Cooking Classes

Caramelized Anjou pear with honey, nuts and cranberry chutney Seafood stew with saffron risotto Stuffed crêpe with vanilla ice cream and chocolate sauce

Caramelized Anjou pear with honey, nuts and cranberry chutney Seafood stew with saffron risotto Stuffed crêpe with vanilla ice cream and chocolate sauce

Baked stuffed shrimp on lobster polenta, lemon butter sauce Braised beef Bourguignon on garlic mashed potatoes Crème caramel

Baked stuffed shrimp on lobster polenta, lemon butter sauce Braised beef Bourguignon on garlic mashed potatoes Crème caramel

The perfect French omelet Poached eggs Benedict on wheat bread Baked tomato pie with basil pesto

The perfect French omelet Poached eggs Benedict on wheat bread Baked tomato pie with basil pesto

Crêpe of asparagus with roasted vegetables, goat cheese, lemon sauce Seafood Paella with andouille sausage Orange crème caramel

Crêpe of asparagus with roasted vegetables, goat cheese, lemon sauce Seafood Paella with andouille sausage Orange crème caramel

Split pea soup w/ smoked Vermont ham Roasted free range chicken with Café Provence rub Chocolate souffle with chocolate sauce

Split pea soup w/ smoked Vermont ham Roasted free range chicken with Café Provence rub Chocolate souffle with chocolate sauce

Pan seared escargots from Bourgogne with Pernod liquor on toast Grilled chicken breast with peanut butter, coconut milk, soy & curry on angel hair pasta Red berries gratin with mint Sabayon

Pan seared escargots from Bourgogne with Pernod liquor on toast Grilled chicken breast with peanut butter, coconut milk, soy & curry on angel hair pasta Red berries gratin with mint Sabayon