French-American Fare
A menu that spans the Atlantic to reveal the best of both continents begins with Sautéed Soft Shell Crab on Asparagus garnished with tomato, garlic, and tarragon. Then, Jacques demonstrates the boning of a chicken to make Chicken Ballottine Stuffed with Red Rice, a dish to impress! Pears in Grenadine elevates poached Bosc pears for a perfect ending.
Video Library
This video library offers samples of Jacques' prolific body of television work, as well as a developing, searchable catalog of techniques.
Rouxbe Online Culinary Course
Jacques Pépin: A Legacy of Technique
This online course will teach you how to "cook more like Jacques" by decoding and explaining the principles underlying the techniques that inform his cooking. The 30-hour course applies a culinary school framework to explain the method behind the magic.
Selections from Julia and Jacques Cooking at Home
Jacques Pépin Foundation Premiere
34:16
Jacques Cooks with Friends, 1975
“Jacques Cooks with Friends” is a 35-minute documentary of Jacques, with his wife Gloria, entertaining friends at their home. Produced in 1975, this recently re-discovered film is the first known video of Jacques offering culinary and hospitality instruction.
