Beef and vegetables in French Cooking Class

French Cooking Class with Chef Francois Dionot on March 9&10, 2019


Fennel and Leek Soup with Fresh Shrimp Mousse

Rockfish and Sea Scallops in Bouillabaisse Sauce

Tenderloin of Pork with Dhallot Sauce and Green Lentils

Bittersweet Chocolate Terrine with Creme Anglaise Sauce

Cigarette Russe



Carpaccio of Salmon with Tuna Tartare and Avocado

Roasted Eggplant Soup with Rosemary Flan

Leg of Lamb with Garlic Confit and Ratatouille

Rhubarb Galette with Orange Cream and Rhubarb Sauce