Chefs across the nation are honoring culinary legend Jacques Pépin, who turns 90 in December. A 16-time James Beard Foundation Award winner, Pépin is best known to American audiences for his beloved late-90s television series Julia & Jacques Cooking at Home, co-hosted with Julia Child. His laissez-faire approach to cooking made him a household favorite, beloved for his relatable approach to French homestyle cooking.
In this class, you’ll cook a few of Jacques’ cherished childhood dishes, using recipes he’s adapted from his maman (mom):
- Les Oeufs Jeannette – His mother’s stuffed eggs garnished with a parsley mustard sauce. They may resemble American deviled eggs, but with a surprising twist, they’re seared!
- Poulet à la Crème – a dish his hometown is well-known for and one his mother made at the restaurant. Slow-simmered chicken thighs in a delicate cream sauce, elevated by Jacques with the addition of mushrooms
- Lyonnais Rice Pilaf – A simple yet flavorful side dish seasoned with onions, thyme, and bay leaf. His mamon often paired it with poulet à la crème.
Lastly, learn Jacques’s easy steps for transforming “a good pound cake,” as he says, which is his favorite, into a cheerful birthday cake in an effortless way that only he can. Heather will bake the cakes before class using Jacques’ recipe.
“Happy Cooking!” — Jacques Pépin
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.
