Heart & Soul
Season 1
TV-G
Jacques Pépin brings you his final series, with over 100 recipes. The culinary icon shares memories and wisdom from a half a century in the kitchen with passion, humor, and dearest friends and family along the way.
Where to Watch Season 1
26 Episodes
- Fête Des Boules
E1Fête Des BoulesFamily and friends get together for fun and food. After working up an appetite while playing a game of Boules, Jacques and his long time friend and fellow chef Jean-Claude go into the kitchen and plan a party menu. Recipes include Crab Chips With Salmon Caviar, Egg And Herb Treats appetizer, Camembert With Pistachio Crust, Tabbouleh salad, Tomato, Mozzarella And Onion Salad. Jacques completes the menu with a Smoked Ham Glazed With Maple Syrup. - All in the Family
E2All in the FamilyJacques is all about cooking with the family. Daughter Claudine and Jacques cook the recipes that his mother made in her restaurant. Recipes include Parisian Potage, Poulet à la Crème, Rice Soubise. Jacques teaches granddaughter Shorey how to peel and segment an orange while they make Instant Orange Cake. - Toast to Julia
E3Toast to JuliaJacques raises a glass to toast his long time friend the late Julia Child. Along with anecdotes and videos from their past, Jacques prepares recipes including Sole Vin Blanc, Rack Of Lamb With Spice and Fried Potatoes, Peas And Fennel With Lardons and Wine Sherbet for desert. - Cooking from Le Pelican
E4Cooking from Le PelicanJacques and daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. Recipes include country-style Eggs And Swiss Chard Gratin, Kale, Sausage, Ribs And Lima Bean Stew, Stew Of Radishes with walnut oil, Braised Veal Breast With Pearl Onions And Artichokes, and for desert a Melon And Blueberry Medley studded with sage sprigs. - Chef in Training
E5Chef in TrainingA basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. Then using seafood for a unique twist, he makes Salmon Rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed Poussins (or Cornish Hens) à la Russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by Broiled Maple Sweet Potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, Crepes with Nutella, lemon or jam. - Autumn Leaves
E6Autumn LeavesIt’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth Tomato Velvet soup — the name speaks for itself! Then, Sliced Tomato Gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish. He continues with a tender Grilled Lamb Shasklik that includes easy, make-ahead instructions and a colorful Red Cabbage, Pistachio and Cranberry Salad with Bleu Cheese. Jacques goes on to transform pizza dough into an Apple Galette, baked to crispy, perfection! - La Cocina Olé
E7La Cocina OléAnnual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert. - Global Gastronomy
E10Global GastronomyJacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of Chirashi Sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of Grilled Chicken Tenders with Chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of Sabayon with Madiera and Grapes. - Offal Good
E11Offal GoodIn Jacques’ kitchen, nothing goes to waste! Today, he espouses on the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites Chicken Livers in Mushroom Port Sauce. Jacques then recreates a classic from his childhood in France using offal – Tripe and Pigs’ Feet Ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by Pommes Persillé. Finally, he demonstrates the best techniques for curing and cooking Beef Tongue and tops it with a Ravigote Sauce. (Web extra recipe: Tomato Tatin) - Catch o' the Day
E12Catch o' the DayJacques’ summer itinerary always includes friends, fishing and cooking the wonderful bounty from the sea. He begins with a Grilled Snapper with Olive Topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways…the result, Top Neck Clam with Vinegar and Scallion Sauce, a tasty appetizer and Gloria’s Linguine with Clam Sauce direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable Cod in Light Cream Sauce. - Cuisine de ma Cherie
E16Cuisine de ma CherieIn honor of their love, Jacques prepares a meal of his wife Gloria's favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria's favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pépin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce. - Ocean Harvest
E20Ocean HarvestSeaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed Tuna á la Minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with Shrimp Burgers on Zucchini. He goes on to garnish his flaky Grilled Bacalao (Salt Cod) Steaks with Olive Sauce with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then Pasta and Shrimp with Pressed Caviar Shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb! - Heirloom Favorites
E22Heirloom FavoritesJacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of Ricotta Quenelles, poached to perfection. He goes on to show-off more of his knife skills, filleting a whole fish in preparation for Flounder with Lemon Butter. Then another family favorite, Jacques simmers a satisfying Sauté of Rabbit with Mushrooms and Cream. And for dessert he brings his mother’s Apples in Lemon Sauce recipe back to life with fresh and simple ingredients. - Just Ducky
E23Just DuckyIt’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including Duck Liver Mousse with Apples and Sautéed Duck Breast with Arugula Salad and Cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk-up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi, whip up a zesty batch of Lemon Mousseline before sitting down to enjoy this family feast at the dining room table. - Cuisine Économique
E24Cuisine ÉconomiqueJacques demonstrates how home cooking using quality ingredients, doesn’t have to break the bank! This style of cooking learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black Lentil Salad with Eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of Pork Neck and Bean Fricassee. Then Spinach and Ricotta Lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine. (Web only video recipe: Carrots and Chives) - Menu Memories
E26Menu MemoriesJacques and daughter, Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his Salmon Scaloppini with Sorrel Sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables along with a dash of red wine to make a hearty dish of Lamb Breast Navarin. While the lamb is braising, the two ‘go-green’ with a Green Salad with Mustard Dressing using Jacques’ favorite leaf – Boston lettuce. Finally, they prepare a caffeine-packed Coffee Panna Cotta, the perfect pick-me-up dessert.
