Cooking Classes

New England clam chowder ~ Braised beef bourguignon ~ Poached pear Belle Helene with chocolate sauce

New England clam chowder ~ Braised beef bourguignon ~ Poached pear Belle Helene with chocolate sauce

Thanksgiving dinner: learn how to breakdown the turkey and how to roast it chef Robert’s way. Sweet potato puree, Stuffing, and cranberry chutney

Thanksgiving dinner: learn how to breakdown the turkey and how to roast it chef Robert’s way. Sweet potato puree, Stuffing, and cranberry chutney

Lobster bisque with garlic aioli ~ Cassoulet from the south of France with braised lamb shanks ~ Maple crème brulée

Lobster bisque with garlic aioli ~ Cassoulet from the south of France with braised lamb shanks ~ Maple crème brulée

Minestrone soup ~ Baked salmon and scallop mousse wrapped in puff pastry, basil cream sauce ~ Home made cavatelli with lemon butter sauce

Minestrone soup ~ Baked salmon and scallop mousse wrapped in puff pastry, basil cream sauce ~ Home made cavatelli with lemon butter sauce

Broccoli flan with roasted red bell pepper sauce ~ Salmon wrapped scallops with Israeli couscous ~ Floating island with English cream

Caramelized pear with pear glaze, blue cheese salad ~ Café Provence seafood stew, saffron risotto ~ Flamed crepe suzette with Grand Marnier liquor

Minestrone soup ~~~ Baked salmon and scallop mousse in puff pastry, basil cream sauce ~~~ Home made cavatelli with lemon butter sauce

French onion soup ~~~ Coq au vin with garlic mashed potatoes ~~~ Apple Tart Tatin with vanilla Ice cream and chocolate sauce