Description:
Jacques Haeringer, executive chef of L’Auberge Chez Francois in Virginia, is in Studio 1A to celebrate this week’s TODAY food theme, “It’s Easier Than You Think.” He demonstrates how to effortlessly whip up a very fancy-sounding French bouillabaisse with garlic croutons.
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This French Bouillabaisse Is Easier To Make Than You Think | TODAY
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