Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us 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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33 Comments
that broccollii flower is so juicey. that and the babybroc is brilliant but eh flower/rab is addicticveff .
I bet the production crew love their job as they are left with all the food "left over" food. I will personally volunteer to " get rid" of the food…lol
I don't eat anything you have to boil alive.
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Loved when he added black pepper though he said "Julia would disagree…".
Jacques: “Two tablespoons of wine, maybe a bit more.”
Also Jacques: “Close to a cup of wine.”
Me: HERO. ❤
Around 23:30, what part of the tomato for the saltembanque sauce for the roulade – the squeezed juice and seed of tomato, or the flesh of the tomato. I doubt I will ever find a monkfish fresh enough to make a roulade
Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
You are a beauty. Very classy ‘dude’
This man is my hero❤
I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
Jacques is practical and inspires you to cook!
knock out recipes from a pro. that lobster and artichoke was a homerun and a simple preparation
oh that monkfish looks delicious
nice job Jacques and God bless
Travejo just lost her grandmother
You are Amazing !!!!!!!!
The Cannelle Escoffier is so easy to make! And with such everyday ingredients!
Thank you, thank you for these insights.
This is the finest food I ❤to eat, it makes me feel good and 😊.
Monkfish are endangered and from overfishing now…anyway, Pepin is a legend!
I miss those styles of kitchens that had a homey warmth to them. These new ones are so stark and cold
fund
creig
lobster
His show has been a great help for someone like me who is learning to cook thank you ❤😊
Some people who don't like seafood are probably incapable of being converted. This menu would determine that once and for all. This is seafood's last stand, for the fish-standoffish.
How wasteful. The whole artichoke is edible. Bottoms can be obtained in a can. Lemon makes them acid. Putting them in water is enough, and discoloring is not even a problem.
I may be the only born New Englander who does not like lobster. Crab, yes. Lobster is just….too much. Shrimp, of course…
Dear Jacques, I like so much that you mention Julia when using black pepper instead of white which she would prefer…
I think you two were a great team.I sure enjoy watching the shows you did in the past. Thank you for being still with us!❤❤❤
Do you need a mega power food processor to do this correctly?
I have been watching Jacques for years. He helped me conquer the fear of fine cooking and is so down to earth. When I get to the end of my day there’s nothing more relaxing than watching this man perform his magic. Truly the GOAT.
There's an incredible fish shack near me that has been oak smoking fish since the 20s. I'm tempted to get some heads and collars and make a fume de poisson after watching this.
Effortless how he tied that piece of fish, this man is more than a chef, he is an expert on all aspects of the culinary/gastronomic world. I never tire of watching and listening to him.