Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.
Duration: 26 minutes and 46 seconds
Episode Number: 104
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JACQUES PEPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique.
This is his last full series which will be his most personal yet featuring never-before-seen footage of his life.
HEART & SOUL will highlight 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 will also touch 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 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before.
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 memories, anecdotes and insights into his philosophy of life.
Each episode will feature creative recipes that combine Pepin's culinary history and travel experiences with his expert teaching skills.
Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered.
Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room.
Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.
Mon, Apr 21 | 9:30 A.M. | Cuisine De Ma Cherie NH Create (11.4) |
Mon, Apr 21 | 4:30 P.M. | Cuisine De Ma Cherie NH Create (11.4) |
Mon, Apr 28 | 9:30 A.M. | Sweet Endings with Shorey NH Create (11.4) |
Mon, Apr 28 | 4:30 P.M. | Sweet Endings with Shorey NH Create (11.4) |
Mon, May 5 | 9:30 A.M. | Viva Mexico! NH Create (11.4) |
Mon, May 5 | 4:30 P.M. | Viva Mexico! NH Create (11.4) |
Mon, May 12 | 9:30 A.M. | Kitchen Companions NH Create (11.4) |
Mon, May 12 | 4:30 P.M. | Kitchen Companions NH Create (11.4) |
Mon, May 19 | 9:30 A.M. | Ocean Harvest NH Create (11.4) |
Mon, May 19 | 4:30 P.M. | Ocean Harvest NH Create (11.4) |
Mon, May 26 | 9:30 A.M. | Cooking Clever NH Create (11.4) |
Mon, May 26 | 4:30 P.M. | Cooking Clever NH Create (11.4) |
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg