A creamy Soufflé de Homard Plaza Athénée with lobster and cheese served from atop a gleaming silver tray – that’s happiness on a plate that harkens back to the halcyon days of the Hôtel Plaza Athenee in Paris. Pair it with an exquisite Louis Latour Meursault Chardonnay and you have just one of seven perfectly delectable courses in our latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin at La Reserve by Wine Spectator.
This simple, elegant recipe is a Jacques Pépin favorite and is featured in Essential Pépin Desserts. Braised pears are a delicious celebration of cold weather and make the perfect dish to share during the holiday season.
Roasted chicken is a hallmark of French cuisine – and perfect on chilly autumn days. Ask any chef, and you will get a different secret for making the ultimate roasted chicken. This recipe is adapted for roasting in the oven and uses a seasoning developed for Oceania Cruises by Executive Culinary Director Jacques Pépin for his rotisserie chicken in the Grand Dining Room and in Jacques on board Marina and Riviera, where you can watch the herb-crusted chicken roast to perfection on the gleaming display rotisserie.
We are excited to announce that our Executive Culinary Director, Jacques Pépin, has partnered with Sur La Table on an exciting new kitchen collection that has just recently launched. As purveyor of exclusive and premium-quality kitchen and dining goods, Sur La Table makes the perfect partner for Jacques, a world-renowned chef and host of acclaimed cooking programs.
Below, we caught up with Sur La Table for a behind-the-scenes look at The Jacques Pépin Collection.
Easy, fast and elegant, Executive Culinary Director Jacques Pépin offers a heavenly way to cook fish – the shallow-poach method. The shallow-poach technique is often new to many, and this recipe is always quick and delicious. Using the French cartouche allows the fish to cook gently.