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Essential Pepin
Easy and Elegant Seafood
Season 1
Episode 10
Jacques makes Lobster in Artichoke Hearts and then Shrimp Pane on Watercress. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.
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25:04
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
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25:02
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
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25:04
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
