Jacques received the French Chevalier of the Legion of Honor — The highest decoration in France on his 57th Birthday at the French Consulate in New York.
“I’m blessed to do what I love to do every day and am being recognized for it. Representing the culture of food and excellence from my country makes me proud to wear my french flag and honored to receive the Chevalier de la Legion d’Honneur. The General Consul of France Mr. Bertrand Lortholary and his lovely wife Laurence Mezin, hosted a beautiful cocktail party for my friends and I at the French Consulate in New York where I was given this prestigious medal. My dear friend whom I consider my family, Jacques Pepin, whom is also a Legion of Honor recipient bestowed the medal on me. ”
I have been in this profession for over 40 years and I feel very lucky with all the blessings I have received during this time. In the culinary industry in America, there are only a handful of Legion of Honor recipients. They are Julia Child, Jacques Pepin, Andre Soltner, Alice Waters, Daniel Boulud, Thomas Keller, Eric Ripert, Dorothy Hamilton, Nina and Tim Zagat. I am so proud to be part of such an extraordinary group. I truly am living the American dream. Merci to my wife, my family in Bandol, France and California, and all my dear friends. Many of whom flew in from all over the country just for this occasion. There are many special people that were not able to come, but are significant in helping change my life to be where I am today. To all of you, Merci beaucoup. -Jacques Torres
Make a simple chocolate soufflé that tastes gourmet by using cake mix purchased at your local grocery store. The Chew invited us to their show to share the recipe, watch it here.
INSTRUCTIONS JACQUES TORRES’ CAKE MIX SOUFFLE
Butter for greasing ramekins
8 Egg Whites
1 teaspoon Lemon Juice
1/4 cup Granulated Sugar (plus more for coating ramekins)
6 tablespoons Boxed Chocolate Cake Mix
1-2 tablespoons Orange Liquor
1-2 tablespoons Water
24 Dark Chocolate Pistols (or dark chocolate chunks)
Ice Cream to serve
Preheat oven to 375 degrees F. Grease ramekins generously with butter and coat with granulated sugar, tapping out excess. Place ramekins on a rimmed baking sheet.
In a large bowl, whip egg whites and sugar until whites are at soft peaks. Add the lemon juice and continue to whisk until medium-stiff peaks form.
In a small microwave-safe bowl stir together the cake mix and equal parts water and orange liquor until mix resembles cake batter. Microwave twice for 20 seconds intervals. Fold into the whipped egg whites until only a few streaks remain.
Transfer mix to a piping bag. Evenly distribute between the prepared ramekins. Top each with 3 to 4 chocolate pistols. Bake for 7 to 10 minutes. Remove and serve warm with a small scoop of ice cream.
Our friends at EaterNY came by and we gave them a lesson in creating a perfectly tempered chocolate coating. Watch the video below for tips on how to make beautiful and flawless chocolate covered strawberries.