In this episode a basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. In the middle, recipes for Salmon Rillettes, Poussins (or Cornish Hens) à la Russe, and Broiled Maple Sweet Potatoes are prepared. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, Crepes with Nutella, lemon or jam.