APPETIZER JACQUES |
ENTRÉE JACQUES |
DESSERT JACQUES |
N IGH TC A P FOUNDERS BAR |
This menu is a love letter to the cuisine of France; each dish has been ingeniously reinterpreted by Master Chef Pépin. Between the two of you, split an order of Soufflé au Fromage de Chèvre Monte Carlo( molten goat cheese soufflé) and Foie Gras Poêlé, Compote de Cerises au Banyuls. If you’ re feeling particularly eager to try something new, you’ re unlikely to find anything stateside on par with Escargots à la Bourguignonne( snails with burgundy garlic butter). |
When it comes time for the main course, you and your partner have a choice: by land or by sea. Expect each and every option to be a master class in savory, a dish designed to satiate the very soul. For seafood, consider Bouillabaisse— Mediterranean fish and lobster stew with saffron broth and rouille sauce. For meat, the filet steak with seared foie gras and truffle sauce is a truly decadent affair. A mouthful of either eclipses your other senses: the lights somehow dim further, the quiet murmur of other tables’ conversations becomes a babbling brook, the taste buds take center stage in your world. |
The show doesn’ t stop at the entrée; dessert is the grand finale. The dessert menu is the crème de la crème of delectable Parisian treats and confections: apple tart, stuffed choux pastry with Chantilly cream, cloudlike chocolate mousse or a smattering of tasty crème glacée and sorbets … designate which of you is feeling more chocolate( and order the mousse) and which of you is feeling more not chocolate( and order the mille feuille). |
Cap off an otherworldly meal with a nightcap at Founders Bar. Here, the art of the cocktail is elevated to the realm of figure-skating and alchemy: Negronis come straight from the wooden barrel, vapor-filled bubbles are infused to tried-and-true drinks and aged bourbons are sourced from the most distinguished distilleries. Whatever you order, sink into sophisticated armchairs and watch as it is prepared tableside. |