New England Summer Supper

Jacques loves Couscous of Lobster, summer lobster steamed and served with couscous, as an elegant main course. He serves a soup, Chicken and Spinach Velouté as the first course. Dessert of Crepes Soufflés in Grapefruit Sauce finalizes the menu.

Series
Today's Gourmet
Video courtesy of
KQED

Video Library

This video library offers samples of Jacques' prolific body of television work, as well as a developing, searchable catalog of techniques.

Cutting Potatoes

Fruits and Vegetables

2:26

Peeling Peppers

Fruits and Vegetables

1:49

Prepping and Cooking Artichokes

Fruits and Vegetables

4:08

Cleaning Spinach

Fruits and Vegetables

:29

Peeling Broccoli

Fruits and Vegetables

:49

Trimming Corn

Fruits and Vegetables

:58

Shelling Peas and Fava Beans

Fruits and Vegetables

1:10

Cutting, Washing and Julienning a Leek

Fruits and Vegetables

2:10

Peeling a Carrot

Fruits and Vegetables

:37

Shucking Oysters and Clams

Fish and Shellfish