Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
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.
