Jacques Pepin's Heart & Soul in the Kitchen - Season 1

Crab chips with salmon caviar; an egg and herb appetizer; camembert with pistachio crust; garden-fresh tabbouleh salad; tomato, mozzarella and onion salad; smoked ham glaze with maple syrup.

Parisian potage; poulet a la creme paired with rice soubise; orange cake.

Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.

Oyster chowder with potatoes, spinach and corn; eggplant-tomato gratin; hamburger royale.

Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant; Vietnamese Hanoi chicken soup; pork kidneys with mushroom and vermouth sauce.

Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad; rice pudding with dried cherries and blueberry sauce.

Tartine de confiture; peaches marty; rhubarb-honey coupe with yogurt sauce; chocolate pistachio biscotti; mini chocolate truffles.

Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison in sweet-and-sour sauce; prunes in red wine.

Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives; pasta and shrimp with pressed caviar shavings.

Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad with mustard sauce; sauteed radicchio salad.

Skinning a salami; classic dumpling dish; ricotta quenelles; flounder with lemon butter; saute of rabbit with mushrooms and cream; apples in lemon sauce.

Duck liver mousse with apples; sauteed duck breast with arugula salad and cracklings; vinaigrette; lemon mousseline.

Black lentil salad with eggs; pork neck and bean fricassee with fresh vegetables; spinach and ricotta lasagna paired with red wine.

Simple seafood salad; spicy shrimp with cocktail sauce; Creole-inspired blackfish beignets with spicy sauce.

Salmon scaloppini with sorrel sauce; lamb breast navarin; green salad with mustard dressing; coffee panna cotta.