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
Wed, Dec 10 • 6:00 pm - 8:00 pm
Beer Bar/Hall
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