🚛  Deliveries and Pick-Ups Available!


925-300-6528
$65/PER PERSON +9.25% TAX

Includes delivery and 1 Hot Cross Bun, Extra Hot Cross Bun $3.00/each

FIRST COURSE

Wild Mushroom Soup with a Drizzle of White Truffle Oil
OR
Smoked Deviled Egg served over House Cured Wild Salmon in Dill with Whole Grain Mustard Aioli

SECOND COURSE

Colorado Lamb Rack with Gilroy Garlic Butter
OR
Pan Seared Mediterranean Sea Bass with Maine Lobster Sauce
OR
Grilled Cornish Hen with Homemade BBQ Sauce

All entrees come with Roasted Sweet Potatoes & French Green Beans

DESSERT

Duo of White and Dark Valrhona Chocolate Mousse

Jacques Zagouri


Chef Jacques was born and raised in France. He graduated from the Culinary High School of Nice, France. Chef Jacques made his way to the Monterey Peninsula 11 years ago, after living in Spain, Israel, Las Vegas, and Kentucky. Chef specializes in fine dining. He developed his skills around Michelin Star Chef Roger Verges from Moulin de Mougins in the South of France. He then went to Israel where he discovered Middle Eastern food. Jacques was the Executive Chef in well-known restaurants around Carmel, like André’s Bouchée and Fandango Restaurant. Chef Jacques has 34 years-experience as a chef.
chefjac

Dining Specialist from intimate parties of 2 to up to 60 people


chefjac
(During Covid19 restrictions up to 10)

Chef Jacques approaches each event with the special attention it deserves. He works with you every step of the way bringing an innate sense of sophistication and elegance.  Small events are his specialty as well as seated and buffet dinners. His fundamentals are based of traditional French cooking and cuisine from all around the world.  This experience allows him to customize every menu for each occasion and ensure that you receive the finest hospitality.  Chef Jacques loves to shop at the local farmer’s markets and from local fishermen.  He would have the pleasure on hosting your event in Carmel or Los Gatos or in your own home.
chefjac
chefjac
chefjac
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Customer from Gateway Technology College
ChefJac and Andres Bouche
Class: Mussells Salmon Tatin
CATERING
🚛  Deliveries and Pick-Ups Available!

chefjac

FOR AN ELEGANT DINNER OF TWO

Bonjour, my name is Chef Jacques, friends call me ChefJac.  Let me craft an elegant dining experience for two.  I will custom select the finest produce in your area and shall prepare a multi-course meal to savor your pleasures.  It is my goal to make your dining delightful and memorable.
chefjac

FOR CATERING UP TO 60 PEOPLE

Is there a message that you are trying to send to your staff or clientele? Are you looking for a themed event? Let Chef Jacques cater, help plan, organize, and execute.  He offers years of professional experience in selecting venues, creating menus, choosing décor, fine dining style , buffet, BBQ in your garden.
chefjac

YOUR SATISFACTION

Chef Jacques never takes a short-cut approach to his work and offers a wide variety of menu choices for his clients. When asked to produce something unique, he`ll take time to understand the specifics of what clients want. He`ll work closely with you assuring to meet all requirements and satisfying the demands of even the fussiest of guests.
chefjac

Carmel by the Sea, Monterey, Santa Cruz, Los Gatos
chefjac

Saratoga, Palo Alto, Cupertino, San Jose
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Customer from Gateway Technology College
ChefJac and Andres Bouche
Class: Mussells Salmon Tatin

PRIVATE COOKING CLASSES


ADULTS - AT YOUR Home

CHILDREN/TEENS - AT YOUR HOME


(Classes currently on hold due to Covid 19)
Customer from Gateway Technology College
Stuffed Cabbage Profiterole
French Tacos and Margarita
Whole Salmon, Salmon Cake, tartar, Cannelloni Salmon
ShakShouka Challah Bread
Home Cooking Class 2B
Home Cooking Class 2A
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Related Stories
Customer from Gateway Technology College
ChefJac and Andres Bouche
Class: Mussells Salmon Tatin
Phone: 925-300-6528

Email:
chezjacquo@gmail.com
chefjac

Carmel by the Sea, Monterey, Santa Cruz, Los Gatos
chefjac

Saratoga, Palo Alto, Cupertino, San Jose
Related Stories
Customer from Gateway Technology College
ChefJac and Andres Bouche
Class: Mussells Salmon Tatin