Jacques follows his aunt’s recipe for Quiche with Bacon--lard and butter in the dough, no pre-baking the shell. He follows with his mother’s unique Eggs Jeannette. Then it’s a savory and very tasty Flan with Green Herbs, so simple to make when fresh herbs are plentiful, and a delicious Spinach, Ham and Parmesan Souffle, presented in a rectangular glass dish.
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!
