Jacques Pépin: Heart & Soul

Jacques cooks up a party menu of favorites to share, including crab chips with salmon caviar and a garden-fresh tabbouleh salad.

Jacques’ daughter Claudine joins him to cook classic recipes from his mother’s restaurant, including Parisian potage and instant orange cake.

Jacques raises a glass to his beloved friend Julia Child as he shares recipes and anecdotes from their past.

Jacques and daughter Claudine recreate country-style eggs and swiss chard gratin and braised veal breast with pearl onions and artichoke.

Fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy fougasse. Then it's salmon rillettes and crêpes with Nutella.

It’s easy to fall in love with Jacques’ seasonal menu, including tomato velvet soup, grilled lamb shasklik, and a colorful red cabbage salad.

Trips to Mexico are the inspiration for Jacques’ tasty garlic and pasilla soup and chicken with chili sauce and achiote rice .

Jacques’ career includes time in the Élysée Palace cooking for the French President. Now he replicates those dishes, including shrimp eggs en cocotte.

Jacques and wife Gloria indulge in tuna tartare with bagel chips and radishes, plus a Spanish tortilla.

Jacques brings together culinary treasures from cuisines around the world, including Japanese-inspired broiled salmon with miso glaze.

In Jacques’ kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized “variety meats.”

Jacques lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child, including an oyster chowder and eggplant-tomato gratin.

Jacques dedicates today’s dishes to his wife Gloria, including pressed caviar canape and corn fritters with smoked salmon.

Shorey, Jacques’ granddaughter, helps him prepare escargots in baked potatoes, stuffed tomatoes and delicious chocolate-pistachio brittle.

Jacques prepares a meal of wife Gloria’s favorites -- a tasty herbed omelet with shrimp, onion and mint salad and a rice pudding with dried cherries.

Granddaughter Shorey helps Jacques make fresh butter for a tartine de confiture, plus chocolate pistachio biscotti.

Jacques makes a Mexican-inspired hibiscus flower cocktail, Yucatán ceviche and fillet of sole Riviera with pico de gallo.

Jean-Claude joins Jacques in the kitchen to create a flavor-filled feast, beginning with octopus stew served over a creamy polenta.

Jacques showcases four sophisticated seafood dishes, includuing tuna á la minute and healthy shrimp burgers on zucchini.