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Season 1
Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He
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Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!
Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a
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Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet á la crème paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.
Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with
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Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.
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,
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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 béchamel 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 Artichokes, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma Mère would have done…To end there’s a sweet and juicy dessert of Melon And Blueberry Medley studded with sage sprigs.
A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. Then using seafood for a unique twist, he makes Salmon Rillettes to top
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A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. Then using seafood for a unique twist, he makes Salmon Rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed Poussins (or Cornish Hens) à la Russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by Broiled Maple Sweet Potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, Crepes with Nutella, lemon or jam.
It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth Tomato Velvet soup — the name speaks for itself! Then, Sliced Tomato Gratin made with ripe, ruby-red
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It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth Tomato Velvet soup — the name speaks for itself! Then, Sliced Tomato Gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish. He continues with a tender Grilled Lamb Shasklik that includes easy, make-ahead instructions and a colorful Red Cabbage, Pistachio and Cranberry Salad with Bleu Cheese. Jacques goes on to transform pizza dough into an Apple Galette, baked to crispy, perfection!
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty Garlic and Pasilla Soup. Jacques continues the Mexican-themed menu as he
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Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty Garlic and Pasilla Soup. Jacques continues the Mexican-themed menu as he demonstrates his Chicken with Chili Sauce and Achiote Rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious Banana Gratin dessert.
Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude
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Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of Morel and Shrimp Eggs in Cocotte. The two chefs continue their Presidential menu with a meaty main course of Veal Chops Dijonnaise served on a bed of simple and delicious Peas with Basil. Together they prepare a decadent Chocolate Soufflé for a perfectly sweet and splendid ending.
Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife, Gloria indulge their appreciation for the natural delicacy with his first recipe
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Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife, Gloria indulge their appreciation for the natural delicacy with his first recipe of Tuna Tartare with Bagel Chips and Radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make Tuna Mascarpone Cream, a perfect party appetizer. Jacques then prepares a Spanish Tortilla in a step-by-step demonstration, a piéce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a Strawberry Confiture and a velvety Caramelized Pear Custard. The perfect way to end the meal!
Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of
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Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of Chirashi Sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of Grilled Chicken Tenders with Chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of Sabayon with Madiera and Grapes.
In Jacques’ kitchen, nothing goes to waste! Today, he espouses on the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites
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In Jacques’ kitchen, nothing goes to waste! Today, he espouses on the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites Chicken Livers in Mushroom Port Sauce. Jacques then recreates a classic from his childhood in France using offal – Tripe and Pigs’ Feet Ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by Pommes Persillé. Finally, he demonstrates the best techniques for curing and cooking Beef Tongue and tops it with a Ravigote Sauce. (Web extra recipe: Tomato Tatin)
Jacques’ summer itinerary always includes friends, fishing and cooking the wonderful bounty from the sea. He begins with a Grilled Snapper with Olive Topping and then, as he loves all
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Jacques’ summer itinerary always includes friends, fishing and cooking the wonderful bounty from the sea. He begins with a Grilled Snapper with Olive Topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways…the result, Top Neck Clam with Vinegar and Scallion Sauce, a tasty appetizer and Gloria’s Linguine with Clam Sauce direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable Cod in Light Cream Sauce.
Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking
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Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an Oyster Chowder with Potatoes, Spinach and Corn. Jacques then recreates Julia’s classic South of France Eggplant-Tomato Gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning Hamburger Royale using fresh ground beef and all the fixin’s. (Web only video recipe: Cherry Crumble)
Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant, Pressed Caviar Canape.
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Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant, Pressed Caviar Canape. Jacques then pops the top from a bottle of beer to make a simple batter for his Smoked Salmon on Corn Fritters. And while the oil’s still hot, he browns Fried Eggplant Fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi Chicken Soup served with zesty accoutrements. Finally, he utilizes often overlooked offal for Gloria’s memorable Pork Kidneys with Mushroom and Vermouth Sauce.
Shorey, Jacques’ granddaughter joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, Escargots In Baked
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Shorey, Jacques’ granddaughter joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, Escargots In Baked Potatoes. The two continue, creating Stuffed Tomatoes – a Pepin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named Pain De Quartre Heures or “The Four O’clock Bread,” filled with hazelnuts and chocolate. A crunchy bite of Chocolate Pistachio Brittle brings the lesson to a close and a smile to their faces.
In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty Herbed Omelet with Shrimp. He then goes on to combine cilantro with Gloria’s
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In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty Herbed Omelet with Shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make Cilantro Rice which pairs perfectly with a Calamari Stew with Saffron and Cucumber, Onion and Mint Salad. The whole meal is followed with a Pépin spin on a classic dessert, Rice Pudding with Dried Cherries and Blueberry Sauce.
Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up…! But she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick
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Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up…! But she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick Tartine de Confiture. Fresh fruit recipes follow with Peaches Marty and Rhubarb-Honey Coupe with Creamy Yogurt Sauce. Shorey’s love of chocolate isn’t forgotten with Chocolate Pistachio Biscotti that proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape Mini Chocolate Truffles to round out their confectionary creations.
Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit
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Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend, Rick Bayless, has inspired him to take us on a culinary adventure, beginning with a refreshing Hibiscus Flower Cocktail. He continues with a duo of superlative seafood dishes of Yucatán Ceviche and Fillet of Sole Riviera with Pico de Gallo. From sea to pasture, Beef Fillet Mini Steaks with Mushrooms and Shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of Grapefruit Granité with Mango and Mojito Cocktail.
There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team-up to create a flavor-filled feast, beginning with Octopus Stew with Onions, Paprika and
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There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team-up to create a flavor-filled feast, beginning with Octopus Stew with Onions, Paprika and Wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a Corn Soufflé to go alongside Jean-Claude’s favorite Venison in Sweet-and-Sour Sauce. Prunes in Red Wine, makes for the perfect classical ending.
Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four
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Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed Tuna á la Minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with Shrimp Burgers on Zucchini. He goes on to garnish his flaky Grilled Bacalao (Salt Cod) Steaks with Olive Sauce with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then Pasta and Shrimp with Pressed Caviar Shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!
Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in… the result — unforgettable meals. Today, Jacques prepares Mussels with Cream and
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Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in… the result — unforgettable meals. Today, Jacques prepares Mussels with Cream and Chives on Soft Polenta for an easy seafood dinner. Classic Spaghetti à la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, Tomato and Potato Salad with Mustard Sauce, is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate Sautéed Radicchio salad ends on a savory-bitter note.
Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in
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Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of Ricotta Quenelles, poached to perfection. He goes on to show-off more of his knife skills, filleting a whole fish in preparation for Flounder with Lemon Butter. Then another family favorite, Jacques simmers a satisfying Sauté of Rabbit with Mushrooms and Cream. And for dessert he brings his mother’s Apples in Lemon Sauce recipe back to life with fresh and simple ingredients.
It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including
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It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including Duck Liver Mousse with Apples and Sautéed Duck Breast with Arugula Salad and Cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk-up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi, whip up a zesty batch of Lemon Mousseline before sitting down to enjoy this family feast at the dining room table.
Jacques demonstrates how home cooking using quality ingredients, doesn’t have to break the bank! This style of cooking learned from his mother, brings together inexpensive ingredients
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Jacques demonstrates how home cooking using quality ingredients, doesn’t have to break the bank! This style of cooking learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black Lentil Salad with Eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of Pork Neck and Bean Fricassee. Then Spinach and Ricotta Lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine. (Web only video recipe: Carrots and Chives)
Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge
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Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a Simple Seafood Salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a Spicy Shrimp with Cocktail Sauce. He follows with some crispy, Creole inspired Blackfish Beignets with Spicy Sauce, perfect for any brunch or light supper menu.
Jacques and daughter, Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side
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Jacques and daughter, Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his Salmon Scaloppini with Sorrel Sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables along with a dash of red wine to make a hearty dish of Lamb Breast Navarin. While the lamb is braising, the two ‘go-green’ with a Green Salad with Mustard Dressing using Jacques’ favorite leaf – Boston lettuce. Finally, they prepare a caffeine-packed Coffee Panna Cotta, the perfect pick-me-up dessert.
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