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Jacques Pepin: Heart & Soul

Chef In Training

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 a 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.

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