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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 Soufflé
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.