Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner and Shorey, Jacques’ granddaughter, is ready to dive into her serving. Then, Claudine assists her father as they make Grilled Chicken with Tarragon Butter. Lastly, Jacques reveals a simple way to bone out a chicken and makes a Ballotine of Chicken with Spinach Filling.
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!
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
