Jacques Pépin Celebrates

Cuisine bourgeoise meets haute cuisine in this sophisticated French-country dinner. There's hardly a more classic beginning than Onion Soup Gratinée Lyonnaise. Pan-Broiled Venison Steaks with a tart Black Currant Sauce make a hearty entrée, and a creamy Chestnut Puree and Cranberry Relish add special-occasion sparkle. Dessert is Cheesecake Roland with Blueberry-Currant Sauce.

The Pépins mark the end of summer with a Labor Day feast -- Jacques' take on a New England shore dinner. For openers, he prepares Poached Eggs in Aspic served with a simple Celeriac-and-Carrot Salad. Then, it's Broiled Lobster, served with Caramelized Corn and Potato Flats. And for dessert, Summer Cornets Susie -- crunchy cookie cones filled with chocolate and summer fruit.

Jacques makes pâte à choux -- the simple cream puff dough that is the basis for a variety of sweet and savory dishes. It becomes Profiteroles with Pastry Cream in Bittersweet Chocolate Sauce as well as fanciful "Swimming Swans" with Raspberry Sauce in a Caramel Cage. On the savory side, there are Parisienne Gnocchi and the delicate cheese puff hors d'oeuvre known as Gougère.

Jacques and Claudine prepare a special dinner for their family friend, featuring all his favorite dishes. Spicy, Louisiana-style "Angry" Trout in a Hot Pecan Sauce with deep-fried Hush Puppies start the meal off on a lively note. Named for the guest of honor, Chicken Jean-Claude is cooked two ways. A light Coffee-Rum Caramel Custard with Lime Tuile Cookies finishes off this festive tribute.

This delightful menu is a feast for the eyes, starting with Stuffed Salmon in Flaky Dough that's equal parts appetizer and sculptural tour de force. Chicken Salad Danny turns succulent poached chicken into a witty little presentation. And a rich, creamy Praline-Chocolate Paradis, wreathed in delicate chocolate leaves, is like a sweet, still life from heaven.

This menu of sophisticated tea-time treats includes Zimfour petit fours and Candied Lime and Orange Peels. Jacques and Claudine take the mystery out of homemade Chocolate Truffles with three fillings: orange, coffee-rum and cognac-almond. And they also try their hand at two quick puff-pastry confections: flaky Parmesan Cheese Straws and Caramelized Puff Pastry Sticks.