
Jacques Pépin
Lobster Roll Medallions on Spinach Salad Lamb Stew small Berry Custards.

Lobster Roll Medallions on Spinach Salad Lamb Stew small Berry Custards.

Skirt Steak Grandma Gnocchi with Eggs Sauteed Mustard Greens Chestnut Cream Mont Blanc.

Spicy Gazpacho Shellfish and Chicken Paella Pineapple in Dark Rum Sauce.

Shrimp on Watercress Rack of Lamb Spinach Berries Berry Jam.

Mushroom Pate Tomato Vinaigrette.

Kosher Food Artichokes Salmon Orzo Cherry Compote Kirschwasser.

Cod Stuffed Quail Grape Sauce Leeks Peaches.

Poached Trout Vegetable Broth Braised Rabbit Morels Potatoes Pears in Chocolate.

Salad Baked Mackerel Glazed Carrots Olives Apricot Compote.

Halibut Chicken and Rice Soup Beet Salad with Pecans Dates.

Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.

Smoked Trout, Chicken Galantine, Chocolate Cloud Cake and Cherry-Raspberry Pillow.

In Athens, Chef Maria Loi visits the Keratsini fish market in the port city of Piraeus.

Chef Maria Loi visits olive groves and olive oil producers from Crete to Sparta.

Chef Maria Loi learns the history of Greece's miracle ingredient, tomato paste.

Chef Maria Loi harnesses the power of nature's sweetest gift, honey.

On Crete, Chef Maria Loi and Chef Giannis Baxevanis make Stuffed Branzino.

Chef Maria Loi visits the Four Seasons Astir Palace Hotel with Chef Bertrand Valegeas.

On Naxos Island, Chef Maria Loi and Iouliani Polykreti prepare a feast in an outdoor oven.

Chef Maria Loi makes special dishes from farm and sea while on Evia and Naxos Island.