Date:
Saturday, December 5, 2009
Class Price:
135
Availability:
Almost Full
In this class we create an elegant dinner by including a few French classics. Mastering souffles, Bordelaise sauce and the creamy potato and cheese dish Aligot will dazzle your guests. The poached pear dessert is perfect ending.
Individual Cheese Souffles
Filets Mignons with Bordelaise Sauce
Aligot (Creamy potato and cheese dish)
Roasted Broccoli
Pears Poached in Red Wine with Star Anise
