Heart & Soul

Cooking from Le Pelican (1x4)

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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.