Cooking Classes

Red beet salad with goat cheese, balsamic vinegar ginger vinaigrette - Chicken Cordon Bleu with red wine sauce & garlic mashed potatoes - Bread pudding with vanilla ice cream

Learn how to make your own Pizzas Make and stretch the dough Marinara sauce Come up with your own selection of toppings

Mediterranean crepe with lemon butter sauce - Curried calamari on Forbidden rice - Cafe Provence chocolate bomb with caramel sauce

Pan seared Blue Ledge Farm Goat cheese wrapped in crispy potatoes, balsamic reduction - Chicken Nicoise with mashed potatoes - Maple crème brulee

Learn How to make the perfect French omelet - Poached eggs Florentine with Hollandaise - Orange French toast with home made brioche

Home made Cavatellis, lemon butter sauce - Beef Bourguignon with garlic mashed potatoes - Gratin of berries with mint and orange sabayon

Escargots from the south of France with garlic butter sauce on toasted baguette - Baked salmon Wellington with lobster Szechwan sauce - Crêpe Suzette, caramel orange sauce

Crêpe with asparagus, ratatouille, goat cheese and lemon butter sauce - Baked fillet of haddock with crab cake and creamy lobster polenta - Floating island with candied caramel

Baked oyster Rockefeller with Pernod, spinach, bacon - Pan seared salmon wrapped scallops on Forbidden black rice, roasted red bell pepper sauce - Chocolate bomb with caramel sauce

Cafe Provence tomato pie with caramelized onions & basil pesto - Roasted pork tenderloin served with savory caramel sauce and apple flambee - Frangipane pear tart with crème Anglaise

Cream of curry mushroom soup - Seared breast of Mallard duck with pear and ginger sauce - Homemade crepe with Nutella and mixed berries sauce

Chilled shrimp gazpacho soup - Roasted free range Chicken with Café Provence special rub, mashed potatoes - Flourless chocolate cake with strawberry coulis