The French Chef "A Tribute to Julia" |
In the spirit of the great Julia Child and Auguste Escoffier we’ll create this amazing French Burgundian feast, implementing classic and modern French techniques and methods of cooking. |
Thursday, September 17th, 2020/ 6pm to 9pm/ open/pending
CLICK HERE: Payment and Class Registration Form ![]()
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Céleri Rémoulade A salad of julienne celery root (celeriac) and carrot in a rémoulade sauce served over a bed of butter lettuces and fresh snipped chives Bœuf Bourguignon Beef shoulder steak, seasoned and cubed, slowly simmered in a luscious red wine sauce with bacon lardons, mushrooms, pearl onions and fresh herbs Légumes de Saison Fresh seasonal vegetables Petites Pommes de Terre au Four Roasted creamer potatoes or baby Yukon golds with fresh herbs Mixed berry almond-custard tort, baked in buttered gratin dishes, served warm with a dusting of powdered sugar. ![]() ![]()
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