Video Course: Cauliflower a la Greque

There's a world of difference between what passes for "French cooking" in most places and what Jake Eberle creates. While tourist traps serve predictable onion soup and uninspired steak frites, Jake's approach is refreshingly authentic.

This 25-minute course reveals a dish that might change your relationship with vegetables forever. His cauliflower à la Grecque isn't about fancy plating or tired bistro clichés—it's about ingredients treated with the respect they deserve.

• Why anchovies aren't just acceptable but essential (and your guests won't even know they're there)
• The cartouche technique that separates professionals from amateurs
• How to build layers of flavor without resorting to the butter crutch
• Jake's skilled approach to knife work that elevates seemingly humble ingredients

There's a straightforward elegance to Jake's method—a confidence that comes from understanding that good cooking isn't about complexity, but about doing simple things correctly. No shortcuts, no gimmicks, just the clear-eyed pursuit of flavor.

This isn't some "30-minute meal" garbage. It's a 25-minute video that might fundamentally change your relationship with vegetables forever.

View this video recipe preview: