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.

Video Library

This video library offers samples of Jacques' prolific body of television work, as well as a developing, searchable catalog of techniques.