Jacques prepares Cured Salmon in Molasses, followed by Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers -- two different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio and Poached Salmon in Ravigote Sauce. Then, utilizing skate, Jacques makes Ray Meuniere with Mushrooms.
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!
