Soft and creamy Mollet Eggs Florentine make a perfect breakfast--or lunch--for Jacques to share with his best friend. Then, it’s an egg theme featuring Eggs in Ramekins, Eggs en Cocotte and Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms. Finally, he demonstrates how to make various omelets: a classic Fines Herbs Omelet, an American Mushroom Omelet and a Flat Potato Omelet.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
