Classic French Cooking

Dec 05, 2008
7:00pm

Details:

This is why they call it haute cuisine: centuries of practice and tradition yield a balanced, elegant and thoughtful culinary tradition.  Sample an excellent example of it this Friday evening.

Menu:

Lobster Bisque; Beef Tenderloin w/Bordelaise Sauce; Pommes Anna (potato galette); Apple Charlotte w/Apricot Sauce

Class Format: Lecture
Instructor: Gerard Pangaud
Capacity: 24
Seats Available: YES
Price: $85.00 per seat

NOTE: You must log in or sign up for a CulinAerie account to register for this class.