Sample dishes for private classes

The proposed French dishes focus on local fresh seasonal food, with menus designed to teach and inspire each participant, as well as provide delicious enjoyment.

Starters
Velvety chile lavender potato soup
Spiced winter squash soup with homemade crème fraîche
Spinach & winter greens tart
Classic Caesar salad

Main dishes
Classic bœuf bourguignon
Salmon en papillote with beurre blanc
Mushroom & spinach stuffed chicken breasts with chardonnay reduction sauce
Beef tenderloin* in puff pastry stuffed with duxelle, served with red wine reduction sauce
Provençal roast leg of lamb with port wine reduction sauce

Desserts
Floating islands & crème Anglaise
Classic Parisian apple tarte-Tatin
Vacherin ~ layers of French meringue, freshly whipped cream & red raspberry sauce
Chocolate lavender tart
Profiteroles with vanilla pastry cream & chocolate glazing

* Please note that the beef tenderloin incurs a supplement of $50.

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Visit the regularly scheduled class calendar for more menu ideas.

Contact Karen for more menu ideas.

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