
Today's Gourmet
Tuna Carpaccio Paella Figs in Spicy Port Sauce.

Tuna Carpaccio Paella Figs in Spicy Port Sauce.

Garlic Soup with Potatoes and Leeks Roast Veal Almond Cake.

Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.

Smoked Trout, Chicken Galantine, Chocolate Cloud Cake and Cherry-Raspberry Pillow.

Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs.

Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël.

Consommé Printanier, Mousse of Chicken, Veal Roast and Frozen Citrus Soufflé.

Poached Ray Valerie, Beef Shell Roast Napa, a Creamy Onion Custard and blackberry sauce.

Frisée Salad, Cassoulet and icy Grapefruit Granité, spiked with a splash of vodka.

Tarte Tatin, creamy Custard-Fruit Galette and Jacques' version of Linzertorte.

Black Bean Soup Augier, Fillet of Sole Mistral, Cream Puff Cases and a Soufflé.

Oyster-and-Corn Chowder, Rib Roast, Yorkshire Pudding, Salade Tulipe and Ice Cream.

Zimfour petit fours, Chocolate Truffles, Parmesan Cheese Straws and Puff Pastry Sticks.

Stuffed Salmon in Flaky Dough, Chicken Salad Danny and Praline-Chocolate Paradis.

"Angry" Trout with Hush Puppies, Chicken Jean-Claude and a Coffee-Rum Caramel Custard.

Profiteroles with Pastry Cream, "Swimming Swans," Parisienne Gnocchi and Gougère.

Poached Eggs in Aspic with salad, Broiled Lobster and Summer Cornets Susie.

Onion Soup Gratinée Lyonnaise, Pan-Broiled Venison Steaks and Cheesecake Roland.

Jacques demonstrates a simple way to bone out a chicken and more--with his family's help.

Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.