Jacques Pepin: Heart & Soul

Chef In Training

Season 1, Episode 5 of 26

A basket of fresh bread is a staple on Jacques' dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins a la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crepes with Nutella, lemon or jam.

Previously Aired

Day
Time
Channel
12/11/2015
10 a.m.
12/11/2015
5 p.m.
12/12/2015
1 a.m.
12/12/2015
5:30 p.m.
4/12/2016
12:30 p.m.
7/11/2017
11:30 a.m.
7/13/2018
9 a.m.
7/13/2018
5 p.m.
7/2/2019
9 a.m.
7/2/2019
2 p.m.
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