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Toasted Brie Croutons with Golden Honey - Ruby Beet and Haricot Vert Salad with Hazelnut Vinaigrette and Chevre Crumbles - Seared Duck Breast with a Pinot Noir-Shallot Sauce - Thyme-Scented Potato Gratin - Vanilla-Lavender Souffle
What you will learn
As the French countryside awakens in the spring, kitchens across France come alive with lighter fare that takes advantage of the bright fruits and vegetables. Grab someone special and join us for this class designed to inspire the warm fuzzies as we share traditional spring recipes for an entire authentic French meal.