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.