Video Description

Vegetables take center stage in this episode of Today's Gourmet. Jacques Pepin prepares a springtime meal featuring petits pois a la francaise: a classic French side dish of peas and pearl onions. He also breaks down everything you ever wanted to know about asparagus in preparation for how to make asparagus with mustard sauce. The main course is a beef roast with carrot vichy and peas. For dessert, Jacques prepares a low-ish calorie "floating islander" strawberry meringue. In This Episode: 00:00 1:00 How to make petits pois a la francaise: Peas with pearl onions 3:49 How to make carrot vichy 6:02 How to prepare beef roast 7:41 How to make asparagus with mustard sauce. 15:56 Strawberry meringue cake, also called floating islander ("il flotante") Today's Gourmet with Jacques Pépin - Full episode Season 1, Episode 14, 1991. Spring favorites Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf...... #jacquespepin​​​​​​​ #asparagus #meringue #kqed About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters. The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​ Subscribe to @KQEDFood to watch more food videos.