Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake! Joking aside, we all know that we don’t eat enough veggies and Jacques creates simple recipes to tempt even the most reluctant. He begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to feature two gratins, a colorful Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. A very special presentation features a staring lobster nestled in artichokes in Artichoke Hearts Helen and finally, a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar.)