers knew what your reaction would be. As genuine, and authentic as would be ours! Yummy! Who wouldn’t love Bananas Foster? Thanks again my friend, I’ll be sure to serve this tonight!

[stokesjo]

It’s a porous stone that you soak in water and let dry on the counter. When you put it in the brown sugar it keeps the sugar slightly moist.

[carrolllightell]

Having the Brennan's waiter prepare Bananas Foster table side in the dining room and having to flames reach the ceiling was a much anticipated rite of passage for most New Orleans high school kids on prom I have a great memory of my date letting out a loud squeal when the waiter ignited the

[jcnikoley]

Pretty much the same recipe when we used to do these tableside years ago. We also added some Grand Marnier, and some 151 proof to get the fire going. Got to put on that show.

[biggianthead]

Easy and ELEGANT, as usual. Genius is often taking the difficult and making it simple and understandable. By that definition, chef JP is up there with Einstein.