I love how he defers to her. He's the professional, but she's la grande dame.

I will be forever grateful to the person that put this beautiful pair together. I have watched all episodes many times. Thank you.

Legends forever ♥️

When Jacques said he thought they would use the "gnostic skillet" I did a double-take, thinking I was about to see some previously unrevealed but time-honored cooking technique, and then I realized he'd said "no-stick skillet." Death by accents got me again…

I love how Julia tells him her way , and he does it

Such beautiful dishes !!!!

Such a gentleman Jacques. I remember Julia on PBS in the projects!

Learning to cook rainbow trout fillets with you both is fascinating as well as being an unspeakable joy ! Thank you for teaching us great cuisine. Again - very very sincere thanks. :-)

We love flounder/sole in maine. Very versatile fish great for anything from deep frying to chowder.

Gosh you'll are legends ,wonderful .

Delightful

Looks good baked potato with lots of sour cream & green onions One thing is missing bacon bits

“There is a horrible American Vermouth. Do not use. I shall not reveal its name. But it’s awful.” - Julia Child 10:40 😂😂😂

Je les adore.

It’s definitely easier to cook a flat fish like sole or flounder with the bones in than to try and filet it first. Not to mention you get a bit more flavor.

❤❤❤👍👌

Such a great show back i the day. (although sometimes it sounds like a breathing contest.)

buerre blanc is THE best accompaniment to a fishy, fish such as Barramundi

How about haddock from Chatham MA?

Isn’t the row, that Jacques and Julia cook, the guts of the fish? It looks like pate.

Attempting to get mental health charges through something---

When Jacques told Julia that she remembered all of her culinary lessons he was graciously and kindly telling her that he had forgotten more about French cuisine than she would EVER know. I am not one of Julia Child's fans. She was often rude and bossy.