Qualin has put his personal stamp on the haute-French menu, incorporating ingredients from his native Jura region. Qualin is crossing culinary borders, yanking a classical kitchen into the twenty-first century with cardamom chutney for his foie-gras, coconut emulsion and ginger oil for his artic char terrine, grains of paradise for his shellfish vinaigrette, and ras el hanout for his rack of lamb.

--New York Magazine

Jacques Qualin has sprinkled home ingredients from his home region here and there, most notably in a stunning turbot with a crust of bread crumbs and Comte cheese, so thin it scarcely seems to exist, except for an unmistakable crunch with each bite, and a glorious overlay of pungent, hazel-nutty flavor sharpened with the faintest possible touch of mustard. A light Champagne sauce enfolds the fish like a sheet of silk.

--The New York Times

By far the most original dish is turbot with Comte crust in champagne sauce. Is this the best new dish of the millennium? The collusion of the smoky-nutty cheese with unexpectedly flaky turbot tastes utterly new. Why didn't anyone think of it before?

--New York Post