When the legendary French chef Jacques Pépin first came to America in 1959 to work at New York City’s Le Pavillon, he had never read a cookbook, never tasted iceberg lettuce and he had definitely never been in a supermarket.

F&W Editors
November 05, 2014

When the legendary French chef Jacques Pépin first came to America in 1959 to work at New York City’s Le Pavillon, he had never read a cookbook, never tasted iceberg lettuce and he had definitely never been in a supermarket. In this week’s Chefs in Conversation video, Pépin recalls what it was like for him to experience the US, a country of boxed cereal and canned mushrooms, as a young chef from France.

Related: 9 Jacques Pépin Desserts
20 Recipes from Jacques Pépin
12 Essential New York City Restaurants

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