Jacques Pépin: Heart & Soul

Tuna tartare with bagel chips and radishes; tuna mascarpone cream; Spanish tortilla; strawberry confiture; caramelized pear custard.

Hibiscus flower cocktail; Yucatan ceviche; fillet of sole Riviera with pico de gallo; beef fillet mini steaks with mushrooms and shallots; frozen grapefruit granite with mango and mojito cocktail.

Tartine de confiture; peaches marty; rhubarb-honey coupe with yogurt sauce; chocolate pistachio biscotti; mini chocolate truffles.

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad; rice pudding with dried cherries and blueberry sauce.

Escargots in baked potatoes; stuffed tomatoes; bread filled with hazelnuts and chocolate; chocolate-pistachio brittle.

Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant; Vietnamese Hanoi chicken soup; pork kidneys with mushroom and vermouth sauce.

Oyster chowder with potatoes, spinach and corn; eggplant-tomato gratin; hamburger royale.

Grilled striped bass with olive topping; two ways to shuck clams; clams with vinegar and scallion sauce; linguine with clam sauce; cod in light cream sauce.

Chicken livers in mushroom port sauce; tripe and pigs feet ragout; pommes persilles; curing and cooking beef tongue, topped with ravigote sauce.

Japanese-inspired broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon with Madeira and grapes.

Tuna tartare with bagel chips and radishes; tuna mascarpone cream; Spanish tortilla; strawberry confiture; caramelized pear custard.

Morel and shrimp eggs en cocotte; veal chops dijonnaise and peas with basil; chocolate souffle.

Garlic and pasilla soup; chicken with chili sauce and achiote rice; banana gratin.

Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.

Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crepes with Nutella, lemon or jam.

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.

Japanese-inspired broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon with Madeira and grapes.

Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crepes with Nutella, lemon or jam.

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No episode description is available yet.

No episode description is available yet.

No episode description is available yet.

No episode description is available yet.