jaques pepin

Cooking from Le Pelican

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 bechamel 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 artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Available until
2021-10-18T00:00:00-07:00

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Cooking for the President

Jacques' illustrious cooking career includes time in the Elysee 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 en 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 souffle for a perfectly sweet and splendid ending.

  • 2020-09-28T03:30:00-07:00
    KCET-HD

Taste Bud Temptations

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 piece de resistance for any brunch menu.

  • 2020-10-05T03:30:00-07:00
    KCET-HD

Autumn Leaves

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!

  • 2020-10-09T13:30:00-07:00
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  • 2020-10-10T02:30:00-07:00
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  • 2020-10-11T04:30:00-07:00
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  • 2020-10-13T11:30:00-07:00
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  • 2020-10-13T16:30:00-07:00
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Global Gastronomy

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 Madeira and grapes.

  • 2020-10-12T03:30:00-07:00
    KCET-HD

Offal Good

In Jacques' kitchen, nothing goes to waste! Today, he espouses 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 persille. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.

  • 2020-10-19T03:30:00-07:00
    KCET-HD

Catch O' The Day

Jacques' summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled striped bass with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams 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.

  • 2020-10-26T03:30:00-07:00
    KCET-HD