Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He then makes smooth and creamy Garlic Mashed Potatoes, just like his aunt did years ago. Then another dish from his childhood, Potato Ragout. The refined version of scalloped potatoes, known as Gratin Dauphinoise, is next and finally, a French classic, Cream Puff Potatoes.
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!
