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Essential Pepin
Vegetable Bounty
Season 1
Episode 13
Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives. He then prepares a hearty bowl of Stewed Navy Beans followed by a Gratin of Leeks before Roland joins him again to make the Classic Ratatouille and a country dish of Tomatoes Maison.
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25:03
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
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25:03
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
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25:03
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
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25:03
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
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25:03
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.