Jacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts with Garlic and Parsley. He uses peas to add sweetness to Brococoli Rabe and Pea Fricassee. Brownies take on a new look in a Chocolate Hazelnut Brownie Cake and a hot day and a ripe pineapple inspired Pineapple Frosties.
