If you want to travel the culinary world, all you have to do is step in the door of Jacques.
As their illustrious tenure in Cork city rumbles onwards, Jacq and Eithne get ever more cosmopolitan, get younger year by year, and get wilder: take a look at the a la carte menu in Jacques and you would reckon it was cooked by a 20-something who had done stages in Copenhagen, San Francisco, and London: crab and blue corn tostados with Mexican slaw; warm salad of bavette with pickled black carrot; spatchcocked chicken with kushary; Ardsallagh goat’s cheese gnocchi with cured egg yolk. This is thrilling, fun cooking, a treat to eat, especially in these lovely rooms, and especially after a good negroni to get the evening underway. Jacq and Eithne are true heroes of the Cork culinary scene, always adapting, learning, and improving. They deserve the freedom of the city.
More from the wonderful County Cork
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