Jacques Pépin was trained in classical French cooking and has worked in prestigious high-end restaurants – first in Paris, then in New York.
He is, in fact, the quintessential French chef, he admits with a chuckle on a recent phone call from the 4-acre farm in Madison, Conn., where he’s lived and cooked since 1975.
The 20-time James Beard Award-winning chef is equally as famous for his 30-plus cookbooks and his many TV appearances, especially those alongside his fellow French cooking legend, Julia Child, in which the good friends often tackled elegant and fussy dishes like lobster souffle, stuffed turkey roulade and truffle-infused sausage wrapped in fresh baked brioche.
As he approaches his 88th birthday in December, however, his cooking has become less complicated yet still imaginative. It’s definitely more about economy, both when it comes to the ingredients and the effort he puts into preparation and cleanup.