Jacques Pépin: Food Memories

Jacques Pépin describes how dishes with family as a child stand our more than exceptional meals at 5 star restaurants.

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[MUSIC] The only memory of food would have to do with your stances with the smell. With a touch, with a view, hearing even, you know, a piece of music will remind you a dish too, but certainly taste and smell are the most important and as a child, you know, I remember certainly when the American came to liberate France, and we all the kid run after the. Right after the tank and the convoy and we had our first chocolate there and certainly chewing gum. Boy chewing gum. We didn't know what it was. And that chewing gum that we get I think we kept it for like a month maybe. My brother and I. And even prior to that when I was a child about five six years old. Six To us during the war there. And we didn't have that much to eat. So during the summer, as we were going to school, my mother took me to a farm. This is a farm she knew that I was going to have milk, cream, butter, the farmer was cooking. And then she left me there. My mother was working of course. And I felt pretty Lonely as a child, you know, my mother is gone and then the farmer's wife took me by the hand, you know, to the stable where the big cow [UNKNOWN] and I was never as close to the cow. And the smell of the cow, the barn and all that kind of remained with me as well as the farmer sitting down under the cow. She took my hand to press it on the In on the cows. I forget the name of it. To get the milk out of it. And, she got me that bowl of lukewarm milk very for me and all that that I drank and the type of memory that will remain with you forever. You know, it's interesting, because people think that the greatest bit of your life, I can't remember, extraordinary milk. In fact, not too long ago even, that Per Se, with Thomas Keller, which I think is an extraordinary extraordinary chef. And many other from great restaurant in France or when I was a child. But this is not really what women would do. What women would do, is the dishes you had with your kid, or a family with my my father, when I was a child, one time he took me to Georgia Blind. It wasn't Georgia Blind, it was his grandmother [FOREIGN] who was doing [FOREIGN]. Potato crepes just so [UNKNOWN]. Not with sugar. But often times they could serve it with sugar. But usually served almost like bread. And those type of memory that Iw ould have with my father. [UNKNOWN] That we picked up. Or a frog that we cooked and my mother sauteed it with With fresh garlic, or maybe even in the garden of my mother the tiny potato that we call [FOREIGN] in Leon, which is like fingerling potato, tiny. That my mother would unearth just before we ate and she'd rub it with your thumb. That removed the skin more or less, and then saute it with butter and oils. That with a salad garlic from the garden. There's no better meal in the world then that. [MUSIC]
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Jacques Pépin: Food Memories


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