Jacques’ legendary Le Cirque dessert


The publication of “A Table at Le Cirque” offers a glimpse into some of the restaurant’s iconic recipes and the stories behind them. Among them, Jacques’ bomboloni and the legendary chocolate stove.

The New York Post highlights a few of those dishes, which you can read about here.

 
 
 
 

Travel through Jacques’ factory with Conde Nast Traveler


Ever wonder what it’s like to work in the chocolate factory?

We make molded chocolate items, coat other items in chocolate, roast cocoa beans and nuts and prepare fresh cookies and pastries as well.

Take a photo tour with Molly Fergus of Conde Nast Traveler.