Jacques shares the stories behind his signature dishes

First We Feast asked Jacques to share some of the stories behind his signature sweets.

From apprenticeship, the Hotel Negresco, visiting Oxaca, Le Cirque to present day, Jacques leads you on a history of his career changing dishes.

How many of the “7 dishes that made my career” have you enjoyed?


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.