Episode 104: Cooking From Le Pelican

Watch the tease from Cooking From Le Pelican. Jacques, alongside his daughter Claudine, recreates his mother’s restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style Eggs And Swiss Chard Gratin, including a quick step-by-step béchamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of Kale, Sausage, Ribs And Lima Bean Stew, followed by a springtime Stew Of Radishes made with aromatic walnut oil. Braised Veal Breast With Pearl Onions And Artichokes, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma Mère would have done...To end there’s a sweet and juicy dessert of Melon And Blueberry Medley studded with sage sprigs.