“People’s knowledge of food is growing every day, which is making it all great fun!”
If you ever needed to know how it is that some restaurateurs appear to be able to remain ever youthful, and ever-enthusiastic, despite all the demands of the business, then that little quote from Jacq and Eithne, of Jacque’s Restaurant in Cork city, will explain exactly how the best restaurateurs feed on their customers' enthusiasm and demands to stay ahead of the game.
Of course, Jacques also stays ahead of the game by constantly innovating, adapting and learning. They are masters of the small plate genre, where you share tasty bites such as their artisan meat board, or the vodka and beetroot salmon, or the vegetarian board, whilst the a la carte menu is nothing less than an inventory from the larder of County Cork: braised pheasant; West Cork mozzarella with blood oranges; duck livers with mushrooms; roast cod with crispy kale; rib-eye steak with smoked paprika aioli.
Yes, their customers’ knowledge of food is growing but so, too, is the knowledge of the entire crew at Jacques. Innovating, adapting and learning, they effortlessly stay ahead of the game.
More from the wonderful County Cork
Megabites Blog Sign Up
Sign up for our Megabites Newsletter, a blog which brings you all the latest contemporary news of the best food and food people in Ireland, including all that’s new on the Wild Atlantic Way.