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 Jacques for a special 90/90 event at l’escale
Join Jacques Pépin on April 27 for an exquisite five-course 90/90 dinner and silent auction at the renowned, l’escale. Limited tickets are still available.