It's December 31st chez-Pépin, and Jacques and Claudine are in the mood to break out the bubbly and ring in the new year with a menu that's all about luxury and style. They start with an Oyster-and-Corn Chowder that's rich, elegant, and easy to put together at the last moment, with individual cornbreads served on the side. Jacques' traditional Rib Roast makes a dramatic presentation, especially when paired with fluffy, golden Yorkshire Pudding and Mustard-and-Horseradish Sauce. A festive Salade Tulipe, with pecans, goat cheese, pears, and walnut dressing captures the sweet and savory flavors of the season. And for dessert, Jacques shows Claudine how to dress up homemade French Vanilla Ice Cream by serving it in lacy Tulip Cookie Cups, topped with Spicy Cherries in Wine.