Access to this video is a benefit for members through
Up Next
Back to Show
Essential Pepin
Ocean Options
Season 1
Episode 25
Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.
Support Provided By
Unlock with PBS Passport
25:04
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Unlock with PBS Passport
25:04
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Unlock with PBS Passport
25:03
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Unlock with PBS Passport
25:04
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Unlock with PBS Passport
25:03
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Unlock with PBS Passport
25:05
Jacques showcases soups from his childhood, a French classic and more!
Unlock with PBS Passport
25:03
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
Unlock with PBS Passport
25:02
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
Unlock with PBS Passport
25:04
Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.
Unlock with PBS Passport
25:04
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Unlock with PBS Passport
25:04
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Unlock with PBS Passport
25:03
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.