Vegetable Bounty

Overview

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe. He moves on to prepare a hearty bowl of Stewed Navy Beans followed by a Gratin of Leeks before Roland joins him again to make the Classic Ratatouille and a country dish of Tomatoes Maison.