About Jacques Pepin

Jacques Pepin

Jacques Pepin really needs no introduction, though we thought we’d offer a gentle reminder that he’s a celebrated French chef and the author of nearly two dozen cookbooks. Before coming to the United States, he served as a personal chef to three French heads of state. He has since appeared regularly on PBS programs for more than a decade, hosting more than 300 cooking shows. Pepin is also a contributing editor for Food & Wine and the dean of special programs at the French Culinary Institute in New York City. He was honored with a James Beard Foundation Life Achievement Award in 2005. @jacques_pepin

A baking tray with three slices of fromage fort.

Fromage Fort by Jacques Pépin

Jacques Pepin’s family recipe for cheese is a frugal approach to using scraps of cheese that’s a very traditional French thing. A delicious, boozy, cheesy, French thing.

An open jar of pear chutney with a cut pear and some leaves lying beside it.

Pear Chutney

Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.

Jacques Pepin Oysters Rockefeller

Oysters Rockefeller

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.