Heart & Soul
Cooking for the President
S1 • E8 Nov 7, 2015 25m
Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of Morel and Shrimp Eggs in Cocotte. The two chefs continue their Presidential menu with a meaty main course of Veal Chops Dijonnaise served on a bed of simple and delicious Peas with Basil. Together they prepare a decadent Chocolate Soufflé for a perfectly sweet and splendid ending.
