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.

#CelebrateJacques at Home
Celebrate Bastille Day this month with a shared meal, cooked and enjoyed in the spirit of Jacques’ joie de vivre, as part of our 90/90 Home Cook Celebration!