Taste all the dishes & enjoy a glass of wine in all cooking demonstration classes!
Moving into Autumn, let’s sample a slightly different approach to serving duck with pistachio-stuffed, roasted duck legs!
A classic French side dish is a potato pancake - or galette. This one features the melting nuances of a bit of shredded turnips. Perfect for your fall menu.
Pears are starting to shine at the market now and this poached pear version, featuring a vanilla mousse, was made famous at Maxim’s Restaurant in Paris. Don't miss how to make this easy, but impressive French dessert.
Techniques include boning duck legs, stuffing and roasting them; making potato pancakes; poaching pears and making a mousse.
About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.
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