New recipes

French omelette mousseline recipe

French omelette mousseline recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast

A traditional French omelette great for both sweet and savory applications. This is a recipe for quite a large omelette, so it is great to share.

Quebec, Canada

5 people made this

IngredientsServes: 2

  • 6 eggs, separated
  • 1 pinch salt and pepper
  • 3 tablespoons crème fraîche
  • 40g salted butter

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a bowl combine the egg yolks, salt, pepper and crème fraîche.
  2. Whip egg whites into stiff peaks.
  3. Mix everything with a spoon and fold in the beaten egg whites.
  4. Melt butter in a large omelette pan over medium-high heat. Pour in egg mixture, and tilt pan until bottom is evenly covered. When edges seem dry, fold over using a spatula and cook until set.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

-01 Jan 2013


Above: Jacques Pépin and his family on the set of HEART & SOUL.

JACQUES PÉPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique. This is his last full series which will be his most personal yet featuring never-before-seen footage of his life.

HEART & SOUL will highlight Pépin's 60 years in the kitchen which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle.

It will also touch upon a key period in Pépin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon and his 10 years as director of research at Howard Johnson's.


The 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before.

Fans and cooking aficionados alike will be given an intimate access to his life from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.

Each episode will feature creative recipes that combine Pépin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered.

Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin carves a grand smoked ham glazed with maple syrup. JACQUES PÉPIN: HEART & SOUL highlights Pépin's 60 years in the kitchen, from his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments to his 10 years as director of research at Howard Johnson's.


Episode 1: “Fete Des Boules” airs Saturday, Sept. 26 at 3 p.m. - Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!

Photo credit: Courtesy of Wendy Goodfriend

Best friends Jacques Pépin (right) and pastry chef Jean-Claude Szurdak (left) on the set of HEART & SOUL.

Episode 2: “All In The Family” airs Saturday, Oct. 3 at 3 p.m. - Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet á la crème paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Photo credit: Courtesy of Wendy Goodfriend

Jacques and his granddaughter Shorey on the set of Heart & Soul.

Episode 3: “Toast To Julia” airs Saturday, Oct. 10 at 3 p.m. - Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin’s camembert with pistachio crust.

Episode 4: “Cooking From Le Pelican” airs Saturday, Oct. 17 at 3 p.m. - 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 artichoke, 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 blueberries studded with sage sprigs.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin's daughter Claudine on the set of HEART & SOUL.

Episode 5: “Chef In Training” airs Saturday, Oct. 24 at 3 p.m. - A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins á la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crêpes with Nutella, lemon or jam.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin cooking swiss chard. Pépin and his daughter Claudine prepare country-style eggs and swiss chard gratin in episode 4 of HEART & SOUL.

Episode 6: “Autumn Leaves” airs Saturday, Oct. 31 at 3 p.m. - It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth tomato velvet soup – the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish.

He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!

Episode 7: “La Cocina Olé” airs Saturday, Nov. 7 at 3 p.m. - Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.

Episode 8: “Cooking For The Present” airs Saturday, Nov. 14 at 3 p.m. - Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate soufflé for a perfectly sweet and splendid ending.

Episode 9: “Taste Bud Temptations” airs Saturday, Nov. 21 at 3 p.m. - Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a pièce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!

Episode 10: “Global Gastronomy” airs Saturday, Dec. 19 at 3 p.m. - Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes

Photo credit: Courtesy of Wendy Goodfriend

In episode 10, Chef Pépin prepares a colorful feast of chirashi sushi.

Episode 11: “Offal Good” airs Saturday, Dec. 26 at 3 p.m. - In Jacques’ kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal – tripe and pigs’ feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persillé. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.

Episode 12: “Catch O’ The Day” airs Saturday, Jan. 2 at 3 p.m. - Jacques’ summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled snapper with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria’s linguine with clam sauce, direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.

Photo credit: Courtesy of Wendy Goodfriend

A plate of olive and grape “bunnies.”

Episode 13: “Julia Remembered” airs Saturday, Jan. 9 at 3 p.m. - Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia’s classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin’s.

Episode 14: “Gloria’s Favorites” airs Saturday, Jan. 16 at 3 p.m. - Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant pressed caviar canape. Jacques then pops the top from a bottle of beer to make a simple batter for his corn fritters topped with smoked salmon. And while the oil is still hot, he browns fried eggplant fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi chicken soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria’s memorable pork kidneys with mushroom and vermouth sauce.

Episode 15: “Shorey’s Petite Appetite” airs Saturday, Jan. 23 at 3 p.m. - Shorey, Jacques’ granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes – a Pépin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or “the four o’clock bread,” filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.

Episode16: “Cuisine De Ma Cherie” airs Saturday, Jan. 30 at 3 p.m. - In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pépin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.

Episode 17: “Sweet Endings With Shorey” airs Saturday, Feb. 6 at 3 p.m. - Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up … but she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey’s love of chocolate isn’t forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.

Episode 18: “Viva México!” airs Saturday, Feb. 13 at 3 p.m. - Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatán ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granité with mango and mojito cocktail.

Episode 19: “Kitchen Companions” airs Saturday, Feb. 20 at 3 p.m. - There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn soufflé to go alongside Jean-Claude’s favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.

Episode 20: “Ocean Harvest” airs Saturday, Feb. 27 at 3 p.m. - Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna á la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!

Episode 21: “Cooking Clever” airs Saturday, April 2 at 3 p.m. - Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti á la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sautéed radicchio salad ends on a savory-bitter note.

Episode 22: “Heirloom Favorites” airs Saturday, April 9 at 3 p.m. - Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying sauté of rabbit with mushrooms and cream. And for dessert, he brings his mother’s apples in lemon sauce recipe back to life with fresh and simple ingredients.

Episode 23: “Just Ducky!” airs Saturday, April 16 at 3 p.m. - It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including duck liver mousse with apples and sautéed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi whip up a zesty batch of lemon mousseline before sitting down to enjoy this family feast at the dining room table.

Episode 24: “Cuisine Économique” airs Saturday, April 23 at 3 p.m. - Jacques demonstrates how home cooking using quality ingredients doesn’t have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin whipping eggs on the set of HEART & SOUL.

Episode 25: “Wonders Of The Sea” airs Saturday, April 30 at 3 p.m. - Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.

Episode 26: “Menu Memories” airs Saturday, May 7 at 3 p.m. - Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two ‘go green’ with a green salad with mustard dressing using Jacques’ favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.


San Diego news when you want it, where you want it. Get local stories on politics, education, health, environment, the border and more. New episodes are ready weekday mornings. Hosted by Anica Colbert and produced by KPBS, San Diego and the Imperial County's NPR and PBS station.

Roasted chicken is my absolute favourite Sunday dinner, and it has been since I was a little kid. When it’s well seasoned and properly cooked, it’s truly a thing of beauty.

My mother used to make three meals out of one bird: roast chicken, then chicken sandwiches, and finally chicken soup with stock made from the bones. Stuffing it with Boursin cheese makes the meat even more moist, and gives you a nice condiment to serve with the bird.

The mirepoix is essentially diced carrots, celery, celery root, and onions. Most people prepare a quick sauce by deglazing the roasting pan and using the mirepoix to flavour the sauce. But me, I just like to eat those beautifully caramelized vegetables. I usually serve this with a green leafy salad and mustard vinaigrette to complement the dish—or if I want to please the crowd, a solid Caesar salad will do the trick.

Serves four to six lucky people.


1½ to 2-kilogram high-quality chicken. This is the key to success. Spend your money on it.

Kosher salt, 1 per cent of the weight of the chicken in grams (for a two-kilogram bird, use 20 grams, or 4 tsp, salt)

Black pepper to your liking

1 Boursin cheese, garlic-and-herb or black-pepper flavour

1 bulb garlic, separated into cloves

100 gram unsalted butter, melted

One day before

Wash the chicken in cold running water and pat dry. Remove the wishbone and the wing tips.

Season every part of the chicken, including the cavity, with salt and pepper.

Put the bird on a rack and leave it in the refrigerator overnight for up to 24 hours until the skin looks dry—this will help the chicken skin become crispy as you’re roasting it.

The day of

Remove the chicken from the fridge and let it sit out on the counter for two hours so that it comes to room temperature. Putting a cold chicken in the oven is a bad idea, believe me. Preheat the oven to 400 degrees Fahrenheit.

Stuff the chicken with the Boursin cheese. If you know how to truss a chicken, show off your skills otherwise it’s not a big deal.

Cut the red onions, carrots, celery, and celery root into three-quarter-inch chunks, then toss them in a large mixing bowl together with the garlic cloves, rosemary leaves, thyme leaves, melted butter, and a healthy pinch of salt. Put the vegetables in the bottom of the roasting pan and rest the chicken on top of them.

You’re now ready to cook the bird. But for how long? Twenty minutes per pound is a good rule of thumb, or until the leg meat reaches an internal temperature of 150 degrees Fahrenheit.

When the chicken is ready, remove it from the oven and let it rest for a minimum of 30 minutes. This is a step that you don’t want to miss. The chicken continues to cook while you’re resting the meat, and all the juices will stay inside to keep it moist.

Carve the chicken and serve with the roasted vegetables, some of the Boursin cheese, and a fresh green salad.

Watch as friends turn into family.

La Vie du Château Culinary Holidays

Preparation : 20 minutes – Cooking time : 20 minutes
Necessary equipment: Non-stick crèpe pan.

For 8-12 crêpes
– 120 grams of flour
– 1 heaping tsp of sugar
– a pinch of salt
– 33 cl of milk
– 3 eggs

– 1 untreated orange, with peel
– 1/4 cup of sugar
– 10 cl of Cognac
– 20 cl of Grand Marnier
– 25 grams of butter

Mix with beaters the following ingredients: 120 grams of flour 1 heaping tsp of sugar a big pinch of salt 33 cl of milk 3 eggs. Batter needs to be quite liquid to get nice thin crepes.

Heat 2-3 TBSP of oil in a crèpe pan and when heated pour out the excess. (you may need to slightly re-oil the pan after a few crèpes). Spead a very thin layer of batter in pan and spread evenly. When slightly browned on one side, turn over and then take out quickly as you do not want crèpes to become crispy.
Stack them on a plate.

Slice orange peel very thinly, using only the orange part of the peel (the white part is not pretty).
In a pan, put orange peel, butter, sugar, orange juice, 10 cl of cognac and 10 cl of Grand Marnier. Bring to a simmer and let simmer for about 30 minutes. The alcohol will evaporate and it will become syropy.

Dip each crèpe into orange syrop and turn to coat each side. Fold into 4ths and place in a serving dish that you can keep warm in oven.

When ready to serve pour the remaining sauce (hot) over crèpes.
Then heat the other 10 cl of Grand Marnier in a pan, pour over crèpes and light immediately with a match to flambé them in front of your guests.

Jacques Pepin

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 was awarded the highest honor by the French Government and holds the title of CHEVALIER DE L'ORDRE NATIONAL DE LA LEGION D'HONNEUR. Pépin is the host of many popular public television programs, including his latest series Jacques Pépin: More Fast Food My Way, premiering in October, 2008. Featuring recipes for fast, healthy meals, this will be the twelfth series hosted by Pépin and produced by KQED Public Media in San Francisco. His memoir, The Apprentice: My Life in the Kitchen, was published by Houghton Mifflin in 2003 and in paperback in May, 2004. Pépin’s most recent book, published by Stewart Tabori & Chang in April 2007, is a visual biography, Chez Jacques: Traditions and Rituals of a Cook. He is also a proud grandfather of his daughter Claudine’s first child, Shorey.

Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Pépin was honored with four other distinguished alumni of the School, each representing a different decade in its history.

Pépin shared the spotlight with Julia Child in an earlier PBS-TV series that still is shown occasionally on public television stations. This twenty-two show series, Julia and Jacques Cooking at Home, was the winner of The James Beard Foundation’s Award for Best National Cooking Show—2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There is a companion cookbook to the series he did with Child and also to two earlier public television series he co-hosted with his daughter, Jacques Pépin’s Kitchen: Encore with Claudine (1998) and Jacques Pépin’s Kitchen: Cooking with Claudine (1998).

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

Pépin is the recipient of three of the French government’s highest honors: he is a Chevalier de L’Ordre National de la Legion d’ Honneur, Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). The Dean of Special Programs at The French Culinary Institute (New York), he also is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food, a member of the International Association of Cooking Professionals, and is on the board of trustees of James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.

One French word: moutarde, a French recipe: filet de boeuf, sauce moutarde

Moutarde, feminine noun (de la moutarde, une moutarde, des moutardes) = mustard (pronounced moo-tard, no particular stress).

Mustard was used as a condiment in very ancient times, by the Egyptians and the Chinese notably. It was used by the Greeks and the Romans in cooking and for medicinal purposes (antiseptic and digestive). It is made by macerating the seeds of the mustard plant in vinegar, wine, must or water and then crushing them to a pulp.

Mustard in France is used a lot in cooking and not simply as a condiment it is always quite strong and hardly ever sweet. It is made mainly in the Dijon area in Burgundy in east central France, where wine and vinegar are obviously in plentiful supply. But there are other regional mustards (Meaux, Bordeaux) where the main difference is in the wine or vinegar used.

The expression “la moutarde me monte au nez” (which is also the title of a French film) (literally that sort of feeling in your nose when you eat mustard (wasabi often!), a sort of burning, almost wanting to sneeze) means that you are getting more and more impatient or angry.

Filet de boeuf sauce moutarde

My recipe for today is filet de bœuf, sauce moutarde (pan fried filet of beef with mustard sauce).

Paris Brest by Conticini

If you’re a pastry fan, you must certainly know about Philippe Conticini. He’s the star of the moment in the baking community. All his cooking books are best sellers. He’s the founder of the renown Patisserie des Rêves – the pastry shops where you can buy his creations including the Paris Brest that is said to be the best of Paris. This Conticini-like Paris Brest recipe is adapted by Mercotte – a famous cooking blogger – for The Best Pastry Chef TV show.

I confess I totally missed the first chou pastry batch that was all flat. This was because the dough wasn’t dry enough. I detail this important step in the following recipe. Also, note, it is easier making small chou pastry than big ones to begin. So I’ll recommend starting small :).

Paris Brest by Conticini

Ingredients (1 big crown of 8 chou pastry or 3-4 small crowns of 6)

  • 40g/1,4oz butter at temperature
  • 50g/1,8oz brown sugar
  • 50g/1,8oz flour
  • 1 pinch of salt
  • 125g/4,4oz water
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 60g/2,1oz of butter
  • 80g/2,8oz flour
  • 125g/4,4oz eggs
  • 1/4l/8,3fl.oz whole milk
  • 1/2 vanilla pod
  • 50g/1,8oz sugar
  • 2 egg yolks
  • 10g/0,35oz flour
  • 10g/0,35oz corn flour
  • 150g/5,3oz butter
  • 75g/2,7oz praline

Crust. In a robot or a bowl, mix all the ingredients. Spread it between two sheets of parchment paper to about 3-4mm/1/8 inch thickness. Cut 3-4cm/1 to 1 1/2 inch diameter circles for big choux and 1-2cm/1/2 to 3/4 inch for small ones. Store in the fridge.

Chou pastry. Preheat the oven to 180°C/350°F. Boil the water, butter, salt and sugar. Remove from heat and add the all the flour at once. Mix it well and heat again at low heat. Continue to heat while mixing with a spatula for few minutes until the dough is dry enough and forms like a ball – the recipe indicates 2 minutes, I did more like a 4-5 minutes the second time to get it right. Put the dough in a bowl. Leave to cool a bit. Add the beaten eggs (like for an omelette) and mix it well. Use a pastry bag fitted with a 1 to 1.5cm-diameter plain piping nozzle to pipe the chou pastry onto the baking tray. Pipe 4cm/1 1/2inch diameter balls for a big crown and 2cm/3/4inch for a small crowns leaving a half centimeter between big chou pastry and no space between small ones. Add the crust on top. Cook for 35-40 minutes without opening the oven. Leave to cool at room temperature.

Praline mousseline cream. In a bowl, mix the sugar and egg yolks. Add the flours. Boil the milk with grated vanilla pod. Pour half the milk on the egg yolks and mix. Pour again in the saucepan. Cook on low heat for few more minutes mixing continuously until it thickens. That is your pastry cream. Pour in a bowl and film. Keep to cool at room temperature. In a bowl or a robot, mix the butter at temperature and praline. Add the pastry cream little by little and mix gently.

Dressing. Cut the crown crosswise. Pipe some cream in each profiterole. Optional, pipe some pure praline in the middle for the gourmet. Close the crown with the top. Sprinkle some icing sugar on top.

Julia Child’s Mousseline au Chocolat

To be honest, I wanted to title this “ Julia Child’s Mayonnaise au Chocolat “, but then I thought that I would actually like for people to read the post, so I thought better of it.

However, Mayonnaise au Chocolatis, in fact, one of the three names for this mousse – Fondant au Chocolat being the third, but where’s the shock value in fondant? No where, that’s where.

There’s a celebration underway leading up to the occasion of what would have been Julia Child’s 100th birthday, in which a slew of chefs, restaurants, bookstores, food writers, and bloggers are celebrating.

Included in that celebration are weekly posts of recipes from Mastering the Art of French Cooking every week leading up to the big day, August 15.*

Last week’s recipe was a rolled omelette, which, truth be told, is one of my great culinary fears, for I have no skill in rolling omelettes. I’ve committed to trying it just the same, as the beauty of Julia Child’s recipe is the clarity in which she describes technique.

The chocolate mousse is no different, with basic, yet important, techniques laid out simply, but I think that my favorite part of the recipe is the subtitle to the three French titles: .

We take – or at least I take – chocolate mousse for granted, so much so that it’s easy to forget that in 1961, when Mastering the Art of French Cooking was released, it was necessary to clarify that this is a cold dessert.

There are many other desserts so described in Mastering the Art of French Cooking. Herewith, I present a small smattering: “ Creme Renversee au Caramel “, “ Diplomate Pouding de Cabinet “, “ Charlotte Malakoff aux Fraises “.

I am so totally making the Charlotte Malakoff aux Fraises the minute our strawberries ripen in the garden – everything about the name and the description makes me want to eat it straight away. Charlotte is simply lovely, and a chilled dessert with ladyfingers, almond cream, and strawberries? Sounds like the embodiment of June to me.

But back to the mousse: we’re on a bit of an eat-what-you’ve-got kick here at our house, which at this point means a lot of asparagus from the garden (hallelujah), eggs from the hens, and pasta, rice, or some type of grain that has been languishing in the pantry for months.

Sweets haven’t been a big part of the equation, and we’re still a couple weeks away from harvesting those strawberries (and, therefore, from making the Charlotte), so imagine my glee when I realized that not only did I have plenty of eggs with which to make the mousse - obviously, with 11 hens laying one egg per day, but also that I was in possession of a box of well-past the sell-by date semi-sweet chocolate (no matter, it tastes great in the mousse, even 6 months beyond its prime), caster sugar, and a bottle of Cointreau – encased in dust, for who really drinks Cointreau? That bottle was purchased at least 10 years ago, I’ve used it for truffles at the holidays, and probably a Cosmopolitan or two, and now it serves me well in Mayonnaise au Chocolat preparation. Thank you, dusty Cointreau.

Viola! Fancy French dessert with no (new) expense to me, and only a bit of upper arm pain, as I chose to whip the egg yolks and whites manually. The yolks aren’t such a big deal, but getting to stiff peaks with the whites was a challenge that my flabby upper arms did not enjoy, and they used this egg-white beating opportunity to remind me that weight training is probably a good idea – and not just because I’m eating fancy French desserts, either.

Once you’ve gathered your ingredients, the dish comes together pretty quickly – particularly if you were to use a motorized beater – and with just 2 hours of chilling time, this is a lovely, elegant dessert that could easily be whipped up just before the dinner guests arrive, and served forth just a couple of hours later (alright, maybe 4 or 5 by the time you’re done with dinner and chatting) to oohs and ahhs, with whipped cream and berries even. In fact, this chocolate mousse may just replace my make-the-day-before tiramisu as a go-to dinner party dessert.

I’m going to do my best to replicate the way in which the recipe is presented in Mastering the Art of French Cooking, so the ingredients and method will be divvied up into separate processes. I’ve modified the recipe only slightly with two notes about the chocolate melting, both in parentheses.

Those Julia Child Treasures

We asked for your favorite Julia Child recipes — the recipes that, unlike her storied boeuf bourguignon, are part of everyday kitchen life — and lo and behold, you more than delivered. The following is a list, selected from over 200 comments, that highlight your most treasured Child standbys. They also demonstrate that the lessons she taught us about food and cooking continue to resonate. (See all the suggested recipes, and add to the list, here.)

New York, NY

No lie: I religiously follow Julia’s instructions on how to hard boil eggs from her book “The Way to Cook.” At first, it seems like a lot of steps (boil, stand, ice, re-boil…), but it makes the eggs easier to peel, so is totally worth it.

Mary Etta
San Francisco

Every step in Julia’s Salade Nicoise is a lesson in respecting each ingredient and maximizing the pleasures inherent in it.

Rebecca Tracy
Berkeley, CA

Soubise (p. 485, Vol I of the first MAFC) is a family standby to accompany a holiday turkey. My adult children call me from all parts of the globe to get the recipe.


Several recipes from “Julia Child and Company” and “Julia Child and More” are eternals for me. The mousse-stuffed chocolate bombe is one of only three cake-like desserts I make, the tower of vegetable-stuffed crepes is the ideal main course when feeding vegetarians who deserve something a bit dressy, and her 𠇋irthday Duck” was for many years exactly what I cooked for my birthday, and is still the most reliable way I know of cooking duck.


Her beautiful way with Brussels sprouts! Trim, boil, halve, saute cut-face-down in butter till roasty brown – a delicious staple at our house!


Leek and potato soup, in all its variations. Sometime back in the 1970s (or �s?) the San Francisco Chronicle published a slightly amended version of the soup, written by Child for the weekly food section. Ever since, I have successfully served that soup, varying it by the recipe in the book, or by my own inclination, but always with compliments. I sometimes make a winter meal of it with Marion Cunningham’s carrot bread (I add a lemon glaze) from the Fannie Farmer Baking Book, and a cheese board.

Nadia Kamolz

She taught me how to make Mayonnaise while I was living in Ghana in the 1970s. Believe me it was a boon as you couldn’t buy it anywhere, at that time.


Her broiled flank steak recipe!
Quick,easy and very impressive (unless your guests are also familiar with it!).

New York

edwards co

Onion soup. My cookbook bears the stains of many a pot of it. I made it with my husband-to-be in December 1981 after coming back from a pre-marriage counseling meeting and it has been my go-to onion soup recipe ever since.


So many, but the one I have made most is her Reine de Saba, a chocolate almond cake that is slightly underdone. A knock-your-socks off wonderful dessert. Rich, decadent, luxurious.

New York

I still remember learning to cook chicken breasts in a cream sauce by watching her on The French Chef. It was my first serious cooking and was not appreciated by my then-boyfriend. My next one (to whom I’ve been married for 38 years) arrived with his own set of Julia’s Mastering the Art. Favorites: Choucroute Garnie (we’ve tried many others and still return to this one) and her mustard coating for leg of lamb from Mastering the Art I, her marinade for butterflied leg of lamb (Julia Child & Company), and her basic recipe for roast chicken (From Julia’s Kitchen).

New York, NY

Quiche a la Tomate Nicoise is a go-to favorite, more of a tart than a quiche. It’s lovely made with fresh tomatoes and served cold in the summer and made with canned tomatoes and served warm in the winter.

Fort Lauderdale FL

Two recipes: the 30-second omelette from the 𠇎ggs” episode of “The French Chef”. Brilliant in its simplicity. And the flourless chocolate cake “L𠆞minence Brune”, nicer than Reine de Saba but easier than Mousseline à la Victoire.

Bloomington, IN

Some have mentioned cheese souffle, but my favorite is her Ramequin Forestiere (from the French Chef Cookbook, actually). A delicious egg-and-cheese pudding, easier than souffle because you don’t beat the egg whites, with a middle layer of creamed mushrooms.


Suprêmes de Volaille á Brun – chicken breasts in brown butter sauce – such an incredibly simple, fast recipe that is so delicious. If people knew about this recipe, there𠆝 be no reason to resort to McNuggets.

JoAnne H Gatten
Columbus, Ohio

A true Julia treasure is her Los Gatos Gàteau Cake, a �quoise type of apricot-filled torte.” When I was brave enough to construct it, I was comforted by her instruction: “The meringue layers break easily, but don’t worry if they do breaks-or San Andreas faults…-can be disguised….If it is irreparably cracked, too much so to be disguised with sugar, ice it with butter cream and later sprinkle with almonds.”
Of course.

Elaine S.
Glen Rock

Ratatouille. Perfect every time. People rave when you serve it to them. Most recipes today omit the crucial step of cooking each vegetable separately before combining them, so you just get mush. If you do it Julia’s way, you can taste each vegetable.


Her mussels in white wine. It is simply easy and fast. I may switch up the herbs now and then, but it I always stick to the bones or the recipe.

Victoria G. Lubin
Cambridge MA

Her potato salad recipe is the one I build from, because tossing the warm potatoes in vermouth gives her potato salad so much flavor.

Cornwall, U.K.

Julia’s vichyssoise recipe is the only one I ever use.

Dan Ruzow
Clifton Park, NY

One of my favorite and standby recipes I use whenever we make large roasts is her Herbal mustard coating, Gigot a la Moutarde. While quite a simple technique, I cannot count the number of people who claimed they didn’t eat leg of lamb until they tried my lamb 𠇊 la Julia.” It works equally well with a rib roast.

Portland, ME

Two of my favorites are from “Julia and Jacques Cooking at Home.” I love the recipes for Pate a Choux (and make ice cream profiteroles with them .. .delicious) and her Caesar Salad.


Julia’s sides are what I seem to make the most. Her herbed carrots, pommes dauphinoise, and torte limousine are in the regular rotation.

new york, new york

Honestly, the recipe I use the most is her vinaigrette recipe from the Way To Cook. Haven’t served bottled dressing since!

Traditional French Chocolate Mousse Recipe ( Mousse au Chocolat )

TRADITIONAL FRENCH RECIPE: When it comes to french classics, the classic chocolate mousse just requires an egg, and an ounce of chocolate per person, turned into something unique.

This traditional chocolate mousse recipe will only use 3 ingredients, as reported in the first written record of chocolate mousse in france in 1825.

The method is quite easy, break the chocolate into bits and melt over a pan of simmering water, then stir in the egg yolks. Whisk the whites to soft peaks, and then gently fold in the chocolate mixture and refrigerate until set. Done!

Gordon Ramsay's recipe goes quite heavy on the cream. Not the traditional one, but a good alternative to eggs. It contains no egg yolks or butter for a start, although there is a goodly quantity of double cream 300ml to 100g of chocolate.

Watch the video: Μοσχαράκι με Μελιτζάνες στο φούρνο το απόλυτο καλοκαιρινό φαγητό! Greek daily recipes (July 2022).


  1. Tinashe

    I'm sure this doesn't suit me at all. Who else can suggest?

  2. Moogulkree

    I'm sorry, but, in my opinion, they were wrong. We need to discuss. Write to me in PM, speak.

  3. Estebe

    It is evident you have been wrong ...

  4. Dia

    I congratulate, what words ..., bright idea

  5. Kwatoko

    I think it is serious failure.

  6. Greeley

    I believe that you are wrong. I can defend my position. Email me at PM, we will discuss.

Write a message