Before the excesses of the holidays, Chef Randall would like to show you a lovely, hearty 'tagine' featuring black beans, preserved lemon, pumpkin, and many spices.
We’ll have some simple roast chicken pieces to go with it, but it is a good vegetarian dish on its own.
Dessert is a red wine - walnut - chocolate cake that Chef Randall once created for a wine shop.
Our Menu Includes:
Techniques you will learn in this class: How to make a vegetarian tagine; how to roast chicken pieces; how to make a cake with red wine and red-wine chocolate glaze.
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10 rue Tiphaine, 75015 Paris, France
01 45 66 75 50 | 01 45 66 75 67 | firstname.lastname@example.org
Association régie par la loi du 1er juillet 1901
N° Siret 380 703 595 00039