Huella Nortena: Primavera & Los Rieleros

2004•1h 30m•

Drawing inspiration from Gallic culinary traditions, celebrated master chef Jacques Pepin, with help from his daughter Claudine, creates a beautiful alfresco buffet lunch to commemorate the graduation of a family friend. Among the many succulent dishes on the impressive menu are chicken Galantine, baked ham Georgia with a piquant apricot-mustard glaze and a sweet-savory peach sauce, and smoked trout with a creamy egg-and-pepper salad.