A Complete Menu from Homemade Beef Stock to Chocolate Soufflé
From the bistros of Paris to the farmhouses of Burgundy, we take you on a culinary journey through the regions that have made French food the basis for all other cuisine. Discover the techniques necessary to prepare a complete menu of delicious French Classics.. Your registration will include: a recipe booklet, a one-year subscription to Saveur magazine and, a complete sit down lunch with wine.
Dine on these great recipes:
Gougeres (cheese puffs)
Salade des Moines
Soupe a l’Oignon Gratinée (classic onion soup topped with toasted baguette and Gruyère cheese)
Poussin Vallée d’Auge (young chicken in Calvados from Normandy with pearl onions, and cream)
Gratin Dauphinois (traditional potato dish)
Soufflé au Chocolat
