This show features Jacques Pepin in his Connecticut house kitchen preparing braised sweetbreads in puff pastry with a black truffle and madeira sauce. He begins by making the puff pastry, then braising the sweetbreads baking them in the pastry and then making the sauce.
Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.
Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.
