Special Holiday Candlelit Dinner
" Dîner aux Chandelles" Menu & Wines
This class will provide you with a number of fantastic ideas for your holiday entertaining.
Exceptionally, there will be three courses and premium ingredients befitting a holiday feast. Also included will be tastes of white, red and sparkling wines.
Our special holiday menu includes:
Noix de Saint Jacques Grillée aux Sabayon - (Grilled Scallops in a Sabayon Sauce)
Ragout de Sanglier aux Ratafia et Trompettes de la Morte (Wild game ragout and wild mushrooms)
Pomme de Pin au Chocolate (chocolate macaron batter used to create a chocolate pine cone)
Techniques include making an egg and wine Sabayon sauce; making a game ragout; sautéing wild mushrooms; making a moulded chocolate mousse; making chocolate-almond macaron batter for piping and baking as decorations.
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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10 rue Tiphaine, 75015 Paris, France
01 45 66 75 50 | email@example.com
Association régie par la loi du 1er juillet 1901
N° Siret 380 703 595 00039