Provençal Tastes
This menu, from the south of France, begins with an Eggplant and Red Pepper Terrine layered with cheese and served with a raw tomato sauce. Red Snapper in Brunoise Sauce, Mediterranean fish cooked with an array of vegetables, follows with a light dish of Cucumber with Tarragon. An airy Jam Omelet Soufflé makes a surprising end.
Join Us at Our 7th Anniversary Celebration!
Do you have plans for April 4th? We know where Jacques will be, along with Claudine and the whole JPF team: the 7th Anniversary Celebration Gala in New York City, and we want to see you there!