
Today's Gourmet
Oysters Pilaf Grapefruit.

Oysters Pilaf Grapefruit.

Grilled Eggplant Seafood Prickly Meringues.

Veal Breast Poached Skate Blueberry Crumble.

Pasta with Onions and Walnuts Apple Tart.

Lamb Shanks Grapes with Wine, Spices and Yogurt.

Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.

Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.

Smoked Salmon, Rice with Peas Lobster Fricassee Broccoli Puree with Brown Butter.

Two Raspberry Gratins Red Snapper with Tomatoes Cream and Asparagus with Shallots.

Cannellini and Chorizo Soup Salmon Rolls on Fennel Salad Spinach with Broiled Lamb.

Bowtie Pasta with Fried Eggs and Cheese Peasant Soup Shrimp and Scallop Pillows.

Sea Bass Gravlax with Cucumbers Chicken Tonnato Chestnut and Chocolate Cake.

Beef Short Rib Mushroom and Potato Stew Sweet Potato Chowder Scallop Seviche.

Chopped Chicken Livers with Spinach Salad Glazed Salmon Chestnut and Apple Puree.

Tomato Soup with Spinach Coulis little shrimp casseroles Toasted Bread and Mozzarella.

Vegetable Soup Pizza Halibut on Polenta with Pepper Oil Pole Beans with Shallots.

Devil Shrimp, Sausage and Potato Packets with Mustard, Mushroom and Walnut Salad.

Egg and Tomato Gratin Greens with Cream Dressing Smoked Whitefish Tartine.

Prosciutto and Figs Crab Cakes in Red Sauce and Pasta Ham and Vegetable Gratin.

Chef Maria Loi prepares a Bitter Orange Salad and a Multigrain Soup in Corfu.