Next Episode of Jacques Pepin's Heart & Soul in the Kitchen is
Jacques Pepin's last full series is his most personal yet, featuring never-before-seen footage of his life. It highlights Pepin's 60 years in the kitchen, which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenee, and cooking for French President Charles DeGaulle. It also touches upon a key period in Pepin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson's. The series is a reflection of Jacques' history and reveals a more personal side of the internationally renowned chef. Fans and cooking aficionados alike will be given an intimate access to his life - from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing
Crab chips with salmon caviar; an egg and herb appetizer; camembert with pistachio crust; garden-fresh tabbouleh salad; tomato, mozzarella and onion salad; smoked ham glaze with maple syrup.
Parisian potage; poulet a la creme paired with rice soubise; orange cake.
Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.
Oyster chowder with potatoes, spinach and corn; eggplant-tomato gratin; hamburger royale.
Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant; Vietnamese Hanoi chicken soup; pork kidneys with mushroom and vermouth sauce.
Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad; rice pudding with dried cherries and blueberry sauce.
Tartine de confiture; peaches marty; rhubarb-honey coupe with yogurt sauce; chocolate pistachio biscotti; mini chocolate truffles.
Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison in sweet-and-sour sauce; prunes in red wine.
Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives; pasta and shrimp with pressed caviar shavings.
Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad with mustard sauce; sauteed radicchio salad.
Skinning a salami; classic dumpling dish; ricotta quenelles; flounder with lemon butter; saute of rabbit with mushrooms and cream; apples in lemon sauce.
Duck liver mousse with apples; sauteed duck breast with arugula salad and cracklings; vinaigrette; lemon mousseline.
Black lentil salad with eggs; pork neck and bean fricassee with fresh vegetables; spinach and ricotta lasagna paired with red wine.
Simple seafood salad; spicy shrimp with cocktail sauce; Creole-inspired blackfish beignets with spicy sauce.
Salmon scaloppini with sorrel sauce; lamb breast navarin; green salad with mustard dressing; coffee panna cotta.
Jacques Pépin(Jacques Pépin)
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