
Jacques Pépin: Heart & Soul
Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad.

Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad.

Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives.

Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad.

Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives.

Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison.

Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives.

Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison.

Hibiscus flower cocktail; Yucatan ceviche; fillet of sole Riviera with pico de gallo.

Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison.

Hibiscus flower cocktail; Yucatan ceviche; fillet of sole Riviera with pico de gallo.

Tartine de confiture; peaches marty; rhubarb-honey coupe; chocolate pistachio biscotti.

Hibiscus flower cocktail; Yucatan ceviche; fillet of sole Riviera with pico de gallo.

Tartine de confiture; peaches marty; rhubarb-honey coupe; chocolate pistachio biscotti.

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad.

Tartine de confiture; peaches marty; rhubarb-honey coupe; chocolate pistachio biscotti.

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad.

Escargots in baked potatoes; stuffed tomatoes; bread filled with hazelnuts and chocolate.

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad.

Escargots in baked potatoes; stuffed tomatoes; bread filled with hazelnuts and chocolate.

Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant.