Jacques Pépin: Heart & Soul

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

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.

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.

No episode description is available yet.

No episode description is available yet.