Jacques Pépin: Heart and Soul

Crab chips with salmon caviar; an egg and herb appetiser; 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.

Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust with fried potatoes and a stew of peas and fennel with lardons; wine sherbet.

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.

Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crepes with Nutella, lemon or jam.

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