Jacques Pépin Celebrates

Cuisine bourgeoise meets haute cuisine in this sophisticated French-country dinner. There's hardly a more classic beginning than Onion Soup Gratinée Lyonnaise. Pan-Broiled Venison Steaks with a tart Black Currant Sauce make a hearty entrée, and a creamy Chestnut Puree and Cranberry Relish add special-occasion sparkle. Dessert is Cheesecake Roland with Blueberry-Currant Sauce.

The Pépins mark the end of summer with a Labor Day feast -- Jacques' take on a New England shore dinner. For openers, he prepares Poached Eggs in Aspic served with a simple Celeriac-and-Carrot Salad. Then, it's Broiled Lobster, served with Caramelized Corn and Potato Flats. And for dessert, Summer Cornets Susie -- crunchy cookie cones filled with chocolate and summer fruit.

Jacques makes pâte à choux -- the simple cream puff dough that is the basis for a variety of sweet and savory dishes. It becomes Profiteroles with Pastry Cream in Bittersweet Chocolate Sauce as well as fanciful "Swimming Swans" with Raspberry Sauce in a Caramel Cage. On the savory side, there are Parisienne Gnocchi and the delicate cheese puff hors d'oeuvre known as Gougère.

Jacques and Claudine prepare a special dinner for their family friend, featuring all his favorite dishes. Spicy, Louisiana-style "Angry" Trout in a Hot Pecan Sauce with deep-fried Hush Puppies start the meal off on a lively note. Named for the guest of honor, Chicken Jean-Claude is cooked two ways. A light Coffee-Rum Caramel Custard with Lime Tuile Cookies finishes off this festive tribute.

This delightful menu is a feast for the eyes, starting with Stuffed Salmon in Flaky Dough that's equal parts appetizer and sculptural tour de force. Chicken Salad Danny turns succulent poached chicken into a witty little presentation. And a rich, creamy Praline-Chocolate Paradis, wreathed in delicate chocolate leaves, is like a sweet, still life from heaven.

This menu of sophisticated tea-time treats includes Zimfour petit fours and Candied Lime and Orange Peels. Jacques and Claudine take the mystery out of homemade Chocolate Truffles with three fillings: orange, coffee-rum and cognac-almond. And they also try their hand at two quick puff-pastry confections: flaky Parmesan Cheese Straws and Caramelized Puff Pastry Sticks.

It's December 31st chez-Pépin, and Jacques and Claudine start with an Oyster-and-Corn Chowder. Jacques' traditional Rib Roast makes a dramatic presentation, especially when paired with Yorkshire Pudding. A festive Salade Tulipe captures the sweet and savory flavors of the season. And for dessert, Jacques shows Claudine how to dress up homemade French Vanilla Ice Cream.

In honor of her parents' wedding anniversary, Claudine helps Jacques whip up a lavish family dinner, starting with Black Bean Soup Augier. Then, there's Fillet of Sole Mistral poached with shallots and vermouth. Cream Puff Cases and Cucumber "Footballs" are a festive accompaniment. And a Chocolate-Espresso Soufflé with an Armagnac Crème Anglaise rounds out this special dinner.

It's a crash course in crusts and fillings as Jacques presents a "pie intensive," starting with a classic Tarte Tatin, the upside-down French apple pie, with a simple pâte brisée crust. Even a beginning baker can make the creamy Custard-Fruit Galette. And Jacques shows us his version of Linzertorte, made with fresh raspberries instead of jam.

It's hard to imagine a better way to warm up after a day in the snow than a cozy French "soul food" supper. For Jacques, that means country-style favorites like a Frisée Salad with Chicken Cracklings and Innards. And Cassoulet, the ultimate one-pot winter warmer. For dessert, there's an icy Grapefruit Granité, spiked with a splash of vodka.

Jacques and Claudine make a comforting, stay-at-home menu. They start with Poached Ray Valerie in Brown Butter. A succulent Beef Shell Roast Napa in a rich Cabernet Sauvignon sauce comes together in less than an hour. And to accompany it, Jacques creates a Creamy Onion Custard with Tomato Coulis. Finally, a simple blackberry sauce transforms winter oranges into a satisfying dessert.

When Claudine is asked to make desserts for a fancy bridal shower, Jacques has one word for her: meringue. He prepares elegant Almond Floating Islands in a pool of Rum Custard Sauce and buttery caramel. Then it's on to an Orange Vacherin Jeannette. Volcano Surprise with Lemon Mousseline Cake is Jacques' whimsical take on Baked Alaska. Then, he makes his foolproof Mocha Success Cake.

In honor of Valentine's Day, Jacques helps Claudine concoct a candlelight dinner for two, starting with individual Soufflés of Mussels and Basil. Tender Châteaubriands with Madeira-Truffle Sauce make a rich and indulgent choice for lovers. Homemade Raspberry Sherbet with Raspberry Sauce, containing more raspberries hidden inside, is like an edible love note.

Jacques and Claudine revive a classic country tradition: the relaxed, sit-down, midday luncheon. For starters, there's a classic Parsleyed Ham. Linguine with Clam Sauce is an ideal choice for entertaining, and Jacques dresses it up with spring vegetables. And for dessert, Plums Poached in Cabernet Sauvignon and homemade Plum Sherbet are served over a Cinnamon-Lemon Cake.

It's step-by-step introduction to the fine art of bread baking as Jacques makes a classic Country French Bread. He and Claudine then fill the loaf with a mélange of shrimp, scallops, salmon and mushrooms to create Seafood Bread. For contrast, they bake Black Pepper Bread with Walnuts and comforting Whole-Wheat Bread with Raisins. There's also Cheese Bread and light, golden Brioche Mousseline.

Fried Soft-Shell Clams with Deep-Fried Zucchini, Rabbit Blanquette, Corn Fritters and Fruit Salad Ambrosia.

In honor of Mother's Day, Jacques shows Claudine how to turn an egg into eight brunch entrées. First, there's a Gratin of Eggs. Then, it's on to Poached Eggs Clamart and Mollet Eggs. Next, Jacques finishes easy Molded Eggs two ways. Two omelets give Jacques a chance demonstrate one of the great French cooking techniques. Finally, there's Deep Fried Eggs with Peppers and Eggplant.

Jacques and Claudine make a fresh, informal seafood supper. They start with Steamed Scrod Norma in an easy lemon dressing. Then, Jacques recreates a classic Bouillabaisse, Long Island-style, brimming with fresh local fish, mussels, and shrimp, with a lusty, garlicky rouille sauce to ladle on top. Apricot Savarin with Fruit finishes the feast on a light and colorful note.

Jacques shows Claudine how a single basic puff pastry dough can be turned into everything from hors d'oeuvres to desserts. After making Oysters and Asparagus in Puff Pastry Shells, Jacques prepares a Vol-au-Vent filled with Spicy Chicken and mushrooms. Turning to the sweet side, Jacques and Claudine make a Strawberry Napoléon as well as Black Raspberry Jam Dartois Tart and a Flaky Raspberry Strip.

Jacques creates a menu worthy of the haute cuisine of the Palais Royale. It begins with elegant Fillet of Sole with Herb Stuffing and a bright, creamy Puree of Peas. Succulent Grilled Leg of Lamb Robert is paired with a Puree of Spinach, served in the French country style with croutons and eggs. And an elegant Orange Soufflé reveals a hidden treasure of homemade Orange Sherbet.