Heart & Soul

Chef in Training (1x5)

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A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. Then using seafood for a unique twist, he makes Salmon Rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed Poussins (or Cornish Hens) à la Russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by Broiled Maple Sweet Potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, Crepes with Nutella, lemon or jam.