Among Jacques’ favorite subjects are his drawings and paintings of chickens and roosters. Here’s a
new gallery of some of the artwork featured here on the site including original paintings, limited edition, signed and numbered prints and gift sets.
Continue reading The Chicken Coop — A Farm-to-Frame Gallery
A conversation with Jacques Pepin with
Francis Lam of The Splendid Table.
Also available in audio format.
“Jacques Pépin is a legendary chef well-known for his television shows, cookbooks, and iconic celebrity status. However, he’ll tell that when he began is life of cooking at the young age of 13 in the kitchens of France, chefs were on the bottom rung of the social ladder.”
Continue reading An intimate conversation with Jacques Pépin: chef, innovator, educator
Each limited edition print of Jacques’ artwork is part of a print run between 100 and 200. Each of these prints is produced as a fine-art giclée print from Jacques’ original artwork and each is individually signed and numbered by Jacques. Each limited edition print is accompanied by a Certificate of Authenticity.
When all the prints in a print run are sold, that print is retired and no more will be printed or sold.
Continue reading What Happens When a Limited Edition Print Run Sells Out?
In addition to shipping within the U.S., The Artistry of Jacques Pepin is now shipping to Canada!
For most products, Canadian customers can calculate their shipping costs in their cart at checkout.
Limited-edition prints, menu prints, small framed prints, small print gift sets and Jacques’ gold umbrella pendant ship via USPS Priority Mail International.
Continue reading The Artistry of Jacques Pepin is Now Shipping to Canada!
The grand master of cooking has a new apprentice in the kitchen: his granddaughter.
“Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.
Continue reading Jacques’ New Book: “A Grandfather’s Lessons: In the Kitchen with Shorey”
Janis Turk, Dallas News Special Contributor, reports on Oceania Cruises intimate culinary journeys and Oceania’s Executive Culinary Director, Chef Jacques Pepin.
Oceania Cruises offer Culinary Discovery excursions aboard its Riviera and Marina ships. These ships also offer the events hosted by Jacques Pepin La Cuisine Bourgeoise .
Continue reading “Exciting Cruise Ship Cuisine That’s Worth the Weight Gain”
An elegant food and wine pairing affair, the
dining menu is the newest dining option onboard Oceania Cruise’s La Cuisine Bourgeoise Marina and Riviera cruise ships. Jacques Pepin designed this exclusive dining experience for Oceania.
Continue reading A Classic Dining Experience Aboard Oceania Cruise Ships: Jacques Pepin’s Exclusive La Cuisine Bourgeoise
Photo: Tom Hopkins
“Cooking is mostly a matter of craftsmanship with talent and some inspiration added, along with a sprinkling of love for the perfect dish; one cannot cook indifferently.” ( On Cooking and Painting 01)
“In painting, individuals who have a thorough knowledge of the techniques along with extraordinary talent, like Picasso or Matisse, are geniuses. In the kitchen, a few chefs have certainly risen higher and achieved more to become models, setting the criteria for other professionals. Chefs like Daniel Boulud and Thomas Keller are good examples, but, for me, they are still not to be compared to a Matisse or a Picasso.” (
Continue reading On Cooking and Painting. Hands of a Chef. Hands of a Painter.
Copyright: peteers / 123RF Stock Photo
“Even when they are not billed as such, the “food-fast” recipes of Jacques Pepin are sure bets for a no-fuss meal. Here, he uses a minimum of ingredients to create an informal kind of souffle. No sauce base to cook and no beaten egg whites to fold in. A blender does the work.”
Continue reading No, a souffle isn’t ‘too fancy’ for dinner (if you do it the easy way)