Jacques Torres
The list of Jacques Torres’ culinary awards and achievements is long and impressive. Born in Bandol, France, he began working in pastry at 15. He quickly developed the skills to work for Michelin two-star chef Jacques Maximin at the Hotel Negresco, where he worked for eight years. During this time he earned the degree of Master Pastry Chef and competed in the 1986 Meilleur Ouvrier de France competition, taking home the prestigious MOF medal—the youngest chef to ever receive the award.
He moved to the United States in 1988, and in 1989 Sirio Maccioni invited him to work at Le Cirque, where he served presidents, kings, and celebrities.
In 2004, he opened Jacques Torres Chocolate in Manhattan. Jacques is the only New York City chocolatier who creates not only his own candy, but his own chocolate from the beans.
This chocolate Soufflé appeals to all my cravings when it comes to a romantic Valentine’s. It’s intense in chocolate, delicate in texture and just the right amount of warm decadence to get the evening going.
L’Univers, Christian Plumail’s place in Nice. It’s in the heart of Nice next to old Nice. The area itself is very romantic and the food is to die for.
Anything from Jacques Pepin. I have almost all 20 plus of his cookbooks. One of my favorites is Chez Jacques. The pictures of the food are beautiful. It also contains Jacques Pepin illustrations and prints of artwork which to me makes it a very special cookbook.
Morocco—because La Mamounia Hotel in Marrakech is the most romantic hotel in the world.
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