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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 summer reaches its peak, the kitchens of Paris come alive with lighter fare that takes advantage of all the bright fruits and vegetables of the season. Join us for this class designed to inspire and delight as we share a few traditional recipes that make up an authentic French meal.