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Fine Finishes

Season 1 Episode 5 | 24m 58s

Jacques shares an American favorite – Cheesecake with Apricot-Blueberry Sauce. Jacques also prepares the classic and creamy Flan a la Vanille with Caramel-Cognac Sauce and a simple but decadent Chocolate Mousse. Finally, he makes a creamy and delicious Bread and Butter Pudding.

Aired: 08/29/23
Extras
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Latest Episodes
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!