Jacques and Claudine create their midsummer night's dream dinner al fresco starting with crispy Deep-Fried Soft-Shell Clams and Zucchini, served with a savory anchovy dipping sauce. The main attraction is a Rabbit Blanquette, a homey stew with pearl onions, mushrooms, and cream, with golden sweet Corn Fritters served on the side to sop up the sauce. Fruit Salad Ambrosia gets a smashing presentation when Jacques serves it in a carved melon swan
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Dinner Part al Fresco and we will let you know when it becomes available.