
The French Chef
Braising a turkey breast.

Braising a turkey breast.

Creating a cheese and wine menu.

Everyday ingredients put together with a flare.

Tuna steaks, braised duck, noodles and peas, rhubarb and berry nectar.

Fillet of sole, spicy rib roast, horseradish and cottage cheese dip and apricots.

Sea bass, chicken, tomatoes.

Cream of tomato soup, roasted red snapper, fish, spinach and pasta au gratin and stew.

Jacques Pépin shows his daughter Claudine simple meals to suit her budget and lifestyle.

Shrimp on watercress; rack of lamb; spinach; berries; berry jam.

Cream of turnip and sweet potato soup, leek julienne, cauliflower and apricot sauce.

Kosher food; artichokes; salmon; orzo; cherry compote; kirschwasser.

Pepper soup, tournedos, stuffed tomatoes and apples.

Lentil and barley soup, catfish, bean sprout salad and apples.

Celebrated chef Jacques Pépin teaches his daughter Claudine to prepare simple, elegant meals.

Cod; stuffed quail; grape sauce; leeks; peaches.

Souffle, veal shanks, rice and pecans and bread pudding souffles.

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

Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël.

Salmon Tartare, Roasted Turkey, a Chocolate-Bourbon-Prune Cake and Poached Pears.

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