Jacques Pépin Celebrates

Jacques Pepin's Summer Celebration

Jacques and Claudine create a French-American "fusion" celebration of the Independence Day and Bastille Day. A whole, poached Salmon is an easy, elegant way to feed a large group. It's followed by charming little crocks filled with Rillettes of Rabbit. For the main course: a whole Grilled Shoulder of Veal. For dessert, there's an all-American sponge cake soaked in sweet summer berries and brandy.

Jacques Pepin's Summer Celebration

54m 55s

Jacques and Claudine create a French-American "fusion" celebration of the Independence Day and Bastille Day. A whole, poached Salmon is an easy, elegant way to feed a large group. It's followed by charming little crocks filled with Rillettes of Rabbit. For the main course: a whole Grilled Shoulder of Veal. For dessert, there's an all-American sponge cake soaked in sweet summer berries and brandy.

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