Jacques and Claudine prepare the Christmas feast of their dreams, starting with Oysters on the Half-Shell, then, Home-Smoked Salmon. Jacques prepares both a classic baked terrine of Foie Gras as well as a Salt-Cured Foie Gras. The centerpiece is Braised Duck with a tangy honey sauce. For dessert, Jacques gives Claudine a step-by-step lesson in creating a spectacular Bûche de Noël.
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
Smoked Trout, Chicken Galantine, Chocolate Cloud Cake and Cherry-Raspberry Pillow.
Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs.
