Making a Master’s Menu

On Tuesday evening culinary legend Jacques Pepin participated in a livestream event hosted by Feast it Forward. Chef Pepin created a 3 course menu and demonstrated all the recipes live in just one hour.cookingcropHere at Nourrie Cuisine, we love Chef Pepin’s laid back approach to cooking his French-American classic dishes. However, we can’t just follow his menus line by line. First, we have to reinterpret his traditional omnivore fare into our own plant-based creations. Read on to see how we transformed a roast chicken dinner into a fresh, healthful meat and dairy-free feast.

Original menu:

  • Mini Savory Cheesecakes on Arugula or Butterhead Lettuce
  • Roasted Split Chicken with Mustard Crust
  • Spinach, Macadamia Nuts, and Raisins
  • Skillet Apple Charlotte

Our plant-based menu:

  • Corn and Scallion Tofu Cakes on Romaine Lettuce
  • Mustard Crusted Seitan Medallions with Yukon Gold Mash
  • Sauteed Spinach with Macadamia Nuts and Raisins
  • Quick Apple Tarte Tatin

With a few ingredient swaps we were able to reimagine Chef Pepin’s menu for a plant-based audience while maintaining the original flavors and textures that the chef intended. Thank you Chef Pepin for sharing your menu and wisdom with us!


For more tips and examples of our fresh, organic fare follow us on Facebook and Twitter.


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