Date:
Saturday, January 29, 2011
Class Price:
185
Availability:
Available
Make the most of the seasons fruit in this hands-on cooking class learn how to work with and cook Foie Gras. The chicken paillards are easy enough to make during the week. We finish with a comforting French Tartin an upside down pear tart. Perfect.
Foie Gras with Granny Smith Apples on Brioche
Chicken Paillards with Tangerine Sauce
Haricot Verts with Hazelnuts
Pear and Currant Tartin
