French-American Fare
A menu that spans the Atlantic to reveal the best of both continents begins with Sautéed Soft Shell Crab on Asparagus garnished with tomato, garlic, and tarragon. Then, Jacques demonstrates the boning of a chicken to make Chicken Ballottine Stuffed with Red Rice, a dish to impress! Pears in Grenadine elevates poached Bosc pears for a perfect ending.

Lifetime Learning with Jacques
Join the 90/90 celebration with lifetime access to Jacques’ online cooking class “A Legacy of Technique” for a special $90 rate from our friends at Rouxbe.