How does your definition of this term differ as it applies to your new book and series, Jacques Pépin ... For another dish, I place a raw tuna steak directly on a serving plate and cook it -- still on ...

You might be familiar with comforting dishes like the slowly-braised beef bourguignon, which is certainly a country cooking classic in France, albeit one that takes time and patience. But Jacques ...

It was 1956, and Jacques was working in Paris, as the chef at Matignon, the residence of the French prime minister, preparing elaborate dishes like ... after serving with the French army in ...

From the fat to the marbling to the specific dishes they're best suited for, the best cut of steak isn't always so cut and dry. However, according to legendary chef Jacques Pépin, the best steak ...

Jacques Pépin is world renowned as the host of his acclaimed and popular cooking programs on public television, and as a prolific author, respected instructor, and gifted artist. Recently, Pépin ...

But if I were to indulge in the exercise, especially for 20th-century French chefs, there’s no doubt in my mind that Jacques Pépin ... humble man. After serving as personal chef to French ...

Before the Jacques restaurant opens on the Allura and the Vista, new executive culinary directors Alexis Quaretti and Eric Barale plan to work with Pepin to bring new dishes to the menu and add ...