Imagine spending a day with a living legend at his home and being lucky enough to join him in the kitchen for a one-on-one cooking lesson. That's what happened when Francis Lam visited Jacques Pépin for an in-depth conversation about his years and experiences working in kitchens around the world. After their conversation, the two went to Pépin's kitchen to make a wonderful dish of gravlax. Listen to their discussion of the dish using the audio player above and see Pépin's recipe for Instant-Cured Salmon Slices to make your own at home.
Behind-the-scenes video from Jacques Pépin's kitchen
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.