San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques to admire his Meringue Shells with Chantilly Cream. He goes on to tempt any sweet tooth with simple, frugal almond flavored Macaroons. A light Chocolate Roll comes next and last, but by no means least, Emily joins him to make an irresistible Chocolate Souffle Cake with Raspberry Sauce.
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!
