Jacques shares an American favorite – Cheesecake with Apricot-Blueberry Sauce. Jacques also prepares the classic and creamy Flan a la Vanille with Caramel-Cognac Sauce and a simple but decadent Chocolate Mousse. Finally, he makes a creamy and delicious Bread and Butter Pudding.
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!
