Jacques Pepin: Heart & Soul

Cooking From Le Pelican

Season 1, Episode 4 of 26

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.

Previously Aired

Day
Time
Channel
12/4/2015
10 a.m.
12/4/2015
5 p.m.
12/5/2015
1 a.m.
12/5/2015
5:30 p.m.
4/11/2016
12:30 p.m.
7/10/2017
11:30 a.m.
7/11/2018
9 a.m.
7/11/2018
5 p.m.
7/1/2019
9 a.m.
7/1/2019
2 p.m.
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