New England Summer Supper
Jacques loves Couscous of Lobster, summer lobster steamed and served with couscous, as an elegant main course. He serves a soup, Chicken and Spinach Velouté as the first course. Dessert of Crepes Soufflés in Grapefruit Sauce finalizes the menu.
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.