What Jacques Pépin taught me about omelets and life
MADISON, Conn. — Standing in his kitchen, beneath the fish- and asparagus-themed tiles that he painted, near the cookbooks that he wrote, under the watchful eye of the French poodle he adores, Jacques Pépin is making yet another omelet, not unlike the kind he used to prepare at the Hôtel Plaza Athénée in Paris 70 years ago.
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