Jacques Pépin loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hardcooked egg than a master of technique? Jacques begins this menu with hardcooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared, Scallops Grenobloise is the ultimate fast dish. When served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.