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 Bridging a path from his native French culture to "Nouvelle American Cuisine," Jean-Louis Palladin merged traditional ideas with progressive culinary innovation for over 18 years on the ever-changing menu at his namesake restaurant in the famed Watergate Hotel. Praise was nothing new to Jean-Louis - he had been honored as the youngest chef to earn two Michelin stars (at 28 years-old) for his restaurant, La Table des Cordeliers, before heading to the States in 1979. Now, with forty years of experience, he is a pioneer in the emerging culinary scene in Las Vegas, where his kitchen tackles sophisticated food with down-to-earth, old-country techniques at his restaurant, Napa. On the show COOKING WITH MASTER CHEFS, Jean-Louis shows his range as he converts his fireplace into a cooking source for a roasted duck and serves a rich foie gras with delicately poached apples.
 Julia Introduces Chef Jean Louis Palladin
Foie Gras with Poached Apples
Cleaning Foie Gras
Fireplace Roasted Duck with Sauteed Porcini Mushrooms
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