About Jean Joho

Jean Joho

Jean Joho is a French-American chef and the restaurateur behind Everest and Paris Club in Chicago, Eiffel Tower in Las Vegas, and Brasserie Jo in Boston. He got his start in the culinary world at the age of six, peeling vegetables in his aunt’s restaurant kitchen. He began his formal training at the age of 13 at L’Auberge de L’lll in Alsace, France, and continued to hone his craft in kitchens in France, Italy, and Switzerland. The Eiffel Tower Cookbook is his first book. @chefjjoho

Spoons with smoked salmon mousse, blue cheese mousse, and cauliflower mousse in a baking sheet

Smoked Salmon Mousse + Variations

Soft pillows of different flavors–cauliflower and caviar, smoked salmon, and blue cheese and walnuts–are piped into spoons for these elegant bites.

  • Quick Glance
  • 1 H
  • 3 H
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Sole fillet lightly pan fried in butter and olive oil, topped with capers, lemon, minced parsley and croutons

Sole Petite Grenobloise

Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.

  • Quick Glance
  • 20 M
  • 20 M
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