In a recent conversation with renowned chef José Andrés, culinary legend Jacques Pépin shared insights into the true essence of French cooking. Despite being in his late eighties, Pépin remains an influential figure in the culinary world, offering a fresh perspective on how French cuisine is perceived both at home and abroad.

Pépin emphasized that the heart of French cuisine lies not in the luxurious Michelin-starred restaurants but in the simplicity and warmth of country cooking. He pointed out that many Americans often associate French food with high-end dining experiences, which only represent a small fraction of what French cuisine truly embodies. The introduction of the Michelin rating system has indeed played a role in shaping this perception. Originating from a tire company's guide to encourage travel across France, the Michelin Guide has since become synonymous with elite dining. However, Pépin argues that this focus on starred restaurants overshadows the richness of everyday French meals enjoyed by the majority.

The real soul of French cooking can be found in humble dishes prepared in brasseries and rural kitchens. Pépin recounted his experiences teaching at Boston University and leading culinary tours in France, where he introduced students to these less formal dining spots. Comforting classics like beef bourguignon or a simple roast chicken with mashed potatoes exemplify the beauty of French country cooking. Even Pépin’s personal favorites reflect this philosophy—his love for eggs, particularly the perfect French omelet, and his ideal last meal of roast chicken with a fresh tomato salad highlight the value of simplicity and tradition over extravagance.

This dialogue between Pépin and Andrés serves as a reminder that authentic culinary experiences often lie beyond the spotlight of prestigious awards. Embracing the simplicity and comfort of traditional dishes can lead to deeper appreciation and enjoyment of any culture’s food heritage. It invites us to explore lesser-known gems and savor the richness of everyday life, promoting a more inclusive and heartfelt approach to gastronomy.