The Egg First! (208): Jacques Pépin: More Fast Food My Way

Jacques loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique! Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish, and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.

Category:

Howto & Style

Tags:

• food
• jacques
• pepin
• kqed
• tv
• cook
• chef
• recipe

[lit2882]

I love Jacques Pepin. His stuff is so awesome

[blackreazor]

lol I love how he says he doesn't like his potatoes nouvelle cuisine

[mcclelm]

Love how the "mistakes" (like the cracked potato and hardboiled egg) get popped right into his mouth.

[oskarsbitch1337]

holy fuck im so baked and i absolutley fucking love jaque, watched this shit for 3 hours now im soooo hungry

[ElmaCannonPrieto]

Real food made by a Real Chef, not this yahoos momo Fu`s and alineas clowns...Jacques has forgotten more than this clowns know...

comment by a LCBA Chef.

[Doug31415]

@KEPHALLE Because it's a better product to begin with and the food is made on-site, not mass produced in a factory. We seem to have reached an impass here.  While the food that Jacques is making is the food I love to do at home, I can't knock Ferran for trying new things. wd~50, Momofuku Ko, and Alinea are all Michelin starred restaurants that embrace these new techniques and I think it's unfair to knock them because they are new

[KEPHALLE]

@Doug31415 i agree, but he's not just experimanting with food, but chemicals also!! so, if he's using the same kind of artificial additives and texturizers found in junk foot or fast food, why does he have 3 Michelin stars?

[Doug31415]

@KEPHALLE Well, most 3-Star Michelin food isn’t simple. Even haute cuisine sauces require lots of time and multiple steps to create them. Does the addition of agar agar change things that much?  You don’t dine at a Michelin starred restaurant for nutrition, but pleasure. There was a time when the now old-school French gastronomy was cutting edge and "art". Restaurants like Ferrans are just a modern iteration of that. I won't fault the man for playing with his food.

[KEPHALLE]

@Doug31415 see, i think food is like design: it must be "human", because both have to respect certain unavoidable needs, structures and limitations. i think Ferran, albeit skilled and talented, has been moving too much towards "art-cuisine", or better chemical-art employing edible and controversial substances. i'm sure the experience he provides is unique (but healthy?), but Adrià's dishes are more adequate to an art gallery rather than a restaurant. MHO on food: the simplest the better :-)

[Doug31415]

@KEPHALLE They can be art but they must also be functional. I understand the point you are trying to make that food must (a) provide nourishment and (b) taste good. Ferran, like Jacques before, is taking the food he grew up with and refining it laboriously to provide an experience that is unique, one that you cannot get at home. I took issue with your first post because the two are playing in different arenas, so suggesting that Ferran's food isn't "real" because it is high-end is misplaced

[KEPHALLE]

@Doug31415 one simple question: do you think design and architechture are art? i'm interested in your opinion about this, it will be helpful to make you understand my point.

[Doug31415]

@KEPHALLE His taste is for things that have never been cooked before. I am not placing Ferran above Jacques or vice versa, but to berate Ferran for inventing new high-end cuisine simply because it is more technically complex misses the point: this is a show for home cooks, not a tutorial for commis at El Bulli. Not sure why Ferran even needs to be mentioned.